Beating Whole Foods at Its Own Game

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An urban PCC Natural Market (left) and a suburban Whole Foods (right), in Seattle (Click on either image for a larger view)

A major slow down at Whole Foods is no surprise. Last quarter’s sales growth for Whole Foods (NASDAQ: WFM) slowed to 3.6 percent at stores nationwide, much lower than
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The Business of Baking at SHIFT

If you see fudge sauce or marshmallows on the dessert menu, you can bet they’re made from-scratch. No food dyes, corn syrup or hydrogenated oils. Fruit is used when it’s in season and bulk ingredients are organic. No, the sugar’s not local and neither is the chocolate; these are fundamental building blocks of dessert as we know it. I can’t figure a way around that one, but considering everything else we do I’m comfortable with the compromise.
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Guess Who's Coming to Thanksgiving Dinner?

(Click on any image for a larger view.)

Just the words “Thanksgiving dinner” can strike fear into the hearts of the “kitchen challenged.” After all, there are romantic images of beautiful crispy brown turkeys, delicate pastry, and robust gravies and sauces plastered across the walls in nearly every supermarket, spread throughout
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Cooking Is Not For Everybody, But Eating Is!

Jes Clay, proprietress of the (soon to be) Shift restaurant.

Make food simple, make the methods transparent. People will be amazed. They’ll try it at home. They’ll come back for more. Cooking is not for everybody. Eating, on the other hand, is and that’s good enough for us.
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How PCC Natural Markets Manages Waste In House and In the Community

Diana Chapman, Director of Sustainability, PCC Natural Markets, discusses the ways that PCC is working to manage waste in house and in the community.
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PCC Green Lake Village - NOT Your Parents' Co-op!

The new Green Lake Village PCC, anchored in a just-completed urban development comprising 300 apartments, clearly reflects its location. Large and well-staffed, the new PCC works hard to balance its focus and attention between weekly family shopping trips and the convenience of carryout prepared food.
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The Newest CSA Benefit: Food Coach

Terrie Irish, Jubilee Farm's "kitchen wizard"

With the beginning of the 2014 Summer CSA session, Jubilee Farm unveiled its new kitchen space including triple wash sinks, stainless steel counter tops, and tools like food processors and knives for shredding and cutting. Members can now get hands-on coaching and food preparation advice on pick-up days from Terrie, Jubilee’s resident food guru. No more wondering, “What do I do with THAT?”
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Mendoza’s Mexican Mercado Revisited

Mendoza's Mexican Market

In a city where conventional supermarkets and specialty markets like Whole Foods and PCC abound, what makes Mendoza’s Mercado so special? Mendoza’s secret ingredient is Sonia’s cooking – like “me abuela hizo” – “My grandmother made…”
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The Business of Bread and Baking: Kneading Conference West

Whether it’s the urge to start a small bakery to sell a better loaf to the community or just a wish to make and eat a better loaf of bread than that available at the grocery store, the poor quality and poor nutritional state of our daily bread sends hundreds to gatherings like the Kneading Conference West to learn more.
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Stop the Leak Between Farmer and Consumer!

The Craftsman

Food and farm prices have been a major concern for politicians and pundits alike for more than a century, and the food supply chain has become ever more complex. How things change and how they remain the same!!
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