PCC Natural Markets
Washington State Food and Nutrition Council Podcast SeriesEpisodes
Episodes of Washington State Food and Nutrition Council Podcast Series
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It may not be an "essential nutrient” like vitamins A or C, but this antioxidant's health benefits – from cancer protection to UV radiation protection – are well documented. Find out what summertime produce contains it (hint: it’s not just toma
Potassium gets less press than other minerals, even though we literally could not live without it. Learn which foods offer the highest potassium content (hint: it's in way more than just bananas!).
Like all of summertime's delicious fruits, cherries are a rich source of fiber, potassium and vitamins A and C. But new research confirms cherries also are a standout among the most potent anti-inflammatory foods.
First, let's clarify that pastured eggs have zero in common with pasteurized eggs, which usually are sold in liquid form and have been heated (pasteurized) to kill any salmonella. Pastured eggs come from chickens raised outdoors, on the pasture
Is olive oil a good choice for high-heat cooking? Description: Nutritionists everywhere sing the praises of olive oil for its positive contributions to our health. But while it's wonderful in salad dressing and for baking and sauteeing, but is
Cooking with culinary herbs is a wise and easy way to boost both the flavor and health benefits of your meals. Many herbs boast long histories of traditional medical uses and have deeply influenced global cuisines. The aromatic oils found in m
Listen to highlights from our conversation with Van Vlahakis, founder, owner and CEO of Earth Friendly Products. Earth Friendly is the maker of, well, earth friendly cleaning products including dishwasher and laundry detergent and dish soap tha
So, just how careful do you need to be about your food allergy, intolerance or sensitivity at potlucks, restaurants and parties? We share tips and advice that’s helpful whether you've got the allergy or are hosting someone who does.
The cruciferous vegetable family is vast, and for good reason: cauliflower, radishes, collard greens and other crucifers help our bodies ward off cancer and other ailments. Learn cooking techniques to maximize their health benefits and find ou
Did you know you can find raw foods throughout your neighborhood PCC store far beyond the produce department? Learn the benefits of raw foods, how to fit them in your diet, and cooking techniques to preserve nutrients and flavor.
Cinnamon, cloves, turmeric, ginger and other spices deliver more than flavor and a delightful aroma: they also can boost your immune system, increase alertness, ease inflammation and nausea, the list goes on. Find out why and get tips for how t
Yes, we all need to eat more kale. But did you know carrots and other vegetables rich in beta-carotene are a close nutritional runner-up to leafy greens? Find out why carotonoids are so vital to good health (and, whether you really can turn ora
Learn more about PCC's involvement in Market Nights. A special program in King County schools, where a simulated farmers market is set up for kids to learn about healthy eating. PCC supports the event with a bounty of fresh produce for the mar
Omega-3 fatty acids are critical for our brains, hear t health, and reducing inflammation. Adding a tablespoon of flaxseed oil or ground flaxseed to our diets is a popular w ay to meet our daily requirement for these essential fatty acids, but
Listen to our Meatcast to learn all about pastured meats, plus discover plenty of delicious cooking tips for grass-fed meats!
Just how many ways can a plant-based diet benefit you? Find out from PCC Nutrition Educator Nick Rose.
Cultures around the world celebrate the magical results when microorganisms convert the sugars in grapes and grains via fermentation into ethanol (a.k.a. alcohol), a compound that makes people feel happy and may even extend our life spans. The
Kelly Horton, MS, RD, CD, is the Nutrition Services Manager at Lifelong AIDS Alliance and is also the founder of the consulting organization Connect Nutrition where she is Director and Food Policy/Nutrition Program Planning Consultant. Kelly ha
Branden Born is an Assistant Professor in the Department of Urban Design and Planning at the University of Washington. His research interests include planning process and social justice, particularly with regard to the inclusion of marginalized
Cathy Franklin, has been the Washington State WIC Coordinator for 20 years. She also spent 2 years as local WIC nutritionist, and has worked as a Public Health Nutritionist with the Migrant Health Program in Colorado. Cathy is a current member
PCC Cooks instructor Olaiya Land tells us her favorite ingredients, what she grew up cooking and baking with her grandmother, and how she developed her passion for rustic, seasonal cooking.
Meet the dynamic duo behind Tieton's farm fresh local chevre. Ruth Babcock loves to farm and cares for their livestock; Lori Babcock, a gifted cook, makes the cheese from the pails of fresh milk Ruth carries in each morning.
PCC’s sunscreen selection is free of petroleum-based chemicals, parabens and oxybenzone. Learn why, and hear more about our wide selection of producers, from Badger to Soléo Organics.
Full Circle founder Andrew Stout tells us how and why he got into farming, takes us on a tour of his farm near Carnation, Wash., and explains why his fresh, organic salad mix is so special.
PCC Cooks instructor and passionate ghee fan Lesa Sullivan tells us how her upbringing in Utah infused within her a passion for seasonal produce and the fruits of the earth. It also made her resourceful in the kitchen – able to turn out meals a
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