PCC Natural Markets3131 Elliot Avenue, Suite 500Seattle, WA 98121

PRSRT STDUS POSTAGE

PAIDSEATTLE, WA

PERMIT NO. 401

CHANGE SERVICE REQUESTED

S O U N D C O N S U M E R

PCCNATURALMARKETS.COM

Dedicated to informing and educating members and the public about food and agriculture, consumer food

concerns, and the cooperative business model.

Issue No. 528

Health benefits of grilling?, page 3

Cool, crisp summer beer, page 4

New PCC Farmland Trust farm, page 8

JUNE 2017

CONTINUED ON PAGE 3

by Mitch Hunter

For decades, American agriculture has been a paragon of productivity, churning out record crops at a steady clip. We have exported both our farm products and our way of farming around the world, and global production has risen relentlessly.

Yet now there is concern that even this is not enough. The United Nations projects that the global population will increase from 7.3 billion in 2015 to 9.7 billion in 2050. This growth will be concentrated in the world’s poorest countries, where standards of living are set to rise rapidly, increasing demand for resource-intensive meat and dairy products. Together, these trends are heightening fears that the world’s cupboards may run bare in the coming decades.

This scenario leads to the nearly ubiq-uitous assertion that we must double world food production by 2050, which is widely repeated by agribusinesses and scholars alike. This claim often is coupled with calls to reduce impacts on the environment even as food production ramps up. The common pre-scription is for a “sustainable intensification” of agriculture that both increases yields and reduces the harmful side effects of tilling and fertilizing billions of acres of land.

But do we really need to double food production? And what will it take for agriculture to be sustainable?

In an analysis published in BioScience, my coauthors and I offer a recalibrated vision of sustainable intensification. We conclude that food production does not need to double by 2050, which would require unprecedented growth, but instead needs to continue increasing at roughly historical rates. We also highlight quantitative goals that indicate the scope of agriculture’s environmental challenges.

Lower food production targetsOur analysis updates the two most

widely cited projections of food demand, one by U.S. scholars and the other from the United Nations, using the most recent available data. Both of these studies used a baseline year around 2005, which made sense at the time they were published, but global cereal production jumped 24 percent between 2005 and 2014. So, we updated the baseline to 2014. We also factored in the most recent U.N. population estimate for 2050, which is higher than the estimates used in the original studies.

Based on our projections, the world will need only 25 percent to 70 percent more crop output in 2050 than was produced in 2014. This includes grain used to feed livestock and, to some extent, grain used for ethanol production.

We did not question the approaches of the original studies. Indeed, the differ-

ences between the two studies’ approaches reflect some of the main uncertainties inherent to these long-term projections, including different scenarios of future economic growth and different assump-tions about how growing wealth will affect human diets.

Food production still will need to keep growing to meet our updated goal of a 25-percent to 70-percent increase but at an annual rate that is closer to the historical average. Hitting these lower targets will put much less strain on the global agriculture system — and the land, water and air that supports it — than doubling production. To double output, we would have to boost food production more rapidly than ever before, driving increases in soil tillage, fertilizer and pesticide use, and water withdrawals for irrigation.

New focus on environmental goalsThis additional breathing room may

be critical because our analysis also shows that agriculture’s environmental footprint must shrink drastically to safeguard the ecosystems that humans rely on. We re-viewed quantitative goals for agriculture’s environmental performance that are tied to specific outcomes for ecosystem function.

Do we need to double food production?New research challenges the assumption that world food production must double by 2050 to keep up with demand.

2017 board electionMembers, it’s not too late

to vote! Mail-in ballots must be received at the PCC office by 5 p.m. on June 7. In-store voting is permitted until each store’s close of business on June 7. For more information please see the board report on page 6 of this issue or visit pccnaturalmarkets.com/election.

Take action: protect Puget Sound

Since our April story (“Aqua-culture awash in controversy”) was published, a new campaign called Our Sound, Our Salmon launched to raise awareness about the threats from open-ocean salmon farms and what we can do to oppose them.

Visit oursound-oursalmon.org to sign a petition to Governor Inslee asking him to stop the expansion of open-ocean salmon farms in Washington’s waters.

Salmon fishery at riskA proposed mine near one of

the last great wild salmon fisher-ies may proceed under the Trump administration. At press time, the Environmental Protection Agency (EPA) had reached a legal settlement with a company hoping to build a gold, copper and molyb-denum mine in Alaska’s Bristol Bay watershed, clearing the way for federal permits.

The move does not grant immediate approval to the Pebble Mine project. It still will have to undergo environmental review and clear state hurdles before any construction begins. But it reverses the Obama administra-tion’s ban of the mine because it could have “significant” and po-tentially “catastrophic” impacts.

A coalition of fishing operators, native Alaskans, environmentalists and businesses, including PCC, have fought the mine proposal for more than a decade. Protecting Bristol Bay’s fishery is critical to thousands of commercial fishermen, including many who live in Washington and depend on Bristol Bay for their livelihood. It’s also critical to count-less consumers and businesses that depend on wild salmon.

Under the terms of the agree-ment, EPA will begin withdraw-ing its proposed determination, subject to public notice and comment. We’ll keep you posted on how to make your views heard through the Sound Consumer and PCC Advocates, our opt-in email service that makes it easy for members to engage. Sign up at pccnaturalmarkets.com/enews.

2 PCC SOUND CONSUMER JUNE 2017

S O U N D C O N S U M E R

PCC neighborhood locations:

BothellDaily 6 a.m. to 11 p.m.22621 Bothell Everett Highway Bothell, WA 98021 425-492-0122

Columbia City Daily 6 a.m. to 11 p.m.3610 S. Edmunds St. Seattle, WA 98118 206-466-6182

EdmondsDaily 6 a.m. to 11 p.m.9803 Edmonds Way Edmonds, WA 98020 425-275-9036

FremontDaily 6 a.m. to midnight600 N. 34th St. Seattle, WA 98103 206-632-6811

Greenlake AuroraDaily 6 a.m. to 11 p.m.7504 Aurora Ave. N. Seattle, WA 98103 206-525-3586

Greenlake VillageDaily 6 a.m. to midnight450 NE 71st St. Seattle, WA 98115 206-729-5075

IssaquahDaily 6 a.m. to 11 p.m.at Pickering Place 1810 12th Ave. NW Issaquah, WA 98027 425-369-1222

KirklandDaily 7 a.m. to 11 p.m.10718 NE 68th St. Kirkland, WA 98033 425-828-4622

RedmondDaily 6 a.m. to 10 p.m.11435 Avondale Rd. NE Redmond, WA 98052 425-285-1400

View RidgeDaily 7 a.m. to 11 p.m.6514 40th Ave. NE Seattle, WA 98115 206-526-7661

Published monthly by PCC NATURAL MARKETS 3131 Elliott Avenue, Suite 500, Seattle, WA 98121

Phone 206-547-1222, Fax 206-545-7131

The SOUND CONSUMER is dedicated to informing and educating members and the public about food and agriculture, consumer concerns and co-op principles.

SOUND CONSUMER: circulation: 58,000. Copyright 2017: All rights reserved including the right to reproduce. Opinions expressed in the paper are the writer’s own and do not necessarily reflect co-op policy.

EDITOR Eli Penberthy

CHIEF EXECUTIVE OFFICER Cate Hardy

PUBLIC AFFAIRS DIRECTOR Trudy Bialic

VP OF SOCIAL AND ENVIRONMENTAL RESPONSIBILITY Brenna Davis

BOARD OF TRUSTEES

Carol BinderAlice Cho SnyderTania DePueMichael HutchingsJulianne Lamsek

Maggie LucasElin SmithSandy VoitBruce WilliamsCatherine L. Walker

Letters must be 250 words or fewer and include a name, address and daytime phone number. We reserve the right to edit. Please email letters to editor@pccnaturalmarkets.com.

[ LETTERS to the editor ]

pccnaturalmarkets.com

AQUACULTURE CONTROVERSY

The April cover story, “Aquaculture awash in controversy,” about plans to expand aquaculture in local waters prompted many comments on Facebook. Below is a sampling.

We do not have to give up. While we fight we can demand companies do not roll back their practices to the lowest common denominator.

— Kathleen Barry Johnson Alaska, Washington, Oregon and

California need to form an alliance and maintain strict standards of sustainability, water quality control and air pollution. Consumers also need to do their part by creating pressure on the marketplace.

— Wasim Islam Eat wild seafood, people! Ask when you

go out to eat. Make sure you look in the store. It is so important to not support big business fish “farming”! It is so gross.

— Katherine Alejo Write the governor, or call. Calling is

more effective.— Darcel Sandland

Editor: PCC doesn’t sell any farmed fish from open-ocean systems because of the environmental and human health concerns — we only sell seafood that meets Monterey Bay Aquarium’s Seafood Watch program standards for sustainability.

Visit oursound-oursalmon.org to sign a petition asking Governor Inslee to stop the expansion of open-ocean net-pen fish farming in Washington’s waters.

PALM OIL-FREE HAIR CARE

I am working to stop purchasing products containing palm oil and palm oil derivatives. The rainforests of Indonesia and Malaysia, with their populations of orangutans and other wildlife, are under threat from the expansion of palm oil plantations. Palm oil and its derivatives are present in many consumer products under a wide variety of names.

Does PCC sell shampoo and conditioner with no ingredients derived from palm oil?

— Laura Jacobsen

PCC replies: We share your concerns about palm oil production and have a plan in the pipeline to address them. In the meantime, we sell shampoos from Uncle Harry’s Natural Products that are entirely free of palm oil and palm oil derivatives. Uncle Harry’s also offers two palm-oil-free hair conditioning products made instead with coconut oil. Aubrey Organics shampoos and conditioners also are transitioning away from palm oil-derived ingredients but as of now Aubrey is using them intermittently.

In addition to the animal cruelty and environmental destruction from the palm oil industry, we are very concerned about human trafficking and slavery in the palm oil industry, documented by the U.S. Depart-ment of Labor and a Bloomberg Business Week investigation. We have prepared a survey for vendors to ask about their sourc-ing, country of origin and any sustainable certifications to determine current brand

practices. More than 1,800 food products and supplements need to be screened under these criteria.

Palm oil companies face little pressure from consumers to change, so many continue to rely on unregulated contractors with unscrupulous practices. We hope our plan can help push our concerns up the supply chain to help effect change.

PALM OIL PROBLEMS

I have been reading about palm oil and its link to cancer. What is PCC’s policy on palm oil? As far as I understand, it can be found in many products and to have a “no palm oil” policy might not be realistic at this time?

We buy almost all our food at PCC and we appreciate the work that you do for us, to keep us safe.

— Karin Miller

PCC replies: Most of the headlines that suggest palm oil may cause cancer cite as a possible cause glycidyl fatty acid ester compounds that are produced when palm oil is heated above 392° F. Reports indicate palm oil is heated above 392° F in processing many foods, but Nutella has gotten most of the negative press.

One source posits another possible reason for the cancer link (see pccnaturalmarkets.com/r/4614). It doesn’t mention glycidyl fatty acid esters but instead says Spanish researchers have identified a protein called CD36 responsible for metastasis (cancer spread). A high-fat diet, or direct stimulation of these cells with a saturated fatty acid called palmitic acid (the main component of palm oil), increased the ability to spread. But palmitic acid is a naturally occurring fatty acid found in a wide variety of foods and also is produced by the human body, so this link may be a stretch. The bottom line: research is very limited.

You’re right that a no-palm-oil policy at PCC isn’t realistic at this time but you may be glad to know we’ve taken steps to consider a sustainable palm oil policy in the future.

FAT ON MEAT

I buy most of my meat at PCC and am particularly rankled that all the fat is trimmed off.

I purchased a boneless ribeye recently that was so meticulously trimmed it had to have lost meat in the process. The desir-ability of grass-fed meats is their fat but what little fat might be on it has been removed! And I am paying more per pound for that “service”?

Now that we all know the fat scare was a big fat lie, can we get back to a nice half-inch edge of fat on our steaks and chops, etc.? If people don’t want fat, it’s easy to cut off and give to their (lucky) dog. What’s my option? Pay more and get less.

— Anonymous

PCC replies: Grass-fed meat is less likely than conventional meat to have half-an-inch of fat, even on a ribeye steak. Animals raised on a grass diet are leaner than animals raised on corn or other high-calorie feed. When grass-fed meats have more fat, we generally follow the industry standard to trim the fat down to one-eighth inch. But most of the time a half-inch of fat just is not there on grass-fed meats.

You always can ask a store butcher for a special order that includes all the fat, untrimmed.

For readers who may not be familiar with the “big fat lie” that you mention,

see a 2002 article in The New York Times Magazine, “What if it’s all been a big fat lie?” It embraced fat as essential to good health and maintaining a healthy weight. This view has been corroborated by health professionals over the past 15 years.

HONORING EARTH DAY

Having some institutional memory and involvement in education and the environ-ment, I would like to clarify Denis Hayes’ involvement in the founding of the First Earth Day (“Honoring Earth Day,” April). To be sure Denis was involved intimately in this effort, but the national leadership to establish this day was shared by Sen. Gaylord Nelson (D-WI) and Rep. Pete McCloskey (R-CA). This bipartisan effort made it possible to promote and fashion this event throughout the country.

Fact is, in 1970 we had the politicians Hayes suggests we should elect today. Nel-son and McCloskey were “leaders who care for the Earth, understand basic science and have the guts to fight for posterity.” Let us remember and celebrate these visionary leaders from the past and encourage and elect their kind again. Clearly, given the threats we face from our current adminis-tration, the quality of our environmental future depends upon it.

— Tony Angell

ANIMAL WELFARE FOR CHICKENS

In your cover article, “PCC sets the bar for non-GMO and organic meat” (May), you state that Draper Valley Farms chickens are raised on farms in a “reduced-stress environment.” Can you elaborate on what is considered reduced-stress?

— name withheld upon request

Draper Valley Farms replies: Our chickens have approximately 20 to 25 per-cent more space in barns than conventional poultry. This promotes natural behavior such as dust bathing and interaction with the other chickens. In addition, we have enrichments that allow for perching, hiding and natural foraging in our barns. The chickens have access to the outside, which also promotes natural behavior. These added enrichments all help provide a reduced-stress environment.

CUSTOMER SERVICE AT PCC

I just wanted to share with your team why my family is a new member and will always shop at PCC. Tonight my 4-year-old daughter and I came in and went to the butcher to get some ground beef and chicken apple sausages, which she loves. Your butcher, Dameon, was scrubbing the floors and sinks when we arrived but stopped what he was doing to go in the back to get us the products we came in for.

He also took the time to show my daughter a huge king salmon that just arrived that day. My girl expressed to Dameon how much she loved salmon so he explained to her how he was going to filet it and get it ready for us to take home to cook. My daughter loved it and I greatly appreciated him taking the time to explain to a 4-year-old how a huge fish turns into dinner. It’s that kind of customer care that will keep us coming back as well recommending PCC to friends, family and co-workers.

— Matthew

3PCC SOUND CONSUMER JUNE 2017

Do we need to double food production? CONTINUED FROM PAGE 1

For instance, worldwide greenhouse gas emissions from agriculture are crawling steadily upward. Scientists have called for reducing these emissions by at least 80 per-cent by 2050 to avoid temperature increases greater than 2 degrees Celsius.

Similarly, nutrient pollution in the Mississippi River Basin creates a massive dead zone every year in the Gulf of Mexico, suffocating aquatic life and impacting com-mercial and recreational fishing. Reducing the dead zone will require cutting this pol-lution — which predominantly comes from agriculture — to about half of its historical baseline. Despite decades of effort by farm-ers and conservationists, annual nutrient loads remain stubbornly high.

Given these challenges, it is good news that the world’s appetite in 2050 may not be as voracious as some estimates have indicated.

The path forwardOur revised food production and envi-

ronmental goals are just the beginning of a new approach to sustainable intensification in agriculture.

More research is needed to refine the projections of food demand in 2050 and identify options for flattening the demand curve while enhancing human health. Regional studies also are needed, so that areas poised for rapid population growth can plan for their future food needs. And new research can draw clearer links between environmental impacts and ecosystem outcomes, so that farmers and the public can make informed decisions about the costs and benefits of different ways of farming.

Meeting both production and environ-mental goals will be a monumental task,

especially in the face of new challenges such as water shortages, pesticide resis-tance and the changing climate. However, clear targets may help farmers, research-ers and policymakers focus on the right long-term challenges.

Congress has begun hearings on the 2018 farm bill, which will set policy for five years of agricultural production, conservation and research. The new bill can support research efforts aimed at refining and achieving agriculture’s long-

The world will need only 25 to 70 percent more

crop output in 2050

term goals. Just as important, it can begin transforming farm subsidy, crop insurance and conservation programs to help farmers make changes on the ground.

With our lower food demand projections in mind, there is an opportunity to start providing incentives for farming practices that keep soils covered with living plants year-round, store more carbon in the soil, and prevent nutrients from entering wa-terways. More broadly, these lower targets create space for a new conversation, one focused not on doubling production, but on developing a new food system that keeps people fed while focusing just as much on keeping ecosystems healthy.

Mitch Hunter is a Ph.D. candidate in agronomy at Pennsylvania State University. This article orginally appeared in The Conversation.

“Grilling, broiling, barbecuing — what-ever you want to call it — is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach.”

— James Beard, Beard on Food (1974)

One of the rituals of summertime is to clean out the grill and get it ready for the season. Grilling food outdoors is a great way to bring family and friends together around food, and potentially can offer a number of unique health benefits.

The sunshine vitaminOne of the obvious health benefits

of grilling is that you’re spending time outdoors and therefore making vitamin D from the sunlight. We all need a good 30 minutes of sun exposure each day to boost our supply of the sunshine vitamin and this can be accomplished easily by relaxing on the patio waiting for dinner to marinate, cook and enjoy.

Mushrooms are unique in their ability to make vitamin D from sunlight and luck-ily they’re also delicious on the grill. You can “fortify” mushrooms with vitamin D by slicing them and then placing them in the direct sunlight for an hour. Mushrooms can produce your entire Daily Value for vitamin D by simply sitting in the sun while you prep the grill.

Grilled meat and cancer?One of the biggest health concerns with

frequent grilling is the known carcinogens formed in all grilled meats. But this doesn’t mean you shouldn’t ever eat grilled meat because you can significantly reduce the formation of carcinogenic compounds called heterocyclic amines (HCAs) by mari-nating your meat with antioxidant-rich herbs and spices. When meats are exposed to high heat (such as through grilling), a re-action transforms the proteins into HCAs, which you see as the black grill marks

Grilling and chillingTHE SURPRISING HEALTH BENEFITS OF COOKING FOOD OVER FIRE

on the meat. HCAs (and also polycyclic aromatic hydrocarbons (PAHs) found in smoked meats) are probable carcinogens and should be avoided as much as possible.

Many herbs and spices contain antioxi-dants that prevent proteins from transform-ing into HCAs. Several recent studies have found that when meat is marinated for at least 30 minutes in a mixture of high-antioxidant herbs and spices, the levels of HCAs are reduced by 60 to 99 percent. Researchers have found rosemary, oregano, thyme, basil, garlic, marjoram, mint, sage, savory and turmeric all have the benefit of reducing the formation of these compounds in grilled meats.

Try to use about ½ cup of marinade per pound of raw meat and remember that longer marinating times lead to more protection — and more flavor in the food!

Avoid sugar-based marinades because sugar reacts with the proteins in meat, increasing the formation of HCAs, while vin-egar and other acids reduce the formation.

Well-done meats also have higher levels of HCAs, so in addition to marinating your meat, it’s best to avoid prolonged cooking times (while ensuring food safety by cooking to a safe medium temperature). It’s best to cook over lower heat if possible.

What about grilled vegetables?Vegetables do not produce the HCAs

found in grilled meats because vegetables and fruits lack the creatinine (protein) found in all meats. So the grill marks you see on your veggies is an indication of flavor, not carcinogens. In addition to mushrooms, there are many summer vegetables that taste great on the grill: asparagus, zucchini, eggplant and peppers are among the best.

Many fruits also are delicious when grilled, including pineapple, tomatoes, peaches, watermelon and fresh figs. View the recipe for grilled avocados on page 5, which can be filled with salsa, or other summer fixings.

Get outside!In addition to the nutritional benefits of

grilling outside, you also can reap a number of health benefits from spending time outdoors. Many people report that cooking outside over a flame connects them to their ancestral roots and is a nice break from cooking in the kitchen, especially on a hot day when you don’t want to turn on the oven.

We’re now learning that spending time outside in nature might improve our blood pressure, reduce our stress levels, boost the immune system and even reduce inflamma-tion. Some mental health experts believe that Nature Deficit Disorder might be a fac-tor influencing many people’s overall health.

Exercise physiologists have found that “green exercise” (working out in nature) contributes more health benefits than the exercise alone and conclude that “green exercise might have a useful role in primary and secondary prevention of disease.”

So next time you’re invited to or host-ing a barbeque, just prepare your favorite herb-packed, low-sugar marinade, some of the delicious organic, non-GMO meat on sale this month at PCC, a variety of colorful veggies, and enjoy the many health benefits of grilling and chilling outdoors!

Nick Rose, M.S., is a nutrition educator at PCC.

by Nick Rose, M.S.

4 PCC SOUND CONSUMER JUNE 2017

Let’s kick summer off with style and taste, starting with fantastic beer. You can’t go wrong pairing these brews — some local and new, some classic — with the grilling recipes on page 5.

Cool, crisp and beautifully bitter

PCC NUTRITION EDUCATOR NICK ROSE’S PICKS

PCC NUTRITION EDUCATOR MARILYN WALLS’ PICKS

WTRMLN WTRThis refreshing, super hydrating watermelon juice is a

great source of potassium, vitamin C and the antioxidant lyco-pene. It’s much lower in sugar than other fruit juices. Bonus: it’s made from watermelon “seconds” with minor blemishes that can’t be sold in the fresh produce aisle.

WAY BETTER SNACKSSWEET CHILI CHIPS

This slightly spicy chip is always a crowd-pleaser in my Walk, Talk and Taste classes. They’re low in sodium, high in fiber and made from whole grain corn, with additional benefits from the sprouted flax, chia, quinoa, broccoli and daikon radish seeds. Non-GMO Project Verified.

AVOCADOSIn peak season during the month of June,

avocados pack more potassium than bananas, more folate than kale and more fiber than prunes. Avocados also contain beneficial antioxidants that often are found closest to the peel, so be sure scrape every bit of green goodness from this fabulous fruit.

BELL PEPPERSThese colorful vegetables

are low-calorie and nutrient-dense. Sweet and crunchy, they are a bonus to most dishes, whether cooked or raw. A pow-erhouse of carotenoids and vitamin C.

FENNEL ROOTThe licorice flavor en-

hances salads, soups and your favorite stir fry. It pairs well with salmon! Besides aiding digestion, the phytonutri-ent anethole is a strong ally against inflammation.

URBAN MOONSHINE HIT THE HAYThis liquid formula, featuring kava

and other relaxants, may be just the sleep aid you need. It quickly gets into your bloodstream, making it helpful if you wake up during the night.

Local, organic produce

• Strawberries — Rent’s Due Ranch in Stanwood, Wash. (later in June)

• Raspberries — Sky Harvest Produce in Mt. Vernon, Wash.

• Cotton Candy and Witches Fingers grapes — Divine Organics in Delano, Calif.

• Green, red and dinosaur kale — Springhill Farm in Albany, Ore. and Rent’s Due Ranch in Stanwood, Wash.

• Leaf lettuce — Rent’s Due Ranch in Stanwood, Wash.

• Cherries — LaPierre Farms in Zillah, Wash. (later in June)

• Blueberries — LaPierre Farms in Zillah, Wash. (last few days of June)

[ IN SEASON ] [ NUTRITIONISTS’ picks ]

I N T H E A I S L E S

CASCADIA, IN YOUR GLASSAs if the good earth hadn’t provided us enough

reasons to love the upper left corner of the map … it’s

beervana, too. Here’s to great beer in a great place.

Pfriem Helles Lager 16.9 oz.Classic, cool and satisfying, there’s nothing like

a great lager. This one is toasty and fresh, with notes of honey and fresh bread.

Farmstrong “Cold Beer” Pilsneror “La Raza” Mexican Style Lager

“Old school” beers. Not too big, not too small. Not too fancy, not too hard on the wallet. Perfect for when you just want a beer. And maybe another …

Reuben’s Summer AleTake Reuben’s über clean, crisp style and add

a hop-forward kiss of orange and grapefruit notes with a slightly bitter finish and you’ve got a perfect summer ale.

Schooner Exact “Summer Beer”Pacific Ale

This clear, golden liquid delivers a clean foundation of toasty malt, with fruity, floral notes and soft, balancing malt that segues to a pleasingly bitter finish.

CALIFORNIA CLASSICSBeers come, beers go, and you can bet

your next one that tomorrow will bring a

tide of brand new, cool brews. Meanwhile, the

classics remain. Raise a cold one (of these) to

the old faithfuls in your fridge.

Sierra Nevada Pale AleFrom humble beginnings in the late

’70s to near ubiquity and iconic status, this beloved brew is the grandaddy of American craft beer, and the definition of a classic. Unfussy and well-balanced enough to drink often, but complex enough to satisfy sophisticated palates.

Anchor Steam BeerThe original West Coast microbrew

— first brewed in San Francisco in 1896 — owes its deep amber color, creamy head, and rich, distinctive flavor to a historic brewing process like none other. Just plain, good, timelessly delicious beer.

5PCC SOUND CONSUMER JUNE 2017

N A T U R A L K I T C H E N

Fire up the grill

with salt and pepper. Set aside half the marinade for serving. Place remaining marinade in a glass dish or sealable plastic bag with chicken. Let rest in the refrigera-tor for 30 minutes to 1 hour.

Place potatoes in a saucepan, cover with cold, salted water and bring to a boil. Cook until a knife inserted comes out with a little resistance (they will finish cooking on the grill). Drain, cool and slice in half lengthwise.

Heat a grill to medium-high heat. Grill chicken until cooked through (the temperature taken with an instant-read thermometer should be 165° F), 7 to 10 min-utes per side, depending on the thickness of the chicken. A few minutes before the chicken is done, place potatoes on the grill, cut-side down. Cook until slightly charred, 2 to 3 minutes. Turn potatoes over and grill an additional 1 to 2 minutes.

Remove chicken and potatoes from the grill. Toss potatoes with remaining mari-nade and put on a platter; place chicken on top of potatoes.

— Recipe by Jackie Freeman, PCC Cooks instructor

EACH SERVING: 360 cal, 17g fat (3g sat), 75mg chol, 230mg sodium, 22g carb, 3g fiber, 1g sug-ars, 29g protein

Grilled Bananas and Pineapple with Minty Lemon Glaze

Serves 8

16 bamboo skewers, soaked in water for at

least 1 hour

4 firm-ripe bananas, peeled and cut into

2-inch chunks

1 fresh pineapple – peeled, cored and cut

into 2-inch chunks1⁄2 cup maple syrup or honey

Zest and juice of 1⁄2 lemon

2 tablespoons chopped fresh mint

Prepare a grill for medium-high heat and lightly oil the grate.

Thread fruit onto skewers, alternating chunks of bananas and pineapple.

Combine maple syrup or honey, lemon zest, lemon juice and mint in a small bowl; brush glaze over skewers.

Grill skewers over direct heat until caramelized, about 3 minutes per side. Re-move from grill and brush again with glaze.

— Recipe by Jackie Freeman, PCC Cooks instructor

EACH SERVING: 140 cal, 0g fat (0g sat), 0mg chol, 0mg sodium, 35g carb, 2g fiber, 25g sug-ars, 1g protein

Grilled Mushroom Salad with Sesame Vinaigrette

Serves 6 to 8

Sesame Vinaigrette1⁄3 cup red wine vinegar

2 tablespoons soy sauce

3 cloves garlic, minced

2 tablespoons raw cane or brown sugar

1 tablespoon sesame oil

2 tablespoons toasted sesame seeds

2 tablespoons chopped cilantro

Salt and pepper, to taste2⁄3 cup extra virgin olive oil

For the salad:

2 portobello mushrooms, stems removed

4 crimini mushrooms

4 white button mushrooms

4 shiitake mushrooms, stems removed1⁄2 cup grated carrots1⁄2 cup thin strips red bell peppers

2 green onions, thinly sliced on the diagonal

2 tablespoons toasted sesame seeds1⁄2 cup cilantro leaves

4 to 6 cups baby salad greens

Prepare the vinaigrette: Combine all ingredients except oil in a bowl. Mixing with a small wire whip, pour oil into vin-egar mixture in a thin stream to emulsify it slightly. You may have extra dressing. Store it in the refrigerator.

Prepare the salad: Gently brush mush-rooms or toss them in a towel to remove any debris. Place in a large bowl. Pour enough Sesame Vinaigrette over mushrooms to coat well.

Toss carrots, bell pepper strips, green onions, sesame seeds and cilantro with a little vinaigrette and set aside.

Preheat grill to high and place mush-rooms on the grate. For portobellos, allow 5 to 6 minutes per side (or until tender through) and about 4 minutes for smaller mushrooms.

Cut mushroom caps into slices. Toss greens with a little vinaigrette and pile on plates. Arrange mushrooms on top and gar-nish with carrot and bell pepper mixture.

— Recipe by Lynne Vea, PCC Cooks instructor

EACH OF 8 SERVINGS: 130 cal, 11g fat (1.5g sat), 0mg chol, 140mg sodium, 6g carb, 2g fiber, 4g sugars, 2g protein

Steak with Rosemary and Garlic (Bistecca con Rosmarino e Aglio)

Serves 4

4 (1- to 1 1⁄2-inch-thick) top loin, t-bone or rib eye steaks

Salt and pepper, to taste

5 tablespoons extra virgin olive oil

3 tablespoons high-heat oil

1 tablespoon balsamic vinegar

2 sprigs fresh rosemary

2 cloves garlic, crushed1⁄2 teaspoon salt

Season steaks with salt and pepper. In a 9-by-13-inch glass pan, combine 3 tablespoons high-heat oil with vinegar. Add one sprig fresh rosemary. Add steaks and marinate for 30 minutes at room temperature.

Preheat a grill, griddle or broiler to medium-high heat.

In a small saucepan, mix 5 tablespoons olive oil, garlic, second sprig rosemary and salt; cook over very low heat.

Cook steaks until an internal tem-perature reaches 130º F for medium-rare or 145º F for medium. Remove steaks to a platter and drizzle with oil-rosemary mixture. Let sit for 10 minutes, covered, before serving.

— Recipe by Iole Aguero, PCC Cooks instructor

EACH 6-OUNCE STEAK SERVING: 380 cal, 24g fat (5g sat), 70mg chol, 540mg sodium, 1g carb, 0g fiber, 1g sugars, 39g protein

Haute Grilled Avocados

Hot avocados? Absolutely! Grilled avocados are unique, delicious and ready in minutes.

Serves 4

2 large, ripe avocados

2 tablespoons fresh lime or lemon juice

1 ½ tablespoons olive oil

Salt to taste

½ cup fresh salsa, optional for half shell

version

For grilled slices: Cut avocado in half, seed, peel and slice. Drizzle with fresh lime or lemon juice and brush lightly with olive oil. Gently place slices on grill over hot coals for 2 minutes on each side. Season with salt to taste.

For grilled half shells: Cut avocado in half and remove seed. Drizzle with fresh lime or lemon juice and brush lightly with olive oil. Gently place cut side down on grill over hot coals for 2-3 minutes. Season with salt to taste. Optional: fill with fresh salsa or your favorite fresh ingredients.

— Recipe courtesy of the California Avocado Commission

EACH HALF AVOCADO WITHOUT SALSA: 200 cal, 19g fat (2.5g sat), 0mg chol, 120mg sodium, 10g carb, 6g fiber, 1g sugars, 2g protein

Herbed Grilled Chicken and Fingerling Potatoes

Serves 4

3 cloves garlic, minced1⁄2 teaspoon each chopped fresh sage, rose-

mary and thyme

1 teaspoon lemon zest1⁄4 cup lemon juice1⁄4 cup high-heat oil

Salt and pepper, to taste

4 bone-in chicken breasts or thighs

1 pound fingerling potatoes, scrubbed

Whisk together garlic, fresh herbs, lemon zest, juice and oil. Season to taste

From avocados to pep-pers to pineaaple, you’d be hard-pressed to find a summer ingredient that doesn’t explode with smoky flavor when cooked over a hot flame. (For meat eaters, don’t forget a vari-ety of non-GMO meat on sale at PCC this month!) Here are some recipes to whet your appetite, and if you’re hungry for more great grilling ideas, visit pccnaturalmarkets.com/recipes.

Photo by the California Avocado Commission

6 PCC SOUND CONSUMER JUNE 2017

YOUR CO-OP COMMUNITYFind out more about community events at pccnaturalmarkets.com/events

Rebekah Widener, Cashier at Redmond — Puts customer satisfaction above all else!

JUNE CUSTOMER SERVICE STAR

2017 Board ElectionMembers, it’s not too late to vote! This

year’s election began on April 28. Mail-in ballots must be received at the PCC office by 5 p.m. on June 7. In-store voting is permitted until each store’s close of business on June 7.

• The election guide insert in the May issue of your Sound Consumer included your ballot, biographical information and campaign statements from each candidate, as well as a candidate Q&A designed to prepare you for your voting decisions. The trustee candidates are Ben Klasky, Stephen Tan and Bruce Williams.

• Look also for statements from the nomi-nating committee candidates. They are Janet Hietter, Sara Janus, Don Nordness and John Sheller.

• The campaign materials, including brief videos of each trustee candidate, are avail-able on our website at pccnaturalmarkets.com/election. You can see and hear the candidates for the board of trustees talk about why they’re running.

Election results will be posted on our website on June 20.

2017 Annual Members’ Business Meeting Tuesday, June 13, 6:30 to 8:30 p.m.

Member registration for the Annual Members’ Business Meeting closes June 2. For this year’s meeting, members will hear a report about the state of the co-op, ask

questions and meet the 2017 election candi-dates. Light PCC dessert bites and beverages will be provided. Additional information about the meeting was published in the May Sound Consumer and can be found at pccnaturalmarkets.com/meeting.

If you have not registered and would like to find out if there are still open seats available, please email us at board@pccnaturalmarkets.com or contact the PCC Co-op Office at 206-547-1222.

We will publish messages from the

CEO and board chair on our website after the meeting.

CCMAThe Consumer Cooperative Manage-

ment Association Conference (CCMA) will be held in Minneapolis from June 8 through June 10. The theme of this year’s conference is “Our North Star: Cooperate to Differenti-ate.” Trudy Bialic, PCC’s Director of Public Affairs, will be speaking at a breakout

Brooks Fremont 5K & Briefcase Relay Friday, June 2, 4:30 – 7:30 p.m. North 34th Street & Fremont Avenue

Support FamilyWorks by participating in the Fremont 5K & Briefcase Relay. PCC Fremont will be there as the official fruit sponsor handing out healthy snacks for the runners. For more information and to reg-ister, visit: promotionevents.com/fremont.

Sutainamania Saturday, June 3, 10 a.m. to 2 p.m. City of Bothell Public Works Operations Center 21233 20th Ave. SE, Bothell

This fun free event takes place on the first Saturday in June and provides tips about sus-tainability for all ages! Staff from our Bothell store will be there with healthy treats. Learn more: www.bothellwa.gov/227/Sustainamania.

Get Outdoors Expo – Expand Your “Play” List Saturday, June 10, 10 a.m. to 3:30 p.m. Lake Sammamish State Park

Enjoy this free public event featuring activities and classes ranging from basic kayaking to how to prepare for hiking in wilderness or RV camping. Activities include outdoor gear giveaways, camp food tastings, geocaching adventures, trip-planning guid-ance, and learning to be an environmental champion for the outdoors. Kids, join PCC in building your own trailmix. Learn more: pccnaturalmarkets.com/r/4616.

Pride Parade Sunday, June 25, 11 a.m. Kicks off at Fourth & Union

Join us for the 43nd annual Seattle Pride Parade, held along Fourth Avenue in downtown Seattle. The theme for this year’s Pride is “Indivisible.” PCC will be handing out goodies along the parade route! Learn more: seattlepride.org.

Dine with PrideJune 1 – 25

Dine With Pride is the first citywide dining event to unite Seattle’s LGBT com-munity around the table. It’s Seattle Pride’s tasty new way to extend the Pride message throughout the city: LGBT-friendly restau-rants will offer prix-fixe menus, specials, deals and more.

As a sponsor of Dine with Pride, the delis at all 10 PCC stores will offer 25 percent off Rainbow Salad, made with pride every day. Just ask for the Pride discount at the register!

Fourth of July Freedom FestivalTuesday, July 4 Downtown Bothell

• Pancake breakfast at the downtown firehouse, 8:30 to 10:30 a.m.

• Children’s parade starts on Beardslee Boulevard near the post office, 11:15 a.m.

• Grand Parade starting at Main and 104th Avenue Northeast, Noon

Join us for a fun-filled community celebration! This year’s theme is United We Stand. PCC is the title sponsor of the Children’s parade. Learn more: www.bothellwa.gov/FreedomFestival.

PCC Cooks welcomes guest chef and local author Kim O’Donnel this June to share recipes from her new vegetable-forward cookbook, “PNW Veg.” Kim’s menu celebrates our region’s bountiful fruit and vegetable offerings: Rhubarb Salsa with Lentil Nachos; Radish Salad with Cherry Tomatoes, Herbs and Hand-mixed Za’atar Spices; better-than-any-restaurant Black Bean and Beet Burgers; and Cherry-Choco-late Fro-yo. Offered June 3 at Columbia City, June 10 at Issaquah, June 14 at Greenlake Village and June 19 at Bothell PCC.

In honor of Men’s Health Month, nutritionist Nick Rose offers man-friendly eats and a wealth of information with Foods for Dudes. We’ve also got an array of topics like Knife Skills, Puff Pastry, Sushi and Retro Appetizers lined up this month. Visit PccCooks.com to register.

BOARD OF TRUSTEES REPORT

session titled “Implementation of In-store GE Labeling.” Board members Sandy Voit and Michael Hutchings will attend, as well as PCC’s leadership team members Cate Hardy, Randy Lee, Nancy Taylor, Heather Snavely, Matt Smith and Brenna Davis.

Board reportThe board met on May 30. The agenda

for this meeting, which was not finalized before press time, was slated to include reports from the Board Development, Mem-ber Relations and Finance committees, as well as a review of first-quarter financials. A full report for the May board meeting will be published in the July Sound Consumer.

Next board meetingThe date of the next board meeting

will also be published in the July Sound Consumer. We will provide notice of ad-ditional meeting dates and times online at pccnaturalmarkets.com/member/board. The member comment period is during the first 10 minutes of the meeting and comments are limited to three minutes unless a longer presentation is previously approved by the board chair. For agenda planning, please email us at board@pccnaturalmarkets.com if you plan to attend.

Contact the boardEmail us at board@pccnaturalmarkets.

com. Postal mail should go to the Co-op Office.

Marilyn Walls nominated for award

PCC nutrition educator Marilyn Walls has been nominated for a Sound Genera-tions Inspire Positive Aging Award, which recognizes and celebrates the contributions adults 60+ make in our communities. Mari-lyn couldn’t be more deserving — she’s beloved by PCC staff and shoppers alike for her bottomless knowledge of nutrition, sustainable food and healthy body care. Through the classes she teaches in our stores, the eloquent articles she writes for the Sound Consumer, and the critical research and thought she devotes to help-ing develop PCC’s policies and standards, Marilyn is one of PCC’s secrets to success — she helps us put our values into action, every day. Thank you, Marilyn!

Above: (l-r) 2017 election trustee can-didates Bruce Williams, Ben Klasky and Stephen Tan

Left: (l-r) 2017 election nominating committee candidates Janet Hietter, John Sheller and Don Nordness

PCC SOUND CONSUMER JUNE 2017 7

Soil & Sea Reports from our producers

Will California someday grow avocados year round? Americans ate 2 billion pounds of avocados last year, two-thirds of them imported, mostly from Mexico, which has the climate to grow the green fruit year-round. Currently avocados only are grown commer-cially in southern California, but re-searchers now are seeking to find an avocado tree that can withstand the Central Valley’s frosty winters and hot summers. Ninety-five percent of all the avocados Americans eat are the Hass variety, which doesn’t grow well in the Central Valley. The researchers say three varieties are promising: GEM, Lunchbox and an unnamed variety.

Follow Your Heart’s manufac-turing facility is now certified Zero Waste. The PCC vendor, best known for its vegan mayonnaise, says in 2016 the company diverted 97 percent of its waste from landfill to achieve Gold Level Zero Waste certification from Green Business Certification Incorporated. It’s the first plant-based food manufactur-ing facility in the United States to achieve Zero Waste certification.

The Washington blueberry season is running about three weeks later this year than it did last year, according to PCC’s or-ganic producers. The rainiest winter and spring on record is to blame.

At least two companies are rushing to get robotic fruit picking machines to market. Members of the $7.5 billion annual Washington agriculture industry have long grappled with labor shortages and depend on workers coming up from Mexico each year to harvest many crops. A Washing-ton State University cooperative extension agent said it will be years before existing orchards can be con-verted to accommodate fruit picking machines. Advocates for farm work-ers say replacing human workers with machines could lead to the loss of other jobs in local communities.

Will GE salmon be produced in Canada? AquaBounty has submit-ted an application to the Prince Ed-ward Island (PEI) government that reveals the company’s intention to raise GE salmon in PEI. If approved, it would be the world’s first GE fish factory. AquaBounty owns an aquaculture facility in Rollo Bay, PEI that it purchased in 2016. The com-pany’s 2016 Environmental Impact Statement (EIS) clearly stated that it would not produce GE fish at the site, but the current amended EIS seeks permission to construct large new buildings to produce 250 tons of GE Atlantic salmon each year.

President Trump’s proposed budget will zero out funding for the National Oceanic and Atmospher-ic Administration’s Sea Grant pro-grams, which provide education and technical assistance to aquaculture and other ocean-based industries.

[ NEWS BITES ]

Eating at home is healthierPeople who cook at home more often,

rather than eating out, tend to have more healthful diets without higher food expenses, according to a new study of King County residents. Researchers at the University of Washington School of Public Health found home-cooked meals were as-sociated with diets lower in calories, sugar and fat, but not higher monthly expenses for food. The study showed no association between income or education and eating at home or out. (sciencedaily.com)

Berkeley soda tax resultsA study of Berkeley’s soda tax, pub-

lished in PLoS Medicine, shows the tax is having the intended impact. One year after implementation, sweetened beverage sales declined 9.6 percent, while untaxed beverage sales increased 3.5 percent and showed a shift to healthier choices. There was no evidence of higher grocery bills for consumers or decreases in overall beverage sales for stores. (Food Politics)

Diet soda tied to stroke, dementia?Gulping down an artificially sweetened

beverage not only may be associated with health risks for your body but also pos-sibly your brain, a new study published in the American Heart Association’s journal Stroke suggests. Artificially sweetened drinks, such as diet sodas, were associated with a higher risk of stroke and dementia. No connection was found between those health risks and other sugary beverages, such as sugar-sweetened sodas, fruit juice and fruit drinks. (CNN)

Worldwide water woesA new study in Nature from a global

team of researchers shows that the world’s stores of groundwater are vanishing at an “alarming” rate, driven mainly by demand for crop irrigation. Researchers found that

the most severe depletion is concentrated in a few regions in the United States, Mexico, the Middle East, North Africa, India, Paki-stan and China, that include almost all the major breadbaskets and population centers of the planet. Tapped-out aquifers point to a future marked by high food prices and geopolitical strife. (Mother Jones)

School nutrition standards rollbackThe new Secretary of Agriculture,

Sonny Perdue, has rolled back improved nutritional standards for school lunches that were in place since 2012. The Healthy, Hunger-Free Kids Act required all grains to be 50 percent or more whole grain, and sodium levels were scheduled to drop from the current 1,230 mg limit to 640 mg by 2022. Now, states can exempt the whole-grain and sodium requirements until 2020 at least. (Harvard School of Public Health)

Glyphosate on Prop 65 list?Glyphosate is to be added to California’s

Proposition 65 list of chemicals known to cause cancer. It means companies producing products containing residues of glyphosate may in the future have to feature warning labels. Proposition 65 requires the state to maintain a list of chemicals known to cause cancer, birth defects or other reproductive harm and requires businesses to provide warnings prior to causing a significant exposure to a listed chemical. (oehha.ca.gov)

Benefits from trans fats banPeople living in areas that restrict

trans fats in food had 6.2 percent fewer hospitalizations for heart attack and stroke compared to residents in areas without restrictions, according to a study published in JAMA Cardiology. This finding suggests the benefit of limiting trans fats — once commonly found in chips, crackers, fried

foods and baked goods — could have widespread impact. The Food and Drug Administration declared that no amount of trans fats in the diet is “safe.” (Yale News)

Virus triggers celiac?A groundbreaking study published

in Science suggests a common virus, Reovirus, might trigger celiac disease, a condition that makes people allergic to foods containing gluten. More research is needed to understand the relationship between the virus and celiac and how the findings could be used to mitigate the risk of developing celiac. (NPR’s The Salt)

Hundreds of species of bees in perilIn the first comprehensive review of the

more than 4,000 native bee species in North America and Hawaii, the Center for Biologi-cal Diversity has found more than 700 spe-cies are in trouble from severe habitat loss, escalating pesticide use, climate change and urbanization. Bees play a crucial ecological role by pollinating wild plants and provide more than $3 billion in fruit-pollination services each year in the United States. (biologicaldiversity.org)

EPA chief stops pesticide banIn one of his first moves as head of the

U.S. Environmental Protection Agency (EPA), Scott Pruitt rejected the conclusion of his agency’s own scientists to ban one of the most widely used insecticides, chlor-pyrifos. EPA had announced last fall that chlorpyrifos poses an unacceptable risk to humans when residues are found in fruits, vegetables and drinking water. On the day the ban was to take effect, Pruitt said chlor-pyrifos isn’t dangerous and rejected the ban. It will continue to be used on conventional broccoli, cabbage, cauliflower, citrus and more. (The New York Times)

by Molly Goren

Over the last two years, Ryan and

Haylee Mensonides haven’t taken more than three days off.

“We’re the crazy ones who do this work because we love it,” said Ryan.

Raised on his uncle’s dairy in Roy, Wash., farming has been in Ryan’s blood since he was a little boy. While studying at Washington State University, Ryan spent his summers on the family farm, helping pay his way through school.

After a go at public relations upon graduating, Ryan was called back to the dairy industry and went on to work in a processing plant in California for the next seven years. It was during these years that he met Haylee, a city girl with hopes and dreams that had little to do with farming.

Before they could say “alfalfa,” Ryan and Haylee’s story of farm life unfolded. Today, they are naturals on their organic dairy farm in Enumclaw, Wash., producing milk for Organic Valley. Ryan maintains the herd of 500 while Haylee manages all of the bookkeeping. Between the tireless work of keeping their farm running, the couple makes time for their other full-time job — raising four small boys.

Thoughtful stewardship “Although I never envisioned this life,

it’s an incredible place for our kids to grow up,” said Haylee. “They’re learning the value of hard work, and to appreciate where things come from. I don’t know if I could have taught them that anywhere else!”

Ryan and Haylee care deeply about the health of their land, and as they plan for the future of their business, are committed to organic production and ongoing land stewardship. With the success of their farm over the last few years, they’ve been think-ing hard about ways to grow and sustain their operation.

“Like most small businesses, you need to either get big or diversify to survive,” said Ryan. “I want to actually be out there with my cows, caring for the land every day, so for us, diversification was a natural next step.”

Great conservation opportunity After hearing about the 284-acre Moun-

tain View Dairy from a friend at church, Haylee and Ryan had their eye on the land. They saw it as the perfect opportunity to expand and diversify their business, just 30 minutes south of their property in Enum-claw. There was just one small problem: it was worth $2.8 million.

In early 2015, PCC Farmland Trust learned about Mountain View Dairy and began strategizing ways to protect this historic farm, including its quality soils,

Organic dairy revival284 acres conserved by PCC Farmland Trust

solid infrastructure and stunning views of Rainier. The property was so valuable, it was platted for 59 estate homes at one point.

Keeping pace with high land pricesIn order to keep pace with land prices

as high as Mountain View’s and to move quickly to protect farmland when farmers can’t, PCC Farmland Trust has been deploy-ing an innovative conservation strategy it calls “Buy-Protect-Sell.”

To conserve Mountain View Dairy, the Trust first secured $2.8 million through philanthropic gifts and a conservation bridge loan. Now that the land is off the market, the Trust will protect the farm with a conservation easement to ensure it

Join PCC Farmland Trust at Mountain View Dairy on June 24!

Kick off the summer at Mountain View Dairy in Graham, Wash. Meet the Men-sonides family and learn more about PCC Farmland Trust and its campaign to protect sustain-able and organic farmland in the Puget Sound region. RSVP at pccfarmlandtrust.org/events.

Molly Goren is the communications manager at PCC Farmland Trust.

is never developed. With its development potential removed, the land will become more affordable for farmers in the long run. As the current tenants at Mountain View Dairy, Haylee and Ryan will begin produc-tion this fall after transitioning the property to organic, and intend to purchase the land from the Trust in the next seven years.

“At 284 acres, this new piece of land will allow us to graze and grow more feed for our organic dairy cows, produce grass-fed beef, and maybe even cheese to become a more vertically integrated farm,” said Ryan. “The possibilities are endless.”

Top: The Mensonides family on the recently conserved Mountain View Dairy in Graham, Wash., where they will be grazing and growing feed for their organic dairy cows. Bottom left: Weeks-old calves at the Mensonides family’s home farm in Enumclaw, Wash. Bottom right: On a sunny day, it is clear where the 284-acre Mountain View Dairy gets its name.