Pagliacci Pizza’s Commitment to Sustainability

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This week’s NaturalBuy- $3 for $5 towards dine in or delivery at Pagliacci Lake City.

Pagliacci’s Pledge to Stay Green

“Working with local seasonal foods everyday inspires us to look after our environment. We actively seek fresh ways to use less and use wisely whether it’s composting boxes and food waste, saving water and energy, or doing our part to bring ’green’ power to the Pacific Northwest from local utilities.” – Matt Galvin, co-owner

We’ve been committed to growing greener since 2006 and were one of the first restaurants to work with Cedar Grove Composting and the local public utilities departments to help develop their commercial composting program. I guess you could say that we were one of their guinea pigs. We have extended our kitchen composting practices to our dining rooms. One of our goals is to make sure that all of our food containers and packaging are either recyclable or compostable. We are happy to say we are almost there.

In addition to our composting and recycling practices as well as our commitment to deliver only compostable or recyclable items, we have purchased green power from both Seattle City Light and Puget Sound Energy since 2006. Both of these local utilities draw renewable energy from resources located right here in the Pacific Northwest. Key sources are Washington State dams, the Stateline Wind Project and Hanford Solar Facility.

We also use several Green Seal certified cleaning chemicals and are currently working on building a LEED certified structure for our future delivery kitchen in Madison Park.

Pizza Box

Our previous box design focused on what goes into making our pizzas. Our newest design focuses the lifecycle of our box from the forests we get our wood to local composting.

November 11, 2012 at 5:20 pm Leave a comment

About Lather Unusual- Naturally unique soaps and more!

Last chance to purchase $10 for $20 at Lather Unusual.  Buy it today at NaturalBuys!

Our Story, by Logan Niles

 

We’re often imitated and even outright copied by the less talented, but we’re never duplicated!

Lather Unusual was created by Logan Niles, a former executive chef and caterer from New York City. After 26 years in the food industry, and a few years working with interface design for websites and online campaigns, Logan developed a love of making hand-crafted bath products drawing from her culinary skills and love of special event decor design.

At 2:00am, while drifting off to sleep, she came up with the name “Lather Unusual”. It seemed a perfect fit, bath products that were so unique as to be unusual and the pun was both funny and wonderfully perfect. That same creative joy feeds every Lather Unusual creation.

This unique combination of skills is what sets the Lather Unusual products apart from the rest; especially our imitators who do a shoddy job at best. Where else can oil-cured black olives, exotic culinary sea salts and exotic spices and clays from around the world come together to create such unique products?

We offer unique, hand-crafted soaps and cosmetics made from all-natural, locally produced ingredients (whenever possible) with a unique culinary twist. Whenever possible, ingredients are all-natural and locally sourced from the Pacific NW and California. They are often tested on friends and family but are never tested on animals. We’re also happy to create paraben-free products that are safe for use on adults and children alike.

Since closing our retail location in December we’re more excited than ever to bring our handcrafted goodness to more stores throughout the Pacific Northwest, other US States and abroad.

Why Handmade Soap?

Most people don’t realize that commercially manufactured soaps are often filled with detergents. Though detergents are great for cleaning some things, they aren’t very kind to human skin. Handmade soap, in it’s most simplest form, is the combination of fats with lye (and a liquid medium to dissolve the lye in). Though lye, in pure form, is a very caustic and highly base chemical something magical happens when it’s combined with fats and liquids. This is how true soap is born.

At Lather Unusual we make and sell hand-crafted artisanal soaps, not detergents. We use a variety of fats, both vegan and animal, in a variety of combinations so that our bars are unique even unto themselves. We use high end oils like local organic Camelina and Argan oil while incorporating culinary ingredients that keep our soaps unusual. Our resident Soap Siren makes each batch by hand along with many of our other wonderful products.

What we don’t have in our soaps: detergents, foaming agents (with the exception of one bar), rancid oils, ingredients without purpose and benefit, excessive and cloying fragrances.

Lather Unusual:  Natural lather, deliciously unusual, local and handcrafted.

August 28, 2012 at 12:28 am Leave a comment

A Monthly Guide toHome Canning in the Pacific NW by Seattle Can Can

Get 50% off your choice of Seattle Can Can’s canning classes at NaturalBuys!

Year Around Canning by Vic Phelps from Seattle Can Can

 Old wisdom tells us that home canning is a frantic exhausting chore we wade through in the Fall in an attempt to save the harvest for the coming Winter.

New Wisdom is a little different–we rarely face food shortages in any season. We mostly can at leisure so we have the foods we love when we want them. Canning also allows us to take advantage of extreme deals on produce as we find them. I regularly see great deals on all kinds of produce that gets to grocery stores and must be sold or thrown away, even if it means selling the produce at 50% or 75% off regular prices.

Living in the Pacific Northwest also means that we have fresh fruits and vegetables in our markets all year round. Many fruits and vegetables grown in the Pacific Northwest are stored, under perfect conditions, for months after the actual harvest. Its like we each have our own vastly huge root cellar!

Fresh Produce Calendar:

January-February:

Apples, pears, Asian pears, winter greens and lettuces, winter squashes, potatoes, leeks, onions, garlic, parsnips, cabbages, broccoli, Brussels sprouts, beets, rutabagas, turnips, dried shelling beans, carrots, wild mushrooms.

March:

Salad greens, wild greens, carrots, radishes, broccoli, turnips, potatoes, rutabagas, winter squashes, fresh herbs, garlic, apples, wild mushrooms, dried shelling beans.

April:

Asparagus, radishes, sunchokes, spring greens, garlic shoots, cabbage greens, hothouse cherry tomatoes, cauliflower, wild mushrooms, wild foraged greens, fiddlehead ferns, baby vegetables & greens, nursery stock & vegetable starts, cut flowers, dried beans, rhubarb.

May:

Braising greens, wild greens, lettuces, asparagus, celery, sweet salad onions, potatoes and root veggies, radishes, cauliflower, green garlic, fresh herbs, radicchio, hothouse cherry tomatoes, rhubarb, dried beans and fruits.

June:

Strawberries, cherries, currants, raspberries, sugar snap peas, fava beans, sweet onions, dozens of greens & lettuces, wild mushrooms, wild sea beans, rhubarb, apriums, squash blossoms, pea vines, fiddlehead ferns, shelling peas, radishes, cucumbers, bamboo shoots, carrots, sunchokes, radicchio, hothouse tomatoes, asparagus, celery, cauliflower, scallions, beets, turnips, potatoes, peanuts, fresh herbs (coriander, lemon balm, mint, oregano, chives, thyme, sage, tarragon, basil), hazelnuts.

July:

Raspberries, strawberries, tayberries, blueberries, marionberries, loganberries, red gooseberries, wild black berries, huckleberries, cherries (Attika, Skeena, Summit, Bings, Rainiers, Vans, Baliton, Montmorency), apricots, (Riland, Rival, Perfection), haricot verts, maroon & golden carrots, golden beets, cucumbers, radishes, nectarines, peaches, Romanesco cauliflower, apriums, lettuces (Wildman’s Green, Prizehead, Romaine, Galisse, Red Oak, Sierra, Black Seeded Simpson, Jericho, Red Riding Hood, Merlot, Bronze Arrow, Esmeralda, Capitain, Cardinale, Redina, Red Rumple, Iceberg), braising greens (Pea Vines, Kairan (rare Japanese variety), Chicory, Chinese Spinach, Chinese Broccoli, Red Russian Kale, Lacinato Kale, Tatsoi, Dandelion Greens, Sorrel, Mizuna, Broccoli Rabe, Spinach, Chinese Mustard, Red Mustard, Collards, Arugula, Bok Choy, Shinguko, Shiso, Pac Choi, Mibuna Hanana, Swiss and Rainbow Chard), shelling peas, sugar snap peas, squash blossoms, onions, garlic tops, sunchokes, radicchio, hothouse tomatoes, asparagus, cauliflower, red beets, French turnips, Fava beans, Ozette potatoes, eggplant, sweet corn, peanuts, hazelnuts, fesh herbs (Coriander, Lemon Balm, Mint, Oregano, Marjoram, Chives, Thyme, Sage, Tarragon, Basil).

August:

Pole beans (Romano, Yellow Wax, Green, Haricot Vert, Blue Lake), shelling beans, garlic, sweet and hot peppers, tomatillos, chantrelles, strawberries, blueberries, raspberries, plums, apples, all kinds of melons, cherries, apricots, peaches, nectarines, rhubarb, dozens of lettuces and greens, sweet corn, eggplants, okra, summer squashes, radishes, cucumbers, cabbage, fennel, kohlrabi, carrots, onions, radicchio, heirloom tomatoes, lilac and golden cauliflower, Romanesco cauliflower, broccoli, beets, French turnips, favas, leeks, potatoes, fresh herbs (Basil, Anise Hyssop, Summer Savory, Lemon Verbena, Spearmint Lemon Basil, Purple Basil, Cinnamon Basil, Dill, Rosemary, Cilantro Root, Dill, Coriander, Epazote, Lemon Balm, Mint, Oregano, Rosemary, Marjoram, Chives, Thyme, Sage, Tarragon, Flat Leaf Parsley).

September:

Apples, golden raspberries, peaches, pears, ground cherries, blueberries, blackberries, strawberries, melons (Crenshaw, Charlynn, Cantaloupe, Honeydew, Watermelon (orange fleshed and seedless), Ice Box Watermelon, Yellow Doll Watermelon, Charentais, Butterscotch, Japanese, Bittermelon), Asian pears (20th Century, Ichiban, Kosui, Yakuma, Hosui, Tojuro), plums (Duarte, Burbank, Shiro, Sun, Small “Wild” varieties, Italian Prunes), Pluots, lettuces (Speckled Amish Butterhead, Cherokee Red Crisphead, Wildman’s Green, Prizehead, Romaine, Galisse, Red Oak, Sierra, Black Seeded Simpson, Jericho, Red Riding Hood, Merlot, Bronze Arrow, Esmeralda, Stem Lettuce, Capitain, Cardinale, Redina, Red Rumple, Iceberg), greens (Mache, Squash Vines, Chicory, Purslane, Chinese Spinach, Chinese Broccoli, Red Russian Kale, Lacinato Kale, Tatsoi,Sorrel, Mizuna, Broccoli Rabe, Spinach, Chinese Mustard, Red Mustard, Collards, Arugula, Bok Choy, Swiss, White & Rainbow Chard), artichokes, garlic, edamame, winter squash, sweet and hot peppers, sweet corn, eggplants (Japanese, Purple, Lilac, White, Green Striped), okra, scallions, celeriac, red and white turnips, cucumbers (Pickling, Su Yu Long, English, Lemon), beans (Romano, Yellow Wax, Haricot Vert, Blue Lake, Italian, Dragon Tongue, Conseca, Japanese Long, shelled Flageolet beans), Napa cabbage, fennel, kohlrabi, carrots (Thumbelina, Maroon, Yellow, Orange), onions (Walla Walla, Cipollini, Sweet Onion, Red Torpedo), radicchio, dozens of varieties of tomatoes, cauliflower, broccoli, Romanesco cauliflower, red, golden & chioggia beets, baby turnips, fava beans, leeks, herbs (Anise Hyssop, Summer Savory, Lemon Verbena, Spearmint, Peppermint, Lemon Basil, Purple Basil, Cinnamon Basil, Dill, Rosemary, Dill, Coriander, Epazote, Lemon Balm, Mint, Oregano, Rosemary, Marjoram, Chives, Garlic Chives, Thyme, Sage, Tarragon, Flat Leaf Parsley, Basil).

October:

Squashes (Hubbard, Sweet Dumpling, Sugar Loaf, Spaghetti, Turk’s Turban, Honey Boat, Galeux d’ Eysines, Loofah), baby cabbage, apples (Cox’s Orange Pippin, King David, Cameo, Jonathan, King, Smokehouse, Belle de Boskoop, Egremont Russet), pears (Bosc, Bartlett, 20th Century, Kosui (Honey), Ichiban, Yakumo, Moonglow, Red Bartletts, D’Anjou), wild mushrooms (Chanterelles, Porcini, Lobster, Matsutake), ever-bearing raspberries (red & golden), melons, peaches, nectarines, plums, pluots, quince, hardy kiwis, lettuces, braising greens, artichoke, beets, broccoli, pole beans, peas, carrots, celery, celeriac, sweet corn, chestnuts, edamame, garlic, kohlrabi, shallots, radishes, cucumbers, onions, turnips, cauliflower, eggplant, favas, pumpkins, sweet and hot peppers, dozens of tomatoes, fresh herbs.

November:

Apples (Newton Pippin, Ashmead’s Kernel, Spitzenburg, Winesap, Melrose, Cameo, Jonathan, Belle de Boskoop, Rome, Egremont Russet, Braeburn, Jonagold, Galas, Fujis, Gingergolds, Honey Crisp, Macintosh, Golden Russet, Stayman), pears (Bronze Beauty, D’anjou, Bosc, Bartlett, 20th Century, Kosui (Honey) Asian varieties), plums, pluots, horseradish root, lettuces, braising greens (Arugula, Beet Greens, Bok Choy, Collards, Black Italian Collards, Endive, Mizuna, Mustards, Rapini (broccoli rabe), Radicchio, Sorrel, Spinach, Kale, Chard), Brussels sprouts, Jerusalem artichokes, beets, broccoli, shelling beans (Cranberry, Panda, Cannolini, Black Turtle, Dixie Speckled Butter Peas, Flageolet), carrots, celery, celery root, chestnuts, edamame, garlic, kohlrabi, shallots, radish, cucumbers, onions, turnips, rutabagas, parsnips, cabbages, cauliflower, fava beans, winter squash (Amber Cup, Sweet Dumpling, Sugar Loaf, Spaghetti, Turk’s Turban, Honey Boat, Galeux d’ Eysines, Rouge Pumpkins, Hubbard, Golden Nugget, Fairy Tale, Cinderella, Kobocha, Butternut, Delicata, Acorn, Sugar Pie Pumpkins, Rouge Pumpkins), all kinds of potatoes, sweet and hot peppers, tomatoes (field and hothouse), wild mushrooms, fresh herbs.

December:

Apples, pears, plums, pluots, lettuces, greens, fresh herbs, Brussels Sprouts, Jerusalem artichokes, beets, broccoli, Romanesco Broccoli, beans (dried: Cannolini, Black Turtle, Peas), Carrots, Garlic: Elephant and Spanish Roja, kohlrabi, shallots, scallion, Turnips, Rutabagas, Parsnips, Cabbage, Cauliflower, Fava Beans, Winter Squash (Kobocha, Golden Nugget, Carnival, Acorn, Kuri), Pumpkin Squash (Fairy Tale, Sugar Pie, French Rouge), potatoes, Chantrelles.

 

Great Sources For Fresh Produce Around Seattle.

Seattle Farmer’s Market Alliance

Pike Street Market

Top Banana 6501 15th Ave NW, Seattle, WA 98117-5506 206-783-7786

Mac Pherson’s Fruit & Produce 4500 15th Ave S Seattle, WA 98108-1818

206-762-0115

August 7, 2012 at 4:43 am Leave a comment

Benefits of the Mlis Contouring, 50% off this week on NaturalBuys.com

From this week’s NaturalBuy, Metamorphosis Holistic SpaImage

Developed by a bio-chemist from the UCLA medical center, this body wrap process was originally formulated to encourage circulatory and lymphatic flow in patients.  It was meant for those suffering from diabetes that inhibited circulation, especially in the lower extremities.  Research showed that because of this increased flow of both the lymphatic and the circulatory systems, the patient also was experiencing cleansing of the tissues.  This, in turn, caused healthy inch loss through internal cleansing.  This body wrap has been in the Holistic spa line, helping people lose inches, for over 25 years.

The M’Lis Professional Contour Body Wrap may be used in two ways: for inch loss and diminishing of cellulite, or for detoxification and lymphatic cleansing.  This amazing body wrap does both for the body.  The contour body wrap helps to free and remove trapped waste in the connective tissue, eliminating internal disfiguring deposits and stimulate inch loss.  The Contour Body Wraps are often sold in a series of treatments to maximize inch loss and cleansing.  The contour cream helps stimulate the lymphatic circulation while the plastic wrap acts as an acupressure to push the lymphatic fluid up into the thoracic valve, circulating the toxins back into the blood stream to get filtered out through the liver and the kidneys, promoting permanent inch loss.

M’LIS Contour Body wraps use herbal formulations which work externally to internally.  It is basically a cleansing process of the tissue underneath the skin, and helps restore elasticity to loose, flabby skin.  It is the healthiest body wrap that does not dehydrate and age the skin.

BENEFITS

Lose up to ½ dress or pant size with each body wrap
Provides cellulite reduction through detoxifying body cleansing
Benefits are immediate and the inch loss is real
Addresses the real causes of cellulite in a holistic way
Warm, luxurious, pampering and comfortable
Not a water loss – skin and body stay hydrated
Inch loss is permanent
Sanitary

June 14, 2012 at 3:14 am Leave a comment

Rich Nature’s Organic Farm. Buy their choocate-covered berries this week at over 40% off!

What’s so special about having our own Goji Berry CO-OP farm? It’s simple, really. Having our own Organic farm makes getting Goji Berries to you a 2-step process. AND, you have traceability with the food you’re eating – the Rich Nature customer knows where they got it from and who to hold accountable.

Rich Nature’s 2-step Process:

  • Step 1: Farming – When berries are ripe, they’re picked, dried, and packed. Our farm is a CO-OP, which means it’s made of smaller farms all working for our goal.
  • Step 2: Exporting from China to Rich Nature – The packed berries are shipped directly to Rich Nature warehouses, or in some cases, directly to our customers! Our products are then packed locally and available for sale.

Other Goji Berries resellers have up to 5-Steps

Since Goji Berries may be just one of hundreds of products other companies carry, there’s much less control over the quality of their Goji Berries. There is also much less traceability, which means if something goes wrong, who can the customer and retailers blame?

  • Step 1: Farming – The berries are picked, dried*, and packed. These may be individual farms each with their own business plan.
  • Step 2: Selling within China – It is very common for agricultural products to be sold within the city, region, or country. Farmers may sell their berries to buyers from local retail stores, restaurants, or export brokers / international distributors.
  • Step 3: International Distributors – Berries collected by regional or local buyers may turn around and sell these to International Distributors, who imports these berries into their country. Somewhere along the way the berries are packed, but at which point is unclear.
  • Step 4: Buyer – When the berries have reached the port of sale in the intended country (i.e. from China to the US) they may be sold from International Distributors to new Buyers (for retail outlets or worse, another distribution company).
  • Step 5: Retailer – Finally! The berries reach your store where you’ll be able to buy them.
  • No traceability – By the time the berries reach step 3, who knows where they came from, and much less who’s responsible in the event of a mistake.

* A note about the drying process – drying processes vary. Sometimes the term sun–dried is used literally: berries are laid under the sun on a tarp or sheet to dry out in the fields! Rich Nature uses Organically certified machinery to dry our berries.

The BIG difference: Our team flies to China to meet face to face with our farm managers and production personnel to ensure that OUR berries, managed and grown Organically by Rich Nature, are in perfect health and up to OUR standards.

About the Farm

Rich Nature Goji Berries are produced in 500 acres of Organic farmland in Ningxia, China. Ningxia is where the berries have long been commercially cultivated for its superior quality, and to this day, still the most fertile and best area for Gold Standard Goji Berries.

Our farm complies with China’s Green Food Production Standards (no pollution!) and our berries are tested by independent labs in the US to make sure there are no chemicals or pesticides present. This is an extra step to guarantee our products.

Rich Nature Promise – you’ll never get puny inferior berries with Rich Nature. We believe that you truly get what you pay for. Our berries are large, they’re sweet, they’re delicious, and most of all, they’re packed with nutrients.

Sometimes, size does matter.Image

May 31, 2012 at 10:27 pm Leave a comment

Last Call for 40% off Mystic Sea Whale Watching at NaturalBuys

From Mystic Sea‘s Trip Reports:

April 28, 2012

Mystic Sea departed from the Cap Sante Marina on Fidalgo Island and approximately 11 am and proceeded to search the southern sides of Guemes and San Juan Island until 1pm.  While searching, we stopped to view a large group of steller sea lions, soaking in the rays of sunshine on Whale Rocks.  After that, Mystic Sea headed down towards Smith Island, after receiving reports of possible orcas at Iceberg Point on the southern tip of Lopez Island.  After a little bit, we encountered a large group of transient orcas having a grand ol’ time!  This group included a brand new baby orca, and a large male orca!  We were able to spend an hour with the whales before we headed back home.  On the way back, we encountered lots of wildlife, and some much appreciated sunshine!  A beautiful trip enjoyed by all.

May 13, 2012 at 6:51 pm Leave a comment

NaturalBuys

NaturalBuys

This week’s deal:  12 yoga classes for $80 at Whole Life Yoga at NaturalBuys

 

Finally, a yoga-related news article I’m happy to pass on to you! It seems like yoga has had more than its share of bad press lately—from the New York Times article proclaiming that yoga can “wreck your body” to many recent articles that have been forwarded to me about a famous (non-viniyoga) yoga guru who has recently, shall we say, fallen from grace. 

So I was more than a little pleased when a student approached me in my Yoga for Healthy Backs class recently to say that two of her friends recently forwarded her a positive article about yoga from The Huffington Post.  This article discusses recent research showing what I’ve known for years:  that yoga, specifically viniyoga, can help overcome chronic low back pain.

The research described is the most recent in a pair of studies co-sponsored by the National Institute of Health and Group Health Cooperative.  Both studies used viniyoga—the same style taught at Whole Life Yoga, and the yoga protocols were designed by my teacher, Gary Kraftsow.  One goal of the most recent study was to see if earlier benefits of viniyoga could be replicated with a larger test group.

According to Karen Sherman, one of the study authors, they specifically chose viniyoga, because “we wanted to pick something to test that was likely to be safe and easy for beginners to practice both in classes and at home.”

The results?  Students who participated in weekly 45 – 50 minute viniyoga classes, including deep breathing and guided relaxation, experienced clinically significant improvements in low back pain and dysfunction.  And those improvements were still apparent at least 14 weeks after the end of the study.  Similar benefits were found in students who practiced weekly 52 minute stretching classes with 20 minutes of home stretching on non-class days.  Although the article does not state this, I do believe the yoga students were also given home practices. 

Researchers attribute the improvements to the physical benefits of yoga—specifically, stretching and strengthening, versus any mental benefits. So I guess all the stress reduction and emotional balance we yogis experience is just an awesome side benefit!  ;-)  (By the way, a recent study on viniyoga for stress reduction also showed great results, but that’s a blog article for a different day).

And on a personal note—the Group Health study specifically looked at chronic low back dysfunction that interfered with participant’s day-to-day activities.  But I can tell you from personal experience, yoga also helps with upper back and neck pain, along with a variety of other physical, physiological, and emotional issues.

If you, or someone you know, suffers from chronic low back pain, consider giving viniyoga a try! If you’re in the Seattle area, please check out Whole Life Yoga’s Yoga for Healthy Backs series.

Namaste

Tracy Weber

Come visit Whole Life Yoga in Seattle!

Continue Reading April 27, 2012 at 5:35 am Leave a comment

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