Conscious Choice Seattle: Slurp, Slurp, Slurp to Save the Sound

May 2006 | Choice News

Slurp, Slurp, Slurp to Save the Sound

Did you know that one single oyster filters up to 60 gallons of water each day? Because oysters feed on algae and tiny particles, they play a major role in maintaining the ecological balance in the waters where they grow. Thankfully, in the Northwest, bivalve supporters abound.

On March 21—proclaimed Oyster Day in Seattle by Mayor Greg Nickels—more than 600 activist-slurpers consumed 30,000 oysters and helped to make Puget Sound a bit cleaner in the process. Anthony’s at Shilshole hosted the 17th annual “Anthony’s Oyster Olympics” and, this year, the sold-out event raised $39,000 for the Puget Soundkeeper Alliance, an organization committed to protecting and preserving Puget Sound.

The gala and fun affair was filled with local wine, piles of the best and freshest oysters in the waters of Puget Sound and some entertaining Oyster Olympic competition.

"This event is really consistent with who we are at Evergreen,” said Les Purce, president of Evergreen State College and this year’s second-place winner of the Celebrity Slurp, a timed event in which celebs slurp 10 oysters without using their hands.

“We feel honored that the Oyster Olympics have welcomed one of the geoducks to participate,” says Purce.

Restaurant teams from all over the Northwest competed in an oyster-shucking contest and KCPQ-TV’s, Christine Chen, out-slurped her competitors to win the Celebrity Slurp in a very impressive 8.35 seconds. Purce slurped to second with 10.35 seconds.

During its 17-year history, Anthony’s Oyster Olympics has raised more than $400,000 to help support the work of the Puget Soundkeeper Alliance. The event is so popular and consistently sold out that the Alliance is already taking reservations for the Tuesday, March 27, 2007 event—tickets are $85 each. For tickets and information contact the alliance at: 206-297-7002.

If you can’t wait that long, there is another oyster fundraising event May 7 in Olympia. The 8th annual SLURP event put on by Pacific Coast Shellfish Growers Association and hosted at the Fish Tale Ale Brewery in Olympia. Eco-slurpers are invited to attend as “aphrodisiaddicts” and enjoy an event during which some of Washington’s best restaurants prepare their favorite shellfish dishes and local wineries and breweries provide the beverages. The evening features live music and a live auction to benefit shellfish habitat restoration efforts in Hood Canal. Tickets ($40 in advance, $50 at door) are available at Ralph’s Thriftway, Bayview Market, the Fishbowl Brew Pub and online at www.pcsga.org. Or you can 360-754-2744 for tickets and more details. —Ritzy Ryciak

Wal-Mart Aims Up, Adds Organic Items

The organic industry is buzzing about Wal-Mart’s decision to add organic foods and other items to its inventories.

Wal-Mart executives are responding to consumer demands that the discount store chain develop a deeper sustainability policy, which includes reducing energy and packaging waste. The organic move figures to upgrade its earth-scorching reputation.

But as likely, say industry analysts, Wal-Mart is testing the market for organic foods in particular. It recently opened a Supercenter in suburban Dallas with more than 400 organic items plus eco-friendly fish.

Alice Peterson, president of business consulting firm Syrus Global, says Wal-Mart is “experimenting” to see what kinds of products and displays will attract more affluent shoppers. What’s got everyone talking is just how the organic shift will affect the supply chain—Wal-Mart has the buying power to significantly shape what things are made or produced—and just how much profit the mega-chain can turn in 4,000 U.S. stores and 2,200 international locations. Just who else profits is a pressing question.

Stephen Quinn, vice president of marketing, told an analysts conference this month that Wal-Mart would have 400 organic food items in stores this summer “at the Wal-Mart price.” —Bob Condor

Getting Soymilk for School Lunch

In a what-took-so-long development, a study in the decidedly mainstream Journal of American Dietetic Association highly recommends offering calcium-fortified soymilk at lunch for the nation’s elementary school students.

The reason is simple. Some kids prefer the beverage to cow’s milk (along with parents). In four-week trial at three ethnically diverse schools in Florida, about a quarter of all students were choosing soymilk by the month’s end. Keep in mind that those some of those kids might not have been consuming cow’s milk at all before the soymilk option.

Another plus for soymilk is lactose intolerance. Many African-Americans, Asian-Americans and Hispanic-Americans cannot digest the milk sugar. . Enriched soymilk has no lactose and little or no saturated fat, but it has as much calcium, vitamin A, and vitamin D as dairy milk. Most U.S. schools do not offer soymilk, in part because the National School Lunch Program doesn’t offer a reimbursable alternative to dairy milk without a doctor’s note. —B.C.

Grieving at Madison Market

Central Co-op’s Madison Market is mourning the loss of two members of its family who were killed in the Capitol Hill shooting. Jeremy Martin and Jason Travers will be deeply missed.

Since their death, there has been an outpouring of love and support from the Madison Market community. The store created a memorial space, which was immediately filled with flowers, art, cards and mementos. Co-op members donated $4,000 to the victims’ families within a week after the tragedy.

Colleagues described both Jeremy and Jason as contributing to the wonderful, positive energy of the store. After their deaths, Madison Market offered grief counseling and other personal coping support services to their employees.

Jeremy Martin, 26, worked at Madison Market from September 2001 to February 2005. He was known for his colorful style and vibrant personality. He was a musician, artist, clown and reverend.

One of his colleagues at the market, Caple Melton, compared his quirky manner to the Kramer character in the “Seinfeld” show and described him as a “glorious maniac.”

“Jeremy was one of the most alive people I ever met,” she says.

What’s more, Jeremy was appreciated for love and knowledge of wine. In late April, the Capitol Hill Arts Center held a wine tasting featuring Jeremy’s favorites to honor both him and Jason.

Jason Travers, 32, worked at Madison Market from October, 2003 to September, 2005. During Jason’s life, friends often described him as a free spirit and “one of the kindest people alive.”

Jason was a vegan and had a beautiful, gentle, soft-spoken manner that radiated a peaceful, Zen-like energy. He was recognized as wise beyond his years.

By all accounts, Jason cared a great deal about the store and his Madison Market community. He considered many co-op members as friends rather than mere shoppers.

“We loved our boys,” says Tora Hennessy, friend and colleague.

—Heather Nordell

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