Whole Story

The Official Whole Foods Market® Blog

Razor Clam Chowder with Turnip, Truffle and Thyme with Special Guest Chef John Sundstrom

Get the recipe now! Secret Ingredient: Black Truffle Oil Special Guest Chef: Chef John Sundstrom, Chef and Owner of Lark Restaurant in Seattle, WA

How Green is My Garden?

Planting your own organic vegetable garden is one of the greenest activities around. Just about anyone can do it, whether it’s a few pots on your apartment balcony or a full-fledged kitchen garden that takes up most of your yard. And now is the time to start thinking about it. Even in the far north, seasoned gardeners are hovering over seedlings in their basement or on their windowsill, anticipating that first frost-free date.


American Miso Company

Check out our South region's local grower and vendor profiles. Thanks for watching our slide show and please let us know what you think!

Muddy Pond Sorghum Mill

Check out our South region's local grower and vendor profiles. Thanks for watching our slide show and please let us know what you think!

Culinary Seeds

Ever wondered about the purpose of those seeds topping a whole grain roll? Are they adding more than flavor and texture? Tune in to learn all about the nutritional benefits of seeds.

Vietnamese Baby Back Ribs with Special Guest Eric Bahn

Get the recipe now! Secret Ingredient: Pork Ribs Special Guest Chef: Eric Bahn, Chef and Owner of Monsoon Restaurant in Seattle, WA What makes WFM ribs a Secret Ingredient? Standards that are above industry guidelines.

Pigeon Cove Seafood Facility

The Secret Ingredient visits Pigeon Cove, Whole Foods Market’s very own seafood facility on the shore of the Atlantic in Gloucester, MA.

Black Pepper Seared Salmon with Littlenecks and Chourizo with Special Guest Chef Chris Schlesinger

Get the recipe now! Secret Ingredient: Old Bay Seasoning Special Guest Chef: Chris Schlesinger from the East Coast Grill in Cambridge MA, and award winning cookbook author About the Secret Ingredient: Old Bay Seasoning

Green Dining Redux

The last post about green dining resulted in an excellent idea from andrajeanne, who noted that green restaurants are difficult to find in her area. Her solution was to form a “green dinner club” with like-minded friends who take turns hosting a “green” dinner featuring local organic foods. Combine that with Sharon’s idea of forming a “green group” that gets together regularly to discuss green ideas, share upcoming schedules for combined errand-running and the like, and you have an impressive way to effect green change in your neighborhood or commu

Hot Breakfast, Anyone?

To celebrate National Hot Breakfast month, why not warm up with a nice hot breakfast? Tune in for tips on making a tasty, toasty breakfast and learn why it’s a great way to start the day.

Part 1: Straight to the Heart

How can you lower your risk of cardiovascular disease? Why is chronic inflammation often the heart of the matter? Get answers to these questions and more as you learn about specific nutrients, food and daily habits to help keep your heart healthy. Malia Curran, MS, MPH is a nutrition consultant and speaker, and sees clients in the Boston region.

Green Dining

Most of us try to be green at home by Reducing, Reusing and Recycling, but taking that attitude with you when you leave the house can have a much larger impact. Green dining is one example. Restaurants account for one third of all retail electrical consumption, according to the non-profit Green Restaurant Association. They publish an online guide that currently lists green-minded restaurants and cafes in 28 states.

Chocolate Bruno with Special Guest Chefs Eric and Bruce Bromberg

Get the recipe now! Secret Ingredient: Scharffenberger Chocolate Special Guest Chefs: Eric and Bruce Bromberg, Chefs and owners of Blue Ribbon Restaurants in NYC’s West Village