Whole Story

The Official Whole Foods Market® Blog
August 24, 2017
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We’re marking #InternationalBaconDay with a gotta-get-it now deal.
June 27, 2017
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The air-chill process results in several standout benefits — namely great-tasting chicken. It produces tender succulent meat and keeps the natural flavor of the bird locked inside. Additionally, because the birds have not been processed with water, they cook more quickly. Some say that this is the key to the making the perfect roast chicken. Favor extra crispy skin? You guessed it, opt for air-chilled chicken.
June 9, 2017
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There’s nothing better than waking up on a weekend morning to the aroma of bacon wafting through the air. But bacon isn’t just for breakfast anymore: It adds salty-sweet smoky flavor to everything from salads and sandwiches to cocktails and desserts. Whether you’re getting back to bacon basics or branching out in new directions, know that Whole Foods Market always does what’s best for bacon, and that means:
April 6, 2017
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Lamb is a delicious sign of spring. From roasts and chops to stews and comforting braises, lamb has something to offer everyone at the table. Though we love a foolproof classic combination, let’s move beyond thinly sliced roast slathered in mint jelly and explore all the preparations that make this meat shine.
June 13, 2016
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Meet the star of your next recipe — bacon! Discover tasty new ways to enjoy this breakfast staple morning, noon and night.
June 8, 2016
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Our Global Meat Buyer Theo Weening’s passion for quality meats, comprehensive knowledge of cuts and preparation techniques and his dedication to the art of a centuries’ old craft has made him a highly sought expert. Here are his top tips.
May 26, 2016
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On a mission to breed a healthier chicken, Crystal Lakes Farm looked to heritage breeds. The farm now raises slow-growing chickens that have room to thrive.
March 3, 2016
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I love using spiral-sliced ham because it means less work for me! Here are several of my favorite ham recipes, plus ideas for leftovers.
November 10, 2015
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Looking for a holiday roast that wows? Choose a turkducken, a showstopping three-bird roast — chicken, duck and turkey — with layers of stuffing in between. Our stores make it easy.
October 31, 2015
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Buying a Thanksgiving turkey? Here are our tips for navigating your options, plus why our global meat buyer recommends organic turkeys.
October 21, 2015
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We’ve got recipes and how-tos, so you can simmer up some pot roast tonight!
September 30, 2015
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It’s time to give ground turkey — a weeknight hero — its due.
September 29, 2015
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Flavorful, exceptionally lean meat from animals raised with no antibiotics, ever and no added hormones, Icelandic lamb is versatile with endless preparations that include everything from simple burgers to elegant roasts.
September 16, 2015
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Flavor! Speed! Versatility! That’s what I love about ground beef, and I never seem to go wrong when I cook it, even for last-minute on-the-fly meals.
June 8, 2015
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The beauty of the kabob lies in its versatility. Whatever meat, veggie or fruit suits your taste, it has a place on a skewer. Plus, older kids can help thread kabobs. And after grilling, everyone can dip to his or her heart’s content. Sticks and dips — it’s a winning combination!
May 28, 2015
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Our meat is from animals raised to high standards that address antibiotic use, added hormones, animal byproducts in feed and animal welfare.
May 12, 2015
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As our Farm Animal Quality Standards Coordinator, Liz focuses intently on animal welfare. She works with farmers and ranchers, visiting farms all over the country and taking some awesome photos along the way.

First off, none of the meat Whole Foods Market sells comes from animals raised with added hormones. Period. No exceptions.

We know that using hormones in meat production can be a controversial and confusing issue. Let’s break it down and explain.

April 29, 2015
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Liz Fry, our Farm Animal Quality Standards Coordinator shares one of the big differences about the meat at Whole Foods Market: No antibiotics, ever!
April 11, 2015
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Do you believe that everything tastes better with bacon and the more bacon the better? Then you’re going to love this! Wellshire has crafted a leaner, flavorful bacon from the meaty pork shoulder and it’s about $2.00 less per pack than traditional bacon
December 11, 2014
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While Thanksgiving is all about the sides, the main course take center stage during this month’s celebrations. That’s why we’re all about meat that’s full of flavor, not antibiotics or added hormones.
November 12, 2014
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When cooking lean meats like turkey, using a wet or dry brine before roasting will help ensure juicier results. Salt is the key ingredient in brines for tender results, and when you add aromatics like spices, herbs and citrus zest or even sugar, the turkey is infused with subtle flavors too.
October 30, 2014
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This Thanksgiving, set tradition aside and grill your turkey! For those of you who live in warmer climates, this might not seem totally outrageous, but anyone who’s braved snow drifts before mashed potatoes, knows grilling beyond Labor Day isn’t commonplace. But hear me out…

October 28, 2014
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From buying and brining to cooking and carving, we’re dishing on everything you need for the best Thanksgiving turkey yet!
September 23, 2014
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The key to great tasting sausages is this: simmer them in beer or water until partially cooked and then finish in the oven or on the grill or stovetop.
September 17, 2014
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It’s time to celebrate everyone’s favorite fall flavors, and we’re ready with the best sausages in town. Whether you’re shopping for Oktoberfest, game day or simply dinnertime, we’ve got house-made sausages with the highest quality standards and varieties you won’t find anywhere else.
September 1, 2014
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From burgers and meatloaf to meatballs and tacos, you can use lean ground turkey as you would other ground meats.
August 8, 2014
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Learn to save on meat and seafood with food blogger and author Jenny Rosenstrach.
July 8, 2014
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Move over New York strip steak. I’m ready for something new. Luckily, Beau Klose, one of our expert meat guys here in Texas, helped me navigate the meat counter pointing out hidden gems sure to make my summer more delicious and my grilling more adventurous.
June 17, 2014
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The infatuation with food on sticks starts when we’re young, with hot dogs and marshmallows speared and roasted over a campfire. We might move on to other things, like corndogs or tornado potatoes, but the heart of food on sticks lies with the fire, and that’s why, every summer, our minds and bellies turn to the kabob.
June 4, 2014
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You probably don’t want to shell out hundreds of bucks on a large barbecue smoker if there’s a shortcut way to get the same results. If you have a grill, you’re half way there. Just follow these steps to hack your grill and turn it into a smoker!
April 4, 2014
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We embrace the lean, adaptable slab of brisket as a springtime favorite, but look to it year-round to inexpensively feed a crowd.
December 16, 2013
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A Christmas dinner centerpiece that morphs into the most amazing leftovers. You really should go ham for the holidays.
November 2, 2013
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Turkey TipsThere’s no denying the importance of turkey this time of year. It’s not only the showpiece of the Thanksgiving table, it’s the centerpiece in most conversations too.

September 22, 2013
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At Whole Foods Market®, we are passionate about our food, our community, and our environment. Just recently, we added a core value to our company mission: practicing and advancing environmental stewardship. So last week when I found out that one of our local beef producers won a Regional Environmental Stewardship award I was super excited to find out more.

September 10, 2013
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Cool weather, dark beer and hot sausage is all you need for a great Oktoberfest get together. While originally focused solely on beer, Oktoberfest now also celebrates one of the greatest foods ever created — sausage.

August 24, 2013
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If you’ve been following the news closely over the last few weeks, you have probably heard about an interesting development in the beef industry.

August 7, 2013
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Here’s a typical pre-kid meal scenario: my husband and I come home from working all day, crack open a cold one and meet in the kitchen to create a “quick-n-easy” meal inspired by whatever celebrity chef we happened to see on TV that week. Sounds ideal, right? Here’s the catch: it’s nine at night!

“How will we ever feed our (future) kids?” I groan over the oven-roasted rutabaga.

July 12, 2013
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Load up on charcoal or gas up the grill! The heart of the summer awaits. From grill-ready favorites to the perfect ingredients for your cookout, we’ve got the good stuff for you in our meat case. Here are a few inside tips, on how we can help make the grilling easy on you this season.

Stuffed Burgers

June 20, 2013
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ChickenWhile organic produce, and even organic dairy, often gets the glory, I thought it would be good to talk about what makes organic meat and poultry organic.

May 25, 2013
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Our selection of meat and poultry is renowned for great taste and superior quality. We believe this has a lot to do with the care that goes into raising the animals and the true partnerships we develop with the farmers and ranchers that supply our stores. Farmers and ranchers dedicated to meeting our animal welfare standards.

May 21, 2013
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Our selection of meat and poultry is renowned for great taste and superior quality. We believe this has a lot to do with the care that goes into raising the animals and the true partnerships we develop with the farmers and ranchers that supply our stores.
May 19, 2013
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Memorial Day kicks off grilling season and for many people, meat’s on the menu. We believe that the best meat comes from animals raised with more room to move and more things to do, in environments where safety and cleanliness are valued.

In the spirit of enjoying meat from animals raised with respect I asked Anne Malleau, Whole Foods Market’s global animal production and welfare coordinator to point out how five of Whole Foods Market’s suppliers put the animals first.

May 13, 2013
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When you visit our meat counters, you get quality meats that meet our strict animal welfare standards. This dedication to animal welfare at farms and ranches and the level of transparency in our stores help you make informed choices about the meat you eat.
April 29, 2013
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I’ll never forget the first time I pulled a whole roasted chicken from the oven. Juicy and golden, it was a beautiful sight. I almost didn’t want to eat it (but I’m glad I did)!

Whole chickens are one of the most popular items at the meat counter, and options span free-range to organic to pasture-raised and more. So what makes pasture-raised different?

Pasture Makes Perfect

April 23, 2013
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BaconI’ve long had an appreciation for smoked meats — sausage, brisket, ribs, etc. — but only recently did I decide to step up to the smoker and try my hand at this cooking method.  

April 14, 2013
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Three years ago, while attending a National Cattleman’s Beef Association trade show, I learned about a new generation of growth promotants for beef cattle. The discussions left me feeling concerned as the conversations were all focused on red meat yield per animal. While I wasn’t very familiar with the term beta agonist (which is a type of growth promotant), the mechanism that was being discussed reminded me of performance enhancement drugs commonly used by athletes.

March 12, 2013
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We embrace the lean, adaptable slab of brisket as a springtime favorite, but look to it year-round to inexpensively feed a crowd. You can go several ways with brisket – slow-cooked pot roast-style with root vegetables, smoked and slathered with barbecue sauce (burnt ends please!), blanketed in lemon slices and simply roasted. You really can’t go wrong with this versatile cut, but we here to make sure things go very right.

March 11, 2013
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At Whole Foods Market®, we’ve got Kosher cooking basics from salt to olive oil and holiday essentials from gefilte fish to grape juice. You’ll also find less traditional but no less important Kosher finds too.
February 28, 2013
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Honey-Glazed Ham with Fresh Pineapple ChutneyThough deli meat ham is a lunchtime treat in its own right, nothing beats a beautifully lacquered, whole baked ham – except maybe the next day’s leftovers.