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Raised to Taste Better
| Meet the Blogger | More Posts by Elizabeth Smith
Our selection of meat and poultry is renowned for great taste and superior quality, and we believe that has a lot to do with the care that goes into raising the animals and the true partnerships we develop with farmers and ranchers who supply our stores.
Importantly, these partnerships allow us to know how the animals were raised for the meat you’re buying, including what they ate and where they came from.
Plus, these partnerships allow us to offer a wide selection — from grass-fed beef to pasture-raised chicken to organics – and support local farming and ranching, which means more local meat and poultry at your neighborhood Whole Foods Market®.
Transparency, Accountability & Responsibility...
Read Full StoryCalling All Corn Connoisseurs
| Meet the Blogger | More Posts by Alana Sugar
Corn is a summer staple in my house. I can think of three favorite recipes right off the bat:
- In my hands, hot, buttered, right off the cob!
- Summer Corn Chowder made with tomatoes, bacon, onion and poblano peppers.
- Summer Corn Salad with avocado, blue cheese and pine nuts.
Most people think of corn as a vegetable, but it’s really a grain. In fact, it’s a whole gain dating back to prehistoric times in Central America. The large leafy stalk produces “ears” of corn...
Read Full StoryRaised with Care
| Meet the Blogger | More Posts by Beth KraussMemorial Day kicks off grilling season and for many people, meat’s on the menu. We believe that the best meat comes from animals raised as nature intended – with plenty of room to move and things to do, in environments where they can be clean and safe.
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.
White Oak Pastures – Beef
"I love all those trees. Many farmers cut down the trees because that makes it easier to move equipment around the farm, or because cattle tend to hang out under the trees,...
Read Full StoryFired Up About Great Wines for Grilling
| Meet the Blogger | More Posts by John Stewart
Grilling, whether it’s with charcoal or gas, imparts an abundance of flame-kissed flavor and character to meat and veggies. From the sweet-smoky caramelization of grilled onions and lathered-on piquant sauces to the bold, peppery crunch of a nicely-charred cut, a range of flavors emerges. Many wines pair beautifully with grilled fare – sweet-leaning rieslings and big bold Reds; dry, cool Whites and round, spicy pinot noirs. Read on for wine-pairing guidance for grilled food.
Chilled Whites, Hot Pairings
Buttery...
Read Full StoryFood52’s Top 4 Foods You Didn’t Know You Could Grill
| Meet the Blogger | More Posts by The Editors at Food52.comWe’re still a ways off from the first days of summer, but we’re already seeing the first signs of the carefree summer attitude: people have already begun sneaking out early from their Friday workdays, and perhaps most importantly, they’ve started dusting off their backyard grills.
We may not be able to help cover for your Friday afternoon absences, but we can help when it comes to cooking over an open flame. If you’re tired of conventional, familiar Memorial Day fare (pasta salads, chicken, pasta salads with chicken), here are five new dishes you never thought would work well with smoke and fire. This Memorial Day, go rogue: grill what no one else is grilling.
1. Bread
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