Whole Story

The Official Whole Foods Market® Blog

Shopping for Wild-Caught Seafood In-Season

By Elizabeth Leader Smith, March 5, 2015  |  Meet the Blogger  |  More Posts by Elizabeth Leader Smith

Poached Halibut with Ginger and Cilantro

Poached Halibut with Ginger and Cilantro

I’m already counting down the months until strawberries come back in season.

Strawberries taste immeasurably better when they’re in season, and so do peaches, tomatoes, corn and arguably every fruit and vegetable. The more I cook, the more I opt for cooking with what’s in season. But until recently, I had never thought about wild-caught seafood as seasonal.

The global seafood buyers here at Whole Foods Market explained to me...

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Tulips on Sale This Friday

By Jennifer Cheng, March 4, 2015  |  Meet the Blogger  |  More Posts by Jennifer Cheng


Spring is coming and tulips herald the way! We’re reveling in the arrival of this season with a sale on tulips this Friday, March 6th. You can pick up three 10-stem bunches of tulips in our US and Canada stores for just $10.

Availability and limits may vary by region, so you can contact your store for details. While supplies last. Most of our stores do not provide rain checks for sales like this.

Who wants to tiptoe when you can shout spring out loud with 30 stems of gorgeous tulips? With a deal like this Friday’s sale, you can bring spring to someone special and brighten your day, too. Read about some of our top...

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Spring Forward: New Ways with Favorite Veggies

By Alice K. Thompson, March 4, 2015  |  Meet the Blogger  |  More Posts by Alice K. Thompson

Lemony Asparagus Salad

Lemony Asparagus Salad

A fresh crop of vegetables is heading our way, and if you’re as winter-weary as I am you’re eager to make the most of it. I love classics like steamed asparagus, thinly sliced radishes and rhubarb pie, but venturing beyond these tried-and-true preparations can be wonderfully rewarding.

This is particularly true when the produce in question is both so gorgeously fresh and so reasonably priced. My advice is to stock up on the season’s bounty, and then maximize your enjoyment by giving some of these non-traditional recipes a try.


One of my greatest discoveries over the last few years is that many of the veggies I...

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Make Way for Spring Flavors

By Alice K. Thompson, March 3, 2015  |  Meet the Blogger  |  More Posts by Alice K. Thompson

Mixed Mushroom Soup

After a winter of feeling like every part of my body is permanently encased in wool I’m really looking forward to a change of season. But spring always seems to dawdle, and I know the warm breezes I’m waiting for are still weeks away.

It may be too soon to put the sweaters away, but it’s not too early to swaddle one’s palate in some of spring’s best flavors. Here are some of my favorite recipes highlighting the season’s unique characteristics.


Soft, woodsy flavors and aromas are the hallmarks of spring’s earliest produce. Bring home an assortment of mushrooms and you’...

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Biodynamic Farming: A Farm-Forward Approach

By Robert Karp & Thea Maria Carlson, March 2, 2015  |  Meet the Blogger  |  More Posts by Robert Karp & Thea Maria Carlson

Thea Maria Carlson is Director of Programs and Robert Karp is Executive Director at the Biodynamic Association, a nonprofit association of individuals, groups, and organizations in North America who are committed to rethinking agriculture through healthy food, healthy soil, and healthy farms. Visit them at www.biodynamics.com

If you are a concerned eater or farmer, you should know about biodynamics. Biodynamic is a farm-forward approach to healing the planet through conscious agriculture.

Biodynamic agriculture requires integrated, holistic management of a farm’s ecosystem.

Biodynamic farmers manage their farms—including fields, woods, wetlands, plants, animals and people—as a...

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