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The Official Whole Foods Market® Blog

Discover Wines from Portugal

By John Stewart, March 30, 2015  |  Meet the Blogger  |  More Posts by John Stewart

Wines from PortugalOkay, so this is the scoop — the Portuguese really, really, really know how to make wine. They produce revelatory, celebratory wines of unforced elegance, crisp sips of freshness and delight, layered, cascading complexities of world-class refinement, offered at an unbeatable value. How do they do it? For starters, Portugal boasts a crazy quilt of geographic variety — lush coastal lowlands, dry rocky mountainous zones and vast riverine plains. Also, Portuguese winemaking has evolved in relative isolation. The country’s unique vines and grapes rarely, if ever, cross borders, growing on what amounts to their own enological island. Luckily for us, the island is open for business, and business is...

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Celebrate Strawberries

By Alana Sugar, March 30, 2015  |  Meet the Blogger  |  More Posts by Alana Sugar

Strawberry Tart with Chocolate Ganache and Miso Shortbread Crust

Strawberry Tart with Chocolate Ganache and Miso Shortbread Crust

All of the ice and snow I endured this past winter only served to remind me of the crushed ice I was desperately missing in warm-weather beverages like this Strawberry Rosé Punch.

I made a vow a few years ago to...

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What to Make This Week

By Megan Myers, March 29, 2015  |  Meet the Blogger  |  More Posts by Megan Myers

Spring has sprung! It’s time to take advantage of the extra daylight, so we want to get you spending less time in the kitchen and more time enjoying the outdoors. To help you get a good meal on the table, we’ve done all the work of meal planning for you.

Grilled Monkfish with Olive and Parsley Salsa

Grilled Monkfish with Olive and Parsley SalsaGluten Free


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From Winter Gloom to Spring Blooms

By Elizabeth Leader Smith, March 28, 2015  |  Meet the Blogger  |  More Posts by Elizabeth Leader Smith

DaffodilsI spent a significant amount of my youth in the Midwest, where flowers, not calendars, were my barometers for spring.

When I saw the yellow daffodils begin to sprout, I knew spring was nearly here. Next the apricot tree started blooming, and by the time the fragrant lilacs made their brief but triumphant appearance, I knew warm weather was definitely here to stay, at least for a few months.

My mother would mark the arrival of spring by bringing flowers inside. Toward the end of a long, cold, gray Midwest winter, nothing brightened our home like pink tulips, yellow daffodils or a mixed bouquet. When we had an early spring, she’d mix store-bought bouquets...

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You're Invited! Cheese Nights: Celebrating Responsible Cheesemakers

By John Stewart, March 27, 2015  |  Meet the Blogger  |  More Posts by John Stewart

Cheese Nights

More and more often these days, as I’m enjoying a bite of something I’ve just brought home from the market, I find myself wondering about how it was made and the impact of its production. I also find myself wanting to celebrate those responsible producers who have found a way to make something delicious with the earth in mind.

That’s the idea behind our next Cheese Nights (Tuesday, March 31, 6—7:30pm). From solar panels and plant-based products to innovations such as biodigesters and wood boilers, progressive cheesemakers are implementing some ingenious ideas to bring us some remarkable cheeses.

Join us on Tuesday and celebrate five of the best with us!

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