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Pesto Possibilities
| Meet the Blogger | More Posts by Alana Sugar
Every summer I celebrate my home-grown, gorgeous herbs by making pesto. Pesto comes from the word “pestare” which means “to pound” or “crush.” The traditional ingredients (fresh basil, pine nuts, olive oil, garlic, parmesan cheese and sheep cheese called Fiore Sardo) were crushed and ground in a mortar and pestle. The good news is a modern food processor works just as well!
Pesto is really simple to make at home and the fun part is you don’t have to stick to the traditional ingredients. I like making pesto from a variety of leafy greens like spinach or arugula, and whatever herbs I happen to have on hand,...
Read Full StoryWhy Schools are Sweet on Honey Bees
| Meet the Blogger | More Posts by Carly Price
As a growing number of schools embrace gardening, honey bees are generating the latest educational buzz.
The humble honey bee plays a huge role in our food supply. Experts estimate that one in every three bites of food you eat depends on pollination, either directly or indirectly.
“You can’t learn about growing fruits and vegetables without learning about bees,” says Jeff Miller, a beekeeper and educator at DC Honeybees in Washington, D.C. “Bees are as important to the process as sun and water.”
This coming year Whole Kids Foundation will award its first round of approximately 50 hive grants for schools as part of the new...
Read Full StoryOur Local Forager in Hawai’i: the Realities of Paradise
| Meet the Blogger | More Posts by Claire Sullivan
Claire Sullivan is the Purchasing and Public Affairs coordinator for our Hawai’i stores.
The Hawaiian Islands are smack in the middle of the Pacific Ocean, thousands of miles away from the closest land mass. Our tropical climate enables a yearlong growing season and our many microclimates – created by mountains rising from sea level to 13,000 feet – allow a wide diversity of plants to thrive here. Naturally, we grow an abundance of fresh produce and have more local food than we know what to do with. Right?
Unfortunately the reality is quite different. Hawaii grows only 10-15% of the food consumed here, with the remaining 85-90% imported by boat and...
Read Full StoryFood52’s Top 5 Tips for Hosting a Successful Summer Potluck
| Meet the Blogger | More Posts by The Editors at Food52.comIn the summer, you'll find us eating and drinking outside as much as we possibly can. So when it comes to throwing parties, we turn to potlucks to make hosting as stress-free as possible -- and to maximize our time out-of-doors. From picking the right recipes that can withstand a day in the sun to finding creative ways to add decorative (and edible!) flair, here are our top 5 tips for hosting a successful summer potluck.
1. Embrace the Make-Ahead Meal
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Read Full StoryOur Revised Team Member Language Guidelines
| Meet the Blogger | More Posts by Walter RobbWalter Robb,co-CEO, shares our Revised Team Member Language Guidelines on behalf of the Whole Foods Market Leadership Network.
I'd like to begin this post with two statements regarding the recent incident involving two of our team members in one of our Albuquerque, New Mexico stores.
First, we sincerely apologize that a section of our handbook regarding team member interactions in the workplace was not clearly written, and for any misunderstandings or offense it has created. Its intention was to foster inclusion, not exclusion.
Second, our senior leadership team has reviewed and changed the wording of this section and will ensure that this new wording and, more importantly, the intention behind it is reviewed and discussed at the next team member meeting at every store and facility throughout the company, which will be within 45 days time. The original as well as the revised guidelines in their entirety are...
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