Whole Story

The Official Whole Foods Market® Blog

What to Make This Week

By Megan Myers, February 22, 2015  |  Meet the Blogger  |  More Posts by Megan Myers

It’s the home stretch of winter, and you could probably use a little boost to get through the week. To help you get a good meal on the table, we’ve done all the work of meal planning for you.

Seared Sea Scallops with Broccoli Rabe and White Beans

Seared Sea Scallops with Broccoli Rabe and White BeansGluten Free

Sweat Potato and Black Bean Enchilads


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Our Quality Standards: No Artificial Trans Fats

By Paige Brady, February 21, 2015  |  Meet the Blogger  |  More Posts by Paige Brady

We don’t sell just anything. Really. Everything in our stores has to meet our quality standards, or we won’t carry it.

In this series we’re giving you the inside scoop on our process, and some of our most fundamental standards – no hydrogenated fats, no artificial sweeteners, no artificial flavors or colors, and no artificial preservatives – and why what you find in our stores is different than anywhere else.  

First, the bad news: Studies show that trans fats raise bad cholesterol, lower good cholesterol and cause heart disease.  Now, the good news: Our standards don’t allow artificial trans fats in any of the food we sell!

Back in ye’ olden days,...

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Healthy Fixes for Comfort Food Cravings

By Alice K. Thompson, February 20, 2015  |  Meet the Blogger  |  More Posts by Alice K. Thompson

Mushroom Stroganoff

Mushroom Stroganoff

Comfort foods have a lousy reputation: too fatty, too starchy, too sugary, and too high in refined everything. “If it tastes this good it’s got to be bad” is a common refrain, but I think it’s an unfair one. The tastes and textures that soothe our souls don’t have to wreak havoc on our plans to eat healthily.

Got a craving? The right recipe and a few ingredient swaps can give you all the delicious TLC your body needs.

Rich and Creamy

High-fat dairy ingredients aren’t the only thing that can satisfy a yen for silky, tongue caressing foods. Tofu, avocado, and pureed fruits and vegetables can all add terrific mouthfeel to...

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The Next Big Thing Is Starting Small

By Paige Schilt, February 19, 2015  |  Meet the Blogger  |  More Posts by Paige Schilt

Have you ever fallen in love with a great local product? Something that’s just the right about of quirky and cool? Maybe it’s a distinctive regional flavor that catches your fancy, or maybe it’s the quality that distinguishes any truly artisan creation, from bubble bath to baked goods.

If you’ve felt this kind of love, then you’ve probably felt the attendant fears: Will they make it? It’s a big, competitive world out there. How long will this sassy little start-up be around?

At Whole Foods Market®, our dedicated foragers search high and low to discover delicious and unusual products that are grown, raised or crafted locally. But we don’t just find great local producers, we help them thrive!

Through our Local Producer Loan Program, we’ve provided more than $15 million in low-interest loans to...

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Recipes for Prosperity

By Joy Stoddard, February 18, 2015  |  Meet the Blogger  |  More Posts by Joy Stoddard

Whole Planet Foundation’s Annual Prosperity Campaign is here! This year our goal is to raise $5 million to alleviate poverty by empowering people to change their own lives through entrepreneurship.

Every donation made during the Prosperity Campaign, which runs through March, provides opportunity for impoverished entrepreneurs working hard on the road to prosperity in Africa, Asia, Latin America and the United States.   

To celebrate the launch of the 2015 Prosperity Campaign in Whole Foods Market stores we have recipes from Whole Planet Foundation’s cookbook Liberation Soup for you to try!

Enjoy flavors and cuisine inspired by the people your donations empower around the world.


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