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Our 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...
Read Full StoryLove What's Growing Locally
| Meet the Blogger | More Posts by Molly SieglerSummer is the perfect season to explore local fruits and vegetables. With tasty new offerings springing up every day, it can be hard to keep track of everything you need to try, but we’re here to help.
If you love the convenience of one-stop shopping, our stores carry local produce at its peak and the offerings vary from store to store. Chat up your produce team to find out what’s available where you live. Tip: to keep summertime around all year long, employ your trusty freezer. Just remember to clean and dry produce thoroughly before storing in a freezer-safe resealable plastic bag.
Stock Your Pantry for Serious Summer Salads
| Meet the Blogger | More Posts by Kate RoweThe arrival of warmer temperatures and peak-season summer produce means serious salad-making opportunities. What do I mean by “serious” salads? A salad that is a meal on its own, that goes beyond a standard green salad. I like to keep my kitchen stocked with some basic ingredients so that whatever beautiful summer produce I come home with, or whatever garden-fresh produce a neighbor generously shares, I’m ready to put together a hearty salad.
Here are the key salad-making supplies I keep on hand:
- Canned beans—especially black, garbanzo and white. Keep several cans around and you’ll be ready to turn any salad into a satisfying meal. ...
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