Whole Story

The Official Whole Foods Market® Blog

Five Brilliant Marinade Ingredients (They’ll Last You All Summer!)

By Alice K. Thompson, May 13, 2015  |  Meet the Blogger  |  More Posts by Alice K. Thompson

Beer-Marinated Citrus Grilled Chicken

Beer-Marinated Citrus Grilled Chicken

Simple, versatile ingredients that you probably already have on hand can be the most effective for marinating. What do my five favorites have in common? They all accomplish one or more of the following: They add big flavor, tenderize meats, seal in juices, and help form the deliciously caramelized crust on foods that’s a hallmark of grilling. 

Best of all, a good marinade fills your...

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Our Quality Standards: No Added Hormones*

By Liz Fry, May 12, 2015  |  Meet the Blogger  |  More Posts by Liz Fry

As our Farm Animal Quality Standards Coordinator, Liz focuses intently on animal welfare. She works with farmers and ranchers, visiting farms all over the country and taking some awesome photos along the way.

First off, none of the meat Whole Foods Market sells comes from animals raised with added hormones. Period. No exceptions.

We know that using hormones in meat production can be a controversial and confusing issue. Let’s break it down and explain.

Cattle with white faces | Photo by Liz Fry

The How and Why of Adding Hormones

Adding hormones bulks up the animal more quickly than when they eat food alone. That...

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Get to Know Tamari and Shoyu

By Alana Sugar, May 11, 2015  |  Meet the Blogger  |  More Posts by Alana Sugar

Tamari and Honey-Glazed Scallops

Tamari and Honey-Glazed Scallops

Made from soybeans, salt, water and a fermentation starter, tamari is a form of soy sauce with little or no wheat that has been fermented for about six months. The result is a salty, savory thick sauce with a darker color and richer flavor than shoyu, the type of soy sauce you likely already know and use.

Tamari is a good example of “umami”, the Japanese term used to describe a deeply satisfying, savory flavor. It lends itself well to dipping, basting and grilling...

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What to Make This Week

By Megan Myers, May 10, 2015  |  Meet the Blogger  |  More Posts by Megan Myers

The school year is winding down, but that doesn’t mean the need for fast and flavorful dinners stops. Drawing on inspiration from the season as well as old classics, we’ve done the work of meal planning for you so you can get a good meal on the table.

Grilled Swordfish Sandwiches with Summer Succotash

Grilled Swordfish Sandwiches with Summer Succotash

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4 Ways to Keep Your School Garden Growing All Summer

By Anna Medica, May 9, 2015  |  Meet the Blogger  |  More Posts by Anna Medica

School Gardens | Whole Kids Foundation

When the kids are away, the garden weeds will splay!

One of the biggest issues of maintaining a school garden is that it often goes untended during the summer, wasting the great efforts of spring and becoming a mess for fall growing.

Here are four ways to keep your school garden growing. For all of these it’s important to work closely with school administration and custodians for access to the campus, garden and resources like water.

School Garden Drop-In Hours

Work with your school to set weekly hours when volunteers can drop in and tend to the garden. These hours can be supervised or...

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