Whole Story

The Official Whole Foods Market® Blog

Discover New Favorites: Biodynamic Rice

By Paige Schilt, July 8, 2016  |  Meet the Blogger  |  More Posts by Paige Schilt

For rice farmer Lance Benson, the secret to great-tasting pot of rice is…soil. “If we can make the soil better, then the resulting crops are better,” he explains. “They produce a higher quality food.” Lance puts soil first on his 300-acre farm in Biggs, California, where he grows intensely flavorful Biodynamic Organic Short-Grain Brown Rice and Biodynamic Organic Sushi Rice for Lundberg Family Farms.

What is Biodynamic?

Biodynamic agriculture is an ecological approach that views the ideal farm as a self-sustaining organism. Like organic farmers, biodynamic farmers avoid synthetic chemical fertilizers, pesticides and herbicides. In addition, biodynamic farmers strive to reduce the volume of imported resources (such as...

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Harpoon-caught Swordfish: A Deep Dive with the Marine Stewardship Council

By Paige Schilt, July 7, 2016  |  Meet the Blogger  |  More Posts by Paige Schilt

July is peak grilling season, a time when seafood-lovers’ thoughts naturally turn to swordfish. This firm and meaty fish won’t fall apart on the grill, and its slightly sweet taste pairs perfectly with smoky flavors from the flames. Swordfish are migratory creatures, and July usually finds schools of swordfish off the coast of Nova Scotia. In the 1990s, however, the population of North Atlantic swordfish was dwindling—along with a whole way of life for local fishing families.

To get the story of how North Atlantic swordfish made a comeback, we sat down with Jon Corsiglia, U.S. Media Manager for the Marine Stewardship Council (MSC). The MSC works to promote sustainable fishing and safeguard seafood supplies for future generations. In 2010, Nova Scotia’s harpoon fleet became the first swordfish fishery to be certified...

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Build A Better Pizza

By Kathy K. Downie, RDN, July 6, 2016  |  Meet the Blogger  |  More Posts by Kathy K. Downie, RDN

Quick Pizza Margherita Pizza Recipe

Pizza is a crowd-pleaser, because most everyone can agree on some combination of blistered dough, cheese and tomatoes; plus, pizzas have the advantage of being customized for different dietary needs and preferences on one piece of dough, English muffin, pita, or whatever the crust may be. However, pizzas can be calorie bombs loaded with meats and cheeses that ratchet up the saturated fat, sodium and calories, while crowding out higher-fiber toppings, such as vegetables. Let’s think outside of the pizza box realm to help make healthier pizzas a reality for smart, quick dinners that don’...

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Favorite New Recipe: Watermelon Jerky

By Molly Siegler, July 4, 2016  |  Meet the Blogger  |  More Posts by Molly Siegler

We asked Molly Siegler, our food editor, to share one of her favorite new recipes coming out of our test kitchen.

I am having a mild obsession with this super-fun Watermelon Jerky, and because the recipe uses such a low oven, I am planning to make it all summer long with no fear of heating up the kitchen. I love that this is a really savory way to have watermelon, and it ends up truly tasting like jerky because of the sea salt, black pepper and smoked paprika "cure." Seriously … my next move will be adding this to a ...

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Freshly Made: Spicy Grilled Vegan Pizzas

By Marie Guggedahl, July 4, 2016  |  Meet the Blogger  |  More Posts by Marie Guggedahl

From tracking down the perfect kitchen to making sure there are enough lemons to dress the set, Marie Guggedahl deems no detail too small when it comes to Whole Foods Market’s cooking series, Freshly Made. As the associate producer, it’s her job to make sure the shoots run smoothly, which sometimes means being head taste tester on set. We asked her to share one of her favorite new recipe videos coming out of the studio. 


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