Jennifer’s curiosity in all things food-related began at a young age through memorable experiences watching PBS cooking shows with her grandmother, first-hand cooking lessons from her mother and exploring ethnic foods and traditions with an adventurous aunt. After graduating with a degree in English, she wrote in all sorts of capacities about a variety of subjects from deadly diseases to luxury sheets, so she was elated to finally combine her loves of food and writing as a writer for Whole Foods Market. A native Texan and Austinite since 1999, Jennifer enjoys nightswimming at Barton Springs, discovering new music each year at SXSW and throwing themed potlucks. She is also a little obsessed with New York City and will frequently use any excuse she can to have a picnic.
I’ll never forget the first time I pulled a whole roasted chicken from the oven. Juicy and golden, it was a beautiful sight. I almost didn’t want to eat it (but I’m glad I did)!
Whole chickens are one of the most popular items at the meat counter, and options span free-range to organic to pasture-raised and more. So what makes pasture-raised different?
Pasture Makes Perfect
Jennifer was invited by Allegro Coffee Company to tag along on an origin trip to Honduras. Here’s her recap of the week she spent there.
Good cod! This Friday, April 19th, you can catch Alaska wild-caught cod fillets on sale for $5.99 per pound in our US and Canada stores.
Did you know that the pilgrims ate shrimp and other seafood at the first Thanksgiving?