Paige Brady

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July 24, 2008 @ Whole Story
Today, In addition to our featured customer tip, we wanted to share some links to what other media folks are saying about Whole Foods Market's pricing.
July 18, 2008 @ Whole Story
This past Wednesday, Whole Foods Market launched our enhanced aquaculture standards — standout stuff for the industry. Our seafood quality standards team spent the last couple of years researching and investigating all of the issues surrounding farmed fish. They worked with the fish farmers as well as environmental groups and scientists to develop the very best standards out there. In this podcast, I talk to Carrie Brownstein, our Seafood Quality Standards Coordinator, and David Pilat, our Global Seafood Coordinator, to find out all of the scoop on these standards.
July 17, 2008 @ Whole Story
Hey there. It's The Whole Deal™; value tips time again! If you haven't checked out all of the fantastic tips for saving while shopping at Whole Foods Market, you've got to go to The Whole Deal™.
July 16, 2008 @ Whole Story
Ever wonder why we tend to be drawn to spicy peppers in the summer when it’s already hot? Tune in to our podcast to hear chef Juan Pablo Chavez answer that question and chat about the different types of chile peppers and how to pickle your own peppers. I haven’t tried it yet myself, but it sounds super easy.
July 10, 2008 @ Whole Story
Time for our weekly The Whole Deal™ post. If you're just joining us, these are tips from real live customers who are sharing their ideas about saving while shopping at Whole Foods Market. Got a tip of your own?
July 9, 2008 @ Whole Story
Fresh corn – especially corn eaten right off the cob – just screams “summer” for me. On this podcast, I talked with produce expert James Parker to find out about the different varieties of corn, how to pick the best and how to cook those yummy ears. Of course, how you eat your corn on the cob is a personal choice – do you eat horizontally across the cob or bite around the cob in a circular pattern? Listen in and share your corn thoughts.
July 3, 2008 @ Whole Story
Yep, we're back with more awesome customer tips for saving while shopping at Whole Foods Market. You keep sending them, and we'll keep picking best of the best tips to feature in our Whole Story blog. Customers with featured tips each receive a $25 gift card. Here are our three faves for this week.
July 2, 2008 @ Whole Story
Summer is officially here and, to me, 4th of July celebrations seem like the perfect place to indulge in a bit of frozen fun.
July 1, 2008 @ Whole Story
In a wide ranging interview posted to his blog Chews Wise, Samuel Fromartz, author of Organic, Inc: Natural Foods and How They Grew, talked to Whole Foods Market CEO John Mackey about "the Wild Oats deal, rising food prices, the company's soon-to-be-launched humane meat ratings system, and the prospects for sustainable seafood." This is a great read for anyone interested in the natural foods industry and Whole Foods Market in particular.
June 27, 2008 @ Whole Story
This comment came in to John Mackey's CEO blog this week and I thought it was worth sharing here -- cool story about Mr. Moore's coffee company and what they are doing (story starts in the 3rd paragraph).
June 26, 2008 @ Whole Story
Oh man, you guys made this hard! You shared hundreds of great tips for saving while shopping at Whole Foods Market. We picked three to feature in this blog post and these customers will each receive a $25 gift card.
June 25, 2008 @ Whole Story
Check out this 20 minute video of Mark Bittman's talk at the EG (Entertainment Gathering) Conference from TED. (TED - Technology, Entertainment, Design - has a lot of great stuff from a wide variety of thought leaders.) TED describes this piece as "a fiery and funny talk" where "New York Times food writer Mark Bittman weighs in on what's wrong with the way we eat now (too much meat, too few plants; too much fast food, too little home cooking), and why it's putting the entire planet at risk." Do you agree with Mark's suggestions for necessary changes?
June 25, 2008 @ Whole Story
In spite of their tough-sounding name, stone fruits are some of the softest — and most delicious — summer fruits you can sink your teeth into. Listen in as our produce expert, James Parker, explains what to look for and what to do with the stone fruits now in season.
June 19, 2008 @ Whole Story
With gas prices averaging over $4 a gallon and other economic challenges causing many to talk about belt tightening, Whole Foods Market wanted to create a way for you to share tips with each other about smart shopping.
June 18, 2008 @ Whole Story
Cheese made from goats' milk is lower in fat than comparable cheese made from cows' milk and has a deliciously distinct flavor. Tune in for tips on selection and serving from our cheese expert, Cathy Strange.
June 13, 2008 @ Whole Story
Our favorite Whole Body expert, Jeremiah McElwee, was featured in this Dad's day post on Planet Green sharing his picks for favorite personal care products for his kids. Look for Jeremiah to start blogging on Whole Story next week. Happy Father's Day to all those deserving dads.
June 12, 2008 @ Whole Story
Wanted to share with everyone the answer to a recent question about the plastic containers used in our prepared foods. Our customer Julie wrote:
June 11, 2008 @ Whole Story
Because summer is such a busy, on-the-go season, snacks are a staple for kids and adults alike. Tune in to find out all about healthy, convenient snacks from Cindy Cuomo, our authority on snacks.

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Paige Brady joined Whole Foods Market in 1993 and, after working in various other businesses, found that the stakeholder philosophy and commitment to team member excellence allowed her to focus her passion on communication. From internal team member newsletters to editing our website, Paige has spent years immersing herself in what makes Whole Foods Market tick. She doesn’t claim to know all the answers, but she knows the people who do. When she’s not working, Paige is a dedicated mother of a tween daughter and an accomplished home cook – not of dinner party-type food but of the kind that you eat day in and day out.