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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.
Blog Posts By Author
December 2, 2008 @
Whole Story
After nearly two years of planning and implementation, we are excited to announce that, beginning in January, our Whole Foods Market commissary kitchen in Massachusetts will get 100% of its electricity from recycled cooking oil. Yeah!
After nearly two years of planning and implementation, we are excited to announce that, beginning in January, our Whole Foods Market commissary kitchen in Massachusetts will get 100% of its electricity from recycled cooking oil. Yeah!
November 26, 2008 @
Whole Story
I think one of the best things about hosting the Thanksgiving feast is having days of leftovers! Of course, I like leftovers; some people don’t. The trick can be taking the leftover ingredients and turning them into a new dish. In this podcast, we talk with nutritionist and natural foods chef Alana Sugar about using up all of that valuable food in new and interesting ways.
I think one of the best things about hosting the Thanksgiving feast is having days of leftovers! Of course, I like leftovers; some people don’t. The trick can be taking the leftover ingredients and turning them into a new dish. In this podcast, we talk with nutritionist and natural foods chef Alana Sugar about using up all of that valuable food in new and interesting ways.
