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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
October 29, 2008 @
Whole Story
Pictured above: Italian Wedding Soup with Vegan Meatballs With the change of the season, we start craving warm and nourishing soups and chili. Lucky for us, there are many ways to have a great meal like this without putting a strain on our wallets. They are great for feeding a crowd as well as freezing for a quick meal later. Listen in as nutritionist and natural foods chef Alana Sugar shares her tips for delicious soups and chili.
October 21, 2008 @
Whole Story
It all started with a brief conversation at the Fancy Food Show in New York City in July of 2007. The owner of a company was telling me about an idea for a new product.
“What’s it called?” I asked inquisitively.
“Sacha Inchi," he said.
“Uh…I’ve never heard of it.” I replied. I asked him what it was.
“It’s the next cool thing.” he predicted.