By Elizabeth Leader Smith, February 26, 2013
Traditional Easter confections with neon-colored candies and bland bunnies disappoint my kids no matter how excited they (okay, we) are for our baskets. Here are some recommendations from experts at Whole Foods Market®, SAVUER and Kiwi magazine so we can easily build a better basket without well…laying an egg!
By Carly Price, February 22, 2013
Chocolate tastes even more divine when you’re making a difference with every bite. Find out how Divine Chocolate makes it possible.
By Elizabeth Leader Smith, February 21, 2013
Whether you avoid meat on Fridays, for the Lenten season or for always, these delicious vegetarian alternatives to your favorite meat dishes will help you create meatless meals in minutes.
By Allison Burch, February 19, 2013
Every month, we are pleased to add many new products to our shelves that have passed the testing and tasting and met our strict Quality Standards. (That means they’re free of hydrogenated fats and artificial preservatives, colors and flavors - wahoo!) And each month, we choose a dozen or so to call to your attention. Here are a handful of new products — or new varieties of old favorites — that we think you'll especially enjoy.
By Allison Burch, February 15, 2013
Looking for something to take the chill off? Take (or fake) a snow day, stay indoors and snuggle up with a cup of something steamy.
By Elizabeth Leader Smith, February 3, 2013
Whether you’re celebrating with The One or simply someone, Whole Foods Market® can make your Valentine’s Day a bit sweeter. Win hearts by shopping from our roundup of Cupid-approved gifts and goodies.
By Sharon Gerhardt, January 27, 2013
Did you know that the sweet potato is not actually a potato? While they are distantly related, potatoes are tubers and sweet potatoes are roots. In addition to the name, the sweet potato is a study in contrasts.
By Elizabeth Leader Smith, January 24, 2013
Hosting a game day party? Huddle up. Don’t make a rookie mistake and reach for just the traditional staples. Instead make this game-winning play: shop for delicious food that meets everyone’s needs.
By Value Guru, January 22, 2013
If you’re new to quinoa, let’s get down to the basics. First things first, it’s pronounced KEEN-wah and is a high-protein, gluten-free ancient grain that cooks much like rice and has a texture similar to couscous (think simple and quick!).
By Winnie Hsia, January 12, 2013
Wallaby Organic Greek Yogurt is an extra rich, creamy yogurt made traditionally with no artificial anything. Comment on this blog post for a chance to win a case!