By Allison Burch, September 20, 2012
At Oktoberfest in Munich, they generally serve more than ten million pints of beer and close to a million sausages. Of course, they have a reputation to uphold as the birthplace of Oktoberfest back in 1810, celebrating the wedding of Crown Prince Luitpold I and Princess Theressa of Bavaria. It strikes me a little odd that we are still celebrating that union today. But, of course, it may be that we are really celebrating the perfect union of wurst (sausage) and brew (beer) instead!
By Theo Weening, September 18, 2012
Our butchers are a cut above the rest, and we just crowned the king.
By Frances Flower, September 6, 2012
While organic produce, and even organic dairy, often gets the glory, I thought it would be good to talk about what makes organic meat and poultry organic.
By Megan Myers, August 16, 2012
Chicken is one of the most versatile meats out there so it always has a place on my weekly menu plan. Of course, I have my favorite chicken recipes, but I also get tired of the same dish week after week.
By Frances Flower, August 9, 2012
One of the most iconic features of pigs is their curly tails. In fact, they even wag their tails when they are happy or excited. What you may not realize is there aren’t many pigs running around with tails these days.
Sadly, the majority of today’s pigs have their tails removed when they are just a few days to a few weeks old. Farmers call this tail docking or clipping. The reason? Tail biting. Some pigs repeatedly chew and bite the tails of other pigs, which can lead to painful injuries. The reasons for this tail-biting behavior are complex and there are many contributing factors, but it’s commonly found in pigs housed indoors where stocking densities are high and the pens are barren.
By Value Guru, July 25, 2012
From bacon grease as a combo styling gel and cologne to bacon cupcakes, we’re celebrating all things bacon by holding an online contest on Facebook to find the next big bacon idea.
By Value Guru, July 17, 2012
When you put quality standards at the center of the plate, 365 Everyday Value® Uncured Center Cut Smokehouse Bacon smokes the competition.
By Elizabeth Leader Smith, July 16, 2012
Their talent is rare; their job is well done. For the last few months, butchers from our stores across the nation have competed to see who will make the cut and become Whole Foods Market’s 2nd annual Best Butcher.
By Frances Flower, July 12, 2012
Ever wondered what it takes to raise pastured poultry? It’s not quite as simple as opening the barn doors and letting the birds roam free!
By Elizabeth Beal, June 29, 2012