By Alana Sugar, November 3, 2014
This year, I’m in the mood for cranberries all the time, and I’m getting creative with how to sneak them in! Here are some unexpected ways to use cranberries.
By Elizabeth Leader Smith, November 1, 2014
Brussels sprouts can be boiled, steamed, oven roasted, braised, grilled and even enjoyed raw. Autumn through early spring is peak season for these mini cabbage look-alikes, so now is the time to try them or experiment with new recipes.
By Alana Sugar, October 27, 2014
Each fall, I look forward to indulging in a variety of butternut squash recipes, some simple staples like Roasted Butternut Squash, some popular like Classic Butternut Squash Soup and others that are more experimental, like butternut squash pancakes.
By Elizabeth Leader Smith, October 25, 2014
Potatoes and sweet potatoes may be basic staples for cold weather menus, but there’s nothing boring about them. The options are endless for holiday feasts and everyday evenings.
By Paige Schilt, October 22, 2014
When you bite into a spear of Whole Trade® asparagus, the first thing you’ll notice is exceptional quality and flavor. It pairs well with the delicious knowledge that your meal is helping to make real improvements in real peoples’ lives.
By Elizabeth Leader Smith, October 17, 2014
One of the season’s all-star ingredients is winter squash. They pair well with a variety of flavors from cinnamon and cumin to coconut oil and toasted nuts making them a versatile choice for celebrations and weekday meals.
By Paige Schilt, October 15, 2014
Whole Foods Market is pleased to introduce Responsibly Grown. It’s an easy, color-coded rating system to help you make informed choices in our produce and flower departments.
By Jessica Shade, September 11, 2014
Do you think eating organic is better for you? This series shares some of the science behind the nutritional benefits of organic foods. First up: fruits and vegetables. Part two covers organic dairy and part three goes into pesticide residues.
By Alana Sugar, September 9, 2014
Adding vegetables to baked goods, sweet breakfasts and desserts is a lot easier than you might think, and the results are delicious. What a wonderful way to get veggies into your meal!
By Paige Schilt, September 5, 2014
What’s sweeter than a fresh pineapple? A fresh pineapple that helps rural farmworkers access education and opportunity, of course! When you buy a Whole Trade® product, a portion of what you paid goes into a development fund for the community that produced it. The farmers and farmworkers then determine how to use those funds to meet the needs of their community.