By David Pilat, November 4, 2010
You’ll never find added phosphates or sulfates in our shrimp— we don’t want anything to take away from the sweet, delicate flavor of shrimp raised right. Learn what sets our shrimp apart.
By David Pilat, October 30, 2010
Whether you call it “fish farming” or go for the more formal term “aquaculture,” our seafood experts call it like it is: our tough standards for farmed seafood make a difference on your plate.
By David Pilat, October 19, 2010
In the pristine waters surrounding Sudureyri, Iceland, local fishermen ensure their continued livelihood by using long lines to catch Atlantic cod, instead of large-scale trawlers.
By Carrie Brownstein, September 14, 2010
By Kate Medley, August 26, 2010
By Kristina Bradford, August 19, 2010
For the fourth year in a row, Whole Foods Market proudly sponsored the Great American Seafood Cook-Off (GASCO) and featured a mini-store that displayed our exclusive 365 Everyday Value brand along with a beautiful spread of produce that included local peppers, okra, eggplant and peaches.
By Carrie Brownstein, January 26, 2010
By Kristina Bradford, August 26, 2009
In her seven years with Whole Foods Market, Kristina has focused on community relations - spending the last three years immersed in the Baton Rouge and New Orleans areas and loving the region's culture and incredible people who make these cities unique.
By Allison Burch, July 24, 2009
No doubt about it: wild Alaska salmon is delicious! You'll find it fresh for a few short months each summer and we are busily stocking our seafood departments with the tastiest varieties found throughout Alaska.
By Allison Burch, July 14, 2009
Growing up in Hawaii, I had access to some of the most delicious, freshest fish imaginable. Unfortunately, salmon was not one of them! I only had access to previously frozen or canned salmon. So, at the time, salmon had too strong of a flavor - kind of fishy and mushy.