Whole Story

The Official Whole Foods Market® Blog

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Build a Better Lunch Box

Thackeray Farms


Talk to the Renegade Lunch Lady Today!


Our Newest Green Adventure


The Great American Seafood Cook-Off

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.

Clementine Art


Eat a Hearty Breakfast


Turn Easy Dinners into Lunchtime Favorites

Naked Juice

Try a New Brew - Blue Moon Belgian White

Premium Body Care at Budget Prices


Secret Ingredient Flourless Brownies

Loving Figs from Maywood Farms

Nick Moless has been a team member for our global produce procurement office in Watsonville, California since 2001. He has purchased several commodities for Whole Foods Market including berries, hard fruit and row crop vegetables. Nick's favorite fruit is the Adriatic fig.


Getting Produce to Market


Raising Picky Eaters

5 Ways to Help Your School

Eating with Dave Matthews Band


Try a New Brew - Pilsner Urquell

Kids' Best Meals of the Week

Value Guru Says "Pesto Change-O!"

Multivitamins are Key for Kids and Teens

Ever wonder why the American Medical Association recommends that every person take a multivitamin daily? Let’s start with young people. Tune in to learn why multis are important for kids and teens, and why it’s smart to choose natural multis. Malia Curran, MS, MPH is a nutritionist with a Masters degree in Nutrition and Food Policy and a Masters degree in Public Health. She sees clients in the Denver area.

Cook With Tomatoes


Join the School Lunch Revolution!

Sweet Stem Farm

This blog post previously contained a video about Sweet Stem Farm dating back to 2009, before the implementation of GAP standards. We have taken the video down to prevent confusion. We market this product as GAP Step 2 in our stores, and the farm has been operating at a Step 2 rating since 2010.

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Celebrity Chef Inspiration

"Do you watch Rachael Ray?" a woman asked me, looking desperate. I replied that yes, I was familiar with her cooking. "Oh good!" she replied, "she has this thing that she calls 'stoup' - do you have any idea how I would make that?" I certainly did. (Stoup, by the way, is a cross between a soup and a stew, and a term that has surely been trademarked by Ms. RR.)

Make it Natural: Stovetop Whole Wheat Macaroni and Cheese

You can't go wrong with macaroni and cheese-just about everyone loves it! While there are plenty of convenient boxed options out there, making mac and cheese from scratch lets you use natural ingredients, including freshly grated cheese, and you get to control the amount of salt and fat. This means a healthier version with no artificial colors or flavors and it's not hard to make - you can even get the kids to help!

A Passion for Heirlooms


10 Essential Lunch Lessons

New Whole Deal Value Guide Out Now