My neighbors across the street painted their house recently and I’ve overheard some embarrassingly loud negative comments from people walking by. But I think it’s fantastic in a San Francisco kind of way, with unmatched colors somehow perfectly coming together. I joked with them about how it makes me smile to see it out my windows while my house surely doesn’t return such a joyful view from their side of the street. Their response made me smile even more…my new front-yard vegetable garden was a wonderful sight for them! They wished they had some sun in their yard to grow fresh veggies and that more people would convert lawn to gardens.
Naturally, I promised I would share and they said they’d swap some of the bounty from their patio herb pots. But it got me thinking about how fortunate I am that I get such a cheap thrill from good, simple food, whether cooked and on the table or just popping up in the garden. When times are tough, I still have to eat and I can always figure out how to make it a pleasure. Many times when friends have had an impromptu supper at my place they ask if I always eat so well or so healthy. I can’t take the credit. Simple, high-quality ingredients make it easy! Read the rest of this entry »
Back in 1988 I thought I knew everything about produce. At the ripe old age of 26 I had already spent a third of my life plying the trade so, of course, there was nothing anyone could teach me. At the time, Whole Foods Market had just six stores – five in Texas and a new one in New Orleans (acquired through a merger with what was then called the Whole Food Company). We had just signed leases on two new stores – one in Richardson, Texas and the other in Palo Alto, California – our first store out west. I was produce team leader at our Dallas store and was drawn to Palo Alto because much of the organically grown produce we sold in Texas was grown around the Bay Area. I always remember the Palo Alto store during springtime because what saved me from my own insufferable arrogance was not a person but an item – artichokes taught me I did not, in fact, know everything about produce. Read the rest of this entry »
Learn why homeopathic remedies are a great choice for all ages during allergy season. Get the short answer to how homeopathics work, as well as some specific formulas to look for and how to use them.
Dr. Tori Hudson is a naturopathic physician of 24 years and medical director of her clinic, A Woman’s Time, in Portland, OR. She is also director of product research and education for Vitanica and author of Women’s Encyclopedia of Natural Medicine.
Two years ago for my birthday, my friend Margaret gave me a cookbook called The Splendid Grain by Rebecca Wood. And, oh, what a splendid gift! I have used it and referred to it many times.
We’ve all heard about the benefits of adding whole grains to our diet, but I still find most people think of that as brown rice, oatmeal and whole wheat bread. While these are absolutely great, I have developed nothing short of a love affair with quinoa, spelt, buckwheat, millet and many others.
But I’m getting ahead of myself, so first things first: A whole grain is a grain, such as a wheat berry, an oat groat or a kernel of rye, that has not been stripped or processed. For example, brown rice is whole and white rice is processed; un-hulled barley is whole and pearled barley is processed. By choosing whole grains, you are eating the grain just the way nature designs it, and that means you get the benefit of the “whole” food. Read the rest of this entry »
As of today, just one more recall has come in from our Florida region.
Nuts about Florida brand pistachios
Update 4/9/09
Some additional items have been added to the pistachio recall list from yesterday. We expect more information to roll in as our suppliers identify if they have used affected pistachios. We thank you all for your patience.
Sahale Snacks Ksar Nut Blends*, 6 – 5 oz [Best By Dates: 10/16/2009, 10/30/2009, 11/20/2009, 11/27/2009 & 12/25/2009]
Sahale Snacks Ksar Nut Blends, 12 – 2 oz [Best By Dates: 10/16/2009, 10/30/2009, 11/20/2009, 11/27/2009 & 12/25/2009]
Flavor Tree In Shell Salted Pistachios 16oz [Lot Codes: Best Before dates of 08/12/2009, 07/21/2009 & 10/16/2009]
Various Chukar Cherry Company items: Dried Fruit & Nuts Berry & Pistachio 100% Natural Energy Mix.
Häagen-Dazs Pistachio ice cream (removed as a precautionary measure by Häagen-Dazs)
Whole Foods Market Snack Naturally Pistachios, R/S in shell 11oz
Whole Foods Market Prepack Roasted and salted pistachios in shell, Raw deshelled pistachios, and Chili Lemon Pistachios – Note Whole Foods Market Garlic Onion Pistachios not affected
Whole Foods Market Prepack Raw deshelled pistachios (no Shell)
Bulk Raw Shelled pistachios
Various Bulk and Prepack pistachio items
Various Prepack pistachio items
Various bulk bin items as a precaution
For more information on bulk and prepack items affected by this recall, please contact your local store as these items vary from store to store.
You may recall that we announced the Project Green Prom contest put together by Teens Turning Green. Teens had the chance to make a video and send it in to win a green makeover of their school’s prom. Congrats to Claudia O. from Dallas for winning with this video.
Even though the contest part of Project Green Prom is over, there is a ton more information on the Teens Turning Green website about ways that teens can make thoughtful decisions and informed purchases for prom season. Beginning with greener alternatives in hair, make up, skin and body care products and extending to include prom attire and accessories, décor, transportation and flowers, their goal is to inspire teens across the country to action that will sustain our health and that of our planet.
With Earth Day right around the corner and the talk of “green” in the air, the timing couldn’t be better to share the scoop on our recent trip to check out a certified organic flower producer. On a cool sunny morning last week, five of us from Whole Food Market met excited to tour a Southern California flower grower and gain a better understanding about their organic program. We were not disappointed!
Looking in any direction, the landscape was a visual patchwork of different textures with each crop. The hills and valleys were each a microclimate, creating ideal growing conditions. Eucalyptus and waxflower dominated the landscape with all kinds of treasures (like protea and sunflowers) mixed in. The majority of the crops were South African and Australian natives – certainly less common than a rose or tulip here in the states, but no less beautiful (and in most cases they last two to three times longer than a “typical” flower). Read the rest of this entry »
Here’s how this works: post your Best Meal of the Week in the comment section below so others can share in the scrumptiousness of your culinary genius. Remember, “best” is highly subjective: healthy, super quick, inexpensive, fabulously delicious – or a combination of all that and more. We’re archiving all of the “Best Meal” posts so you can cruise through them whenever you are looking for some awesome ideas. Here are a few that struck a chord from last time around.
From Joyce, a reader:
It was one of those evenings where it’s 7pm and no idea what’s for dinner. My 17 year old son and I created a fantastic, tasty, inexpensive, beautiful dinner in 20 minutes! Here it is: store bought cheese tortellini with swiss chard (the red chard made it beautiful). We boiled the tortellini for less time than the instructions say, about 4 to 5 minutes. At the same time, we made a chiffonade of the swiss chard and sautéed it in olive oil with garlic, thinly sliced onion, salt and pepper. Added the drained tortellini along with freshly grated parmigiano reggiano, tossed and sautéed another minute or so. Served with freshly baked french bread (store bought refrigerated dough, which we popped in the oven first). He wasn’t even hungry and he had 2 helpings, there were no leftovers! We’ll be making this often.
Kristin, one of our Whole Story readers, sent us her idea for a recipe makeover:
The dish my mom makes for every family gathering is taco salad. I’ve lightened it up a little by using ground turkey (or, sometimes, black beans) instead of beef, low-sodium, all-natural taco seasoning, hormone-free cheese, about three times the tomato she used, plenty of lettuce, organic blue corn chips in place of Doritos, and all-natural roasted red pepper dressing in place of Catalina (WHY does salad dressing have so much sugar???). Although I’ve been eating hers for most of my life, honestly – I like mine better!
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Naturally, I promised I would share and they said they’d swap some of the bounty from their patio herb pots. But it got me thinking about how fortunate I am that I get such a cheap thrill from good, simple food, whether cooked and on the table or just popping up in the garden. When times are tough, I still have to eat and I can always figure out how to make it a pleasure. Many times when friends have had an impromptu supper at my place they ask if I always eat so well or so healthy. I can’t take the credit. Simple, high-quality ingredients make it easy! Read the rest of this entry »
Two years ago for my birthday, my friend Margaret gave me a cookbook called The Splendid Grain by Rebecca Wood. And, oh, what a splendid gift! I have used it and referred to it many times.
Beginning with greener alternatives in hair, make up, skin and body care products and extending to include prom attire and accessories, décor, transportation and flowers, their goal is to inspire teens across the country to action that will sustain our health and that of our planet.
Looking in any direction, the landscape was a visual patchwork of different textures with each crop. The hills and valleys were each a microclimate, creating ideal growing conditions. Eucalyptus and waxflower dominated the landscape with all kinds of treasures (like protea and sunflowers) mixed in. The majority of the crops were South African and Australian natives – certainly less common than a rose or tulip here in the states, but no less beautiful (and in most cases they last two to three times longer than a “typical” flower). 
