It’s been a year now since we eliminated disposable plastic grocery bags in our stores. (Feel free to insert lame joke here about time flying.) We thought customers would support this move but we’ve been blown away by how much: reusable bag use has tripled and we estimate that together we’ve kept about 150 million plastic bags out of landfills since last Earth Day. Way cool. Definitely the right move at the right time.
And this is one of those things that really makes a difference. During the Ocean Conservancy’s 2008 International Coastal Cleanup, they found 1.4 million plastic bags littering our ocean and waterways – the second most common item found after cigarette butts. Dianne Sherman, Director of the International Coastal Cleanup, explains: “Trash travels – even if we live thousands of miles inland our actions have a profound effect on the ocean. A bag can blow from a picnic table, wash down a storm drain into a river, and wind up harming or killing a sea turtle, bird or other marine life that eats it. Ocean debris is one of the most pervasive – but solvable – pollution problems facing our ocean and waterways. Whole Foods Market and their customers are demonstrating how simple lifestyle changes can make a sea change.” Read the rest of this entry »
Wondering what’s causing all those troublesome allergy symptoms and why natural formulas can be effective? Tune in for the answers and take the first step toward alternative relief. You’ll also hear about preventing allergies and long-term solutions.
Traveling through France it is easy to get caught up in the history of the country. Roadside buildings made of stone that are abandoned or in disrepair often lead me to daydream of who lived in the buildings in decades or centuries past and what was their daily life about. What did they eat? Was the forest the same as it is now or were the fields more cultivated…or less cultivated? When I get to experience cheese(s) many times the names help answer these kinds of questions because they reflect the location or specifics about the area where the cheese is produced. This is the case for the Cazelle de Saint Affrique sheep’s milk cheese aged by Hevre Mons that we are featuring in April
The “Cazelle” portion of the name refers to the stone building that is used to house hay or even shelter the shepherds and/or sheep. The area of origin is located in Aveyron. Monoliths and other stone monuments are still present in the hillsides of this area in the south of France. The Cazelle is probably a natural evolution of using regional stone to construct the shelter. Hevre and his team at Mons came up with the name because the form of the cheese reminded them of the Cazelle structure. The history of humans in this area dates back over 12,000 years. Read the rest of this entry »
I eat eggs. Just this morning I made them Greek-style, scrambled with feta cheese, grape tomatoes, oregano and olive oil. Accompanied by my favorite sprouted whole grain bread, this is probably my most satisfying breakfast…ever!
Unfortunately, eggs became unpopular some years back because they contain cholesterol and it was assumed that eggs contributed to heart disease. I am happy to report that much of the “egg phobia” we once experienced in this country is now going by the wayside. Many experts acknowledge that the cholesterol we get from food, whether from an egg or a scallop, has little effect on blood cholesterol. Read the rest of this entry »
As promised when we asked for Mom’s Best Recipes, we haven’t forgotten Dad! Here’s your chance to let us know about Dad’s best recipes. Whether they cook one special meal or all the meals for the house, dads definitely have their place in today’s kitchen. So come on all you kids, spouses and dads and share those best recipes with us in the comment section below by April 16th. We’ll collect the best entries to highlight in a Father’s Day feature in our e-newsletter, fl@vors, and on this Whole Story blog.
To give you some inspiration, my dad is an accomplished cook and grill master, but his “best recipe” is Potatoes Anna. He makes an incredible version in a very well-seasoned cast-iron skillet. Requesting this treat is not something to be done too lightly, as this dish requires the peeling and thin slicing of a large quantity of potatoes. Then comes the layering, buttering, seasoning and cooking until the outside is browned and crisp and the inside is tender and melting. For the final touch, he inverts the whole potato cake onto a plate. It’s a beautiful sight to behold!
Happy Earth Month! To celebrate we’ve brought together 30 days worth of fun, tips and eco-minded partners to help you get involved and learn how every “little green thing” counts. You can pick up a really cool 30 Ways in 30 Days calendar-type poster in our stores or get a pdf version.
We know a lot of our customers are already out there making a huge difference. So tell us what you do to take care of the Earth. Are you doing anything special this month? Share your tips here so we can all spread those green ideas around.
In case you haven’t seen it yet, wanted to give you a heads up that the spring issue of The Whole Deal value guide is in stores now, packed with money- and planet-saving tips just in time for Earth Month! Want a sneak peek? Here’s what you’ll find: Read the rest of this entry »
It’s always a treat to find out what the latest and greatest products are before you get to the store. These aren’t the only new items this month, but it’s enough to whet your appetite. Enjoy!
Oh yeah…how’s this for a cool way to celebrate Earth Month: win a Bosch Evolution ENERGY STAR® qualified refrigerator along with plenty of Whole Foods Market products to fill it! Not one, not two, but ELEVEN lucky winners will have an energy efficient, eco-chic fridge delivered and installed in their very own kitchen. Never seen this baby? Here it is in all its glory.
It’s super easy to enter: just go to the Recycle Your Old Fridge Sweepstakes Entry Page and fill in the required standard info by April 30, 2009. Only one entry per person, so don’t go trying to scam the system!
Whether you win or not on this sweepstakes, upgrading to Energy Star appliances is a winner for the Earth. Check out this Refrigerator Retirement Savings Calculator to find out how much your current fridge and freezer cost to run in energy and dollars – and compare to energy star appliances. You reduce, reuse and recycle…but how do you refrigerate? These fridge facts will give you something to think about:
A pre-1993 fridge uses more than twice the energy of a new Energy Star certified model.
The use of old refrigerators and freezers in American households amounts to $4.9 billion per year in energy costs.
If your refrigerator is more than 10 years old, it probably contains more than 120 pounds of recyclable steel.
As with any contest, this one has official rules. Want to know what else we are up to this Earth Day? Stay tuned to our Whole Story blog and visit our Earth Month – Thirty Ways in Thirty Days for lots of ideas on making this month the greenest one yet.
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The “Cazelle” portion of the name refers to the stone building that is used to house hay or even shelter the shepherds and/or sheep. The area of origin is located in Aveyron. Monoliths and other stone monuments are still present in the hillsides of this area in the south of France. The Cazelle is probably a natural evolution of using regional stone to construct the shelter. Hevre and his team at Mons came up with the name because the form of the cheese reminded them of the Cazelle structure. The history of humans in this area dates back over 12,000 years. 
To give you some inspiration, my dad is an accomplished cook and grill master, but his “best recipe” is Potatoes Anna. He makes an incredible version in a very well-seasoned cast-iron skillet. Requesting this treat is not something to be done too lightly, as this dish requires the peeling and thin slicing of a large quantity of potatoes. Then comes the layering, buttering, seasoning and cooking until the outside is browned and crisp and the inside is tender and melting. For the final touch, he inverts the whole potato cake onto a plate. It’s a beautiful sight to behold!
