No doubt there are things in this world we either love or hate: Certain politicians, certain subjects, certain insects, certain movies or movie stars, and certain types of foods, such as garlic, coconut, tripe, anchovies, coffee, chocolate or cilantro.

Cilantro: I love it; my sister hates it. It has a unique, unmistakable aroma, more overpowering even than its flavor — and that seems to be why we have this whole love/hate thing going on with it. Some of us who love cilantro tend to load up our dishes with it, which is perfectly fine unless you have a cilantro-hater over for dinner. Planning a cilantro-laden menu? Invite me! Really though, you may want to check with your guests; remember that a bowl of fresh cilantro on the buffet allows everyone to season to taste.

Commonly found in Southwestern dishes, salsas and dips, cilantro is often referred to as coriander or Chinese parsley. You’ll find it abundantly in Asian dishes and Indian dishes, too. Cilantro is the leaf of the coriander plant, the same plant that produces the little coriander seed, used in many popular dishes around the world. Cilantro delivers vitamin K and other antioxidants. It’s commonly used as a medicinal herb and is recognized for its ability to aid digestion as well as keep foods fresh.

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The unofficial start of summer for the produce business is the week leading up to Memorial Day. This is a crazy busy time for us and this year seems to be even busier than most as we scramble to adapt to a wet, blustery, and (in many growing areas) cool spring growing season. Whole Foods Produce is a beehive of activity as we enter into the time of year where we enjoy the greatest abundance and variety of domestic production. Late May also marks another major transition in the types of produce we sell (and eat) as Mother Nature provides another big push away from the warm comfort foods of the winter and early spring into what I loosely define as “picnic season favorites.” Read the rest of this entry »

When you think of Whole Foods Market, I bet the amazing food we sell is top of mind. But regular readers of this blog know we are about so much more than food. Check out this video for one example.

When we open up a new Whole Foods Market store, we work hard to establish meaningful connections with our neighbors so that every store becomes a unique reflection of the community it serves. We get deeply involved with locally-based non-profit organizations and we partner with local artisans to create one-of-a-kind artwork and store decor that expresses the history, geography, population and personality of the neighborhood, including using local and repurposed materials in our buildings, fixtures and displays.

This is all highly evident in our Mountain Brook store in Birmingham, Alabama. Throughout the design phase, we learned about the history of Birmingham and how the Mountain Brook community came to be. Using neighborhood signs for inspiration and images from historical centers of the city, Birmingham history and present day were melded together. In the store, you’ll see the backdrop of the Sloss Furnace, which gives reverence to the city’s past while ironwork reflecting local neighborhood street signs brings in the surrounding community flavor. We also sought out folk artists to bring an Alabama flair into the store’s café seating area, and that’s how the quilts of Gee’s Bend—whose creators are the focus of this video—became a permanent part of the store’s décor and a way for us to celebrate local art rich in the history of Alabama culture.

This video is just the first of several we’re working on that will focus on some of our special community connections. Who knows? Maybe your favorite store will be the next one featured!

Celebrate sunshine, slow afternoons and paella suppers on the beach with our popular “Top Ten Summer Wines” program, including an effervescent Vinho Verde that tickles the tongue, an aromatic Albarino with a summertime crush on Manchego cheese, and a racy Tempranillo that loves backyard barbecues. We carefully select our Top Ten Summer Wines to make it easy for shoppers to find just the right bottle to take to cookouts, beach parties and backyard gatherings. These can’t-go-wrong wines also sport prices that won’t make you sweat.

Got plans for a Memorial Day barbeque? Here’s a sampling of wines from our Top Ten that’ll match up perfectly with your grilled favorites. Read the rest of this entry »

I’m back and I’m busting some more cooking myths for the single chef. Last time, it was all about how to use the bulk department to cook for one, and this time, we’ll be talking about putting your grill to use. Your grill doesn’t have to be that thing that only gets used at parties. Some of my favorite meals for one are cooked on my propane (some will say that is a travesty, but hey, it’s fast!) gas grill on my deck.

I acquired my fancy 3-burner gas grill from a friend who moved to New York City and I couldn’t be happier with it. Some will argue for charcoal over propane, but you can’t beat propane for quick and easy cooking any night of the week. Here in Texas, I can use my grill year-round, but I really favor it in the summer so I don’t heat up the house by using the kitchen.

Don’t have a big grill? No worries, you can use a small camping grill with a little propane bottle or a small hibachi grill with charcoal, to grill up amazing dishes for yourself. Just make sure that if you’re in an apartment or condo complex, you verify the community’s grilling ordinances first.

When it comes to what to grill for one, look beyond the typical steaks, burgers and hot dogs. While I would probably eat a hot dog from the grill twice a day, every day, my body might rebel at some point. I opt for things like tofu, fish, squash, zucchini and okra on my grill.

Still think grilling for one sounds like too much work? Try this one night and see if you change your mind:

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On World Environment Day — Saturday, June 5 — as part of its 20th anniversary commemoration, EARTH University is organizing a simultaneous global tree planting called EARTH Plants the Future.

Tree planting events have been organized by EARTH alumni in over 26 countries, and planting commitments exceed 600,000 trees.  They are hoping to reach one million by June 5^th. Want to help? This video tells you how:

Whole Foods Market has a strong relationship with EARTH (Escuela de Agricultura de la Región Tropical Húmeda), a non-profit, international university dedicated to the sustainable development of the tropics through education, research and outreach. Read more about EARTH and the fabulous Whole Trade bananas they grow for us. Read the rest of this entry »

Coosaw Farms was founded in Fairfax, South Carolina, over 30 years ago by Bradley and Louise O’Neal and has since grown to include their two children, Brad and Angela.  Largely known for their Red Seedless Watermelons, Coosaw Farms is now growing Southern Highbrush Blueberries.

I can think of lots of outdoor summer activities I love, but nothing more than a great big barbecue! I’m happy just thinking about it; after all, what could be more “summery” than relaxing outside with friends and family while enjoying the aroma and taste of freshly grilled salmon and corn on the cob, a nice potato salad, some coleslaw and a heavenly slice of sweet watermelon?

Cooking outdoors was once mainly a summer activity, but these days more than half of Americans say they love to cook outside year-round. With all that handling and packaging food for cooking and eating outdoors, it’s important to remember that improperly stored and served foods increase the chance of bacterial growth, particularly in foods that are high in protein and moisture, which includes cookout favorites like meats, poultry, seafood, dairy products and egg dishes.

Whether you are grilling, spit-roasting, reheating on a hot plate, or just taking along already-prepared foods, here are some helpful tips for keeping your food safe and tasty.

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People call me “the meat guy” around here and they’re always asking me for advice about cooking meat. Lately, the questions have all been about grilling. You sure can tell that summer is right around the corner! I figured if my teammates are asking me this stuff, then chances are readers of this blog would be interested too. I think there’s just something so right about cooking meat over open flame. But it can be tricky at times and you don’t want to overcook some great meat. My grilling secret is brining, which helps meat stay tender and flavorful with less cooking time. Cooks are getting more familiar with brining a turkey for Thanksgiving dinner, but brining meats for the grill isn’t as well known. So, you can be the first on your block to wow your guests with juicy, delicious grilled meats. Read the rest of this entry »

One of my long-time favorite comfort foods is a grilled cheese sandwich. As a child, I loved a New York Cheddar grilled sandwich served with tomato soup. My mother’s recipe was simple — white bread and a couple of slices of a mild New York Cheddar. After all, my mother was from New York and was raised on cheese from the state. If it was a good day, there would be a tasty kosher sour pickle cut in spears to accompany the soup and sandwich medley and from time to time a saltine cracker. Life does not get any better than that…I thought.

Now there are entire books written on the art of the artisan grilled cheese sandwich. I respect and appreciate that there is recognition of the unique attributes cheese can bring to the meal. The sandwich is at the heart of many families’ tables and now there is the “art of the grilled cheese,” maybe even the “Zen of cheese sandwich grilling.” It is an art, not to burn the exterior but yet getting the cheese to melt properly. My mother used to slice the cheese; I do this sometimes but other times I shred cheese off of a piece, and often mix and match cheeses to create a taste sensation. Do you like your cheese crispy as it oozes to the outside of the bread; people are picky about their fries but what about their grilled cheese? What are the right accoutrements? Does butter play a role? Mayonnaise, aioli or mustard? Does the cheese do a “Hans Solo” or are there additional tasty treats on the sandwich? I think these are fundamental questions associated with grilled cheese.

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