When our Upper West Side store was built at 97th and Columbus–on the very corner where the highly revered New York jazz venue, Mikell’s Jazz Club, once stood–some of the eclectic neighborhood’s long-time residents were concerned about how this new store would change their neighborhood. To demonstrate its commitment to honoring the neighborhood’s heritage, Whole Foods Market Team Members partnered with the Jazz Foundation of America, Sugar Hill Brewery in Harlem, and community activists and organizations to create the Jazz Legend Series. This series–which kicked off shortly after Upper West Side opened in 2009– recently began its second fall run. Each Friday evening during the series, the store is filled with the sounds of true, high-quality jazz performances. And due to its efforts to become a true part of its community, the Upper West Side store has not only been embraced by once-skeptical local residents, but has also become a unique gathering place where neighbors come to shop, eat, and be with each other while enjoying some amazing music.
As the dog days of summer come to an end and the air becomes crisp, it’s time for some great fall produce. Hard squash, leafy greens, cauliflower and fruits like apples, pears and pomegranates begin appearing in our stores and on our plates, and there are many ways to enjoy this bounty — even if you’re cooking for one person.
Like a lot of people, to me fall means hearty stews and soups. But when cooking for one, you’ll be eating that stew for days to come, or freezing over half of it for later, so it’s nice to find some great ways to make use of fall produce that won’t result in squash overload.
Cauliflower is in abundance this time of year, and one of my favorite ways to prepare it is roasted with olive oil, salt and pepper. Check to see if there is pre-cut cauliflower available in your produce department or on the salad bar, then get just what you need and take it home to roast! If you’re choosing pre-cut veggies from the salad bar, just add some chickpeas and sliced green olives to your cauliflower for a healthy meal that gives you loads of fiber and protein. Looking for a sweeter, more exotic touch? Substitute raisins for the olives and maybe add a dash of curry powder.
Leafy greens are a healthy, tasty addition to any dish. Throw a handful of spinach into hot pasta for some fiber and iron, or sauté some Swiss chard and sliced mushrooms to add into an omelet. You can find bulk greens in most produce departments, which makes it easy to buy just what you need for your meal.
Here are some other ideas to try:
Slice a Honeycrisp apple and toss with some balsamic vinaigrette, spinach, crumbled blue cheese and toasted nuts for a wonderful salad. Substitute sliced figs and goat cheese for the apple and blue cheese for a different twist.
Halve an acorn squash, dispose of the seeds in the middle, drizzle with olive oil, salt and pepper and roast, skin side down, for about 20 minutes at 400°F (or until desired doneness), flip to cut side up and pop under the broiler for about 3 minutes to create a nice crust. Finish by filling with sautéed shrimp for a complete meal, or keep it by itself as a side.
Dice a sweet potato and finely chop some fresh rosemary, toss with olive oil, salt and pepper and roast at 400°F until golden brown and tender.
From the salad bar, toss some cooked quinoa, pomegranate seeds and slivered almonds along with a sprinkle of your favorite seasoning (I like Bragg’s Amino Acids or white balsamic vinegar) for a very different, and delicious, taste.
Now that I’ve given you some ideas for cooking for one with fall produce, what’s your favorite way to enjoy the bounty of fall on your plate?
Welcome to the October/November issue of The Whole Deal. We’re “falling” all over ourselves to offer you the best of autumn on a budget. In this issue, you’ll find over $47+ in coupons online and in the in-store print guide. Plus, there are 12 new recipes for Thanksgiving and for every day at less than $4 per serving, simple meal plans for 4 (or 1 or 2) on a budget, three of our favorites for $2.99 or less – Three Under $3, and a new selection of Sure Deal products that are perfect for the season.
Speaking of the new season…nothing heralds the start of Fall like the smell (and taste!) of warm-from-the-oven baked goods. Whether you are itching to get back to baking after a long summer vacation from the oven or you want to hone your skills prior to the holiday rush, here are five money-saving baking tips that will keep your budget from getting burned.
Get Quality at a Value with 365 Everyday Value natural and organic baking supplies (flour, sugar, butter, vanilla, etc). Better ingredients = better baking and “365” helps you afford them.
Bake in Big Batches, taking advantage of bulk or sale pricing and making the most of your time, then wrapping your baked goods tightly and storing in the freezer. Our Apple Almond Gingerbread is a good make-ahead choice.
Give the Goodness because homemade gifts of food are not only easy on your pocket book, they are personal and people remember wonderful aromas and tastes for years!
Learn to Adjust your recipe (or choose another) to take advantage of whichever nuts or dried fruits or fresh ingredients are at the best price at that time.
Buy Only What You Need from our bulk bins and jars so you don’t waste flour, sugar, nuts, dried fruit…even herbs and spices! (Tip: Ask to borrow a measuring cup or spoon in the store.)
Do you have any more tips for baking on a budget? We’d love to hear them!
We love organic produce. And this fall, we are celebrating some of our favorite organic fall picks. Here’s the first: red grapes!
Our organic grapes are grown in the Coachella and San Joaquin valleys in Southern California, a perfect growing region with its combination of deep, fertile soils and plentiful sunshine. Late summer/early fall is the ideal time to enjoy grapes since the long, warm days of growing bring out their full flavor.
When you buy organic produce, you directly help create a demand for food and farming practices that have your health, and the health our natural resources at heart. We demonstrate our passion for organics through our support of farmers who are committed to good health, quality foods and sustainable agriculture practices. Read the rest of this entry »
September is an overlap month in the world of vegetables. Tomatoes, squash, corn and other summer vegetables are still available in abundance and while most of these are still quite good, the cool fall evenings and crisp mornings bring with them that familiar tug in my tummy to the hardier greens and roots of fall. The return of the harvest moon also marks the appearance of winter squashes and pumpkins along with the gateway event of the holiday season — Halloween!
At our global produce buying office, this is a touchy time as purchasing overlaps between our local/regional growers and the much larger national growers. As it is next to impossible to pinpoint the exact end of the local season across the country, our task is to make sure our office is ready to support each region during the cold winter months.
At home, the fall garden harvest has been a huge disappointment. The El Niño rains of spring and summer that brought lush early plant growth to my mystery pumpkin bed also brought powdery mildew that robbed my vines of their vitality and late summer productivity. Many of the early squashes and pumpkins were affected as well, with stunted growth or by dropping off of the vine altogether. What is bad news for me is great news for the pumpkin growers and sellers in the area — it’s impossible for me to walk by a pumpkin display without buying something.
Fall food for me is all about greens (lettuce and cooking), soups and stews. The tomato-cucumber-corn combination that sustained my family in the summer months will still happen occasionally since October tends to be very mild in my area of the U.S., but lettuce salads, sautéed greens with rice, and a wide variety of soups and stews start to work their way into my weekly menu. Read the rest of this entry »
An inspired indie band dedicated to the environment? Music to our ears! Fifteen years into their career, Guster is operating at the peak of their creative powers,creating inspired music and practices for the entire music industry. In 2004, band member Adam Gardner and his wife Lauren Sullivan started Reverb – a non-profit organization dedicated to greening musicians’ tours. Since its inception, Reverb has helped transform the touring practices of over 100 major tours including Coldplay, John Legend, and many others.
Give a listen to Guster’s new album, Easy Wonderful — a sneak preview for Whole Story readers since the album comes out in stores next week. And check out Adam’s musing below about “What does Guster have to do with Whole Foods?”
Hey there, this is Adam, Guster’s guitarist/vocalist. If you’re wondering, “What does Guster have to do with Whole Foods?” That’s a fair question. The answer is until recently, nothing. But then something changed — we realized how we share the same passion for protecting the planet and have joined forces to try to make good stuff happen on a local, national and global scale. Read the rest of this entry »
When it comes to nuts, it’s hard to beat their delicious taste and great health benefits. Enjoying a handful regularly offers great benefits, including heart-healthy monounsaturated fat, minerals, fiber and plenty of other good stuff. But did you know that there is one nut that has more brain-enhancing essential Omega 3’s than other nuts? Not only that, it actually looks brain-like! If you guessed walnuts, you’re right.
Walnuts have been used as food since at least 7,000 BCE. There are a variety of species but we’re most familiar with the English and Black Walnut varieties. Both are highly valued for their omega-3 fatty acids – 2.6 grams per ounce for English walnuts and 0.56 grams for the Black walnut variety. These awesome omega 3s, when properly balanced with omega 6’s, offer many health benefits. That’s why, when it comes to walnuts, I wise-up!
Read on for a chance to tell us which products meet your personal taste test and you might win a year’s subscription to Cooking Light.
I’ve always been a sucker for store brands, even before I had ever heard of Whole Foods Market. Why pay more for the same thing, I say. The problem is sometimes the store brand doesn’t quite taste as good as the name brand and you have to make the cruel decision between budget and taste. So, when I was introduced to Whole Foods Market 365 Everyday Value line of products, it was a revelation! I got the best of all worlds—an affordable product with lots of organic options, free of ingredients I try to avoid like hydrogenated fats and high-fructose corn syrup, and best of all they taste just as good (and often better) than similar name brand products.
You might think I’m a little biased since I now work here, but I’ve got experts who agree with me. Our exclusive store brands made the cut in six categories of Cooking Light magazine’s 2010 Taste Test Awards. Check out Cooking Light’s October issue for all the winners and take a look at these favorites from Whole Foods Market: 365 Everyday Value Organic Unsalted Butter
Whole Foods Market 100% Whole Wheat Bread
365 Everyday Value Organic Diced Tomatoes, No-Salt Added
365 Everyday Value Organic Oat and Honey Granola
365 Everyday Value Mayonnaise
GRAND PRIZE WINNER IN THIS CATEGORY!
365 Everyday Value Albacore Tuna in Spring Water
Want to win a year of Cooking Light? Tell us which 365 Everyday Value or Whole Foods Market products win your personal taste test awards. On Oct. 12th we’ll pick five reader comments at random to receive a free year-long subscription to Cooking Light magazine.
Two Brothers Brewery
Jason and Jim Ebel
Warrenville, IL
Beer lovers by nature, the Ebel brothers’ passion for creating beer were bolstered by a “beer adventure” in Europe. The trip helped the two brothers hone in their love for how beer is created – and celebrated. They wanted to bring those same qualities to America, where beer is still considered “that yellow, fizzy stuff.” The Ebel brothers prefer to focus not only on the quality of the beer, but on helping people realize that they’re getting a family owned company that is very concerned about the community. You’re becoming part of that when you purchase and enjoy their products.
Learn more about Two Brothers Brewery in this short video.
Don’t live close enough to experience this beer yourself? We’ve got great local vendors all around the country making unique products like this. Check your local store for what’s available in your neck of the woods.
Would you like to do some good for others while enjoying some good family tunes? Many Hands fits the bill. This nationally-released and critically acclaimed CD, now available in Whole Foods Markets, was produced by Dog on Fleas’ Dean Jones, and it includes new songs by Pete Seeger, Dan Zanes, They Might Be Giants, Rani Arbo & daisy mayhem, Elizabeth Mitchell, Randy Kaplan, Recess Monkey and many other top family music artists. All profits from this release will benefit the Haitian People’s Support Project and their long-standing work to help the people of Haiti.
After the January 12th, 2010 earthquake that destroyed much of the Haitian capital, family musician Dean Jones (Dog on Fleas) found himself feeling helpless and desperately wanting to help the people of Haiti. Having close friends in Haiti and feeling a deep love and respect for the music from the region, Jones felt the need to create something that could help the ongoing rebuilding effort.
The idea for Many Hands came to him in the middle of the night and the very next day several of his fellow family musicians signed on. Almost all of the tracks on the album are previously unreleased, most of them recorded especially for this release. The gathering of artists featured here is a strong assortment of the unique and special talents creating and performing for today’s all ages audiences, from the legendary Pete Seeger to family hip-hop star Secret Agent 23 Skidoo. In addition, everyone involved in the process of getting this album out into the world from replication to distribution has also either drastically discounted or donated their services.
Pick up the CD in our stores and go to the ManyHandsCD website to learn about CD release shows around the country. If you happen to be in the Northampton, MA area this weekend, check out the family benefit concert for Haiti at the Pines Theater on Sunday, September 26th.
Welcome to Whole Story, the official blog of Whole Foods Market.
Don’t know us? In a nutshell, we are the world's leading natural and organic grocer and we’re passionate about healthy food and a healthy planet. Learn more about us.
We’re lucky to have a whole bunch of smart, passionate people doing incredible things in areas like organics, supporting local growers, green practices, fair trade, micro-lending and all kinds of food related stuff. We’ll use this blog to share some of the cool things going on around here.
Of course, what makes this blog really exciting is YOU — so join the conversation!
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As the dog days of summer come to an end and the air becomes crisp, it’s time for some great fall produce. Hard squash, leafy greens, cauliflower and fruits like apples, pears and pomegranates begin appearing in our stores and on our plates, and there are many ways to enjoy this bounty — even if you’re cooking for one person.
Leafy greens are a healthy, tasty addition to any dish. Throw a handful of spinach into hot pasta for some fiber and iron, or sauté some Swiss chard and sliced mushrooms to add into an omelet. You can find bulk greens in most produce departments, which makes it easy to buy just what you need for your meal.
We love organic produce. And this fall, we are celebrating some of our favorite organic fall picks. Here’s the first: red grapes!
September is an overlap month in the world of vegetables. Tomatoes, squash, corn and other summer vegetables are still available in abundance and while most of these are still quite good, the cool fall evenings and crisp mornings bring with them that familiar tug in my tummy to the hardier greens and roots of fall. The return of the harvest moon also marks the appearance of winter squashes and pumpkins along with the gateway event of the holiday season — Halloween!
At our global produce buying office, this is a touchy time as purchasing overlaps between our local/regional growers and the much larger national growers. As it is next to impossible to pinpoint the exact end of the local season across the country, our task is to make sure our office is ready to support each region during the cold winter months.
Many of the early squashes and pumpkins were affected as well, with stunted growth or by dropping off of the vine altogether. What is bad news for me is great news for the pumpkin growers and sellers in the area — it’s impossible for me to walk by a pumpkin display without buying something.
An inspired indie band dedicated to the environment? Music to our ears! Fifteen years into their career, Guster is operating at the peak of their creative powers,creating inspired music and practices for the entire music industry. In 2004, band member Adam Gardner and his wife Lauren Sullivan started Reverb – a non-profit organization dedicated to greening musicians’ tours. Since its inception, Reverb has helped transform the touring practices of over 100 major tours including Coldplay, John Legend, and many others.
I’ve always been a sucker for store brands, even before I had ever heard of Whole Foods Market. Why pay more for the same thing, I say. The problem is sometimes the store brand doesn’t quite taste as good as the name brand and you have to make the cruel decision between budget and taste. So, when I was introduced to Whole Foods Market 365 Everyday Value line of products, it was a revelation! I got the best of all worlds—an affordable product with lots of organic options, free of ingredients I try to avoid like hydrogenated fats and high-fructose corn syrup, and best of all they taste just as good (and often better) than similar name brand products.
