Memorial Day is here again and the usual way to pass the day is to grill and drink beer. I am lucky in the fact that my mom and dad home brew their beers so we always have a plethora of beers to choose from! Each year we line up the coolers filled to the brim with beers and ice in the shade of the pecan tree. Dad always tries to brew something new and we have had everything from a chocolate stout to pair with pork ribs or a crisp pilsner to complement my mom’s spicy chicken, but for this little vegetarian and my grilled portobello mushroom, I always like clean kolsh ale.

Here are a few more tips for pairing the perfect beer with your food. If you have spicy foods and you need to help cut the heat, grab a beer with light hops, like a pale ale or German Hefeweizen. And don’t be scared of the dark beers — stouts are known to bring out the smokey flavors in meat.

Not everyone has a home brewer in the family like me, so swing by your local Whole Foods Market beer and wine department. We have beer in every color and style! Whatever the menu at your Memorial Day get-together, always remember to stomp Prohibition and grab a 6-pack or two!

Note: Due to varying local regulations, beer and wine are not available in all of our stores.

Kat Seymour has been with Whole Foods Market since 2002 and has worked in our Beer and Wine department for the last three years. Her background with beer and wine started at a young age due to her parents home brewing, but she didn’t have her first beer until the responsible age of 21.

A few months ago a group of my friends and I were talking about global climate change and environmental issues. I was shocked to hear one of them say that until someone told her that she had to change her lifestyle that she was going to just keep living the way she was accustomed—i.e. not making any effort to conserve energy, recycle, reduce her carbon footprint, etc. It made me realize that the problem with this may be a lack of awareness of how to make some changes…some of us may be happy to change some simple things, if we were given some good advice on how to go about doing just that.

Read the rest of this entry »

We hope that you are all having a delightful last day of 2008!

Need some last minute help in ringing in the New Year?  Check out our Champagne Primer to make sure you’re serving the perfect bubbly for your taste and budget.  Having guests over?  Take a look at our Entertaining with Wine and Cheese guide.  And remember, above all else - celebrate safely and responsibly!

Kwanzaa is an African American and Pan-African holiday that celebrates family, community and culture. Celebrated from December 26th through January 1st, its origins are in the first harvest celebrations of Africa from which it takes its name. The name Kwanzaa is derived from the phrase “matunda ya kwanza” which means “first fruits” in Swahili, the most widely spoken African language.

A traditional Kwanzaa celebration feast includes rich and comforting dishes such as fried okra, chicken & sausage gumbo, cornbread and collard greens.  If you’re looking for some new inspiration, check out some of these recipes from our expansive recipe collection:

• Chicken Gumbo with Fresh Okra
• Buttermilk Cornbread
• Spicy Collard Greens
• Roasted Pumpkin Bisque
• Sweet Potato Pancakes
• North African Style Grilled Vegetable Salad
• Caramelized Plantains

What are your favorite dishes for Kwanzaa?

Jen Powell, our Wine Specialist for the Lamar Street Store in Austin, Texas, cut her teeth in the wine industry in Chicago, then moved on to own her own wine shop in New Orleans.  She has a passion for food and wine pairings with a deep love for cooking.  Jen views wine as living art – “Each bottle is like a little painting that you are able to see, smell, taste, touch and if you listen closely, it will speak to you.”

As we wrap-up 2008 and quickly approach New Year’s Eve, my palate dances with glee in anticipation of all of the delicious bubbly waiting to be discovered or remembered. The pop of the cork, the gentle bubbles in the glass, the beautiful elixir that we sip as the clock strikes midnight and the hope of the New Year fills us all. From Champagne to Cava, here is a bit about the bubble and some of my favorites for 2008.

Read the rest of this entry »

Here’s wishing you and your loved ones a joyous and healthy Christmas Day!

Need last minute help on your holiday meal prep?  Check out our recipes and tips pages!

And the winner is….

Heather Hultzer! Choosing a winner wasn’t easy, but after carefully reviewing over 150 entertaining ideas from Secret Ingredient viewers, including family recipes, quick tips, nostalgic food memories and more, we agreed that Heather Hultzer’s recipe for Zucchini, Avocado and Pomegranate Salsa with Pita Chips was festive, unique, healthful and the winner! Here is the award-winning recipe. Try it and let us know what you think!

Thank you for all your comments and mouthwatering appetizer suggestions. From everyone at the Secret Ingredient, we send you warm wishes for a very happy holiday season and we look forward to sharing more Secret Ingredient Cooking Shows with you in 2009!

Read the rest of this entry »

It’s two days before Christmas (as if you needed me to remind you!). Are you ready? We know this day is coming all year long but it somehow it manages to sneak up on us. To help reduce that last minute stress, here are a few things that just might help.

Got your food sorted out for a wonderful meal? Check out our online Holiday Ordering and find out what your store’s holiday hours will be for those last minute “oh I forgot the…!” quick dashes to the market. We’ve got lots of great Christmas dinner recipes in our Holiday Recipe Collection.

Read the rest of this entry »

Chicken soup may be the “Jewish penicillin,” but latkes are the “Jewish soul food.”  And there’s nothing I’m craving more this Hanukkah than a plateful of earthy, humble, pan-fried potato pancakes – warm and crispy on the outside, soft and savory on the inside – shared with friends and loved ones, with a little sour cream on the side.

Read the rest of this entry »