Capriole Farmstead Goat Cheese
Greenville, Indiana
In 1976, Judy Schad and her family fled the suburbs for a small farm in the hills of southern Indiana, in search of a more sustainable lifestyle. More than 30 years later, Judy has built a goat cheese farm on the 80 acres surrounding her home where some 500 goats roam the pastures and woods, while Judy and her crew use their goat milk to make fresh, ripened, and aged chevres by hand.

Julie Black submitted the entry on behalf of the Albert Einstein Academies. She has a 4th grader attending the school and really believes that if one school in the San Diego district can make a change, then the other schools will jump on board – “the kids are going to be so excited.”

In reviewing all the entries, it was really incredible to see that not only are parents interested in getting healthier food into their school lunch rooms but kids are too. These videos were inspiring to all of us at Whole Foods Market. The kids and community at Albert Einstein Academies did an super job of showcasing the importance of healthy eating and really tapped their creativity to produce what we believe could be an award winning spot for Healthy Eating in schools.

That being said we’ve got to mention some outstanding performances from the competition:

• Preston Veteran’s Memorial School, Preston CT -  You all had us smiling ear to ear. Can we hire your organic cow? With a community that cares that much we know that you guys are going  places.
• Gilbert Christian School, AZ – Okay, someone there is going to end up making movies some day. Chef Ann loved the impersonation and we could not get over the creativity…great job!
• Border Star Montessori School, Kansas City – We can tell you all have a great community with people who really want CHANGE. We loved that the kids wanted healthier foods and that the parents and teachers were invested in the process. We know you will get there…keep us updated.

Check out the entries and don’t forget to check back as we will be showing coverage of Chef Ann’s trip to Albert Einstein Academies and following the progress of their lunch program.

In 1998 I was visiting our Northern California Whole Foods Market stores and I came across a new cheese when dining in a local restaurant. It was a tasty cheese, very creamy with a luscious mouthfeel. It wasn’t like any imported brie I had tasted before – the flavors were quite unique. It was fresh with soft overtones of mushrooms. I loved it. Later I found out this was a triple-crème cheese named Mt. Tam. When I asked the waitperson about the cheese, she confirmed it was made in Marin, across the bridge from San Francisco. I was surprised to learn of this cheese and wanted to find out more. This started my quest for this unforgettable Marin County cheese and the Cowgirls who made created it.

Coincidentally, in 1998 I was living in Washington, DC, and was invited to attend an event put on by the American Farmland Trust. This event was honoring Marin-based Ellen Strauss with the “Steward of the Land” Award. I met this dynamic person and her family. I was so impressed with the rich history of her dedication to organics, being the first organic dairy farmer west of the Mississippi. I was interested in the mission and passion of the Strauss family. It was here that I begin to understand the synergies developed with the commitment of the farm and the cheesemakers from Marin.

It turns out that the Strauss Family farm and the Cowgirl Creamery production facility are separated by only about 10 miles of road along the Tomales Bay! It surprised me to learn that the milk from Strauss was being used to make the cheese I had tasted earlier in the year. Like minds and people with passion seem to flock together. The local terrior of the Tomales Bay, the rich land and the regional attributes that contribute to the unique milk and the luscious cheese really shine through.

I met Sue Conley and Peg Smith, the “Cowgirl’s” in Cowgirl Creamery, not long after that event. Both had amazing food knowledge (given their extensive restaurant backgrounds) and both were extremely committed to sustainable foods. Lucky for us that this translated into cheese! The production of the Mt. Tam, that first Cowgirl cheese I tasted, was very limited at the time and I was not able to get it to the stores that I worked with on the East Coast. That did not deter my quest to experience the cheese whenever I was on the West Coast or to continue to solicit Sue and Peg to increase production.

I was thrilled when they won “Best in Show” for their Red Hawk washed rind cheese at the 2003 American Cheese Society Competition and second in the 2009 American Cheese Society Competition. I was very excited when they opened a second facility in Petaluma that expanded their production so that Whole Foods Market is able to feature the Mt. Tam as our premium organic offering throughout the United States. I hope all of you will enjoy this product as much as I do!

To heck with all those doubters who think kids won’t eat healthy food! Not only will they eat it, but they’ll cook it too! Culinary arts and home economic students from Houston’s Barbara Jordan High School, Louie Welch Middle School and Eleanor Tinsley Elementary competed in a “Top Chef” style competition to create healthy, yummy school lunches. Chef Ann Cooper, “The Renegade Lunch Lady,” came to help and got her hands dirty teaching the kids proper technique and encouraging them in creating their culinary creations. The kids formed teams of five to six students so that each school was represented in each group. The older kids mentored the younger ones and they all had a hand in creating some delicious food.

After all the kitchen hustle and bustle was done, Cooper was joined by fellow chefs — Mark Holley, executive chef at Pesce; Monica Pope of T’afia and founder of the Midtown Farmers Market; and Houston ISD Executive Chef Jon Guimond — who raved about the professionalism and pure culinary talent the “chefs of tomorrow” exhibited. Congrats to Team One who came out on top in this first annual competition. In spring of 2010, all of the students in the Houston Independent School District will experience the winning lunch menu of sautéed marinated chicken, whole grain rice, sautéed mixed vegetables, rosemary roast potatoes and organic yogurt with cucumber, watermelon and strawberries. Makes you want to try a school lunch, doesn’t it?!

Kimberly Crowder is our Houston Media and Community Relations Coordinator.

With Allegro’s support, coffee growers in the Kanyovu region can utilize traditional and sustainable growing, harvesting and processing practices that help keep the land healthy and fruitful. Check out Jane Goodall’s personal message of thanks to Allegro and Whole Foods Market shoppers for helping her in protecting the endangered chimpanzees.

Exclusive to Whole Foods Market, Allegro’s Tanzania Kanyovu coffee is a light roast with flavors of blackberry, peach, tangerine and black tea with a sweet honey finish. You can look for the Jane Goodall “Good for All” brand featuring a small green and white logo bearing Dr. Goodall’s picture. By the end of the year, Allegro estimates they will have donated nearly $20,000 to the Jane Goodall Institute.

Not a coffee drinker or just want to do more? Try these other socially responsible products that bear the “Good For All” brand with sales benefitting the Jane Goodall Institute.

• Theo Jane Goodall 70% Organic Dark Chocolate and Theo Jane Goodall 45% Organic Milk Chocolate: Proceeds from the sale of these Fair Trade™-certified chocolate bars benefit cocoa farmers, promote conservation in the tropical rainforest and directly contribute to the Jane Goodall Institute’s initiatives.
• Late July Organic Snacks Mini Sandwich Cookies: Good for the earth and made with real organic cocoa, these chocolate and vanilla cookies feature seven endangered species discussed in Dr. Goodall’s latest book, Hope for Animals and Their World. Ten percent of the proceeds from these treats-which are a good source of calcium and whole grains– is donated back to the Jane Goodall Institute.

Mark and Brian Nicholson are third-generation operators of Red Jacket Orchards in Geneva, New York, which grows apples and summer fruits. Red Jacket is a recipient of Whole Foods Market’s Local Producer Loan Program, which provides low-interest loans to local producers.

The Nicholson brothers spoke with us about their farm and how their Local Producer Loan is helping both production and the environment.

We are excited to let you know that the just released “Here We Grow” documentary directed by Craig King is now exclusively available in our stores. In this 65-minute film, Craig, a natural foods chef and entrepreneur, explores the current state of our food supply and seeks to educate people about living healthier, more wholesome lives through socially responsible food choices. The film intends to raise national awareness through inspiring interviews and stories that capture the passion and personal investment of a diverse group of individuals. The documentary also educates everyone on the pandemic expansion of dangerous chemicals that were introduced into food seeds and crop soils at an alarming rate over the last 40 years.

Revenues from the film go toward community projects that demonstrate the actions necessary to restore America’s health. 20% of the sales go directly to our partner, Ann Cooper, and her School Lunch Revolution project.

Here’s a trailer from the film. Check it out and look for the DVD in your local Whole Foods Market.

Packing a delicious, healthy lunch is easier than you might think! Check out Chef Ann’s favorite lunch box choices for healthy kids and a healthy planet.

For more great recipes ideas from Chef Ann Cooper and Whole Foods Market, check out our Back to School recipes!

Life lessons about nutrition start at home. Chef Ann Cooper shares ideas for turning leftovers from some of her dinner recipes into healthy lunches for the next day.

For more great recipes ideas from Chef Ann Cooper and Whole Foods Market, check out our Back to School recipes!

Learn how you can influence your district’s wellness policy, and get hands-on to enhance your school’s nutrition curriculum.

For more information on how to get involved, check out Support Your School.