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.

Join the movement and help empower schools to replace processed foods with fresher choices. Together we can feed our kids a healthier future!

Want more information on how to join the School Lunch Revolution? Click here!

MEADOW RUN FARM – Lititz, PA

Dee Horst-Landis and her husband Philip are turning her family’s scenic land in Lancaster County, Pennsylvania, into a sustainable farming oasis. With pastured chicken and turkey, grass-fed beef and lamb, and pastured pork from heritage breed pigs, this young couple is intent on building fields of healthy soil and grass from which to feed their livestock a grass-based diet.

Chef Ann Cooper reveals her top tips for steering your shopping basket toward healthy choices in the aisles.

For a list of 10 Essential Lunch Lessons that Ann discusses in this video and more information on how to make healthier choices, please check out the School Lunch Revolution.

In this episode, I traveled to Monroe, WI to visit the Klondike Cheese Company, one of the few feta producers in the United States that meets our Quality Standards. The Buholzer family has grown the company tremendously since they started making cheese in 1925. Our partnership with this family owned, third generation operation began back in 2002. Even though they are now a large company, they only work with 85 locally family-owned dairy farms and because the milk is fresh, the cheese is deliciously fresh too. My personal favorites include the Mediterranean feta and the feta with black pepper.

In 1991, following in the footsteps of four generations of cheese makers, Felix and Ulrich Roth founded Roth Käse USA, the focus being to craft and cure European-style specialty cheeses in America’s Dairyland. Green County, Wisconsin was a natural home for the Roth Käse cheese factory, not only for its lush landscape and high quality milk supply, but also because the area is commonly referred to as “Little Switzerland.”

In the beginning, their focus was in crafting traditional alpine cheeses. As they’ve grown, they’ve added other outstanding cheeses from across the world to their range of products, including one of my favorites, Gran Queso, modeled after Spanish Manchego. To support their growth, rather than expanding their own facilities, they partnered with struggling local production facilities, helping to keep the dairy industry alive in their community and they work with local dairy farmers so their products are made from the freshest ingredients possible.

In this segment of Cheese Travels, I traveled to Waterloo, Wisconsin to visit Crave Brothers, an amazing cheese producer that makes fresh mozzarella, mascarpone and other fresh cheese for our stores.  This extraordinary company is run by four brothers who run a self-sustaining operation where they raise their own animals and over 80% of the feed right on the farm.

The Whole Story blog is a great place to find value tips from The Whole Deal, the Value Guru and even from our customers sharing with one another. Well, we here at Whole Foods Market University (WFM-U) are joining the value conversation with our “Virtual Value Tour.” Originally created to help our Team Members better understand how to become more astute value shoppers in our stores, this short WFM-U course will also assist you in making smart, value-oriented choices the next time you visit Whole Foods Market.

A wheel of Hervé Mons Camembert is a strong, earthy, creamy little piece of heaven. Check out the footage of my interview with Mons during my spring visit – including footage of the caves and the surrounding region. We’ve partnered with Mons, one of the most well respected French affineurs, who selects Camembert exclusively for us from small producers near the lush green pastures of Normandy and then oversees the aging process. Delicately salty and smooth, Hervé Mons Camembert is exquisite when paired with a sparkling wine or a dry French cider and warm, crusty bread.

Interested in learning more about cheese? Follow our Global Cheese Buyer and Cheese Fanatic, Cathy Strange on Twitter @WFMCheese.