Walter wants to unwrap The Bond: Our Kinship with Animals, Our Call to Defend Them by Wayne Pacelle. Penned by the president of the Humane Society of the United States, the book promises to be a passionate, insightful and comprehensive examination of humankind’s special connection to all creatures. The author explores our newfound understanding of animals’ remarkable emotional and cognitive capacities. After revealing how we’ve broken the bond with our industrialized farming practices, Pacelle points the way to a new, humane economy — one built on the celebration, stewardship and care of animals. Two paws up for that!

Rebecca plans to gift several of her friends (and herself) a copy of The Town That Food Saved by Ben Hewitt. “This book is an inspiring story of a humble town (Hardwick, Vermont) and its extraordinary determination to feed its residents by developing a strong local food system.” According to the author, the book explores the contradictions inherent to producing high-end “artisanal” food products in a working class community. To better understand how a local food system might work, he spends time not only with the agripreneurs, but also with the region’s numerous small-scale food producers, many of whom have been quietly operating in the area for decades.

Scott follows all things Martha (as do we all) and would love to find a copy of Martha Stewart’s new Martha’s Entertaining: A Year of Celebrations under the tree. Scott says, “Martha’s original Entertaining book essentially set the stage for her entire career and what came with it – reshaping the American aesthetic in the home.”

Kaci would love to find Michael Pollan’s latest, Food Rules: An Eater’s Manual, in a recycled, reusable gift bag under her Rowan Tree on Winter Solstice. Pollan has added several new rules and the book is lovingly illustrated by Maira Kalman. Kaci thinks that this new book with its lively drawings will be fun for the whole family. She’s looking forward to exploring the new rules in 2012 (and possibly breaking a few on New Year’s Eve).

Derek, a former organic farmer at a Buddhist Monastery, is not attached to winter holidays but would nonetheless appreciate receiving The Deluxe Food Lovers Companion, a.k.a. the last word in restaurant kitchens. Says Derek: “A must-have for the home or pro chef, this incredibly rich resource offers clear explanations, ingredients and proper spelling of many dishes of old and new. Forgot what a Masala was? How about Scotch Egg? The Companion has the answer and knowing is half the battle.”

Anna, who celebrates Virgin of Guadalupe Day on December 12, hopes that a spiritually-minded feminist friend will gift her A Mess of Greens: Southern Gender and Southern Food by University of Texas professor Elizabeth S. D. Engelhardt. Anna says, “I’m intrigued to read that Englehardt uses the lives of moonshiners, biscuit- and cornbread-makers and tomato club participants to illuminate her revelations on the intersections of food, race, gender, class, religion and power. Food and culture in the South are endlessly fascinating.”

Finally, Susan, a single working mother, is hoping that Santa (or the UPS guy) will deliver What the F*@# Should I Make for Dinner?: The Answers to Life’s Everyday Question (in 50 F*@#ing Recipes) Susan says, “It’s related to my mission of ending my cycle of despair over the fact that my kids want dinner every single night.” Here’s hoping that either one of the big guys help her out by dropping off the book in the remaining days of 2011.

Got some book suggestions of your own? We’d love to read them.

• Kate L. and Natanya both hope that Santa brings John Besh’s My Family Table: A Passionate Plea for Home Cooking. Natanya was enthralled by Besh’s first cookbook, My New Orleans, and appreciates Besh for his southern charm, family-inspired recipes and unrelenting commitment to his community. According to Kate, “This latest cookbook from my favorite New Orleans chef frames up what I’m about: a busy mom from Louisiana who is passionate about serving up delicious, fresh, home-cooked meals. Besh emphasizes seasonal and local produce and conveys simple strategies to get tasty meals on the table any night of the week.”

• Scott would like to tear open the hand-printed giftwrap on The Beekman 1802 Heirloom Cookbook by Brent Ridge and Josh Kilmer-Purcell.  Full of personal stories, recipes designed to highlight heirloom vegetables and fruits and practical tips like “how to wash leeks,” the cookbook also provides blank spaces on each recipe page for the cook to write his own notes. Printed on heavy stock paper and designed to be passed down for generations, the book includes stunning blank recipe cards for family favorites.

• Elizabeth wants to find Sheri Castle’s The New Southern Garden Cookbook under her tree, being as she’s homesick for Carolina butter beans, tomato pie and ham biscuits. Elizabeth shares that Castle’s blend of storytelling and kitchen wisdom brings the recipes to life and will encourage any home chef to crack open that CSA box and get cooking.

• Jennifer would be psyched if the Sugarplum Fairy waved her wand and made Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchen by Heidi Swanson magically appear. A cookbook full of tasty, delicious recipes that just happen to be good for you isn’t too good to be true. Jennifer gushes, “It’s no secret that the blogger behind ‘101 Cookbooks’ writes books as stylish and informative as her website.”

• Kate R. would love to be gifted The Meat Lover’s Meatless Cookbook by Kim O’Donnel to add to her cookbook collection. Kate assures us that the book is oriented toward anyone (not just meat lovers) interested in creative vegetarian recipes. Chickpea Crab Cakes and Jig-inducing Falafel Burgers are just a few of the tempting recipes Kate can’t wait to try.

• Rebecca would like to find Hellbent for Cooking by Annick Giroux on her doorstep this season. According to a reliable source, the dishes are as legendary as the bands that provided them. Nothing warms a cool winter evening like the heat generated by the favorite recipes of Thin Lizzy, Judas Priest and Uriah Heep, not to mention Norway’s infamous black metal chefs Mayhem and Gorgoroth.

I hope the reviews above spark some ideas for your own gift giving. Which cookbook would you most like to gift or receive this holiday season?

Back in October before the election, Michael Pollan wrote an open letter to whoever would be the next President called Farmer in Chief and he detailed what he’d like to see changed about food policy in our country.

Last week Marion Burros wrote Obamas to Plant Vegetable Garden at White House – the most detailed article I’ve seen on the garden and quotes from Michelle. An example:

“I wanted to be able to bring what I learned to a broader base of people. And what better way to do it than to plant a vegetable garden in the South Lawn of the White House?” For urban dwellers who have no backyards, the country’s one million community gardens can also play an important role, Mrs. Obama said.

But the first lady emphasized that she did not want people to feel guilty if they did not have the time for a garden: there are still many changes they can make. “You can begin in your own cupboard,” she said, “by eliminating processed food, trying to cook a meal a little more often, trying to incorporate more fruits and vegetables.”

Then in Is Food Revolution Now in Season? Andrew Martin shares how the changes in administration may open the way for changes “in the way the federal government oversees the nation’s food supply and farms, changes that could significantly bolster demand for fresh, local and organic products.”

In mid-February, Tom Vilsack, the new secretary of agriculture, took a jackhammer to a patch of pavement outside his headquarters to create his own organic “people’s garden.” Two weeks later, the Obama administration named Kathleen Merrigan, an assistant professor at Tufts University and a longtime champion of sustainable agriculture and healthy food, as Mr. Vilsack’s top deputy.

And Mark Bittman followed that up with his take on how we can make vast improvements in our diets and help the planet in Eating Food That’s Good for You, Organic or Not.

To eat well, says Michael Pollan, the author of “In Defense of Food,” means avoiding “edible food-like substances” and sticking to real ingredients, increasingly from the plant kingdom. (Americans each consume an average of nearly two pounds a day of animal products.) There’s plenty of evidence that both a person’s health – as well as the environment’s – will improve with a simple shift in eating habits away from animal products and highly processed foods to plant products and what might be called “real food.” (With all due respect to people in the “food movement,” the food need not be “slow,” either.)

So, what do you think about all of this? Good? Bad? What are the pitfalls you’ll be watching for? How much change can the American public take? Comment below and let us know your thoughts.

But this year, have no fear.  Along with a couple of food blogging friends, we’ve put together a tasty Big Game spread sure to please any fan of good football and/or good food:

Appetizers

Spicy Cheddar-Jack Cauliflower Dip (Vegetarian, Gluten-Free) and
Eight-Layer Mediterranean Dip (Vegetarian) from Whole Foods Market

Vegan Pita Chips, Caramelized Onion Dip (Gluten-Free), and
Cheesy Straws from Bittersweet (all Vegan)

‘Best’ Guacamole (Vegan), Jalapeno Lime Hummus (Vegan), and
Parmesan Crisps with Roasted Tomato Salsa from Karina’s Kitchen (all Gluten-Free)

Main Course and Sides

Spinach-Mushroom Quesadillas with Feta (Vegetarian), Chipotle Chili (Vegetarian, Gluten-Free) and Turkey Chili (Gluten-Free, Dairy-Free) from Whole Foods Market

Easy Sour Cream Chicken Enchiladas (can be made Dairy Free),
New Mexican Stew and Yeasted Quinoa Cornbread (Vegan) from Karina’s Kitchen (all Gluten-Free)

Dessert

Chocolate Pecan Brownies from Karina’s Kitchen (Gluten-Free)

Malted Chocolate Chip Cookies from Bittersweet (Vegan)

Have a great Game Day and let us know what you plan on making!

So, we’ve been reading about breakfast! Here’s some solid info from our website:  Breaking for Breakfast and our audio podcast celebrating February as Hot Breakfast Month.

Yeah, yeah, we know it’s not quite February yet, but we’re always ahead of the curve!

So, with breakfast on the brain, we bring you some healthy breakfast ideas from around the web.

From 101cookbooks:
Wheat Berry Breakfast Bowl: “Thin slices of sautéed pears, ruby-hued cranberries, and plump, golden wheat berries are sweetened with generous dollops of maple-sweetened yogurt and finished with plenty of toasted pecans and a sprinkling of dried persimmons, ginger, and dates.”

From A Mighty Appetite:
Lulu’s Cookies: These cookies are a “snack/dessert/breakfast-on-the-run.” The dough freezes well, so you can bake them as needed, or bake enough for a week at a time. Consider leaving out the chocolate chips when making these for breakfast fare.

From Chocolate and Zucchini:
Oatmeal Breakfast Clafoutis: This is essentially baked oatmeal.  Great for making on a Sunday, then you have great breakfasts for the week!  Just cut a square each morning and enjoy. Mix it up with different nuts and fruits. Try cutting back on the sugar, though.

And of course we have some great breakfast recipes on our own website as well. Try Overnight Oatmeal, Gluten-Free Flaxseed Muffins or Whey Protein Breakfast Blast (if you don’t mind the cold!)

So what do you have for breakfast?

Dr. Melina

Melina Jampolis of Dr. Melina is CNN’s new health and diet expert. She is a board certified internist and physician nutrition specialist (one of only 200 in US). She specializes exclusively in nutrition for weight loss and disease prevention and treatment.

She was the recipient of a Local Producer Loan from Whole Foods Market that aided her in rolling out her specially formulated protein bars and other products.

In her new role at CNN, she is advising people with a variety of diet and exercise related health concerns.

Justin’s Nut Butter

As mentioned on the Today Show, Justin’s Nut Butters are an excellent choice to keep on hand for healthy snacking.  His nut butters are produced in small quantities from the highest quality natural and organic ingredients and come in convenient single serving packs for taking on the road, keeping at your desk in the office, throwing into your bag, etc.

Whole Foods Market in Boulder was Justin’s first retail outlet for his nut butters, and our Team Members have worked with him to grow his business. Justin’s Nut Butter can now be found in five of our eleven regions! He’s using his loan to expand his production of the single serving packs.

If you have any questions about our Local Producer Loan Program, check out the FAQ section of the web page or contact the program coordinators directly at LPLP@wholefoods.com.

Still going strong? Excellent.

Not doing so well? Well, it’s all right. Many of us set lofty goals for ourselves at the beginning of this year and are at a loss as to where to start.  Oftentimes the biggest changes we want to set into motion in our lives require small pushes. Whether you want to be healthier, more environmentally minded or happier – all of these goals are attainable with a bit of a nudge.  Check out what we’re reading this week to inspire us into taking those first steps toward achieving our goals. What are you doing?

Fresh Start for a New Year? Let’s Begin in the Kitchen

Mark Bittman strips the cupboards bare and then stocks them back up in his NY Times column.

While you’re stocking up, you might clear out a bit of the detritus that’s cluttering your shelves. Some of these things take up more space than they’re worth, while others are so much better in their real forms that the difference is laughable. Sadly, some remain in common usage even among good cooks. My point here is not to criminalize their use, but to point out how easily and successfully we can substitute for them, in every case with better results.

America’s Untapped Energy Resource: Boosting Efficiency

TIME magazine’s Michael Grunwald delves into the not-so-glamorous but oh-so-effective world of energy efficiency.

This may sound too good to be true, but the U.S. has a renewable-energy resource that is perfectly clean, remarkably cheap, surprisingly abundant and immediately available. It has astounding potential to reduce the carbon emissions that threaten our planet, the dependence on foreign oil that threatens our security and the energy costs that threaten our wallets. Unlike coal and petroleum, it doesn’t pollute; unlike solar and wind, it doesn’t depend on the weather; unlike ethanol, it doesn’t accelerate deforestation or inflate food prices; unlike nuclear plants, it doesn’t raise uncomfortable questions about meltdowns or terrorist attacks or radioactive-waste storage, and it doesn’t take a decade to build. It isn’t what-if like hydrogen, clean coal and tidal power; it’s already proven to be workable, scalable and cost-effective. And we don’t need to import it.

TED Talks: Matthieu Ricard: Habits of happiness

Biochemist turned Buddhist monk Matthieu Ricard talks about training our minds in habits of well-being, to generate a true sense of serenity and fulfillment.

Tele-Graham Crackers: Sweet Treats in the Mail

Last Minute Gift Idea: Beer Bread Mix

Gingerbread Man Macaroons

Got any creative, last-minute gift ideas for your friends and family?

Cut It Out!

While it would certainly be much quicker to make these classics as drop cookies, it’s all about the cut-outs, if you ask me. Endless varieties of cookie cutters catch my eye every time I find myself shopping for kitchen supplies, and now is the time of year I can put those impulse buys to good use. These shaped cookies can do more than just feed the stomach, but also treat the eyes, and quite possibly elevate one’s mood. The effort put into making these cookies into something special is what truly makes them a perfect gift. It takes a bit of patience, skill, and luck, but I have a few tips to help you get started in case you need some reassurance.

Baking and Substitution Tips

I receive so many requests for substitutes in cooking and baking recipes (food allergies are on the rise, you know, not to mention those tender-hearted animal loving vegans- their smiling faces are popping up everywhere these days) that I thought I would write a post about what works- and what doesn’t- in quirky Substitution Land.

Endless Amounts of Cookie Recipes

It’s baking season. You know it. I know it. We all know it. It always comes as a shocker when those cookie sheets, flour sifters and endless sticks of butter slyly make their way off their respective shelves in those first days of December, but now that it’s December 10th, it should come as no surprise at all. The mixing bowls are prepped, the eggs are waiting to be cracked, now the only question is…What cookies to make this year?

What secrets do you have for baking show-stopping cookies?

The holidays can be a stressful time on many levels – picking out the perfect presents, cooking large elaborate meals with the family and all the travel to get to your loved ones.  This week, we’re featuring some sites that provide some great advice on how to keep things safe and stress-free.

Worried about cooking your holiday meats to the right temperature?  Need to know how to long it’s okay to leave a buffet out?  Check out the USDA’s Holiday Food Safety Fact Sheets, which range on topics from entertaining and buffet service, food safety on the road and even an entire sheet dedicated to turducken!

With all the celebration, there’s often a lot of alcohol consumption.  We encourage all of you out there (who are of age!) to drink responsibly.  Here are some tips from Psych Central on how to keep your holiday drinking safe.  If you’re not sure how much is too much, check out this new mobile app, B4U Drink that calculate your Blood Alcohol Concentration (BAC) based on the number and types of drinks you’ve had.

Feeling the holiday blues?  Stress from family, travel and too much to take care of getting to you?  The Mayo Clinic’s got an excellent list of advice on how to cope with stress over the holidays.

Our favorite piece of advice from the Mayo Clinic:

Don’t abandon healthy habits. Don’t let the holidays become a dietary free-for-all. Some indulgence is OK, but overindulgence only adds to your stress and guilt. Have a healthy snack before holiday parties so that you don’t go overboard on sweets, cheese or drinks. Continue to get plenty of sleep and schedule time for physical activity.