HowToCompostGuide.com

At Whole Foods Market®, we’ve got a wide range of stakeholders. These are the people who have an interest or an investment in what we do or sell. Most directly, we’ve got our customers, team members, suppliers and investors. Indirectly, our stakeholders also include members of the public who are watching and commenting (sometimes publically) on what we do, such as environmental and consumer groups. As Whole Foods Market continually works to be the leader in responsible sourcing of food and other products, our stakeholders challenge us to aim high. And this is a good thing! Simultaneously, we must consider all of our stakeholders’ points of view and balance these perspectives so that at the end of the day we have practical standards that the most motivated and innovative suppliers can meet and we have high-quality products to offer our customers.

So, what is a multi-stakeholder process, anyway? Essentially, it’s a forum for bringing different perspectives to the table. Let’s take a real life example. Right now we’re working on developing a new set of Seafood Quality Standards — our standards for farmed molluscs (a.k.a shellfish like clams, mussels and oysters). The process is well on its way and we aim to finish this spring. To create the standards, we studied the published science, visited farms from coast to coast, met with farmers and talked with many scientists to make sure we understood the issues. We also sought input from environmentalists. These discussions occurred during meetings, on the phone and over email. The process can occur in many ways! We’re also holding meetings with all of our supplier partners to review our draft standards point-by-point and get their feedback.

The first farmed mollusc supplier meeting took place January 10^th at our North Atlantic regional office and attendance was great. We hosted Whole Foods Market seafood buyers, representatives from our Quality Standards Team and Global Food Safety teams, and our consultant, Oceanographer Jon Grant from Dalhousie University in Canada. Almost twenty east coast growers participated in the meeting, hailing from Virginia, New York, Connecticut, Rhode Island, Massachusetts, Maine, Prince Edward Island and Newfoundland, Canada.

Together with the growers, we reviewed the standards and had engaging discussions on a range of topics including what makes a production system aquaculture (vs. wild capture), disease prevention, standards for monitoring and preventing impacts to sediments under farms, harvesting, predator control and traceability. We received productive feedback and, fortunately, it looks like we’re on the right track with our standards.

Running a multi-stakeholder process is a lot of work, but it’s worth it in the end because when our stakeholders are involved in the process of developing standards, they’re invested in the outcome and can share in the success.

Look for more details on the farmed mollusc standards this spring!

Whole Story

We love our producers, suppliers and vendors and we think most of them have some pretty interesting stories behind their products too. We’re sharing some of our favorites here in an ongoing series.

Nature’s Path has blazed an organic trail since CEO Arran Stephens founded the company in 1985. Along the way, he’s repeated the same mantra: “Always leave the soil better than you found it.”

The successful company, now 400 workers strong, has remained fiercely independent and family owned, guided by Arran and his adult son and daughter, Arjan and Joyti.

Nature’s Path was an early supporter of the Non-GMO Project, has reduced packaging waste with its innovative Eco-Pacs and EnviroBoxes and has always supported small farms. Arran explains, “One of our main initiatives is to increase organic cropland and support family farms.”

From granola bars to cereals to waffles, Nature’s Path is constantly creating deliciously nourishing organic products while seeking new ways to give back to communities.

Whole Story

Seafood can be mystifying territory for us land dwelling creatures. Well, let’s get one thing settled right now: cooking fish at home can be very easy! One of the best things about cooking seafood is its versatility — it can be grilled, broiled, poached, baked or cooked in a pan. We’ll help you learn how to broil fish and then you can expand your horizon.

Broiled Fish with Citrus and Herbs

Get the health benefits of fish and the budget benefits of cooking at home by using these simple instructions. Feel free to substitute with other ingredients such as water and lemon juice or white wine for the orange juice, dried dill weed for the herbs, and capers or toasted crushed nuts or seeds for the olives.

3/4 cup 365 Everyday Value® Orange Juice

1/2 minced shallot

1/4 tsp dried tarragon

4–6 oz mild fish fillet(s) such as sole, tilapia or arctic char

1/2 tsp extra-virgin olive oil

Salt and ground black pepper, to taste

3 chopped pitted Kalamata olives (optional)

Combine juice, shallot and tarragon in a small saucepan and simmer until thickened, 15–20 minutes; cover and set aside.

Heat broiler. Sprinkle both sides of fish with oil, salt and pepper. Place on a foil-lined baking sheet and broil 5–6″ from heat, just until fish is opaque and flakes easily with a fork, about 5 minutes per half inch of thickness.

Use a wide spatula to transfer fillet to serving plate, spoon sauce on top and sprinkle with olives.

Hungry for More?

See? There’s no need to fear cooking fish! Here are a few tips to help as you try other fish recipes.

• Seafood steaks or fillets thicker than ½” should be turned over halfway through cooking time. Fish less than ½” thick does not need to be turned.
• When grilling or pan frying, place fillets skin side down (the skin will remove easily after cooking).
• If fillets are rolled or stuffed, measure temperature at the thickest point to determine doneness.
• Add five minutes to the overall cooking time for fish that is covered in a sauce or wrapped in foil.
• Double your cooking time if starting with unthawed, frozen fish.

Now try these cooking methods and recipes:

• Poaching: Simmer fillets or steaks in stock using a pan with a lid to retain heat. Turning is not necessary. Baste occasionally by spooning stock over the fish. Try Poached Halibut with Ginger and Cilantro.
• Grilling: Place steaks or fillets on an oiled grill over medium-hot coals. If covered, cook without turning. If uncovered, turn halfway through cooking. Try Grilled Chili-Garlic Swordfish and Bok Choy.
• Baking: Preheat oven to 450°F. Bake uncovered, basting if desired. Try Baked Southwestern Tilapia.
• Pan Sautéing: Heat a small amount of marinade or oil in a heavy skillet and add the fish. Turn thick fillets or steaks halfway through cooking. Try Salmon with Sautéed Swiss Chard.

 Do you have a favorite, simple way to cook fish? Let us hear about it!

Whole Story

Do you know a kid who speaks for the trees? Tell us your eco-hero’s story in our Kids for Our Planet contest. You just might win a screening of Dr. Seuss’ The Lorax in your hometown theatre for 200 friends and family on March 1^st, the night before the movie opens to the public. Read on to find out how to enter our Facebook contest.

Curious about Dr. Seuss’ The Lorax? Here’s how Universal Pictures describes the movie:

From the creators of Despicable Me and the imagination of Dr. Seuss comes the 3D-CG feature Dr. Seuss’ The Lorax, an adaptation of the classic tale of a forest creature who shares the enduring power of hope.  The animated adventure follows the journey of a 12-year-old as he searches for the one thing that will enable him to win the affection of the girl of his dreams.  To find it he must discover the story of the Lorax, the grumpy yet charming creature who fights to protect his world.

In hopes of spreading the eco-message of the film, we’ve partnered with Universal Pictures on our Kids for Our Planet contest as well as on pre-screening events and ticket giveaways in some of our stores. (Check here to see if your store’s included.)

Whether it’s saving Truffula Trees and Brown Bar-ba-loots or protecting the planet locally, the Kids for Our Planet essay contest celebrates kids who are doing more than their fair share to protect the planet. Help us celebrate their commitment to the environment by nominating them in the Kids for Our Planet essay contest. Parents and teachers are invited to share how a kid or group of kids they know are using their energy and creativity to make our planet a better place.

To enter a hero, visit our Kids for Our Planet contest on Facebook. (You’ll need to have your own Facebook account and “follow us” to enter.) You’ll be asked to write a short essay, no more than 350 words, describing the efforts of a child or group of children who are making a positive impact on the environment. Feel free to include links to web pages, Facebook pages or other online locations that help tell the story.

The essay contest will be judged based on:

• expression of the contest theme “Kids Making a Difference for the Planet” — 50%
• creativity of the submission and clarity of the description of the efforts — 20%
• impact the efforts had or are having on the environment — 30%

You can only nominate a specific kid or group of kids one time, so make sure you tell their story the best way you know how. You can nominate more than one kid in separate entries, though. (Oh, and by “kid” we mean ages 5 to 14.) For a full list of contest rules and criteria, visit the Kids for Our Planet Facebook contest page.

Submissions will be accepted online from January 25 through February 8; and winners will be announced on February 15. One Grand Prize Winner will receive a private screening of Dr. Seuss’ The Lorax for up to 200 friends and family in your local movie theater the night before the movie’s official release to the public! (That means the pre-screening will be on March 1^st .) Three 2^nd Prize Winners will receive The Lorax eco-friendly gardening tote set with stainless steel tools and a copy of The Lorax book tucked inside.

One of the great things about the Lorax is that his powerful message still resonates and inspires kids today, years after Dr. Seuss created him. Whole Foods Market has a long history of supporting our environment and we are really excited to partner with Universal Pictures to celebrate real kids who are doing more than their part to protect the planet. We hope you’ll take the time to share their story!

Whole Story

This January, we are focusing on stocking your pantry for healthier meals and a healthier budget. If you haven’t entered to Win Pantry Staples for a Year, head over to that blog post now and then come right back.

When you pick up the items on our Pantry Stock Up list (see below), you’ll be ready to add a few fresh ingredients, herbs and spices to be able to cook 14 of our favorite recipes. We’ll feature all of these recipes individually in these “From Our Pantry” posts throughout this month. This time we’re talking quinoa. (You can see our earlier posts on Oats, Soup, Chili and Stew and Brown Rice.

Quinoa (pronounced KEEN-wah) has all the goodness of whole grains — the B vitamins, the fiber, the minerals — and it’s actually a small dried seed that’s been cultivated for thousands of years in South America. This little powerhouse has the highest protein content of any other grain. And since it contains all eight essential amino acids, quinoa is considered a complete protein.

Quinoa’s light and fluffy in texture but has that whole grain ability to fill people up. It’s so versatile it can be substituted for rice, pasta, couscous, bulgur or millet in just about any recipe. And it’s gluten free – excellent news for anyone with a gluten allergy or sensitivity.

First things first, you need to learn how simple and quick it is to cook quinoa. Here’s our step by step instructional recipe called Learn to Cook: Quinoa. Whether you choose brown, red or black quinoa, cooking is similar.

Now that you’ve got the basics down, try these:

Zesty Quinoa with Broccoli and Cashews

Serve this side dish alongside baked tofu chunks or your favorite lean protein. In addition to your pantry staples of quinoa, sundried tomatoes and vegetable broth, you’ll add broccoli (frozen will work), lemon juice, onions, cashews and a bit of wine for a carnival of flavors and textures.

Beef and Quinoa Meatballs

Sneak whole grains and veggies into crowd-pleasing meatballs with this easy recipe that will stretch your food dollar, too. You’ll add ground beef, chopped veggies and seasonings to your cooked quinoa. Serve with your favorite pasta and marinara sauce or on a hoagie with cheese for a dynamite meatball sub sandwich.

Here’s the complete Pantry Stock Up List (download the pdf) that gives you all the pantry ingredients needed for these three recipes and 11 more.

• 1 lb black beans
• 1 lb lentils
• 1 lb quinoa
• 2 lbs brown rice
• 3 (32-oz) boxes vegetable broth
• 1 (32-oz) box chicken broth
• 1 lb rolled oats
• 2 cans cannellini beans
• 1 can black beans
• 1 lb orechiette pasta
• 1 lb pasta, your favorite kind
• 1 jar unsweetened applesauce
• 1 (32-oz) box unsweetened soymilk
• 1 (32-oz) box unsweetened almondmilk
• 1 (5-oz) can tuna
• 3 (15-oz) cans diced tomatoes
• 1 package no-oil sundried tomatoes
• 1 jar pasta sauce

We priced these in our 365 Everyday Value® line and the list came in around . We encourage you to visit our bulk department and keep an eye out for sales for even more value.

Do you have a favorite recipe using quinoa that comes together easily with help from a well-stocked pantry? Please share in the comments.

Whole Story

This Valentine’s Day, we’ve got you covered with world-changing chocolate, conscientious body care and beautifully responsible blooms like roses and Gerbera daisies that are grown and produced to meet our commitment to ethical trade, the environment and the highest quality, thanks to our Whole Trade® Guarantee.

But perhaps you’re looking for a little something extra outside the box of chocolates? This could be your year to start a new tradition perfectly suited for the two of you. Here are a few ideas for how to share your love with your sweetheart.

• Make your partner’s favorite meal and pack it for a Valentine’s lunch surprise.
• Leave a few love notes in unexpected places — under the toothpaste, taped to the steering wheel or inside a shoe!
• Have a picnic, whether it’s outdoors or indoors by the fire.
• For a creative twist on a romantic dinner, organize a four-course menu and have each course begin with L, O, V or E. Perhaps Lentil Tapenade for a starter, an oven-roasted veggie as a side dish, Veal Scaloppini with Swiss Chard and Barley for the main course and Espresso Pots de Crème for dessert?
• Revisit your first date by re-creating the first meal you had together or putting together a playlist of music that reminds you of when you met.

Don’t forget your parents, siblings and kids on this love-filled day — we all know romantic love isn’t the only thing that matters. Here are a few ideas for sharing your love with your family who loves you (and not just because they have to).

• Craft placemats made out of family photos for a Valentine’s Day meal.
• Cook a meal together, or have each member of the family make a dish. At the table, share one thing you love about each family member while enjoying the fruits of your collective labor.
• Grab a big bowl of popcorn, pull out the old home movies and enjoy the memories!
• Make heart-shaped pancakes for breakfast or heart-shaped sweet treats for dessert, like these Chocolate Cookies.
• Have a family of performers? Play a love-themed game of charades or have a family talent show.

There are more thoughtful ways of making the day special than you can shake a long-stem rose at; this is just a start! How will you share your love this Valentine’s Day?

Whole Story

Nachos, queso, chili, pizza, quesadillas, potato skins, dips…yes, please! We’ve pulled together some of our favorite foods to enjoy on game day. If you’re trying to stick to healthier options pick the Roasted Kale Chips or Green Garbanzo Guacamole and take a look at what Mary, our healthy eating guru, suggests cooking up for the big game. Remember, no matter what you serve, everyone wins when the food is delicious.

What’s your game plan for a menu sure to win you big fans?

Whole Story

One of my favorite local products comes out of San Diego, California from a deli called “Good On Ya.” The founder, Kristen Fillat, started Good On Ya after an 11-year stint on the United States National Field Hockey Team. As a former Olympic athlete, eating healthfully was a critical part of Kristen’s life and she wanted to share healthy, natural food with others. She opened her first deli in 2001 and eventually expanded to three locations. Kristen and her team noticed that their customers were looking for a healthful take-away breakfast option, so they started carrying a variety of nutrition bars. But after finding themselves a little nonplussed with the available options and nutritional content, they decided to create their own organic breakfast bar.

Kristen and her team created a delicious product that follows a simple but profound motto: “Every Ingredient Matters.” This means that each ingredient included in their USDA certified organic bars serves a nutritional purpose. There are no fillers. It’s a protein bar, a fiber bar, a snack bar, an energy bar, a nutrition bar. It’s food!

Their customers loved the results, so Kristen approached Whole Foods Market in La Jolla and we now carry the bars in all of our stores in Southern California. We believe in this product so much that we also provided them a Local Producer Loan to help them start producing the bars in a more efficient, solar powered facility.

The Good On Ya Bar comes in three flavors and when you find out what’s in these bars, you’ll want one too!

The Breakfast Bar: this high fiber bar is packed with flax seeds, maple syrup, raisins, sunflower seeds, hemp seeds, brazil nuts, chocolate, vanilla, olive oil and sea salt. Believe it or not, this amazing bar provides you with 28% of your recommended daily allowance of fiber and it tastes amazing.

Peanut Butter and Dark Chocolate: Another high fiber bar, this one adds peanut butter made from Valencia peanuts, 70% dark chocolate and raw honey to flax, sesame seeds, hemp seeds, vanilla and salt. If you have a yearning for that classic peanut butter and chocolate combination, this is your bar.

Peanut Butter and Honey: This bar is for all you peanut butter lovers (and perfect for those who aren’t into chocolate). It combines Valencia peanut butter, raw honey, flax, sesame seeds, hemp seeds, vanilla and salt. A bit less fiber in this one (14% RDA) but still a good amount and oh so delicious.

If you are lucky enough to live in Southern California where these bars are available in our stores, have you tried them yet? Let us know what you think!

Whole Story

While preparing food can be fun, there are plenty of times when you’re in a crunch and need to get something on the table fast.  For a lot of folks, that means drive-thru, take-out or dinner from a box. Unfortunately, many of these “fast” foods contain artificial additives, sweeteners, colorings, preservatives and hydrogenated fats. Instead, try turning to pre-cut fruits and fresh salsas made in-house, as well as our abundant salad bar choices, to help you get meals on the table quickly without sacrificing good health.

Here are some favorite short-cuts:

• Use pre-cut fruit such as pineapple, mango and papaya, kiwi and melon, or washed and ready-to-eat berries for a quick smoothie for breakfast, a fast fruit salad for lunch or a colorful dessert after dinner.
• Try our delicious, freshly made salsa, salsa fresca and pico de gallo to top baked potatoes, brown rice and beans, scrambled eggs or quesadillas.
• Grab a container of hummus and use it as a dip or a topping for baked potatoes, cooked grains, sautéed veggies and baked tofu or tempeh.
• Guacamole is not just for chips! Try it over fish, chicken, beef, stir-fries, seasoned tofu and tempeh, baked potatoes or beans and rice.
• Use guacamole and/or hummus as a salad dressing and a sandwich spread…great with plenty of piled-high veggies!
• Stop by our in-store salad bar for a ready-to-eat, ready-to-go wide selection of greens, grains, beans, fruits, cheeses, tofu, and much, much more.  Perfect when you want healthy food on the table fast!  It’s washed and fork-ready, and clean-up’s a cinch.
• Prepared salsa can be the perfect topping for grilled, broiled or baked fish or chicken. Here are a few recipes that you can easily adapt to use prepared salsa:
  • This Baked Salmon with Spinach has a strawberry salsa that’s easily replaced with prepared mango salsa.
  • This Barbecue Glazed Salmon is wonderful with spicy tomato salsa or topped with Pico de Gallo.
  • This recipe for Chicken Breasts with Grilled Pineapple and Tomatillo Salsa works great with pre-cut pineapple added to a favorite prepared salsa.

Here are a few meal ideas comprised solely of prepared foods that you can pick up in our stores. You’ll find some items in Prepared Foods, some in Produce and some on the salad bar. Selections vary, so swap things out for what’s available at your store:

Chicken Dinner: Rotisserie chicken, whole cooked kamut or couscous,  grilled veggies, pico de gallo or salsa fresca, fresh cut pineapple

Tofu Dinner: Tofu,  Caesar salad with dressing, cooked quinoa, guacamole, sliced fresh kiwi fruit

Fish Dinner: Grilled or baked salmon, mango salsa, rice dish, baby spinach salad, fresh mixed berries

Tempeh Dinner: Grilled tempeh, brown or wild rice pilaf, black bean salsa, salad bar fresh green salad, pre-cut mango and strawberries

Got a favorite time-saver for a quick delicious meal?  Let me know.

Whole Story

If you have a problem with drugs, you do not need to suffer alone. Staying at a cocaine addiction rehab clinic can help to start your recovery and lead you to a life free of addictions and cravings. You can learn how to beat the cravings that have taken over your life.

The Right Fit

You will be able to choose the sort of facility you want to stay in. For example, you may want to stay with others in the same age group as yourself or you may not want to stay in a mixed sex clinic. But one thing that all clinics will have in common is the comfortable and peaceful surroundings where you will be made to feel at home and receive all the help and encouragement you need.

Level Of Care

Wherever you go to recover from your drug addiction, you will discover the same level of care and support to help you kick the habit. The only requirement is that you do not bring any drugs into the clinic. If your habit has overtaken your life to the extent that you have lost your job or home, you will be helped with this. You can also receive skills training with math and literacy, which will help you to secure employment once you leave.

Your Surroundings

You will stay in pleasant and comfortable surroundings. The staff will give you and your family all the encouragement that you need to help you stop taking drugs. Your family can also receive training on recognizing trigger factors that make you want to give in to drugs, so that they can also support you once you leave the clinic.

Different Treatments

Some clinics offer alternative therapies and these may be worth thinking about. Meditation and yoga can help bring peace and harmony to your mind and this in turn helps you cope with the stress that can sometimes lead to a relapse. Other therapies could be massage or acupuncture. These are also very relaxing to the mind and body, and the holistic approach to treatment is becoming a preferred option.

More Help

Other methods that are in use are drug counseling sessions, either on your own or with a group, or both. Peer support can be an excellent way to recovery, as you can share problems with others suffering from similar addictions and you can help each other along the way. Staff are also available 24 hours a day should you need help any time during the day or night.

Psychiatric Help

Drug and/or alcohol addictions and mental health problems are very closely linked and the clinics can offer psychiatric support. You may be prescribed medication by the resident psychiatrist, to help you cope with your cravings. Other methods on offer include cognitive behavioral therapy, which can help you change the way you cope with trigger factors so you do not give in to your temptations.