With tea houses in Bend and Portland, Townshend’s Tea Company will receive funding for new equipment, a larger production facility and additional warehouse space in Portland, increasing the company’s production ability ten-fold.

“This is huge. We’re a small, independent company trying to make the best tea possible, and this loan makes all the difference in our continued growth,” said Matt Thomas, owner of Townshend’s Tea Company. “Since we started working with Whole Foods Market in 2008, we’ve observed time and time again how they work to support local businesses – this is just another example of how committed they are to helping Oregon companies.”

The loan from Whole Foods Market will specifically support Townshend’s line of Brew Dr. Kombucha bottled teas. Handcrafted in small batches with organic ingredients, Brew Dr. is available in four flavors: Nutritonic, Superberry, White Rose and Clear Mind.

Thomas sold his teas first into the Bend Whole Foods Market store, and now, all Oregon Whole Foods Market stores stock Townshend’s products. Eventually, the increased production capacity from the loan has the possibility to translate into wider distribution across the entire Pacific Northwest.

“Because we believe in local producers, we do as much as possible to support them. Knowing it’s not easy for small businesses to get credit these days, we encouraged Matt to apply for this loan so more people can experience Townshend’s tasty, nutritious kombucha,” said Bruce Silverman, Portland vice president for Whole Foods Market. “Whole Foods Market is constantly looking for ways to help make Oregon’s artisan producers more successful, and this was a great way to help.”

Local and independent farmers, producers and food artisans in Oregon are encouraged to apply for similar loans. Across the country, Whole Foods Market has provided more than $2.5 million in low-interest loans to local producers through the Local Producer Loan Program. Whole Foods Market launched the Local Producer Loan Program in early 2007 with a commitment to fund up to $10 million in low-interest loans. Loan recipients must meet Whole Foods Market’s quality standards, use the funds for expansion and have a viable business plan. Loans range from $1,000 to $100,000 and have fixed low-interest rates.

To view online video testimonials and to learn more about the national Local Producer Loan Program, visit http://www.wholefoodsmarket.com/values/local-producer-loan-program.php.

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“There’s no better time of year to strengthen the immune system,” said Jody Villecco, nutritionist and quality standards coordinator for Whole Foods Market. “Our Whole Body departments feature a variety of products including certain herbs and other nutrients that can help nourish, strengthen and support the body’s immune system.”

With an array of immune-system boosters available in its Whole Body departments ? along with podcasts, in-store lectures and seasonal wellness tips ? Whole Foods Market is this season’s immune support destination. Suggested immune system-boosting products include:

• Source Naturals Wellness Formula– A powerful combination of herbs, antioxidants, vitamins and minerals, Wellness Formula is the perfect pick to rebalance your well-being. Suggested retail: $8.99 for 45 tablets.

• Gaia Herbs Rapid Relief Black Elderberry Syrup – 100-percent natural and organic, this super-concentrated syrup is infused with the immune-boosting power of elderberries, recognized for centuries for their health-supporting properties.  Packed with Vitamin C, this natural syrup helps support healthy immune response. Suggested retail: $19.99 for 5.4 fl. oz.
• 365 Everyday Value Flu Ease – Take this homeopathic formula at the first sign of the flu. Each dose of quick-dissolving, easy-to-take pellets provides natural relief from body aches, fever, chills and other symptoms. The best part? No side effects like drowsiness or drug interaction risks. Suggested retail: $8.99 for six doses.
• EO Hand Sanitizing Mint Spray – One tip to stay healthy is to keep your hands clean, so try an organic alternative to hand sanitizers with EO Hand Sanitizing Spray. This combination of invigorating peppermint oil, vitamin E and thyme sanitizes hands, leaving a refreshingly soothing scent. Suggested retail: $4.99 for 2 fl.oz.

In addition to featuring a wide range of immune system-boosting products, Whole Foods Market offers a series of podcasts and blogs on winter wellness, available at www.wholefoodsmarket.com. Also, in-store lectures and brochures, available in the Whole Body departments, address a number of topics, including:

• Differences between a cold and the flu
• How ingredients like garlic, turmeric, cayenne pepper and kale can help strengthen the immune system
• Which herbs and supplements  provide immune support
• Recipes for immune system-boosting soups and smoothies
• Seasonal wellness tips to help ward off colds and the flu

“These are just a few favorite products that customers love. Our stores have a variety of unique items to meet all immune-support needs,” said Jeremiah McElwee, senior Whole Body coordinator for Whole Foods Market. “Our Whole Body team members are highly knowledgeable and can help you find the perfect supplement or personal care products.”

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“Here’s to this year’s list – featuring a large selection of organic wines – which offers super variety at great values,” said Doug Bell, global wine co-buyer for Whole Foods Market. “Whether you’re looking for something to liven up a holiday gathering or thirsting to warm your soul on a cold winter’s night, you’ll find it on the list this year.”

Here’s the list (check it twice!):

El Coto Special Cuvée Rioja

• Toasty with a long finish from Spain’s noble Tempranillo grapes
• Hearty cherry-vanilla and plum notes make it perfect for roasted meats
• Pair with sharp El Trigal Manchego or Mahon cheese to give it the flavorful grip that Rioja’s known for

Helfrich Gewurztraminer

• Floral, spicy, bursting with freshness and a rich finish, this is THE White for Thanksgiving and holiday aperitifs
• Tows the line between old-fashioned rose and honey notes and vibrant tropical fruit
• Serve with shellfish or spicy Asian food, or for downright buttery results drink with Bavarian Blue or Robusto cheese

Pisato Montepulciano Made with Organically Grown Grapes

• For turkey and other rich poultry, consider this affordable alternative to Chianti with soft tannins and hints of dried fruit
• Bold ruby color and dry, silky fresh tomato notes complement Italian food
• Superbly creamy with Cabot Clothbound Cheddar aged at the Cellars of Jasper Hill or Parmigiano Reggiano Aged 24 months

Marqués de Riscal Rueda Selección Especial

• Old-world Verdejo comes alive in a straw-colored wine brimming with fruit and fennel
• A huge value, serve as an aperitif or with tapas or roasted chicken
• Pair it with Fourme d’Ambert or Drunken Goat cheese to brighten its flavor

Red Truck Zinfandel Made with Organically Grown Grapes

• Balanced, organic California wine
• Brambly berries, cracked pepper and dark chocolate finish make taste buds stand at attention, whether you’re eating pot roast or pasta
• Wow your taste buds when paired with Stilton produced by Colston Bassett or Borough Market

Santa Julia Bonarda Made with Organically Grown Grapes

• Juicy berries and underlying spice drive this lively wine
• Savory match for tomato sauce in pizza and pasta
• Pair with a few bites of Drunken Goat cheese to make the wine jump

Los Vascos Special Selection Sauvignon Blanc

• Whole Foods Market snatched up all of this Chilean white, bottled by legendary Bordeaux winemakers
• Boxwood and exotic fruit with minerality and lean elegance are hints of an extraordinary terroir in the foothills of the Andes
• Sip with oysters or a knob of Cypress Grove Humboldt Fog cheese to bring out its juiciness

M. Chapoutier Belleruche Special Selection Côtes-du-Rhône Blanc

• Authentic, floral special selection white from a family vintner
• Apple, lime and white pepper notes
• Perfect with roasted veggies or pork, or pair with Austrian Amadeus select cheese and you’ll swear you’re eating fondue

Pepperwood Grove Pinot Noir

• From a beloved brand, warm cherry pie with vanilla ice cream and earthy oak dominate this Chilean bargain that comes in a convenient 750mL two-pack, offering shoppers a real value
• Enjoy a glass while you cook and still have enough for the table
• Serve with beef or look for Gruyère Reserve, Seaside Cheddar or cranberry cheddar to tame the tannins

Sutter Home Muscat of Alexandria

• The retro label is a tip-off—you’ll find comfort in this bottle
• Honeysuckle and peaches make it playful for occasions like brunch of dessert when you need a wine on the sweet side
• Cowgirl Creamery Organic Mount Tam or Rogue Creamery Anniversary Blue cheese makes the wine’s sugary side divine

J. P. Chenet Blanc de Blancs Brut

• The value-minded—and utterly delicious—French sparkler is back! Fine bubbles and a golden hue make this delicate but powerful pour refined
• Apricot and buttery brioche notes
• Isigny Ste. Brie from Normandy or Hervé Mons Camembert, pour for a toast or sip after a long day, it always shines

Paso a Paso Tempranillo Made with Organically Grown Grapes

• From sandy soils in the prized terroir of La Mancha, Spain, comes this powerful Tempranillo
• Six months of aging in French oak barrels results in its deep opaque color and ripe plum and toffee aromas
• Perfect for drinking with hearty winter stews or bring out the creaminess in P’tit Basque cheese for an intense flavor experience

Look for Top Ten Holiday Wines displays throughout Whole Foods Market wine departments. “Feel good about grabbing a budget-friendly bottle to make any meal at home this winter a special occasion,” said Bell. “Or pick up a whole case for gifts or party favors and cash in on a case discount.”

Whole Foods Market offers recommendations for pairing wine with food and the season’s best cheeses — including a sharp El Trigal Manchego, a super creamy Drunken Goat, and an artisanal Parmigiano Reggiano aged 24 months.

For more about these wines, or about pairings not mentioned in the Top Ten Holiday Wines list, visit Whole Foods Market’s Whole Story blog at http://blog.wholefoodsmarket.com/category/wine-beer.

Wine photos can be found at wholefoodsmarket.com/pressroom/photo-gallery.

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ATLANTA (October 21, 2009) – Whole Foods Market (NASDAQ: WFMI) has partnered with SweetWater Brewery to create a beer bread baked at Whole Foods Market’s Bakehouse in Alpharetta, Georgia. SweetWater 420 Extra Pale Ale bread is made from spent grains (barley) from the SweetWater 420 Extra Pale Ale brewing process.  This new bread will be offered in all stores throughout the Southeast  beginning October 23rd and sells for $3.49 per loaf.

SweetWater 420 Extra Pale Ale is SweetWater’s most popular local brew and is a tasty West Coast style pale ale with a stimulating hop character and a crisp finish. After brewing this award-winning beer at the Midtown Atlanta brewery, the grains are delivered to the Whole Foods Market Bakehouse and used exclusively for the SweetWater 420 Extra Pale Ale bread. Pumpkin seeds and a rustic, nutty texture and crust round out the flavor profile.

Steve Schulte, South Region Bakery Coordinator for Whole Foods Market, said, “This is a great new bread for us and our bakers had a lot of fun developing a new recipe using SweetWater’s grains. Partnering with a local brewery is something we’ve talked about doing for some time now, and the result is a hearty, delicious, local bread that’s perfect for fall dinners and tailgating parties.”

Steve Farace, Minister of Propaganda for SweetWater Brewing, said, “It seemed like a natural partnership – we make fantastic beer but we have leftover grains, so why not work with Whole Foods Market and see what we can come up with to make sure that tasty stuff finds a good home! The result is delicious, and it’s all produced right here in Georgia!”

The SweetWater 420 Extra Pale Ale bowl is ideal for tailgating, and pairs nicely with beer and cheese fondue, which also incorporates SweetWater 420 Pale Ale. (Recipe follows)

Beer and Cheese Fondue featuring SweetWater 420 Extra Pale Ale Bread

Ingredients

• 3 cups, shredded sharp Cheddar
• 1/4 pound Gruyere shredded
• 1 rounded tablespoon all-purpose flour
• 1 cup SweetWater 420 Pale Ale
• 1 tablespoons spicy brown mustard
• A few drops Worcestershire sauce
• A few drops hot sauce or horseradish (optional)
• 1 SweetWater 420 Extra Pale Ale bread loaf

Directions

• Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce.
• Hollow out the bread to form a bread bowl. Pour the fondue into the bowl.
• Make cubes from the leftover bread that was hollowed, dip cubes into the fondue and enjoy.

For more recipe ideas or Whole Foods Market locations near you, visit www.wholefoodsmarket.com.

About Whole Foods Market®
Founded in 1980 in Austin, Texas, Whole Foods Market  www.wholefoodsmarket.com), a leader in the natural and organic foods industry and America’s first national certified organic grocer,  was named “America’s Healthiest Grocery Store” in 2008 by Health magazine. The Whole Foods Market motto, “Whole Foods, Whole People, Whole Planet”™ captures the company’s mission to find success in customer satisfaction and wellness, employee excellence and happiness, enhanced shareholder value, community support and environmental improvement. Thanks to its more than 50,000 Team Members, Whole Foods Market has been ranked as one of the “100 Best Companies to Work For” in America by FORTUNE magazine for 12 consecutive years. In fiscal year 2008, the company had sales of $8 billion and currently has more than 275 stores in the United States, Canada, and the United Kingdom. Whole Foods Market, Fresh & Wild^TM, and Harry’s Farmers Market® are trademarks owned by Whole Foods Market IP, LP.  Wild Oats® and Capers Community Market^TM are trademarks owned by Wild Marks, Inc.

About SweetWater Brewery:

SweetWater Brewing Company, makers of 420 Extra Pale Ale and a host of tasty brews, began its dream of free beer till their dying day in an isolated office park near Sweetwater Creek State Park on the west side of Atlanta in 1996. Today, six years into a shiny new brewery in midtown Atlanta as the second largest craft brewer in the Southeast, SweetWater produces four year-round beers; 420 Extra Pale Ale, Blue, IPA, and Georgia Brown, as well as a slew of Catch and Release seasonals, and the Dank Tank series of experimental beers. SweetWater Brewery is also the winner of the “Small Brewery of the Year” award at the Great American Beer Festival – the only brewery east of the Mississippi to have ever won the award in the 28 year history of this Grand Daddy of beer festivals held in Denver, CO every fall. Tours of the brewery on Wednesday, Thursday, and Friday from 5:30 – 7:30pm and Saturday from 2:30 – 4:30. For more info give them a call at 404-691-ALES or visit www.sweetwaterbrew.com

Made from hand-picked Gamay grapes from the Beaujolais region of France, this lively, versatile red is a perfect complement to all varieties of holiday fare. Beaujolais Nouveau’s whole berry fermentation processing keeps the flavor light, smooth and fruity.

To pair with this classic holiday wine, Whole Foods Market will feature Persillé du Beaujolais – an incredible, soft blue cow’s milk cheese produced in limited quantity by a small, artisanal dairy in the Rhône Alps. Aged by the renowned affineur Hervé Mons, this blue is a welcome guest at any holiday party and is especially delightful with cranberry condiments.

WHEN: Thursday, Nov. 19, 2009 – By tradition, Beaujolais Nouveau is released to the public the third Thursday of November and will be available to Whole Foods Market shoppers the same day.

WHERE: All Whole Foods Market stores that carry wine in the U.S.

WHY: Beaujolais Nouveau is at its peak flavor when fresh from the harvest and, like the holiday season, it comes but once-a-year. Like our Nouveau, Whole Foods Market offers the best quality, complementary wines available just in time for the holiday feast so that customers can get the most out of this year’s festive gatherings.

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Whole Foods Market and Himmarshee Bar & Grille hosting wine dinner

Fort Lauderdale, Florida (October 14, 2009) – Thursday, October 22^nd, Whole Foods Market Ft. Lauderdale will be hosting a wine dinner with Himmarshee Bar & Grille.  Highlighting Himmarshee’s exquisite menu and the variety of wines that are available at Whole Foods Market, the 5 course meal will begin with pass around appetizers, progress into a soup course, a seafood course, a main course and then conclude with dessert.  Each of the courses will be served with a featured wine that pairs perfectly with the meal.  The dinner will take place at Himmarshee Bar & Grille, located at 210 SW 2nd Street in downtown Ft. Lauderdale and begins at 6:30pm.    

Those interested in attending can RSVP by calling Himmarshee at (954) 524-1818.  The cost to attend is $65 per person, which includes tax and tip. 

Tickets for the not-to-miss event are $15 in advance/$20 at the gate for adults and $5 in advance/$8 at the gate for those under 21 and can be purchased in advance at Whole Foods Market in Palm Beach Gardens or by contacting Brenna Bertram-Salman at (561) 691-8550 x215 Brenna.Bertram@wholefoods.com.  100% of tickets sales will be donated to Autism Speaks South Florida.  A full schedule of the day’s events is below. 

Live Performance Schedule – Main Stage

            3pm – Bossas Boleros & Blues

            4pm – Deny Rowand, South Florida Blues Society

            5pm – Sweetbone

            7pm – Tony Wilson & the Godfather of Soul Band

Whole Foods Market Cheese & Wine Lounge

            3pm – 9pm

Goodwill from the Grill

            3pm – 8pm

Face Painting with John Chuter Photography

            2pm – 6pm

The Whole Foods Market Palm Beach Gardens location is in the Downtown at the Gardens outdoor mall at 11701 Lake Victoria Gardens Drive. 

About Whole Foods Market®
Founded in 1980 in Austin, Texas, Whole Foods Market  www.wholefoodsmarket.com), a leader in the natural and organic foods industry and America’s first national certified organic grocer,  was named “America’s Healthiest Grocery Store” in 2008 by Health magazine. The Whole Foods Market motto, “Whole Foods, Whole People, Whole Planet”™ captures the company’s mission to find success in customer satisfaction and wellness, employee excellence and happiness, enhanced shareholder value, community support and environmental improvement. Thanks to its 53,000 Team Members, Whole Foods Market has been ranked as one of the “100 Best Companies to Work For” in America by FORTUNE magazine for 11 consecutive years. In fiscal year 2008, the company had sales of $8 billion and currently has more than 275 stores in the United States, Canada, and the United Kingdom. Whole Foods Market, Fresh & Wild^TM, and Harry’s Farmers Market® are trademarks owned by Whole Foods Market IP, LP.  Wild Oats® and Capers Community Market^TM are trademarks owned by Wild Marks, Inc.

About Autism Speaks

Autism Speaks is a nonprofit organization dedicated to bringing hope to all who struggle with autism spectrum disorders.  The primary goals are to raise public awareness about autism, to help improve the lives of the families who are affected by autism, and to fund biomedical research that will lead to better treatments and, ultimately, a cure.

Who:              Registration is limited to the first 50 customers ages 21 and up.  Registration will be accepted in person at the store’s customer service desk or by phone. Participation and admission is $10 per person. All funds raised will be donated to The Florida Marlins Community Foundation. The purpose of the not-for-profit charitable organization is to promote educational, athletic, health, social and community service programs with a particular focus on South Florida’s youth. The money raised is used to support “Cornerstones for Kids” – building a brighter future through education, the arts and baseball.

When:             Sunday, October 25, 2009

                        3:00 pm – 4:30 pm

Best Visuals: 

• 50 beer fanatics judging popular brews, seated in baseball diamond formation 
• Votes tallied by judges and round by round analysis from beer experts
• Head to Head Beer Competition board showcasing beer playoffs grid
• Baseball atmosphere with Florida Marlins broadcaster Rich Waltz
• Billy the Marlin and the Mermaids taking pictures with judges and signing autographs

Where:          Whole Foods Market Coral Springs

                        810 University Drive

                        Coral Springs, Florida 33071

                        Phone: 954-753-8000

“Our customers have shown us that providing healthy lunches for our children is an issue of great importance to them,” said Whole Foods Market Co-President and Chief Operating Officer Walter Robb. “We are so pleased to celebrate National School Lunch Week this year by recognizing and thanking our shoppers for their contribution. Inspired by our customers, we are deepening our own commitment by asking each Whole Foods Market location to partner with a school to work on making real progress in cafeterias in our communities’ schools.”

These store-school partnerships are already developing. For example, as a result of attending one of Whole Foods Market’s community discussions, Dr. Melissa Kim, principal of Alice Deal Middle School in Washington, D.C., has struck up a multi-faceted relationship with Whole Foods Market in Tenley. Together the store and the school will approach the school’s third-party food service provider with the aim of coordinating menu transitions and culinary training. Additionally, the Tenley store is partnering with the school’s International Cooking Club, which meets once a week, to explore cuisine from around the world.

“We are so grateful for the tremendous outpouring of support by Whole Foods Market customers and employees for the creation of ‘The Lunch Box Project,’” said Nicole de Beaufort, executive director for The F3 Foundation. “The momentum created by this campaign has generated not only the means to build a successful set of resources; it also has built awareness about the connection between what we feed our children and their health and well-being.”

The “Lunch Box Project” toolkit, found online at thelunchbox.org, is now providing more than 80 recipes all nutritionally analyzed and easily scaled for portion size or number of servings. The next phase of the project will add food safety and culinary how-to videos, photos and manuals to help school lunch providers make serving nutritious, affordable lunches to students a reality.

In the spirit of National School Lunch Week, parent groups, schools and districts are encouraged to share anecdotes about how their cafeterias are improving lunches. From hosting local farmers markets and providing fresh produce to limiting fast food options in school kitchens, share your story at http://www.thelunchbox.org/school-lunch-….

To increase national awareness of the “School Lunch Revolution,” Whole Foods Market partnered with Chef Ann Cooper who traveled across the country to hold community discussions, serve on expert panels and deliver parent lectures. The three-week, six-city tour concluded last week also included school facility tours and a healthy cooking competition for children, an event that rallied customers around the cause.

This week the company also announced that Albert Einstein Academies Elementary School is the winner of the School Lunch Revolution online video contest. Einstein Middle School is a charter school in the San Diego Unified School District. Einstein was selected from the one-minute entry videos produced by parents passionate about improving lunches in their schools. The winner will receive a visit and coaching session from Chef Ann Cooper.

For more on how to get involved in the “School Lunch Revolution,” visit the Whole Foods Market Web site at: http://www.wholefoodsmarket.com/schoollu….

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About National School Lunch Week
National School Lunch Week was established in 1963 by presidential proclamation. The week is designed to help raise awareness of, and support for, the role that the National School Lunch Program and nutrition education play in the lives of children. This year, National School Lunch Week runs from Oct. 11 to 17.

About Whole Foods Market®
Founded in 1980 in Austin, Texas, Whole Foods Market  www.wholefoodsmarket.com), a leader in the natural and organic foods industry and America’s first national certified organic grocer, was named “America’s Healthiest Grocery Store” in 2008 by Health magazine. The Whole Foods Market motto, “Whole Foods, Whole People, Whole Planet”™ captures the company’s mission to find success in customer satisfaction and wellness, employee excellence and happiness, enhanced shareholder value, community support and environmental improvement. Thanks to its 51,100 Team Members, Whole Foods Market has been ranked as one of the “100 Best Companies to Work For” in America by FORTUNE magazine for 13 consecutive years. In fiscal year 2008, the company had sales of $8 billion and currently has more than 280 stores in the United States, Canada and the United Kingdom. Whole Foods Market, Fresh & WildTM, and Harry’s Farmers Market® are trademarks owned by Whole Foods Market IP, LP. Wild Oats® and Capers Community MarketTM are trademarks owned by Wild Marks, Inc.

“Supporting the Jane Goodall Institute was a natural direction for us,” said Jeff Teter, president of Allegro Coffee Company. “Our focus has always been on sourcing exceptional beans that not only make a wonderful cup of coffee but also help to ensure our farmers’ long-term livelihood and encourage them to preserve their environment.”

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.

Allegro’s Single Origin Tanzanian coffee is a light roast with flavors of blackberry, peach, tangerine and black tea and a sweet honey finish. It can be found only at Whole Foods Market. Thanks to the Jane Goodall “Good for All” brand—a small green and white graphic bearing Dr. Goodall’s photo—the coffee is easy for shoppers to spot on shelves. With donations made as a result of the sale of this coffee, Allegro will have contributed nearly $20,000 to the Jane Goodall Institute by the end of this year.

Dr. Jane Goodall, the renowned primatologist and conservationist, began studying the behavior of Gombe’s wild chimpanzees nearly 50 years ago. Today, the research program that she pioneered is one of the largest uninterrupted field studies of any wild animal species. The Institute, founded in 1977, continues this research in addition to programs that support chimpanzee protection, community-centered conservation in Africa, and global youth leadership through Jane Goodall’s Roots & Shoots (rootsandshoots.org).

Dr. Goodall recorded a message of thanks to Allegro and Whole Foods Market shoppers, expressing her gratitude for their support of the Institute and its programs, which can be viewed at wholefoodsmarket.com/pressroom.

[kml_flashembed movie="http://www.youtube.com/v/ibbWUNqvpzg" width="425" height="350" wmode="transparent" /]

Whole Foods Market also carries other socially responsible products that bear the “Good for All” brand with sales benefitting the Institute. They include:

• 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 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 is donated back to the Institute.

For more information on Allegro’s Single Origin Tanzanian coffee, visit allegrocoffee.com/main/do/Third_Quarter_2009. For more on the Jane Goodall Institute, visit janegoodall.org.

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The new store, located at 3950 24^th Street in the old Bell Market location, will feature a wide range of products from more than 50 made-in-San Francisco producers including Lev’s Probiotics, Maggie Mudd, Dr. Melina Bars, Poco Dolce, 479° Popcorn, Mission Mini Donuts, We Love Jam, Philz Coffee, 21^st Amendment Brewery and a multitude of La Cocina vendors. Additionally, over 200 local producers that are in the San Francisco Foodshed (defined by American Farmland Trust as farms and ranches that are within 100 miles of San Francisco) will be featured including Durst Organic Growers, Happy Boy, Devoto Gardens and Dirty Girl Produce.

Whole Foods Market Noe Valley is also currently working with the James Lick Middle School to create an Edible Schoolyard during the 2009-2010 school year. The James Lick Edible Schoolyard will be a partnership with members of Whole Foods Market Noe Valley; James Lick staff, parents and student body; the Noe Valley Farmers’ Market and the California Culinary Academy. For the first year, the garden will be incorporated into James Lick’s 7^th grade science curriculum.

“Noe Valley is such a wonderful neighborhood, and we are thrilled to become part of this vibrant and diverse community,” said Angela Lorenzen, store team leader for Whole Foods Market Noe Valley. “I hope that Noe Valley and surrounding area neighbors come to think of our store as their community ‘go to’ grocer. Whole Foods Market is a place where folks can find the highest quality natural and organic foods as well as a place filled with awesome team members that can help them with all their needs – be it information on special dietary requirements, shopping on a budget to choosing the right products for their children.”

Some of the highlights that Noe Valley Whole Foods Market shoppers can look forward to enjoying:

• Kombucha – Kombucha Botanica’s Healthy Living Tonic™ will be available on tap.

• Coffee Bar – fresh-brewed coffee daily from Allegro® as well as sell a variety of beans from San Francisco coffee roasters including Philz Coffee, Ritual Coffee Roasters, De La Paz Coffee and Vasquez Coffee Company.

• Meat – meat department featuring the best-tasting, freshest and highest quality meat available that is carefully raised without antibiotics or added growth hormones, as well as hand-made sausage and a professional butcher who can prepare any cut to order.

• Seafood – vast array of fresh and frozen selections, as well as all the marinades, sauces, seasonings and herbs to complete a meal with seafood as the centerpiece. Whole Foods Market’s seafood standards are industry leading and in December 2008, for the second time in a row, Whole Foods Market was named the nation’s “No. 1 Retailer” on Greenpeace’s Retail Seafood Sustainability Scorecard. Whole Foods Market also offers a selection of seafood products certified by the Marine Stewardship Council (MSC).

• Prepared Foods – mealtimes are a snap with an extensive selection of healthful, ethnic and comfort foods made exclusively for Whole Foods Market by La Cocina (lacocinasf.org).  Featured La Cocina vendors include Zella’s Soulful Kitchen, El Buen Comer, 3Spoons and Shi Gourmet. A wonderful array of healthful and tasty lunch options also will be available on a daily basis.

• Artisan Bakery – featuring Whole Foods Market Artisan Hearth Breads (made with organic flour) baked fresh daily and an array of delectable items from Inticing Creations, Kika’s Treats, Clairsquares, La Cocina; fresh pastries from La Boulange and mini cupcakes from Mission Minis.

• Nut Butters – grind-your-own almond and peanut butter station.

• Bulk Section – large variety of bulk bins brimming with olive oil, honey and agave syrup as well as legumes, grains, flours and nuts.

• Store Tours - the store will offer shopping tours tailored to special diets including plant-based diets, food allergies and healthy eating for back-to-school as well how to shop on a budget.  Private tours can be arranged by request for organizations like schools and senior centers.  These tours will start in November and will be free.

• “Tuesday Tours: A Taste of Whole Foods Market” - both seasoned shoppers and new customers can benefit from a guided store tour and learn everything about shopping at Whole Foods Market and will be free.

• Whole Foods Market 5% Days — four times a year, Whole Foods Market sets aside a day on which 5 percent of the day’s net sales is contributed to a local 501(c)3 non-profit organization. One 5 percent day, scheduled for early 2010, will benefit the James Lick Middle School.

• Community Spotlight Series: Whole Foods Market is passionate about supporting the causes that are important to our customers and neighbors. Each month, we shine our spotlight on a different non-profit organization and help them spread the word.  Upcoming Spotlight’s are held at the store and include:
• • Meet Rebuilding Together San Francisco: Rebuilding Together San Francisco provides free repair and renovation programs for low-income, elderly and disabled San Franciscans and for nonprofit and community facilities.  They will celebrate their 20^th Anniversary on October 17^th– to learn more go to: www.rebuildingtogethersf.org. Wednesday, October 7^th from 11:30 a.m. – 2:30 p.m.
  • Meet Food Runners:  Food Runners is a volunteer organization dedicated to alleviating hunger in San Francisco. Much of the excess food from our store is picked up by Food Runners volunteers and taken to shelters and neighborhood programs that feed the hungry.  Learn more about them at: foodrunners.org. Thursday, October 22^nd from 12 noon – 2 p.m.

• GreenOps Tracking System - a product-specific and consumer-driven recycling program available curbside at Whole Foods Market Noe Valley that will offer shoppers real-time redemption coupons to be used in the store. Additionally, ala greenopolis.com, recyclers will be eligible for Think Green Rewards which will provide discounts and coupons good for entertainment, dining, travel and more. The GreenOps Tracking System differentiates itself by being product and material specific, it is traceable, and offers recycling on the go. Post-consumer PET will go to carpet makers and to make Earthbound Farms packaging, glass will primarily go to the wine industry, aluminum to beer brewers and high-density polyethylene (HDPE) will be routed to Epic Plastics – makers of faux wood decking.

• Kids Club – all children, ages 2-8, are eligible to be Kid’s Club members. They receive a membership card which allows them to receive one free Kid’s Club treat each time they visit the store.

• “Whole Paws” Pet Club – the Pet Club member card allows pet(s) to receive one free dog treat every time they visit the store.

Store Information

Hours: Open daily from 8 a.m. to 10 p.m.

Location: 3950 24^th Street, San Francisco, CA, 94114

Telephone: 415-282-4700

Web site: www.wholefoodsmarket.com/stores/noevalley

Facebook: www.facebook.com/wholefoodsmarketnoevalley

Twitter: www.twitter.com/wfmnoevalley

About Whole Foods Market®

Founded in 1980 in Austin, Texas, Whole Foods Market  www.wholefoodsmarket.com), a leader in the natural and organic foods industry and America’s first national certified organic grocer, was named “America’s Healthiest Grocery Store” in 2008 by Health magazine. The Whole Foods Market motto, “Whole Foods, Whole People, Whole Planet”™ captures the company’s mission to find success in customer satisfaction and wellness, employee excellence and happiness, enhanced shareholder value, community support and environmental improvement. Thanks to its 51,100 Team Members, Whole Foods Market has been ranked as one of the “100 Best Companies to Work For” in America by FORTUNE magazine for 13 consecutive years. In fiscal year 2008, the company had sales of $8 billion and currently has more than 280 stores in the United States, Canada and the United Kingdom. Whole Foods Market, Fresh & Wild^TM, and Harry’s Farmers Market® are trademarks owned by Whole Foods Market IP, LP.  Wild Oats® and Capers Community Market^TM are trademarks owned by Wild Marks, Inc.

In addition to the Grand Prize, ten (10) First Prize Winners will each receive a perfect pair of tickets to the Epcot® International Food & Wine Festival taking place now through November 8th at the Walt Disney World Resort. Customers may enter the sweepstakes at any of the 16 Whole Foods Market stores throughout Florida.

Additional chances to win will take place at Whole Foods Market stores in Tampa and Orlando (Phillips Crossing), where Disney chefs will host a free cooking demonstration. While attendees enjoy samples of the featured chef’s recipes, they will also have the chance to win One Day/One Park Magic Your Way Tickets to the Festival or an Epcot® Food and Wine Gift Basket.

“We are excited to offer this opportunity to our customers,” said Briana Madrid, Regional Associate Marketing Coordinator for Whole Foods Market. “Many of our customers are extremely knowledgeable when it comes to food and wine, so as the name suggests, it really is the perfect match.”

The Epcot® International Food & Wine Festival, a special event held each year, celebrates mouthwatering food, the finest wine and the tastiest beers. For more information about the Festival, please visit http://disneyworld.disney.go.com/parks/epcot.

Customers may enter the sweepstakes at any of the 16 Whole Foods Market stores in Florida. For media interviews or to attend one of the chef demonstrations in Tampa or Orlando, please contact Briana.Madrid@wholefoods.com.

The board is authorized by the Organic Foods Production Act of 1990 and advises the Secretary of Agriculture and the USDA on organic agriculture, and makes recommendations regarding allowed and prohibited substances in organic operations. The Board works closely with the National Organic Program, the division of the USDA responsible for regulating organic production in the U.S.

“This is a profoundly exciting moment to be joining the National Organic Standards Board, for so many reasons,” said Dickson. “The industry is growing, the National Organic Program is under new leadership, and the current administration has already shown unprecedented support for organic. I’m honored to serve the organic community by joining this talented and distinguished group of leaders.”

The National Organic Standards Board is a stakeholder advisory board which represents the full spectrum of the organic community, including four producers, two handlers, one retailer, three environmentalists, three consumers, one scientist and one certifying agent. The National Organic Program is responsible for regulating the fastest growing segment of U.S. agriculture, the organic industry. U.S. sales of organic foods have grown from $1 billion in 1990, when the Organic Foods Production Act established this program, to a projected $23.6 billion in 2009. Congress increased its funding to $2.6 million in FY08 and to $3.2 million in FY09.

“Having long been committed to maintaining the integrity of the organic label, Joe is a natural fit for this appointment,” said Margaret Wittenberg, global vice president of quality standards for Whole Foods Market. “He has been an outstanding asset at Whole Foods Market and has likewise earned respect throughout the organic industry. We are pleased that to have him serve this important role.”

At Whole Foods Market, Dickson has worked closely with the National Organic Standards Board, the National Organic Program and the industry to represent the company and its customers in preserving a strong meaning for the organic label. His work has focused on helping Whole Foods Market shoppers and Team Members understand organic production and on protecting the integrity of organic products from “farm to shopping cart” within the company’s supply chain. Over the last five years, he has attended most National Organic Standards Board meetings as a commenter and audience member, carefully following and engaging in the Board’s work on numerous technical and regulatory issues.

“Retailers are the last link in the organic supply chain between the industry and customers and we have an immense responsibility to market, merchandise and communicate about organic agriculture with integrity and conviction,” Dickson said.

Dickson will serve a five-year term as the sole retail representative on the board starting January 24, 2010, through January 24, 2015.

Saturday, September 19, 2009, starting at 1:00 pm

Whole Foods Market is proud to welcome the chefs of Chefs Club Miami for an interactive day filled with food and fun.  Attend demos from some of South Florida’s top chefs or join us for a ‘Meet the Chefs’ food tasting in the café.  This intimate, interactive event gives you the opportunity to ask the chef’s questions, taste their food and learn first hand the tricks-of-the-trade.  Please note: Registration is required and space is limited for Chefs Club events. 

 1:00 pm:          Cooking Demonstration with Chef Michael Jacobs of MediterAsia Catering & Consulting.    

 2:00 pm:          Meet the Chefs – Giancarla Bodoni of Escopazzo, Giorgio Rapicavoli of The Anglers and Sean     Brasel of Meat Market.  Attendees will be able to interact with chefs, ask questions and taste some of their delicious creations.  Note: This event takes place in the café. 

 3:30 pm:          Chef Demonstration with Chef Sean Bernal of the Oceanaire Seafood Room.       

Wednesday, September 23, 2009, 7:00 pm

2^nd Annual Culinary Clash with Chef Cindy Hutson and Chef Clay Conley and 5% Day to Benefit Junior League of Miami’s Step Up to the Plate Program

Back by popular demand, our Iron Chef-inspired battle has joined forces with Chefs Club Miami to add some extra heat to the competition!  This years Culinary Clash will feature Chef Cindy Hutson of Ortanique on the Mile going up against Chef Clay Conley of Azul at Mandarin Oriental, Miami.  These friends and rivals will battle it out with only one hour to complete three (3) original dishes all containing a secret ingredient.  Each dish will be judged by our panel of judges: Sean Bernal, executive chef of the Oceanaire Seafood Room; food blogger Jackie Sayet and Russ Benblatt, executive marketing coordinator of Whole Foods Market Florida Region.  Who will win this year’s title?  You’ll have to join us to find out! 

 In addition, all day Wednesday, September 23, 5% of the days net sales will be donated to Junior League of Miami’s Step Up to the Plate program.  The Step Up to the Plate program works with local Girl Scouts and their families to provide education, advocacy and hands-on training on food and their health.  The project explores the many issues that are strands in the web of the complex food system and also covers topics that include: community, culture, history, manufacturing, nutrition and the role of advertising.  As a special thank you to customers on September 23rd, members of the Junior League Miami will be on hand to bag groceries and thank customers for coming out to support the Step Up to the Plate program.

Saturday, September 26, 2009, starting at 1:00 pm

Whole Foods Market is proud to welcome the Chefs Club of Miami for an interactive day filled with food and fun.  Attend demos from some of South Florida’s top chefs or join us for a ‘Meet the Chefs’ food tasting in the café.  This intimate, interactive event gives you the opportunity to ask the chef’s questions, taste their food and learn first hand the tricks-of-the-trade.  Please note: Registration is required and space is limited for Chefs Club events. 

1:00 pm:          Cooking Demonstration with Chef Joshua Wahler.

 2:00 pm:          Meet the Chefs – Chefs Dean Max and Paula da Silva of 3030 Ocean.  Attendees will be able to interact with chefs, ask questions and taste some of their delicious creations.  Note: This event takes place in the café. 

3:30 pm:          Cooking Demonstration with Chef Gordon Maybury of the Loews Miami Beach Hotel. 

Whole Foods Market Coral Gables is located at 6701 Red Road in Coral Gables.  

To RSVP to any Chefs Club events please call Customer Service at 305.421.9421. 

Attendees will be treated to a cooking demonstration by Chef Ron of the Chilean Sea Bass recipe that he used in one of this season’s Quick Fire challenges and will also learn various cooking tips and inside information on the show.  Complimenting wine will be served. 

Chef Ron is Executive Chef of the Hollywood Beach Marriott and a board member of FLIPANY. A native of Haiti, Duprat began his cooking experience at the side of his grandmother and studied at the College Aimee Cesaire and La Varenne Ecole de Cuisine.  In addition to working with FLIPANY Chef Ron is affiliated with the Black Culinarians Association, The American Culinary Federation, Real Men Charities, and the College of Culinary Arts in Miami, FL.

Those interested in attending the FLIPANY Fundraiser featuring Chef Ron Duprat, can RSVP at our Whole Foods Market Lifestyle Center by calling (954) 565-4138.  The cost to attend is $25 per person and all proceeds from the night go directly to FLIPANY. The Whole Foods Market Lifestyle Center is located next door to Whole Foods Market at 2000 N. Federal Highway, Ft. Lauderdale.

“We’re thrilled to be able to offer our customers a great kosher product, especially with Rosh Hashana and Yom Kippur around the corner,” said Scott Chansky, regional meat coordinator for Whole Foods Market. “Superior quality is a fundamental element of a kosher product and the quality of our chicken and turkey products are second-to-none.”

The products are provided by Kosher Valley™, a new certified kosher brand from Hain Celestial Group (Hain Pure Protein), and are certified by Rabbi Yechiel Babad and the Orthodox Union. Kosher Valley’s antibiotic-free kosher line is one of the first of its kind in the United States. 

According to Kosher Valley, many steps in kosher poultry processing are still performed by hand. Specially trained rabbinical inspectors check each bird ensuring that it is of the highest quality and processed in accordance with the kosher standards of cleanliness, purity and wholesomeness. All Kosher Valley poultry is hand-salted, inside and out, to remove blood since meat with blood in it is considered non-kosher. After salting, each bird is soaked three times in icy water to thoroughly cleanse the bird and remove the salt.

Like all meat sold at Whole Foods Market, the new Kosher Valley products must meet the Company’s strict animal welfare standards which require that all poultry offered in its stores comes from animals that are raised on a vegetarian diet with no antibiotics or added hormones.*

Kosher Valley poultry products now available at all 16 Florida Whole Foods Market locations include fresh whole young turkeys, ground turkey, fresh chicken, and tray packs of both turkey and chicken.

To locate a Whole Foods Market near you, please visit www.wholefoodsmarket.com. 

*Federal regulations prohibit the use of hormones in raising poultry.

“Whole Foods Market is working hard to be a leader in environmental stewardship and to make sure that our investment drives new wind power growth for the country. Buying nearly all of our 2009 renewable energy credits from Panther Creek to help bring new power from the wind farm to the grid is a great example of that,” said Lee Matecko, Whole Foods Market global vice president of Construction and Store Development. “And as a Texas-based company, it also feels great to support a Texas-based wind farm. We appreciate Renewable Choice Energy for bringing this partnership together.”

Continuing its commitment to clean energy, nearly 90 percent of the RECs Whole Foods Market has purchased for 2009 came from a Big Spring, Texas-based wind farm, which is 50 miles east of Midland. The project is built and operated by EC&R North America, a renewable energy developer headquartered in Chicago, with development offices in Austin and Denver. The remaining RECs come from a number of different wind farms in locations across the U.S. and Canada. The total purchase of 776,115,000 kilowatt hours, the largest to date by a U.S. retailer, was made in partnership with Boulder, Colo.-based Renewable Choice Energy.

The Panther Creek wind farm began operating in its first phase in 2008, and its final phase of construction was recently completed. Whole Foods Market’s purchase of RECs from Panther Creek wind farm has provided valuable additional financing to the project to support its 2009 completion.

“Support from companies like Whole Foods Market with partners like Renewable Choice Energy creates a valuable revenue stream for us that helps make new wind farms like Panther Creek possible,” said Dean Tuel, vice president of Energy Marketing for E.ON Climate & Renewables North America. “EC&R is developing a number of large scale wind projects in the U.S. over the coming years. Extra funding from renewable energy credit sales will play a crucial role in this growth.”

Whole Foods Market has been a leading supporter of renewable energy development since 2006, when it became the first Fortune 500 Company to offset 100 percent of its electricity use with RECs from wind farms provided by Renewable Choice Energy. The continued purchase of RECs is part of the Company’s comprehensive energy commitment, which also includes plans to more than triple the number of stores with solar panels and to invest in energy-reduction opportunities while retrofitting existing stores with energy-efficient lighting, equipment and mechanical components.

“The Environmental Protection Agency commends Whole Foods Market for their continued commitment to reducing greenhouse gas emissions by purchasing green power,” said Kathleen Hogan, director of the Climate Protection Partnerships Division at EPA. “As a partner in EPA’s Green Power Partnership, and by supporting renewable energy, Whole Foods Market is helping to move our nation into a clean energy future.”

The 2009 Whole Foods Market wind power purchase will help avoid up to 868 million pounds of carbon dioxide pollution. This has an environmental benefit that’s similar to taking more than 72,000 cars off of the roads for a year, or planting nearly 3.6 million mature trees.

“Our work with Whole Foods Market and E.ON Climate & Renewables North America is an example of how corporate responsibility initiatives are directly driving clean solutions to today’s energy and environmental challenges,” said Quayle Hodek, CEO of Renewable Choice Energy. “We’re excited to connect our forward-thinking customers with meaningful renewable energy projects across the country to help reduce our dependence on fossil fuels and create a new energy economy in the U.S.”

Learn more about environmental initiatives at Whole Foods Market at blog.wholefoodsmarket.com/category/green-action or download high resolution photos from the press room: wholefoodsmarket.com Read more about how RECs work at renewablechoice.com/business-about-renewable-energy.

# # #

About Renewable Choice Energy
Renewable Choice Energy is a leading national provider of renewable energy credits (RECs) and verified emission reductions (VERs) (carbon offsets) to hundreds of Fortune 500 Companies and small businesses, thousands of residential customers, and nearly 1,000 LEED green building projects in the U.S. Founded in 2001, Boulder-Colo.-based Renewable Choice and its clients have received prestigious awards from the EPA and DOE for supporting and expanding the renewable energy market and have been featured in hundreds of media outlets including The New York Times, Wall Street Journal, CNN, USA TODAY, and more.  http://www.renewablechoice.com/business)

About EC&R

E.ON Climate & Renewables (EC&R) is responsible for E.ON group’s renewable energy and environmental protection activities around the world. Tapping renewable energy sources offers enormous alternatives, both from a business perspective and for the environment. E.ON Climate & Renewables will be investing €8 billion in renewable energy and environmental protection projects from 2007 – 2011 to expand the share of renewable energy in E.ON’s portfolio for the long term. E.ON has thus taken a leading role in developing renewable energy sources worldwide. For more information, please visit www.eon.com/renewables.

Cooper and Whole Foods Market Co-President and Chief Operating Officer Walter Robb will speak to key influencers about the “School Lunch Revolution” program, asking community members to get involved and government officials to consider more rigorous nutrition guidelines as they prepare to reauthorize the Child Nutrition Act.

“There is a role for everyone when it comes to getting fresher, healthier school lunches served in our schools,” said Robb. “We are engaging everyone on this issue – from parents learning to pack healthier lunches, to our customers donating to the cause, to our Team Members getting involved at their local schools, and with key community groups, to elected officials interested in prompting real change.”

Robb and Cooper begin today with a press conference and community discussion at 10:30 a.m. at the Tenley Whole Foods Market store at 4530 40^th St. N.W. Afterward, they will meet with USDA officials to discuss the National School Lunch Program by calling attention to:

o        The need to go beyond dietary guidelines when updating school lunch nutrition standards;

o        More focus on fresh, natural whole foods with fewer artificial ingredients such as colorings, flavorings and trans fats (hydrogenated oils); and

o        A greater emphasis on local food.

Cooper will underscore the need to dedicate an additional $1 per day per child to the School Lunch Program and advocate for universal breakfast and lunch provided to all students, which would allow schools to have more time to focus on better nutrition planning and meal preparation as it would eliminate enormous administrative and accounting burdens.

“We must help schools transition from highly processed foods to more fresh fruits and vegetables, whole grains and animal protein raised without added growth hormones and antibiotics,” said Cooper. “There is real momentum around creating the very best education for our children.  That starts with ensuring that children are ready to learn.  Good nutrition for every child is an essential ingredient for success. My ultimate goal is to educate and inspire schools, parents and students to take bold steps to improve the quality of education by making better food choices.”

Cooper’s nonprofit, F3: Food Family Farming Foundation, created the free online resource center —www.thelunchbox.org. Whole Foods Market kicked off a donation drive by contributing and then its customers got engaged and have donated more than $400,000 to develop this valuable resource.

“We’re so excited and grateful that our customers have embraced the opportunity to get involved.  In five weeks, we’ve been able to raise more than $400,000 through our check outs,” said Robb.  “This allows Chef Ann’s Foundation to offer easily accessible, free resources for all schools.  These tools will help them duplicate the success that Ann has created in Berkeley, Harlem and now Boulder.”

Whole Foods Market is pleased to announce that its more than 270 U.S. stores have committed to reaching out to schools and organizations in the communities they serve, to find ways to work together to ensure better nutrition at lunchtime.  Work already underway includes stores in D.C. that created a multi-faceted partnership with the metro-area YMCA that includes both healthy eating and fitness components.  Other partners in the D.C. include the Capital Area Food Bank Kids Café program and Manna Food Center.

After Washington, D.C., the School Lunch Revolution awareness tour will continue to Bethesda, Atlanta, Nashville, Chicago and Houston. Chef Cooper will be featured in a series of talks and panel discussions on the subject, including:

• Sept. 10:  5:30 p.m. – YMCA on Old Georgetown Rd, Bethesda, Md.
• Sept. 14:  6:30 p.m. – Morningside Elementary School,  Atlanta
• Sept. 15: 12:30 p.m. – Belcourt Theatre, Nashville
• Sept. 16:  9 a.m.  – Whole Foods Market Kingsbury,  Chicago
• Sept. 24:  6 p.m. — Tinsley Elementary School,  Houston

“Interest in kosher meat continues to grow,” said Theo Weening, global meat buyer for Whole Foods Market. “We’re excited to be able to offer a variety of superior chicken and turkey products to our customers for Rosh Hashana and Yom Kippur.”

The products are provided by Kosher Valley™, a new certified kosher brand from Hain Celestial Group (Hain Pure Protein), and are certified by Rabbi Yechiel Babad and the Orthodox Union. Kosher Valley’s antibiotic-free kosher line is one of the first of its kind in the United States.

According to Kosher Valley, many steps in kosher poultry processing are still performed by hand. Specially trained rabbinical inspectors check each bird ensuring that it is of the highest quality and processed in accordance with the kosher standards of cleanliness, purity and wholesomeness. All Kosher Valley poultry is hand-salted, inside and out, to remove blood since meat with blood in it is considered non-kosher. After salting, each bird is soaked three times in icy water to thoroughly cleanse the bird and remove the salt.

Like all meat sold at Whole Foods Market, the new Kosher Valley products must meet the Company’s strict animal welfare standards which require that all poultry offered in its stores comes from animals that are raised on a vegetarian diet with no antibiotics or added hormones.*

Kosher Valley poultry products now available at Whole Foods Market include fresh and frozen whole young turkeys, ground turkey, fresh and frozen chicken, and tray packs of both turkey and chicken.

*Federal regulations prohibit the use of hormones in raising poultry.