A conversation about local food & farming

by Lauren, August 7, 2009 | Permalink

Last night, the Brighton store hosted its first ever “Local Food Lovers Tweetup”!  You might be wondering: “What exactly is a ”tweetup”?  Don’t be embarrassed.  I didn’t know myself until about 2 months ago when I got an invitation to one.  A “tweetup” is a meeting of people that gets arranged on Twitter creating an opportunity for “tweeters” who follow one another to meet face-to-face (ie. the old-fashioned way of networking).

About a dozen people came out on this beautiful August evening to mingle, talk about local food, farmers markets & CSAs and, of course, enjoy locally produced foods (Maine Root root beer and ginger ale probably got the most rave reviews).  John Lee, general manager of Allandale Farm in Brookline facilitated a very interesting discussion about CSAs (Community Supported Agriculture), since this is the first year that he has implemented this model of business on his farm. 

Attendees discussed their experience as CSA members along with the pros & cons of buying shares from a farm.  What if you love ALL vegetables but your significant other detests brussels sprouts and anything that came into contact with the dreaded crucifer?  Should the farmer pack boxes of produce for his customers or is it better to allow the CSA members to pick & choose each head of lettuce, bunch of basil, tomato, etc allotted each week ?  John chose to do the former this year but has set up a “swapping station” where people can leave behind what they don’t like and exchange it for something else.

Members of the Red Fire Farm CSA, who pick up their weekly share every Friday afternoon in the Brighton parking lot, seem to be an adventurous bunch.  I have overhead conversations in which fellow members swap recipes they prepared the prior week and suggest ways to prepare unusual items like kohlrabi.  The farm also does a fantastic job of keeping their members informed about happenings on the farm, sending out harvest updates and sharing delicious recipes for seasonal items.

The topic of tomato blight affecting many New England farms also came up in conversation.  Allandale Farm will incur loses because the fungus has left behind many ugly tomatoes in its wake.  Despite the cold and wet weather, which hasn’t bode well for the nightshades; John said the farm’s revenue was up so far this season due to the bumper lettuce crop.  The raised beds they have implemented this year has saved a lot of his plants from the rain.  While ”it looks like Venice in  my lettuce fields,” he is pleased with the new ‘technology.’  The weather has not been kind to corn but his root vegetables & beans are top notch - and are available for sale to the general public at Allandale’s farm stand.

If you are interested in finding out more about local food and when the next “tweetup” will be then you’ll just have to follow us on twitter! @WFM_Brighton

Are you “Special”?

by Lauren, July 29, 2009 | Permalink

It seems that most people these days are abstaining from one or another food (or food additive) including, but not limited to, the top 8 allergens: milk, eggs, peanuts, tree nuts, fish, shellfish, soy and wheat.  While some folks have life-threatening allergies, others claim to feel better when they don’t eat certain things.  There is no need to be ashamed or embarrassed by special dietary needs when shopping at Whole Foods Market.  In fact, we are happy to offer you lots of choices, provide information and even walk you over to specific products that’ll suit your needs & preferences.

If you are one of those people who likes to hit the ground running when you get to the grocery store, then make sure to check our our website for newly updated shopping lists for some of the most common special diets (ie. Gluten Free, Dairy Free, Low Fat).  We have worked hard to verify that products which make “free” claims are in fact safe for the most sensitive consumers.  These lists are a work in progress and will be continually modified as we gather more information and put new products on the shelf.

Another great way to shop efficiently and save money is to have a specific recipe in mind before leaving home.  You could blindly ‘google’ for allergen-free recipes.  However, I’d recommend performing an advanced search at wholefoodsmarket.com/recipes or simply download the Whole Foods Market iPhone app.  Both allow you to specify a special diet and other handy parameters.  Plus, the results are sure to be naturally delicious because they use only ingredients which meet Whole Foods Market quality standards and have been rigorously tested by our culinary team members! 

Looking for a gluten-free, dairy-free, low-sodium and high fiber that is sure to hit the spot on a hot, humid day?  Then check out this recipe for Indian Chickpea Salad.

It’s Wild Salmon Season!

by Lauren, July 11, 2009 | Permalink

The wild Alaskan salmon season is short but sweet (kind of like the local strawberry season).   Previously frozen fish is available year round but is a poor substitute for fresh, in my humble opinion.  The state of Alaska, which is where we get our precious wild salmon, is certified by the Marine Stewardship Council (MSC) due to the stringent regulations imposed by the government on the fishing industry.  We should be thankful for the state’s focus on rebuilding healthy salmon stocks since we might not have any today if it weren’t for the state’s responsible leadership.

I was personally grateful last weekend when I sat down to a delicious meal of sockeye salmon.  The color of the fillets were so striking compared to the farm-raised variety and all the other white-colored fish in the case that I couldn’t resist (I passed up some of my favorites which were on sale).  When I got home and opened up the package, which was tightly wrapped by a conscientious seafood team member; I observed how firm and lean the wild salmon was.   Like a human coach potato, farm-raised fish are “flabby” from lack of exercise.  This was not the case with the wild sockeye I purchased.

The most interesting thing about the wild fish was the way in which it cooked.  After about 8 minutes, I opened up the oven door to check on the specimen.  I was shocked to see that the fillet had curled up taking the tin foil lining the baking sheet with it.  How bizarre?  It wasn’t until I started eating that I realized what the matter was.  There were little white “ligaments” - for lack of a better word - in the tail which had contracted in the oven causing the piece of fish to curl.  I’m sure some people would have gasped at the sight and been foolish enough to throw the salmon away.  But I was enthralled and delighted.  I thought to myself, “this fish actually used its tail to propel itself through the icy waters to spawn during its lifetime.”   I’ll eat to that!

Another distinct difference between this wild sockeye salmon and the farm-raised Atlantic variety was the way in which the fat was distributed.   An Atlantic salmon fillet is a nicely “marbled” piece of fish, kind of like a good steak, with layers of fat tucked in between layers of its muscle meat.   The wild species’, on the other hand, accumulate fat just below their skin to protect it from the icy ocean temperatures.  The fat and even the skin was so mild in flavor (not fishy at all) that I didn’t even bother to cut it away.

Wild Salmon is one of nature’s finest healthy “fast foods” - chock full of healthy omega-3 fats & protein and ready to eat in just about 10 minutes.  Enjoy it while it lasts. 

Here’s how I prepared it:

1 (approx 8 oz.) piece of fillet - I prefer the tail end which has few to no bones

1/2 teaspoon dried herbes de Provence

1 teaspoon fresh lemon zest

1 - 2 teaspoons olive oil

salt & freshly ground black pepper

1. Preheat ove to 425 degrees.  Place salmon in foil-lined baking sheet (which makes for easier clean-up).  Sprinkle with herbs and zest.  Drizzle with olive oil then season with salt & pepper, to taste.

2. Cook for about 10 minutes (cooking time will depend on the thickness of the fish), until it is just cooked through (I like to underdo it a little but not everyone likes a slightly raw interior).

3. Enjoy!  with or without fresh lemon wedges.

The Latest Way to Shop for Groceries

by Lauren, July 1, 2009 | Permalink

Who would have ever predicted that a single techno-gadget could revolutionize the way people behave and even impact shopping habits?  The iPhone has proven to be the sensation that Apple promised before the first generation was released two years ago.   Subsequent technical improvements and cleaver apps have sustained its popularity and kept it on the cutting edge.  

I remember when the first generation of cell phones was released back in the 80s.   You remember, those clunky things which you would dock on the car console.  This was the era before text messaging and bluetooth headsets.  You actually had to hold the phone up to your mouth.  Who would have guessed that consumers would be using their mobile phones as a personal assistant to organize their lives, watch movies, log the number of miles they run per week and much more!

The apps that excite me the most are the foodie ones.  I enjoy downloading anything having to do with recipes, restaurant reviews and nutrition.  You don’t have to be a Whole Foods Market team member to love the new Whole Foods Market Recipe app.  You can search for recipes using various parameters to fit your lifestyle.  Use the filter to find gluten-free, vegetarian, kid-friendly and other categories that suit your needs.  In a hurry?  No problem, just look up recipes that are ”Quick & Easy.”

If purchasing an iPhone was a significant financial burden, then you’ve got even more reason use it to help you save money on groceries.  Since the internet is accessible just about everywhere, check out the store specials and create a shopping list for yourself before you get to the store (Traveling to another city?  The iPhone app can help you find the nearest Whole Foods).

My favorite strategy for saving money is to use as many ingredients that I have on hand as possible.  I keep track of expiration dates on perishables in my fridge and have an organized pantry so meal planning is pretty easy.  Did you know that Americans throw away about one-quarter of the food they purchase?  Think of all the money that could be saved if people ate all the food they bought!  Download the Whole Foods Market app for FREE and start making the most of your groceries!

“Mother Grain”

by Lauren, June 23, 2009 | Permalink

Quinoa (pronounced “keen-wah”) is often referred to as the “Mother Grain” in Bolivia where it has nourished the indigenous people for over 5000 years.  Packed with amino acids, iron and other minerals, quinoa makes a nutritious side dish (or entree if you prefer to get your protein from plants rather than animals).  Quinoa has become a godsend to those with celiac disease who can not digest gluten and anyone looking for delicious ways to include more whole grains in their diet (OK, quinoa isn’t exactly a grain but it cooks up like one).

Readers who have already become pros at cooking quinoa and memorized its nutritional stats are probably wondering what could make it worthy to blog about.  Well, have I got news for you!  Whole Foods Market now sells Fair Trade certified quinoa.  Alter Eco(TM), which offers a complete range of Fair Trade products, has partnered with a cooperative in Bolivia to support sustainable development in addition to ensuring that quinoa growers get a fair wage.  They have invested a portion of their profits in organic farming methods, certification programs and a processing facility which allows them to export their product directly.

To get the complete culinary story of quinoa, check out the Whole Story blog.

And to taste some delicious quinoa, stop by the “Taste of Allston Village” this Sunday, June 28 where the Brighton store will be sampling Pineapple Quinoa Stir-fry!

The Hidden Cost$ of Food

by Lauren, June 16, 2009 | Permalink

I had the privilege of attending a preview showing of “Food, Inc“,  the latest documentary which exposes the country’s industrialized food system (it is being released nationwide this Friday).  The film touches on the major issues - or more accurately: “problems” - with the production of food (and suspicious substances you find in the grocery store and fast food joints that masquerade as food)  in the United States.

If you a devoted Whole Foods Market shopper and hip to buying unprocessed and organic food, then you are probably already aware of the topics covered in “Food, Inc” including the genetic modification of corn & soy and Monsanto’s domination of the seed industry, CAFOs (confined animal feeding operations), deficiencies in governmental oversight of food safety, and the impact of conventional farming on our health and the environment.  However, I still encourage you to go see the film because it is so well-made and reinforces the need to talk about the issues & take action.

As a Whole Foods Market team member, I was really disturbed by the vignette of a poor family in California that must skimp on their food purchases to make ends meet.  While the father spends over $200 a month on his diabetes medicines, he can not justify spending $1.29 for a head of broccoli.  Rather, they visit the fast food drivethrough where they can get $1 hamburger for each member of the family to eat in the car on the way home.   The mother wants to buy fruits and veggies in the supermarket; but she doesn’t because for the price of two pears, she can get more filling fare for her children at the drivethrough. 

I feel very fortunate to work for Whole Foods Market where I have fantastic access to fresh, organic food.  I rejoice when organic kale goes on sale for $1.49 a bunch.  I’m mindful of how much I spend so save cash by buying fruit that is in season and cooking at home.  Most farmers markets in the area open this week and I look forward to purchasing awesome food this summer direct from the grower/producer.  I expect to spend more for certain items at the market like free-range eggs, local melons and heirloom tomatoes.  But I do so knowing that I am getting more nutrition in every delicious bite.

Weekends just got more exciting!

by sarah, May 30, 2009 | Permalink

If you’re one of our loyal shoppers, you might have noticed the excitement and energy level in our store increasing over the past few weekends.  That’s because we’ve been able to score some really great deals on some of our most popular items, and pass the savings on to you with our “Weekender Sale”!  These are items from all or most departments on deep discount for Friday, Saturday, and Sunday only, so if you only shop during the week, you might be missing out on something special!  Stop by the Customer Service desk Friday-Sunday and pick up our Weekender Sale flyer - your guide to great savings all over the store.

This weekend the Seafood department is featuring fresh tuna steaks for only $12.99/lb!  I cooked up this recipe this afternoon for everyone, and it was a big hit.  In case you didn’t make it in to see me today, here it is:

Mango Teriyaki Tuna Steaks

serves 4

4 6 oz. tuna steaks

1 bottle Marinade Bay Mango Teriyaki Sauce

salt and black pepper to taste

thinly sliced green onions for garnish

Arrange steaks in a dish large enough to hold them in a single layer.  Pour teriyaki sauce over steaks, turn to coat, cover, and refrigerate for 15 minutes.

Heat a large nonstick skillet over medium high heat until very hot.  Remove steaks from sauce and discard remaining sauce.  Season steaks with salt and pepper to taste.  Add steaks to pan (do this in two batches if neccesary to avoid overcrowding the pan).  Cook 1-2 minutes on each side for rare, and up to 5 minutes on each side for more thoroughly cooked tuna.  Top with sliced green onions and serve.

Tuna steaks are also great on the grill!  Check out Lauren’s blog entry about “Great Grilled Seafood” for some seafood grilling tips: http://wholefoodsmarket.com/storeblogs/brighton/2009/05/20/great-grilled-seafood/.  Happy eating!

Asparagus of my Eye

by Lauren, May 28, 2009 | Permalink

I am just crazy about the New Jersey grown asparagus available in the produce department right now.  Not because I’m a Jersey girl but because the stuff is super fresh & tasty!  The firm, smooth stalks have tightly packed, purple-tinged heads.  They are great simply steamed with a little olive oil and salt.   Due to the chilly & rainy spring weather we’ve been experiencing lately, I’m craving soup.  With asparagus this good, you don’t have to do much for a great result.  I do recommend adding a potato if you want a really creamy soup without having to add cream.  I favor Vidalia onions over plain yellow onions for their extra sweetness.   Finish the dish off with a little lemon juice or lemon zest to brighten the flavor.  If you want a richer mouthfeel, go ahead and stir in some sour cream or yogurt.  Yummy!

1 tablespoon butter or olive oil 
1/2 large Vidalia onion, sliced
3 cups water or low-sodium chicken broth
1 medium Yukon gold potato, peeled and cut into 1-inch pieces
1 bunch asparagus (about 1 pound), woody stems snapped off and discarded, spears cut into 1-inch pieces
1 Tablespoon lemon juice, to taste
Sea salt and ground pepper

Heat butter or olive oil in a medium pot over medium low heat. Add onion and cook, stirring often, until soft and translucent, about 10 minutes. Add water or broth and potatoes and bring to a boil. Reduce heat to medium low, add asparagus and simmer gently, covered, until potatoes and asparagus are tender, 10 to 15 minutes. Remove pot from heat ad set aside to let cool slightly.

Carefully transfer soup to blender in batches and purée until smooth. Return soup to pot and bring to serving temperature. Remove from heat, add lemon juice and season with salt and pepper. Ladle soup into bowls, garnish with chives if desired and serve.

Great Grilled Seafood

by Lauren, May 20, 2009 | Permalink

Are you afraid to grill that pricey piece of fish you just bought for fear that you might burn it to a crisp or worse yet, it’ll fall through the grates into the fire? No need to worry! That’s what skewers were invented for. Our seafood team members have painstakingly thread plump pieces of salmon and vegetables on sticks to make your life easier. The best part of the deal is that each salmon kabob (containing a generous portion of fish for an average person and veggies to boot) costs only $3.99! It is just one of the great deals we are offering during our May Madness sale.

We also have mahi mahi fillets, swordfish steaks and other great “meaty” species that can hold their own on a hot grill.

The three keys to successfully grilling seafood are:
1. Make sure your grill grates are clean
2. Make sure your grill is super hot
3. Lightly oil your fish before grilling

If you follow this advice, you’ll be on your way to tasty and delicious meal. For more great grilling tips and recipes, pick up a copy of our “Fire Up the Grill: Field Guide to Summer Grilling” guide (the brochure with a delicious-looking cheeseburger on the cover).”

Healthy Junk Food: An oxymoron?

by Lauren, May 13, 2009 | Permalink

I heard Michael Pollan, author of “Omnivore’s Dilemma” and “In Defense of Food”, speak last night at the local library.  While I have thoroughly enjoyed reading his work, he was 100x better in person than on the written page.  Most of what he spoke about has been published, either in his books or the NY Times; but it was so refreshing to hear it from him with light-hearted humor and personal anecdotes thrown in for effect.

There is one quote that really sticks out in  my mind.  Mr. Pollan was talking about some of the culturally-inspired dietary advice that he has collected from his fans (anyone can visit his website and submit words of wisdom that have been passed down from grandparents and great grandparents).  He shared this quote with us: “Eat all the junk food you want, provided you make it yourself.”  Have you ever tried making your own French fries (BTW, Michael Pollan admitted to loving French fries)?  If you haven’t, you should give it a shot.  You will likely end up with a huge mess in your kitchen, but the end result will be much healthier - no matter how much oil you use.  First of all, most people don’t keep big blocks of hydrogenated soy or cottonseed oil on hand (I am not even sure where to even buy such a horrid ingredient).  Secondly, the home cook is most likely to start off with oil that they haven’t already cooked with.  This is a huge contrast to restaurants which reuse fry oil over and over again - sometimes until it is dark brown and becomes sludge-like in consistency.  The point being that no matter what you cook, there is only so much “harm” you can inflict on your health compared to the dietary crimes perpetrated by low-end restaurants, fast food joints, and industrial food manufacturers. 

If everyone in this country cooked for themselves, we’d be a much healthier and happier nation.  Go ahead and cook up all the bacon, chocolate chip cookies or whatever hits the spot for you!  Just start with good wholesome ingredients (such as real butter, eggs, what have you…), put some love into the act and enjoy a relaxing meal with friends and family.