What I’ve Learned

by kubeshini.moodley, September 21, 2011 | Permalink

By Nancy Van Patten, Marketing/Food Writer

This is my last blog for Whole Foods Market Johns Creek.  Thank you for reading along, leaving comments, asking questions, and becoming a part of the community of our store.  I appreciate you!

Whole Foods Market Johns Creek will celebrate its 5^th anniversary this week.  Sometimes it feels like we just swept up the crumbs from the bread-breaking ceremony, and sometimes it feels like we’ve been perched on the side of State Bridge Road since wagons lurched down its dirt path. Along the way, I’ve gained a lot of knowledge. Some of it is about things I didn’t even know existed before I first strapped on an apron. So indulge me a bit here, and let me tell you some of the things I’ve learned:

• I now know that there are over 200 seeds on the outside of a medium-sized strawberry. That’s one of the many, many food factoids I dug up during my research, and it remains one of those factoids that always make me smile.
• I finally learned how to differentiate between “fillet” (2 L’s means it swims) and “filet” (one L means it moos.)
• However, I will, never, EVER be able to spell hors d’ oeuvres without looking at my spelling cheat sheet.
• You folks love you some Hatch Chiles.  The “Chiles from the Land of Enchantment” blog ( http://wholefoodsmarket.com/stores/duluth/2010/08/25/chiles-from-the-land-of-enchantment/) still generates passionate posts and urgent questions about this smokily delicious pepper, whose season and shelf life is woefully short.  I hope that one Labor Day weekend I can be in Hatch, New Mexico when the chile roasters are turning and the air is fragrant with their essence.
• You also love to shop to ‘80’s music-it’s our most-requested soundtrack. I’m curious–what is it about Bryan Adams that makes you want to buy organic kale?
• I’ve learned that people love to talk about their Thanksgiving turkey—for over an hour—before they actually purchase it. And that’s cool with us, because we can gobble about turkeys all day long.
• I’ve learned that men who are buying two double-dozen bouquets of roses on Valentine’s Day are either on the verge of proposing or in seriously hot water.
• I’ve learned how hard it is to buy groceries when you are gluten-intolerant, and I appreciate the diligence of the folks who constantly ask about the ingredients in our food.
• I’ve learned that I will never know everything there is to know about wine. Thankfully I will continue research and testing.
• Thanks to our Health Starts Here program, I’ve learned how to sauté without extraneous oils and fats.
• I know what dragonfruit tastes like. (Sort of banana-y, with a pear and citrus undertone.)
• I’ve learned that you absolutely must wear gloves when de-seeding a jalapeño pepper.
• I’ve learned how delicious unsweetened almond milk tastes.
• I’ve learned that a neti pot will clean out your nasal pipes real good when they’re clogged, but don’t do it in front of a mirror. You’ll scare yourself silly.
• I’ve learned that sampling our stuffed brie with figs and almonds can set off a stampede.
• The most important thing I’ve learned comes from our customers-to always be curious, and never settle. Cheers to you all for being such great teachers.

The best of the Baja and your budget’s best friend: fish tacos

by kubeshini.moodley, September 14, 2011 | Permalink

By Nancy Van Patten, Marketing/Food Writer

I wish I could tell you what got me to thinking about fish tacos.  You’d think that with fall weather just around the corner (I know, I know, it’s in the high 80’s today but bear with me) I’d be daydreaming about bison chili, or digging around for butternut squash recipes. But for some reason I’m jonesing for the crunch and spice of a fish taco all loaded down with fresh slaw, so I started stumbling around on the internet looking for fish taco tidbits. Luckily, I didn’t have to stumble too far.

Fish tacos, like many food trends, had a humble beginning. The skinny stretch of the Baja, Mexico peninsula evidently groans under the weight of fish taco stands on the edge of the sea, where lucky locals and tourists alike get a warm corn tortilla wrapped around a fish fillet that’s been fried to a satisfying crunch and squirted with a creamy chile-lime dressing of the cook’s creation. (Note: I have never been to the Baja peninsula, but just the vision of these taco stands on the beach has me checking flights.) The fish taco made its way out of scruffy surfer’s hands and across the border to California, where it was promptly plopped onto many a white tablecloth restaurant’s menu before it nudged its way into casual and fast food eateries.  I remember when they first started showing up on menus here in the Atlanta area, a welcome and fresh change to the usual beef and chicken taco options in many restaurants.  I liked them so much I started making my own, and that’s when I discovered that fish tacos are a natural fit for tight food budgets and weekday meals that don’t leave a lot of time for preparation and cooking.

Here at Whole Foods Market Johns Creek, we like to make it easy for you to create the most delicious fish tacos ever with quality ingredients that won’t break your budget. Our “Whole Deal” newsletter, now available in our stores and online at http://www.wholefoodsmarket.com/products/wholedeal/budget-recipes.php, features a fish taco recipe that feeds a family of four for approximately $3.56 per serving. It features some ingredients that are unique to our store, too, at great values. For example, the “Farmed Responsibly” tilapia in the dish was raised with strict standards towards sustainability and the environment. It’s also one of our sure deals at a price of $2.99 a package. The crunchy taco shells in the ingredients list are none other than our exclusive label 365 Everyday Value® organic Taco Shells, with no mystery ingredients and a bang-up value price of only $2.99 for a box of 12 (yellow or blue corn, you choose.)

So do yourself a favor and hop online and check out our “Whole Deal” newsletter and that great recipe for fish tacos. It’ll save you money and buy you back some time. Best of all, it’ll make your family’s tummy full and happy with the Baja’s tastiest import!

At Whole Foods Market Johns Creek, we speak barbeque.

by kubeshini.moodley, September 8, 2011 | Permalink

by Nancy Van Patten, Marketing/Food Writer

You don’t have to spend more than 24 hours in the South to realize that there are as many types of barbeque in our region as there are people who love to eat barbeque. It all started when the European colonists observed the Native Americans cooking meat slowly over an open fire. They added their own ingredients and techniques, and that’s how we got the wonderful array of sauces—or lack thereof—that’s started many a pit war. The Germanic folk’s mustard-based sauce in South Carolina, the peppery vinegar of the British along the Atlantic Seaboard, the juicy brisket from beef ranchers in Texas-all these culinary roots go deep in our South.

It can be confusing to someone who’s new to the region, someone who perhaps grew up using the word “barbeque” as a verb.  And now that it’s (finally!) the perfect season for tailgating and picnicking, this person might want to stretch their culinary skills toward barbeque. Let’s say that person is you. With so many different accents, meat cuts, sauces and smoking techniques, how would you start your ‘cue journey?

Naturally, I’m going to lead you to the meat counter here at Whole Foods Market Johns Creek. Our butchers are skilled, experienced folks who are happy to answer all your questions, from the dizzying science of which cut is best for your needs and preparation tips for your barbeque odyssey. We know that true barbeque is not grilling, and we can help you figure out a way to use indirect heat and slow- cooking techniques to get your pork shoulder to its maximum level of juiciness and doneness.  We’ve got all kinds of pre-made barbeque sauces, or we can suggest some recipes for you.

So, barbeque newbie, relax.  Come in and peruse the meat counter, check out the sauces and spices and rubs, and talk to our experts. After all, we speak the language.

No ribbing, this is the weekend for great values!

by kubeshini.moodley, August 31, 2011 | Permalink

by Nancy Van Patten, Marketing/Food writer

Labor Day! It’s the holiday that is the channel marker for an endless summer.  This is where beach days end and football season begins.

The great debate over wearing white after Labor Day may rage but for many, it’s a time when many of us take advantage of end-of-season clothing sales or eyeball that new sweater. And luckily for many folks, it’s the day when labor takes a back seat to having fun. And if fun means sharing a meal with family or friends, we here at Whole Foods Market Johns Creek have some great deals on food that’s made for fun.

For example-can you think of anything that’s more foodie-fun than a rack of ribs for a hungry crowd to tear into? We’ve got a deal that makes it possible for your family to enjoy a rack of our succulent St. Louis ribs-a little over 2 pounds’ worth-plus 2 pounds of creamy potato salad and a 6” apple pie for only $20.  How perfect is that for a cookout at Lake Lanier? All you have to add is the picnic basket and something to drink.  And the great part about all the items in our bundle is that they all meet our exacting standards. No artificial hormones or ingredients, no chemical nothing that’s hard to pronounce. The only issue you might have is deciding how to cook those ribs. Wet or dry, you decide. How about a little of each?

If you’re planning on grilling this weekend, you’re definitely going to want to be in the store early Friday morning, September 2nd.  Our grassfed beef is going to be on sale for $4.99 a pound, so that’s definitely a stock-up moment for your freezer.  Our Meat Department has been hard at work getting this ground goodness ready for the sale. It’s a regional or locally-sourced beef that’s raised to the strict standards of the Global Animal Partnership’s 5-Step Animal Welfare Program. In other words, it’s the same high-quality grassfed beef you usually pay another $2 per pound for! Since we’re anticipating a stampede of hungry (yet discerning) carnivores, there’s a 10-pound limit and we can’t issue any rainchecks.

There’s a lot more in store, so come on in and pick up a sales flyer or check it out online at http://www.wholefoodsmarket.com/storespecials/DUL_specials.pdf . If you’ve got family or friends coming in for a visit over the long weekend, bring them with you and have a meal together at our Grille, Trattoria or the Café. We’d love to spend our holidays with you!

Dirt under their fingernails-how you can help your child’s school get their own garden

by kubeshini.moodley, August 24, 2011 | Permalink

By Nancy Van Patten, Marketing/Food Writer

I just watched a video clip from the first season of Jamie Oliver’s “Food Revolution” television show, which aired for the first time in 2010. The English chef and dedicated food crusader was in an elementary school classroom in West Virginia. He held a potato in front of a child.

“What is this?” Jamie asked.

“I don’t know,” the child replied.

It got worse.

Another child identified a cluster of tomatoes on the vine as potatoes. One child couldn’t identify cauliflower. And a third child said an eggplant was a pear.

In light of the blog I wrote a couple of weeks ago about a member of a store tour group that said she’d never tasted a cherry (see http://wholefoodsmarket.com/stores/duluth/2011/08/10/touring-and-tasting-at-whole-foods-market-johns-creek/) this video clip was especially meaningful. It’s not just young children that can’t identify where their food comes from. There are folks of all ages who have never had an opportunity to put seed to ground and watch it grow into something beautiful and delicious.  That’s why our latest partnership with the Whole Kids Foundation and FoodCorps is so important. The fundraising and grant program will bring gardens to 1,000 schools.

In other words, it’ll help children get dirt under their fingernails.

From now through the end of the year, schools can apply for a $2,000 grant to assist them in building or expanding a garden on the grounds of their school. Students will get the opportunity to get in on the ground (pun intended) floor of a garden project, from planting to maintenance to harvesting. They’ll work as a team. They’ll get to practice their math, science and health skills. They’ll get outside, have fun, and yes, get dirt under their fingernails.

We here at Whole Foods Market Johns Creek like to see our children grow, right alongside their vegetables. And trust me, it would thrill us silly to have one of the schools in our geographic area receive one of these $2,000 grants.  Here’s how you make this happen: first, go to http://wholekidsfoundation.org/gardengrants.php and learn all the details of the grant program.  There’s a place you can donate to the grant program on this page (which helps funds the grants) or better yet, you can come into our store and donate at the cash registers. We’d like that-it’d be nice to thank you in person! Second, scroll down on the page and click on the “apply for a school garden grant” link.  You’ll get all the details on the application requirements and process.

If you have any questions, our Marketing Team Leader, Kubeshini Moodley, would be happy to answer them. You can contact her at Kubeshini.moodley@wholefoods.com. She’ll help walk you through the application process. And she’s got some nifty tips on how to get dirt out from under a kid’s fingernails.

Stuff I love.

by kubeshini.moodley, August 17, 2011 | Permalink

By Nancy Van Patten, Marketing/Food Writer

It’s time for another edition of stuff! These are products available here at Whole Foods Market Johns Creek that I’ve just discovered, or I’ve been enjoying all summer.  There’s quite a variety here, so let’s get going:

First stop—the seafood department. The wild-caught Georgia shrimp are in, and they’re looking plump and meaty.  On the weekends, we grill them alongside thick dry-aged steaks for a luxurious surf-and-turf Saturday night dinner for company. And at $7.99 a pound, they’re not so much of a splurge as a tasty value!  Note: you can sample other great products from our state at our “Grown in the Georgia Sunshine” local day this Saturday, beginning at 11am.

We had a lot of great wines on our seasonal “Top 10” wine list this summer, but I think I’ve enjoyed this crisp white wine from Greece the most. Elios Mediterranean wine refreshed me through many a high-90’s afternoon in July, and I’m still enjoying its citrus scent and tangy-sweet flavors through the hang-dog days of August. Best of all, the $9.99 price means I can stock up big time before summer ends at our 20% off case wine sale this weekend.

Because of the heat, I’ve been hitting the salad bar hard—but it’s hard to keep things light with dressing that’s high in oils and fats. Luckily our Health Starts Here line of products includes this utterly delicious Tomato Basil dressing. It’s sweet with tomatoes, is nice and chunky and adds lots of flavor to my greens without adding a bunch of calories. Because it’s so thick I can use less, which makes the $2.99 price tag even more of a deal. Healthy score!

I love our soups-but when it’s 98 degrees outside, it’s hard to handle the heat. That’s why I’m so happy that gazpacho has made it to our Prepared Foods bar. This Spanish staple has taken “chillin’” to a whole new level. It started out as a farmer’s feast, but is now a gourmet’s favorite. I love to eat it with a salad for lunch, but gazpacho is also a perfect pairing to the grilled Georgia shrimp I’ve mentioned above.

And of course when we’re talking about stuff I love, we’re going to talk about chocolate. Our latest confection created by our Bakery Department is a cake pop-a bite of yellow cake dipped into chocolate, swirled with frosting, and plopped onto a stick. They’re evilly decadent, but totally worth the indulgence at the end of a great meal-or one of those days when everything’s gone sideways. At under $2 bucks a pop, that’s quite a savings on therapy or a new sports car.

What about you? Have you got a product you’ve fallen in love with this summer? Share it with us!

Touring and Tasting at Whole Foods Market Johns Creek

by kubeshini.moodley, August 10, 2011 | Permalink

By Nancy Van Patten, Marketing/Food Writer

Something happened in our store yesterday that made me stop and ponder a bit about why we do what we do here at Whole Foods Market Johns Creek.  Our Marketing Team Leader lead a tour through the store in the afternoon. They were a fun and inquisitive group of young ladies in their early teens. We like to feed our customers (full+happy=regulars!) so we offered them some samples. In our Produce department, there was a fresh batch of plump cherries on hand. One young lady hesitated. “I don’t think I’ve ever tasted a real cherry before,” she said. One of the adult guests added “It’ll taste like the juice, only solid.”

She tried it, and she liked it, but-whoa. Never eaten the actual fruit of a cherry? It’s baffling-but at the same time, I understand how that happens. Life whirls by so quickly that many times we don’t have access to farmers, markets and other agricultural venues that we once took for granted. Sadly, it’s easier and more time-effective to process food from its most natural state into something that just tastes like the original product.  And sometimes in that process, the taste gets lost in the translation.

This is why we care so much about quality.  Years ago we invited third-party auditors into our stores to verify that we purchase, handle and sell organic food that’s of the highest quality possible. We want our tomatoes to smell like tomatoes.  And we began disclosure on the Country of Origin (also known as COO) before it became a regulation in 2008. It’s especially important in our Meat and Seafood departments. Many times we can source our meats and fish straight back to the rancher, or in the case of wild-caught fish, back to the trawler that hauled it in from the icy waters.

That’s why you can walk into any of our stores (of course, we hope you come here the most) and ask for a sample of our products. We’ll happily peel you a banana, slice up a dragonfruit or let you bite into an apple, just so you can be assured that you’re getting the best-tasting, highest-quality produce possible. You can arrange a store tour through our Marketing office, where you can learn all about our quality standards and find out all kinds of interesting facts about where our wonderful food comes from.  Our online store request form can be found here  http://wholefoodsmarket.com/stores/duluth/files/2010/04/storetour.pdf or you can ask at Customer Service and they’ll be happy to help you out.  We do require some advance notice, so we can get all the tasty samples ready and get together a special “something” for you to take home. Best of all, tours fit everyone’s budget-they’re free!

Changing lives forever: a post from our Team Member in Peru

by kubeshini.moodley, July 27, 2011 | Permalink

Today’s blog post is by Bill Parent, the Floral Department Coordinator here at Whole Foods Market Johns Creek. He’s dedicated to providing great customer service through his exquisite flower arrangements, but Bill is also passionate about volunteer service through our Whole Planet Foundation. He recently returned from a mission trip to Peru, and he’s graciously agreed to share his story.

As my second trip comes to a close, I’m grateful for the opportunity to have volunteered twice with the Whole Planet Foundation. This time, in Peru, proved to be more of a physically demanding project vs. the Guatemala project in 2008, which I would consider to be more emotionally challenging. Since this was my first time going to South America, I had no expectations at all and I was totally open and surrendered myself to the experience. I was amazed at how diverse the area of Peru was that we were volunteering in. In Arequipa, where we lived, was a beautiful and somewhat ancient city with gorgeous architecture and amazing history. Then just around the corner, near the volcanoes, were villages just as poor as any you could imagine. For me personally, this is the reason why I love volunteering…….I always want people to have an opportunity at something better, and it was so gratifying to be able to contribute to this dream for such a deserving community. It seems small, but the 12 of us were part of something that will change 132 families lives forever……by simply giving them an area to collect water, a modern convenience we all have benefited from all our lives as Americans.

During our first week of being immersed into the Peruvian culture, we met with Pro Mujer clients in Mollendo [editor's note: Pro Mujer is an organization that provides micro-credit loans to the poor in Latin America] and were invited to sit in on their weekly meetings. What I found interesting was the amount of men that were receiving loans. Many of them were farmers, but there were mechanics as well. There were a wide range of businesses being started by the recipients from hair salons to pastry shops to jewelry stores. During our conversations with the recipients, they were just as happy to see us as we were them…..and the appreciation was evident! Pro Mujer also takes interest in the person themselves by offering medical advice and reproductive health services, which made my heart feel good.

A major highlight of the trip was our 3 day visit to Cusco and our visit to Machu Picchu. Every step you take could easily take your breath away, and our guide Carlos was one of the best in the business, explaining and detailing every inch of this majestic wonder of the world. This is something I never thought I would see with my own eyes in this lifetime, and being part of the Team Member Volunteer Program afforded me this opportunity that I would never have had otherwise, we truly work for a remarkable and AWESOME company!

Although it is hard work, time away from family, and exhausting, I would do it all again a million times over. Whole Foods is truly a leader in innovation, and we can be part of that! The Team Members that I have met, during both projects, will now be life-long friends and we are bound by this experience. However big or small, we all can do our part to help eliminate poverty…….whether it be by volunteering in the field or by supporting the Whole Planet Foundation here at home. I encourage anyone who is considering a volunteer trip to GO FOR IT!! You will be fulfilled in more ways than I can explain, as it has done for me……..twice.

To find out more about the Whole Planet Foundation, micro-credit and other ways you can support empowering entrepreneurship throughout the globe, visit http://www.wholeplanetfoundation.org/.

Take a step toward animal welfare at our meat counter

by kubeshini.moodley, July 20, 2011 | Permalink

By Nancy Van Patten, Marketing/Food Writer

So you’re standing at the meat counter at Whole Foods Market Johns Creek. You’d like to get some steaks for Saturday night, when company’s coming over for dinner and you want to utilize that fancy smoker you talked yourself into over the Fourth of July weekend.  You take a step closer to the case (maybe whip out those reading glasses?) and read the tiny sign on the meat that looks like this:

And you may wonder “what in the world does that little green bar at the bottom mean?” Or “what exactly is ‘Local?’ Is that local to the store or local to the distributor?” Or even “why isn’t this steak on sale?”

Now I can’t help you with question number three (although if you follow us on Twitter @wholefoodsjc or on Facebook at Whole Foods Market Johns Creek, or sign up for our newsletters at www.wholefoodsmarket.com you may get a great scoop on meat sales) but I can offer you some clarity on what the rest of the sign means. This year we’ve made some improvements in the way we communicate to our customers about where we source our meat products.   With more verbiage on our signs you can be assured exactly where your meat comes from and how it was raised.

In the upper left corner, you’ll read the country of origin and if possible, the exact ranch or farm that the animal came from. In this case, the steak came from Will Harris’ farm in Bluffton, Georgia.  Since this beef is from Georgia, we add a “LOCAL” logo to the upper right section of the signage.  And as our store is located in the Peach State, “local” means any product from the state of Georgia (and a narrowly designated stretch of land extending into a couple of neighboring states.) Obviously, the middle of the sign designates the product and the price, and sometimes we include a bit of information about the product—in this case, that the beef was grass-fed.

Now about that colored strip across the bottom. In the lower left corner, you’ll see a logo for Global Animal Partnership. This is a non-profit organization that brings together ranchers, farmers, scientists and animal advocates that want to improve the welfare of animals in agriculture. They’ve come up with a way to do that through their 5-Step Animal Welfare Rating Standards, which recognizes and rewards producers for the way they treat their animals, maintain and improve their facilities, and keep consumers informed about the production systems they support. The Global Animal Partnership sends trained third-party auditors (in other words, experts that are not paid by Global Animal Partnership) to the farms and ranches in all four seasons and assesses the way the animals are raised, fed and processed. By working with these independent certifiers, farmers, consumers and retailers (like us) can be assured that the Step ratings you see on the right-hand side of this sign are fair, accurate and free of conflict of interest.

And just what do these Step Ratings mean? We have a great brochure that’s available on our Meat Counter (or ask one of our Team Members) but here’s a quick rundown:

• Step 1 (orange strip)—No crowds, cages or crates. Animals get to move around and stretch their legs.
• Step 2 (orange strip)—Enriched environment. Animals are provided with enrichments that encourage behavior that’s natural to them — like a bale of straw for chickens to peck at, a bowling ball for pigs to shove around, or a sturdy object for cattle to rub against.
• Step 3 (yellow strip)—Enhanced outdoor access. Pigs and chickens might live in buildings, but each and every one of them have access to the outdoors.
• Step 4 (green strip)—Pasture-centered. Pigs get to wallow, chickens get to forage, cows get to roam.
• Step 5 & 5 Plus (green strip)—Animal centered; no physical alterations prohibited. Animals keep all their body parts just where they like them. 5 Plus means the animal was born and spent its entire life on one farm.

Why do we care so much about where our meat comes from? We want to bring you the best product possible. We believe that the healthier the animal, the better the meat will taste. For a way more comprehensive education about our meat program that we have room to do here, check out http://www.wholefoodsmarket.com/meat/index.php.  You’ll feel better about your meat choices—which will make that New York Strip even more delicious this Saturday night.

Gift Ideas for All Budgets

by kubeshini.moodley, December 15, 2010 | Permalink

By Nancy Van Patten, Marketing/Food Writer

We love pleasing our customers almost as much as we love food. During the holidays, Whole Foods Market Johns Creek works hard to make your shopping experience as easy as pumpkin pie.  Did you know we’ve got lots of great gifts in all budget ranges? That way, you can cross some gifts off your list while you’re picking up life’s little necessities—you know, milk, bread, that fabulous bottle of Van Duzer pinot…

For nature lovers: our 6 “ Rosemary Cones are fragrant and plush, and can be replanted in a container or garden. For $9.99 it makes a great hostess or teacher gift, too.

For gadget geeks: the Bedol water alarm clock is powered by good ol’ H20. It requires no batteries and converts water ions into clean energy power.  It comes in at $19.99, a great price point for gift exchanges.

For clotheshorses: Maggies’ extra-long organic cotton scarves were a big seller last year, and we’ve brought them back this season. You can please lots of fashionistas for $9.99 each. Great for practicing all those fancy scarf-tying tricks you’ve seen on YouTube!

For little kiddies: Melissa & Doug’s old-fashioned wooden puzzles are a fun project for a small child and a grown-up friend to share. The puzzle pieces are easy for tiny fingers to grasp. For a modern twist, these puzzles also make corresponding sounds—animals, musical instruments, and more. $12.99

For “the sky’s the limit for my grandchild” grandparents: Melissa & Doug also make a line of cuddly, HUGE critters that are congregated in our Whole Body Department, just looking for a home. The teddy bears ($79.99) make a great floor rest or cuddle-buddy for movie watching.

For the foodie hipster: pick out a one-size-fits-all Whole Foods Market gift certificate in the amount of your choice, and present it in one of Blue Q’s funky recycled coin purses ($3.99) emblazoned with retro designs and sayings such as “My 2 cents” and “Gas Stash.”

For the movie addict: can’t tear them away from their Netflix? They’ll love snacking on a 4-gallon tin of Old Mill Kettlecorn ($21.99.) the rustic silver tin is topped with a perky red bow; inside is popped kettlecorn that’s sweetly salty and gluten-free.

For the oenophile: Ask our wine experts for their recommendations on a perfect $10 bottle of red wine, then present it and a Vinturi essential wine aerator ($39.99) for the wine lover on your guest list.  No more decanting necessary—just hold the Vinturi over your glass and pour the wine through the strainer. It opens up the flavor of even the least expensive wine and turns it into a feast for the senses.

For the music lover: Did you know we carry a limited range of popular CD’s? That’s right, you can take home artists like Norah Jones, Kid Rock, the “Glee” Christmas soundtrack, and Taylor Swift with your broccoli rabe and stone crab claws. For world music aficionados, we carry a good selection of Putumayo world music. Prices range from $12.99 and up. Our favorite? Our fellow foodies, the Black-Eyed Peas! (Hey, we are a food store…)

Gifts from the kitchen via your heart

by kubeshini.moodley, December 10, 2010 | Permalink

‘Tis the season to ponder gift-giving. Sure, it’s easy to purchase a pre-packaged tchotchke, slap a bow on it and call it a day. What if I were to tell you there’s a way to spend less money and a little extra time in the kitchen, and then come out with a gift that’s truly unique? Read on, dear followers, and be amazed. The answers to your gift-giving dilemmas can all be solved with a trip to www.wholefoodsmarket.com Follow that link and you will find a ton of ideas for homemade gifts. Not only do we list the ingredients and recipes, we give you printable gift tags (Yes! So easy) to help take that personalized touch a step further. From savory to sweet to bath and body, there’s something for everyone’s taste buds and senses. Here are a few of my favorites, with some special gift attachments, all of which are available at Whole Foods Market Johns Creek. Gingersnap Mix in a Jar with a mixing spoon: This recipe is on the holiday website and in the special December 2010 edition of our “Whole Deal” newsletter, which is available in the store and online. Without the jar and ribbon, the ingredients will cost you less than $3. It makes 4 dozen snappy holiday cookies, enough for a family to make together and enjoy through the holidays. Add a wooden spoon from our OXO® collection, tied to the jar with the ribbon. Citrus Salt with Grilling Planks from Fire & Flavor®: Got a griller on your gift list? This easy-to-assemble rub is perfect for pork or fish. Pair it with grilling planks from local vendor Gena Knox and they’ll have everything they need for a great meal. Lavender Bath Salts with a Earth Therapeutics Loofah/Scrubbing Brush: For the spa diva in your life, all you’ll need are some salts, essential oils and a pretty jar. The scrubbing brush has a long handle on it, so they’ll be able to reach their backs during long soaks. Mexican Hot Chocolate Buttons with Caspari napkins and plates: These adorable (and spicy) cookies are simple to make, yet elegant enough for a buffet table. Bake these cookies, package them in a recycled bag or tin, and add some colorful Caspari plates and napkins for a thoughtful hostess gift. Chile Oil with an OXO Good Grips® Pizza Cutter: You can use artfully-shaped recycled bottles of your own, or purchase them new. It’ll be an aromatic gift greatly appreciated by lovers of Italian food. Use the oil as the Italians do, drizzled over a whole pizza. Attach the pizza cutter with a ribbon. Cranberry BBQ sauce with a sauce mop or Totally Bamboo cutting board: For your favorite carnivore, fix up some sauce to baste over chicken or ribs. Pour into a clean, recycled jar and attach a sauce mop with raffia, or wrap the jar and cutting board together with burlap. Cranberry-Orange Tea Bread, wrapped in a kitchen towel: Appreciated for breakfast, tea or late-night snacking, this bread truly reflects the flavors of the season. Present a loaf wrapped in a new holiday-themed kitchen towel for a gift that’s useful and warming!

As the Turkey Gobbles

by kubeshini.moodley, November 22, 2010 | Permalink

By Nancy Van Patten, Marketing/Food Writer

In these three days leading into Thanksgiving, we are breathless with anticipation.  It will be extremely busy in our store, so to serve you better, here’s a quick rundown of all the drama and details that’ll be going on–sort of a turkey soap opera I think we’ll call “As the Turkey Gobbles:”

Our store hours: We’re open regular hours this Monday and Tuesday, from 8 am to 10 pm. On Wednesday the 24th (day before T-Day) we’re open 8 am to 11 pm.  We are open limited hours on Thanksgiving Day , from 9 am to 2 pm. In other words, if you run out of something, run out of it early! On Black Friday, the 26th, we’re open 9 am to 8 pm; on Saturday, the 27th, we’re open 8 am to 8 pm; and on Sunday, the 28th, we’re open 9 am to 8 pm.

Holiday Table Pickup Hours: If you placed an order in our store or online, whether it’s a raw turkey or a complete cooked dinner for 12,  you’ll need to pick it up on the Tuesday or Wednesday before Thanksgiving at our Pickup Table. The Table is located in the Meat Department and will be staffed beginning at 9 am and running until 8 pm. We’ ll have lots of folks waiting for their birds, so please bring your order number and your patience. It’ll be much appreciated!

Our restaurant venues:The Trattoria and the Grille will be closed on Thanksgiving Day. The Hot Bar & Salad Bar will be open and will feature traditional Thanksgiving dishes as well as some of our regular’s favorites such as fried chicken.  It’s perfect for folks who need a lighter taste of Thanksgiving and don’t want to cook their own meal. As an early “Black Friday” special, we’re offering $1 off per pound on our Hot Bar on Thanksgiving Day.

Our own “Black Friday:” Foodies, don’t hit the mall! Come to Whole Foods Market Johns Creek for the best deals on great meals.  This Friday, Saturday and Sunday, start your day with a coffee and pastry from our Coffee Bar for only 99 cents until noon. Pick up a bucket of chicken wings from the Hot Bar for only $5.99; or load up on our Wellshire Farms Black Forest Ham for $5.99 a pound. Both of those will give you a great spread for TV football games. If you’re shopping for stocking stuffers, our Melissa & Doug Educational Toys will be 25% off, and all Sigg water bottles will be buy one, get one free (for the same size.)

Come see us this Thanksgiving weekend and tell us how your turkey gobbles!

The Slider Culture

by kubeshini.moodley, November 3, 2010 | Permalink

By Nancy Van Patten, Marketing/Food Writer

There’s a culture out there for just about everybody.  Preppies love their button-downs and toddies at the club. Star Wars enthusiasts collect Luke Skywalker figurines.  Hip-hop followers prize their front row tickets to Jay-Z’s show.

And slider fans hunker down in delight over an itty-bitty burger.

Sliders have, er, slid into the popular food culture. Once the favorite of college students bleary-eyed and hungering for 3 AM sustenance, sliders now occupy space on the appetizer menu of many a lofty celebu-chef’s restaurant. They’ve become gourmet junk food, elevated to dizzying tastes with the addition of fancy ingredients such as truffle oil, cheese produced from cows massaged by Swiss animal behaviorists, topped with snow crab claws and relish grown from cucumbers in the White House garden.

That description might be a bit over the top. But sliders do lend themselves to menu creativity. If you’ve got a crowd of folks to feed, you can line up those tiny meat patties and garnish away. The size assuages the guilt some people feel when they have a hamburger craving, and the taste satisfies the slider-heads who like variety with every bite.  Sliders are easy to pack, too, which have made them a favorite of football fans who are planning a tailgate party.   And they’re cute stacked up in a pyramid on a big plate in the middle of a table.

So slider burgers are cute, tasty, simple, satisfying—you want more? How about a great value? Now through November 9^th, Whole Foods Market Johns Creek is offering a way for you to save on sliders and get your tailgate on. For a single Jackson ($20) you get 12 ground beef slider patties, 12 bitty buns, a quart of our rockin’ Three-Bean Adobo Chili, 8 ounces of our hand-dipped Pimento Cheese Spread, an 8 ounce package of organic Romaine lettuce leaves, and a 6-pack of our 365 Everyday Value™ Soda (your choice of flavors.) Here’s what you won’t get: hormones, additives, synthetic sweeteners, or artificial ANYTHING.

So join the Slider Culture. But hurry, the sale ends next Tuesday. If you buy two bundles you can feed up to 24 people, or 12 college-age men who’ve just pulled an all-nighter at midterms.

Back to school without breaking the bank

by kubeshini.moodley, August 11, 2010 | Permalink

by Nancy Van Patten, Marketing/Food Writer

If you have school-age children, the first day of school is like New Year’s Day, redux.  There’s a countdown and a new day, and maybe some resolutions.  Lots of adult folks get new clothes in the new year–there’s a reason workout gear is usually on sale in early January–and the same thing happens again, this time for kids,  in August.

No back-to-school wardrobe would be complete without a new lunchbox (or bag) and some great new foodstuffs to go in it.  It’s also a good time to re-invent the wheel when it comes to weekday dinners. If you’re looking for new ideas on what to pack and what to dish up, look no further than our latest edition of the “Whole Deal.” The August/September issue is double-sided: side one is, as usual, packed full of deals and great recipes, and side two contains fresh ideas on healthy lunchbox bargains and easy dinners.

For example, there’s a breakdown of a lunchbox classic, the turkey sandwich. We show you some health-saving suggestions that’ll boost your student’s nutrition level but not your budget.  Start with organics—it’s a good way to keep pesky pesticides out of that sandwich—and add on lunchmeat that doesn’t contain artificial anything or synthetic nitrates. There’s a handy snack chart that suggests snackage that’s appropriate for after-school cravings, too. Are the troops calling for something crunchy and salty? Air pop some popcorn, spritz it with Bragg Liquid Aminos and toss it with nutritional yeast.  You skip the fat and preservatives and go to the head of the class with healthy taste and money-saving value.   Another good lunchbox or afterschool snack is our 365 Everyday Value™ Organic String Cheese—a six-pack of pure calcium chewy-creaminess for $3.99. That breaks down to 67 cents a stick. Looking for more? Check out our “Whole Story” blog packed with sandwich ideas here: http://blog.wholefoodsmarket.com/2010/08/build-a-healthy-sandwich/ .

Now that you’ve got lunches and snacks squared away, you’re ready to tackle dinner. We’ve got lots of ideas in our “Meals for Four” section, and some of the recipes feature ingredients that have corresponding coupons in the center of the “Whole Deal.”  One of the tastiest-sounding recipes is Ravioli with No-Cook Heirloom Tomato Sauce.  Heirloom tomatoes are still in season, so this dish will be extra-flavorful. It shouldn’t take more than 20 minutes to bring it to the table with a fresh salad.  That’s 20 minutes better spent than parked in a long line at a fast food drive-through on hot Georgia asphalt, right?

Ravioli with No-Cook Heirloom Tomato Sauce

Serves 4

1 (22-ounce) package 365 Everyday Value® Organic Spinach & Cheese Whole Wheat Ravioli
3 small ripe heirloom tomatoes, chopped
1/2 bunch spinach (about 5 ounces), stemmed and cut into thin ribbons
1/2 cup lightly packed basil leaves, cut into thin ribbons
2 tablespoons aged balsamic vinegar
2 tablespoons pine nuts, toasted

Method

Bring a large pot of water to a boil. Add ravioli and cook, gently stirring once or twice, until al dente, 8 to 10 minutes. Reserve 1/3 cup of the pasta water and then drain ravioli well and transfer to a large bowl. Add tomatoes, spinach, basil, vinegar and reserved pasta water and toss gently to wilt spinach. Transfer to plates, top with pine nuts and serve.

And when you come into our store, you can help us make our community kids healthier with our school salad bar initiative. Donate at checkout and the money will go towards building one of 300 school salad bars. For more information visit http://wholefoodsmarket.com/backtoschool .

Sweet Little Somethings

by kubeshini.moodley, August 4, 2010 | Permalink

by Nancy Van Patten, Marketing/Food Writer

Ever have one of those days? Yeah, I don’t care who you are–the answer to that is a resounding YES. Today, I’m having one of those days.  Nothing is particularly awful (and thankfully, it’s all survivable) but the wind is out of my sails and the hours sit still.  It’s time to practice gratitude, bow my head and think positive—and perhaps indulge in a sweet little something to brighten the funk I’ve floundered into. Problem is I don’t have a lot of cash on me.  So I went wandering in the store and found some sweet little somethings that just might fill the bill, and I thought I’d share.

I started in our Floral and Garden department and lo and behold, I found cut sunflowers on sale, 5 stems for $3.99.  For less than 5 dollars I can take home some sunshine and decorate at the same time. And right next to the sunflowers was our dozen roses display with bouquets on sale for $5. There were dark reds, pinks, whites and lots of other hybrid colors, so now I have a happy decision to look forward to when I leave work today.

I continued through the Produce department. While our gorgeous produce always makes me feel better, I was especially happy to see that our local peaches are going to be on sale this Friday for a scant 49 cents per pound.  I’m definitely going to stock up and make peach clafoutis this weekend.  Peach clafoutis is a simple custard-type dessert that’s perfect with ripe summer fruit.

Next was the Bakery department. I’d just missed out on Dime Cookie Tuesdays (the first Tuesday of each month, when our small chocolate chip cookies are 10 cents each) but today a 12-pack of our chocolate chip cookies was on sale for $1.49. Now that’ll placate me and the family that awaits me at home (if they make it that far.)

I wound up in the freezer section. In front of the ice cream.  Now that’s normally a dangerous place to be when you’re having one of those days, but, cash-strapped as I am, I was looking for sweet solace and a bargain and I found several items that would fit the bill and not empty my wallet or wreck havoc on my waistline. I found Fruitfull Bars, frozen bites of low-calorie paradise with flavors such as Coconut, Pineapple and Peaches & Cream for only $1.69. Cool deal. Next I found Sweet Nothings fat-free and dairy-free fudge bars, a real-revelation for a confirmed chocoholic like me. They’re fruit sweetened, have only 12g of sugar and around 100 calories. Best of all, they’re only $1.19. Yay.  But right above that, I found the cutest little servings of cool respite any ice cream fiend could dream of: yes, the Ciao Bella sorbets and Ben & Jerry’s mini-ice creams. Both are 3.6 ounces of bliss and contentment. Ciao Bella’s sorbets are in their fabulously sophisticated flavors of Sicilian blood orange, lemon and alphonso mango: only $1.49 each. Ben & Jerry’s ice cream comes in rich vanilla and assorted chocolates and cost only $1.39, which is just enough ice cream to placate a hurting soul. Not to mention it travels easy.  Maybe too easy…

I hope you’re not having one of those days but if you are, remember our sweet little somethings.  Perhaps one of them will help you lift your spirits, too.

The thrill of filling your grill

by kubeshini.moodley, May 26, 2010 | Permalink

by Nancy Van Patten, Marketing/Food Writer

Memorial Day weekend is upon us. What’s not to love about having a weekday off? Your work week is shorter.  That’s a great reason to celebrate by getting family and friends together and having a nice, long cookout.  Do you have at least 7 family members or friends? Do we have a deal for you!

The first great summer weekend will be much more reasonably priced when you pick up our “Fill the Grill” package.  Here’s what’s included. First off, eight hamburgers all made with our high-quality ground beef that’s free of antibiotics, added growth hormones or animal by-products. (Note: if you’re a vegetarian, we’ll let you sub in 8 garden burgers, subject to availability.) You can put those burgers in our hamburger buns, either white or wheat. They’re made with fresh natural ingredients.   For the cheeseburger aficionados, we add eight slices of Cabot cheese, also free of artificial additives and so creamy you’ll melt with happiness.  For sides, we give you enough veggie pasta to feed eight—about 2 pounds. The vegetables are roasted to give them a smoky flavor, and the dressing is a light vinaigrette that everyone will like.  For the crowning glory, you get to pick your own watermelon—12 pounds worth. Come in and thump away until you find the one that sounds the best to you.

Now here’s the best part. All this grub is only going to cost you $20. That’s right, one Jackson and you’ve fed eight people.   Now add a Lincoln or two and you can get soft drinks, chips, beer and condiments.  Look for our 365 Everyday Value label to make sure you’re getting the best deal on our high-quality basics.

If you’d like to taste-test all this value before you load up your shopping cart, stop by the store on Friday or Saturday beginning around 11 am. We’ll be sampling some of our Fill the Grill specials, plus we’ll have demos on other great summertime favorites.  Make Whole Foods Market Johns Creek the first stop on your Memorial Holiday trek.  Fire up that grill and have a great weekend!

Our remedies for “May-Hem”

by kubeshini.moodley, May 19, 2010 | Permalink

by Nancy Van Patten, Marketing/Food Writer

Ah, May. How do I count the ways you drive me insane? Your weather is typically so calm, balmy and beautiful, yet I scarce have a moment to enjoy it.   TV shows are at their series’ end (farewell, dear “24”) and new blockbuster movies are sprouting each weekend, but I don’t have time to sit down.  The outdoors beckons with bug-free nights and festivals and kayaking and hiking expeditions. Even gas prices and hotel room rates are down, tempting a weekend getaway, but I don’t have a dime to spend on any of it.

Yes May, you have done us in. We are consumed with the end of school year, what with all the commencement exercises, recitals, banquets and class picnics.  Then there are birthdays, retirement parties, anniversaries, weddings—whew. All of which require gifts of our time, appreciation and congratulations.  I hereby declare May to be renamed “May-Hem.”

Now of course you know I’m going to recommend that you come into Whole Foods Market Johns Creek to help you navigate “May-Hem.” But I bet you don’t know all the ways we can cover all your bases. From teacher gifts to graduation parties to wedding receptions, we’ve got the goods to make the end of this month easier.  One-stop shopping: ain’t it a beautiful thing?

You can take the cake: need a sheet cake for a party? Our Bakery can decorate one however you like—especially with school colors. Just give us a heads-up & it’ll be ready when you are.

Feed the Masses: you’ve got company but no time to cook? Our Value Meals are designed to feed four hungry folks, so pick up a couple for under $30 and you’ve got a happy crowd.  You might even get to sit down together and watch a movie or that series finale.

Picky Eaters: Is your niece a vegan? Your Uncle Sal a bbq man? Does little Jimmy eat nothing but pizza? Don’t worry; you won’t spend a weekend in the kitchen. Pickup meals to go from our salad bar, hot bar, smoked bbq bar, pizza oven sandwich station or sushi bar. And our Prepared Foods stations are a one-stop self-catering service. Our Team Members will be happy to help you design a menu for an impromptu wedding reception, a graduation dinner, class party—whatever you need, we’ve got it.  And it’s all prepared to our quality standards, with no artificials or unnaturals.

Get out of the house: You’d rather go out to eat? We’ve got two restaurants, our Captain’s Corner and the Trattoria, with flexible counter and table seating that allows us to accommodate groups of all sizes. You can select your own wine and beer, too.

You signed me up to bring WHAT to school tomorrow? Class party? Take our cupcakes or two-bite brownies. We’ve got pre-cut fruit and veggies, too.

Congratulations, you survived teaching my son English! Express your appreciation to teachers with a Gift Certificate from Whole Foods Market. It’s the gift they’ll really use.  We’ve got the cards to go with them, too. We have pretty hilarious (or serious) cards for all occasions, including graduation, weddings, retirement, or whatever “May-Hem” slings your way.

Stuff I love.

by kubeshini.moodley, May 18, 2010 | Permalink

by Nancy Van Patten, Marketing/Food Writer

In a recurring series, I’ll blog about random items here at Whole Foods Market Johns Creek that have gotten rave reviews from other Team Members, been tasted and tested by yours truly, or just looks plain interesting. In other words, this is stuff I love.

First off, my current standby wine: Van Duzer 2006 Estate Pinot Noir, Willamette Valley, Oregon

Van Duzer is an Oregon family estate winery located at the mouth of the Van Duzer corridor in the Willamette Valley. The label art is inspired by Zephyr, the Greek goddess of the gentle cool winds that blow across the valley. It’s a deep purple pinot that has flavors of deep, ripe fruit, and it’s kind of spicy. I’m hard-pressed to leave it alone long enough to pair it with food, but it’s happy with meat or fish. I recently paired it with grilled lamb topped off with chimichurri sauce and have MERCY, that was good.  The resident cheese-meister loves it with that creamy Mt. Tam Triple Cream from Cowgirl Creamery.  It’s on sale for $19.99 a bottle. Yay!

In the this-is-virtually-all-I’m-eating-besides-chocolate-and-wine category: Nature’s Greens Kale or Collards

You should have seen the little skippy happy dance I did when these greens rolled into our Produce department. (okay, well, maybe not.)  I’ve been gradually making my diet more plant-protein based, and being able to buy my favorite green goodies pre-washed and pre-cut has been a huge assist for weekday dinners.  It’s 32 BIG ounces of nutrient-dense, high-vitamin A & C goodness, and it gets me through about three meals for two for only $4.99 a bag. Some nights I simply sauté with veggie broth and a splash of orange juice; sometimes it’s olive oil and sherry vinegar; and when I’m craving something creamier it’s a spoonful of tahini and some lemon juice. So. Blinking. Easy.

What a FABULOUS idea: Cheesecake Cupcakes from Lucy’s Kitchen in Franklin, Tennessee

I have an ironclad Dessert Rule: three bites and I’m done. It’s a system that works well when confronted with gargantuan restaurant-style mounds of confection but leaves me wanting more when it comes to cupcakes. Not with Lucy Rizzo’s little darlings. They’re made with fresh, natural ingredients in flavors like Mexican chocolate, luscious lime and a kissy-face orange, they’re super-creamy, and they satisfy the dessert Jones without making me feel like a beached whale with a sugar buzz. For $3.99 I can share with my husband and we can both feel better about diets. Until, of course, we open another bottle of Van Duzer.

Cute, cute cute: Threads 4 Thought organic cotton tees & tanks

Okay, so our fit model in this picture’s a little bodacious, but don’t let that stop you from snapping up a couple of these tops. They’re cut on the bias, which means they fit and flatter a woman’s curves. They’re not too skinny but they are pretty sheer, so it might be good to layer a tank under a tee. The fabric colors are perfect for that kind of layering, too, and we’ve got bundles of pretty purples, blues, and greens, along with classic black and white. Threads 4 Thought donates to charities with every purchase—way cool. Did I mention how affordable all this style is? Eight bucks for tanks, $10 for tees. Awesome.

Community Gardening – Suburban Style

by duluth, April 20, 2010 | Permalink

by Terri Tattan, Team Member and Community Gardener

I am your guest blogger for this week. My interest in Community Gardening goes back many years, but these gardens have usually been located far away – downtown in some city – deterring me from getting seriously involved. But now, at last, community gardening has come to a nearby suburb! Similar to their urban counterparts, suburban community gardens appeal to landless apartment and condo dwellers, people who lack adequate sunlight in their yards, and people like me who just enjoy the company of other gardeners!

Harvest Farm Community Garden, located on a 7-acre former farm property in Old Town Suwanee, is part of White Street Park, a new park currently under construction. In addition to the garden, this first construction phase includes the renovation of an existing barn to provide storage, public bathrooms and an area for small gatherings. Gardeners from Suwanee and the surrounding communities have leased all 76 plots and will raise crops using organic methods.

One of Johns Creek Whole Foods Market‘s most successful 5% Days raised over $3,000 for Harvest Farm, and this Saturday, we will continue our involvement with this project! Team Members from this store will join in a scheduled workday on Saturday, April 24th. Plot holders, and other willing volunteers will build and fill all plots and spread slate chips for pathways. It promises to be a very busy day, indeed. Visit the city of Suwanee website at http://suwanee.com/communitygarden.php if you’d like to join in the fun and help create this garden! Once construction is completed, Harvest Farm Community Garden at White Street Park promises to be one of the nicest of its type in Georgia, if not the entire country!

Community gardens promote healthy communities. Please join us in supporting this project, or another community garden in your neighborhood.

Think before you bite: the meaning of our “Let’s Retake Our Plates” initiative

by duluth, April 14, 2010 | Permalink

by Nancy Van Patten, Marketing/Food Writer

Not to get overly analytical or anything, but have you thought about that ham sandwich sitting in your lunchbox? Where do you think the grain that was ground into the bread came from? Where did those seeds that were squeezed into mustard come from, or what patch yielded that (now slightly sagging) leaf of lettuce? Whither that Emmentaler? And just where did that pig who gave his life for your ham last wallow?

Can’t answer those questions? Then you might want to check out the latest in our series of initiatives, “Let’s Retake Our Plates.” This latest campaign to educate and inform you has its own spiffy website, http://letsretakeourplates.com/ . Sure, there’s a lot of fancy stuff on the site: videos, Pandora music streams, even coupons (thought that last bit might get your attention!) But the nuts and bolts of “Let’s Retake Our Plates” are simple: we want you to be more aware of where your food comes from. Why? Because we’ve found out over the years that the more educated our customers are, the more they want to shop here and be involved in how food arrives on their plates. And if you’re more involved, the more call there will be for food to taste better for everyone.

So go exploring. Check out some of the film series suggestions, listen to some music, download some coupons. We’d love for you to come into Whole Foods Market Johns Creek and ask some of our Team Members how the food we sell is sourced, how far it had to travel to get to 5945 State Bridge Road, and just exactly what the ingredients are. If we don’t know the answer to your questions, well, we’ll find out. We’re happy to do so, and it’s part of our learning curve, too. And once you know where your food is coming from, take a sample. Remember, change starts with the first bite.

Pig out on Tax Day

by duluth, April 7, 2010 | Permalink

by Nancy Van Patten, Marketing/Food Writer

Taxes are the devil, and unless you’re one of those people that files away every receipt and keeps your accountant on speed dial you dread the 15^th day of the 4^th month like the plague. It’s an excellent excuse to cut yourself some slack. Luckily for you, loyal readers, I’m an expert on cutting slack. If you’re like me, slack-cutting usually involves lolling on a couch and sipping and munching on a decadent something that I’d never allow myself on an ordinary day.

In other words, I pig out.

So what can you do to counteract the stress of filing that short-form? Sounds like a prime day for pigging out to me. But let’s say that as the taxman cometh, the taxman also taketh away, and you might find yourself a bit short on cash. Not good when you’re a slack-cutting, pig-out bound ball o’ stress. However, this April 15^th, Whole Foods Market Johns Creek (and all our sister stores in Georgia, South Carolina, North Carolina, Tennessee and Alabama) is going to cut the slack for you. We’re going to pay your sales tax when you shop at our store that day for every single thing that you buy.

Didn’t get that? I’ll type louder. YOU WON’T PAY SALES TAX ON ANYTHING YOU BUY AT WHOLE FOODS MARKET IN OUR LOCAL STORES ON APRIL 15^th, 2010. YES, I SAID EVERYTHING.

No taxes on grass-fed beef. No taxes on artichokes. No taxes on Van Duzer Pinot Noir. No taxes on mozzarella. No taxes on the daily special at the Captain’s Corner. No taxes on eco-friendly diapers. No taxes on chocolate. I think my brain just exploded.

Why are we doing this? You’ve been good customers and you deserve a little help. You might need to stock up on said diapers. Or you might want to trade up for something like the Van Duzer or another fancy wine you’d had your eye on. It’ll be a fun day to come into Whole Foods Market and discover a new food or item that will make your life healthier or easier. So mark it on your calendars, and keep your eyes on our Twitter feed (@wholefoodsjc) and the Whole Foods Market Atlanta Facebook page. We’ll be sharing more information about Sales-Tax Free Days, and we’ll reveal some items that’ll be on special so you can save even more.

So after you hit the post office or the “submit” button to file your taxes, come in and see us. We’ll be ready to pig out with you. Oink!

The Plight of the Honeybee

by duluth, March 31, 2010 | Permalink

by Nancy Van Patten, Marketing/Food Writer

Interesting Georgia factoid: the honeybee is the official state insect. However, according to an article published online in today’s Atlanta Journal-Constitution, the honeybee population is in a state of decline. In the article Keith Deplane, an entomologist with the University of Georgia, cites pesticides, parasites, viruses and the environment as some of the reasons that honeybees are dying.

That‘s some serious stress to the pollination nation, and us too. We need our bees. The act of pollination occurs when the flower pollen collected from the bee’s knees (get it now?) rubs off onto the stigma (the female part) of another flower and creates fertilization. Fertilization means we’ll have more fruits, more vegetables, and more of the good stuff that goes into one-fourth of the foods that we eat.

That’s why we’re proud of our beehive. It’s on the balcony, at the top of a flight of stairs that leads to our Salud Cooking School. It’s safely encased in wood and glass and has a nifty tube that leads out of the store so the bees can come and go as they please. Their social structure is highly organized (sort of like high school.)

The worker bees are all females. The younger bees work in the hive and the older bees forage outside to gather the nectar, pollen, and water and plant resins used to build the hive. The drones are all male bees. They have a short but happy lifespan–their sole duty is to mate with the queen. As for the queen, there’s only one royal highness in each hive. She’s always the largest bee, and she’s the mother of all those female worker bees. Her main purpose is to make more bees. She can lay an average of 1,500 eggs per day and can live up to eight years. You might be able to spot her—she’s got a white dot on her belly—but it’s doubtful, since her dutiful worker bees and ardent drone suitors keep her surrounded. Not a bad job if you can get it.

Now that you know what Whole Foods Market Johns Creek is doing to help the honeybee situation, you may be wondering what you can do to help keep the bees buzzing around Georgia. This coming Tuesday, April 6^th, our store is holding a 5% Day. What that means is that five percent of your total purchases (before taxes) will automatically be donated to the cause that our store has chosen to sponsor. On April 6^thwe’ve chosen to sponsor the Georgia Piedmont Land Trust (the GPLT). These folks work hard to preserve green space in the Piedmont region of Georgia. They also run the Mary Kistner Nature Center in Snellville, a beautiful former farm where children and adults learn the importance of stewardship towards the environment. Members of the GPLT will be in the store to lead informal workshops on how to attract bees & birds to your garden. You’ll also get to sample local honey and make birdseed feed bars. Got little ones home for Spring Break? This might be a good way to entertain them and contribute to a good cause at the same time.

If you’d like more hands-on experience, the Georgia Piedmont Land Trust is devoting an entire day to educating the public about creating an environment that’ll make for happy bees, butterflies and other pollinators. It’s called “Grow Your Garden Beautifully with Native Plants,” and it’s Saturday, April 10^that the Kistner Nature Center. It starts at 10 am and goes until 3 pm, and features seminars from such noted authorities as Walter Reeves, the “Georgia Gardener” host of WSB Radio’s gardening program; Tara Dillard, a well-known landscape designer; and Laurie Fisher, CEO of Buck Jones Nurseries. The topics include how to build a pollinator garden, how to select and design a landscape using native plants, and which plants are going to be your best bets this growing season. Go to their website at www.gplt.org to register (and we’re catering the lunch, so you know you’ll eat well.)

So you’ve got the low-down on the bees, buzz on in and visit with us on Tuesday the 6^th. You’ll help the honeybee population when you shop. Maybe you’ll bee inspired to start a hive of your own!

Recipes & menu ideas for Easter & Passover

by duluth, March 24, 2010 | Permalink

by Nancy Van Patten, Marketing/Food Writer

Within the next two weeks the most holy days of the year in both the Christian and Jewish calendars will occur. With public school spring break in the Atlanta area occurring around the same time, time is sure to be a factor for most of you when planning your holiday menus. Whole Foods Market is featuring a wealth of menus and recipes for the season. Here are some recipes and tips for making your spring gatherings the most delicious ever. All of them are available on our website at http://www.wholefoodsmarket.com/recipes/ .

Passover Menu:

It’s hard to find grocery products that meet strict Kosher standards and are also free of artificial ingredients. Our grocery team has been hard at work to source products from Streit’s, who have now removed artificial additives and preservatives from many of their products. By using a combination of recipes from our website and products from our shelves, you can put together a wholesome Passover dinner.

· Start with Roasted Root Vegetable Matzo Ball Soup. It’s a delicious, savory soup that would be good as a light dinner, too.

· For a main course, try Roasted Leg of Lamb with Spring Onions and Mint. Leg of lamb is a classic, and this recipe lightens then up with the addition of spring onions and mint.

· Serve Roasted Asparagus with Garlic & Parsley as a side dish. The green stalks will be at their freshest, and leftovers can be chopped up and reused.

· For something sweet, use one of Streit’s Cake Mixes. This family business, which got its start on Manhattan’s Lower East Side, carries on the tradition today of bringing you the best matzo and kosher food products for Passover and year round. Choose from Chocolate, Coffee, Brownie and Honey flavors—all of them are all-natural and vegetarian.

· Got guests for breakfast? Southwestern Matzo Brie provides a spicy, yet light start to the day.

Easter Menu:

For many people, Easter means ham, eggs, and fresh vegetables. It’s also popular to make the Easter meal a brunch to follow sunrise worship services on Easter Sunday. These recipes should see you through a weekend filled with family and friends.

· Watercress and Green Onion Deviled Eggs are a traditional treat—try them as an appetizer with some spring greens for a healthy twist.

· Wellshire Spiral Sliced Ham is available in our Meat Department. It’s produced without preservative, nitrites, nitrates or artificial ingredients. They’re seasoned, hand-glazed and carved into perfect slices so all you have to do is warm it up!

· Beside that ham, serve up some Creamy Sesame Greens. It’s only five ingredients, fresh and easy to make with tahini, lemon juice and garlic.

· As for leftover ham, use it to fill Buttermilk-Chive Biscuits—petite cuties that would be perfect for brunch or as an appetizer for another dinner.

· Vegetarian in the house this Easter? Serve Portobello and Asparagus Egg Strata anytime. It easily adapts to other vegetables and cheeses, like blanched broccoli rabe and sharp cheddar, or artichoke hearts with a Parmesan and Fontina combo.

Spring, kicking and screaming

by duluth, March 17, 2010 | Permalink

by Nancy Van Patten, Marketing/Food Writer

This Saturday is the first day of Spring. You could have fooled me, because when my fingers aren’t on the keyboard I’m rubbing my hands together. It’s downright COLD in my office, which means it’s not much warmer outside. I am hoping beyond hope that when March 20^th arrives somewhere a magic switch will flip and it will be 75 degrees, with balmy air soft as butter and not a cold front in sight. However, with winter refusing to budge from the Southeast I have a feeling Spring will have to be dragged into being, kicking and screaming.

Here at Whole Foods Market Johns Creek, there are signs of a thaw. We’re getting some new products, the spring produce is beginning to trickle in, and we’re doing a little spring cleaning in the store. Here’s a sneak peek at what you’ll see when you come in to shop.

First off: daffodils (or jonquils, if that’s what you call them.) We’ve got buckets of bright yellow blooms. Now through March 30^th you can get 3 bunches for $5. Only $5! Daffodils are the official flower of March, so if someone you love has a birthday coming up these would be a wonderful surprise.

As evidenced in this picture, Tom’s Shoes new designs are mighty lively. Who wouldn’t feel a Spring in their step wearing these seriously cheerful kicks? We’ve got a great selection in stock now, so come in before the Spring Break kids snap them up.

And while you’re buying new shoes, how about a purse? These designs from Earth Divas and Hemp Sisters are not only cheerful, they’re sturdily made from natural fibers. Each purchase goes toward a good cause, too.

Here’s a couple of delicious fresh bites from the Bakery: how about a pretty basketful of Jo’s chocolates as a gift?

Check out the graceful designs on this cake. It’s perfect for a little girl’s birthday party or a tea ceremony. Or just because you like white icing with blue swirls.

For the value shopper/carnivore/basketball playoffs crowd, we’ve got a great meat special that runs from March 19^th-21^st (that’s this Friday through Sunday.) Buy one 3-pound package of St. Louis ribs (around $15) and you’ll get one pound of our in-house coleslaw and a bag of our 365 Everyday Value™ Potato Chips for free. It’s a short but sweet sale. Talk about madness in March…

When you come in to shop this weekend you’ll notice that we’re doing some redecorating. We’ve pulled all the bulk bins together just behind Produce. Now you can pour your own honey, oils and syrup, grind your own nut butters, and stock up on bulk staples all in one handy place. We’re even going to be getting some nifty reuseable containers in that you can take home, bring back and refill without wasting plastic. The Sushi bar is moving from its corner in the Specialty department and will actually become a real bar with seating just behind our popular Grille. You’ll be able to sit at the bar and watch your sushi being rolled.  Your very own California Roll, rolled out specifically for you.

So yes, we’re starting to get the fever. Come on in and help us pull out of the winter doldrums. No kicking or screaming, we promise.

The “Whole Deal” and nothing but the deal

by duluth, March 10, 2010 | Permalink

by Nancy Van Patten, Marketing/Food Writer

If you’ve been a shopper at our store for the past few years you’ve probably noticed (and hopefully picked up) our free bi-monthly newsletter, the “Whole Deal.” It’s a great improvement over stolid coupon books that, while giving you great discounts, don’t really teach you anything about the food you’re buying. Not only does the “Whole Deal” give you scads of coupons, but there are lots of interesting factoids and gems of information on each page. I like to see customers reading them during their lunch break. Informed customers are happy consumers, and as this is a grocery store nothing makes us happier than contented consumers.

Let me call out some highlights from our March/April issue. Our cover story is all about quinoa—and if you’ve picked up a food magazine or glanced at a cooking blog lately you know what a hot topic this grain has become in the culinary world. The story tells how to pronounce it, how to clean it, and all the nutrients that are in it. There are three recipes using quinoa, too. On page 6, there’s a couple of short paragraphs about our 365 Everyday Value Organic Filtered Flax Oil. You’ll learn about all the good-for-you-omegas in our flax oil, and what a good deal you’re getting for $6.99 a bottle compared to other flax oil products. On page 15 (after all those great coupons) is a recipe that gives a breakdown on how choosing to source your recipe’s products from Whole Foods Market might make a difference in your health and the health of your loved ones. There’s an Earth Month calendar—that’s April, folks—that has a tip for each day of the month we celebrate all things, well, earthy. It’s got some good budget-saving tips, too, about buying in bulk, using natural products instead of chemicals to clean, and a reminder to bring your bags to the store and get 10 cents back while saving on plastic in the process. On page 19 there are some fun factoids about Kerrygold’s pure Irish butter—always one of our most popular demos. For example, did you know that there is a Butter Museum in Cork County, Ireland? True. On the same page there are three money-saving tips from Martha Stewart, who gives us at least three great recipes in every edition.

I think my favorite part of the “Whole Deal” newsletter is the menus. They’re designed for families of two or four, which makes them easy to double if you’ve got company. They’ve even got menu ideas for dining solo. The tips and recipes are always seasonal, budget-friendly, and are clever and easy enough to make even a weeknight dinner more interesting and delicious. Each of them feature a vegetarian meal on Mondays if you’re making that part of your weekly meal planning, and at least one menu utilizes some of our fabulous prepared foods to give you a break from the kitchen. Every time I’m stumped over what to prepare for dinner and I’m at work feeling rushed and stressed, I can count on finding a new idea in the “Whole Deal.”

Here’s a fresh salad idea straight from the current issue’s Meals for one or two” menu. It’s perfect for a meatless Monday. You can use the recipe for Creamy Spring Asparagus Soup (find that recipe at wholefoodsmarket.com) or use your own favorite vegetable soup recipe. We’ve got lots of strawberries in Produce right now and some great greens, too. It’s a nice, bright flavored dressing that’s a real harbinger of Spring.

Spring Salad with Strawberries & Creamy Orange-Avocado Dressing

3 scallions, trimmed

½ avocado, peeled & pitted

½ cup Whole Trade™ 365 Everyday Value® Organic Orange Juice

Salt & black ground pepper to taste

3 oz. spring greens or mesclun mix

1 cup sliced fresh strawberries

½ lb. asparagus, trimmed & sliced into strips with a vegetable peeler

Purée scallions, avocado, juice salt & pepper in a blender or food processor until smooth to make dressing. In a large bowl, toss greens, strawberries and asparagus together. Transfer to plates, drizzle with half the dressing and serve. Extra dressing will keep one day refrigerated. Serves 2.

Making a living on a dollar a day

by duluth, March 3, 2010 | Permalink

by Nancy Van Patten, Marketing/Food Writer

I recently visited family in Florida and had the opportunity to attend a seafood festival. It was in a small fishing town, the sort that is disappearing in the state all too quickly. An enterprising young man of about 6, with a crew-cut and spectacles, had set up a lemonade stand to quench the thirst of those waiting in line to buy tickets. I bought my lemonade, happily over-tipped the proprietor, and asked him how much money he thought he’d make today. “Dunno,” he puzzled. “But maybe I ought to start a store. Or something.”

He isn’t far off the mark.

This might seem to be the leanest of start-up funding, but actually it’s the principal on which micro-credit exists. Micro-credit is a small amount of money loaned to a client. It’s usually $200 or less, given without collateral or a contract by a micro-finance institution, which is most often a non-profit or a commercial bank. Many times the micro-finance organization will also offer their clients loan programs, training and financial services.

Micro-credit is the basis of Whole Foods Market’s Whole Planet Foundation. Our private non-profit organization works with micro-finance institutions in countries where our company sources many of its tropical fruits, vegetables, teas and coffees. Most often distributed in Latin America, Africa and Asia, these micro-loans are offered to the poorest of the poor—usually women—whose businesses are often no bigger than my lemonade proprietor’s stand in Florida. These self-employed women usually have to support their entire family.

The Whole Planet Foundation was founded in October of 2005. Its first grant was approved in April of 2006 to Grameen Trust, the microcredit institution founded by Nobel Peace Prize winner Muhammand Yunus. You can find lots of information at the website here: http://www.wholeplanetfoundation.org/about/ . You’ll also get to meet some of the microcredit recipients, such as Leticia, a grandmother in Nicaragua. Leticia’s eyes are bright and merry behind her glasses, a contrast to the drab cinder-block home where she creates colorful piñatas with funds granted to her from Pro Mujer (For Women), a Whole Planet Foundation partner in her country. Leticia cares for her grandchildren while she works—another bonus that saves on child care—and hopes to earn enough money to open a small café in the front of her home. All this on a loan that may have equaled what you’ve spent in groceries on one trip to Whole Foods Market right here in Johns Creek.

And that brings me to our mission. Through March 31^stwe’re holding our Whole Planet Foundation Prosperity Campaign, where you can help women like Leticia start a business and get a better life for their families. All you have to do is donate whatever amount you like at our cash registers. Our friendly checkout folks will be glad to take care of the rest. As you can tell, even a dollar can go a long way toward starting a business. We’ve got lots more pictures and stories of microcredit recipients hanging up in our store. Take a minute to read the posters and look into their eyes. Then think about that lemonade stand story, and imagine if that stand was feeding your family. Who knows, your dollar might start a store. Or something.

Behold the power of cheese!

by duluth, February 24, 2010 | Permalink

by Nancy Van Patten, Marketing/Food Writer

Alright, all you cheese heads. You’re busted. I see you sulking around in our cheese department, grabbing a big hunk of Stilton and holding it up to your nose, inhaling deeply and sighing as if it were Chanel No. 5. I’ve seen you get gooey and giddy over a quick-melting Emmenthaler on a slice of whole-grain bread. And I’ve seen you stack wheels of our Isigny brie in your carts during the holidays like they were building blocks. I’ve seen a slice of cheddar make a child devour his broccoli.

Ah, the power of cheese.

One of the most gratifying experiences you can have at any Whole Foods Market is to take a tour of the world via our cheese department. And now we have an event that’s planned just for you. This Saturday, February 27^that 3 pm, every single Whole Foods Market in the United States, Canada and the United Kingdom will hold an event entitled “The Cracking of the Parm.” It’s in honor of those giant-size wheels of Parmigiano Reggiano cheese that sit stoutly at the entrance to our cheese department. At exactly 3 pm, one of our resident cheese heads will use traditional methods and the official knife set from Italy’s Consorzio del Formaggio Parmigiano Regginao (the official organization that spreads the word about this crusty, fragrant wonder cheese) to crack open an 85-pound (or so) wheel of wonder-cheese. The entire process takes about half an hour.

If you’re thinking we’ve done this before, you’re right. In 2008 over 300 wheels at 175 Whole Foods Market Stores were sent cracking into the Guinness Book of World Records for “Most Parmigiano Reggiano Wheels Cracked Simultaneously.” This year we’re going to try and top that record. Nobody cuts—er, cracks—more cheese than we do!

Why so much fuss over a cheese? Well have you tasted this one? It ain’t your Poppa Gino’s can of parm-alike. This is the real thing. It’s made by hand in small batches using artisanal methods. The flavor is intense, nutty, and at once sweet and fruity; and we only sell whells aged for at least 24 months. The big taste means a little goes a long way, so Parmigiano Reggiano is a good buy for budgeteers who want to add some flavor to those $15 Value Meals. Check out our Parmigiano Reggiano page at http://www.wholefoodsmarket.com/products/behindtherind/index.php for more information.

So saunter (you cheese heads will be running, I know—be careful) into Whole Foods Market Johns Creek’s cheese department around 2:30 pm this Saturday. You can sample recipes using Parmigiano Reggiano, get some cheese samples, and watch an awesome show. There might even be some pyrotechnics and a thumpin’ soundtrack, too. Can’t promise, though—you’ll have to come in and find out. Mangia, ya’ll!

Reward a patient heart

by duluth, February 17, 2010 | Permalink

by Nancy Van Patten, Marketing/Food Writer

The American Heart Association reports that the average heart “beats”, or expands and contracts, at least 100,000 times every day. It is the rhythm that keeps us working, driving, laughing or crying, the one organ that makes its own music. Why not reward it for all its efforts? This is American Heart Month, and we at Whole Foods Market Johns Creek have a few tips and ideas to help your most patient heart beat a little easier.

So much has been written about the right kind of diet and exercise for your heart that it feels almost useless to repeat it. Eat less, move around more. Avoid smoking and excess alcohol. Beware of hydrogenated fats. There are many websites to check out for good information: wholefoodsmarket.com/nutrition/happy-heart.php & americanheart.org are two good ones—but the best person to talk to about your specific issues is your healthcare practitioner.

Another good source is our trained Whole Body Team members. They’re well educated about the products we offer and can help you find the one that suits your needs. Maybe you don’t get enough vitamin D to help reduce chronic inflammation. The Whole Body folks can help you find the best supplementation.

There’s a lot of heart-talk about Omega-3s. They’re found in abundance in certain fish and flaxseeds, but there’s a bunch in dark greens and walnuts, too. You know all that kale and collards and turnips you see in the store, all washed and bagged and ready to go in Produce? Sauté them with a little olive oil and sprinkle with roasted walnuts and voila, you’ve got a heart-healthy side dish. So simple. If you want to add a supplement to your routine, ask our Whole Body experts about the right type of fish oil. It supports the ol’ ticker with two forms of omega-3 essential fatty acids. Look for fish oil that’s pure , palatable and molecularly distilled to insure there’s no mercury or dioxins present. Flaxseed oil is another source of omega-3 goodness, one that’s straight from the plant. (Just be sure never to heat it or cook with it, as that can make it rancid.)

CoQ10 could be the most important supplement for heart health. It supports energy metabolism, muscle contraction and antioxidant activity. All these are especially important if you’re starting an exercise regimen.

If you’re befuddled, some experts from the American Society for Nutritional Sciences have done research which shows that taking a multivitamin may lower the risk for a heart attack. Because the heart and cardiovascular system depend on so many different vitamins and minerals, it’s a good idea to cover your bases. There are many factors that play into selecting a multi—sex, age & deficiencies, among others—so come on in and talk to our Whole Body team member to pick the right vitamin for you. Ask us anything—we’ve got a patient heart.

Say WHAT with roses?

by duluth, February 10, 2010 | Permalink

by Nancy Van Patten, Marketing/Food Writer

Poor Valentine’s Day. It can be the most mocked and sometimes the most dreaded celebration on the planet. Intelligent, worldly women have been known to explode into tears over it and sometimes it can cause the most confident, suave men to tie themselves into knots. It can play a part in all the stages of life. Many a second grader has covered a shoebox with pink and red construction paper and waited, tense as a cat at the entrance to a mouse hole, for that one particular Valentine from the class crush. In college dorms all across the country girls anxiously eyeball the reception desk on February 14^th for deliveries from the local florist, and when one arrives they descend upon it, shrieking as only young women can shriek, and hope that the card bears their name. Even the happily married sometimes view Valentine’s Day with anxiety. What to say to the one you love? And these days that question is followed by another—how much is this declaration going to cost me?

Fear not. There is an answer for the tongue-tied Valentine. Flowers have a language all their own, and here at Whole Foods Market Johns Creek we have a whole dictionary full of flowers—at reasonable prices, too. Our double-dozen roses are still just $19.99, and we’ll have them in our now-famous (some say infamous) Rose Tent beginning this Friday. There will be tons of tulips, too, starting at 10 stems for $9.99. The tent will be open on Friday from 1 pm to 7 pm, Saturday from 10 am to 8 pm, and Sunday from 11 am to 6 pm. Our wrappers will be ready to help you dress up your bouquet (with a small upgrade fee) with baby’s breath and ferns, or one of our floral specialists can do a vase for you.

So what is the language of flowers? It depends on the color. Red roses (the classic hue) imply true love. White flowers indicate a pure, eternal love. Yellow roses are the color of friendship and also convey an apology, so these might be the roses for you if you’ve been in the doghouse lately. Dark pink means gratitude, light pink means desire (good for a relationship on the upswing), and a pure pink is indicative of grace. Coral or orange equal desire or passion, purple reflects respect, and lavender means love at first sight. Peach conveys the closing of a new deal (are you listening, salespeople?) and a green rose represents an optimistic nature.

The number of roses is important, too. A single rose indicates love at first sight, so a single lavender rose would double the meaning for the sweetie you fell for on the spot. A dozen roses means you’re asking someone to go steady. 24 roses (remember our double-dozen deal?) implies you’re thinking about your beloved 24 hours a day.

And if you’re getting ready to propose to the love of your life, you can let the roses do the talking—108 of them, to be exact. That’s the number that represents the words “will you marry me?” So if you buy five double-dozen roses from us you’ll have your 108 buds (with 12 left over!) to do the proposing for you. Just get thee to the Rose Tent early, Romeo. You don’t want to miss out on her favorite colors!

Who Dat eating Peyton’s guacamole? And other Big Game Day food trivia

by duluth, February 3, 2010 | Permalink

by Nancy Van Patten, Marketing/Food Writer

(Note: No, I can’t use the “S” word or the “B” word. However, if you leave a comment, you can “S” & “B” to your heart’s content.)

I must confess—I have no partiality to either team in this season’s professional football finale. I do feel the poignancy of Peyton Manning playing against the team that represents the city of his childhood, but other than that I’m not up on the statistics or odds. The numbers that do impress me, though, are the ones that have been filtering through the bookmarks of my favorite food-fanatic websites. Would you like to know just how crazy we Americans get to eating our way through 4 quarters of football, 30+ mind-numbingly spectacular minutes of concerts & wardrobe malfunctions, and the most expensive (and sometimes most clever) advertising minutes ever? Well, let me deliver some numbers to you.

This coming Sunday is the second-highest food consumption day of the year in the United States. (Yes, Thanksgiving is first.) It’s the number-one at-home party day of the year (Yes, it beats out New Year’s Day.) Ten million hours go into the preparation of this food, which includes researching recipes, grocery shopping, and chopping all that celery to dunk into your homemade ranch dressing. It’s a big day for avocados, too. 12 million pounds of avocados are sold to make guacamole—which comes out on Game Day to be around eight million pounds. And just what gets dipped into eight million pounds of guac? Why, 15 million tons of chips. Can you even imagine all the dunking motion that happens on Sunday?

So what’s the beverage most adults over 21 reach for to wash down all those chips and dips? Yep, it’s beer. Almost 17 times more beer than the average Joe (or Peyton or Drew) hoists on a weekend day. That translates roughly to 10.5 million barrels. Can you imagine the chorus of “10.5 million barrels of beer on the wall…”? Yes, I’m shuddering too.

Is your mind boggling yet? Don’t worry, we at Whole Foods Market Johns Creek can help. On Saturday from 11 am to 3 pm we’re hosting a party of our own. It’s called the “Big Game Bash” and we’re going to help you feed the masses in front of your big screen (which, on average, is 17 people.) You’ll get to sample our fresh made in-store guacamole and salsas, Dick Byne’s blueberry salsa, some fabulous wings from Fox Brothers Barbeque Sauce, dips & spreads from Bella Cucina, and others that’ll help round out your party menu. Wienerz Grill Mobile will be out front and smokin’ with great sausages. And from 1pm to 3 pm you can taste & vote on the finalists in our beer tasting championship to determine whether Leffe or Three Philosophers will be crowned the favorite.

So come shop, set out your spread and let the kudos from your guests come marching in like the Saints. Or galloping in like the Colts. No matter the outcome, we’re on your team!

A brighter shade of January

by duluth, January 27, 2010 | Permalink

by Nancy Van Patten, Marketing/Food Writer

There have been a slew of grey days this January. Every time the conversation turns to the weather in Georgia this winter, everyone can agree that they can’t remember the last time it was this cold for this long. But there are some things that are useful about this weather. If you can’t get out of the house (or just plain don’t want to), here are a few things that you can do to brighten the interiors of your home and your head.

On the days you do get out and grocery shop, go for color. Buy bright bell peppers for a stir-fry. Get some frilly lacinato kale or turnip greens and sauté them for a punch of brightness that’ll stimulate your tastebuds. How can you settle for leftovers when you’ve got an armful of bright, crunchy produce in your hand? And wasn’t one of your New Year’s resolutions to eat more greens?

If you’re desperate for a cold-weather clean house, start with your pantry. Getting the pantry organized will help re-fuel your resolution to eat healthy or lose weight. Set aside a bag for canned goods that can be given to a food bank and you’ll be doing yourself and someone else a world of good.

It’s good weather to sit inside on a sofa with fuzzy socks on your feet, a hot drink in your hand, and a stack of seed catalogs and gardening magazines. It’s fun to dream about spring planting, even when your yard or patio landscape is dotted with bare, cold Georgia clay and the withered stalks of herbs long gone (is that really basil?) There are three things to keep in mind when leafing through your catalogs. First, figure out your colors. Maybe you could do a monochromatic scheme, with shades of purple or red—a cream to white palate would be pretty. Second, plan for depth. Choose seeds or plants that flower in graduating sizes, with the smallest in the front of the bed and the tallest in the back. And don’t forget the backdrop. Dark green leafy plants are a must. Hostas and coleus provide dramatic shades and some smaller, unique flowering. At Whole Foods Market Johns Creek we’ve already got a great big display of seeds for you to come in and plan and plunder through!

Our Whole Trade Everyday Bouquet is on sale! Only $9.99

A bright, sunny Gerbera just waiting for you to take it home.

How cool is this? Cute recyclable burlap bag, big pot of herbs-only $11.99!

Our tower of seeds!

 

The whole grain and nothing but the grain

by duluth, January 20, 2010 | Permalink

by Nancy Van Patten, Marketing/Food Writer

One of my happiest childhood comfort foods was whole grain bread, or “brown” bread as it was called in my household. Most of my peers preferred white bread, sugary soft, with the crusts cut off, so that your teeth did not bite into the bread as much as sink into it. No, I loved my after-school PB&J on stout, grainy bread, thick with seeds. It had taste and heft and filled me up. I was never told it was good for me so I didn’t balk at eating it, ever. (Note: see how well reverse psychology works?)

Imagine my glee when I grew up and found that I was ahead of the curve. You see, whole grains are getting a lot of positive buzz these days. According to the Whole Grains Council website (www.wholegrainscouncil.org ), a whole grain bread or flour can be defined as one to “contain all the essential parts and naturally-occuring nutrients of the entire grain seed.” When grains are milled to make refined flour, up to 80% of its nutrients can be lost. That’s a lot of healthy minerals, B vitamins and fiber you’re missing out on, buddy.

So how can you, the thoughtful bread and flour consumer, make sure you’re getting your whole grains? Here are some words to look for when perusing a loaf of bread or a bag of flour. “Whole grain (fill in name of grain here)” insures that you’re getting product that isn’t over-refined. So for a loaf of wheat bread, you want to see “Whole grain wheat.” “Stoneground whole (fill in the grain)” is another phrase to watch for. What kind of grains should you look for? There’s a whole alphabet’s worth: sticky amaranth, barley, solid buckwheat, bulgur, couscous, farrot, millet, tiny quinoa, rolled oats, spelt. Check out the Whole Foods Market website for all kinds of great recipes on how to prepare these grains.

But what if you’re just looking for a great slice of whole grain bread to be the base of a sandwich that stacks to the ceiling? Look no further than our fabulous-smelling Bakery. All of our whole grain breads that meet the minimum requirement of 16 grams of whole grain per serving (according to the Whole Grains Council) now carries the stamp of said council. For example, our hearty organic harvest grain bread has 29 grams per serving, as does our organic oatmeal bread and organic sprouted wheat bread. Pure and simple organic whole wheat bread is great for lunchtime sandwiches and it’s got 27 grams of whole grain per serving. Even our organic whole wheat sourdough can boast 23 grams. Our chewy, substantial organic wheatberry bread weighs in at 32 grams of whole grain per serving. Whew! That’s a bread of substance.

So take comfort in whole grain bread. Bring home a loaf, take out a slice and inhale deeply, then slather a thick nut butter on your bread. Take small bites, eat slowly, and savor a tiny victory in the war of nutrition done deliciously.

This is my year to…

by duluth, January 13, 2010 | Permalink

The “This is my year to…” wall

by Nancy Van Patten, Marketing/Food Writer

Whole Foods Market came up with a great tagline for the New Year. (If I do say so myself.) I was never all that crazy about “New Year’s Resolutions.”  “Resolutions” sounds like something you’re condemned to do instead of something you want to do. Isn’t the New Year supposed to be a positive time, a time of promise and hope and anticipation? Shouldn’t we be planning on making a change we sincerely WANT to make, instead of participating in what feels like an enforced death march through 2010?

So the new phrase for the New Year is: “This is my year to…” Isn’t that more positive? You can fill that sentence with all the possibilities a brand new calendar holds. Nothing forceful or frantic about it. At Whole Foods Market Johns Creek, we’ve got a place where you can put your possibilities down on paper. Next to our popular Captain’s Counter we’ve set up a wall where you can jot down your goals on a piece of paper that says “This is my year to…” You can then post your goal on the wall and read what others have written. It’s fun, but it’s also a good way to get a little contemplative about yourself. Makes you stop and think. And you don’t have to share—if you’d rather take your note home with you, that’s perfectly fine. Maybe you can put it on your refrigerator or bathroom mirror and remind yourself that you have the whole of 2010 to accomplish your goal. And if your goal is to eat more healthy foods, or to take better care of yourself, we can help you with that. All throughout the store you’ll see more “This is my year to…” signage that points out ways to learn about your food, save money and just make all-around better choices. Here’s a few of our favorite postings on the wall—stop by and add yours today!

And it looks like we have an engagement in the house! Congrats!

Comfort food that adds warmth, not lbs.

by duluth, January 6, 2010 | Permalink

by Nancy Van Patten, Marketing/Food Writer

Bears are lucky. When it’s cold they get to do nothing but hibernate, which consists of almost day-long napping. Couldn’t we all stand a month (or 2 or 3) of saving up our energy? Problem is, while they’re hibernating they’re not burning much fat. Which is fine for a bear, but not so much for us humans. Unfortunately, when we humans do get in our dens we tend to load up on warming, filling food that may not be so good for us. Then spring break rolls around, we shed those layers of waffle-weave shirts, jeans and fleece jackets and…well, in some cases, we scream bloody murder.

So how do you eat for warmth and comfort without ending up looking like a grizzly in December? By making a few tweaks, it’s possible. Here are a few great tips I’ve picked up that will help keep you healthy throughout these cold days:

Substitute whole grains for processed starches. Whole grains are more filling and more flavorful than sugar-filled, overprocessed flours. It’s a delicious way to add fiber to your diet, too. Try quinoa in almost any pasta recipe, especially soups. Use brown rice instead of white for stir-fries and rice salads. Do you love grilled-cheese sandwiches? Use spelt or a sprouted whole-grain bread for a hearty boost.

The leaner the better for meats. For lasagna, pot pies, casserole and stews, you can almost always substitute ground turkey for ground beef. If you just can’t make the switch completely, make it half-and-half (be sure to use an extra-lean or grassfed ground beef.)

Explore almond milk. It’s low fat and full of great nutrients. Use it when you’re making a comfort dessert like rice pudding. You might end up making the switch altogether!

Fiber up with root vegetables. Does the family roll their eyes when you trot out your Teriyaki Chicken yet again? Make fibrous vegetables the entrée. If you’re practicing Meatless Mondays (a great way to introduce new foods to the fam, BTW) check out the great recipes that feature low-fat celery root, beets, parsnips, rutabagas, and other filling root veggies. Best of all, they’re in season right now, so they’re at their flavorful best.

Go sweet on citrus. ‘Tis the season for Clementines, mandarins, Navel oranges, and grapefruit. Right now they’re lush and sweet enough to make wonderful, virtually fat-free dressings and marinades. Meyer lemons are so sweet you can reduce or eliminate sugars in recipes, too—and we’ve got them in store now!

Collard tales

by duluth, December 30, 2009 | Permalink

THIS AIN’T NO BAH, HUMBLOG: THIS IS ALL ABOUT WINE

by duluth, December 22, 2009 | Permalink

by Nancy Van Patten, Marketing/Food Writer

Scrooge-ish types, get ready to make merry. On Wednesday, December 30^th, Whole Foods Market Johns Creek is going to host a wine event that’s more dazzling—and fun—than any holiday light extravaganza. From 5 pm to 7 pm we’ll be pouring some of the most premiere wine names around in a tasting that’ll be sure to have something for everyone’s palate. We’ll also sample some food and cheese pairings and help you put together wine and food for your New Year’s Eve party. There’ll be live music, too. Best of all—this event is only $10 per person or $15 per couple! That’s perfect for folks with wine-loving family or friends in town, or those who broke Santa’s budget. You don’t even have to RSVP in advance—pay at the door and enjoy an evening of wine tasting, then stick around and have dinner in our Captain’s Corner or Trattoria. See? We make it easy for you to entertain.

But hang on Ebenezer, there’s more! From December 28^th to January 2^nd, it’s our always fabulous 20% off case wine sale. You can mix and match to your heart’s content. Just think about all the money you’ll save on that New Year’s Eve bubbly!

All of us at Whole Foods Market Johns Creek wish you the happiest of holidays. Peace. And for those of you who come see us on the 30^th—cheers!

Holiday Parties, Deconstructed

by duluth, December 16, 2009 | Permalink

by Nancy Van Patten, Marketing/Food Writer

Sometimes your common sense leaves you. It usually happens after you’ve crossed off everything on your “to-do” list, when you’re seated and sane and finally breathing regularly. You might even have had a nutritionally-rounded, delicious meal, enjoyed some adult beverages and the company of folks who can sit and reminisce with you about the good old days.

It usually starts like this: you take a deep breath, laugh or sigh, and then say out loud “This was so much fun. During the holidays we should have a party.”

And common sense goes skittering out the door. You start making lists, hunting for the perfect invitation, juggling personalities that might or might not grace your guest list with, well, grace, and spending hours hunched over cookbooks wondering what in the world an amuse bouche is and if it would fit in your toaster oven (hint: it does.) Suddenly it dawns on you that it’s hard to find one definitive place to gather all your party-planning wits about you and really pull it together.

Whole Foods Market Johns Creek to the rescue! This Saturday we’re hosting an event that’ll help you pull it all together. It’s called “Holiday Parties, Deconstructed” (aren’t we clever?) and it’s from 12 noon to 2 pm. When you enter the store we’re going to have a party table set in our Produce department. On it you’ll find a variety of party platters: from elegant seafood hors d’oeuvres to rustic antipasti to a sugar-rush assortment of desserts. We’ll tell you how to shop for these platters and how to assemble them. Our resident mixologist will have hot and cold beverages—both adult and kid-friendly—for you to sample. The centerpiece will be made from natural items found in our produce and floral departments. We’ll have great last-minute gift ideas for under $15. And best of all, if you’re really on party overload, you can sample foods from our catering menu. If we do all the cooking, you’ll collect all the kudos. (Seriously, that’s how it works.)

So now that we’ve handled all the party details for you, how about a theme? Here are three ideas that I love. How about a party where everyone wears the most hideous holiday sweater you can find? Just think about all the great photo ops (and blackmail potential.) It would be a fun party for a group of girlfriends or neighbors. A cocktail party menu would work best for this (because you’ll need to drink to forget about the hideousness of that sweater.) A Karaoke caroling party would be fun for all ages. Hand out crazy headgear and let everyone belt “Santa Baby” to their heart’s content. And if your party falls between Christmas and New Year’s, have a potluck “leftover” party, where everyone brings leftovers from all the great recipes and food they found at our “Holiday Parties, Deconstructed” event. Now that’s easy. Just don’t let your common sense escape. Or if it does, make sure it knows the way to our store. We’ll help you two reconnect.

Bitty Bites o’ deliciousness

by duluth, December 11, 2009 | Permalink

by Nancy Van Patten, Marketing/Food Writer

Let’s say you’ve spent days planning the perfect holiday dinner party. You’ve poured over cookbooks and menus; consulted with wine experts; arranged the tabletop and even preset the iPod with a selection of festive tunes synchronized to the presentation of each course. (At which point I say—can you come to my house and do that?) And now, your dinner guests are done. They’ve put down their napkins, shoved back from the table, adjusted their waistbands, and now they’ve uttered the words that bring shuddering terror to every detail-manic host or hostess:

“I can’t,” they moan, “eat another bite.”

Noooo! Your brain screams. I spent a whole day whipping meringue for that pie. I had to sit and watch dough rise. They have to eat another bite or there’ll be all that chocolate and sugar sitting in my refrigerator just dying to be eaten…

Never fear, Whole Foods Market Johns Creek is here. We’ve got great dessert ideas that won’t break your guest’s belts or your budget. We’ve got lots of little bitty desserts that guests can consume in one or two bites. That’s just enough sweetness to put the perfect finish to a meal, yet it won’t send anyone to the gym to spend hours plodding on a treadmill. They’re at a great price, too—just 9.99 for a dozen bitty bites o’ deliciousness. Pick and choose from pecan tarts, key lime tarts, chocolate raspberry frangipani, pumpkin silk bites, mini strawberry mousse, peanut butter cups, chocolate-dipped macaroons, petite cupcakes, miniature fruit tarts—plus many other petite sweets. Guests can pick and choose, and you don’t get stuck with a giant mound of sugar left in your fridge to mock and tempt you. The presentation is easy, too. Use one of those inexpensive two or three-tier plate stands and get out your best china. Arrange the dainty desserts on the plates and then fire up the coffee pot and voila! You’re done. See how easy that was?

This presentation can work for breakfast, too. If you’ve got a houseful of guests, pick up some of our two-bite scones, cinnamon rolls and muffins. Stack up your plates on the rack, fill them with the breakfast goodies, and then put together a simple fruit tray and fire up the trusty coffee pot again. You might even have time to do some fresh-squeezed orange juice.

So now that you’re in on the secret, make your holidaze a little easier. Stop by our Bakery department and see what kind of great things we’ve got cooking. It’s all a sweet little deal.

What food are you thankful for?

by duluth, November 23, 2009 | Permalink

by Nancy Van Patten, Marketing/Food Writer

Finally, it’s Thanksgiving Day. I took an informal poll of my fellow Whole Foods Market JC team members to find out what foods they’re most thankful for. Relax, read, and enjoy. May your Thanksgiving be filled with the pleasures of good food and the laughter of family and friends.

Kimetha: What comes to mind are our wonderful sweet potatoes. I cut them in planks or length wise, mince some fresh garlic, fresh rosemary and thyme, some sea salt and pepper and roast them in the oven. My husband, who is not a fan of sweet potatoes, scarfs them down! I also LOVE Turtle Mountain’s coconut milk ice cream, especially the mint chocolate chip.

Kubeshini: Dufour Puff Pastry makes me very happy. I make turkey pot pie with leftover turkey. YUM!

Terri: I am most grateful for fresh, organic produce! Crisp, nutritious greens; tasty seedless grapes; sweet and filling sweet potatoes and butternut squash. Not to mention the best price on organic carrots around.

John K: I’m thankful that Whole Foods isn’t hiding things from me just so they can make more on the bottom line, like chemicals in the fish to make it weigh more, hormones in the meat to bring it to market faster, and veggies grown by farmers, not huge corporations buying up commodities on the open market to set the price.

Rita: I am thankful for Numi “Monkey” Organic Jasmine Green tea. Sweetened, of course, with 365 Raw Agave Nectar. Yum! And I am thankful for the opportunity to buy and prepare amazing meals with the best food available on the market.

Nancy (that’s me):

*I am thankful for fresh basil, with which I can make the best fresh pesto on the planet. (Really, I challenge you!)

* I am thankful for 365 Everyday Value black lemon tea—so refreshing at lunchtime.

* I am thankful for Emergen-C packets you can get in Whole Body, which helps boost my immune system when it’s most vulnerable.

* I am thankful for the whole grain salads on our salad bar. Makes it easy to stay on the nutrition train!

* I am thankful for Pizza Happy Hour (5-8 pm, 7 days a week) when I have a basement full of hungry college students and no time to cook.

* I am thankful for Byron Pinot Noir from Santa Maria Valley, Van Duzer from Willamete Valley, and Robert Craig from Napa Valley—shoot, I’m thankful for the entire wine department. And any valley that produces wine.

* I am thankful for Organic Adriatic Fig Spread and our 365 Everyday Value Neufchatel cream cheese—the world’s easiest appetizer.

* I am thankful for Will Harris’ grassfed beef and Thompson Farms local pork. Nothing beats our local boys and their products!

On the side table (and a figgy update)

by duluth, November 18, 2009 | Permalink

by Nancy Van Patten, Marketing/Food Writer

We’ve been talking turkey all month on this blog—but on the big T-Day, what are you going to eat with your bird? There are so many menu variations that we could fill the rest of cyberspace with all the possibilities. And since we don’t want to upset the apple (or PC, if we’re going to be computerally-correct) cart of cyberspace, here are a few of the great side dishes we’ve got here at Whole Foods Market Johns Creek:

Dressing or Stuffing? Our cornbread pan dressing is made with chicken stock and unbleached flours, wholesome as all get-out and tradition, southern-style. For stuffing you can choose from one made with rosemary bread and stout chestnuts, or a sourdough-based sage version that’s yeasty and filling.

Taters? Thanksgiving’s a carb-loading day, right? We’ve got scalloped potatoes topped with Emmenthal, provolone and parmesan cheeses, sweet potatoes humming with honey, brown sugar and cinnamon, and good ole’ fashioned mashed russets.

Craving a casserole? Ditch the soup can—we’ve got a green bean casserole that’ll knock your socks off, made without all the canned sodium and unpronounceable ingredients. Our mac and cheese is made with real cheddar—it’s a real hit with kids. And the squash casserole is thick with yellow veggies and carrots and dusted with a light breadcrumb topping. Creamy, deliciously good.

Sweating over the stove? No way with our turkey gravy! We’ll end your endless stirring with gravy made from natural turkey juices, bay leaves and unbleached flour. And why mess with cranberries in a can—we make our cranberry relish thick and chunky and studded with oranges. It’s so tasty spread over bread for that leftover turkey sandwich.

Pies? Puh-leeze. You name it, we’ve got it. Pumpkin, pecan (made with Georgia grown pecans!), chocolate bourbon pecan, chocolate silk, banana cream, apple, blackberry, cherry, mixed berry, gluten-free pies, no sugar added pies, three kinds of cheesecake, and cookie platters galore, all guaranteed to give you a natural sugar buzz all the way until Black Friday. Our bakery’s got lots of rolls for the crowd in front of the TV snarfing down turkey sandwiches, too.

Table Décor? Hostess Gifts? We’ve got it covered! We have a beautiful cornucopia centerpiece in Garden & Floral, and fruit baskets in small or large sizes. They’re perfect as hostess gifts!

But does it all taste good? Come try for yourself at our second Holiday Tasting this Saturday the 21^st, from 12-3pm. You can order all these goodies there, too, but remember: the ordering system cuts off on Sunday at 8 pm in the store and midnight online at www.wholefoodsmarket.com/holidays.

FIG UPDATE: Remember when I told you I was going to try to freeze whole figs? I recently took out a small batch to roast as appetizers. I let them thaw in the refrigerator for 24 hours before roasting and they turned out great. Yay! Fresh figs all holiday season!

Your Turkey’s Hometown

by duluth, November 11, 2009 | Permalink

by Nancy Van Patten, Marketing/Food Writer

I’ve been working at the Holiday Table this past week. It’s fun to help folks figure out how many people a 12-pound turkey will feed, whether they want to go the traditional dressing route or get all adventurous with rosemary-chestnut stuffing, or if it’s cheating to let us cook Thanksgiving dinner and just transfer everything to their own dishes (answer: it’s only cheating if you leave the containers in plain sight.)

One of the questions I’m most frequently asked is, “where do your turkeys come from?” While it’d be easy to be clever and say “the meat department,” that answer just won’t fly. Actually, we can trace our turkey’s roots right back to their hometowns.

For example, our raw fresh and organic turkeys come from two family farms in Pennsylvania: Jaindl Farms, in the Lehigh Valley, and Koch Farms, in the Lewiston Valley. The rolling farmland affords these turkeys room to roam. Their barns have big open sides and their litter is healthy, dry and free of bacteria. The organic birds get organic feed, made from locally grown corn and roasted soybeans. Pretty good eats if you’re a turkey!

New this year is our kosher turkey. They hail from Kosher Valley’s farms in Plainville, New York. Like our other birds, they’re fed a special vegetarian diet and get more space to do their turkey thing than in conventional farms. They’re raised and processed according to ancient laws, but they meet the modern demand for healthy kosher choices. These turkeys are all rolling into the store at approximately 15 pounds, enough to feed about 10-12 people with plenty of leftovers.

Our Heirloom turkeys come from Diestel farms in Sonora, California. An heirloom is a turkey variety that is no longer widely raised, so this is as close to a wild turkey as most consumers will get. The Diestel family has been in the business of raising turkeys for over 40 years, and their farm is dotted with trees and ponds and clean, dry barns so the occupants can come and go at will. (Pretty nice crib for a turkey). The Diestels raise their birds more slowly, so their flavor develops naturally. This results in more meat and less fat and water in the turkey. We’re getting these birds in the 20-pound range, so if you’ve got a lot of guests who love richly flavored meat this is the turkey for you.

Remember, all our turkeys are antibiotic and hormone-free. Drop by the table or visit us online. We’ve got lots of turkey to talk about!

FROM OUR TURKEY TABLE TO YOURS

by duluth, November 4, 2009 | Permalink

I probably don’t need to tell you that this is the beginning of the busiest time of the year for our store.  Now that we’ve been a part of the Johns Creek community for over three years (seems like yesterday we were breaking bread and opening the doors!) we hope that we’ve become a part of your holiday traditions.  And just like always, we’re getting the store ready to help with all your holiday plans.  There’s a whole wall of our 365 Everyday Value™ staples that’ll come in handy for baking.  We’ve got frozen turkeys from Nature’s Rancher in all sizes, so if you’ve got room to stash your bird away now’s the time to come in. There’s even a beautiful gift selection in our Whole Body Department, with a splendid tree and adorable stuffed animals just waiting for a new home.  If it’s on your Thanksgiving to-do list, you can get it done here.

But sometimes things don’t always go according to plan. Folks get sick and don’t have the energy to cook pumpkin pies.  Your college kids may bring home one or two extra mouths to feed—like the defensive line of their football team. And maybe Great-Aunt Matilda has decided to become a vegetarian, Uncle Bob’s on a new gluten-free diet, and Cousin Earline just flat-out can’t eat cheese anymore. When you’re thrown curveballs like that, what in the world can you do?

You can still count on us. Starting this Friday, November 6^th, Whole Foods Market Johns Creek will have our Holiday Table (affectionately known here as the “Turkey Table”) up and running.   At the Turkey Table you can order your just bird or a whole Thanksgiving dinner. We can tell you how big a turkey you need for any number of guests, get the scoop on the ingredients and our prepared foods, and just generally take the stress out of Thanksgiving Day so you can enjoy your family and friends. We’ve got vegan and vegetarian options and suggestions for almost every other kind of dietary restrictions.  And everything you order is all made to our exacting standards, with wholesome ingredients and no artificial unpronounceable.  We’ll take your order and print you a receipt on the spot, and if you change your mind you can call us back.  All you have to do is come back into the store on the 24^th or 25^th of November, and we’ll box it up for you.

Mouth watering for more? Well, I’m happy to tell you that you can get a taste of our Thanksgiving goodies on Saturday, November 14^th and November 21^st from 12 noon to 2 pm, when we’ll have our “Taste of Thanksgiving” holiday sampling. You’ll get to try our turkey, dressings and sides, pies and rolls and other treats, and we’ll be happy to take your order.  And if you can’t make it into the store, never fear—you can order everything online at www.wholefoodsmarket.com/holidays. Be sure that you’re ordering from the Johns Creek store—we’d love to see you and talk some turkey!

ALL THINGS PUMPKIN

by duluth, October 28, 2009 | Permalink

by Nancy Van Patten, Marketing/Food Writer

Autumn is orange. It is the bright pop of the leaves as they dot the trees that line up “Apple Alley” into Ellijay. It is the color of a lick of flame at a bonfire with s’mores on the menu. It is one of the colors sported by fans of my favorite football team.

And it’s especially pumpkins.

At Whole Foods Market Johns Creek, the throbbing red heirloom tomato has surrendered center stage to the opulently orange pumpkin. We’ve got stacks of them, ready to be cut and carved into whatever design budding pumpkin Picassos can create. Our carving pumpkins are still 3 for $12, so you can get one for each member of the family and still have some left over for a harvest vignette on the front porch. It’s a veritable Pumpkinpalooza of varieties—little warty pumpkins, petite baking pumpkins, even white pumpkins. On Halloween—yes, this Saturday–from 11 am to 3 pm the whole family can get in on the act. You can taste recipes made with variations on all things pumpkin, and the kids can wear their costumes and partake in some nifty crafts. And since all this festivity ends at 3 pm, you can get home in time for the Georgia-Florida kickoff and whip up the recipe for Pumpkin Seed Pesto. Whether you’re tailgating or parked in front of the big screen, this pesto is easy to make and spread across some good crusty bread. You can also smear it on a sandwich, toss it with pasta or serve it over roasted or steamed vegetables. It’s the third-most popular recipe on our website!

Pumpkin Seed Pesto

2 cups unsalted hulled (green) pumpkin seeds

6 tablespoons extra-virgin olive oil, divided

Salt and pepper to taste

¼ cup water

2 tablespoons fresh lemon juice, or to taste

3 garlic cloves

1 cup roughly chopped fresh cilantro

Preheat oven to 375˚. Toss pumpkin seeds with 2 tablespoons of the oil and salt and then spread in a single layer on a large baking sheet. Roast until seeds are puffed and fragrant—10 to 15 minutes—then set aside to cool.

Combine seeds in a food processor with water, lemon juice, garlic, cilantro and remaining 4 tablespoons oil. Pulse until mixture forms a coarse paste, then season with salt and pepper. Cover and chill until ready to use. Makes about 2 ½ cups.

Flooded Farms Relief Fund update: A gigantic THANK YOU to everyone who shopped in the store and our Farmer’s Market, bought lunch at our grill or won a bid at our silent auction last Wednesday. Our store raised $4,370 dollars for the Slow Food Atlanta’s Flooded Farms Relief Fund. In total the Atlanta stores raised almost $24,000. We’re continuing our “Donate your Dime” program to aid the Fund through October 31^st, so be sure to come down and help out your fellow Atlantans recover. If you’d like more information please visit www.slowfoodatlanta.org.

A DELICIOUS—AND URGENT—WAY TO AID FLOODED FARMERS

by duluth, October 14, 2009 | Permalink

by Nancy Van Patten, Marketing/Food Writer

“It’s like moving to a new city, except you didn’t know you were moving in the first place.”

David Lennox’s words are an apt description of the circumstances he and his family face after last month’s floods. David and his wife Leslie own and operate Hope’s Gardens, LLC, a small specialty business named after their daughter. The floodwaters of Nancy Creek wiped out 4,000 of their basil plants, David’s entire garden and the electrical elements of their greenhouse. The waters engulfed the lowest level of their 3-story home and rose two and a half to three feet into the second level. Despite their losses, David and Leslie plan to have Hope’s Gardens’ back up and running before Thanksgiving—“beginning a new normal,” David says.

At 2 am Monday, September 21^st, David awoke to the sounds of a struggling sump pump. At 7 am the family was moving furniture from the lowest level of the house to the second level. By late morning the waters of Nancy Creek had reached the greenhouse on their property, and by 3:30 pm there was approximately three feet of water in the main house and in the greenhouse. With water rising 6 inches an hour, the family evacuated to a hotel with their two cats and watched the flood coverage on the local news.

The next day, with the full extent of damage revealed, the family began the arduous task of assessment and recovery of their home and the little company that had grown as quickly and fruitfully as David’s garden. Hope’s Gardens began in 2007, when Leslie was invited to come to the Peachtree Road Farmer’s Market and sell some of her homemade greeting cards. While at the market they noticed the “buzz” around locally grown food and persuaded her husband David, an avid gardener, to come down and sell some of his produce. When 15 bags of lettuce sold in one hour Leslie decided that the next week they would bring some of her homemade pesto, which had been winning raves from friends and family for years. They sold out at the end of the day and decided to procure a producer’s license for the product. Through a friendship with Elisa Gambino of Via Elisa Pasta, they started to build their business. Alisha Bess at Whole Foods on West Paces Ferry tasted the pesto at the Peachtree Road Farmers Market and helped them make the proper introductions to Whole Foods. Hope’s Gardens pesto has become a favorite on the specialty shelves at Whole Foods stores across Atlanta.

Though spirits are low and frustrations high, David and Leslie plan to have their jars of sweet basil, roasted jalapeño and sundried tomato pesto ready for customers before the holidays. They have found a rental house 3 miles from their current home and are working with FEMA and GEMA to get their lives righted. “This business is our family”, Leslie says, “it grew out of family days at the market.”

Besides the Lennox family, many local growers and producers have been deeply affected by the September floods. To help them out, all Whole Foods Market stores in Atlanta will donate 5% of their net profits on Wednesday, October 21^st to Slow Food Atlanta’s Georgia Flooded Farmers Relief Fund. Our Johns Creek store will be having a special farmer’s market that day from 11am to 2 pm with some of your favorite vendors such as Will Harris and his grass-fed beef, Stokes’ famous purple sweet potatoes, Mercier apples, Sweetwater Growers, the Bee Factory and others on hand to provide samples and help out. Make plans to come visit us that day and shop for a most delicious—and urgent—cause.

Feeling All Squashy Inside

by duluth, October 7, 2009 | Permalink

by Nancy Van Patten, Marketing/Food Writer

I’m excited. It’s a cool early autumn day, the sun is finally shining and there are all kinds of pretty, funky winter squash in the store. They’re on sale, too: $1.69 cents a pound for all varieties. And these are some of the stoutest squash I’ve ever seen. One of my fellow team members put a single butternut squash on the scale and he weighed in at a whopping six pounds. Six pounds! That’s heavier than some Chihuahuas.

Squash is one of those transition vegetables that mean business when it comes to a change of season. They’re a great reason to fire up the oven to 400 degrees and roast away. Acorn squash, nutty and fibrous with a deep orange exterior, is perfect for slicing and stuffing with a whole grain. Those big butternuts are good all cubed up and roasted. (Note to whoever buys that six-pounder: that squash would be perfect for freezing and using for soup later.) The fashionably striped delicata is sweet with a custard-y texture. It’d be delicious in a light buttery sauté with other vegetables. We’ve got the cutest little pie pumpkins, so you can get a head start on making and freezing batches of pumpkin soup. And for those of you watching your carbs—that’s fine, but you need your fiber, too. You can get it with spaghetti squash. Slice the squash in half and seed it; then place it cut side down on a lightly greased baking sheet. Cook in a 350˚ preheated oven for 30 minutes and then let it cool until it is easy to handle. Flip the squash over and run a fork through the meat and make “spaghetti” strands. You can eat it as is, with a little salt and pepper, or add sautéed veggies.

Since I’m dining solo tonight it’s the perfect time to try new squash recipes before I spring them on dinner guests or tailgate pals. The one below is brand spanking new from our website, and it adds an extra healthy kick of spinach.

Roasted Butternut Squash with wilted Spinach and crumbled Blue Cheese

1/4 cup blue cheese crumbles
3 tablespoons lemon juice
Salt and ground black pepper to taste
1 1/2 teaspoons extra virgin olive oil
1/2 small red onion, thinly sliced
1 (5-ounce) package baby spinach
4 cups cubed and roasted butternut squash, warmed

Use a fork to mash together blue cheese and lemon juice in a large bowl to make a thick smooth dressing. Season with salt and pepper; set aside. Heat oil in a large skillet over medium-high heat. Add onions, salt and pepper, and cook, stirring occasionally, until golden brown, about 5 minutes. Add spinach and cook, tossing often, until slightly wilted and warm, 1 to 2 minutes more. Transfer contents of skillet to bowl with dressing, add squash, salt and pepper and toss to combine.

To roast Butternut Squash: preheat oven to 400˚. Halve the squash lengthwise and scoop out and discard seeds. Peel squash with a vegetable peeler, if desired; cut into 1-inch cubes. Transfer to a large rimmed baking sheet. Toss with extra virgin olive oil, salt and pepper and then spread in a single layer. Roast, tossing occasionally, until the squash is tender and golden brown, usually about 30 minutes.

THE ART OF THE TAILGATE

by duluth, September 2, 2009 | Permalink

by Nancy Van Patten, Marketing/Food Writer

It’s hard for me to describe how I feel about college football. It was part of the rhythm of my childhood, something that flowed through the fall as easily as the leaves that fell from the oak trees in our yard. On Saturdays the game was the destination, and all the hours around it was spent in preparation, discussion and dissemination—always over a plate of food.

The color, the pageantry and the tradition of college game day was so embedded in me that there was no question that when I wanted to go off to college it would be at a school where the art of the tailgate was practiced. I have been lucky enough to travel to many college campuses to observe this practice and let me tell you, when someone hauls their great-great-great grandmother’s twin candelabras, 20 racks of ribs and a 32”-inch flat screen with a satellite dish out of the back of a Ford F-350 you know they’re serious about partying before the big game. And probably during and after the game, too.

College football tailgating is about feeding the community. After a memorable late night game (well, I’d like to forget the score but we won’t dwell on that) my tailgating pals and I found ourselves stuck in a traffic jam in an on-campus lot with a mix of fans from both teams—always a treacherous predicament. And we were hungry, real hungry. No problem—my resourceful, grill-loving husband pulled out a hibachi and five packs of bratwursts, and faster than you can whistle a college fight song we had struck a bond of food with our fellow football fans, red and black and orange and blue-clad fanatics peacefully commiserating or gloating over steamy hot brats. It was a beautiful night.

So no matter the color of your jersey, the food is the key. It can be as simple as pork barbecue sandwiches and some beans on a paper plate, seared pork tenderloin with an elaborate balsamic sauce served on Mother’s best china, or a piping hot bowl of sausage gumbo with a slab of crusty bread. Where to start? Check out the “Goalpost Gourmet” selections at our Whole Foods Market Johns Creek. We’ve got a great assortment of tailgate staples on sale. As the season gets fired up we’ll feature lots of new recipes in our store that are perfect for tailgaters, and we’ll be sampling some of our great game day products. And if it’s fourth and goal and you still don’t have a clue, our Prepared Foods and Catering department are ready with a slew of tailgating goodies to go.

During the season and all the way through the bowl games, I’ll be posting tailgate tips and recipes. Got one to share that features something from our store? Send it in and we’ll post it. And for the record (and at the risk of stirring up some good, old-fashioned trash talking): War Eagle!

Figs: blink and you’ll miss ‘em

by duluth, August 26, 2009 | Permalink

by Nancy Van Patten, Marketing/Food Writer

I love figs. The problem is, for something that’s so soft and round and seems so passive they move pretty fast. The fresh fig season begins and ends so quickly it’s almost as if they peak for a few hours and then leave me tantalized and dangling, yearning for more.

If you Google “figs,” you’ll find lots of websites dedicated solely to this round mound of elusive deliciousness. For example, figs originated in ancient Arabia, migrated from there to Greece to Rome to Europe and then across the pond to the New World, landing first in South Carolina? And that the fig industry in California did not begin with figs from the Southeast but with trees planted by the mission fathers as they traveled up the coast of the Golden State? That’s where the Black Mission variety originated. Calimyrnas are also California figs, named after the Smyrna varietal planted by a San Joaquin Valley grower. Black Missions have a distinct sweet yet robust taste and Calimyrnas have a nut-like flavor under their tender golden skin.

Fresh figs are good for you—maybe better than you’d imagine. A half-cup of fresh figs can be more fibrous than bananas, apples, grapes, oranges or strawberries. They can have more potassium, calcium, iron and vitamins A & C than those same fruits, too. And if you’re searching for fresh fig recipes you’d better make sure your printer is full of paper because they’re mighty versatile. They love to be scattered across salads, cooked into chutneys, or stuffed with cheese and roasted into submission. One of my most beloved fig recipes appears below—it’s a smaller and simpler version of one from Food Network chef Tyler Florence.

Prosciutto-Roasted Figs

20 small Black Mission Figs

2 ounces Manchego or blue cheese

10 thin slices of prosciutto, halved

Preheat the oven to 400˚ F. Make a small slit in the side of each fig and stuff a raisin-size piece of cheese in the opening. Wrap a piece of prosciutto around each fig to enclose it. Stand the figs on a baking sheet. Bake until the prosciutto melts slightly and forms a skin around the figs, 12 to 15 minutes. Transfer to a serving platter.

At this point the recipe calls for a drizzle of honey and some black pepper, but after the aroma and sizzle of the roasted figs and the meat it’s about all I can stand not to pop them into my mouth immediately. (So much for my guests. Maybe they’ll be happy with the leftover cheese.)

And lo and behold, in all this research, I found a little figgy secret—you can freeze them. I haven’t tried this yet, but one site says after washing and drying the figs you stand them on a baking sheet and freeze them in small batches. Stored in sealed plastic bags, they can last in the freezer up to six months. I’m going to put this to the test this weekend– I’ll let you know how it goes.

Hairnet nightmares, or how to build a better school lunch

by duluth, August 19, 2009 | Permalink

by Nancy Van Patten, Marketing/Food Writer

You know how small objects can be big sensor triggers? For example, crayons. Many times I’ve seen adults pounce on a big, multi-color yellow box, crack open the lid and suck in a giant breath, sighing as they inhale. I bet they’re thinking about their first grade classroom, their My Little Pony coloring book, or maybe even the time their sister stuffed a Burnt Sienna up her nose. Ah, memories.

You know what does that for me? Hairnets. I see a hairnet and instantly my memory catapults me back to the lunch line in Dunwoody Elementary School, lime green melamine tray in hand, staring gloomily at a succession of Jell-o, tater tots, and lumps of fried goop with industrial-strength gravy on top. A lunch lady stands behind the counter with a horrific scowl on her face and a hairnet on her head, daring me to turn down anything that she glops onto my tray. I tell you, it’s the stuff nightmares are made of.

But here at Whole Foods Market, the lunch lady smiles. Her name is Ann Cooper, and she’s a renowned chef known as the “Renegade Lunch Lady.” Through her book Lunch Lessons: Changing the Way We Feed Our Children, she’s out to transform school food programs. Ann is part of a company-wide initiative to help us educate you and your kids about healthy lunches. Her program is super-easy to follow, and it’s a good plan for a healthy grown-up lunch, too. A more detailed outline is in our “Whole Deal” newsletter, available at our Johns Creek store, but here are three important “lessons:”

1. Choose something from every food category. You should include one serving of each of these at every meal: a whole grain, a fruit, calcium, a healthy fat, a protein, and a veggie. That way, your appetite stays full and balanced, fueling schoolwork or office work so you or your children are always at your best.

2. Be mindful of portions. Teach your kids how to judge portion sizes by telling them to “keep an eye on the ball.” For example, a cup of rice or pasta should equal the size of a tennis ball, two tablespoons of peanut butter equal a ping-pong ball, and one ounce of hard cheese equals four dice. That keeps them from overeating and keeps your budget under control, too.

3. Include as many colors as possible in every lunch. Green, brown, yellow, red, purple—pack that lunchbox with an eye to the rainbow. It’s fun and it’ll make the meal even more appetizing.

Hungry for more? Get a “Whole Deals” newsletter—you can pick one up inside our Johns Creek store. There’s a great list of suggested foods in each category that makes lunches super-easy to assemble, a Lunchbox Daily Planner, and more unique ideas. You can buy Ann’s book in our Whole Body department, too. Luckily, there’s not a hairnet in sight. Whew!

Armchair travel and a case of wine (at 20% off)

by duluth, August 12, 2009 | Permalink

by Nancy Van Patten, Marketing/Food Writer

I love to travel. For me, the anticipation of a trip is one of the most delicious elements of the journey. Whether it’s a jaunt to the lake or a flight across the pond, I’m giddy with curiosity. I gather up all the travel tomes and touristy brochures I can lay my hands on, fire up my trusty laptop, nestle into a comfy armchair and fortify myself with the most essential tool for my research: a really wonderful glass of wine.

Needless to say, that means I find all kinds of excuses to conduct travel research. I have earned a reputation amongst my friends and co-workers as an inveterate geek when it comes to vacations, and I’m always being asked to help plan their trips. That means I have to keep the wine cooler stocked and ready. The things I do for these people! Sigh.

Luckily, Whole Foods Market Johns Creek makes stocking up on wine a snap. Next week, from August 17^th through the 22^nd, you can enjoy 20 percent off a case of wine. You see, we’re getting ready for our fall selections and we need the space, so we’re going to pass the savings along to you. If you’ve become a fan of one of our fabulous $5 chardonnays, now’s the time to make sure you won’t run out.

The best thing about this sale is that now you can afford to branch out a bit. You can try some wines that you’d heard were really good but previously thought were out of your price range. Christy, our wonderful wine buyer, suggested three wines that fall into that category. They’re from three fabulous wine regions, too, all of which sent me scrambling to Frommers and TripAdvisor.com.

Mount Veeder Winery, Napa Valley California, 2005: Mount Veeder is in Napa Valley, with vineyards cut into wide terraces on the steep slopes of the Mayacamas Mountains. The tasting notes on this wine call it “Vibrant and rich…big, yet approachable” with aromas of blackberry and plum finished with cocoa and cassis. Armchair Travel notes: this winery has tasting rooms in St. Helena, the epicenter of Napa’s stunning wine country.

Domaine Du Gros Nore, Bandol, France 2005: Just off the coast in Provence, this winery is being heralded as a rising star. Winemaker Alain Pascal was given the nickname “Gros’ Noré” (grow nor-RAY) for his imposing stature and calm manner, which may also be used to describe his wines. Tasting notes indicate a medium-bodied wine with “some smokiness, with brambly black fruit that’s meaty and firm.” Armchair Travel notes: Bandol is a gentle coastal town between Marseille and Toulon, picturesque and perfect for those wishing to combine wine and some beach time.

Byron Santa Maria Pinot Noir, California, 2007: The Santa Maria Valley runs east to west, capturing the cool ocean air and coastal fog that makes its appellations unique. Tasting notes include “rich aromas of red plum, leather and clove, highlighted by accents of jasmine and earthiness.” I haven’t found any food it doesn’t complement, and it’s the current personal favorite of a certain armchair traveling geek (i.e., me.) Armchair Travel notes: I’ve been jonesing for a trip to Santa Maria, a burgeoning wine region that features softly rolling hills dotted with wineries. The high is 72 degrees today. Seventy-two degrees! In August!

The Messy Dining Room, Back-to-School Bittersweet Blues

by duluth, August 5, 2009 | Permalink

by Nancy Van Patten, Marketing/Food Writer

My dining room is a mess, and so am I.

Next week my youngest child leaves for college. Being an independent sort, he’s taken charge of buying all the accoutrements for his dorm room. I had no say in the color of his comforter, the style of his desk lamp or even the assortment of tatty t-shirts he’s carefully jammed into a duffel bag. Our dining room is his staging area for the big move, and everything is scattered across the floor at least three boxes high. I couldn’t hold a dinner party if I wanted to. And a part of me wants that room to stay cluttered forever.

But the point of having a child is to love them, bring them up and give them wings to fly, so I’m letting go–but not before I sneak a bag and cooler into the fray. There’s not a Whole Foods Market in the town where he’s attending college (and I know he won’t exactly be focused on nutrition) so I’m packing him up a big jar of almond butter and a sack of bananas. He can slice the bananas horizontally in quarter-inch circles, then spread the nut butter between them and stack ‘em up as high as he wants. Lots of protein and fruit in one little snack! I’m bagging up some trail mix he can haul around in his backpack: one that’s full of healthy nut fats, dried berries for antioxidant power, and chocolate chips for fun. And string cheese isn’t just for little kids—anyone, even college guys, can appreciate the quick calcium and protein fix of a stick of cheese wrapped with a healthy lunch meat from Applegate Farms. That’s good fuel for an all-nighter (studying, not partying—I hope.)

With H1N1 flu warnings all over the media, I’m preparing him for that, too. I packed a kit of electrolyte-enhanced water, throat lozenges, cold and flu medicines and tissues (he’ll never remember tissues.) Yes, there’s some microwaveable chicken noodle soup in that kit, minus artificial anything. After all, I am a mom. And yes, you too can get everything in this kit at Whole Foods Market Johns Creek.

I guess I am happy, too. Soon I won’t hear drums and guitars clanging through the house at all hours. The refrigerator will be ominously full and I won’t have to buy milk every other day. There will be fewer clothes to clean, fewer dishes to wash. And I’ll be able to see the floor of my dining room. While I am overjoyed for the opportunity he has to pursue his dreams, he is my youngest child, the last one out of the nest, and that makes this transition so bittersweet. I may just have to wander into his room, pick up his guitar, and sing a verse of my new favorite song—“The Messy Dining Room, Back-to-School Bittersweet Blues.”

Now showing in our Center Ring: Heirlooms!

by duluth, July 29, 2009 | Permalink

by Nancy Van Patten, Marketing/Food Writer

I love it when we get a big, colorful shipment of heirloom tomatoes in our Produce department. I watch customers walk by the display, stop, backtrack, pick up a loopy luscious orb and eye it like they would the bearded lady at a circus sideshow. “What,” their faces say, “in the world is THIS?”

Every carnival has them; the attractions that stop everyone in their tracks and makes them scratch their heads. In the glorious Produce extravaganza that is at Whole Foods Market Johns Creek, we’ve just received a shipment of big, multi-hued heirlooms. Their taste is similar to that of their uniformly shaped cousins but is exotic enough to add the “wow” factor to even the simplest meal. For me, those loopy, luscious orbs bursting with flavor are one of the definitive flavors of summer.

Heirlooms are cultivars that have been nurtured and handed down through generations of growers. These exotically named—and shaped—beauties all have a unique taste that lends itself to any recipe, but they’re robust enough to stand on their own. The dusky-dark hues such as the Cherokee purples are soft and bold, the pink-toned fruits such as the Mortgage-Lifter are big but mild, and the Emerald Evergreens are sweet and crispy.

So I really like to swoop in when I see a customer confronted with one of our tomato “bearded ladies” and suggest uses for them. Actually our display makes it convenient for you to get everything you need for a couple of recipes. The classic treatment is a Caprese salad; simply cut the tomatoes in big, thick horizontal slices, slice a creamy mozzarella cheese in the same shape (we’ve got mozzarella iced down next to the tomatoes–convenient, huh?), and intersperse that stack with fresh basil leaves from local Sweetwater growers (also stored next to the heirlooms.) Then pick up a bottle of fabulous Sweetwater oils and a bottle of our 365 Everyday Value™ Balsamic Vinegar, mix it up and drizzle it over the stacks of tomatoes, cheese and basil arranged artfully on a plate. Looks fabulous, tastes even better and you walked maybe two steps to get everything you needed for a dazzling salad.

The same efficiency can be applied to an heirloom tomato bruschetta. We’ve got bags of our bakery’s crostini right next to the heirlooms. All you have to do for that is chop the heirlooms, then mix them with the oil and balsamic. Slice the mozzarella, lay it on top of the crostini and then top the cheese with the tomato mix. Pop that in the broiler and when the cheese is melted remove it and top with some finely chopped basil. Delicious, and you didn’t have to jump through hoops or swallow fire to make it.

So when you swing through the Produce department, don’t forget to stop and give our heirlooms a look. They may be the funkiest headliners in our three-ring circus but they’re a guaranteed crowd-pleaser for your dinnertime gigs. Truly, how could you resist name-dropping a tomato called the Mortgage-Lifter?

Shrimp Trips

by duluth, July 22, 2009 | Permalink

by Nancy Van Patten, Marketing/Food Writer

Ah, the tang of brine through an open car window. That was the moment you knew you were approaching the beach, after hours of travel confined in a car sticky with gas station candy and your brother’s elbows jammed in your sides. It wouldn’t be long before you could actually see water; it was usually a glimpse of a coastal waterway with docks jutting from a marsh. And then you’d see the boats, their nets lofted high into the late afternoon sun.

It was shrimp time.

The quintessential coastal vacation dinner is often a pile of shrimp. Fried, grilled, sautéed or boiled—any preparation will do. It’s often the first fish a child will venture to taste. The shape makes it fun to eat, the scent isn’t threatening, and there’s sweetness to the meat that makes it appealing to anybody’s palate.

As Forrest Gump would say: shrimp makes for fine eating, and that’s all I have to say about that.

But this is me, and I’m not done yet! Whole Foods Market Johns Creek has some of the prettiest Gulf of Mexico shrimp you’ve ever seen in your life right this very minute. They’re on sale for $7.99 a pound and that’ll get you about 16-20 of these delectable little fellas. It’s a great value, and you don’t have to stuff all your worldly belongings in a station wagon and drive for hours and hours to get them. I brought some home last weekend and used the recipe below to treat my family and friends to a shrimp supper with a southern accent. I found it on www.wholefoodsmarket.com . Kiss my grits, it’s good!

Cajun Spiced Shrimp and Grits Cakes

(Serves 4)

3 1/2 cups water
1/2 tablespoon sea salt
1 cup stone ground grits
3 cups shredded sharp cheddar cheese
2 tablespoons butter, divided
2 tablespoons extra virgin olive oil
26/30 count Gulf shrimp, peeled and deveined
1 teaspoon Cajun spice seasoning
1 cup diced tomatoes

Bring water to a boil in a heavy-bottomed pot, add salt and reduce flame to medium. Slowly add grits and whisk until smooth and simmering. Reduce heat to very low, cover and cook 10 minutes. Slowly whisk in cheese and 1 tablespoon of the butter. Pour mixture into a jelly roll mold or loaf pan and cool until firm.

Heat heavy sauce pan, add oil and heat. Add shrimp, Cajun spice and then tomatoes. Sauté until shrimp just begins to turn pink (a little underdone is good as they will continue to cook off-heat in the warm sauce). Cut firmed grits into slices, about 1/2- to 3/4-inch thick. Brown slices in remaining 1 tablespoon butter in a heavy skillet. Remove and serve each topped with shrimp and tomato sauce.

WHOLE FOODS MARKET GOES MAD: FILM AT 11

by duluth, July 15, 2009 | Permalink

by Nancy Van Patten, Marketing/Food Writer

Nope, that’s not a teaser for the evening news. But we do have some sales going on at Whole Foods Market Johns Creek that are so crazy good they deserve their own TV show. We’re calling this our “Summer Madness Sale.” Now I’ve personally tasted and tested some of these great products and let me tell you folks, you need to grab your Sheryl Crow reuseable bags and haul your happy selves down here before these deals go bye-bye. Here’s a sneak preview of a few of sale items: there’s not a boring rerun in the bunch!

Cherries Idol: These plump Washington beauties hit the high notes of “Summertime” with their higher fruit-to-pit ratio. $1.99 per pound is the best price we’ve had so far this season, so now’s the time to bake that cherry pie. My vote: they’re great as a snack, too, and if pitted and sliced they’re the perfect topping for chocolate ice cream.

Pick your own 6-pack, Cookie: No, I’m not talking about the abs of the latest TV “bachelor” but your choice of six of your favorite cookies from our Bakery department for only $3.99. Chocolate chip, oatmeal raisin, vegan, pecan pie, espresso chocolate chip—come in and pick and choose to your heart’s content. No rose ceremonies, please.

A delicious (not deadly) catch of shrimp: They’re fat, they’re sassy and they’re not from churning waters to the north but the calm and delightful Gulf of Mexico. A pound is $7.99 and that gets you 16 to 20 shrimp just aching to be grilled and served up at your next backyard cookout.

No “Bones” about-it chicken: Chicken at its barest—boneless, skinless breasts raised without hormones or antibiotics. And at $3.49 a pound, it’s downright scandalous. The good doctor would prescribe a purchase of several pounds to store in the freezer, stat.

The One About Ben and Jerry: All your “Friends” will line up to get Ben and Jerry’s Ice Cream at buy, one get one free. At these prices, everyone gets their own pint for movie and ice cream night—no sharing! How about Cake Batter for Monica (she’s a chef, remember?) or Cherry Garcia for Chandler Bing?

Passport to Europe in the bath: At buy-one-get-one prices, not even the most jaded armchair Travel Channel buff could resist these luxe French-milled soaps from the South of France company. They’re made with pure vegetable oils and natural fragrances, so you know they’re good for your skin. Take a trip to Provence with lavender, or go to the tropics with citrus scents. No reservations necessary!

Face time or Face Book?

by duluth, July 8, 2009 | Permalink

by Nancy Van Patten, Marketing/Food Writer

In our marketing office we’ve been in a social networking tizzy. Facebook and Twitter are dandy ways to keep in touch and tell our customers all about the great things happening at Whole Foods Market Johns Creek, but like Ringo says (or sings?), it don’t come easy. There’s enough technical flutternutter going on in setting up an account, adding pics and sending tweets that we’re scrambling to keep up. But scramble we do, since it’s truly an effective way to communicate. Social networks are fast and use an economy of words that help us get the point across and get you excited about coming in to shop with us. But once you’re here? Ah, that’s a different story.

Let me give you an example. Last Monday I was in the store early. I watched a customer come in right about the time the store opened. Before she hit the front door she looked stressed and had a phone glued to her ear. Once inside, though, her demeanor changed. The phone came unglued, the stress lines faded. Dare I say it—she looked relaxed. I watched as she worked her way through the store, stopping to smell the peaches, putting sunflowers in her cart, checking out all the great buys in the wine department. She was here for a long time and when I stopped to thank her for coming in she was cheerful and upbeat. “I just love coming here,” she said. “I can unwind while I’m shopping. I can’t do that anywhere else!”

That’s music to our ears. We want you to be relaxed and informed and surprised and delighted whenever you come into Whole Foods Market Johns Creek. Having face time with you is one of the most important ways our team members can make sure you’re having a great time and finding everything you need. And it might be a good way for you to unwind and get some face time with the ones that matter the most, too.

Why not try a date night with your significant other? Come in the evening and sit at the bar of our Captain’s Corner or Trattoria and have a sit-down dinner with a glass of wine, then wander at your leisure through our glorious produce department or sample some of our exotic cheeses as you plan the menu for your next dinner club. If you’ve got family in town, bring the gang in—we love tourists—and order a whole pizza after you’ve followed the Chattahoochee through the store and peered at our busy beehive. And if those out-of-towners hit the road on Saturday or Sunday, you can feed everyone at our brunch and send them on their merry way.

Yes, we’ve got lots of ways for you to relax and enjoy yourself in our store, and we’ve got lots of great things happening in the next few months. Now that we’re working our way through the social networking scene, there’s a couple of places you can find—er, follow—us and we can find—um, friend—you. Look us up and come on in. We promise to help you unplug!

Find us on Twitter at: @wholefoodsjc

And on Facebook at: whole foods market johns creek

Button, Lyman, George and Beer

by duluth, July 1, 2009 | Permalink

by Nancy Van Patten, Marketing/Food Writer

When I began research on my blog for the Fourth of July I started with the traditional themes of fireworks, picnics, baseball and the like. In all my readings about American history there was one theme that was more persistent than the others: beer. This makes sense, right? After all, many historians believe that Thomas Jefferson wrote the first draft of the Declaration of Independence at a tavern in Philadelphia. The so-called “cradle of liberty” in Georgia at the time of the Revolutionary War was not a city hall or a field of battle but Tondee’s Tavern in Savannah, where Georgians gathered to debate the call to arms.

No doubt, the three men that signed the Declaration representing the colony of Georgia were thirsty patriots.

For example, Button Gwinnett became the President of the Council of Safety in Georgia (an early euphemism for governor) and promptly proposed an invasion of British east Florida. A gentleman named Lachlan MacIntosh took umbrage with this as well as other actions by Mr. Gwinnett, and challenged him to a duel. Both men were wounded, but MacIntosh’s aim was a bit better. Gwinnett died but his fervor for liberty did not go unnoticed and a county was named for him.

Lyman Hall was the first governor of Georgia after it became a state. He had to deal with frontier problems and a bankrupt, depleted state treasury. Not an auspicious start, but he did get to do one really great thing—he helped found the University of Georgia. Bulldawgs have been barking in gratitude ever since. He has his own county, too.

George Walton started humbly as a carpenter’s apprentice. He served the Georgia colony as a colonel, and then wore many hats for our state as governor (twice!), congressman, and justice of the state court. His multitasking abilities allowed him to be honored with, yes, a county named after him.

Whole Foods Market Johns Creek may not be Tondee’s Tavern, but we’ve got lots of brews that would make these Sons of Liberty happy. The Samuel Adams folks are going to be in our store Friday the 3^rd around 11 am to pour samples of all their great summer beers, so get here before you pack up for the lake, the mountains or the coast. We’ve also got some great deals on locals like Sweetwater and Terrapin, a new Vermont beer named Magic Hat, and of course the classic imports from Heineken and Amstel.

So after you’ve fired up the grill, the fireworks or the Sea-Doo’s engine, kick back and lift a cold one to our own trio of Georgia revolutionaries—Button, Lyman and George. But hear ye, hear ye good patriot—drink thee not to excess. Enjoy thyself responsibly!

Livin’ la vida local

by duluth, June 23, 2009 | Permalink

by Nancy Van Patten, Marketing/Food Writer

Local food is “in.” Those who seek out food that is produced locally even have their own spiffy word: locavore. It’s so spiffy that the Oxford University Press selected locavore as their 2007 word of the year. It sprang from the keyboard of blogger Jessica Prentice, who derived it from two Latin words that literally mean “one who swallows or devours the place.”

I share that bit of internet history with you because I think it defines the desire of hungry locavores everywhere. They are hungry not only for luscious heirloom tomatoes but for a sense of place, a permanence that our constantly kinetic society lacks. If your family moved so frequently when you were a child that you have a hard time defining your hometown, then you know what I mean. Food is comfort—a connection.

I was lucky to be raised in the home of two of Georgia’s greatest locavores ever. I’ve touched on this in a prior post, but it bears repeating that my grandmother and mother were persistent in tracking down the freshest products in season. From them I learned the seasons of food: the first bite of a peach bursting with sweet natural sugar, a pumpkin stout with fibrous orange meat, the plump perfection of a coastal shrimp dipped in a homemade tartar sauce. I can tell the difference between a Vidalia and a Texas sweet with one bite. I have been hauled from Dunwoody to Augusta to Hiawassee to Forsyth and back simply to shop for food!

Our Whole Foods Market Johns Creek will save you from that kind of driving. We’re diligent in our commitment to local produce and vendors, and providing you novice locavores with your own food sense of place. This Saturday from 12 pm to 4 pm we’re having a special event, “Taste of our South”, that’ll introduce you to some of the best products from Georgia and our local region. You’ll get to meet the nice folks from Ambos Seafood, who’re going to be cooking up those plumply perfect Georgia shrimp. Our grill will be fired up with brats and franks made with Harris Family Heritage Farms’ grass fed beef from Bluffton and pork from Thompson Farms in Dixie. You can learn how to cook purple sweet potatoes, rub on Organikah’s body butter, and sample the cheesy goodness of Sweet Oven’s rolls. We’ll have milk and butter from the Jersey cows at Sparkman’s Dairy in Moultrie, the fresh goodness of Canton-based Sweetwater herbal oils, and Ashiki’s Supreme sweet treats made right here in Atlanta. And no, we didn’t forget the wine—or the beer—from Georgia wineries and breweries such as Habersham Wineries or Terrapin Brewing Company.

So whether you were born a locavore or would like to learn more about eating local come in and see us on the 27^th. Bring your appetite. There’s never been a better time to “devour the place!”

All you need is (Rotisserie Chicken) love

by duluth, June 10, 2009 | Permalink

by Nancy Van Patten, Marketing/Food Writer

So as you can gather from last week’s blog, I’m really on a dinner strike in my kitchen. Odd as it may sound sometimes even a food writer just wants to get away from, you know, cooking something. I was pondering yet another way to get out of standing over a hot oven when I walked by the rotisserie chicken display in our store. You see, it needs some love. That’s when I realized there’s all kinds of menu treasures in that hot case. Shredded or whole, each chicken will yield approximately 4 cups of meat, so it’ll definitely feed a family of four.

Take our marinated lemon and rosemary rotisserie chicken. Shred it off the bone and chop it, then add herbs de Provence, a little Dijon mustard, some of our 365 Everyday Value™ mayonnaise and a quick squirt of lemon juice. Ooh la la—you’ve got French Twist Chicken Salad. Perfect with some of our bakery’s croissants and a side salad. Did you cook? No. Are you a culinary genius? Oui.

Or you can make a barbeque picnic with a twist. Put shredded lemon pepper rotisserie chicken on top of baked beans and coleslaw layered in a glass bowl with deep sides, or spoon into individual soup bowls. Top with your favorite barbeque sauce, and garnish with a pickle wedge. You’ve got a great portable BBQ “cocktail”, North Carolina style. Be sure to keep it in a cooler if you take dinner outdoors.

The naked rotisserie chicken is so versatile. It’s a great topper for tacos when the meat is tossed and chopped with a light dusting of taco seasoning. You can grab a 365 Everyday Value™ pizza crust in the bakery shelf to the left of the rotisserie chicken counter, and make a homemade chicken pizza, too. Prefer your chicken whole? The salt and pepper-flavored chicken is great with side dishes in the Prepared Foods case. Try the Gazpacho Salad or the 3-Pepper Pesto Pasta.

And if you just can’t tear yourself away from the stovetop, we can at least cut your time in the hotspot. Toss shredded garlic-herb chicken with a whole wheat pasta and either an alfredo or pesto sauce. All you have to cook is the pasta. For a quick gumbo, use the Cajun rosemary chicken as its base. You’ll have to cook the rice and the vegetables, but the hard stuff is done.

So take home one of our Rotisserie birds and get creative. If you come up with a new recipe please share it here! Don’t forget to add the love.

All Hail the Earl of Sandwich

by duluth, June 3, 2009 | Permalink

by Nancy Van Patten, Marketing/Food Writer

I dread the thought of cooking dinner at the end of a hot summer day. It just doesn’t make sense to fire up the oven after you’ve been sitting in the percolator that is Atlanta traffic during June, July or August. Luckily we can thank one ingenious man who, back in the 1700’s, had the good sense (or laziness, depending on your point of view) to compact his meals into one neat, handheld form. Ladies and gentlemen, all hail the Earl of Sandwich.

The Earl’s real name was Sir John Montagu. He was the fourth British aristocrat that carried the title and by all accounts he was a hardworking man. This 18^th century workaholic was so dedicated to his job that he was reluctant to leave his desk (and by some accounts, the gaming table) even to eat. He requested that a slice of meat be delivered to him between two slices of bread. His cronies were so impressed by his ingenuity they too began to ask for “the Earl’s Sandwich”—and thus a food trend was born. In truth this story may have been heavily embellished, but unless you have a better grasp of 18^th century history (i.e., you were there), I’m sticking with the legend. It’s way more fun.

Anyway, the Earl has saved countless folks from slaving over a hot oven or stove. Lately I’ve been scouting out some great recipes and products in our Whole Foods Market in Johns Creek that may come to your rescue, too. For example, we’ve got this great new cheese. It’s a New Zealand grass-fed cheddar cheese that’s smooth as silk and creamy to the taste—and right now it’s only $2.99 a pound. Slice it up and put it atop one of our whole-grain breads, top it with some juicy sliced tomatoes, pop it into a toaster-broiler and voila! You’ve got a fabulous grilled cheese. For chicken salad without the roasting (you OR the chicken), pick up one of our rotisserie chickens. The meat you pull off the bones should yield around 4 cups. Mix with our 365 Everyday Value ™ Mayonnaise and Dijon Mustard—it’s on sale—then add your favorites, like sliced grapes, crushed pecans, relish, or slivered almonds. Experiment with herbs. I love the fresh earthy, grassy flavor of tarragon. You might want to try dill or rosemary, too.

What’s a perfect side dish? Check out our 365 Everyday Value™ Summer Madness Sale (if you visit the store all the items are displayed together near our Captain’s Counter restaurant.) Besides the condiments I mentioned above, we’ve got baked beans, kettle cooked potato chips and other items all made with fresh wholesome ingredients and no artificial anything. You can even pick up your paper napkins and plates in the same spot so that you can picnic NOW, before the bugs find you.

So take it easy on hot summer nights. Just don’t forget to lift your sandwiches in a toast to the Earl!

Consider the Catfish

by duluth, May 15, 2009 | Permalink

by Nancy Van Patten, Marketing/Food Writer

Don’t get me wrong; I love aquariums. There’s something soothing about watching fish glide silently by in blue water, scales shimmering, eyeing the humans as if we were the ones on display behind the glass instead of them. Problem is, I have trouble telling them apart. One time I took my children to Sea World in Orlando and got busted, big time.

“What’s that one?” my daughter asked as she pointed at a fish in a spectacularly large tank.

“That’s a grouper,” I said definitively, then looked again. “Wait. No? A snapper. Wait. Flounder? Don’t they have two eyes on one side of their head? Where’s the species chart?”

“Mom, you’re supposed to know,” she declared. (This was back before she was 15 and knew everything.) She pointed at another fish. “How about that one?”

I looked at the specimen lounging at the edge of the tank and breathed a sigh of relief. “THAT,” I exhaled, “is a catfish. See its whiskers?”

“Cool,” she said, and my reputation for having all the answers was intact for another hour.

Catfish are cool. They’re one of America’s favorite fish because they’re mild and adaptable to almost any preparation medium. It’s hard to think of a Southern seafood buffet without a stack of them deep fried and steaming hot; they’re equally good grilled or baked en papillote with fancy parchment paper. Right now we’ve got a lot of great ideas on how to cook your catfish at Whole Foods Market. Our catfish are never given land-animal by-products, they don’t float in ponds with synthetic algicides and our farmer-partner in North Carolina has worked hard to create a custom-designed operation that meets our aquaculture standards.

Stop by our seafood department and pick up a nifty sheet that has some cooking tips and recipes. If our fabulous demo team is in the department, you might get lucky and get to sample some catfish, too. To get you all excited and eager to come visit us, here’s a preview of one of my favorite catfish recipes. It’s easily adaptable to a fish taco dinner—just add some fresh tortillas from our Bakery, slaw from our Prepared Foods counter and pico de gallo and sliced avocado and you’re ready to eat.

Quick Cajun Catfish

4 (5-6 oz.) catfish fillets

2-3 tsp. 365 Everyday Value™ Blackened Cajun Spice seasoning

2 TB expeller-pressed canola oil

Lemon wedges (optional)

Sprinkle Cajun Spice seasoning all over catfish. Heat one tablespoon of the oil in a large skillet over medium-high heat. Arrange two of the fillets in the skillet and cook, flipping once, until cooked through and golden-brown, about 5 minutes. Transfer to plates, wipe skillet clean and repeat process with remaining 1 tablespoon oil and remaining fillets. Garnish with lemon wedges and serve. Serves 4.

Welcome to Mother’s Day Island

by duluth, May 7, 2009 | Permalink

by Nancy Van Patten, Marketing/Food Writer

Several (okay, many) years ago when my children were small, I visited with a group of my peers on the Monday morning after Mother’s Day. After sharing stories of sitting in restaurants teeming with short-tempered spouses and wailing babies, we decided “our” day should be celebrated instead with a trip to Mother’s Day Island, a Bali H’ai of a place where we could recline on fat pillows, sip cool beverages and generally breathe in and out undisturbed for a few hours. I remember that conversation not because we thought we could actually make it happen, but because it reflected a desire that I think is common for all mothers—to have a moment to rest, reflect and rejuvenate—then to come back and recommit ourselves to our world once again, and to be all the better for it.

So now that the perfect Mother’s Day gift has been revealed, how to go about wrapping it? How do you give your mother the gift of time? It can be as creative and far-reaching as your budget and imagination will allow. We have some great ideas here at our store. If your mother is dedicated to the art of gardening, a peony bush, some berry brambles or even a flat of herbs can give her a couple of hours alone in the fresh air. Maybe she fusses about having to come up with dinner every night. Fix Mother’s Day dinner for her—we happen to have the good stuff for that, or you can pick up one of our fresh and easy meals to go—but banish her from the kitchen with a book and some chocolates (trust me, she’ll go.)

But perhaps the perfect gift may be a gift card. I (of course) like the ones we sell at Whole Foods Market. They’re easy to find, they fit the budget you set and it’s simple to slip one into a card for a mom who lives out of town. As impersonal as they may seem, those little pieces of plastic are actually gifts of time. They say “Here. Go forth and wander. The perfect place is Whole Foods Market at Johns Creek. Spoil yourself, get exactly what you want and come back to us happy because I can’t find my socks, your computer’s frozen and the cat threw up on the rug.”

Vidalias and Pantyhose

by duluth, April 22, 2009 | Permalink

by Nancy Van Patten, Marketing/Food Writer

Food creates a powerful pull of memory. When I was growing up in Georgia, the change of seasons was marked by what I had on my dinner plate. My mother and grandmother were inveterate food shoppers well versed in the state’s growing seasons—after all, they were from farm families many generations back—and whatever we didn’t grow ourselves they sought out in farmer’s markets or local suppliers. I grew up wandering through row upon row of cantaloupes at farmer’s markets, peering at bacon in the meat market counter, and driving miles and miles in my Grandma’s 1963 Ford Falcon simply to buy tomatoes out of the back of a truck because they were deemed the ripest.

However, the biggest “food day” of the year might have been Vidalia Onion day.

It was usually after a trip to Southeast Georgia that the onions would arrive, a big fragrant sack full of domed, flaky sweet bulbs sitting on the cool concrete of our screened back porch. They never sat in that sack for long, though. My grandma would bring her scissors and a clean pair of old pantyhose to the porch (stockings didn’t work as well, she said–not enough stretch) and snip off one of the legs. She’d drop one of the giants into the toe of the hosiery, tie a knot in the top, then repeat the process until a sagging, heavy string of Vidalias was hanging from a nail in the wall of our porch. Their high water and sugar content makes Vidalias susceptible to bruising; this method preserved their skins and freshness all season. Throughout the late spring and early summer, Grandma or my mother would snip off an onion as needed: for sautéing into green beans, chopped into a crisp bite of relish for a hot dog or my favorite, a casserole that only needed the sweet tang of the Vidalia and the gooey crust of cheddar cheese to make it a complete summer side dish.

Nowadays it’s a little easier to enjoy Vidalias. They come straight up I-16 from Antioch Farms (located in one of the twenty counties that make up the onion’s production area) and into your Johns Creek Whole Foods Market this week. And you know us—we’re going to make sure our Vidalias are the stoutest, sweetest-tasting onions you can buy. Look for them in our Produce department. You might see me there with a clean pair of pantyhose in my hand.