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Lexington Green Store Blog
Get to Know Whole Foods Market Lexington
by kellyanne.beile, March 28, 2012 | Permalink
WELCOME TO WHOLE FOODS MARKET LEXINGTON
Whole Foods Market Lexington is delighted to bring you the best natural and organic products available, sourced from the top taste makers from our local communities and all around the world. We want to be your neighborhood store, your go-to for answers to all your culinary questions, and a place to share our passion and joy about what we find so exciting-great food.
Our store provides a truly unique grocery store experience. We care about product knowledge, we care about quality standards, and we care about the Lexington community. We are proud to be part of the local flavor — and we’re passionate about great tasting food and the pleasure of sharing it with others. Our Lexington store features farm-fresh local produce, grass-fed beef, sustainable seafood, a fresh salad bar, premium bodycare… and so much more!
Getting to Know us is Easy:
For starters, you can rest assured when you walk through our doors that you will not meet something artificial. We insist that everything meets our strict quality standards before it’s allowed near our shelves. We love our products and want you to explore our wide array of organic and natural foods. We 100% guarantee that you will love it, or we will give you a full refund — no questions asked. So shop with confidence!
As you can see, we’re passionate about great tasting food that’s good for you. That’s why:
- We carefully evaluate each and every product we sell.
- We feature foods that are free of artificial preservatives, colors, flavors, sweeteners and hydrogenated fats.
- We are passionate about great tasting food and the pleasure of sharing it with others.
- We are committed to foods that are fresh, wholesome and safe to eat.
- We seek out and promote organically grown foods.
- We provide food and nutritional products that support health and well-being.
Our quality standards come from a deep tradition that started when we opened our doors in 1980 in Austin, Texas. Our mission has always driven us. Early on, we adopted a set of core values to guide our purpose. Our core values are the soul of the company.
- Selling the highest quality natural and organic products available
- Satisfying and delighting our customers
- Supporting team member happiness and excellence
- Creating wealth through profits and growth
- Caring about our communities and our environment
- Creating ongoing win-win partnerships with our suppliers.
- Promoting the health of our stakeholders through healthy eating education
Our values still guide us today. Now that you know a little about us, we want to get to know you. We look forward to meeting you in the aisles of our new market, where we are working to make your shopping experience a true joy. It’s not something we do, it’s everything we do. It’s more than our pleasure, it’s our mission.
Categories: General
No ‘pink slime’ at Whole Foods Market®
by kellyanne.beile, March 26, 2012 | Permalink
AUSTIN, Texas. Whole Foods Market does not sell any fresh or frozen meat containing lean finely textured beef (“pink slime”) as the company’s stringent quality standards do not allow for it. The majority of ground beef sold at Whole Foods Market is ground fresh several times daily in store meat departments, using whole muscle meat.
Whole Foods Market’s meat standards require its beef to come from cattle that are raised without antibiotics or added hormones and on a diet free of animal by products. Plus, Global Animal Partnership’s 5-Step™ Animal Welfare Rating system tells customers how the animals were raised for the meat they are buying.
Categories: General
Whole Foods Market Customers Raise $3,511.44 for Eastern KY Tornado Relief
by kellyanne.beile, March 26, 2012 | Permalink
Through fundraising efforts at the registers and a 5% Day, Whole Foods Market Lexington and its surrounding community raised $3,511.44 in-store to be donated to West Liberty/Morgan Co. Money to be sent via the Red Cross and Blue Grass Community Foundation to specifically support rebuilding of infrastructures in this area of Eastern Kentucky.
Original Press Release Follows -
Whole Foods Market in the Mall at Lexington Green to donate 5% of proceeds on Wednesday, March 14, for rebuilding efforts in West Liberty
Once every quarter, Whole Foods Markets throughout the Mid-Atlantic Region donate 5% of store net sales to a local nonprofit. This Wednesday, March 14th, Whole Foods Market in The Mall at Lexington Green will contribute 5% of its sales to the Eastern Kentucky Tornado Rebuilding Fund at Blue Grass Community Foundation.
The Fund was established to support long-term rebuilding efforts in Eastern Kentucky counties declared federal disaster areas after recent devastating tornadoes. Donors may give generally to the rebuilding effort or they may specify which county among those declared federal disaster areas they would like their gift to benefit. Whole Foods Market has earmarked its contribution to go to rebuilding efforts in West Liberty, Morgan County.
Whole Foods Market is the leading natural and organic food retailer. As America’s first national certified organic grocer, Whole Foods Market was named America’s Healthiest Grocery Store by Health magazine. The company’s motto, “Whole Foods, Whole People, Whole Planet”™ captures its mission to ensure customer satisfaction and health. Whole Foods Market also has a long tradition of giving back to the communities it serves. Most recent recipients of 5% Day proceeds were God’s Pantry and Bluegrass Pride.
Blue Grass Community Foundation is Kentucky’s oldest community foundation. The Community Foundation encourage a culture of giving by connecting donors to the critical local causes they care about and by providing guidance and leadership on important community matters. For more information about the Community Foundation, contact Allison Lankford, vice president, 859.225.3343 or alankford@bgcf.org.
To make a tax-deductible contribution to help with the rebuilding efforts in Eastern Kentucky, go to www.bgcf.org and click on the Eastern Kentucky Tornado Rebuilding Fund button. Or send a check to the Eastern Kentucky Tornado Rebuilding Fund, 250 W. Main, Ste. 1220, Lexington KY 40507.
Categories: General
Ten Simple Ways to Save
by kellyanne.beile, February 23, 2012 | Permalink
10 Simple Ways to Save
2012 is moving right along — are you primed for another year of great value at Whole Foods Market? We are!
Choices count and we’re here to help you choose good health and a healthy budget. Follow these 10 tips while shopping in our stores and count on savings!
1. Shop the sales — Hundreds of items are on sale in the store right now! When you walk in, look for sale signs and save! Like to plan in advance? Download our weekly sales flyer, Hot Deal, here or sign up for our newsletter and get the specials delivered right to your inbox.
2. Click for coupons — All coupons found in The Whole Deal are online, so you can print what you need before every shopping trip. If you run into printer woes – no worries, you can always clip from the printed value guide found at the store.
3. Go for 365 Everyday Value® — Our house brand helps you save everyday! It offers the broadest selection of natural and organic products at the best prices. Interested in learning more? In the Fall, our Senior Global Coordinator for Exclusive and Store Brands wrote about the team’s commitment to quality and organics.
4. Get volume discounts — Did you know you receive an additional 10% off when you buy a full case or more?
5. Bulk up — No, we’re not talking about buying huge amounts of stuff, like you do in some warehouse stores. In fact, it’s just the opposite. You buy only the amount you need at great prices from our bulk section. Choose from grains, cereals, beans and pasta along with nuts, dried fruits, snacks and dried herbs and spices. Take a look at our Bulk Basics guide for more on shopping in bulk!
6. Choose “bang for your buck” foods — Get the most value from nutritious, whole foods: whole-grain foods, beans, lentils and fresh or frozen fruits and veggies. Eating whole, unprocessed foods is one of our four pillars of healthy eating, so you’ll be supporting your wellness and your wallet.
7. Plan before you shop — One of the tried and true ways to save is to “stick to your shopping list.” Sometimes that’s easier said than done, but we’ve tried to make it easier to do. You can set up and maintain your shopping lists right from our website, then print or share. Search our collection of thousands of recipes and automatically add the ingredients to your list with a click. Got an iPhone? Our recipe search and shopping lists are available on our free app. Plan your meals in advance with inspiration from our Whole Foods Market recipes email newsletter.
8. Make big one-pot dishes — Cook these one-pot recipes on the weekend, then divide and freeze or store in your fridge for the week’s lunches and dinners. No need to visit the drive-thru when a healthier, home-cooked meal is waiting for you.
9. Love your leftovers — Beyond heat and eat, use leftover veggies, meats and cheeses in soups, pastas and rice dishes. Our free iPhone app lets you search for recipes according to the ingredients you have on hand or use the advanced recipe search feature on our website.
10. Get the inside scoop — Our team members know their departments inside and out so they can always point you to the best values.
There you have them — 10 simple ways to save when you shop at Whole Foods Market Lexington.
Categories: General
Seafood Sustainability
by kellyanne.beile, February 5, 2012 | Permalink
In the Fall of 2011, Whole Foods Market discontinued carrying seafood not rated by Blue Ocean Institute, one of its partners in
seafood sustainability. Essentially, this means all seafood must be inspected and scrutinized in all areas related to sustainability including (but not limited to): fishing methods, overfishing, and habitat destruction. These quality standards will be enforced and must be met before the product is sold in stores.
The latter half of the plan includes discontinuing seafood which receives a red rating from the Blue Ocean Institute. A red rating means the fish is not being fished within the parameters ensuring long lasting health of species. Instead of carrying red-rated fish, Whole Foods Market sources from fishermen who practice fishing methods limiting (and in some cases, completely removing) any chance of endangering the species. One example includes “troll-caught” Coho Salmon the store recently carried for its Friday One Day Deal. Each fish was caught with a hook and line, meaning one fish at a time. This ensured no other species was mistakenly caught in the nets. The tentative date for this latter half plan is set for Earth Day of 2012.
The above guidelines continue to set industry standards. If you have questions, please email Jimmy, the Seafood Assistant Team Leader, at james.rohr@wholefoods.com.
Categories: General
Whole Foods Market, 100 Best Companies to Work For
by kellyanne.beile, January 23, 2012 | Permalink
We’re thrilled to announce Whole Foods Market has made FORTUNE magazine’s “100 Best Companies to Work For” list for the 15th consecutive year!
The application process to be considered for FORTUNE’s 100 Best list is comprehensive: It includes an extensive review of our policies and culture, and most importantly, the voice of Team Members as represented through an anonymous survey. Team Member opinion counts for 2/3 of the total evaluation.
Also of note, WFM ranked number 8 of the 38 large companies on the list, was the 16th most diverse company, the fifth best company in terms of job growth and one of only four grocery stores on the list. It’s clear that the success of Whole Foods Market would not be possible if we did not have the dedication of our Team Members who make WFM a great place to work and support the mission of our community!
Thank you to all of the 109* Team Members at Whole Foods Market Lexington who continue to make our location a joyous place to work.
*as of 1/23/2012
Categories: General
Carolina Classics Catfish: Exclusive Source for Farm-Raised Channel Catfish
by kellyanne.beile, January 11, 2012 | Permalink
Carolina Classics Catfish Farm, located in the coastal plains of eastern North Carolina, has been growing catfish especially for Whole Foods Market for years. Not only do they take great pride in their high-quality product, they also go the extra mile, working with Whole Foods Market to tailor their farming practices to meet our strict Quality Standards for Aquaculture.
Integration and Traceability One of the things making Carolina Classics a special operation is the “totally integrated” operation, meaning they own the hatchery, farm, feed mill, and processing facility. This full integration gives Carolina Classics complete control over all stages of production and allows them to meet our stringent standards for traceability, which require fish be traced back to the plant, farm, and hatchery where they were first raised. In contrast, other processors in the industry buy fish from lots of farms with little or no control over farming practices.
Feeding the Fish By owning their own feed mill, Carolina Classics Catfish can produce feed with no land animal by-product or antibiotics. Additionally, they go one step further by producing catfish feed primarily grain-based and very low in fishmeal. This is important to Whole Foods Market because it meets the WFM goal of reducing pressure on populations of wild fish and decreasing reliance on the reduction fisheries that catch feed for farmed fish.
Protecting the Environment Catfish at Carolina Classics Catfish Farm are grown in inland ponds with zero “water exchange.” This method protects water quality by preventing wastewater from entering local water bodies. Speaking of ponds, theirs are extra deep. This means less evaporation and a decreased need to refill—both of which are big wins for water conservation. Rob Mayo, President of Carolina Classics Catfish, actively engages in policy efforts to develop organic standards for aquaculture in the U.S. With this work, he uses his experience in environmental stewardship to help make aquaculture more environmentally responsible.
Great Tasting Catfish Carolina Classics Catfish never uses the synthetic algicides that conventional catfish farms often rely on to kill the blue-green algae that may cause an “off” flavor in the fish. Instead, they taste test every batch of fish harvested on the farm to ensure great taste. If it doesn’t meet this standard, they wait to harvest the pond at another time.
Myth #1: Catfish tastes “muddy.”
The truth: If it does, it’s not good catfish.
Because of the way we raise and harvest our fish, you’ll never get that muddy flavor, which is caused by algae blooms in the water.
Myth #2: Catfish is a bottom feeder.
The truth: Farm-raised catfish eat off the top of the water.
In the wild, catfish are opportunistic feeders and they will eat anywhere in the water column. To maximize the feed costs of farm-raised catfish, we make floating feed so we ensure all of it is consumed and does not go to waste.
Our catfish are fed mostly grain with no antibiotics or added hormones. Additionally, synthetic herbicides are never used in the ponds. Our partner in North Carolina has been working with us for years to hone their process as the finest catfish farm in the U.S. to maintain high standards—theirs and ours—they own it all, the hatchery, the farm and the processing plant.
View an Exclusive Video from Carolina Classics Catfish Farm
Did you know?
Whole Foods Market Sea Scallops are dry-packed. Because we prohibit preservatives including phosphates, our sea scallops are “dry”— i.e. never soaked in chemicals. In turn, you receive high quality scallops and do not pay extra for scallops treated to maintain moisture.
Whole Foods Market Sea Scallops are hand-packed. Hand stacking Sea Scallops is a great example of how we go the extra step. By using this additional culling method, we ensure you receive a premium product.
Categories: General
Nourish and Comfort with Steel Cut Oats
by kellyanne.beile, January 5, 2012 | Permalink
We’re all about getting what we want, when we want it and as quickly as possible…but some things should simply take a little time.
Our 365 Everyday Value organic steel cut oats are whole grain and have been minimally cut leaving the grain mostly intact. It takes a little longer to cook, but its rich and nutty flavor reminds us of what oatmeal should taste like – wholesome. Steel cut oats support healthy cholesterol levels as well as aid in a healthy digestive track, due to naturally soluble fibers.
So take the extra time for yourself, and your breakfast, because the best things in life are worth the wait.
Looking for a new way to eat your oatmeal? Try one of these tasty recipes:
Creamy Almond Rye Flake Oatmeal (Total cook time less than 30 minutes) Cooking rye flakes with steel-cut oats lends creaminess to this typically chewy oatmeal.
APerfect Pot of Oatmeal (Suggested soak time of 8 hours or overnight) Top this hearty breakfast favorite with any dried or fresh fruit and sweeten with honey, agave nectar or turbinado sugar, if you like. For added flavor and texture, sprinkle ground flaxseed or wheat germ over the top just before serving.
Apple Cinnamon Oat Squares (Cook time of approximately 1 hour) You can enjoy these tasty squares warm, at room temperature or even cold for breakfast or a snack. They’re simple to make ahead of time. Keep in an airtight container in the refrigerator so you can grab n’ go throughout the week.
Meaty savings: Three-Day Beef Roast Sale (Jan 6-8, 2012)
by kellyanne.beile, January 3, 2012 | Permalink
It’s a new year, and that means resolutions. If yours is to save money, Whole Foods Market is making it easy with a three-day sale on beef roasts. From Jan. 6-8 only, beef roasts – boneless chuck to top sirloin, tri-tip to rump roast and more – will be just $3.49/lb., a savings of $2.50/lb.! This three-day meat-stravaganza is the perfect time to expand your culinary horizons and stock up on beef for cozy winter dishes like pot roast and honey glazed black pepper roast beef.
Whole Foods Market’s trained butchers can offer expert advice to shoppers looking to try something new with these lesser-known cuts. Check out the “Ask the Butcher” series on our Meat Department facebook page for first-hand advice on how to prepare a delicious roast. Hungry for more? Visit our Whole Story blog for shopping and cooking tips, and check out these simple and scrumptious recipes:
Honey glazed black pepper roast beef
Cranberry-orange braised beef on ciabatta
Roast beef and brie croissant sandwiches
When you buy your beef from Whole Foods Market, you know it comes from an animal raised on a vegetarian diet, without being administered antibiotics or added growth hormones. In addition, all of the ranches from which we source our beef are certified to meet the Global Animal Partnership’s 5-Step™ Animal Welfare Rating program so you also know how the animal was raised for the meat you are buying.
Categories: General
Celebration of Wine and Cheese
by kellyanne.beile, December 29, 2011 | Permalink
As New Year’s Eve approaches, we examine bountiful wine and cheese pairings in our Wine & Spirits Shop. Held every Thursday, Friday, and Saturday from 5-7p, these events not only entertain but educate. Kristen Murphy, our in-house wine connoisseur, possesses more Cool Beans than any Team Member in the Mid-Atlantic Region. Kristen recently received the honor as “Queen of the Bean” and once you meet her, you’ll understand why. At tonight’s tasting, Kristen will again delight us with her knowledge on wine & cheese as she helps you decide on the perfect pairing for your next dinner party, hostess gift, or night-in.
A sampling of the evening includes:
- Trimbach Gewurztraminer 2008 & Camembert: Paired with the creamy full-flavored Camembert, this Alsatian wine is rich & luscious with a dry and spicy finish. The nose is perfumed with lychee fruits and spices.
- Rasteau Les Peyrieres & Black Pepper BellaVitano: Paired with the creamy Cheddar-style black peppercorn Bella Vitano, this wine is a classic grenache & syrah blend featuring dark cherry and pepper notes with a smoky, anise nose.
- De Chancey Rose Brut & Florette: The well-balanced and soft-ripened Florette compliments the bright cherry, mineral and crushed herb on the nose of the De Chancey Rose Brut. Made from Gamay grapes in the South of France, this wine is beautifully balanced.
We won’t send you home without a taste of our featured Top 10 Sparkling Wine, Toso, as well as intended after-dinner sips of bourbons, Benchmark & Ancient Age. Afterall, here in Kentucky, we understand bourbon as well as we understand our ABC’s. No celebration is complete without a taste to warm your palette and your belly.
Categories: General, Special Events, Specialty, Wine
Drink Local Beer by Michael Cunningham
by kellyanne.beile, November 3, 2011 | Permalink
When you think of Kentucky, bourbon and horses usually come to mind but that is quickly changing as micro brewing and craft beer have taken off and are making a name for themselves in the state. Recently, Danville made news by claiming the title of per-capita capital of microbrewing in the country with the opening of the Lore Brewing Company to add to the already established Beer Engine. The Falls City Brewing Company has been revived in Louisville and the Bluegrass Brewing Company, also in Louisville, consistently churns out award winning beer. Lexington boasts Alltech’s Lexington Brewing Company, which has also won a few awards, and the just announced West Sixth Brewing Company set to open near downtown Lexington.
Currently in the store we have a great selection of local beer to choose from. My favorites are the Kentucky Bourbon Barrel Ale, Falls City Pale Ale, BBC’s Nut Brown Ale, and the Kentucky Light.
The Kentucky Bourbon Barrel Ale, winner of a silver medal at 2007 Great American Beer Festival in Denver, is one of the three brews produced by the Lexington Brewing Company. It ‘s aged for about six weeks in bourbon barrels giving it a fantastic strong bourbon taste. As you drink you can also taste vanilla and wood on the palate. It makes for a great sipping beer as we start to head into the colder months. It’s currently on draft in the specialty department.
The BBC Nut Brown Ale, one of the flagship beers of the Bluegrass Brewing Co., is a very approachable and mild English-style brown ale with a nice aroma of malts and a hint of coffee. It has a nice hazelnut color with a decent body. On the palate, you can taste nuttiness along with some hints of mild coffee and chocolate at the finish. The Nut Brown Ale makes for a great session beer especially during the fall months.
Falls City Pale Ale is the inaugural brew from the recently revived Falls City Brewing Company in Louisville that originally operated from 1905 – 1978. Their pale ale is similar to one that they brewed during the 1930’s. It has a bright golden color with a pleasant, mild citrus aroma and a nice mild hoppy character with a clean, refreshing finish. This pale ale is an easy drinker making it a great session beer too. It is also on draft in the specialty department.
The Kentucky Light, winner of a bronze medal at the 2005 Great Beer Festival, is the second of the Kentucky Ale trio. If you’re looking for a lighter beer that still has a great taste definitely give this one a try. It’s brewed in the traditional German Kӧlsch – style. It has an appealing straw color and hints of grains and lemons in the aroma. The taste is very well balanced with little hop and malt character and somewhat grainy on the finish. It is quite smooth with a really good crispness to it that separates it from other light beers.
Come by and check out our great local selection and support all our local breweries. Also, check out the four draft selections we have in our specialty department and don’t forget that Mondays from 5-7 p.m. is Happy Hour when you get $1 off 64oz. growler fills.
Genji Announces the Lucky Winner of This Summer’s “Sushi in Paradise” Sweepstakes
by kellyanne.beile, October 30, 2011 | Permalink
Philadelphia, PA (September, 2011) – With the chill of the fall season fast approaching, Genji Inc., announced that they will be sending Amy and Troy Antle of Lexington, Kentucky to beautiful Honolulu, Hawaii for five nights and six days. Amy was the lucky winner of Genji’s “Sushi in Paradise” sweepstakes.
Genji’s “Sushi in Paradise” sweepstakes invited customers to enter for a chance to win a vacation package to Hawaii via the Company’s website www.genjiweb.com with a secret code found on one of its three seasonal Tiki Snackers, or by writing in for a free code. Amy’s winning code was randomly selected by a third party sweepstakes holding company from amongst 1,418 codes that were entered by Genji enthusiasts throughout the U.S. Although there is only one grand prize winner, everyone who entered the contest received one of five special Genji coupons for their next in-store visit.
“The Sushi in Paradise Sweepstakes was our largest sweepstakes to date and our first dream vacation giveaway. It’s wonderful to see that our customers were so excited to participate and connect with us.” said Ken Blakeman, Director of Marketing at Genji, Inc.
About Genji Sushi
Established in 1997, Genji Sushi is dedicated to the finest quality all-natural sushi and Japanese-inspired cuisine in a grab and go style. Its sushi bars are located within 138 Whole Foods Market locations in 18 states and the District of Columbia, as well as the U.K. At each location, skilled chefs prepare a variety of fresh items onsite, including raw, cooked, vegetarian and vegan-friendly sushi and sides. The company’s goal is to contribute towards healthier food consumption habits on a global level. For more information, visit www.genjiweb.com.
Categories: General
Shoppers help harvest $2 million for school gardens
by kellyanne.beile, October 30, 2011 | Permalink
Whole Kids School Garden Grant Program accepting applications through Dec. 31
AUSTIN, Texas (Oct. 24, 2011) — In just six weeks, Whole Foods Market shoppers donated more than $2 million in stores and online to support the School Garden Grant Program, the first major initiative of the Whole Kids Foundation. In partnership with FoodCorps, the Foundation will fund $2,000 grants for schools in the U.S. and Canada to support the launch or expansion of school gardens.
Created to help schools grow students’ relationships with food through gardening, the School Garden Grant Program stems from the Foundation’s mission to support nutrition education in schools. With the $2 million raised by shoppers and the $235,000 received from Whole Foods Market’s Living Social offer, which donated $.50 to the nonprofit per deal purchased, the Foundation will fund more than 1,000 school gardens.
“The support we have received from over a million shoppers is humbling and deeply appreciated. We’ve already received 300 applications from schools and garden-related nonprofits who are interested in implementing or expanding school gardens,” said Nona Evans, executive director of the Whole Kids Foundation. “Gardens are such a powerful and effective tool for kids to engage in a variety of conversations about food. We encourage parents and teachers to consider the many lessons that can be taught by gardening with their children.”
In addition to a $2,000 grant, each grant recipient will receive a copy of “How to Grow a School Garden” by Arden Bucklin-Sporer and Rachel Pringle, a digital garden kit, discounts for gardening supplies and ongoing opportunities for mentoring and support from FoodCorps, which will help schools build and sustain their gardens to ensure long-term success.
“FoodCorps is thrilled to partner with Whole Kids Foundation to provide more children with an opportunity to discover the joys of growing food, and in-turn establish lifelong healthy eating habits,” said Debra Eschmeyer, FoodCorps Co-Founder and Program Director. “Now we need schools and nonprofits to apply and take advantage of this great opportunity.”
All schools, districts and garden-related nonprofit organizations are eligible to apply through the online grant process, which is being administered by the Whole Kids Foundation and FoodCorps. Grant applications will be accepted through Dec. 31, 2011, and recipients will be notified in February 2012. To apply, or to review the full grant criteria, visit http://www.wholekidsfoundation.org/gardengrants.php.
# # #
About Whole Kids Foundation®
Founded in June 2011 by Whole Foods Market, Whole Kids Foundation’s mission is to improve children’s nutrition. Through partnerships with innovative organizations, schools and educators we work to provide children access to healthier choices. The Foundation is currently has programs focused in three areas: salad bars to schools, school garden grants and teacher nutrition education. For more information visit www.wholekidsfoundation.org.
About Whole Foods Market®
Founded in 1980 in Austin, Texas, Whole Foods Market wholefoodsmarket.com, NASDAQ: WFMI), is the leading natural and organic food retailer. As America’s first national certified organic grocer, Whole Foods Market was named “America’s Healthiest Grocery Store” by Health magazine. The company’s motto, “Whole Foods, Whole People, Whole Planet”™ captures its mission to ensure customer satisfaction and health, Team Member excellence and happiness, enhanced shareholder value, community support and environmental improvement. Thanks to the company’s more than 55,000 Team Members, Whole Foods Market has been ranked as one of the “100 Best Companies to Work For” in America by FORTUNE magazine for 13 consecutive years. In fiscal year 2009, the company had sales of $8 billion and currently has more than 280 stores in the United States, Canada and the United Kingdom.
About FoodCorps, Inc.
FoodCorps is a national nonprofit organization that seeks to combat childhood obesity and diet-related disease while training the next generation of farmers and public health leaders. The centerpiece of their work is an AmeriCorps youth service program that launched in ten states in 2011. Their first 50 service members—selected from more than 1200 applicants—are investing a year of paid public service conducting nutrition education, building and tending school gardens, and sourcing local food for school meals in high-obesity, limited-resource communities. Within a decade, FoodCorps expects to deploy an annual service force of more than 1,000. FoodCorps hopes and expects that they will have a significant impact on some of the most pressing issues of our time: childhood obesity, environmental sustainability, and the way we farm, eat and educate.
For more information, please contact Whole Foods Market Lexington at 859.971.8600 and ask for Marketing.
Or, Robin Rehfield at robin.rehfield@wholefoods.com, 617.401.4145.
Categories: General
Lexington, KY’s Largest Gluten Free Fundraiser
by kellyanne.beile, September 9, 2011 | Permalink
Whole Foods Market Lexington will be on-site with Jule’s Gluten Free of 1 in 133 – It’s a BIG Deal. A sampling of additional participants includes: Jonathan’s of Gratz Park, Malone’s, Bonefish Grill,P.F. Chang’s, Bourbon & Toulouse, Carraba’s Italian Grill, Carrino’s Italian Grill, The Melting Pot, & Puccini’s Pizza.
A note from the President of Gluten Free Lexington, Kevin Baker:
Dear Gluten Free Friends,
This Monday night, if you can spare just $20, you can fill your plate at the least expensive fundraiser dinner you may ever attend – and at the same time, help change the lives of 23 million people who are suffering from the most under-diagnosed genetic disease in America.
If you can stay with me for three more paragraphs, I have more good news.
Monday’s restaurant fair is Gluten Free Lexington’s only fund-raising event. Your support is essential. We are the local chapter of the national Celiac Disease Foundation, whose mission is to create public awareness of gluten-related disorders, so that millions of suffering people can discover the gluten free diet. Success on that mission ultimately improves the quality of your gluten free lifestyle.
This year, the restaurant fair is in a beautiful new location, at the modern and spacious facilities of Imani Baptist Church, in the business district of Georgetown Road. It’s accessible directly off New Circle Road. This year’s “sample buffet” meal is served by 15 popular area restaurants and fresh food vendors, and you’ll also go home with an extra bag of packaged retail samples from name-brand gluten free manufacturers. This year children under 12 eat free, and college students and seniors pay half price.
But here’s the best news: you can attend this event FREE if you join Gluten Free Lexington. The annual membership fee is only $40, and our redesigned member benefit plan also gives you other restaurant and food discounts throughout the year. The total benefits you’ll receive will easily pay for your $40 membership!
For a list of restaurants, benefits, and directions, click here to see our Event Page at www.glutenfreelex.org. You’ll also have the option to pay in advance at our web site, and save time at the door.
NOTE: Advance registration is required. You may reply directly to this email, or contact Jan Falwell at (502) 542-9059. Please include your name and the number of people in your party.
Thank you in advance for helping us achieve our mission.
Be Free!
J. Kevin Baker, President
GlutenFreeLexington (GFL)
a Chapter of the Celiac Disease Foundation
www.glutenfreelex.org
info@glutenfreelex.org
Categories: General, Gluten Free, Special Events
Main Sponsor of Gluten Free Lexington
by kellyanne.beile, August 15, 2011 | Permalink
As of August 2011, Whole Foods Market Lexington is proud to announce an Official Partnership with Gluten Free Lexington, a chapter of the Celiac Disease Foundation. “Coming on board as a Main Sponsor of (GFL) was a natural progression as our store grows in popularity as the destination grocer for gluten-sensitive members in our community,” says Kelly Anne Beile, Marketing Team Leader & Community Liaison. The timing of the sponsorship comes just prior to Gluten Free Lexington’s largest annual event, Vendors on Parade, held in Lexington on Monday, September 12th.
Whole Foods Market Lexington’s growth in popularity amongst the gluten-sensitive community can be largely attributed to two factors 1) a commitment to gluten-free labeling and 2) a commitment to the avoidance of gluten cross-contamination.
Currently, the store provides a large selection of gluten free items, many of which arrive in vendor packaging with a call-out as gluten free. However, since labeling is currently not FDA regulated, grocers can not guarantee the gluten level in the product is below 20 ppm (parts per million), as is the standard definition of “gluten free” at Whole Foods Markets globally and is consistent with the FDA’s Proposed Rule on Gluten Free labeling. As of June 2011, Whole Foods Market has limited shelf talkers and additional signage for these products to those that have been reviewed and approved by a Global Quality Standards Team. Once the product passes the additional testing, a pale green “Gluten Free” bib tag is visible under the shelf tag where the product is housed in the grocery aisle. This process ensures products represented by Whole Foods Market Lexington as gluten free are consistent with shoppers’ expectations.
Furthermore, Whole Foods Market was the only grocer to fully sponsor 1in133.org when they appeared in Washington DC in May. As an effort to draw attention to the Food and Drug Administration’s (FDA) delay in finalizing standards for gluten free food labeling, 1in133 sought to produce the World’s Largest Gluten Free Cake. For a full read on the original press release, visit: 1in133 Press Release. The event made an impact as the FDA responded by reopening the Gluten Free Labeling proposal for an additional 60 day comment period on August 2, 2011.
On another note, Team Members at the Lexington location are very transparent when asked why there are no gluten free items available on the hot bar during lunch. “We process other items in our facility that do contain gluten, such as wheat flour; therefore, we would not be able to guarantee items had not been cross-contaminated” says Demo Specialist, Bret Reese. This transparency and commitment fosters trust and loyalty amongst the staff and customers at Whole Foods Market Lexington.
Recognizing May as Celiac Awareness Month, Whole Foods Market routinely holds Gluten Free Expos at the Lexington location. Free and open to the public, attendees receive goodie bags, sample product from gluten free vendors, register for raffle prizes, attend informative seminars, and more. The goodie bags from this past year’s event included information from University of Maryland Center for Celiac Research. The research center has made numerous advancements for Celiac Awareness including the “largest epidemiology study ever performed in the US, resulting in more accurate prevalence data: instead of only 1 out 10,000, we now know the prevalence is 1 out of 133.” View pictures from the 2011 event here.
To learn more about in-store gluten free labeling and products at Whole Foods Market Lexington, check out the Store Calendar and sign up for the next Gluten Free Store Tour or Event.
Categories: General, Gluten Free, Special Events
Summer IPAs by Michael Cunningham
by kellyanne.beile, July 13, 2011 | Permalink
Summer has finally arrived making it the perfect time to crack open a good beer while relaxing by the pool or grilling out on the deck. If you like hops, there is nothing more refreshing than an IPA this time of year. If you don’t know much about IPA’s, they were first created during the 18th century when the British colonized India. The British needed a beer that would last the long journey, so they added hops to the Pale Ale creating the IPA, a pale ale with refreshing notes of citrius, pine, and floral.
Currently in the store, we have quite a few great IPA’s available. My favorites include Schlafly American IPA, Sierra Nevada Torpedo, and the Great Lakes Lake Erie Monster Imperial IPA.
Schlafly has a reputation for consistently making fantastic beers. This year marks their 20th anniversary and they have brought out a special, limited release of their American IPA. This has become my favorite IPA in-store. The malts and hops are perfectly balanced which really brings out the great citrus flavors making it a great beer to drink while grilling out with your friends and family. I would definitely pick up a six pack while it’s still here.
Sierra Nevada is also known for producing great beers and Torpedo is one of their best. It is officially called an Extra IPA, putting it somewhere between your standard IPA and an Imperial IPA. It has a great copper color and nice citrus aroma that you can also taste along with hints of pine. I found Torpedo to be suprisingly smooth and it’s also on sale right now! It makes a great beer to drink while under the shade at the lake or pool.
Great Lakes Brewing Co. out of Cleveland, OH has an amazing Imperial IPA named after the legendary Lake Erie Monster. Imperial IPAs are going to double up on the hops making it have a higher alcohol content. So if you are a hophead or looking to kick it up a little, give this one a try. It is loaded-up on hops and bursting with flavors of pine, citrus, and floral perfect for any summer day.
Cherry Fest
by kellyanne.beile, July 11, 2011 | Permalink
Summer is the best time to buy cherries because that’s when they’re at their seasonal best so you’re sure to find the sweetest fruits and the sweetest prices!
Did you take advantage of our cherry One Day Deal? On Friday, July 8th, we featured fresh organic cherries for just $2.99/lb. That’s a savings of $5/lb. Shoppers were delighted with the variety of samples available, including this one by Team Member, Mellon:
Very Cherry Vegan Muffins
2 cups flour
3 tsp. baking powder
1/2 tsp. salt
1/2 cup sugar
1/2 tsp. cinnamon
1 flax seed egg substitute
1/4 cup vegetable oil
1 cup milk almond milk
2 cups cherries, pitted and chopped
Preheat oven to 375 F. Grease muffin pan.
Mix the flour, baking powder, salt, cinnamon, and sugar in a large bowl. Add the flax egg, almond milk, and oil, stirring only enough to dampen the flour (batter should not be smooth). Add the chopped cherries and mix lightly. Spoon batter into the muffin pan, filling each cup about two-thirds full.
Bake for about 20-25 minutes or until lightly browned.
Love cherries but, not sure what to do with them? Find more recipes here.
Contests
Head on over to wholefoodsmarket.com/cherryfest for a chance to win a $500 Whole Foods Market Shopping Spree! We want to know how you use fresh, sweet red cherries in delicious summer dishes to get your kids eating the fresh produce they need to grow healthy and strong. Official rules apply.
How about a chance to win our Cherry Fest basket? Visit here for complete rules and details.
Categories: General
Gluten Free Fair
by kellyanne.beile, May 26, 2011 | Permalink
We had an amazing response at our Annual Gluten Free Fair! More than 200 people new to gluten-sensitivity came out to Whole Foods Market Lexington on May 21st between 11a and 3p.
Jan Falwell, co-founder of Gluten Free Lexington and past President, delivered her presentation on:
“Gluten – The Great Pretender” Are you gluten free yet, still not feeling well? It could be that gluten has caused more than just traditional gut issues. Know you are NOT alone in your search for days gone by when you “felt like a million bucks.” We will cover celiac and gluten sensitivity, multiple food intolerances, brain & neurological issues, plus MUCH more. Hope to see you here!
Attendees received goodie bags filled with samples, literature, and coupons while also registering to win one of five gluten free grocery give-aways. The aisles were packed with gluten free samples from sponsors as live demonstrations also took place. Whole Foods Market sampled one of the three gluten free beers available at the store and donated the proceeds to the Gluten Free Lexington organization.
We are very greatful to the following in-kind sponsors for this event: Enjoy Life Foods, Lundberg Family Farms, Mary’s Gone Crackers, Food Should Taste Good, Sunbutter, Gluten-Free Bakehouse, Starfish Gluten-Free Seafood, Lakewood Juice, Cascade Fresh, Wellshire Farms, Green Mountain Gringo, Amy’s Kitchen, Bell & Evans, Bloomfield Farms, and Gluten-Free Living Magazine. See additional sponsors here: gluten free in kind sponsors
Additionally, the store’s Demo Specialist, Bret Reese cooked out on the grill in front of the store. Providing a menu selection of gluten free options, customers were WOWed with yummy fare, all sans gluten!! Proceeds from this “Giving Grill” benefited the non-profit, Gluten-Free Lexington.
Lexington’s very own, Naked Pizza, made a presence as well. Handing out fresh gluten free pizza samples from their location close to the University of Kentucky campus.
(click on the event flyer below to enlarge)
Categories: General, Gluten Free, Special Events
28 Day Get-PlantStrong Challenge
by kellyanne.beile, February 5, 2011 | Permalink
On March 23rd, 2011 at 6pm, challengers will join in the Whole Foods Market Lexington cafe to kick-off a 28 day commitment to Get-PlantStrong. Based on the New York Times bestseller, Engine2 Diet, the 28 days will be lead by the in-store Healthy Eating Specialist, Erich Voellmer. Pre-registered attendees will receive a get-started goodie bag filled with educational materials and samples at the launch event.
According to Engine2 author, Rip Esselstyn, “You can have radically insane health, but it’s up to you to make it happen.” Stick with the Get-PlantStrong program and 28 days from now, you’ll look and feel better than you have in years.
Every subsequent Wednesday after the kick-off party, meet-ups will occur at Whole Foods Market in Lexington Green Mall from 6p-7p. Challengers will come together to hear from guest lecturers, see cooking demos, share recipe ideas and best practices throughout the 28-day commitment. On April 20th, the class will culminate in a graduation pot-luck. You’ll also see new cholesterol numbers and your lower weight will be tangible proof that you’re on your way to the best health of your adult life.
For more information or to register, please email erich.voellmer at wholefoods.com or call the store at 859.971.8600. Class participation throughout the 28 Day Challenge is a one-time fee of $15, payable at the first meeting.
Part of the 28 Day Challenge encourages you to keep a Food Journal.
Use These Basic Tips to Get the Most from Your Journal
Writing into a journal may not seem like a big deal but the research numbers indicate it plays a huge role in whether we succeed or fail when attempting a new food plan.
Starting your journal:
- Decide whether you will use an old fashion pen and pad or an electronic web based journal. Either way is fine as long as you use it daily.
- Write it when you eat it. It may be easy to remember the last thing you ate but what about the rest of the day. Get into the habit of writing everything you eat when you eat it. Your records need to be accurate if you’re going to make adjustment to your nutritional habits.
- Make entries into your journal that are important to you. Do you need to know how you felt when you ate ice cream? Do you always have a soda before bed at night? Do you unconsciously munch on chips while watching television?
- Don’t cheat yourself; if you eat it own it. The only way to get an accurate count of food eaten is to log them into your journal. If you forget things like coffee, candy, a bite of your child’s sandwich, you’ll be omitting calories/nutrients that count toward your total for the day.
- ‘Out of sight out of mind’ as the saying goes; keep your journal close. You need to log everything larger than a crumb. If your journal is close by, you won’t accidentally omit anything.
- Study your journal each evening for patterns, food groups, and any other category that may offer clues. The more familiar you become of your habits and triggers, the more success you will have in your new eating endeavors.
- Get in the habit of trying new fruits and vegetables each day and strive to eat a rainbow of fruits and vegetables each day.
Food journaling puts the information in your face, allowing you to be accountable to yourself. That’s one reason so many have been successful journaling. If you can be honest with yourself you can be successful.
If you have a “bad” meal, day, weekend whatever; record it and don’t give up! Get back on your eating plan as soon as you can.
Categories: 28 Day Challenge, Health Starts Here
