May 15 – June 12

Weekly Meet-ups – Tuesdays, 7:00 p.m.

$25 per person, $40 when you register with a friend

Jump start your summer wellness plan with 28 days of Health Starts Here^® eating and education!  This challenge includes four healthy eating classes, recipe packet, shopping list, exclusive coupons, samples and graduation dinner.   For more information or to register e-mail  julia.evans at wholefoods.com or call 708.366.1045

May 15 – Challenge Kick-off: Eating Whole Food

Join us in the cafe for our first Tuesday night meeting for our spring 28 Day Healthy Eating Challenge. Learn about the Four Pillars of healthy eating, cooking basics and set your goal for the next 4 weeks.  

May 22 – Weekly Meet-up:  The Plant-Strong™ Plate

May 29  - Weekly Meet-up: Healthy Fat (Yes, it does exist)

June 5 – Weekly Meet-up: Demystifying Nutrient Density

June 12 – Graduation Dinner!

 Fitzgerald’s Nightclub – 6615 W. Roosevelt Rd, Berwyn IL

$10 at the door gets you admission and three 4-oz. shorties of the best microbrews on tap.   Proceeds from the evening will support the Whole Planet Foundation. Open to the public.  Must be 21+ older to attend.

• 7p – Doors Open, Beer Tasting begins!
• 7:30 – Live Music featuring Exit Ghost and The Welcome

Whole Planet Foundation

Whole Planet Foundation is a private, nonprofit organization established by Whole Foods Market. We provide grants to microfinance institutions in Latin America, Africa and Asia who in turn develop and offer microenterprise loan programs, training and other financial services to the self-employed poor.

“Microcredit ignites the tiny economic engines of the rejected underclass of society. Once a large number of tiny engines start working, the stage can be set for bigger things.” -Professor Muhammad Yunus, founder of Bangladesh’s Grameen Bank and 2006 Nobel Peace Prize Winner

Our Whole Trade Guarentee supports safe work conditions and the right to earn a living wage.  When you see the Whole Trade Guarantee sticker on a product on our shelves, that means a splier has taken the extra step in partnering with Whole Foods Market to ensure their workers receive the treatment and compensation they deserve.   In return, we’re able to provide our customers with exceptional produce that you can feel good about eating.

We also believe in supporting the aspirations of community members in countries where we source our products.  That’s why we support the Whole Planet Foundation – www.wholeplanetfoundation.org   This charitable organization exists to provide non-profit microlending opportunities to alleviate poverty worldwide, focusing on countries  where Whole Foods Market sources product – including the United States.  A vast majority of microcredit clients supported by the Whole Planet Foundation are women.  More often than not these women are living below the poverty line and have little means to obtain traditional funding for their business endeavors.   With a 97% repayment rate, the Whole Planet Foundation has helped over 1,000,000 women to date and has been able to use funds repaid to support a loan for the next woman.   Talk about a hand up!

Once a year we designate 6 weeks to celebrating Whole Planet Foundation in our stores. To support  fundraising efforts that directly support microcredit loans, we dedicate our calendar of events to activities that elevate this cause – focusing in on culture, women, Supplier Alliance products and microcredit fundraising. 

Check out what’s in store this month:

Meet WTTW’s Maya & Miguel!

Saturday, March 3, 10 a.m. – 12 p.m.

Get your picture taken with WTTW favorites, Maya & Miguel; coloring pages, snacks and a take home craft available for the first 50 kids.  No RSVP required.  $5 suggested donation to Whole Planet Foundation

International Women’s Day 

Thursday, March 8 

Vendor Fair – 3 – 6 p.m. FREE!

Celebrate women around the world at our a vendor fair including brands whose businesses were founded or co-founded by women, along with samples from Supplier Alliance brands who’ve partnered with Whole Foods Market in supporting the Whole Planet Foundation.

Women in Business – Panel Discussion – 6:30 p.m. Welcome & Reception, 7 p.m. Discussion Begins, FREE!

Learn from a diverse panel of women excelling in their field.  From culinary experts to small business owners, these women impress with their business savvy, and are here to share their tips for success.  Please RSVP by e-mailing julia.evans@wholefoods.com or call 708.366.1045.

Microbrews for Microloans

Thursday, March 22 , 7 – 10 p.m.

@ Fitzgerald’s Night Club, 6615 Roosevelt Road, Berwyn IL

$10 at the door, includes tasting pass, proceeds support Whole Planet Foundation

            7 – 9 p.m.  Microbrew Beer Tasting

            7:30 p.m.  Live Music featuring Exit Ghost plus The Welcome

Must be 21+ to attend.

 Ed’s “Just Like Momma’s Chili”

 (26 All Natural Ingredients) 

1lb Dry Red Organic Beans

1 ½ lb Ground Turkey

1 small red pepper (diced)

1small yellow pepper (diced)

1 med green pepper (diced)

1 med yellow onion (diced)

1 clove of garlic (chopped)

2 tblsp of fresh Ginger (chopped)

1 med habanera pepper (cut in half)

2 cups of fresh organic corn

1 large can of whole tomatoes

1 4oz can of tomato paste

1/3 cup of dark chili powder

¼ cup of ground cumin

1 Tbl of ground turmeric

1 Tbl of garlic powder

1 Tbl of onion powder

1 Tbl of cayenne pepper

1 Tbl of smoked paprika

¼ cup of dark brown sugar

3 cinnamon stick

1 Bay leaf

2 oz of fresh thyme

1 cup of red wine

Salt and pepper to taste

Soak red beans overnight in cold water. Transfer beans to a large pot, add thyme and bring to boil, let simmer for 45min. In a separate pan, cook off ground turkey, drain some of the fat and add to beans. In pan, sauté all veggies and deglaze pan with red wine to release any food particles that have stuck to the bottom. Add veggies and wine mixture to bean and turkey mixture. Add remaining ingredients bring to a boil reduce heat down to low, simmer for 1 hour.

Ben’s “Texas Chili Stew”

8 mild green chiles

5 tablespoons of extra virgin olive oil

4 lbs of grass-fed beef shanks, trimmed and cut into ½ inch pieces

2 cups chopped onion

3 jalapeño peppers, stemmed, seeded and minced

4 garlic gloves, minced

4 cups beef stock

1 (35-ounce) can of organic crushed tomatoes

2 lbs boiling potatoes, peeled and cut into 1in. chunks

2 teaspoons dried oregano

½ tsp. cumin

½ tsp. chile powder

Pinch of cayenne

1 ½ teaspoons salt 

Roast chiles, turning them till they are charred. Let the chiles steam in a paper bag until they are cool enough to handle. Strip away char as desired and cut into chunks. Set aside

Heat 2-3 tablespoons of olive oil in 5-quart dutch oven. Add beef shanksand  sear them, turning occasionally till brown.  Try doing this in batches to avoid over crowding the meat.  Remove meat from dutch oven. 

Reduce heat to low and place remaining olive oil in the dish. Stir in onions, jalepenos, garlic, chili powder, cumin, cayenne and oregano. Cover pot to cook and stir occasionally to avoid sticking.  After about 5 minutes stir in stock and tomatoes.  Return beef to the pot, season with salt. Bring the mixture to a boil, then reduce and let simmer.  Incorporate potatoes and chiles let simmer until potatoes are tender. For less chunky stew, reduce potatoes.  For soupier stew, increase amount of crushed tomatoes or stock. 

  Marge’s “Colorful No-Corn Chili”                                                                           

2 lbs. ground beef

3 T. grated onion (approx. 1 large onion)

3 large cloves garlic, crushed or finely chopped

 1 tablespoon oregano

1/2  teaspoon black pepper

1-1/2 teaspoons ground coriander

1/2 teaspoon salt

4 dried chili de arbol or cayenne peppers, crushed

1 large red bell pepper, roasted, outer skin removed, cut into inch-size pieces

2 large Anaheim peppers, cut into pieces or rings

3-4 serrano peppers, chopped

2-4 jalapeno peppers, chopped

1 C. peppadew peppers, left intact (available from Specialty Olive Bar)

3  15-oz. cans Eden (no salt added)  OR  365 Black Beans

1 15-oz. can tomato sauce, no salt added

2-1/2 C. tomato juice

Chopped fresh Cilantro for garnish (Optional) 

 Brown ground beef in a large stock pot over medium-high heat, and drain excess fat, if any. Lower heat, and add onion puree, garlic, and dried spices:  oregano, black pepper, salt, and cayenne pepper. Stir well to mix.  Add chopped serrano and jalapeno peppers, mix well;  then turn off heat and cover pot; let stand for a few minutes, (10-to- 20 minutes, depending on you,) to steam the mixture.  

 Drain the Black Beans, discard liquid.  Over medium heat, add the beans, tomato sauce, and remaining colorful peppers: Anaheim, red bell, and Peppadews.  Stir, and cook over medium heat. Slowly add the tomato juice until desired consistency; the amount of liquid is a matter of personal preference.  Add ground coriander. Simmer 25-minutes.  To serve, ladle into bowls and garnish each bowl with chopped cilantro.

 Teresa’s “Big Game Chili”

1 lb ground beef

1 lb seasoned sausage

2 – 15 ½ oz cans of hot chili beans

1 – 28 oz. can petite diced tomatoes

3 large onions, chopped

1 green pepper, chopped

3 garlic cloves, crushed

2 Tbs. chili powder

2 Tbs. sugar

1 Tbs. crushed red pepper

3 Tbs. Wine vinegar (red or white)

1 tsp. cumin

In a large pot brown meat with onions and garlic.  When meat is brown, drain fat and return seasoned meat to the pan. Add remaining ingredients, cover and simmer for 1 hour, stirring occasionally to avoid scorching.

This is also a great crock-pot meal.  For crock-pots, first brown the meat, onions and garlic on the stovetop, drain fat and transfer everything to the crock-pot.  Cook the chili mixture on high for 1-2 hours for faster cooking or 2-6 hours for low-slow cooking.

“Just Like Mammas”

(26 All Natural Ingredients)

1lb Dry Red Organic Beans

1 ½ lb Ground Turkey

1 small red pepper (diced)

1small yellow pepper (diced)

1 med green pepper (diced)

1 med yellow onion (diced)

1 clove of garlic (chopped)

2 tblsp of fresh Ginger (chopped)

1 med habanera pepper (cut in half)

2 cups of fresh organic corn

1 large can of whole tomatoes

1 4oz can of tomato paste

1/3 cup of dark chili powder

¼ cup of ground cumin

1 Tbl of ground turmeric

1 Tbl of garlic powder

1 Tbl of onion powder

1 Tbl of cayenne pepper

1 Tbl of smoked paprika

¼ cup of dark brown sugar

3 cinnamon stick

1 Bay leaf

2 oz of fresh thyme

1 cup of red wine

Salt and pepper to taste

Soak red beans overnight in cold water. Transfer beans to a large pot, add thyme and bring to boil, let simmer for 45min. In a separate pan, cook off ground turkey, drain some of the fat and add to beans. In pan, sauté all veggies and deglaze pan with red wine to release any food particles that have stuck to the bottom. Add veggies and wine mixture to bean and turkey mixture. Add remaining ingredients bring to a boil reduce heat down to low, simmer for 1 hour.