By Heather Kennedy, August 11, 2011
As a child I always loved chocolate milk and ice cream bars. Who didn’t? Now that I’m “more mature” the kid in me is always on the lookout for the perfect sweet treat that’s tinged with childhood nostalgia while still appealing to my adult taste buds.
By Chad Lott, August 3, 2011
, Whole Foods Market’s Local Forager for the Northern California area, hands me a fresh cup of locally roasted coffee just as I greet him at the center of the Friday morning Oakland, CA farmers market. It’s a good, bold roast and takes the chill out of the air. Before I’ve even taken a sip, we are on the move.
By Heather Kennedy, July 28, 2011
You don’t have to be a raw foodist to enjoy amazing macaroons, tarts and grawnola from our latest loan recipient. Learn how we’re helping them expand.
By Heather Kennedy, July 8, 2011
With a low interest loan from our Local Producer Loan Program, the father and son team at Thompson Farms are working to increase their Animal Welfare Rating to the highest level possible.
By Liz Burkhart, March 13, 2011
We’ve just passed the $4 million mark in providing low-interest loans to small, local producers! Help us celebrate by sharing why you love local products and you just might win a basket of local goodies.
By Jenny Brown, January 11, 2011
What’s a more iconic health food than granola? Meet three of our Local Producer Loan Program recipients who started small businesses devoted to making this yummy treat.
By Allison Burch, December 1, 2010
For every jar of Justin’s Nut Butter sold in December, Justin’s will donate $1 to the Conscious Alliance — a non-profit dedicated to feeding those in need in the U.S., with a focus on impoverished American Indian communities.
By Jenny Brown, October 8, 2010
On Sept, 21, our newest store in Northern California, Coddingtown in Santa Rosa, officially opened its doors!
By Paige Brady, August 25, 2010
Join fourth-generation cattleman Will Harris and "Fan Favorite" Chef Kevin Gillespie on Will's ranch, White Oak Pastures, as they discuss what makes grass-fed beef so unique.
By Kate Medley, July 15, 2010