Friday, September 28, 2012

Song of the Week

I Will Wait :: Mumford & Sons

Karen, Kenya

Best Butcher Contest Winner-Armand Ferrante (MID)

Hi all,

Wanted to share with everyone an interview that our best butcher, Armand Ferrante (MID) conducted with ESQUIRE Magazine’s “EAT LIKE A MAN” blog! He did an awesome job highlighting his skills and knowledge of the trade, and most importantly how focused he is on customer service and quality.

The post starts out with news of Armand's win at Meatopia and the new cut. You can't miss it! (UVW: 176,000)


New Savory Bakery Items-Kensington, UK

Thursday, September 27, 2012

Burger Bus

Check out this cool Burger Bus that our very own Derek Sarno spotted while in Vancouver.

Click here for more info.

Whole Planet Team Working Together

Building Cafe Ubuntu.

One Day Meat Sale-Kensington, UK

Wednesday, September 26, 2012

Tuesday, September 25, 2012

Monday, September 24, 2012

Calling out value at CIN!


Please join us in welcoming and congratulating
Bill McGowan and Eddie Paulino
On becoming
North Atlantic Executive Coordinators of Operations
Bill and Eddie bring many years of operational and product knowledge to their new roles.
Bill’s previous experience as VP of Operations external to Whole Foods Market and his six years in Product program leadership have given him tremendous knowledge in both areas of our business. Bill is a great leader passionate about our core values, mission and the foods we sell. Bill will be able to draw on these experiences to support our current stores and help us open excellent new stores as we ramp up our regional growth.
Eddie brings many years of leadership experience in Whole Foods Market to his new role. Eddie began as a Team Member many years ago and has offered outstanding mentorship to so many of our Team Members. Having been a Team Leader, Store Team Leader and Product coordinator. Eddie’s leadership skills have allowed him to work on highly productive and innovative teams. His excellent leadership will now be shared by all our Team Members in the region.
Please take a moment to congratulate both Bill and Eddie directly as they embark on the newest path in their careers.
We are so fortunate to have five accomplished candidates for this position. The interview panel would like to also appreciate Dave Filippone, Buck Rollins and Coby Reinhardt for their great ideas and vision for this position making our decision a challenging one.

Laura, Kim, Jim and Rick and the interview panel

Traffic Jam on the Road Today

Sunday, September 23, 2012

Friday, September 21, 2012

Wednesday, September 19, 2012

Nature Masterpieces

Gregory Colbert is a canadian photographer and director with undeniable talent. With his project Ashes and Snow, he provides us with sepia colored photographs taken during his travels. Images traveling around the world with a nomadic museum, the “Nomadic Museum”. Click here to continue on

Queen's Corner

A wine venue at the new Charlotte, NC store.


Tuesday, September 18, 2012

Happy National Cheeseburger Day

Cheeseburger from Peter Luger. [Photograph: Robyn Lee]
We think cheeseburgers are appropriate every day, but since September 18th has been deemed National Cheeseburger Day by...someone, you should feel more compelled to eat a cheeseburger today than other days. We've got plenty of burger recommendationscooking tips, and recipesto get you on your merry cheeseburger way. Here's more cheese guidance from The Burger Lab: CLICK HERE to continue reading on

Scott's Kids

An awesome idea!

Excellent Meat Signage

Monday, September 17, 2012


Really good gluten free organic frozen pizza!

Tuscan Formaggio

Friday, September 14, 2012

Song of the Week

Stevie Wonder :: Superstition

The CIRCUS, Pizza Crazy !!!!

Featuring :
The “Back Street Bakery boys of Piccadilly Circus”  consistently delivering an awesome offering of Circus
Pizza and Circus Calzone … each and every day !

Peter says…
PCD pizza sales are about 20th in the company (lots of heavy hitters in NYC and Chicago) but PCD
is #1 in sales percentage amongst all pizza programmes at almost 2% of store sales overall!
Thanks, Peter

“Very well done “the back Street Bakery Boys of PCD”

       Massimo, Michal and Krisztian

Thursday, September 13, 2012

The GREEN Bean Program from the MA Region

GREEN BEAN stories will be reviewed quarterly, and Team Members receiving Regional Recognition will be eligible for the same rewards currently available in the You’re A Natural Cool Bean program!

 What will you do to earn a GREEN BEAN today?  If you have questions about the program, please send them to!

Thanks, Jill

Wednesday, September 12, 2012

The 6 Packer

Never fear the soggy cardboard six-pack again. The 6 Packer ($30) is a hard, more sturdy replacement, constructed from 3/16" laser-cut plywood and assembled — by you — with 1/2" screws and nuts. Once you've got it put together, it should hold longnecks, stubby bottles, and everything in between without ever blowing out. Click here to link to article on

RECIPES FOR HEALTH: Steel-Cut Oats, Sweet and Savory

Andrew Scrivani for The New York Times

Dosateria at Tribeca

Super cool concept!  An Indian Street Food Venue at WFM Tribeca in NYC.

In Season Supper at Scottsdale

We hosted an seasonal dinner in Produce last night and it was a showstopper! The concept was to create a seasonal and community-style dining experience – similar to to a Farm to table experience – in Produce. The menu focused on ingredients that reflected seasonal produce and local ingredients and offered juice pairings as well. Huge kudos to everyone who helped make this a successful first-time event and the chefs, Nathan, Hashana and Dexter. Great job, everyone! 

Lisa Marie Wilson
Marketing Supervisor
Whole Foods Market Scottsdale

Tuesday, September 11, 2012

Armand “The Arm” Ferrante crowned Best Butcher in the U.S.

Just wanted to extend a huge congratulations to ARMAND “The Arm” FERRANTE of MIDDLETOWN, NJ on his decisive victory at Whole Foods Market’s 2012 Best Butcher contest. Armand’s custom cut, the “Jersey Boneless Short Rib Steak” will be featured at every Whole Foods Market store across the country starting September 15th!

Congrats Armand + Congrats MID… there will certainly be more information to come on this, but I wanted to share the press release about Armand’s victory! Which hopefully he will enjoy while traveling to Iceland!

In addition, a special thanks to everyone for their tremendous support of Meatopia… led by Steven Marion and supported by the TriBeCa marketing team (Ian, Rob, DJ, Paul and Gerlinde) as well as more than 20 other marketing and leadership support from around NYC and the region, our NE activation at Meatopia this year (headlined by the World’s Longest Sausage Toppings Bar) was a huge success on a fantastic, although soaking wet, day on Randall’s Island. Congrats to all and thanks for the support!

Best regards,
Michael Sinatra - Public Relations & Public Affairs Manager - WFM - Northeast Region 
Armand “The Arm” Ferrante crowned Best Butcher in the U.S.
Whole Foods Market® expert meat cutter wins national company contest; his new beef “cut” to be featured in all stores starting Sept. 15
NEW YORK, New York. (September 10, 2012) — His talent is rare; his job was well-done: Armand Ferrante, a Whole Foods Market butcher from Middletown, New Jersey, won the company’s 2012 national Best Butcher competition finale held at Meatopia, the nation’s largest celebration of meat, on Saturday in New York City.
Through months of nationwide competitions with more than 300 professional Whole Foods Market meat cutters, Ferrante cut and carved his way to the Best Butcher national championship, where he went head-to-head with two other finalists. The title match included a trio of knife-wielding tasks including:
· Making a Turducken by deboning a turkey and chicken and adding duck breast,
· Merchandising a whole lamb, and
· Creating a new-to-the-meat-case “cut” from a beef forequarter.
The Jersey Boneless Short Rib steak, the new “cut” Ferrante created for the contest, will be featured in all Whole Foods Market stores starting Sept. 15, for $8.99 per pound. Armand also won a trip to Iceland’s Food & Fun Festival (February 2013, Reykjavik) and a year’s worth of bragging rights.
“It’s such an honor to be recognized for the job I do every day – and have done nearly every day for the last 40 years,” said Ferrante. “The Jersey Boneless Short Rib is a cut that’s versatile and easy to cook – one I am proud to bring to my customers. To me, that’s the most important part: helping each customer find the best meat for their meal, then getting their feedback. It’s keeping people happy, and that’s rewarding.”
Theo Weening, global meat buyer at Whole Foods Market, adds, “Being a great butcher is about more than cutting meat; it’s finding new ways to make the most of the animal and be creative with tasty offerings at a good value. It was a tough competition and Armand really earned this. I believe his cut will appeal to shoppers who are looking for something new, delicious and affordable.”
The two runners-up and the innovative new beef ideas they presented were:
· Jon “Kabali” Kalabolas (Lafayette, Calif.) with his “Kabali Steak,” cut from the shoulder clod
· Andy “The Animal” Alcorn (Fort Collins, Colo.) with his “Jacob’s Ladder Short Ribs,” short ribs tied with herbs
Chef Tim Byres of SMOKE Restaurant in Dallas joined Whole Foods Market’s Edmund LaMacchia, global vice president of perishables, and Theo Weening, global meat buyer, to judge the contest. They selected Armand and the Jersey Boneless Short Rib as the winner for a combination of creativity, yield and versatility.
“As a chef, it’s important to know the craft of butchery remains alive and well – partially because it’s an age-old tradition, and partially because it’s fun to cook new and innovative cuts like the Jersey Boneless Short Rib,” said Chef Byres. “I tip my hat to Armand for his talent, passion and creativity.”
Chef Byres spotlighted the contestants’ original beef cuts with a custom recipe – a Dry Rubbed Best Butcher Steak with Pickled Celery, Mustard Caviar and Buttermilk – that he served up to Meatopia attendees. A recipe for Chef Byres’ BBQ Beef Chile Rub & Coffee Cure is available at
In addition to showcasing the expertise of Whole Foods Market’s butchers, the contest highlighted the importance of transparency in sourcing and animal welfare labeling. Whole Foods Market’s long-standing quality standards for meat include no antibiotics – ever, no added hormones*, and no animal byproducts in feed. Plus, the 5-Step™ Animal Welfare Rating is customers’ way of knowing how the animals were raised for the meat they’re buying.
For more information, visit
*Federal regulations prohibit the use of hormones in raising pork, poultry, goat, veal and bison.
The winning cut and Chef Tim Byres’ beef rub recipe:
Jersey Boneless Short Ribs: A great value and a versatile cut, the Jersey Steak starts with a four-bone short rib. Armand removes the meat from the bone – essentially extracting the bone from the still-connected short ribs. The result is a tender, flavorful steak that’s easy to grill, roast or pan sear.
BBQ Beef Chile Rub & Coffee Cure for Grilling & Smoking
by Chef Tim Byres, SMOKE & Chicken Scratch Restaurants, Dallas
Makes 2 1/2 cups
2/3 cup dark brown sugar
1/2 cup kosher salt
1/3 cup fine-ground dark roast coffee
1/3 cup chili powder
1/3 cup smoked paprika
3 tablespoons granulated sugar
2 tablespoons granulated garlic
1 tablespoon ground cumin
1 teaspoon cayenne pepper
Place all ingredients into a medium mixing bowl. Using your hands, thoroughly mix all ingredients, breaking up any clumps with your fingers. Place in an airtight jar. Use about 2 tablespoons per pound of meat, rubbing it in and refrigerating meat 8 hours or overnight before grilling or smoking.  

Check Out Armand's Bio:
Armand “The Arm” Ferrante
Being a butcher is in Armand Ferrante’s blood. Following in the footsteps of his father, Armand started in the field of butchery when he was only 12 years old. Although Armand has only been at Whole Foods Market for eight months, his 40 years of butchery experience make him tough competition for the title of Best Butcher. Armand’s fondest memory during his time as a butcher is going to livestock auctions to bid on lambs, veal and calves; his favorite part of butchery is seeing his customers come back satisfied after he has helped them with their selection and preparation. Armand’s favorite cut of meat is the New York strip steak and his favorite meat dish is steak pizzaiola, a traditional Italian entree of steak with peppers, onions and mushrooms in tomato sauce.

The Arm’s Best Butcher contest original “cut”: Jersey Boneless Short Rib – This boneless cut is tender, juicy and thanks to its origin, the arm chuck, extremely flavorful. Armand thinks that this will appeal to meat lovers who are attracted to quality and impressive products that boast an unintimidating price point and a manageable cooking method.