Chef Chad Sarno of Whole Foods Market shows how anyone can roast a pepper to make a perfect side dish or topping for salads and sandwiches.
The yogurt section is shown at a Whole Foods Market in San Francisco, Monday, May 24, 2010. An explosion of yogurt options has given Americans bold new choices, from goat’s milk to Greek-style to soy and even coconut milk yogurts.
In this May 3, 2011 photo, shoppers depart a Whole Foods Market store location in Providence, R.I. Whole Foods Market Inc. reports quarterly financial earnings Wednesday, May 4, 2011, after the market close.
This Wednesday, May 18, 2011 photo shows Robert Fente, demo specialist at the Whole Foods Market in New York's Tribeca neighborhood, as he cleans the glass case of the prepared foods department with an ionized water sprayer. The use of electricity and water to clean and disinfect has been embraced