Their Whole Trade Guarantee means that more money goes to the producers, ensures better wages and working conditions for their workers with the environment in mind. A donation of 1% of sales also go to Whole Planet Foundation.
Every case of flowers from Whole Foods Market is purchased with a ‘social premium’ and directly from whole trade growers in Ecuador, Colombia and Costa Rica. This social premium funds community projects including schools for children that matches their parents who work at these farms work schedules, educational programs for hearing-impaired students and even a project to enhance skills and competencies for adolescent girls in local high schools.
Their roses are 20 for $20 and the promotion runs the entire week, so get it while you can!
Whole Foods Market also has a couple events at their stores across the lower mainland, here are just a couple:
Fon-Dipping Fun Event @ Robson location: Feb. 14th – 3:30pm – 6pm. $2 for a plate of fruit to dip in chocolate and proceeds will go to Whole Planet Foundation.
Dinner Club Social @ West Vancouver: Get your seat at our Valentine’s Day Dinner Social on February 13th at 6:30p! Appetizers, a main, and of course dessert all lovingly prepared by our Team Members! $15 a seat, space is limited! Reserve your spot at Customer Service.
Couples’ Sushi Classes @ Cambie: Grab your partner and join us at Cambie on Thursday February 13th from 6:30p-7:30p to get your hands wet and learn the art of sushi making! $30 per couple, reserve your spot at Customer Service.
Finally, for two days (Feb 13 and 14), if you buy a dry aged steak at Whole Foods, you’ll receive a lobster tail free! This is great for those thinking of home cooking this Valentines Day (which I may be doing myself!).
If you’re looking for a great recipe to prepare your lobster and steak, Whole Foods has a big compendium of recipes including this Herb-Roasted Lobster and Steak recipe:
4 tablespoons unsalted butter, softened
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh chives
1 tablespoon finely chopped fresh rosemary
1 1/2 teaspoon finely chopped fresh oregano
1 tablespoon lemon juice
3/4 teaspoon fine sea salt, divided
2 (4- to 6-ounce) shell-on lobster tails, thawed and cut down the middle with kitchen shears
2 (12- to 14-ounce) dry-aged rib-eye or New York strip steaks
1/2 teaspoon ground black pepper
1/2 tablespoon extra-virgin olive oil
1 lemon, cut into wedges for serving
Preheat the oven to 450°F. In a bowl, mix together butter, parsley, chives, rosemary, oregano, lemon juice and 1/4 teaspoon of the salt. Spread 1 teaspoon herb butter over the meat on each piece of lobster and arrange on a rimmed, foil-lined baking sheet, cut-sides up. Roast until just cooked through and opaque in the center, 8 to 10 minutes.
Meanwhile, season steaks all over with remaining salt and pepper. Heat oil and 1 tablespoon of the herb butter in a large cast-iron skillet over medium-high heat and cook steaks, flipping once, until deeply browned and medium-rare (about 130°F) or desired doneness, 8 to 10 minutes total.
Top each steak with 1 tablespoon of the remaining herb butter. (Save remaining butter for another use.) Let rest 5 minutes and then serve steaks alongside lobster with wedges of lemon.
[Please note I was approached by Whole Foods Market to write about the deals, but all opinions are my own.]