Thursday, July 15, 2010

"Whole Foods" Day

Who: VN Publisher Joseph Connelly
What: Dr. Fuhrman Health Getaway 2010
Where: Rancho Bernado Inn, San Diego, Calif.
When: Wednesday, July 14, 2010
Why: Whole Foods Market returns to its roots

The Scoop: Let's get right to the "kombucha kontroversy." Whole Foods Market CEO John Mackey confirmed over dinner that the love-it-or-hate-it tasty tonic, or as I call it, "the fermented concoction that helps me hang on" (sorry Mr. Buffett), has been pulled from all of his groceries. Why? And just how much should we blame Lindsay Lohan?

An unnamed teetotaler close to Mackey mentioned the tipsy feeling felt after drinking the fermented tea (it wasn't me, I swear). Whole Foods had it tested, and, wouldn't you know, the alcohol content was far above the 0.5 percent listed on the label—ranging anywhere from 0.7–1.2 percent depending on brand. Pass me another. Staying one step ahead, WF pulls the bubbly bliss from its shelves, in order to save its pristine image... and possibly a few lawsuits somewhere down the road? Now we know why they installed "kombucha bars" that sold the liquid refreshment "on tap" in some of its markets.

Mr. and Ms. Whole Foods: John Mackey and Debra Morin

Last night's plenary was all Whole Foods, with Mackey explaining "The Whole Foods Market Healthy Eating Revolution," a uniquely forward-thinking plan that is already a resounding success. Citing that 82 percent of US adults have at least one heart disease risk factor, 81 percent are on weekly meds, and the 10 million obese kids "who will be the first generation in the country to have shorter life spans than their parents," it's time for a change. Enter ANDI.

Dr. Joel Fuhrman and Eat Right America have developed a score (think "report card") that ranks foods by their nutritional density. WF posted the ANDI scores (Aggregate Nutrient Density Index) in their produce sections beginning in January and wouldn't you know it produce sales shot up 25 percent in the last six months (leafy greens an amazing 1,000 percent). WF then added a seventh core value to the company mission, "promoting the health of our stakeholders through healthy eating education," and originated the Total Health Immersion Program for WF team members. Chef Chad Sarno (you'll meet him tomorrow) is the coordinator of the Immersion Program, a wide-ranging plan that includes higher company discounts depending upon how healthy one is, a Healthy Eating Dining Club in each market, and the availability of the program to the public in 2011.

The ANDI score card. Eat your greens.

Mackey summed it all up. "The original intent of Whole Foods was to sell healthy alternatives." He mentioned that in his first store 35 percent of sales were produce and another 20 percent bulk items. In the 30 years since those numbers have fallen to roughly 17.5 and 1.5 percent, respectively. "We're getting back to our roots." And nuts and seeds and greens.


Anonymous said...

Ok, but what is the conclusion on the kombucha? Is it coming back?

. said...

Thank goodness kombucha is off the shelves. It's an antibiotic, and widespread use of it would (maybe has already) breed microbes that are resistant to it.

I hope it stays out of the stores, because I'd like it to be effective when I really need to use it.

Anonymous said...

I had to find a local Kombucha Maker to get my Kombucha, gotta have it! Her name is Hannah she has a Kombucha Kamp website her Kombucha is AMAZING the best new flavors like Jasmin, Coconut Strawberry wow!!! I will be filming videos and people can just make their own Kombucha it is fresher, more potent, better, stronger and you can make it the way you like it in your own flavors traditionally people brewed and made their own Kombucha or had experts make it fresh anyway, way better! I invented a new Raw Organic Japanese Ramen Noodle recipe using Kombucha you don't often see Kombucha used in a savory food or recipe dish this one is delicious and I found this today:

"Celebrity Chef Bryan Au's widly popular $2 Eco Chef 10 Minute Meals app has become the king of the crop." -

I will invent totally new Kombuha Raw Organic Vegan Recipes, Desserts and more!

Eco Chef Bryan Au

Anonymous said...

Dang! I used to make my own, but threw my mushrooms in the compost when markets started carrying the stuff. Now I'm left high and dry. Anyone know how to score it in San Diego?

Adam said...

it'll only come back if they change the label to reflect the alcohol content levels, or reformulate the product.. either way, it'll be a while