Whole Foods Whole Scoop

 

 

 

 

Whole foods has moved to a new TEMPORARY location just west of their LONGTIME PERMANENT LOCATION which is being rebuilt. Visit them at 1649 W. Lane Ave. If you need help locating them give them a call at 614.481.3400.

They are open daily 9:00 a.m. to 9:00 p.m.

The Whole Foods, Whole Scoop is an entertaining and interesting half hour program that started on our sister station UpperArlingtonRadio.com over a year ago. Whole Foods, Whole Scoop is hosted by broadcast veteran, Mark Bingaman and Mandy Moore from Whole Foods, Lane Avenue.

If you do miss an episode, never fear, we’ve got it on demand…right here…

Listen On Demand
?To listen to The Whole Foods Whole Scoop on demand, please make sure that all other audio streams, including GroveCityRadio.com, are stopped.

Click on the “PLAY” button below to begin playing your selected episode of The Whole Foods, Whole Scoop. If you wold like to download an archived edition of The Whole Foods, Whole Scoop for your personal use you may do so by clicking on the “DOWNLOAD” link

The Whole Foods, Whole Scoop?

Whole Foods, Whole Scoop for June 2011
Whole Foods, Whole Scoop for May 2011
Whole Foods, Whole Scoop for April 2011
Whole Foods, Whole Scoop for March 2011

Upcoming Events at your Lane Avenue Whole Foods Market

Try a GREAT TASTING Recipe from your Lane Avenue Whole Foods Market

• Heirloom Tomato and Basil Salad with Buttermilk Dressing
  This simple but sumptuous salad is an excellent way to showcase a variety of fresh, in-season tomato flavors, sizes, shapes and colors.
• Baked Cod with Summer Vegetables
  Baking mild, flaky cod with summer veggies produces wonderfully moist and flavorful results. You can substitute other thick fish fillets for the cod - ask our fishmongers for an alternative.
• Steamed Green Beans with Carrot-Dill Dip
  Crisp beans and a savory dip of puréed carrots make a great finger-food starter or an excellent addition to a picnic.
• Watermelon and Arugula Salad
  This refreshing salad makes a delicious first course or side dish for warm-weather meals. You can make it up to a day ahead, but add the arugula just before serving for best texture. If you'd like to save time by buying pre-cut watermelon, you'll need about 2 pounds of chunks to equal 6 cups diced.
• Greens and Green Beans Salad with Blueberry Dressing
  A brightly flavored salad with a creamy blueberry and tahini dressing. Use any variety of lettuce or salad greens that you prefer. Or try kale for a heartier salad.