Wal-Mart Launching "Goodies" Food Subscription Service

Wal-Mart Stores Inc (WMT.N) will soon launch a monthly mail subscription service called "Goodies" that will allow customers to sample new foods not found in stores run by the world's biggest retailer.

Sprouts Farmers Market & Sunflower Farmers Market Complete Merger; Commence Operations As Sprouts

June 4, 2012 Sprouts

Sprouts Farmers Market ("Sprouts"), one of the country's leading natural foods grocers, and Sunflower Farmers Market ("Sunflower"), an independent chain of 37 nautral foods stores, announced today the closing of the merger of the two companies. The merger further solidifies Sprouts' standing as one of the larger grocers in the Western United States, with projected 2012 annual revenues approaching $2 billion. The combined company currently operates 144 stores, with six more scheduled to open this year, and employs approximately 11,000 people.

Holland's Family Cheese Set To Debut 'Marieke Golden' At IDDBA

Holland’s Family Cheese will showcase three of their award-winning,  artisan, Dutch Goudas alongside the Wisconsin Milk Marketing Board in Booth  # 2615 on both Monday and Tuesday of the Expo. Debuting in the line-up will be Marieke Penterman’s latest raw-milk creation, Marieke Golden; a  semi-soft, American Original crafted with their farm-fresh milk, carefully  aged on wooden pine planks from Holland.

WeatherVane Creamery Owner Pursuing Dream To Open Specialty Foods Shop

June 4, 2012 WeatherVane Creamery

Finding the right investors to help launch a specialty retail shop and cafe in downtown River Falls is proving trickier than owner Sarah Kowal imagined, but she’s not giving up. In fact, some might argue she’s just getting started.

Guinness World Record-Holder Sarah Kaufmann Promotes The Art Of Cheese

Those who appreciate artisan cheese made in the U.S. know that cheesemaking is an art, but one woman adds a whole new dimension to that art. Cheese carver Sarah Kaufmann, The Cheese Lady, promotes cheese by creating carvings at events held around the country in grocery stores, at state fairs and food shows. Much like decorative ice sculptures, her artwork features cheese as the material. Instead of melting, though, work created by the nationally known cheese sculptor is most often cut, wrapped and eaten after her carving is done. “About 90 percent of my carvings get eaten,” she estimates.