Whole Foods Katy: Kids’ Club & Houston Family Nutrition


by Bernadette Verzosa

KATYWF1 Families in Katy have another great source of healthy and delicious foods in their neighborhood. Known for its fresh, organic and all-natural selections, Whole Foods Market is opening its 34,000 square-foot store at 6601 S. Fry Road.
This Katy location features a Kids’ Club that will have ongoing family activities including crafts, healthy snack-making and scavenger hunts. Shoppers can use an electric car charging station in the parking lot. And many preservationists appreciate that some reclaimed and repurposed materials were used in the construction of the building and its interior design.

On Wednesday, January 30, Whole Foods Katy is hosting a Grand Opening Celebration with a full day of activities and performances for families. The community festivities start at 7:30 a.m. with the traditional Whole Foods Bread Baking Ceremony. To welcome earlybirds with music and good cheer, the Seven Lakes High School Jazz Ensemble, the Seven Lakes High School Cheerleaders and Cinco Ranch High School Cheerleaders will be there in full gear.

Later on Grand Opening Day, families can shop and enjoy more entertainment provided by the Cinco Ranch High School Bravo Choir, the Cinco High School Drum Line and Brant Lee Croucher Band.

ParentsPost.com and Whole Foods Market are giving away a $25 gift card in celebration of the Grand Opening of its Katy store. To enter, “Like” us on the Parents Post – The Sharing Tree Facebook page, or send us a note through our contact form. Please type “Whole Foods Katy” in the message box. The winner will be randomly selected on February 6. The gift card must be picked up from the Katy location.

Whole Foods Katy will be open daily from 8 a.m. to 10 p.m. This is the seventh Whole Foods Market location in the Houston area. The Austin-based supermarket giant is planning to open stores in the Galleria and the Champions area in 2014.



Whole Foods Katy is offering creations by Houston area vendors including Walden Good Foods, Spring Creek Growers, Hello & Co., Radical Eats Tamales, Michael’s Cookie Jar and Slow Dough Bread Co. Here’s a round-up of the new local vendors at the Katy store, their stories and their products.
For more information, call 281-769-5670 or

Walden Good Foods, Katy, Texas

After learning he is gluten intolerant, Paul Morris created these baking mix recipes with brown rice, millet, buckwheat, oat and other flours instead of standard white flour. Each blend packs a whole-grain punch, ranging from 8g to 25g per serving, and provides great flavor and texture for pancakes, waffles, crepes, pizza crust and breads.

Spring Creek Growers, Magnolia, Texas & Waller, Texas

Bob and Carla Jones specialize in seasonal annuals, vegetables, herbs and native plants suited for the Texas climate. Their daughter, Lauren Kirchner, joined the business in 2009 and their son, Evan Jones, stepped in as head grower in 2012 after earning a horticulture degree from Texas A&M.

Hello & Co., Tomball, Texas

Hello & Co. stationery was created by designer Mali Chi who uses fine paper stock and environmentally friendly soy inks. She uses a range of printing methods including digital, offset and letterpress.

Radical Eats Tamales, Houston, Texas

Chef Staci Davis from Radical Eats restaurant has won awards for her handcrafted vegan tamales which are made without lard or animal products. Each tender tamale is packed with fresh vegetables.

Michael’s Cookie Jar, Houston, Texas

Created by Pastry Chef Michael Savino, these decadent all-butter shortbread cookies are made the old-fashioned way by bakers with professional training from Houston’s top culinary programs. Chef Savino grew up making cookies with his Italian grandmother. He then trained at the Culinary Institute of America and spent 13 years with Four Seasons Hotels and Resorts.

Slow Dough Bread Co., Houston, Texas

Fifth-generation baker Heath Wendell and his partner Marlo Evans believe the best way to craft artisan breads is to slow down the process. Following old-world techniques, they use their own natural starter and slowly ferment the dough at a lower temperature of 45 degrees. The length of fermentation varies for each bread style to achieve different flavors and textures.

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