Margaret Wittenberg joined “America’s
healthiest grocery store” as one of the company’s original team members just four months after it opened its doors. An integral part of the development and evolvement of Whole Foods, Wittenberg has more than 40 years of experience in the natural- and organic-foods industry, and currently serves as Whole Foods Market’s global vice president of quality standards and public affairs. She oversees the company’s commitment to sustainability, played a key role in the creation of the National Organic Standards and has authored six books. In 2005, she was honored by the National Audubon Society with the prestigious Rachel Carson Award, and in 2014, was named by Fortune and Food & Wine Magazine as one of the most innovative women in food and drink. With all of her accolades and accomplishments, education has been a central and vital theme throughout Wittenberg’s life. Growing up with five siblings in Northeast Iowa, she was an unusually adventurous eater and cook. “I was always interested in food. Even as a child, I really enjoyed cooking and was encouraged to cook,” she says, noting that her mother was happy to have the help, with eight mouths to feed. “I was the
one that wanted to try unusual things and the others didn’t. … I’m one that needs to understand how a product is grown, how it’s raised, how it works—everything about it—because I’m curious.” Curiosity is what led her into the world of sustainability. After graduating college in Milwaukee, she opened a natural-foods store with her husband, Terry, in West Bend, Wis., a first for the small town. With anything new or unfamiliar comes a necessity for education, something the Wittenbergs spearheaded at their shop with informational and nutritional cooking classes for the community. As an “eternal student,” as Wittenberg likes to call herself, teaching has been a consistent outlet to stay informed and aware. The more Wittenberg learned about organics and sourcing locally through her work with farmers in the West Bend area, the more invested she became in the sustainability of agriculture, animals and seafood, and the upholding of environmental standards, work that has continued throughout her career. After 10 years in Wisconsin, Wittenberg decided to head South. “I had a sister in Houston that thought we were probably the ‘Austin type,’ ” she says, laughing. “We saw that Whole Foods had
A Meal With Margaret
Margaret Wittenberg’s passion for concocting nutritious recipes and teaching cooking classes is rooted in her childhood years: sharing meals with her family of eight, exploring unusual foods, enjoying her mother’s delicious and simple cooking and that special Sunday breakfast (pancakes and bacon, of course) her father would prepare for her and her bothers and sisters. “The idea that food is always better when it’s shared really resonates, and I got that from [my parents]. They laughed a lot,” she says. “Being able to share [laughter] with other people really helps to make the most simple meal wonderful.”
Margaret Wittenberg’s Garden Frittata
Serves three to six “Sage, parsley, rosemary, chives, mint, several varieties of thyme and basil: You’ll always find these fresh herbs in my summer garden. Beyond their beauty, flavor and aroma, they can make the simplest salad, sandwich or entree a delicious, stylish masterpiece, whether as a garnish—whole or chopped—or as a seasoning within. “And that goes for my summertime frittata too! Chives provide the subtlest of onion flavor, and lemon thyme, parsley and sage make for a stunning baked-in garnish. “An 8-inch cast-iron frying pan is a must so the frittata can be started on the stove and finished in the oven.” Ingredients: 2 tablespoons olive oil 1/2 red bell pepper, diced 1/2 yellow bell pepper, diced 1 celery stalk, finely diced 1 tablespoon chives, chopped 6 eggs Salt to taste (“I use Maldon Sea Salt. Although it is more of a finishing salt, it does wonders in this frittata.”) 4 small sage leaves 2 sprigs lemon thyme 2 sprigs parsley
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48 | Austin Woman | JULY 2015
Directions: Preheat the oven to 350 degrees, placing an oven rack in the top third position within the oven. Heat 1 tablespoon of the olive oil in the cast-iron frying pan over low-medium heat and saute the red and yellow bell peppers, celery and chives. Set the veggies aside. Lightly beat the eggs and add salt to taste. Mix the veggies with the eggs. Add the remaining 1 tablespoon of olive oil to the cast-iron frying pan. Add the egg mixture and let it cook for about five minutes over medium heat until the edges start to set, as if you are making an omelet. However, resist the temptation: Do not stir or lift up the edges of the cooking egg mixture. Instead, while it is cooking, put your attention into arranging the fresh herbs on top as you wish. Then transfer the eggs and cast-iron pan from the stove to the top third rack in the oven and bake for about nine minutes to complete the process. Remove from the oven and let it cool before slicing into six wedges. This garden frittata can be enjoyed warm or cold for a simple summer breakfast, lunch or dinner.