Whole Lot of Fun

By Magazine Staff  |  Photo courtesy of Hannah DePaulis, '09

Hannah DePaulis, ’09, thought she knew a lot about food.

That was before she became marketing team leader and community liaison for Whole Foods Market’s Harbor East store in Baltimore. Now, through her work for the store, she is constantly learning—and she forces herself to try a new product in the store every week.

“There’s always someone to reach out to and learn from—especially in retail because it never stops,” she said. In her role, DePaulis provides nutrition education, marketing, and manages a team of artists who handle the store décor.

On behalf of Whole Foods, she also works to add salad bars in schools, send cases of fresh fruit and vegetables to students in underprivileged areas, create school gardens, and provide nutrition education—in the schools and the store.

“We do a lot of no-bake workshops, and twice a month I host kids’ clubs,” said DePaulis, who majored in communication with a focus on public relations. “They learn about being healthy. One week we planted a seed and talked about it growing into a plant.”

See a Whole Foods recipe for Portobello Mushroom Supper Sandwich on the next page.

Since the time of writing, Hannah DePaulis has left her position at Whole Foods in Baltimore; however, she is still working with food. Today she is as a marketing strategist for Chipotle Mexican Grill.

Portobello Mushroom Supper Sandwich

A satisfying entrée featuring the meaty flavor of portobello mushrooms. Ingredients with an asterisk (*) are available as Whole Foods Market Brands. (Serves 2)

Ingredients
2 large portobello mushrooms, stem removed
1/4 cup + 1 tablespoon prepared balsamic vinaigrette,* divided
2 pieces focaccia bread, about 6-x-6-inches each
2 slices provolone cheese
2 jarred roasted red peppers, drained well
Handful arugula leaves

Method
Marinate mushrooms at room temperature in 1/4 cup of vinaigrette for about 20 minutes.

Bake mushrooms on a cookie sheet covered in foil at 350 degrees for 15 minutes (turning halfway through) or throw on a George Foreman grill until soft and tender.
Halve the focaccia horizontally and place the cheese on one side of the bread. Cut the mushrooms into one-inch-thick slices diagonally and arrange them over the cheese. Place the peppers over the mushrooms and top with the arugula. If you like, sprinkle a little vinaigrette over the arugula. Close the sandwiches and serve.

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