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Attend Our Conference

The Whole Grains Council's next conference, called Whole Grains: Breaking Barriers, is scheduled for November 9-11, 2014, at the Hyatt Boston Harbor in Boston. We invite everyone to enjoy a late-fall weekend in Boston, then join us toward the end of Sunday afternoon for our opening sessions. The event will run through Tuesday afternoon, getting you home in time to apply your new-found knowledge that same week.

Misunderstandings and rumors abound in the grain world. Is modern wheat somehow different? Who should avoid gluten? What defines a "good carb?" How can I keep my blood sugar from spiking? What makes sprouted grains worth exploring? Never before have so many key grain issues been covered in a single conference. 

Whether you're a manufacturer, a marketing manager, a health professional, a public policymaker, or a journalist, this is the place to get all the answers you need to fully understand today's top, pressing grain issues. We're adding additional speakers to our agenda all the time; here's the latest line-up:

Sunday Nov. 9, 4:00-8:00 pm
• Breaking Barriers: an overview of challenges and successes
   Sara Baer-Sinnott, President, Oldways
• Whole Grain Trends and Consumer Attitudes
   June Jo Lee, VP Strategic Insights, The Hartman Group
• Nudging Restaurants and Diners toward Healthier Choices
   Erica Bohm, VP & Dir. of Strategic Partnerships, Healthy Dining Finder
• Chefs' Panel: If You Menu It, They Will Come
  Martha Rose Shulman, columnist, NY Times (moderator)
  Ana Sortun, Chef, Oleana restaurant
  Jason Bond, Chef, Bondir restaurant
  Barry Maiden, Chef, Hungry Mother restaurant
  Liz L'Etoile, Director of Sales & Marketing, Four Star Farms
• Opening Reception

Monday Nov. 10, 8:30 am - 7:00 pm
Morning: Celiac, Gluten Intolerance and the "No Grain" Movement
Keynote: Everything You Need to Know About Gluten
• What's Gluten and Who Should Avoid It
• Why are Celiac Disease and Gluten Sensitivity on the Rise?
   Alessio Fasano, MD, Director, Center for Celiac Research
• Today's Wheat: Fact and Fiction
   Brett Carver, PhD, Professor, Oklahoma State University
• Popular Nutrition Writing and the Pitfalls of Pseudo-Science
   James Hamblin, MD, Senior Editor, The Atlantic
• What Did Paleo Man Really Eat?
   David Katz, MD, Director, Yale University Prevention Research Center
• Health Limitations in Gluten-Free and Grain-Free Diets
   Pam Cureton, RD, LDN, Clinical/Research Dietitian, Center for Celiac Research

Afternoon: Choosing Healthy Carbs
• Glycemic Impact: Eat the Right Carbs, not "No Carbs"
   Furio Brighenti, DrPH, Professor, University of Parma (Italy)
• Health Benefits of Whole Grains and the Role of Intact Grains
   Nicola McKeown, PhD, Assoc. Professor, Friedman School / Tufts
• Making Wheat Gluten Free: New Research in Sourdough Methods
   Marco Gobbetti, PhD, Professor, University of Bari (Italy)
• Sprouted Grain Flour: The Next Frontier
   Peter Reinhart, Chef and Author, Johnson & Wales
• Marketing Case Studies Workshop
• Networking Reception

Tuesday Nov. 11, 8:30 am - 1:30 pm
Marketing Successes That Break Barriers: Inspiration for Companies & Consumers
• School Foodservice Success Panel: Making Whole Grain-Rich Work
   Samantha Weiss, MPH, RD, Boston Public Schools
   Mellissa Honeywood, RD, Cambridge Public Schools

• Retail Success Panel: from Supermarkets to Convenience Stores
   Carrie Taylor, RDN, LDN, Lead Registered Dietitian, Big Y Foods, Inc.
   Jim Bressi, Director Food Research & Product Development, Kwik Trip, Inc.

• Manufacturers' Success Panel: Why Positive Messages Sell Best
   Dennis Gilliam, EVP Sales & Marketing, Bob's Red Mill
   Chuck Marble, CEO, Elevation Brands
   Anna Rosales, RD, Nutrition Manager, Barilla

• Whole Grain Sampling Day: Synergies from Coordinated Events
   Cynthia Harriman, Director of Food & Nutrition Strategies, Oldways/WGC
• The Whole Grain Stamp, Past and Future
   Mallory Cushman, Stamp Program Manager, Oldways/WGC

Save the date, because this conference will give you the crucial updates you need to be more effective in your job. We welcome everyone interested in whole grains -- health professionals, media, manufacturers, marketers, farmers, and product developers to join us at this conference.

Oldways is a CPE Accredited Provider with the Commission on Dietetic Registration. This conference offers 12 credits of continuing education for registered dietitians. (2 CPE credits for Sunday only; 6.5 CPE credits for Monday only; 3.5 CPE credits for Tuesday only)

All sessions are at the Hyatt Boston Harbor. See more details by clicking on the green button below.

Want general information on Oldways / WGC conferences? Click on the links below.


EarlyBird (to Sept. 14)

Regular (Sept. 15 onward)

WGC Members
(first registration or sponsors*)



WGC Members
(additional people)



RDs, government, non-profits,
and other health professionals

** $100 Sunday only (2 CPE)
** $250 Monday only (6.5 CPE)
** $110 Tuesday only (3.5 CPE)



Corporate Rate
(non-WGC companies)



A big thanks to the sponsors of the Breaking Barriers conference.

Project Sponsor




Benefactor Sponsors






To Your Health Sprouted Flour Company
Carl Brandt / Mestemacher Bread


Access Past Conference Proceedings

You can access a wealth of materials from our previous whole grains conferences through the links below, including:

  • Summary agenda of presentations

  • Reports and handouts (an unbelievable wealth of cool things you never knew about whole grains)

  • Photos

PDFs of most presentations are available either online or on request, as noted on each conference's agenda.


All information on this website is © 2003-2013, Oldways Preservation Trust/Whole Grains Council, unless otherwise noted.