The Whole Grains: Breaking Barriers conference included nineteen sessions with thirty-three speakers and facilitators, all exploring the barriers we’ve already broken down in promoting whole grains — and the future path for overcoming additional barriers.

For many of the sessions listed below, copies of speakers’ presentations are available, as well as videos. (Some panels were discussion only, without onscreen presentations.) Click on the links to download each presentation. Remember, however, that speakers normally add considerable information orally that is not available in the PDFs; not all presentations will be completely comprehensible without this additional oral detail. Therefore we recommend you watch the video, then download the PowerPoint if you need details from individual slides.

For Registered Dietitians

CPE credit is available for watching these videos until November 9, 2015. Oldways is a CPE Accredited Provider with the Commission on Dietetic Registration (CDR), provider number OL440. Email Kelly Toups at kelly@oldwayspt.org with the presentations that you watched and wish to receive credit for, in order to verify your participation and receive documentation of completion. This activity should be logged as a 175 activity (Recorded Pre-Approved CPE).

While we offer these presentations for their educational value, we remind you that these works are copyrighted by each speaker and may not be reproduced without the speaker’s written permission.

SUNDAY, NOVEMBER 9, 2014

I. Opening Session – Setting the Scene
We’ve come a long way in making whole grains the new norm. This opening session shows where we’ve been, where we’re going, and how restaurants are now adopting whole grains.

Welcome and Momentum in Breaking Whole Grain Barriers

Sara Baer-Sinnott, President, Oldways

download PDF 9.8M —or watch video of Ms. Baer-Sinnott’s presentation

Whole Grain Trends and Consumer Attitudes
June Jo Lee, VP of Strategic Insights, The Hartman Group

download PDF 3.3M — or watch video of Ms. Lee’s presentation

If You Menu It, They Will Come – Farm to Table Panel (No PDF)
Martha Rose Shulman, NY Times “Recipes for Health” columnist (moderator)

Jason Bond, Chef, Bondir restaurant

Barry Maiden, Chef, Hungry Mother restaurant

Ana Sortun, Chef, Oleana restaurant

Liz L’Etoile, Director of Sales & Marketing, Four Star Farms

—- watch video of this presentation

Opening Reception “Networking with the Whole Grain Community”

 

MONDAY MORNING, NOVEMBER 10, 2014

II. Celiac, Gluten Intolerance, and the “No Grain” Movement
Some people have a medical necessity to avoid gluten grains, while others do it for unclear reasons. Who needs to avoid gluten? What nutrients are you missing if you don’t eat grains?

Why are Celiac Disease & Gluten Sensitivity on the Rise?
Keynote Speaker: Alessio Fasano, MD, Director,
Center for Celiac Research, MassGeneral Hospital for Children

download PDF 15.7M — or watch video of Dr. Fasano’s presentation

Rooting Out Fiction to See the Facts of Today’s Wheat
Brett Carver, PhD, Regents Professor, Oklahoma State University

download PDF 14.4M — or watch video of Dr. Carver’s presentation

Popular Nutrition Writing & the Pitfalls of Pseudoscience
James Hamblin, MD, Senior Editor, The Atlantic (No PDF or video)

What Did Paleo Man Really Eat?
David Katz, MD, MPH, FACPM, FACP, Founding Director,
Yale University Prevention Research Center

download PDF 7.9M — or watch video of Dr. Katz’s presentation

Health Limitations of Gluten-Free and Grain-Free Diets

Pamela Cureton, RD, LDN, Clinical/Research Dietitian, Center for Celiac Research, MassGeneral Hospital for Children

download PDF 1M — or watch video of Ms. Cureton’s presentation
New England Harvest Lunch with Whole Grains

MONDAY AFTERNOON, NOVEMBER 10, 2014

III. Choosing Healthy Carbs
The key to good eating is to include the best of all three macronutrient groups: fats, proteins and carbohydrates. So what makes for a healthier carb?

Glycemic Impact: Eat the Right Carbs, not “No Carbs”
Furio Brighenti, DrPH, Professor & Chair of Human Nutrition, University of Parma

download PDF 13.4M — or watch video of Dr. Brighenti’s presentation

Health Benefits of Whole Grains and the Role of Intact Grains
Nicola McKeown, PhD, Director of the Nutritional Epidemiology Program, Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University

download PDF 3.1M — no video available

Making Wheat Technically Gluten-Free: New Research on Sourdough Fermentation
Marco Gobbetti, PhD, Full Professor of Food Microbiology, University of Bari Aldo Moro

download PDF 13M — or watch video of Dr. Gobbetti’s presentation

Sprouted Grain Flour: The New Frontier
Peter Reinhart, CCP, Author and Chef on Assignment, Johson & Wales University

(no PDF) — watch video of Chef Peter’s presentation and demo

Bringing a Whole Grain Product to Market: An Interactive Workshop (No PDF)
Victoria Renwick, Sr VP, 360PR Healthy Living Practice

Lindsay Durr, Account Director, 360PR Healthy Living Practice

Jessica Becker, Account Supervisor, 360PR Healthy Living Practice

Kelsey Revens, Account Executive, 360PR Healthy Living Practice

Brittany Bang, Manager of Marketing & Business Development, 360PR

Jaime Hutkin, Digital Media Specialist, 360PR

Read 360PR’s blog about this Workshop and other conference information.

Reception “Inspiring Change”

 

TUESDAY, NOVEMBER 11, 2014

IV. Successes that Break Down Barriers
How have schools, retailers and manufacturers created whole grain success and momentum? Three panels share the details, followed by a report from the Whole Grains Council and cameo appearances by some of our audience members.

Schools Panel: Making Whole Grain-Rich Work

Coleen Donnell, Corporate Chef K-12 Segment, InHarvest (moderator)

Mellissa Honeywood, RD, Food Service Director, Cambridge (MA) Public Schools

Samantha Weiss Kimball, MPH, RD, LD, Supervisor of Menu Planning & Special Diets, Boston (MA) Public Schools

download joint PDF 15.4M — or watch video of this panel

Retail Panel: From Supermarkets to Convenience Stores
Carrie Taylor, RDN, LDN, Lead Registered Dietitian, Big Y Foods (download PDF 9.4M)

Jim Bressi, Director of Product Development, Kwik Trip (download PDF 8.4M)

—watch video of this entire panel

Manufacturers’ Panel: Positive Messages for Whole Grain Success
Todd Kluger, VP Sales & Marketing, Lundberg Family Farms (Moderator)
Dennis Gilliam, Executive VP, Sales & Marketing, Bob’s Red Mill
(download PDF 4.4M)
Charles Marble, CEO, Elevation Brands
Anna Rosales, RD, Nutrition Manager, Region America, Barilla

—watch video of this entire panel

The Whole Grains Council: Making a Difference
Cynthia Harriman, Dir. of Food & Nutrition Strategies, Oldways / WGC (download PDF 19.7M)

Mallory Cushman, Program Manager, Oldways / WGC (download PDF 5.1M)

Kelly Toups, MLA, RD, LDN, Program Manager, Oldways / WGC (download PDF 1.4M)

—watch video of this entire panel

It Takes a Village to Make Whole Grains the Norm (No PDFs)
Emily Ho, Endowed Director, Moore Family Center for Whole Grain Foods, Nutrition & Preventive Health

Stephanie Swane, Publisher/Editorial Director, Modernist Cuisine

Alejandro Reyes, Baker/Owner, Bread Panadores Artesanales

—watch video of these three people

Whole Grains Quick and Easy
A grab-and-go lunch you can take with you to the airport, or enjoy at the conference.