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When there's Big News in the Whole Grains Council, we send out a press release and post it in the press release section of this website. But every day, the momentum of whole grains moves forward in many smaller ways, which you can read about here. Come back often, and see what's new, or subscribe with our RSS feed.

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Judges Choose Whole Grain Recipe Winners!

October 14, 2014

 

Eight women gather around a table, sipping wine and seltzer water, chatting about their latest food adventures, while nibbling on top-quality Parmegiano-Reggiano cheese and Kalamata olives. Is it the prelude to a long-standing suburban book club’s monthly meeting? No, it’s the final judging of the Whole Grains Council’s Make the Switch recipe contest.

Savory Oatmeal

October 8, 2014
Oatmeal, once a much overlooked cast member of the free hotel breakfast, has re-emerged as a trendy whole grain option for health conscious consumers. While sales of cold cereal have declined in the past year, sales of hot cereal have grown by 4%, and their growth isn’t stopping at the breakfast table. 
 
“One thing that I’m really excited about is introducing the public to savory oatmeal,” explains Sam Stephens, owner of trendy Greenwich Village oatmeal bar OatMeals, which opened in June 2012 in New York City. (Yes, we said oatmeal bar – it’s a whole restaurant based on cool oatmeal choices and add-ins!) Stephens has no shortage of takers.

Make Way for Ancient Grains!

October 1, 2014

Back in January, fresh from the holiday and full of expectations for the year ahead, I wrote a blog predicting trends in the whole grain world for the upcoming year. I was ever so hopeful for amaranth and buckwheat, sorghum and teff and the rest of these ancient grains’ counterparts. This week I decided to challenge myself by revisiting this blog and seeing just how accurate my whole grain guru predictions were; are ancient grains the new “it” food?

Separating the Wheat from the Chaff

September 24, 2014

Last week Jaclyn, from North Dakota, wrote the WGC asking if hulled millet is whole grain or not. She’d read that hulling removes the bran, so she figured the answer would be no – hulled grains are no longer whole. Happily we were able to assure her that hulled grains can still be whole grains, and we thought you all might like to understand why.

Where is the Whole Wheat Pizza?

September 17, 2014

In this day and age, when the United States is home to more farmers markets than Burger Kings, it would surely be an anomaly to come across a bakery or sandwich shop that didn’t offer at least one type of whole wheat or multigrain bread. Likewise, ordering Chinese take-out without having the option of brown rice is often met with equal parts surprise and disappointment. 

However, there is one type of eatery where whole grains have been slow to join the party. And unfortunately, it’s home to one of America’s favorite foods. That’s right, I’m talking about pizza joints.

WG Month Happenings Across the US!

September 15, 2014

We're only half-way through Whole Grains Month but already we're seeing lots of awareness of this annual September celebration, so we wanted to share some of these nationwide observances with you all.

Supermarkets

Many supermarkets are featuring whole grains in September. One of the best examples we've seen so far comes from David Calandro, Foodservice Director for Dierberg's Markets, a 25-location supermarket chain in the St. Louis, MO, area, who wrote us a nice email detailing their whole grain promotions:

Celebrate Whole Grains Month with Wild Rice

September 10, 2014

 We have a lot to celebrate over here at the Whole Grains Council; not only is it Whole Grains Month but one of September’s Grains of the Month is also the super cool, history rich, and wonderfully diverse Wild Rice. That’s right, we’re going wild for wild rice – I couldn’t resist, I just had to say it!

10 Ideas for Celebrating Whole Grains Month

September 3, 2014

September is a very special month for us here at Oldways and the Whole Grains Council. Although we celebrate the delicious taste of whole grains twelve months of the year, our enjoyment of whole grains rises to new heights in September, which is officially National Whole Grains Month.

New Whole Grains Enthusiast in Town

August 27, 2014

There is a new whole grain enthusiast in town, so allow me to introduce myself!

I’m Kelly Toups and I recently joined Oldways as Program Manager for the Whole Grains Council. As a Registered Dietitian, I’m passionate about introducing people to the wonderful world of healthy meals, with an emphasis on whole foods and traditional recipes. In my experience, most people find that with a little bit of creativity, what’s nutritious is also delicious! Drawing on my background in recipe editing, health campaign programming, and food systems research, I am more than eager to share my passion with both consumers and manufacturers alike, in order to get everyone excited about whole grains.

Millennials: The Whole Grain Generation

August 20, 2014

 A few weeks ago, I wrote about a budding new generation of whole grain heroes who are quickly taking the food world by storm and showing the world the bright future of healthy eating. This week, I decided to take a look at a slightly older generation, the generation that I myself belong to: Millennials. If you’re scratching your head and asking yourself, what in the world is a Millennial?, you’re not alone. I’ve heard this term Millennial thrown around for several years and I know that I am one but I also wasn’t entirely sure what made me one.


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