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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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Got comments on any of our WGC Blog items? We'd love to hear from you.

Add Some Intact Whole Grains to your Life

June 27, 2012

A few years ago, our Whole Grain Hotline took a call from a woman in Ohio who said, "I don't understand your Whole Grain Stamp. How can it go on products that don't contain any whole grains?"

"It can't!" we replied. "What do you mean?" She said she had read the ingredient list, and there were no whole grains in the bread she was holding in her hands. I asked her to read the ingredients to me. "Whole wheat flour... " "Hang on... whoa!" I said, "Whole wheat flour is a whole grain and it's the first ingredient." "No it isn't whole," she insisted. "It's been ground up. It isn't whole any more."

WGC Conference Registration Now Open

June 21, 2012

We're moving ahead with plans for our next Whole Grains Council conference, taking place October 17-19, 2012 in San Antonio, Texas. We've just passed our next milestone: online registration is now open to anyone who would like to attend. Early Bird pricing is in effect through the end of August, so register today.

New Whole Grain-Rich Foodservice Recipes

June 13, 2012

At the WGC, we strive to be the resource for all things whole grain. We keep our ears to the ground, listening for new research and health findings; we share important changes in regulations and create events that offer opportunities for consumers to try new whole grains; we update you on what’s new, tasty or interesting. When you ask, we answer.

Recently, we heard a call for help by our friends who are chefs and cooks in foodservice operations. You, who are in charge of feeding the masses delicious and healthy whole grains, told us that in order to make more whole grains, you need recipes, but not just any recipes: you need healthy and tasty whole grain recipes that will work on a larger scale. Sure we have page upon page of recipes on our website now, but most are designed for the home cook who’s feeding a family of four. These don’t always convert well when you’re feeding a crowd.

2013, The International Year of Quinoa

June 6, 2012

The UN recently deemed 2013 the “International Year of Quinoa.” If you missed it, Agenda Item 25 in the 66th session of the UN General Assembly calls for everyone everywhere to “focus world attention on the role that quinoa biodiversity can play, owing to the nutritional value of quinoa, in providing food security and nutrition and in the eradication of poverty.” The UN resolution goes on to “call upon Governments and relevant regional and international organizations to make voluntary contributions and lend other forms of support to the Year.”

You know what I say to that? Every year is the year of quinoa!

Minneapolis Whole Grains Summit 2012 Report

May 31, 2012

Last week Oldways President Sara Baer-Sinnott and I participated in the Whole Grains Summit 2012 held in Minneapolis, along with 300 others from 18 countries. Organized by the Grains for Health Foundation, this event was packed full of thought-provoking presentations and discussions for those of us (like yours truly) who are fascinated by every aspect of whole grains.

We couldn’t begin to share everything covered in the conference, so we’ve decided to pick a few of our favorite key topics, and illustrate them with some of our favorite quotes from the conference.

Guest Post: WG Regulations Offer Opportunity to Include Every Child

May 23, 2012

Today's Guest Post is from Jill Robbins, founder of HomeFree Treats. With the new school food regulations now in place, and questions coming in daily, we were happy to share Jill's perspective and advice, both as a mom and a manufacturer.

As described in a recent Whole Grains Council blog, the USDA Food and Nutrition Service (FNS) recently released a memo of new requirements for increased whole grains in schools. Generally speaking, the guidelines now require that at least half of all grains served be “whole grain rich;” that these foods can be calculated and credited in increments of one quarter of a grain; and that a serving is the amount of whole grain rich food that contains sixteen grams of grain. Two whole grain rich servings per week can be from desserts.

Celebrating Food Revolution Day

May 18, 2012

Did you know it’s Food Revolution Day tomorrow? Food Revolution Day on May 19th is about connecting with community through events at schools, restaurants, local businesses, dinner parties and farmers’ markets, with a mission to promote better food and nutrition education for everyone.

With hopes that this single-day event will effect change in homes, restaurants and schools everywhere, Jamie Oliver, celebrity chef, is fighting to stop a major health issue plaguing our nation – childhood obesity. He’s encouraging the country to take just one day to get into the kitchen to make and eat real food.

El Sol Bakery Goes Whole Grain

May 7, 2012

As we ramp up for our next conference – Whole Grains on Every Plate, October 17-19, 2012 in San Antonio – we’re having fun checking out the local whole grain scene in that city. So today we’re celebrating the 8th anniversary of El Sol Bakery, located only a mile from our conference hotel.

Recently I had the pleasure of talking with Teresa Romero who, with her husband Mauricio, started El Sol Bakery on May 7, 2004. Mrs. Romero had previously worked in local government, and her husband enjoyed a career as an international consultant, but both had always wanted their own business – something that would link them more closely to their local community.

Grain Requirements Final for School Meals

April 30, 2012

USDA’s Food and Nutrition Service (FNS) today released a memo clarifying how foods can qualify as “whole grain rich” for the new U.S. school lunch and breakfast requirements. Any companies providing whole grain foods for schools will want to read the full memo, as well as reviewing our commentary of the most important points below.

What is Whole Grain-Rich?

It's simple: At least 50% of the grain in a food must be whole grain for the food to qualify as “whole grain-rich.”

If a school is not sure what percent of the grain is whole grain, FNS offers three criteria, any one of which can potentially qualify the food:

Sampling Day a Win-Win for All

April 26, 2012

When planning first-time events, there is a certain amount of anxiety that builds. Second-guessing ourselves, “will the idea work?” and “did we give folks enough time?” Well, worry no more, the results are in from our first-ever Whole Grain Sampling Day and it was a success by every measure! So much so, that we just had to share some of the wonderful stories we heard.

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