whole grain news



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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A Look at 2014's Whole Grain Trends

January 7, 2014

Happy 2014! With the new year comes a slew of trends in food: heirloom produce, new cuts of meat, specialty cheeses and chocolate, ways to prepare food, you name it. Guess what we’re interested in? You’ve got it: whole grain trends. 

As we’ve seen in the past year, quinoa has taken off like a rocket and freekeh is hot on its tail. Like quinoa and freekeh, 2014 looks to be the year of even more ancient grains. What exactly is an ancient grain, you ask? (And no, it’s not really old grains you have in the back of your cupboard!)

Happy New Year!

January 2, 2014

January is here again!  We’ve closed the door on 2013, and are welcoming a new year.  It’s time for resolutions, new beginnings, and a new calendar - wide open for the opportunities of the coming year. However, before you go filling it up, take some time to remember what you did last year.  For many of us these past few weeks were jam-packed with cooking, shopping, traveling and reveling. Holiday visits with friends and family are ideal for reflecting on the past year; and we hope you had the chance to share experiences, highlights, memories, photos and recipes – of course!  

Bah, Humbug: Experts Dismiss "Grain Brain"

December 21, 2013

One very welcome Christmas present came a few days early, this year, when the highly respected magazine The Atlantic published a new article titled, “This is Your Brain on Gluten.” Written by James Hamblin, MD, this article examined the anti-grain views in the book Grain Brain.

Dr. Hamblin’s conclusion? Bah, humbug. No, he doesn’t use those exact holiday-spirit words; instead he refers to Grain Brain as “one-sided pop-science” typical of fad diet books. He says,

'Tis the Season for Whole Grains!

December 17, 2013

I have a confession to make: I just can’t get enough of whole grains. But hey, you probably already knew that! This holiday season, I prefer to give my family and friends the gift of whole grains and I’m going to get creative! Last year, the tree was trimmed with whole grain popcorn, the stockings were stuffed with pre-packaged oat bundles tied with festive red ribbons, and cases upon cases of whole wheat pastry flour were happily tucked under the tree. 

This year though, I don’t want to just give whole grains, I want to the give the gift of deliciously versatile whole grains; I want to wow everyone with the many ways you can use whole grains and inspire them to get creative as well!

Are you asking yourself: but how, oh how can I get a little fancy with my whole grain elf-ing? This year I will be giving two different whole grain goody extravaganzas; one sweet, one savory. 

Grains on the Go

December 11, 2013

It’s official:  the holiday season is in full swing and that means go-go-go.  Kids’ plays, office parties, gatherings with friends and family, decorating, cooking, gift shopping…the list goes on and on!  With the shortened holiday season on the heels of a late Thanksgiving, it seems that every weekend comes and goes faster than the last, while the to-do list somehow gets longer.  Busy, hectic days often translate into eating on the go and it hasn’t always been easy to make healthy choices out and about.  We’ve got some good news, though.  There is a growing trend towards “improved fast food” which means you no longer have to eat your whole grains at home.  

Chefs: What's Hot in Whole Grains

December 4, 2013

What do we all anticipate eagerly once Thanksgiving is over? No, the answer's not Black Friday, the return of peppermint lattes, or the trimming of the tree: it's the National Restaurant Association's annual "What's Hot" survey of nearly 1,300 leading chefs, predicting the hot trends in food for 2014.

Released in early December each year, this survey asks chefs to weigh in on more than 200 popular food trends, including specific foods like dark greens or artisan cheeses, cooking methods such as pickling, fermenting or smoking, and even delivery methods, such as foraging and food trucks. This year the chefs reviewed a list of 258 items, then rated each one as a "Hot Trend," "Yesterday's News," or a "Perennial Favorite." Those getting top votes (209 items, this year) made the list.

WGC launches online whole grains forum

November 25, 2013

We know your thoughts are on turkey just now, so we'll keep this week's blog short and to the point: You're invited to join the conversation at the WGC's new Whole Grains Forum. It's a place where you can talk about your favorite whole grains, how to prepare them, and where to find them -- and you can also ask questions and get answers.

We've located our new forum at www.oldwayspt.org, the website of Oldways, the parent organization of the Whole Grains Council. We figured this would be a great way to remind you that the WGC is just one of Oldways' many effective nutrition programs.

Happy Whole Grain Thanksgiving!

November 19, 2013

 As Thanksgiving looms on the very near horizon – gasp, only nine more days until that much awaited annual food coma! – I am thinking about my family’s Thanksgiving menu. 

Let me preface with this: we take Thanksgiving VERY seriously in my family; it is the one holiday where the entire family comes together to cook, eat, drink and generally be merry (and very, very full of food). We have a rag-tag group of family friends who have been joining in the festivities for longer than I’ve been around and then the usual group of stragglers: college roommates, European Thanksgiving newbies, and anyone else we can coerce into joining our motley crew. To say our table is full is an understatement.

Prep School: Get your Grains Ready!

November 13, 2013

Wondering when to rinse, soak or toast?  While it’s true that none of these prep methods are required in making your favorite whole grain dishes, they are all simple and easy ways to either cut down on cooking time or enhance the delicious natural flavors of whole grains.  If you’ve ever wondered about cleaning grains, we’ve got a few tips on that too.  

Danes Celebrate Whole Grain Day

November 7, 2013

One of the best parts about working with the Whole Grains Council has always been the lively exchanges we have with colleagues in other countries, who share our passion for promoting whole grains. This week we received an update from Rikke Iben Nees, leader of the Danish Wholegrain Campaign. 

Just wanted to share with you that we -- inspired by your National Whole Grain Sampling Day -- celebrated National Whole Grain Day for the second time on October 24th in Denmark.

This year's theme was: ”Whole Grain to/for the People”(Fuldkorn Til Folket, in Danish). And this year's event was quite bigger than last year. Again we wanted to give consumers a taste for whole grains and a joyful experience learning more about whole grains and their benefits.

Volunteers Sampling in Sonderborg

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