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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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Exploring Ancient Wheat

February 11, 2015

In the world of wheat, it seems that what’s old is again new. From a robust and creamy “farrotto” (farro risotto) to smoky, nutty freekeh, few people stop to appreciate that this diverse array of trendy dishes all comes from the same humble grain that makes our sandwich bread. 

As heirloom varieties of fruits and vegetables gain popularity, so too, have heirloom and ancient grains. However, rather than being ground into flour, an increasing percentage of wheat is being sold in its whole, intact form (called a wheat berry), or cracked into smaller, quicker cooking pieces (as with bulgur or freekeh). 

Whole Grains Hotline, at your Service

February 4, 2015

Every weekday, about 10-12,000 people visit the Whole Grains Council website, adding up to about 2.5 million visitors a year. We do our best to keep the welcome mat out, and make our site a friendly place to explore and learn. 

As we add new information to WholeGrainsCouncil.org, it helps us to know what brings people to the WGC site. What did they type into their search engines, that landed them on our doorstep?

Thanks to a feature of Google Analytics called Real-Time, the WGC staff can peer behind the curtain any minute of any day and see the questions people are asking. It's addictive to open Real-Time and see just what those search terms are. Here are the first dozen or so that came up as we began writing this blog:

 

American Football Bread (from Denmark!)

January 30, 2015

We regularly exchange ideas with our counterparts at the Danish Whole Grain Partnership, and this morning received an email from Andreas Skovmand Agesen, a student assistant working with them. He wrote, "I have devised a recipe because of the upcoming Super Bowl. It is an American Football Bread (which fulfills the requirements of the Danish Whole Grain Logo). We thought you might find it fun and relevant to use on your side of the Atlantic as well."

Fun With Whole Grain Blends

January 28, 2015

In the news this week, we read that General Mills filed a patent for whole grain pancake and waffle batters that contain a blend of whole wheat, brown rice, and millet flour. We love to read news like this!

Girl Scouts Expand Whole Grain Cookie Offerings

January 21, 2015

This time last year, we were excited to help spread the word about the Cranberry Citrus Crisp, the first Girl Scout Cookie made with whole grains. Now we are pleased to report that – building on the growing popularity of whole grains overall and oats, in particular – the Girl Scouts have rolled out TWO MORE whole grain cookies for 2015!

Thomas Allinson, Early Whole Grain Hero

January 14, 2015

While much of the world has been looking ahead this month with predictions for 2015, I’ve been spending the first weeks of the new year looking backward, while reading the fascinating book How to Be a Victorian by Ruth Goodman – a scholar and long-term re-enactor who has lived for months at a time in voluminous skirts, cooking over coal and using the privy

New Year, New Grains!

January 7, 2015

Happy New Year! 

New Research: Whole Grains Can Lower Death Risk

January 6, 2015

Here at the Whole Grains Council, we have long been singing the praises of healthy whole grains, so we’re especially delighted to share new research showing that whole grains may help you live longer!

In this exciting study, researchers from the Harvard School of Public Health analyzed data from over 110,000 adults. The scientists found that every one-ounce (28g) serving of whole grains was associated with a 5% lower total risk of death, or a 9% lower risk of death from heart disease. Whole grain intake was not significantly associated with cancer mortality. The researchers of this study conclude “these results are in line with recommendations that promote increased whole grain consumption to facilitate disease prevention.”

Millennials Ask for Grain Bowls

December 31, 2014

While many of today’s young adults have nostalgic ties to hamburgers, hot dogs, and chicken nuggets, their current food choices aren’t always found in a bun. Instead, millennials (the elusive demographic of 20-35 year olds) are increasingly reaching for a bowl. 

For finicky eaters that are used to customization, grain bowls are the way to go. Many grain bowls begin with a base of brown rice, but some have quinoa or a blend of other whole grains such as farro, freekeh, barley, and wild rice. Beyond the grains, the possibilities are endless. From a Moosewood-era brown rice bowl with lentils and sprouts, to a more contemporary creation featuring quinoa, avocado, and sriracha, this versatile dish can be reimagined to please any palate.

Congress Throws Kids Under the (School) Bus

December 22, 2014

A week ago, the U.S. Congress passed an omnibus spending bill that included a provision rolling back new requirements for whole grains in schools. Now, instead of requiring that all grain foods served in schools must be “whole grain-rich,” schools are okay if only half of their grain foods meet the “whole grain-rich” standard.


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