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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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Home Baking Association Shares Tips to Get Kids in the Kitchen

June 17, 2015

Dietitians and health professionals know that good nutrition starts in the kitchen. That’s why we’re excited to share some healthy home baking tips from Sharon Davis, of the Home Baking Association. Home baking is a great way to build traditions, explore history and culture, develop necessary life skills, build self-esteem, save money, and learn about food and ingredients. Check out Sharon’s guest blog below to learn more about healthy whole grain baking.


By Sharon Davis, Home Baking Association

The Science of Great Tasting Grains

June 10, 2015

Over the weekend, I watched an episode of the Netflix original series Chef’s Table, featuring award winning New York chef Dan Barber. What captivated me about this particular episode, and this chef, was the way in which he discussed the “farm-to-table” movement in a completely new way. What really got my attention was his trip out to Lakeview Organic Grain Farm in Penn Yan, New York, where he discovered the science behind great tasting grains.

Carb Common Sense

June 3, 2015

Carbohydrates have been the mainstay of diets around the world for thousands of years, but recently they’ve been under attack on the web and in some best-selling diet books, leaving the average person thoroughly confused. Let’s break through that confusion, with a simple way to think about your carbohydrate choices.

Do you even know what “a carbohydrate” is? Every bite of food we eat is made up of three different macronutrients – fat, protein and carbohydrate – and most foods are some combination of the three.  Here’s how some common foods break down into their macronutrient parts: 

Simply Ancient Grains: Q + A with author Maria Speck

May 27, 2015

Simply Ancient Grains was perhaps the most anticipated cookbook of the year here at the Whole Grains Council, and we are happy to report that Maria Speck’s thoughtfully written recipe collection exceeded our expectations! The long awaited follow up to her 2011 award-winning book, Ancient Grains for Modern Meals (another WGC favorite), this stunning new cookbook offers a wealth of delectable dishes that showcase the rich, nutty flavors of whole grains.

You CAN Have Your Cake and Eat It Too

May 20, 2015

Muffins are one of the classic foods that come to mind when you think about a beautiful breakfast spread. They’re offered up as breakfast options in most coffee shops, bakeries, cafes and diners, and play a large role in most continental breakfasts served at hotels, resorts and conferences. Muffins are individually sized, come in a wide variety of both sweet and savory flavors, and are conveniently packaged for easy transport.  They’re the perfect breakfast option for those busy mornings, right? 

Over 2/3 of Americans Seeking More Whole Grains

May 12, 2015

When Americans look at the labels on food packaging, what’s the one ingredient they’re checking for more than anything else? Whole grains.

That’s according to the Food & Health Survey 2015 from IFIC (the International Food Information Council). This is the tenth year that IFIC has done their very comprehensive survey, which always offers great insights into Americans’ attitudes (and behavior!) related to food. Here are some of the questions and answers we found especially intriguing:

African Whole Grains Take the Spotlight

May 6, 2015

Hearty whole grains are the foundation for many of the world’s healthiest diets, including the ever-popular Mediterranean diet. But with culinary curiosity on the rise, and a growing interest in traditional, plant-based diets, educators, chefs, and diners are turning to a new continent for grain inspiration: Africa.

Whole Grains Earning a New Reputation

April 28, 2015

Sex sells. It’s an all-too-common advertising concept in today’s culture. If it can sell gym memberships and fitness programs, is it too far fetched to think that it could help sell whole grains?

Walking a Mile in Millers’ & Bakers’ Shoes

April 22, 2015

What if you went clothes shopping, and there were no standard sizes? You might have to paw through racks and run in and out of the dressing room for hours, to find a shirt that fit. Then, after a few days of wearing your new shirt you’d throw it in the wash – but there’d be no standard label identifying whether it’s wool, cotton, silk or synthetic, so you’d likely ruin your new purchase. We take industry and regulatory standards for granted – until we realize what havoc can result when they’re not there.

Expert Shares Tips for Baking with Whole Grains

April 15, 2015

Here at the Whole Grains Council, we field many questions from home bakers looking to use whole grain flour in their recipes. Because I nearly always refer consumers to this informative online baker’s guide from King Arthur Flour, written by P.J. Hamel, I decided it was high time to reach out to the expert herself. Hamel has been with King Arthur for 25 years, and has authored (or co-authored) three King Arthur cookbooks, including the King Arthur Flour Whole Grain Baking Cookbook. This week I caught up with her to learn the best tips and tricks for baking with whole grains.


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