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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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Whole Wheat Cheddar Scones with Zucchini and Herbs

March 2, 2016

A crumbly, warm scone fresh from the oven is one of life’s simple pleasures. And if it’s radiating with the classic, comforting aroma of nutty whole grain flour, all the better. Sweet scones are a breakfast staple in cafes across the country, but today we’re sharing something on the savory side. These decadent whole wheat cheddar scones (inspired by a recipe in Leanne Brown’s Good and Cheap cookbook) are a tasty, portable breakfast, but are also the perfect accompaniment to a steaming bowl of chili.

Worldwide Whole Grains

February 24, 2016

The Whole Grain Stamp reached an exciting milestone this week. The Stamp is now approved for use on products sold in over 50 countries around the world!

Fifty-four countries to be exact. While the majority of products using the Stamp are here in the United States, about 21% of all Stamped products can now be found outside of the U.S. market. This is a promising trend, suggesting that demand for whole grains is increasing worldwide, and consumers around the globe are becoming more aware of the benefits of adding whole grains to their diets.

The "Liveliness" of Freshly Milled Flour

February 17, 2016

You like to grind your own coffee beans. You prefer fresh-squeezed orange juice, when you can get it. So why don’t you mill your own whole grain flour?

That’s the question that kept running through my mind as I put a mix of red wheat berries and barley into the hopper of a grain mill attachment on my kitchen mixer. The mixer jiggled the grain kernels into a set of compressed-stone wheels, and soon a thin stream of fine, tan flour fell into the mixer bowl.

Whole Grains Are the Winning Ingredient at America’s Test Kitchen

February 10, 2016

America’s Test Kitchen is the utmost authority on foolproof recipes, so once I got wind that they have been experimenting with whole grains, I knew I had to take a closer look. 

February Grain of The Month Series: Barley

February 3, 2016

You’re probably most familiar with February’s grain of the month rounding out your soups and stews. However, barley is one ancient grain that you may be taking for granted. Barley’s nutty flavor and chewy, pasta-like mouth feel make it a very versatile grain with a long history.

Barley is an ancient grain that often gets overlooked. When you hear the term “ancient grains,” we’re guessing you probably think of quinoa, amaranth or teff. However, barley played a major role in forming the basis of farming methods in the Fertile Crescent over 10,000 years ago, and was a diet staple for both people and animals as one of the first domesticated grains.

#SpotWholeGrains, at a Restaurant Near You

January 27, 2016

The Oldways Whole Grains Council has declared 2016 to be the year of Whole Grains Away From Home. Over and over we see that folks are eating more whole grains at home, and finding more whole grain products on supermarket shelves. But at the corner restaurant? That may be more of a challenge.

One way we’re going to change that is by giving periodic shout-outs to The Good Guys – restaurants that ARE serving whole grains – to help them thrive. Hey everyone: check out what’s new in whole grains, and support positive change next time you eat out. We're adding new chains to our restaurant list every week.

Whole Grain Rich Gets Rolled Back to 80%

January 20, 2016

After months of stalling on school lunch reauthorization, the Senate is finally buzzing with activity. The new child nutrition reauthorization bill, a bi-partisan piece of legislation that mandates the nutrition requirements for school meals, is scheduled for a vote today. 

According to a news release from the School Nutrition Association (SNA), the US Department of Agriculture, the White House, and the Senate Agriculture Committee worked collaboratively with the SNA to agree on school nutrition requirements, so that they can (finally) reauthorize the Healthy, Hunger Free Kids Act.

While the proposed Child Nutrition Reauthorization Bill covers a range of different issues (from delaying additional sodium restrictions, to increasing farm to school grant funding), we are most closely watching what happens to whole grain requirements. 

January Grain of the Month Series: Oats

January 13, 2016

Oatmeal may seem to many people a boring, flavorless bowl of mush that you’re “supposed to” eat because it keeps you full. To this I say, these people just haven’t discovered the wonders of oats!

2016 Whole Grain Predictions

January 6, 2016

We love reading all the food trend articles that proliferate as the old year turns into the new, so we’re using this week’s blog to highlight what various sources are saying about whole grain trends for 2016.

Local Grains. A report from SPINS caught our attention right out of the gate.  They’re highlighting the role of whole grains in sustainable, local, farm-to-table cooking – and the importance of paying attention to overall food systems. SPINS says we should look for crops like millet, rye, and barley – traditionally used as cover crops then sold cheaply as animal feed – to show up on restaurant menus more often. 

Porridge Passion: A Comfort Food Classic Revisited

December 30, 2015

To some, porridge may conjure up scrappy, Charles Dickens era connotations. However, many of today’s most beloved comfort foods—from grits, to risotto, to rice pudding—are deliciously unfussy takes on the humble grain bowl. For those partial to creamy bowls of porridge, oatmeal is often the grain of choice. While we cherish the classics, we can’t help but get excited by the expanding variety of ancient grains that open up a new world of porridge possibilities. 

Teff


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