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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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Grab Your Friends and Get Baking!

March 11, 2014

I’m an avid baker and nothing makes me happier than baking for my friends; that is until I had a very intriguing email from a WGC fan and fellow baker! This woman explained that she and her friends had started a baking club and were incorporating more whole grains into their delectable treats. The only thing better than baking for your friends is baking with your friends!

Inspired by this woman’s club, I did some research and discovered that happy home bakers are uniting all over the country – all over the world, in fact -- to create edible concoctions together. Some clubs meet once a week and some once a month at a different person’s home and everyone bakes together. Each meeting has a different “theme,” for example cakes or cookies, or holiday celebrations. Once a recipe is chosen, everyone gets together to get their hands dirty! And, of course, to enjoy the results of their bake-a-thon.

The Countdown is ON!

March 5, 2014

Time sure does fly when you’re having fun!  It seems like yesterday when I came to Oldways and atop the list of achievements-to-be was “make this year’s Whole Grain Sampling Day the best yet!”  Well, I’m happy to say that with one month left till kickoff – we’re in great shape.  

Four weeks from today is the 3rd annual Whole Grain Sampling Day!  Go ahead, pull out a colored marker or highlighter and put a big ring around April 2.  There.  Now that your calendar looks like mine, let’s talk about what’s on the agenda!  

Whole Grain Resource for US School Foods

February 26, 2014

If your company is supplying whole grain foods to schools in the United States, you'll be happy to know that USDA's Food and Nutrition Service (FNS) has issued a new guide to answer all your questions about foods that qualify as "whole grain-rich."

Two years ago, in the summer of 2012, new rules went into effect mandating that half the grains served in school lunches must qualify as “whole grain-rich.”  This summer, the rules ratchet up another level: all grains served in schools at breakfast and lunch must be “whole grain-rich.”

Whole Grain Protein Power!

February 18, 2014

A lot of vegetarians get asked that big old question: Where do you get your protein? While I’m not a vegetarian, I try to limit my meat consumption while still eating a balanced, high protein diet to keep me feeling satiated and full of energy all day. How is that possible, you ask?  

Nuts, beans, and dairy are just a few non-meat ways to get protein, but did you know that whole grains are also protein-packed? We always talk about whole grains being full of fiber, but this week I was inspired to call attention to the other benefits of eating whole grains, thanks to the Meatless (and Mediterranean) Mondays recipes of our parent Organization, Oldways

The (Re)Definition of Whole Grains

February 12, 2014

If you’ve been visiting this website regularly, you almost certainly know the basic definition of a whole grain ingredient: it’s one that has all of its original bran, germ and endosperm in their original proportions. Done. Settled. What more can there be to say about whole grain definitions?

Plenty, as it turns out, on both sides of the Atlantic. There have been some exciting developments lately on definitions of whole grains and whole grain foods, and of course, the Whole Grains Council is on top of it all! 

Girl Scouts Introduce First Whole Grain Cookie

February 5, 2014

Last week we got all excited when we read on Shape.com that the Girl Scouts were introducing their first whole grain cookie. Called Cranberry Citrus Crisps, the cookies have whole wheat flour as their first ingredient, and offer 9 grams of whole grain in every serving. (A serving is 34 grams, or four small cookies.) 

Whole Grains Myths BUSTED!

January 29, 2014

With all of the fad diets, health crazes, and sensationalized reporting on health studies out there, we get a lot of inquiries about what is or isn’t good for us. Here at the Whole Grains Council, we do our very best to keep you informed and up to date on the myths, fads, and just general questions that we hear often. To answer all the incoming questions and set the facts straight, we have created a Myths Busted page.

Bring on Breakfast!

January 22, 2014

As we here in the Northeast brace ourselves for yet another winter storm, it’s easy to let the mind wander towards warmth. Whether that means curling up under your favorite blanket or digging in to a hot meal to warm from within, everyone’s got a favorite way to turn up the heat. While many of us embrace multiple ways to keep out the cold, I like to start first thing in the morning – with a nice hot cup of coffee and a steamy bowl of oatmeal.

School Food Grain Maximums Eliminated

January 15, 2014

USDA school lunch officials started the new year on January 2 with welcome news: the permanent elimination of a maximum number of servings of whole grains

The daily and weekly maximum amounts – which were part of the new school food standards introduced in 2012 – started from a place of good intentions. Concerned with rising rates of obesity, officials decided that placing a cap on servings of grains and meats (or meat substitutes) would be one way to reduce calories being consumed by kids.

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!)


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