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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'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

Freekeh-n Fabulous!

October 30, 2013

While many of you know me as the self proclaimed Queen of Quinoa, I have been known to stray and dabble in other grains. Shocking, I know! My latest dalliance comes in the manner of Freekeh, a form of wheat that gets harvested and then roasted when it’s still relatively young and green. Dating all the way back to 2300 BCE, freekeh was “discovered” in the ancient Eastern Mediterranean, and is now primarily produced in Australia.  

Pop-quiz: How Healthy is your Snack?

October 23, 2013

Here at the Whole Grains Council, we want our grains to feel special so we give each one their own month.  In case you missed our newsletter, I’ll squash the suspense and tell you – October’s grain of the month is…corn!  

Sweet and delicious, this seasonal favorite can be enjoyed a variety of ways, but I’ll take this opportunity to talk about its most popular form. (No, I'm not talking about candy corn - although I know how many of you wait each year to see that sweet treat grace your grocery shelves.)  I'm talking, of course, about popcorn, a tasty treat that has been masquerading as a simple snack food for many years...but it's much more!  Popcorn is a snack superstar, a heart hero, and a diet defender!

Wheat - Don't Shoot the Messenger

October 16, 2013

Twenty percent of the world’s calories come from wheat, according to the United Nations – a larger share than any other single food. Ever since our distant ancestors discovered that this grain could be mixed with water, left to ferment, then baked to airy, crusty perfection on hot rocks, wheat has been a cherished staple of diets around the world.

And yet a few popular diet books like Wheat Belly and Grain Brain now advise us to “Just Say No” to wheat, cutting it completely from our lives. In today’s blog, we’ll take a closer look at some of the fictions in these fad books and some interesting facts about modern wheat.

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