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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A Fond Farewell

July 3, 2013

My blog today will serve as my final post, as I leave Oldways and the Whole Grains Council this week to pursue a life-long dream. I have, since the age of 5, loved to cook for people. And while my foods then (most were of the mud pie variety) may not have been the best, I was proud of my creations and couldn’t wait to “serve them” to family and friends. Many years later, I am ready to take the big leap and cook in my own restaurant.

My years here at the WGC have offered countless opportunities to connect with people from every possible food-related position and, like a sponge, I have soaked it all in. I’ve expanded my knowledge of nutrition, deepened my understanding of the cultural ties to food, and brainstormed with some really great chefs about cooking whole grains. And those experiences were complemented by the interoffice exchanges of recipes, dishes and experiments with my fabulous colleagues.

Guest Post: A History of Einkorn

June 19, 2013

Our guest blogger today is Heidi Gordon of Jovial Foods. Heidi shares the history and health benefits of the ancient grain, einkorn. A timely article as we wrote about ancient grains in May’s Just Ask newsletter.

Catching Up With WGC Culinary Advisor Ellie Krieger

June 12, 2013

We recently caught up with New York Times bestselling author and Whole Grains Council Culinary Advisory Ellie Krieger. Krieger helps people of all ages to live life in healthy balance, nurturing a richly satisfying, sumptuous – and attainable – lifestyle without gimmicks and crash diets. After receiving her undergraduate and postgraduate degrees in nutrition from Cornell and Columbia University, she then worked in obesity treatment at the prestigious La Palestra Center for Preventative Medicine.

GMO Wheat Detected in Oregon

June 5, 2013

Here at the Whole Grains Council we are frequently asked by consumers whether the wheat in the U.S. food supply is bio-engineered (GMO) or not. 

Guest Chefs Visit Rookie School Challenge Winner

May 29, 2013

Who better to tell the story of a visit to Whole Grain Challenge Winner, Baker School District, than the Guest Chef herself, Coleen Donnelly.  She and Chef Mike Holleman, both of Indian Harvest, dedicate themsleves to delivering healthy and delicious whole grains to a variety of foodservice operators, and graciously offered their expertise to our Challenge winners.

AACCI Characterizes a Whole Grain Food

May 22, 2013

Yesterday AACCI came out with its much-deliberated characterization of a whole grain food. You're probably asking, "Who is AACCI?" and "What the heck is a characterization?" while thinking you've got a pretty good idea of what a whole grain food is. Read on, though. This gets interesting.

Whole Grains Make Chickens Less Likely to Carry Bad Bacteria

May 17, 2013

We all know the saying "You are what you eat." But today we're going to take that idea one step further: "You are what 'what you eat' eats." As it turns out, you may be healthier if the chicken you eat has been fed a diet rich in whole grains instead of refined grains.

Catching up With WGC Culinary Advisor Robin Asbell

May 9, 2013

The Whole Grains Council is lucky enough to have a fabulous and talented group of culinary advisors at our fingertips. Our advisors all come from diverse professional backgrounds and are constantly working on new and interesting projects, that move whole grain momentum forward. We’ve just received an update from Robin Asbell, that illustrates just how wonderful our culinary advisors are!

Robin Asbell is a chef, food writer, and cooking teacher specializing in natural foods. During her 20 years in the food industry, Robin has worked as a chef in both restaurants and private clients' homes, developed recipes for restaurants and Web sites, and written numerous articles for such magazines as Vegetarian Times, Better Homes and Gardens, and Fine Cooking. She has been writing a monthly column called "Eating Healthy" for more than 10 years.

Guest Chef Visits Veteran School Challenge Winners

May 1, 2013

The 2012 Whole Grain Challenge offered the opportunity for “veteran” and “rookie” schools to win cases of whole grain products by sharing their whole grain cooking experiences. While the top 10 schools were sent cases of whole grain products, the two grand prizewinners had the honor of hosting a special guest chef in their school to conduct a staff workshop on whole grain cooking.

Nutrition Specialist Angie Gaszak and her team at Saint Paul Public Schools (SPPS) were the Grand Prize winning school in the veteran category. Their tried-and-true method of slowly incorporating new foods that honor their diverse population of students truly impressed our judges.

Happy Sprouted Grains Month

April 25, 2013

I didn't want April to end without a salute to sprouted grains, April's Grain of the Month here at the Whole Grains Council. With sprouted grains becoming increasingly popular, we'd like to use this blog to answer some of the most common questions we get about them.

Q. What exactly is a sprouted grain?
A. Grain kernels are actually the seed of a new plant, so sprouting is what they do naturally, when the right moisture and temperature are present. As a grain kernel sprouts, or germinates, its starches turn into sugars that are easier for the new baby plant to digest -- and may also be easier for some humans to digest too. Generally sprouting is stopped with the sprout is just peeking out of the kernel -- equal in length, or smaller, than the length of the kernel. 

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