As I write this wrap-up of my 2010 Expo West experience, the California sunshine is beaming at me through the palm trees outside the hotel windows.  It’s a highly satisfying feeling to sit here in the business center of my Anaheim hotel, not only because palm trees make me smile (remember, I’m from New England), but because I’m sitting.  It’s the first time in two days that I’ve sat down for any real length of time, and I can almost hear my feet sighing in relief through my slip-on sneaks and socks.

Last year, I wrote about Expo West being one big family-gathering-esque party, and I wrote another blog describing how there really is something for everyone at a show like this.  This year’s Expo was even better attended than last, and a record 400 first-time exhibitors joined the ranks of companies promoting all things green, organic, natural, and sustainable from all over the globe.  I walked till my feet complained and my back ached, and then I walked some more.  I sampled bites of this and tastes of that, and even when I thought my belly couldn’t possibly fit another crumb, soy fudgesicles or organic gelato or vegan cotton candy magically appeared in my hands, washed down by samples of fair trade coconut water or a sip of mango-pear energy tea.

I’ll have you know all this noshing and nibbling wasn’t an exercise in gluttony; rather, it’s the only way yours truly stood a chance at making it to the booths of the 80+ WGC Members exhibiting at the show.  Never mind trying to visit the booths of another 80+ companies who were also featuring whole grains prominently in their products.  This basic math comes down to 80+ plus 80+ equals workity work worky.  Thankfully, it’s a job I love, a subject I enjoy, and a category of ingredients I believe in.  So what that there weren’t whole grains in that 90% cacao chocolate sample I snagged between exhibit halls.  Do we fault racecar drivers for refueling in the pit?  I think not…

Alright, enough preamble.  What did I actually do, what did I actually see and taste during my two-day whole grain expedition?  Here, in no particular order, are the highlights:

I met a few of our newest WGC Member companies to say hello and let them know there are real-live people behind those Email addresses.  The newbies included a very tasty whole wheat dumpling from Tang’s Natural, a few crunchy little pomegranate cashew biscotti crisps from Sahale Snacks, and a zingy garlic romano WheatStick from John Wm. Macy’s CheeseSticks.  I didn’t have the chance to sample the goodies from the Just Desserts booth because I was too busy chatting with their head chef, but I was sure to grab a taste of the gluten-free chocolate chocolate chip muffin from Udi’s Granola.

I said hello to the fine folks from several of the WGC’s original Member companies, including Arrowhead Mills, Bob’s Red Mill, Kamut Association/Montana Flour & Grains, King Arthur Flour, Rudi’s Organic Bakery, and Snyder’s of Hanover.  I never did make it through the mob of attendees at the booths of Hodgson Mill and Lotus Foods, and every time I got to the Nature’s Path or Barbara’s Bakery booths there were yet more meetings taking place.  That, to me, is a good thing because it means these long-time friends of the WGC were busy with the business of making whole grains more and more available to consumers.  And that right there is a great reason to keep on walking…

I made some new friends at a few very interesting companies, like Andean Naturals, who provide a direct fair-trade link between food companies and small family farmers in Bolivia who grow organic quinoa.  I spent some time talking with the owner of Stone-Burh Flour Company, learning all about their Find The Farmer initiative that allows consumers to “meet” the certified sustainable farmers who have grown the whole wheat flour contained in each two-pound bag.  I was drawn in by the colorful packaging at the Daddy Cakes booth and quickly became a fan of their fun-loving philosophy – and their whole wheat pancake and waffle mix.  I picked up a little light reading on the increased beta-glucan levels in Trainhopper Oats, and was pleasantly surprised to learn Eden Foods has been using ancient grain and other whole grain flours in their pastas for over 30 year.

There’s more – so much more! – I could share with you, and so many more great whole grain companies I met and spoke with, both WGC Members and otherwise.  Sadly I didn’t make it to all 80+ Member booths, nor did I get anywhere close to visiting the other 80+ companies featuring whole grains in their products.  I guess this time the basic math comes down to 80+ plus 80+ equals sometimes two days isn’t enough time.  For everyone I missed, I hope you’ll come back next year so we can rendezvous in Anaheim for next year’s Expo West!  You’ll see me then, traversing the show floor in high heels that are far more comfortable then they look, nibbling on a cube of organic goat’s milk cheese, displaying the Whole Grain Stamp on my badge and possibly wearing a pinwheel in my hair.  (Kara)