Find out which Whole Grains Council blogs attracted the most readers during 2016 – and catch up on the popular topics you may have missed during the year.
In recent years, as I’ve become more and more enamored with the wonderful flavors and textures of whole grains, I have begun seeking out recipes that trigger nostalgic childhood memories, but that pack more of a nutritional punch.
The chefs have spoken, and with their insight we’ve got a pretty good look at what the next year in food will look like. Whole grain enthusiasts are in for a treat!
In 2015 the Smiths, crop farmers in Michigan, decided to plant 33 acres of teff for the first time. The creation of their new teff business was an opportunity to react and adjust to unfavorable, unsustainable economic conditions in commodities markets and carve a new path for themselves.
Though we love our usual quinoa salads and morning oatmeal, we have been especially delighted to encounter less ubiquitous whole grains during a particularly whirlwind bout of jet setting.
Two decades ago, almost no one in the world had heard of celiac disease or gluten, while today both these terms are mainstream, in large part thanks to one man: Dr. Alessio Fasano.
How do small farmers compete and thrive in a food system geared toward Big Agriculture? The answer almost always involves farmers banding together, often in concert with millers and manufacturers.
Consumers are demanding higher quality, more flavorful foods than ever before, a fact particularly evident in the surge of artisan, whole grain breads. But when exactly did whole grain loaves become the new standard?
QAI’s Certified Transitional program, created in partnership with the Kashi Transitional Farming Initiative, sets benchmarks for each of the three years of transition as a farm moves from conventional farming practices to organic, and allows farmers to earn a premium on their crops during this...
In a welcome testament to good karma, evidence is piling up that healthier food, like whole grains, can also reap healthier profits for restaurants, schools and other foodservice establishments.
