Latest Blog Posts

a whole wheat sandwich sliced diagonally atop a white plate
Nutritious school meals improve the dietary quality of children in the short term, and new research suggests that the benefits can extend into adulthood as well, making stronger whole grain standards in lunches more imperative than ever.
A colorful bowl of tabbouleh with lemon slices
Welcome back to our Spotlight series. This round, we're off to the Middle East with bulgur and its smoky cousin, freekeh. Let's learn more about about these two fiber-filled, quick-cooking grains...
bowl of farro salad with strawberries, mint, and lime
Grains might be considered latecomers to the local foods movement, but they’ve arrived and they’re changing the way many communities think about flavor and flour.
granola parfait on a table
To effectively reduce our risk of diet related disease, research suggests that the one of most impactful nutrition shifts we should prioritize is increasing the consumption of one healthy, yet widely underutilized food group: whole grains.
In honor of Asian American and Pacific Islander Heritage month, we're featuring three Japanese breakfasts centered around healthy, nutty brown rice...
A child in a red and white striped dress holds bowl of granola and fruit
We adults often overestimate how picky children are about their food. Childhood is actually the best time to teach healthy eating habits and familiarize children with the flavors and textures of whole grains.
a white bowl filled with cooked brown rice and vegetables
When people are looking to connect with the food traditions of their ancestors, which types of rice are they putting on their plate? To find out, we caught up with Cameron Jacobs of USA Rice to share insights from market research.
Bob Moore, founder of Bob's Red Mill, standing in front of the iconic red mill
Join us in wishing Bob Moore a happy 94th birthday, then read on for the history of Bob's Red Mill, Bob's philosophy on good health, and the story behind the iconic hats!...
Bob Moore leaning on boxes of Bob's Red Mill products
Find out what Bob Moore, founder of Bob's Red Mill, eats for breakfast, what grain he'd be, and his upcoming travel plans in this lighthearted Q&A! Stay tuned for more BRM x WGC collaborations in the next few weeks...
Young Boy Eating a Sandwich on Whole Wheat Bread
Earlier this month, the USDA announced proposed updates to the school nutrition standards, including stricter limits for sugar and salt. However, when it comes to whole grains, the standards appear to be stuck in time, allowing a generation of children to risk falling short of their recommended...
Artichoke Heart, Kale and Farro Salad
Let's return to our Spotlight series with an exploration of a truly ancient grain: farro!...
Assorted Grains in bowls and slices of bread
Learn more about the exciting proposed updates to WIC, including the shift to require all cereals be whole grain-rich, and the expansion of whole grain options to include a wide variety of culturally relevant products.