Latest Blog Posts

millet with zucchini and chickpeas
Earlier this year, the World Wildlife Foundation and Knorr unveiled their Future 50 Foods report, a list of 50 crops they recommend eating more of, to improve both human and planetary health. See which whole grains made the list.
Cover of Cook's Illustrated Magazine
We sat down with Cook's Illustrated to discuss how whole grains contribute to their mission of building approachable, foolproof recipes that are confidence builders in the kitchen...
Field of amaranth
We recently caught up with Dr. Rob Myers, a plant scientist at the University of Missouri and author of the book, Amaranth: An Ancient Grain and Exceptionally Nutritious Food, to learn more about this visually striking crop and its role in our food system.
Assorted grains, beans, and seeds
Nearly every cuisine has its own variation of “rice and beans” or “whole grains and pulses.” Pulses (the food group that includes beans, peas, lentils, and chickpeas) are natural partners for whole grains from both a culinary and a nutrition science perspective.
Anselma Mill
Recent trends toward the local, sustainable and artisan have inspired many to look back to a time when small food economies were the only way of life. Those curious about past grain economies need look no further than the grist mill.
Bulgur Pilaf
As rates of chronic disease have risen over the past several decades, there has been growing global interest in the connections between diet and health. In Latin America, health and wellness are driving many consumer trends, and as consumers are becoming more food-conscious and globally-integrated...
Delicious whole grain oats
To learn more about whole grains’ relationship with diabetes prevention and management, we caught up with Dr. Philip Scharper, an ophthalmologist who works with many patients with diabetes complications, and who is also the founder of Serious Oats® hot cereal.
Young Boy Eating a Sandwich on Whole Wheat Bread
This week the USDA announced that the final rule on school meal flexibilities will weaken school nutrition standards, particularly with regards to whole grains. The announcement that only half of the weekly grains served in the school lunch and breakfast programs will be required to be “whole grain...
Child eating whole grain sandwich
Hard work and innovation ensure the success of whole grain rich school meals.
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This month marks 40 years since Bob Moore and his wife Charlee bought an abandoned Oregon mill and started producing whole grain products. Today, the company is a vocal supporter of whole grains, and a great source of cooking and recipe inspiration here at the Whole Grains Council.
sorghum fried rice
Explore a few of the many interesting trends and ideas highlighted at our 2018 Seattle Whole Grains Conference.
Girl with Pink Ribbon in field of wheat
Today, in honor of National Breast Cancer Month, the Whole Grains Council highlights recent research that sheds light on the impact whole grains can have on breast cancer risk.

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