Latest Blog Posts

CPK Power Bowls
If you love whole grains, and want to see more of them served in restaurants, you need to vote with your forks – and your wallets. That’s why, every few months, we dedicate this blog to highlighting a few delicious new restaurant dishes featuring whole grains.
Somerset Grist Mill
Professional and hobbyist grainiacs alike, hailing from 27 states, three Canadian provinces, and seven other countries, gathered this year at the Maine Grain Alliance’s 11th annual Kneading Conference to find inspiration, to learn, and to connect with their fellow attendees around shared passions...
smoked salmon on toast
Hearty whole grain slices invite an impressive cast of sweet and savory toppings. Read on for our 3 favorite whole grain toast recipes.
Spelt in the hull (USDA photo)
Are your favorite grains naked or covered? Find out what these terms mean – and how they matter to the current resurgence of ancient grains.
Loaf of sprouted bread in a basket
We’re excited about sprouting, and to help you get inspired, too, we reached out to a few of the top experts in the world of sprouted grains.
handout showing how whole grains are good for you
Grain-free cookbooks and celebrities may cause a stir, but ask Americans what they really think is healthy and you might be pleasantly surprised.
World Map Whole Grain Consumption
Whole grain consumption differs radically from country to country. A fascinating global database now makes it possible to compare eating habits around the world.
A pile of artisan bread loaves
Instead of looking toward technology and advancement when we think about the future of bread, the Bread Symposium speakers assembled in Charlotte agreed that it’s time to turn back to the old ways of baking.
Kellytoups Wholewheatpastatomatoesbasil.png
Embracing traditional diets means embracing a diet with more whole grains, not fewer. Misguided dieters who avoid this nutritious, sustainable food group are putting themselves at risk of not only nutrient deficiencies, but possibly chronic disease and weight problems as well.
Tastes Good, Good for You
Let's all make a point to spread the word about the wonderful tastes and textures of whole grains, and let health just come along silently for the ride...
A table piled with loaves of different kinds of bread
"Bread is an innovation of culture," William Rubel reminded us at the International Symposium on Bread last month. "Everything about bread is a choice that the baker makes." Bread, in its many forms, has been around for a very long time. In fact, it’s so basic and simple that it...
multigrain fried rice
When you think of grain foods in China, you’d be forgiven if white rice is the first thing that comes to mind. But as China gears up to feed a growing population, and ward off the diet-related chronic diseases that Americans are all too familiar with, the tradition of whole grains in China is being...