Latest Blog Posts

October 25, 2017
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112 New Studies Point to One Recommendation: Eat More Whole Grains

In the past five years alone, more than 100 new studies have deepened our understanding of the health benefits of whole grains. Follow along the research journey, and learn why nutrition experts recommend this one simple swap for better health.
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October 18, 2017
Perennial wheat roots (on right) vs annual wheat roots

Kernza – Perennial Wheat for a Healthier Planet

80-85% of the world’s plant-based food supply comes from annual plants, that have to be grown from scratch every year. Experts worldwide think perennial grains, with long, drought-resistant roots, make more sense in a time of climate change.
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October 11, 2017
a box full of fresh tortillas

A Celebration of Corn in Mexico

Since October’s grain of the month is corn, we hope you’ll indulge us as we take you on a quick journey south of the border and bring you fresh culinary inspiration you can take straight to your kitchen.
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October 4, 2017
Young Boy Eating a Sandwich on Whole Wheat Bread

125 Cases of Whole Grain Foods Sent to Alleviate Hunger in Rural Washington

As a wrap up to September’s Good Grains for a Good Cause campaign, we’re pleased to award Okanogan County Community Action Council with a whopping 125 cases of whole grain foods, generously donated from food companies across the country. Read on about how these donations are making a difference in...
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September 27, 2017
Indonesian Red Rice Salad

Rice of Many Colors

Brown rice is whole grain; white rice isn't. That's the truth – but it's not the whole truth. Prepare to be dazzled by black, purple and red rice too...
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September 20, 2017
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How to Eat More Whole Grains Without Breaking the Bank

Lots of whole grains are tasty and affordable. If you’ve walked past any of these grains in favor of trendier, flashier ingredients, it’s time to do a double take. The building blocks of a healthy meal may already be in your pantry. 
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September 13, 2017
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Healthy Hunger-Free Kids Act Inspires High School Students to Develop Whole Grain Recipes

When the Healthy Hunger-Free Kids Act shifted the landscape for what types of foods were allowed to be sold at schools, these students did not sit around and complain. Rather, they put on their aprons and got to work.
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September 6, 2017
Good Grains for a Good Cause

Happy Whole Grains Month 2017!

Every September we boost our love of whole grains up another notch for 30 days. Here's our handy FAQ guide to Whole Grains Month, so you can celebrate along with us:...
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August 30, 2017
Examples of Soulfull Project products

Good Grains for a Good Cause

For low-income families and individuals struggling to make ends meet, the barrier of cost and the frequent lack of proximate access to foods like whole grains can make finding healthy food options seem almost impossible. The folks at The Soulfull Project decided to do something about it!
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August 23, 2017
salad with buckwheat

Buckwheat in the Raw

While you may have encountered buckwheat in soba noodles, blinis, or countless gluten-free pancake mixes, it is the grain's minimalist, no-boiling-needed treatment that has spurred the most culinary creativity in our kitchen...
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August 16, 2017
CPK Power Bowls

New Whole Grain Options at Restaurants

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.
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August 9, 2017
Somerset Grist Mill

The Kneading Conference: Summer Camp for Grainiacs, Flour Enthusiasts, and Bread Buffs

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...
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