When there’s Big News in the Whole Grains Council, we send out a press release and post it in the press release section of this website. But every day, the momentum of whole grains moves forward in many smaller ways, which you can read about here in our blog. Come back often, and see what’s new.
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.
Eat whole grains simply for the flavor – for the range of interesting tastes, textures and colors they bring to the plate. Health is just a bonus, not the main attraction.
Today’s athletes are scrapping the bottomless protein shakes and post-exercise fast food runs to make way for a tried-and-true training staple: whole grains.