Latest Blog Posts

November 30, 2016
Farm equipment in field at sunset

Adaptability, Resiliency, and Teff: The World’s Tiniest Grain Takes Seed in Michigan

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.
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November 21, 2016
vegetable appetizers served with skordalia and barley rusks

Whole Grains Around the World

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.
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November 15, 2016
Alessio Fasano

Celiac Disease: How Far (and Fast) We've Come

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.
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November 9, 2016
Picture of Rice Field

Regional Grain Businesses at Work

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.
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November 2, 2016
multigrain bread

How and When White Bread Became Passé

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?
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October 25, 2016
Bob Moore Wins Golden Spurtle

The World Porridge-Making Championship

Who makes the best porridge in the world? Bob Moore, according to Scottish judges.
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October 19, 2016
Field of Wheat

Certified Transitional: New Support for Farmers as they Move from Conventional to Organic Production

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...
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October 12, 2016
quinoa salad at Audubon

Healthy Menus, Healthy Profits

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.
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October 4, 2016
Maria Speck's Book Simply Ancient Grains

"Better Tasting" Triumphs Over "Better For You"

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.
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September 28, 2016
LFF_AntiqueWhiteQuinoa1.jpg

There's a New Quinoa in Town

It’s fluffy, white and mildly sweet, and delivers 7g each of protein and fiber. And it’s grown right here in the US.
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September 21, 2016
Barley Salad

A Smarter Way to “Carb Load”: Why Athletes Are Embracing Whole Grains

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.
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September 14, 2016
Chik-fil-A Harvest Kale and Grain Bowl

Grains at Wendy's and Chick-fil-A Oh My!

Whole grains are now so mainstream they're showing up at fast food restaurants where you might never have expected to find them. Go – and vote with your fork, so these restaurants will keep adding more whole grain options...
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