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.
When it comes to maximizing the flavor and aroma of whole grain flour, nothing compares to freshly ground. We checked in with a few of the folks pushing to make fresh milling and local flours more widely available.
How exactly is the nutrition of grains preserved, on their journey from farm to factory? We're investigating how two common industrial processing methods (extrusion and popping) can affect the nutrition of whole grains...
Processed food gets a bum rap, but not all “processed foods” are created equal. In fact, some methods, such as fermentation or sprouting, can be used to leverage even more nutrition out of the grain.
Are the old ways of milling always healthier than today’s modern ways? Since our organization is named “Oldways” you might expect our answer to be a quick “yes.” But the facts paint a more interesting picture.
Find out which Whole Grains Council blogs attracted the most readers during 2016 – and catch up on the popular topics you may have missed during the year.
In recent years, as I’ve become more and more enamored with the wonderful flavors and textures of whole grains, I have begun seeking out recipes that trigger nostalgic childhood memories, but that pack more of a nutritional punch.
The chefs have spoken, and with their insight we’ve got a pretty good look at what the next year in food will look like. Whole grain enthusiasts are in for a treat!
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.