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.
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.
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...
In celebration of Whole Grains Month this September, we’re taking to Instagram to spotlight the creative things chefs are doing with whole grains, and the surprising places that we can all find whole grains away from home.
Regional grain movements are being reborn around the country, including in Skowhegan, Maine, where speech language pathologist Amber Lambke reinvented herself as the local miller.
