Latest Blog Posts

A sunny field of Kamut
Whether because of the unique flavor of KAMUT® khorasan wheat, or because of the growing body of research about its nutritional attributes, or perhaps simply because of the posh, trendy position it holds as an ancient grain with a good story, interest in KAMUT® has grown significantly in recent...
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Convert your favorite recipes to whole grain! Get the tips you need, including which recipes can be substituted part-for-part, which ones might need extra liquid, and which whole grain flours have the sweetest flavor. Originally posted April 5, 2015; updated in 2017 to include additional tips.
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Would you go clothes shopping and settle for jeans with one leg, or a sweater with just one arm? Of course not. So why settle for less than the whole shebang when it comes to grains?
Freekeh Brussels Sprouts
Feature the fuller, nuttier flavor of whole grains, to take your holiday meals up a notch this year.
Sargent Choice Chocolate Chip Cookies
With a steady source of butter, sugar, and artisan chocolate at their disposal, pastry chefs have a knack for navigating direct routes to our taste buds. But recently the biggest source of flavor in baked goods is coming from somewhere you would never expect: the flour.
Ethiopian Food on a base of injera
Could teff be the reason Ethiopian runners are frequent Marathon champions? Some runners think so, prompting us to take a good look at the facts.
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Millet requires very little water and tends to be resistant to many of the pathogens and pests that plague commodity crops like corn and wheat. Given these agricultural benefits, it’s no wonder millet’s popularity is on the rise in dry regions from Asia, to Africa, to our very own Western US.
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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.
Perennial wheat roots (on right) vs annual wheat roots
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.
a box full of fresh tortillas
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.
Young Boy Eating a Sandwich on Whole Wheat Bread
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...
Indonesian Red Rice Salad
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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