Latest Blog Posts

Young Boy Eating a Sandwich on Whole Wheat Bread
Contrary to popular belief, food preferences are not set in stone. They can evolve over time in response to social and cultural cues, as well as exposure to different foods and flavors. When it comes to nurturing a palate for whole grain foods (or any food, for that matter), persistence is key.
PB & J Overnight Oatmeal
We hear from a lot of consumers who want to understand the differences between steel-cut, old-fashioned, and instant oats. Consider this your FAQ guide to all things oaty!
Heart Pendant Pinned on rope
Heart disease affects nearly half of the US adult population. Many factors contribute to a healthy heart, diet among the most important. So don’t just cater to the object of your affection’s heart this February, take a minute to pamper your own with whole grains.
man grocery shopping
Don’t let outdated wisdom keep you from stocking up on nutritious pantry staples. Learn our expert tips for healthy shopping, then weave throughout the center aisles with confidence!
Pasta and Sardines, a recipe from our book
Whole grains are one of the key elements of the traditional Mediterranean Diet, which has just been named #1 in Best Diets Overall by U.S. News and World Report.
Variety of Food on a Table
As this decade comes to a close, take a quick look at some whole grain examples of traditional celebratory meals.
Whole Grain Cookies
Does baking with whole grain flours change your recipe results? To find out, Oldways Whole Grain Stamp manager Abby tested one cookie recipe with five different types of flour—all-purpose, whole wheat, rye, oat, and spelt.
Field of Wheat
For a ubiquitous staple crop that provides nearly 20% of the world’s available calories, wheat is surrounded by a surprising number of misconceptions. Here are 5 surprising facts about modern wheat that we highlighted at a recent dietitian conference.
picture of a landfill
Did you know that according to the Natural Resources Defense Council up to 40% of the food in the United States is never eaten? Taking full advantage of the foods, like whole grains, that naturally keep longer is a great strategy for beginning to think about the role your kitchen can play in...
Two flyers, one for Grain Gab and one for Edible Boston regional grain issue
The Whole Grains Council joined individuals from all sectors of the Northeastern grain world, from New England to Canada, at The Northeast Grain Gab earlier last month to participate in a lively discussion on how to ‘connect the dots’ of this burgeoning regional grain economy.
Most whole grain breads are made with whole grains that have been milled into fine particles to form a whole grain flour, in a mixture that contains all of the grain kernel’s original bran, germ, and endosperm. But if ground whole grains are great, might intact whole grains be better?
Grain By Grain book cover
At a time when increasingly urgent headlines about climate change are commonplace, and many farmers are facing tough economic situations, this story about the importance of biodiversity, economic resiliency, rural communities, and the value of ecological health seems particularly poignant.