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.
Being a great cook often means working smarter, not harder. Today we’re reflecting on some of the best whole grain cooking strategies we’ve picked up over the years. With these tips and tricks up your sleeve, even the most reluctant of cooks can perfectly cook whole grains every single time.
With increased public discourse about sustainability and the effects of climate change on our agricultural systems, it’s no surprise that we are frequently asked questions about which grains are the most sustainable. This turns out to be an extremely complex question to answer.
In celebration for International Whole Grain Day on November 19, we’re joining the Whole Grain Initiative in sharing whole grain tips and tricks all month long!
If you want to make a cozy pumpkin recipe even more hearty, the secret is simple: just add whole grains! The nutty, rich, subtly sweet taste of whole grains is the perfect match for all things pumpkin and pumpkin spice.
We know that eating a healthy, balanced diet helps prevent many types of chronic disease, so it may come as no surprise to hear that an improved diet can have a profound impact on lowering healthcare costs as well.
In what seems like an entirely different world, last week is when we were set to take off for Rio de Janeiro to host our biennial Whole Grains Conference. We haven’t wasted a moment with the what-could-have-been’s! Check out what we've been up to instead...
The best way to choose whole grains is to look for products with the Whole Grain Stamp. When you use the Whole Grains Stamp as a guide, shopping for whole grain foods is not nearly as confusing as headlines may lead you to believe.
It is not surprising that the subjects of a new study struggled to correctly quantify the whole grain content of foods, given that the authors failed to take advantage the most valuable tool for quantifying whole grain content of food products: the Whole Grain Stamp.
