Latest Blog Posts

August 5, 2020
Plate of Injera with stews and sauces

Global Sourdough

No longer breaking news, sourdough baking has been on the rise for months now, and hopefully is here to stay! The WGC is chiming in to remind you that the world of sourdough isn’t just limited to the fresh, crunchy European-style loaves we are used to seeing on social media and baking blogs...
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July 15, 2020
photo of bags of wheat berries at a farmers market

The Wonderful World of Whole Wheat

In this blog we’re going to explore the wonderful world of whole wheat, highlighting both modern and ancient wheat berries (like farro), as well as quicker-cooking ground or cracked wheats (like bulgur).
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July 1, 2020
Two pieces of whole grain toast with tomatoes and avocados

Whole Grain Initiatives Cropping Up Around the Globe

While several organizations, like the WGC, have been promoting whole grains for years, it's exciting to see a new wave of whole grain initiatives getting started in the UK, Indonesia, East Africa, and other regions...
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June 17, 2020
Red tractor harvesting field

Trace Your Grains

Transparency in every step an ingredient takes to one’s plate has proved to be anything but a fad as consumer awareness continues to grow and encompass new questions and concerns.
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June 3, 2020
bowl of granola

6 Ways to Eat Granola

With its inviting, sweet taste and snackable crunchy texture, granola is a great “gateway” whole grain food. Learn our tips for choosing the healthiest granola and creative ways to use this family favorite food.
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May 20, 2020
Barley salad with tomatoes, olives and artichokes

How Well Do You Know Your Barley?

When you think of barley, do you picture a big bowl of hearty soup? Does your mental image of barley pretty much end there? You may not be alone, but if your use of barley doesn’t extend beyond your mom’s beef and barley recipe, you’re seriously missing out.
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May 6, 2020
A table piled with loaves of different kinds of bread

Local Flour Fills the Gaps

The recent shakeup to our food systems is teaching us the importance of diversity and flexibility – not just in our shopping lists and cooking repertoires, but in our supply chain and food systems themselves.
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April 22, 2020
Walnut Sourdough bread made with einkorn flour

Expert Tips for How to "Stress Bake" When You Can't Buy Your Favorite Baking Ingredients

While millers and retailers work around the clock to help meet the demand for baking ingredients, we caught up with two baking experts to learn their tips for “stress baking” and how to deal with ingredient shortages around the country.
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April 15, 2020
Chicken salad sandwiches

Taking Comfort in a Great Sandwich (and Getting 2 Servings of Whole Grain to Boot!)

As many of us are learning to work from home, and therefore to lunch from home, now is the perfect time to talk about an age-old lunchtime favorite: the sandwich.
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April 8, 2020
Conscious Eater_4.jpg

How the Whole Grain Stamp Can Help You Become a Conscious Eater

Sometimes, it feels like there are more questions than answers about healthy eating. But in her new book, How to Be a Conscious Eater, Sophie Egan narrows it down to just three: Is it good for you? Is it good for others? Is it good for the planet?
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March 18, 2020
food in jars

Whole Grains and Immune Health

Staying healthy relies upon an array of variables -- genetics, age, pre-existing conditions, physical environment, the list goes on. A factor we can largely control, and an impactful one at that, is our diet. Not only does our diet play a role in promoting and maintaining healthy systems, but it...
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March 16, 2020
Whole Grain Sampling Day Character 2020

Be a Part of Our 2020 Whole Grain Sampling Day Challenge!

This year for Whole Grain Sampling Day, and in the spirit of virtual festivities, we're challenging you to choose one of three whole grain recipes to make and enjoy on Wednesday, March 25...
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