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.
Are the old ways of milling always healthier than today’s modern ways? Since our organization is named “Oldways” you might expect our answer to be a quick “yes.” But the facts paint a more interesting picture.
In recent years, as I’ve become more and more enamored with the wonderful flavors and textures of whole grains, I have begun seeking out recipes that trigger nostalgic childhood memories, but that pack more of a nutritional punch.
In 2015 the Smiths, crop farmers in Michigan, decided to plant 33 acres of teff for the first time. The creation of their new teff business was an opportunity to react and adjust to unfavorable, unsustainable economic conditions in commodities markets and carve a new path for themselves.
Consumers are demanding higher quality, more flavorful foods than ever before, a fact particularly evident in the surge of artisan, whole grain breads. But when exactly did whole grain loaves become the new standard?
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...