Latest Blog Posts

April 17, 2019
Man running

Fueling up with Whole Grains

Whether it be for a big race or your weekend Zumba class, whole grains contain nutrients essential for a body in motion.
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April 3, 2019
Whole Grain Sampling Day class attendees making whole grain layered salads

So Many Ways to #SampleWholeGrains

It's always a bit disappointing that we can't be in a couple hundred places at once, soaking up all the Whole Grain Sampling Day excitement around the country. But that's what photos are for, right? Here are a few highlights of events that caught our eye...
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March 27, 2019
Whole Grain Sampling Day graphic

Happy Whole Grain Sampling Day!

Here at the Oldways Whole Grains Council, we spend all year looking forward to this day: Whole Grain Sampling Day! Here are three easy ways to join the fun.
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March 20, 2019
millet with zucchini and chickpeas

These are the Whole Grains the World Wildlife Foundation Wants Us to Eat More of

Earlier this year, the World Wildlife Foundation and Knorr unveiled their Future 50 Foods report, a list of 50 crops they recommend eating more of, to improve both human and planetary health. See which whole grains made the list.
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March 6, 2019
Cover of Cook's Illustrated Magazine

Whole Grains at Cook's Illustrated

We sat down with Cook's Illustrated to discuss how whole grains contribute to their mission of building approachable, foolproof recipes that are confidence builders in the kitchen...
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February 20, 2019
Field of amaranth

A Case for Growing (and Eating) More Amaranth

We recently caught up with Dr. Rob Myers, a plant scientist at the University of Missouri and author of the book, Amaranth: An Ancient Grain and Exceptionally Nutritious Food, to learn more about this visually striking crop and its role in our food system.
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February 6, 2019
Assorted grains, beans, and seeds

Whole Grains and Pulses

Nearly every cuisine has its own variation of “rice and beans” or “whole grains and pulses.” Pulses (the food group that includes beans, peas, lentils, and chickpeas) are natural partners for whole grains from both a culinary and a nutrition science perspective.
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January 23, 2019
Anselma Mill

Milling the Past

Recent trends toward the local, sustainable and artisan have inspired many to look back to a time when small food economies were the only way of life. Those curious about past grain economies need look no further than the grist mill.
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January 9, 2019
Bulgur Pilaf

Growing Demand for Whole Grains in Latin America

As rates of chronic disease have risen over the past several decades, there has been growing global interest in the connections between diet and health. In Latin America, health and wellness are driving many consumer trends, and as consumers are becoming more food-conscious and globally-integrated...
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December 19, 2018
Delicious whole grain oats

Whole Grains & Diabetes: A Q&A with Dr. Philip Scharper

To learn more about whole grains’ relationship with diabetes prevention and management, we caught up with Dr. Philip Scharper, an ophthalmologist who works with many patients with diabetes complications, and who is also the founder of Serious Oats® hot cereal.
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December 7, 2018
Young Boy Eating a Sandwich on Whole Wheat Bread

In Face of Relaxed School Nutrition Standards, Forward-Thinking Schools Commit to Prioritizing Whole Grains

This week the USDA announced that the final rule on school meal flexibilities will weaken school nutrition standards, particularly with regards to whole grains. The announcement that only half of the weekly grains served in the school lunch and breakfast programs will be required to be “whole grain...
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December 5, 2018
Child eating whole grain sandwich

White Whole Wheat Flour, Whole Grains, and Delicious School Lunches that Meet Government Criteria

Hard work and innovation ensure the success of whole grain rich school meals.
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