Latest Blog Posts

July 11, 2018
Real Bread Outreach in Haiti

Training a New Generation of Whole Grain Bakers in Haiti

Give a man bread, and you feed him for a day. Teach a man to bake bread, and you feed him for a lifetime. Or at least that’s the way that Sue Becker is interpreting the age-old adage.
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June 20, 2018
A spoonful of farro salad

Make Your Own Grain Bowl Salad to Beat the Summer Heat

As the summer solstice brightly hovers on the horizon, we’d like to highlight a summer favorite of ours – grain bowl salads.
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June 6, 2018
Brown Rice Poke Bowl with veggies and shrimp

Stuff Your Plate with the Bounty of Plants

Plant-forward. Veg-centric. Plant-focused. These terms are making a splash in foodie lingo as an increasing number of innovative chefs and restauranteurs embrace meals using more whole grains, vegetables and legumes, and less meat.
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May 23, 2018
salmon with balsamic strawberries and bulgur-sweet pea salad

How Meal Kits are Training a New Wave of Whole Grain Enthusiasts

Meal kits are a popular way for consumers to practice healthy habits, by building cooking skills and trying new ingredients like whole grains. Find out which whole grains might find their way onto your doorstep via meal kits, and read on about our experience here.
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May 9, 2018
Field of wheat

Reinventing the Bread on Our Table

Whether it is creating a new vision of rye from its peasant-bread-and-caraway-studded past, or growing, milling, and baking with flavorful flours from single-source grains, the best bread is being baked now.
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April 25, 2018
a bowl of fonio hot cereal with dried fruit

Rediscovering an Ancient African Millet Called Fonio

With a rich, earthy and nutty flavor, and a texture much like couscous, fonio is prized for its distinctive taste.
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April 4, 2018
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If You Sample It, They Will Come

Free food is one of the most reliable ways to draw a crowd, so by offering healthy foods and giving people a risk-free opportunity to try them, people turn out in droves, and open their minds to new, nutritious ingredients in the process.
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March 28, 2018
Vegan Carrot Ginger Muffin Made from Whole Grain Khorasan wheat flour. Image Courtesy of Flour Bakery

How Boston's Most Popular Bakery is Boosting Sales with Whole Grains

Some eateries take a “stealth health” approach, quietly sneaking in more nutrient-dense ingredients, but Flour went a different route. Find out about Flour's new whole grain menu launch, and how this James Beard Award winning baker is giving her classic pastries a whole grain twist...
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March 7, 2018
Cover of the Whole Grains Around the World book

Our New Book: Whole Grains Around the World

When it comes to experiencing food traditions from around the world, your own kitchen can unlock endless culinary adventures – no expensive plane tickets necessary.
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February 21, 2018
multigrain bread

Rye Renaissance

Once a supporting actor, typecast for Reuben sandwiches and pumpernickel, rye is showing off its range in a number of different roles.
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February 7, 2018
Teff Polenta with Ethiopian Chicken Stew

Whole Grains and the African Heritage Diet

Whole grains are a part of heritage diets around the world, but did you know that Africa is home to more native grains than any other continent?
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January 24, 2018
Delicious whole grain oats

Why the Answer to Intestinal Distress Might Be More Whole Grains, Not Fewer

Grain foods have sustained civilizations for decades, from barley and wheat in the Fertile Crescent, to millet and rice in Asia. So it’s puzzling that for some folks experiencing intestinal distress, whole grains such as whole wheat may mistakenly end up on the chopping block.
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