Latest Blog Posts

a white bowl filled with cooked brown rice and vegetables
When people are looking to connect with the food traditions of their ancestors, which types of rice are they putting on their plate? To find out, we caught up with Cameron Jacobs of USA Rice to share insights from market research.
Bob Moore, founder of Bob's Red Mill, standing in front of the iconic red mill
Join us in wishing Bob Moore a happy 94th birthday, then read on for the history of Bob's Red Mill, Bob's philosophy on good health, and the story behind the iconic hats!...
Bob Moore leaning on boxes of Bob's Red Mill products
Find out what Bob Moore, founder of Bob's Red Mill, eats for breakfast, what grain he'd be, and his upcoming travel plans in this lighthearted Q&A! Stay tuned for more BRM x WGC collaborations in the next few weeks...
Young Boy Eating a Sandwich on Whole Wheat Bread
Earlier this month, the USDA announced proposed updates to the school nutrition standards, including stricter limits for sugar and salt. However, when it comes to whole grains, the standards appear to be stuck in time, allowing a generation of children to risk falling short of their recommended...
Artichoke Heart, Kale and Farro Salad
Let's return to our Spotlight series with an exploration of a truly ancient grain: farro!...
Assorted Grains in bowls and slices of bread
Learn more about the exciting proposed updates to WIC, including the shift to require all cereals be whole grain-rich, and the expansion of whole grain options to include a wide variety of culturally relevant products.
Bowl of millet grains
The United Nations has declared 2023 the International Year of Millets. Find out what makes these ancient whole grains special and why we expect to see more millet at the dining table for months and years to come.
Brown-paper wrapped presents with winter greenery
Explore the Oldways staff's favorite holiday dishes!...
In a new study, researchers classified foods as either “whole grain” or “not whole grain” based on different criteria. However, what the study failed to account for is that many foods today exist in a grey area, containing a mixture of whole and refined or enriched grains.
woman holding basket of rice
Kernza® (a relative of wheat) is not the only perennial grain in town. New research shows that perennial rice is ready for commercialization, while efforts to perennialize sorghum hold promise.
Field of Wheat
For those who can't eat gluten, the world of grains is still open! And for everyone else, gluten-free diets might cause us to leave out healthy, delicious whole grains...
vegetable and chicken jambalaya in an orange pot on a blue background
Whether you look to Louisiana’s Creole cooking or Low Country and Gullah cuisine, there is one food group that is a staple at every Southern table… grains!