Latest Blog Posts

Image of the Grainies mascot
Allow us to introduce the Grainie Awards!
Examples of the three types of Whole Grain Stamp
It is not surprising that the subjects of a new study struggled to correctly quantify the whole grain content of foods, given that the authors failed to take advantage the most valuable tool for quantifying whole grain content of food products: the Whole Grain Stamp.
Plate of Injera with stews and sauces
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...
photo of bags of wheat berries at a farmers market
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).
Two pieces of whole grain toast with tomatoes and avocados
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...
Red tractor harvesting field
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.
bowl of 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.
Barley salad with tomatoes, olives and artichokes
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.
A table piled with loaves of different kinds of bread
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.
Walnut Sourdough bread made with einkorn flour
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.
Chicken salad sandwiches
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.
Conscious Eater_4.jpg
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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