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The Oldways Whole Grains Council holds a conference every other year, bringing together scientists, chefs, manufacturers, health professionals, foodservice operators, distributors and media who share an interest in whole grains.
The conference will be held at the Seattle Renaissance Hotel, where we have a discounted room block. Once you complete registration, you will be directed to a page about lodging. Please contact Kelly Toups (firstname.lastname@example.org) with any questions.
Our conference program features thought leaders from throughout the food world, delivering cutting-edge information that you’ll be able to use immediately in your job, whether you’re working in manufacturing, foodservice, or health promotion.
Sunday, November 4
late afternoon — evening
Whole Grains: The Best Kept Culinary Secret
- Andrea Geary, Senior Editor, Cook’s Illustrated Magazine/America’s Test Kitchen
Whole Grain Trends
- Melissa Abbott, Vice President – Hartman Retainer Services & Culinary Insights, Hartman Group
The Oldways of Whole Grains
- Coleen Donnelly, Corporate Chef, K-12/Education Segment, InHarvest
- Mike Holleman, Director of Culinary & Marketing, InHarvest
Monday, November 5
Get to Know the Gatekeeper: Whole Grains in Distribution
- Valerie Hoover, Manager of Health & Wellness, Sysco
Bowls are the New Burger: Whole Grains in Foodservice Go Mainstream
- Michael Stebner, Director of Culinary, Sweetgreen
Terroir and Local Grain Economies
- Laura Lewis, Director, Washington State University Food Systems. Chair, Cascadia Grains Conference
- Steve Lyon, Senior Scientiﬁc Assistant, The Bread Lab at Washington State University
- Tom Hunton, President, Camas Country Mill, Surecrop Farm Services, Hunton’s Farm
- Amy Halloran, Author, The New Breadbasket: How the New Crop of Grain Growers, Plant Breeders, Millers, Maltsters, Bakers, Brewers, and Local Food Activists Are Redeﬁning Our Daily Loaf
Pick Up the Quinoa, Put Down the Guilt?
- Sergio Nuñez de Arco, co-founder, CEO, and Quinoa Specialist, Andean Naturals
Gut & Grain Microbes: New Pathways to Health
- Erin McKenney, Postdoctoral Researcher, NC State University
Does Processing Grains Impact Nutrition?
- Kevin Miller, Principal Scientist, General Mills
Whole Grains: The Next “Protein” for Weight Loss?
- Marissa McCormick, Nutrition Scientist, General Mills
Why You Might Want to Rethink that Grain-Free or Gluten-Free Diet
- Kathleen Zelman, Director of Nutrition, WebMD
The Changing Nutrition Landscape: Insights from History and Culture
- Emily Contois, Assistant Professor, University of Tulsa
School Lunch Successes
- Sonya Barnes, Chief, Nutrition And Technical Assistance Branch, USDA FNS Child Nutrition Programs
- Tim Vázquez, Team Lead, School Program Branch, USDA FNS Child Nutrition Programs
- Brian Jones, Food Service Director, St. Labre Indian School’s
Tuesday, November 6
morning — lunchtime
Sprouted Grains 101
- Carlee Kelly, Nutrition & Product Innovation, Co-founder, Lettuce Eat
- Megan Reed, Nutrition & Product Innovation, Co-founder, Lettuce Eat
Whole Grains to Your Door Step: How Meal Kits are Breaking Down the Barriers to Entry
- Kaley Todd, Registered Dietitian, Sun Basket
Whole Grains Go Global
- Bruna Tedesco, Marketing, Bimbo
Feeding the World with Whole Grains
- Sharon Palmer, The Plant-Powered Dietitian
Our audience will also include writers and correspondents for publications including: WebMD, Cooking Light, SHAPE magazine, The Seattle Times, Today’s Dietitian, Civil Eats, Gluten-Free Living, Cook’s Illustrated, Milling & Baking News/Food Business News, FoodNavigator, and Progressive Grocer.
The ﬁnal day of the conference (Tuesday, November 6, 2018) coincides with midterm elections around the country. If you are traveling for the conference and will not be able to make it to your polling place to vote, don’t forget to make arrangements to vote via absentee ballot. You can learn more about your state’s voting policies here.
Thank You to Our Sponsors!
Early Bird Rate (ends Aug. 1, 2018)
|Aug. 2, 2018 — Nov. 4, 2018|
|WGC Members (1st person)||FREE||FREE|
|WGC Members (additional registrants)||$345||$395|
|Sponsors||FREE according to sponsorship level||FREE according to sponsorship level|
|RDs, Health Professionals, Government||$395||$445|
|**RDs, Health, Gov — Sun Nov 4 only||$75||$125|
|**RDs, Health, Gov — Mon Nov 5 only||$225||$275|
|**RDs, Health, Gov — Tues Nov 6 only||$75||$125|
|**RDs, Health, Gov — Sun Nov 4 + Mon Nov 5||$300||$350|
|**RDs, Health, Gov — Mon Nov 5 + Tues Nov 6||$310||$360|
|Local Growers and Food Non-Proﬁts||$370||$420|
I was impressed by the number of thoughtful and in-depth presentations throughout the conference. Almost every single talk I attended was well prepared and highly informative, laying out important issues for the foodservice industry, but equally interesting for anyone wanting to learn more.
– S.G., journalist
All of the speakers were excellent and very applicable to foodservice speciﬁcally. The demos were a good addition too, and helped keep things interesting and were helpful when thinking about prep ideas for foodservice operators. – T.S., manufacturer/sponsor
What I liked best was the variety of speakers that created a well-rounded exploration of the topic. I also liked being able to connect with the sponsors at the tables and tasting all the grains in the conference meals.
– K.N., speaker
I liked that it was a diﬀerent kind of conference. There was a lot of interesting information and I brought back several ideas and hopefully ways to incorporate diﬀerent grains, but also ways to market to people so that they will try it.
– B.P., foodservice dietitian
All of our conferences feature top-notch speakers, delicious whole grain foods, lively audiences and plenty of networking, plus great opportunities for sponsors to showcase their whole grain creativity.
Access Past Conference Proceedings
You can access a wealth of materials — presentations, reports, handouts, photos, even videos — from our previous whole grains conferences by clicking here.