The Whole Grains on Every Plate conference included seventeen sessions with thirty two speakers, giving us a fascinating window on what’s new in the world of whole grains.

For many of the sessions listed below, copies of speakers’ presentations are available. (Some panels were discussion only, without presentations.) Click on the links to download each presentation. Remember, however, that speakers normally add considerable information orally that is not available in the PDFs; not all presentations will be completely comprehensible without this additional oral detail.

While we offer these presentations for their educational value, we remind you that these works are copyrighted by each speaker and may not be reproduced without the speaker’s written permission.


I. Opening Session – Whole Grains on a Million Plates
Getting whole grains on every plate requires changes in attitudes – and support at the highest levels from companies and organizations with a wide reach in foodservice, the military, and all the way up to the White House.

Welcome and Opening Remarks,
Sara Baer-Sinnott, President, Oldways (Download 8.6M)

Whole Grains Every Day in Every Café
Jennifer Ignacio, MS, RD, CDAN, Nutrition Communications Manager, Compass Group North America

The Military Enlists More Whole Grains
LTC Christine Edwards, MS, MSS, RD, LD, FADA, Chief of Force Health Protection, US Army

Partnerships to Increase Whole Grains on the American Plate
Susan Roberts, JD, MS, RD, Fellow, Partnership for a Healthier America

Opening Reception “Puttin’ on the Glitz”


II. What Makes Consumers Tick?
Why do some people embrace whole grains, while others avoid them? In this session we’ll learn more about four key topics that affect whole grain consumption.

Consumer Psychology and Whole Grains
Batool Batalvi, MSc, Strategist-Psychologist, SB&B Marketing
David Sheluga, PhD, Director of Consumer Insights, ConAgra Mills
(Download 3.5M)

What Do Consumers See & Understand about Whole Grains? (Media Panel)
Sidney Fry, MS, RD, Nutrition Editor, Cooking Light Magazine (Download 3.9M)
Ashley Koff, RD, Owner, (Download 535K)
Cynthia Sass, MPH, MA, RD, CSSD, Author and SHAPE Contributing Editor (Download 5.6M)

Gluten Sensitivity: Science and Sales Trends
Pamela Cureton, RD, LDN, Clinical/Research Dietitian, Center for Celiac Research (Download 4.2M)
Bobbi Leahy, Sales Director, SPINS (Download 5M)

Closing the Price Gap for Whole Grains
Cynthia Harriman, Dir. of Food & Nutrition Strategies, Oldways / WGC (Download 9.2M)

Whole Grains Cooking Demonstration
Keith Cruzan, Executive Chef, Cruzan Catering

Whole Grains in the Center of the Plate
A buffet lunch featuring dishes from our cooking demonstration.


III. If You Build It, They Will Come
Whole grains are gaining incredible momentum, in Texas, across the USA and around the world. We’ll share a series of success stories that serve as examples for creating even more momentum. You’ll especially enjoy the group of speakers we’re calling Deep in the Heart of Texas, featuring Lone Star State whole grain heroes. These examples may be local – but they’re universal in indicating what can happen everywhere.

Whole Grain Stamp Success Statistics
Karen Mansur, Program Manager, Oldways / WGC (Download 4.4M)

The Whole Grain Stamp Helps Consumers Switch (Manufacturers’ Panel)
Gigi Twist, Owner/Manager, UpFront Foods
Todd Kluger, VP Marketing, Lundberg Family Farms
Michelle Tucker, Senior Nutrition Scientist, General Mills

Whole Grains in Aisle 3: How Supermarkets Promote Whole Grains
Caroline Passerrello, MS, RD, LDN, Manager of Dietitian Initiatives, Giant Eagle (Download 4.5M)
Letty Holmbo, MBA, RD, LD, Culinary Dietitians, HEB

Cuisine for Healing
Sue Austin, President, Cuisine for Healing

Hunger Busters: Whole Grains for Hungry Kids
Mary Beth Fickel, Program Director, Hunger Busters (Download 3.5M)

A Healthy Makeover for San Antonio Firefighters
Maria A Worley, RD, Owner, Serving Spoon Consulting (Download 94K)

Reception: Texas Fiesta (with strolling mariachi musicians!)


IV. It’s a Whole New Ball Game: What’s New in Whole Grains, and How it Affects You
Our updates provide news-you-can-use for media, marketing and R&D professionals.


WGC Member Meeting
Listen to a quick summary of recent activity by the Whole Grains Council, learn how you can take better advantage of your membership – and give us your suggestions and new ideas for future projects.

Whole Grain-Rich for Schools
Ann Hall, MRE, RD, LDN, CDE, CNSC, Nutritionist, USDA/FNS (Download 8.5M)
Byron Sackett, Child Nutrition Director, Lincoln County (NC) Schools (Download 1M)
Coleen Donnelly, Corporate Chef K-12 Segment, Indian Harvest

Whole Grains and Health: The Latest Research
Paul Jacques, DSc, Senior Scientist and Director Nutritional Epidemiology Lab, Tufts (Download 1.3M)
Katherine Schwachtgen, RD, Interim Director, Grains for Health Foundation (Download 5.4M)

New Ideas for Whole Grain Ingredients
Mike Holleman, Director of Culinary Development, Indian Harvest (moderator)
Bonnie Matthews, Co-Founder, Freekeh Foods
(Download 9.2M)
Natsuki Fujiwara, Food Technologist, Northern Crops Institute (Download 2.7M)
Sue Ann Claudon, Compliance Director, United Sorghum Checkoff (Download 7.5M)
Peggy Sutton, Owner, To Your Health Sprouted Flour (Download 9.2M)

Whole Grains Quick and Easy
A grab-and-go lunch you can take with you to the airport, or enjoy at the conference.