The Whole Grains: Breaking Barriers conference included nineteen sessions with thirty-three speakers and facilitators, all exploring the barriers we’ve already broken down in promoting whole grains — and the future path for overcoming additional barriers.
For many of the sessions listed below, copies of speakers’ presentations are available, as well as videos. (Some panels were discussion only, without onscreen 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. Therefore we recommend you watch the video, then download the PowerPoint if you need details from individual slides.
For Registered Dietitians
CPE credit is available for watching these videos until November 9, 2015. Oldways is a CPE Accredited Provider with the Commission on Dietetic Registration (CDR), provider number OL440. Email Kelly Toups at kelly@oldwayspt.org with the presentations that you watched and wish to receive credit for, in order to verify your participation and receive documentation of completion. This activity should be logged as a 175 activity (Recorded Pre-Approved CPE).
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.
SUNDAY, NOVEMBER 9, 2014 I. Opening Session – Setting the Scene |
Welcome and Momentum in Breaking Whole Grain Barriers Sara Baer-Sinnott, President, Oldways download PDF 9.8M —or watch video of Ms. Baer-Sinnott’s presentation |
Whole Grain Trends and Consumer Attitudes download PDF 3.3M — or watch video of Ms. Lee’s presentation |
If You Menu It, They Will Come – Farm to Table Panel (No PDF) Jason Bond, Chef, Bondir restaurant Barry Maiden, Chef, Hungry Mother restaurant Ana Sortun, Chef, Oleana restaurant Liz L’Etoile, Director of Sales & Marketing, Four Star Farms —- watch video of this presentation |
Opening Reception “Networking with the Whole Grain Community” |
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MONDAY MORNING, NOVEMBER 10, 2014 II. Celiac, Gluten Intolerance, and the “No Grain” Movement |
Why are Celiac Disease & Gluten Sensitivity on the Rise? download PDF 15.7M — or watch video of Dr. Fasano’s presentation |
Rooting Out Fiction to See the Facts of Today’s Wheat download PDF 14.4M — or watch video of Dr. Carver’s presentation |
Popular Nutrition Writing & the Pitfalls of Pseudoscience |
What Did Paleo Man Really Eat? download PDF 7.9M — or watch video of Dr. Katz’s presentation |
Health Limitations of Gluten-Free and Grain-Free Diets Pamela Cureton, RD, LDN, Clinical/Research Dietitian, Center for Celiac Research, MassGeneral Hospital for Children download PDF 1M — or watch video of Ms. Cureton’s presentation |
New England Harvest Lunch with Whole Grains |
MONDAY AFTERNOON, NOVEMBER 10, 2014 III. Choosing Healthy CarbsThe key to good eating is to include the best of all three macronutrient groups: fats, proteins and carbohydrates. So what makes for a healthier carb? |
Glycemic Impact: Eat the Right Carbs, not “No Carbs” download PDF 13.4M — or watch video of Dr. Brighenti’s presentation |
Health Benefits of Whole Grains and the Role of Intact Grains download PDF 3.1M — no video available |
Making Wheat Technically Gluten-Free: New Research on Sourdough Fermentation download PDF 13M — or watch video of Dr. Gobbetti’s presentation |
Sprouted Grain Flour: The New Frontier (no PDF) — watch video of Chef Peter’s presentation and demo |
Bringing a Whole Grain Product to Market: An Interactive Workshop (No PDF) Lindsay Durr, Account Director, 360PR Healthy Living Practice Jessica Becker, Account Supervisor, 360PR Healthy Living Practice Kelsey Revens, Account Executive, 360PR Healthy Living Practice Brittany Bang, Manager of Marketing & Business Development, 360PR Jaime Hutkin, Digital Media Specialist, 360PR Read 360PR’s blog about this Workshop and other conference information. |
Reception “Inspiring Change” |
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TUESDAY, NOVEMBER 11, 2014 IV. Successes that Break Down Barriers |
Schools Panel: Making Whole Grain-Rich Work Coleen Donnell, Corporate Chef K-12 Segment, InHarvest (moderator) Mellissa Honeywood, RD, Food Service Director, Cambridge (MA) Public Schools Samantha Weiss Kimball, MPH, RD, LD, Supervisor of Menu Planning & Special Diets, Boston (MA) Public Schools |
Retail Panel: From Supermarkets to Convenience Stores Jim Bressi, Director of Product Development, Kwik Trip (download PDF 8.4M) —watch video of this entire panel |
Manufacturers’ Panel: Positive Messages for Whole Grain Success —watch video of this entire panel |
The Whole Grains Council: Making a Difference Mallory Cushman, Program Manager, Oldways / WGC (download PDF 5.1M) Kelly Toups, MLA, RD, LDN, Program Manager, Oldways / WGC (download PDF 1.4M) —watch video of this entire panel |
It Takes a Village to Make Whole Grains the Norm (No PDFs) Stephanie Swane, Publisher/Editorial Director, Modernist Cuisine Alejandro Reyes, Baker/Owner, Bread Panadores Artesanales —watch video of these three people |
Whole Grains Quick and Easy |