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FEATURED GRAIN
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AROUND OLDWAYS
The Oldways Whole Grains Council is just one of the many traditional food programs at Oldways.
Download our NEW Latin American Heritage Brochure!
We are pleased to announce the release of our new brochure, Welcome to Latin American Heritage, which features a background on Latin America's healthy heritage, as well as 10 tips for enjoying health using Latin American Heritage foods and traditions as your guide.
The brochure is available as a free printable, PDF, or is pre-printed for purchase in our webstore.
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QUICK LINKS
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SUPPORT OLDWAYS
Make a donation today!
Call Abby Sloane at
(617) 896-4875 to make your donation by phone,
or send your gift to:
Oldways
266 Beacon St
Boston, MA 02116
Oldways is a 501(c)3 charity. All donations are
100% tax-deductible.
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FOLLOW US
   
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Dear Friends of Whole Grains,
 Wheat is the grain of the month for July, and there couldn't be a better time to take a bite out of out of this tasty, traditional food. While whole wheat has nourished communities for millenia, today the staff of life is being embraced with a renewed vigor, by foodies and health experts alike.
There are plenty of things to love about whole wheat. In a
recent article in the Atlantic, author James Hamblin explores exactly why whole wheat breads and pastas are so much healthier than their refined counterparts, and what that swap could mean for our long-term health. Additionally, more and more chefs, diners, and producers are captivated by the "
terroir" of wheat, and are seeking out long-forgotten, heirloom varieties of this ubiquitous crop for distinct flavor characteristics.
You can learn more about the journey of whole wheat in our July Grain of the Month blog.
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LEADING CHEFS SHOWCASE THE FLAVOR OF WHOLE GRAINS
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Q+A WITH A WHOLE GRAIN RECIPE GURU
Tune into our blog to learn the whole grain cooking tricks that
Cooking Light's Ann Taylor Pittman picked up while researching and writing her new cookbook,
Everyday Whole Grains.
Read the interview here.
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AMERICANS ATE 79% MORE WHOLE GRAINS FROM 1999-2012
Researchers studying nutrition changes over the past few decades noted that one of the biggest dietary improvements from 1999-2012 was a 79% increase in whole grain consumption.
Learn more about their findings here.
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WHOLE GRAIN SUMMER RECIPES
Whole Wheat Flatbread Pizza with Summer Produce
Whole wheat pizza dough is the base of this seasonal summer favorite.
An Oldways recipe and photo, courtesy of Kelly Toups
Cashew Quinoa
Cashews, another South American favorite (like quinoa), turn cooked quinoa into a hearty, flavorful side dish.
An Oldways recipe and photo
Simple Spelt Pancakes
The sweet flavor of spelt shines through in these simple pancakes.
Recipe and photo courtesy of the King Arthur Flour Company
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UPCOMING EVENTS
 WHOLE GRAINS CONFERENCE, SEPT 25-27 IN CHICAGO!
Our next
conference, Whole Grains Away from Home, will primarily focus on whole grains in foodservice. If you work in food or nutrition (at a restaurant, as a dietitian or health professional, as a food writer, or as a business owner) join us in Chicago to learn about how you can leverage the next area of whole grain growth. Early bird
registration discounts end July 31.
Oldways is a CPE Accredited Provider with the Commission on Dietetic Registration. This conference offers 10 credits of continuing education for registered dietitians.
Learn more about the conference here.
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Best regards from all of us at the Oldways Whole Grains Council,
Director of Food and Nutrition Strategies
Oldways / Whole Grains Council
Stamp Program Manager
Oldways / Whole Grains Council
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