Volume 99 | January 2018
Why Choosing Whole Grain Bread is a Simple Swap with Big Benefits
Choosing whole grain bread in place of refined white bread is often one of the first steps on the journey to healthier eating. But if you think this simple swap might not yield tangible results, you’re in for a surprise.
Whole Grains Could Reduce the Burden of Chronic Disease More Than ANY Other Change
This was one of the many findings of the Whole Grain Summit, held at the end of 2017 in Vienna Austria. For three blustery November days, we joined more than 200 academics, public health experts, and industry executives to immerse ourselves in the latest whole grain research, share public health campaign ideas with our peers in other countries, and craft key goals for the whole grains movement going forward.
Plan Your Whole Grain Sampling Day Event for March 28
It’s that time of year again! Maybe you’re running a whole grain food drive or bake sale. Maybe you’re leading volunteer whole grain grocery store tours or giving a presentation at your child’s school. Maybe you’re even uploading a whole grain video to YouTube. Whatever you have in the works, we want to hear about it! Contact Kelly@oldwayspt.org to learn more, or register your event below.
Last Chance! Cascadia Grains Conference January 19-20, 2018
Our friends on the West Coast invite you to the 6th Annual Cascadia Grains Conference this weekend, which will bring together 300 farmers, bakers, brewers, distillers, brokers, investors, policy makers, and others to strengthen the role of grains in the agricultural and food economy of the maritime Pacific Northwest.
Register NOW for our November 2018 Conference in Seattle
Our next Whole Grains Council Conference will be held November 4-6 at the Seattle Renaissance Hotel. Confirmed panelists include folks from America’s Test Kitchen, the USDA National School Lunch Program, and more. Our early bird registration discount ends August 1, 2018, so don’t delay!
3 Ways to Spice Up Your Oatmeal
This is one of our favorite ways to enjoy oats, the Whole Grain of the Month for January. Similar to carrots, parsnips are an earthy root vegetable that pairs beautifully with warm spices and sweetness.

An Oldways Whole Grains Council Recipe
Steel cut oats give off their creaminess almost willingly, making them an ideal star for whole grain risotto. This rustic dish pairs exceptionally well with seafood.

An Oldways Whole Grains Council recipe
Cardamom and cinnamon may conjure up memories of wintertime dishes, but we enjoy these overnight oats year-round. You can substitute your favorite kind of milk and add any fruit on top!

An Oldways Whole Grains Council recipe

Kelly Toups, MLA, RD, LDN 
Director of Nutrition

Caroline Sluyter
Whole Grain Stamp Program Manager

Cynthia Harriman
Director of Food and Nutrition Strategies