Volume 108 | October 2018
Elevate Your Fall Soups with Whole Grains
As the weather cools down, warm and hearty whole grain dishes can offer just the cozy comfort you crave. While barley, bulgur, and rice are more traditional additions to soup recipes, there is no reason to stop there! On our blog, we’re featuring creative ideas for featuring whole grains in soups, as well as tips and tricks to help maximize flavor.
Is Corn a Whole Grain or a Vegetable?
We’re often asked that, here at the Oldways Whole Grains Council. Fresh corn, like the sweet corn we eat off the cob, is usually classified as a vegetable, and dried corn (including popcorn) is usually classified as a grain. In fact, corn is October’s Whole Grain of the Month .
Whole Grains Linked with Heart Health, Better Cholesterol
In New Zealand’s Heart Foundation's September 2018 report, they conclude that “observational research suggests three [servings] of whole grains per day are associated with heart health benefits, and there are likely to be additional benefits with higher intakes. Intervention studies on risk factors are less compelling but show most consistent evidence of benefits for a small reduction in total and LDL cholesterol, especially in relation to oats and barley, and possibly improved [glycemic] control.”
Join Us This Weekend at Our Whole Grains Council Conference
Our program features presentations on whole grain nutrition, culinary tips, sustainability, regulation, and more! Won't be able to join us? Follow along on social media, and keep an eye on our event hashtag, #WholeGrains2018.
Whole Grain Pumpkin Recipes
Steel cut oatmeal is a delightfully chewy alternative to the more common rolled or instant oats. Rather than the classic stovetop method, this recipe utilizes the slow cooker, for an easy, hands-off cooking experience that allows the flavors to fully develop. 

An Oldways Whole Grains Council recipe
This tasty chili is warming and rib-sticking enough to work all winter long. It combines an assortment of both chili and pumpkin pie spices and a touch of unsweetened chocolate gives it a bit of bitter complexity.

Recipe courtesy of Robin Asbell
Pumpkin’s mild yet distinctive flavor (and rich color) makes it a favorite ingredients in cake, muffins, cookies —pie, of course! —and pumpkin yeast bread. This mahogany-gold wreath is dense and moist, mildly spicy, and utterly tasty.

Recipe Courtesy of King Arthur Flour Company

Kelly Toups, MLA, RD, LDN 
Director of Nutrition

Caroline Sluyter
Whole Grains Council Program Director

Abby Clement
Whole Grain Stamp Program Manager