Volume 95 | September 2017
Last Call: Nominate a Charity to
Receive Whole Grain Donations!
With hurricanes, wildfires, and floods affecting much of the country, the demand for food assistance continues to grow. If you want to help make a difference to those in need, we urge you to nominate a food-related charity for a chance to receive whole grain donations.

Our nomination webform is live through September 30, so don’t delay in selecting a deserving organization for a chance to win. At the beginning of October, we'll randomly pick one winning charity from all our entries. Plus, the winning entry-submitter will receive a Mockmill 100, so you can mill your own whole grains into freshly milled flour right in your own home.
Healthy Hunger-Free Kids Act Inspires High School Students to Develop Whole Grain Recipes
When the Healthy Hunger-Free Kids Act shifted the landscape for what types of foods could be sold at schools, these students did not sit around and complain. Rather, they put on their aprons and got to work developing their own delicious whole grain dishes.
How to Eat More Whole Grains Without Breaking the Bank
Lots of whole grains are tasty and affordable. If you’ve walked past any of these grains in favor of trendier, flashier ingredients, it’s time to do a double take. The building blocks of a healthy meal may already be in your pantry. 
Take the “Guess the Grains” Quiz
Is the grain aisle your wheelhouse? From amaranth to wild rice, and everything in between, we’re challenging all you whole grain enthusiasts to test your skills on our “Guess the Grains” Quiz.
Groundbreaking Report Links Whole Grains with Lower Colorectal Cancer Risk
A new report from the American Institute of Cancer Research and the World Cancer Research Fund finds that whole grains are one of the top recommendations for preventing colorectal cancer. Specifically, they found that about 3 servings of whole grain foods per day (90g) reduces the risk of colorectal cancer by 17%.
Seasonal Recipes
Here’s an easy one-pot meal with freekeh, chicken, parsnips, carrots, prunes, rosemary thyme lots of garlic, and veggie broth. The prunes make a rich marriage between sweet and savory, plus the tender chicken and chewy grain give you great texture!

Recipe courtesy of Nature’s Organic Grist and Bonnie Matthews
Dried fruit and nuts can often be found nestled into Eastern Mediterranean rice pilafs. In this recipe, golden raisins add a delicious, tangy bite to the earthy flavors of the spices and the rice, September's Whole Grain of the Month.

An Oldways recipe
Tasting mildly like chocolate, teff flour has plenty of natural sweetness and blends well with nuts and chocolate. These cookies, a classic combination of peanut butter and chocolate, are delightful treats.

Recipe courtesy of Leslie Cerier, from Going Wild in the Kitchen

Kelly Toups, MLA, RD, LDN 
Director of Nutrition

Caroline Sluyter
Whole Grain Stamp Program Manager

Cynthia Harriman
Director of Food and Nutrition Strategies