Hi Volume 107 | September 2018
Catch Up With Our Special
#WholeGrainsMonth Content!
Throughout September, we’ve been featuring new whole grain “Deal of the Day” offerings from our WGC member companies. Check out our website, and track down a special deal on whole grains before the month is over. Want recipe inspiration? Cookbook authors Maria Speck and Ellie Krieger hosted Instagram takeovers on our page this past week, so check out our Instagram page (@Oldways_PT) to see what they're cooking up!

Plus, if you show us where you #SpotWholeGrains on Instagram, you can be entered to win $500!
Our 2018 Consumer Survey Results Are In!
As more people make the switch from refined grains to whole, what motivates them – or holds them back? Which grains do they love the most? Our survey answers those questions and more!
Research Shows Gluten-Free Kids Food Is No Healthier than Regular Kids Food
In an analysis of 374 supermarket products marketed to kids, researchers concluded that “[gluten-free] supermarket foods that are targeted at children are not nutritionally superior to regular child targeted foods and may be of greater potential concern because of their sugar content,” adding that “parents who substitute [gluten-free] products for their product equivalents (assuming [gluten-free] products to be healthier) are mistaken.”
It's Not Too Late! Grab a Spot at our November Conference
The speaker lineup includes more than 20 industry leaders from: Sweetgreen, Sysco, the Hartman Group, The Bread Lab, Andean Naturals, America’s Test Kitchen, WebMD, the USDA, Sun Basket, Bimbo, Camas Country Mill , and many more!
Seasonal Whole Grain Recipes
This dish is the perfect opportunity to whip up September's Whole Grain of the Month . Brown rice is actually better suited for fried rice, since it doesn’t clump as much as white rice.

An Oldways Whole Grains Council recipe
Rye berries have a nice, peppery flavor that complements the lamb. Vegetarians can use seitan in place of lamb and a vegetable stock, and cook just until the rye is tender.

Recipe courtesy of Robin Asbell
The combination of lemon and tahini is a match made in the Mediterranean. For a healthier twist on this popular treat, we use tofu to lend the creaminess.

An Oldways Whole Grains Council recipe

Kelly Toups, MLA, RD, LDN 
Director of Nutrition

Caroline Sluyter
Whole Grains Council Program Director

Abby Clement
Whole Grain Stamp Program Manager