Volume 103 | May 2018
Meet Fonio, the "New" Ancient Grain
With a rich, earthy and nutty flavor, and a texture much like couscous, fonio is prized for its distinctive taste. This species of millet is grown throughout many parts of Western Africa including Senegal, Mali, Burkina Faso, Nigeria and Chad, and efforts are underway to make it more readily available in the US.  
How Meal Kits Are Training a New Wave of Whole Grain Enthusiasts
Meal kits are a popular way for consumers to practice healthy habits, by building cooking skills and trying new ingredients. Find out which whole grains might find their way onto your doorstep, and read about our experience with these services.
Research Update: Switching to Whole Grains May Reduce Abdominal Fat
Researchers randomly assigned 50 Japanese men with a BMI of 23 or greater (midway through the “healthy weight” range or heavier) to a diet with whole grain bread or white bread. After the 12-week study, the whole grain group lost 4 cm of visceral fat around their middle, while the white bread group showed no significant changes.
Register NOW for Our Conference
Our next Whole Grains Council conference is November 4-6, 2018 in Seattle, Washington. Our conference program features thought leaders from throughout the food world, delivering cutting-edge information that you’ll be able to use immediately in your job, whether you’re working in manufacturing, foodservice, or health promotion. Learn about local grain economies, the latest health research, whole grain trends in restaurants, consumer attitudes, and more.
Whole Grain Recipes
This Latin American Heritage dish features amaranth, May’s Whole Grain of the Month. The mild heat from the poblano peppers perfectly complements the peppery amaranth grains, but feel free to substitute bell peppers if you prefer.

An Oldways Whole Grains Council recipe
For a delightfully crunchy salad topping, toast equal parts raw buckwheat and hemp hearts over a warm skillet. This crumble contributes a warm nuttiness to the dish that no crouton can rival. 

An Oldways Whole Grains Council recipe
Barley flour has a distinctly sweet, creamy quality that tastes great with fruit. This recipe sandwiches a generous smear of jam between two disks of dough. When the scone bakes, the jam thickens, even caramelizing a little around the edges. 

Recipe and photo courtesy of Kim Boyce, author of  Good to the Grain: Baking with Whole-Grain Flours .

Kelly Toups, MLA, RD, LDN 
Director of Nutrition

Caroline Sluyter
Whole Grains Council Program Director

Abby Clement
Whole Grain Stamp Program Manager