Read the Whole Grain Study
Check out the full published article in the Journal of Food Science. Click here. [...]
Background and Disclosures
To more fully understand the differences among industrially produced “whole wheat” products and those produced on a smaller scale using different milling technologies—and what [...]
The Whole Grain Test: Executive Summary
This study investigates whether current systems of whole wheat production and labeling meet consumer expectations for “whole wheat”: a reasonable belief that 100% or [...]
Who Needs An Oscar When You’ve Got Good Food?
One of our favorite food events - the Good Food Awards - came and went in mid-January, and the cat is finally out of the [...]
Saving Seeds for Tomorrow: Floriani Red Flint Corn
How do you keep red corn red? By saving the reddest seed. Floriani red flint corn comes from Trentino, [...]
A Video from PBS: “Wheat or White?”
A beautiful and educational film from the PBS series Lexicon of Sustainability, about why we love nutritious, delicious whole grains and why Identity Preserved is so important [...]
Aroma and Flavor Notes of Bread
A really good loaf of bread made with whole-milled flour has its own special character, and because of this, there's much to savor. But how can we [...]
A Video from Oliveto: Michael Pollan Talks Whole Grains
A video from Oliveto.
Wheat 101: How to Read your Wheat
Wheat has a vocabulary. In conversations about wheat, there are a few different characteristics that are consistently referenced — each of these has an impact [...]