We've just returned from our Whole Grains Away from Home conference, and are delighted to see that the momentum for whole grains in foodservice is gaining considerable traction.

From artisan bakeries to fast casual eateries, industry experts reported that whole grains are an asset for restaurants trying to lure in more customers. If you're ready to branch out beyond whole wheat bread and brown rice, our speakers also divulged tips and tricks for working with lesser known ancient grains, by sharing flavor pairings and recipe demonstrations.

If you weren't able to attend the conference, you can still learn from the foodservice industry's most inspiring change-makers by viewing the PowerPoints and video presentations from our speakers, which we posted online. Be sure to also browse the other resources from our conference, and read our blog recap of this exciting event.

 

If you're trying to encourage people to eat more whole grains, calling them "healthy" just might be the kiss of death, according to the experts at our Whole Grains Away from Home conference.

Read why here.

Pumpkin Quinoa Chili
Satisfy all of your pumpkin spice cravings with this tasty, rib-sticking chili.
Wild Veggie Tostadas
This Latin American Heritage inspired recipe features corn, the Whole Grain of the Month for October.






Ethiopian Teff Veggie Loaf
Yams and collards combine with teff, herbs, and spices, creating a beautiful mosaic pattern in this robust grain loaf.