The Whole Grains Council Blog

What are YOU doing for Whole Grains Month?

wgc admin — Wed, 08 Sep 2010 10:57:35 -0700

Our Whole Grains: Chat ‘Em Up contest is making my heart sing with delight. People from all over the United States are writing to tell us what they’re doing to celebrate Whole Grains Month. Who knew that so many people out there feel as passionate about whole grains as those of us here at the Whole Grains Council?

In today’s blog, we’re sharing a few of the entries we’ve received in the first week, to serve as inspiration to the rest of you out there. Think what a wonderful ripple effect can take place, as people like these do their part to spread the word!

To celebrate Whole Grains month I am hosting a baking party/ recipe swap for my friends and family. Everyone will bring a dessert recipe that uses whole grains along with the ingredients for us to make that recipe. Everyone will have a chance to sample all the delicious whole grain goodies and everyone will leave with treats and a special recipe book that combines everyone's recipes! I can't think of a more perfect way to introduce my friends and family to the delicious goodness of whole grains! (Theresa, Cincinnati, OH)

For whole grains month, I am making a whole grain granola from Whole Oats, Wheat Germ, Flax Seeds, Almonds, Walnuts, Pecans, Coconut, Real Maple Syrup, and Butter. Mix according to your tastes, more oats than anything. Bake at 400 degrees, stirring once, for 15-20 minutes and wa-la, you have wholesome, homemade cereal without any awful additives. p.s. The photo is from clip art - but it pretty much looks like that. (Sheila, Appleton WI)

A couple of co-workers and I are taking turns preparing dishes made with whole grains. Whenever it's our turn to prepare a dish, we take the finished product with us to work so that everyone in the office can sample it. My co-workers and I are on a mission to prove that whole grains can be both good for you and yummy to eat! (Jenny, Baytown TX)

First, I love Whole Grains and think everyone should incorporate them into their daily meal planning. I have worked in the corporate fitness industry for the last 7 years and am now returning back to school for nursing. ... Though the month has just started I have already started with a bang. We have a monthly newsletter at work and I used the information on this website (which is when I ran into the information for the contest) to create an article about Whole Grains. I also included one of your delicious recipes from the site. (Michelle, Bedford MA)

I eat a lot of Whole Grains, but whenever I tell my coworkers, they just think I eat boring tasting foods, so I wanted to show them how great Whole Grains can be. I made a batch of whole grain muffins and made a recipe book for each of my coworkers that included recipes for whole grain pancakes and other delicious foods with whole grains and a list of foods that are not only delicious but have whole grains in them. All of my coworkers loved the gift and now everytime I come into work, they want ideas for products to try with whole grains and of course some more whole grain muffins and pancakes to eat. (Stefanie, Las Vegas NV)

I teach nutrition at a local community college-I plan on having a 'recipe contest' for extra credit. Students will bring in their whole grain recipes and the class will vote on which one they liked the best. (Anna, Lenexa KS)

Our health department is trying to promote good health each month by using this helpful government website. From that website I discovered that September is "Whole Grains" month and so along with that we are promoting healthy eating habits with fruits and vegetables as well. We have posted signs to encourage eating more whole grains and fruits and veggies (see attached photos). We are also handing out information such as the "Quick, Easy, Whole Grain Recipes for Families" and "Cooking & Eating Whole Grains" and "5 Easy Ways to Boost Whole Grains in Children". (Jamie, St.Joseph MO)

Check out the contest details. Everyone who sends us a story about their celebration of Whole Grains Month will receive discount coupons for whole grain foods, and at the end of the month we’ll put all of your names in a hat to randomly pick the winner of our Whole Grains Gift Basket.

So if it’s a contest, doesn’t it skew the results if we share some of the early entries with you? No, ‘cause this isn’t about competition. Maybe “contest” isn’t even the right word for what we’re doing, come to think of it. Maybe “inspiration fest” would be a better word. Our goal here is to share ideas. After all, everyone wins with more healthy whole grains in their lives. (Cindy)

Rollin’ With Whole Grains

kberrini — Fri, 03 Sep 2010 12:39:13 -0700

Every once in a while, I stumble across a grain-related blog post or article that makes me shake my head and say “Oh dear, here we go again.” Sometimes the misconceptions that abound about whole grains and their role in a healthy diet are really surprising to me. Whole grains are not poisonous, they don’t cause inflammation, and fiber is not the only reason to eat them. (And no, we aren’t providing links to stories about these things – they’re just too silly.) From time to time, we comment to correct or perhaps address these misconceptions directly on our blog, but often times, we just let it go and hope no one really takes those stories seriously.

Several weeks ago, I saw an article that I knew, at some point, I’d have to talk about even if I didn’t want to give it extra attention. The headline alone is enough to make you wince a little - The New Performance Enhancer: A Gluten Free Diet? I could almost imagine the reaction stories – “Extra, Extra! Read all about it! Athletes Ditch Whole Grains, Improve Performance!” Oy… Anyhow, the crux of the story is, a U.S. cycling team has been experimenting with a gluten-free diet since 2008 in a departure from the usual carbo-loading so many distance and endurance athletes indulge in before competition. The goal is to avoid inflammation from food as much as possible, which is understandable considering how much inflammation their bodies undoubtedly accumulate in a single day of hard and heavy riding. For the past two years, the team has focused on lean protein, healthy oils, plenty of fruits and vegetables, and gluten-free grains like rice and oats.

What I find very interesting is that last bit, “gluten-free grains like rice and oats.” Anyone else notice the oats in there? Or that “rice” isn’t defined as either brown (whole grain) or white (refined)? Yes, both oats and brown rice are naturally gluten-free, but they’re both whole grains. And, if the point is to reduce inflammation from foods, incorporating more whole grains is definitely the way to go! After all, many of the whole grain health studies we’ve seen have focused on the fact that whole grains can help reduce inflammation in the body. To add to this, two recent studies (here and here) explicitly focused on the importance of including oats in a gluten-free diet to help boost over-all nutrition profiles. All this evidence says, to me, that cutting refined grains but boosting whole grain intake can help you perform at your absolute best.

And if you don’t want to take my word for it, you can always check in with the fine folks at Bob’s Red Mill. In this recent blogpost, Golden Spurtle champ and cycling powerhouse Matt Cox cataloged the close connection between whole grains and stellar performance in Cyclocross, the bike world’s version of extreme multitasking. As if going all-out for an hour on your racing bike wasn’t hard enough, Cyclocross athletes also jump off their bikes, pick them up, and run through and over obstacles! While carrying their bikes! Insane! Not only does Bob’s Red Mill sponsor events and give away steaming hot bowls of their Steel Cut Oats and other whole grain fuel to riders and spectators alike, they compete. It may be a little known fact outside the Portland area that most Bob’s Red Mill employees are crazy competitors in any sport they choose, but when it comes to Cyclecross, they’re in it to win it! Thanks to the mighty power of whole grain goodness, they’ll be well fed and abundantly fueled for this year’s Cyclecross season! (Kara)

Menu Labeling for Whole Grains, too

wgc admin — Mon, 30 Aug 2010 06:16:59 -0700

Last week, the U.S. Food & Drug Administration (FDA) released a document with the catchy title of “Guidance for Industry: Questions and Answers Regarding the Effect of Section 4205 of the Patient Protection and Affordable Care Act of 2010 on State and Local Menu and Vending Machine Labeling Laws.”

It may not be readily apparent from the long name, but this non-binding guidance comprises the next step toward calorie labeling at restaurants, which was part of the big health care act passed last Spring. So how will it work? Those who will need to inform us of the calories in their standard food offerings include:

Any chain restaurant with more than 20 locations, on menus.
Cafeterias, next to self-serve items.
Vending machines (from chain operators) on items where the info can’t be seen before purchase.

These same food-sellers are also supposed to give us context for these calorie counts, by reminding us of what health experts recommended for a day’s worth of calories. I’m not big on counting nutrients and calories, myself – food is meant to be enjoyed, not calculated – but everyone would benefit from having a good idea of their daily calorie needs.

I checked out a calorie counter on the Mayo Clinic’s website. You start by answering just a few basic questions, since everyone's calorie needs are different. Age: 58; gender: female; height 5’ 5”; weight: 125; activity level: somewhat active. Submit. Turns out I need about 1650 calories a day to maintain my weight. Let’s see… one chain’s popular cinnamon roll is 880 calories –more than half my calories for the day, in just one item. Or, I could stop at another chain for breakfast and choose their Grand Slamwich with hash browns, at 1530 calories – and still have enough calories left over for a large apple, which I could split between lunch and dinner.

Or, I could have a big bowl of oatmeal with banana for breakfast (245 calories); a turkey sandwich with mustard and lettuce on whole grain bread, a cup of lentil soup, and fruit salad for lunch (470 calories); and whole wheat pasta with veggies and marinara sauce, a mixed green salad with olive oil and vinegar, a glass of red wine, and a half cup of sorbet for dinner (960 calories) – for a day-long total of 1650 calories on the nose. (And guess which approach will keep you full and satisfied longer?)

You get the idea. Once you know the total calories you need to get through the day without packing it on your hips, those calorie counts on individual foods have a lot more meaning.

While you’re checking out the calorie counts on menu boards and cafeteria hot tables, look for the Whole Grains Council’s own Whole Grain Menu Symbol, pictured above. Food outlets working with the WGC can display the Menu Symbol on any food offering at least half a serving (8g) of whole grains per portion. While the Menu Symbol is not yet in wide use, we’re getting new inquiries about this consumer-friendly tool every week, as people everywhere begin to focus on choosing quality over quantity when it comes to the foods they invite into their bodies.

Whole Grains Month starts in just two more days. Look for whole grains everywhere you eat, and if you don’t find ‘em – Just Ask for Whole Grains until every restaurant and cafeteria realizes that there are armies of us out here, looking for whole grain choices. (Cindy)

Announcing Boston's Whole Grains Dine Out!

kberrini — Fri, 20 Aug 2010 12:52:08 -0700

Sometimes I’m good at keeping secrets, and sometimes, it’s really hard not to say something. Thankfully, I love surprises – I love being on the receiving end and I love surprising people – so that often helps me keep my mouth shut and my fingers away from the keys. When we get ready for Whole Grains Month, it feels like it gets harder and harder to keep a lid on what we have planned for each year. The closer we get to September, the more I want to boast how this year’s Whole Grains Month is going to be bigger and more bad-ass than ever before! We love shaking things up, we enjoy trying new and interesting ways of encouraging you to eat more whole grains, and we appreciate and enjoy the enthusiastic responses we get to each of our unique Whole Grains Month celebrations.

This morning I realized, I just can’t keep this a secret any longer! I mean, it isn’t a total secret per se, ‘cause we already told you some of what we’re doing on this page. You already know we’re running another cool consumer contest, and you already know we’re doing something cool for whole-grain-o-philes in the Boston area. (Don’t worry non-Boston friends, we’re keeping you in mind too!) We've given you bits of what’s going to happen when September rolls around, but I’ve had to keep a lid on the full awesomeness that is the Boston Whole Grains Dine Out for weeks and weeks and I just can’t do it any more!!! Apologies in advance to the Powers That Be, I hope they don’t scold me too harshly, but I have to let you know what I’ve been working on over here.

It is my sincere pleasure to introduce you to our info page for the Whole Grains Dine Out! For the past few weeks, I’ve been chatting with restaurateurs and surveying menus, looking for all the incredible Boston establishments who feature whole grains on their menus and inviting them to let us sing their praises on our website. It’s very cool to learn more about all the whole grain options that are already out there, and it’s been very cool to hear how many ways diners are getting their whole grains even if they didn’t know it. For example, I was amazed to learn that b.good packs their homemade veggie burgers with “tons of bulgur.” I already knew their whole wheat buns are the only option when it comes to buns for their fantastic sandwiches and burgers, but I had no idea that they used bulgur in their veggie burgers. They’re already one of my favorite places for a fast and healthy lunch, and this just makes me love them even more!

For all you Boston foodies who love whole grains and want to be “in” on the Whole Grains Dine Out, keep an eye on our info page. We’ll keep adding restaurants as we hear back from them, and when September rolls around, be sure to follow us on Twitter ‘cause we’ll be tweeting about whole grain options all month long! If you know any places in the area featuring whole grains that we haven’t listed yet, just Email me and let me know. And for all you caterers, restaurant managers, and bakery owners in and around Boston, the same thing goes for you – if you’re serving whole grains, drop me an Email so we can figure out how to make sure we send hungry customers your way!

Three cheers for the Whole Grains Dine Out! It’s going to be GREAT!!! (Kara)

*Don’t live in the Boston area but still want to enjoy tasty whole grains when you go out to eat? Like I said, we’ve got you covered! Just check out our full list restaurants serving up whole grains and find your favorite neighborhood dining establishment. Go, enjoy, and be sure to tell us how you celebrated Whole Grains Month for a chance to win in our Chat ‘Em Up contest starting September 1st!

WG Pasta Enjoys "Roiling Hot Sales"

wgc admin — Fri, 13 Aug 2010 06:24:58 -0700

“There are two different worlds of pasta - the varieties that bear whole-grain claims and enjoy roiling hot sales, and the refined pasta varieties that deliver far less fiber and nutrients per serving and have hit the sales skids so far in 2010.”

That’s the take from Phil Lempert, Supermarket Guru, in reaction to new figures from Nielsen retail data showing the percentage growth in whole grain pasta sales in the U.S. outpacing the pasta category as a whole for each of the last four years.

Of course, it’s easier to show big growth when you start with small numbers, but the numbers are still meaningful. Take a look:

52 wks ending...	Whole Grain Pasta	Refined/Enriched Pasta	Total Pasta Sales
July 2007	+46.0%	+0.4%	+1.9%
July 2008	+31.6%	+12.8%	+14.0%
July 2009	+17.5%	+15.4%	+15.5%
July 2010	+11.4%	-2.6%	-1.6%

Whole grain pasta is still playing catch-up: sales of pasta with whole grain claims totaled $66 million last year, out of a total U.S. pasta market of $1.61 billion.

One reason consumers are buying more whole grain pastas is that there are more of them available to meet a variety of tastes, from picky toddlers to sophisticated adults. Here at the Whole Grains Council, we’ve reviewed and certified 199 different pastas that qualify for the Whole Grain Stamp, from Bunny Pasta with Yummy Cheese to Whole Wheat Chicken and Prosciutto Ravioli, and from 100% Whole Grains Sprouted Flour Pasta to Roasted Red Pasta Salad. If you tried whole grain pasta ten years ago and decided you didn’t like it, try again. Manufacturers have truly mastered the art of whole grain pasta now, and it shows.

Whole grain pasta fervor has spread to restaurants, too. According to Mintel Menu Insights, 2010, “better for you pasta” (including whole wheat, multi-grain and whole grain) now constitutes 11% of pasta on menus, a 600% increase since 2006. Restaurant chains including Buca di Beppo, Maggiano’s Little Italy, Noodles & Co., Olive Garden, and Romano’s Macaroni Grill now offer whole grain pasta as an option on their pasta dishes, and some make whole grain the default on certain dishes. Pasta Pomodoro, for instance, uses whole grain automatically on its Kids’ Menu dishes. (Check out our list of restaurants serving whole grains.)

Whole grain pasta with a fresh sauce brimming with vegetables, a few accents of fish or meat, and a drizzle of olive oil makes a very healthy, hearty, happy meal – no wonder sales are up! Click here for Georgia’s recipe for Penne Pasta with Cherry Tomatoes, which we enjoyed for dinner last night with fresh Farmer's Market tomatoes. Yum. (Cindy)

When In Doubt, (Rye) Sandwich It Out

kberrini — Fri, 06 Aug 2010 13:41:21 -0700

If necessity is the mother of invention, then hunger must be her master chef, standing ready to whip up amazing culinary concoctions whenever she’s in need. Here’s how I know this is true:

On nights when I lift at the gym, I typically clock a little over an hour with the machines and free weights, bookended by a little cardio to warm me up and a little stretching to thank my muscles and cool me down at the end. My preferred gym time is right after I get home from work, and I don’t do much more at the house than say hi to The Man and give some quick love to the cats and dog before running up to change. I may take awhile to get ready for work in the mornings or to go out at night, but when it comes to changing for the gym, I’m a sprint champion and can be in and get out in less than seven minutes. After all, it takes me about 90 minutes just to get home from work. I don’t want to wait any longer than necessary to get in a good workout and, more importantly, a healthy dinner afterwards.

Typically, I eat something with protein on my commute home, sometimes peanut butter toast but in nice weather I definitely prefer one of these little lovelies. Either way, this is just enough of a snack to keep my stomach quiet through my workout. By the time I get back home though, hunger usually has me by the scruff and is positively demanding I pay attention to it righttheheckNOW!!! You know that point of hungry where your hands tremble just a little? Yeah, by the time I’ve let the dog out and cleaned up a little, that’s usually where I am.

So picture this: A very hungry me, post-workout and shaky with hunger, standing in the kitchen on a steamy summer night wondering what to eat. It’s way too hot to cook anything, but none of the tomatoes in the garden are ripe enough to eat and an all-greens salad just isn’t going to cut it. The milk is gone, so the usual summer go-to dinner of cold cereal is out of the question. There are some snacks for grazing, like grapes and cheese and some cherries, but that might not be enough for a hunger like this. What to do?!

I’d made some hard-boiled eggs a few nights before and there were still three left in the fridge, so with a mental "ho hum," I went to fetch them. Just eggs for dinner, I asked myself? Even you have to admit that’s kind of boring. Then my eyes fell on the seedless rye sandwich flats sheltering from the humidity in the fridge, and an idea started to form. A quick inventory of the crisper yielded no celery but two carrots, and although we were out of plain Greek yogurt, I thought The Man might not mind if I stole one tablespoon of his mayo to use as a binder in my potential creation.

Luckily for all of us, I was able to hold myself together through the recipe-making process to take some notes and the accompanying (sub-par) photos. However, I didn’t get the chance to take a picture of the final concoction because once it was plated, I just had to start eating. So if anyone else feels like making this recipe and perhaps adding their own flair to it, I hope you’ll Email me your photo to use in a follow-up blog. And now, in honor of Rye (one of our Grains of the Month for August) and in praise of hunger’s culinary inspiration, I give you my take on a fast and easy “It’s too hot to cook” midsummer night’s dinner. Enjoy! (Kara)

“Emergency” Egg Salad

3 hardboiled eggs
2 medium carrots
1 1/2 Tbsp coarse-grain mustard (or any kind of flavorful condiment)
1 Tbsp plain Greek yogurt (mayonnaise or even sour cream would work too)
coarse ground pepper to taste

1. Peel hardboiled eggs and place into bowl. Begin breaking up the eggs with a fork, then move on to a small whisk or dough cutter until egg pieces are desired size.

2. Peel and grate carrots, either thick grate or fine, depending on preference. Add to egg pieces and combine with fork until well blended.

3. Add coarse-grain mustard and plain Greek yogurt to egg and carrot mixture. Stir to mix well. Add pepper to taste.

Options:
- Serve on a bed of arugula, baby spinach, or mesclun greens and garnish with freshly sliced tomatoes and cucumbers.
- For a hearty sandwich, spoon egg salad onto slices of whole grain bread and top with mixed greens.
- Add-ins or personal twists seem unlimited and could include sliced black olives, diced red onion, hot pepper flakes, a dash of cayenne, a drizzle of chipotle sauce, chopped celery, grated zucchini, or julienne radishes.
- To serve as an appetizer, wash leaves of romaine or endive, then pat dry and place hollow-side up on a platter. Spoon egg salad into hollows at the base, about one teaspoon per leaf, then sprinkle with fresh black pepper and top each with a slice of jalapeno or sweet gherkin.

Kraft to Double Whole Grain in Nabisco Crackers

wgc admin — Mon, 26 Jul 2010 13:53:43 -0700

From time to time journalists ask me where I see the Whole Grain Stamp five years from now. My answer is always, “I hope the Stamp is out of business. Retired and resting on a beach in Florida.”

Now, it’s not that I want to do myself out of a job. And it’s not that I don’t believe in the Whole Grain Stamp with every ounce (gram!) of my being. But the fact is, Oldways and the Whole Grains Council created the Whole Grain Stamp in 2005 because it was really, really hard then, to find the few whole grain products that existed in a sea of refined / enriched grains. Now, as whole grains become the norm in more and more cases, I can see, on the distant horizon, a day when it’s no longer necessary to flag whole grain products the same way. (“Look! Right here! Wow! A real whole grain food!”)

Whether it happens in 2015 or some other year, there will come a time when people will shrug and say, “Well, yeah. Of course it’s made with whole grain. It’s a grain product. Duh.” Like, what else would you use to make breads, crackers, cookies, cakes, waffles, and other foods like them? And why would you want to choose between good-tasting and good-for-you when you could have both?

That day came just a bit closer today as Kraft Foods, one of the world’s 5 largest food companies, announced that it will be hugely increasing the whole grains in its Nabisco cracker portfolio over the next three years.

In reformulating over 100 products, Kraft will double, triple, or even quadruple the whole grains in some of its most popular cracker lines, a move that will bring many brands to the 100%-whole-grain level. These three, for instance, will join Triscuits (already 100% whole grain) at the top of the heap:

100%: Original Wheat Thins (was 5g until August 2009) from 11g to 22g whole grain per serving
100%: Wheat Thins Toasted Crisps from 5g to 17g per serving
100%: Honey Maid Original Graham Crackers from 5g to 20g per serving

Some crackers – like Ritz and Premium (Saltines) – will be partially rather than 100% whole grain – still a great step forward, in our eyes. When all is said and done in 2013, Kraft expects that overall this move will double the amount of whole grain its customers get from Nabisco crackers.

Five years ago, companies too often dismissed the need for healthier products with the excuse that consumers wouldn’t buy them. And in fact we wouldn’t, when they tasted gnarly. Now, however, better companies have decided to strut their stuff, by investing the time and money to really reformulate properly. It’s as if they’re saying, “We’re a top company, with a really good R&D department and we won’t accept gnarly. We’re going to show our competition we can do healthy-and-delicious, even if they can’t.”

In the whole grains realm, General Mills set a good example back in 2005 when it reformulated its entire Big G cereal line to include at least 8g of whole grains (and often more) per serving, and, as we reported a few weeks ago, both McDonald's and Burger King now use buns made with whole grain on their chicken sandwiches.

We’re delighted to see companies involved in a race to the top. As more companies make whole grain the norm, you can read about them here, in the Whole Grains Council blog. (Cindy)

“What Is She Eating?” Wednesday

kberrini — Wed, 21 Jul 2010 11:56:43 -0700

Some days, I catch myself thinking “Le sigh, another day, another salad.” Don’t get me wrong, I love my leafy greens – love, love, love! I don’t think I ever turned up my nose at “green stuff” as a kid, and I have quite a few memories of sneaking out to my grandfather’s garden in the summertime to snatch a few leaves of Boston or Red Leaf lettuce. But there are only so many times you can sit down to the same assortment of greens without feeling the need to shake things up.

Enter my late Sunday afternoon cooking sprees. I might whip up a batch of vegetarian chili in the slow cooker while also sautéing some carrots and green beans. If I sense that The Man feels like grilling, asparagus and potatoes will get a quick toss in balsamic vinegar and spices before heading outside with the burgers or chicken breasts. On sweltering summer days, I might forgo all forms of cooking and just slip a can of tuna and some jarred marinated artichoke hearts into my bag. Best of all, now that our garden is starting to produce more than leaves and vines, I sometimes have a fresh tomato or two to help liven things up.

For this edition of “What Is She Eating?” Wednesday, I wanted to share one of my favorite ways to un-boring a salad – adding a cup of cooked whole grains right on top. On top of what? On top of everything! Inspired by our Grain of the Month for July, my whole grain “toppers” were plump and flavorful wheat berries. Wheat berries are ridiculously easy to make, and they have a great nutty flavor and chewy-yet-tender texture that I can’t seem to get enough of. Wheat berries are also full of fiber and protein, both of which help me skip right by the mid-afternoon urge to graze and carry me straight through to my pre-gym snack in the late afternoon.

When I make wheat berries, I typically freeze most of them in half-cup containers, which makes it even easier to add them into whatever I’m making for lunch or dinner. Seriously, you don’t get much simpler than pulling a little container of wheat berries out of your freezer, carting it to the office, and letting it defrost on its own in the work fridge. In the *ahem* unlikely event that the air conditioning cuts out on your train during a nearly-90-degree morning commute, your container of frozen wheat berries can be used as an emergency cold compress to keep you from passing out.

In detail, today’s “What Is She Eating?” Wednesday featured sautéed Romanesco, rainbow carrots, and baby green beans topped with wheat berries, served over a bed of peppery arugula. Trust me, there was nothing boring about it! (Kara)

Burger King Introduces Whole Grain Ciabatta

wgc admin — Wed, 14 Jul 2010 10:48:13 -0700

“Hold the pickles, hold the lettuce. Special orders don’t upset us. All we ask is that you let us serve it your way!”

Burger King started using that slogan in 1973, and since then the chain really did let you “have it your way” – if what you wanted was to choose your favorite fixings on a white bun. But starting last month, Burger King has begun offering their burgers and sandwiches our way – on a ciabatta roll containing 8g of whole grain.

The whole wheat ciabatta comes automatically on Burger King’s TENDERGRILL® Chicken sandwich, which has also been reformulated to be lower in calories (470, down from 520) and sodium (a still-high 1100mg, down from 1410mg). When I went to order one (that's me below) at our local BK in Portsmouth, NH, they assured us that the same whole grain ciabatta is also used on their Ciabatta Breakfast sandwich – and that you can request the whole grain option on any of their sandwiches.

Now that would really allow whole grain lovers to have it their way. Sara, our intrepid President, tried to order a burger with the whole grain ciabatta bun at a Boston Burger King and got a blank look – but it’s early days, and staff at restaurants sometimes take a few weeks to get up to speed on new initiatives. We have faith that Burger King will really make this work.

Choice is what it’s all about. Yes, we’re the Whole Grains Council, but no, we don’t spend our time pushing for refined grains to disappear off the face of the earth. Our position is that first, restaurants need to offer whole grain choices – then second, it’s up to all of us to vote with our forks and our wallets to show restaurants that we appreciate their decision to have at least some whole grain choices on the menu at all times.

In fact, in offering a whole grain option, Burger King is jumping on a bandwagon that’s been speeding down the road for a good while.

Back in 2006 McDonald’s informed us that the buns on their Premium Chicken sandwich contain 8g of whole grain, and in 2007, PF Chang’s told us their customers choose almost as much brown rice as white rice. Jack in the Box offers a Chicken Fajita Pita on whole grain pita, Ruby Tuesday serves a Brown Rice Pilaf, and almost four dozen chains now grace our list of restaurants offering at least one whole grain choice at all times. (Take a look at our list – if you know of others we should add, leave a comment here or email us and tell us!)

It’s an interesting commentary on the groundswell of interest in whole grains that today, in 2010, Burger King is trumpeting the whole grains in their ciabatta, with the big placard you see pictured above. Back in 2005 or so, McDonald’s simply slipped those whole grains in the bun, without any fanfare, under the “premium” label. (We might not have even known McDonald’s bun was made with whole grain, if we didn’t check in with all the major restaurants regularly, as part of our campaign to nudge whole grains along.) Five years ago, whole grains might have seemed suspiciously healthy. Half a decade later, everyone out there has enjoyed a fairly wide variety of whole grain foods, and there’s an understanding that “healthier” and “tasty” don’t have to be opposites.

So how about you? Do you make sure to just ask for whole grains whenever you go into a restaurant? Have you tried the whole grain offerings at any of these restaurants? We tried both the Burger King and McDonald’s chicken sandwiches last week – you can see both of them here, in my kitchen (those restaurants sure get anxious if you try to take photos on the premises!).

Which one did we prefer? We’re keeping our favorite a Big Secret so that you can decide for yourself. Come back and tell us what you think, with a comment here on the WGC blog. (Cindy)

Taking Stock of This Year's Goals (so far!)

kberrini — Fri, 09 Jul 2010 08:25:16 -0700

Those sunflowers can only mean one thing… It’s JULY!!!!! I’m not normally a “counting down” kind of person, but there are times when it’s good to check off the days that have passed as you look towards a big events heading your way. Have a big work conference looming in the not-so-distant future? It’s probably safe to keep track of the time you have left so your deadlines don’t take you by surprise. Maybe you’re getting married in a few months – with all the details to coordinate and logistics to consider, your head might explode if you don’t keep track of the days and weeks you have left! (And in case you’re wondering, yes, I’m talking about me. Eeeeee!!)

Imagine my surprise when I turned the calendar to July last week and realized 2010 is half over! The nerve of this year, to speed by with little more than a “Hey, ‘sup?” I mean really! All kidding aside, crossing the year’s halfway mark gave me a moment’s pause and prompted me to take a look back to see what I’ve accomplished so far this year. I may not make broad-sweeping New Year’s resolutions, but as I detailed in this post, there were a few small changes all of us here at Oldways were hoping to make throughout 2010.

So let’s see how I’ve done…

- Try a new activity – check! Not only did I shake things up with a Zumba class at my gym, I also explored a cardio step class and enjoyed both of them. Due to schedule changes, I’m no longer taking either class, but it did encourage me to try out the weights and machines I hadn't thought to try before. Thanks to a consultation with a trainer and a plan of action, I’ve been alternating my cardio routines with weight training and I have to say, I feel great!

- Try a new food & try out new recipes – check and check again! So far, I've gotten to know rainbow Swiss chard a bit better and found I really like adding it to vegetable soup, or right at the end of a stir-fry. As a kid, I turned up my nose at beet greens, but I’ve not only tried them in a salad, I’ve used them instead of arugula in this barley dish and was very happy with the results. I also spent quite a bit of time experimenting with amaranth, a whole grain I had yet to explore on my own, and discovered I really like it puffed as a topping on salads. Just this week, at the farmer’s market, I bought two of these little beauties:

Isn’t that gorgeous!?! The little cluster of tastiness I’m cradling in my hands is a head of Romanesco, a relative of the cauliflower I’ve always wanted to try cooking on my own. Romanesco always makes me think of fractal geometry, in particular, an edible manifestation of the Mandelbrot set. Can’t you imagine an infinite zoom into those knobby little spirals? I think there’s some butter and garlic at home, just waiting to meet my Romanesco in a skillet!

- Try a new perspective – half-check, which means I think this one will be a work in progress. I still find myself moving through my day at warp speed, so it’s really no mystery how July 1st could sneak up on me the way it did. And maybe trying a new perspective isn’t a one-time fix, but an exercise in continually trying to see the world around you, to be as mindful and as in the present as possible.

- Try a new kindness – yes, absolutely, check! First, the two cat-shaped fur monsters in my house helped to contribute to natural fiber booms being deployed in the Gulf Coast to help combat the ongoing BP oil disaster via Matter of Trust. And two weeks ago, The Man and I officially added one more fur monster to the household…

Meet our new adoptee, Lady! We always knew we’d adopt a shelter/rescue dog when the time was right, and it honestly felt like she found us. She’s an older dog so she’s lazy and calm, she loves belly rubs and carrot chunks, and although the cats are not exactly sure what to make of a dog in “their” house, The Man and I are smitten!

Did anyone else run a “status check” at the year’s halfway point? Are you on track with your 2010 goals?