Blog

Exploring the role of whole grains in the food industry

'If you can pronounce the ingredients, it's probably good for you,' said Cynthia Harriman, director at Oldways and The Whole Grain Council.

June 19, 2014 by Nate Riggs — CEO / Owner, NR Media Group

It takes one pound of flour to make a standard loaf of bread. But did you know you can get your recommended servings of whole grains from other sources by integrating whole grains like quinoa in to your diet? In episode #042 of the Social Restaurant Podcast, I welcome Cynthia Harriman, director of Food and Nutrition Strategies for Oldways and The Whole Grain Council. Cynthia has gone from majoring in French to being a tax preparer to the role she has today, self-describing herself as a "serial reinventor."

Cynthia joined Oldways in 2003 to help manage the Whole Grains Council, which she has grown from six members to almost 250. Under her management, the Whole Grain Stamp was born and is currently used in 41 countries. You’ll also want to hear more about how Cynthia executes integrating whole grains in to her personal diet. Go ahead, turn up the speakers, click play and listening to episode #042 of the Social Restaurant Podcast!

What you'll learn during the interview

• • How integrating whole grains in to your menu can help you
  • What grains are most popular now
  • The impact the Whole Grain Council has had on the food industry
  • Grains you may not know about

Listen Now

About Nate Riggs

---

None

Connect with Nate: