The Council has received wonderful media pick-up on our new virtual wheat field web site that lets the participant experience a journey “From-Farm-to-Fork.” ParentingPink.com did a wonderful article on How Wheat Works with Adolescent Girls as well as The Daily Herald, About.com, Fooducate.com/blog, Campfire USA Newsletter, BlissTree.com and epicurious. The site proves to be a successful tool for youth leaders and educators. Nutrition professionals find it to be a valuable teaching resource to reach out to their clients. There are helpful teaching guides located on the Wheat Foods Council site under ‘How Wheat Works’.

The site has provided positive feed-back from the participants as well. Here are some of the responses:

• “I really like the How Wheat Works video on the home page – I had never thought about the production of wheat before.” ~Amber G.
•  “I like the interactive program that shows wheat from fields to table and the recipes.” ~Deb C.
•  “I really love the fact that this program is not only providing great knowledge about the wheat growing process, but will also benefit many people through their non-profit measures.” ~Ernesto J.
•  “I think my favorite part of the web site is that they will donate flour to the troop’s family if you complete the whole farm-to-fork experience. It looks great and I am really excited to complete it.” ~Joanna

If you haven’t already, check out the How Wheat Works web site, and give it a try. Then come back and give us your feedback on it in the comment section of the blog. Please let us know your thoughts.

Submitted by: Victoria Berry, Wheat Foods Council

While visiting San Francisco recently for business, I had the opportunity to go to Fisherman’s Wharf and enjoyed a bowl of clam chowder served in a bread bowl with my dinner one evening. It was thick, warm, creamy and the bread bowl perfected it. I would have been satisfied with just that for dinner. But as restaurants do, I was also served a small basket of bread – fresh and hot right out of the oven. I wanted to save room for my main entrée, so I decided to enjoy the bread with my meal.

I ended up not even touching the basket of bread, being satisfied with my seafood entrée and clam chowder appetizer. I got to thinking about the bread basket sitting untouched on my table. Because of food safety laws, I knew the restaurant was obligated to throw it out entirely. So I asked my waitress if I could take it with me. She put it in a bag and I was on my way.

On the cable car ride back to my hotel, we passed a lot of people on the street. With my doggie bag of bread in hand, I decided that I would share the bread with someone less fortunate, as it might very well be all the food they would consume for the day. When I got off at my stop and began the short walk to my hotel, I looked closer at some of the people on the street. I wanted to make sure it did go to someone in need of food.

I walked up to an elderly man, who was visually impaired and obviously homeless, I asked him if he wanted some bread. “Why yes, thank you, ma’am,” he said. When I put the bag of bread in his hands, still warm from the restaurant’s oven, he thanked me again and said “God bless you.” While he enjoyed the warmth of the fresh bread, I too, enjoyed the warmth of sharing that bread with someone who was in need.

Bread – IS the staff of life as it crosses all socio-economic lines, ethnicities and age groups. Maybe the next time you are served bread or rolls in a restaurant, and do not finish it, remember that you could share it with someone who is hungrier than you.

Submitted by: Lynn Holly, Interim Director, Wheat Foods Council

A recent article from BakingBusiness.com states that some menacing threats are looming on the horizon for grain-based foods in 2010, particularly on the topic concerning obesity as it pertains to the food industry.

Health and wellness issues are not new, but government involvement is steadily gaining momentum. Consider California’s ban of trans fats along with the already passed New York ban. The new Dietary Guidelines for Americans will be coming out later this year, with additional regulatory and legislative language aimed at reducing obesity to be likely inclusions.

A frightening factor in these health and wellness regulations is the gross misinformation and downright ignorance floating around on the subject. A perfect example was the airtime given to Michael Pollan on The Daily Show. (Michael Pollan is an author, journalist and now activist whose platform is that modern agribusiness with its large factory farms is destructive, playing havoc on Americans’ diets, nutrition and overall well-being.)

This “thought leader” in the area of food and nutrition likened smoking with eating because “Philip Morris owns Kraft Foods.”

“They are manipulating you to eat more,” he said. “. . .the same lawyers are involved.” Correction: Altria, which is the correct and accurate corporate name for Philip Morris, has not owned Kraft Foods for several years. He continued by saying that Americans get 20% of their calories from high-fructose corn syrup. Correction: The actual figure is less than 7%; and that Americans consume 240 pounds of sugar per year. That would be nearly 1 pound per day, or roughly 60% of total caloric intake. Correction: The actual figure is about 40 pounds of sugar annually.

Interviews like this one and a host of other media stories are a strong reminder that in 2010, grain-based foods need to be more vigilant than ever in defending against false claims regarding its food products. As consumers, we need to research information ourselves and not take everything we hear as the truth.

Adapted from: BakingBusiness.com, January 25, 2010, Josh Sosland

This Saturday, January 23, is National Pie Day. Never heard of it? It was established in 1995 by the American Pie Council as a day set aside to bake and enjoy pie. How delicious!

We traditionally think of pie as a flaky crust with a sweetened fruit filling. There are exceptions, like pecans or raisins, that can make up a pie filling also. However, a rather unconventional way to celebrate National Pie Day is to make a quiche. The Wheat Foods Council has a delicious recipe for Broccoli Swiss Quiche with a whole wheat pie crust. What could be more enticing on a cold winter day than a hot and delicious quiche for lunch or dinner?

Even the crust is unconventional. Rather than mixing it in a bowl and rolling out with a rolling pin, this is a mix-in-the-plate type of crust. Put all ingredients in a pie plate, mix together and press dough evenly against the sides and bottom of the plate. What could be easier?

So whether you make a quiche or a traditional pie, how will you celebrate National Pie Day?

Submitted by: Lynn Holly, Interim Director, Wheat Foods Council

January 3-9, 2010 is Folic Acid Awareness Week. Folic acid is one of the B-vitamins that when taken prior to and during pregnancy, can help prevent some birth defects. In January 1998, the FDA has required enriched grains and enriched flour be fortified with folic acid. Because of this requirement, over 1,000 more babies a year are born healthy in the United States. Neural tube defects, which are one type of birth defect, have dropped 36 percent and infant neuroblastomas have dropped 60 percent. Additionally, studies now show that folic acid fortification may help decrease cancer, Alzheimer’s disease, stroke, cleft palate and heart disease risk.

Folic acid found in enriched bread, pasta, cereal and enriched flour is an inexpensive way to fuel the body with much needed carbohydrates. White bread actually has twice the amount of folic acid as whole grain bread. Whole grain foods also contain unique nutritional qualities of which we, as a nation, don’t seem to get enough. Consumption of whole grains and enriched foods should be balanced throughout the day.

For more information on folic acid, grains and disease prevention, please check out these resources.
http://www.wheatfoods.org/_FileLibrary/Product/43/Folic%20Acid.pdf

http://www.wheatfoods.org/_FileLibrary/Product/43/Folic%20Acid%20Consumption.pdf

http://www.wheatfoods.org/_FileLibrary/Product/43/Folic%20Acid%20-%20General%20Consumer.pdf

http://www.wheatfoods.org/_FileLibrary/Product/43/Folic%20Acid%20-%20General%20Consumer.pdf

http://www.cancer.org/docroot/NWS/content/NWS_1_1x_Possible_New_Role_for_Folate_Breast_Cancer_Prevention.asp

http://www.msnbc.msn.com/id/8294219/

Submitted by: Lynn Holly, Interim Director, Wheat Foods Council

When December rolls around, my thoughts naturally turn to the upcoming Christmas holidays and with it, holiday baking. One of my fondest memories is going with my mother to my grandmother’s house in early December for a full day of holiday baking. The wonderful aromas of Grandma’s kitchen still conjure up all those cookies, breads, cakes and other goodies she used to bake.

To give those favorite holiday recipes a nutritional boost, have you considered substituting whole wheat flour for some of the all-purpose flour? One of the Council’s recipes posted on the website does just that. Ingredients for Cranberry Date Bars include both whole wheat and all-purpose flour. This is an easy-to-make treat that is perfect for the holiday season. Since there is no yeast, this recipe does not require any rise time. What could be easier in our time-strapped holiday season?

There are many other delicious and healthful recipes on our website from which to choose. Why try just one? Happy Baking and Happy Holidays!

Submitted by: Lynn Holly, Interim Director, Wheat Foods Council

Another year has gone by and Thanksgiving is ushering in the “holiday season” once again. This means family gatherings, gifts, some time off, food and more food. You do not have to let the holiday feasts overwhelm you and take over. Enjoy your Thanksgiving dinner, but in moderation. The power is within not to stuff yourself like the turkey on the table.

The Council has always believed in enjoying the foods you love. Americans need to relearn how to eat in moderation. Tell yourself either:  a) don’t eat anything (which is usually what happens to those on a diet); b) taste all the food in moderation and still enjoy or, finally c)stuff yourself and feel miserable, inside and out. The holidays are a time to enjoy the wonderful comfort foods with family and friends. While you may never have a fat-free, low-calorie Thanksgiving, you can help to lessen the calorie intake and not feel so “guilty”.

Here are a few reminders to help reduce the guilty feeling:

1) Small samples of appetizers. Choose three appetizers at the most that you would like to taste. Have a small sample of each. Take your time with them. Think about the enjoyment of the flavor of the food.
2) This next step has been used over and over again, but is worth repeating:  drink a glass of water before the meal to help you feel fuller. It is a painless way to have a fuller feeling without stuffing yourself at the table.
3) As with the appetizers, take small portions. Remember, you still have the opportunity to eat everything at the table, but just in smaller portions.
4) Eat slowly. Take time to chew your food and think about and enjoy the taste of the food while enjoying the conversation at the table.
5) And finally and most important, STOP before you are completely full. Know that if you eat until you are full, you have eaten too much. Eating smaller, right-sized portions will make you feel comfortable without the “stuffed” feeling when leaving the table.

These are five small yet simple steps you can use to help lessen the calorie and fat intake and still enjoy yourself. Remember you are in control. You can do this. Think positive, enjoy the company and most of all enjoy the food. The Wheat Foods Council would like to wish all of you a safe and Happy Thanksgiving.

Do you know how wheat works? In other words, do you know all the stages that go into how that loaf of bread, box of cereal or package of pasta ends up on the grocery shelf? The Wheat Foods Council has provided all the steps of planting, harvesting, milling and baking into one website, How Wheat Works. This virtual online wheat field is an interactive, online multimedia program that delivers a farm-to-fork education on wheat, enabling a better understanding of its nutritional value, all from the ease and comfort of your computer.

Some highlights:

• Participants of all ages can virtually grow, harvest and mill their own kernels to create their desired wheat food.
• Each of the four phases – growth, harvest, milling and baking – takes just a few minutes to complete, while the program spans the course of four days.
• Interactive opportunities include the selection of the type of wheat to be grown and type of wheat flour to be milled.
• A quiz at the end of the fourth and final phase tests participants’ knowledge of the program.

Another great aspect of this program is that the Wheat Foods Council will donate two pounds of flour, up to 90,000 pounds, to Operation Homefront, a non-profit organization that provides assistance to needy U.S. troops and their families. This donation is made possible by ADM and ConAgra Milling, two of the world’s largest millers.

At the Wheat Foods Council, we believe that teaching people how a wheat-based food comes to be can shed new light on wheat nutrition, resulting in informed food choices.

Please log on to HOW WHEAT WORKS and begin your virtual wheat journey today.

Submitted by: Lynn Holly, Interim Director, Wheat Foods Council

The annual American Dietetic Association meeting was held recently. For someone in nutrition education, these types of meetings are always interesting. New trends in the industry, along with new products to address these trends are frequently introduced. This year was no exception. An entire section of the Expo Hall was devoted to the Gluten-Free Marketplace, a showcase of gluten-free products, cookbooks and advice.

Fortunately the Wheat Foods Council was there with the proper science-based information on the subject. Gluten and the Diet was produced with dietitians and other healthcare professionals in mind. The correct information and talking points are included so that the proper information can be given to patients and consumers alike.

Gluten-free products are absolutely necessary for those with celiac sprue or wheat allergies. They are NOT to be used as a weight-loss tool. Avoiding gluten, for those without an intolerance can lead to nutrient deficiencies due to the elimination of an important foods, including bread, pasta and many cereals.

While we recognize that gluten-free products are absolutely necessary for those with true wheat allergies, the Wheat Foods Council is not endorsing them to be used as a weight-loss program for the general public.

For more information on gluten and the diet, please click here.

Submitted by: Lynn Holly, Interim Director, Wheat Foods Council

There is a great non-profit organization called the Home Baking Association. As you can tell from their name, their mission is to grow the practice of home baking. This may sound rather simple at first but believe me, home baking and the domestic arts as a whole, are becoming lost and forgotten.

I recently attended their annual meeting whose members consist of food companies, ingredient companies, cookware manufacturers and other organizations that are centered around cooking and baking at home. One of the highlights of the meeting consisted of a consumer panel made up of five representatives of the aforementioned organizations. These individuals are part of their respective company’s customer service departments. The calls and questions they receive on a daily basis absolutely boggle the mind, especially for foodie-types like me.

Here is a sample of actual questions they have received:

• “Where can I buy scalded milk?”
• “My apartment is on the fifth floor. Do I need to use the high altitude directions?”
• “The directions said to stir it up on the counter. It made such a mess. Should I have used a bowl instead?”
• “My recipe calls for 1 cup of flour but I only have a 1/3 cup measuring cup. What do I do?”
• “I am going to make pizza dough and it calls for one packet of yeast. The yeast comes in a packet of three. Do I use all three when it calls for one packet?”
• “My recipe calls for eggs. Can I use eggplant instead?”
• “What is the shelf life of Styrofoam cups?”
• “Where are the plastic tablecloths at Wal-Mart?”
• “What does it mean by a pastry-lined pan? Does that mean I should have lines in my pastry?”

Any my personal favorites –

• “I like to use your baking powder as body powder. But you need to know that it reacts in the moist places!”
• “If I eat unbaked bread dough, will I get a yeast infection?”

These kinds of questions make it perfectly clear that the “domestic arts” are waning. Microwaving and other technology have decreased the time it takes to really appreciate a home cooked meal. Thank goodness for the Home Baking Association and others like it.

Will you be baking something at home today?

Submitted by: Lynn Holly, Interim Director, Wheat Foods Council