Megan Gordon On Why Seattle Is A Whole Grain Enthusiast's Paradise

Few regions know whole grains better than the Paci?c Northwest. With a rich history of wheat growing, the region is home to Bob’s Red Mill, the world renowned Bread Lab, and a number of hip whole grain eateries in cities like Portland and Seattle.

In preparation for our upcoming Whole Grains Council conference in Seattle, we spoke with local grain guru, Megan Gordon. Gordon is the author of the beloved 2013 cookbook, Whole Grain Mornings, and the blog, A Sweet Spoonful. Today, she works as the newly-appointed Director of Marketing and Sales at Simply Recipes, and also teaches cooking classes.

“Flavor is a good way in,” explains Gordon, of her approach to marketing whole grain recipes. “I try to get people psyched about it.” The di?erent ?avors and textures that grains bring to the table are alluring enough, but home cooks are also attracted to the practicality of them — for instance, it’s easy to make a big batch of whole grains at the beginning of the week, and repurpose them in later meals. Additionally, Gordon explains that students in her culinary classes tend to be most interested in “easier, more accessible home cooking,” that is “less fussy, but still delicious.”

To read the rest of the story, please go to: Whole Grains Council