Whole Grains: Breaking Barriers Conference


WGCRegOnlineBannerBy: Nikki Nies

Have you always had an urge to go to Boston, MA?  Better yet, are you a consumer, scientist or part of the culinary world? Since you have to be one of three stated options, you have to attend the Whole Grains: Breaking Barriers Conference in Boston, MA that is on November 9-11th, 2014!

Need to know info:

Where: Hyatt Boston Harbor in Boston

When: November 9-11th, 2014

Why: Because there are so many great sessions scheduled!

Sunday Nov. 9, 4:00-8:00 pm
• Breaking Barriers: an overview of challenges and successes
Sara Baer-Sinnott, President, Oldways
• Whole Grain Trends and Consumer Attitudes
June Jo Lee, VP Strategic Insights, The Hartman Group
• Chefs’ Panel: If You Menu It, They Will Come
Martha Rose Shulman, columnist, NY Times (moderator)
• Cooking Demonstrations and Networking Reception

Monday Nov. 10, 8:30 am – 7:00 pm
Morning: Celiac, Gluten Intolerance and the “No Grain” Movement
Keynote: Everything You Need to Know About Gluten
• What’s Gluten and Who Should Avoid It
• Why are Celiac Disease and Gluten Sensitivity on the Rise?
 Alessio Fasano, MD, Director, Center for Celiac Research
• Today’s Wheat: Fact and Fiction
Brett Carver, PhD, Professor, Oklahoma State University
Wheat Belly and Grain Brain: the Pitfalls of Pseudo-Science
 James Hamblin, MD, Senior Editor, The Atlantic
• What Did Paleo Man Really Eat?
David Katz, MD, Director, Yale University Prevention Research Center
• Health Limitations in Gluten-Free and Grain-Free Diets
Pam Cureton, RD, LDN, Clinical/Research Dietitian, Center for Celiac Research

Afternoon: Choosing Healthy Carbs
• Glycemic Impact: Eat the Right Carbs, not “No Carbs”
Furio Brighenti, DrPH, Professor, University of Parma (Italy)
• Health Benefits of Whole Grains and the Role of Intact Grains
Nicola McKeown, PhD, Assoc. Professor, Friedman School / Tufts
• Making Wheat Gluten Free: New Research in Sourdough Methods
Marco Gobbetti, PhD, Professor, University of Bari (Italy)
• Traditional Processing: Sprouted Grains
Peter Reinhart, Chef and Author, Johnson & Wales

Marketing Case Studies Workshop

• Networking Reception

Tuesday Nov. 11, 8:30 am – 1:30 pm
Marketing Successes That Break Barriers: Inspiration for Companies & Consumers
• School Foodservice Success Panel: Making Whole Grain-Rich Work
   Samantha Weiss, MPH, RD, Boston Public Schools
Mellissa Honeywood, RD, Cambridge Public Schools

• Retail Success Panel: from Supermarkets to Convenience Stores
Carrie Taylor, RDN, LDN, Lead Registered Dietitan, Big Y Foods, Inc.
Jim Bressi, Director Food Research & Product Development, Kwik Trip, Inc.

• Manufacturers’ Success Panel: Why Positive Messages Sell Best
   Dennis Gilliam, EVP Sales & Marketing, Bob’s Red Mill
Chuck Marble, CEO, Elevation Brands
Anna Rosales, RD, Nutrition Manager, Barilla

• Whole Grain Sampling Day: Synergies from Coordinated Events
Cynthia Harriman, Director of Food & Nutrition Strategies, Oldways/WGC
• The Whole Grain Stamp, Past and Future
Mallory Cushman, Stamp Program Manager, Oldways/WGC

The best part? The conference ends on Tuesday, allowing you plenty of time to share all your findings and learnings with your colleagues and friends in the same week! Win win! Register today!

Photo Credit: Whole Grain Council 

Source: http://wholegrainscouncil.org/get-involved/attend-our-conference

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