Miller Magazine Issue:114 June 2019

50 JUNE 2019 Caroline Sluyter Caroline Sluyter is the Program Director of the Oldways Whole Grains Council. She co-authored the WGC’s Whole Grains Around the World menu plan book and manages the WGC’s promotional activities, including Whole Grains Month and Whole Grain Sampling Day. She loves talking with farmers, millers, manufacturers, and bakers about the flavors, aromas, and health benefits of whole grains. Caroline joined Oldways in 2016 after completing her MS in Agriculture, Food and Environment at Tufts University Friedman School of Nutrition Science and Policy. She also holds a BA in philosophy from Smith College. Program Director The Oldways Whole Grains Council Ancient grains have become one of the hottest trends in the whole grain category over the past few years. Much of their popularity has been a na- tural outgrowth of the widespread attention given to food and nutrition topics over the past decade, which has helped fuel growing culinary curiosity among consumers. Thanks to cooking shows, food blogs, international travel, and the growing con- versation about our food and where it comes from, consumers are eagerly embracing new cuisines, the ingredients that make them distinct, and the sto- ries and histories that bring them to life. Though they have been largely ignored by Western cuisines until recently, ancient grains are a key component of traditional diets around the world. Whether it’s teff and sorghum in Africa, bulgur and barley in the Mediterranean, brown rice and millet in Asia, or quinoa and amaranth in Latin America, these grains bring with them rich cultural and culinary histories. While there is no official definition of the term ‘ancient grains,’ they are generally consi- “Ancient grains may have an increasingly important role to play in the next several decades as climate change transforms aspects of our agricultural system. Grains require far fewer gallons of water per calorie than most other foods, and ancient grains, specifically, tend to be more tolerant of extreme weather than other crops. From their nutritional benefits, and their robust and appealing flavors, to their role as hearty, low-input crops, ancient grains have a lot to offer our fields and plates.” Ancient Grains: The crossroads of culture, health, and sustainability