Whole Grains: Breaking Barriers

Boston, Massachusetts
Sunday, November 09, 2014
Conference Schedule

Sunday Nov. 9, 4:00-8:00 pm • Breaking Barriers: an overview of challenges and successes • Whole Grain Trends and Consumer Attitudes • Consumption Progress and Goals • Cooking Demonstrations and Networking Reception
Monday Nov. 10, 8:30 am - 7:00 pm Morning: Celiac, Gluten Intolerance and the "No Grain" Movement • What's Gluten and Who Should Avoid It • Why are Celiac Disease and Gluten Sensitivity on the Rise? • Today's Wheat: Fact and Fiction • Wheat Belly and Grain Brain: Holes in the "Science" • What Did Paleo Man Really Eat? • Health Limitations in Gluten-Free and Grain-Free Diets Afternoon: Choosing Healthy Carbs • Glycemic Response: Eat the Right Carbs, not "No Carbs" • The Role of Intact Grains • Pasta: Why It's Special • Traditional Processing: Sprouting and Sourdough • Real-World Commercial Breadmaking • Marketing Case Studies Workshop • Networking Reception Tuesday Nov. 11, 8:30 am - 1:30 pm Marketing Successes That Break Barriers: Inspiration for Your Company • Foodservice Panel: If You Menu It, They Will Come • Retail Panel: Reaching Supermarket Dietitians with Healthy Products • Manufacturers' Panel: Why Positive Messages Sell Best • Whole Grain Sampling Day: Synergies from Coordinated Events • The Whole Grain Stamp, Past and Future
Sunday Nov. 9, 4:00-8:00 pm • Breaking Barriers: an overview of challenges and successes • Whole Grain Trends and Consumer Attitudes • Consumption Progress and Goals • Cooking Demonstrations and Networking Reception
Monday Nov. 10, 8:30 am - 7:00 pm Morning: Celiac, Gluten Intolerance and the "No Grain" Movement • What's Gluten and Who Should Avoid It • Why are Celiac Disease and Gluten Sensitivity on the Rise? • Today's Wheat: Fact and Fiction • Wheat Belly and Grain Brain: Holes in the "Science" • What Did Paleo Man Really Eat? • Health Limitations in Gluten-Free and Grain-Free Diets Afternoon: Choosing Healthy Carbs • Glycemic Response: Eat the Right Carbs, not "No Carbs" • The Role of Intact Grains • Pasta: Why It's Special • Traditional Processing: Sprouting and Sourdough • Real-World Commercial Breadmaking • Marketing Case Studies Workshop • Networking Reception Tuesday Nov. 11, 8:30 am - 1:30 pm Marketing Successes That Break Barriers: Inspiration for Your Company • Foodservice Panel: If You Menu It, They Will Come • Retail Panel: Reaching Supermarket Dietitians with Healthy Products • Manufacturers' Panel: Why Positive Messages Sell Best • Whole Grain Sampling Day: Synergies from Coordinated Events • The Whole Grain Stamp, Past and Future

Sunday Nov. 9
4:00-6:00pm Opening Session
• 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, Hartman Group

• Whole Grains in Restaurants: Chefs' Panel

  Martha Rose Shulman (moderator), Columnist, The New York Times

  Ana Sortun, Chef, Oleana restaurant

  Jason Bond, Chef, Bondir restaurant
6:00-8:00pm Opening Reception

Monday Nov. 10
7:30-8:30am Breakfast

 8:30-12:00am Morning Session: Celiac, Gluten Intolerance and the "No Grain" Movement

• What's Gluten and Who Should Avoid ItWhy are Celiac Disease and Gluten Sensitivity on the Rise?

  Alessio Fasano, MD, Director, Center for Celiac Research
• Rooting out Fiction to See the Facts on Today's Wheat

   Brett Carver, PhD, Professor, Oklahoma State University
• Popular Nutrition Writing and 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

12:00-1:00pm Lunch

1:00-5:00pm Afternoon Session: Choosing Healthy Carbs

• Glycemic Response: Eat the Right Carbs, not "No Carbs"

   Furio Brighenti, DrPH, Professor, University of Parma (Italy)
• Whole Grain Health Benefits and the Role of Intact Grains

   Nicola McKeown, PhD, Assoc. Professor, Friedman School / Tufts

• Making Wheat Technically Gluten-Free: Intriguing New Research in Sourdough Methods

   Marco Gobbetti, PhD, Professor, University of Bari (Italy)

• Sprouted Grain Flour: The Next Frontier

   Peter Reinhart, Chef and Author, Johnson & WAles
• Marketing Case Studies Workshop

5:00-7:00pm Networking Reception

Tuesday Nov. 11
8:30am-12:30pm Marketing Successes That Break Barriers: Inspiration for Your Company
• "Whole Grain Rich" in Schools: It's working!

   Samantha Weiss Kimball, MPH, RD, Boston Public Schools

   Mellissa Honeywood, RD, Cambridge Public Schools
• Retail Success: Whole Grain Promotions in Supermarkets and Convenience Stores

   Carrie Taylor, RDN, LDN, Lead Registered Dietitian, Big Y Foods, Inc.

   Jim Bressi, Director Food Research & Product Development, Kwik Trip, Inc.
• Manufacturers' 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/Whole Grains Council
• The Whole Grain Stamp, Past and Future

   Mallory Cushman, Stamp Program Manager, Oldways/Whole Grains Council

12:30-1:30pm Whole Grain Lunch, Quick & Easy

 

Contact Information

  • Phone: 617-896-4820
    Email: cynthia@oldwayspt.org
© 2019
Quick, easy and affordable online event registration and event management software for all event sizes.