InHarvest

Premier supplier of the highest-quality whole grains, legumes and grain blends for the foodservice, retail and industrial sectors of the food industry.

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#WholeGrainsMonth, Day 6: According to a 2019 US HHS NCHS Data Brief, #wholegrain intake rose among U.S. adults by 26% between 2005/06 and 2015/16. During 2013-2016, whole grains comprised about 16% of total grain intake on any given day. #Wholegrains are trending up! @OldwaysPT

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#WholeGrainsMonth, Day 5: Chef Jason Ziobrowski, CEC, wowed chefs at the American Culinary Federation’s recent National Convention & Show in Orlando by serving up pork al pastor boasting our crispy white quinoa, roasted cauliflower, pickled onion, pineapple salsa & queso fresco!

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#WholeGrainsMonth, Day 4: Chef and dietitian Renee Zonka, RD, CEC, CHE, whipped up this artichoke & tomato frittata with KAMUT Brand Khorasan Wheat to deliver a healthy, flavorful and marketable serving of eggs and #wholegrains to morning menus. Recipe @ https://t.co/D1cI7Xl0Fv

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Welcome to #WholeGrainsMonth! We’re devoting September to the spectacular power of #wholegrains to please customers while contributing to better health. Check in each weekday as we share menu and food-product ideas as well as educational and marketing tips! @OldwaysPT

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It’s #NationalSandwichMonth! Built-in familiarity allows any classic handheld to transform to a signature item. Chef Coleen Donnelly’s Cuban Sandwich with Sunrise Blend uses #wholegrains in a mayo/Dijon spread to boost flavor & textural contrast. Recipe @ https://t.co/FNGeVi2C0N

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Happy National Avocado Day! Get our #recipe for Chilled #Avocado & Red #Quinoa Soup at http://bit.lyIHAvocadoRedQuinoaSoup.❤️

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Feel the passion and share the excitement of corporate chef Jason Ziobrowski, CEC, at the American Culinary Federation's 2019 National Convention & Show, Aug. 4-8 in Orlando! https://t.co/0pvB9841JZ

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Chef Jason Ziobrowksi, CEC, is headed to the American Culinary Federation National Convention, Orlando, Aug. 4-8, where he’ll learn if the ACF Chefs of Charlotte (“Chef Jay Z” is prexy) will be Chapter of the Year! We’re excited for all candidates, but we're biased for Charlotte.

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We’re still celebrating #WheatMonth, today with Caviar Medley™ #Salad with Lemon Mint Pesto & Grilled Asparagus! Our unique blend of #wheat berries, acini de pepe and long-grain rice inspires flavorful, colorful sides and salad bases. Recipe: https://t.co/jF7umKdI80. #wholegrain

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Every month is meant for #grilling, but July is actually National Grilling Month! Our Black Beluga Lentils® resemble premium caviar, yet their #flavor is even more sumptuous. Get the #recipe for Spiced Beluga #Lentils with Grilled Shrimp @ https://t.co/cbChgNgkNh.

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Our corporate chef, Jason Ziobrowski, CEC (lower right), who's also president of the ACF Chefs of Charlotte, Inc., is teaching young summer campers to eat their fruits and veggies through his program, “5 a Day the Color Way in Charlotte,” in Kannapolis, N.C. You go, “Chef Jay Z”!

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Visit booth 963 @ School Nutrition Association’s #ANC2019 thru 9/16 so Chef Coleen Donnelly & Tony Klaers can show why our customizable Build-A-Bowl program w/ whole grains has power to wow. Plus discover a novel breakfast solution starring our Sunrise Blend with Quinoa Flakes!

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Visit us @ booth 905 @ the NACUFS Conference in Denver, July 11-12! Chef Chris Bybee will showcase flavorful applications w/ our Aztec Blend™ for college/university foodservice. Info on our gluten-free, kosher, whole-grain blend w/ plant-based protein @ https://t.co/W4F3BfRvKr

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Statues of folk hero Paul Bunyan and his faithful sidekick, Babe the Blue Ox, dot the national landscape. But we’re proud of our particular tribute to both on the shore of Lake Bemidji—just down the road from our headquarters. Happy National Paul Bunyan Day to all! #wholegrain

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Chef Coleen Donnelly’s Naked, Wild & Free™ Miso Kale Power Bowl boasts red sorghum and white sorghum—for menus during Sorghum Month and year ʾround! https://t.co/hvtM7u51z9

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Toasted Indian Flatbread with Grilled Vegetables & Quinoa (choose from white, red, black or all three) sports garden-fresh veggies and crumbled paneer on puffy naan. Whole-grain goodness on a "pizza"! Recipe @ https://t.co/HrMGVavbAh

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2/3 of consumers have increased their whole-grain consumption over the past 5 years according to the Whole Grains Council. One reason? Dr. Emily Contois of the University of Tulsa says consumers see them as “real” foods that have an authentic, time-honored place in our cuisine.

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This #Turkey Burger with #AncientGrains (freekeh, wild rice, red quinoa) extends meat; is flavorful, juicy and high in fiber; and helps the #environment because it's #plantforward: https://t.co/3w0uVrVMfA. #TurkeyLoversMonth #burgers

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Welcome to summer! Golden Jewel Blend Summer Salad with Melon & Mint folds honeydew, avocado, grapes and English cuke into our flavorful “better for you” #grain blend. This chilled #salad = a hot seller all season long. Recipe @ https://t.co/4VLhW4ltYw. #salads #SummerSolstice

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Say “cheese” on #NationalCheeseDay with our Mushroom & Asparagus Farrotto with Asiago! Whole-grain farro, an ancient grain, lends a better-for-you element to the Italian classic, risotto. Make the most of fresh asparagus this season and get the recipe at https://t.co/ffqikqb21H.