Our Gluten Free All Purpose Flour has become a favorite among our gluten free customers. Every year in May we strive to do our part to increase awareness about celiac disease in honor of National Celiac Disease Awareness Month. Over the last two years, I have personally noticed that people are already...

A whole grain is made up of three parts- the bran, endosperm and germ. By now, I’m sure you’ve heard that you are supposed to be eating whole grains every day to reduce your risk factors for heart disease and cancer. How much and what type vary, but the message is the same: eating more whole...

Bake for Hope This year we’re delighted to be able to help out Bake for Hope as they raise money for the search for a cure for breast cancer. These amazing organizers bake up everything from Granola to Ganache in their quest to raise money for this great cause, giving 100% of their proceeds to Susan...

Kathleen Merrigan: the champion of America's small farmers. Photo borrowed from Wikipedia A few days ago, I had never heard the name Kathleen Merrigan, but I should have. In 1990, Merrigan authored the bill that set standards for organically-grown foods in the U.S.1 Today, Merrigan is the deputy...

Wow. What an amazing gift to be an employee at Bob’s Red Mill Natural Foods. Business is booming, exciting new products are emerging, and our boss just up and gave us the company. We’re sure you’ve heard about the ESOP by now, but hey—we’re still really excited about it. After all, what could...

Dried beans are a great money-saver and allow you to keep track of how much salt is used. Everyone you talk to these days has been affected by the downturn in our country’s economy over the last few years. Either they’ve lost a job, or they known someone dealing with unemployment. Times are...

Polenta is a simple staple, but it's easy to turn it into a gourmet dish. One of my favorite ingredients to use from our extensive line of products is our corn grits/polenta. I usually make them into polenta for dinner and top them off with marinara and parmesan. Our favorite way to eat polenta is...

If you’re gluten free and in or around the greater Chicago area, the Gluten Free Cooking Expo should be your destination on April 17 and 18th. The Expo features two days of cooking demonstrations by notable chefs, cookbook authors and nutritionists (see a full schedule here). Not only do you have...

All you need is a jar to start growing sprouts at home! According to our friends over at the Whole Grains Council, April is the month of sprouted grains. Although sprouted grain can actually refer to a wide variety of products, we decided to take the idea of sprouted grains literally and celebrate the...

Both of our new soup mixes are 25% off through April. The last few weeks in Portland have been fairly spectacular, weather-wise. As the date to launch our new soup mixes drew closer, I started to worry that the weather might be too nice for soup. Of course many of you are still in the throes of winter,...