Modified Food Starch is made by physically, enzymatically or chemically altering starch to change its inherent properties. In this instance, modified does not necessarily mean genetically modified, however some modified starches are likely made from genetically modified ingredients. Modified starches...

Once again, we’ve teamed up with California Olive Ranch and a slew of fabulous bloggers to bring you a month worth of tasty and healthy dishes to kick the New Year off right. With the help of 12 wonderful food bloggers, we’re having a virtual potluck through January to inspire you in the...

Dear Friends, As many of you may be aware, my wife Charlee and I recently made a commitment to make a donation to Oregon Health & Science University. We have dedicated our lives to improving health throughout the world and our intent in helping OHSU establish a nutrition and wellness institute was...

The story of Bob’s Red Mill cannot be told without first talking about Bob and what makes Bob so special. When Bob and his wife, Charlee, first thought to open what was once a small company, it was with the inspiration to provide wholesome, whole grain flour to a community that lacked the resource....

Let me start this post off with a confession: I am not a runner. I exercise, but I don’t run. The only running I do is after our pup to keep this or that from becoming his next victim. Jessica Lee, Julie Gilliam (Bob's Red Mill) and Michael Sandler pose with their lovely dog Sawa, the ultimate...

When I speak with someone who’s interested in getting faster, I always ask them if their workouts include Heart Rate Training (HRT). The answer is typically “No”, “A little…” or “Well, I have a heart rate monitor…but I’m not really sure how to use it properly.”...

For most people, summer inevitably means travel. Whether it’s a day trip to the coast, a two-week excursion into the back country, or a quick weekend trip to a family gathering, it is more likely than not that you will need to eat on the go at some point in the coming months. If you’re like...

The USDA released their new version of the Food Guide Pyramid, My Plate, last week, to reactions that varied from standing ovation to outrage. Initially, I was really excited about changing the way we looked at the food guidelines. A plate with portions for each food group to give a proportional view...

In the May 23rd issue of Time Magazine, there is an article titled “Bad-Mouthing Gluten: What’s behind the craze for gluten-free food.“  A copy of the article has been circulating around the building and soliciting varied responses from employees. Unfortunately, I can’t share...

May is one of my favorite times of the year at Bob’s Red Mill. Not only do the flowers let lose all over the country (at least we hope they are blooming where you are), but May is National Celiac Disease Awareness Month. That might not seem like a reason to celebrate, but May is as good a time as any...