In the News

September 17, 2013

Dear Friends,

Last week, the Canadian Food Inspection Agency notified us that a random test of our Bob's Red Mill Sweet White Sorghum Flour (from lot 150772) was found to contain 32 parts per million of gluten. We take all such reports quite seriously. We have thoroughly investigated the situation and want to share with you what we have found. This lot of Bob's Red Mill Sweet White Sorghum Flour was sold only in Canada and there were no sales of the lot in the US or elsewhere.

While this issue has raised some concerns, I want to let you know how dedicated we are to producing gluten free products. All Bob's Red Mill products that are labeled Gluten Free have been tested for gluten before, during and after production. We continue to strive for a standard of zero parts per million of gluten. This is well below the maximum of 20 parts per million accepted by both the Canadian and U.S. governments for any gluten free products, and is the level at which products are permitted to be labeled "gluten free." Our products typically test at much lower, even undetectable levels. The product in question was tested for gluten according to internationally accepted protocols. At each point in the process it was found to be well below both our maximum tolerance and that of the Canadian Food Inspection Agency.

When the Canadian Food Inspection Agency initially reported its findings, Bob's Red Mill was very surprised and immediately had samples from the same lot tested both internally and by an independent, accredited third party laboratory. Both our tests and the independent laboratory's tests showed the product to contain very low levels of gluten, well below 20 parts per million. The independent lab tested the product at non-detectable levels. Even with those confirmations, out of an abundance of caution, Bob's Red Mill decided to voluntarily withdraw retail packages of the specific product lot from Canadian sources to preserve the peace of mind of our loyal, gluten free Canadian customers.

We wanted you to know how seriously we have taken this matter, and that we appreciate your ongoing support. Maintaining the health and safety of our customers is our top priority. Please do not hesitate to contact us if you have any questions or concerns regarding our gluten free products.

Bob Moore
Founder, Bob's Red Mill

Laurie Figone
Presenting the Third Annual Spar for the Spurtle United States Porridge Making Championship May 1, 2013

Get your spurtles ready, it's time for the Third Annual Spar for the Spurtle United States Porridge Making Championship! Bob's Red Mill is looking for your best porridge recipe using our steel cut oats. Recipes must be cooked on the stovetop in under 30 minutes and feature our steel cut oats as the star ingredient.

Entering is easy -- simply submit a short video demonstrating how to make your recipe and submit it via our entry page. Deadline to enter is July 22nd, 2013. Once we've reviewed the videos and selected the finalists, we'll fly three lucky cooks to Portland, Oregon, to compete in a live cook-off. The cook-off winner scores the grand prize -- $2500 cash and an all-expenses-paid adventure to Scotland to represent Bob's Red Mill at the Golden Spurtle World Porridge Making Championship on Saturday, October 5th, 2013!

Be sure to read all the details, including the official rules on the About page, and if you need a little added inspiration, check out the videos. When you've done so, you'll be ready to kick up your kilts and Spar for the Spurtle!

Visit Spar for the Spurtle for more information, details on prizes and to throw your porridge into the ring for a chance to spar for the spurtle!

To inspire you further, our Steel Cut Oats are 20% off for the month of May!

Gluten Free Products
New Oats and Grits from Bob's Red Mill Natural Foods Provide Gluten Free, Quick Cooking and Organic Options December 4, 2012

Bob's Red Mill Natural Foods has new healthy and delicious options for those who eat gluten free diets, might be short on time, prefer organic foods or are fans of American southern cuisine.

The company announces the retail availability of five new products, including the highly anticipated Gluten Free Oat Bran and Gluten Free Extra Thick Rolled Oats, as well as quick cooking versions of the company's Steel Cut Oats - made from the same oats that have earned multiple titles at the prestigious Golden Spurtle World Porridge Making Championship held each year in Scotland.

"All of us at Bob's Red Mill are on a mission to make it as easy as possible for those who want to eat more healthy and delicious foods," said Bob Moore, founder, president and CEO of employee-owned Bob's Red Mill. "I am just so excited to be providing these gluten free, quick cooking and more healthy versions of some long-time favorites."

The following five Bob's Red Mill products are now available nationwide:

· Gluten Free Oat Bran (MSRP $3.74, 18 oz.) - The only major brand of gluten free oat bran currently available, Bob's Red Mill Gluten Free Oat Bran is milled from high protein oats grown in dedicated oats-only fields. It is high in soluble fiber, low in carbs and deliciously smooth. It can be enjoyed as a creamy hot cereal or added to baked goods to increase their nutritional value.

· Gluten Free Extra Thick Rolled Oats (MSRP $7.48, 32 oz.) - Made from the same high-quality, gluten free oats as all of Bob's Red Mill's gluten free oats, but rolled extra thick for additional bite, texture and creaminess. The Gluten Free Extra Thick Rolled Oats are high in protein and dietary fiber and make for a delightful and healthy hot breakfast.

· Quick Cooking Steel Cut Oats (MSRP $3.28, 22 oz.; $4.98, 44 oz.) - Made from the same high quality oats that earned the title of the World's Best Oatmeal® at the 2009 World Porridge Making Championship in Scotland, the new Quick Cooking Steel Cut Oats are cut into tiny little pieces on a specialized mill. They are high in dietary fiber and protein, they cook in just five to seven minutes.

· Organic Quick Cooking Steel Cut Oats (MSRP $4.31, 22oz.; $8.20, 44 oz.) - A USDA-certified organic version of the Quick Cooking Steel Cut Oats. They are easy to prepare and offer convenience to time-crunched organic consumers.

· Southern-Style White Corn Grits (MSRP $3.26, 24 oz.) - This staple of the American South has long been sought after by Bob's Red Mill customers. Made from the finest California white corn, Bob's Red Mill Southern-Style White Corn Grits are milled with a special technology that allows the corn to retain more of its healthy germ. They make for a delightful hot porridge at breakfast or can be made into savory dishes such as polenta or cheesy corn grits.

The new gluten free products are just the latest from Bob's Red Mill, a leader in providing all natural, safe and delicious gluten free foods for more than 30 years. The company now offers more than 70 gluten free flours, cereals, baking mixes and grains for the increasing number of people who eat gluten free diets, and all of its gluten free products are made in a dedicated 100% gluten free facility. All of Bob's Red Mill gluten free ingredients and products are also batch tested in the company's quality control laboratory with an R5 ELISA Gluten Assay test to ensure the absence of gluten.

The quick-cooking steel cut oats provide convenient ways to enjoy what has traditionally been one of Bob's Red Mill's most popular hot cereals. In fact, just last month Bob's Red Mill captured a second title at the Golden Spurtle World Porridge Making Championship in Scotland with its traditional steel cut oats. The company first won a world championship back in 2009.

"We hear from our customers all the time about wishing they had more time to prepare a hot breakfast in the morning," said Matthew Cox, marketing director at Bob's Red Mill. "The new quick cooking steel cut oats options are just two of the ways we're making that possible for people."

The five new products join Bob's Red Mill's more than 400 natural and organic whole grain cereals, flours and mixes.

Laurie Figone
Bob's Red Mill Natural Foods Returns to Glory at 19th Annual World Porridge Making Championship October 9, 2012

Bob's Red Mill Natural Foods, winner of the 2009 Golden Spurtle World Porridge Making Championship and the title of World's Best Oatmeal™, has reclaimed the glory at the 2012 Golden Spurtle championships, scoring a stunning victory against an international field of competition. Californian Laurie Figone, winner of the Bob's Red Mill Spar for the Spurtle 2 oatmeal recipe contest, competed on behalf of the company with her own unique dish and won the Speciality Trophy.

"Wow! I'm so thrilled to be bringing the Speciality Trophy to the United States," said Bob Moore, founder, president and CEO of employee-owned Bob's Red Mill. "The Scots know their oatmeal - or porridge, as they call it - and to have them say that Laurie's dish, made with Bob's Red Mill ® Steel Cut Oats, is the best speciality porridge in the world means we must be doing something right!"

The 19th annual Golden Spurtle World Porridge Making Championship was held this past weekend in Carrbridge-Inverness Shire in Northern Scotland, and Figone competed with Bob's Red Mill Steel Cut Oats in both of the competition's categories, Traditional and Speciality. The Traditional Section allows for the use of only oats, salt and water, while the Speciality Section is for porridge that includes any additional ingredients.

Figone, a life-long home cook, earned her trip to Scotland by winning the second annual Bob's Red Mill Spar for the Spurtle oatmeal recipe contest. She and two other finalists were chosen from nearly 100 video entries to compete in a live cook-off, and a panel of celebrity judges selected Figone's dish as the winner. While she has won other recipe contests in the past, she never dreamed that one day she would become a world champion.

"I was blown away to even have been selected to travel to Scotland to compete on behalf of Bob's Red Mill," said Figone. "So to actually win a trophy at the world championship is mind boggling. I love Bob's Red Mill Steel Cut Oats, and this victory is a real testament to just how versatile they are."

Figone's Italian Pinhead Torta (similar to a frittata) features Bob's Red Mill Steel Cut Oats soaked and cooked in mushroom broth, eggs, oregano, Parmesan, shredded zucchini, portobello mushrooms and sun-dried tomatoes - all cooked into a delicious torta on the stovetop.

In winning the Speciality Category, Figone will take home a trophy and a commemorative Quaich, a special kind of shallow, two-handled drinking cup that dates back to the 17th century and is traditionally used for drinking whisky or brandy.

Bob's Red Mill first competed in the World Porridge Making Championship in 2009, becoming the first American representatives to do so. That year, the company won in the Traditional Category and took home the coveted Golden Spurtle and the title of World's Best Oatmeal. (A spurtle is a Scottish kitchen tool dating back to the 15th century that is traditionally used to stir porridge and prevent it from becoming lumpy.)

After coming home empty-handed in 2010, the company turned to its fans for help in launching its own Spar for the Spurtle oatmeal recipe contest, and this year the second installment of that contest has produced a world champion.

"This championship just shows how creative our fans can be in working with our products," said Matthew Cox, 2009 world porridge making champion and marketing director at Bob's Red Mill. "Laurie's Italian Pinhead Torta was so unique and really showed the range of possibilities for our oats. We couldn't be happier to be champions again and are already looking forward to all the wonderful recipes in our Spar for the Spurtle 3 contest."

Additional information about Bob's Red Mill Steel Cut Oats can be found at www.bobsredmill.com, and more information about the team's trip to Scotland can be found on the company's blog. For more on the Golden Spurtle World Porridge Making Championship, please visit www.goldenspurtle.com.

Laurie Figone
Bob's Red Mill Team Set to Depart for Scotland to Compete in World Porridge Making Championship September 27, 2012

Bob's Red Mill Natural Foods, the leading provider of whole grain foods, is looking to reclaim glory at the 2012 Golden Spurtle World Porridge Making Championship in Scotland. The company won the title and the coveted Golden Spurtle in 2009 and is confident it has a championship-caliber dish this year, thanks to the second annual Bob's Red Mill Spar for the Spurtle recipe contest.

"We have had so much fun with our own Spar for the Spurtle contest the last couple of years, and we can't wait to introduce all of our Scottish friends to this year's winner," said Bob Moore, founder, president and CEO of employee-owned Bob's Red Mill. "We will be making a porridge so unique and so delicious, I don't see how we can lose!"

Laurie Figone of Petaluma, California, won Bob's Red Mill's Spar for the Spurtle contest with her Italian Pinhead Torta - a spin on a traditional rice torta that substitutes Bob's Red Mill Steel Cut Oats for rice ("pinhead" is a popular Scottish term for steel cut oats). Figone and two other competitors were selected as the contest's finalists after cooks across the country submitted videos demonstrating their recipes. A panel of celebrity judges then selected Figone's savory dish as the contest's winner after a live cook-off at the Bob's Red Mill Whole Grain Store and Visitors Center in August. Figone won a trip to Scotland and the chance to represent Bob's Red Mill at the 19th annual Golden Spurtle World Porridge Making Championship.

"I honestly can't believe I won Spar for the Spurtle and am now on my way to Scotland," said Figone. "The trip to Portland for the cook-off was such a wonderful experience, and I can't wait to represent Bob's Red Mill at the Golden Spurtle."

This will be the 19th year of the prestigious Golden Spurtle competition, held in Carrbridge Inverness-Shire, in Northern Scotland. Bob's Red Mill first competed in the championship in 2009, becoming the first American representatives to do so. That year, they won the coveted Golden Spurtle and the title of World's Best Oats for the company's Steel Cut Oats (a spurtle is a traditional Scottish kitchen tool used to stir porridge).

After coming home empty handed in 2010, Bob's Red Mill turned to its fans for help in 2011 with the inaugural Spar for the Spurtle contest. Although that year's winner, Merry Graham, did not bring the Golden Spurtle back to the United States, her Black Bean Porridge Patties made such a splash in Scotland that the recipe continues to be featured on the Golden Spurtle website.

Figone's Italian Pinhead Torta features Bob's Red Mill Steel Cut Oats soaked and cooked in mushroom broth, eggs, oregano, Parmesan, shredded zucchini, portobello mushrooms and sun-dried tomatoes - all cooked into a delicious torta on the stovetop. At the Golden Spurtle competition, Figone will have 30 minutes to create her dish for the Specialty category, as well as a porridge that will compete in the Traditional category, which allows for the use of only oats, salt and water.

Since winning the Spar for the Spurtle contest and in preparation for her trip to Scotland, Figone has been coached by 2009 World Porridge Making Champion, and Bob's Red Mill Marketing Director, Matthew Cox. Cox says the Scots are definitely in for a treat.

"Certainly when one thinks of porridge, something like Laurie's torta is not what comes to mind," said Cox. "But that just shows there is no end to the possibilities for a food like Bob's Red Mill Steel Cut Oats, and I think she has a real shot at the title."

The 19th annual Golden Spurtle World Porridge Making Championship is scheduled to take place Saturday, October 6. The Bob's Red Mill team will be sharing its experience at the competition through regular updates via the following outlets:


Sarah House Bob's Red Mill's Newest Chef
New Bob's Red Mill Staff Chef to Create Delicious and Versatile Ways to enjoy Company's Wide Variety of Products September 12, 2012 5:00 PM

Bob's Red Mill Natural Foods, the Portland, Oregon-based national leader in whole grain foods, announces the hiring of Chef Sarah House as the company's in-house recipe specialist. As part of Bob's Red Mill's commitment to helping consumers get the most out of its more than 400 products, House will develop and share ways to enjoy both sweet and savory whole grain dishes for every meal of the day.

"We are absolutely delighted to have someone of Sarah's culinary talent and depth join our company in this new role for us," said Bob Moore, founder, president and CEO of employee-owned Bob's Red Mill. "Her education and background add an unmatched skill set to our company, and we are excited to see what's in store."

House brings particular expertise in the pastry arts, having worked as the pastry chef at several fine dining restaurants and bakeries in Oregon, California and South Carolina over the past six years. She is a graduate of the pastry arts program at the prestigious Culinary Institute of America at Greystone in Napa Valley, California. In her role at Bob's Red Mill, House will be charged with developing a wide variety of both sweet and savory whole grain dishes, including those that are free from gluten and other allergens. Her resulting recipes will appear on Bob's Red Mill packages, as well as on the company's website and blog. House will also assist customers with recipe-related questions and contribute to new product development.

House will be working in a newly renovated test kitchen at Bob's Red Mill. One of her first tasks upon being hired was to oversee the design and build-out of the kitchen, and the result is a state-of-the art facility that can replicate both home and commercial environments. Maintaining a welcoming, down-home feel, everything from the cabinets to the appliances is sourced locally, including handmade curtains from a Bob's Red Mill employee.

"Before even coming to Bob's Red Mill, cooking and baking with the company's quality whole grain products was an everyday lifestyle for me," said House. "When the opportunity arose to join the company, I felt it was the perfect fit for me, and I am ecstatic about the endless culinary opportunities ahead."

House will be making her public debut at Feast Portland, the inaugural citywide food festival presented by Bon Appé tit magazine to help celebrate Oregon's bounty of fresh, local ingredients. Bob's Red Mill is the official whole grains ingredient sponsor of Feast Portland, meaning all participating chefs will exclusively use Bob's Red Mill products for their whole grain cooking and baking needs. The public will also have the opportunity to sample House's own delectable dish, Amaranth Cakes with Tomato Jam, at the Bob's Red Mill booth at Feast Portland's Oregon Bounty Grand Tasting event, September 21 and September 22 in Pioneer Courthouse Square.

"Sarah has already proved to be an irreplaceable asset to our team," said Dennis Gilliam, executive vice president of sales and marketing at Bob's Red Mill. "Our customers are always eager for new recipes and uses for our products, and Sarah will be a tremendous resource for them."

Sarah House Bob's Red Mill's Newest Chef
Californian's Italian-inspired Steel Cut Oats Dish Takes the Title in Bob's Red Mill's Spar for the Spurtle 2 August 15, 2012 3:45 PM

Portland, Oregon - In a classic culinary battle for the ages, savory bested sweet to win Bob's Red Mill Natural Foods' Spar for the Spurtle 2.

Laurie Figone of Petaluma, California, took the grand prize at the Ultimate Oatmeal Throwdown live cook-off with her Italian Pinhead Torta in the finale to the 2012 Spar for the Spurtle oatmeal recipe competition. With the savory Italian-inspired dish, Figone won an all-expenses paid trip to Scotland where she will represent Bob's Red Mill in the 19th annual Golden Spurtle™ World Porridge Making Championship this October. ("Pinhead" is a Scottish term for steel cut oats.)

"Wow, winning a competition like this is truly a dream come true for me!" said an emotional Figone following the competition. "I am just so excited to go to Scotland and compete in the World Porridge Championship on behalf of Bob's Red Mill, and I thank Bob and everyone at the company for the opportunity."

Figone battled head-to-head against two other finalists in front of a packed crowd at the Bob's Red Mill Whole Grain Store and Visitors Center. The other two finalists, Lanie Smith of Topeka, Kansas, and Kerri Willoughby of Whitewright, Texas, both prepared sweet dishes - Paradise Porridge Potstickers and Raspberry Oatmeal Dumplings, respectively.

Ultimately, the panel of celebrity judges selected Figone's recipe as the winner based on taste, creativity and overall presentation. The judges - New York Times "Recipe for Health" columnist Martha Rose Shulman; food journalist, best-selling author and former Iron Chef America judge Kim Suné; and Whole Living magazine Executive Editor Jocelyn Zuckerman - said the decision was a tough one, but that Figone's dish really shined.

The three finalists were chosen from the nearly 100 Bob's Red Mill fans who submitted video recipes that featured Bob's Red Mill's Steel Cut Oats, the "World's Best Oatmeal," in the second annual Spar for the Spurtle contest.

"I've been doing this for 40 years now, and every day I am amazed by the creative ways our fans are using our whole grain products. I'm just glad I wasn't a judge!" said Bob Moore, founder and president of employee-owned Bob's Red Mill. "Having competed as a company for the World Porridge Championship in Scotland for a number of years now, I really think Laurie has a strong chance of coming home with this year's title."

The prestigious Golden Spurtle competition is held every year in Carrbridge Iverness Shire in Northern Scotland (a spurtle is a traditional Scottish cooking tool dating back to the 15th century that is used to prevent porridge from becoming lumpy). Bob's Red Mill first competed in the championship in 2009, becoming the first American representatives to do so. That year, the company won the world championship and the coveted Golden Spurtle.

"We already can't wait to return to the Golden Spurtle and to introduce the Scots to Laurie and her taste of Italy," said Matthew Cox, the 2009 World Porridge Making Champion and marketing director at Bob's Red Mill. "Laurie's dish is truly unique, and we expect it to raise more than a few eyebrows in Scotland."

For additional information, please see www.sparforthespurtle.com and www.bobsredmill.com. For real-time updates on the team's preparation for the Golden Spurtle World Porridge Making Championship, check out the Bob's Red Mill blog, Facebook page or Twitter feed.

Sarah House Bob's Red Mill's Newest Chef
Bob's Red Mill Rings the Bell for Round Two of its Spar for the Spurtle Oatmeal Recipe Contest May 30, 2012 5:00 PM

Bob's Red Mill Natural Foods, the leading provider of whole grain foods and the official purveyors of "The World's Best Oatmeal," is once again seeking the oats with the most. The company today rang the bell to kick off Spar for the Spurtle 2, its second annual oatmeal recipe contest.

The competition invites oatmeal enthusiasts to submit videos demonstrating an original recipe that makes use of Bob's Red Mill Steel Cut Oats - the official "World's Best Oatmeal." From the entries, three finalists will be flown to Portland, Ore., to compete in a live cook-off, and the winner of that cook-off will travel with the Bob's Red Mill team to compete in the 19th annual Golden Spurtle World Porridge Making Championship in Scotland this October. The inaugural Spar drew nearly 50 video entries.

"We were so impressed with the creativity of the recipes and the quality of the dishes in last year's contest, we just had to do it all over again," said Bob Moore, founder and president of employee-owned Bob's Red Mill. "We have high hopes that this year's winner will return from Scotland with a world championship!"

The prestigious Golden Spurtle competition is held every year in Carrbridge Iverness Shire in Northern Scotland. Bob's Red Mill first competed in 2009, becoming the first American contenders to do so. In that first year competing, Bob's Red Mill won the World Championship and the highly coveted Golden Spurtle trophy (a spurtle is a Scottish kitchen tool dating back to the 15th century that is traditionally used to stir porridge and prevent it from becoming lumpy). Last year's Spar for the Spurtle winner, Merry Graham of Newhall, Calif., competed at the World Championship on behalf of Bob's Red Mill with her Black Bean Porridge Patties, but unfortunately did not capture the title.

"Merry prepared a great dish that definitely caught the attention of the Scots, and she proved to be a great competitor," said Matthew Cox, the 2009 World Porridge Making Champion and marketing director at Bob's Red Mill. "We are looking for that same creativity and moxie this year. With our Spar for the Spurtle competition now in its second year, it really is becoming the National Oatmeal Championship here in the United States."

To enter the Spar for the Spurtle contest, interested cooks should visit www.sparforthespurtle.com to submit a video demonstration of an original recipe that makes use of Bob's Red Mill Steel Cut Oats. Videos should be no longer than three minutes and should demonstrate a creative use of the oats. Dishes can be sweet or savory - they just need to be cooked on the stovetop and able to be created from start to finish within 30 minutes.

The videos will be posted on www.sparforthespurtle.com where fans will be able to vote for their favorites. The top three contestants selected as the finalists will be flown to Portland for the live cook-off. During the live 30-minute cook-off, the three finalists will prepare their oatmeal recipes from scratch for a panel of celebrity judges in conditions that mirror those of the Golden Spurtle competition. The winner will receive an all-expenses-paid trip for two to Scotland to compete in the 19th annual Golden Spurtle World Porridge Making Championship!

Prizes

Based on the video submissions, three finalists will be chosen to receive the ultimate trip for Bob's Red Mill fans. The finalist prize package includes:

  • Roundtrip airfare to Portland, Oregon
  • Three-nights' accommodations at a downtown Portland hotel
  • A tour of Bob's Red Mill led by company founder Bob Moore
  • A gift basket filled with Bob's Red Mill products and merchandise
  • $100 Bob's Red Mill Gift Card
  • A spot in the live cook-off for a chance at the Grand Prize
  • $100 for cook-off supplies

The winner of the live cook-off will receive the Grand Prize, which includes the following:

  • Round-trip airfare for two to Scotland to represent the Bob's Red Mill team at the 19th annual Golden Spurtle World Porridge Making Championship in October 2012
  • Two nights' accommodations in Edinburg, three nights' accommodations in Carrbridge (for two)
  • Rail transportation between Edinburgh and Carrbridge (for two)
  • $2500 cash

To submit a recipe, watch and vote for videos, read the contest's official rules and learn more about the World's Best Oatmeal, please visit www.sparforthespurtle.com. The deadline for recipe submissions is July 20, 2012.

A Food Service Companion For Gluten Freedom
Bob's Red Mill Natural Foods Offers "Gluten Freedom" to Foodservice Outlets Nationwide May 8, 2012 5:02 PM

Bob's Red Mill Natural Foods, a leading provider of safe, gluten free whole grain foods, today announces the release of a new booklet that offers assistance and education for foodservice outlets interested in offering gluten free menu options. "The Food Service Companion for Gluten Freedom," which the company is offering free of charge, is intended to serve as a valuable tool for hospitals, universities, school cafeterias and restaurants looking to set up safe, gluten free commercial kitchens.

"For more than 30 years, we have been dedicated to producing products that are safely free from gluten, whether they are enjoyed in the home or when dining out," said Bob Moore, president and founder of employee-owned Bob's Red Mill. "We know going gluten free can be daunting, so we want to do all that we can to help our food service customers do so as easily and as safely as possible."

The new "Gluten Freedom" guide provides tips on avoiding cross-contact, advice on safely selecting foods and ingredients, advice on gluten free food storage and preparations and tips for safe gluten free baking. The booklet also comes with a fold-out "Kitchen Assistant" poster intended to be displayed in food prep areas for ongoing reference.

Bob's Red Mill has been a leader in old-world stone milling for the past three decades and has led the way in providing safe and delicious gluten free products. Each of its more than 70 gluten free products is produced in its 23,000 square-foot dedicated gluten free production facility and then tested several times before, during and after production according to Enzyme-linked immunosorbent assay (ELISA) standards in the onsite gluten testing laboratory. The company has provided gluten free products to hundreds of food service outlets, including educational institutions, healthcare providers, hotels, restaurants, bakeries and corporate cafeterias.

"With the rise of gluten sensitivities and those with Celiac disease, we are seeing significant increases in demand for gluten free products, including from the food service sector," said Dennis Gilliam, vice president of sales and marketing at Bob's Red Mill. "As more and more commercial outlets begin to offer gluten free choices, we are looking to share with them knowledge that we've gained over the past 30 years."

To request a complimentary copy of "The Food Service Companion for Gluten Freedom," please call Bob's Red Mill customer service at 800-349-2173, or email the sales department at sales@bobsredmill.com. More information about Bob's Red Mill's wide range of gluten free products and its dedication to providing safe and delicious gluten free foods can also be found at www.bobsredmill.com.

Bob's Red Mill Birthday Club
Light the Candles: Bob's Red Mill Opens Bob's Birthday Club to Autistic Children April 17, 2012 2:00 PM

Bob's Red Mill Natural Foods, the Milwaukie, Ore.-based leader in whole grain foods, has unwrapped Bob's Birthday Club, a birthday rewards program for children with autism. By making a minimum donation to Autism Speaks, adults can enlist a child in the club, and in advance of that child's birthday, the child will receive a Bob's Birthday Club kit filled with gluten-free cake mix and other Bob's Red Mill treats.

In offering Bob's Birthday Club, Bob's Red Mill is again partnering with Autism Speaks, the world's leading autism science and advocacy organization. Earlier this month, Bob's Red Mill also sponsored the lighting of Portland's Morrison Bridge in honor of Autism Speaks' "Light It Up Blue" campaign on World Autism Awareness Day. Bob's Red Mill first began partnering with Autism Speaks back in 2009.

"We are proud to have been able to support Autism Speaks over the years," said Bob Moore, founder and president of employee-owned Bob's Red Mill. "The organization has done so much to combat autism, and we are grateful to have had the opportunity to help out in whatever small way."

Autism, or Autism Spectrum Disorder, is a group of complex disorders of brain development that are characterized, in varying degrees, by difficulties in social interaction and verbal and nonverbal communications and repetitive behaviors. According to new numbers recently released by the Centers for Disease Control and Prevention, one in 88 children in the United States is now being diagnosed with disorder.

Many parents of autistic children report that behavior improves when their children eat a diet free of the proteins gluten, found in wheat, barley and rye, and casein, found in dairy. Bob's Red Mill currently offers more than 70 gluten free and casein free flours, cereals, baking mixes and grains, and the company has long provided gluten free information, resources and recipes through its website and blog.

"As a leader for the past 30 years in providing safe and delicious gluten free and casein free products, we saw Bob's Birthday Club as a way to enhance the birthday celebrations of autistic children who are on gluten free diets," said Dennis Gilliam, executive vice president of sales and marketing at Bob's Red Mill. "With the effort, we also hope to continue to help raise awareness of the disorder while supporting the tremendous efforts of Autism Speaks."

Here's how Bob's Birthday Club works:

Anyone interested in signing up a child for Bob's Birthday Club should visit www.autismspeaks.org/bobsbirthdayclub.

With a donation of $30 or more made through the website, an adult can register an autistic child for the club.

Then, as that child's birthday nears, he/she will receive a special Bob's Birthday Club kit, which includes:

  • Bob's Red Mill Gluten Free Vanilla Cake Mix
  • A recipe card puzzle
  • A small cooking apron
  • A measuring cup

The kits are limited to the first 1,000 people who make donations.

"We are so thrilled to have such a valued partner in Bob's Red Mill," said Pat Kemp, executive vice president of marketing, corporate relations and development at Autism Speaks. "Not only will Bob's Birthday Club help to fund our mission, but it will also help to bring birthday joy to children across the country."

More information about Bob's Birthday Club can be found at www.autismspeaks.org/bobsbirthdayclub.

Bob's Red Mill BirdSmarts Challenge
Bob's Red Mill Partners with Cornell Lab of Ornithology to Issue BirdSmarts Challenge March 22, 2012 6:13 PM

Bob's Red Mill Natural Foods, the Milwaukie, Ore.-based leader in whole grain foods, has teamed with the Cornell Lab of Ornithology to offer the Bob's Red Mill BirdSmarts Challenge, the company announced. Bob's Red Mill's sponsorship of the program will support the lab's work to study the science of birds and their place in a natural, healthy environment.

"As part of our mission to produce simple, unprocessed whole grain foods, we want to celebrate the powerful simplicity of nature and all that it has to offer," said Bob Moore, founder and president of the employee-owned Bob's Red Mill. "Birds have given us so much, it's time that we gave them something back."

For the Bob's Red Mill BirdSmarts Challenge, the Cornell Lab of Ornithology each week will post a photograph on its Facebook page and ask its followers to identify what the photo depicts. If 100 people post answers, Bob's Red Mill will donate a Cornell Lab BirdSleuth curriculum kit to a school science program. In addition, one lucky challenge participant will be selected at random each month to receive a Bob's Red Mill prize pack.

The Cornell Lab of Ornithology is a nonprofit unit of Cornell University dedicated to the study and conservation of birds. Founded in 1915, the organization aims to interpret and conserve the earth's biological diversity through research, education and citizen science focused on birds.

"This partnership is such a natural fit," said Dennis Gilliam, executive vice president of marketing and sales at Bob's Red Mill. "We are thrilled to be able to support the Cornell Lab's efforts, to help extend its mission into the nation's schools and to engage with its community of six million bird enthusiasts."

The Bob's Red Mill BirdSmarts Challenge can be found on the Cornell Lab of Ornithology Facebook page, www.facebook.com/cornellbirds. A video featuring Bob Moore also can be viewed on the page, as well as on Bob's Red Mill's YouTube channel, www.youtube.com/therealbobsredmill. Schools interested in becoming eligible to receive a BirdSleuth kit can register through the Cornell Lab Facebook page, as well.

In March, the Cornell Lab will post the Bob's Red Mill BirdSmarts Challenge photo on Saturdays. Beginning in April and continuing through September, the quiz will take place on Tuesdays.

Bob's Red Mill People Before Profit
New Book Shares Inspiring Life Story of Bob's Red Mill Founder February 27, 2012 4:00 PM

Bob's Red Mill Natural Foods, the Milwaukie, Ore.-based leader in whole grain foods, announces the availability of a new book chronicling the fascinating life and times of company founder Bob Moore. The biography People Before Profit: The Inspiring Story of the Founder of Bob's Red Mill details how Moore overcame challenge after challenge to build a company that has become one of the world's foremost providers of whole grain foods.

"I am truly humbled by the release of this book," said the 83-year-old Moore, who remains president of the employee-owned Bob's Red Mill. "I am amazed to think that there are people who would be interested in reading my life story, and the fact that this book exists is a true testament to everyone who has helped to make Bob's Red Mill what it is today."

Moore generated headlines across the country in 2010 when on the occasion of his 81st birthday he and his partners gave the business Moore founded to the company's employees in the form of an Employee Stock Ownership Plan (ESOP). The story of how Moore reached the point of the ESOP is one of second chances, long-shot comebacks and a dedication to improving health and nutrition throughout the world.

Devastated by the death of his father - with whom he had longed to go into business - Moore began his first whole grains business venture when he left his job as an auto center manager and started an old-fashioned flour-milling business with his sons in Northern California. His wife, Charlee, was the inspiration to feed the family healthy natural foods, but it was Bob's divine appointment with a random library book titled John Goffe's Mill that began Bob's love affair with the ancient art of milling, using stone wheels to slowly grind grains into nutritious whole wheat flours, cereals, and mixes. He later sold his interest in that original mill to his boys and moved to Portland to study at seminary in semi-retirement. It was by chance that he and his wife stumbled across a weathered old feed mill about to be razed, and they started over again. That new effort grew into what we now know as Bob's Red Mill, but when an arsonist destroyed the mill when Moore was 60, Bob and Charlee found themselves at yet another crossroads.

People Before Profit was written by Ken Koopman, a principal at Bob's Red Mill's longtime marketing communications agency, Koopman Ostbo. Koopman was given exclusive access to Moore and other Bob's Red Mill employees, and he conducted dozens of interviews and countless hours of research.

"I am honored Bob allowed me to write this book, and that he provided me the access he did," said Koopman. "I thought I knew his story and the story of Bob's Red Mill story pretty well, but there is so much more I uncovered that I didn't know. It really is a fascinating story; one I believe will appeal to many readers across a broad spectrum of interests."

People Before Profit is published by Portland, Ore.-based Inkwater Press. The book is currently available at www.bobsredmill.com and the Bob's Red Mill Whole Grain Store & Visitors Center, as well as through digital booksellers and other online retailers. It will be available at brick-and-mortar bookstores and other retailers across the country beginning in April 2012.

Bob's Red Mill will be celebrating the launch of People Before Profit at the upcoming Natural Products Expo West, March 9-11, at the Anaheim Convention Center in Anaheim, Calif. Among the festivities, Moore will be signing complimentary copies of the book for any show attendee. The book signing will take place Saturday, March 10, from 11 am to 3 pm, at the Bob's Red Mill booth (#2646). #PeopleB4Profit.

Bob's Red Mill Top 5 Trends in Whole Grain Foods for 2012
Bob's Red Mill Identifies Top 5 Trends in Whole Grain Foods for 2012 January 16, 2012 2:27 PM

Bob's Red Mill Natural Foods has the answer - five of them, actually -- for food lovers hungry for the next big thing in whole grains. As consumers increasingly realize the importance of eating whole grains as part of a healthy diet, Bob's Red Mill has seen a number of somewhat surprising foods gain in popularity.

In fact, based on sales and customer feedback, the long-time leading provider of whole grain foods has identified the following five products as stars that are expected to rise even higher in 2012:

1. Almond Meal - Almond meal/flour is simply raw blanched whole almonds that have been ground into a fine powder. While it has long been used in baked goods such as macarons, pastries, cakes, muffins, cookies, etc., almond meal recently has gained popularity for those on low-carbohydrate diets. It adds moistness and a rich nutty taste to foods, while keeping the carb count down and providing generous amounts of fiber and protein. Satisfy a sweet tooth and save on the carbs by trying Bob's Red Mill Almond Meal/Flour in this Magically Moist Almond Cake.

2. Xanthan Gum - Traditionally used in a variety of commercially produced products as a thickening agent, Xanthan Gum has recently become popular for home use, as well. Xanthan Gum is a natural carbohydrate derived from a tiny microorganism called Xanthomonas campestris. Its rise in popularity may be tied to the increase in the numbers of people eating gluten-free diets -- Xanthan Gum is commonly used in gluten-free baking to add volume, adhesiveness and thickness to bread and other gluten-free baked goods. It also is often added to homemade salad dressings and other sauces. Spice up winter with these Pumpkin Spice Muffins featuring Bob's Red Mill Xanthan Gum.

3. Whole Wheat Pearl Couscous - Bob's Red Mill just released its line of Pearl Couscous in 2011, and already the Whole Wheat Pearl Couscous has become one of the company's more popular items. These pearls of toasted 100% whole grain wheat flour offer a lovely texture and nutty flavor and make for a nutritious alternative to pasta or rice, in both main dishes and sides. It's perfect in soups, salads, pilafs or simply on its own. This Bob's Red Mill Whole Wheat Pearl Couscous with Pesto and Vegetables dish has won rave reviews from customers.

4. Coconut Flour - More than just a delicious taste of the tropics, Coconut Flour is a healthy alternative to wheat and other grain flours. It is high in fiber, low in digestible carbohydrates, a good source of protein and gluten free, and it lends baked goods an incomparably rich texture and a unique, natural sweetness. These Coconut Country Biscuits made with Bob's Red Mill Organic Coconut Flour are a hearty addition to any meal.

5. Chia Seed - Chia Seed, derived from the desert plant Salvia hispanica, is an ancient South American super food that has gained modern popularity because of its energizing properties and nutritional benefits. Chia Seed is packed with dietary fiber, protein, nutrients and more Omega-3 than any other natural source. It also provides the capability to absorb more than nine times its volume in water, which aids in weight loss and helps diabetics maintain a healthy blood sugar level. Bob's Red Mill Chia Seed can be eaten right out of the bag, sprinkled on cereal or used in baking, as in this scrumptious Cherry Chia Cornbread.

Bob's Red Mill World Porridge Making Championship
Bob's Red Mill Sets Sights on Reclaiming Title at World Porridge Making Championship in Scotland October 4, 2011 5:08 PM

Bob's Red Mill Natural Foods, winner of the 2009 Golden Spurtle World Porridge Making Championship and the title of "World's Best Oats," is set to return to the annual competition in Scotland where a fan of the company's will compete on its behalf. Merry Graham, winner of the Bob's Red Mill Spar for the Spurtle recipe contest, will pit her Black Bean Porridge Patties against dishes from some of the best porridge makers in the world.

"The team is so excited to be going back to Scotland and is looking forward to reuniting with all of the friends we've made there over the past few years," said Bob Moore, founder of employee-owned, Bob's Red Mill. "This year, with Merry's enthusiasm for cooking and her Black Bean Porridge Patties on our side, we expect to bring home another championship."

This will be the 18th year of the prestigious Golden Spurtle competition, held in Carrbridge Iverness Shire in Northern Scotland. Bob's Red Mill first competed in the championship in 2009, becoming the first American representatives to do so. That year, they won the coveted Golden Spurtle and the title of World's Best Oats for the company's Steel Cut Oats (a spurtle is a Scottish kitchen tool dating back to the 15th century that is traditionally used to stir porridge and prevent it from becoming lumpy).

After coming home empty handed in 2010, this year the company turned to its fans for help. Bob's Red Mill staged a recipe contest, the Spar for the Spurtle, to identify a championship-caliber porridge dish. The contest drew nearly 50 entries, and three finalists were flown to Portland to compete in a live cook-off. A panel of celebrity judges selected Graham and her Black Bean Porridge Patties as the winner, and now she's off to Scotland with the Bob's Red Mill team.

"I'm so thrilled to be traveling to Scotland to compete in the World Porridge Making Championships on behalf of Bob's Red Mill," said Graham of Newhall, California. "I'm a huge fan of the company, and the Spar for the Spurtle contest really challenged me to create a dish that uses Bob's Red Mill Steel Cut Oats in a creative, non-traditional way. I just hope the Scots like it!"

Graham's Black Bean Porridge Patties feature a savory combination of black beans, Greek yogurt and Bob's Red Mill Steel Cut Oats. Graham forms the mixture into patties and fries them until they're crispy on the outside, but still moist on the inside. She then tops the patties with a homemade pico de gallo, resulting in a light and satisfying dish. (Please see attached for full recipe.)

Since winning the Spar for the Spurtle contest and in preparation for her trip to Scotland, Graham has been coached by 2009 World Porridge Making Champion, and Bob's Red Mill Marketing Director, Matthew Cox. Cox won the world title by taking the competition's Traditional Section, which allows for the use of only oats, salt and water. Graham's Black Bean Porridge Patties will compete in the Specialty Section, which is for porridge that includes any additional ingredients. Graham will have to cook both traditional porridge and her specialty dish in a 30-minute window.

"Merry has been putting in plenty of practice time, and she's ready," said Cox. "Her Black Bean Porridge Patties really show the diversity of Bob's Red Mill's Steel Cut Oats, and we feel good about her chances in Scotland."

The 18th annual Spar for the Spurtle World Porridge Making Championship is scheduled to take place this Sunday, October 9. Bob's Red Mill will be sharing its experience at the competition through regular updates via the following outlets:

  • Bob's Red Mill's blog: www.BobsRedMill.com/blog
  • Bob's Red Mill on Twitter: Twitter.com/Bobs_Red_Mill (hash tag #GoldenSpurtle)
  • Bob's Red Mill Fan Page on Facebook: Facebook.com/BobsRedMillNaturalFoods

Additional information about the Golden Spurtle competition is available at www.goldenspurtle.com.

Bob's Red Mill Natural Pearl Couscous
Bob's Red Mill takes on an Eastern Flair with New Pearl Couscous September 29, 2011 3:50 PM

Bob's Red Mill Natural Foods announces the retail availability of three new delicious varieties of Pearl Couscous, also known as Israeli Couscous. Couscous pearls are small beads of either toasted semolina flour or whole wheat flour and provide a convenient, nutritious all-natural alternative to pasta and rice.

"For families today, it can be a challenge to quickly and easily prepare nutritious meals," said Bob Moore, founder of employee-owned Bob's Red Mill. "Not only can our Pearl Couscous be cooked in minutes, but it also offers a better vitamin profile than pasta and more protein than white rice."

Bob's Red Mill's new Pearl Couscous comes in the following varieties:

  • Whole Wheat Pearl Couscous: A robust, whole grain couscous featuring small beads of toasted whole wheat flour.
  • Pearl Couscous: A natural couscous featuring small beads of toasted semolina flour.
  • Tricolor Pearl Couscous(red, green and white pearls): An eye-catching, flavorful combination of small beads of toasted semolina flour -- some flavored with spinach and tomato and some naturally unflavored.

Couscous is well known worldwide and is a staple in countries such as Israel, Morocco, Algeria and Tunisia. It also is common in Sicilian cuisine and has become popular in France, Spain, Portugal and Greece.

All three of Bob's Red Mill's new Pearl Couscous varieties feature a unique nutty flavor, making them great to pair with meats, fish, seasonal vegetables, beans, sauces or broths for a hearty fall stew. Quick cooking and easy to prepare, main dishes, sides and salads can be made in just minutes.

"Our new Pearl Couscous line provides a healthy, versatile alternative to pasta or rice," said Matthew Cox, marketing director at Bob's Red Mill. "They are a perfect fit among our more than 400 delicious and nutritious foods for every meal of the day."

Bob's Red Mill's Pearl Couscous is available online now at www.BobsRedMill.com and at select retailers throughout the U.S. and Canada. The MSRP for a 16-ounce bag is $3.99.

Bob's Red Mill Savory Spin Porridge
Californian's Savory Spin on Porridge Wins Grand Prize at the Bob's Red Mill Spar for the Spurtle Ultimate Oatmeal Throwdown September 1, 2011 9:47 AM

In a culinary battle of epic proportions, Bob's Red Mill's Steel Cut Oats® received gourmand treatment at the Spar for the Spurtle Ultimate Oatmeal Throwdown, where Merry Graham from Newhall, California, won the grand prize for her Black Bean Porridge Patties recipe. Graham won an all-expenses paid trip for two to Scotland where she will help represent Bob's Red Mill in the 18th annual Golden Spurtle™ World Porridge Making Championship in October.

"I'm so thrilled to be traveling with the Bob's Red Mill team to Scotland," said Graham following the competition. "I'm a huge fan of Bob's Red Mill, and when I heard about the contest I was excited because it challenged me to use Steel Cut Oats in a creative, non-traditional way."

Graham battled head-to-head against two other finalists in front of a live audience at the Bob's Red Mill Whole Grain Store. Ultimately, the judges selected Graham's recipe as the winner, based on taste, creativity and overall presentation. The celebrity judges -- Leather Storrs, chef at Noble Rot in Portland and winner on this season of Food Network's "Extreme Chef;" Kim Sunee, food and wine editor at Organic Gardening magazine, and past judge on Food Network's "Iron Chef America;" and Rachel MacRitchie, Scottish native and honorary president of the Daughters of the British Empire - cited the uniqueness of using the oats in a savory dish as a deciding factor.

"It is incredible to see our fans so passionate about our Steel Cut Oats and to cook with the oats in such creative ways," said Bob Moore, founder of employee-owned Bob's Red Mill. "We're excited for Merry to be joining us in Scotland this year, and we look forward to coming back home with another world championship."

The three finalists who competed in the Ultimate Oatmeal Throwdown were chosen from the nearly 50 home cooks and professional chefs who submitted video recipes that featured Bob's Red Mill's Steel Cut Oats, the "World's Best Oats," in the Bob's Red Mill Spar for the Spurtle contest. A spurtle is a traditional Scottish cooking implement, dating back to the 15th century that is used to prevent porridge from becoming lumpy. Scottish tradition demands that porridge is stirred clockwise with the right hand to ward off evil spirits during cooking.

The prestigious Golden Spurtle competition is held every year in Carrbridge Iverness Shire in Northern Scotland. Bob's Red Mill first competed in the championship in 2009, becoming the first American representatives to do so. That year, the company won the coveted Golden Spurtle and the title of World's Best Oats. The world title is awarded to the porridge-maker deemed to have made the best traditional porridge using oatmeal, salt and water. Graham's recipe will be entered in the competition's specialty category, which allows for additional ingredients to be used. She will join team Bob's Red Mill in competing against some of the top porridge makers from around the world, including professional chefs, hoteliers, caterers and porridge enthusiasts.

"We're thrilled with the culinary creativity and Scottish spirit demonstrated by the finalists' recipes at the cook-off," said Matthew Cox, the 2009 World Porridge Making Champion and marketing director at Bob's Red Mill. "We and the judges were so impressed with the competition, and we're delighted that Merry will be representing the Bob's Red Mill team in Scotland."

For additional information or to view all of the recipes submitted in the contest, please see www.sparforthespurtle.com or www.bobsredmill.com. For real-time updates on the team's preparation for the Golden Spurtle World Porridge Making Championship, check out the Bob's Red Mill blog, Facebook page or Twitter page.

Bob's Red Mill Spar For The Spurtle
Bob's Red Mill Selects Finalists to Compete in the Spar for the Spurtle Ultimate Oatmeal Throwdown August 18, 2011 2:06 PM

With healthy, whole grain Steel Cut Oats® as the main ingredient, culinary lads and lasses across the country kicked up their kilts and proved they can make creative and delicious porridge as part of the Bob's Red Mill Spar for the Spurtle Contest. Now, Bob's Red Mill Natural Foods is proud to announce the three finalists who will battle head-to-head in the Spar for the Spurtle Ultimate Oatmeal Throwdown in Portland, Oregon, on August 26, 2011. Finalists will compete in the live cook-off for the grand prize of an all-expenses paid trip for two to Scotland to help represent Bob's Red Mill at the 18th annual Golden Spurtle World Porridge Making Championship.

"We've seen how creative the competition is in Scotland, and we wanted to put out the call for help in bringing home another victory at the 2011 World Porridge Making Championship," said Matthew Cox, the 2009 World Porridge Making Champion and marketing director at Bob's Red Mill. "We're thrilled with the culinary creativity demonstrated in the videos we've received in the contest, and we are looking forward to watching the finalists compete in the cook-off here in Portland."

The finalists who will compete in Bob's Red Mill's Ultimate Oatmeal Throwdown are:

  • Merry Graham from Newhall, California, who whips up a light and savory version of Steel Cut Oats with her Black Bean Porridge Patties.
  • Rachel Kimbrow from Bob's Red Mill's hometown of Portland, who uses a holiday spin with her Gingerbread Oatmeal recipe.
  • Jim Schafer from Kohler, Wisconsin, who brings a tropical twist to Steel Cut Oats with his Nutty Coconut Oatmeal.

The three finalists were chosen from the nearly 50 home cooks and professional chefs who submitted video recipes that featured Bob's Red Mill's Steel Cut Oats, the "World's Best Oats," in the Bob's Red Mill Spar for the Spurtle contest. During the live cook-off on Friday, August 26, the finalists will prepare their recipes from scratch in front of an audience at Bob's Red Mill's Whole Grain Store and Visitors Center in Portland. The grand-prize winner will be selected by a panel of celebrity judges and will travel to Scotland to compete in the Golden Spurtle World Porridge Making Championship.

The prestigious Golden Spurtle competition is held every year in Carrbridge Iverness Shire in Northern Scotland. Bob's Red Mill first competed in the championship in 2009, becoming the first American representatives to do so. That year, the company won the coveted Golden Spurtle and the title of World's Best Oats (a spurtle is a Scottish kitchen tool dating back to the 15th century that is traditionally used to stir porridge and prevent it from becoming lumpy).The world title is awarded to the porridge-maker deemed to have made the best traditional porridge using oatmeal, salt and water. The Spar for the Spurtle winning recipe will compete in the specialty category, which allows for additional ingredients to be used.

"We're excited to return to the World Porridge Making Championship this year to show just how creative people can be when they set out to cook whole grain foods for every meal of the day," said Bob Moore, founder of employee-owned Bob's Red Mill.

For additional cook-off information or to view all of the video submissions, please visit www.SparfortheSpurtle.com, www.bobsredmill.com, or Bob's Red Mill's blog, Facebook page or Twitter page.

Bob's Red Mill Apple Blueberry Granola
New Granolas from Bob's Red Mill Provide Delicious and Nutritious Ready-to-Eat Treats August 2, 2011 10:38 AM

Bob's Red Mill Natural Foods announces the retail availability of four new delicious and all-natural granolas that provide perfect ready-to-eat options for the breakfast table or on the go.

"Whole grain oats are one of the most complete common breakfast foods, and our new whole grain granolas are rich in key vitamins and minerals such as calcium, magnesium, and Vitamin E" said Bob Moore, founder of employee-owned Bob's Red Mill. "I've been eating whole grains since childhood because of the countless health benefits, and I eagerly invite people to welcome our new granolas into their diet."

The company's new granolas come in the following varieties:

  • Cinnamon Raisin Granola: A flavorful mix featuring whole grain oats, rice flour, oat flour, barley malt, unsulfured raisins, cinnamon and brown sugar.
  • Honey Oat Granola: A traditional combination featuring whole grain oats, rice flour, oat flour, and barley malt, sweetened with brown sugar, honey and pure vanilla.
  • Apple Blueberry Granola: A marrying of whole grain oats, rice flour, oat flour, and barley malt, featuring unsulfured dried apples, natural blueberry flavor, fruit concentrate and evaporated cane juice.
  • Natural Granola: A classic approach to an old family favorite, this granola features whole grain oats, oat flour, rice flour and barley malt with fruit concentrate, natural vanilla and pure cane sugar.

Bob's Red Mill is the official purveyor of the World's Best Oats™, and the new granolas fit perfectly within the company's family of more than 400 whole grain flours, baking mixes and cereals. Each new variety offers naturally sweetened clusters of convenience and crunch and can be enjoyed in a variety of ways, including as a traditional bowl of cereal with milk, as an on-the-go snack food or as a crunchy whole grain addition to yogurt or fruit cobbler. Each of the granolas provides an average of more than 27 grams of whole grains, 3 grams of fiber and 5 grams of protein per serving.

Cycling enthusiasts will be able to sample the new granolas at road races, triathlons and cyclocross events across the country throughout August and September. For more information, including a complete calendar of events, please visit www.bobsredmill.com/blog/category/trainwithgrain.

The new granolas are available now at www.bobsredmill.com and in grocery stores throughout the U.S. and Canada. The MSRP for a 12-ounce bag is $3.89.

Bob's Red Mill Spar For The Spurtle
Bob's Red Mill Invites Oatmeal Lovers to "Spar for the Spurtle" June 29, 2011 4:30 PM

Think that you have what it takes to dish up the world's best bowl of oatmeal? Bob's Red Mill Natural Foods, official purveyors of "The World's Best Oatmeal," wants to find out.

The company announced today the launch of its "Spar for the Spurtle" Porridge Making Contest. The contest invites home cooks and professional chefs alike to submit videos demonstrating a unique recipe that makes use of Bob's Red Mill Steel Cut Oats - the World's Best Oats. From the entries, three finalists will be flown to Portland, Ore. to compete in a live cook-off. The winner of that cook-off will travel with the Bob's Red Mill team to compete in the 18th Annual Golden Spurtle World Porridge Making Championship in Scotland.

The prestigious Golden Spurtle competition is held every year in Carrbridge Iverness Shire in Northern Scotland. Bob's Red Mill first competed in the championship in 2009, becoming the first American representatives to do so. That year, they won the coveted Golden Spurtle and the title of World's Best Oats (a spurtle is a Scottish kitchen tool dating back to the 15th century that is traditionally used to stir porridge and prevent it from becoming lumpy).The world title is awarded to the porridge-maker deemed to have made the best traditional porridge using oatmeal, salt and water. Now, the company is looking for assistance in winning its first title in the Specialty Section, which is for porridge that includes any additional ingredients.

"We are honored to have won the title of World's Best Oats at the 2009 Golden Spurtle competition," said Bob Moore, founder of employee-owned Bob's Red Mill. "Now we're looking to our fans to show just how creative people can be when they set out to cook whole grains for every meal of the day."

To enter the Spar for the Spurtle contest, interested cooks should visit SparfortheSpurtle.com to submit a video demonstration of an original recipe that makes use of Bob's Red Mill Steel Cut Oats. Videos should be no longer than three minutes and should demonstrate a creative use of the oats. Dishes can be sweet or savory - they just need to be able to be created from start to finish within 30 minutes.

The videos will be posted on SparfortheSpurtle.com where fans will be able to vote for their favorites. The top three contestants will be selected as the finalists to be flown to Portland for the live cook-off. Finalists will also receive a behind-the-scenes tour of the Bob's Red Mill facility led by Bob Moore himself.

During the live 30-minute cook-off, the three finalists will prepare their oatmeal recipes from scratch for a panel of celebrity judges in conditions that mirror those of the Golden Spurtle competition. The winner will receive an all-expenses-paid trip for two to Scotland, including $2,500 in cash, to compete in the 18th Annual Golden Spurtle World Porridge Making Championship!

"Having seen first-hand how creative the competition is in Scotland, we wanted to put out the call for help in bringing home another victory at the World Porridge Making Championships," said Matthew Cox, the 2009 World Porridge Making Champion and marketing director at Bob's Red Mill. "We're looking forward to returning to Scotland to celebrate our passion for porridge with the friends we've made over the past couple of years."

Prizes

Based on the video submissions, three finalists will be chosen to receive the ultimate trip for Bob's Red Mill fans. The finalist prize package includes:

  • Roundtrip airfare to Portland, Oregon
  • Three-nights' accommodations at a downtown Portland hotel
  • A tour of Bob's Red Mill led by company founder Bob Moore
  • A gift basket filled with Bob's Red Mill products and merchandise
  • $100 Bob's Red Mill Gift Card
  • A spot in the live cook-off for a chance at the Grand Prize
  • $100 for cook-off supplies

The winner of the live cook-off will receive the grand prize, which includes the following:

  • Round-trip airfare for two to Scotland to help represent the Bob's Red Mill team at the 18th annual Golden Spurtle World Porridge Making Championship in October 2011
  • Two nights' accommodations in Edinburg, three nights' accommodations in Carrbridge (for two)
  • Rail transportation between Edinburgh and Carrbridge
  • $2500 cash

To submit a recipe, vote for a video, read the contest's official rules or learn more about the World's Best Oats, please visit SparfortheSpurtle.com. The deadline to submit entries is July 30, 2011.

Bob's Red Mill ECO Ending Childhood Obesity
Gift from Bob's Red Mill Founders to Launch NCNM Community Nutrition Program January 31, 2011 3:20 PM

A $1.35 million gift from one of the most respected nutritional advocates in the U.S. will help the National College of Natural Medicine educate Oregon families about healthy food choices and eating habits. The announcement about the gift from Bob and Charlee Moore, founders of Bob's Red Mill Natural Foods, will be made today at the kick-off of International Whole Grains Conference being held at the Nines Hotel in Portland through Feb. 2.

The Moore family gift-the largest donation that North America's oldest accredited naturopathic college has received to date-will fund NCNM's pilot ECO Project and help establish a research/teaching kitchen on the medical college's campus. The ECO Project ("Ending Childhood Obesity") is a free community-based nutrition program that aims to reduce chronic disease and morbidity associated with childhood obesity by promoting healthy food choices and empowering families through education and training.

"Charlee and I are passionate about healthy food. We've dedicated our lives to it," said Bob Moore, founder and CEO of Bob's Red Mill, which has produced whole grain foods for more than 30 years. The Moores' lifelong interest in nutrition has led them to help find solutions to address the health problems affecting children caused by poor nutrition.

"Too many kids and their parents are overweight. With all the talk about health care in the last few years, there's been little discussion about nutrition. The health care issues caused by obesity are significant-and they can be prevented through healthy foods and better diets," Moore said. "We want to do more to inspire people to make changes in their diets-and we believe that our growing partnership with NCNM will accomplish that."

Joining forces with the Moores and Bob's Red Mill is a natural fit, said NCNM President, David J. Schleich, PhD. "Nutrition is the cornerstone to good health, and the foundation of the medical education that we provide," Schleich said. "Bob and Charlee Moore know this about us. This exceptionally generous gift helps us honor their desire to implement change through action. The Moores want as many families as possible to know how to make meals that are delicious and good for them."

The Moore family legacy will be used to preserve and promote the enduring value of healthy foods through NCNM's professional and public education and training programs, Schleich said. He noted that the ancients understood the concept of nutritional health far better than many in today's modern world: "Hippocrates famously said, 'Let your food be your medicine and medicine be your food.' This is an idea that the world has sadly lost sight of in an era of processed and fast food."

The Moore donation will allow NCNM to establish far-reaching nutritional education for future generations of patients, including parents and kids. NCNM faculty and graduates look carefully at all aspects of patients' health and lifestyle in determining health care treatment for their patients-and nutrition is a key diagnostic tool in the treatment of chronic disease, Schleich observed. He said, "We're grateful to the Moores for their help in allowing us to go out into the community and make the information about healthy food more widely available to the young people of today. It is still not well understood in our culture that an education in nutrition, supported by smart lifestyle choices, is an investment in a lifetime of good health."

NCNM's ECO Project was developed by NCNM's Dr. Courtney Jackson, an adjunct faculty member who is the lead physician overseeing the new project team. The pilot project is designed as 12 one-hour workshops offered free of charge through NCNM's community clinics. The workshops will provide nutritional health education and training in cooking and preparing whole foods to families of adults and children, with a focus on improving overall fitness.

In addition to the ECO Project, the Moores' gift will help fund the Bob and Charlee Moore Nutritional Research/Teaching Kitchen for the college's faculty and students. Further, Bob's Red Mill Natural Foods will continue to fund the Intercollegiate Scholarship Cup Competition held at the annual Northwest Naturopathic Physicians' Convention.

The Bob and Charlee Moore charitable contribution to NCNM officially launches the nonprofit medical school's 2010-2015 capital fundraising campaign. The campaign goal of $25 million will revitalize its multi-building Lair Hill campus, which celebrated the grand opening of its NCNM Clinic in Sept. 2009, recently opened the doors to the new NCNM Annex-a lecture hall-and is preparing for the grand opening of the Min Zidell Teaching Garden in spring 2011.

In addition to the Bob and Charlee Moore Research/Teaching Kitchen, NCNM is renovating its former First Avenue Clinic facility to house its growing Helfgott Research Institute. The college's Master Plan, expected to be finalized in fall 2012, will set the stage for other developments at the college, including an expanded library, student housing and a student life center.

ABOUT NCNM

Founded in Portland in 1956, NCNM is the oldest accredited naturopathic medical school in North America. A nonprofit college of natural medicine, NCNM offers four-year graduate medical degree programs in Naturopathic Medicine and Classical Chinese Medicine. Its community clinics offer low-cost medical care throughout the Portland metropolitan area, and along with the campus-based NCNM Clinic, practitioners attend to approximately 40,000 patient visits per year. NCNM's Helfgott Research Institute conducts rigorous evidence-based research to advance the science of natural medicine and improve clinical practice. Until July 2006, NCNM was known as the National College of Naturopathic Medicine.

Bob's Red Mill Bob & Charlee Moore
Bob and Charlee Moore Give $5 Million to Oregon State University January 19, 2011 7:31 AM

A $5 million gift from one of the world's most prominent advocates for whole grains and healthy eating will launch a new academic center at Oregon State University focused on whole grain foods nutrition. OSU President Ed Ray acknowledged the gift today when he delivered his State of the University address at the OSU Business Roundtable held at the Benson Hotel in downtown Portland.

The gift from Bob and Charlee Moore, founders of Bob's Red Mill Natural Foods, will establish the Moore Family Center for Whole Grain Foods, Nutrition and Preventive Health in OSU's College of Health and Human Sciences. The academic center will build on the college's research on nutrition, childhood obesity and related topics, and help promote healthy eating throughout Oregon and beyond.

"Making healthy whole grain food is what I believe in and what I have focused on for 30-plus years," said Bob Moore, the company's CEO. "Charlee and I are particularly concerned about the pressure on young people to eat junk: pop, candy, empty calories. Far too many kids are overweight - and so are their parents. It's a very serious problem for our nation and the world. This center at OSU will help provide solutions."

The Moores' gift will provide endowments for the center's director and an additional professor, along with two programmatic funds to support the center's research and outreach, including a fund focused on childhood obesity. This fund will enhance the college's current efforts to develop, deliver and evaluate effective public health obesity prevention strategies for schools and communities.

The gift also will create an endowed fellowship fund for graduate students who want to study, research and advance the health and nutritional benefits of whole grain foods. A final portion of the gift will allow the university to renovate the food research laboratory in Milam Hall where faculty and students will study whole grain foods and ways to promote healthy eating behavior; the lab will be renamed in honor of the Moore family.

The gift is the second largest OSU's College of Health and Human Sciences has ever received; its Hallie Ford Center for Healthy Children and Families was established in 2007 through an $8 million commitment from the late Oregon philanthropist.

President Ed Ray noted that both of these gifts came from friends who are not OSU alumni.

"We are seeing tremendous investments from representatives of the broader community who identify with OSU's mission and see that the university is pursuing work critical for the future of our state and our world. This gift from Bob and Charlee Moore is a great example," Ray said. "Improving human health and wellness is one of three areas of focus identified in our strategic plan, reflecting the depth of expertise we have in this field. The Moores' gift will further advance our leadership in preventive health research and outreach."

Bob and Charlee Moore started their business in 1978 in a historic flour mill near Oregon City with a mission to grind whole grains into flours, cereals and mixes for the local community, moving people back to the basics with healthy whole grains, high-fiber and complex carbohydrates. Now based in Milwaukie, Bob's Red Mill has become a leading provider of whole grain natural foods with international distribution.

"This is an extraordinary addition to the Moore family legacy in promoting healthy eating," said Tammy Bray, dean of the College of Health and Human Sciences. "Bob is a passionate advocate for the power of whole grains, and thanks to him and Bob's Red Mill, thousands of people have made radical changes in their eating habits. We at OSU are thrilled to partner with the Moores to create an academic home for this influential work, and to carry it forward through the Moore Family Center for Whole Grain Foods, Nutrition and Preventive Health."

The Moores' gift qualifies for the OSU Provost's Faculty Match Program, an initiative to encourage donors' investments in endowed faculty positions that help advance priorities identified in the university's strategic plan. Over five years the match will provide an additional $675,000 from the Provost's office to launch the Moore Family Center

ABOUT THE OSU COLLEGE OF HEALTH & HUMAN SCIENCES

Emphasizing a holistic approach to optimal health and disease prevention, researchers focus on nutrition, physical activity, the psychology of aging, improving the health of children and older adults, public policy, access to health care, and maximizing environmentally friendly materials and structures.

Bob's Red Mill Train With Grain
Bob's Red Mill Challenges Cyclocross Community to Train with Grain October 22, 2010 6:33 AM

Some athletes pump iron to train, and some eat oatmeal. It's the second group that Bob's Red Mill Natural Foods is focusing on with its new Train with Grain program. Debuting this weekend, Train with Grain is a program designed to help cyclocross riders achieve peak performance through a diet rich in whole grains. It's those slow-release carbohydrates like the ones found in whole grains that sustain participants in this sport that requires endurance, athleticism, speed, strength and bike handling skills in addition to a tremendous amount of energy and aerobic endurance from its competitors.

To participate in the free Train with Grain program, 'cross racers can register online at www.TrainWithGrain.com, or through the program's Facebook page. Registrants will receive a Train with Grain kit that includes the program's signature Train with Grain armband, and a four pack of grains to jump start their training including Bob's Red Mill Steel Cut Oats, Flaxseed Meal, Quinoa and 10 Grain Pancake Mix.

In addition to the Train with Grain kit, participants will gain access to training tips from the cyclocross pros sponsored by Bob's Red Mill, including Maureen Bruno Roy, the overall winner of the 2009 USA Cyclocross Calendar. The site also provides recipes and recommended eating guides for different stages of cyclocross training, racing and recovery, as well as information about upcoming cyclocross races and events.

On race day, Train with Grain participants sporting their official "TWG" armband can check in with Bob's Red Mill onsite staff who will officially track Train with Grain racers who have completed the race and take a photo for bragging rights. The participants who complete races are entered into a contest to win a Focus cyclocross bike. Photos of the participating racers will be shared on the Bob's Red Mill Facebook fan page and Train with Grain website.

"We are so excited to officially launch the Train with Grain program," said Bob's Red Mill Marketing Director Matthew Cox, who also rides as part of the company's cyclocross team. "We've heard anecdotally that fueling up on whole grains really helps maintain endurance in 'cross. This is a ridiculously fun and crazy sport and we're eager to keep fueling these amazing athletes and help take their performances to even higher levels."

Train with Grain is the latest brainchild of Bob's Red Mill, which has been supporting cyclocross for over two years through athlete and race sponsorships and onsite sampling of its award-winning steel cut oats. Teams of Bob's Red Mill ambassadors have been onsite at events in cities including Portland, Ore., Louisville, Ky., Madison, Wis., and Santa Cruz, Calif. And earlier in the season, Bob's Red Mill announced its sponsorship of cyclocross champ Maureen Bruno Roy.

A household name in cyclocross circles, Bruno Roy started riding in 1996 and became active in cyclocross in 2004. In 2009 she rode on the USA Cycling World Championship Team, and she has competed in races in Roubaix, France, Hoogerheide in The Netherlands and Tabor, Czech Republic. Bruno Roy is already enjoying the benefits of training with grain with the additions of steel cut oats and quinoa from Bob's Red Mill into her vegan and vegetarian-fueled diet.

During the upcoming racing season, Bob's Red Mill will again sponsor the United States Gran Prix of Cyclocross, the North American Cyclocross Trophy, Cross Crusade and the U.S. Nationals of Cyclocross. As in previous years, a team of employees from Bob's Red Mill will also compete in races in the company's home state of Oregon.

Bob's Red Mill Spar for the Spurtle
2009 World Porridge Making Champion Returns to Defend Title at Annual World Porridge Making Competition in Scotland this October September 28, 2010 7:12 AM

Portland, Ore. - A new chapter in culinary history was written last October when the American team from Bob's Red Mill Natural Foods set the foodie world abuzz with their win at the World Porridge Making Championship held every year in Carrbridge Iverness Shire in Northern Scotland. Following a year of bragging rights owning the titles of the World's Best Oats and the World Porridge Making Champion, Bob's Red Mill returns to Scotland on October 10, 2010 to prepare a recipe that puts a sophisticated - and wholly unexpected - twist on a savory oats dish.

Bob's Red Mill will once again put its Steel Cuts Oats to the test with participation in both categories of the Golden Spurtle competition: a traditional category, which permits chefs to use only oats (the Scots call them "pinhead" oats), water and salt; and a specialty category that truly elevates oatmeal to the level of oat couture.

Following months of testing and recipe development, the team from Bob's Red Mill will prepare its Bob's Savory Oat Fritters recipe for the judges in Scotland and will face competition from some of the world's finest porridge makers from Scotland, the United Kingdom, Sweden, US and Canada.. A savory combination of Porcini mushrooms, pancetta, Pecorino and Parmesan cheeses and oats served with a tomato dipping sauce, the fritters are a modern interpretation of the classic Italian street food arancini. Bob's Red Mill came up with the arancini concept after tasting the dish at some of Portland, Oregon's nationally touted restaurants and food carts.

"Having seen firsthand how creative the competition is in Scotland, we knew we wanted to do something totally original this year," said Matthew Cox, the 2009 World Porridge Making Champion and Marketing Director at Bob's Red Mill. "Substituting oats for the Arborio rice typically used to make arancini gives this recipe an unexpected nutty flavor as well as a nice whole grains kick."

Just like last year, the Bob's Red Mill team will compete with their own custom spurtle made from Oregon myrtle wood. A Scottish kitchen tool dating back to the 15th century, a spurtle is a rod-like stirring stick that is traditionally used to prevent porridge from becoming lumpy. Tradition also dictates that the porridge be stirred clockwise with the right hand to ward off evil spirits during cooking.

"Win or lose, we're just excited to be going back to Scotland," said Cox, who represented the Portland, Ore.-based whole grains company in the international competition. "We're looking forward to returning to Scotland to celebrate our passion for porridge with the friends we made last year."

The months of preparation will put the Bob's Red Mill team in good position against an international array of chefs who take their oatmeal very seriously. 2009 specialty category winner Anna Louise Batchelor of Reading in the UK, won with her inventive twist on the classic English pudding Spotted Dick, and the 2008 specialty category winner created a Marzipan porridge with Glenfiddich whiskey ice cream and vanilla-marinated stewed apples. Likewise, the 2008 traditional category champion credits his win to the water he used, which came from a bore hole tapped 100-feet down into an underground river in Scotland.

"We're confident that we'll once again represent the U.S. well and we plan on having a great time in Scotland," said Executive Vice President of Sales and Marketing Dennis Gilliam, who also returns to Scotland this year as part of the Bob's Red Mill team. "Our Bob's Savory Oat Fritters recipe captures the quality of the steel cut oats from Bob's Red Mill. We're very pleased with our entry and we are really looking forward to sharing our oats with some of the world's foremost experts on the subject."

Bob's Red Mill will be sharing its experience at the Golden Spurtle with its U.S. fans in real time through regular updates to social media channels including Twitter and Facebook; as well as stories and behind-the-scenes content on the Bob's Red Mill blog. Information will be updated daily on all three sites.

The Bob's Red Mill team departs for Scotland on October 7 and the competition is held on October 10. Additional information about the Golden Spurtle competition is available online at http://www.goldenspurtle.com/.

Bob's Red Mill Maureen Bruno Roy
Bob's Red Mill Sponsors USA World Championship Cyclocross Team Member Maureen Bruno Roy August 5, 2010 12:49 PM

In a sport that requires endurance, athleticism, speed, strength and bike handling skills, a vegan might appear to be at a disadvantage. That's most certainly not the case with vegan cyclist Maureen Bruno Roy, the overall winner of the 2009 USA Cycling Cyclocross Calendar, who has added whole grains leader Bob's Red Mill Natural Foods to her sponsor team for the upcoming cyclocross season.

As Bruno Roy and others are discovering, a diet of slow release carbohydrates like those found in whole grains, helps cyclists achieve peak performance in a sport that demands a tremendous amount of energy and aerobic endurance from its competitors. That's one reason why Bob's Red Mill has become increasingly active in the cyclocross community, sampling Bob's Red Mill Steel Cut Oats® at events across the country, and sponsoring teams and riders in cities including Louisville, Ky., Madison, Wis., and Santa Cruz, Calif.

A household name in cyclocross circles, Bruno Roy started riding in 1996 and became active in cyclocross in 2004. In 2009 she rode on the USA Cycling World Championship Team, and she has competed in races in Roubaix, France, Hoogerheide in The Netherlands and Tabor, Czech Republic. For the upcoming cyclocross season, which typically runs September through January, she'll have the added benefit of Bob's Red Mill Steel Cut Oats and Quinoa sustaining her vegan and vegetarian-fueled diet.

For Bob's Red Mill, the sponsorship of Bruno Roy is a natural extension of their growing participation in the increasingly well-known and popular sport of cyclocross. Bob's Red Mill steel cut oats, which were named the World's Best at the World Porridge Making Championship last October, are fueling riders at notable events on the U.S. cyclocross calendar. During the upcoming racing season, Bob's Red Mill will again sponsor the United States Grand Prix of Cyclocross, the North American Cyclocross Trophy, Cross Crusade and the U.S. Nationals of Cyclocross. As in previous years, a team of employees from Bob's Red Mill will also compete in races in the company's home state of Oregon.

"Maureen is a great example of athleticism, dedication and enthusiasm in sports and we are excited to partner with her for the upcoming cyclocross season," said Bob's Red Mill Marketing Director Matthew Cox, who also rides as part of the company's cyclocross team. "We're really looking forward to working with Maureen as she 'trains with grain' this season."

Bruno Roy also keeps a blog highlighting her vegan recipes at http://thevegandelicious.wordpress.com. For 12 years, she has worked as professional massage therapist specializing in deep tissue, sports, pre-natal and Thai yoga massage. She runs a full time massage practice in her hometown of Arlington, Mass., where she has worked with many of the top ranked domestic and international cycling teams.

"I am incredibly excited to be partnering with Bob's Red Mill as my title sponsor for the 2010/2011 cyclocross season," said Maureen Bruno Roy. "It is an honor to be supported by a brand whose dedication to produce natural foods the natural way supports and promotes a healthy lifestyle. As an athlete ambassador for Bob's Red Mill, my hope is that through this partnership, I will have the opportunity to be able to inspire and encourage others to pursue health and wellness through exercise such as cycling and lifestyle changes that include nutritious whole grain foods."

In addition to title sponsorship by Bob's Red Mill, Seven Cycles will return for the 2010/2011 cyclocross season as a co-sponsor. Maureen's team Bob's Red Mill presented by Seven Cycles with also be sponsored by SRAM, Mavic, TRP, Challenge, Bonfire Health, Fizik, Mad Alchemy and Pedros. For more information about Bruno Roy, visit www.mmracing.org.

Bob's Red Mill Adds Chia Seed to the Mix
Bob's Red Mill Adds Chia Seed to the Mix March 31, 2010 5:33 PM

Bob's Red Mill Natural Foods is proud to announce the addition of Chia Seed to its line of more than 300 natural and organic whole grain products. Chia Seed is an ancient super food packed with dietary fiber, protein, nutrients, and more Omega-3 than any other natural source.

Chia Seed is being launched as part of Bob's Red Mill's renewed focus on seeds in 2010. The company now offers a total of six seed products, including its number one selling Flax Seed, as well as Hulled Hemp Seed, Hemp Protein Powder, White Sesame Seed and Brown Sesame Seed.

"Revered as sacred in ancient times, this tiny little seed is a complete source of dietary protein, providing all the essential amino acids our bodies need," said Bob Moore, founder and President of Bob's Red Mill. "People have long overlooked the value Chia Seed brings to the table, and we want to encourage them to incorporate this ancient wonder food - and more seeds in general - into their diet."

Providing 5 grams of fiber, 3 grams of protein, and 2,200 milligrams of Omega-3 per serving, Bob's Red Mill Chia Seed can be eaten right out of the bag, requiring no grinding or prep work. The suggested MSRP for a 16 ounce bag is $9.50.

Chia Seed - derived from the desert plant Salvia hispanica - originated in South America and was a staple in the diets of ancient Aztec and Mayan cultures. Its energizing properties, including the capability to absorb more than nine times its volume in water or liquid, sustained warriors through long battles in ancient times, and are used today to aid in weight loss and to help diabetics maintain a healthy blood sugar level.

Bob's Red Mill Now an Employee-Owned Company
Bob's Red Mill Now an Employee-Owned Company February 15, 2010 11:14 AM

Bob Moore celebrated his 81st birthday with an announcement he had been waiting years to make. He told his employees on Feb. 15 that Bob's Red Mill was now an employee-owned company.

"It's been my dream all along to turn this company over to the employees, and to make that dream a reality on my birthday is just the icing on the cake," said Moore, who with his wife Charlee founded the company in 1978. Management announced the new Employee Stock Ownership Plan at an all-company meeting at the headquarters office in Milwaukie, Oregon.

Moore, who is active in the day-to-day operations of Bob's Red Mill, said there would be no changes in the make-up of the company. "To me, this is the ultimate way to reward employees for their contributions to our ongoing success and growth. We have many loyal and long-time employees who I expect will be joined by many new faces over the years to run the company."

"By creating the ESOP, Bob and the partners have fulfilled their ultimate quest for sharing success among all employees," said Roger Farnen, Quality Assurance Manager. "And it provides tangible incentives for optimal achievement no matter what their position in the company. Bob is basically passing the entrepreneurial torch on to his employees and is instilling in us that hard work provides rewards."

Bob's Red Mill, a leading provider of whole grain natural foods, has averaged an annual growth rate of 20%-30% over the past 10 years and in that time their mostly North America distribution has expanded internationally. The company offers "Whole Grain Foods for Every Meal of the Day®" with a diverse line of all natural, organic and gluten-free flours, cereals, meals and mixes for breads, cakes, soups and pancakes.

It's been a meteoric last couple of years for Bob and his people. Fresh on the heels of being named the CEO of the Year in his field by an Oregon business magazine (at nearly 80 years old), Bob exulted over his company's entry and eventual victory last year in Scotland at the 16th Annual "Golden Spurtle" World Porridge Making Championship. The winner proclaimed to have the best oats in the world!

Bob's Red Mill Cookbook
Bob's Red Mill Cookbook Serves Up a Whole Grains Culinary Tour de Force February 9, 2010 7:15 AM

Morel Risotto with Arborio and Wild Rice. Quinoa Salad with Toasted Hazelnuts and Dried Black Currants. Shiitake and Roasted Red Pepper Pizza. And Cinnamon Raisin Bread Pudding with Maple Cinnamon Custard Sauce. These are just a few of the recipes featured in the new cookbook from whole grains leader Bob's Red Mill and Miriam Backes, former cookbook editor at Rodale and Food & Wine.

Developed to encourage foodies and budding culinarians to include more whole grains into their diets, the Bob's Red Mill Cookbook features more than 350 creative and wholesome recipes based on the company's commitment to good health and deliciously better living.

"I am delighted with our new cookbook and hope it inspires more people to embrace whole grains," said Bob's Red Mill founder Bob Moore, age 80, who dedicated the book to his wife and partner of 56 years, Charlee Lucille Coote Moore.

A true collaborative effort, the Bob's Red Mill Cookbook brings together customer recipes and chef creations from contributors such as celebrated cookbook author Lorna Sass; gluten-free cooking expert Carol Fenster; James Beard Award-winning chef Cory Schreiber; Oregon Culinary Institute chef/instructor Dan Brophy; and Bob's Red Mill Whole Grains Store cooking instructor and recipe developer Lori Sobelson, among others.

Along with recipes that cover breakfast, salads, soups, snacks and sides, main dishes and sweets, the book includes helpful information about how to cook with unusual grains such as teff, amaranth and Kamut®. Gluten-free, vegetarian and vegan recipes are featured throughout the book, which also includes preparation tips for specific recipes.

"We sifted through many hundreds of recipes, testing and fine-tuning each dish to ensure great results and developing a number of new creations to round out the mix," said Miriam Backes. "And everything had to be tasty. When you're cooking with whole grains there is no reason ever to sit down to a meal that's anything short of delicious."

Published by Running Press Book Publishers, the Bob's Red Mill Cookbook retails for $29.95 and is available nationwide and online at www.bobsredmill.com.

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