Just a few weeks ago, on May 15th, Bob’s Red Mill helped sponsor the Eugene Scottish Festival as they celebrated Scottish Culture and heritage. Although Glasglow is roughly 4685 miles away from Eugene, you could hardly tell during this day long festival of dancing, music, and food. After all, it’s not often that you can find a Highlander’s Bagpipe band and a sword demonstration on the same day in the Oregon Countryside.

Visitors to the Scottish Festival this year were treated to a variety of traditional musical performances and dancing through the day. There was also a less traditional (but much adored) dog parade featuring Winston the Wonder Dog, the Festival’s resident Scottie Dog.

One of the highlights of the day was the fiddle performance of Rebecca Lomnicky. This amazing young virtuoso is the reigning champion of the Glenfiddich Fiddle Competition in Scotland. And since we are pretty fond of the idea of Oregonians becoming champions in Scottish competitions, we were excited to get this picture of her with some of our award winning oatmeal.

As we begin to make our preparations for Bob’s Red Mill’s return to Scotland to defend the title of World Porridge Champion, it was fun to know that we weren’t the only ones in Oregon with Scotland on the mind recently.

When Try Vegan PDX contacted us for a donation for their Vegan Iron Chef event we were happy to oblige. Our products were used in the pantry stock for the chefs and we also provided gift bags for raffle prizes. I was lucky enough to be attending the event, and wow, it was phenomenal! I have to admit I never watched on TV a profession iron chef competition, but watching these local vegan chef powerhouses fight against the clock to make plant-based appetizers, entrées and desserts with the secret ingredient chocolate, I was impressed. The food looked both creative and delicious. Each chef had a unique approach to cooking and methods used for making their tasty creations.

In the end, Qausu AsaaseYaa of the Portland food cart Asaase Ital Palace won the Vegan Iron Chef title and specially made trophy. Her foods are described as African-Caribbean Ital Soul food and they looked impressive. I am so happy we were able to be a part of this remarkable event.

Since we were already aiming to inspire you to try going for a run this week, we thought we’d share some fun photos of Trey, our Director of Corporate Finance, and his son Brysen participating in Portland’s Annual 5k Starlight Run.

This great event which kicks off the Starlight Parade every year, is well known for it’s thousands of costumed runners and crowds of cheering spectators. Every runner has a chance to win for being either the fastest or just the best dressed.

Trey and Brysen finished the 5k in under 30 minutes, which is pretty fast for a bag of Steel Cut Oats. It probably helped that the oats were being chased by a hungry chef armed with both a spoon and a spurtle!

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“I’m a glutton for Gluten Free.”-Debbie McFarlane

Debbie McFarlane, one of the friendliest and brightest of our great store employees, is this month’s employee’s choice candidate and has chosen as her favorite bakery item our Gluten Free Vanilla Cupcakes.

Debbie, being gluten intolerant, chooses our gluten free options when she’s shopping the bakery. “I feel like I’m always searching for places that will even make wheat free options and here I get to walk by the wheat free case every morning and be one of the first to look at all the tasty treats made just for me!”

When asked why this was her choice Debbie answered, “It tastes like a real cupcake! Like a traditional wheat based cupcake. I love the light lemon frosting and it tastes great when they top it with blueberries (or your own favorite fruit!). It’s one of my many wheat free favorites here.”

Our gluten free vanilla cupcakes can be found in the wheat free case in our Whole Grain store where you can see Debbie’s smiling face daily. Come on in and give ‘em a try!

Gluten-Free Vanilla Cupcakes

1 package (19 oz.) Gluten-Free Vanilla Cake Mix
3 eggs
½ cup oil
½ cup water

Preheat oven to 350 degrees and line a cupcake pan with cupcake liners.

Place mix in a bowl.

Add eggs, oil and water all at once and use a whisk or spatula to mix until it is all incorporated and smooth.

Scoop batter into pan, filling liners about halfway full. Bake for 13 to 15 minutes, turning once.

Remove from oven and allow to cool. Frost with vanilla buttercream and enjoy!

Vanilla Buttercream

½ cup (1 stick) unsalted butter, at room temperature
3 cups powdered sugar
1 teaspoon vanilla
1 to 2 tablespoons of milk

Cream butter in mixer.

Add powdered sugar and vanilla, and mix until incorporated.

If the buttercream is too stiff, add milk as needed until it is smooth and pliable.

When you’re contemplating how to get in your daily 30 minutes of exercise, one of the simplest yet daunting activities to consider is taking up running. Unlike many other exercise plans, the equipment is pretty straightforward and the skill level is basic. All you really need to get started is some motivation and a decent pair of sneakers, and if you listen to the growing segment of barefoot running enthusiasts even the sneakers requirement is debatable.

So, what if you want to start running, but haven’t tried to run in years? Of course, talking to your doctor is always the most important step before starting any new fitness routine. But after that, starting with a combination of running and walking can be a great way to get your exercise routine started. Some studies have even shown that using a combination of running and walking to train for a marathon can improve speed and endurance in experienced runners.

The only other big question is where to run. Should you start running in the gym or on a track, or should you head out onto the sidewalks of your neighborhood or to a local park to try some trail running? Each has its obvious advantages and challenges. Running on a treadmill in the gym can be a great way to get started because you can control your speed and gauge your distance and pace accurately. Also, with both track and treadmill running you will never run the risk of getting too far away from a good place to stop and rest.

But if the monotony of running in circles or in one place is enough to make you want to avoid running entirely, running in a local park or on a jogging path can also be great places to start. Just be sure to use common sense when picking your jogging spots in terms of level of difficulty and personal safety. When running outside, especially if you’re planning on running a long distance, make sure to bring a cell phone and dress for the weather. Keep yourself hydrated by drinking lots of water no mater what the weather and of course, make sure you’ve eaten something healthy ahead of time to fuel your run!

Not too long ago, we offered whole grain cake mixes that a lot of people really loved.  Unfortunately, that love was not quite enough to keep these mixes on the shelves. After the products were discontinued, we got numerous calls wanting to know how people could make it themselves.

When Bob’s Red Mill packages a mix, a batch of around a thousand pounds are mixed and then packaged.  Taking those formulas and translating it into a recipe for home is not super easy.  Luckily it can be done! After scaling down the recipe, I then looked at hard to find ingredients such as molasses powder and replace it with home versions.

The next step was the most rewarding.  We got to try all these scaled down recipes to make sure they work for you.  Yum!  Everyone had their favorite flavor and I was surprised to see how quickly it all disappeared.  I guess that means it was a success!

Whole Grain Lemon Poppy Seed Cake

Whole Grain Spice Apple Cake

Whole Grain Gingerbread Cake

Whole Grain Chocolate Cake

You may have already heard by now that Sorghum is the Whole Grain Council’s Grain of the Month for June. Sorghum was already on our minds all through May’s Celiac Disease Awareness Month, as sorghum is often mentioned as the most “wheat-like” of all the gluten free flours. One of our favorite recipes using sorghum (other than the great recipe for scones on the package) is this fabulous recipe for Whole Grain Waffles which sound just perfect for a leisurely Sunday breakfast!

If you’ve been baking gluten free for a while you have probably noticed the wealth of recipes calling for sorghum. But despite its remarkable nutritional properties, this humble grain is rarely the center of attention. This is surprising because sorghum is an excellent source of protein and fiber for anyone, and there are even some surprising new studies about other possible health benefits that sorghum might have for diseases as varied as diabetes and cancer.

One fun thing that you may not realize even if you are already familiar with using sorghum is that although the flavor most resembles wheat in baking, the plant itself looks an awful lot like corn in the field. So much so, that there are seasonal “corn” mazes in some parts of the country made entirely from Sorghum! In fact, you’ve probably seen sorghum growing in the field without even noticing that it wasn’t corn.

Ch,ch,ch Chia! Yes, Chia pets! Now in 2010 we are not only sprouting this tiny seed, but eating it too! Just like many whole grains and wonder foods, our ancestors knew best and ate it hundreds of years ago. These seeds nutritional value and medicinal benefits are extensive.

Chia seeds date back to ancient Aztecs. Used for a warriors nourishment and complex form of energy, Chia seeds were snacked on and placed in dishes just as we are learning to utilize them today. They have a large amount of soluble fiber and a healthy dose of omega-3 fatty acids. Remarkably, Chia seeds have six times the amount of calcium as milk. Although you might not be an Aztec warrior, you should still try one of these Chia seed tips!

* Try our GF Pizza Crusts: Made every Thursday and available in the store freezer.

* Try chia seeds as an egg replacement gel: combine 1/3 cup of seeds with 2 cups water. 1 egg= 1/4 cup gel

* Experiment with thickening puddings or custards!

* Add some seeds to your morning smoothie.

* Sprinkle them atop a summer salad.

Oh the possibilities! Remember that Chia seeds are healthy, so add them to anything and tell us about it!

May 27th was a big day for the students in the Clackamas County Education School District Life Enrichment Education Program as they got together for their annual Spring Track Meet. This track meet brings together all of the special education students of Clackamas County Schools to celebrate the spirit of competition and personal achievement together through track and field events.

When Bob and Dennis first heard about this amazing local event from Steve Amon’s OPB Field Guide, they knew right away that Bob’s Red Mill would love to be able to help out in some way with this amazing event. This year we were excited to be able to compliment all the volunteer work done by the amazing teachers, parents and local community that really make this event possible.

As these athletes competed around the track, you could feel the excitement in the air in every event from the opening parade to the closing ceremony. We were proud to be able to be a part of making sure that every athlete was able to earn a medal for their hard work and weeks of training and preparation.

We hope to be there again in 2011 to cheer as each of these amazing kids crosses the finish line!

May is over, therefore the official month of celiac disease awareness is also over. Celiac disease awareness does not have to be limited to a set number of days on the calendar. We can all strive to increase awareness about celiac disease and gluten sensitivity in our daily lives. Here are some ideas to help spread awareness and understanding:

- Eat out and order a gluten free meal. If the menu does not list items as gluten free, talk to your waiter about getting a safe, gluten free meal. Use this as an opportunity to teach your waiter about eating gluten free and what happens when a person with celiac disease eats gluten. If you do not have celiac disease, this is a good learning opportunity for you. How were you treated? Was your food as delicious as a gluten-containing dish?

-Host a gluten free party. If you are gluten intolerant, this is a win-win for you- you teach folks and get to eat a bunch of safe foods. If you are not, this is a great chance to teach your friends and family that gluten free doesn’t mean taste-free.

-Call a company and ask them if a product is gluten free. I recommend picking something that doesn’t outright contain wheat, rye or barley.

-Ask your child’s school how they handle children on a gluten free diet.

There are many more ways to get people thinking about the seriousness of celiac disease and how important the gluten free diet is for many people.

What else would you add to this list?