This dish is a great alternative to boxed stuffing and no one has to stick their hand into bird.

Ditch the box of stuffing and try this

by Cassidy Stockton

This dish is a great alternative to boxed stuffing and no one has to stick their hand in the bird (to retrieve stuffing at least).

Admit it, you’ve relied upon that dry box of stuffing that somehow turns into a luscious, buttery side when cooked according to package directions. Most

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The finished dish. We used savory herbs to replicate the flavors of Thanksgiving.

Skirlie

by Cassidy Stockton

The finished dish. We used savory herbs to replicate the flavors of Thanksgiving.

When our team was in Scotland, we kept our eyes out for fun new ways to use oats. While haggis does use oats, it’s not exactly something we felt the need to perfect. What we did find

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At Your Service!

by Elizabeth Overgaard

What happens when you call a customer service line? An automated voice asks you to push 1 for English or 2 for Spanish, then 5 for one thing and 7 for another. Once you’ve pushed all the numbers you can possibly push and you’ve been on the phone long enough

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Grande Whole Grain Salad

A new twist on an old favorite: Grande Whole Grains

by Cassidy Stockton
Grande Whole Grains Cereal & Pilaf has been with Bob’s Red Mill much longer

Grande Whole Grain Salad

than me. I have never gotten a satisfactory answer as to the history of its name, but I guess it just gives this wholesome blend of grains a special flair.

Grande Whole Grains

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Roots and Shoots

by Cassidy Stockton

One of the most enjoyable parts of my job at Bob’s Red Mill is the diversity of projects with which I am tasked. On any given day, I might spend four hours proofreading, two hours writing, an hour photographing products and an hour surfing our little portion of the web.

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osuwholegrains

Whole Grains: A Healthy Way of Life

by Cassidy Stockton

Bob will be speaking at Oregon State University in Corvallis, Oregon on April 17, 2009 at 3:30-4:30 pm. The presentation is free and open to the public. If you are in the area, I highly recommend stopping by and listening to his presentation. He’s a powerful speaker and will inspire

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Just Ask!

by

Over the last week I have been assisting Bob in preparation for an upcoming presentation at Oregon State University. For those of you have met Bob, you know that he is a veritable encyclopedia of whole grain information and could expound on this topic for hours on end. I have

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hulled millet

It’s Millet Time!

by Matt Cox

One of my goals in this gluten abstinence experiment was to explore and innovate preparation with our gluten free products. I’ve tried every one of our products but the gf products were checked off the list so mechanically. This week I whipped up some whole grain hulled millet, added

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whole grains every meal

Every Meal of the Day?

by Matt Cox
When we created our “every meal of the day” tagline, we wanted to tap into both the heart of our mission of proliferating whole grains and the USDA’s rcommendations that American’s consume three 16 gram servings of whole grains per day. Our logic was simple: three meals a day, one
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Oatmeal in the Early Morning