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Oregon Ag Fest: 4/26-4/27

by Cassidy Stockton in Featured Articles

Wagon Rides at Oregon Ag Fest

The Oregon Ag Fest takes place this year on April 26th and 27th in Salem, Oregon. This two-day event is “an activity-filled festival where kids (and grown ups too!) can touch, taste and experience life on the farm.” We’re proud supporters of this festival and think it’s a blast to head down to the Oregon State Fairgrounds to check out the farm animals (read: horse show, petting zoo and sheep sheering), see the farm equipment, crafts and amazing garden feats, as well as enjoy some lively music (not to mention the great eats). Both days boast a full retinue of activities, including Bob’s Red Mill Cooking Demonstrations.

CookingDemo

Tickets are $9 for adults and all kiddos ages 12 and under get in FREE—can’t beat that! Plus, FREE parking! Talk about an affordable family day. You can even score a coupon for $2.00 off a ticket on their homepage or print off the version below. Festival hours are 8:30 am and close at 5 pm on Saturday and 10 am to 5 pm on Sunday.

Find more details and a full schedule of events here.

To print this coupon, click on the coupon so it opens in another browser tab and print from there  OR right-click to save as an image and print from there. Ag Fest Coupon

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Cassidy Stockton Google: Cassidy Stockton
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The How Can It Be Gluten-Free Cookbook from America's Test Kitchen {Giveaway}

America’s Test Kitchen Event {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Gluten Free

We’ve got some exciting news to share from our friends at America’s Test Kitchen- they’ve launched a new book AND IT’S GLUTEN FREE! For The How Can It Be Gluten-Free Cookbook, they’ve applied their extensive expertise in baking and cooking to create reliable, delicious gluten free recipes that will work every time. We’ll keep our book review rather short, because we have a giveaway AND an event to tell you about.

I’m a huge Cook’s Illustrated and ATK fan. I like how deep they get into the science of things and how thorough they are in explaining what needs to be done. In my opinion, if you can understand why something works, you can apply that to other recipes. I have absolutely no doubt that all of the recipes in their newest book will be phenomenal, but this is not a book for the faint of heart. While most recipes are decidedly straight-forward, each recipe comes with a fabulous explanation of the how’s and why’s for its success- which makes each recipe look fairly daunting. If you get past that, you’ll have no problem creating THE BEST Old-Fashioned Birthday Cake, perfect New York-Style Pizza, Extra-Crunchy Fried Chicken and some pretty killer Chocolate Chip Cookies. Most recipes are accompanied by a lovely photo and those that are more complicated have great visual tutorials.

Bottom line: this is a great book for anyone who needs to cook and bake gluten free and wants to know the science behind what they’re doing.

The How Can It Be Gluten-Free Cookbook from America's Test Kitchen {Giveaway}

We were so pleased when ATK contacted us and let us know that, while they have their own preferred flour blend for the recipes, each recipe comes with some minor adaptations to have perfect success with our Gluten Free All Purpose Baking Flour. How cool is that?

Let’s take the coolness up a factor- join Jack Bishop, Editorial Director and TV Star at America’s Test Kitchen as he presents The How Can It Be Gluten-Free Cookbook at Bob’s Red Mill Natural Foods. Designed to help readers understand gluten-free baking and cooking, you’ll learn what to stock in a gluten-free pantry and breakthrough strategies that every gluten-free cook should use. When? April 7, 2014, at 4:00 PM Bob’s Red Mill will provide samples of a few of Jack’s favorite recipes from the book. This event is FREE and no registration is necessary! For more information: http://www.bobsredmill.com/Whole-Grain-Store.html

{Giveaway} The kind folks at ATK have offered us two copies of this fabulous book to giveaway to two lucky readers. We’re going to pair the book with a bag of our Gluten Free All Purpose Flour and Xanthan Gum so you can get started with this book right away. You know you want to win this book. To enter, follow the prompts below. We’ll select two winners at random from all who enter by 11:59 pm on 04/11/14.

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Cassidy Stockton Google: Cassidy Stockton
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Spar for the Spurtle Cook-off Tomorrow!

by Cassidy Stockton in Featured Articles, Golden Spurtle

Don’t forget to come on out for the Third Annual Spar for the Spurtle Cook-off tomorrow. 

What: Watch our three Spar for the Spurtle finalists battle it out in our very own kitchen ‘stadium’ to see who will represent Bob’s Red Mill in the Golden Spurtle World Porridge Championship in Scotland this October

When: August 16th, 2013 from 2 pm to 3 pm

Where: Bob’s Red Mill Whole Grain Store
5000 SE International Way
Milwaukie, OR 97222

Reasons why you should come: 

  1. It’s better than sitting behind your desk.
  2. It’s certainly more fun than watching soap operas.
  3. It’s free.
  4. It’s something entertaining that you can do with your kids.
  5. There will be a bagpiper and a banjo player.
  6. Bob will be there and he loves meeting people.
  7. You might get to taste some of the dishes.
  8. You can stock up on Bob’s Red Mill ingredients from our bulk bins while you’re here.
  9. We have A/C.
  10. How many times in your life can you say that you watched someone use a spurtle? I thought so. One more item checked off your bucket list.
  11. It makes a great story.

Some come on out tomorrow and enjoy the festivities!
SpurtleCollage3

 

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Cassidy Stockton Google: Cassidy Stockton
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feast

Feast Portland

by Cassidy Stockton in Featured Articles

Feast Portland runs September 20-23rd.

This weekend (starting tomorow, to be exact), Portland will open its kitchens to Bon Appétite’s Feast Portland. Feast Portland is a celebration of all things culinary in Oregon from charcuterie to beer to hand crafted ice cream set up in a multiple-venue festival fashion (akin to SXSW). Foodies and chefs from all over the country will flock to Portland for the four-day edible extravaganza. Events run the full gamut of food endeavors—private dinners, cooking demonstrations, food and wine pairings, speakers, sandwich invitationals, you name it! How about Pork & Pinot Noir or Thai Street Food with Andy Ricker (of Pok Pok fame) or an entire event dedicated to taking comfort food to the next level?

The crowning event will be the Oregon Bounty Grand Tasting- a mini food festival unto itself in Portland’s Pioneer Square on Friday and Saturday. Over 70 vendors, including craft breweries, wineries, chocolatiers, and some of Portland’s best restaurants will be on site sampling their finest nibbles and sips to eager foodies. Bob’s Red Mill is honored to be the official Whole Grains Sponsor for this event and had the privileged of providing some of our best ingredients to chefs from all over the country to use in their dishes. We’ll even be there serving crispy Amaranth Cakes and slinging whole grain samples!

Find out more about the event at FeastPortland.com. Several events have already sold out, but there are still plenty of wonderful options to choose from. Tickets for the Oregon Bounty Grand Tasting are $60/day or $100 for both days. The Grand Tasting runs from 2 pm to 5 pm on Friday, September 21st and Saturday, September 22nd. To make this festival even more tasty, all net profits from the four-day event will be donated to Partners for a Hunger Free Oregon and Share Our Strength (read more about these organizations here).

The weather will likely be gloriously fall (hoping for crisp air and sunshine) and I can’t think of a better way to spend an afternoon than meeting some of Oregon’s top food artisans and tasting their wares. Hope to see you there!

Keep up to date with Feast happenings by following @FeastPDX on Twitter.

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Cassidy Stockton Google: Cassidy Stockton
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Japanese Lace Leaf Maple Pruning Demonstrations at Bob’s Red Mill Whole Grain Store

by Cassidy Stockton in Featured Articles

Japanese Lace Leaf Maple.
Photo: Andrew Stockton, Joy Creek Nursery

Noted professional ornamental horticulturist and gardener Michael Miller will provide two instructional demonstrations tomorrow, September 8th, at the Bob’s Red Mill Whole Grain Store and Visitor Center on how to prune Japanese Lace Leaf Maples. The sessions are open to the public and free of charge for all who attend.

The Bob’s Red Mill Whole Grain Store and Visitor Center has six Japanese Maples as part of its landscaping, and Miller’s instructional demos promise to be lively interactive sessions. Miller will discuss and demonstrate the choosing, planting, placing and maintenance of ornamental plants, including:

  • Japanese Maple nomenclature
  • The growth life cycle of Japanese Maples
  • Use of the trees in design
  • The shaping of Japanese Maples for specific spaces
  • Best techniques and times of year for pruning

Michael Miller is the former gardener, lead pruner and education director for the Japanese Garden Society of Oregon, and he maintained the Portland Japanese Garden for more than 15 years. He has worked professionally as an ornamental horticulturist for more than three decades.

Sessions will take place on Saturday, September 8th from 9 am to 10 am and 11 am to noon. Stop by to learn a bit more about the care of your Japanese Maple from a professional.

In addition to the demos, we will also be hosting a pet adoption for Oregon Humane Society. Read more about this event here. The pet adoption will be held from 12:30 pm to 3:30 pm.

Bob’s Red Mill Whole Grain Store
5000 SE International Way
Milwaukie OR 97222
503-607-6455
Directions

 

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Cassidy Stockton Google: Cassidy Stockton
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OHS Pet Adoption at Bob’s Red Mill Whole Grain Store

by Cassidy Stockton in Featured Articles

Permission has been granted for use of the OHS logo for the Bob’s Red Mill Adoption Event on Sep. 8th 2012. Permission must be granted before use of the logo for any other purpose.

We love our furry friends at Bob’s Red Mill, which is why we are so pleased to be hosting a pet adoption event for the Oregon Humane Society this coming Saturday, September 8th. The kind folks over at OHS will have a booth set up in front of our Whole Grain Store from 12:30 pm to 3:30 pm. Adoptable animals will be there for the loving and hopefully we’ll be able to find some good homes for these animals. OHS will also be accepting monetary and pet food donations, in the event that you’d like to help out, but can’t take home a new family member. Staff will be available to process adoptions and answer any questions you may have. Some animals may need special care that will require additional training, in which case the adoption may take longer.

Beyond pet adoption and financial donations, there are many ways to support OHS and the many animals they care for. Visit OregonHumane.org to find out how you can be involved and learn more about the plethora of wonderful programs they offer.

In addition to the pet adoption event, we’ll also have a fabulous demonstration by noted professional ornamental horticulturist and gardener Michael Miller. Miller will demonstrate how to properly prune Japanese Maples in two sessions on Saturday, September 8th. More info to come.

Bob’s Red Mill Whole Grain Store
5000 SE International Way
Milwaukie OR 97222
503-607-6455
Directions


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Cassidy Stockton Google: Cassidy Stockton
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September Cooking Classes at Bob’s Red Mill

by Cassidy Stockton in Featured Articles

UPDATED! Due to high demand, Carol Fenster’s class “One Dough Does It All” will be offered on both Tuesday, September 11th and Wednesday, September 12th. Call 503-654-3215 x 208 to register.

Now that our hottest months are behind us, the Bob’s Red Mill Cooking School is in full swing again. Check out these great classes for September. Call 503-654-3215 x 208 to register.

“One Dough Does It All” Gluten Free Bread Baking with Carol Fenster!
Tuesday, September 11, 2012 and
Wednesday, September 12
5:00-7:00 p.m.

Class fee $60.00

Time is precious, so maximize your kitchen time with easy, versatile bread doughs that have many uses. One dough can be made into sandwich bread, Focaccia (Italian flatbread) or dinner rolls… just by making some minor tweaks. Another simple dough makes fabulous pizza for easy suppers or flavorful breadsticks for dipping into herbed oil or Italian marinara sauce. Cookbook author Carol Fenster will take you through the  steps of [1] how to make the basic dough using her versatile, time-saving gluten-free flour blend; [2] how to refrigerate the dough for a few days to improve flavor and texture (the secret of many artisanal bakers); and [3] tips for shaping the soft, sticky dough for best results.  Her recipes include: Basic Sandwich Bread, Italian Focaccia, Easy Dinner Rolls, Pizza, and Breadsticks.

Healthy Baking with Robin Asbell!
Thursday, September 20, 2012
5:00-7:00 p.m.
Class fee $50.00

Master plant-based baking, and learn about the benefits of using whole grains, natural sweeteners and real food in your desserts, with Robin Asbell. The author of Big Vegan, and the new Sweet and Easy Vegan Treats brings her vegan baking expertise to share.  Her recipes include: Coconut Banana Granola, Hazelnut Olive Oil Cupcakes with Hazelnut Frosting, Coconut Almond Chocolate Chip Cookies, Fresh Pineapple Upside Down Cake, Cinnamon Crunch Stuffed Bundt Cake, Raspberry Tart with Cashew Cream. Treats everyone will enjoy!

Wheat Wonderful Wheat with Amelia Hard!
Thursday, September 27, 2012
5:00-7:00 p.m.
Class fee $50.00

Popular Chef Amelia Hard has come up with another class focused on a single grain: wheat. The most important staple grain for a majority of the world’s population, wheat products are the basis of a marvelous array of delicious, healthful dishes. We’ll begin by sampling a delightful Wheat Berry Waldorf Salad with a lively citrus vinaigrette. Then a hearty Italian Spelt and Bean Soup, perfect for fall and winter, served with a super-easy Quick Whole Wheat and Molasses Bread. Next Amelia will show you how to make a fabulous homemade whole wheat pasta, Herbed Whole Wheat Spaetzle. Then a zesty middle-Eastern dish, Whole Wheat Pearl Couscous with Olives and Quick-Preserved Lemon. The very special dessert will be Ravani, a Greek cake soaked in a luscious orange syrup. An additional recipe will be Toasted Bulgur Salad.

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Cassidy Stockton Google: Cassidy Stockton
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DirttoDinner

OMSI’s Dirt to Dinner 2012

by Cassidy Stockton in Featured Articles

If you’re local to Portland, you’re probably familiar with OMSI (The Oregon Museum of Science and Industry). If you haven’t been, it’s truly a wonderful way to spend the day. Whether you’re a child of 8 or 80, OMSI has exhibits that will grab your attention and hold you spellbound. This weekend’s events are no different and are a wonderful time to explore this Portland attraction.

Dirt to Dinner is a free festival open to the public that will highlight “activities and organizations that support sustainable choices.” The event will also “explore the life cycle of food, from farm to table and beyond.” This is a great event to teach children about where their food comes from and learn more about those in the greater Portland area who are supporting and promoting this process.

Demonstrations and food tastings make up the majority of the day on Saturday, August 4th and Sunday, August 5th. Events start at 11 am and run through 4 pm. It’s going to be a hot and sultry weekend, why not escape to the waterfront and enjoy some good *free* food?

Bob’s Red Mill will be on hand on Saturday morning at 11:30 am to talk about our oats and give you some ideas for new ways to use them beyond oatmeal. Check out the full schedule of events here- we hope to see you there!

OMSI
1945 SE Water Ave.
Portland, OR 97214-3354
1(800) 955-6674
omsi.edu

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Cassidy Stockton Google: Cassidy Stockton
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celticfestival

Newport Celtic Festival: June 8-10

by Cassidy Stockton in Featured Articles

Looking for something to do this weekend in Oregon? We recommend a visit to Newport! Newport, Oregon is worth a visit on its own merit, but this weekend boasts the Newport Celtic Festival and Highland Games which means Newport will be brimming over with all sorts of extra fun.

The festival celebrates the traditions of the seven Celtic nations- Scotland, Wales, Cornwall, Isle of Man, Galicia, Brittany, and Ireland. With events for the whole family,the Celtic Festival has live music, traditional dancing, a sand castle contest, Highland games for the kiddos, face painting, a Celtic Canine parade and even some real Heelan Coos (Highland Cattle). Adults will enjoy the bonfire, highland games and a whiskey tasting. The Highland Games include things like the Caber Toss, the Scottish Hammer Throw, and the Stone Throw among others.  There is also a vendor fair full of all sorts of Celtic crafts and wares.

Want to go beyond spectator? There are many events to participate in, including a Bob’s Red Mill Baking Contest. If baking is not up your alley, you can always try the Haggis Eating Contest.

Tickets to the Festival are $12 for adults, $9 for students and seniors, kids 6 and under are free (special deals for multiple days).Buy tickets here.

Caber Toss (photo courtesy of Newport Celtic Festival)


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Cassidy Stockton Google: Cassidy Stockton
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mightytastycereal

Nourished Food Blogger Conference Recap

by Sarena Shasteen in Featured Articles, Gluten Free, Health
First, I want to start off by saying what an absolute privilege it was to go to Nourished as a representative for Bob’s Red Mill. I felt incredibly honored to be asked to share Bob’s Red Mill Products with others and talk about all things great about a company I love! Thank you for trusting me with your brand!

Now, let’s talk about Nourished. If you’ve ever been to a blog conference before you know that they can be hit or miss with how the sessions and presenters can come across. Nourished was a huge hit in my opinion. You could tell that the people who put this together put so much thought into the event and it really felt like a group of people coming together for a similar cause—to nourish each other.

This blogging event was really like no other that I had been to. There were so many people there that don’t even have blogs. They were there to get information on how to fuel themselves, their children or other loved ones that live with dietary restrictions. I loved that this was not a popularity contest and just a sharing event!

My first impression when I walked down the hall to my session was absolute amazement. There was a table with coffee, tea and dairy free creamer options. Oh my goodness, I was on cloud nine that day. I think I made about 5 different coffee drinks just to enjoy all the vanilla, chocolate and plain options I had! I guess even as adults we love having our treat options!

While I wanted to sit in on all the different sessions, I had to pick the best one that fit me for each of them- so tough! The first session I sat in on was Creating a Strong Blog Brand with Mary Fran Wiley. I loved her approach to branding and finding your voice. While I’m very established in writing about my family’s adventures in healthy eating with food allergies and intolerances, it’s always great to learn more about how you come across to your readers, as well as better ways to connect with others. She talked about not being afraid to be different and let your personality come through. Mary Fran had us write down 10 words that described us. That was hard, but I left the session with a new found idea of myself, as well as how to convey my message!

The next session I sat in on was Savvy Recipe Development with Karen Morgan of Blackbird Bakery. Karen spoke about a lot of things that I had already discovered in my own baking adventures. Being a trained chef and baker, I have experimented a lot with different products and techniques. The biggest take home information I got and wanted to share with all of you is to master the basics. I could not agree with this more. If you have a great foundation for the basics, then you can start to experiment and create new recipes! Karen talked about guar gum versus xanthan gum, which I really liked hearing about since I don’t know much about guar gum. I’ve always used xanthan gum, but now I’m excited to start playing with guar gum. I learned that it’s higher in fiber and keeps baked goods moist for longer than xanthan gum. Sounds like a perfect gluten free baking product to me! I also wanted to share that agar agar is a great alternative to either guar gum or xanthan gum. It’s always great to have options to play around with in the kitchen. Another key piece that I share on my site and Karen shared as well is to use some kind of acid like vinegar in your gluten free baking to help keep the leaveners (baking soda and baking powder) working. A new piece of information I learned though is that not all store bought buttermilks are gluten free. I make my own since we are dairy free here, but please be sure to read your labels carefully.

My third session of choice was {how to} Maximize Your Brand Partnerships with Ann Lee, Director of Nutritional Services from Schar and Lauren Lucille Vassar of The Celiac Diva. I like to think I’m doing ok with this (hello Bob’s Red Mill!). I LOVED this presentation. These two seriously love working together and you could feel the energy they shared with working together for a common cause. My take home here was that when looking for a brand to partner with, you have to have a common ground that you work for and you have to be passionate about that product. Be willing to offer suggestions on how to work together as well.

Next came lunch. I wish I had pictures to share because they put together the most amazing spread from salads to sandwiches to gourmet foods- all the way to desserts. It was a feast fest. Not only was the food amazing, the company was equally incredible. Everyone was so incredibly kind and willing to introduce themselves to chat. I met some incredible people during this time that I can already tell will turn into lifelong friendships.

The forth session I sat in on was Food Photography Made Simple with Cara Lyons. Cara was incredibly sweet and gave honest simple answers to making better food pictures. She offered personal experience and product suggestions that she uses and loves. I loved her suggestion of painting boards from a local hardware store for basic backgrounds. This session definitely motivated me to work more on my photography!

Last, but not least, was the session on How to Grow Your Blog Though Social Media with Melissa Jennings from Stockpiling Moms and Suzanne Florek founder of Salty Fig. I found this session extremely insightful since I’m not the best at all aspects of social media. They shared so many tips and tricks for maximizing your site exposure. They mentioned asking a question at the end of every blog post to get feedback and create some conversation. I know I do this some, but it depends on the topic I’m discussing. Adding social media buttons to your header and the end of your posts was a great tip too so people can connect with you more on many levels.

The keynote speaker to close the evening was Cybele Pascal of Allergen-Free Cuisine. She spoke with heart and really focused on how we, as a community, are here for each other. We all have a common need to learn more about allergen free cooking to nourish ourselves and/or a loved one.

All in all, the sessions were extraordinarily informative and, again, the speakers were extremely giving with their information. I really enjoyed feeling so close to the dietary restricted community! We enjoyed a happy hour after the conference that included treats and drinks along with goodie bags to take away with us. This was an incredible event and I feel extremely honored to have represented Bob’s Red Mill!

This wonderful recap comes from Serena, The Non Dairy Queen. Serena has written many wonderful recipes for us before and you can find them here, here, here and here and they’ve all been wonderful- so we were excited, to say the least, when she wanted to help represent us at Nourished. You can find more about Sarena on her blog, The Non Dairy Queen.
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