Starting mid-September, Bob’s Red Mill will be taking its “No Grain, No Gain” challenge to thousands of racers and fans of cyclocross all across the United States. With over 40 cycling events in our calendar this year, we’re bound to have a blast while we stuff ourselves into skin-tight lycra, race our hearts out and (after we catch our breath) cook and share something like 15,000 steaming hot bowls of our World Porridge Making Championship Steel Cut Oats.

What in the World is “Cyclocross”?
Cyclocross bike races are usually held on closed courses with the majority of the course covering grass, trails or obstacles. A typical course includes several man-made or natural obstacles that require a rider to dismount the bike and climb stairs, carry the bike over barriers, or run with the bike through otherwise impossible terrain. These events take place between September and January, so it’s typical wet, muddy and cold. Races are generally timed and last between 45 to 60 minutes on a closed circuit of 1.5 to 2 miles.

Cyclocross is considered one of the most demanding types of bike racing because it requires speed, agility, mounting and dismounting techniques, physical power, and running while carrying a bike.  For spectators, cyclocross racing offers a festive, exciting, high-energy event because each race consists of many laps, so they get to see the riders pass by very frequently.

One of the neatest things about cyclocross is how inclusive the sport is. Most series have categories that range from beginner to elite so even people who don’t train per se can get in on the competitive thrill. Even better is the fact that it’s a timed event; when it’s over it’s more or less over for everyone on the course, so no one watching the finish line can tell the slow-pokes from the sandbaggers. Check out this clip that captures the leitmotif of the sport.

The Perfect Fuel
Whether you’re an elite or newbie racer, to run your body for a full hour of 100% effort, you’re going to need carbs. Carbs fill the glycogen stores your muscles use when you’re really putting the hammer down. But choosing the right kind of carbs can make all the difference in performance. That’s where our Steel Cut Oats come in. When Steel Cut Oats are digested, the starchy carbohydrates are released slowly and more evenly. That keeps your energy flowing and your hunger in check. What’s more, research shows that people who eat high fiber carbs burn more fat than those who practice that old habit of “carbo-loading” on refined grains. If that doesn’t grab you, well, there’s always the fact that they’re incredibly comforting and delicious.

Sharing is Caring
That’s darn compelling, isn’t it? Well that’s why we’re taking our mission of porridge proliferation on the road. We’re going to demonstrate the indefatigable benefits of Steel Cut Oats and our other fantastic whole grain products. We’ll be sponsoring, racing and serving at all the major cx series, including the U.S. Cyclocross Nationals, U.S. Gran Prix of Cyclocross, North American Cyclocross Trophy, Ohio Valley Cyclocross, Cycle-Smart International (Northampton, Ma), Seattle Cyclocross, and our beloved Cross Crusade here in Portland.

Grain Warriors
To show the power of Steel Cut Oats in action, we’ve teamed up with some of the fastest whole grain evangelists in the country. With 20 red and yellow clad Team Bob’s Red Mill racers in Portland, Oregon; Louiville, Kentucky; Madison, Wisconsin; and New England, you’re bound to see whole grain heroes armed with our centuries old training secret at just about any cross race you attend.

Winston the Wonder Dog

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.

Rebecca Lomnicky

Popcorn and bagpipes.

Everybody enjoyed free cart rides.

Spectators gather for the performance.

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.

Qausu prepares her winning dishes

Bake for Hope

This year we’re delighted to be able to help out Bake for Hope as they raise money for the search for a cure for breast cancer. These amazing organizers bake up everything from Granola to Ganache in their quest to raise money for this great cause, giving 100% of their proceeds to Susan G. Komen for the Cure.

This is the second annual event that they are conducting, and boy has it grown from last year! What started as a Phoenix area idea has grown into a huge number of events nationwide. In order to support their baking endeavors this year we’ve shipped them 500lbs of flour and other essential baking ingredients to work their magic with.

We thought we’d share some of their great photos of their event last year to tempt you out for a good cause. All of the events take place in the week before Mother’s Day, so it’s perfect timing to pick up a treat for the mom of your choice.

To find cupcakes near you, check out their Bake Sale Locations page to find out where you can stop by and sample some of their home baked goodies.

Cupcakes for the Cure!

If you’re gluten free and in or around the greater Chicago area, the Gluten Free Cooking Expo should be your destination on April 17 and 18th. The Expo features two days of cooking demonstrations by notable chefs, cookbook authors and nutritionists (see a full schedule here). Not only do you have an opportunity to learn from some of the best, registration includes printed recipes, samples and goody bags, a gourmet gluten free lunch and admission to the vendor fair. Registration for the Expo ends soon, so be sure to head over to gfreelife.com to sign up.

If you can’t make it to the full Expo, the vendor fair is open to the public and will feature cooking demos, a kid’s area, and vendors (we’ll be there!). Tickets to the vendor fair are $15 and can be purchased on site.

The Expo and Vendor Fair are being held at the Wyndham Hotel in Lisle, IL. It’s going to be a lot of fun, so we hope to see you there!