Come join the fun at the Bob's Red Mill Cooking School

If you live in the greater Portland area or are looking for an excuse to come visit our World Headquarters, why not sign up for one the fantastic cooking classes we offer. Each month our store hosts three or four fabulous chefs from all over the country to bring you cooking classes on everything from basic bread baking to the secrets of Indian cuisine.

Here is what we have on the docket for September. Call 503-654-3215 x 208 today to sign up, spaces go quickly! All classes are taught in the Bob’s Red Mill Whole Grain Store located at 5000 SE International Way, Milwaukie, OR 97222. Click here for directions. Sign up to receive class schedules by email here.

Fabulous Favorites with Chef Amelia Hard!
Tuesday, September 14, 2010 • 5:00-7:00 p.m.
Join Chef Amelia Hard for a special class featuring the recipes her students have raved about! We’ll start with Cornmeal & Walnut Focaccia, a delicious crisp and chewy fl at bread that you can eat as a snack, an antipasto, or an accompaniment to a meal. Then we’ll make a richly-flavored Barley Risotto with Wild Mushrooms, as delicious as it is healthy. And while the risotto is being stirred, a fragrant pot of Bulgur & Green Lentil Pilaf will be simmering on the stove, spiced with cinnamon, nutmeg, and cardamom. Then to top off the evening we’ll fi nish our time together with a wonderful Greek Wine Cookie. These are recipes you’ll want to make again and again as the weather turns chilly. Note: All of these recipes are vegetarian.
Supplies to bring: enjoy the sampling! ………………………………………………………… Class Fee: $40.00

Great Ways with Whole Grains with Chef Ivy Manning!
Thursday, September 23, 2010 • 5:00-7:00 p.m.
Come celebrate the first day of Autumn with local cookbook author, Ivy Manning. She’ll share her secrets to
help you get more whole grains into your diet and share recipes for 4 great meals to jump start your healthy diet deliciously. Southwestern 4 Sisters Stew (Quinoa, Corn, Anasazi Beans, Squash), Sweet Corn Grits with Jump In The Pan Shrimp or Tofu, Crispy Millet Cakes with 3-Pepper Sauce, and Crunchy Kasha Cheese Burgers. Vegetarians and Omnivores welcome.
Supplies to bring: enjoy the sampling! ……………………………………………………………. Class Fee: $40.00

Fall Comfort Foods with Chef Thomas Hartwell!
Thursday, September 30, 2010 • 5:00-7:00 p.m.
The days are shorter as the temperatures begin to drop…hard to believe fall is here. This is the time of year we all look for foods that bring us comfort on a cool autumn day and Chef Thomas Hartwell has just the foods to
satisfy your palate. His menu includes: Butternut Squash and Corn Bisque, Barley and Acorn Squash Salad,
Baked Spaghetti Squash with Basil Pesto, Deep Fried Chickpea Fritters and Roasted Kombocha Pumpkin with
Basmati Rice and more. Come enjoy an evening of healthy foods that are sure to please family and friends alike!
Supplies to bring: enjoy the sampling! …………………………………………………………….. Class Fee: $40.00

The Bikes for Kids program needs your support. Photo courtesy of Community Cycling Center.com

We’re teaming up with our friends at the Community Cycling Center this Saturday, August 28th for our second annual bike drive. Come on out between 9 am and 1 pm to donate a new or used bike in good condition and receive a coupon for a free breakfast at our Whole Grain Store. The Community Cycling Center uses the donated bikes to teach children about bike safety and maintenance. The program helps kids in need get bikes and fosters a lifelong love of biking. What more could you ask for?

Our goal this year is to collect 100 bikes. All bike donations are tax deductible and a voluntary donation of $5 will help the Cycling Center get the bikes into good working order for the Bikes for Kids program. So bring those bikes sadly collecting dust or those that are just too small for your tikes on down to the Bob’s Red Mill Whole Grain Store on Saturday. Those bikes will make some kid very happy and get all the love they deserve!

Bob’s Red Mill Whole Grain Store
5000 SE International Way
Milwaukie, OR 97222
503-607-6455
Click here for directions.

For Friday we thought we’d share some beautiful photos taken by Neil Koberstein, and Lynn Destefano, while visiting Sheelar’s S&S Farm in Forest Grove, Oregon. This gorgeous 2,000 farm is currently harvesting some of the Soft White Wheat that will make it into your baked goods. We’re delighted to share some of these great photos with you. We certainly have been enjoying beautiful summer weather, and we hope you have been as well.

2000 acres requires a lot of machinery

Over the generations that have worked this farm, the biggest change by far has been the evolution of farm machinery.

Lynn Destefano

Soft White Wheat

The Barn as seen from the wetland restoration project.

Last week we were excited to visit one of the great local organizations that Bob’s Red Mill has just started working with, Friends of Zenger Farm. On paper Zenger Farm has a broad spectrum of goals that would be ambitious for any small organization, but when you walk around the farm itself you realize how naturally these goals are intertwined. Just a brief summary would begin with teaching area residents of all ages about farming, sustainability, and ecosystem preservation. But increasing food security in the local community, working to restore native wetland habitat, functioning within a neutral carbon footprint, and developing the local economy are all equally important to the core of their program of urban farming outreach.

This year, Bob’s Red Mill is proud to be involved with sponsoring Zenger’s Healthy Rewards program in conjunction with New Seasons. This program, which was designed to improve healthy food choices for low income residents, matches food stamps spent at the Lents Farmers Market dollar for dollar.

If you’re interested in stopping by this market known for its diverse group of vendors, the 2010 season runs June 6 through October 17 from 9am to 2pm every Sunday, and is located at SE 92nd and Foster in the Lents neighborhood. Stop by each week to enjoy a different chef demo and music sponsored by New Seasons.

One of the projects we’re most excited about helping out with this summer, is our plan to donate supplies to the Children’s Cooking Camp for young food enthusiasts in the 4th to 6th grades. Campers will spend the week at the farm harvesting, cooking and eating the bounty of Zenger Farm. Along the way, campers will learn about combining the flavors of whole grains with seasonal produce all the while having fun getting their hands dirty helping out on the farm.

After just a morning exploring the farm, we’d highly recommend stopping by for one of their guided tours offered every Friday at 4pm.

Black Astralorp chickens till the soil in front of their mobile egg coop.

Jake the dog shows us the tire swing.

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

Racers line up at the starting line.

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!

Pioneer Pete from Sandy High School Came out to cheer everyone on.

Every athlete earned a medal.

A little love for the Red Mill at the opening ceremony.

Kathleen Merrigan: the champion of America's small farmers. Photo borrowed from Wikipedia

A few days ago, I had never heard the name Kathleen Merrigan, but I should have. In 1990, Merrigan authored the bill that set standards for organically-grown foods in the U.S.¹ Today, Merrigan is the deputy secretary at the US Department of Agriculture under Tom Vilsack. Merrigan is a hero to the sustainable food movement, an organic food expert and a champion of America’s small farmers. With ideas that include mobile slaughterhouses that would allow small ranches access to processing equipment and ideas to improve and assist community supported agriculture (CSA) programs, her program is aptly named “Know Your Farmers, Know Your Food.” ²

When she stepped into office last spring, none of the 2009 budget set aside for local food had been touched. Merrigan immediately took up the reigns and started shaking up the USDA offices. Merrigan is changing the way that the USDA handles small farmers and has already started a program that will allow conventional farmers to receive grant money to switch to organic farming practices. Much like Jamie Oliver with his school lunch woes, Merrigan is pushing to find ways to make it easier for schools to purchase local produce and improve the menus in our country’s schools.

Merrigan is up against some big players in the USDA and the agricultural industry, but she is not alone in this battle. She has found support on all levels of the USDA from people who were previously afraid to speak out and she has us, members of local food chains voting with our dollars to find things locally and organically.

1. http://www.whorunsgov.com/Profiles/Kathleen_Merrigan
2. http://flavormagazinevirginia.com/one-of-us/

Bob's vanilla cake featuring Charlee and him.

We celebrated Bob’s 81st birthday on Monday with cake, cake and more cake. It takes a lot of cake to share with 209 employees. In addition to sharing his cake, Bob announced that he, along with his partners in business,  is passing ownership of this company into the hands of his employees. This ensures the future of Bob’s Red Mill will be managed by employees who care passionately about the company’s success.

Employees were overwhelmed with the announcement and heartened to hear that their future is secure with this new development. For years, Bob has declined offers to buy the company or take the company public. Most of my coworkers have been uncertain about what will happen in five, ten years. Bob’s gift to us has ensured that the employees and the company will have a future together.

What does this mean for you? Really, nothing much. The company will continue to produce high quality whole grains and gluten free foods as we always have. Don’t worry, Bob isn’t going anywhere. Possibly my favorite quote from all of his interviews this week is this one from The Oregonian, “I may have given them the company,” he said, chuckling, “but the boss part is still mine.”

Partners Bob Moore, Robert Agnew, Dennis Gilliam and John Wagner sign over ownership of the company Tuesday morning.

Want more info?

Read the article on the front page of The Oregonian. Read the press release.

It was very cold serving oatmeal, but the sunshine helped.

The weather was frightful, but the oatmeal was delightful! The Nationals for Cyclocross took place last weekend in Bend, Oregon and riders from all over the country flocked to watch and ride against some of the best in the country. We heard the weather was cold, but hit the road to join the fans just the same. Upon arrival in Bend, which is just the most lovely little town, we were confronted with a beautiful winter wonderland. The temps were very cold (the rumored temp was a whopping 10°F), but the sun was shining so we got to work cooking up oats. The race course on day one was very icy, but people were still having fun. We had a good time trying to keep the oatmeal hot and the milk from freezing solid. As the weekend wore on, the weather got warmer and the icy course became the traditional cyclocross mud pit.

Even with the mud, the hard course and the cold weather, every person I met was so happy to be out there racing and cheering on their friends. Thanks to everyone who came out and showed their support. Together we raised over $3000 for the Community Cycling Center this season. That’s over 60 bikes for kids in need! We can’t wait to get back out there next fall and look forward to seeing you!

To give you a picture of what the riders were up against, this was a fairly clear spot.

Team member, Brendan, runs up the slick stairs on Saturday. We were so proud!

The folks at the Nationals set up what they called the "Bob's Bowl" which was a nearly impossible to navigate corner.

Ivy Manning's Farm to Table: The Art of Eating Locally is filled with delicious ways to eat with the seasons.

December is definitely the season of giving and we’re no exception. This month to celebrate the holidays, the end of the year, and just celebrate in general, we’re giving away some of our favorite cookbooks. Over the next three weeks, we’ll be giving away five beautiful cookbooks full of delicious recipes.

Today, I’m giving one lucky reader a signed copy of Ivy Manning’s The Farm to Table Cookbook: The Art of Eating Locally. Ivy has been a guest chef at our cooking school for years and lives here in Portland, Oregon. Her easy-to-tackle recipes feature seasonal vegetables paired with sustainably raised or harvested seafood, meat and poultry.

Ivy has included beautiful photography and helpful information, such as tips for making the most out of your farmer’s market and how to make it through the winter (the season which many of us cannot fathom meals without fresh vegetables). Winter recipes that are making me drool? Hazelnut Polenta Cake with Winter Fruit Compote, Clam and Smoked Salmon Chowder, Twice-Baked Irish Potatoes with Stout Onions and Kale and that’s not the half of it!

How to enter:

Leave me a comment below and tell me what you have done in the last year to make your life a little more sustainable. It doesn’t need to be mind-blowing or have a huge impact, just tell me a little bit about how you are making the world a better place. I’ll select a winner randomly from all those who comment by midnight on Wednesday (12/9).