Bob Moore of The Bob Behind Bob's Red Mill just came to my work as a guest on Think Out Loud. They spent the whole show talking about the benefits of cooking with whole grains, the mill's gluten-free line (which is prepared in an entirely separate section of the factory from the wheaty foods), and why Mr. Moore is turning the ownership of his company over to the employees. It's great listening, and you can download the podcast here:The Bob Behind Bob's Red Mill.
Elise and I toured the mill last spring. She and her husband and I were the only kids under age 60 on the tour, but we all had a swell time. We took as many pictures as we liked, and Bob stopped by to say hello. For about a minute, I thought we could be related, as his family and a branch of mine are both Helms and have connection to the same Kansas town, but alas! No dice.
We saw the first millstone they used to grind the grains, giant stones from a flour mill. You can see that first mill above, with a rather silly photo of Bob propped next to it. Below, here's a close-up Elise took of that same mill's interior. Still tough after decades!
After we saw our fill, they gave us samples of 10-grain hot cereal and corn meal and we ate lunch at the mill restaurant. Before we left, we spied this fun corner of the office. The tour guide said that Bob and his administrative assistant love to play the piano on their off-time, and they are particular to duets. Cute, cute, cute.
This post isn't a giant love letter to Bob's Red Mill, tied with a red ribbon. It's a hat tip to whole grains, though. I thought you and I could listen to a little podcast together and whip up some whole-grain goodies. I've come a long way from my days of trying to sneak flax meal into everything I cook, but I still love me some whole grains.
Don't these dishes tempt you? Enjoy the rest of your week.