I’m smitten with Bob of Bob’s Red Mill and everything he represents. A doppelganger for Santa Claus whose cheerful face appears on every package of his grains, Bob has stuck to his roots. Since launching his company in the 1960s, he has stayed committed to grinding grains in old-fashioned stone mills rather than new-fangled steel ones. The result is a line of highly nourishing and great tasting grains of every stripe.
These days, I’m especially crushing on Bob because he sent me a giant box of grains to try. It wasn’t Bob, exactly, who gifted me the grains, but another kind soul at the company whom I met several months back. And so, I decided to use my big box of Bob’s grains as a springboard to make 2014 “The Year of Whole Grains”.
It’s an interesting time to be talking grains because of the great divide on the subject in this country. Lately I’ve seen “grain-free” labels used to market baked goods in much the same way the “fat free” moniker was used to hawk them in the 90s. It’s as if grains were somehow a very bad thing, a mindset led in part by the booming Paleo movement. On the opposite end of the spectrum is the whole grain movement, a camp where I feel very much at home. A number of inspiring cookbooks have hit the marketplace of late, most notably, Whole Grain Mornings, which I’m dying to get my hands on.
While I’ve done a fair bit of experimenting with grains, there are a whole host of them I’ve never touched (hello, teff, amaranth, and sorghum). So, this is the Year of Whole Grains. I’d love to have you join me as I make my way through some new ones and tinker with old ones. It all starts next week with a recipe and a tutorial on MILLET.
I know, edge of your seat.