Bob’s wife Charlee always valued and provided whole grain foods for Bob and their three boys. This eating lifestyle coupled with a chance reading in 1968 of a book about old stone grinding flour mills started Bob Moore searching for usable stone mills from the 1800s. Bob was able to acquire several sets of millstones from an old North Carolina water-powered flour mill and set up their first milling operation in Redding, California.
In 1978 Bob and Charlee moved to the Portland, Oregon area to retire. Bob’s milling enthusiasm soon resurfaced. Together they opened a one-of-a-kind business in an old mill building near historic Oregon City, Oregon, stone grinding grains into flours and cereals and blending whole grain mixes for the Portland area.
The story of Bob’s Red Mill is one of continuous growth through the years. In 2007 the company moved to a larger facility – 325,000 square feet on seventeen acres. The company now employees 350 full time people working three shifts.
On February 15, 2010 – Bob’s 81st birthday – he gave the company to his employees through an Employee Stock Ownership Plan (ESOP). An ESOP provides an orderly transition of ownership from the current owners to the employees and insures that the company will enjoy continued operation by the same employees that helped it grow.
With roots in natural foods, the business has flourished across the U.S. where their products can be found in supermarket chains, specialty grocery stores and health and natural food stores. Bob’s Red Mill products can also be found on store shelves in 80 countries around the world.
Dr. Jessica Black graduated from the National College of Naturopathic Medicine where she obtained her medical training. In 2006, Dr. Jessica published The Anti-inflammation Diet and Recipe Book after working on perfecting her recipes and selling locally for a couple of years. In 2010, she co-authored Living with Crohn’s and Colitis; A Comprehensive Naturopathic Guide to Health and Wellness with Dede Cummings.
Dr. Black enjoys dividing her time between her two Oregon clinic locations offering family healthcare to Multnomah, Yamhill, and surrounding counties. She specializes in women’s medicine including natural hormone balancing for menopause, and childhood wellness including chronic asthma and acute and chronic illness in children. She continues to study and research vaccinations, hormones, new treatment ideas, and cutting edge techniques used to improve people’s health. She is currently working on two additional books: one covering childhood development, vaccinations, nutrition, at-home treatments and another one covering inflammation, diet and recipes, chronic illness, and disease prevention.
Dr. Black also serves on the board for a non-profit organization, MamaBaby Haiti dedicated to providing midwifery services and naturopathic care to women and children in Haiti.
Originally from England, where she is a registered nurse and health visitor, Joanne has been working with families for nearly 15 years. Joanne has been in Portland since 2009, working extensively with families providing lactation and postpartum support and education. Joanne is a International Board Certified Lactation Consultant (IBCLC) and a certified postpartum doula. She is passionate about providing support, time and advice to enable families to discover their own parenting styles and achieve their goals. Joanne teaches newborn care and breastfeeding education at OHSU and is the Global Coordinator for the Big Latch On, a world breastfeeding week event supporting breastfeeding in public and building communities.
Abby Fammartino has been a chef for as long as she can remember. Before establishing Abby’s Table in 2009, she worked as a personal chef in Seattle, San Francisco, Philadelphia, and New York City. When you think there’s nothing in the house for dinner, Abby somehow always manages to “whip up” something tasty from the pantry, and she is dedicated to helping others learn how to do the same. Chef Abby has a passion for the nutritive and health-supportive qualities of foods, and she attended the Natural Gourmet Institute of Food and Health in Manhattan in 2004. Among her specialties, she is able to easily craft inventive and delicious allergy-friendly cuisine that everyone loves. A world traveler, she brings inventive twists on local and seasonal ingredients to her recipes.
In 2014, Abby begins a hands on cooking adventure called “Cook With Abby’s Table,” in an effort to empower home cooks to join in the growing healthy food culture in America.
Denise Minger is a Portland-based health writer and lecturer known for challenging today’s leading voices of conventional wisdom. She recently published her first book, “Death By Food Pyramid,” and runs a blog at RawFoodSOS.com dedicated to debunking bad nutritional science. Her thorough critiques of the USDA guidelines and “The China Study” have made her a major player in the progressive health community, and a major thorn in the side of both mainstream nutritionists and other health figures promoting flawed dietary dogma.
Dr. Bonnie Nedrow, a graduate of Bastyr University in naturopathy and midwifery, practices family medicine at Hidden Springs Wellness Center in Ashland, Oregon. She has lead hundreds of clients through the Seasonal Cleanse program at her clinic in Ashland and with Skype clients throughout the country.
Dr. Nedrow is a national speaker on environmental medicine and reproductive health, presenting at Naturopathic Medicine schools and professional health conferences throughout the country. She sits on the board of the Naturopathic Association of Environmental Medicine (NAEM) and is an officer of Southern Oregon Birth Connections (SOBC). She has co-written two how-to books, The Cleanse Companion Cookbook, with Chef Jeff Hauptman and The Seasonal Cleanse Workbook, with Dr. Rod Newton, DC. She is currently working on her third book outlining a Preconception Optimization program.
Dr. Lisa Shaver graduated from the National College of Natural Medicine in Portland, Oregon with a Doctorate in Naturopathic medicine and a Masters of Science in Oriental medicine. Dr. Shaver is a licensed primary care doctor, a Chinese medicine practitioner and a licensed acupuncturist. She co-founded and runs Everyday Wellness Clinic in downtown Portland, where she maintains a private practice. Dr. Shaver is an adjunct professor at the National College of Naturopathic Medicine, lecturing on celiac disease, non-celiac gluten sensitivity, wheat allergy and food sensitivities. She is the branch manager for the Gluten Intolerance Group of Portland.
Dr. Shaver’s practice focuses on chronic lifestyle diseases such as digestive disorders such as IBS, IBD, SIBO, celiac disease and non-celiac gluten-sensitivity, intestinal yeast overgrowth and parasites. She also has interests in endocrinology, mental and emotional imbalances.
Dr Shaver is adjunct faculty at NCNM and lectures in the Advanced Gastroenterology class on Celiac disease, non-celiac gluten sensitivity, food sensitivities and food allergies to medical students.
Tressa Yellig specializes in a variety of health supportive cooking styles including vegan, macrobiotic, and Ayurvedic traditions and is an advocate of the Weston A Price Foundation’s nutritional philosophy of using traditional fats, pastured meats, raw dairy and cultured foods. She is a graduate of the Natural Gourmet Institute in NYC and apprenticed under the worker-ownership of Three Stone Hearth in Berkeley, CA, the first community supported kitchen of its kind. In addition, she has experience managing farmer’s markets, working with a variety of artisan food producers, in restaurants, business management and organizations promoting urban food sustainability, local food economies and seasonality.
In 2009 Tressa started Salt, Fire & Time in Portland Oregon, producing traditional healing food products on a community scale. She currently teaches the whole foods cooking program at The Wellspring School as well as a variety of old world cooking & nutrition classes in the Portland area. She passionately believes that our food choices are beautiful vehicles for change in our communities and the world and that we can begin with ourselves. Salt, Fire & Time is one sustainable solution to the growing need to heal our bodies and our food economies through the choices we make in defense of quality foods.