Our Blog

It’s been over three years since I fell in love with everything about whole grains and over two since Bill decided to give up flying in order to chase our whole grain dreams. After approximately 650 waitressing shifts and an absurd amount of self-taught industry knowledge~~here we are. Looking at our actual product. In our freezer! Oh, and a few thousand cases ready to be sold in storage. Just yesterday samples went all over the country to potential buyers. So now we wait.

It could still be a few months until our line is actually in the stores. These things take time, as we’ve learned time and again. But putting our hands on the actual bags, cooking with the actual product, is deeply gratifying, if not a bit surreal.

Thanks to you all who have helped us get this far; Tracy, Dawndra, Tasha, Nicole, Dave, Dad & Dona, Melissa & Kim. Whether it’s been photography, social media, copy editing, financial planning and assistance, or babysitting…. the help has been invaluable. Our work has just begun, but we would not have gotten to this very exciting point without the help of friends and family.

Thank you all from the bottom of our germ! (That’s the  most vital part of a whole grain~full of vitamins B, E, phytochemicals & fatty acids.) Look, see, it’s real…..

Another typical recipe development day. Dawndra on her way to take food photos. I’ve got brown rice and a bunch of odds and ends in my fridge but I’m feeling uninspired. Time is ticking away. So I freak out. Open cupboards, fridge, pull stuff out left and right. The boys are dragging bags of food off the counter into the toy room like little monkeys because they see I’ve lost my concentration. Becoming frantic….trying not to turn into “scary mommy”.  Suddenly I see that I’ve got miso paste; miso dressing on a cold brown rice salad! Phew. Then Melissa saves the day with the clutch ingredient suggestion~roasted peanuts. Yeah, it turned out to be the best cold brown rice salad. Ever. It went something like this:

3 cups cooked, cooled brown rice tossed with (what I had in my fridge): Couple of julienned carrots, 4 sliced radishes, 3 sliced green onions and about a cup of roasted peanuts. All of this was tossed with a simple miso dressing consisting of; 1/4 cup olive oil, 1/4 cup water, 1/4 cup white or red miso, 2 tbsp agave or brown rice syrup and 2 tbsp rice vinegar (or other vinegar, but use less). Blend this dressing really well (I used food processor). Sprouts would have been really good in this. Topped with a couple fresh, cold shrimp this is an extravagant salad for dinner guests. I could go on and on…

After Dawndra got her photo done we sat around this salad with three forks like vultures. Between bites we patted ourselves on the back for another successful recipe/gossip session. Isn’t it pretty? If only we had a wee bit of saki….