Bob and Charlee started Bob’s Red Mill in 1978 in a small, abandoned flour mill. Their aim was to make wholesome foods with care, and the company’s approach still includes grinding whole grains with traditional stone mills.

Those mills grind at cool temperatures, a method the company uses to retain the parts of the whole grain. The business is now entirely employee-owned through an employee stock ownership plan, putting ownership with the people who work there.

Think of the loaf you bake most often or the breakfast you make before the house gets busy. Those are good places to put a staple to work. Keep what you use often within reach, and let the next recipe give you a reason to try something different.