Category: News & Announcements

Help us bring our premium products to a growing customer base! Bluebird is seeking a full-time, year-round Packaging & Order Fulfillment Associate to join the team. In this role, you’ll take hands-on ownership of packaging our products, fulfilling customer orders accurately and managing our inventory. We seek strong communicators with basic computer skills, the ability to perform repetitive motions (standing & lifting), and a willingness to learn. Attention to detail and the ability to work both independently and as part of a team are also key.

Join Us! To read the full job description and apply, click here. If you have any questions, please contact Gavin Gregory at .

Fun Times with The Seattle Garden Club

We had a fantastic time connecting with the Seattle Garden Club, where Brooke Lucy presented insights on Bluebird’s journey towards regenerative farming, ancient grains, and soil health. It’s always inspiring to talk with passionate people and food enthusiasts about the future of sustainable agriculture. We just loved their enthusiasm!

Bulk Days Are Coming Soon

Get ready! We’re launching a special promo this month  on our organic whole grains in bulk—perfect for stocking up your pantry with the finest, freshest grains. Share with your friends and family because you’ll need a promo code to take advantage of this deal!

Not signed up for our Online Promos yet? Now’s the time! Go to the bottom of our home page to subscribe.  Make room in your storage zone and stay tuned for details on how to save big on your favorite organic  whole grains.

Sam Heads to Washington, D.C.

Sam is heading to Washington, D.C. alongside PCC Community Markets  and the National Organic Coalition to meet with policymakers—including Rep. Dan Newhouse—to ensure farmers’ voices are heard loud and clear. Supporting organic, regenerative, and small-scale agriculture is more important than ever, and we’re honored to be part of the conversation.

New Product Alert: Ancient Grain Blend – Now in 4lb. Units

We’re excited to introduce our Ancient Grain Blend in a convenient 4 lb. package—a versatile, nutrient-packed mix of seven organic ancient grains. Whether you’re a home cook or a professional chef, this blend offers incredible depth, flavor, and nutrition to your meals.

Why You’ll Love It:

✔ Perfect for Grain Bowls – A hearty base for salads, power bowls, and Buddha bowls.
✔ Swap for Rice or Pasta – Serve alongside proteins, in pilafs, or as a stuffing ingredient.
✔ Hot or Cold Applications – Enjoy warm as a side dish or chilled for refreshing grain salads.
✔ Packed with Flavor & Texture – Naturally nutty with a delightful chew, complementing all cuisines.

This blend is easy to prepare and endlessly adaptable, making it a must-have for any whole-food pantry.

View Ancient Grain Blend HERE. 

Ancient Grain Blend

_____________________________________________________________________________________________________________________________________

April 4, 2025: Introduction to Whole Grain Sourdough Baking Class

Join us for another  hands-on workshop on whole grain sourdough baking! Learn how to work with whole grain flour, naturally leavened bread, and traditional fermentation techniques from expert baker Laura Martin.

by Bluebird Grain Farms staff writer Ashley Lodato

featured image by Shawn Linehan | photos courtesy of Adrian Hale

Adrian Hale‘s story of baking starts with her child (who uses nonbinary pronouns). “When they were three,” Hale says, “they had a stomach ache that lasted a year. Every time they ate, their stomach hurt.” Hale took her child to doctors, but no one could ever find anything identifiably wrong. However, a natural medicine practitioner suggested that they were probably allergic to wheat. Hale removed wheat from her child’s diet; they felt better.

This solution of elimination didn’t sit well with Hale, however. “I come from a Jewish family. My grandmother survived the concentration camps,” she says. “My grandmother always said that bread saved her during the war and that she would never be without it again.”

“We say a special prayer over bread,” Hale continues. “I didn’t want my family table to not have bread on it.”

It was the beginning of the gluten-free craze and Hale was a food writer. So she began researching why wheat seemed to be making so many people sick. Around 2010 she ran across an article about how some people who don’t do well with conventional bread can do ok with bread made through a long, slow process of fermentation.

“I got a sourdough starter from a friend and I started making whole grain sourdough bread,” Hale says. “I went down a rabbit hole of bread. I drilled down on milling. I was committed to making the best bread for my family that I could possibly bake.”

It was a hard sell at first. “My kid always wanted white bread,” Hale says. “My husband grew up in the south; he wasn’t raised on wheat bread.” But as her family explored the flavors of whole grains, they fell in love with Bluebird Grain Farms’ Organic Einkorn Flour–and they never looked back.

Finally, bread was back in Hale’s family’s diet. Her child called it “mama bread.”

“Mama Bread” is now more than just the morning toast–it’s the title of the bread book Hale published in 2023. “Mama Bread: the Art of Naturally-Leavened Whole Grain Bread at Home” features “beloved recipes” Hale developed over many years of baking bread and teaching others.

It was a book born from a bit of necessity. As a teacher, Hale wanted a baking book that covered both sourdough and whole grains. She also wanted to convey the freedom of experimentation that influenced her own research into baking with wheat. “I like telling people, ‘if you really love your white bread so much, you can still use 90% white flour and add 10% whole wheat from a local farm,'” she says. “It will taste that much better and it will help with your gut.”

Before the pandemic Hale spent a lot of time writing about the milling process, largely to further her own understanding. “Now there’s much more access to freshly-milled grains,” she says. “There are more people paying attention.”

Hale teaches many baking classes through AirBNB’s experiences program. “I love to travel,” she says, “but when I don’t have enough time for travel, it scratches my travel bug to be around people from all over the world.” AirBNB was looking for hosts to populate their experiences program in Portland, OR, where Hale lives. At the time, Hale was teaching at Bob’s Red Mill. They asked if she had any ideas. She did, in fact, and began inviting four people at a time into her home for whole grain bread experiences, start to finish.

Hale says she loves teaching. “At a certain point I just decided not to be a baker in a bakery but instead to further my love of whole grain baking by sharing it with others through classes. Teaching them to do it at home. I want baking to be accessible, delicious, and fun for anyone who wants to try.”

Sometimes it seems like walking uphill, Hale says about using a slow fermentation, whole grain process in a culture that often prioritizes speed and ease. “But overall our food system is better than it ever was,” she says. “We have to find ways to get to that.”

Hale has been in the food industry as a food writer, baker, and teacher for so long that she says she gets to see the evolution of priorities. “I wish Americans were less prone to fads and more prone to just making food from scratch and enjoying it,” she says. “But there are so many people pushing for food systems to be better, all these people putting forth good and interesting ideas about food–I feel really optimistic.”

One reader refers to “Mama Bread” as “a love letter to whole-grain baking”‘ another calls it “a gem of a book.” Ask your local bookstore to order “Mama Bread” for you, or look HERE for other ways to purchase it.

Hello Bluebird Grain Farms Community!

We have some good news—Bluebird Grain Farms’ processing facility and our partner farm – The Schmalz Family Farm, have officially achieved Regenified Certification. 

In a world where consumers are demanding real change, Regenified represents a powerful step forward. It’s a certification that shows our dedication to farming practices that truly improve soil health, protect the environment, and contribute to a healthier future for all. This milestone reinforces our mission to grow nutrient-dense, high-quality grains while nurturing the very foundation of our food—healthy, thriving soil. And of course, we remain 100% certified organic (and have been for over 20 years), using no chemical inputs, ever!

Regenified Certification is more than just a label; it’s our promise to regenerate ecosystems, improve our land, and strengthen our community through thoughtful farming. In a complex agricultural economy, we are dedicated to building pathways that ensure organic farmers are fairly compensated for their work, while providing consumers with access to clean, pure whole-grain foods.

With food brands, “greenwashing” and making vague claims about sustainability, Regenified Certification stands apart—assuring you that real, measurable actions are being taken in production and processing of grains.  This certification is a testament to our commitment to agroecology, authenticity, and transparency.

What does this mean for our customers? You’re not just buying great-tasting grains—you’re making a real impact on our environment, our health, and our food systems. Small steps lead to big changes, and this certification is a big step in the right direction. The soil’s vitality is the root of true prosperity—and we’re committed to making it thrive.  

— The Bluebird Grain Farms Team

Bluebird logo: a symbol of happiness in South Korea.  Bluebird Brand has launched in South Korea. We have partnered with a Korean company, who is bringing our products to the Korean food marketplace. We are grateful for Washington State USDA Korean trade representatives in helping us forge this relationship. It is inspiring and enlightening to learn from another culture’s perspective and share ideas on how to use ancient grains can be used in different cuisines.

Here’s what they have to say in Korean about Bluebird Grain Farms Whole Grain Emmer Farro:

통곡물 엠머파로는 행복의 상징인 파랑새가 찾아오는 천혜의 환경을 가진 미국 북부 곡창지대에 위치한 청정 농장에서 재배됩니다.

매년 봄, 파랑새가 찾아오는 청정지역에서 미국 USDA ORGANIC 기준으로 재배된  블루버드 통곡물 엠머파로! 파랑새 마크를 확인하세요!

Whole Day for Whole Grains

Bluebird Grain Farms joined in the Whole Grains Day event on March 27th, organized by the Whole Grains Council. This global celebration aims to encourage people to enjoy whole grains in various ways. We shared over 200 lbs. of our tasty whole grain samples with different businesses and institutions across the country. We were excited to share our Spelt, Emmer, and Einkorn with Washington State University.

Martha Flores, the health and wellness coordinator at WSU, shared her thoughts and experiences with us. She thanked us for supporting their “Grain Week” vision and mentioned how students enjoyed trying out different grains. They even played a game called “Guess the Grain” and were excited to take home samples to incorporate into their meals. Martha noted that students were particularly thrilled to learn that these grains were locally grown in Washington. We’re delighted to have been a part of such a positive and educational experience!

Salmon Safe Certification

Bluebird Grain Farms has just renewed our Salmon Safe Certification. This certification signifies our commitment to environmentally sustainable farming practices. Salmon Safe is a program that promotes habitat protection and restoration to ensure the health and vitality of Pacific Northwest watersheds. By adhering to Salmon Safe standards, we’re not only safeguarding water quality but also preserving vital habitats for salmon and other wildlife. This certification underscores our dedication to responsible agriculture and our role in protecting the delicate ecosystems that surround our farms. We’re proud to be part of the organizational work involved in promoting healthy habitats and sustainable farming practices.

Larkin and Brooke immersed themselves in the culinary world at the Vegas Fancy Food Show last week. Surrounded by top-tier food brands, they enjoyed discovering industry trends and connected with remarkable individuals in the food sector.

Farmer Sam has a new fiction piece called “Jack” that was published in Montana Quarterly. Check out this bold publication that covers everything from creative fiction to environmental and local stories from the big State of Montana.

February 14-15, 2024 The Methow Conservancy is hosting a a free two-part forum on agricultural issues facing Methow Valley farmers. Our friend David Montgomery is coming back to the valley. David Montgomery is the author of the books What Your Food Ate, Growing A Revolution, The Hidden Half of Nature, Dirt, and others. Professor Montgomery will explore an inspiring vision in which agriculture becomes the solution to environmental problems.

He will be joined by Three-term U.S. Senator Jon Tester who is a third-generation Montana farmer. Senator Tester will tell the story of his family farm and the choices they have made to adapt to a changing world and economy. He will also share his insights into what he sees for the future of farming.

Amidst the Methow Valley’s changing climate and shifts in agricultural land ownership, the ongoing conversation becomes increasingly relevant. The choices made by large landowners hold substantial influence over small communities, shaping the impact of these transitions on the local landscape. If the future of agriculture is important to you in this valley we encourage you to share your voice and join the conversation.

Happy February!