Baking & Snack - March 2009 - 23

NEWS | PEOPLE

Charles (Charlie) Henry
Holland died Jan. 10. He
was 75. Mr. Holland was a
master baker and consultant in R&D and the
manufacturing of cookies,
HOLLAND
crackers, snacks and sweets
for a number of bakeries. He started his
career with Burry Biscuits, Elizabeth, NJ,
and later became the youngest vicepresident of operations for Sunshine
Biscuits in New York City, NY.
Mr. Holland later worked for Consolidated Biscuit Co. in McComb, OH; Kellogg Company in Pikeville, KY; Flowers
Foods in Plant City, FL; Stauffer's Laguna
Bakery in Santa Ana, CA; Turnbull Cone
Bakery in Chattanooga, TN; Fehr Foods

in Abilene, TX; and Blue Bell Creameries in Brennan, TX, where he received a
grant from Blinn College to teach baking
and manufacturing. In 1973, Mr. Holland
came to Crackin' Good Bakers, a division
of Winn Dixie, in Valdosta, GA, as plant
manager and later became president and
general manager.
During his career, Mr. Holland served as
president of the Biscuit & Cracker Manufacturing Association and president of the
Cookie and Snack Baking Association.
Philip William Orth of the Orth Co., a
manufacturer of dry mixes, fillings and
other bakery-related ingredients, died
Jan. 23, in Naples, FL. Mr. Orth retired as
chairman of the board of the Orth Co.,

Oak Creek, WI, in 1996 - at which time
the 114-year-old family-held bakery and
institutional foods processor was sold to
CSM of Amsterdam, The Netherlands. He
had presided over the company since 1945.
Mr. Orth was the first non-baker to
serve as AIB chairman. He also served the
American Society of Bakery Engineers
as vice-president and the National Baker
Suppliers Association as president.
Joseph C. Wilson, a longtime Frito-Lay,
Inc., executive and supporter of the Snack
Food Association, died Jan. 31. He retired
from Frito-Lay in 1986. In the mid-1980s,
he was a director-at-large on the Western
regional committee and chairman of the
membership committee in 1983-84.

Bob's Red Mill founder celebrates milestone
Long before whole grains
were recognized by the US
Department of Agriculture's
Food Guide Pyramid or
highlighted on packaging
call-outs, whole grains were
a vital element in the life and
career of Bob Moore, founder
and c.e.o. of Bob's Red Mill,
Milwaukie, OR.
MOORE
"I'm not a crusader," he said.
"I'm fascinated with the concept of whole
grains and the history of milling. I still
haven't gotten over the fact that people
love buying whole grains."
For more than three decades, Mr.
Moore, who turned 80 on Feb. 15, has
educated consumers on the benefits of
whole grains and shared his interest in the
history of milling. Those efforts were
recognized in December when Mr. Moore
was nominated c.e.o. of the year by his
peers and the Portland Business Journal.
"Based on my wife's influence, I tried
to raise my family with the idea that whole
grains are a part of better health," Mr.
Moore said. "I thought grains were a great
idea and an excellent food value."
The reading of George Woodbury's

BAKING & SNACK / March 2009

"John Goffe's Mill," published
in 1948, further inspired Mr.
Moore's interest in whole
grains and milling. Set amidst
the background of a flour
mill, the story is about John
Goffe, an archeologist by
trade, who renovates the
house, mill and millstones of
a 400-acre site. "I was inspired
by this story and realized that I
could do this, too," Mr. Moore said.
In 1972, Mr. Moore purchased a set of
125-year-old millstones from a waterpowered flour mill in Fayetteville, NC.
One year later, he leased space to assemble
the machinery and began grinding cereal
and flour. The products were then sold
at a retail location in Redding, CA. Business grew by word of mouth and was also
boosted by the popularity of the 1975
publication of "Save Your Life Diet: HighFiber Protection" by David Reuben, MD,
and Reader's Digest articles, which were
distributed at the store, promoting the
value of whole grains.
Determined to enjoy the fruits of his
labor, at age 49 Mr. Moore sold the business to his three sons and moved with his

wife to Oregon City, OR, entering seminary school in 1978. During that time, a
walk along an old rail line led the couple
to an abandoned flour mill. Mr. Moore
continued with school another six months
before reconstructing the mill, which later
became Bob's Red Mill Natural Foods. A
decade later, the mill was burned to the
ground by an arsonist, and at the age of
60 Mr. Moore faced the decision to either
rebuild or slip into retirement.
"I like this life," Mr. Moore said. "I'm
active in the community, and I've learned
to take difficult things in stride."
The support for a reopening was unanimous with backing from the community,
suppliers, customers and the bank. A new
property was located in Milwaukee, OR,
and stone mills were obtained from
Denmark. The business continued to
grow, and in 2003 the company celebrated
its 25th anniversary.
Today the 7¼-acre world headquarters
includes a 325,000-sq-ft manufacturing
facility and distribution center, along with
a replica flour mill, bakery and restaurant, and mail-order catalog business. Mr.
Moore has vowed to stay actively involved
in the company another 10 years.
Ⅲ

Baking & Snack - March 2009

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