Introducing Pistachio Cardamom Rose:

Keith and Geoff

It was with some trepidation that we set out to show our softer side this month. Not that we mind the little jokes about the jaw-challenging properties of our granola—but still, that big-cluster crunch has become a part of our signature. Nevertheless, with dew points soaring, we’re taking the risk and doing our part to keep you from breaking an unnecessary sweat. Please let us know what you think.

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Introducing Pina Colola for July

Keith and Geoff

Don’t worry there’s no Coca-cola in it. There is, however, plenty of piña (unsulphured, low-sugar), and lots of organic coconut, plus macadamias, almonds, cashews, and a potpourri of organic grains. Need I say more?

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Introducing "Wake Up Saigon"

Keith and Geoff

A note about Saigon cinnamon:  when I was growing up in Vietnam, I remember my mother bringing bunches of bark back as gifts.  It made no sense to me when America already had jars and jars in every store.  What I didn't realize until recently is that Vietnam grows a uniquely powerful type of cinnamon called cassia.  Most grocery store cinnamon comes from Ceylon, Mexico, or Indonesia.  Cassia has much richer oil content and a hotter, sweeter taste.  

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Our Newest Employees

Keith and Geoff

     Thanks to those of you who keep encouraging us in this effort at mission-based business. We made 130 lbs last night, so now we’re stocked.  If you think you know an appropriate market for us, let us know.  We now sell 6 ounce “Go-Packs” and we’d be happy to send one as a sample if you’d make an introduction for us.  We’re jumping our way through the final few hoops that will allow us to set up shop at local farmer’s markets this summer—so with luck you’ll be meeting some our employees that way soon.

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More Good News:

Keith and Geoff

A second employee, Evon Nano, originally from Iraq, recent grad from the Genesis Center Culinary Arts Program, and (here’s the sad part) my right-hand woman in the Providence Granola Project has found a job.  She is now working at the CAV, a very trendy, upscale restaurant in the jewelry district.  The job is part-time, but 4 days a week. Knowing how hard Evon works, I’m sure they’ll expand her hours. 

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Introducing: Sweet Sassy Fig and Molassey

Keith and Geoff

I decided on unsulphured mission figs. Molasses and a glug of cognac were a given. Poppy seeds practically begged for the chance to impersonate the sweet crunch of fig guts—plus they’re great for you. The darker French roast, hint of salted caramel, and tang of balsamic vinegar followed from tasting our first prototype taste tests. I thought it might be interesting to, just ever so slightly, soften the crunch.

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