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.
Rhode Island's own Allysen Callery - musician, recording artist, and PGP enthusiast - was inspired to create a little homebrew recording of song she wrote while wating for this month's special recipe to arrive. Check it out: April's Got the Blues. Thanks, Allysen!
And the granola: the apricots are unsulphured, which means they don’t have that drop-dead orange beauty that you know in your heart can’t be real anyway. The blueberries are wild, hand-picked, juice-sweetened—too pricey for our budget, yes, but hey, this time it’s for love. Order up soon, because we’re only making a bit more than we know we need. We’ll be in the kitchen next weekend, so for those of you month-clubbers, yours will arrive mid-month.
We are starting to pick up steam in expanding our sales channel. We now have two official retail partners in the Providence area where you can purchase Providence Granola Project granola:Liberty Elm Diner, where you can order it by the bowl or pick it up in 1lb bags, andBlue State Coffeewhere you can have it with yogurt or in 6oz "Go-Packs." Tell your friends...
As I see it, the main thing we are teaching our employees in this project is confidence—confidence that they can learn new skills, that they can communicate across almost any language barrier, and that they can be a crucial part of a team. Our hope is that what Berita learned with us played some part in helping her interview for and get a job, and that it will make her upcoming transition more smooth and less frightening. We will miss her.
This is an interview with Nelson Colon - the Providence Granola Project's "Serve Safe" whiz. He is a graduate of the Amos House Culinary Program.
