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.
A note from the cook: I grew up in Vietnam where the oranges weren’t orange. Kumquats, mandarins, persimmons, and papaya were orange. Dragonfruit were purple. Oranges were green.