I wonder how it might impact my sense of identity to chew my own face off my only id—even a fake one—for a chance to live in a country that I knew very little about and where people spoke a language I didn’t know.
Read MoreI’m working on a little story about Zaid and Maitham, the two Iraqi refugees who have been working with us the last few months, so make sure you check back in with us in a few.Especially those of you who frequent the farmer’s markets where they sell our granola might enjoy hearing more about these brothers and their adventures on their journey from Baghdad to Providence.
Read MorePina Colola will amaze you if you're lucky enough to get some before we sell out. It's made with low-sugar pineapple, premium macadamia nuts, and organic coconut flakes.
Read MoreSpring is here and it's brought a delicious new flavor with it, Apricot Marzipan!
Read MoreHi faithful and most patient granola friends. Contrary to any rumors or assumptions based on our hiatus in communication, the Providence Granola Project is very much alive. It was an exceptionally busy summer for me and Geoff—both in our regular jobs and with the Granola Project—and updating our blog was one of the first things to go… but we are still here and kicking.
Read MoreThe muesli is a bit of an alter-ego to our signature big-chunk, tooth-cracking, snacking style granola. This stuff belongs in a bowl. The recipe’s the same, but the grade is smaller and fits nicely on a spoon. You can think of it as, perhaps, the European version. Refined. Swiss.
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