And don’t forget to order your granola. “April’s Got the Blues” is awfully tasty and wonderfully healthy. So good for you, in fact, that, aleast someday, it might just put Pfizer out of business. Wouldn't that be sweet. Nothing but granola commercials on the 6:30 news.
Read MoreSo, just for the record, March was Chaat Masala Snacking Granola—one of our healthiest granolas yet made with hand-popped high-protein amaranth, chipped coconut, brown rice syrup, and organic dates; it was low gluten, almost no sugar at all, and had a fusion of spices like mango powder, fennel, cardamom, tamarind, chili, and fenugreek to start waking up your taste buds after a long cold winter.
Read More" a delightful combination of orange peel, kirsch, zante currants, Ghirardelli chocolate, and bright, tart cherries (along with all the other good granola-y ingredients)
Read MoreIngredients for our new and improved Chocobanola: oats (org), barley (org), Sucanat (minimally processed sugar), honey (native RI), canola oil (expeller pressed), raisins, Craisins, wheat germ, oat bran (org), almonds, walnuts, sesame seeds (org), sunflower seeds, coconut (org), Ghirardelli chocolate, pecan meal, flax seeds (org), dried bananas, molasses (org), oat fiber, chia seeds, vanilla extract, cinnamon, sea salt, nutmeg, almond extract.
Read MoreSo far, with your help, the Providence Granola Project has paid about $9,000 in salaries this year and provided approximately 1,000 hours of job experience/training for new refugees.This on top of the fact that 5 out of 6 of our refugee employees have gone on to “real” jobs.When I compare this to the some of the Department of Human Service programs (that I help refugees access in my day job) it’s not bad at all.It wouldn’t be abnormal for the state to pay nearly $4,000 to provide an initial job training/experience for one welfare client—and this comes with no guarantees for further employment.So one way to assess the value provided by PGP this year (beyond the $9,000) is about $24,000.I think that’s pretty good.
Read MoreMany of our fans are planning to give 3,6, or 12month gift subscriptions to our Granola-of-the-Month Club - the definition of a gift that keeps on giving, and perfect for that hard-to-buy-for friend or relative. Each month they will receive two 15oz bags of artisanal granola which, as you know, not only tastes really good, but is also helping "do good" for a community in need.
Read MoreFull list of ingredients: oats (org), spelt and/or kamut or rye flakes (org), Sucanat (org minimally processed sugar), honey, canola oil (expeller pressed), Craisins, raisins, wheat germ, oat bran (org), sunflower seeds (org), sesame seeds (org), pecans, almonds, coconut (org), coconut flakes (org) pecan meal, crystallized ginger, flax seeds, oat fiber, vanilla extract, cinnamon, salt, nutmeg, almond extract.
Read MoreSaw Kay, a refugee originally from Myanmar (Burma), arrived in Providence about 4 months ago along with his wife and 5 children after spending years in a camp in Thailand. Saw and his wife Sa Nay are Karen—one of the ethnic minority groups who have been persecuted for years by Burma’s military government. Aside from one other family who arrived with them, they are—if you can imagine this!—the
only
speakers of a language called Karen Sgaw in the state of Rhode Island.
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.
Read MoreSeptember’s flavor was Salted Mango. We used unsulfured dried mango, macadamia nuts, pumpkin seeds, along with virgin olive oil which made it extra healthy and gave it an earthy flavor.
Read MoreFor those of you who are not familiar with “The Best of Rhode Island” awards, when a restaurant wins “Best of Rhode Island” they make a banner and hang it outside their business all year long. Granted, Rhode Island is not a big state, but still…not too shabby. We’ll take it, wave our banner proudly – and hopefully see a boost in Granola of the Month subscriptions.
Read MoreIt 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.
Read MoreDon’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?
Read MoreA 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.
Read MoreThanks 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.
Read MoreA 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.
Read MoreI 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.
Read MoreRhode 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!
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