The pursuit of granola “love” : love your own story.


The pursuit of granola “love” : love your own story.

In October, a bakery in concord, mass., became the nation’s food and drug administration (FDA) for approving national headlines about love on granola. But from then on, what I really wanted was to share this secret with the unordered customers.

Why, you might ask, should any therapist encourage people who eat to have a high-calorie breakfast? Because if I can share the love of the FDA’s command to delete, I can send home an important message: love make food taste better, not only love yourself can help you feel better, look better, eat better.

Selfishly, I also want to be a cookbook for the autumnal glow of a frozen retreat. On a sunny day in concord, I like to stroll through the Nashoba Brook Bakery, drink a strawberry yogurt, and sprinkle the now-infamous “love oats”. But when it gets dark, the blue sky will pavements grey paint on the ice, I would like to practise my touted the oven, making my own a batch of this kind of simple, not too sweet, perfect crunchy granola.

So I began to look for a recipe for love reinforcement, encountered many obstacles and interesting characters, and then I stumbled upon a real treasure. Not surprisingly, the treasure is a little different than expected, but more valuable, especially for unordered customers.

The pursuit begins with shaking hands and a magical place in the seat, which overlooks the brooknashoba bakery creek table. The unusual client, on the other side of the table, is a gangly guy – a “amazing” T-shirt, khaki shorts and a baby cut – John gates. You know, the chief executive and co-owner of a bakery disagree with the old adage: “there’s no such bad news.

Since receiving a warning letter from the F.D.A. this fall, Mr. Gates has defended the name of his nearly 20-year-old bakery, citing a laundry list of violations, ranging from labels that violate medical practices.

After interviews with these irregularities, gates happily agreed to share the story behind granola, if not the recipe.

What makes granola good?

“When I asked Karen Collins, the original pastry chef responsible for all the recipes, what made the cereal taste so good? “I put love inside,” gates recalls. The laughter around gates’ hazel eyes made him frown, and he recalled the sweet exchange of Collins, one of the founders of the bakery, and the ex-wife of the current partner, Stuart vetter.

“That’s perfect! Gates remembers thinking. “How can we say nothing when we list the ingredients?

Bittersweet: a few years later, when Collins left the werther and Nashville families, she left the recipe to the bakery. Over the next 13 years, the hard-working pastry chef created all the new recipes for her bakery and forgot about the old granola recipe. Until the sweet “love child” love makes headlines, memories come back.

Chief executive Bill Gates will not share the recipe until he and his partner, victor, ultimately decide not to share their business secret checks. I’ve learned – since the food and drug administration (FDA) stuck in the ingredient list, stunning granola to rise in sales Sharing love absolutely no economic incentive, I mean formula.

No one knows, I look to the last person who can take me to the grail. Yes, the creator of the cookbook and Witt’s ex-wife: Karen Collins. Eager to help, Collins suggested that we talk to Bisousweet Confections at the wholesale bakery in shelly, Massachusetts. I found a delicious chef in a five-thousand-square-foot commercial kitchen on top of a rapunzel. The air is sweet cinnamon rugelach until Collins closes the door in the closet in her office.

“I should have told you not to come,” she apologized. “That’s not my recipe!

Over the course of five or six years, she came out with the release of Nashoba, and Collins created many granola recipes, all in the form of “love.” But she thought the signature recipe would change over time, or translate as the baker moved in and out.

“The recipes they’re making are definitely not mine,” Collins said.

Nashoba’s recipe is fat-free, but she always makes it with butter or oil or some kind of fat.

“I love everything I do,” said the three mothers. “she lives with cookies, cakes and other handmade desserts. “What I like to do with granola is that you mix it with your hand, and you don’t rely on any other device besides measuring cups, spoons and a bowl.

However, when she heard about the suffering of Nashville’s granola, the baker blamed himself. “The first thing I said was, ‘mom, I think it’s my fault. I used to type in the love on the ingredients label, but they still couldn’t make the same cereal. ‘”

In fact, no one, even Collins, still makes the original recipe, even a copy.

Love yourself, love food.

When I’m ready to go home empty-handed, Collins took her son’s phone, then tell me the last story – about a girl eating disorder, he eventually became a pastry chef, find peace and happiness in the bakery. I almost pinched myself, for the love story was both an unexpected treasure and a tender ending, the relentless pursuit of granola.

There was a time when Collins was fiery. From the age of 16 to 34, she revelled, locked herself in the bathroom and cleaned.

She admitted: “I graduated from college with three pregnancies. “I was really sick and ended up in the hospital room in Chicago.”

Treatment is essential, but love proves to be the most important ingredient in Collins’s successful recovery. At first, this is the love and acceptance of the child’s responsibility, and with the passage of time, also love oneself.

“To be a better parent, I need to open the bathroom door and I need to stop,” she explained, using a cold Turkey during the divorce. “Fortunately, I have enough good stuff to give priority to pregnancy” – ultimately, her own health – “eating disorders.”

She also needs to remind herself: “if I eat fat, I will handle it, if it makes me feel uncomfortable, tough! But don’t throw it away. That’s it.

Collins’s recovery sounded both quick and simple, and she thought it was important to stress a long and arduous process.

“Because I made so many decisions, I felt sick and felt like a few days,” she said. “The moment feel they will never in the past, but they did it, I stick to it, now I’m 47 years old, I have eaten for 13 years without symptoms, there is no struggle, I eat what I want” – including the granola.

I thanked Collins for his honesty and asked her if she would like to share one of her favorite granola recipes. Then my mission is complete.

Generous pastry makers are happy to share the recipes of her big local chef Joanne Chang.

Maple granola.

2 1/2 cups old whole oatmeal.

1 1/2 cup roasted wheat germ.

2 teaspoons of cinnamon

1 teaspoon of salt

A cup of rapeseed oil.

1/2 cup maple syrup.

2 teaspoons vanilla

Preheat the oven to 350 degrees.

Set aside the baking sheet and parchment.

In a large bowl, mix all ingredients until combined.

In a paper lined baking pan, pour into a uniform mixture.

Bake for 10 minutes, remove from oven and stir with a spoon or spatula. Bake for another 10 to 15 minutes, stirring again.

When the oats are golden brown, remove from the oven and cool.

Finally (the best part) : cut granola into large chunks and store them in an airtight container.

Please enjoy!

In addition, she also provided a general description of the use of love for honey infusion:

“Enjoy every part of the process,” Collins says. “If you’re in a bad mood, roasted will make you happy, then you should start baking, early if you want to do the last thing is baked, then make a manicure is better than making oatmeal.

Jean Finn is a therapist affiliated with harvard medical school and author of a “self-compassionate diet”. This article first appeared on WBUR’s The ARTery.


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