the meadowhawk story
I grew up making granola with my mom in northern British Columbia, in a town of 5000 that was the biggest town for 500 miles. Years later in Brooklyn, I found myself dealing with Graves disease, an auto-immune condition that causes hyperthyroidism.
A strict elimination diet ruled out most of my usual breakfast choices, including my granola, and the allergy-friendly granola offerings on local store shelves left much to be desired. As one of the interesting silver linings of my journey back to health, I decided to adapt the recipe I had been making for years. A few months later, friends and family convinced me to bring both the old favorite and the new creations to market, and here they all are!
I use the best ingredients I can find to make a product that makes my body, mind and spirit sing. All ingredients are certified organic, as local as possible, and grown, gathered or crafted by people who are excited about making connections with the people who purchase their products. Creating flavors and varieties of granola is a creative, intuitive process that I love, and sharing the results is a joy. In every batch that I make, I hold the memories of making granola in my mountain town surrounded by forests and rivers.
So beautifully made, it's the Hermes of granola. It doesn't get any better than this.
Editor's Pick, "The Cut" magazine
The cereal comes in four flavors, all abundantly nutty and fruity, gracefully walking that fine line between salty and sweet, with a resounding crunch and deft seasoning that makes it taste midway between health food and dessert.
Chappaqua Farmers Market
The most delicious granola you've ever tasted!
Where To Find Us
Photos by Phoebe Taylor-Vuolo (cover photo), Julia Goodman (first British Columbia photo), Sheila Peters (second and third British Columbia photos), and Winky Lewis (product photos).