Born to Crunch

0

If you visited any of the local farmers markets last summer, you may have seen Caroline Markowitz hawking her Born to Crunch line of granola.born to crunch caroline

Well, pretty soon you won’t have to wait for Markowitz to reappear at the summer markets. The local entrepreneur was recently licensed to sell her all-natural product in local stores (stay tuned for announcements on where she will be sold). She also successfully completed a Kickstarter campaign in December to help fund her brand.

The “Chief Executive Cruncher,” as she calls herself, developed her product after looking for something “not too sweet, not too messy, not too chewy.”

born to crunchMost granolas on the market contain unnecessary ingredients such as processed sugar. While ghostwriting for a vegan chef, she was inspired to create her own wholesome recipes, and the first recipe she experimented with was granola. That was August 2011. The recipe has since been tweaked to what it is today: free of processed sugar and gluten. And pumped full of healthy stuff like local honey, raw almonds, chia seeds, flax, dried fruit and more.

“There is nothing artificial or processed in my granola,” Markowitz said.

Dishing Magazine, Jackson HoleHer product is already gaining lots of attention. In January and February, Born to Crunch was featured in the green room at the Daily Show with John Stewart. Who knows where it will be next.

For now, head on over to her website to purchase. http://borntocrunch.com

Comments
Share.

About Author

Also originally from the South, Cara Rank discovered cooking was a creative outlet that helped her relax after long days writing magazine and newspaper articles during the past eight years in Jackson. Really, she just missed Southern food. A lot. During a 12-year career as a journalist, Cara has won numerous awards for her work and has written about everything from rodeo queens to Dolly Parton tomatoes. She spends her weekends making jars of pickles and jam and amazing dinners for friends. She loves shishito peppers, Chicago-style hot dogs and elderflower-spiked cocktails.

Comments are closed.