I’ve always loved the crunchy, sweet, healthy goodness of granola in cereal, as a topping for yogurt, or in bar form thrown into my purse or backpack for a snack. There’s something special about granola, and I’ve been thinking about that recently because two people from my past have started successful, granola-based businesses. I’ll be dedicating this post and tomorrow’s post to telling their story.
The first is Jessica — a dear friend from my days at the University of Michigan. Jessica is very smart — she majored in Engineering at U …

We’re trying something new, folks! I found a program that will host mp3’s from the KGSR morning show for free. Please let me know if you have problems with the audio via e-mail or comments. Enjoy!
The first segment is with Karen Morgan of Blackbird Bakery. Karen is working on her first cookbook this summer to bring her delectable gluten-free baked goods like the almond kiss, popovers, and cookies to kitchens nationwide. While she does provide custom desserts for local restaurants, catering, and mail order goodies, she is taking a break …