5.10.2014

Interview with Founder of Boulder Granola: Jody Nagel


Sarah Velasco: Can you tell readers about yourself? Can you tell us about Boulder Granola?
Jody Nagel: The Boulder lifestyle is what inspired me to start Boulder Granola. I moved to Boulder 24 years ago from the East Coast. I like that people question things here, everything from religion, lifestyle, western medicine, education and of course, food. Granola. It’s an avenue for a greater message. It is the perfect archetype.

"Unleash Your Inner Hippie" means a special thing to Boulder Granola: question things, be conscious, follow your intuition, empower yourself to stand up for what you believe is right. Using my mother’s recipe from the 60’s, my family has baked this granola for family and friends for over 50 years. I started the company the end of 2010 when I realized that I would soon be an empty nester. I had completed a detox diet where I was gluten-free for 2 months and found very little yummy foods to really sink my teeth into. I decided to make a gluten-free granola that was as delicious or better than our original recipe. I also made it 100% organic and cut down on the maple syrup so that it has low sugar content.

Sarah Velasco: We've read that Boulder Granola supports Organic Farming. Why is that important?
Jody Nagel: Organic Farming is the way of the future. More and more people are concerned about the pesticides that are used on our foods and then ingested. They are waking up to GMO, that our waterways are contaminated from runoff from conventional farms, the animal cruelty and antibiotics and other drugs given to our animals, the fact that little farmers are being pushed out of business by big agra conglomerates. Hello! This is fantastic! As more people cry out for organic foods, organic farmers will gain support and multiply in numbers.

Sarah Velasco: Can you tell us how Boulder Granola is made?
Jody Nagel: Our granola is hand crafted by mixing all the ingredients together, put out on baking sheets and baked at a low heat for over an hour.
For the cranberry granola, the cranberries are spread out on top of the baked granola when it has cooled. For the Chocolate-Chunk, we spread chocolate chips on the hot granola and let it melt!
When the granola is cool it is hand packaged and put in boxes!

Sarah Velasco: What types of products do you have? Flavors?
Jody Nagel: We have 100% organic granola in four flavors: Original, Gluten-Free/Dairy-Free, Cranberry and Chocolate-Chunk.

Sarah Velasco: What is your favorite way to have Boulder Granola?
Jody Nagel: I eat it every morning. I like to mix a couple of tablespoons of the Original with a plain flake cereal, add bananas and milk. I also eat it with yogurt.

Sarah Velasco: Are there common misconceptions when it comes to granola?
Jody Nagel: Some people find that most granolas are very sweet and so they are very happy when they see that ours have 2-4 grams of sugar content in ¼ cup serving, the lowest sugar content of any of the granolas on the shelves.

Sarah Velasco: Where can readers find your products?
Jody Nagel: Boulder Granola is available at Whole Foods throughout the Rocky Mountain region, Vitamin Cottage, King Soopers, Alfalfa’s and Lucky’s Market. You can also find it in many restaurants and retail stores as well as on our website at www.BoulderGranola.com

Sarah Velasco: Anything else we should know? 
Jody Nagel: Stay in touch with us by liking our facebook page at http://bouldergranola.com