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Lucy was delighted to learn that a customer ate her granola daily as he trained for the Boston marathon, which he completed with a time of 3:08.

“Thanks for making great granola,” wrote Christian H. “It's my marathon fuel.”  

 

In other news, Lucy is experimenting with a little newsletter that should make life easier for all you granola fans out there because it will keep you up to date on the latest products, farmer's markets and store.

 

Meanwhile Lucy's Granola continues to draw raves. New fans include:

• a U.S. ambassador whose granola is shipped to him overseas
• an Illinois poet who writes that Lucy's gluten-free is “the best” she's ever tasted
• a New York City toddler whose cries of “mah, mah” --according to his mother--mean that he wants “more, more” of Lucy's Granola
• a Minnesota family who are on their eighth order this winter!  

Lucy and her familyhave just moved up the road to Windswept, a low-slung white clapboard farmhouse that overlooks the length of Blue Hill Bay. Your granola now comes to you from a sun-splashed kitchen whose windows look out across a sloping meadow to a sandy cove. Beyond are wind-driven waves and a spruce-studded island whose most frequent visitors are bald eagles or harbor seals.    

 

Did you know that Lucy's Granola is a family affair?   

Lucy, with the occasional reluctant help of her two teenage daughters, Imogen and Cecily, turns every tiny batch by hand. Husband Clifton packages and labels each one as “original,” “extra-seedy” or “gluten-free.” Then son Sam, who is six, stacks and counts the brimming bags and often uses the sealer.  

However, Lucy is now making so much granola that she needs a granola 'elf' or two to help. “Elves” seemed a suitable moniker for the high school boys who helped last summer and has stuck.