I recently read that Battle Creek, Michigan is taking a beating due to shifts in eating habits. Yes, Kellogg’s is revising it’s sales goals after “a loss of $293m or 82 cents a share in the three months to the end of December.” I hate to add insult to injury, but Battle Creek, it looks as if I am saying goodbye to your “natural” brand Kashi.
For a few months my disenchantment with Kashi has grown. I was off-put by large packaging for little product, high cost and marginal taste differences between flavors. But I purchased Kashi without fail because I believed it was wholesome and I knew it was pretty good with my morning yogurt. My ennui ramped to discontent when I stumbled across the Internet preserved 2012 debacle claiming Kashi had tested positive for pesticide residue and GMO grains, as reported by the Cornucopia Institute. In response, Kellogg’s Kashi brand explained that bulk grain storage and processing could muddy their healthy intentions. Then they added two new USDA Certified organic cereals in December of that same year.
But this desire for change isn’t just about Kashi. I think Kashi products are a great options to Frosted Flakes and Pop-Tarts. What bothers me is that it is harder and harder to tell who is selling what product and what is in the food that we eat.
I thought, “Maybe I could learn to make my own cereal.” Despite a reputation for some intelligence, I wrote off the notion as too difficult and time consuming. Yes, lazy, I know.
Then a friend serendipitously sent me a granola recipe. The recipe was authored by Alton Brown (one of my culinary heroes) with a substitution by my friend, Meredith. Instead of the cashews in Alton’s recipe, Meredith substitutes pumpkin seeds and adds cinnamon and vanilla. I tried it Meredith’s way and the result was revelatory.
Until baking and eating this mix, I really had sub-par aspirations for how granola should taste. It was nutty, buttery, sweet, chewy, crunchy and FRESH. It has an incredible taste that packaged cereals cannot duplicate as that kind of yum is too difficult to preserve for long hauls to outlets, waits on market shelves and storing in cupboards before being consumed.
As for my fear that the process of making granola was too difficult? Hogwash. After making the recipe once, I had unintentionally memorized it. It was as simple as adding wet ingredients to dry, stirring and baking.
And if I grow tired of this taste combo, I can dream up any mixture of healthy grains, nuts, fruits and oils I enjoy and make my own recipe. It really is that easy.
(Sung to the tune of To Sir, With Love) But how do you thank a brand who has taken you from Eggos to Homemade? It isn’t easy but I’l try. If you wanted my health, You’ll be pleased to know that I’m closer with each day. You’ve lighted my way, to Kellogg, with love.