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BOLA granola

Michele Miller began her culinary career working at Alice's Restaurant in Lenox, Massachusetts (yes, that Alice's Restaurant!), and she flourished in the food world of Western Mass for the next 20 years.

In 2008, she launched a granola company, using a recipe she'd gotten from a friend, which she tweaked and perfected until she'd found the perfect balance of sweet and salty, grains and nuts. It's still made just 36 pounds at a time. Each batch is mixed and packed as soon as it's cool to preserve maximum crunch. If we have our way, it'll be as famous as the song. 

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