In 2005, Greg Woodworth and Kelly Coughlin decided to relocate their mail-order baking business to Geneva in the Finger Lakes region of New York. A few years later, a local farmer suggested they try incorporating squash seed oil into their baked goods. Greg tasted it and was blown away. Squash seed oil deserved a place among the pantheon of fine culinary oils! The team partnered with Martin Farms to provide seeds from each year's squash harvest, and refined their oil making process. In 2008, they launched Stony Brook Wholehearted Foods.