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Michelle Pusateri and 7 full-time and 2 part-time employees.
About
A former pastry chef at Nopalito, Michelle Pusateri started making granola when she became fed up with blends that were stale, processed, and loaded with sugar. Her goal was to create a healthier granola using fresh ingredients sourced from local and sustainable farms, and pure maple syrup as the only sweetener. Michelle produces each batch of granola by hand in a gluten-free kitchen, and she sells them through local retailers and farmers markets.
Sourcing
For nuts and fresh and dried fruit, Nana Joes sources from local farmers, including Ferry Plaza vendors like Bernard Ranches, Kashiwase Farms, Bella Viva Orchards, and Blossom Bluff Orchards. She uses certified gluten-free oats, and certified organic grade-B maple syrup sourced from an artisan producer on the East Coast.
Fun Fact
Nana Joes was named after Michelle’s grandparents; Nana is what she called her grandmother, and both of her grandfathers were named Joseph.
Location
San Francisco, California
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When the Gammonses first began farming, their land had 3 inches of topsoil. Now, after many years of adding compost and organic matter, their land has almost 3 feet of rich topsoil.
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About CUESA
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »