What do you do when the thing you built suddenly stops working and you still need to pay the bills? We talk with Sarah Kaminsky, founder of Best Ever Granola, about turning a pandemic pivot into a fast-growing food brand that’s now stocked by more than 100 retailers across 10 states.Sarah breaks down what makes her small batch granola different in a crowded aisle: gluten-free and vegan recipes with intentionally low sugar, sweetened only with pure Pennsylvania maple syrup from Paul Family Farms. We get into why ingredient sourcing is a non-negotiable and how local partnerships shape great flavor and necessary connection. aThen Ken from Point State Fork names the buffalo chicken fix she takes out-of-towners to every time: Spak Brothers Buffalo Chicken Pizza in Garfield. Finally, Chef Ken of KCZ Cuisine gives us a weeknight-friendly Hainanese chicken rice method that turns one pot into multiple meals, with ginger-scallion broth that becomes a soup you can sip all week.Subscribe for more Pittsburgh food stories, share this with a friend who loves local brands, and leave a review so more listeners can find the show.Support the showLiked the episode? We'd love a coffee!