Mainebiz

V O L . X X X I N O. X X V I I I D E C E M B E R 1 5 , 2 0 2 5 6 The Maine Connectivity Authority will launch a statewide survey to identify gaps in cellphone coverage and reli- ability as it shapes an action plan to improve mobile service for everyone. The Maine Community College System and the Associated General Contractors of Maine announced a partnership to launch the Maine Construction Academy Immersion Program, a four-week, hands-on con- struction training program, in 2026. The free program will be offered at Central Maine Community College in Auburn, Northern Maine Community College in Presque Isle, Kennebec Valley Community College in Fairfield, Eastern Maine Community College in Bangor and Washington County Community College in Calais. U.S. Sen. Susan Collins announced that the Department of Health and Human Services' Office of Community Services released $38.3 million in Low-Income Home Energy Assistance Program funding to the state of Maine and an additional $1.5 million for the Indian Township and Pleasant Point Passamaquoddy, Penobscot, Maliseet and Mi'kmaq Tribes in Maine. Saint Dominic Regional High School will renovate and convert the Peck Building in downtown Lewiston as the future location for the school and its 200 students. Developers Collaborative has broken ground on a 55-plus condominium build- ing for the Stevens Square at Baxter Woods community, located off Stevens Avenue in Portland's Deering Center. Biddeford Adult Education's First Teachers Family Literacy Program said it was one of only three programs in the country to be selected to receive a $10,000 grant through the newly launched Barbara Bush Fund for Family Literacy, an initiative of the George & Barbara Bush Foundation aimed at addressing America's grow- ing literacy crisis. The grant will be used to expand parent–child literacy B U S I N E S S M A I N E Business news from around the state SP ONSORED BY A granola maker that commands prime shelf space B y A l e x i s W e l l s I n the town of Hiram (population: 1,609), a team of 41 has been busy baking, mixing and packaging pure granola magic. Grandy Organics was founded in 1979 by a couple of friends around a campfire in Baxter State Park. The com- pany began as a small, local granola producer and has since expanded to become a nationally recognized brand, which is headed by owner Aaron Anker. After years of selling small batch granola to Maine co-ops and local natural food stores, Grandy Organics ramped up production, adding lines of organic trail mixes and, recently, a new line of granola clusters. Inside the 23,280-square-foot factory and warehouse, the floor is divided into clear stations. In the mixing area, big tubs blend oats with maple syrup, honey, nuts and seeds. Machines hum steadily as ingredients move along, becom- ing another batch of Maine-made granola. Since Grandy Organics recipes rely on certified-organic standards and specialty crops like nuts, spices, coconut and gluten-free oats, many of its ingredients come from regions where they grow best — from coconut in the Philippines to spices from Guatemala and India, fruits from Canada and Chile and nuts from the U.S., Turkey and Vietnam. The com- pany is also transitioning to regenerative organic, gluten-free oats sourced from the Prairies of Canada in early spring. While Maine doesn't grow most of the organic ingredi- ents the company needs at scale, it partners with Maine businesses whenever possible — including Downeast Distributors in Auburn, for key baking supplies, and Portland Paper Products, for facility essentials. "Since 1979, we've stayed true to many simple, whole- some recipes sweetened naturally with honey, maple syrup or coconut nectar and we offer options for every kind of adventurer, from classic oat-based blends to gluten-free and grain-free varieties," says Anker. On supermarket shelves, granola is a crowded and, in some cases, an expensive category. For instance, at Shaw's, you'll find dozens of brands span- ning a wide price range. Grandy Oats sits at the premium end, with prices starting at $6.49 to $6.99 for a 12-ounce bag of the "classic" granola; $9.99 for 9 oz Coconoalas. Grandy Organics is at the higher end of the price scale, with Kind Healthy Grains and Oats, starting at $5.99; Bear Naked Fit Granola Cereal, at $5.49; Purely Elizabeth, at $7.99; and Bob's Red Mill at $5.49. Grandy Organics makes several types of granola and clus- ters. The granola can be found in stores throughout Maine, including Whole Foods Market in Portland, Hannaford, Market Basket, Shaw's, Rosemont Market, Portland Food Co-op and many others. Granola can be purchased in packaged retail bags and in bulk. The company has also partnered with local restaurants, including Bay Bowls, Bom Dia, Love Shack and Nautical Bowls. "Our commitment to sustainability, ethically sourced ingredi- ents and community connection drives everything we do, and it means every bag of Grandy granola is made with integrity, clean ingredients and a whole lot of Maine heart," says Anker. Aaron Anker Our commitment to sustainability, ethically sourced ingredients and community connection drives everything we do, and it means every bag of Grandy granola is made with integrity, clean ingredients and a whole lot of Maine heart. — Aaron Anker Grandy Organics F I L E P H O T O / T I M G R E E N WAY P H O T O S / A L E X I S W E L L S Pictured is the factory production line where granola gets packaged. In the baking line at Grandy Organics in Hiram, long and wide ovens toast the granola as workers monitor temperature and color to ensure every batch comes out golden and evenly crisp. N O T E W O R T H Y S O U T H E R N S O U T H E R N N O T E W O R T H Y S T A T E W I D E S T A T E W I D E

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