Mawa’s GrainFreeNola debuts with five handcrafted flavors Article by Kaya Williams, Aspen Times If you told Mawa McQueen a year ago that she was going to launch a granola line, she probably wouldn’t have believed you. “It’s almost like a chef’s nightmare to say ‘OK, I’m going to be in the granola business,’” she said. […]
The Aspen Times has started a “We’re Open” feature to profile local businesses working through the coronavirus crisis. We want to connect consumers with the work businesses are doing to stay open. Mawa’s Kitchen was featured in mid-May….
From The Aspen Times’ WineInk: A silver lining of the COVID-19 pandemic may be that people have been forced to…“think different.” Nowhere is this more evident than in the hospitality industry and the world of food and wine….
When chef Mawa McQueen pushes a plate of pancakes toward me, I must admit: they look pretty standard. Dappled golden-brown with lacy edges and each measuring the height of three tines of a fork when cut (a generous quarter-inch), the pancakes have a moist, cloud-like texture. I take a bite and ponder the subtly sweet flavor. Something is … different.