Our Philosophy

Good
Good granola starts with good ingredients. We hand blend ingredients, in small batches, to allow for perfect flavor distribution. Oven toasting the granola results in optimal flavor and texture. It's so good - please Indulge!

Simple
Nature is simple therefore ingredients should be also. We use ingredients in their most basic and simple forms. No fillers, no chemicals, no preservatives.

Small
From the beginning Nature's Indulgence made a choice to support small farms and businesses. Our goal is to get our ingredients, whenever possible, right from the source. We believe our practice of "buying small" allows us to provide you with the freshest, highest quality granola available.

Our Farmers

Nature's Indulgence supports small, independent farms. We seek out suppliers that use all natural ingredients and provide the same quality standards as we do. We believe that "buying small," allows us to provide you with the freshest, highest quality granola available. Meet some of our farmers:

Alexander Co.     Owned and operated by Wade E. Clark

• Original company was called Clark Seed and began in 1984 in Soda Springs, Idaho.
• They had a million bushel elevator in which they cleaned and stored grain of their neighboring farmers.
• Wade and his father in-law Paul Christensen designed and built a mobile seed cleaner that they took to the farmers. (The farmers loved it)
• Soon they added another elevator and a roller mill.
• 1993 expanded to Rexberg with another roller mill and then Wade helped his son, Jeremiah, establish a mill to pearl barley in Pocatello. Jeremiah also took over the seed cleaning business.
• 1995 Wade relocated to Bancroft where his current efforts include pearling barley and operating an oat plant that he designed and constructed.
• With the help of his son, Jeremiah, the Clark Seed's business has tripled in the past five years becoming the largest mobile seed cleaning business in eastern Idaho.
• They have expanded into the table grade cereal grain market.
• Because of the excellent Idaho climate and the ability to irrigate, Idaho farmers produce some of the finest grade oats, wheat, and barley in the world.
• Alexander Co. stores their grains and then processes them to specification as orders are made. This assures the freshest and finest possible table grains available.

Green's Sugarhouse Owned by Rich and Pam Green

Since 1774 Rich Green's family has owned and farmed their beautiful and densely wooded 150-acre Sugar Maple property. For 4-6 weeks during each spring, Rich and Pam tap 5,000 Sugar Maple trees to collect the prized sap from these majestic trees.They attaché a long tube that extends from the tree to the processing building called the Sugarhouse. A vacuum system draws the sap from the trees into the collecting tanks of the sugarhouse.This method is called a Pipeline System or closed system. It protects the sap from contamination before it is processed.The sap is then run through a reverse osmosis membrane to remove some of the water before it is put into the evaporator vat to be heated and further concentrated into syrup.The syrup is then extracted off and graded for sugar content and color, bottled, and labeled or stored in 40 gallon stainless steel drums for later further processing. The fancy or lightest grades syrup come first and as the season progresses the syrup becomes darker with a deeper flavor.

Sugar Facts:

• Trees need to be 50 years old before they start tapping them.
• One tree yields 1 quart of syrup.
• It takes 40 gallons of sap to make one gallon of syrup.
• Raw Sap has 2% sugar content --- Maple Syrup has 66.9% sugar content.
• In one season, the Green's Sugarhouse use 30 - 40 cords of wood in their evaporators to reduce the sap from 6% sugar (after reverse osmosis) to 66.9% sugar content needed to become Maple Syrup.

Thompson Pecan Farm Owned and Operated by Tim and Leah Thompson

The Thompson Pecan Farm is the ONLY pecan farm in Utah! Thompson Pecan Farm is a 5-acre pecan farm owned located in Hurricane, Utah.

• 2-3 year old trees that have pecan branches graphed into them are planted but they need to be at least 15 years old before they become good producers
• The pecan hulls split open as the fall season progresses (usually about Oct.) allowing the nuts to dry.
• When they reach 4% moisture (around Dec.) - the nuts are harvested by shaking the trees.
• The nuts are then sent through a "huller" that removes the green husks from the raw nut.
• The "cracker" cracks the nuts one at a time - they are then sent through tumbling steel drums that help remove the shells.
• After this they are sized and sorted by color and quality -- the last bits of shell are blown away. They are then put into large plastic bags and boxed.
• The nuts are then frozen until ready for use. This stops the oils from deteriorating.
• When ready to sell - the nuts are packaged and labeled for market. All of which is done on the farm by Tim and Leah.
• The alkaline soil and warm dry climate of southern Utah make perfect conditions for the trees to produce large sweet meaty pecans light in color. This is premium quality for a pecan and nearly every pecan grown here meets these criteria. Proper storage (freezing) is essential for maintaining a prize product.
• Thompson's Pecan Farm is small but pampered - their pecans are the proof.