Thriving - Fall/Winter 2016 - 9
"That's a whole challenging thing in
and of itself," explains Glessner, "given
that we are in agriculture and we are in
food. We see both sides of that issue."
The company has been following the
debate with interest and has begun
offering some non-GMO items to
satisfy consumer demand. Judging
these calls correctly means that Zook
Molasses can also satisfy its privatelabel clients-recognizable names like
Kraft, Pepperidge Farm and Turkey Hill.
While focusing on domestic and
global growth, they don't forget to
pay attention to what's happening
within the company. One area they're
working on is how to transfer the
company to the next generation, and
how to do that smoothly. As they work
through the process, they continue to
value their heritage.
According to the S. Dale High Center
for Family Business, 85% of all
businesses fail within their first five
years of operation. Among the 15%
of survivors, only 30% of those are
successfully transferred to the second
generation of the founding
Glessner says, "Good old-fashioned
Lancaster County common sense,
hard work and entrepreneurism have
gotten us where we are. Not that we're
not continuing to learn and get better."
They are. Considering the average
small business lasts about 11 years,
Zook's record of 82 years and counting
testifies to its success. LT
BY CINDY KALINOSKI,
owner, The Word Helper
Contact Cindy at
PALEO PUMPKIN MUFFINS
Using Golden Barrel Coconut Oil makes them dairy free and helps keep
them moist. Using maple syrup means there is no refined sugar used,
and it's not missed at all! Pumpkin and maple go so well together, add
the warm fall spices and it's a match made in heaven.
2 cups almond flour
1/4 cup coconut flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
3/4 cup canned pumpkin
(unsweetened, not pie mix)
2 large eggs
1/2 cup maple syrup
1/4 cup melted Golden Barrel Coconut Oil
1 teaspoon vanilla extract
1/2 cup dairy free mini chocolate chips (optional)
reheat oven to 350° and line a muffin tin with liners or
2. In a large bowl, combine the almond flour, coconut flour,
baking soda, cinnamon, pumpkin spice and salt. Stir and
break up any large clumps.
dd in the pumpkin, eggs, maple syrup, coconut oil,
and vanilla. Stir well until completely mixed and no dry
4. Fold in the chocolate chips if desired.
coop into muffin tin, making sure each one is as
even as possible.
ake for 20-23 minutes, until a toothpick inserted in the
center comes out clean.
7. Store in the fridge if not eaten within 24 hours.
For another quick recipe using Golden Barrel's Coconut Oil