Chef

Greg Duggan
Observer staff
August 7, 2008

After hearing on the radio about Vermont maple syrup farmers donating syrup to soldiers overseas, the owners of Chef's Corner Café Bakery began brainstorming about how they could make a similar contribution.

Jozef Harrewyn and Scott Sorrell eventually decided on house-made granola, because it's nonperishable, and last week shipped 100 pounds of the product to Camp Stone in Afghanistan.

The two originally planned to send the granola — made with rolled oats, nuts, lemon and orange rind, honey and brown sugar — to Iraq, but the person to whom they were going to ship the food returned home before the packages could go out.


Contributed photo
Chef’s Corner co-owners Scott Sorrell (left) and Jozef Harrewyn stand amidst the boxes of granola to be shipped to Camp Stone

Instead, Harrewyn and Sorrell contacted Lt. Gov. Brian Dubie, who put them in touch with a Vermont soldier at Camp Stone.

“We wanted to send it some place with fellow Vermonters,” Harrewyn said.

He added that 12 Vermonters are stationed at Camp Stone.

“I'm not pro-war, but I'm pro-military,” explained Harrewyn, who said his father was a lieutenant and his grandfather a three-star general in the Belgian Army during World War II.

Harrewyn, a U.S. citizen, was born in Belgium.