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Founder Feature: Casey Kathryn Kehoe

The sensation of having a balloon in your stomach is not such a great feeling. Just ask Casey Kehoe. It was painful and mystifying. She was an Olympic qualifier in swimming, a lifelong athlete, and a lover of healthful foods like steel cut oats and whole wheat breads. What was going on?

Bear in mind, this was happening to Casey before everyone and her sister had heard of gluten. So it was a surprise when, after many doctor visits and even more tests, Casey was diagnosed with a severe gluten allergy.

Casey took her can-do spirit and set about recreating her favorite foods in gluten-free versions. The best-tasting and easiest to snack on was her awesome granola. She figured she could help other people who were experiencing gluten sensitivity by making her granola available commercially.

Casey’s Krunch is available in mouthwatering flavors like chocolate chip peanut butter banana, vanilla almond chai, dark chocolate cherry, and white chocolate cranberry. It’s Casey’s go-to food for busy days juggling entrepreneurship with a day job and a new marriage.

A member of NYC’s Hot Bread Kitchen Incubator, Casey expressed her very The-F-Project mindset this way. “As I have started my business from ground zero, I look at other women who have been successful in my area and look up to them as mentors, not a threat or competition. It brings me great confidence, confirmation and motivation that if they were able to succeed, then so can I.”

Katelyn Murphy-McCarthy

Katelyn is a writer and editor specializing in creative nonfiction. She comes from a long line of entrepreneurs, and loves hearing and sharing the stories of women who are making a difference
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