Preheat your oven to 350.Grease a rimmed baking sheet with the neutral oil. On the sheet pan, mix together everything except the cardamom, orange zest and raspberries.
Bake the granola for 15 minutes, stir, then bake 10-15 minutes more, until golden brown. Check often towards the end of baking, as it can burn quickly.
After baking, immediately sprinkle the cardamom and orange zest over the granola. Add the raspberries. Cool completely before packing in an airtight container.
Line one or two baking sheets with parchment paper. Spread out the raspberries so they have space between them. Follow the instructions for your dehydrator or your oven's dehydrate setting (typically 8-12 hours at a very low setting).
What does a farm girl in Brooklyn do with a painting degree from the Rhode Island School of Design (RISD), and an obsession with food? Start a visually rich culinary publication! Write about cooking, develop recipes, and become a food stylist. Grow vegetables even if it's one scraggly tomato plant hanging from a fire escape, and find a way to keep chickens whether on a rooftop, in a neighbor's empty lot, a community garden, or the rare urban backyard (I've tried them all).
On our small family farm in Washington state, I learned how food grows—and a deep respect for nature and agriculture—by helping to cultivate vegetables and raise chickens, goats and sheep. I continued to study food by working my way through the chain of production: harvesting herbs on an organic farm, selling specialty produce, serving farm-to-table food, baking artisan pastries and selling them at farmers markets, creating artful wedding cakes, developing and implementing craft cocktail programs, and testing and developing recipes for publications.