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9781743797105

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'Emma Zimmerman truly understands what it means to engage food as the means of healing our bodies, our communities, and our earth. These pages open a door to follow in her footsteps. A true education for the senses – beautiful, thoughtful, flavorful, and meaningful.' – Alice Waters, founder of Chez Panisse & The Edible Schoolyard Project ‘Emma makes brilliant connections between flavor, farming and the fight against climate change through a class of diverse, remarkable grains.’ – Dan Barber, chef & author ‘Emma has beautifully captured the Hayden Flour Mills journey, and what life is all about: family, food, friendship, community and connection.’ – Chris Bianco, James Beard Award–winning chef, Pizzeria Bianco ‘This is a must-add to your collection, telling the story of a family business that grows and mills with care for the planet. I want to try everything in this book!’ – Michael James, baker & author

'Emma makes brilliant connections between flavor, farming and the fight against climate change through a class of diverse, remarkable grains.' - Dan Barber, chef & author 'Emma has beautifully captured the Hayden Flour Mills journey, and what life is all about: family, food, friendship, community and connection.' - Chris Bianco, James Beard Award-winning chef, Pizzeria Bianco 'This is a must-add to your collection, telling the story of a family business that grows and mills with care for the planet. I want to try everything in this book!' - Michael James, baker & author

Author Information

Emma Zimmerman co-founded Hayden Flour Mills in Arizona, USA with her father Jeff Zimmerman in 2011. The family business is devoted to making the freshest and tastiest flours from some of the world’s oldest varieties of wheat. Today, Hayden Flour Mills grows multiple different heritage and ancient grains. The grains are milled into heritage baking mixes, stoneground polenta, pasta flour, pizza flour and artisan bread flour. Hayden Flour Mills' products have a loyal following and are available in 500+ retail stores including Whole Foods Markets and Eataly. Their flours have also been featured in Martha Stewart Living, Eating Well, Saveur, Bon Appetit, and Marie Claire.  Emma was also named by Marie Claire as one of “Six Women Who Make Going Big in the Food World Look Like a Piece of Cake”.

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