An almost-century old family farm sits on the outskirts of Phoenix where asphalt and suburbs yield to dirt roads and fields.
Forty miles northwest, in the center of America’s sixth largest city, a tiny flour mill operates among espresso bars and high-end restaurants.
Disparate places. But there are two elements that bring these rural and urban spots together: wheat and Jeff Zimmerman.
The 300-square-foot Hayden Flour mill, founded by Zimmerman in 2010, is bringing back some of Arizona’s agricultural roots and a part of America’s food history he worried had disappeared.
“We’re not trying to go back in time, but capturing an authentic time,” Zimmerman says of his tiny mill that turns grains that haven’t been grown in the state for decade into flours that are sought after by the city’s top chefs.