Hayden Flour Mills: 2013 Big Brain Awards Finalist, Culinary

Categories: Big Brains

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Katie Johnson
You submitted nominations for awards given to the Valley's emerging creatives and the results are in. Introducing our Big Brain 2013 Finalists

Leading up to the Big Brain Award awards announcement and celebration on April 27, Chow Bella and Jackalope Ranch will introduce the finalists.

Up today: Hayden Flour Mills

See also:
2012 Big Brain Awards Winners Announced
Meet New Times' 2013 Big Brain Finalists and Celebrate the Winners at Artopia on April 27

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Katie Johnson
Chris Bianco and Jeff Zimmerman
If you're a local, the Hayden Flour Mill needs no introduction. The iconic mill for which Tempe's main drag gets its name has stood at the corner of what's now called Mill Avenue and Rio Salado Parkway for nearly 140 years. And though the long-abandoned building recently underwent a substantial renovation as an art space, the historic mill itself is indefinitely out of order.

But that hasn't stopped Jeff Zimmerman from bringing back the name and the grain that once thrived in the Southwest.

A quality management specialist turned slow food activist, Zimmerman's revival of the Hayden Flour Mills process began with his family's growing interest in the resurgence of authentic foods, "just like people bringing back heritage tomatoes, veggies, pork. We just thought, well let's just see if there are ancient types of wheat."

Zimmerman and his daughter Emma began their quest to reclaim the heritage grains lost in the age of industrialized farming by enlisting the help of farmers, anthropologists, and organizations like Native Seeds Search in Tucson.

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Katie Johnson
Not long after the Zimmermans' operation launched, they connected with pizza-maker and slow food aficionado Chris Bianco.

"He's probably the original guy for using local ingredients in his food," says Zimmerman, "but the one ingredient he didn't have was wheat."

A champion of the Zimmermans' efforts, Bianco invited Hayden Flour Mills to move in behind his sandwich shop, Pane Bianco, setting up their 1,600-pound Austrian stone mill and sifter and producing the various flours used by Bianco's restaurants and other Valley chefs across town.

You can also buy the flour at farmers markets and specialty shops (including Pane Bianco) around town. For a complete list, go to haydenflourmills.com.


Location Info

Hayden Flour Mill

4404 N. Central Ave., Phoenix, AZ

Category: Restaurant

Pane Bianco

4404 N. Central Ave., Phoenix, AZ

Category: Restaurant


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