This creamy, yellow polenta is made with non-GMO corn grown by the Ute Tribe of Colorado on tribal land just northeast of the Arizona border.
Hayden Flour Mills relies on ancient, drought-resistant grains. These grains require very little water, and the farmers use a solar paneled stone mill. The process produces a very small carbon footprint.
Why we love it
A classic Italian comfort food, polenta makes its way into the hearts and recipes of people all over. And the people here at Hive are no exception. We love the creamy, chewy texture and beautiful pop of yellow it adds to a plate. You can build up your polenta with mushrooms, cheese, or greens to charge up the flavor.
How it does good
A smaller footprint from seed to table
Farming grains can consume a lot of resources. So when the founders of Hayden Flour Mills started their mill, they were determined to make it more sustainable and better for everyone. By choosing ancient, drought-resistant grains, Hayden Flour Mills is able to reduce the amount of water they use while farming. Since environmentally conscious practices are built right into the company's mission, they've also created the only solar paneled stone mill in the U.S. And they're going even further by cleaning their grains on the same campus as their mill, making their carbon footprint even smaller.
supporting key causesHayden Flour Mills grows all their grains in Arizona. They're working with chefs, farmers, and conservationists to revive Arizona's grain economy. And their milling process sends byproducts to feed local farm animals. That helps farmers and reduces waste.
responsible sourcingThe indigenous White Sonora wheat seeds are sourced from Native Seeds, an Arizona research group that works with tribes to retain the edible plan varieties native to the state.
low carbon footprintUsing ancient grains that require minimal water and a mill that runs on solar power allows Hayden Flour Mills to minimize their carbon footprint.