Emma Zimmerman was working on getting a doctoral degree at McGill University in 2009 when her dad, Jeff, had a crazy idea: to reopen Tempe’s historic Hayden Flour Mills.
It started as something of a hobby, but, soon enough, it turned into much more.
Today, Hayden Flour Mills is a booming company that’s been a leading voice in the movement to revive heritage grains in this country. And Emma, who has helped grow it, is out with a new cookbook called “The Miller’s Daughter.” It’s been nominated for a James Beard Award this year.
The Show sat down with her in KJZZ's studio to talk more about the book — and the story behind the mill.
