“My dad and I have one rule: He’s only allowed to tell me one new idea a day”—so Emma Zimmerman begins her book, “The Miller’s Daughter.” Yet it was one of Jeff Zimmerman’s “wild ideas” in 2009 that halted Emma’s doctoral path in neuroethics and set her on the road to what she now calls her dream job: saving near-forgotten heritage and ancient grains from extinction.
At Hayden Flour Mills in Queen Creek, Arizona, the Zimmermans and their team grow and freshly mill storied grains with names like White Sonora wheat, emmer farro, Tibetan purple barley, and Blue Beard durum, and ship them to customers across the country.
