The Home of Fresh, Local Grains and Legumes
Where it all began
Wild Hive Farm was founded by Don Lewis in 1982 and was an outgrowth of his commercial beekeeping. He sold honey at the Union Square Greenmarket in New York City. Wild Hive was named for his bee products and honey-based baked goods. Because Don could not find flours with nutrient density and freshness that matched his ideas he sourced locally produced grains and in time trained employees to mill the flour and bake delicious European style breads, rolls and scones. Eventually the operation was producing enough flour to sell to the public.
Along the way there were various exciting developments born out of Don’s passionate belief in restoring to the Hudson Valley and the North East a sustainable regional grain based agriculture system.
A word about Wild Hive grains, and legumes
Wild Hive is committed to the sourcing and production of locally grown grains, legumes and milled high quality flour. When you buy from Wild Hive Farm, you are participating in growing a sustainable grain based system that provides:
- Locally sourced, non GMO, traditional grains from the Hudson River Valley and the immediate region. Minimizing transit time and distance helps preserve the grains’ full characteristics, bringing you fresh, delicious flours coupled with the unique flavor of the land where they grow.
- Stone ground freshness from our micro-mill. We grind fresh each week, so you get 100% of the germ and the full nutritional value and flavor from the whole grain.
Local sourcing helps support regional and community sustainability
Don Lewis’s ideas were influenced by his experiences traveling in the mid East and Europe; places wherefully formed regional agriculture systems are still in existence. Such systems were lost from our history in the 20th century. It is the mission of Wild Hive to reinstate the focus in eating what is grown where you live. Equally we want to help to provide a reasonable standard of living for farmers, millers, artisanal food processors, retailers and cooks – a healthy 21st century economic model.
The grains and legumes come from growers and farmers throughout the region who believe in the importance of nurturing the health of the soil to ensure the nutrient density of the food, resulting in new levels of health and nutrition in the family diet.