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One of the most important elements of Sustainable Agriculture is the
support to the local economy of our community.
Wild Hive Farm does this in a variety of ways, not only by supporting local,
organic farmers through grain and produce purchases, but also by providing
a number of jobs to members of the community.
Many people contribute to the process of our production, and this means
jobs for bakers, millers, salespeople, welders, metal smiths, drivers, local
teens, and the afore-mentioned farmers. By promoting this regional food
system, and raising attendance to local festivals, stores, and markets, Wild
Hive Farm contributes to a flourishing local economy and sets a standard
for future growth of the sustainability of the Hudson Valley.
Sustainable Farming:
The best way to ensure a stable future for our local farmers is to support
them financially. Wild Hive Farm does this reliably, as we buy our grains
and produce exclusively from local and regional farmers, and refuse to
make any substitutions with commodity grown grains.
In this way, we hope to create a prosperous and lasting network of local
farms, that will provide for, and be supported by the community that
surrounds them. By buying bread that is made using grains and produce
from local farms, you are closing the "circle of sustainable agriculture and in
turn, supporting these farms by creating a demand for their production. This
allows us to continue to rely on the growers for the highest quality regional
grains and produce possible. Thank you for your support to us, to your
community, and to local, sustainable farming.
Don Lewis
Wild Hive Farm Timeline:
1982
Wild Hive Farm is created as a venue for Don Lewis’ commercial beekeeping
and pollination businesses.
1984
Baking begins as a supplemental farm income, featuring Middle Eastern,
honey-based recipes.
1986
Bakery expands to include breads, and home-style baked products.
1989
Commercial honey production comes to a halt, and a full scale bakery
begins.
1999
Local, organically grown, freshly milled flour begins to be incorporated into
bakery products.
2005
Flour begins to be milled on the premises.
Fletcher Coddington of Arrowsmith Forge is commissioned to begin the
construction of a mobile, wood-fired hearth oven.
2006
All products henceforth made with 100% local organic flour.
Organic grain harvest increases, and freshly milled flours and corn meals
are packaged and made available to the public consumer.
2007
Organic grain harvest increases to new levels, allowing Wild Hive Farm to
expand its distribution services throughout Ulster County.
Increased levels also allow Wild Hive to donate freshly milled, organic flour
to the Dutchess Outreach Food Pantry, to help ensure sustainable food
security within the community.
Wild Hive’s mobile hearth oven takes its maiden voyage to the Family Farm
Festival in High Falls, New York.
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Micro-Milled Grains
Our micro-milled grains make
the integrity and flavor of
bakery products - try cooking
with them yourself!
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