WashU alum Ben James founds sustainable food company Stone’s Throw Hash.
About 8 years ago, Ben James (PMBA ’11) discovered he had a wheat allergy. Looking for healthy, good-tasting alternatives to wheat-based foods, he began experimenting with recipes centered around hashes. An MBA student at Washington University in St. Louis at the time, he began to consider the possibility of opening his own business. Later, while taking classes in nutrition science and policy, he became aware of, and interested in, the local-food movement. He also has worked at food companies Nestle Purina and Ocean Spray, where he honed his marketing skills.
All of these experiences coalesced and ultimately sparked the idea for Stone’s Throw Hash.
The Baltimore-based company serves savory dishes that are as good for the environment and local economy as they are for the body: Stone’s Throw currently offers six distinctive hash bowls all made with diced, organic sweet potatoes and locally sourced produce, topped with free-range eggs.
Stone’s Throw has two divisions — made-to-order and packaged goods. Made-to-order hashes are sold out of the Stone’s Throw food truck at pop-ups and farmer’s markets in the Baltimore area. Next month, the company will launch a line of fresh-frozen products, which will be sold via e-commerce and at area coffeehouses.
The company also donates 1% of revenue to local farming initiatives.