Rooted in the Upper Midwest |
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The path of AHC products starts on small farms across the Upper Midwest. After harvest, the hazelnuts are shelled and sorted in Ashland, WI, and roasted, seasoned, pressed, and milled in Gays Mills, WI. The wild, Midwest genetics of our hazelnuts are part of what make them so small and tasty! While our roasted hazelnuts and HazelSnackers are made from 100% Midwest-grown hazelnuts, the hazelnut oil and flour are made with a blend of Midwest and Oregon nuts.
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Watch & Learn
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Minnesota chefs Yia Vang and Beth Dooley visit a hazelnut farm and make hazelnut parmesan crackers!
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Clean Wisconsin explores the environmental and culinary benefits of hybrid hazelnuts and kernza.
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Our Story |
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When most people picture the Midwest, they conjure images of corn and soy as far as the eye can see. But before there were farms, there were forests, and before there were plows, there were prairies! Forests, prairies, and the beautiful, vastly diverse transition zone between them: the oak savanna.
Some of the most nutritious and delicious foods come from this ecosystem. They have sustained people and animals alike for centuries while improving – not degrading – the health of our soil and waterways. The American hazelnut (Corylus americana) is one such superfood. |
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