WashU alum Ben James (PMBA ’12) recently founded Stone’s Throw Hash, a company focused on serving hot, filling meals that are as good for the body as they are for the local economy. The company currently offers six different hash bowls made of diced organic sweet potatoes, mixed with fresh produce and topped with free range eggs.

James’ journey to founding the sustainable food company began during his time at both Purina and Ocean Spray where he discovered his passion for advertising and various marketing roles. About 8 years ago, he found that he had a wheat allergy and began to explore different recipes centered around flavor-rich hashes. A few years later, when he was taking classes at in the Tufts University Friedman School, he developed an interest in local foods. His experiences in the workforce and at Tufts combined with what he discovered while getting his MBA from WashU led James to developing Stone’s Throw Hash.

The Baltimore based company has two main divisions – made to order hashes and packaged goods, that are tested at pop ups, farmer’s markets, and food trucks in the area. While Stone’s Throw Hash’s main focus is on delicious food they also have a commitment to local food. They are committed to donate 1% of revenue to local farming initiatives in every area in which they operate.

Next month, Stone’s Throw Hash will launch their frozen-microwavable potato hashes which will be sold through e-commerce and in coffee shops in the Baltimore area.

To learn more about Stone’s Throw Hash visit https://www.stonesthrowhash.com and follow them on Instagram, Facebook, and Twitter @StonesThrowHash.