Haystack (food)

Lore & Background

Haystacks are composed of relatively small amounts of many ingredients in flexible combinations, making them well suited to serving large numbers at low cost. The Adventist version, credited to Ella May Hartlein in the early 1950s, begins with a corn chip base, beans, and cheese, often excluding meat due to vegetarian preferences. It is a common feature of after-service meals and Pathfinder camporees.

The Amish haystack uses a lettuce base with crushed chips or crackers, cooked hamburger in tomato sauce, and nacho cheese, often served at community fundraisers. Hawaiian haystacks, popular among Mormons in Utah and other western states, use a white rice base with chicken in gravy, topped with pineapple, almonds, coconut, and chow mein noodles, reflecting Asian flavors.

Reader's Guide

Haystacks matter as a flexible, low-cost communal meal that has sustained distinct traditions within Seventh-day Adventist, Amish, and Mormon communities for decades. The Adventist version, often vegetarian, is iconic at church potlucks and Pathfinder events. The Amish version, with meat and spaghetti-like sauce, is tied to fundraisers. Hawaiian haystacks, sometimes called Mormon haystacks, are part of 'Mormon cooking' and reflect Asian influences from the church's presence in Hawaii. Each variant adapts the basic concept—starch, protein, vegetables, condiments—to the dietary and cultural preferences of its community. The dish's longevity and adaptability demonstrate how simple ingredients can create a shared culinary identity across different religious groups.

Did You Know?

• Seventh-day Adventist haystacks are credited to Ella May Hartlein in the early 1950s.
• Amish haystacks are associated with community fundraisers for families in need.
• Hawaiian haystacks are sometimes called Mormon haystacks and are popular in Utah.
• Adventist haystacks often use a soy-based ground meat alternative instead of meat.