Vermatzah, ideal for Jewish locavores
MIDDLETOWN SPRINGS, Vt. – Doug Freilich adds another log to the embers in his wood-burning oven. Tugging the door partway open for a peek at the wares, he inhales and smiles. “Almost crisp,” Freilich announces, cheeks ruddy from the fireside vigil that began at 4 a.m. Across the room, morning sun pours through the picture window as his wife, Julie Sperling, hand-cranks sturdy pellets of wheat berries and emmer through a mill, transforming them into a hearty flour.