Jewish farmer Ian Hertzmark puts special care into growing a variety of specialty crops, including ancient grains like emmer and einkorn. The latter of which is used to make flour for sufganiyot, a traditional donut eaten during Hanukkah. We see how grain grown for other Jewish holidays, like Passover, requires special inspection and certification by a Rabbi, and how this connection of faith and food drives Ian’s passion for his work.

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