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By Marian Burros
Thomas Jefferson’s take on agriculture sounds remarkably like the 1800s version of Wendell Berry, with a little bit of Alice Waters thrown in.
“All the stuff Jefferson was doing at Monticello is just having a rebirth now,” said David DeWitt, a food historian and the author of “Founding Foodies: How Washington, Jefferson and Franklin Revolutionized American Food” (Sourcebooks, 2010). Read more