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