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03/18/2010 05:12 am ET | Updated May 25, 2011

Bread Baking At Cress Spring In Madison, Wisconsin

The grains are an important part of Ford's craft, as well as of his Wendell Berry-fed philosophy. He buys his rye, spelt and soft wheat as locally as possible a nearby farmer used to sell him rye harvested by oxen and gets his hard wheat from Minnesota and his Kamut from North Dakota or Montana.

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