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</html><thumbnail_url>http://booksbywomen.org/wp-content/uploads/51EcaohrxbL._SY445_SX342_.jpg</thumbnail_url><thumbnail_width>297</thumbnail_width><thumbnail_height>445</thumbnail_height><description>by Dorette Snover In my upcoming companion cookbook, The Bread of Dreams, I have an alluring stuffing for Roman duck, a wonderful savory dish which uses rye berries. But before rye berries there was Laramie, Wyoming and Trolls, and Black Rye Bread. The story of this recipe traces the season of rye from flour back [&hellip;]</description></oembed>
