The first ingredient in my bread was flour made from wheat, a plant I actually had growing in my tiny backyard. A friend had planted it for me as a gift, but only a little bit had sprouted, because I wasn’t much of a gardener and didn’t know how to make it thrive, a word which here means “grow tall and bushy rather than shriveled and dead.” Somewhere someone was a proper farmer, and somewhere was a bigger piece of land—much, much bigger—where people were growing enough wheat to make all these loaves of bread arranged before me, and all the extra loaves that were likely in a refrigerator behind
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