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“As a culture we seem to have arrived at a place where whatever native wisdom we may have possessed about eating has been replaced by confusion and anxiety. How did we ever get to the point where we need investigative journalists to tell us where our food comes from and nutritionists to determine the dinner menu?”
(Excerpts from an article originally published in Winter 2009 issue of Biodynamics. The original article was an edited version of a speech delivered at the Acres USA conference in December 2008).
As part of an effort to illustrate the dynamic, local and community-oriented food movement, a new feature-length documentary film, called Ingredients, puts the spotlight on biodynamic farming practices at Bergstrom Winery in Newberg, Oregon, and Roxbury Farm in Kinderhook, New York. Taking a seasonal look at how people across the country are working to revitalize the connection between food and land, Ingredients profiles farms, wineries, restaurants, chefs, and food activists such as Alice Waters and Gary Paul Nabhan.
In the early 1920's a group of practicing farmers, concerned with the decline of the soil, sought the advice of Dr. Rudolf Steiner, founder of anthroposophy, who had spent all his life researching and investigating the forces that regulate life and growth. From a series of lectures and conversations held at Koberwitz, Germany, in June 1924, there emerged the fundamental principles of biodynamic farming and gardening, a unified approach to agriculture that relates the ecology of the earth-organism to that of the entire cosmos. This approach has been under development in many parts of the world ever since.















