The art of food

Duong Nguyen 2020年1月14日 0 comment

Rudolf Steiner first proposed the idea of biodynamic farming to a group of concerned farmers back in 1924. His idea of treating the farm as a self-sufficient living entity still is as current as it was back then. I grew up in a similar background to the Steiner model, but not as concise as the philosophy of Steiner. I have strong feelings about these things. I lived for sometime with my mother in a commune; a short train ride from outside Copenhagen. There was no farming there, but the social aspect of multiple families living together in «harmony» was not far away from the ethos of Steiner. I also went to school where there was more focus in dancing samba and evolving with a creative mind rather than learning grammar and mathematics. It was my father, though, who introduced me to the differences between conventional versus organic and biodynamic produce at an early age. This was back in a time when you had to visit some dusted up cellar in the «bohemian» part of town to find organic flour. There was no Whole Foods. So from an early age, I have had to make up my own opinions about natural produce and as I made a career out of cooking dinners for people, these choices and opinions started to shine through more than any other part of my life. According to Steiner, everything on the farm should be co-dependant as though everything is connected to form an organism. Each facet of the farm should remain harmonious with the others to maintain a healthy growing environment; the plants, soil, animals, humans, and cosmos are all part of the whole. When everything is tuned correctly, the «terrestrial and cosmic energy» can then flow throughout the system.

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