Demystifying Biodynamics
Posted Friday, August 20th, 2010, By: Michael
Next Monday, Watershed will help bring together national and international experts and writers to demystify the often controversial and misunderstood methods of biodynamic agriculture. Hosted by Montinore Estate, this event will include experts such as Philippe Armenier, a leading biodynamic agriculture consultant to more than 30 wineries in California, Oregon and Washington.
Interest in biodynamic methods is increasing in the media and positive articles like the recent Wall Street Journal story “Discovering Biodynamic Winemaking” definitely help the BD cause. But rarely is the word “biodynamic” mentioned without controversy lingering around the edges. Take this reader response from the article’s comment section:
“It continues to baffle me how otherwise intelligent, thoughtful winemakers can subscribe to such bizarre and indefensible practices.”
At the boot camp, we’ll be thrust feet first into the controversial world of biodynamic methods and we hope to answer some questions, like:
1. Are biodynamic methods appropriate for all forms of agriculture?
2. What are the additional investments (time and financial) of practicing biodynamic farming over conventional farming?
3. What’s with the sheep horns and chamomile sausage?
4. Can we taste the difference?
Surely, there is much more to discover, and we intend to share that with you in a follow up post. But for now, we’d like to hear what questions you’d have. What have you always wanted to know about biodynamics, but didn’t have the expert-on-hand to ask?
August 23rd, 2010 at 5:36 pm
These types of events are great ideas. A great way to cash in on the food craze as well as educating people. Creating ways for customers to interact and discuss, ask the leaders, brands and organizations their questions directly. People are tired of big biz with no interaction, creating an atmosphere and culture of interaction and user generated feedback and influence is perfect. This also allows for companies/brands/products to test ideas and markets. I.E. The food cart craze, a perfect lab for what works and what doesn’t before renting a large kitchen and increasing the overhead. Breaking down the walls and having participation from both ends of customer and company. Genius.