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Jay Walljasper wanted to be skeptical about Biodynamic growing, but he didn’t have a choice:

I reconsider my own leeriness about the magical, mystical elements of biodynamics when picking a big red apple from a tree in Warmonderhof’s orchard and taking a bite.

Now I know a thing or two about organic apples straight from the tree, having gobbled many in my father-in-law’s backyard orchard. And this apple is different from any I’ve eaten before, I exclaim to Saal—it has a more intense, complex taste, which seems to offer many flavours at once. “That’s what we say about biodynamics,” he answers, chomping his own apple.

Greedily, I take another bite, and decide I have no problem with cows’ horns, quartz rock, stags’ bladders, chamomile blossoms, stinging nettles, intricate manure recipes, the full moon, or any other spiritual dimension of farming. Anything that produces an apple this good makes perfect sense to me.

This is one of the best articles to date on biodynamics. Please take the time to read it!

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