One of the most defining concepts of biodynamics is the understanding of the farm as an organism. Growers and farmers consider the farm as an individuality. Ideally, it should be able to provide for itself everything it needs within itself. A biodynamic farm should be managed in such a way that it minimises input coming from beyond the farm boundaries.
An intensification takes place within a biodynamic farm, that may also be found on self-sustaining permaculture holdings, and similar farms. Vegetables are fertilized in substances that once lived within the farm, cows are born on the farm, and provide manures from the fields that they have grazed their whole lives. Animal feeds are ideally grown within the farm. Seeds are saved each year, further localising the enclosed genetic information with adaptations from the climate, soil, and locality of the farm.
An intensification takes place. Not only does this mean that a farm is in a better position to maintain its fertility and health regardless of fluctuation from the outside world, but it also gives its produce a flavour and taste that represents the individuality of the farm. It is the taste of the place. In winemaking, this is referred to as the Terror (the taste of the soil.)
We need our foods to be grown with an intensification. The food grown on the land belongs to the people of the land, and is the tailored nutrition of those people.
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