Holzman, Frank. Radical Regenerative Gardening and Farming: Biodynamic Principles and Perspectives. Rowman & Littlefield, 2018.
This book is an introduction to biodynamic farming, both the ideologies and the practices. It also explains why biodynamic farming is a more sustainable way of farming compared to conventional and even organic farming. Holzman also discusses the origins and the history of biodynamic farming.
This was a very useful source as an introduction to biodynamic farming. Prior to reading this book I knew very little about how one farms biodynamically, and it was very beneficially to have some background before I started my work on the farm in Italy.
Reading this book before I started working on the biodynamic farm gave me a greater understanding of the practices that are being implemented at Nico. If I had not read this book before coming to a biodynamic farm I would not have understood the concepts of the different preparations, compost methods, and companion planting in the biodynamic sense.
Storl, Wolf D. (2013). Culture and Horticulture: The Classic Guide to Biodynamic and Organic Gardening. North Atlantic Books.
This book gives a very detailed description of what biodynamic farming is, how it came to be, and how to implement these practices into one’s own garden and perhaps market farm. There are lists about the species of plants that can be used for companion planting, each preparation is neatly organized with bullet points, instructions on creating a compost and applying it, and much more. Strol discusses the meaning of planting during different phases of the moon, as well as the relationship between the what zodiac sign the moon is in and which crop is best to plant. There is also an appendix devoted to farming in Oregon.
I think this book will be a good reference for future biodynamic practices, and if anyone is interested in starting their own biodynamic garden or farm. Some of the parts about the history of biodynamics seemed to be a little wordy for my taste, but still relevant. I was particularly excited that Strol discussed the significance of using specific parts of an animal for the preparations in a very easy to understand way.
I personally, will refer to this book when I have my own garden, especially the list of vegetables used for companion planting. I also found it to be wildly beneficial that I happen to live in Oregon and much of the book is geared towards growing in Oregon. I’m wondering if there are other books on biodynamic farming in other parts of the United State.
Cole, Katherine. (2011). Voodoo Vintners: Oregon’s Astonishing Biodynamic Winegrowers. Oregon State University Press.
In this book Cole is focusing on biodynamic vineyards in Oregon State, mostly in the Willamette Valley, due to this area having the highest concentration of biodynamic vineyards in the United States. Rather than give a how-to guide on biodynamic farming, Cole is looking at this practice from a more critical sense by interviewing farmers both for and against biodynamics. She looks at various studies on the effects of the practice, discusses the certification process, why different vineyards chose to begin farming biodynamically, why others didn’t, the tension between organic and biodynamic farmers, and farmers who are using some parts of biodynamic practices and leaving others behind. The reader sees both the good and the bad, the enthusiasts and the eye rollers, while also examining scientific studies that have been done about biodynamic farming.
After reading two books by authors who were clearly fans of biodynamic farming, it was very refreshing to get to read a book that is a little skeptical. Much of what Cole wrote about I agreed with. From my short time working on a biodynamic farm, and from few books I have read I can’t say for certain that I agree that everything about biodynamics is amazing and works. What I do know is that a biodynamic farmer puts some much of themselves into the work that it has to be good for the plants and the earth. They are paying attention to everything, and are trying to promote soil health above all else. I also agreed with the last folks Cole interviewed at Big Table Farm, when the farmer Clare Carver discusses how she doesn’t agree with farmers who by their preparations from a company rather than making them. The preparations are a huge part of what makes biodynamic farming what it is, so if someone isn’t personally making them it gives the feeling that the farming choosing to buy them is maybe doing it for the sake of the label rather than believing in the practice.
Another great point that was discussed in this book was the fact that most biodynamic farms in Oregon are vineyards, and these vineyards are monocrops, but if one is trying to farm the way Steiner talks about biodynamics one can’t farm in a monocrop system. I had thought about that before reading this book, wondering how that would work, and it turns out that most vineyards are importing all of the things that they need to be biodynamic. When giving this some more thought, it seems completely illogical due to the nature of biodynamic farming’s goal of putting more back into the earth. If a farm is having to transfer tons of manure from a different farm this transpiration process often uses a lot of fossil fuels, which is counterproductive to the ideology of biodynamics.
Petrini, Carlo. (2015). Food and Freedom: How the Slow Food Movement is Changing the World Through Gastronomy. Giunti Editores S.p.A.
This book gives detailed examples of different food movement s that have occurred throughout the world since the beginning of Slow Food in 1986. Petrini takes the reader on his own personal journey of what he has seen happen on every continent. He describes how the goal of slow food, to get people to think about what they’re eating, has progressed and is taking over the globe. Petrini names people and organizations from different cultures and countries who are doing great work on making food good, clean, and fair, which is exactly what Slow Food set out to do when they began.
This book is very uplifting in a time of great uncertainty. Petrini brings to light so many wonderful organizations that give the reader hope for the future. Though, he doesn’t disregard the battles that are still being fought such as health issues associated with diet, food sovereignty, the idea of food as a commodity, and more. After reading so much depressing literature about food this book has been a breath of fresh air to read. It’s easy to be discouraged about our food system because it feels like you have to change the minds of billions of people while also fighting massive corporations, but when you hear about stories of people doing good around the globe, all fighting for the same cause, it invigorates you to forge ahead.
This book also made me reflect on my own journey, coming from a conventional agriculture family, with no background of food culture. I was moved by people who are passionate about food and now that is what I’m doing with my time and hopefully with the rest of my life, I am the type of person that they want to convert into a person who thinks about food rather than mindlessly consuming. I feel like being heavily involved with organizations that are doing this kind of work is very important, and I also think about how living my life in a way that resembles the Slow Food philosophy and mission will affect the lives of those around me. I can have more dinner parties where I spend hours cooking with friends, talking about where I got all of the food we eat, and thinking about making dishes focused on a specific culture. These are just a few ideas that I have about my plans to take dinners with friends to the next level because I know that having someone personally show me the magic of good, clean, and fair food had the most impact on changing my ideology on food sourcing and appreciation.
Petrini, Carlo. (2001). Slow Food: The Case for Taste. Columbia University Press.
In Slow Food: The Case for Taste Calro Petrini writes about with Slow Food is, how t started, and how it’s trying to change the world. Discussing topics of changing the current global view of food being fuel, hoping of changing mindless consumption into a meaningful experience that reflects the taste of different cultures. It also discusses the importance of promoting biodiversity crops, which ideology created the Ark of Taste, an initiative in the organization that protects vegetables and animal breeds that are in danger of going extinct. Petrini also discusses how Slow Food is educating children about flavor and food, stressing the importance of informing the youth to continue to advance the steps Slow Food has made in the future as well as instill a love and passion for food at a young age. Petrini goes in extensive rants about the evils of fast food and how McDonald’s has created the homogenization of food, and is still trying to mask their take over by making it seem appealing the the “youngsters” as a place to meet.
This book was not a long read, and I think is a good introduction to Slow Food, what they stand for, and what they’re doing to take action against the rise of fast food and mindless eating. I wish I had been one of the children that got to experience the education that Slow Food does with schools. It was interesting reading about how young people now hang out at fast food restaurants because that was definitely my experience growing up in suburban America. On half days during middle school me and my friends would walk to Taco Bell or Dairy Queen, it was very exciting. Once we got our drivers licenses in high school we would pile in someone’s car and go get fast food for lunch. I hadn’t thought about that in such a long time because I can’t remember the last time I ate at a fast food restaurant. It’s not a part of my life. Sometimes I feel insecure about my food background when I’m around very elite food folks, but I feel like the mission of Slow Food, and other local food initiatives is to show people that grew up like me that thinking about where your food comes from, how it’s made, the company you eat it with, and how it tastes is the ultimate goal of these organizations. It reminds me that I am the person that they want to be a part of the group. I also really appreciated how Petrini wrote about how Slow Food isn’t about fancy, expensive food, it’s about quality and accessibility. Unfortunately eating locally sourced food and elitism are commonly thought of together, so it’s imperative that good, fair, and clean food is made accessible to people of all classes.
Ultimately I would recommend this book to anyone who is interested in Slow Food and doesn’t know that much about the organization.
Dickie, John. (n.d.). Delizia! The Epic History of the Italians and Their Food. Atria Books
This book begins with a brief description of the current image of Italian cuisine, that being a family farm in the countryside of Tuscany, or agrotourismo, but that image being consistent throughout Italy’s history is quickly shattered. Dickie really begins the history of Italy through the lens of food starting in the Middle ages and continues chronologically until modern day Italian cuisine. The history of pizza from Naples, and the beginnings of pasta in Palermo, neither of which take the same form as they do today, is an interesting journey that has much to do with the struggle between classes. The reader learns about how Italy became a complete nation rather than many different states, and what that meant in terms of what they ate. There is also a section dedicated to the Fascist area, and how that corresponded with what people ate. Dickie describes the how different cuisines in various regions came to be, and how the cities rather than the country side is really where all of the Italian food we know and love today came to be.
I found this book to be incredibly interesting. I think it’s very important to know the history of a place before going there, and I very much enjoy learning about the roots of a place by means of what and how food was consumed over time. I was not surprised that most of the food we associate with Italy began as food for the wealthy, with the peasants were left with the scraps, such is the case throughout world history. Though, I was very intrigued by the Jewish ghetto in Rome, I had no idea of its existence and I hope to visit it when I go to Rome to learn more. The book is filled with interesting facts about the past, as well as present day Italy. Prior to reading this book, I knew that Italian’s take great pride in their cuisine, but I didn’t know that compared to the rest of the countries in the EU they are the most resistant to globalization of the food system. Additionally, learning that their food as a unified culture of the country was not solidified until people started immigrating to the United States in the 1920’s was a surprise, I thought it would have been much later than that.
In summation, I think this book is worth a read if you’re going to Italy and are interested in the rich history of the food that we know and love today. The author describes typical cuisines of many cities, so if you’re traveling around the country it is very beneficial to give you an idea about what to try, as well as places to tour.