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The Biodynamic approach to the cultivation of the earth grew out of concerns of landowners in Central Europe in the early years of the 20th Century. They observed the results of the first decades of artificial fertilisers applied to farming: a degradation of soil quality and plant vitality. A group of farmers approached Dr Steiner for help and in 1924 he responded by guiding a nine-day seminar and workshop on a large agricultural domain in Silesia.
From the practical and spiritual work begun there, research and practice has developed with the intent to create farms that integrate humans, animals, plants and the starry cosmos into balanced and self-sustaining organisms. Interrelationship is their characteristic, as opposed to the specialisation that marks another powerful trend of the 20th Century; “holistic” before the word was coined.
The dairy cow is central to the image of the Biodynamic farm; her dung the essential element in the compost required to revitalise the soil. The stocking ratios of the animals and the rotation of crops on the given surface area are balanced on the ability of the farm’s human community to feed her and be nourished in return.
Many places and people are not able to participate in the activity present on such a farm, but benefit nonetheless from the understanding gained by Biodynamics in urban settings and social initiatives: soil fertility, plant care, community gardens and local ecology projects do not need large scale activity to be effective.
Hohepa Canterbury’s farm does not have any dairy cows, but has been able to maintain Organic certification. The 40 acre organic farm is located on the outskirts of Halswell amongst lifestyle blocks and open pastureland.
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The farm team is supported by residents, day attendees and volunteers as they tend mixed vegetables, fruit trees, poultry, sheep, pigs, bobby calves and beef cattle. The farm’s produce is directed in part to the residential houses, directly or through its tutorial kitchen where it is transformed as meals or preserves, with the surplus being sold locally. Residents and day attendees assist the chef with preparing meals for the houses and baking biscuits, cakes and bread.
Occupation on the land and with the animals is provided for residents and day attendees who benefit from open space activity. A group of residents tend their own gardens and tunnel houses, growing an abundance of vegetables for their own needs with pride and pleasure.
