Illustrated with hundreds of color photographs, "The Biodynamic Food & Cookbook" explains the principles behind biodynamic methods and places it in the context of food and cooking through the ages. Included are supplementary sections on breads, sauces, salads, desserts, drinks, and much more.

Inspired by one of Malibu’s most beautiful and innovative farms, One Gun Ranch, this book will help empower readers to grow their own food, think differently about what they eat, and rejuvenate their minds and bodies. This book will change your life forever. With easy, approachable steps, One Gun Ranch will have you eating better, exercising with more pleasure, and feeling healthier in just weeks. Inspired by the beautiful setting and seasons of Malibu, this is a diet that will give you actionable steps for choosing the healthiest foods for you—and the planet—growing your own vegetables (even if you live in an apartment), establishing a fun, energizing exercise routine, and embracing a holistic approach to improving your mind and body. Authors Alice Bamford and Ann Eysenring, have perfected the biodynamic lifestyle at their farm One Gun Ranch, a paradise of verdant green vegetables, running dogs and horses, perched high above the Pacific Ocean. With thoughtful, careful growing, they have created a dreamland of delicious, healthy food with an approach that goes beyond just organic, to grow, plant, and harvest one’s food based on the cycles of the moon and the natural elements, resulting in the healthiest and tastiest food possible. For many generations leading farmers around the world have been practicing these same principles, but they have never quite reached the mainstream. Now, thanks to the easy-to-use and approachable style of this book, anyone will be able to take these same ideas and apply it to their own garden and diet. They will also learn about how to exercise, meditate, and shape their diet along the principles of a biodynamic life. This book will bring the biodynamic lifestyle into the mainstream.

"The aims of biodynamics are to produce food that nourishes the whole human being and to practice an agriculture that enhances the Earth's future.... The specific qualities and characteristics of Demeter produce contribute to a form of nutrition that enhances vitality and promotes inner life." -- Nikolai Fuchs, Agriculture Section, Goetheanum, Dornach, Switzerland This "official" Demeter Cookbook presents more than 200 recipes developed and collected by the Swiss Chef Hermann Spindler. Included are tempting recipes for sauces, soups, hors d'oeuvres, salads, main dishes, puddings, and desserts. It also features special recipes for casseroles and gratins, vegetables, quark (curd cheese) dishes, grain dishes, doughs, savory and sweet pastries, muesli, and drinks--interspersed with informative commentary on the value of spices. Since its foundation by Rudolf Steiner in 1924, the international biodynamic agricultural movement has produced high-quality, premium organic food that is increasingly sought out and respected for its flavor, quality, and nutritional value. The Demeter(R) logo certifies that the product has been grown and processed using verified biodynamic methods. Hermann Spindler has been head chef at the Lukas Clinic for many years, where his kitchen has gained an outstanding reputation. Alongside food preparation methods that conserve nutritional value, imaginative presentation of dishes, and freshly prepared meals, the special nature of the Lukas cuisine is based on the careful selection of Demeter foods, in-season and from local sources whenever possible. The Demeter Cookbook collects a selection of Spindler's delicious lacto-vegetarian, wholefood recipes--based on the core principles of anthroposophic nutrition--all in an easy-to-use presentation.

A celebration of a simpler, more natural life, this book reflects Harry Astley and Jane Scotter's passion for fresh ingredients and delicious, home-cooked food, grown and foraged from the land all year round.

Get a taste of farm life with seasonal recipes and stories from the founder of Angelic Organics, the popular CSA farm with members across the Chicago area. John Peterson grew up on the family farm he later transformed into the community supported farm Angelic Organics. For him, farming isn’t just about growing vegetables. It is also about building relationships between the farm and the people it serves. A leader in organic and biodynamic gardening, his passion is helping to connect people with their food, their farmers, and healthful living. In Farmer John’s Cookbook, readers get to experience a slice of farming life through stories and recipes that are arranged seasonally by crop. Peterson shares information on storing and preserving perishables as well as tips for using more peculiar vegetables grown on his farm, such as sunchokes and kohlrabi. Farmer John’s Cookbook is a “farm kitchen bible presented with missionary zeal” (Publishers Weekly).

Nicolas Joly is responsible for producing some of the finest and most highly esteemed wines of France at his CoulÉe de Serrant vineyard. Practising the biodynamic method of agriculture - sometimes referred to as ‘premium organic’ - he is at the forefront of a movement to return to the concept of terroir, as full expression and embodiment of a particular grape-growing locality, or appelation. Today even expensive wines, made under strictly regulated controls and standards, are tainted by the use of pesticides and fertilizers, and manipulated in the cellar through the use of osmosis and the additions of aromatic yeasts and enzymes. To counter such trends, a new ‘Charter of Quality’, run by organic and biodynamic viticulturists, guarantees that the appelation comes to full, authentic expression. To aid this process, biodynamic winegrowers like Joly use special planting methods and preparations that enhance and invigorate the soil, bringing it into harmony with the forces of sun, moon and cosmos to embed the vine in a rich, living context.

Wendy Cook’s fascination with nutrition began during her war-time childhood. In the midst of deprivation and food-rationing, the rich abundance of her mother’s organic garden made a profound impression. In her twenties, married to Peter Cook, she discovered the artistic and magical effects that food could have in creating a convivial atmosphere. During this period she cooked for many well-known names, including John Lennon, Paul McCartney, Dudley Moore, Peter Ustinov and Alan Bennett. But it was only later, through her daughter falling ill, that she came to study and understand deeper aspects of nutrition, and in particular the effects of different foods on human health and consciousness. In Foodwise Wendy Cook presents a remarkable cornucopia of challenging ideas, advice and commentary, informed by the seminal work of the scientist Rudolf Steiner. She begins the volume with biographical glimpses relating to her experience of food and how it has influenced her life. She then presents an extraordinary perspective on the journey of human evolution, relating it to changes in consciousness and the consumption of different foods. In the following section she considers the importance of agricultural methods, the nature of the human being, the significance of grasses and grains, the mystery of human digestion, and the question of vegetarianism. In the next section she analyses the ‘building blocks’ of nutrition, looking in some detail at the nutritional (or otherwise) qualities of many foodstuffs, including carbohydrates, minerals, fats and oils, milk and dairy products, herbs and spices, salt and sweeteners, stimulants, legumes, the nightshade family, bread, water, and dietary supplements. She ends with practical tips on cooking, planning menus, children’s food, sharing meals, and some mouth-watering recipes. Foodwise presents a treasure of wisdom and experience for anybody with a concern for the content of the food they eat or a desire to discover more about the physical, soul and spiritual aspects of nutrition.

From the beloved restaurant, a cookbook featuring more than 100 recipes that celebrates fresh produce, meals for sharing, and the beauty of coastal California. Situated at the end of the pier, Malibu Farm is beloved for its spectacular Pacific Ocean views, the freshly sourced ingredients on its ever-changing menu, and its warm vibe. Chef-owner Helene Henderson opened the space after the once-intimate dinners she hosted on the grounds of her home grew too large. Now, in Malibu Farm Cookbook, she invites you honor the shoreline and mountains of Southern California with dishes like Ricotta and Pea Frittata, Butterfly Beef Tenderloin with Horseradish, Seared Fava Beans, and Grilled Chocolate Cake with Caramel Sauce. Helene captures the spirit of her own farm with recipes using the morning’s fresh eggs, the catch of the day, the luscious vegetables that grow all around, honey harvested steps from where it’s enjoyed, and olive oil straight from her grove. Punctuated with luscious, vibrant photography, Malibu Farm Cookbook is a stunning sensory experience that transports you right to the edge of the Pacific.

The SAGE Encyclopedia of Food Issues explores the topic of food across multiple disciplines within the social sciences and related areas including business, consumerism, marketing, and environmentalism. In contrast to the existing reference works on the topic of food that tend to fall into the categories of cultural perspectives, this carefully balanced academic encyclopedia focuses on social and policy aspects of food production, safety, regulation, labeling, marketing, distribution, and consumption. A sampling of general topic areas covered includes Agriculture, Labor, Food Processing, Marketing and Advertising, Trade and Distribution, Retail and Shopping, Consumption, Food Ideologies, Food in Popular Media, Food Safety, Environment, Health, Government Policy, and Hunger and Poverty. This encyclopedia introduces students to the fascinating, and at times contentious, and ever-so-vital field involving food issues. Key Features: Contains approximately 500 signed entries concluding with cross-references and suggestions for further readings Organized A-to-Z with a thematic "Reader’s Guide" in the front matter grouping related entries by general topic area Provides a Resource Guide and a detailed and comprehensive Index along with robust search-and-browse functionality in the electronic edition This three-volume reference work will serve as a general, non-technical resource for students and researchers who seek to better understand the topic of food and the issues surrounding it.

Dowsing and radionics are two practices and procedures for interpreting and interacting with the natural world. They nurture the processes of gardening, farming, and landscaping through communication with subtle levels of reality. Nature spirits and other forms of intelligence in nature play major roles. They can be readily contacted and nourished when we combine psychotronic methods with the traditional practices of a biodynamic approach. George Kuepper describes and discusses numerous procedures that have evolved from decades of working with agricultural radionics and recent research in his biodynamic garden. This guidebook to growing better food is well referenced, with numerous illustrations, photos, tables, and examples. Gardeners and farmers who want to improve their plants and harvests using sustainable methods will find practical help and much food for thought here. "Psychotronics covers a range of modalities (including dowsing and radionics) that can be used to access and study the hidden reality behind our physical world. It provides us with practical means for investigating, navigating, and even changing this reality. Without a doubt, psychotronics is controversial and the amount of misinformation and disinformation surrounding it is dizzying. So, understand that what I'm presenting here is a working paradigm. It will explain how I have come to understand psychotronics and how I am using it." --George Kuepper (from the book) Includes 55 illustrations, diagrams, and charts.