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A01=Jeff Poppen
A23=Sandor Ellix Katz
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Barefoot Biodynamics: How Cows, Compost, and Community Help Us Understand Rudolf Steiners Agriculture Course

English

By (author): Jeff Poppen

With decades of knowledge and proven, common-sense methods from The Barefoot Farmer, this practical guide to biodynamic principles and practices will appeal to growers of every scale and experience level.

In Barefoot Biodynamics, organic grower Jeff PoppenThe Barefoot Farmercombines tales from his personal history in rural Tennessee with the practical applications of biodynamic principles and the deep aspects of the biodynamic methods that continue to make his farm a success today.

Jeffs friendly, direct, and humorous writing will appeal not only to the biodynamic-curious, but also to farmers and gardeners who have experimented with the biodynamic approach and are looking for a deeper understanding of the practice.

Rooted in the teachings of biodynamic pioneer Rudolf Steiner, Jeffs unique insights and deep reflections on guiding lines of biodynamic growing are an invaluable resource. Those guiding lines include:

  • producing a farms fertility using cover crops, compost, and other on-farm inputs
  • enjoying the renewing power of farm festivals
  • augmenting scientific knowledge with the power of observation and intuition
  • avoiding chemical fertilizers
  • understanding that carbon, oxygen, nitrogen, and hydrogen make up 95 percent of the physical structure of plants and are freely available in the air around us
  • enhancing the availability of critical minerals such as silica and lime through good farming practices
  • building humus-rich soil teeming with microbial life
  • using homeopathic preparations to heal and enrich the soil

In addition, Jeff walks the reader through the eight lectures on farming given by Steiner in 1924, summarizing important points from each lecture and translating them from Steiners profound yet sometimes impenetrable vocabulary into plain language. In Barefoot Biodynamics, Jeff provides new insight into these enigmatic lectures, revealing an often overlooked yet cost-effective farming method rooted in common sense.

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Current price €20.39
Original price €23.99
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A01=Jeff PoppenA23=Sandor Ellix KatzAge Group_UncategorizedAuthor_Jeff Poppenautomatic-updateCategory1=Non-FictionCategory=TVFCategory=TVGCategory=VSZCategory=WMQCategory=WMQFCOP=United StatesDelivery_Delivery within 10-20 working daysLanguage_EnglishPA=AvailablePrice_€20 to €50PS=Activesoftlaunch
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Product Details
  • Weight: 567g
  • Dimensions: 140 x 216mm
  • Publication Date: 27 Jun 2024
  • Publisher: Chelsea Green Publishing Co
  • Publication City/Country: United States
  • Language: English
  • ISBN13: 9781645022480

About Jeff Poppen

Jeff Poppen a Midwestern farm boy helped develop an organic farm and Tennessee homestead in the mid-1970s and ten years later began applying biodynamic methods and making the preparations to do so. His livelihood comes primarily from vegetables and cattle grown on the 270-acre Long Hungry Creek Farm where cows compost and community keep the land vibrant and productive. Jeff advocates for a more peaceful agriculture by mentoring young farmers and gardeners along with a bit of lecturing consulting hosting events and facilitating a few new farm enterprises. His style of old-time farming comes from paying close attention to what elder farmers thought felt and did and by studying how farms were managed before agricultural chemicals were first manufactured on a large scale over one hundred years ago. Like his animals he gets his food from the farm.  Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee his explorations in fermentation developed out of his overlapping interests in cooking nutrition and gardening. He is the author of four previous books: Wild Fermentation The Revolution Will Not Be Microwaved The Art of Fermentationwhich won a James Beard Foundation Award in 2013and Fermentation as Metaphor. The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. The New York Times calls Sandor one of the unlikely rock stars of the American food scene. For more information check out his website: www.wildfermentation.com.

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