100 years of biodynamic farming: Expanding all the senses >>> In a collaboration between ‘Steinbeisser’ and the Section for Agriculture at the Goetheanum, chefs Elif Oskan and Selassie Atadika cook with biodynamic ingredients
For the centenary of biodynamic farming Elif Oskan and Selassie Atadika offer a culinary evening at the Goetheanum with biodynamic ingredients from its own garden. The organizer, experimental gastronomy initiative ‘Steinbeisser’, likes to combine Haute Cuisine with artistically designed objects such as cutlery.