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The Vital Speisehaus organic bakery has extended its premises to 750 square metres. What started as a small bakery catering for the company‘s own needs has grown into an enterprise employing eleven bakers who produce a million items a year of a range of 230 products. Sourdough bread baked in a wood-fired oven is a the latest addition to this range.
In 1924 Rudolf Steiner initiated biodynamic farming with a lecture course in Koberwitz (now: Kobierzyce, Poland). A new German edition of the course is planned for its one hundredth birthday. The Section for Agriculture and the Rudolf Steiner Archives are calling for source materials and photos.
Even as the coronavirus measures restrict our lives, one place offers some balance: the kitchen. The meaningful activity of cooking, the involvement of children, the diverse sensory experiences, and the tasty dish can give us joie de vivre – and health.
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