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Biodynamic Preparations: Principles and Practices
April 11, 2014 - April 13, 2014
With French biodynamic adviser and prepmaker Vincent Masson
and local biodynamic prepmaker Wendy Lilje
A unique, 1st time ever opportunity to dedicate 3 full days to deepening our understanding and practices of the Biodynamic Preparations.
The Biodynamic Preparations are at the heart of Biodynamic Agriculture as they articulate both the principled approach and the practical implications of working with the land.
You are invited to develop your understanding of Farm Fertility through the Biodynamic Preparations. Participants will be introduced to the principles behind the Preparations, the dynamic aspects of different components and how they work together in supporting fertility. This will include discussions about plant and animal components in their qualitative nature as well as the timing and dynamics of making and using the different Preparations.
Vincent Masson, together with his father Pierre Masson are responsible for providing preparations for over 3000 farms and gardens in France. Vincent and Pierre travel the country advising on conversion and teaching practical Biodynamics. Their main consulting area is biodynamic viticulture.
INFORMATION ABOUT THIS LEARNING TIME:
Friday 11 & Saturday 12 April (9am to 4pm)
UNDERSTAND THE PRINCIPLES BEHIND THE BIODYNAMIC PREPARATIONS
(This includes tree paste, compost, preparation use, storage, how to apply the preparations, stirring and spraying equipment and more)
Sunday 13 am (9am to 4pm)
PRACTICAL BIODYNAMIC PREPARATION MAKING
(Contribute your time, energy, put your fresh learning into practical use and help us make the Biodynamic Preparations for our Biodynamic Association and the world. “Even a small biodynamic garden is like an acupuncture pressure point on the planet.” Nicolas Joly.)
BOOKING / NOTES
|DATES:||11, 12, 13 April|
|TIMES:||9am to 4pm daily|
|INVESTMENT:||Fri & Sat:
R350 / day (members)
R700 / day (non-members)
R250 / day (members),
R700 / day (non-members)
(Only concession applications in writing will be considered.)
|MEALS:||Cost per day includes lunch and refreshments. Breakfast and dinner only available upon request and booking.||
|Free accommodation is available in the attic above the dairy, limited alternative accommodation is available on the farm.|
|BRING:||Work clothes, an open mind, old questions, new thoughts|
BDAASA, FNB, Stellenbosch, Cheque Account, Branch Code: 250655
Account Number: 62086687525
Invoice name if invoice required:
Concessions are available upon written request.
Booking and pre-payment for the whole course is mandatory.
For bookings, more information, membership registration and concession application, please contact Liesl on email@example.com