Little by little, a new word is cropping up more often in conversations between chefs. That word is “biodynamic.”
Initially found more often on wine lists, the term is slowly making its way onto menus. But what is it exactly? Is it just a fancy word for “organic”? Is it another way to charge consumers more money for foods they already eat? And how commonplace is it likely to become?
Biodynamics is a farming practice that follows the geochemical rules of nature and takes into cons