Listening to the earth: a food movement with an ecological heart.
The techniques sound curious - manure buried in cow horns, for example - but biodynamics is a movement that is gaining strength.
As part of this month's Feast celebrations with its theme of "slow food", dietician and Mornings regular Caroline Salisbury, introduced two biodynamic producers to presenter Alex Sloan.
Vince Heffernan is a local primary producer who raises lamb using biodynamic techniques and says it's about working with the ecosystem of soil organisms.
"Biodynamics was born about 90-years ago and it's approach was one that was certainly organic and in that sense biodynamics was probably the first ecological approach to agriculture as a system and one of the most sustainable, but it was a closed system so it doesn't rely on those chemical inputs, it doesn't rely on those water-soluble fertilisers, instead it tries to heal the soil and work with the soil."
Heffernan says one of the most well-known techniques of biodynamic farming is, "...cow manure being put into cow horns and buried at the autumn equinox and dug up at the spring equinox and that material then put out on soils at really quite small rates".
Fruit and vegetable producer David Aitken uses green manure crops as one way of minimising weeds without spraying with chemicals and he says that biodynamic farming techniques can improve the nutritional content of foods.
Most of all, though, he says: "Of course I'm biased because I'm growing them but the feedback I get is certainly that the vegetables taste better."