All posts by rosbourne

A reminder of our ‘Virtual’ Spring Gathering and exciting news from Huxhams Cross Farm

Firstly a reminder that, as announced in the Spring Newsletter, our Virtual/Alternative Spring Gathering is this Sunday (April 19th).  It was suggested that members do a stirring of 500 preparation on that day as we can’t meet physically. In this way people can join forces in thought and action in their own gardens, plots or holdings.  For those unable to join in with the stirring there could be a few minutes silence/meditation at a convenient time on the day, to concentrate on the health of our planet.

We had deliberately not given a specific time but a number of people had requested a ‘collective’ time so we would propose 5.00pm for people who would like to join others remotely.  The meditation could take place a few minutes before then.


And some exciting news from Huxhams Cross Farm


Apricot Centre Biodynamic flour is now for sale 

The flour retail is ;

1 kg bag – £2.85

3 kg bag £8.00

12.5 kg bag £25.00

White flour will be available in 2-3 weeks as well.

These can be delivered locally in our delivery round, £10 minimum order, or the 12.5 kg bags can be collected from our collection hub on the farm.

Our flour is milled from Huxhams Cross Biodynamic YQ grain.

YQ stands for “Yield and Quality” and was specially bred by Wakelyns Agroforestry in collaboration with the Organic Research Centre. 20 varieties of wheat were crossed to create a diverse “population wheat” that is suited to an organic low input system. It is generally low in gluten levels. It has been grown at Huxhams Cross farm in Dartington and is fully Biodynamic. It has a high flavour. It is milled at  the new Dartington Mill.

The new mill is special,  it is a “New American Stone Mill ” recently arrived from Vermont.  We mill in small batches so freshly milled flour can be delivered to either the Almond Thief or the Apricot centre on a weekly basis. To quote Andrew Heyn the baker and the mill maker;

“Freshly ground flour retains more flavour and aromas than pre-ground flour, translating to a more complex, aromatic, and delicious baked good. Stonemilling grinds the bran and germ into the flour along with the endosperm, keeping valuable nutrients in the flour. Coarser elements can be sifted out as you like to produce finer flours, which still retain some of the nutritional benefit of milling the whole grain. Granite millstones help to keep grain cool as it travels through the mill, protecting naturally occurring oils and nutrients. Buying whole grains presents an opportunity to work with local grain growers, and for those farmers to access a local market via a new avenue: your bakery. It’s good for you, your bread, and your community.”

links .   – a short film of the wheat growing and milling at Huxhams Cross farm.

To order please use our online shop, or email or call Bob Mehew on 07507841158




A request and some news

I have been contacted by Hannah Farmer who is moving from Sheffield to West Cornwall this autumn. Her message is as follows:
I want to make connections with growers in the local area, as I have loved my time learning about and volunteering at a Sheffield based biodynamic market garden.
I would love to continue volunteering and move into a paid role for growing, as I feel it’s healthy for me and part of the direction I want to grow in to.

Hannah Farmer
If anyone can help, please contact Hannah directly.

And continuing on a Cornish theme (well, sort of), many of you may remember Laura Wallwork who used to run Tregillis Farm near Launceston (and previously was a BD apprentice at Velwell).  Her current farm at Plas Dwbl College  in  Pembrokeshire (part of the Ruskin Mill Trust) is featured on BBC Wales this evening.  It will be available on the iPlayer shortly:

Finally, for those who don’t receive information from the BDAA, a reminder that

The Biodynamic Association has put together a conference that promises to be a gathering full of enthusiasm; bringing together practicing farmers, growers, gardeners, therapeutic practitioners, educators, earth healers, foodies, processors, traders and researchers to further the practice and research of biodynamics for the 21st century. Consciously working for harmony with nature, crops, animals and the farm community, bringing health benefits to all.

We meet at the Glasshouse College in Stourbridge thanks to the support of Aonghus Gordon and the Ruskin Mill Trust.

There is a full programme for Saturday 26 and Sunday 27th October with keynote talks, a choice of workshops and discussion groups on developing biodynamics, there is an opportunity for everyone to learn and share. 

Find out more and book your tickets here:

Talk and Workshop at Huxhams Cross Farm

A Sustainable Movement in Japan with Sachiaki Takamiya, Sachiyo and Takumi  Thursday 25th July 7pm – 9pm £8 per person – limited to 25 people

Sachiaki Takamiya lived in England in his early 20s, he is a writer and the founder of the Ikigai Diet. He now lives in a small rural town called Hino in Shiga Prefecture, Japan and leads a sustainable lifestyle. In his talk at The Apricot Centre, Huxhams Cross Farm, he will be discussing a new lifestyle called Satoyama Living that is emerging in Japan. Many young people are moving to the countryside from big cities and leading sustainable lifestyles in a new way. He will be exploring the ideas of Han No Han X, a lifestyle to lead half farm life and half something else, Kominka living, transition initiatives, local networks, and eco-villages, politics and the grassroots movement.

The talk will take place at The Apricot Centre on 25th July 7pm – 9pm and costs £8 per person – limited to 25 people

To book your place please check out our website

Ikigai Diet: a One Day Workshop with Sachiaki Takamiya, Sachiyo Sunday 28th July 9:30am – 4:30pm £60 per person, spaces are limited

Ikigai is a Japanese word meaning something that motivates you to live, something that gives you meaning and purpose to live. Ikigai Diet is a diet to help you live with Ikigai. It is a diet to help you stay young and healthy to enjoy your 100-year life, and through practicing the Ikigai Diet you will be physically and mentally balanced, and be able to connect with your source.

In this one day workshop you will have the opportunity to explore the topics: What is an Ikigai Diet, Eating and farming, Fermented food, Living with Bacteria, What to Eat – Ichibutsu Zentai Shoku: eating food as a whole, The Secret of Japanese Longevity – not in what we eat, but how we eat. You will be able to take part in discussions, lectures and practical elements to help understand the Ikigai Diet and how you can Incorporate it into your everyday life.

The workshop will take place at The Apricot Centre on 28th July 9:30am – 4:30pm and costs £60 per person – limited to 15 people

To book your place please check out our website


Rachel Phillips

Education and Wellbeing Coordinator

Apricot Centre CIC

07540 445 851




SW Biodynamic Group Library

The library is finally in its new home at Huxhams Cross Farm!  We have a collection of over 200 books and pamphlets on biodynamics or associated subjects, all available to borrow.  For more details or to receive an Excel copy of our catalogue, please use the Contact page.