Alois Lageder masterfully demonstrates what makes a traditional farm and how to make the transition to the future. For generations, the family has observed nature and the land and correctly interpreted the signs of the times.
In the 1990s, Alois Lageder’s rethinking began: from conventional viticulture to true biodynamics. This has made the estate famous. Right now, the family farm is making another leap: wine and livestock farming in one. Cattle and sheep do not stay in the barn in winter, but graze among the vines.
Since then, more different herbs grow again, which increases the number of beneficial insects and at the same time reduces pests. The oxen live for up to four years between the summer pasture and the winter vines.
Indisputably, Lageder wines are among the best that South Tyrol has to offer. Word of the excellent menu at the Paradeis should also have spread. Ultimately, however, it is the preservation of knowledge and the transparent approach to their products that makes the Lageders true pioneers.
Photocredits: Daniel Eggert, John McDermott, Thilo Weimar, Gregor-Khuen-Belasir
JOURNAL. What you might want to know…
Doing something by hand can change a lot. Buying something handmade out of conviction can do the same. It changes – or has already changed – the way we think. Especially when it comes to our food. What do we buy? Who made it? What can we perhaps grow ourselves? How do our actions and decisions change, first ourselves, then our purchases, then the landscape?
Every sourdough – that culture of lactic acid bacteria and yeast in a mixture of flour and water – is unique, like a fingerprint, because in every region there are individual bacteria in the air that give each loaf its very own flavour. One person who knows more about the infinite variety of sourdough cultures than most – whose culture is culture, so to speak – is the Belgian Karl De Smedt, keeper and archivist of Europe’s only sourdough library.
It’s virtually impossible to miss Julius Brantner Brothandwerk if you’re a fan of baked goods and find yourself in Munich. The charming Swabian baker has recently opened his second location, the first being such a success. With his team working transparently behind large glass windows, Julius strives to make “honest and trustworthy handling of all ingredients and processes accessible,” he says. Unsurprisingly, locals and tourists flock to the shopfront to sample their aromatic bread and delectable treats.
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Martin Schönleitner is one of 17 fishermen at Lake Chiemsee. Together with wife Verena Stephan they both run Chiemseefischerei Stephan, a family business for 400 years. Their ancestors had started their venture at Lake Constance. For three generations (at the present site) the Stepahn family lives and fishes at Lake Chiemsee, Prien am Chiemsee to be precise.
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