This is a story of eagles, and old windmills, and Sixties.
Once upon a time, in a galaxy far far faaaar away – NordJylland – there was a farmer called Jørn. He used to pass his days in the fields, surrounded by the nature, living “slow” – or simply “living”, as they used to call it in that time – in peace with the environment.
Jørn suddenly realized an awful truth. The massive use of DDT was breaking the food chain of the bald eagle.
The bald eagle, symbol of the United States, was experiencing hard times because of such pesticide. The DDT was massively used those years, in the USA as well as in Europe, and it was still not known to be highly toxic for basically every life form of the ecosystem (some effects of the DDT are so persistent that they are still clearly traceable today).
When he realized it, he decided to experiment some form of agriculture that could have had a lower impact on the environments, in order not to replicate the plausible fate of the bald eagle (a possible extinction within a few decades).
The day he realized this mind, Jørn the farmer started the engine of one of the bigger movements of the 20th century: the organic food movement and, as a consequence, its industry. A completely new concept, that now we take for granted, but that it seemed crazy then. Pesticides like the DDT have been longly considered as a symbol of progress and modernity, it’s easy to imagine how weird may have seemed a farmer quitting a chemical way to improve the quantity of food produced.
About 40 years later that decision, his products – especially his flours, called Aurion – are still on the market and considered a kind of innovative. Innovative like only something looking back to the past, that past that means tradition and human values, can be after 40 years.
So where’s the date?
The date that truly happened at MadenItaly is the one between one of the best Danish agricultural tradition, represented by the Aurion biodynamic flour, and the Marino one, our favorite Italian organic flour, the one used in the best Italian pizza restaurants. We are mixing these two batches to obtain an even better dough.
We met Jørn, that Jørn, and we had the opportunity to talk with him, to understand him, his methods and his care for the production of the top-level flour. We saw where he produces his special flours. You should have been there with us: the stone-ground flour is so scented…
We fell in love for it and we’re achieving the perfect combination of Aurion and Marino flours for our pizza dough. Our are still experimenting but soon we will “release” the perfect one. We’re so excited that we can’t wait! 🙂