{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Organic food taken a step further in Morocco' data-url='/boclips/videos/5c54be98d8eafeecae13ccf5' data-video-url='/boclips/videos/5c54be98d8eafeecae13ccf5' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nOrganic food taken a step further in Morocco\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eTaroudant, Southern Morocco - December 2008  1. Wide palm trees with Atlas mountains in distance 2. Close up Atlas mountains  3. Women picking courgettes  4. Close up woman putting courgettes in crate  5. Mid courgette plants 6. Close up...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eTaroudant, Southern Morocco - December 2008  \u003cbr/\u003e1. Wide palm trees with Atlas mountains in distance \u003cbr/\u003e2. Close up Atlas mountains  \u003cbr/\u003e3. Women picking courgettes  \u003cbr/\u003e4. Close up woman putting courgettes in crate  \u003cbr/\u003e5. Mid courgette plants \u003cbr/\u003e6. Close up courgette plants  \u003cbr/\u003e7. SOUNDBITE  (English) Marco Palmieri, co-owner and manager bio-dynamic farm\u003cbr/\u003e\"Bio-dynamic is a philosophy or a kind of approach to nature to agriculture which keeps all the aspects of the living world in account and tries to understand the phenomenon of what is happening and keep them in balance.\"  \u003cbr/\u003e8. Close up man picking oranges  \u003cbr/\u003e9. Wide man picking oranges\u003cbr/\u003e10. Man picking oranges and putting them into bucket  \u003cbr/\u003e11. Close up oranges in bucket  \u003cbr/\u003e12. SOUNDBITE  (English) Marco Palmieri co-owner and manager bio-dynamic farm: \u003cbr/\u003e\"These ones are for the local market because we harvest with leaves. People like to see the fresh leaves. We have already harvested for export we do this normally for export to Europe.  \u003cbr/\u003e13. Mid women who work on the farm in farm shop buying vegetables  \u003cbr/\u003e14. Close up oranges being weighed on scales  \u003cbr/\u003e15. Close up woman's face  \u003cbr/\u003e16. Man putting peppers into to a basket and weighing them on the scales  \u003cbr/\u003e17. Close up woman's face  \u003cbr/\u003e18. Mid women buying vegetables  \u003cbr/\u003e19. SOUNDBITE Marco Palmieri (English) co-owner and manager bio-dynamic farm:\u003cbr/\u003e\"So we can see behind me a shop which I put on where I sell products from the farm to the people who work on the farm and the hotel at at a reduced price. That's the principal. To help people who have little wages.\" \u003cbr/\u003e20. Close up sheep eating orange peel from hotel kitchen  \u003cbr/\u003e21. Sheep eating orange peel from hotel kitchen  \u003cbr/\u003e22. Shepherd watching flock feeding  \u003cbr/\u003e23. Wide sheep feeding in background. In foreground silage heap  \u003cbr/\u003e24. Close up sign on silage heap showing date  \u003cbr/\u003e25. Wide men on pushbikes delivering vegetables from the farm to the hotel  \u003cbr/\u003e26. Wide chef looking at vegetables  \u003cbr/\u003e27. Close up lettuce with chef chopping herbs in background  \u003cbr/\u003e28. SOUNDBITE (English) Rita Bennis owner of the Gazelle d'Or, Taroudant:\u003cbr/\u003e\"These are the bio-dynamic vegetables from our farm which we have just picked to make salads for lunch. (in Arabic/French) Rachid - continue - add the parsley to the beans.\"  \u003cbr/\u003e29. Wide Rita Bennis giving instructions to the chef in Arabic  \u003cbr/\u003e30. Close up chef chopping herbs  \u003cbr/\u003e31 SOUNDBITE Rita Bennis (English) owner of the Gazelle d'Or, Taroudant:\u003cbr/\u003e\"Vegetables are extremely important in Morrocan cuisine. Because all the tajines are based on meat and chicken but most of them are accompanied with a vegetable. For example tonight we are going to cook \"osubuko\" with courgette from the farm and wheat.\"  \u003cbr/\u003e32. Close up chef's face  \u003cbr/\u003e33. Wide Rita Bennis, Marco Palmieri and Miles Gaynor having lunch  \u003cbr/\u003e34 Rita Bennis, Marco Palmieri and Miles Gaynor having lunch  \u003cbr/\u003e35 More, Rita Bennis, Marco Palmieri and Miles Gaynor having lunch, close vegetables  \u003cbr/\u003e36 SOUNDBITE (English) Miles Gaynor, guest at the Gazelle d'Or:\u003cbr/\u003e\"This is my first day at the Gazelle d'Or and it's been absolutely wonderful, very relaxing and the food is superb I've never experienced Morrocan food in Morocco and it's so fresh and delicious compared with what we eat back in the UK. This biodynamic food it is a step above, it is wonderful. We've had such fresh and exciting dishes here and it's really contributed to my sense of well-being here and I feel energised.\"  \u003cbr/\u003e37 Close up cow being milked by hand  \u003cbr/\u003e38 Closer udders  \u003cbr/\u003e39 Mid woman milking cow by hand  \u003cbr/\u003e40 Alt shot cow being milked by hand\u003cbr/\u003e41 Close up cow's face  \u003cbr/\u003eA hotel in Morocco is making the most of the area around Taroudant , which is one of the most fertile regions in the country. \u003cbr/\u003eIt's operating a pioneering biodynamic farm  -  producing food that appears on the hotel's restaurant table.\u003cbr/\u003eThe Atlas Mountain foothill region has the advantage of year-round sun and a special micro-climate. \u003cbr/\u003eThe proximity of the Atlantic Ocean and the sheltering bulk of North Africa's highest peaks make the area around Taroudant ideal for farming.  \u003cbr/\u003eAnd here those intrinsic advantages are compounded by an organic farming method that has as its basis an ethical and spiritual world view. \u003cbr/\u003eThe founding philosophy was originally drawn up by the Austrian philosopher and educator Rudolph Steiner. \u003cbr/\u003eHe has been called the first proponent of modern ecological farming. The system is known as biodynamic - a method based on balancing the relationship between soil, plants, animals and the cosmos.  \u003cbr/\u003eMarco Palmieri is the Italian co-owner and manager a bio-dynamic farm. \u003cbr/\u003eHe explains that the bio-dynamic philosophy is based on the idea of balancing all the aspects of the living world.\u003cbr/\u003eCentral to biodynamic farming is the health of the soil and so the crops are never sprayed with pesticide. \u003cbr/\u003eEnhanced by natural manure and compost,s the earth is never protected with artificial chemicals. \u003cbr/\u003eThe crops are certified and the produce exported to Europe. \u003cbr/\u003eThere it sells at a higher price than conventionally grown fruits and vegetables. The earlier it arrives, the better the price.  \u003cbr/\u003eMarco Palmieri says that the first fruits picked are sent to Europe.  \u003cbr/\u003ePlanting on the farm is carried out according to lunar phases. \u003cbr/\u003eRegular inspection by an international organisation ensures that the highest agricultural and ethical standards have been adhered to.  \u003cbr/\u003eMaintaining equilibrium throughout the farm extends into the economic sphere. \u003cbr/\u003eBenefits are offered to those who work on the farm in less well paid jobs.  \u003cbr/\u003eMarco explains that farm products are reduced in price at the farm shop so that everyone can afford to buy.  \u003cbr/\u003eKeeping the soil fertile through crop rotation, animal manure and composting is fundamental. \u003cbr/\u003eIn this self sustaining cycle the animal feed itself is biodynamic. \u003cbr/\u003eSheep graze on unsprayed grass as well as feeding on recycled kitchen waste from the adjoining biodynamic hotel.  \u003cbr/\u003eThe hotel and farm operate as one unit. The freshly picked crops are taken to the kitchen within a matter of minutes of leaving the soil.  \u003cbr/\u003eRita Bennis, owner of the Gazelle d'Or and biodynamic farm takes a keen interest in what is served at table. \u003cbr/\u003eBennis says that some of the vegetables that have just arrived are to be eaten uncooked in salads.  \u003cbr/\u003eThe special growing methods enhance the local cuisine because every recipe demands a variety of vegetables.  \u003cbr/\u003eBennis explains that Moroccan dishes are often meat-based but include a range of vegetables.  \u003cbr/\u003eAt the Gazelle d'Or, Morocco's top ranking hotel, the emphasis is on everything being pure and organic. \u003cbr/\u003eBiodynamic food is served in luxurious surroundings. \u003cbr/\u003eThe guests delight in eating exotic food that has been grown organically.  \u003cbr/\u003eMiles Gaynor is a guest at the hotel. He says that he is finding the food very satisfying and the flavour is clearly enhanced by the way it has been grown.  \u003cbr/\u003eAlthough this is the first biodynamic farm and hotel combination in North Africa, the wider region will inevitably be following its example. \u003cbr/\u003eWith farmers keen to milk more profit, organic and biodynamic methods are clearly the way forward.\u003cbr/\u003e\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='action-container flex justify-between'\u003e\n\u003cbutton aria-expanded='false' aria-label='Read more description' class='rp-full-description' type='button'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\n\u003cspan id='read_more'\u003eRead More\u003c/span\u003e\n\u003c/button\u003e\n\u003cdiv class='rp-report'\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='resource-details-heading' class='rp-info-section'\u003e\n\u003ch2 class='title' id='resource-details-heading'\u003eResource 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