The Scoop on Samsø

Meet David, owner of Rensaft Winery! Although this winery will not be producing wine for about five years from now, it was inspiring to hear his story about moving to the island of Samsø from Copenhagen and pursuing his aspirations of a biodynamic vineyard. David shared a story with our class about his search to purchase a parcel of land (in hectares of course) from a local farmer and envisioned it as the ideal area for grape-raising (southern facing, on a hillside, with some wind protection). As we stood on the uncultivated hillside, my classmates and I began to imagine returning to a full vineyard in five years time and sample discussed Rensaft Winery's *eventual* masterpiece.

David and I after a great day of learning
 about all-things organic on Samsø.

As an American involved in agriculture, this particular learning experience focused my attention on organically food is organically created in Denmark. In the U.S., it can be viewed by some who are unfamiliar with organic as "hippie" to purchase and consume organic products, either part-time or exclusively. However, David said he believes that organic production is "the only way" to produce food because it yields a quality a product while maintaining the integrity of the surrounding environment. For example, Denmark prides itself on the quality of its water and that they are to continue to maintain clean water sources through organic farming.  Throughout our travels in Denmark we have been able to continually refill our water bottles from every available sink. 

However, in recent years, chemicals from pesticides have been discovered in the water to the east, which is slowly making viable drinking water from every tap an assumed reality.  In the U.S. there are water quality and availability concerns as aquifers have been increasingly utilized for agricultural and residential purposes over the last several decades.  I have a newfound respect for the organic way of production because it aims to preserve the safety of precious water sources needed by all. While organic foods may not be quite as popular currently in the U.S., they very well could be in future years. It is widely the method of food production in Denmark, which is very different for me as an agriculturist but nonetheless compelling as our generation is looking for more sustainable practices in farming worldwide. 

Enjoying a sandwich lunch prepared by David with focaccia

 bread he baked accompanied by greens from a local organic farm.

The view of the sea during our hilltop picnic may have been the highlight of the day.