After passing through the roller mill, the grain fractions are transported through the building for further processing in this maze of tubes. Dr. Isabell Hildermann, co-worker in the Spielberger mill and member of the Nutrition Circle, hosted its autumn meeting in the Spielberger Mühle (DE) at the beginning of October (04./05.10.2019). Here she and her team have everything in view and, following the harvest, production even continues in the evening. Hans Spielberger, senior owner of the firm, invited the group for pizza he had made and explained the quality standards of the family business which range from the biodynamic production to marketing solely via specialist organic shops and right through to the company culture. Heinz Fendrich, chef at the Sonnenhof Arlesheim (CH), presented the results of a germination trial with different samples of wheat and spelt which had been heated to 70 °C for 1 hour as described by Ehrenfried Pfeiffer. It was interesting to note that wheat germinated better after treatment than spelt which did not tolerate the process well. The next step is to sow these autumn-heated samples and then examine the quality of the next generation after the harvest next year. Pfeiffer, who was in contact with the doctor and nutrition scientist Gerhard Schmidt, believed that the heat treatment could improve the quality of the protein. The group of nutrition specialists from various countries who meet twice a year also work on Rudolf Steiner's basic principles. At this recent meeting they looked at the the Ego-Organisation in relation to the physical body and nutrition which is described in the Course for Young Doctors (GA 316) by Rudolf Steiner. Attendance is by invitation.