Based in the Segunsara village, around 200 kilometres from Kolkata, Earth Story Farms aims to bring urban consumers back to the traditional and earthy flavours of Bengal. Conserving traditional methods—such as the processing of nolen gur and sun drying turmeric—they work with local cooperatives, small-scale artisans, and farmers.
The co-founders—Senjuti Mahato and Abhishek Choudhury—began this journey during the covid-19 pandemic by converting their barren farmland into cultivable land, for which they removed the topsoil, and cultivated crops rich in nitrogen and pH levels. This took them three years. Today, they also work with groups such as the Bohalberia Cooperative to source honey, and the Garbeta Cooperative for desi cow ghee.
Their products—such as the winter nolen gur made in liquid form (jhola gur), cubes (patali gur), and powdered—are typically made with a focus on seasonality, and in small batches, just like their pickles and kasundi. Each production is limited to 5-kg batches to retain the depth of flavours across all pickles and their kasundi. Nolen gur, a kind of date palm jaggery, is extracted from the sap of the date palm tree and is available from November to February.
The Locavore Bite
TL Bite offers a glimpse into how a partner producer runs their operations, and reflects their core principles and values. The idea is to provide insights into their practices and highlight their positive efforts descriptively. We have identified seven key areas of assessment – origin and source of ingredients, composition and integrity of the products, workforce policies, production practices, community-related initiatives, approach towards preserving or celebrating traditional knowledge and the materials used in packaging. While this assessment may not be entirely comprehensive, we hope it helps you make an informed decision about why you might want to support them, and the ways in which to.
The information below offers you a snapshot of where Earth Story Farms stands on these parameters. We have put this together based on several rounds of conversation with Senjuti Mahato and Abhishek Choudhury, Co-founders of Earth Story Farms. Click on a piece of the pie below to find out more.
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Why We Love Earth Story Farms
- Preserving traditional practices – Earth Story Farms has been successful in reviving traditional cooking methods among artisans. Artisans that had previously switched to plastic containers, which are more durable and cost-efficient, have resumed the traditional usage of terracotta pots for the sap collection. It is then slow-cooked in metallic trays to retain the rich flavours that are distinct to this jaggery.
- Community involvement – Their involvement in the community has been diverse, from providing medical supplies during the covid pandemic to organising district-level football tournaments.
- Providing employment opportunities – An added motive that drives the team is to expand employment opportunities in rural Bengal by creating farming, production and managerial roles.
Why is preserving traditional food processes important to you?
“Ancient food processes and wisdom promote strength, health, longevity, and happiness. We are only conscious makers creating products blending ancient wisdom with today’s needs so that the native products reach the world in their purest form. So that whatever comes on to our plates remains traceable and easy to access. Preserving traditional methods also creates a sustainable production process that aids the circular economy.”
— Senjuti Mahato and Abhishek Choudhury, Co-founders of Earth Story Farms
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If you would like to learn more about Earth Story Farms, or try their products, check out their website. If you’re interested in supporting them in other ways, please contact us at email@example.com.
This is a paid partnership with Earth Story Farms. At The Locavore, we strive to keep the practices of a producer transparent and honest across all forms of partnerships.