Photos by Host, Manju M.
HOST
CO-HOST
WHERE WE MET
This was a good, inclusive gathering, with people from different walks of life who had an excellent sense of humour. Hope to see you all, and many more, at the next gathering.
Elizabeth
Thank you all for this wonderful event. It was a treat for the tummy and soul. Thank you, The Locavore, ChefTZac and team, and Cafe Mojo for the hospitality and support.
Supriya
It was really fun today! Hope to see you all at the next meetup!
Ann Mary J
Moringa Garlic Rice, cooked rice tossed with sautéed garlic and moringa leaves, letting the sharpness of garlic balance the earthy green. Cooked in chicken broth, this is a simple, fragrant way to turn everyday rice into a nourishing meal.
A slow-cooked South Indian dessert made with milk or coconut milk, Payasam, is sweetened with jaggery or sugar, and flavoured with cardamom, nuts, and ghee.
Handwritten instructions for a hot Rawa Pachadi, complete with playful doodles!
MEET YOUR HOST
What does local mean to you?
It’s about sourcing ingredients from people I know, It’s about understanding our local food and its history. It’s about encouraging people to buy and eat locally produced food. It’s about helping farmers earn a fair income and reducing the distance that food travels. It’s about supporting local agriculture and promoting sustainable practices that protect soil health and minimise environmental impact. Ultimately, it aims to create a healthier planet and stronger communities.
seeing the faces and hearing the stories behind them.
The rice balls my father used to make. Most days, he would shape a humble rice ball of bird’s eye chilli, salt, curd, and rice. He’d mix it all together with his hands, and press it into a perfect small sphere before placing it in my palm. Cool and white, the rice balls remain the most delightful taste I have ever known.
Bird’s eye chilli. It is a simple spice which is bright and bold, and leaves you with a taste you can never forget.
Rice gruel. It is simple and soothing, like a hug in a bowl. Whether it’s plain with a pinch of salt, or with coconut chutney, it has that feeling of home when I am under the weather.
I see a community that cultivates a culture of nourishment. I see a place where we celebrate food memories, farmers and local produce, host vibrant markets, and share knowledge and skills with one another.