READING LIST

Our Favourite Stories On Food and Labour

9 APRIL 2026

“When there is a scarcity of food despite working constantly, nutrition is a very far-off thought. We were always within and yet outside of the food system,” shares journalist Priyanka Tupe. Photo courtesy of Priyanka Tupe/Behanbox.

Labour is everywhere in food systems, and the relationship between the two is far from simplistic. At The Locavore, we’ve tried to engage with this intersection in many ways; between what we eat, the work it demands, and who is left out in this process. 

The stories that have emerged along the way—which we’ve compiled for you in this reading list—are all attempts at understanding what this connection looks like across different contexts. They ask what it means to be fed under unequal systems and a rapidly changing climate, the implications it has on people and communities, and what we can learn from their stories and contestations.

“Two years ago, I did not know my rights”

—Kavita Devi a domestic worker and active member of Delhi Gharelu Kaamgar Union

“This ensures I get some money every day to light my stove”

—Kesar Londhe, Wastepicker, Pune

Farm Workers On How Heat Impacts Their Work

We spoke to agricultural workers from The Locavore’s community of partner producers to understand how heat intersects with labour, especially for working women, and how they cope with rising temperatures.

The Migrant Women Running Delhi’s Informal Economy

By following Syeda’s journey—from trimming the loose threads of jeans to cooking namkeen, and from shelling almonds to making tea strainers—Neha Dixit tries to capture the lived realities of the many faceless migrant women in India’s bustling capital city of Delhi.

Of Seed Banks and Stories of Revival

Reviving native seeds in India is an uphill task. But recognising the importance of preserving indigenous knowledge, OOO Farms works closely with local communities in Gujarat and Maharashtra to return heirloom seeds to their homelands.

Hand to Mouth: The Precarious Connections Between Food and Labour

In this anthology-style feature documenting the fraught relationships between food and labour in India, Mukta Patil gathers perspectives from journalist Priyanka Tupe, union leader Anita Kapoor, and economist Dr. Jean Drèze.

‘It Tastes Like Earth, with a Bit of Tartness’

A fermented, porridge-like ragi drink offers more than just succour on a hot summer’s day. For most communities in Tamil Nadu, it is a means of sustenance. For Valli, it tastes best when had with leftover fish curry.

Mandia Pej

Mandia pej, a probiotic drink from Odisha, is made with fermented rice water and finger millet, or mandia. While coastal communities usually have it in the summer, indigenous communities of the state drink this throughout the year.

Cooking for Many is an Exercise in Endurance

Between March and May this year, Riddhi Dastidar knocks on the doors of Mazdoor Kitchen—a welfare initiative that feeds Delhi’s labourers and homeless—many times. During these visits, they unravel a story of persistent survival in the face of state failure.

Kaale Chane ka Pulao

In line with Mazdoor Kitchen’s philosophy, this recipe was created among many others, keeping in mind the people it seeks to serve. Many of the people they support and feed daily meals to are migrant workers, construction workers, homeless people, rickshawaalas, domestic workers, ragpickers, who often have no place to sleep, or take refuge.

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