Eating Against the Tide
A six-month-long storytelling and public engagement project that spotlights Mumbai's Kolis and their evolving relationship with the sea.
Posts by author
Deepshika Pasupunuri
29 posts
Stable income, Drinking Water, Rest: Why Gig Workers Unionise
LOCAL FOOD CLUB EVENTS Finding Northeast India in Bengaluru: A Food Walk and Dinner in Kalyan Nagar Join sociologist Prithiraj Borah on a guided two-hour experience in Kalyan Nagar, where…
Camel Milk Ghee
This off-white, thick, aromatic ghee made from camel milk has a solid texture even at room temperature, unlike conventional ghee made from cow milk.
Our Favourite Stories On Food and Labour
Want to familiarise yourself with this quarter’s theme? Here are ten stories we think you’ll love, recommended by the Local Food Club team!
The Labour Behind Food
April – June 2026 | Everything we eat demands labour—but the people who produce it, and the conditions under which this happens is relegated to the margins. Join the conversation and explore what this conflicting reality looks like in domestic spaces, urban settings, and beyond.
“I knew the food cultures of Ukhrul could find a place here.”
— Shirik Chingri, who runs Indigenous Basket, a shop in Bengaluru
Anumeha Yadav
BOOKS ON FOOD Anumeha Yadav’s picture book asks—‘what are we doing to our rich food diversity, our seeds?’ Based on Anumeha’s investigative series on the central government’s rice fortification scheme—and…
Seeds test
CULTURE What Are Seeds, When Not Sold? Oishika Roy explores experiences of seed savers and scientists to gather proof of relationships between people and seeds beyond that of money: generational,…
Anumeha Yadav Test
HANDS OF TRANSITION India’s honey exports are rising exponentially, but at what cost? Even as small-scale producers struggle to harvest honey amidst climatic stressors and environmental degradation, India’s honey production…