Ragi, jowar, and bajra have been introduced in the public distribution systems in recent years. Ananya Vhavle and Oishika Roy look at the factors that define the grains’ acceptability, such as price, cultural relevance, and ease of consumption, and find that there are no straightforward answers.
Certain food memories linger in a community’s collective consciousness long after the food itself may have disappeared from people’s plates and farmers’ fields. Sohel Sarkar writes on the farming songs and rituals that have sustained millets in different parts of India.
Brewing with millets has been a notoriously difficult project for most beer makers. But Great State Aleworks, a Pune-based brewery, has cracked the code. The Locavore team talks to Shivani Unakar, Project Coordinator of the Millet Beer Project, about their brewing journey and millet beers.
The Culinary Arts curation by The Locavore at Serendipity Arts Festival, 2023, encourages you to explore your relationship with the world of food. Through the medium of art and learning, we wish to implore—what and how do we eat, and what does this say about us?
Shraddha Patil’s modaks and puran polis are popular festive fares in Mumbai’s Worli Koliwada. Feasting on kupa biryani, Oishika Roy learns about how Shraddha’s kitchen came to be, her mother’s delicious kanji, and the ways of communal cooking.
Numerous efforts are being made across the country to revive millets, and promote its consumption. But what does it mean for farmers who grow these grains? Nidaphi Hynniewta speaks to millet farmers from Meghalaya.
Join Sreyasi Mukherjee as she walks through an 800-year-old fishing village in Mumbai as part of The Locavore’s Worli Koliwada Project with RPG Foundation.
The Worli Koliwada Project aims to meaningfully draw attention to the Worli Koliwada area (in Mumbai) and its inhabitants—through the prism of food—along with helping find effective ways of income generation.
What makes Odisha Millets Mission (OMM) stand out in a sea of other government programmes? The Locavore learns about how women Self-Help Groups are championing millets, and the inclusion of ragi ladoos in Anganwadi meals.
With the United Nations declaring 2023 as the International Year of Millets (IYOM), and the growing attempts to revive this ancient Indian grain, do you ever wonder where it disappeared to in the first place? Arathi Menon helps us understand why millets vanished from our diets, and the value of bringing it back.