‘It was our security. Our offering to the future’
In Nagaland’s Losami village, Neiwekha Akami is one of the last paddy farmers preserving aged rice.
Features
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Anumeha Yadav’s picture book asks—‘what are we doing to our rich food diversity, our seeds?’
Based on her investigative series on the central government’s rice fortification programme, ‘Our Rice Tastes of Spring’ highlights why the locals’ right to control their own food systems matters.
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, and through the principle of commons.
Eating Singju and Kangsoi in Delhi’s Humayunpur
In the changing landscape of Delhi’s Humayunpur neighbourhood, migrants from Manipur assert their food identities.
The Slow Disappearance of Karal Meen from Rameshwaram’s Fish Markets
Industrial demand is making one of the most affordable species of fish along the east coast of India more expensive. E. Haripriya explores what these ripple effects mean for local kitchens in Rameshwaram, Tamil Nadu.
For Rakesh Koli, Time Moves Differently Out at Sea
In this photo feature, Sharvin Jangle and Sarthak Chand accompany fisherman Rakesh Koli as he walks them through his daily rhythms, shares sea stories and childhood memories, and speaks of what it means to work with the tide.
‘I was made to feel a different kind of shame’
Breastfeeding has not been an easy experience for Anjana Shekar. From nipples being squeezed by strangers to home remedies to increase milk production, she writes on the challenges of being a new mother.
Desi Rice Made the Most Wonderful Bhaat Nu Osaman
This rice-based drink is consumed in the hills of Dahod and Panchmahal in Gujarat.
Gunda Na Mor Ni Kadhi Is Only Made During the Brief Springtime
This kadhi made with glueberry blossoms is still consumed during the brief period of spring in the northeast regions of Gujarat.
No Meal in Northeast Gujarat Is Complete Without Vaatelo Masalo
This hand-pounded masala paste is often used in dishes prepared by the Garasia, Dungri Garasia, and Bhil communities in northeast Gujarat.
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