Feature Stories - The Locavore

8 min

From the Fields

A Better Future, Fuelled by Cups of Good Coffee

Yashvi Shah

Attempting to bridge the growing gaps between producers and consumers of coffee, Grounds For Change addresses matters of traceability, fairness, and taste. Yashvi Shah offers a glimpse into the daily realities of coffee growers M Kethegowda and M Sannarangegowda, who were central to the project’s vision.

7 min

Books on Food

Memories on a Plate: Documenting Stories From 100 Indian Kitchens

Nivaala and The Alipore Post

Memories on a Plate, a crowd-sourced initiative by Nivaala and The Alipore Post, seeks to build a bigger kitchen—one with room for memory, identity, grief, and a wide spectrum of emotions that deepen our relationships with food.

8 min

From the Fields

A Legacy of Making Preserves and Coolers on a Forest-Farm in Pauri Garhwal

Throvnica Chandrasekar

Divya Chowfin, the co-founder of Himalayan Haat, speaks to Throvnica Chandrasekar about farming within a natural ecosystem, running a business from the mountains, and why their bestselling Malta Cooler is also a family favourite.

10 min

The Locavore Champions

“The act of foraging is meant to be a collective process”

Oishika Roy

Farmer and seed-saver Sunil Bhoye tells Oishika Roy about how seeds can be preserved by storing them in earthen pots and bamboo stems, and passing his knowledge of wild foods on to his daughter through the Wild Food Festival.

8 min

Personal Essay

A thousand kilometres from Gaya, I learned to love the taste of its baskarel

Priyanka Bhadani

Baskarel smells strong—sharp, pungent, earthy—when soaked in water. When ground and deep-fried upon mixing with gram flour, it’s crunchy, salty, a little spicy. Priyanka Bhadani reveals her younger self’s loathing—and now fondness—for the distinct flavours of baskarel.

5 min

Books on Food

From the airport runway to Gurez valley, black cumin is abound in Kashmir

Marryam H. Reshii

Black cumin is the default variety that grows all over the Kashmir valley. Though the higher the altitude, the better, and more fragrant the spice, writes Marryam H. Reshii in ‘The Flavour of Spice’.

6 min

From the Fields

“We would fill our stomachs with Udad and Khurasani leaves”

Wild Food Project Team

Sunil Bhoye, a farmer and conservationist from Maharashtra, talks to Shailesh Awate of OOO Farms about the demands of foraging, and how traditional knowledge is passed down in the Kokni tribe that he belongs to.

6 min

From the Fields

To Ensure High-quality Spices, Traceability is Everything

Yashvi Shah

Where can our spices be traced back to? Aswin Prasannakumar and Yathi Kumar— co-founders of Nilgiri Marten Spices—talk to Yashvi Shah about good spices, sourcing their produce, and how sweetening their tea with Marayoor jaggery has become a habit.

8 min

The Locavore Champions

On Chennai’s Besant Nagar Coast, A Fisherman Makes Sense of the Sea

Throvnica Chandrasekar

Retired fisher S. Palayam collects data that helps fisherfolk in Chennai navigate the weather and sustain ways of traditional fishing.

11 min

The Locavore Champions

‘The only sensible and sustainable way forward for our food systems is to localise’

The Locavore Team

Shruti Tharayil talks to The Locavore about seasonal foraging, how she became a self-taught herbalist, and the Musumusu Kai Keerai Rasam that she ate during her recent cycle yatra.

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