Goa’s Plant Man Got A Head Start in Farming
The face of the Konkan Fruit Fest, Miguel de Braganza is not only passionate about organic farming, but also committed to nurturing young talent for a food-secure future.
Features
28 posts
The Trio That’s Digitising India’s Culinary History
Creating an online archive of recipes, the Indian Community Cookbook Project attempts to preserve India’s diverse culinary heritage. They talk to The Locavore about the oldest book in their archives, accessibility, and the measure of pau chammach.
‘To us, an activist approach is a people-centric approach’
A team of artists, writers, and researchers collaborate to create a graphic series that demystifies the laws and policies around food, and the food systems that we are part of.
Sourcing Salt of the Valleys and Other Pahadi Produce
Led by co-founders who belong to the mountainous region of Uttarakhand, Valley Culture works to preserve traditional food practices and uphold livelihoods in the region.
Dried Fish: Going Beyond Smell
While India has a rich and diverse culture around cooking dried fish, it hasn’t been celebrated owing to its fraught histories, matters of identity, and smells. Shruti Tharayil writes on challenging old hierarchies of smells, and her own journey of unlearning.
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.
It’s Best Made Hot: Pūrvīṇa’s Take on Coconut Oil
Although making hot-processed coconut oil is challenging, Purvina’s team is passionate about preserving Kerala’s traditional oil-making techniques. Catch a glimpse of their oil-making process, stunning uruli, and farm in Malappuram.
‘Fermentation allows me to slow down, and pay attention to the smallest of details’
Stepping outside the framework of food as celebration alone, Dr. Dolly Kikon looks at culinary cultures through the lens of struggle, community, and hope. Tansha Vohra speaks to the anthropologist about fermentation, resilience, and the projects that demand her attention.
What Makes a Potluck Tick?
Recalling a potluck in Suratgarh for which she took a dabba of hot thenkuzhal, Meera Ganapathi contemplates the unspoken rules of a potluck, and the essence of what makes one stand out.
Sri Vamsi Matta’s ‘Come Eat With Me’: Or, To Be Dalit and Eat
For theatre artist Sri Vamsi Matta, cooking as an act of remembering, as performance, and as a communal experience, are ways of asserting his identity and defying everyday injustices.
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