Chasing Bees Through Maharashtra and Rajasthan
The team behind the Moonshine Honey Project cares not just about making delicious and high quality honey, but also about doing it in a way that is responsible and ethical.
From the Fields
Aamra’s Heirloom Recipes Have Been Perfected Over Time
The traditional recipes used at Aamra to make pickles and chutneys have been handed down over generations. Takshama Pandit,head of sourcing and partnerships at The Locavore,finds that pickle-making requires tremendous ma…
What Does it Mean to be an Activist Company That Sells Coffee?
While Black Baza is deeply focused on conserving biodiversity, what defines the brand is its wisdom to recognise farmers as the axis of the coffee business.
Where is Seaweed in India’s Culinary Canon?
Seaweed is gaining attention as a nutritious and climate-smart food. And yet, there’s very little that we know about local seaweed, and how it is consumed in India.
In Manjakkudi, Spirit of the Earth is Growing Heritage Rice From Across the Country
On a mission to conserve heritage rice varieties, Spirit of the Earth has collected over 260 varieties of heirloom seeds. How many varieties of rice do you eat at home…
A New Appetite for the Old Grain
As millets enter the culinary imaginations of urban dwellers, we must centre the land on which it grows, and the people who have preserved it.
Forest Post’s Wild Food Products Are Rooted in the Knowledge and Skills of its Forest-Dwelling Communities
Read an interview with founder Manju Vasudevan.