Through her practice, artist Rajyashri Goody probes the perversions of caste in India, and how food forms a locus where the interplay of power and powerlessness is unfortunately most evident.
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.
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.
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.
To combat the perils of indoor air pollution, The Good Stove Project builds fuel-efficient cooking stoves. Dr. Sai Bhaskar Reddy Nakka, who heads the project, speaks to Tansha Vohra about empathy in design, the importance of participatory research, and developing solutions that matter.
Divya Karnad, the cofounder of InSeason Fish, is helping people identify different species of fish, and raising awareness on eating locally and seasonally.