Neiwekha Akami Is One the Last Paddy Farmers Preserving Aged Rice
In Nagaland’s Losami village, Neiwekha Akami is one of the last paddy farmers preserving aged rice.
The Locavore Champions
13 posts
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.
Ganesh Nakhawa on Why He Won’t Be the Last Fisherman of Mumbai
Fisherman-activist Ganesh Nakhawa talks to us about navigating tradition and technology, the shrinking coastlines of Mumbai, and what keeps him tied to the sea as a Koli fisherman.
Hand to Mouth: The Precarious Connections Between Food and Labour
In this anthology-style feature documenting the fraught relationships between food and labour in India, Mukta Patil gathers perspectives from journalist Priyanka Tupe, union leader Anita Kapoor, and economist Dr. Jean Drèze.
“The act of foraging is meant to be a collective process”
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.
On Chennai’s Besant Nagar Coast, A Fisherman Makes Sense of the Sea
Retired fisher S. Palayam collects data that helps fisherfolk in Chennai navigate the weather and sustain ways of traditional fishing.
‘The only sensible and sustainable way forward for our food systems is to localise’
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.
Recipes of Revolt and Resistance: Artist Rajyashri Goody Challenges Deep-Rooted Casteism
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.
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.
‘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.
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