Bruised tomatoes, cauliflower stems, orange peels—what we dismiss, Arina Suchde wants you to begin redeeming. In this excerpt from The No-Waste Kitchen Cookbook, she makes a case for our everyday food scraps as the begin…
Everyone pickles, but only some pickle fish and meat, writes Sohel Sarkar.
What happens when an indigenous ingredient earns a largely notorious reputation due to archaic excise policies? How does one reintroduce it to modern diets, while preserving indigenous knowledge? We gather perspectives f…
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.
From harvesting honey to growing indigenous vegetables, unpredictable rainfall severely impacts the food we eat. In the face of such varying weather patterns, farmers and producers, including The Locavore’s partners, oft…
Tabish Rafiq Mir has spent his life eating in Srinagar through political clampdowns and military violence. He recommends some spots that have stood the test of time, against all state-led odds.
My mother knew where to pinch a crab to unravel its innards.
Speaking to women about their food cravings and aversions during pregnancy and postpartum, Yamini Vijayan examines changing tastes and why these occur.
शाहू पाटोळेंनी ‘अन्न हे अपूर्णब्रह्म’ लिहून झाल्यावर तब्बल नऊ वर्षांनी म्हणजे 2024 साली त्याचं इंग्रजी भाषांतर प्रकाशित झालं आहे. मुख्यधारेतल्या माध्यमांमध्ये क्वचितच दिसणारे पदार्थ या पुस्तकात कसे अवतरले, संशोधनाची पद्ध…