Who is Behind your Food? | An LFC Producer Guide
A community effort to map the people who bring food to our plates.
Stories
What Are Seeds, When Not Sold?
Oishika Roy explores experiences of seed savers and scientists to gather proof of relationships between people and seeds beyond that of money: generational, and through the principle of commons.
Eating Singju and Kangsoi in Delhi’s Humayunpur
In the changing landscape of Delhi’s Humayunpur neighbourhood, migrants from Manipur assert their food identities.
Photo Essay: Can Coffee Survive the Climate Crisis Without Forests?
As unseasonal rains and rising temperatures reshape India’s coffee landscapes, smallholder growers working with Black Baza—a coffee enterprise—show how preserving biodiversity is the most apt climate mitigation strategy.
Gariahat Bajaar’s Shaak Maashis Can Always Predict My Dinner Menu
Golden pumpkin flowers, red roselles, magenta eggplants, and various shades of green everywhere you look. At Kolkata’s Gariahat Bajaar, shaak maashis bring a variety of winter greens foraged from the outskirts of the cit…
Kalpana Padmakar’s aspirations are clear: a bigger hotel serving her fish-based delicacies—“someday”
—Kalpana Padmakar, who runs Koli Katta, a small kitchen serving Koli-style fish, rice, and chapatis.
ChefTZac’s Guide to Buying Seafood
How to choose good fish anywhere in India For anyone who cooks seafood, whether once a week or once a month, learning how to buy the right fish is the…
Protected: Producer page with New TL Stamp
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The Slow Disappearance of Karal Meen from Rameshwaram’s Fish Markets
Industrial demand is making one of the most affordable species of fish along the east coast of India more expensive. E. Haripriya explores what these ripple effects mean for local kitchens in Rameshwaram, Tamil Nadu.