This Chef on the Road trip with ChefTZac explores Idu Mishmi food traditions in Arunachal Pradesh’s Lower Dibang Valley, hosted with the Elopa–Etugu Community Eco-Cultural Preserve (EECEP)—a community-led journey rooted…
Over a decade of travelling through India’s kitchens, farms, forests, and food memories. Discover the journeys that have played an integral part in shaping ChefTZac and The Locavore—along with upcoming trips you can join…
Facilitated by Aditya from No Footprints, Mumbai, the walk explored the many facets of Sassoon Dock, a central node of the city’s fishing economy.
Facilitated by No Footprints, the walk was a comprehensive exploration of the many facets of Mumbai’s Worli Koliwada.
Facilitated by Khakhi Tours, this slow, story-rich walk through Worli Koliwada traces Mumbai’s original fishing village where faith, livelihoods, and everyday life continue to unfold at the edge of the sea.
A practical, local-first food guide to Kochi, built around seafood, toddy shop-style lunches, markets, bakeries, cafés, and the everyday eateries locals return to.
A session focused on the urban consumer’s plate, examining how our seafood choices shape marine biodiversity, local livelihoods, and culinary diversity.
A pub quiz brought Mumbai’s coastal stories, indigenous Koli knowledge, and the documentary ‘Against the Tide’ into one lively night with ChefTZac.
An evening of cinema and conversation with the makers of ‘Against the Tide’ (2023)— held as part of The Locavore’s Mumbai Koli Project— explored the shifting tides of Mumbai’s Koli community and their changing relationsh…
From making their first social media post to performing a “label audit” for their product—these immersive sessions equipped small food businesses, farmers, and eco-preneurs to build responsible brands that balance compli…
Facilitated by Go Hallu Hallu co-founder Aslam Saiyad, and led by Koli community leader Rajhans Tapke, this guided walk explored the many facets of Versova Koliwada.
This virtual session opened up a nuanced dialogue about the place of wild foods in our collective future—on our plates, in our policies, and within communities.