—Ibadapmon Barim, 32, shnong Khweng, Meghalaya
India is home to over 6,000 native varieties of rice, but what makes each one so unique? This guide breaks down 11 heritage rice varieties—and why it is important to preserve them—based on recommendations from Bio Basics…
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Jelly-like ice apple, sweet-and-bitter fruit, refreshing sap and caramel-like jaggery—every bit of the palm tree is integral to Tamil Nadu’s food culture.
While documenting seed preservation practices within households and community seed banks in the villages of Umsawwar and Nongwah in Meghalaya, Queeneerich Kharmawlong and Ibapdianghun Myria realise that the women doing i…
For a fleeting window each monsoon, women from the Baiga community venture into the sal forests in the central Indian landscape to gather wild harvest, especially putpura—edible wild mushrooms—that appear for just 15 to…
Despite its importance, cleaning fish remains one of the least visible forms of labour in the fisheries economy. Revathi Sunil and Rashmi Sridar document what a day’s work looks like for the women at the Rameshwaram Fish…
—Ibadapmon Barim, 32, Khweng village, Meghalaya
—Kalabai Merawi, 45, Kannai village, Madhya Pradesh
Bamboo shoots, jute leaves, colocasia leaves, and bitter berries are just some of the fresh produce this market offers, now under threat as uncertain climate and shrinking forests affect growing cycles.
Goa’s food and beverage industry shimmers with innovation, despite its fertile foodscapes facing threat. What role do chefs play in resolving this dichotomy?
—Passang Dolma, who runs a Tibetan eatery in Dhondenling
—S. Pandiammal, 44, Rameswaram, Tamil Nadu