—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.
Priyal Ranka, who is part of The Locavore’s editorial team, curates a list of essential stories—readings, interviews, and audios—to broaden our understanding of animal foods, and explore how they sit within memory, ecolo…
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
Skill-building for three women self-help groups in the coastal villages of Alibag in Maharashtra.
Kanji is a verb, not just the name of a dish, asserts Pooja Ashokkumar as she traces the fermented rice-and-water dish's relevance through the migration of her community.
![“[These manuscripts are] our heritage—we must preserve it”](https://i0.wp.com/thelocavore.in/wp-content/uploads/2026/07/Isbah.jpeg?fit=720%2C576&ssl=1)
—Isbah Khan, Persian scholar, Rampur
—Narayanan R., fisherman and activist, Kovalam Kuppam
How do we understand the knowledge required to make sweets? Ishita Dey’s book Sweet Excess discovers that it is an embodied knowledge, largely determined by caste- and class-realities.
The red weaver ants used in this chutney are foraged from the forest canopies of Bastar in Chhattisgarh.
This Ladakhi chutney is made with buttermilk, seasonal greens, and fresh summer herbs.