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…
The wait for mangoes, a cooling finger millet drink, one hundred coconuts. Abhijit Mohanty documents how summer festivals in Malkangiri, Odisha, preserve foodways of memories.
Divya Chowfin, the co-founder of Himalayan Haat, speaks to Throvnica Chandrasekar about farming within a natural ecosystem, running a business from the mountains, and why their bestselling Malta Cooler is also a family f…
Farmer and seed-saver Sunil Bhoye tells Oishika Roy about how seeds can be preserved by storing them in earthen pots and bamboo stems, and passing his knowledge of wild foods on to his daughter through the Wild Food Fest…
At Mei-Ramew Café in Khweng village, Dial Muktieh’s knowledge of home-cooked meals shines through her indigenous ways of cooking and use of locally available ingredients. Photo by Team Locavore.
In an exploration of the cluster fig,its history and its prevalence today,Priti Saxena decides that she must cook with and eat the fruit as well. She shares with us a recipe her mother used to make,a cluster fig sabzi.
Forested groves in central Kerala’s Edamalayar valley have showered the Muthuvar people with bamboo rice for the first time in six decades. In a labour of love, women of the community have gathered, cleaned, and dehusked…
Judima is a rice wine predominantly brewed by Dimasa women in Assam. Based in Tereh Village, Khimkho Hojai,a self-reliant farmer,brews it for her household, with help from her husband.
What does it mean to be in tune with changing seasons? Janagiamma, a leader of the indigeneous Kurumba community in the Nilgiris, tells us that millets and bamboo are good for the monsoons.