Making Well-rounded Nutrition Exciting at an Afterschool Centre in Ahmedabad
At Vidyun, an afterschool centre with a robust meals programme, children are learning about nutrition, science, and food history along with their evening snacks.
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Yashvi Shah
9 posts
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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.
How Food Producers in the Mountains Navigate Unseasonal Rains
From harvesting honey to growing indigenous vegetables, unpredictable rainfall severely impacts the food we eat. In the face of such varying weather patterns, farmers and producers, including The Locavore’s partners, often have to contend with challenges such as landslides, logistical hurdles, and even changes in local diets.
When Faced With Water Scarcity, Local Millets and Beans are Hardier Than Peas
Farmers working with Kilmora, a social enterprise in Uttarakhand, tell Yashvi Shah how their harvest has halved over the last five decades, especially as sources of water dry up.
Picking and Eating Mahua Flowers in Jharkhand
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 from four people who pick, eat, and consume Mahua.
How Food Producers in the Mountains Navigate Unseasonal Rains
From harvesting honey to growing indigenous vegetables, unpredictable rainfall severely impacts the food we eat. In the face of such varying weather patterns, farmers and producers, including The Locavore’s partners, often have to contend with challenges such as landslides, logistical hurdles, and even changes in local diets.
Inside The Only Caper Farm In India
How team members at Ishka Farms, India’s first and only caper farm in Tamil Nadu, found themselves experimenting with the ingredient,on the field and back in their home kitchens.
A Better Future, Fuelled by Cups of Good Coffee
Attempting to bridge the growing gaps between producers and consumers of coffee, Grounds For Change addresses matters of traceability, fairness, and taste. Yashvi Shah offers a glimpse into the daily realities of coffee growers M Kethegowda and M Sannarangegowda, who were central to the project’s vision.
To Ensure High-quality Spices, Traceability is Everything
Where can our spices be traced back to? Aswin Prasannakumar and Yathi Kumar, co-founders of Nilgiri Marten Spices,talk to Yashvi Shah about good spices, sourcing their produce, and how sweetening their tea with Marayoor jaggery has become a habit.