What Are Seeds, When Not Sold?
Oishika Roy explores experiences of seed savers and scientists to gather proof of relationships between people and seeds beyond that of money: generational, and through the principle of commons.
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Oishika Roy
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“The guts, blood, all the bits that are thrown out; there’s filth in this work, but it’s also a part of (our) life”
—Ashik, a fish-seller in Saki Naka, Mumbai
“The act of foraging is meant to be a collective process”
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 Festival.
Bittersweet: Five Voices on Food and Queerness
What does food have to do with queerness? Oishika Roy gathers perspectives on eating, desire, chosen families, and the delicate intersection of food and love.
‘Aai loved eating the really small fish’
Shraddha Patil’s modaks and puran polis are popular festive fares in Mumbai’s Worli Koliwada. Feasting on kupa biryani, Oishika Roy learns about how Shraddha’s kitchen came to be, her mother’s delicious kanji, and the ways of communal cooking.