The Future of India’s Wild Foods
This virtual session opened up a nuanced dialogue about the place of wild foods in our collective future—on our plates, in our policies, and within communities.
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wild food
9 posts
“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.
“We would fill our stomachs with Udad and Khurasani leaves”
Sunil Bhoye, a farmer and conservationist from Maharashtra, talks to Shailesh Awate of OOO Farms about the demands of foraging, and how traditional knowledge is passed down in the Kokni tribe that he belongs to.
Bamboo Pickle
A simple pickle recipe that uses forged bamboo pickles which is sourced from the Gond women of Panna. It is featured in “Recipes for Change - Recipes for Coexistence”, a publication about wild foods from the Adivasi women of Panna undertaken by Dhaatri, an NGO.
Wild Food Zine
Featuring 24 wild ingredients, traditional cooking methods, and interesting recipes, The Wild Food Zine captures our efforts to document the knowledge of Maharashtra’s wild foods, harvested in the monsoons. This…
Akkarghoda Pickle
This simple pickle recipe retains the earthy, leafy texture of the akkarghoda fern, an indigenous plant commonly found in forests across India.
Wild Food Festival ’24
City-dwellers come together in Mumbai to taste wild foods from the forests of the Sahyadri mountains, and learn more about the communities that champion them.
Wild Foods Walk, Mumbai
A guided walk to discover wild foods in Mumbai's largest national park, led by Shailesh Awate from OOO Farms.
Gular ki Sabzi
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.