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Ferment food for the gut

Issue Date: Aug 15, 2014
Ever wondered how food was preserved at a time when there were no refrigerators or electricity, only Grandma or Mother Nature to turn to? It was the practice of either fermentation or dehydrating food, that preserved eatables.

Struck at the root

Issue Date: Jul 15, 2014

Crunchy, juicy devil's backbone

Author(s): Harisha R P 
Issue Date: Jun 30, 2014
I remember my mother eagerly waiting for the rainy season to begin and for the tender shoots and fresh leaves of narale to sneak out from the trees in our courtyard in a central Karnataka village. Narale (Cissus quadrangularis) or devil’s backbone, as the succulent plant is known, remains dormant the whole year and starts regenerating soon after it receives the first shower of rain in June.

Fruity twist to grandma's tale

Issue Date: Jun 15, 2014

Peepal power

Issue Date: Apr 30, 2014
Asking tribals for a recipe is one of the dumbest things to do. The request is often met with a puzzled look, followed by an answer so brief and off hand that it is over before you even thought it had begun.

Blossoms with benefits

Issue Date: Mar 31, 2014
With the rabi crops almost ready for harvest, the farms in Maharashtra have little else to offer in February. The moisture in the soil dries up, and new vegetables stop growing. Wadis, or large kitchen gardens, where some of the traditional vegetables are grown, also become barren. While farming households get busy drying the harvest in the sun, there is little variety in food to tickle the taste buds.

Fruity delight

Issue Date: Feb 15, 2014

Taste of sting

Author(s): Shalini Dhyani
Issue Date: Jan 31, 2014

Flower of wellness

Issue Date: Jan 15, 2014
See also:  Food book Biodiversity on a platter  
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