The year is almost at its end. Everyone’s rushing to finish off those pending tasks and check those lists (at least we are)
#27: Space Idlis, Garima Arora, Clean Cookstoves and More
THIS WEEK ON EDIBLE ISSUES Hello there, Making people want things and making things people want, are two different things (HT: Design Thinking) and this forms the crux of this week’s featured piece about cookstoves. […]
#26: College Curries, Sustainabili-tea and more
Do you know that feeling when you have a lot of things going on at the same time and you don’t know where to start?
College Curries: Mistress of Spice Blends
It all started when Renuka* came to Nils and his wife, asking for help to finance her child’s education. Knowing that paying the fee would be a quick fix but not a foolproof solution, Nils looked for a way to make this more sustainable.
#25: Edible25, Bio-fuels, Chai-Pakora and More
THIS WEEK ON EDIBLE ISSUES, Hello There, How time flies! Just yesterday feels like Week 1 of Edible Issues, with us confused and trying to make sense of all that we were learning about the […]
#24: Impactful differences, Khasi Oranges and more.
“How seriously do we take ourselves as chefs, are we changing the world? Because it’s so easy to flow with that thought and think that with our aprons and our knives and our chefs jackets we are on some God’s mission — but is it that serious?” ~Garima Arora on Pooja Dhingra’s podcast No SugarCoat.
#23: Eating millet pasta, ordered on Amazon in the southern village of Madikere…
This week, we were at FAO, Rome as part of the World Food Day 2018. We presented our research from the global mission in front of a closed audience from FAO and GFAR.
#22: How to win at food retail, climate change stories and more
This week, scientists have told us that we are heading towards a 3°C rise in climate and have given us the final call to act.
#21: Gandhi, Patanjali, Denmark and more
Millets are India’s best bet to diversify nutrition sources. They’re economic, less resource intensive, climate change friendly and nutritious which makes them India’s current grain muse.
#20: Swiggy-Licious-Organic-Bread and more
Last weekend we were at the world of culture food and ideas at Terra Madre. It was incredibly inspiring space to talk, exchange value and beliefs that might inspire a change in the food system.
