In an increasingly climate-risked world what should be our food like? The 4th book in our First Food series brings you some answers in the form of unique recipes and ingredients, culled out from age-old wisdom and traditional knowledge of communities. Sourced from local biodiversity, from weeds and trees, long-lasting seeds, plants with short life-cycles and even those parts of plants that generally go waste. Foods that are very different from those produced by our current unsustainable agriculture systems.

Sharing fond memories from 25 years back—of ice creams, rookies, cow dung, and some cool environment stuff for kids. ************************************ In the summer of 1992, late at night in the basement of the then rented office space of the Centre for Science and Environment (CSE), the editorial team of the Down To Earth (DTE) magazine had a very long hot and tiring day putting together their very first issue. Anil Agarwal, the founder editor,...

Recently, the mercury in many parts of northern India touched 48°C. Many records were broken by the rising temperature—March this year was marked as the hottest in the past 122 years! Public places, as a result, wore a deserted look as residents were forced to stay indoors.

Carrying water by trains could be an emergency measure. Chennai has a strong tradition of water harvesting. But the problem is that most of these structures are either defunct or poorly maintained. Chennai which had 19 major lakes covering an area of 1130 hectares. But these waterbodies have been heavily encroached upon reducing their spread to just about 645 hectares. Its time that we understand the importance of water harvesting.