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.
A herb with beautiful white flowers with broad, heart-shaped leaves. Unlike its appearance, it has a fish-like taste and smell. Hence, the name, Fish Mint! But why are we talking about Fish Mint?
The medicinal properties and benefits of fish mint have been documented in ancient texts of traditional Chinese and Japanese medicines, as well as Ayurveda and Siddha. The herb which is believed to be a native of Southeast Asia grows easily on moist soils and is resistant to flooding...
Showcasing how visionary projects can nurture future leaders who are not only academically adept but also environmentally conscious and aware.
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In an era of urbanization and technological advancements, the importance of connecting the youngsters with nature cannot be overstated. My school, the Sacred Heart in Kalyan, Maharashtra, stands as a beacon of inspiration in this regard. Their authorities had given me the mandate to set up a butterfly garden and provided all the required finance and manpower. And as our pioneering effort flourished with time, I was duly absorbed as a Nature educator...
We guys love laddus and we’re sure most of you do too! So, let’s make some delicious laddus with ragi, i.e. finger millets. These millets are rich in protein, iron, and calcium, and making their laddus is as simple as playing dough. So, here’s a perfect winter treat awaiting you right below. Follow the instructions and get-set-go!...