#65 — Tomato Troubles, Seaweed Summit, Cooking with Friends and More
Hello,
2018 was the year of learning for us. It was the start of Edible Issues but it was also the year we were exposed to so many different cultures at the Future Food Institute and learned so much from our friends. Through Edible Issues, over the last couple of years, we’ve met so many incredible people through the work we do. All walking stories, with their own culture, their mélange of cuisines, leaving behind their own unique legacies.
If there’s one thing we all miss doing since the pandemic hit, it has to be meeting friends and spending more time with them. That’s what we want to recreate with “Cooking With Friends”. It’s a space where we can come together, friends, friends of friends, cook together, and relish each other’s company.
We hope to meet new friends, learn more about a new culture, discover new cuisines, share stories, have conversations, and (virtually) cook together!
Our first friend on Cooking With Friends is Julia Dalmadi, a Hungarian — Berliner, a food futurist, founder of Pelmeni Slam, mom to cute doggo Mezli, and overall a badass woman!
Come join us this Saturday, (June 5th, 6.30 PM IST) as we shape and make Pelmenis together and learn more about her cuisine and work.
Sign up here
Over the next series of events, we’ll be cooking with friends of Edible Issues, learning new recipes, and having new conversations. Do you know of a friend who’d be perfect to lead a session? Tell us!
While we are doing this for conviviality we most certainly haven’t forgotten our friends who are struggling because of the Pandemic. The Cooking With Friends event series is free, but the only thing we ask is that you make a donation via Mutual Aid India.
See you Saturday!
Stay Safe,
Anusha & Elizabeth
The Tomato Lottery: Farmer Decision-Making and Food Loss Implications
Tata-Cornell Institute for Agriculture and Nutrition
TCI Scholar Jocelyn Boiteau discusses how tomato farmers decide when to harvest their crop and why they sometimes choose to leave fruit on the vine.
Video by Imran Khan via Twitter
A FARMER IN #KOLAR #KARNATAKA WAS SEEN THROWING HIS TOMATO PRODUCE ON THE ROAD SIDE AS HE WAS NOT GETTING PROPER PRICE FOR HIS PRODUCE. THEY ARE GETTING RS. 2 FOR 15 KILOS. FARMERS SAY THEY ARE UNDER HUGE LOSS AS IT DOES NOT EVEN COVER THE TRANSPORT COST. PIC.TWITTER.COM/9KYGUI0BRC — IMRAN KHAN (@KEYPADGUERILLA) MAY 20, 2021
“With no mass graves, the culinary aspect of genocide is easy to miss. Rohingya culinary traditions face a glacier-like destructive power in the genocide, slow and catastrophic, not just eroding specific dishes but also the culture and people that make them possible.”
Michael Shaik writes this chilling piece “On Genocide in Myanmar and the Loss of Rohingya Foodways” highlighting relationship between food and violence How a Culture Gets Erased
On Hunger & Health
“Usually, the rations are distributed in the first week,” said the middle-aged woman. “But this month, I have made several rounds of the shop, each time they say the stocks are yet to arrive.”
Invisible in the pandemic fires, a slow burn of hunger and distress across India; Scroll.in
CMAM Association of India, comprising manufacturers of Ready-to-Use Therapeutic Foods has extended support to the Government to develop new products to eradicate severe acute malnutrition under the Poshan Abhiyan.
Therapeutic food makers extend support to check malnutrition during COVID times; Hindustan Times
…“some of our categories and products will never be ‘healthy’ no matter how much we renovate”.
Nestlé document says majority of its food portfolio is unhealthy;
Financial Times
“Each Indian food dish has a varying quantity of ingredients. Breaking down the dish into ingredients, I created a mapping of Indian food dishes to their nutritional content with respect to ingredients, calories, macronutrients (protein, carbohydrate, fats, fibre etc.)”
How I Created CurryAI: A Computer Vision Aided Indian Food Nutrition Calculator
Analytics India Magazine
No ID, no food
India Development Review
The Restaurant Today
Dabbawalas in Mumbai now set to deliver food from restaurants
Mumbai’s well-loved dabbawalas are back in action. Only this time, instead of delivering home cooked lunches to office goers, their bicycles are loaded with cheeseburgers, tiramisu and frappes.
Restaurants body seeks waiver of rent from landlords due to COVID-19 second wave
“With high fixed overheads, expected restrictions on operating hours, revised social distancing norms and reduced capacity utilisation, any drop in consumer sentiments can be catastrophic for the sector,”
SOCIAL SYNERGIES: RESTAURANTS WITHOUT WALLS
SEAWEED DIALOGUES
Join us and take part in this UN Food Systems Summit, Independent Dialogue on June 26th, 2021, as we bring together individuals from various fields to explore and understand the current landscape of seaweed, the role it plays in mitigating climate change, and how we as a community can ensure responsible production, harvesting, and consumption of seaweed in a way that positively impacts people and the planet.Sign-up!
On (and off) the Field
Thinking About Soil from the Farmers’ Perspectives
Tata-Cornell Institute for Agriculture and Nutrition
After paddy record, wheat procurement at all-time high
Indian Express
Basmati exporters seek check on use of pesticides in crop amid tougher norms by foreign buyers
Hindustan Times
Modi’s Grand Insurance Scheme Prioritises Profit Over Farm Losses
Article-14
Farmers in India have been protesting for 6 months, have they made any progress?
The Conversation
Project Aims to Curb Farm Waste Burning
Tata-Cornell Institute for Agriculture and Nutrition
Edible oil prices surge to highest level in over a decade.
India Today
“THERE IS NO MAGIC WAND — THERE IS TRIAL AND ERROR AND MORE — THERE IS A LEARNING CURVE AND TIME INVESTED IN IMAGINING NEW RECIPES, AND THEN TRYING THEM OUT TO PASS THEM DOWN TO NEW GENERATIONS. BEING ABLE TO MAKE OUR OWN BREAD OR COOK OUR OWN VEGETABLES SHOULD HAVE NEVER BECOME AN ACT OF MYSTERY THAT WAS SUBSTITUTED BY SUPERMARKETS. IT WAS SUPPOSED TO BE A JOURNEY OF COEVOLUTION BETWEEN OUR CROPS, KITCHENS AND HUMAN INNOVATION.”
THE UNSEEN AS FERTILE GROUND FOR NEW WISDOM
BY Vivien Sansour
MOLD MAGAZINE
As independent creators, a lot of our time, love, and effort goes into making Edible Issues come to life. If you like our work, support us by buying us a coffee! Or a bisi bisi dose
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Food & Culture
The small hill town of Haflong in Assam has its own distinct culinary identity, featuring a mix of tribal cuisine alongside K-pop cultural influences.
Goya Journal
NEW APPETITES AND TASTEMAKING
MAYUKH SEN ON THE PAST AND FUTURE OF FOOD WRITING
Author Esther David travels across India, collaborating with Jewish communities to learn how to cook traditional, closely guarded recipes for her new book, ‘Bene Appétit: The Cuisine of the Indian Jews’
The Hindu
“We hope with this story the readers feel the same connection with nature that we felt and that the tribal ways are not forgotten so easily.” — Azra Sadr, photographer for “The Vanishing Ways of the Tribes of the Wayanad” with words by Adhwaith Manohar.
Good Food Jobs
With Indian forests under pressure, Indigenous communities are working to preserve knowledge of their diverse and nutritious diets. In the country’s cities, urban consumers are also getting a taste for the crops.
Deutsche Welle (DW)
The ranya roti is a roti unique to the Mahar community, and has inadvertently become a tool for the empowerment of women.
Goya Journal
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