Lunch was purple taro stems also called 'taal-u' in Malayalam, suatéed with shallots and garlic.
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The stems were soaked in tamarind and rock salt for about half an hour to remove the itching.
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#localfood#localtome#decolonizefood
However, @shrutitharayil points out the declining knowledge of wild greens among younger generations: “We do not have an awareness of the natural world like our elders because of a lag in the intergenerational sharing of information.”
Read more: https://t.co/1t3JTHPOJ7
It is exciting to witness the significant growth of the community in India that talks about and eats uncultivated foods.
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You can read the full article here
https://t.co/7PlZW1mQGg
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#foragingindia#foraginginindia#uncultivatedgreen
Deeply humbled to be featured as one of the creators along with some amazing food storytellers whom I look up to.
Thank you @TweakIndia for this beautiful feature.
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https://t.co/hq85Mu7RqQ
On popular demand, we are excited to share that we are doing one more round of #wildfoodwalk at @communitygardenchennai this Saturday (April 2nd).
Do spread the word in your circles! You can also consider gifting this learning opportunity to your friends in Chennai.
Inviting you for a refreshing walk as we learn to identify, forage and taste the incredible world of wild edible greens in urban Chennai.
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The walk is in collaboration with @communitygardenchennai in Adyar.
In her journey to reconnect with her ancestral roots after moving to #Kerala, @shrutitharayil discovers how her familial practices during the month of #Karkkidakam are intertwined with cuisine, climate, and local ecosystems.
https://t.co/3374HqWQIZ