First food: business of taste
Good Food is First Food. It is not junk food. It is the food that connects nature and nutrition with livelihoods. This food is good for our health; it comes from the rich biodiversity of our regions; it
Traditional Knowledge
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Sequestering carbon through indigenous agriculture practices
Mountain communities have been adapting to changing environment for a long time. Traditional farming methods depending on recycling of available natural resources is the key to sustainable production systems. Local marketing systems have also played a vital role in reducing the emissions and food miles.
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Plants used for the treatment of wounds by tribals of Toranmal plateau of Maharashtra
The present communication deals with the traditional knowledge of tribals of Toranmal region of Maharashtra regarding the use of plants for treating wounds. The tribals of this region use plants/plant parts or their suitable preparations for treating various ailments.
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Bioprospecting with reference to medicinal insects and tribes in India: An overview
Entomophagy (i.e. use of insects as food) is practiced in many parts of the world including India but the use of insects, as medicine is done in very few parts of the world and we are fortunate that North-East people of India are rich in this traditional medicinal knowledge. Tribes of North-East India have been using several insect based traditional drugs to cure several diseases.
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Adaptive agriculture in flood affected areas
Eastern Uttar Pradesh, in the foothills of the Nepal Himalayas, has been prone to floods for centuries. In the last 60 years, however, their frequency has increased dramatically. People living in the region have slowly developed ways to cope with the floods. These adaptive measures had not been documented until now.
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Regional framework on access and benefit sharing (ABS) in the Himalayan region
Political boundaries do not limit the movement of biological resources and knowledge. Countries in the Himalayan region share common biological resources and traditional knowledge, and protection and sustainable use cannot be planned effectively by single countries in isolation.
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Leaves of memory
Rise and fall of common jute Jute leaves dwell in memory. Jute was what people lived off, it was what they ate, in a land where there were many rivers and canals, in places with different names
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A La Carte
Saag Ingredients: 250 gms jute leaves Three red chillies Half teaspoon mustard seeds, Pinch of turmeric powder Salt to taste Method: Wash the leaves and chop them fine. Heat half a spoon of mustard oil in an iron wok or frying pan. Add mustard seeds, wait till they begin to crackle, then add the red chillies, turmeric powder and salt. Put in the leaves, stir and cover the
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Role of medicinal plants in health care and rural economy in the tribals of Satpura Plateau region of Central India
The Satpura plateau regionof Central India is home of numerous herb species. The agro climatic conditions prevailing in the region provides an ideal habitat for the natural growth of variety of plants and herbs, which provide raw materials for pharmaceutical, phytochemical, food, flavoring and cosmetic industries.