The Goya Guide to Better Eating (& Better Living)

s we begin a new decade of the 2000’s, it seems every year. Of this, only 11.9 metric tonnes are treated, Amore important than ever to take stock of how and 31 metric tonnes are dumped in landfills. Learning our actions affect the environment – At Goya, we are how to segregate waste at the source is a small but im- constantly mindful of the question How can we be more portant step in ensuring that recycling takes place. Food conscious consumers? How can we eat better? waste is easy to compost and creates the perfect manure While it can be argued that individual households for your kitchen garden. being mindful of recycling, cooking with scraps, and As sustainability and climate change have (rightly) generating less waste, isn’t what’s going to slow down cli- become buzzwords, the amount of information and mate change in any significant manner, these are none- misinformation on these topics is staggering. It becomes theless important steps to becoming a mindful cook and more important than ever to stay informed, and to filter consumer. information through a more local lens; in many instanc- It is, however, very clear that voting with your wal- es, the same findings that apply to a Western country let is an effective way to have a direct impact on food will not be the case in . systems. What is a food system? A food system refers to Cooking is without a doubt, a cog in the wheel of the structure and processes in place for feeding a com- sustainability; it is the easiest way to make sure you are munity – this includes farmers, butchers, transportation helping farms and shops that are striving to build sus- companies, retail outlets and even the garbage collection tainable businesses. Many farms now supply their fresh system at the very end of the chain. A great place to fol- produce to homes, and if not, there are several organic low the dialogue on food systems, is Edible Issues, our stores around the country that stock farm produce. favourite place to read the signals. Farms also provide a wealth of information on which Knowing where your food comes from is imperative fruits and vegetables are in season, and also often have to making more sustainable choices. As a consumer, workshops to teach you how to grow a kitchen garden. seeking out food that is ‘good, clean and fair’ is one way If nothing else, they are live examples of building food to ensure that you are making an informed decision. security in your own backyard. Is the farmer growing your food getting a fair wage? It is a luxury to have the time to cook elaborate meals, Is the food you are eating good in quality? Is it tasty but with a little planning, simple, delicious home- and healthy? Is the production of your food clean, and cooked food is do-able for most. Meal planning is key in gentle on the environment? Is the food system good to staying on track with your cooking plans for the week. all involved? To answer these important questions, one Here’s our guide to meal-planning. has to have a better understanding of the food system. To round off 2019, and begin the new year with a Choosing to shop local and seasonal has a lower carbon resolution to be kinder to the planet we live in, here’s footprint and supports local farmers who choose to farm a resource we’ve put together for you – a list of farms, sustainably. Produce eaten in season is also more nutri- brands and initiatives to help you be a more conscious tious and delicious. Making active choices to support consumer. These are farms in your region doing work- businesses that are sustainable, fare-wage and organic, shops, offering local produce and seeds; brands that we will go a long way in shaping a gentler food system. have worked with, tried and loved, and initiatives we Waste management is rapidly becoming a problem as deeply respect. We hope this list is one you will keep urban India generates 62 million tonnes of solid waste handy and share widely with friends and family.

THE GOYA GUIDE TO BETTER EATING (& BETTER LIVING) | 1 The Goya Journal Food Brands We Love

Slurrp Farm is an organic food company that heralded Black Baza is a coffee company that focuses on bio-di- the movement to bring millets back to popularity. Run verse coffee. The idea behind Black Baza was to create a by Shauravi Malik and Meghana Narayan, products on local, participatory and meaningful movement for cof- offer include snacks, and meal-time options like choco- fee. Founded by Arshiya Bose, the company focuses on late millet pancakes and cereal. They are now available biodiversity-friendly coffee, while ensuring that coffee at 800 stores across 8 cities in India and the UAE. You growers receive fair pay. Shop here. can also shop for their products here. Timbaktu Collective is a registered Not-for-Profit Or- Conscious Food has been around since 1990, promot- ganisation working for sustainable development in over ing organic, natural (whole, unrefined and unadulter- 178 villages in the drought-prone Anantapur district of ated) products like cereals, flours and grains, natural Andhra Pradesh. Working directly with 2,100 small- sugars, power packed snacks, seeds, nuts and cold- holder farmers, they also retail products such as honey, pressed oils. The website also has a ‘Recipe’ section millet flour, and even pongal mix. Shop here. that provides useful suggestions on incorporating their Happy Roots works directly with 15,000 farmers to products into your meals in creative and delicious source and grow a wide variety of grains such as barley ways. Shop here. and buckwheat, that are then converted into delicious Akshayakalpa is a farmer-entrepreneurship initiative snacks by a women’s co-operative. Products on offer that helps farmers set up dairies, presently working range from Whole Wheat Crackers to Buckwheat Gin- with 160 farmers. They provide both financial and gersnaps. Shop for them here. technical support in helping farmers set up automated/ Theo Organics focuses on sustainable harvesting, and mechanised dairy farms; guiding them through the sources products from the Himalayan ranges. The process of becoming an entrepreneur, from milking to company also provides employment to women in these marketing. Products on offer include milk, curd, but- regions through co-operatives. The products on offer termilk, butter, ghee, cheese, paneer and yogurt. You include several varieties of honey, Himalayan pink salt, can shop for the products at all major supermarkets Rhododendron juice, and creamed honey spreads in across Bengaluru. Alternatively, you can subscribe to flavours such as mixed berries and chocolate. Buy their have the milk delivered to your doorstep. products here.

THE GOYA GUIDE TO BETTER EATING (& BETTER LIVING) | 2 The Goya Journal Happy Hens sells organic, free-range eggs that are rich Käse employs differently-abled women to make de- in Omega-6. Many of the hens are indigenous breeds licious, artisanal cheese in . At present, they raised on organically maintained pastures, and subsist offer 20 varieties of cheese, including mozzarella and on a diet that is free from antibiotics, hormones and haloumi. The cheeses are made from grass-fed cow’s synthetic growth promoters. Additionally, the packag- milk and do not contain preservatives, stabilisers or ing cartons are made from 100% recycled and bio-de- emulsifiers. They also run a Cheese Club, a weekly/ gradable materials. Happy Hens eggs are available in monthly subscription service that allows you to sample Big Basket and Foodhall outlets around the country. a wide variety of cheeses. Chennai folk, purchase the best cheese in town here.

THE GOYA GUIDE TO BETTER EATING (& BETTER LIVING) | 3 The Goya Journal Farms We Love

These farms live by doing – growing everything they are the ragi malt mix, and rock bee honey. Find the need, entirely independent of urban systems. Visit them, products here. support them, learn from them – they are breathing Vrindavan farm, outside / run by Gayatri examples that food security is within arm’s reach. Bhatia, grows and supplies heirloom and indigenous Krac-A-Dawna Farm in Halasnur village near Mysore varieties of vegetables and spices. Their website also is an organic farm run by Vivek and Juli Cariappa. They lists recipes to go with each ingredient, and the farm sell produce to families in and around Mysore, and sells jams, preserves, tea and spices. We particularly participate in the bi-monthly farmers’ market in Mysore. love their moringa powder, roselle tea and sun-roasted Juli and Vivek together have created a working model tomatillos. Learn more here. for sustainable living, growing everything they need – Krishi Cress farm in Chhattarpur, run by Ach- grains, oilseeds, eggs, food, cotton, fibre, spices, paddy, intya Anand, an ex-chef turned farmer, sells produce at millets, living off the grid for 30 years. They received the the weekly farmers’ market hosted by the Earth Col- Krishi Pandit Award by the Department of Agriculture lective at Sunder Nursery, next to Humayun’s Tomb. for best farming practices. Learn more here. Expect to find edible flowers, micro-greens, and red Solitude farm in Auroville, run by Krishna McKenzie, Japanese mustard, even potted herbs for your kitchen hosts regular workshops on growing your own food, garden. Find more information here. conducts permaculture courses, and sends weekly bas- Yarroway Farm in South is run by Anjali kets to customers in . Find more informa- Rudraraju & Kabir Cariappa, second generation bio- tion here. dynamic farmers. They sell high-quality single-origin Timbaktu Organic run by Bablu Ganguly and Mary organic seeds, organic jaggery and cold pressed oils. Vattamattam in Chennekothapalli, Andhra Pradesh, is The also have calendar guides to growing, planting and a farmers’ cooperative that supplies to organic stores sowing on their website. Bookmark this one! Learn around the country, and retails all varieties of millets, more here. rice and pulses, nut butters and dosa mix. The Timbak- Roundstone Farm, Kodaikanal is an organic, bio- tu Shop, located on the highway at CKP sees consider- dynamic farm run by Simrit Malhi, where she holds able footfall through the year. Our personal favourites regular workshops on permaculture and other subjects

THE GOYA GUIDE TO BETTER EATING (& BETTER LIVING) | 4 The Goya Journal related to living sustainably. The farm produces many Kerehaklu in Chikmagalur run by the Ajoy, a 4th gen- fruits like avocados, peaches, guava, starfruit, passion- eration coffee planter, and his two sons. Kerehaklu is fruit, oranges, pepper and coffee. Find more informa- easily one of the most informative Instagram accounts tion here. on coffee growing, and plantation life. Their home- stay is another great way to understand life on a farm. Tijara Organic Farm, a self-sustaining bio-dynamic Kerehaklu will soon be retailing their coffee locally. farm in Rajasthan is run by Sneh Yadav, a plant genet- But in the meantime, they supply pepper, avocado, icist by training. They supply produce to restaurants mango-ginger and shahtoot mulberries to customers in like Annamaya and Andaz in Delhi, and also deliver Bengaluru. Learn more here. baskets of fresh produce to homes around the region. Find more information about the farm here. Rosie and Peter’s Assagao Kitchen in Goa has been built on the principles of permaculture. While they do Little Flower Farms in Vagamon, Kerala, run by not sell their produce, they encourage learning to grow Kochuthresia Thomas, a retired botany professor from your own. Surplus produce from the farm is shared Trivandram, and Thomas John. The farm is focussed with friends and neighbours. In a recent interview, they on restoration and regeneration, centred around a explain: “We want to see them all growing their own homestay that works to restore the degraded landscape. food; we want to see the landscape change, not our Guests can buy organic spices, jams, vadagapuli and bank balance.” Learn more about Rosie and Peter here. bilimbi, pickles, pandan leaves, ghee, candied orange peel, hot oil with ghost pepper, and plants for their kitchen garden. Visit the website here.

THE GOYA GUIDE TO BETTER EATING (& BETTER LIVING) | 5 The Goya Journal Initiatives We Love

No Food Waste based out of Coimbatore, run by Pad- We hope that the Goya guide to better eating and better manaban Gopalan, Dinesh Manick, and Sudhakar living serves as a starter kit, a recipe, or even just as inspi- Mohan, scour marriage halls, institutions and homes that ration to think more deeply about the choices you make have excess food, collecting to donate to the needy. The this coming year; in your homes, when cooking for yourself team conducts a quality check on the food when they are and your loved ones, or when you’re out at a supermarket, called to a venue for pickup. The food is then packaged trying to decide whether you want to buy those imported and transported to previously identified ‘hunger spots,’ apples. We encourage you to join the movement to eat more where it is subsequently distributed. They are presently ac- consciously, and we’d love to see how you’re incorporating tive in Tamil Nadu, Andhra Pradesh and Kerala. If you are these ideas into your own lives. If you’re so inclined, please not in any of these locations, but want to contribute, one use the #howtoeat to tell us how you’re going to eat better/ way to do so is by sharing your birthday with a donation. cook better this year. ❦ Know Your Fish is a resource that is designed to encour- age and empower consumers to eat seafood responsibly while building an ocean-friendly lifestyle. This team of scientists and marine ecologists have created a calendar (that you can download here), based on decades of ma- rine research, to help consumers make choices sensitive to the oceans. The calendar carries information on what the fish-breeding seasons are, and what species are affected as collateral damage during fishing, to help consumers make ocean-sensitive choices while buying fish.

THE GOYA GUIDE TO BETTER EATING (& BETTER LIVING) | 6 The Goya Journal