Patna, May 22, 2017: Greenpeace India, the environment protection organisation, has welcomed and lauded the Bihar government’s decision to give priority to organic farming.
“This initiative will prove sustainable for the agriculture and food security in the long run,” a Greenpeace official said here on Monday.
According to the organisation, Bihar Chief Minister Nitish Kumar has directed the state’s Agriculture Department officials to give priority to organic farming, and said it should be the basis of agicultural roadmap.
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“Organic farming is the only way for the farmers to ensure better profit and to protect and conserve biodiversity. Bihar government has good schemes for organic farming, it should be implemented on a large scale with the help of the farmers,” Greenpeace India senior campaigner Ishteyaque Ahmad said.
Ahmad said Greenpeace expects the Bihar government to give at least 40 per cent of the budget of the agricultural roadmap of 2017-22 to organic farming.
“It will encourage the farmers to say no to chemical fertilisers. Farmers would certainly shift from chemical-based farming to almost completely organic,” he said. (IANS)
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“I am honoured to be associated with a platform such as Food Street that celebrates food as a means of bringing together cultures, heritage and business… I am excited to be a part of an event of this stature and scale, being hosted for the first time in India, that is sure to delight every foodie’s palate,” Kapoor said.
To this, Union Food Processing Industries Minister Harsimrat Kaur Badal added: “We want to curate a platform that not only celebrates food and cultural diversity, but also provides an avenue for countries and entrepreneurs to collaborate and interact for new business opportunities.”
Food Street will also provide an opportunity to generate new product development initiatives and drive business for budding entrepreneurs. It is also aimed at building a sustainable agri-business where the attendees will get to know about the process of organic farming and the plethora of opportunities it holds in trade.
The sessions will also involve panel discussions among experts to discuss the future of super-foods and organic farming. (IANS)
On Mahalaya, people throng to the holy river Ganges in order to pay homage to their ancestors and forefathers; which is called ‘Torpon’
Mahalaya remains incomplete without the magical chanting of the scriptural verses from the ‘Chandi Kavya’ that is broadcasted in All India Radio
The magic is induced by the popular Birendra Krishna Bhadra whose voice makes the recitation of the “Chandi Kavya” even more magnificent
Sept 19, 2017: Autumn is the season of the year that sees the Hindus, all geared up to celebrate some of the biggest festivals of India. The festive spirit in the Bengalis all enthused to prepare for the greatest of the festivals, the ‘Durga Puja’.
Mahalaya is the auspicious occasion that marks the beginning of “Devipaksha” and the ending of “Pitripaksha,” and this year it is celebrated on September 19.
Observed exactly a week before the ‘Durga Puja’, Mahalaya is the harbinger of the arrival of Goddess Durga. It is celebrated to invoke the goddess possessing supreme power! The goddess is invited to descend on earth and she is welcomed with devotional songs and holy chants of mantras. On this day, the eye is drawn in the idols of the Goddess by the artisans marking the initiation of “Devipaksha”. Mahalaya arrives and the countdown to the Durga Puja begins!
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The day of Mahalaya bears supreme significance to the Bengalis. The day is immensely important because on this day people throng to the holy river Ganges in order to pay homage to their ancestors and forefathers. Clad in white dhotis, people offer prayers and take dips in the river while praying for their demised dear ones. The ritual is popular as “Torpon”.
As per Hindu myth, on “Devipaksha”, the Gods and the Goddesses began their preparations to celebrate “Mahamaya” or Goddess Durga, who was brought upon by the trinity- Brahma, Vishnu, and Maheshwara; to annihilate the fierce demon king named Mahishasura. The captivating story of the Goddess defeating the demon got popularized with the goddess being revered as “Durgatinashini” or the one who banishes all the evils and miseries of the world. The victory of the Goddess is celebrated as ‘Durga Puja’.
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Mahalaya remains incomplete without the magical chanting of the scriptural verses from the ‘Chandi Kavya’ that is broadcasted at dawn in All India Radio in the form of a marvelous audio montage enthralling the souls of the Bengalis. Presented with wonderful devotional music, acoustic drama, and classical songs- the program is also translated to Hindi and played for the whole pan-Indian listeners.
The program is inseparable from Mahalaya and has been going on for over six decades till date. The magic is induced by the popular Birendra Krishna Bhadra whose voice makes the recitation of the “Chandi Kavya” even more magnificent! He has been a legend and the dawn of Mahalaya turns insipid without the reverberating and enchanting voice of the legendary man.
Mahalaya will keep spreading the magic and setting the vigor of the greatest festival of the Bengalis- the Durga Puja, to worship the supreme Goddess, eternally.
Xochimilco in Mexico is known as ‘Mexican Venice’ and is home the popular floating gardens
The capital is conferred by the UNESCO as World Heritage Site
The floating gardens’ Chinampa farming and its cultivation techniques dates back to the pre-Columbian era hundreds of years ago
MEXICO CITY, July 31, 2017: At dawn in Xochimilco, home to Mexico City’s famed floating gardens, farmers in muddied rain boots squat among rows of beets as a group of chefs arrive to sample sweet fennel and the pungent herb known as epazote.
By dinner time some of those greens will be on plates at an elegant bistro 12 miles (20 kilometers) to the north, stewed with black beans in a $60 prix-fixe menu for well-heeled diners.
Call it floating-farm-to-table: A growing number of the capital’s most in-demand restaurants are incorporating produce grown at the gardens, or chinampas, using ancient cultivation techniques pioneered hundreds of years ago in the pre-Columbian era.
While sourcing local ingredients has become fashionable for many top chefs around the globe, it takes on additional significance in Xochimilco, where a project linking chinampa farmers with high-end eateries aims to breathe life and a bit of modernity into a fading and threatened tradition.
“People sometimes think [farm-to-table] is a trend,” said Eduardo Garcia, owner and head chef of Maximo Bistrot in the stylish Roma Norte district. “It’s not a trend. It’s something that we humans have always done and we need to keep doing it, we need to return to it.”
Xochimilco, on the far southern edge of Mexico City, is best-known as the “Mexican Venice” for its canals and brightly colored boats where locals and tourists can while away a weekend day listening to mariachi music and sipping cold beers.
It has also been a breadbasket for the Valley of Mexico since before the Aztec Empire, when farmers first created the “floating” islands bound to the shallow canal beds through layers of sediment and willow roots.
There’s nothing quite like it anywhere else in the world, and Xochimilco is designated by UNESCO as a World Heritage site.
But that World Heritage status and Xochimilco itself are threatened by the pollution and encroaching urbanization that plague the rest of the sprawling metropolis.
Enter Yolcan, a business that specializes in placing traditionally farmed Xochimilco produce in Mexico City’s most acclaimed restaurants Those include places like Gabriela Camara’s seafood joint Contramar and Enrique Olvera’s Pujol, which is perhaps the country’s most famous restaurant and regularly makes lists of the world’s best.
Yolcan has been around since 2011, but it’s only in the last year that business has really taken off with the number of restaurant partners increasing by a third during that period to 22. Last month five of them teamed up with Yolcan for dinner to benefit chinampa preservation.
The company directly manages its own farmland and also partners with local families to help distribute their goods, lending a much-needed hand as an intermediary.
“The thing about the chinampa farmer is that he does not have the time to track down a market or a person to promote his product,” said David Jimenez, who works a plot in the San Gregorio area of Xochimilco. “Working the chinampas is very demanding.”
All told Yolcan’s operation covers about 15 acres (6 hectares) and churns out some 2.5 tons of produce per month. Due to the high salinity of the soil drawn from canal beds, the straw-covered chinampa plots are particularly fertile ground for root vegetables and hearty greens like kale and chard.
Diners reserve weeks in advance for a coveted table at Maximo Bistrot, one of three restaurants Garcia runs. Meticulously prepared plates of chinampa-grown roasted yellow carrots with asparagus puree arrive at the table, accompanied by sea bass with green mole sauce and wine pairings in tall glasses.
Garcia estimated he gets about two-thirds of his ingredients from Yolcan or other organic farms nearby. He was born in a rural part of Guanajuato state where his family raised corn and largely ate what they grew, so sourcing local is second-nature.
“I think all of the world’s restaurants should make it a goal to use these alternative ingredients,” Garcia said, stirring a pot of beans flavored with the aromatic epazote herb. “Even though it’s a little more expensive, a little more difficult to find.”
Chinampa produce generally sells for 15 to 100 percent more than comparable goods at the enormous Central de Abasto, the go-to wholesale market for nearly all of Mexico City’s chefs that is so monolithic its competition sets prices across the country.
But chefs who buy from Yolcan are happy to pay a premium knowing they’re getting vegetables free of chemical fertilizers or pesticides and also supporting a centuries-old tradition.
Diners at Maximo Bistrot also said they enjoyed their meal, especially the burrata with chinampa-grown heirloom tomatoes. One couple said they are willing to pay the prices of these high-end eateries in order to have the best produce.
“We’ve eaten in 26 countries around the world, and for the price and quality, this was awesome,” said Kristin Kearin, a 35-year-old masseuse from United States. “I honestly think that using small producers is going to come back.” (VOA)