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Time-warped Goa village to celebrate a unique traditional delicacy, patoli on Independence Day

Village of Socorro is located in a valley that is around 10 km from capital Panaji

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Patoli. Image source: goatrons.com

Socorro, August 14, 2016: On Independence Day that falls on August 15, a tiny village in Goa will not only celebrate the country’s freedom with fervour and zeal but will also honour the patoli, an unsung, delicious, time-warped local dessert, served delicately wrapped in turmeric leaf.

The Socorro Socio Art and Cultural Association has been using the aegis of Independence Day to promote the patoli, a unique and traditional delicacy, which is cooked in both Hindu and Christian homes on festive occasions, especially during the monsoon, when fresh turmeric leaves are available in plenty.

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Located in a valley around 10 km from capital Panaji, the village of Socorro is actually just a short distance from the bustling National Highway 17, but in reality, with its green fields, foliage and traditional Goan homes, the village could well be stuck in a past era.

Marius Fernandes, who has been the soul and strength behind the Patolleanche fest (festival of the patolli), says the success of the festival proves that without sponsorship, alcohol, chief guest and plastic, an event driven by genuine passion can still be a success today.

Patollio, a delicacy in Goa. Image source: minifoodescapades.wordpress.com
Patilo, a delicacy in Goa. Image source: minifoodescapades.wordpress.com

“It’s basically three festivals rolled in one. At 9 a.m., the feast of Our Lady of Assumption is celebrated at the Our Lady of Socorro Church followed by an Independence Day programme by Our Lady of Succour primary school, also in Socorro. As we do not have to wait for a chief guest, we start with the Patolleanche Fest exactly at 11 a.m.,” Fernandes tells IANS.

“We also have some basic rules and aims for our festivals, like there is no chief guest, no sponsors, no prizes, no competition, no plastics and no alcohol. The aim of our festival is to empower women and children. Our festival caters to over 1,500 people, so villagers form groups in the seven vaddos (wards) of Socorro to take up the responsibility of buying, cooking and sharing cooking recipes,” says Fernandes, who prefers to be called a cultural activist.

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The star of the event is obviously the patolli.

The ingredients required are all earthy and available in Goa, especially during the monsoon. There’s grated coconut, coconut jaggery, cardamom, salt to taste, rice and, of course, turmeric leaves.

The rice is first boiled and kneaded into a paste and smeared on the turmeric leaf, the rest of the ingredients are boiled in a little water until the stuffing is cooked. It is then wrapped into the turmeric leaf and steamed for around 20 minutes.

When it’s time to eat, one simply strips the turmeric leaf off and bites into the patolli.

While for Hindus a patoli is the dish-of-the-day during Nag Panchami, for the Christians it is the flavour of the day during the feast of Our Lady of Assumption.

But Independence Day in Socorro is not just about gobbling down the delightful patolis. There’s more to it.

“This year’s menu will include local Goan rice, bhende (okra) curry, fish kismur (a dish made from dry fish and grated coconut), mango pickles and like served on a patraval (leaf plate) besides sannas (idlis fermented with toddy) and pez (rice water) which will be served in kotteio’s (coconut shells). We try and be as eco-friendly as possible,” Fernandes says, adding that the venue will be decorated with recycled material and cloth flags.

“We have been using the same material and flags for the last five years. Our festival has created a great deal of interest and sometimes we are invited to share our ideas.” (IANS)

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To Avoid Catastrophic Damage, Humans Need To Change Their Diet: Study

We need governments to help accelerate the change by aligning national dietary guidelines with healthy and sustainable requirements

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Food, Meat, damage
This is the "Impossible Burger," made from wheat protein, coconut oil, potato protein and other ingredients, shown in Bellevue, Neb., Jan. 11, 2019. A report released Jan. 16, 2019, by a panel of nutrition, agriculture and environmental experts recommends a plant-based diet. VOA

The way humanity produces and eats food must radically change to avoid millions of deaths and “catastrophic” damage to the planet, according to a landmark study published Thursday.

The key to both goals is a dramatic shift in the global diet — roughly half as much sugar and red meat, and twice as many vegetables, fruits and nuts — a consortium of three dozen researchers concluded in The Lancet, a medical journal.

“We are in a catastrophic situation,” co-author Tim Lang, a professor at the University of London and policy lead for the EAT-Lancet Commission that compiled the 50-page study, told AFP.

Currently, nearly a billion people are hungry and another 2 billion are eating too much of the wrong foods, causing epidemics of obesity, heart disease and diabetes.

Food, Meat, Damage
The key to protecting human and planetary health is a dramatic shift in the global diet — roughly half as much sugar and red meat, and twice as many vegetables, fruits and nuts — a consortium of three dozen researchers concluded in The Lancet. VOA

Unhealthy diets account for up to 11 million avoidable premature deaths every year, according to the most recent Global Disease Burden report.

At the same time the global food system is the single largest emitter of greenhouse gases, the biggest driver of biodiversity loss, and the main cause of deadly algae blooms along coasts and inland waterways.

Agriculture — which has transformed nearly half the planet’s land surface — also uses up about 70 percent of the global fresh water supply.

“To have any chance of feeding 10 billion people in 2050 within planetary boundaries” — the limits on Earth’s capacity to absorb human activity — “we must adopt a healthy diet, slash food waste and invest in technologies that reduce environmental impacts,” said co-author Johan Rockstrom, director of the Potsdam Institute for Climate Change Impact Research.

“It is doable but it will take nothing less than global agricultural revolution,” he told AFP.

The main culprit

The cornerstone of “the great food transformation” called for in the study is a template human diet of about 2,500 calories per day.

Meat, Food, Damage
Beef products are displayed for sale at a grocery store in McLean, Va. VOA

“We are not saying everyone has to eat in the same way,” Lang said by phone. “But broadly — especially in the rich world — it means a reduction of meat and dairy, and a major increase in plant consumption.”

The diet allows for about 7 grams (.25 ounce) of red meat per day, and up to 14. A typical hamburger patty, by comparison, is 125 to 150 grams.

For most rich nations, and many emerging ones such as China and Brazil, this would represent a drastic five- to tenfold reduction.

Beef is the main culprit. Not only do cattle pass massive quantities of planet-warming methane, huge swaths of carbon-absorbing forests — mostly in Brazil — are cut down every year to make room for them.

“For climate, we know that coal is the low-hanging fruit, the dirtiest of fossil fuels,” said Rockstrom. “On the food side, the equivalent is grain-fed beef.”

It takes at least 5 kilos of grain to produce a kilo of meat.

meat, Damage
The big challenge is making meat that looks, feels and tastes like the real thing. Pixabay

And once that steak or lamb chop hits the plate, about 30 percent will wind up in the garbage bin.

Dairy is also limited to about one cup (250 grams) of whole milk — or its equivalent in cheese or yogurt — per day, and only one or two eggs per week.

At the same time, the diet calls for a more than 100 percent increase in legumes such as peas and lentils, along with vegetables, fruits and nuts.

Grains are considered to be less healthy sources of nutrients.

“We can no longer feed our population a healthy diet while balancing planetary resources,” said Lancet editor-in-chief Richard Horton. “For the first time in 200,000 years of human history, we are severely out of sync with the planet and nature.”

Pushback

The report drew heavy fire from the livestock and dairy industry, and some experts.

meat
FILE – Professor Mark Post holds the world’s first lab-grown beef burger during a launch event in west London, Aug. 5, 2013. Mosa Meat, a Dutch company that presented the world’s first lab-grown beef burger five years ago, said July 17, 2018, it has received funding to pursue its plans to make and sell artificially grown meat to restaurants from 2021. VOA

“It goes to the extreme to create maximum attention, but we must be more responsible when making serious dietary recommendation,” said Alexander Anton, secretary-general of the European Dairy Association, noting that dairy products are “packed” with nutrients and vitamins.

Christopher Snowdon of the Institute of Economic Affairs in London said the report “reveals the full agenda of nanny-state campaigners.”

Also Read: Eat Less Meat To Meet Climate Targets: Study

“We expected these attacks,” said Lang. “But the same food companies pushing back against these findings realize that they may not have a future if they don’t adapt.

“The question is: Does this come by crisis, or do we start planning for it now?”

Some multinationals responded positively, if cautiously, to the study.

“We need governments to help accelerate the change by aligning national dietary guidelines with healthy and sustainable requirements, and repurposing agricultural subsidies,” the World Business Council for Sustainable Development said in a statement. (VOA)