What societies eat reflects their position on the modernity trajectory. Poorer countries have health problems because of lack of food. Then as people get rich, they end up losing the health advantage of food availability. They eat processed food that is high in salt, sugar and fat, which make them obese and ill. It is only when societies get very rich that they rediscover the benefits of eating real food and value sustainability.
There is no question that India and other parts of the still-under-construction world must build green. The building sector is a major contributor to climate change and local environmental destruction because of construction materials used; energy expended for lighting, heating and cooling; and water consumption and waste discharge. This is the threat. There is an opportunity as well.
Frenzied growth in real estate and changing lifestyle in Indian cities are inciting resource guzzling. Architects have innovative ideas to build green homes
The Ladakhi way to beat the cold by Ravleen Kaur, Leh and Kinnaur In the chilly month of December when nerves freeze and hands shiver, there is nothing more comforting than a hot cup of tea. But even the spiciest and strongest brew would fail at 3,500 metres above sea level, where temperatures plunge below -20°C in a ruthless winter. People in the Himalayan region, the highest mountain range in the world, know how to beat this cold—with a cup of warm gurgur cha.
Dark brown seeds pointed at both ends resemble the kind of wild seeds growing just anywhere that children would collect to play with. Only, this seed is one of the rare and nutritious foods losing out to the rush for market food. To the Mahadeo Koli and Thakar tribals in the rain-shadow areas of Sahyadri hills, this millet is known as batu . The agriculture department of Ahmednagar district of Maharashtra has no records of this crop, and the local agriculture universities have not been able to put a scientific name to it.