This video shows a food fest during lockdown at Osho Nisarga in Dharamsala which took place a few days ago.
In prolonged lockdown, cooking takes centre stage but what’s cooking your mind and heart? Swami Anand Kul Bhushan received intriguing responses when he posed these questions to his friends.
Excerpts from a talk given by Vandana Shiva, well-known Indian physicist, thinker, author, environmental activist and food sovereignty advocate.
Nwenna Kai lists important foods and sunlight as support for the well-being of our pineal gland. Published on Wake Up World on November 4, 2019.
Articles from the web based on the 2018 Oxford University study and Greenpeace’s 2019 report that highlight the impact meat consumption has on the environment.
Osho on the subject of ‘Food’: “…there is a deep association between food and love; in fact food comes first and then love follows.”
Reports show that many insect populations are declining. How will that affect us? Published on BBC on February 22, 2019.
By using modern technology, I feel we are hurting this vibrating, juicy earth with the dead garbage of plastic, radioactivity, bad air and so on.
Please would you comment.
Osho answers personal questions by Nathan Wood, The Rogers Cable System, Portland, Oregon about his typical day: “I have always slept from eleven till two for the simple reason that if you sleep in the day for one or two hours, you have two mornings instead of one. And why miss the other? And sleeping is just a beautiful activity.”
Vada pav is synonymous with the city of Mumbai, with almost every resident, from factory workers to Bollywood stars, unabashed in declaring their love for it, writes Charukesi Ramadurai. Published on BBC on April 2, 2018.
Kaiyum takes a brief look at two radically different approaches to humanity’s physical and mental health on a global scale.
Realising, to her horror, that meat is made from animals, five-year-old Zada tells her mother she’s a vegetarian. And her mind is made up. (video)
“My journey towards vegetarianism started 30 years ago for practical reasons, but the more I eschew animal products the better I feel about everything,” writes Michele Hanson in The Guardian on January 1, 2018.
Grahi presents an in-depth look at what causes cancer, why it is so widespread and lists remedies and treatments in detail.
Hot on the heels of hearing about the expanding buddhafield in Georgia (Europe), we also got the details on a gooey, addictive, cheese-stuffed flatbread, ubiquitous in Georgia. David Farley has the inside story; published on BBC on November 21, 2017.
Surendra explores the importance of bacteria for our health, how they took detrimental blows through our lifestyle, antibiotics and ‘modern food’, and how to easily increase them to further well-being.
The hazards of the chemical glyphosate for all living entities and the sinister role Monsanto has been playing in a macabre death waltz is illuminated by Surendra’s in-depth inquiry.
Carolanne Wright reports stunning results in the campaign against food waste. Published in WakeUp World.
In India, the sharing of food with others is an ancient important concept; yet sharing does not stop there, writes Naina.
The modern medicine, to cure diseases, also produces some strange side-effects of its own, states Keerti in The Asian Age, India, on June 20, 2017.
It is no exaggeration to say that Parsis, the Zoroastrians of India, take their food seriously – very seriously, report Parinaz Madan and Dinyar Patel on BBC on December 25, 2016.
Bangalore restaurant that many say serves the”world’s best dosa”. Geeta Pandey writes in BBC on December 15, 2016.
World Food Day was held on October 16, 2016. In a letter to Professor José Graziano da Silva, Director General of the FAO, Pope Francis made his stance on GMOs and the Biotech Industry abundantly clear.
From the BBC series ‘India on a Plate’ – Bihar’s famous litti are char-grilled flavour bombs, writes Justin Rowlatt. Published on BBC on July 22, 2016.
From the BBC series ‘India on a Plate’ – a look at India’s home kitchens by Amita Baviskar, published on July 25, 2016.
From the BBC series ‘India on a Plate’, on the origins of and popular demand of masala chai. Justin Rowlatt on BBC, July 15, 2016.
…and yes, she is a vegan too, writes Veet about Navanita. Published on Veet’s Cuisine, July 20, 2016.
India on a plate: Jhaal muri is the king of street food snacks in Kolkata (Calcutta), reports Justin Rowlatt, published on BBC on July 8, 2016.
From the BBC series ‘India on a Plate’, introducing chole bathure that originated in the Punjab. Justin Rowlatt reports on July 2, 2016.
From the BBC series ‘India on a Plate’. India is a land with diverse cuisine, writes Ayeshea Perera, published on BBC on July 6, 2016.
From the BBC series ‘India on a Plate’, sampling food at the amma canteens in Chennai. Geeta Pandey reports on July 4, 2016.
From the BBC series ‘India on a Plate’, about the Irani cafés of old world charm in Mumbai that used to be hugely popular. Published June 29, 2016
Fourth article in the BBC series ‘India on a Plate’, on the popularity of international and in particular Chinese food in India. Samar Halarnkar writes on BBC on June 27, 2014.
Third article in the BBC series ‘India on a Plate’, on the history and popularity of the samosa. Justin Rowlatt on BBC, June 23, 2016.
Second article in the BBC series ‘India on a Plate’, on the diversity and vibrancy of Indian food. Everyone eats, writes Soity Banerjee on BBC, June 22, 2016.
First article in the BBC series ‘India on a Plate’, on the diversity and vibrancy of Indian food. By Ritu Agarwal on BBC, June 21, 2016.
Not long ago, in a discourse, I heard you say that you hated spaghetti. Then recently, you said you hated suntans.
Shweta T. Nanda reports in beta.theweek.in, issue August 23, 2015 among others also about Ananda Anaam, a Delhi sannyasin.
Kaiyum reviews Frederick Kaufman’s investigative and electrifying book on how food stopped being food.
Homesick for India? Here’s a quick fix, courtesy from the folks of the Perennial Plate Real Food World Tour.
Jefferey Jaxon writes in Natural Society on February 18, 2015 about the latest mad buzzword, ‘orthorexia nervosa’.
Think you eat only healthy, unprocessed foods? Think again. Joanna Blythman went undercover and discovered that even your fruit salad is not what it seems. Published in The Guardian on February 21, 2015.
In Manali, in one of the press interviews, I was talking about the possibilities, the creative and absolutely new possibilities of doors that science can open.
Karen Foster of Prevent Disease presents twelve foods that most people don’t know are dyed or adulterated.
Anthony Gucciardi, Editor of Natural Society published on February 5, 2014 a video exposing what ‘natural’ products mean.