13 min
Of the Gouds, the liquid solitude and what restaurants can’t serve? Oral Treasures Podcast
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- Food
Our first stop on our first rural escape in Telangana (in February 2020) was at the Peddamaduru a village in Devaruppula Mandal in Warangal District of Telangana State, India. One of the communities in Peddamaduru is the Goud Community know for their toddy tapping. Toddy or palm wine locally known as kallu is an alcoholic beverage made from fermenting the sap of palm trees. Toddy is drunk as medicine, in celebrations, to honour guests and is a very important tradition and a way of life to the community here
Dr Sai Bhaskar Reddy Nakka, who was our introductory guide to the village, is an International Environment and Development professional. He is an ardent campaigner of 'Open Knowledge,' and he is against patenting technologies meant for the common people. One of the notable achievements is doing research and designing 50 'Good Stoves.' Another important area of contribution is on "Biochar" - using charcoal produced from biomass for good. Introduced Biochar for the first time in India, now being followed by communities, institutions as a means of soil management and sustainable agriculture.
Learn more about his work here. https://www.saibhaskar.com/
Many thanks to Sampath, Youth Leader, and the people of Peddamaduru for welcoming us into their homes, sharing with us their food and culture.
Like what you heard? Follow us for more stories on Instagram.
Have something to share? Write to us at info@foodforward.in
Our first stop on our first rural escape in Telangana (in February 2020) was at the Peddamaduru a village in Devaruppula Mandal in Warangal District of Telangana State, India. One of the communities in Peddamaduru is the Goud Community know for their toddy tapping. Toddy or palm wine locally known as kallu is an alcoholic beverage made from fermenting the sap of palm trees. Toddy is drunk as medicine, in celebrations, to honour guests and is a very important tradition and a way of life to the community here
Dr Sai Bhaskar Reddy Nakka, who was our introductory guide to the village, is an International Environment and Development professional. He is an ardent campaigner of 'Open Knowledge,' and he is against patenting technologies meant for the common people. One of the notable achievements is doing research and designing 50 'Good Stoves.' Another important area of contribution is on "Biochar" - using charcoal produced from biomass for good. Introduced Biochar for the first time in India, now being followed by communities, institutions as a means of soil management and sustainable agriculture.
Learn more about his work here. https://www.saibhaskar.com/
Many thanks to Sampath, Youth Leader, and the people of Peddamaduru for welcoming us into their homes, sharing with us their food and culture.
Like what you heard? Follow us for more stories on Instagram.
Have something to share? Write to us at info@foodforward.in
13 min