The Society of Urban & Rural Empowerment (SURE), Jowai in collaboration with North East Slow Food Agrobiodiversity Society (NESFAS), Shillong organized a workshop on community led Agroecology Learning Circles (ALCs) and also released an indigenous food recipe book titled, “Ka Bam Tynre” at Dulong Community Hall in Jowai today.
The book which highlights some of the indigenous foods of Jaiñtia hills was released by West Jaiñtia Hills Deputy Commissioner, LSN Dykes.
The book entails a collection of food prepared by local cooks in various cooking competitions that were organized by SURE in the different villages of the district in Khonglah, Cham cham and Mukhap villages. It also showcases the winning recipes of these events.
Dyke said the book not only documents the indigenous foods but also celebrates the rich culture of the people.
Editor of the Shillong Times Patricia Mukhim quoted the NITI AAYOG report and expressed concern over the poor nutritional index of the state.
NESFAS executive director, Pius Rani spoke about the nutritional values of local food and the benefits of consuming the right food groups.
He also addressed the ALC members and explained that the circles is a multi-faceted model for community engagement and innovation that helps to reveal knowledge holders, co-create and test new solutions, document and disseminate them. It is a bottom up approach and innovation that documents traditional knowledge, undertakes natural resource management, conserves agrobiodiversity, initiates technical information and builds self governance, he added.
Kitboklang Suchiang of Iaraplang Participatory Guarantee System (PGS), Mulum who is also a custodian farmer promoted by SURE highlighted the work conducted by the group which includes instituting Iaraplang Community Seed Bank.
She said that the bank preserves organic seeds that are planted by the members in their own kitchen gardens. The group also started the ‘Farm on Wheels’ where they sell the organic produce to Jowai and nearby villages. The group took part and won prizes in different exhibitions held at Jowai and Shillong.
In his introductory speech Dr H.H.Mohrmen said that the book was an outcome of a two years dedication of the staff of the organization that had painstakingly documented and put the prize-winning items in the competition in the form of a recipe book.
