From Earth to Hearth: Chefs, Activists, Ayurveda Experts to Talk on the Journey of Food

The Center for Soft Power is organising a Webinar on the Journey of Food from Earth to Hearth on May 16th, Saturday at 5 pm.

Participating in the event is renowned Ayurveda practitioner Maya Tiwari. Speaking to CSP Maya Tiwari says: "Food is the keeper of all five elements, and in its transformation the body of life is formed. We are patterned from the weave of cosmic memory. Our conscious relationship to Mother Earth can unravel the vast mystery of life. Food takes us through the complete cycle of the original cosmic seed to the fragile sprout, to the flourishing plant, and to its fruits and sustenance. Food makes us dig into the land, feast on her bounty, and expel our bodily wastes back into her, in order that this earth may continue to enrich herself with sentiency. The food cycle is our complete memory. It is the constant remembering of health and wellbeing. Food is memory. Eating is remembering."

Maya Tiwari

Also participating in the panel discussion will be Vandana Shiva, activist and scientist, who set up Navdanya, a network of seed keepers and organic producers spread across 22 states in India. Navdanya has helped set up 122 community seed banks across the country, trained over 9,00,000 farmers in seed sovereignty, food sovereignty and sustainable agriculture over the past two decades, and helped setup the largest direct marketing, fair trade organic network in the country. Navdanya has also set up a learning center, Bija Vidyapeeth (School of the Seed / Earth University) on its biodiversity conservation and organic farm in Doon Valley, Uttarakhand, North India. Navdanya is actively involved in the rejuvenation of indigenous knowledge and culture.

Panelists Dr Ahalya Sharma, an Ayurvedic doctor and Divya Alter, an Ayurvedic Chef will speak about the Ayurvedic perspective to food and health.

Chef Manjit Singh Gill is passionate in researching and applying the learning of Ancient Indian Cuisine and a great believer in the sustainable food philosophy of Indian Vedic knowledge – Ayurveda and Slow food. In his own words, “In many respects my philosophy on food and my life are same – both should be an experience of happiness, serenity and joyful living. My kitchen is a mystical place, my temple. It is where the learning of the past transfer into the future.”

Advaita Kala, author, screenwriter and activist, will moderate the session.

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Session will be streamed live on Facebook @Softpowermag