#TheFoodWeb

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If we are willing to break caste, religious and classist boundaries to come together to share a meal, then we could learn so much more about Indian food history.

Dr Kurush Dalal on challenges in the field of Indian Culinary Anthropology excerpt from Ep 07

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Ep 09: Bar Community Manager (still from the older video version that is now archived)

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Ep: 08

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Ep 04: Food Show Producer

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Your story has to be multilayered, you can't just cater to one kind of audience. It's TV, everyone watches it.

Ruchi Shrivastava, on producing food shows for TV, Episode 04

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Ep 03: Food Writer

Watch the IGTV episode here

Today's guest Ruth Dsouza Prabhu, veteran food writer and independent features journalist, sheds light on what it takes to produce relevant and fresh writing around food. In this episode, Ruth discusses the different kinds of journalism and trends that emerging writers could tap into and write about in more detail. She goes onto answer other pressing questions like "What does it take to be an influential voice in food media?" and "Is there space in the media for new writers in light of the recent pandemic?"

Links: 

Read some of Ruchi’s work here for Round Glass Thali. 📚  She has also written for a host of publications, find links to those pieces on her website. 

Stay tuned for more on workshops with Ruth through her website and Instagram. 📺

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And we’re back from our break. 

Week 4: Resources & Recap 

you can watch the IGTV episode here and read all about these books here

[thefoodwebseries]

Ep 15

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Ep 15: Cheesemaker

**Due to technical issues, we had to restart the episode twice and we were constantly interrupted. So watch IGTV episode 1 here and 2 here and 3 here; the extra episode before 1 is also an introduction to the show. **

Today's guest Mukund Naidu has been an artisanal cheesemaker for 30 years. So it shouldn't come as a surprise that he was a pioneer in artisanal cheesemaking in India, making some of the first European-style cheeses like mozzarella, romano and parmesan in India in the ‘90s. He started his journey at Caroselle Dairy in Kodaikanal and is now a cheese consultant for many companies around the world including Bahrain, Afghanistan and the private kitchens of a Middle Eastern royal family. In this multi-part episode, he chronicles his journey in cheesemaking, as well as the different factors and processes involved in artisanal cheesemaking, pausing to share delightful anecdotes about cheese history in India. He gives insight into the complexities associated with making artisanal cheeses here, like sourcing good goat's milk and finding a market for new varieties of cheese. He covers a lot of ground by answering questions like "What are the key differences between artisanal and industrial cheesemaking?", "What are some challenges a cheesemaker tends to experience in the Indian market?" and "How much cheese per capita do Indians consume?"

Links:

Read 📚 📚 📚 📚

Mastering Basic Cheesemaking: The Fun and Fundamentals of Making Cheese at Home by Gianclis Caldwell

Cheesemaking Made Easy by New England Cheese Supply 

Cheese and Fermented Milk Foods by Frank V Kosikowski

Artisanal Cheesemaking at Home: Techniques and Recipes for Mastering World-Class Cheese by Mary Karlin

Outlines of Dairy Technology by Sukumar De

Try 🧀 🧀 🧀 🧀

your hand at Cheesemaking here. (Temporarily closed due to COVID-19)

Eleftheria Cheese

Käse

Begum Victoria Cheese

Meraki Artisanal Cheese

[thefoodwebseries]

Ep 14

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Ep 14: Food x Tech

You catch the IGTV episode here.

Today's guest Anusha Murthy is the co-creator of a publication covering food systems called Edible Issues and works on product development at the food robotics startup Nymble. With a background in engineering and interest in food, she combines her two strengths and works at the intersection of food and technology in non-traditional ways. As part of a fellowship through the Food Innovation Program in 2018 at the Food Institute in Italy, she explored the applications of technology in food systems. In this episode, she talks about the kinds of people in the field, the room for experimentation and opportunities and the qualities as well as knowledge it takes to be in this field. She offers plenty of resources, tips and advice for those interested in transitioning into her field. Anusha answers questions that range from "Can designers be involved in Food Tech?" to "Which core competency is more important: knowledge about food or technology?"

Links:

Read 📚 📚 📚 📚

Clean Meat by Paul Shapiro

The news story about a food camera that inspired her to work with food, and the FoodCam live feed

The Internet of Food

Food Tech Connect

The Spoon

Participate in the Smart Kitchen Summit

The Food Tech Club

Work Clean: The Life-Changing Power of Mise-en-Place to Organize your Life, Work and Mind

Writings by Elizabeth Yorke

Study 🧐 🤓 🧐 🤓

CFTRI for a short term program in Food Science Programs

Sign up for Bootcamps if you want to develop Tech skills

Work 👨‍💻 👩‍💻 👨‍💻 👩‍💻

If you are looking for jobs in tech outside of LinkedIn: AngelList

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Ep 12: Food PR

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Ep 13: Food PR

You can watch the IGTV episode here. 

Today's guest Tripti Bhatia Gandhi is the founder and CEO of Detales Brand Communication that services over 300 hundred clients in not just Hospitality but also Travel, Fashion and Lifestyle sectors both in India and abroad. She has been in the field of public relations for over 12 years and has seen it evolve, grow and change. In this episode, she talks about some of her legendary work like Mini Punjab's Dara Singh Thali or the Yauatcha and Manish Malhotra collaboration and what qualities it takes to make events of such a scale take place. She gives viewers insight into her career by answering questions like "How is working PR for the Food Industry different from another sector?," "What are some of the challenges in pursuing a career as hectic as PR" and "How does she navigate conflict of interest while working with multiple food brands?"

Links: 

They are taking savvy, able to communicate well and hardworking applicants for internships at Detales

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"When I started out, getting one article placed in a magazine was considered a success but today there is so much more to PR than getting a news report or mention

Tripti Bhatia Gandhi on the evolution and changes in the PR industry, Ep 13

[thefoodwebseries]

Ep 12: Farmer

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Ep 12: Farmer

Watch the IGTV episode here.

Today's guest Gaytri Bhatia is the proprietor and farm manager of Vrindavan Farms in Palghar Maharashtra. A long time outdoors and nature lover, she previously worked as an environmental analyst and consultant for the US Environmental Protection Agency. At Vrindavan she continues to monitor, test and engage in sustainable farming practises. In this episode, viewers were drawn into a meditative daze, as she spoke from her farm with birds chirping and bees buzzing in the background. She talks about working with the community, developing qualities rather than skills to be a good farmer and most importantly a softness and humility for the land that surrounds us. She addresses questions like "What are some of the challenges causing the disconnect between consumers and producers?,"Can her value-driven model of farming be scaled up?" and "Is farming really as romantic as urban dwellers imagine it to be?"

Links

If you are looking for opportunities to volunteer, go to World Wide Opportunities on Organic Farms

Follow Vrindavan Farm on Instagram