Families all around the country and the world have started to soak in the festive spirit that has set in, making plans for Diwali. We think it's a good time for us at TBOF to announce our first ever 'Outreach Campaign' - #GharLaaoGhee ! Why Diwali? Because we wanted to bring this to the world at a joyous time when there is brightness and the light of happy intention to surround it.🙂✨🙏 .
Being farmers and spending most of our work time in our farm-kitchen (or call it our processing unit) and in the company of trees, plants, insects and animals, we must admit that how we envisioned our first ever campaign might seem seriously outside the traditional format.
However, few thoughts on our mind are very clear - let's put that out.
We did not want this to end up as another advertisement gimmick we are all used to during the festive season.
Its imperative hence, to point out that our #GharLaaoGhee movement is not about the ghee we make at TBOF! Whenever we'll be using the word ghee it will mean Shuddh Desi Ghee - yes, we make a fabulous one at TBOF, but nonetheless, there are many other options available in the market today - startups that are passionately clarifying fermented desi cow milk to produce this golden superfood in small batches, or better-still - go ahead take a deep dive and make it at home yourself if you can.
Dis-moi ce que tu manges, jete dirai ce que tu es.which translates as 'Tell me what you eat, and I will tell you what you are.'
What we see above is an article published in The Atlantic in Feb 1922 titled - Medicine cannot do this for you - Your strength and vigor depend on what you eat.
We are now seeing foods that are centuries-old and native to our land and culture, returning to our kitchens to find a place of strong purpose, cultural identity and respect. Some of these foods are more than 5000 years old - be it Khapli or Emmer, millets and grains like Ragi, Sorghum or Jowar, kachi ghani oils, Jaggery or Gur or gud etc. Its being reported that most current food obsessions at michelin star restaurants are centuries-old. Author of the book, In Defence of Food, the famous Michael Pollan clearly explains how traditional food is best for our bodies and that its high time that we start eating like our ancestors.
As also shown in the article published in The Atlantic (above), fermented foods have existed since many a thousand years. Fermented foods are sure ancient, but somehow our relationship with them did not reach the intimate potential that our ancestors always envisioned. so, in that sense, it's time these foods be celebrated and given their due. Fermented foods can thus be called 'ancient-future' foods. In india fermented foods are so deeply ingrained in our culture, so much so that we could eat something fermented everyday. The light fluffy dhokla, the idlis and dosas that no longer remain only a South Indian's domain, our spicy, tangy homemade pickles, the lassi, chaas and even our jalebis with the perfect dash of sourness are all fermented foods.
Now, to cut the long story short - how often do we think of Ghee when talking about fermented food? The Desi Ghee that nutritionists, chefs and home makers all over the world have been talking about is a classic story of clean fermentation. Many of us know already that Ghee is India's gift to the world - or let's say to humanity. Its a problem solver - native to our land and many centuries old. The live cultures of microbes that get cultivated during the fermentation of Indigenous Desi cow milk to make Dahi is what imparts the healing probiotic properties to the Ghee.
The #GharLaaoGhee campaign is our answer to the reckless flood of marketing campaigns we all have to deal with during the festive season. What should you expect from this campaign?
It's high time that we unshackle the industry driven system and its impressions of 'food-like products' in the supermarket or in our kitchens and instead move on to a more inclusive approach that ensures a meeting point for tradition, culture, nature and nutrition on our plates.
It's time we spoke of Good Food honestly !
Read Next - Why Should You Have Desi Ghee? by Author Dr. Digvijay Jagtap - Ayurvedacharya and Neuro Spine Vaidya.
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In our quest to reverse some of the life-threatening trends, slowly and gradually people are rediscovering ancient wisdom and traditional formulas with the help of indigenous, whole grain foods native to our country.
Today organic is a movement.
There exists a very big portion of society that perceives ‘Organic’ to being a luxury; something that is meant for the rich.
We also have enough cynicism around with many who believe it to be fraudulent - that looting consumers in the name of organic is the new thing.
First things first -
Organic is not a fancy word.
Organic is not just about food alone.
Organic has nothing to do with being rich or elite.
So then, what is Organic?
Organic means born from nature or something that comes to form ‘naturally’.
Organic is against an order that works outside of nature and its ways. This means that it does not involve anything that is artificially or chemically imposed to enhance production.
The founding day of the World Health Organisation (WHO), 7th April is celebrated by the WHO as World Health Day. The theme for 2019 is Universal Health for All.
On this day, we say it yet again with utmost conviction - the food we eat has the most profound impact on our health. The food choices we make have an impact on our environment. The environment of course impacts all Life that lives on this planet. Not just humans.
Pause a minute. Give it a thought - are we really doing all that we can? Spreading the word here on social media is great, but clearly, that's not enough