Journal

I feel the energy of these beautiful beasts each time I pass them. Big beady eyes follow me with their yearning to roam. Their nature calls them to walk land and graze. To return through their landscaped memory to places where ripened fruit may have fallen, or where water has coaxed fresh grass from an otherwise brown landscape.

When rice is cooked slowly in excess water, the grain begins releasing part of itself into the pot. Bringing together minerals, starch, bran oils, softness and fragrance. The resulting broth is known across many parts of India as pej. Warm, lightly viscous, and deeply restorative, pej has long been consumed alongside native rice varieties throughout forest, agrarian, and monsoon-growing communities. In some homes it is sipped before a meal with a pinch of salt. In others, it

An encounter with nutrient-dense and heritage red rice, Mahadi. This landrace has fed indigenous communities for decades. Today, it is nearly extinct. A story that unfolds with protagonists - Drongo and Mami.