Local food culture and traditions have evolved over millenniums in tune with the local natural resources as well as the energy-nutrient needs of local communities. Culinary delights have also evolved to stimulate the taste buds differently. Diversity is the spice of life. Rameshwaram being a nodal point in the web of Gulf of Mannar marine bio-diversity, it has its own unique and dynamic food traditions as well as soil fertility traditions. In this newsletter we examine two aspects of it: a sweet dish made from seaweed available locally and Goddess festivals which also connect with the germination of a variety of seeds of cereals and pulses.
The 'Green Rameshwaram' project is progressing wonderfully. There have been cleaning campaign with participation from people of the other states, the local youths and students. There have been rallies and street plays to sensitize the locals as well as pilgrims to the theme of 'Green Rameshwaram'. There have been green health camps; public awareness programme on hygiene. There has been thus mass outreach programmes to take the message of Green Rameshwaram. We have also been installing bio-methanation plants which produce energy from bio-waste.
In our monthly happening we have the Azolla camp, workshops on nutrient-rich bio-manure, bio-methanation plant workshops and also lecture on traditional medicine. There have been exposure visit of students and farmers to Gramodaya Park to study various green technologies. In our publication section we have eco-toons related to the educational system - the tradition system that was there before the colonial intervention and also the need for holistic education. In our wisdom section we have ecologists discussing how the food production,.distribution and consumption have to be sustainable and in tune with the conservation of the natural resources.