St Mary’s Students Join the Local Food Movement

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Department of Home Sciences, St Mary's Shillong

On the 17th of September 2014, NESFAS was invited by the department of Home Sciences, St Mary’s College, Shillong, to conduct an awareness programme on Slow Food and managing Youth Food Clubs. The programme was positively received by the attendees carrying a strength of nearly 60 interested students, headed by the faculty of the department, Mrs. Nirupama James. Continue reading

Invitation for Quotations/Proposals for Documentation of Cultural Heritage of Meghalaya

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Festival

The North East Slow Food & Agrobiodiversity Society invites sealed quotations from interested parties with extensive experience in photo and video documentation, documentary production and coffee table book production relating to people, land and culture. Send application to: The Project … Continue reading

From the Stalls of the NEAT Fest

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The NEAT Fest 2014 kicked off following a gala inaugural ceremony. Soon enough, people were flocking to the rows of stalls set up there, all displaying agro-based specialties from various North Eastern states. Bhutan also had its representation at the … Continue reading

NESFAS @ the NEAT Fest

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NEAT-FEST

What to expect: Great Food – The NESFAS stall will feature Indigenous food from Nongtraw, East Khasi Hills and our famous Millet Banana Cake with Sohiiong sauce. There will also be food stalls from West Khasi Hills and Bhutan. Useful … Continue reading

The Ark of Taste

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Sha Shiahkrot

The Ark of Taste is an international catalogue of endangered heritage foods which is maintained and coordinated by the international Slow Food movement based in Bra, Italy. The Ark, like the Biblical Noah’s Ark, is designed to preserve at-risk foods … Continue reading

Carrot Rice with Caramelized Onions and Cashew nuts

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potato bakon

Ingredients: Carrots- 2 Onions- 3 (2 chopped finely and 1 into rings) Rice- 250 Gms Oil- 2 tbsp Water- 400 ml Prep: • Wash the carrots and onions. • Grate the carrots finely and chop the onions finely and into … Continue reading

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