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10 Handfuls of India

While working on farms and learning about seed preservation this past year for the Fulbright-National Geographic Storytelling Fellowship, I have really gotten to eat some amazing foods. If my hands weren’t in the soil or toiling with seeds, they were usually grabbing the nearest edible item. People talk about how amazing Indian cuisine is — the thalis, the street foods, the home-cooked meals — and yes, those are all pretty great, but where this creative and intricate cuisine comes from, its ingredients, its flavors, its uncooked beginnings, that’s where the real magic lives. This fertile soil (at least that which is untouched by deforestation, drought, or chemicals) breathes so much beauty into our hands. And I consider myself beyond lucky to have held such raw beauty, however briefly.