Field notes |
Foraging is not a new concept. Indigenous communities across the world have always gathered wild plants, berries, and other edibles. In Odisha, for instance, among the Kondh community, a typical meal would consist of grains, wild onions, mushrooms and greens such as gondri saag, all foraged from the surrounding forests. The Khasi community in Meghalaya gather wild mushrooms and edible greens (like jatira and jamyrdoh) for their meals and to sell in the local market.
