In Edible Ethos, Chetanya Pandey ’27 dives into the wild world of eating with a pinch of humor, a dash of honesty and a whole lot of love for plants. From simple switches to kitchen wizardry, this ...

Explore the cultural disconnect around edible insects in India and their potential as sustainable food sources at a Bengaluru ...

When most people think of seafood, they think of fish and shrimp, but not those gelatinous, tentacled creatures in the sea.

Gond ladoo, made with edible gum, ghee, and nuts, is a traditional winter food known for supporting bone health and daily ...