Making Silk Non-violent

Kusuma Rajaiah displaying a sari made from 'Ahimsa Silk'. Photo: Balachander Goud

Kusuma Rajaiah displaying a sari made from ‘Ahimsa Silk’. Photo: Balachander Goud

Do you know how many silkworms are normally killed to make a five yard silk sari? Kusuma Rajaiah, a 55-year old government officer from India’s Andhra Pradesh state, does: “Around 50,000.” Rajaiah estimates that around 15 silkworms are normally sacrificed to produce a gram of silk yarn. For years, he’s been battling against what he describes as the “cruel killing of millions of innocent worms.” And has come up with an alternative. He realized the lure of silk was too strong to persuade people to give it up altogether so he came up with a technique that spares the life of the silkworm.

Ahimsa silk derives its idea and the brand name from Mahatma Gandhi, who was also critical of the conventional method of silk production. In fact, he had written to the Silk Board of India to explore ways of producing silk without hurting any living being. For Rajaiah, it’s a matter of pride to have fulfilled that wish; a pride shared by those who use the fabric.

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Let’s talk food

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At Cardamom County in Thekkady, we take food seriously. From composting leftovers to growing our own food, we do it all. PHOTO: Deepshika Jain

There’s no denying duality when it comes to any life phenomenon. Let’s take growth and decay, abundance and poverty, negligence and responsibility. Bring food into this equation and you cannot have a greater marker of different standards of living across the globe. So while we were taking stock of produce harvested from our “edible” gardens at Cardamom County and Xandari Pearl, the conversation happened to linger on food security. And then someone mentioned France recently banning all supermarkets from spoiling or throwing away unsold food.

The measures are part of wider drive to halve the amount of food waste in France by 2025. According to official estimates, the average French person throws out 20kg-30kg of food a year – 7kg of which is still in its wrapping. The combined national cost of this is up to €20bn. Of the 7.1m tonnes of food wasted in France each year, 67% is binned by consumers, 15% by restaurants and 11% by shops. Each year 1.3bn tonnes of food are wasted worldwide.

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A little taste of Kerala

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Just down the street in Mattancherry is an organic spice shop with a wide variety of classic South Indian spices. The aroma inside of the shop definitely met my olfactory needs for new smells.

The 51 restaurant at Spice Harbour serves a Xandari Salad to represent Raxa Collective’s other property, Xandari Resorts. The Xandari Salad has become a favorite at 51 with its tahini-yogurt dressing, avocado, roasted cashews, and feta cheese on top of a fresh lettuce mix.

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