The 6th class started with a brief introduction to the dishes the boys were going to be cooking that day – Ja-ut (a local herb with a distinctly fresh aroma) mashed potatoes, potato chops, smoked pork veggie stew and flavoured dry fried beans.
NESFAS has always stressed on the importance of the role played by the youth in the promotion of agrobiodiversity and, for a while now, has set its sights on the…
NESFAS has taken collaborative measures to document food festivals, storytellers, agricultural practices, cultural diversity, plants and ethnobotanical information and other related activities and events. The documentation of agrobiodiversity is paramount…
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Accompanied by Miss Phidarilin Uriah, Associate Trainee, NESFAS, and a fresh menu, Esther M Sawian, Dept. of Flavour Development, NESFAS, set off for the Boys’ Home, Ambrit House, Mawphlang on…
