Hunger: A forgotten language

Before speaking about food, nutrition, or health, there is a quieter and more fundamental question that often goes unasked: What is hunger? Home  »  Blog  »  Hunger: A forgotten language Hunger: A forgotten language February 2026 · Charan GP Before speaking about food, nutrition, or health, there is a quieter and more fundamental question that often goes unasked: What is hunger? Where do you feel it in your body? Is it in your stomach, your throat, your mouth, a readiness to receive food? Or is what we call hunger shaped by other rhythms: the time of day, emotion, or habit? When was the last time you were truly hungry and had a meal? Eating by Time, Not by Need Growing up our meals are often organized almost entirely by time. Breakfast in the morning, lunch in the afternoon, dinner at night, with snacking woven in between. School bells, schedules, and later work routines dictates when to eat. Hunger, the word itself, becomes distant, less a lived experience, more a concept tied to routine. From Bodily Clarity to Conditioning A baby knows hunger clearly. When a baby is hungry, it cries. When it is full, it does not eat. There is no persuasion, no logic, no routine. The communication is direct and embodied. Slowly, feeding is aligned with adult schedules and convenience. Over time, the clarity of hunger dulls. What begins as responsiveness becomes routine. By adulthood, most of us are better at following the clock than listening to the body. Hunger in Nature-+ licated. Animals eat when they are hungry. If food is not available, they wait. They fast. Wild animals do not graze continuously; they eat when the body calls. Domesticated animals are conditioned to schedules, but instinct still speaks. In the wild, movement, effort, and hunger are connected. Physical activity prepares the digestive system. Food is earned through engagement with life. Modern human life looks different. We sit for long hours. We move little. Yet we eat frequently, often more than our ancestors ever did. The Invention of Breakfast For much of human history, there was no universal concept of breakfast as we know it today. Many traditional cultures ate one or two substantial meals a day, often after physical work had already begun. The modern idea of breakfast emerged alongside industrialization. Factory schedules, school timetables, and long working hours required predictable energy intake. Food had to be quick, standardized, and easily distributed. Cereal companies seized this opportunity. By promoting grains as essential morning fuel, they introduced the notion that skipping breakfast was unhealthy, even dangerous. Marketing framed breakfast as the most important meal, not because the body demanded it, but because industry required it and products needed to be sold. Over time, this industrial solution became a cultural norm, reaching Indian households and blending with local food habits. What began as a strategy for consumption became unquestioned tradition. Eating Without Hunger When food is eaten without hunger, the experience changes. Have you noticed how food tastes when you are truly hungry? Even the simplest, bland meal feels satisfying, alive, enough. When hunger is absent, even the most elaborate meal can feel dull. The body seeks stimulation instead of nourishment: more spice, more salt, more sugar, more intensity. This is not a failing; it is a sensory response. Appetite becomes craving. Digestion, Fatigue, and Stimulation Digestion requires energy. It draws on what many traditions call prana or nerve energy. When the body is genuinely hungry, digestion flows easily. Enzymes respond. Energy moves. When food arrives without hunger, digestion becomes work. Energy is pulled inward, and the body feels heavy, sluggish, or sleepy. To counter this, we reach for external stimulants: tea, coffee, sugar. These provide temporary lift but do not restore underlying energy. The cycle quietly repeats. Availability, Habit, and Overfeeding Another layer is availability. Food today is constantly accessible. It arrives with a click or a short walk. There is little waiting, no effort. Hunger cues blur. Habit takes over. Our ancestors worked for food, moved for it, and ate in response to genuine need. Today, we eat because it is there, not always because the body calls. An Ongoing Inquiry I am still learning this myself everyday to listen to the body and feed when hungry. It is not simple when decades of habit have trained the body to ignore its signals. Sometimes thirst can also be confused with hunger. Hunger is not an idea. It is a sensation, a communication, a relationship. Perhaps the question is not how often we eat or what we eat, but whether we are listening at all. An Invitation For your next meal, take a moment to feel your body and check what is guiding you to feed. I am curious to hear your reflections and insights. Previous Article Featured Articles Monthly Updatesㅤㅤㅤㅤㅤㅤㅤㅤ 25 Feb 2026 Year-end updatesㅤㅤㅤㅤㅤㅤㅤㅤ 20 Dec 2025 Hunger: A forgotten language 26 Feb 2026 The World of Bananasㅤㅤㅤㅤㅤㅤ 25 Feb 2026

The World of Bananasㅤㅤㅤㅤㅤㅤ

We recently hosted a beautiful knowledge sharing session on bananas with Vinod Sahadevan Nair, whose ㅤ ㅤ Home  »  Blog  »  The World of Bananas The World of Bananas Febuary 2026 · Charan GP We recently hosted a beautiful knowledge-sharing session on bananas with Vinod Sahadevan Nair, whose deep passion and lifelong work with banana diversity inspired everyone present. He shared his journey, cultural associations of bananas across regions, and practical insights into cultivation, propagation, and managing diverse varieties in a sustainable way. The session explored the many dimensions of bananas, from their nutritional value and health relevance to the wide range of uses from fruit, stem, flower, and leaves. Farmers and growers from Auroville actively participated, asking thoughtful questions on cultivation practices, disease management, and varietal selection, making it a rich and interactive exchange. The gathering concluded with a visit to the banana plantation at Auro Orchard, where participants could observe the diversity and growing systems more closely. Watch the entire session here We recently hosted a beautiful knowledge-sharing session on bananas with Vinod Sahadevan Nair, whose deep passion and lifelong work with banana diversity inspired everyone present. He shared his journey, cultural associations of bananas across regions, and practical insights into cultivation, propagation, and managing diverse varieties in a sustainable way. The session explored the many dimensions of bananas, from their nutritional value and health relevance to the wide range of uses from fruit, stem, flower, and leaves. Farmers and growers from Auroville actively participated, asking thoughtful questions on cultivation practices, disease management, and varietal selection, making it a rich and interactive exchange. The gathering concluded with a visit to the banana plantation at Auro Orchard, where participants could observe the diversity and growing systems more closely. Watch the entire session here Key Learnings from the session for the current and future AuroOrchard plantations 1. Variety-Specific Needs Matter One of the most important learnings is that each banana variety has different requirements in terms of water, nutrients, spacing, and care. For instance, red banana varieties require comparatively higher water and manure, especially during the initial establishment stage. Treating all varieties the same can affect their growth and overall health. 2. Sprouting and Establishment Differ by Variety We observed that different banana varieties sprout at different rates and show varied early growth patterns. This highlights the importance of patient observation during the first few weeks rather than assuming uniform growth across all planted suckers. 3. Soil and Climate Suitability is Crucial Planting multiple banana varieties also became a living experiment to understand how each variety responds to the local soil and climate conditions. Not every variety adapts equally, and observing their response helps identify which ones are best suited for the specific microclimate of the orchard. 4. Spacing Requirements Vary Across Varieties Certain varieties, especially larger ones like red banana, require wider spacing for healthy growth, while some smaller or compact varieties can thrive with relatively less spacing. Proper spacing ensures better sunlight exposure, airflow, and root development. 5. Importance of Sunlight Banana plants require good sunlight for healthy growth. Adequate exposure supports stronger vegetative development and overall plant vigor, especially in the early stages after planting. 6. Handling and Transport of Suckers A practical learning was that banana suckers are quite resilient and can be transported and stored under shade for about one to two weeks without major issues, provided they are handled properly and not exposed to harsh sun or waterlogging. 7. Diversity in Taste, Texture, and Cultural Value Each banana variety differs in aroma, texture, taste, and cultural relevance. This diversity reflects not only agricultural richness but also the cultural and traditional significance associated with different banana types. 8. Water Management During Early Growth Due to excessive water accumulation in some planted areas, we had to cut the top portion of certain sprouts that were submerged. This reinforced how sensitive young banana plants are to waterlogging and the need for proper drainage management. 9. Bed Management and Animal Disturbance After clearing the beds, chickens and ducks from neighboring land frequently entered and dug into the soil in search of food, especially because the beds were bare and weed-free. This created a new challenge in protecting early sprouts, leading to the consideration of netting and protective measures. 10. Intercropping Observations Pumpkins were planted alongside the banana plants as a companion crop. While bananas are expected to take around 9 to 12 months for harvest, pumpkins are establishing well and are likely to be harvested earlier, around May. This supports better land use and short-term productivity. 11. Previous Crop Influence (Papaya) Before bananas, the beds had papaya plants that showed signs of viral infection and gradual decline. Many affected plants had to be removed, and this raised the need to assess soil health, identify possible root causes, and take corrective steps for long-term resilience of the plantation. 12. Early Growth Monitoring Phase Encouragingly, almost all planted banana suckers have sprouted. The next one to one and a half months will be critical for observing shoot health, vigor, and overall establishment to ensure strong future growth. 13. Adaptive Learning Through Observation Overall, the plantation is evolving as a dynamic learning space, where continuous observation of plant response, soil condition, water management, biodiversity, and protection methods is guiding more informed and context-specific cultivation decisions. Key Learnings from the session for the current and future AuroOrchard plantations 1. Variety-Specific Needs Matter One of the most important learnings is that each banana variety has different requirements in terms of water, nutrients, spacing, and care. For instance, red banana varieties require comparatively higher water and manure, especially during the initial establishment stage. Treating all varieties the same can affect their growth and overall health. 2. Sprouting and Establishment Differ by Variety We observed that different banana varieties sprout at different rates and show varied early growth patterns. This highlights the importance of patient observation during the first few weeks rather than assuming uniform growth across all planted suckers. 3. Soil and Climate

Vermicompost at AuroOrchardㅤㅤㅤㅤ

In December 2025, we decided to revive the vermicompost experiments at the farm. The earlier experiments done with different varieties of worms are documented Vermicompost, made using earthworms, has several advantages over other forms, including a better compost structure, better soil biology, and faster composting. Vermicomposting is primarily done in India with red wriggler worms (Eisenia Fetida). These worms are readily available outside, but since the garden team at Matrimandir has been preparing vermicompost, we reached out to them and received worms from their compost. Home  »  Blog  »  Vermicompost at AuroOrchard Vermicompost at AuroOrchard Febuary 2026 · Chintan Jadwani In December 2025, we decided to revive the vermicompost experiments at the farm. The earlier experiments done with different varieties of worms are documented here. Vermicompost, made using earthworms, has several advantages over other forms, including a better compost structure, better soil biology, and faster composting. Vermicomposting is primarily done in India with red wriggler worms (Eisenia Fetida). These worms are readily available outside, but since the garden team at Matrimandir has been preparing vermicompost, we reached out to them and received worms from their compost. A few days before introducing the worms, we prepared a bed in two compost containers that we had at the farm. The bed was prepared using charcoal, coconut husk, leaves, soil from the farm, and cow dung slurry. Since we had two containers, we planned to have two different setups – in one container we wanted to introduce only the red wriggler worms, and in the second container we wanted to add some indigenous worms from the soil at the farm. The indigenous worms are generally found deeper in the soil, while the wriggler ones stay on the top. Multiple containers allowed us to have this simple comparative experiment to see if there are any differences in the compost. After introducing the worms, we have been periodically observing how and whether the worms have been spreading across the container, introducing certain foods, and maintaining the moisture. Initially, we introduced chopped banana stems, but we did not notice much activity around them. We did not want to introduce other vegetables and fruit peels in the first weeks, as these would potentially introduce other insects and worms, so we decided to feed them mainly cow dung slurry twice a week. The activity, growth and spread of worms have been slow in December and January. These two months have been colder and have had a longer winter season than last year, and we think the activity was reduced due to this. In early February, we introduced some raw kitchen waste from the farm in one of the containers and quickly noticed an increase in activity. Also, as the weather is getting warmer, we are seeing an increase in the number of worms and their spread across the container. For the coming months, we will continue feeding them with kitchen waste, cow dung, and later reintroduce banana stems. Please reach out to us if you have suggestions on how we can improve. Previous Article Featured Articles Monthly Updatesㅤㅤㅤㅤㅤㅤㅤㅤ 23 Feb 2026 Year-end updatesㅤㅤㅤㅤㅤㅤㅤㅤ 20 Dec 2025 Vermicompost at AuroOrchardㅤㅤㅤㅤ 24 Feb 2026 The World of Bananasㅤㅤㅤㅤㅤㅤ 24 Feb 2026

Frequently Asked Questions about Eggs

Previously, I wrote about the dilemmas of working with animals in agriculture, emphasising that the question is not so much whether to work with animals, but how to do so responsibly. Our poultry raises many of these questions, and none of them have simple or fixed answers. We are discovering what is possible today, while also reflecting on what the ideal might be for animals in agriculture in Auroville. Home  »  Blog  »  Frequently Asked Questions about Eggs from AuroOrchard Frequently Asked Questions about Eggs from AuroOrchard February 2026 · Anshul Aggarwal​ Previously, I wrote about the dilemmas of working with animals in agriculture, emphasising that the question is not so much whether to work with animals, but how to do so responsibly. Our poultry raises many of these questions, and none of them have simple or fixed answers. We are discovering what is possible today, while also reflecting on what the ideal might be for animals in agriculture in Auroville. This post responds to questions we have received over time from community members and visitors about our poultry and eggs. If you have further questions, please write to us at auroorchard@auroville.org.in, and we will include them here. What do terms like caged, cage-free, and free-range mean? These terms describe how birds live: Caged systems keep birds in small cages with very limited movement. Cage-free systems remove individual cages but usually keep birds indoors in large sheds. Free-range systems, like ours, allow birds regular outdoor access where they can walk, forage, scratch, and dust-bathe in sunlight and fresh air. Each system reflects different priorities— efficiency, space, labour, and care. How is free-range different from organic? Free-range describes how birds live (access to outdoor space, ability to forage and express natural behaviours). Organic describes what goes into the system, especially feed and inputs. In most organic standards, birds must also have outdoor access, but “free-range” eggs are not necessarily organic unless the feed and inputs meet organic requirements. What kind of poultry system does AuroOrchard follow? AuroOrchard follows a free-range, pasture-based approach integrated with the orchard. Birds live outdoors for much of the day and are rotated through designated areas. Poultry is part of the farm ecology, contributing to nutrient cycling, composting, and soil health, and is not treated as a standalone “production unit”. What is the origin of the concept of ‘free-range’? Traditional agricultural communities naturally followed the free-range poultry system where chickens ran around the yards around the house. This changed drastically across the world as agricultural production became more organised, mechanised, and industrialised. The modern concept of “free-range” arose in the mid-20th century after the Second World War, particularly in the United States and Europe, as poultry farming became industrialised and egg and meat production shifted toward: Battery cages Indoor confinement High stocking densities Controlled lighting and feed Maximum output per bird These systems prioritised efficiency over natural behaviour. “Free-range” developed as a counter-term, meant to distinguish birds that were not permanently confined indoors or in cages,  for regulatory and marketing distinction. As a regulatory and market label, “free-range” generally means: The hens are not kept in cages or indoor confinement.  They have access to  space to roam, graze, and engage freely with their environment having a greater contact with sunlight, fresh air, and soil. Free-range systems promote: Behavioural freedom and enrichment (Hartcher & Jones, 2017) Because these birds live as birds should, many community members report a richer flavour than the ones produced in factory conditions (Comparison of AuroOrchard eggs with Pondy eggs). What free-range standards does AuroOrchard follow? We follow Certified Humane standards, which are among the most comprehensive and widely-recognised animal welfare standards for laying hens globally, and we undergo annual audits. AuroOrchard (per 100 birds) Certified Humane Standard (per 100 birds) Indoor Space 15 sq. m. 14 sq. m. Outdoor Space 200 sq, m. 19 sq. m. Outdoor time 6 hours (10 am to 4 pm) 6 hours Indoor Perching Space 17 m 15 m Nesting area 2 sq. m. 0.8 sq. m. Feeder space 4 m 4 m Drinker space 2 m 2 m Other specific details about lighting, daily care, biosecurity, record maintenance for better follow up, egg collection and sorting standards etc. can be found here. What do the birds eat? The birds have access to a feeder where they can eat anytime during the day. The feeder is refilled twice a day in the morning and the afternoon. This feed is bought from commercial feed suppliers. We have tried to get the exact composition of the feed but none of the feed suppliers give this information. Instead, they have given us a general nutritional profile: Crude Protein: 16–18% Crude Fat: 2.5–5%Crude Fibre: 4–7% Metabolizable Energy: 2,600–2,800 kcal/kgCalcium: 3.5–4.5%Available Phosphorus: 0.35–0.50 The supplier has also assured us that the  feed is free from any avian- or mammalian-derived protein, and any growth promoters and sub-therapeutic antibiotics.  In addition, the birds are also fed daily with a diversity of green leaves (Moringa, Papaya, Wild Tamarind etc.). The birds also eat wild grasses, worms and everything else that they forage in the free range. Why doesn’t AuroOrchard produce its own poultry feed? While this would be ideal, AuroOrchard doesn’t grow grains and does not have the right soil conditions and is set up to do so. If we buy grains from other farms, the feed cost will be very high and will immediately affect the price of the egg. We have been exploring (without much success though) if we can get someone to make the feed for us so that we can ensure what exactly goes into the feed. Are AuroOrchard eggs organic? No. We do not claim that the eggs are organic. Since the feed is bought from outside and we have no way to say with 100% certainty that this feed is organic, we cannot say that the eggs are organic. Most likely, the grains used by commercial feed suppliers are grown in the so-called conventional manner. Are antibiotics or hormones used?

Conscious Technology Lab Update

We have installed a float sensor with a controller for sump automation. With this setup, when the sump becomes empty, the three-phase motor starts automatically, and once the sump is full, the controller stops the motor automatically. The required cabling has been installed using a trench with proper casing, Pump Automation has helped save labour time. Home  »  Blog  »  Conscious Technology Lab Update Conscious Technology Lab Update January 2026 · Azhaganandan We have installed a float sensor with a controller for sump automation. With this setup, when the sump becomes empty, the three-phase motor starts automatically, and once the sump is full, the controller stops the motor automatically. The required cabling has been installed using a trench with proper casing, Pump Automation has helped save labour time. Additionally, a float sensor with a controller has been installed for the overhead water tank. When the tank is empty, the three-phase motor starts automatically, and it stops once the tank is full. The cabling for this system has also been installed through a trenched casing. As a result, water wastage has been effectively eliminated through this automation. LoRa (Long Range) Gateway setup has been initiated by reflashing the firmware and configuring the operating system. This will help us re-install the water meters on all the three borewells. This system was dismantled after the land exchange as one of the borewells was lost and we were uncertain about the other two. LoRa (Long Range) Gateway setup has been initiated by reflashing the firmware and configuring the operating system. This will help us re-install the water meters on all the three borewells. This system was dismantled after the land exchange as one of the borewells was lost and we were uncertain about the other two. Previous Article Featured Articles Monthly Updatesㅤㅤㅤㅤㅤㅤㅤㅤ 29 Jan 2026 Year-end updatesㅤㅤㅤㅤㅤㅤㅤㅤ 20 Dec 2025 Conscious Technology Lab Update 30 Jan 2026 Eating for Nourishment or Habit: A personal … 30 Jan 2026

Eating for Nourishment or Habit: A personal …

My name is Charan. For the past several years, I have been exploring my relationship with my body and mind. I’ve done this by observing how my body responds to different foods, routines, and environments, and by learning from people around the world who are asking similar questions. Over time, this exploration has helped me understand my body more clearly and simply. At its core, it has been driven by a quiet longing to feel free and at ease in this body, something I had not fully experienced before. As this inquiry deepened, more fundamental questions began to surface. What truly makes this body function? Why does disease arise? What does it really mean to care for this living organism? I began to question what food actually is for the body. Is it only what I put into my mouth, or are there other forms of nourishment such as sunlight, air, water, rest, touch, and movement? Home  »  Blog  »  Eating for Nourishment or Habit: A personal journey into the relationship with food Eating for Nourishment or Habit: A personal journey into the relationship with food January 2026 · Charan Gp My name is Charan. For the past several years, I have been exploring my relationship with my body and mind. I’ve done this by observing how my body responds to different foods, routines, and environments, and by learning from people around the world who are asking similar questions. Over time, this exploration has helped me understand my body more clearly and simply. At its core, it has been driven by a quiet longing to feel free and at ease in this body, something I had not fully experienced before. As this inquiry deepened, more fundamental questions began to surface. What truly makes this body function? Why does disease arise? What does it really mean to care for this living organism? I began to question what food actually is for the body. Is it only what I put into my mouth, or are there other forms of nourishment such as sunlight, air, water, rest, touch, and movement? During this time, I paid close attention to all aspects of daily living. It became an exploration of relationship itself: my relationship with nature, with my mother and father, with my ancestors and my birthplace, with friends, with food and water, with sleep and dreams. I began to see that each of these is an aspect of living, and together they form the field in which this body and mind exist. Eating was not separate from this field. It was one of the most direct and tangible expressions of how I relate to the world. In this article, I stay with one strand of this larger inquiry: my relationship with food. I share my food history, where I come from, what we ate, how our regional landscape shaped our plate, and how I began to see the gap between nourishment and habit. Roots in a Dry Land I come from Chittoor in Andhra Pradesh, India, a region near Tirupati, known for temples, rocky hills, and a climate that leans toward dryness. Hot summers, moderate monsoons, and recurring droughts shaped the crops people grow and how they think about food and water. My ancestors migrated to higher ground after facing floods elsewhere. They adapted to a land where rainfall was uncertain and farming required resilience. Millets like ragi, groundnuts, and pulses were staples. These foods required less water and could be stored for long periods. Vegetables were harder to grow consistently, and fruits, though present, were not daily staples. Growing up in Air Force campuses across India exposed me to diverse regional food habits. Chapatis became a regular dinner, and milk consumption increased under the influence of northern cuisines, particularly from Punjab, where dairy is a central part of the diet My Plate Growing Up: Rice, Lentils, Tamarind At home, our meals were rooted in our native land. The staple was white rice, accompanied by a range of lentil-based preparations such as dals, sambars, rasams, and chutneys. Meat appeared mostly on weekends, eggs more often. Podis mixed with ghee or oil were a regular feature, and almost everything carried the sour taste of tamarind. Our food was heavy in grains and lentils, high in carbohydrates and plant proteins, but often low in daily fresh fruits and vegetables that provide water-rich nourishment and fibre. With refrigerators and gas stoves, idlis and dosas became convenient and slowly entered daily life. Millets, Rice, and Aspiration When I spoke with my grandfather, he described meals centered around hardy grains and millets. White rice was rare and considered a luxury. Over time, as markets expanded and government systems made rice affordable, polished white rice became associated with comfort and status. By the time I was growing up, it had become the unquestioned centre of most meals. Eating for Nourishment or Habit As my inquiry deepened, I turned the question to my plate. Much of what I ate came from habit, convenience, and emotional comfort. Foods from childhood carried memories of home and care, and certain dishes felt tied to my identity. It led me to ask more honestly whether I was eating for nourishment or out of habit and conditioning. I also began to notice differences in lifestyle. My ancestors worked in the fields, walked long distances, and lived according to the sun. They usually ate two substantial meals a day, finished eating early in the evening, slept early, and woke early. Experimenting With My Own Body I began recreating ancestral dishes and examining them through the lens of nourishment. I explored how I could nourish my body while still eating familiar foods, and also by bringing more vegetables and fruits into these dishes. I changed what, when, and how often I ate, observing how my body responded. Simpler meals, more fruits and vegetables, adjusted meal timing, or reduced heavy foods each became a way to learn. The internet connected me with others experimenting with fasting, raw eating,

Experiments with Faulkner’s Method …

AuroOrchard soil is red sandy loam with very low baseline organic carbon (~0.2%). Whatever organic matter we add decomposes rapidly under heat, termites, and rain. Unless we keep feeding the soil, the carbon disappears. This challenge is not only ecological but also practical. Raised beds, which we also practice, protect soils well — but they demand immense labour to establish and maintain. With today’s scarcity of farm workers, scaling raised beds across large areas is difficult. Home  »  Blog  » Experiments with Faulkner’s Method of Shallow Ploughing Experiments with Faulkner’s Method of Shallow Ploughing January 2026 · Anshul Aggarwal​ AuroOrchard soil is red sandy loam with very low baseline organic carbon (~0.2%). Whatever organic matter we add decomposes rapidly under heat, termites, and rain. Unless we keep feeding the soil, the carbon disappears. This challenge is not only ecological but also practical. Raised beds, which we also practice, protect soils well — but they demand immense labour to establish and maintain. With today’s scarcity of farm workers, scaling raised beds across large areas is difficult. In 2022, we came across the work of American agronomist Edward H. Faulkner, who advocated for shallow soil disturbance with a tractorised disc harrow. This paper describes our trials with this approach. Treading lightly with machines Mechanisation in Indian farming is often debated in absolutes: either as the culprit of soil degradation or as the saviour of productivity. On the one hand, mechanisation is unavoidable. With rural labour scarce and costly, even small farms depend on machines. On the other hand, not all mechanisation is equal. Large rototillers dig deep, pulverise soils, and burn fuel. They are unsuited to fragile sandy soils where organic matter is easily oxidised and lost. Our guiding question was whether we could use the tractor differently, in a way that it helps build soil structure rather than breaking it. Faulkner (1943) wrote in his Ploughman’s Folly: “No one has ever advanced a scientific reason for plowing… The sole reason for plowing is tradition.” Faulkner suggested that shallow stirring, not deep inversion, keeps soil fertile. And this is where the disc harrow comes into the picture. The disc harrow makes it possible to cut at 3–5 inches, slicing biomass without inverting the soil. The result is that the surface residues remain, decomposition is encouraged, and deeper horizons are undisturbed. The outcome is dramatically different from that of a roto-tiller, which has become ubiquitous now. Reconciling the ideal of no-till Globally, conservation agriculture promotes no-till, leaving soils undisturbed and residues on the surface. While effective in temperate soils, its results are mixed in sandy tropical contexts. Meta-analyses (Ogle et al., 2019) and sandy-soil trials (Wang et al., 2025) show that no-till does not automatically raise soil carbon in these contexts unless there is abundant residue input. Residues on the surface often decompose or disappear too quickly, leaving little trace for the following crop. Brazilian research confirms that in sandy soils, no-till only works when combined with continuous cover cropping to sustain organic inputs (Silva et al., 2024). Our practice of shallow disc-harrowing is not a rejection of no-till. We disturb only the top 5 inches, just enough to fold residues into the biologically active layer, while still protecting deeper horizons. In other words, we are guided by the same principle—minimise disturbance while maximising residue cover—but adapt it to the faster carbon cycle of sandy tropical soils. Cover Crops and Organic Matter Cycling We paired the disc harrow with cultivating cover crops — Sunnhemp (Crotalaria juncea) and Cowpea (Vigna unguiculata) and developed two methods: Surface ploughing: Residues are chopped and left on the soil. Within three weeks, termites, worms and microbes reduce them to humus. This was done when the field can be left on its own for a while before planting. Shallow incorporation (~5 inches): Biomass is lightly mixed into the topsoil, speeding decomposition and providing a fertility “pulse” for crops. This was done when planting was urgent and a faster decomposition was required. Both methods reduced weeds, conserved moisture, and returned organic matter to the soil. Studies confirm that tropical soils, especially sandy ones, lose organic matter quickly. Adekiya et al. (2023) have concluded in their research that: “tropical soils are characterized by rapid decomposition of organic matter, leading to relatively low levels of soil organic carbon.” Our shallow disc harrow practice seems to strike a balance: speeding up decomposition enough to feed the soil, while avoiding deep inversion that accelerates carbon loss. Our first trials We tested this approach on a 0.5 acre field which had not been cultivated for over three years. It was full of wild grasses and cows would frequent it for grazing. We grew two cycles of biomass-one legume and one cereal and incorporated them in the soil with shallow discing. This entire process took about six months. We harvested 4 tonnes of sweet potato from this field after five months of planting. Local averages are about 5–6 tonnes per acre, so our yield was significantly higher per unit area. Of course, yields depend on many factors, but this result raised the possibility that shallow incorporation can improve both fertility and productivity. Research from northeast Thailand shows that even a 1 g/kg increase in SOC can boost yields by ~300 kg/ha in rice (Arunrat et al., 2020). While soils and crops differ, the principle is the same: small gains in SOC can translate into meaningful yield improvements in sandy soils. The most surprising allies were termites. After surface ploughing, termite galleries appeared quickly, pulling residues into the soil. Within weeks, what looked like rough mulch became humus. Earthworms followed, leaving casts across the field. The social aspect of mechanisation We also maintain over fifty raised beds (30 sq. m. each) managed under no-till. These systems protect organic matter well, but they require a lot of human labour to maintain, especially for weeding. With today’s scarcity of farm workers, scaling raised beds to larger areas is difficult. This work is physically demanding, and we observe less

Gratitude for all the love through the AVI USA Fundraising Campaign, December 2025

In November last year, we put out a call for fundraising towards infrastructure development and repair, investment in food preservation, and creating accommodation for long term volunteers. We were heartened to receive 4230 USD in donations and 2500 from AVI USA to match the funds, totalling to 6730 USD. More than the money, we really appreciated the messages of encouragement and support pouring in from across the world. Home  »  Blog  » Gratitude for all the love through the AVI USA Fundraising Campaign, December 2025 Gratitude for all the love through the AVI USA Fundraising Campaign, December 2025 January 2026 · Anshul Aggarwal In November last year, we put out a call for fundraising towards infrastructure development and repair, investment in food preservation, and creating accommodation for long term volunteers. We were heartened to receive 4230 USD in donations and 2500 from AVI USA to match the funds, totalling to 6730 USD. More than the money, we really appreciated the messages of encouragement and support pouring in from across the world. We thank all of you who donated generously towards the work of the farm and who helped during this campaign. Thanks to AVI USA team for organising this. Our call for fundraising:https://auroorchard.auroville.org/help-us-raise-funds-for-2026/ Report on utilisation of funds in 2025:https://auroorchard.auroville.org/report-on-fund-utilisation-from-avi-usa-matching-campaign-2024/ Previous ArticleNext Article Featured Articles Monthly Updatesㅤㅤㅤㅤㅤㅤㅤㅤ 29 Jan 2026 Year-end updatesㅤㅤㅤㅤㅤㅤㅤㅤ 20 Dec 2025 Conscious Technology Lab Update 30 Jan 2026 Eating for Nourishment or Habit: A personal … 30 Jan 2026

Ayurvedic Recommendations

The dishes that can be consumed during this season are meat soup topped with ghee, meat of healthy animals, beverages prepared with molasses and rice flour, pastries prepared using wheat, rice flour, black gram, sugarcane juice and milk products which are delicious and nourishing, fresh rice, gingelly oil and bone marrow Home  »  Blog  »  Ayurvedic Recommendations for Winter Ayurvedic Recommendations for Winter December 2025 · Dr. Be We are now at the peak of Visarga Kala, when the moon has more influence in the Northern Hemisphere and provides calming, soothing energy. The cold outside urges us to turn inwards, and this prevents the doshas from being over-stimulated by external factors and situations. In this “cocooning” atmosphere, Kapha and Agni contribute to protecting us from the cold. Through a digestive fire (Agni) that becomes stronger and asks for more nourishing food and bigger portions, we are strengthening and reinforcing our immunity, nourishing well the body tissues for the year to come. The three constitutions (prakruti) experience their Kapha increasing with the adipose tissue to protect from the cold: less for Vata people, moderate for Pitta people and more for Kapha people. In the energy, there’s a feeling of coming back to the warmth of our inner place. If this energy is imbalanced, it may give a sense of emptiness in the heart, dullness in the mind or feeling depressed or lonely (these are Vata or Kapha imbalances). During winter, we are going to assist the body to regenerate by keeping a strong digestive fire (Agni) – in the abdomen for an optimum nutrient assimilation, in the mind for clarity and in the heart for joy and kindness. GENERAL GUIDELINES IN THE FOOD: “The dishes that can be consumed during this season are meat soup topped with ghee, meat of healthy animals, beverages prepared with molasses and rice flour, pastries prepared using wheat, rice flour, black gram, sugarcane juice and milk products which are delicious and nourishing, fresh rice, gingelly oil and bone marrow” — from the book Ashtanga Hrdaya, Sutrasthana, Chapter 3 Rtucharya, Sloka 11–14 Sweet, sour and salty tastes are best for this season Eat warm, cooked food spiced up with: ginger, pepper, turmeric, cumin, clove, asafoetida, mustard seed, ajwain, cinnamon, fennel seed, fenugreek seed, onion, garlic Proteins: Mungdal, black gram (Maasha) beans, chickpeas, lentils, white meat, egg, mutton (meat soup), nuts and seeds, spirulina, hemp seeds Vegetables: green leaves, carrot, beet, eggplant, cauliflower, broccoli, bitter-snake-bottlegourd, moringa (drumstick), chow-chow Sweet = Cereals: millets, wheat, barley, rice, oats Sweet = fruits: apple, banana, chiku, papaya, passion fruit, pomegranate, grape, guava, pear, rosella, all citrus preferably sweet Ghee or sesame oil, olive, sunflower, apple cider vinegar Beverages: herbal masala teas, hot water, with honey or jaggery, sugarcane juice, golden milk with turmeric TO AVOID: cheese, yogurt, curd, lassi at dinner (they should be eaten at breakfast or lunch) Cold beverages, ice-cream Raw vegetables and food that is heavy and difficult to digest (deep fried, etc.) HEALTHY ROUTINE FOR WINTER: Main principle: stabilize, centre, nurture and recharge Sleep longer Keep a regular rhythm (with meals and bedtime) Massage with sesame oil + apply heat to let the oil penetrate Hot shower or bath, Foot bath with warm salty water Keep the body warm with cotton, wool, silk, leather Physical exercise: 30 minutes daily of stimulating Yoga, Pranayama, Meditation-concentration, Qi-Gong, Toning… Nasya: put 1 drop of Anu Tailam in each nostril at bedtime or in the morning if the nose is congested TO AVOID: Prolonged fasting Humid and cold air, wind, fan Long hours at the computer Stay awake late at night HEALTHY ROUTINE FOR WINTER: For a better digestion: ginger, cinnamon, pippali (long pepper), Be No1 (ginger, turmeric, black pepper) or Trikatu (for Kapha), Hingwashtak churna (for Vata), Avipatikar churna (for Pitta), taken after a meal with a little bit of honey For cold, cough and respiratory infections: tulsi, karpuravalli (Coleus amboinicus), Be No3 (ginger, turmeric, black pepper, tulsi, amla, cinnamon), Sitopaladi churna, Talispatradi churna For inflammation, joint pain: turmeric, Be No4 (ginger, turmeric, fenugreek), Dashamoolarishtam For energy and vitality: Chyavanprash Wishing you a nurturing and loving winterBe @ Sante Previous ArticleNext Article Featured Articles Year-end updatesㅤㅤㅤㅤㅤㅤㅤㅤ 20 Dec 2025 Abundance Product of the Month 05 Dec 2025 Ayurvedic Recommendations 19 Dec 2025 Our Brewery for Plant Health 19 Dec 2025

Our Brewery for Plant Health

There is a common myth that imbalances in insect populations will disappear if agricultural systems are brought “back into balance.” This assumption rests on the idea that agriculture itself is a balanced ecosystem, which is fundamentally incorrect. Agricultural systems—even in their most natural forms—are human-designed systems, shaped by human needs, diets, and production goals. Home  »  Blog  »  Our Brewery for Plant Health Our Brewery for Plant Health December 2025 · Anshul Aggarwal There is a common myth that imbalances in insect populations will disappear if agricultural systems are brought “back into balance.” This assumption rests on the idea that agriculture itself is a balanced ecosystem, which is fundamentally incorrect. Agricultural systems—even in their most natural forms—are human-designed systems, shaped by human needs, diets, and production goals. While diversification and ecological practices can reduce the severity of pest outbreaks, they cannot eliminate them. Modern agriculture, which serves diets limited to a relatively small range of vegetables and fruits, necessarily restricts the diversity that can be accommodated on the farm. In this sense, persistent insect pressure is an inherent feature of agriculture. It cannot be completely resolved, only moderated through careful and continuous management (Oerke, 2005). Moreover, pest pressure today is shaped not only by on-farm diversity, but by the biology of the larger landscape and by changing climatic conditions. Research in agroecology and landscape ecology helps explain why pest pressure can remain high even in diversified farms. Studies show that while ecological practices like crop diversification and habitat enhancement can increase populations of natural enemies, they do not always translate into consistent pest suppression in every field because pest regulation depends strongly on landscape context and habitat structure beyond the farm boundary. For example, natural pest control tends to be stronger in complex, patchy landscapes, with abundant non-crop habitats that support predators and parasitoids, but this effect varies and is not guaranteed (Bianchi et al., 2006; Poveda et al., 2025). Another important limitation of ecological pest regulation lies in the difference between ecological and agricultural time scales. Predator–prey relationships, soil food webs, and habitat-based regulation often require many years to stabilise, whereas farms operate on seasonal cycles that demand immediate outcomes. Farmers must harvest crops within weeks or months, not decades. This temporal mismatch means that even ecologically well-designed farms often need active interventions to bridge the gap between long-term ecological recovery and short-term production needs. In our own production analyses, we found that we lose around 30% of certain crops due to insect damage. These include borers, mealybugs, hoppers, and beetles on brinjal; aphids on long beans; blister beetles on lady fingers and beans; and red gourd beetles on pumpkins, cucumbers, and other gourds—despite years of intercropping, flowering hedges, and multi-layered cropping systems. To prevent severe losses, we have so far relied on neem oil sprays and commercially available biopesticides such as Beauveria bassiana (a fungus) and Bacillus thuringiensis (a bacterium). While effective to a degree, these are purchased inputs. We have therefore been exploring more diverse, farm-made preparations such as Themmor Karaisal, Panchagavya, and fermented leaf extracts using plants like Calotropis, Adhatoda, castor, and moonflower—though not yet with full consistency. Our goal has never been a complete elimination of insects, but the cultivation of systems capable of tolerating a certain level of damage without catastrophic crop loss. So far, we have accepted around 30% as the fair share, our contribution to the ecology, the tax the farmer pays to the land for setting up agriculture. However, given the precarious financial situation on the farm as well as the pressure to deliver more food for the community, we are forced to re-assess if some of these losses can be avoided without damaging the ecosystem. Recently, we met the Aarka team (Elen and Shankar), who have developed formulations aimed at rebuilding functional ecological relationships that were historically embedded in farming systems, though under very different population, climatic, and landscape conditions. Their herbal preparation, Aarka, can be applied in dilution and combined with other ferments—such as oil mixes, fish amino acids, and Themmor Karaisal—for foliar sprays to reduce fungal, bacterial, and insect pressure. These bioferments not only prevent “pests” but also deliver essential herb compounds and micronutrients to the plants, strengthening them and building their own capacity to deal with biological pressures. We organised an afternoon of preparing these different formulations together with our team and developed a plan to use them more consistently, as part of an ongoing effort to reduce crop losses while working within the ecological limits of contemporary agriculture. Our brewery now consists of the following ferments: Aarka solution fermented with sugars and proteins Jeevamrit (fermented mix of cow dung and urine) Panchagavya (fermented mix of the five gifts from the cow–dung, urine, milk, curd, ghee) Themmor Karaisal (fermented mix of curd and coconut milk) Oil concoction (Castor, Mahua, Pongam and Neem oils) Fish amino acids (fish waste fermented with banana) Biopotash solution (ash in rainwater) In the coming days, weeks and months, we aim to consistently inoculate our soil and plant ecology with these ferments and observe the response in terms of plant health and productivity. There is a common myth that imbalances in insect populations will disappear if agricultural systems are brought “back into balance.” This assumption rests on the idea that agriculture itself is a balanced ecosystem, which is fundamentally incorrect. Agricultural systems—even in their most natural forms—are human-designed systems, shaped by human needs, diets, and production goals. While diversification and ecological practices can reduce the severity of pest outbreaks, they cannot eliminate them. Modern agriculture, which serves diets limited to a relatively small range of vegetables and fruits, necessarily restricts the diversity that can be accommodated on the farm. In this sense, persistent insect pressure is an inherent feature of agriculture. It cannot be completely resolved, only moderated through careful and continuous management (Oerke, 2005). Moreover, pest pressure today is shaped not only by on-farm diversity, but by the biology of the larger landscape and by changing climatic conditions. Research in agroecology