Natural Beekeeping and Apiary Project
In January 2026, Erik spent six days at MadhuSree Honeybee Farm in Kerala. The farm has over 45 years of experience and manages more than 2,000⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ Home » Blog » Natural Beekeeping and Apiary Project Natural Beekeeping and Apiary Project July 2026 · Erik Jansegers & Anshul Aggarwal Between August 2025 and April 2026, AuroOrchard’s natural beekeeping project made significant progress towards developing a larger, resilient apiary and creating opportunities for learning about bees and small-scale honey harvesting. The project began in August 2025 with two main aims: to gradually expand the farm’s apiary to 100 hives, with the possibility of eventually reaching 200, and to offer workshops for farmers, students and people interested in natural beekeeping. Learning from experienced beekeepers In January 2026, Erik spent six days at MadhuSree Honeybee Farm in Kerala. The farm has over 45 years of experience and manages more than 2,000 colonies of the Indian hive bee, Apis cerana, and the stingless bee, Tetragonula iridipennis. The visit offered valuable practical learning in hive design, colony management, honey production, multiplication of colonies and the organisation of a professional beekeeping operation. It also helped inform the next stage of hive development at AuroOrchard. New hives and growing colonies Almost 30 new hives have been made using three designs developed and adapted by Erik: One Kenyan top-bar hive Five Warré hives Twenty-two stingless bee boxes designed for honey production These designs build on research and experimentation at AuroOrchard since 2015, together with Erik’s earlier beekeeping experience in France. The dimensions, ventilation, entrances and internal organisation of the hives are designed around the needs of the bees and the conditions of our region. The stingless bee boxes include a separate honey chamber, allowing honey to be collected with minimal disturbance to the brood area. The number of Apis cerana colonies at the farm has increased from three in 2025 to seven. The number of stingless bee colonies has grown from around fifteen to more than forty. The colonies are healthy and developing well. We are currently placing particular emphasis on stingless bees, which have shown themselves to be highly resilient in our local conditions. Expanding the apiary In February, the existing roofed apiary structure was extended and an old shed was repaired. Together, these spaces can eventually shelter between 100 and 200 stingless bee colonies. Honey harvesting is expected to begin in January 2027, during the main flowering season from December to March. The coming months will continue to focus on strengthening the colonies, observing the new hive designs and improving them through experience. Sharing the learning On 18 April 2026, AuroOrchard hosted a new three-and-a-half-hour workshop titled “The Secret Life of Honeybees: An Introduction to Natural Beekeeping.” Twenty-five people participated in the workshop, which introduced the lives of honeybees, the differences between bee species, hive design and the principles of working with bees in a respectful and attentive way. The response was very positive and encouraging. Natural beekeeping has been an area of exploration at AuroOrchard for more than ten years. This project is helping us deepen that work, create a strong home for bees at the farm and share what we are learning with a wider community. Previous ArticleNext Article Featured Articles Remembering the Beginnings…ㅤㅤㅤㅤㅤ 27 Aug 2026 Monthly Updatesㅤㅤㅤㅤㅤㅤㅤㅤ 26 Aug 2026 Remembering the Beginnings…ㅤㅤㅤㅤㅤ 27 Aug 2026 Words of appreciation…ㅤㅤㅤㅤㅤ 26 Aug 2026
The Story of How AuroOrchard Started…
In December last year, I wrote about the dilemmas of agriculture with animals. Home » Blog » The Story of How AuroOrchard Started Offering Meat The Story of How AuroOrchard Started Offering Meat July 2026 ·Madhuri Kadam & Anshul Aggarwal In December last year, I wrote about the dilemmas of agriculture with animals. In this post, we would like to share a little more about how these dilemmas play out in the context of the farm, and what we have been doing with our chickens. Inevitably, during any conversation about the activities of the farm, the question of chickens comes up. Do we need them on the farm? Aren’t Aurovilians supposed to avoid eating meat? Is this appropriate within a conscious community? Is it ethical to keep animals for food production? How is Auroville different if we also participate in animal farming, however well-managed it may be? Our sincere answer involves the following points: A large number of Aurovilians consume milk, eggs and meat for different reasons. At present, they have few sources of animal protein whose production conditions, feed, antibiotic use, animal welfare and traceability can be properly verified. As farmers, we feel responsible for engaging honestly with what the community is already eating and for trying to improve how that food is produced. If farms within Auroville withdraw completely from animal-food production, it does not necessarily mean that consumption will stop. Much of it will simply continue through outside systems over which we have very little knowledge or influence. Our poultry also currently generates around half of the farm’s income and contributes significantly towards supporting vegetable and fruit production. If we stopped poultry within our present system, we would need to considerably expand horticultural production, increase prices, develop another dependable source of income, or reduce the activities of the farm. Auroville is meant to be a field for exploring solutions that may have relevance for the wider world. Animals remain integral to the land, livelihoods, nutrition and farming systems of millions of households in India and elsewhere. If our agricultural solutions completely exclude animals, we may resolve one ethical contradiction while leaving many other agricultural realities unexplored. Expecting farmers to keep domesticated animals indefinitely without receiving food or livelihood from them is also economically unrealistic in many contexts. Our exploration is therefore not simply about whether animals should be present on farms, but about how these relationships can be transformed: how animals are cared for, what conditions they live in, how the food received from them is valued, and how responsibility is taken for their entire lives. Surely, there are counterpoints to each of these arguments. Auroville has a substantial vegan community, as well as many vegetarians by birth or by choice. For many people, this issue is deeply sensitive. For some, the ethical objection is fundamental: animals should not be used or killed for food under any circumstances. We take these objections seriously, even when we arrive at a different practical position. Our position has emerged from the particular realities of food production and consumption within Auroville. We do not claim that better animal welfare resolves the ethical contradiction of using and killing animals. We do feel, however, that as long as animal foods continue to be consumed, there is value in producing them locally, transparently and with greater care. Poultry has been part of AuroOrchard for around 45 years. During this time, it has moved from cages to deep litter and eventually to free-range systems, with the standards improving continuously. Free-range is not the panacea of poultry farming. It is the most responsible system that we currently know how to operate at the required scale within our present conditions. Can it be improved? Of course. We are trying every year to first come up to the best international standards within free-range, and hopefully then surpass those standards. Standards are minimum requirements, not the highest goals. This brings us to the question of what the goal should be. We feel that farmers cannot answer this on their own. As a community, we need to ask- What do we want our food to be? How do we want it to be grown? What standards are we prepared to support, even when they require more labour, infrastructure and money? In the last few years, we have made good progress in understanding the global free-range poultry ecosystem and connecting with people who can help us improve our work. We buy one-day-old chicks from a large commercial hatchery. This itself raises many questions and remains an unresolved part of our system. We have limited influence over the breeding system, the parent flocks and the wider hatchery process before the chicks arrive at the farm. Once the chicks arrive, however, we care deeply for them. They have enough time and space to move, scratch, forage, dust-bathe and express many of their natural behaviours. They are protected from predators and provided with appropriate shelter, feed and care. The difficult question arises when their egg production declines significantly, usually when they are around two years old. At this stage, we need to make space for a younger flock if the poultry activity is to continue. Until last year, we would announce that the older birds were available, and people from the neighbouring villages would come and take several birds at a time. Some would keep them for a while and receive the few eggs they continued to lay. Eventually, however, almost all the birds would be killed for food. It felt wrong to care for the birds for two years and then, once their role on the farm was over, hand them to someone else and distance ourselves from what happened next. We were outsourcing the killing while avoiding the consequences of our own farming decisions. We felt that if we chose to keep birds for eggs, we also had to take responsibility for what happened when we decided to cull the flock. We also felt that if people in
Grains: The Food of Survivalㅤㅤㅤㅤ
An exploration of grains through history and the relationship between body and land Home » Blog » Grains: The Food of Survival Grains: The Food of Survival May 2026 · Charan GP An exploration of grains through history and the relationship between body and land. Have you noticed what happens after you eat a meal, especially lunch? The body often slows down. The eyes feel heavy. There is an urge to lie down, to rest, sometimes even to sleep. This response is so common that it rarely raises questions. Food is usually described as something that gives energy. Yet the experience of eating often leads to the opposite. Instead of lightness or alertness, there is heaviness. Instead of movement, there is stillness. This contrast stayed with me long before I had words for it. If food is meant to nourish, how do we recognize nourishment? Is it simply the feeling of fullness in the stomach, or is it the quality of energy that follows a meal? Does nourishment mean being filled, or does it mean feeling alive and available after eating? Growing Up on Grains Growing up, grains were the unquestioned center of every meal. Breakfasts were often idlis or dosas. At times, bread or fried items made their way onto the plate. Lunch almost always meant rice, accompanied by curries. Dinner shifted to wheat, usually in the form of chapatis or other Indian breads. Grain was not just part of the meal. It was the meal. Everything else existed around it. Fruits were occasional. Vegetables were present, but secondary. A meal without rice or wheat felt incomplete, as though something essential was missing. This was not explained or discussed. It was simply how food was understood. My grandfather often spoke of the days when millets like ragi were the norm. He would recall how white rice was once a “rich man’s food,” eaten rarely, a symbol of status. Now, it has become the most common staple a quiet reversal of what once was. The Same Pattern Across Continents Years later, while traveling across Africa and other countries, this pattern resurfaced in a different form. For instance across ten countries i traveled in Africa, from Southern Africa to eastern regions and further north, the structure of meals felt familiar. In Southern African countries, maize formed the base of their diets. In eastern regions, wheat and rice became more prominent. Further north, rice and wheat appeared again as staples. The names, textures, and preparations varied, but the reliance on a single dominant grain remained constant. How Grains Entered the Picture Grains have existed alongside humans for thousands of years, but their dominance is relatively recent after the large-scale agriculture. Rice and wheat existed, but they did not define every meal. In India, millets were widely consumed and region-specific. They grew with less water and supported local ecosystems. The shift began when food needed to be stored, transported, taxed, and controlled. Grains suited this purpose well. They could be dried, preserved, counted, and accumulated. Over time, what was convenient for systems became essential for people. Food slowly moved from being seasonal and diverse to being standardized and centralized. The Green Revolution and the Shift in the Land The Green Revolution accelerated this transformation. High-yield varieties of rice and wheat were introduced with the promise of food security. Irrigation expanded. Chemical fertilizers and pesticides became common. Production increased, but diversity declined. Millets and traditional crops were gradually displaced. Government ration systems reinforced rice and wheat as staples, shaping not just farming practices but eating habits as well. The plate narrowed, even as yields rose. Hybridization further deepened this change. Traditional varieties of rice and wheat, once regionally adapted and nutrient-rich, were replaced by uniform, high-yield hybrids. Local strains disappeared quietly, leaving behind only a handful of varieties grown on vast tracts of land. What began as an agricultural innovation slowly became a biological narrowing. What Grains Do to the Land Grain cultivation reshapes the land. Rice, especially, demands large amounts of water. Monocropping draws heavily from soil nutrients. Over time, soils lose vitality and depend increasingly on external inputs. Fields that once supported multiple crops become devoted to a single one, season after season. Biodiversity fades quietly. The land continues to produce, but often at the cost of resilience. From Land to Body What happens to the land often finds an echo in the body. Systems built for efficiency tend to extract more, whether from soil or from digestion. Just as soil requires support to keep producing under monocropping, the body often requires rest after grain-heavy meals. Energy turns inward. Movement slows. The parallel is subtle, but present. Grains and the Human Body Grains are the seeds of grasses. Biologically, they are designed to propagate, not to be easily digested. Humans lack the digestive adaptations seen in animals that naturally consume grains, such as birds. When observing grains closely, another question arises. When we see fruit, there is often an immediate sensory response. Color, aroma, taste. There is a natural pull. With grains, this is rarely the case. Rice, bread, or wheat by themselves do not usually call to the senses. They require something added a curry, oil, salt, spices, sauces. By themselves, grains seldom invite consumption. Digesting grains also demands significant energy. They are dense, complex, and slow to break down. The body allocates resources to digestion, which may explain the familiar lethargy and sleepiness that follows grain-heavy meals. Energy, Digestion, and Fatigue Digestion is an active process. When food is complex and dense, more energy is directed inward. Blood flow shifts toward the digestive system. The rest of the body slows. This may help explain why meals centered on grains often lead to heaviness rather than vitality. Energy that could support movement or alertness is redirected toward processing what has been consumed. A Personal Shift Over time, my relationship with grains changed through experimentation. I moved from white rice to fiber-rich varieties like brown rice and traditional strains such as
Interview with Christian Tarpin, 2019
Following is an English translation of the French interview with Christian conducted by Emilie Ponceaud Goreau and Anthony Goreau Ponceaud and published in Open Edition of Journals, a French platform for the humanities and social sciences. Christian worked on the farm from 2012-2019, and was the key driver in Home » Blog » Interview with Christian Tarpin, 2019 Interview with Christian Tarpin, 2019 May 2026 · Anshul Aggarwal Following is an English translation of the French interview with Christian conducted by Emilie Ponceaud-Goreau and Anthony Goreau-Ponceaud and published in Open Edition of Journals, a French platform for the humanities and social sciences. Christian worked on the farm from 2012-2019, and was the key driver in transitioning the farm to fully organic. In this interview, he describes how he began his work at AuroOrchard and reflects on his ideas about agriculture, consumption, and creating a new relationship with the soil. Reference: Emilie Ponceaud-Goreau and Anthony Goreau-Ponceaud, “Entretien avec Christian Tarpin. Ferme AuroOrchard, 12 décembre 2019,” Les Cahiers d’Outre-Mer [online], 281 | January–June, published online January 1, 2022. URL : http://journals.openedition.org/com/11323 DOI : https://doi.org/10.4000/com.11323 Photograph 1: Christian Tarpin, originally trained as a civil engineer and urban planner specializing in mobility systems, is now a farmer at AuroOrchard, the historic farm of the Auroville community, founded by Gérard and Bithi in 1969. Photograph 2: The “Groundnut Field” and the First Cowshed of AuroOrchard What were your impressions upon arriving here? I discovered the farm on February 15, 2012, shortly after Cyclone Thane had passed through (December 31, 2011). It was devastated, yet I fell in love with it. Forty years of conventional agriculture had damaged it; the cultivation practices, maintaining the soil bare and clean, ready to receive new crops, had destroyed its fertility. This is true in general, but even more so in this climate. On top of that, the cyclone had passed through and caused major damage. I still remember Gérard1 standing in front of the four hectares where there are 300 large mango trees, extending his hand and saying: “and there, the mango orchard”… and I could see nothing, the trees were so entangled, broken… The road entering it was not even visible anymore! But I also saw that Gérard had done incredible work. To what extent does the farm at AuroOrchard fit into the evolution of the local landscape? Hmm… To understand that, we will have to take quite a few detours… In fact, the climax ecosystem of this region is the Tropical Dry Evergreen Forest (TDEF)2. This country experiences intense sun and intense rains; only trees are strong enough to withstand and protect the soil from these aggressions. The region is also described as arid because evaporation exceeds precipitation. In reality, it is bistable: either one strips and damages the land and moves toward desert, or one protects and cares for it and moves toward forest. Agroforestry is therefore unavoidable… agriculture must navigate, oscillate between these two “temptations”: desert or forest. The history of this place is linked to that of Pondicherry. The city was built mainly out of wood, which explains the deforestation. It was also burned and rebuilt several times because of the quarrels between the English and the French. In the eighteenth century, the inhabitants also cleared a ten-kilometre “buffer zone” around the city to protect themselves from leopards and elephants. Auroville was established in this place, intentionally desertified by humans. The landscape evolved toward desertification, especially because cattle are left free to roam here; it is a local tradition. At the beginning of Auroville in the 1970s, the plateau was desert-like, though it nevertheless became green during the rainy season… The inhabitants had developed a rainfed agricultural system consisting of enclosing the fields at the end of spring in order to protect them from cows; they sowed as soon as the first rains of the small monsoon arrived in June, and harvested one or two crops. Afterwards, they opened the fields again, the animals ate the stalks, trampled the soil, deposited their excrement… This ecosystem was fragile; the older Aurovilians experienced sandstorms. Today only 2% of the original forest that once covered the eastern coastal strip of the Indian subcontinent remains. Most often, only the sacred groves around temples survive; when entering them, the presence of these old trees is striking, one can breathe there… It would take centuries to recreate this forest! The history of the landscape here has been deeply marked by human beings. It was once an extremely rich, wooded landscape, but today we continue moving toward the desert. When I arrived at AuroOrchard eight years ago, I had difficulty outlining the farm on Google Maps because the surroundings were still green. Today the green form of AuroOrchard emerges like an island of resistance, green amidst the red of exposed earth! We are still pushing the cursor toward desertification because this is an “economic development” zone, highly coveted along the highway… How did you come to take responsibility for the farm? I always had gardens; I was self-sufficient in vegetables, cultivating more than 1,000 square meters of land to feed my family. It was part of my life, but I had no training as a farmer, even less in tropical agriculture. At first, I considered myself an apprentice; I listened to Gérard, conducted small experiments, and continued the BRF3 approach that he had started in 2011. It was a very good direction, which I developed extensively. Bernard and Deepika4, the founders of Pebble Garden, the seed-conservation vegetable garden where I volunteered, encouraged me. I began here in February 2012, initially one day per week. I observed what was being done, learned their methods, and gradually became more and more involved. By October 2012 I was full-time, responsible for the vegetables… One day, because of an excess of potassium, a field bloomed with green, slimy, foul-smelling algae, like the green tides in Brittany, and I really became angry: “either we switch to organic farming or I leave.” Gérard received this very
What Did Auroorchard Produce & Where It…
This is an overview of the distribution of food from AuroOrchard during April 2025 to March 2026 and its comparison to the previous years. Home » Blog » What Did Auroorchard Produce & Where It Went | 2025-26 What Did Auroorchard Produce & Where It Went | 2025-26 May 2026 · Anshul Aggarwal This is an overview of the distribution of food from AuroOrchard during April 2025 to March 2026 and its comparison to the previous years. This year, our production focus was on fruits and bringing the poultry to a certifiable standard. The work in poultry also shows the increase in production of eggs this year. Similarly, fruit production was higher comparatively. The work with the orchards has certainly diverted some space, energy and attention from the vegetables and we can see a small drop in production for some vegetables, greens and herbs. This is in line with our long term strategy of strengthening the fruit orchards more and more and maintaining the vegetables at a significant yet limited production level. The choice of keeping the vegetables limited is due to lack of demand for local vegetables within Auroville, the distribution challenges that it brings with it as well as the high amount of labour and energy required to consistently produce vegetables in large quantities. Overall, over the last eight years, farm production is rising significantly (see charts below). The following analysis outlines our major production and distribution trends. Overall production trend 2017-2026 Fruits, Nuts & Vegetables The drop in the nut production (cashews) reflects the loss of trees due to land exchange. Last year, we were able to collect some fruit from the lost trees. However, in 2025-2026, we only collected fruit from trees still left at AuroOrchard. The drop in vegetable production, as explained above, is a sign of shifting attention to fruits, and the increase in production of fruits is encouraging. Trend for Vegetables, Fruits and Nuts Six most produced vegetables (figures in Kg) Six most produced fruits (figures in Kg) Eggs In terms of our infrastructural capacity, this is the peak egg production that we can expect. With around 1500 laying birds around the year, we get around 800-1100 eggs per day. While this is still much lower than the daily egg needs of Auroville, expanding this system further has multiple challenges. Therefore we will maintain this scale for the years to come and bring more innovation, better practice within this system progressively. Though the figure of 2025(-2026) looks only a bit higher than 2017(-2018), the quality of the eggs and poultry practices has significantly improved since then. Food preservation/ Abundance This year our food preservation work gained some momentum. We were able to develop multiple recipes and distribute certain products consistently. Distribution The majority of the food produced went to PTDC followed by Auroville restaurants and units like Auroville Bakery, Taste of Korea, La Terrace, Coffee Ideas, Naturellement, Nowana, PTPS, The Right Path Café and The Sprout. Roughly one-fifth went directly in baskets to Aurovilians, Newcomers and volunteers. 96% of the food produced is distributed within Auroville. The remaining 4% is distributed mainly in Pondicherry with the Sri Aurobindo Ashram community through baskets. Solar kitchen remained the lowest consumer (only 1%) and Foodlink’s share has dropped significantly over the last year. Financial sustainability Our main source of income continues to be the eggs. The proportion of income from fruits and vegetables is more or less the same compared to the previous year(s). We had some small income from the preserves distributed through ‘Abundance’ as well as a very small income from sapling sales. The current situation remains concerning as it is not sustainable to depend heavily on only one income source-and that too on the poultry. We are hoping to gradually expand the income shares of fruits and abundance products. You can access the data from 2024-25 here. Previous Article Featured Articles What Did Auroorchard Produce & Where It… 28 May 2026 Monthly Updatesㅤㅤㅤㅤㅤㅤㅤㅤ 29 Apr 2026 What Did Auroorchard Produce & Where It… 28 May 2026 Salt: How a Tiny Crystal Took Over Our Meals 28 Apr 2026
Sweet Potato & Pumpkin Gnocchi with Basil Pesto
This summer, I’m trying to find more ways than the simple boil-and-eat way of consuming sweet potatoes from AuroOrchard. I love sweet potatoes and that’s the least I can do for this humble tuber! Home » Blog » Sweet Potato & Pumpkin Gnocchi with Basil Pesto Sweet Potato & Pumpkin Gnocchi with Basil Pesto April 2026 · Anuja Khokhani This summer, I’m trying to find more ways than the simple boil-and-eat way of consuming sweet potatoes from AuroOrchard. I love sweet potatoes and that’s the least I can do for this humble tuber! This is one of the quickest and easiest ways to use sweet potatoes – this dish came together in about 30 minutes and was gobbled up in 10! Here’s what you need to make the gnocchi – Ingredients 350g boiled sweet potato, mashed smooth 100g boiled pumpkin (with a pinch of turmeric), mashed 40g whole wheat flour Salt, to taste Butter 1 tbsp 40g basil pesto Grated cheese (Parmesan or any cheese you like) Sun-dried tomatoes (optional) Method In a bowl, combine the mashed sweet potato and pumpkin. Add salt and mix well. Add in the whole wheat flour and bring everything together into a soft dough. Avoid overworking or adding more flour to this. Divide this dough into portions and roll each into long ropes (about 1-2 cm thick) and then cut into small bite-sized pieces. You can leave them in this pillow shaped pieces or or lightly press with a fork to create ridges While you’re shaping the gnocchi, bring a pot of salted water to a gentle boil. Drop the gnocchi in batches into boiling water. Once they float to the surface, let them cook for another 30–60 seconds, then remove. In a pan, heat up the butter and saute the pesto slightly. Then add the cooked gnocchi and toss gently with the pesto until coated. Add some of the pasta water for a slightly creamy consistency and turn off the stove. Fold in the sun-dried tomato and serve in a bowl, garnished with some cheese. Previous ArticleNext Article Featured Articles Monthly Updatesㅤㅤㅤㅤㅤㅤㅤㅤ 29 Apr 2026 Sweet Potato & Pumpkin Gnocchi with Basil Pesto 28 Apr 2026 Salt: How a Tiny Crystal Took Over Our Meals 28 Apr 2026 The Six Seasons of Aurovilleㅤㅤㅤㅤ 28 Apr 2026
Salt: How a Tiny Crystal Took Over Our Meals
Have you ever wondered what foods you could actually eat without salt? How did this tiny crystal become such a central part of our meals? Home » Blog » Salt: How a Tiny Crystal Took Over Our Meals Salt: How a Tiny Crystal Took Over Our Meals April 2026 · Charan GP Have you ever wondered what foods you could actually eat without salt? How did this tiny crystal become such a central part of our meals? Over time, salt found its way into our kitchens and food outlets, quietly becoming an assumed necessity in many meals. We often think it is essential to our health, yet its presence is so familiar that few of us pause to question it. I have been salt-free for nearly four years, and during this time, my blood markers have consistently remained normal, without any sodium deficiency. My body naturally gets the sodium it requires from fruits and raw foods, without any added salt. Salt in History Salt has been valued by humans for thousands of years. Archaeological evidence shows that humans were mining and using salt at least 8,000 years ago during the early days of agriculture. As people began storing and preserving surplus crops and meat, salt became essential for preventing spoilage. It allowed food to survive long journeys, harsh seasons, and trade routes. This gave salt enormous economic and strategic value. Roman soldiers were sometimes paid in salt, giving rise to the word salary. Centuries later, salt became a symbol of control and resistance, most famously during Gandhi’s Salt March. Salt became deeply embedded in human culture because of food preservation, trade, and survival needs. In modern times, refrigeration and storage have replaced that role, but salt remains central to our meals, largely due to habit, taste, and the subtle addiction it creates. Humans and Salt: A Unique Relationship No other species seasons its food. Animals eat what nature provides, obtaining minerals naturally from plants, water, and soil. Humans are the only species that isolates, refines, and adds salt back into their meals. Salt stimulates appetite, encourages us to eat more than the body actually needs, and subtly keeps us returning to it meal after meal. My Experience Without Salt When I shifted fully into eating raw foods, my meals became simple: fruits in the morning, fruits in the evening, and salad in the afternoon. I never felt the need to add salt. Salt naturally left my diet without effort. In fruits, I simply did not add any. In salads, I knew that adding salt would draw out the liquid, so it was unnecessary. Over time, salt quietly lost its place. Today, I cannot eat food with added salt; it overwhelms my taste buds. Without salt, I can fully taste the vegetables, fruits, and raw foods I eat. Food that once felt bland now feels complete. Sodium and Salt: A Medical Perspective People consume salt mainly to provide sodium chloride, which is necessary in small amounts for nerve function, fluid balance, and other physiological processes. However, the sodium the body requires is already naturally present in whole foods, such as fruits, vegetables, and leafy greens, without needing added table salt. Recommended Limits versus Reality Health guidelines suggest no more than 5 grams of salt per day, roughly one flat teaspoon, including all sources. This is the combined amount from cooking, snacks, and processed foods. In reality, most people consume far more: Cheese: one-third to one-half teaspoon per two slices Packaged snacks or chips: half a teaspoon or more One restaurant meal: one to two teaspoons or more Salt inside the body pulls water toward itself. The body responds by holding extra water to dilute it. Over time, this water retention can strain arteries, thicken the blood, and burden the kidneys and heart. Salt preserves food, and inside the body, it acts in much the same way: storing water, affecting circulation, and stimulating appetite. Observing Salt Intake My invitation is simply to notice the amount of salt being taken in during a day. This includes not only what is added to food but also the salt already present in packaged foods, snacks, and meals prepared by others. It is also interesting to see what foods can be eaten without salt, quietly observing and exploring. Previous ArticleNext Article Featured Articles Monthly Updatesㅤㅤㅤㅤㅤㅤㅤㅤ 29 Apr 2026 Sweet Potato & Pumpkin Gnocchi with Basil Pesto 28 Apr 2026 Salt: How a Tiny Crystal Took Over Our Meals 28 Apr 2026 The Six Seasons of Aurovilleㅤㅤㅤㅤ 28 Apr 2026
The Six Seasons of Aurovilleㅤㅤㅤㅤ
Does Auroville only have one long summer season? That is how it feels. But even the subtle differences make a lot of difference in farming. When I came to Auroville in 2019, I had only farmed in the mountains. I was used to four distinct Home » Blog » The Six Seasons of Auroville The Six Seasons of Auroville April 2026 · Anshul Aggarwal Does Auroville only have one long summer season? That is how it feels. But even the subtle differences make a lot of difference in farming. When I came to Auroville in 2019, I had only farmed in the mountains. I was used to four distinct seasons- of course with their own subtleties, but still the distinction between summer, autumn, winter, spring was quite pronounced. It took me about two years to understand that Auroville actually has six seasons! We have been planning our crops based on this understanding since 2022. Only much later, and recently, I found out that ancient Tamizh literature like Tolkaapiyam, also identifies six seasons for Tamil Nadu. This system of six seasons is called Paruvangal. Each season lasts exactly two Tamizh months, beginning with the Tamizh New Year in mid-April. Interestingly, my observations align perfectly with this age-old system. I will first describe how I observe seasons. The typical cycle of seasons is based on the position of the Earth in relationship to the Sun. The four main events in this yearly cycle with the Sun are- the two equinoxes, where the Earth is in perfect alignment with the Sun and the two solstices, where the Earth is tilted closest or farthest from the Sun. Since we are very close to the equator (12 degrees North) in Auroville, we don’t see the pronounced effects of these movements, and yet there are subtle changes. We can use the visual of breathing in and out- the most fundamental cycle that we experience. As the Earth moves in her cycle, it too breathes in and out. The beginning of the in-breath starts with the Autumn Equinox (September 21st)*. This is the period of going inwards, the year is winding down, we begin to reflect on the activity so far, some have the need to retreat into contemplation and silence, the land starts to cool down after summer and the rhythm of life becomes more relaxed. The peak of this in-breath comes at the Winter solstice (December 21st), the longest night of the year. In-breath, the period of inner activity continues until Spring Equinox (March 21st). We then move to the out-breath, where life starts to wake up from its slumber, flowers bloom, the land and air start to get warmer, microbes and insects multiply, and there is an impulse for external activity. The peak of this cycle is reached at the Summer solstice (June 21st) and this period itself continues until the Autumn Equinox (September 21st), after which it repeats itself. While these periods and patterns don’t apply as per dates and months in the same way to all locations on the Earth, the principles apply to all places and people. Even if not coordinated with seasons, we can easily observe these cycles in our own life. This is the template on which Auroville’s six seasons are based. The breathing cycle of the Earth * These descriptions apply to all of us in the Northern hemisphere of the planet. These patterns will be the exact opposite for people living in the Southern hemisphere. In the case of Auroville, or perhaps larger Tamil Nadu, the two extreme points are Summer and Monsoon, and, in my scheme, they become the reference for all the other seasons. And due to our location close to the equator as well as our proximity to the oceans, our seasons are not only influenced by solar cycles but also by oceanic and wind phenomena. The correlation of these seasons with the calendar months and the Tamizh Paruvangal is as follows: English calendar Solar event Breath cycle Paruvangal Tamizh calendar Pre-Summer Mid-Feb to Mid-April Spring Equinox Out-breath Pin-pani (Late dew) Masi & Panguni Summer Mid-April to Mid-June – Out-breath Ila-venil (Tender heat) Chittirai & Vaikasi Post-Summer Mid-June to Mid-Aug Summer Solstice Peak of out-breath Mudhu-venil (Mature heat) Ani & Adi Pre-Monsoon Mid-Aug to Mid-Oct Autumn Equinox In-breath Kar (Dark clouds) Avani & Purattasi Monsoon Mid-Oct to Mid-Dec – In-breath Kulir (Cold) Aippasi & Kartikai Post-monsoon Mid-Dec to Mid-Feb Winter Solstice Peak of in-breath Mun-pani (Early dew) Margali & Tai I will now describe what these seasons mean to us and how we organise our work based on them. Pre-Summer Paruvangal: Pin-pani (Late dew) | Tamizh calendar: Masi & Panguni | English calendar: Mid-Feb to Mid-April I will put this as the first as this is right after the Pongal festival in mid-January. The first season of a new cycle, and I will call this Pre-Summer. The days are still a bit short and the mornings and evenings are still cool. During this season, we continue planting summer crops like pumpkins, cucumbers, and gourds from the late previous season. We could continue planting some winter crops like spinach, lettuce etc. but the quality of those in this season is not that great due to hot days. The flavour is different and the texture is harder. During Pre-Summer, life is blooming, we can see a diversity of flowers on crops and trees. This is also the best time to save seeds. This season is closely associated with the Post-monsoon season, the last in the cycle (Mun-pani). Summer Paruvangal: Ila-venil (Tender heat) | Tamizh calendar: Chittirai & Vaikasi | English calendar: Mid-April to Mid-June Then, the sun starts to rise in the sky and the days as well as the nights are warmer. This is what I would call the real Summer. The production during this time starts to be limited to a few crops. It’s not so much due to heat but due to limitation of water and pressure from pests. Like many places
Reflections from Volunteersㅤㅤㅤㅤㅤ
Our effort has been to open the space on the farm for learning agriculture as well as coming into a deeper contact with the land and oneself. We firmly believe the farm to be a site for Integral Education, with ample opportunities for development of the physical, vital, mental, spiritual, as well as the psychic. These are the reflections from some of our past volunteers showing the potential and possibilities of this work. Home » Blog » Ayurvedic Recommendations for Winter Reflections from Volunteers March 2026 · Anshul Aggarwal Our effort has been to open the space on the farm for learning agriculture as well as coming into a deeper contact with the land and oneself. We firmly believe the farm to be a site for Integral Education, with ample opportunities for development of the physical, vital, mental, spiritual, as well as the psychic. These are the reflections from some of our past volunteers showing the potential and possibilities of this work. My time at Auroorchard was a deeply valuable experience. I find it incredibly important that we spend time on the land – growing, preserving and innovating with food and Auroorchard provides that opportunity! I found the Auroorchard to be a living lab, where people can execute projects and research that can serve the multitude of projects on the farm, from regenerative farming to cultural paradigm shifts to education. Thanks to Anshul, Auroorchard takes a holistic approach to food farming, which is essential in both local and global food transitions that we desperately need. I hope the farm can grow, evolve and thrive for many years ahead. — Nikita Bharat, Netherlands AuroOrchard has left my heart full, thanks to the open-hearted people who work there and the mesmerizing beauty of the farm itself. It has been a true pleasure documenting the life of AuroOrchard and diving into the techniques of the natural way of farming. I feel deeply grateful for having been a part of the farm, even for a short period of time. — Taisiia Latypova, Russia I stayed at the farm for a week, and the experience truly stayed with me. I had zero background in farming, yet everyone there welcomed me with warmth and patiently taught me the basics. Every day brought a new learning — not just about farming practices, but about people, their journeys, and the stories they shared while we worked together. Even in that one week, I felt a deep connection to the people and the sense of community on the farm. It was a meaningful and memorable experience. — Sai Kiran, Andhra Pradesh, India I worked at AuroOrchard for a month, really it’s a wonderful experience to me and I gained a lot of knowledge from the farm.And now I am implementing the learnings at my place. And the people who are there are great and provided a lot to me. And everyone who is interested in farming should visit this place. — Ramesh G, Tamil Nadu, India It was amazing volunteering at AuroOrchard. Volunteering brought new learnings about farming, a nourishing breakfast and company of like minded fellows from different walks of life. Anshul used to solve my doubts and was great at doing thought experiments. Guided farm walk also helped a lot. I thoroughly enjoyed being at the farm. I saw so many birds I had not even known and made some great friends too. Thanks again for the opportunity ! — Abhijeet Kulkarni, Maharashtra, India It’s a simple truth that AuroOrchard made me feel far more deeply than I ever had before. My weeks at AuroOrchard showed me how every role, no matter how small or humble, becomes meaningful when directed toward a shared purpose: growing food for the community in the most natural and conscious way possible. During my stay, I listened to locals, Aurovilians, volunteers, travellers and tourists. Everyone carried a fragment of the larger story: a story shaped by the vision of The Mother and Sri Aurobindo, rooted in inner evolution, collective harmony, and the aspiration to manifest a more conscious world. Auroville itself is built on this experiment of human unity, and AuroOrchard reflects that ideal in the soil, the sweat, and the spirit of everyday work. The people I met now long-standing acquaintances and friends were bound not by background but by shared values. Together we watched sunrises on days that began in quiet reflection and sunsets that carried the satisfaction of honest labour. Even the pre-monsoon showers felt like a blessing, softening the earth we were working to nurture. We weeded, mulched, composted, pruned Malabar spinach. Simple tasks, yet profoundly grounding. Anshul’s guidance, the helpfulness of every volunteer and worker contributed in their own way. And that’s the beauty of the place: there is space for all, for every profession, every stage of life, every wandering soul seeking meaning or direction. Volunteering here isn’t just service; it is a form of education. You learn what it truly takes to bring food to a table. You learn to value every grain, every leaf, and the labour behind it. You learn the quiet art of not wasting. You learn the power of a community that gives because giving is part of living. Not everyone can give time, not everyone can give resources—but each of us can give something. And each offering, however small, helps sustain spaces like AuroOrchard spaces that heal the earth, and in many ways, heal us too. If you ever wish to reconnect with the essentials nature, community, purpose let Auroville hold you for a while. And let AuroOrchard put your hands back into the soil. It has a way of changing you, gently, irrevocably. — Rashmika Rajaram, Karnataka, India AuroOrchard means everything to us because it’s where we met. Living together for a love of health, AuroOrchard couldn’t have been a more profound farm to put our feet, hands, heart & mind in all things Nature. With Anshul at the helm and incredibly kindred volunteer souls, this place is
Certified Humane International program …
We have been working on this certification for the last 6 months, and our poultry has gone through significant improvements with support from a wonderful pool of resource people who deeply care about ethics of animal care in agriculture. This ce Home » Blog » Certified Humane International program for the Poultry Certified Humane International program for the Poultry March 2026 · Anshul Aggarwal AuroOrchard has just completed the certification process of the Certified Humane International (CHI) program. We have been working on this certification for the last 6 months, and our poultry has gone through significant improvements with support from a wonderful pool of resource people who deeply care about ethics of animal care in agriculture. This certification is quite stringent with a great deal of paperwork, in-person inspection and annual audits. The CHI standards are quite extensive and detailed and have given us a strong foundation and reference to build on. You can read more about CHI standards here. This process has also helped us know more about the conversation on ethical poultry farming in the world, and how different farmers around the world are practicing this in their own ways based on their context and resources. While the certificate in itself is not a big achievement, it affirms our commitment to an unending pursuit of growing the highest quality food for Auroville. Our sincere gratitude to our wonderful community for their support and encouragement in doing this work. You can find some answers to common questions on AuroOrchard eggs here. Previous Article Featured Articles Monthly Updatesㅤㅤㅤㅤㅤㅤㅤㅤ 25 Mar 2026 Year-end updatesㅤㅤㅤㅤㅤㅤㅤㅤ 20 Dec 2025 Certified Humane International program … 27 Mar 2026 Time to Summernate: Ayurveda Healthy Tips by 26 Mar 2026
