By Dr. R Sudarshan
There can't be a doubt that it came from the Caribbean. The pathfinding work of Pliny Reasoner took it out of its nativity. British Empire took handfuls to different colonies and peppered the world red. After the world war, the Governments in Europe grew it in abundance because its rich Vit C and Antioxidants helped the war impact children across the continent. The plants grew fast and fruit in abundance. Eyes feasted on their gorgeousness and chefs made a million dishes out of them. Barbados cherry became one popular fruit with an impressive history.
Now is its season and our farm has it in some good measure. But it is ahead of its time for a town known for its conventional culinary culture. Our farmhands can't figure out what is it for and our store chef ignores it royally because his hospitality school didn't teach him. The customers don't go beyond their plain curiosity question - "what's this?"
But those who know it, know it too well that the delicate cherry is robust enough to break through the culinary resistance of minds and establish itself everywhere.
Wait and watch Mysore.
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ASK FOR A FISH, SETTLE FOR A REPTILE
By Dr. R Sudarshan
Watch video: https://fb.watch/dFJxV8mAFt/
An organic farm is a train that stops only at unexpect'station'.
Rabbits suddenly run away from the bush when you look for a pumpkin. A hornbill flies in from nowhere to peck the papaya when you are contemplating bringing it down. When you arrange for additional labor to mix manure with soil at the base of plants, a pack of pigs does it overnight. Unexpected, unthinkable, uncontrolled.
There are some glittering rainbow guppies in the watering hole maintained for the wildlife. Just when we trained the camera to capture the fish glitter, a reptile head popped out.
The farm is a school of random roll call.
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