Notes From Orgville Team
Where Our Grain Comes From
Millets need about 70% less water than rice. What that means for the farmer.
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The People Who Make Your Food
A predominantly women production team, and why that shows up in the food.
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What We Change, What We Keep, and What We Refuse
What we changed from the traditional recipe, what we kept, and what we refuse.
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The Drumstick Tree in the Backyard
Moringa is nutrient-dense, but published figures vary threefold. An honest look at the leaf.
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What Goes in the Tiffin Box
A lunchbox has four constraints before nutrition. What survives the bag and gets eaten.
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The Six O'Clock Problem
Feeding a family well at 6pm is a scheduling problem, not a willpower problem.
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Ragi, Calcium, and the Glass of Milk Nobody Finished
Ragi carries 344 mg calcium per 100 g — more than any common Indian cereal.
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Let's Be Honest About Jaggery
Jaggery's glycemic index is about 84 — higher than sugar. Hence no low-GI claims.
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Why We Sprout the Grain Before We Mill It
Sprouting activates phytase, which frees up minerals. What it does, and doesn't do.
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A Field Guide to the Millets in Your Kitchen
Kambu, ragi, thinai and varagu — what each millet is, and what it's good for.
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