Kodagu First a Celebration. Positive News, Facts & Achievements about Kodagu, Coorgs and the People of Kodagu – here at Home and Overseas
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    May 31st, 2013adminEducation

    About 1.13 per cent population growth is registered in 10 years

    Though the Centre and the state governments have been initiating several programmes to increase the literacy rate, the programmes have not been successful in increasing the literacy rate in the district.

    According to the census report of 2011, there has been decline in literacy rate by 3.55 per cent. About 74.45 per cent of the population are literate.

    Out of the total population of 5,54,519, atleast 4,12,877 are literates. This includes 2,15,302 (78.04 per cent) males and 1,97,575 (70.58 per cent) females.

    The literacy rate in 2001 census was 78 per cent.

    Compared to three taluks, Virajpet taluk has registered low literacy rate. The literacy rate in each taluk are Madikeri (79.61 pc), Somwarpet (73.62 pc) and Virajpet taluk (71.55 pc).
    Distribution of free textbooks, uniforms, concession in fee, cycles and mid day meals programmes have not had any impact on the literacy rate.

    As Kodagu is a hilly region, several forest dwellers have remained away from school portal. At the same time, those who complete their primary education move out of the district for higher education. This might be the reason for decline in literacy rate.

    BEO K V Suresh said “decline in literacy rate is a serious issue. The government or the education department alone can not increase the literacy rate. Teachers, parents and community as a whole have a greater responsibility.”

    Population

    Kodagu district’s population has grown to 5,54,519 in 2011 from 5,48,561 in 2001. According to data from the census 2011 report, the district has 2,74,608 males and 2,79,911 females. Female out number male in the district. The district has registered 1.13 per cent growth in population in the last 10 years.

    The sex ratio is 1019 women to 1,000 men in the district.

    The number of male population was more in 1961, 1971, 1981, 1991 and 2001.

    The population of the district in 1961 was 3,22,829 and the sex ratio was 862 women to 1,000 men. This gradually increased to 910 women to 1,000 men (1971), 933 women to 1000 men (in 1981), 979 women to 1,000 men (1991) and 996 women to 1000 men (2001). The population in Madikeri taluk has increased by 4,517 while there was decline in the growth of population in Somwarpet.

    The total population in Madikeri taluk was 1,46,583. This includes 72,966 males and 73,617 females. The total population of the taluk was 1,42,012 in 2001.

    Virajpet taluk has a population of 2,01,431 with 99,754 males and 1,01,677 females. Somwarpet taluk has population of 2,06,505 with 1,01,888 males. About 85.39 per cent of the population resides in rural areas.

    source: http://www.deccanherald.com / Deccan Herald / Home> District / by Srikanth Kallammanavar, Madikeri / DHNS – May 28th, 2013

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    As we set out for a darshan of Sri Omkareshwara from our forest lodge at Madikeri, gray hornbills are flapping out of Guler trees at dawn.

    The birds live in sacred groves called Devakadu , which have been protected for centuries by the local Kodavas. Their belief in the power of the spirit world forbids them from taking even a single twig or berry from these jungle sanctuaries of the gods.

    This might explain the presence of so many wild creatures in our vicinity, which are otherwise conspicuously absent in unprotected areas. In the Kodava pantheon, such an endlessly bountiful aspect of Nature is incarnated in the Great Spirit called Igguthappa. Igguthappa literally means “Giver of Grains” .

    He also embodies a deep ecological irony of the sacred forest grove – and that is, Nature thrives best only when humans exploit it the least. Biodiversity, therefore, remains inversely proportional to intensity and scale of use.

    The Great Spirit that supposedly fulfils all the desires of the devotees also teaches them the value of forbearance and curbing of wanton use of scarce resources. From base to top, the towering Ironwood trees in the sacred grove are covered with gorgeous bunches of electric blue flowers . Over several centuries, these have never been plucked!

    In stark contrast, scores of majestic trees lining the old roads of Kodava coffee lands are being slaughtered to make way for wider lanes. The spindly green saplings lining the new roads can never hope to attain their full stature without watchful care and compassion provided by humans lasting several generations.

    source: http://www.articles.economictimes.timesofindia.com / The Economic Times / Home> Opinion> Spiritual Atheist / by Vithal C. Nadkarni, ET Bureau / May 29th, 2013

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    The well established brand, label and worldwide dance music empire Ministry Of Sound has recently joined forces with commercial house giant Defected to create the Association for Electronic Music (AFEM). A pretty colossus partnership.

    The 51-strong international board of advisors will meet during this week’s International Music Summit in the global ‘party’ capital of Ibiza to discuss a range of issues covering marketing, health, safety and piracy. It brings together representatives from across the industry covering 15 countries, with an eventual aim of creating a “worldwide voice for electronic dance music”. Representing India is of course our ‘EDM poster boy’ Nikhil Chinapa.

    Nice idea but we’re not quite sure what this will actually achieve other than being a glorified networking holiday, but who’s going to say no to a free holiday in the sun.

    http://www.associationforelectronicmusic.org/
    Association For Electronic Music Website

    source: http://www.thewildcity.com / Wild City / Home

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    Chief Minister Siddaramaiah, who had inducted as many as 29 ministers to his Cabinet recently, appointed ministers for various districts on Monday. Most of them represent their home districts.

    Siddaramaiah appointed his close aide PWD Minister Dr H C Mahadevappa for two districts -Hassan and Kodagu. But unlike his predecessors, the CM did not appoint himself as minister of any district.

    Health Minister U T Khader was assigned charge of Kolar, the most parched district. Khader hails from Dakshina Kannada district where several environmental organisations are opposing the implementation of the controversial Yettinahole river diversion project.

    He may have to defend the state government stand regarding Yettinahole project and strive to fulfil the aspirations of the people of Kolar and other parched districts.

    The estimated cost of implementing the Yettinahole project is `8,329 crore to get 24.01 tmcft water and to cater to the needs of Tumkur, Chikkaballapur and Kolar districts.

    The district ministers are: Ramalingareddy (Bangalore Urban), K G George (Bangalore Rural), H Anjaneya (Chitradurga), Dinesh Gundurao (Chikkaballapur), Shamanur Shivashankarappa (Davanagere), U T Khader (Kolar), Krishna Byregowda (Ramanagaram), T B Jayachandra (Tumkur), Kimmane Rathnakar (Shimoga), Satish Jarkiholi (Belgaum), S R Patil (Bhagalkot), H K Patil (Gadag), M B Patil (Bijapur), Santhosh Lad (Dharwad), Prakash B Hukkeri (Haveri), R V Deshapande (Uttara Kannada), Qamar Ul Islam (Gulbarga), Dr Sharana Prakash R Patil (Bidar), P T Parameshwar Naik (Bellary), Umashree (Raichur), Shivaraj Tangadagi (Koppal), Babu Rao Chinchansur (Yadgir), V Srinivas Prasad (Mysore), H S Mahadeva Prasad (Chamarajanagar), Abhaya Chandra Jain (Chikmagalur), B Ramanatha Rai (Dakshina Kannada), Ambareesh (Mandya) and Vinay Kumar Sorake (Udupi). The district ministers are authorised to chair Karnnataka Development Programme once in three months at district-level as well as hoist national flag on Independence Day and Republic Day.

    source: http://www.newindianexpress.com / The New Indian Express / Home> States> Karnataka / by Express News Service – Bangalore / May 28th, 2013

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    The ever-expanding Bangalore restaurant scene has its fair share of celebrity chefs. People who design and define the city’s gastronomic-scape. They often hold forth on exotic dishes or conjure up a simple maa ki daal with a magical twist as we watch in wonder. Ever wondered what these Chefs eat? Which are their favourite restaurants? Bhumika K. tries to get you a peek at this and what they do cook in their home kitchens…

    Manu Chandra, Executive Chef and Partner, Olive Beach, Bangalore, Monkey Bar and LikeThatOnly

    Favourite restaurants and what you usually order there: Fujiya in Delhi. I grew up eating their food even though it’s unabashedly Chindian. I always have the Talumein soup. It’s a hearty bowl of all of last night’s leftovers I reckon, and hugely tasty. It made me appreciate food of all kind.

    Everyday food: I don’t really eat breakfast; but lunch starts from freshly-baked bread at the restaurant, and then is a complex menu of all things that need to be tasted that have been prepared for the day. Dinner is always the staff food from our staff kitchen, which is invariably daal or rajmaa, rice, a vegetable or two, and a chicken or egg curry on occasion. This is at 6.30 pm, so I do get a snack towards 11.30 pm too, which is when we close. This is a simple affair and can be lemon rice, or noodles.

    When I cook at home… : It’s a simple salad and a one-pot meal. The latter could be a pulao, a curry, biryani, stew, or just a mish mash that has deep flavour but overall hearty.

    Power food: Chocolate or chips.

    Naren Thimmaiah

    Naren Thimmaiah

    Naren Thimmaiah, Executive Chef, The Gateway Hotel, Bangalore

    Favourite restaurants and what you usually order there: MTR for their yummy masala dosas and bisibelebath, Olive Beach for their grilled fish and the pizzas, Egg Factory for their Manipal bread masala.

    Everyday food: Since breakfast’s the only meal at home most of the times it’s a wholesome breakfast of akki otti (rice roti of Coorg) with curry and chutney or dosa, upma, or muesli with milk, and a strong dose of Coorg coffee. Since my wife is a teacher there is an invisible time table and dishes for the days marked as well! Sometimes there are also tasting portions of the yummy dinner dishes which I missed, waiting for me at breakfast table! By lunch time, you are always half full tasting the dishes around the kitchens. Yes it’s a good job to be in. Then it gets a formal completion at our associate dining room lunch spread. For dinner, there is always a new dish being tried for which I’m a willing Guinea pig. Otherwise I go on this favourite dish non-stop for weeks together and then change it and go on that for weeks! Recent list has large bowl of Hot & Sour soup with crisp noodles, Penne aglio e olio, avial & red rice and now I’m on whole wheat rotis and dry subzi.

    When I cook at home…: It’s a rare occasion. Give me onion and tomato and that can work wonders with anything. I like the versatility of these two basic ingredients. They lend themselves so well to whatever you cook. So the dishes that I cook can be any time-tested recipe or at times just about something with available ingredients. I have been an apprentice under my daughter when she tries her omelet with smiley face, pastas and finger sandwiches. Now she has moved on to smoothies and salsas. But since she has been watching Master Chef Australia, cooking skills have improved moderately but what has improved greatly is her judging skills of mom’s cooking!

    Power food: A bowlful of curd and a fruit.

    Abhijit Saha, Founder, Director and Executive Chef of Caperberry and Fava

    Your favourite restaurants and what you usually order there: It’s idly at Brahmin’s Cafe, Karimeen polichattu at Ente Keralam, pepper crab at Karavalli, sushi at Harina, dim sum at Zen, biryani at Samarkhand, meals at MTR, kebabs at Terracotta, Thai curries at Rim Naam.

    Everyday food: Breakfast is usually eggs & toast, cornflakes, muesli, idly sambar, aloo or egg parantha. Lunch, is often one-dish meals on week days — salad, pasta, mixed noodles, risotto, dosa etc. On Sundays it’s either an elaborate Indian meal cooked by my wife or Sunday brunch in a hotel. Dinner is a home-cooked Indian meal, or wine-paired multi course dinners in restaurants.

    When I cook at home… It’s grills, pastas, risottos, Thai food, or biryani.

    Power food: Fresh fruits, chocolate and indulgent tasting menu at Caperberry

    Amit Wadhawan, Executive Chef, The Oberoi, Bangalore

    Your favourite restaurants and what you usually order there: As I am a Chef attached with the world of five-star hospitality, I have travelled a fair bit and I have made many cities across the globe my home. Bangalore has been home for a few years now and I feel its culinary landscape is very exciting. My current favourite is Like That Only and I relish their pork ribs.

    Everyday food: I prefer a wholesome breakfast, which will sustain me through the larger part of the day. I have eggs (mostly egg white omelets or a water poach) with brown toast and a cup of English breakfast tea. Some days I switch to good old Indian stuffed paranthas with natural yoghurt. Lunch is mostly on the go as I am busy looking after my guests. Usually tastings in the kitchens or a light salad. I eat dinner early. A habit I picked up whilst working in UK and Ireland and a good one I have kept alive. I have dinner with the team in our staff dining hall called the Rain Tree. It is mostly an Indian fare. This window is more about bonding with my team over food, sharing our thoughts and de-stressing. On occasions I switch to pasta or a light sandwich if I don’t get time to eat at Rain Tree.

    When I cook at home… Although the opportunity to cook at home comes rarely, when I do, I love doing grills or roast. I prefer chicken or fish with Oriental marinades accompanied with a healthy salad. I also love to cook lamb biryani with kebabs for friends and family for get-togethers.

    Power food: Carrot, apple and beetroot juice. Egg white omelet sandwich made with whole wheat bread.

    source: http://www.thehindu.com / The Hindu / Home> Features> MetroPlus> Food / by Bhumika K / Bangalore – May 26th, 2013

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    May 26th, 2013adminCoffee News

    UkrainianCoffeeKF26may2013
    The first Ukrainian coffee museum, that features a variety of beautifully flavored drinks from all over the world, has been opened in Zakarpattya region. Among the exhibits of the museum you can see the coffee jam, the traditional utensils for preparing and consumption of coffee, and even the famous sort of coffee “Copi Luwak”, which is produced with the help of the Malaysian palm marten.

    Among the other exhibits there are Arabica, Robusta and one kind of excelsa coffee. The administrators of the museum are planning to enhance the collection by adding Liberica to the exhibition. Fyodor Shandor, the dean of the tourism department of Uzhgorod national university, has said that the visitors can currently observe 22 out of 48 existing sorts of coffee.

    You can feel the love for coffee everywhere among the citizens of Uzhgorod. Apart from numerous coffee shops, there are also monuments for coffee, Cezve and the coffee bear. Currently the experts are designing a coffee route for tourists who intend to visit Uzhgorod.

    source: http://www.ua-travelling.com / Ukraine online travel guide / Home> Tourism news in Ukraine

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    May 25th, 2013adminBusiness & Economy

    Shruti Shibulal, the daugher of Infosys co-founder SD Shibulal found her true calling at ‘Tamara Coorg’, away from the world of technology and consulting serivices, when she forayed into the hospitality world.
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    Shruti Shibulal – Does that surname ring a bell !!.

    She is the daughter of Infosys co-founder SD Shibulal but has nothing to do with Infosys except a 0.6% stake in Infosys.

    However, a job at Infosys was never an option because they had a clear policy to keep family members out of management.

    That policy certainly turned out to be good for her because Shruti found her calling in a world far removed from technology and consulting services and into the world of hospitality.

    She joined hands with well known chef Abhijit Saha and founded Avant Garde Hospitality which runs fine dining restaurants in Bangalore. She is now moving up the hospitality chain with Tamara, an eco-friendly luxury resort in the coffee plantation district of Coorg in Karnataka.

    Shrutis’s 0.64 percent stake in Infosys technologies, the company her father co-founded is worth about Rs 900 crore today. 28 year old Shruti Shibulal is putting her money to work. Promoter of the recently launched luxury resort, the Tamara Coorg and daughter of Infosys co-founder and CEO SD Shibulal Shruti began her career with Merrill Lynch in the US in 2006.

    However, she decided to head home and bite into the growing foods business and promoted Avant Garde Hospitality with one of India’s celebrated chefs Abhijit Saha. They gave Bangalore two premium restaurants Fava and Caperberry.

    A few years down the road, Shruti felt the need to go back to school and after wrapping up at the Columbia Business School in 2012, she jumped right back into the hospitality world with Tamara Coorg.

    Shruti Shibulal says it is something that you can really go in and make your own and it is exciting. “For me the challenge is one of the main drivers. I am passionate about this industry and I think it is a great time to be in it, she feels.

    If you look at India the tourism industry, contributes Rs 1.7 trillion to the GDP. The industry provides more than 10 percent of the organized employment in the country, she adds.

    She thinks hospitality is a great place to be in because one is able to contribute so much to the country and also that one is creating a social impact by creating employment. However, what is contradicting is that we only account for 0.64 percent of the world’s travellers coming into the country. So she feels there is scope to grow.

    Tamara Coorg, built on a 170 acre functional coffee plantation takes up just 0.5 percent of the available space. It offers 30 luxury cottages and a multi-cuisine restaurant. It targets the international travellers who are not afraid to spend Rs 45,000 for a three night four days stay.

    It is one of the few resorts built around the coffee plantation which allows the guests to brew the perfect cuppa.

    Next on the menu for Tamara, is a spa block, a swimming pool, 26 more cottages and hopefully breaking even.

    Shruti Shibulal says the occupancy levels are stabilizing. We are now getting to understand how operations work at different levels and are confident that with Phase II opening and our spa etc, we will be able to be very consistent in the kind of service that we guarantee for our guests. We expect to breakeven in about three to four years.

    Moreover, she says, it takes time for a product like this unlike the restaurants to really establish and mature in any market. Ours is a new brand, with its pros and cons. We are not like any of the established brands in India.

    Keeping all these pros and cons in mind, the team of 125 at the Tamara, look to tread slowly but surely. And as the second phase of expansion gains footing, Shruti is mindful of keeping the promise of luxury alive in all her offerings.

    The ingredients used at Tamara’s restaurant are grown on-site and will now find shelf space at the Organic World, the brand’s first boutique store that will soon be launched in Bangalore.

    Does this young entrepreneur use her entrepreneur dad as a sandwich board?

    Answering that query, Shruti Shibulal says, we do not discuss a lot of our professional lives at the dinner table. We have a lot going on in each of our lives. We are very close family. “Of course, my dad has a lot of experience in business and in general, in growing a company and so it is great to go to him for advice now and then and it is a great resource for me,” she adds.

    He also likes to send guests to my properties and it is great because we get some exposure in other places. But at the same time this is my project, this is my baby, this is not his baby and so it is really great to have that ownership over. I cannot say that my dad is sticking his fingers or anybody else in my family for that matter, she specifies.

    This is ultimately my job and I need to be responsible for what happens on this property and in our company in general, and how we decide to move forward, she reiterates.

    This spirit of ownership drives Shruti and the team at Tamara, to grow both organically and inorganically. Shruti has lined up Tamara Resorts at Kodaikanal and Alappuzha in South India and is looking to taste foreign waters over the next few years and explore bringing in private equity to fund future expense.

    source: http://www.moneycontrol.com / Home> News> Business / CNBC Young Turks / May 25th, 2013

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    May 24th, 2013adminCoffee News

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    A study conducted by scientists at the Royal Botanic Gardens, Kew (UK), in collaboration with scientists in Ethiopia, reports that climate change alone could lead to the extinction of wild Arabica coffee (Coffea arabica) well before the end of this century. Wild Arabica is considered important for the sustainability of the coffee industry due to its considerable genetic diversity. The Arabicas grown in the world’s coffee plantations are from very limited genetic stock and are unlikely to have the flexibility required to cope with climate change and other threats, such as pests and diseases. In Ethiopia, the largest producer of coffee in Africa, climate change will also have a negative influence on coffee production. The climate sensitivity of Arabica is confirmed, supporting the widely reported assumption that climate change will have a damaging impact on commercial coffee production worldwide. These are worrying prospects for the world’s favourite beverage – the second most traded commodity after oil, and one crucial to the economies of several countries.

    The research is published in PLOS ONE on 7 November 2012.
    The study, which uses computer modelling, represents the first of its kind for wild Arabica coffee. In fact, modelling the influence of climate change on naturally occuring populations of any coffee species has never been undertaken. Surprisingly, even studies on plantation coffee have been limited, despite the concerns of farmers and other industry stakeholders.

    The researchers used field study and ‘museum’ data (including herbarium specimens) to run bioclimatic models for wild Arabica coffee, in order to deduce the actual (recorded) and predicted geographical distribution for the species. The distribution was then modelled through time until 2080, based on the Hadley Centre Coupled Model, version 3 (HadCM3), a leading model used in climate change research, and the only one available that covered the desired time intervals, for several emission scenarios, at the resolution required (1 km). Three different emission scenarios over three time intervals (2020, 2050, 2080) were used. The models showed a profoundly negative influence on the number and extent of wild Arabica populations.

    Two main types of analysis were performed: a locality analysis and an area analysis. In the locality analysis the most favourable outcome is a c. 65% reduction in the number of pre-existing bioclimatically suitable localities, and at the worst, an almost 100% (99.7%) reduction, by 2080. In the area analysis the most favourable outcome is a 38% reduction, and the least favourable a c. 90% reduction, by 2080. Bioclimatic suitability refers to the combination of climatic variables that are necessary for the health and survival of a species: loss of optimum bioclimatic suitability places natural populations under severe environmental stress, leading to a high risk of extinction. This study assesses the survival of Arabica, rather than productivity or beverage quality, under the influence of accelerated climate change. There are other studies showing that the productivity (yield of coffee beans) and beverage quality (e.g. taste) of Arabica are tightly linked to climatic variability, and are strongly influenced by natural climatic fluctuations.

    Of the two analyses undertaken, the locality analysis is regarded by the authors as the most pragmatic and informative. The predicted reduction in the number of Arabica localities, between 65% and 99.7%, can be taken as a general assessment of the species’ survival as a whole, given the scope and coverage of the data and analyses used in the study. However, the predictions are regarded as ‘conservative’, as the modelling does not factor in the large-scale deforestation that has occurred in the highland forests of Ethiopia and South Sudan (the natural home of Arabica coffee). Moreover, because of the lack of suitable data, the models assume intact natural vegetation, whereas the highland forests of Ethiopia and South Sudan are highly fragmented due to deforestation. Other factors, such as pests and diseases, changes in flowering times, and perhaps a reduction in the number of birds (which disperse the coffee seeds), are not included in the modelling, and these are likely to have a compounding negative influence.

    A visit to South Sudan (Boma Plateau) in April 2012 provided an opportunity to test the modelling predictions via on-the-ground observation. On comparing these observations with a study on Arabica made on the Boma Plateau in 1941, it was clear that not all of the environmental stress evident could be attributed to deforestation or agriculture over the 70 year period. The modelling predicted that Arabica could be extinct in these forests by the year 2020, due to climate change, and this appears to be realistic given the poor health (lack of seedlings, loss of mature Arabica specimens, low frequency of flowering and fruiting) of the remaining populations observed in 2012.

    The outcome of climate change in Ethiopia for cultivated Arabica, the only coffee grown in the country, is also assumed to be profoundly negative, as natural populations, forest coffee (semi-domesticated) and some plantations occur in the same general bioclimatic area as indigenous Arabica. Generally the results of the study indicate that Arabica is a climate sensitive species, which supports previously recorded data, various reports, and anecdotal information from coffee farmers. The logical conclusion is that Arabica coffee production is, and will continue to be, strongly influenced by accelerated climate change, and that in most cases the outcome will be negative for the coffee industry. Optimum cultivation conditions are likely to become increasingly difficult to achieve in many pre-existing coffee growing areas, leading to a reduction in productivity, increased and intensified management (such as the use of irrigation), and crop failure (some areas becoming unsuitable for Arabica cultivation). Despite a recent dip, coffee prices are still the highest they have been for some 30 years, due to a combination of high demand and poor harvests. It is perceived by various stakeholders that some of the poor harvests are due to changed climate conditions, thus linking price increases to climate change.

    It is hoped that the study will form the basis for developing strategies for the survival of Arabica in the wild. The study identifies a number of core sites, which might be able to sustain wild populations of Arabica throughout this century, serving as long-term in situ storehouses for coffee genetic resources. In many areas of Ethiopia loss of habitat due to deforestation might pose a more serious threat to the survival of Arabica, although it is now clear that even if a forest area is well protected, climate change alone could lead to extinction in certain locations. The study also identifies populations that require immediate conservation action, including collection and storage at more favourable sites (for example in seed banks and living collections).

    Aaron Davis, Head of Coffee Research at the Royal Botanic Gardens, Kew, says, “Coffee plays an important role in supporting livelihoods and generating income, and has become part of our modern society and culture. The extinction of Arabica coffee is a startling and worrying prospect. However, the objective of the study was not to provide scaremonger predictions for the demise of Arabica in the wild. The scale of the predictions is certainly cause for concern, but should be seen more as a baseline, from which we can more fully assess what actions are required.”

    Tadesse Woldemariam Gole, from the Environment and Coffee Forest Forum in Ethiopia, says, “As part of a future-proofing exercise for the long-term sustainability of Arabica production it is essential that the reserves established in Ethiopia to conserve Arabica genetic resources are appropriately funded and carefully managed.”

    Justin Moat, Head of Spatial Information Science at the Royal Botanic Gardens, Kew, says, “The worst case scenario, as drawn from our analyses, is that wild Arabica could be extinct by 2080. This should alert decision makers to the fragility of the species.
    “Our aim is to develop and apply these analyses to other important and threatened plants, on a routine basis. There is an immense amount of information held in museum collections around the world, such as Kew, and we have only just started to unlock their potential for assessing some of society’s most pressing issues.”

    Source : http://phys.org/ Home> Biology> Ecology / Provided by Royal Botanic Gardens Kew / November 07th, 2012

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    Bhavani GS, a Bangalore-based artist, is thrilled to be presenting her latest project, ‘Journey With The River Cauvery’, in Chennai.

    This show includes a video documentary, paintings and photographs. After exhibiting her work in Bangalore and Mysore, the next leg of her project flows on to Tamil Nadu.

    “This is a narrative video of the journey taken by Cauvery to reach the Bay of Bengal,” says Bhavani. The project began in 2009 when she journeyed till Mysore and it took her almost 12 days to finish shooting. She adds, “In November 2011, I travelled to several other places, tracing the river’s journey. This took me around 15 days.”

    Bhavani has captured the traditional spaces of worship and the rituals that go along with it, and various other human activity connected with the river.

    Her passion for the river Cauvery is the sole reason why she chose to document her journey. “I belong to Kodagu (Coorg), the place where the river originates, and she is worshiped as ‘kuladevatha’ there. Since I moved away from my native place, I started missing Cauvery and seeing her flow in all her glory. So, I decided to translate my memory into photographs, paintings and a docu film,” she smiles.

    Check out Bhavani’s Journey With The River Cauvery, at Art & Soul, 204-A, East Coast Road, Akkarai, between 11 am and 9 pm, till March 21 (except Mondays).

    source: http://www.timesofindia.indiatimes.com / The Times of India / Home> Art & Culture / by Isha Sharma, TNN / March 15th, 2013

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    Right after they had beaten Punjab Warriors 2-1 in their Hockey India League opener, the UP Wizards quartet of Nitin Thimmaiah, VR Raghunath, SK Uthappa and Pradhan Sommanna headed into the players’ enclosure to have coffee. The choice of beverage was easy to explain. All four hail from Coorg, famous for its coffee estates.

    “All four of us studied in St. Thomas High School. The last few years have seen a lot of players coming into the national team from Coorg, and the hockey culture there is strong enough to produce even more players,” said Thimmaiah, who made his India debut in the Europe tour before the London Olympics.

    Own goal

    Thimmaiah and Raghunath set up the second goal for UP, an own goal from Punjab goalkeeper Jaap Stockmann that gave them an eventually decisive 2-1 lead. Raghunath, one of the experienced players of the national team, was also crucial in thwarting the likes of Jamie Dwyer and Mark Knowles. The 24-year-old was picked up for US$ 76,000 by UP and is the skipper of the team.

    “It was great to be picked up for such a huge amount. A lot of our juniors in Coorg called me on the auction day and congratulated me. It was big news for hockey fans back home. Looking at the amount of players emerging from the region, I guess there will soon be a franchise from Coorg in the league,” said Raghunath.

    Uttar Pradesh coach Roelant Oltmans, who was appointed Indian hockey’s high performance technical director on Thursday, said some of his youngsters would play key roles for India over the coming years. “Players like Thimmiah and Harbir Singh are the talents to look out for,” he said. “Their basics are good and they will benefit from playing alongside the likes of legends like Teun de Nooijer.”

    source: http://www.indianexpress.com/ The Indian Express / Home / by Nitin Sharma / Jalandhar – Friday, January 18th, 2013

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