Silvester D'Souza
Daijiworld Media Network - Kundapur (SP)
Kundapur, Aug 2: 'Gurukula', a public school functioning at Vakwady in the taluk is always known for its total involvement with creative initiatives, in addition to imparting good education to its students. The surroundings of the school wore a festive look on Sunday July 31, as people had gathered there to taste food made out of vegetation that is traditionally known to have high medicinal values and therefore, healthy.
People living in the coastal region are known to make suitable changes in their food habits during the peak of rainy season known as 'Ashadha' month. Bhandya Education Trust which runs the said school, had undertaken the lead in organizing the above programme where health was given the place of prominence, and activities like food, sports, culture, health, Yoga etc were undertaken. The programme aimed at creating awareness among the participants about the affect of food on their lives, considering the health complications generally associated with modern food habits.
Dr Shivaprasad Shetty, professor of Ujire medical college, who participated as chief guest in this 'Sasyamruta' programme, stated that some of the vegetation which are specific to rainy season actually boost immune system. He stressed that being aware of the health benefits of specific plants and consuming balanced food help people in maintaining good health. He said that observing fast at least once a week, practicing Yoga and exercising control over emotions and intellect go a long way in becoming successful in life.
Founder of Bhandya Education Trust, B Appanna Hegde, who presided over the programme, said that the main aim of this progrmme was to introduce variety of vegetation available in the region, and creating awareness about the method of preparing good food from those plants shrubs and leaves that are beneficial.
Those visiting the programme were offered tea made of 'Muriya' fruit as welcome drink. Pickle made of bamboo shoots and 'Dharehuli', salad made of spring onions, chutney made from greens, colocasia leaves chutney, curry made of banana stem, and various other items made from easily available vegetation. The guests enjoyed about 29 different unique food items on offer at this programme.
The institution has been organizing this programme annually during 'Ashadha' month. Experienced cooks used over 400 different vegetations collected locally and also from forests in making these delicacies. Care was taken not to use any other items or readymade additives available in the market.
Joint executive of the institution, Anupama S Shetty, Bhandya Sibhaschandra Shetty, and others were present.