High in the misty slopes of Munsiyari, Meera lovingly preserves heirloom grains passed down through generations. She still grows ragi, rajma, and traditional millets using the same methods her grandmother taught her.
“Our seeds are our stories,”she says with pride.“When people cook with them, our culture lives on.”

Kamla begins her day before sunrise, tending to terraced fields carved into the mountains. Despite the challenges of hill farming, her passion never wavers.
“The hills teach you patience,”she smiles.“Whatever grows here grows with love—and hard work.”Her Pahadi Soybean and Bhatt are known for their purity and flavor.

Surrounded by forests rich in medicinal plants, Sunita harvests turmeric and herbs with deep respect for nature. Her knowledge of soil, seasons, and healing spices comes from her mother and grandmother.
“Turmeric is not just a spice,”she says.“It’s our mountain medicine.”

Lata rallied a group of local women to form a small farming collective. Together, they grow red rice, rajma, and hemp seeds that now reach homes across India.
“When our products travel to your kitchen, our dreams travel with them,”Lata says.
Her leadership has lifted many women toward financial independence.