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Showing posts from October, 2025

Diversity in the Field — The Wisdom of Intercropping

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 On May 26,2024 while spending time at college room, I decided to try something new in our college agronomy farm: Intercropping . I had often read about how farmers grow multiple crops together to use land and resources wisely, but this time I wanted to experience it myself  to learn by doing. I was also inspired by our senior who had already done such practices in the past. With guidance from my friends and seniors, I chose to grow Maize and Beans  together. Maize seeds were sown in rows, and climbing bean seeds were planted between them. I had learned that maize would support the beans as they climbed, while beans would enrich the soil with nitrogen. I maintained proper spacing and used only homemade compost. Within days, tiny green shoots began appearing. Early seedlings of maize and beans in my tray — the beginning of intercropping. As the weeks passed, I noticed the maize standing tall while the bean vines curled around their stems. They grew in perfect coordination...

“Tradition Served with Love: Our Unforgettable Culinary Bond”

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Dashain and Tihar (Mon, Sep 22, 2025 – Wed, Oct 1, 2025) were quite different for me this year. It wasn’t celebrated in the usual way because we were not allowed to put tika due to the demise of my grandfather’s brother. So, the festivals were not as lively and exciting as before. However, something new and special happened — I learned to cook some delicious traditional cuisines! I made Sel Roti , Arsa (made from sugarcane molasses), Anarsa (made of flour and sugar), some Namkin , Khurma , and Ghee Roti , among others. My Sel Roti didn’t come out in the perfect round shape at first, but with each try, they started getting better and more beautiful. The preparation started a day earlier. We soaked long-grain rice overnight. Since most of the dishes and utensils hadn’t been used for months, half of the time went into cleaning them. The next day, the soaked rice was ground into a smooth, thick batter. Then we added sugar, ghee, and cardamom powder for taste and let it rest for about...