The Case for Eating Insects

Here is a recent article that was forwarded to me by the President of the Entomological Society of Saskatchewan. I found it interesting and thought you might too. On a semi-related note, I found this past weekend that peanut butter & Nutella on a bagel makes for an excellent camping breakfast, especially when washed down by some fresh unfiltered Okanagan apple cider! So, what do you suppose the insect component of that meal was?

The case for eating insects – Eatocracy - CNN.com Blogs

Pulled Pork

I'm smoking a pork butt for supper on Sunday. I am going to update this post as I go.

The subject: 9lb Pork butt, bone in. $3.59/pound. Purchased at Prairie Meats. I'm not sure if this is a good price, or a bad one. (After reading on the 'net, it seems that this is not a good price. Our American neighbours can get it at well under a dollar per pound while folks out in Ontario are paying about $2.50 - I'll keeping my eye out for sale prices for future pork endeavours, perhaps talking directly to my local hog producer.)

The recipe: http://www.susanminor.org/forums/showthread.php?p=99#post99

For advice on the timing, I've been referring to various posts at http://forum.bradleysmoker.com/ which suggest that pork butt can take anywhere from 12 to 24 hours before it's ready to pull. The variance is due to the size and shape of the meat, the smoking/cooking temperature, the fat & connective tissue content of the particular pieces of meat, and more. Affecting the cooking temperature are factors like outside temperature, wind, sunshine, etc. The experts at the aforementioned forum also suggest that it is MUCH better to have your butt done early and to let it "rest" longer than to be waiting on the meat to reach an internal temperature of 190°F.

So, here's how things are playing out:

Saturday, 8:00 pm - Applied pork rub following recipe at http://www.susanminor.org/forums/showthread.php?p=99#post99. The recipe calls for a 1/4 cup of freshly cracked pepper. That's a lot of pepper to grind by hand so I connected the cordless drill to the pepper grinder in order to do it in a more efficient (and manly) manner.

Sunday, 12:00 am - Took the pork out of the fridge, applied more rub. Set up smoker in the back yard and loaded smoker with several rocks to help hold & recover heat when the door opens. Filled water pan with boiling water to help the cabinet (and the rocks) heat up. The ambient temperature is about 6°C so the heat setting on the smoker cabinet is full bore in order to combat the cold of night. Also have the smoke generator turned on to pre-heat it, and to help warm the cabinet.

1:00 am - Put pork into the smoker and loaded 4 hours, 40 minutes worth of wood "bisquettes". Used 2/3 apple, 1/3 hickory.

1:40 am - Checked the smoker temperature before heading off to bed - the cabinet thermometer is already reading at about 185°F! That's a quicker rise than I expected considering the big slab of meat is still relatively cool and moist, and it's not very warm outside. Rather than head off to bed as planned, I'm staying up to tweak the temperature in order to have the cabinet running at the desired 200 - 210°F. The heat control on my Bradley smoker is a simple slider, with not temperature setting. Thus, it requires some monitoring and adjusting in order to hit a target.

My desire to get a PID temperature controller has just jumped up a couple of notches! In the meantime, I make an adjustment, wait a fair bit of time for the cabinet to react and stabilise, then check and make another adjustment. This is repeated until the target is reached. However, changing outside temperatures or wind affect this, and the changing food inside the cabinet also affect this so it's a moving target.

In the meantime, I have had the time to write all of the above....

2:15 am - The cabinet is at close to the same temperature as 35 minutes earlier, perhaps just a few degrees higher. So, it seems like I can safely head off to bed now for a few hours.

7:15 am - I had the alarm set for 6 am, but apparently I didn't turn it on. Got up to check on things, and all seemed OK. Temperature is stilll low at about 190°F so it's not like it's goign to burn up too soon. Back to bed...

9:00 am - Checking on things again.... Temp still at about 190 or 195. Refilled water bowl with boiling water and inserted probe of digital thermometer.

Overnight low was about 1°C  for several hours. Current temperature is 11°C, it's calm and the sun is shining.

4:50 pm - Guests will be here in less than an hour, and the butt isn't done yet! The internal temperature is 169°F and I need it to be up to at least 175 (higher is better) before I pull it. I think I'm going to have to put it in the oven to finish it off. I don't know, do I leave it alone for another hour or so (the cabinet is at about 230°F), or do I take preemptive action?

While I was at it, this afternoon I did two "Bacon Explosions" similar to what I did last fall for the Grey Cup. I used another hours worth of apple wood smoke on that. One is stuffed with bacon, fried onion & mushrooms, and the other has less of the same, but a can of green chilis added. That stuffing is wrapped in pork sausage meat, wrapped in a woven bacon wrap. I'll follow up with photos.

6:00 pm - Bacon Explosion for an appetizer!

Jay digs into the Bacon Explosion - Fried mushrooms, onions & bacon wrapped in pork sausage meat, wrapped in woven bacon.

6:15 pm - I left the pork in the smoker and it reached 178°F, then I took it out, wrapped it in foil, then a towel, and put it into a small cooler (the FTC method - no, I'm not making this up!). There it "rested" about 20 minutes before I unwrapped it all and used a couple of forks to pull the pork. Oh, man was it ever moist and tender - literally falling apart! Of course I sampled as I went, and oh man, was it good.

6:40 pm - Supper's on!

Pulled pork ready to eat.

Not my best picture, but damn, that was a good sandwich!

Not Jay's best picture either, but I think that's one happy pork-eater.

17 hours of cooking created one of the best meats I have ever prepared. Was it worth the sleep deprivation? Hell yes. My sandwiches at work have been pretty darned good at work all week too. In fact, I think this stuff might be getter better with age. My only comment would be that perhaps bacon-wrapped bacon is a bit much for an appetizer that is followed immediately by a massive feed of more smoked pork. Today (Wednesday) I vacuum bagged the remaining leftovers and tossed it in the freezer to keep for a later date. The second bacon explosion was also vacuum bagged and I'll bring that with me tomorrow night and re-heat it in Jay's oven during his birthday celebration.

Next time.... put it in earlier, set the smoker to high (depending on the weather), and go to bed while the smoker and the pork take care of themselves. 

An Experience In Bacon

A couple of months ago I posted my discovery of something called a "Bacon Explosion". A couple of weeks ago I finally was able to make my version of the recipe as my contribution to the put-luck supper at a Grey Cup party.

A "Bacon Explosion" is a meat creation comprised of bacon and sausage meat, where the sausage meat is surrounded in a woven wrap of bacon and the bacon and sausage rolled together. The meat is then smoked and slow cooked. There are as many variations on this theme as there are folks that have made it, with various fillings used, and a variety of spices or sauces. Further, the type and degree of smoke can also be varied.

For my version I decided to use a filling of bacon, onions, red peppers and mushrooms, using inspiration provided by Dunkin'.

For my sausage meat I originally bought some frozen plastic wrapped breakfast sausage meat at the local Sobey's grocery store. They only had one 500g package though, and I needed 2 kg. So, I also bought some mild Italian sausage in casings from Superstore. After cooking up a bit of the meat from Sobey's, I'm glad they didn't have more of it as I found it to be very salty & very fatty. The Italian sausage, thankfully, was neither. Below, the sausage meat has been stripped from it's casings and the first few slices of bacon fried up and chopped for use in the filling:

Some nice, healthy vegetables for the filling:

I should have taken a couple pictures prior to this next step. The bacon was laid out in a mat and woven together as per the instructions at the BBQ Addicts web site. On that woven bacon I sprinkled some rub that I had on hand. On top of the bacon I laid the sausage meat, forming the meat into a thin layer. The meat was not formed as one thin sheet and laid on top, but rather pressed into place piece by piece. I think that approach led to the cooked product not holding together well. I should have rolled it out into a layer, then somehow transferred it into place. The next layer was the chopped bacon and cooked vegetables.

The filling was seasoned with more of the rub and a generous amount of President's Choice Chipotle BBQ sauce (really decent stuff, by the way).

I should have had a photographer present during the rolling process. I rolled up the stack of layers, trying to keep everything as tight as possible.Getting the thing to roll up and keeping all the filling inside was easier said than done, but the next one should go better (not that this one went badly).

Below, I'm adding more of the rub seasoning:

A couple of hours in advance of the Grey Cup game, I brought the smoker over to Rob's place and set up in the back yard. A tarp was set up to protect the smoker from the wind, and a thin blanket wrapped around the smoker to help get the temperature up in the cool weather. The meat was smoked with maple wood at about 225°F.

After 4 hours of smoking, the Bacon Explosion is ready to come out at half-time.

Ready to eat:

Below, a picture of me slicing up my contribution to the potluck supper:

The creation was very tasty. In fact, we were so busy eating that no one could take a picture of us enjoying it. It was not as fatty as I might have expected. Slow cooking at those temperatures (200 - 250 F) melted a lot of the fat out of the meat. It did shrink a certain amount and firmed up. In the future, I'll try to make sure it is rolled tighter and that sausage meat is better consolidated so that it holds together better during the slicing.

Bacon Explosion

Bacon Explosion: The BBQ Sausage Recipe of all Recipes

Oh my.... I think that I'll have to try that on the new smoker this weekend!

Modeling and Mapping: Tools for Design Exploration

Design Concepts & Concerns: Modeling and Mapping - Tools for Design Exploration and mapping Design Opportunities
Prof M P Ranjan

Image: The Karnataka group used a choreographed skit to tell their story of design opportunity explorations and shared their thumbnail explorations as well as the chosen scenario, both displayed as placards on their body. The front had the thumbs arranged, as a letter form while on their back was the scenario, which would be explained by their team adjacent member. This group missed categorizing the explored design opportunities using higher categories in their focus on the ideas created by the individual.

Design Opportunities can be felt but not seen since they are a product of the imagination that is triggered by a particular perception or insight and these are nurtured by the designers conviction till it can be manifested in the world through the process of visualization, construction and operation. I am therefore not surprised any more when policy makers and the public alike fail to see value in a particular design offering till it is almost fully realized and placed on the market as a compelling offering and at an attractive price with an appropriate set of features. Design offerings take on a particular form and these can be easily differentiated through both deep and - or superficial transformations and compositions which is a strategy that companies use to make a range of offerings to meet a variety of price points and an equally wide range of feature sets to make for an active market where none exists.

Image: The Tamilnadu group used a metaphor of a number of kites in the sky to map out broad areas of design opportunities in the fields of agriculture, industry, and fisheries and at the infrastructure and systems level of action. The thumbnail maps of the individual design opportunities were categorized and arranged along the string that held the kite in the sky and the developed scenarios came out of their group debates and identification of priorities. However most groups did not know much about agriculture and this was visible in the fewer design opportunities being identified for these sectors of collective ignorance, suggesting scope for additional research before these explorations are done once again.

The format for exploration was created earlier this year when the DCC course was offered to the Foundation class in the previous semester and over the past few months we have given this format to each batch of DCC students at Gandhinagar, Paldi and at Bangalore and the results have been very encouraging indeed. Group and individual explorations can be bridged by making the design exploration journey a shared experience by giving the peer group a place in the process of design opportunity mapping and this reinforces the process of exploration through the strengthening of the expression through a process of peer discourse and sharing that would otherwise have not been encouraged in a design class that may be project driven and one that involves individual exploration. Since the group has a shared agenda to realize the best design opportunities with the focus of a chosen theme along with a given bias, in this case the theme is Food and the bias for each group is the chosen State – Tamilnadu, Karnataka and Andhra Pradesh – the process of articulation and choice making is both individual as well as group driven.

Image: The Andhra Pradesh group used the metaphor of the branching tree with its elaborate sets of deep and capillary roots, each part with a particular name, characteristic and attribute that mapped the real world attributes that the students found in their journey into the field during the previous assignment, The group was particularly successful in their exploration and as a group that were able to show a wide range of application areas and fairly developed scenarios for the particular design opportunities that came out of the group selection processes that they had adopted for their task.

Numerous thumbnail images are created on the format provided and each image is supported by a brief write up that describes the salient features of the design proposal or as we call it the design opportunity. These are discussed and debated within the group as they emerge from the hands and minds of the individual creator of the images and these then may go through a further transformation with the incorporation of the feedback that is so critical for the design journey to get a bearing that is akin to the potential responses in the market place. However the conviction levels of the designer would determine whether or not the suggested changes are carried out in full or in part, if at all. The insights that led the designer to make this particular offering may not be seen or be visible to his colleagues which sets up a platform for discourse and debate and these processes at an important part of the conviction building process in design when it comes to making a decision, in favour or against a particular offering or a part thereof, of that particular offering.

Image: Scenario visualization being shared by some of the students from each group as part of their final presentation of the DCC course at NID Bangalore campus.

Students then select one out of many potential directions that are revealed in their design opportunity mapping and this choice is done in consultation with the team members. Each student then sets out to develop his or her chosen design opportunity and in the process sets out to build a visualization in the form of a scenario that would help articulate the particular offering, its impediments and potentials, the business models that would need to be considered to make it a success in the face of known and anticipated competition as well as a host of other factors that would deal with material, function, aesthetics, economics and other meta level criteria such as current and future legislation and the ethics of the offering in the context of society, culture and the ecology in which it is to be manifested eventually. This complex offering applies to all kinds of design situations and the design student is taken through these in the classroom long before they came face to face with these complexities in the field in which they are required to act.

Prof M P Ranjan

Understanding Food: Anthro-Design Research

Understanding Food: Anthro-Design Research in the DCC class at Bangalore
Prof M P Ranjan
Quoted with permission from "Design Concepts & Concerns" blog

Image 1: Presentation by the Tamilnadu group in session at the NID Bangalore Centre. The group chose to build a flow chart of their understanding and the presentation uses a “story-board” that was represented like a film strip from the Tamil cinema story as shown in the illustration below. The storyboard was personified by the image of “Annaswamy” their man from Tamilnadu, from childhood to old age, and the food for all seasons brought into sharp focus by the overlapping threads of their story.

The first assignment at NID Bangalore dealt with mapping ones own knowledge about food and each group had a particular bias from which their knowledge was to be mapped and shared with the rest of the class. As describer earlier this thematic bias plays a strong role on how the subject is addressed and it even shapes the perception of the situation and this was quite evident in the various interpretations that were exhibited by the groups, each working with Climate, Region and Culture, as their given bias for investigation and articulation. While I did not specifically tell the students that they were not expected to do elaborate research on their subject of food with the bias assigned to each group, they did not have the time to do such research and all the teams had to fall back on their well of knowledge that resided in their collective memories and from which they drew quite liberally through a process of brainstorming, categorization and articulation to show their models and constructs on the given subject FOOD – with the bias of Climate, Region and Culture.

Image 2: The ‘story board” shown by the Tamilnadu group who used the persona of a young Tamil software engineer to represent their understanding of the chosen theme of “Food from Tamilnadu” shown here as a life time story, a journey from the cradle to a ripe old age, very interesting indeed.

The Second assignment saw the groups fanning out to various places in Bangalore to carry out direct contact research in the mode of “anthro-design” with each group being assigned to a particular region State of South India. The assigned States were that of Tamilnadu, Andhra and Karnataka, each assigned through a draw of lots, which was done on behalf of the group by their student coordinator. The group members then went into a huddle and made a plan for gathering information and this information strategy played out over the next three days with the groups meeting and exploring Food and eating places in Bangalore, each looking at their respective State issues and trying to make sense of the vast field that could be covered by the omnibus assignment with very low definition and broad interpretation. As designers they were to investigate the subject directly from the field in live contact with ‘experts” and ‘stakeholders’ from whom they could get valuable insights about their assigned subject – FOOD from one of the three chosen States of South India.

Image 3: The Karnataka group looked at the business of Food and explored the various dimensions of Karnataka cuisine as well as the typical resources of the State as they had discovered through their engagement with their contacts and eating-places across Bangalore city.

The Udipi café, MTR – “Mavali Tiffin room” and Café Coffee Day success story played strongly on the minds of this group and shaped the story that they had to share with the class through their wall size model and their mega success stories of food and the potential for a revolution from the State of Karnataka to the world at large. Their presentation was located in the basement workshop space of the NID Bangalore Centre and they impressed with their scale and sense of structure that was achieved in their model.

Image 4: The Andhra group was shocked by the stories of poverty and distress that came from many of their contacts across the migrant labour now in Bangalore. Their installation, which is the appropriate term that can best describe the assembly of objects, sarees and posters that the group assembled to tell their story, was colourful and then filled with coloured light and everything turned red….

Making contact with live sources of informants in the field is so important for design students since it is important for them to learn that what they need is not knowledge of the kind found in books as much as getting a feel of the situation and in picking up specific insights that would give them a sense of direction and a glimpse of the way the trends shaped up in their area of investigation. It is here that anthro design as a subject area gets appreciated and some degree of competence is built up in handling such research where book based knowledge would certainly not fill the need. This kind of experience would be useful for design students and through these experiences they would also learn about research strategies to be used in the field and the whole range of processes of making contact, making observations, meetings and interviews as well as processing the rich data from the field in order to glean insights about latent needs and future possibilities are all critical for design education.

Prof M P Ranjan

Design Happenings in Bangalore: Two Weeks at NID Bangalore

Design Happenings in Bangalore: Two Weeks at NID Bangalore
Prof M P Ranjan

Image 1: DCC models about food at NID Bangalore: Climate, Geography and Culture.

I have been in Bangalore, nay Bengaluru now, for over ten days and have been conducting the Design Concepts and Concerns Course (DCC) for students of three disciplines at the NID Bangalore Centre. The theme continues to be food and the assignments have gone through a small transformation. The first assignment had three groups looking at the macro aspects of food and the economy across the broad fields of influence under the heads of Climate, Geography and Culture. The first assignment ended with the three groups having explored the chosen areas through brainstorming and some supporting research ending in the production of a visually rich model that could help in the “visual sensemaking” process as defined by the NextD Leadership Institute.

Image 2: DCC team presentations at NID Bangalore

Each group came up with compelling presentations that revealed a great depth of information carried by the team members and they were all able to produce rich models and make their presentation to the faculty and students at NID Bangalore. The Geography group used a compact model of the continents which revealed both their knowledge as well as their areas of ignorance about the world of food, since the North American and European regions were better represented than the South Americas and the African continent. The climate group divided the world into zones along the longitudes and used one table surface for each zone to capture a picture book of “Poloroid pictures” just as a returning traveler would have shared their vast journeys with their clansmen in the past. The third group had everyone holding their breath with their stunning portrayal of culture using their knowledge of India and the variety of foods and their associations with religious and cultural affiliations. The three dimensional display was well classified and translated into banners each that covered one major category of food and a central display mapped the three major religions that dominate the Indian landscape.

Image: Neelam Chibber with Prof. Ranjan at NID Bangalore and with students of the DCC class.

Neelam Chibber who visited the NID campus briefly to see the bamboo workshop at IPIRTI across the street from the NID campus was quite taken in by the presentation of the culture group and she has commissioned the team to make a refined set of banners about food and culture for her new stores in the now revised Industree Crafts stores that are taking shape in her back office operation of scaling up and diversifying her already successful operation to bring value to Indian crafts at the grassroots level. The Industree Crafts Foundation as well as Industree Crafts Pvt Ltd is being transformed after taking strong roots in Bangalore and I will bring this story to this blog when Neelam is ready with her new and revised offering. Industree Crafts Foundation and the business wing Indistree Crafts Pvt Ltd. works on a Fair Trade principle with over 15,000 village craftsmen across seven states and the Northeastern Region of India and it grew from a small investment of Rs 12 lakhs (1.2 million Rupees) to reach a valuation of over Rs. 15 crores today and growing further by the day. Neelam worked with Gita Ram of the Crafts Council of India and Poonam Bir Kasturi in the early days to nurture a lofty thinking organisation and has shown us that design and social equity can bring good value for all partners. You can download a pdf article about their Fair Play principles from this link as a 688 kb pdf file titled "Fair and Just".

Image 3: Swiss design team conducting a workshop at NID Bangalore

The Swiss design team of industrial designer Frederic Dedelley and design journalist Ariana Pradal conducted a one day sensitizing workshop for all the students at NID Bangalore when they shared the Swiss Design experience through a slide lecture which was followed by a hand-on workshop aimed at creating a designer Letter Opener by direct action on materials and ideas. The evening saw an exciting presentation of over 50 different design offerings which were stimulating and showed the students the dominant design activity of product diversification with the use of micro detailing and form giving that are central to a designers bread and butter operation in their dealings with industry.

Image 4: Guided tour at the Swiss Design exhibit at Bangalore Max Muller Bhavan.

I got to visit the Swiss Design exhibition, Criss+Cross at the Max Muller Bhavan in Indra Nagar and also to take the guided tour offered by Ariana Pradal. I was joined by my daughter, a Bangalore based Graphic Designer, Aparna Ranjan in this very informative tour and later we sat together for a long chat with Frederic Dedelley on various issues and directions in design for India and the world.

Image 5: Bamboo workshop at IPIRTI with Tripura craftsmen for the IL&FS project.

The IPIRITI based bamboo development workshop had nine craftsmen from Tripura along with two of our mastercraftsmen working on my new designs that used a combination of bamboo poles and rubber wood components under the supervision of NID Bangalore faculty and long time bamboo colleague, C S Susanth. The IL&FS team included a supervisor and their senior officer S Matouleibi who manages the field activities of the Tripura Bamboo Mission in Agartala, Tripura. We developed a collection ten new designs with a focus on a “local-to-local strategy”, where we selected products that would have a ready local market in the Tripura region which in turn would facilitate start-up entrepreneurship amongst the bamboo craftsmen who need to develop their self confidence through some mentored development initiatives by the design and finance teams in the field.

Image 6: Visit to Quetzel Design Pvt Ltd

This project and the strategy to use some rubber wood components had me driving all the way across Bangalore from Penea to Sarjapur Road for a visit to Quetzel, a furniture design and manufacturing firm started by two NID graduates, Sandeep Mukherjee and Sarita Fernandes. The company has grown from humble beginnings to be one of the finest furniture manufacturing firms in India that can compete with the international brands that are now entering India across all the parameters of marketing and design. Sandeep and Sarita were both my students in the Furniture Design faculty and NID and I feel quite proud to see their massive and refined industrial venture which has been built at a time when design was ignored by both government and industry alike, which is something that I had called attention to in my paper of 2001 at the first National Design Summit organized by the CII and NID in Bangalore. My paper was titled “Cactus Flowers Bloom on the Dessert” to draw attention to the extremely hostile economic and policy climate in which design was passing through and things have not changed much even today, although we have come a long way as a profession today, but no thanks to either the government and to the established industry, who have steadfastly ignored the design community in India while they have run after international collaborations at a huge cost to our economy and to the tax payer alike. Download paper here 123 kb pdf file and visual presentation here in two parts: Part 1 – 3.6 mb pdf file and Part 2 – 4.6 mb pdf file

Image 7: Visit to Trapeze Design Studio at Koramangala

On our return from our long drive to Quetzel and back I took Matouleibi to visit Trapeze, a graphic design studio at Koramangala which was set up by two NID graduates, Sarita Sunder and Ram Sinam. An exciting small studio with a row of Macs on one side and an impromptu photo studio and a table tennis facility on the other. Trapeze has an impressive range of clients from across several sectors and their work in print and web design has set standards for Indian graphic design industry in spite of their small and cozy studio size and very personalized format of operation.

Image 8: Book launch function at Crosswords for Dr Darlie O Koshy and his book “Indian Design Edge”.

The week closed with another interesting event which I will write about in some detail in a future post since it will need the time and space to read, reflect and comment about, in a balanced manner, if possible. This event was the launch of the new book, “Indian Design Edge” by Dr Darlie O Koshy, Director, National Institute of Design through the Roli Books Publishers at an evening event at Crosswords Bookstore on Residency Road, Bangalore. The event saw the main speaker Dr Sadagopan, Director IIIT, Bangalore (Tripple IT Bangalore) wax and wane about the virtues of design from the aesthetics to the usability of the Apple iPhone and his profuse praise for Dr Koshy’s many achievements in his 8 year long career at NID as its Executive Director for the first five years and later as its Director for the past three years after a terminiology change that has left us all puzzled if it is a move forward for NID or not. I bought three copies of the book for myself, my wife Aditi Ranjan and my daughter Aparna Ranjan so that all of us designers could come up to steam quickly on Dr Koshy’s offering to the design publishing space in India, which by the way is very starved of any kind of serious publishing and this particular offering will be lapped up by the much starved Indian and international design public, I am sure. Dr Koshy is also a Board Member of ICSID, the International Council of Societies Industrial Design, and by the way my blog “Design for India” has been showcased by the ICSID blog in the education section last month particularly for the Tata Nano debate that it had hosted when the product was launched with much fanfare early this year. Ratan Tata has written the Forward for Dr Koshy’s book and the Tata Nano appears on the dust jacket as well as on the contents page of the book as a symbol of Indian design success.

Image 9: Visitors at the book launch function at Crosswords, Bangalore

There was a bash across the street from Crosswords organized by a local fashion group to falicitate Dr Koshy on his publishing achievement but I did not gate-crash this bash at the Taj Gateway but chose to have a quiet dinner with my daughter Aparna along with two very interesting young designers from France and Germany, two girls who have chosen to work in India since it offers them real challenges unlike the well established and stable design climate in Europe today. We sat a Coconut Grove and got a sense of what foreign designers liked in India and how they had coped with the challenges of Indian living, both rode mobikes in Bangalore and have worked for over two years in a umber of very interesting assignments here in Bangalore. I am sure India can accommodate may more such international adventurers in the 230 sectors of our economy that is today starved of design offerings due to policy myopia in government and in industry. The design scene in India is indeed changing rapidly and this si an exciting time to be working in and in writing about design for India. Mireille Arnaud, the girl from France, is working with some stone craftsmen from a village called Shivarapatna in Karnataka and she has helped them build contemporary concepts that can take their skills to new markets in India and overseas. This is the kind of cooperation that we had envisaged when Aditi and I had embarked on the research for the book “Handmade in India” in conversations with Jogi Panghaal one of our prominent collaborators and several of our faculty colleagues at NID. India can offer creative opportunities of Indian and international designers to work closely with Indian craftsmen to build a creative economy which could be the future for many of the Indian crafts if our policy initiatives are managed in the right direction. On the other hand, Christina Hug from Germany, is working as a creative director in a local design firm with her focus on graphics and communication having traveled to India after field experiences with the Greenpeace Foundation in many countries.

This week I get back to NID Ahmedabad with a good feel from Bangalore since so much has happened the past ten days and the stay was useful and productive. I look forward to returning soon to Bangalore, the city of Rain Tree avenues and a still wonderful climate, if we manage to keep it that way, Nano or no Nano!


Prof M P Ranjan

Food and AnthroDesign: Approaches and Attitudes for India

Image: The Indian “Thali”, a platter with a mixed set of offerings that are balanced and cooked to suit the occasion and the season, each region has its own varient and the exquisite food can be served on a leaf plate or all the way up the ladder in a silver one. Pictures sourced from Google image search for Indian thali.

This year the theme for the Design Concepts and Concerns course at NID Gandhinagar, Paldi and Bangalore deals with food. With rampant food inflation that has hit the economy over the past nine months and the looming threat of a runaway price of oil which has slowed down the world economy is a context in which we felt it would be prudent to see if a bit of applied imagination could help find new ways out of these pressing dilemmas. Indian food comes in a huge variety across many regional and climatic zones as well as cultural and social categories that has a long tradition behind the form and pattern of consumption by the people of these places. While there are many similarities across zones, the differences are palpable and give a sense of distinction through both form and flavours. These are influenced by a huge variety of factors both local as well as global, and the change in both tastes and habits are rapid as they are deeply protected by the same people across all age barriers. Can we understand these dynamics and apply this understanding to discovering new ways forward that can help the economy, the health of the population and solve many associated problems such as poverty, malnutrition and hunger in our society? We do believe that design and innovation can not just solve some of these problems but also address the larger threats of climate change and political inequity through a better understanding of food surplus economy and access to healthy food to all humans across the planet.

Image: Fruits and vegetables on the streets of Bangalore captured by an avid photo documenter, Rajesh Dangi, who shares his pictures on flickr rajesh-dangi’s photostream and on his blog called Bangalore Daily Photo.

Having said that, we can now look at the micro details of food production, distribution and consumption in our own locations and juxtapose these with global trends and changing aspirations of people. The tools that are used by designers are many and one of the significant new tools is called anthro-design or design-ethnography which helps us understand the finer aspects of human aspirations and behavior which determines to a large extant the choices that will be made by people to satisfy their needs. These can also help us understand the facts and fiction, myths and realities that we have to confront in the process of shaping alternatives that can be then decided through the group processes of politics and social and economic negotiation. The texture of reality is very important in design thinking and action and that is why designers need to go out and look at the reality even if a whole lot of information is available in the form of socio-economic study reports and market statistics. Imagine if someone told you that a street vendor made a living selling a few kilos of guava, mangos, or cucumber by offering a service of slicing the fruit with a knife and a sprinkling of salt and masala, a subsistence living that is. Where does the value come from which he can make a living? A service offered where it is needed and appreciated and that which is informed by the local knowledge of seasonality and local preferences for taste and nutrition and of course the economic reality that fruit is expensive in India and not affordable to most but desired by all. You will not find many market survey reports on these guys but they are all over our streets if we care to look. Rajesh Dangi,s pictures give us an honest view of this reality on the streets of Bangalore.

Image: Series of images from the Time Magazine story about What the World Eats. This is based on the research in the book titled “Hungry Planet: What the World Eats” by Peter Menzel, Faith D'Aluisio

The champions of anthro-design are growing in India and around the world and many new design companies and institutes are offering real research services to help understand the mind of the diverse user of services and products that is the foundation for any design and innovation programme. The discussion list called anthrodesign at yahoogroups.com is an active list that debates and shares insights about the skills and tools of the emerging discipline. Dori – Elizabeth Tunstall teaches the subject called Design Anthropology as an Associate Professor of Design Anthropology at University of Illinois at Chicago . Her blog Dori’s Moblog, is full of insights and very informative podcasts about the subject. Our own graduates have been offering this kind of research as a service to their corporate clients both in India and overseas. Uday Dandavate, an NID alumni, had set up the company called SonicRim along with his teacher, Liz Sanders from Ohio State University. Manoj Kotari, founder of Onio Design, Pune offers trend research to their clients as does Locus Design, Pune handled by three NID graduates, Chandrashekar Badve, Milind Risaildar & Siddharth Kabra and in the South, in Bangalore the IDIOM, which is the biggest design office in India, offers these services with a focus on retail business services. IDIOM is founded by NID graduates Sonia Manchanda, Jacob Mathew and Anand Aurora working in concert with Kishore Biyani, the retail mega star in India, the founder of the Big Baazar and Pantaloon and the Future Group in India.

Image: Nokia Mobile Development Report prepared by Centre for Knowledge Societies in Bangalore. The digital version of the report can be downloaded from this link here as a 15 mb pdf file.

In Bangalore there is another compelling presence in this business which is the Centre for Knowledge Societies which was founded by Dr Aditiya Dev Sood. CKS offers such design research insights into local markets and populations by mapping their aspirations and visually capturing the fine texture of the local along with statistical parameters that can inform innovation and design action in a variety of industries. The CKS report for NOKIA on the Mobile Telephones in India and more recently their “Emerging Economy Report: Societal Intelligence for Business Innovation” that offers insights on populations in Brazil, China, India, Indonesia, South Africa, Egypt and Keneya. This report is however a professional offering that can only be afforded by the multinational corporates however some information is available on the website. CKS has been in partnership with the Doors of Perception in assisting John Thackara in managing the DOORS events in India and this puts them in very good company indeed. John has been a impassioned advocate for design use at the local level and in his path breaking project DOTT07 with the Design Council, London took up Food as one of the thrust areas and his Doors of Perception too continues to promote the idea of local food and sensible consumption. Jogi Panghaal, an NID graduate and member of Doors, was the first design guru who sensitised us to the finer sensibilities of food in human society with his course offering called "Ways of Eating, way back in the early 90's.

Well, we now know that anthro-design both meaningful and also draws big money, and it is a way forward to sense and find attitudes and aspirations that lie below the surface and something that can provide us with design insights that no amount of hard facts and knowledge that science can provide. AnthroDesign is also something that designers do all the time to make sense of the world around them and to get an insight into the minds and emotions of the users that they wish to serve.

DCC2008 Theme Food: Design with participation and discourse

Food, Inflation and innovation in India

Image: A macro view of the Food constituency as a system of related influences and opportunity areas, which is by no means a complete picture. Students from many parts of India will work together and fill in the gaps and unfold hidden possibilities with their experience and their imagination

The Design Concepts and Concerns course which is taught at NID helps our students take the macro-micro design exploration route in their study and journey through the various pressing design problems and opportunities that we find in the Indian economy and that which is affecting the people most at the time when the course is being conducted are chosen each year. Design is always to be understood in context with a particular setting if we are to derive any meaning from the activity otherwise the meaning will be provided by the observer and this may not be the intended approach of the designers, in which case it is usually back to the drawing board. This year we have chosen to focus on “Food and Inflation”, two major issues that threaten the continuance of the Government of India if it is these concerns are not managed well enough and the global cues are not very helpful either, what with oil hitting the 145 USD mark over the weekend and with experts talking of a 200 USD level by the year end before things may start to cool off a bit, if at all.

The Indian Government at the Centre, is led by the Congress Party, which is a historic cousin of the Indian National Congress that brought Independence to the country, and in this avatar it is having its own set of problems with its coalition partners, particularly on the contentious issue of signing the nuclear non-proliferation treaty with the USA and the international partner members which will give India some degree of energy security in the age of exploding oil prices. Energy is one of the key drivers of the Indian economy as it is the worlds and with rising oil prices all nations will have to address their energy security, especially if they are as dependent on imports as India is in its efforts to keep growth of the economy at a healthy 9 percent plus for the next few years. Here again it is not clear if going nuclear is the only way forward with a country that is endowed with plenty of sunshine and wind along its coastline, many possibilities could emerge if only we tried. Inflation kicking in at over 11 percent in the last week puts paid to all claims of sustained growth and in a democracy heading towards an impending election across the country the Government is pulling out all stops to help stem the inflation tide, particularly in the very sensitive food price front, which hits the common man in the street the most, and therefore would be a sore issue at the hustings. The search for stability is hard to find in a shaky coalition when the partners are unwilling to budge from the nuclear stand. During the last budget the Indian food situation came into sharp focus this year with many instances of farmer suicides in many parts of the country, especially in the Vidharbha region, and the Government made a magnanimous gesture of waiving all farm loans of small and marginal farmers and promised to support the banks through fiscal supports to provide them the safety net needed. This gesture ran into several tens of thousands of crores, and according to The Hindu, about Indian Rupees 60,000 crores (one crore is equal to ten million Rupees) when it was first announced in the budget speech by the Indian Finance Minister and later modified to a much higher sum, very generous indeed, but the problem that lies at the heart of this dilemma still remains unchanged.
“Loan waivers are at best temporary palliatives to the problems facing rural India. Regrettably, the powers that be and the powers that want to be have rarely been willing to confront the difficult and complex problems.”
A. Vaidyanathan

Image: A Vaidyanathan in The Hindu, Thursday, Mar 06, 2008. (Read on here)

I wonder what would be the impact if even a small portion of this humungous sum of money were invested in the area of innovation in the food and agriculture sectors with a slightly longer term view, rather than by just looking down the barrel of the next General Elections a few months away? The use of subsidies when there is a political and economic crisis is quite commonplace but making investments in basic innovations that can provide long term answers to wicked problems is not seen as a practical move in our land of five year terms of public office and short term politics. Can we continue in this strain for long with all the negative cues coming from the global warming front and the economic downturn that is raising its head from the rising oil prices and to top it all the social unrest unleashed due to pressures of change and transformation like the opposition to the SEZ’s at Nandigram and Singur where the local farmers are up in arms against the TATA Nano project?
The Hindu Business Line, Monday, Jan 21, 2008: Bengal verdict on Singur
The Hindu Business Line, Friday, Jan 11, 2008: Inclusive innovation

Image: University of Industrial Arts, Helsinki’s historic building, the tram that is a sustainable tradition of the city and the Rector, Yrjö Sotamaa speaks out in favour of innovation of a softer kind. (Read more here)

These are not simple problems but we do believe that the boundaries of these problems can be explored through the use of design rather than on the streets through negotiations between adversaries from opposite parties. Design can if given a chance can indeed find and show alternate models that could then be presented to all stake-holders for a negotiated settlement of the conflicts. This form of innovation and change is at the heart of the future of politics and many countries are now beginning to recognize this power of design visualization and a recent example is the Helsinki event that merged three major Universities to form the new Innovation University which has been christened the Aalto University after the great Finnish architect and designer, more about this in my previous post on this subject.

We will not wait for the Government of India to change its policies about education and innovations in India but forge ahead instead with some basic explorations that can be done on our own in the classrooms at NID with the creative human capital that is available in the motivated students who have come to learn design at our school. In my paper titled “Creating the Unknowable: Designing the Future in Education” that I had presented at a peer reviewed design conference, EAD06 in Bremen, Germany in 2005, I have given an outline of the course called “Design Concepts and Concerns” that has been offered to NID students of all programmes over the past fifteen years. The blog that was set up last year to document this course in a contemporaneous manner can be seen at this link below and last year the theme was Water, which happens to be the most contentious issue across India and the world, which is getting worse by the day. Here we looked at the macro-micro design analysis of the context to understand the situation at a personal level of each student participant and then went on to build alternate models to address these issues through design imagination and innovative offerings. The course ended with a long list of design opportunities and some of these were selected by the groups of students to be visualized as scenarios that could make the imagined outcomes more visible and tangible for decision making processes that would be political and participatory, both people and the Government could be stake holders along a long chain of interest groups, al of whom could have an informed say in the matter that would affect all of us. Take a look at what they had to offer and give your comments and feedback for this year’s theme, FOOD & Inflation.

More at the Design Concepts and Concerns blog here.