Month: November 2021

** Efforts on to get heritage status for jackfruit tree

Aged around 250, it is said to be Karnataka’s oldest of this variety.

A jackfruit tree, aged around 250, located 40 km from Bengaluru, is believed to be State’s oldest tree of this variety and one of the oldest in the country. The tree at Janagere village in Magadi taluk is now in the limelight as agricultural and horticultural scientists are striving to get “heritage tree” status for it.

Ravish J.R., owner of the tree, has fenced it for protection. Villagers say that he is the 10th generation owner of the tree that has been protected not only by the family of owners, but also by the community.

** Aster Hospitals to offer free surgery for 100 underprivileged children

A 24X7 multi-lingual helpline has been set up to manage enquiries

To mark Children’s Day, Aster Hospitals in India launched the ‘Second Life – Because Little Lives Matter’ initiative.

A 24X7 multi-lingual helpline (+91 9633620660) has been set up in Kozhikode in Kerala to manage enquiries.

** Basava Yoga Mantapa seer passes away

Sri Sangana Basava Swami, head of Basava Yoga Mantapa of Balobal mutt near Gokak in Belagavi district of Karnataka, died of a heart attack on November 6.

We are monks and our focus is philosophy. We left home at a young age to spread Basavanna’s ideology. We don’t know anything about administration. But after coming here, we were thrust with administrative responsibilities. 

** A museum now, Navy vessel INS Chapal faces danger of permanent damage

The mammoth, 325-tonne INS Chapal, a decommissioned Navy vessel that was converted into a museum 15 years ago and docked at the Karwar port, is a picture of utter neglect

** Highlight on heritage: New book on Hampi aims to demystify stories around the historical site

This new book on Hampi, by an Indo-French couple, aims to shed light on north Karnataka’s architectural marvels.

It was in 1960 that Vasundhara Kavali Filliozat visited Hampi as a student of Karnataka University, Dharwad, as part of a study tour. Little did she know that Hampi would turn out to be her ‘first love’ and in turn a window of opportunity to explore the genesis of the Vijayanagara empire. Or as the historian claims the Karnataka Samrajya (empire). 

Filliozat will be releasing her new book titled Hampi on November 15, as part of the Karnataka Rajyotsava celebrations through the month. Co-authored by her husband, Pierre-Sylvain Filliozat, the book chronicles the history of the ‘Karnataka Samrajya’ from the early 12th century. 

** Three Bengaluru-based groups make it to Facebook’s community accelerator programme

A group that guides women on travel; a community that advocates new-age parenting; and a section that connects city women with entrepreneurs. Bangalore Women Power, Adventure Women India and Moms of India — were recently recognised by Facebook at the first edition of the Community Accelerator Programme

** Mandya farmer’s quest to preserve agrarian heritage

Bore Gowda has won the Plant Genome Saviour Award

A farmer from Mandya has bagged the Plant Genome Saviour Award in recognition of his efforts to conserve the indigenous variety of paddy and agrarian heritage.

Meet S. Bore Gowda, a farmer from Shivalli in Mandya district, whose journey from a farmer engaged in farming practices that focused on use of chemical fertilizers to that of a rice conservator and seed saver, has won him a fan following.

** Karnataka woman comes up with mothers’ milk jewellery to preserve memories forever

Namitha Naveen, from Bengaluru, keeping these feelings in mind, has come up with unique breastmilk jewellery and a wide range of keepsakes using umbilical cord, milk teeth, first cut nails and hair of a new born kid.

Today, her jewels reverberate with life and tokens of their memories which could be carried throughout. Namitha Naveen, whose passion to preserve memories took the shape of entrepreneurship by launching Mumma’s Mlkytale jewels.

** CFTRI Scientist Develops New Beverage From Coffee Leaves

As coffee leaves are constantly being produced, growers can harvest them in the off-season if there is demand, according to Pushpa S. Murthy, Principal Scientist (Spice and Flavour Science Department) of CFTRI.