I got change to watch when two local women were separating the ragi seeds from the chaff. They used a stone base in which the seeds were placed, and a wooden mallet with metal end to pummel the ragi. I tried it too for a while and it was really hard work. Later they winnowed the small stones and husk away from the seeds using a base made of coconut leaves. After that the ragi was ready to be packed and transfered to the mill.

All this made me think how much work it reguires to get ”the bread on the table” - in this case for me to get the morning portion of ragi porridge. First harvest the field manually, remove the seeds from the stems, separate the husk and stones from the seeds and finally grind the seeds, and of course prepare the actual food. This surely made me to appreciate more the origin of the food and the food itself.

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