Category Archives: Nature

On slippery soaps

Business & Economy, Green Initiatives/ Environment, Nature
Rebecca Paul firmly believes in an organic way of life
Rebecca Paul firmly believes in an organic way of life

Rebecca Paul says making organic soaps is not difficult and it certainly need not be so expensive

Rebecca Paul’s foray into organic soap making came courtesy of her sister. Paul, who had worked in sales and marketing in Chennai for over five years, was taking a break after the birth of her first child. “I was bored and didn’t know what to do with myself. My sister signed me up for a workshop,” she giggles. “She didn’t even tell me till that morning when she pushed me out of the house.”

The other factor that led her to take this seriously was the fact that her baby had sensitive skin. “I tried all kinds of branded stuff but nothing helped, not even the green gram flour that we traditionally use. Finally I started making specific soaps for him and that’s when we began to see a difference.” This led her husband Deepak also to start using her soaps and, when she realised that it was helping him as well, Paul plunged whole heartedly into the business of making organic soaps.

Her initial products were gifted to family and friends and slowly, as word spread, she began getting other customers. “I started with a sample pack, which had nine different varieties. So that allowed people to choose the variety they wanted. And the orders started to come in.” A large portion of her orders comes from Coimbatore but she has sent her stuff to places like Chennai and Andaman Islands. “One person who was using my soaps went to Dubai and continues to order from there,” she smiles. Paul retails through her Facebook page, The Kraft Farm, and in various exhibitions.

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Her soaps are made of two different processes: cold processed and melt-and-pour. The latter is easier, so she teaches that at her workshops. “A readymade base is available, so one just has to melt and add the other ingredients, fragrances and colours. It’s so simple, even a child can make one.” Ask about the problem of sourcing ingredients and Paul returns a vehement “that’s easy. It’s convincing people that’s difficult.” But a lot of people are going organic, I protest. She agrees but points out that most people assume that such products are expensive. “So when I charge ₹60 or ₹70 for a soap of 100gm, they don’t believe it’s fully organic. When I set up a stall at exhibitions, I am constantly dealing with this question: ‘how can you say it’s organic when your prices are so low?’”

The other problem is fragrances. “In commercial soaps, the fragrance lasts till the last bit. But I use essential oils, which evaporate when exposed to heat. So sometimes that becomes an issue. I prefer to make according to the customer’s requirement, so I ask if they want it heavily scented or mildly.”

She has started holding workshops as well. “It’s a way to encourage people to go organic. I offer to help those who want to continue. If they need ingredients, I help them source it. Or even if they want to sell.” She goes on to narrate how one lady — who was speech- and hearing-impaired — was using this as a way to earn some extra money. “She texted to say that she had bought her daughter a gift with the money she made. It made me feel good,” she says softly. She is also working with the Indian Superheroes, a group of organic farmers from tribal and rural communities of South India, to train them and their families to make products that are then retailed on their website.

She’s also looking at increasing the number of products. “I’ve started trials of the body butter. So that should be out soon. I’m also hoping to introduce lip balm, lotion bars, beard wax for guys… I have to explain the concept of lotion bars. Not many people know about it. But still…,” she shrugs, “There’s a lot you can do with organic beauty products.”

In a lather

Most popular soaps: Goat’s milk, Shea butter, Aloe Vera and Honey

Natural colours: Turmeric for yellow, beetroot powder for red/pink, annatto seeds for orange, neem/spirulina for green, activated charcoal for black

Other products: Yarn lanterns, string art, beeswax candles, painted t-shirts

More details: Visit https://www.facebook.com/TheKraftFarm/

Nature afficionado turned painter

Green Initiatives/ Environment, Nature
Ramesh painting at a house
Ramesh painting at a house

Chennai :

As he scrapes the walls of my house, he begins talking in English. Prod him, and he says he was a practical guide to 27 PhD students until a few years ago. Meet Ramesh, who is popularly known as ‘organic’ Ramesh. Now a painter, he was a field assistant at some colleges in the city. “I started out as a teenager in New College where I helped students with their lab works and assignments. My professors saw my interest in soil, trees and worms, and encouraged me to pursue organic farming,” he says.
He is a known face to the residents of Adyar, where he is regularly seen with a shovel and a sapling. “I give a sapling to anyone I meet. I believe everyone should grow their own trees, even if it’s a bonsai,” he smiles.
Ask him about his interest in nature and farming, and he says, “When I saw a worm, I used to analyse it rather than shoving it away. Slowly my interest piqued. As I grew up, I started attending every lecture on zoology, horticulture and agriculture,” says this school dropout.

Ramesh used to spend several hours at the lab where he would explore structures of different organisms under the microscope. He admits he never knew any language other than Tamil when he started working in the college. Narrating an experience of working along with an American to learn about the biogas plant, Ramesh says, “New College had just bought a biogas plant and no one knew how to use it. A professor asked me to learn the procedure from the American and I did. Back then, when someone spoke in English, all I did was nod my head. I was dubbed thalaiaati bommai. That’s when I realised the importance of learning a language,” he says as he explains the cedure in English.

 Over the years, Ramesh has helped set up biogas plants, vermicompost pit, organic plants, kitchen garden terrace garden, across homes, schools and colleges. Personal setbacks and fallouts with a few higher authorities led him to take up painting. “Zoology was all I knew. It was only later that I took the painting brush. Initially, when I started painting, I used to cry all day. But now I enjoy it,” he says.

Ramesh is still the star wherever he goes. He has clients all over the city for whom he helps set up organic gardens. “I procure all my materials from a farm in ECR. That’s the only place I trust,” he says adding that anyone can become adept in organic farming. “Avoid plastics and fertilisers. I recommend lesser use of soil and more of cocopith, neem cakes, lipstick (a solution made using honey and neem oil to attract pests which are then killed by the neem solution) as disinfectant and panchakaviyam,” he says claiming that the latter was his innovation. “As I loved to experiment, I made this liquid fertiliser using curd, buttermilk, cow dung, cow urine and banana.”

Dismissing the myth that certain trees will not grow in the Chennai climate, Ramesh says, “When you make use of less soil, you can grow any kind of plant you want.”

To set up your garden, call 7092195939

TIPS

Avoid pots. Grow your trees in grow bags.

Make sure you have a vermicompost pit with red soil in your garden.Use cocopith and natural elements to enhance plant growth.If you wish to have a terrace garden, apply cooling oil on the terrace before placing your plants. This helps cool your house and prevents water from pots seeping into your homes.

source: http://www.newindianexpress.com / The New Indian Express / Home> Cities> Chennai / by Anushree Madhavan / by Express News Service / May 08th, 2017

Chekku ennai makes a comeback

Arts, Culture & Entertainment, Business & Economy, Nature

When Immanuel S, employee at a private firm was diagnosed with a heart ailment recently, his doctor advised him to switched to cold-pressed gingelly (sesame) oil. Since then, the entire family has been following suit and they consider the change, an informed choice. “We didn’t want to spend on medicine and hence, changed our dietary habits. The move seems to have worked as no one in the family has fallen ill since then,” he says. Just like Immanuel, many households in Coimbatore are gradually switching to cold-pressed oil. After millets made a comeback on Coimbatorean’s menu, it’s the turn of cold-pressed oil (chekku ennai) to find its way back in health-conscious Coimbatorean’s life.

ChekkuOilCF17may2017
For the last three months, homemaker Rajeswari N has been making a trip to the nearest oil mill in her locality. She opts for cold-pressed gingelly oil, groundnut oil and coconut oil. “During my childhood, back home in my village in Theni, we used cold-pressed oil for cooking. But, after I got married and moved to Coimbatore, it became an arduous task to find chekku ennai and I switched to refined oil. It was only recently that I heard of an oil mill near our house and immediately went back to those good old days of cooking. Life has come full circle,” says Rajeswari.

According to BS Venkatachalam, proprietor of a cold-pressed oil chain in the city, “There is an increased awareness among people today and they are extremely conscious about their health. They are now aware that many health issues can be addressed by changing one’s food habits and opting for cold-pressed oil is an example. It’s a misconception that oil in itself is bad for the body. Human body needs lubrication and hence, it needs oil. It’s in the extraction process that we go wrong. In the days of yore, the oil was extracted in chekku made of vaagai maram and the vaagai marachekku oil (vigin cold-pressed oil) was considered extremely beneficial to one’s health. Vaagai maram has the propensity to absorb heat and the hence, the oil churned out from such an oil expeller is beneficial in the long run. They would also use bulls to operate the chekku as they would move slowly. This would ensure that the same temperature is maintained throughout the extraction. The cold-pressed oil extracted with this press (oil expeller) has no LDL (bad) cholesterol. On the other hand, adulterated oil when heated extensively becomes toxic in the long run. ”

K Velusamy, who runs a cold-pressed oil mill in Ganapathy, says, “People who have been making the switch to cold-pressed oil consists of two types- those who are suffering from a health issue like joint pain or sugar; and those who want to prevent diseases. But, merely switching to cold-pressed oil will not improve one’s health. One needs to cut down or stop the intake of unhealthy options like white sugar and white rice. Cold-pressed oil has a unique colour, texture and taste.”

Seconding him is fitness nutritionist Almas Sajjath, “Any product in its refined form is unhealthy – be it rice or sugar. Cold-pressed oil is a healthy  alternative. In India, coconut oil is considered the best as it contains Omega 3. It has the property to cut down bad fat and keep you healthy. Cold-pressed gingelly oil (nallenai) on the other hand, has the property to keep food intact for a long time. Apart from switching to chekku ennai, one should follow a good dietary pattern that provides proper nutrition to remain healthy in the long run.” Venkatachalam adds, “Our ancestors enjoyed good health, because they opted for healthy cooking habits. It’s time we followed suit and taught our younger generations about the same.”

source: http://www.timesofindia.indiatimes.com / The Times of India / News> City News> Chennai News / by P. Sangeetha / TNN / April 19th, 2017

Curries for the corporate soul

Arts, Culture & Entertainment, Business & Economy, Nature

ThamizhanCurriesCF28feb2017

From a high-paying job to a home-made curry business and rearing indigenous cattle at home, G. Rajesh is living his dream

“What’s with you now? Don’t be scared, they won’t hurt you!” G. Rajesh chides his cow Singari. Summer is setting in with a vengeance and the grazing ground in Tambaram where Rajesh is cajoling his cattle to drink water, is blazing hot. Cut to five years ago, and the 34-year-old would’ve been seated in an air-conditioned office discussing mutual funds across the table, with a customer. Some decisions can tilt one’s world on its head and Rajesh’s did just that. A year ago, he decided to give up a high-paying corporate job and live life on his own terms.

The big leap

“I’ve always been angry with consumerism,” says Rajesh. “To have someone dictate terms, telling us what to buy, what to eat, and how to live our lives.” His 12 years of corporate life only furthered his dislike for all things “superficial”. “I was being judged based on the car I drove and the brand of pen I used,” he shakes his head. There was good money, but then Rajesh says that he’s the same person — whether he earned ₹ 8,000 or ₹ 80,000. “The more money I made, the more my needs increased.” He put an end to this constant struggle with his way of thinking and how society functioned, and started his own business.

Headquartered at his Tambaram home, Rajesh’s ‘Thamizhan Home-made Curries’ has five outlets around the area. His small team that consists of S. Madhusudanan (his business partner), M. Govardanan, R. Sridevi, G. Mithra, S. Deepa, T. Jayanthi, and M. Vaidegi, makes various curries that range from sambar and urundai kuzhambu, to prawn and fish curry, at their central kitchen, to be sold in the evenings.

“I’ve always wanted to run a business of my own,” says Rajesh. The idea of selling curries has been with him for a long time. “After an evening of shopping with my family, my father would say ‘let’s buy pakodas and manage dinner at home’. Or mother would say, ‘There’s sambar, let’s have dosas’.” A lot of people prefer a simple home-cooked meal after a workday or a day out, he feels. These are the customers he taps into.

Home-style food

Rajesh hopes his takeaway curries give customers the satisfaction of having eaten at home, and at the same time, reduce the time and energy spent in cooking. He says that the curries are made home-style, and that they are free from food colours and taste-enhancers. Rajesh plans to expand his business in the future if things go well. “But to ensure quality, the kitchens should be within a 10-km radius of the outlets,” he says.

Enter Rajesh’s Tambaram home, and you are greeted by an interesting mix of smells — of the curries bubbling on the terrace kitchen, and that of cow dung. For in his backyard, is a cow-shed, where a noisy brood of chickens peck at the bushes by a well. The cows, Thangam, Singari, and Selvi, all from the Kankrej breed, have gone out to graze. “They’ll be back by 3.30 pm,” explains Rajesh.

Cattle love

He takes us to see them at the grazing grounds — with glorious horns and tinkling bells around their necks, the cows are beautiful. “I sell their milk to friends and family,” says Rajesh. The cows take up a lot of his time during the day, and his curry business keeps him occupied in the evenings.

But Rajesh functions at his own pace — he picks up his kids from school, has long conversations with like-minded people who drop in at his home over a delicious meal cooked by his mother…

In short, Rajesh’s day is in his hands and he can choose to do what makes him happy.

“This is why I gave up my job,” he says. “I might not save as much as I would’ve had otherwise,” he says. “But that’s all right. I’m able to practise sustainable living in my own way. I want to show that it is possible to live close to Nature as well as make a viable business out of it to take care of one’s needs.”

Rajesh has no regrets about leaving the corporate way of life. “Earlier, I would keep running; running to catch the train, running to meet my clients, just running through the day,” he says. “Now, I’m able to slow down. I read a lot, I’m able to grow a beard,” he laughs.

Here’s a shortfilm on Rajesh by Big Short Films

source: http://www.thehindu.com / The Hindu / Home> Society / by Akila Kannadasan / February 27th, 2017

Udder delight

Business & Economy, Green Initiatives/ Environment, Inspiration/ Positive News and Features, Nature
At the cattle shed in P. Chellandipalayam, Karur district. Photo: S. Siva Saravanan
At the cattle shed in P. Chellandipalayam, Karur district. Photo: S. Siva Saravanan

Meet the man who has devoted his life to saving some of those now-famous native cattle breeds in his farm in the heart of Tamil Nadu.

A dappled calf saunters up. I offer it my hand. It nuzzles and then proceeds to lick it. Another joins it, and yet another. I am enjoying the attention — until a sudden tug distracts me. A tiny mouth has just begun nibbling the tassels of my cotton dupatta. I beat a hasty retreat, almost landing ankle-deep in a mound of steaming dung.

Ganesan laughs and pats the head of the calf that has just tried to eat up my dupatta. “This calf belongs to the Gir breed,” he says, drawing my attention to the convex forehead and pendulous ears distinctive to the breed whose origins lie, as the name suggests, in the Gir forest region of Gujarat.

C. Ganesan is a slender, bespectacled man, wearing a dhoti, blue shirt and ready smile. He runs what he calls an “experimental farm” in P. Chellandipalayam in Karur district of Tamil Nadu, the state that exploded with the jallikattu protests some weeks ago. Among the arguments extended by the fans of this rather cruel bull race was that native breeds of cattle could be protected through the sport. Experts spoke of how Indian cattle had vanished and of the higher nutrient content in the milk of these cows.

Despite the argument, the truth is that most cattle raised for dairy farming in India is imported from abroad. Since these breeds are reported to yield much higher quantities of milk, they are found more suitable for commercial use.

A Sahiwal and a Rathi calf. Photo: S. Siva Saravanan
A Sahiwal and a Rathi calf. Photo: S. Siva Saravanan
There is merit in wanting to protect the hardier native breeds from extinction, but clearly the solution lies in efforts that are far more effective, committed and enduring than jallikattu. The 69-year-old Ganesan is among a handful of cattle breeders in India making that effort.

The road that leads to Ganesan’s farm is a kaccha, vertigo-inducing path flanked by arid, patchy coconut groves, rust-coloured rocks, and acres of barren paddy fields. Thorny scrub give way to worn fences but they offer scant protection from the marauding peacocks, complains Ganesan, “I really need to fence these fields properly,” he says with a shrug.

Ganesan set up his farm some 13 years ago to prove that Indian breeds can give high yields of milk, more than 15 litres a day: “My cows produce copious quantities of milk and like all other local breeds have excellent immunity.” His farm has only indigenous breeds. Besides Gir, there is Sahiwal and Tharparkar (named after the Pakistani towns of their origin), a few buffaloes, the local Kangayam breed, and a few head of Thalacherry goat.

Ganesan’s family also owns a textile business but farming is in their blood. “Agriculture is our ancestral occupation and we have been keeping cattle for a long time,” he says. Earlier, the genial farmer’s animals were Jersey cross-breeds. “The government recommends a mix of 65% Jersey with 35% native breed of cattle, but this is hard for farmers to maintain,” he explains. “Proper breeding management doesn’t happen in India.”

Then, in 2003, he lost five Jersey cross-bred cows very suddenly, “They have poor immunity and one had to keep replacing them,” he says. That’s when he began to convert exotic cross-breeds into desi. “I purchased a few desi animals — around 10 Tharparkar cows. Also, I began inseminating my Jersey cross-bred cows with semen samples taken from pure Indian breeds.”

At the cattle shed in P. Chellandipalayam, Karur district. Photo: S. Siva Saravanan
At the cattle shed in P. Chellandipalayam, Karur district. Photo: S. Siva Saravanan

There are over 50 heads of pure Indian cattle on his farm now — of various colours, shapes and sizes. A newly born calf totters up as we approach while its mother fixes us with a steely gaze and lowers her horns. Pitch-black buffaloes swill down water and bellow; red and white cows stick their heads into feeding troughs; gambolling calves behind wire-netting peer curiously at us.

“The easiest way to identify a desi breed is by the hump,” says Ganesan. And yes, all humped cattle produce milk rich in the much-touted A2 milk protein. A2 milk is excellent for children, he says, adding that it helps brain function and promotes growth. The fodder, culled from the fields around him, does not have pesticide and unlike commercial establishments he does not inject his cows with oxytocin injections to induce lactation, “My grandchildren refuse to drink any other milk or curd,” he laughs, as he leads me into his sparse office where a hot cup of tea made with freshly-drawn milk awaits.

Milk, however, is only a by-product of Ganesan’s experiment, “This is not a commercial farm — it is only a model one,” he says, explaining that he sells his milk at the ridiculously low rate of ₹30 per litre, “It must be the lowest rate in Tamil Nadu,” he grins. But the milk reaches his customers within two hours of milking.

What Ganesan really wants to prove is that native Indian breeds are more than capable of producing milk on a commercial scale. “The government doesn’t work at improving their milk capacity. Even breeds like Kangayam, which are not traditionally bred for milk, can produce up to six litres a day if the breeding is done properly.”

According to him, the best sort of cattle comes from artificial insemination done right. Getting high quality semen samples can be challenging. Ganesan currently gets his frozen samples from the National Dairy Development Board. “Once we get good animals, the milk is automatically better.”

And what role can jallikattu play in preserving desi breeds, I ask. “Those bulls are not really used for breeding — they are trained to be ferocious,” he says, and adds, “Anyway, jallikattu is not about preserving local breeds, it is about men proving themselves.”

preeti.z@thehindu.co.in

source: http://www.thehindu.com / The Hindu / Home> Society> History & Culture> Cattle Class / by Preeti Zachariah / February 04th, 2017

Beekeeping is a misunderstood art, says Chennai’s own ‘Honey Mani’

Business & Economy, Green Initiatives/ Environment, Nature

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Chennai :

Chennai-based Manikandan calls bees his best friend! Fondly known among the apiarists (beekeepers) as Honey Mani, this apiarist maintains almost 25 modern beehives (artificial beehives) in and around the city and says that he does it for.

Until 2008, Mani, like most people, was terrified of bees, because of all the reported fatalities. It was Swami Nathan, another beekeeper from the city who changed his attitude towards apiculture, he narrates, “In 2008, I visited Swami’s house. He worked at the airport and I was also recruited there to work in duty-free shops.”

“I saw several weird looking boxes and when I went to take a look, a bee flew out!” After a week of observing his mentor interacting with and behaving around the bees, Mani decided to learn the art.

“He was kind enough to teach me and also lent me a box with six frames in it (to house the bees). The hive is built over these frames with a strip of wax in between. I was intrigued and after a point, I wasn’t even scared. Now I can manage them even if they are aggressive!” he beams.

After completing basic school education, he says he quit academics to support his family. “Later, I got the job at the airport, but I found my true happiness in beekeeping,” he grins.

“When I deliver the beehive boxes to clients…the happiness I feel is indescribable. Especially after a few months, when I go for extraction, I have no words. I extracted almost two kilos of honey for a customer and he was so happy!”

Talking about the dangers involved, he points out, “When you let your hand in to extract the honey, make sure you don’t disrupt the queen bee. If you are stung, don’t make any sudden movements or pull your hand out fast.”

So, does he want to be a full-time beekeeper someday? “Someday… maybe. I am not doing this for money and you can’t expect to earn much from this. I am looking for a fulltime job. Beekeeping is mostly misunderstood and my aim is to educate people more,” he adds.

To contact ‘Honey Mani’ call: 9750145565

source: http://www.newindianexpress.com / The New Indian Express / Home> Cities> Chennai / by Roshne B / Express News Service / February 15th, 2017

Tamil Nadu agri icon receives Canadian medallion

Business & Economy, Green Initiatives/ Environment, Inspiration/ Positive News and Features, Nature, Records, All, World Opinion

Chennai :

Veteran agriculture scientist M S Swaminathan has been presented with the Canadian governor general’s medallion in recognition of his contribution to “improved agricultural practices and rural development in India and abroad.”

Consulate general of Canada in Bengaluru Jennifer Daubeny handed over the medallion on behalf of H E David Johnston, governor general of Canada, at a meeting held at the MS Swaminathan Research Foundation  (MSSRF) in Chennai on Monday.

Daubeny presented the medallion and citation that placed on record the “profound impact” of research being conducted at the MSSRF.

Daubeny said she was glad of the partnership between and various agencies of the government of Canada and the impact it had on rural development.

Speaking at the event, M S Swaminathan said, “Only collaboration can solve many problems.”

source: http://www.timesofindia.indiatimes.com / The Times of India / News> City News>  Chennai News / TNN / February 08th, 2017

Tamil Nadu Assembly discusses cocks and bulls

Business & Economy, Nature
An Umbalacherry bull | Express
An Umbalacherry bull | Express

Chennai :

The Tamil Nadu Assembly on Friday literally had a cock and bull discussion. MJK member Thameemun Ansari urging the State government to take steps to protect Kangeyam bulls and increase their population.

Handlooms Minister OS Manian responded, “Ansari has explained the greatness of Kangeyam bulls, but Umbalacherry bulls are the best in Tamil Nadu.” The minister went on to describe the ‘unique features’ of the animal, like a mark on their forehead, the white colour above its four ankles and tail. “When the Umbalacherry bull bellows, it can be heard even over a kilometre away,” he added.

Chief Minister J Jayalalithaa took steps many years ago to protect this breed by evolving a special plan and implemented it at government cattle farm in Korkai in Nagapattinam district, he said. Ansari also mentioned reports about health hazards allegedly caused by broiler chicken.

source: http://www.newindianexpress.com / The New Indian Express / Home> Cities> Chennai / by Express News Service / August 20th, 2016

Zoology Department of Stella Maris celebrates 60th anniversary

Education, Nature, Science & Technologies
Students of Zoology Department conducting a bird count./ Photo: Anusha Sundar / The Hindu
Students of Zoology Department conducting a bird count./ Photo: Anusha Sundar / The Hindu

Workshops, nature walks, intercollegiate competitions and guest lectures are part of the year-long celebrations. L. KANTHIMATHI reports

As part of its diamond jubilee celebrations, the Department of Zoology at Stella Maris College will invite its former faculty and students from across India and abroad to deliver lectures through video-conferencing. This programme would however continue beyond the diamond jubilee year.

Rita Jayraj, assistant professor and Head of the Department of Zoology, says, “The main objective of this initiative is to be up-to-date with the trends in the field. Two of our former staff members, who are from Australia and the United States, have agreed to be part of this programme.”

The celebrations would include a series of events that would be conducted through the year. There would be workshops on molecular biology, nature walks, involving spotting of butterflies and insects, intercollegiate competitions, guest lectures, release of a book on butterflies and also the release of a souvenir, which consists of a collection of photos and a brief description of birds, insects and spiders.

According to Kalpana Jayaraman, assistant professor, “Our students are never short of enthusiasm when it comes to trying out new things, which encourages us to organise a range of interesting programmes.”

The Department was founded in 1956 under the leadership of late Dr. Eileen Riordan.

In an email communication, Meera Paul, the second Head of the Department, says, “Over the years, the Department has witnessed a steady growth, continually adding new subjects that are allied to zoology. Another achievement of the Department lies in the area of animal welfare. With the support of the World Society for Protection of Animals, the Department has introduced papers on animal welfare. The Department also celebrates Compassion Week and has spearheaded several animal adoption drives in association with the Blue Cross of India. Our students have been involved in the activities of the Sea Turtle Conservation Network and the Crocodile Bank. They have also taken part in the Black Buck census conducted at the Guindy Park. Also, the Department has undertaken soil studies as part of the restoration project at Adyar Poonga.”

In 2005, the Department began to use computer simulations as an alternative to wet labs in the same year.

Another important milestone of the department was achieved in 2013 when the Department of Biotechnology, Ministry of Science and Technology, accorded Star status to the zoology department. According to the college authorities, SMC is one of the two colleges in Tamil Nadu which received the status in the first phase.

“On an average, close to 1,000 frogs and other fauna are dissected for academic purposes. To put an end to this practice, we adopted computer simulations,” says Rita Jayaraj. At the inauguration of the celebrations, the college principal, Sr. Jasintha Quadras, welcomed the chief guest, Additional Director General of Police Srilakshmi Prasad, who is an alumnae of the Department.

In her address, she said, “The Department has stood the test of time due to the teachers’ dedication and the keen interest they have been taking in spotting talent in students.”

She also advised the students to lead a life ruled by moral values.

source: http://www.thehindu.com / The Hindu / Home> Features> Down Town / L Kanthimathi / Chennai – July 16th, 2016

Honour for city biologist

Education, Green Initiatives/ Environment, Nature, Records, All, Science & Technologies, World Opinion

The Royal Society of Biology, London, has elected S. Vincent, Dean of research, Loyola College, as a fellow of Royal Society of Biology, a press release said. By its resolution, the society elected Mr. Vincent on July 1 for his outstanding contribution to biological sciences, the release said. Mr. Vincent came up with a biophysical method for quickly finding the levels of metal accumulation and toxicity based on electrical conductivity of proteins.

His contribution will help solve crisis in water management and vector-borne disease management. — Staff Reporter

source: http://www.thehindu.com / The Hindu / Home> News> Cities> Chennai / by Staff Reporter / Chennai – July 24th, 2016