GRAIN
Learning interdisciplinary food futures
The most interesting conversations about food - fermentation, farming, business, can happen anywhere. At Goya, we’ve been hosting them at bars, parks, beaches, and supper clubs.
We’re now bringing them together as GRAIN, accessible to you no matter where in the world you are.
A monthly lecture series by Goya, GRAIN connects students and young professionals with the people who are shaping the way we cook, eat, and think about food: founders, farmers, photographers, writers, stylists, chefs, writers, growers, designers and everyone in between.
Each month, one speaker leads a live, virtual series in their area of expertise, with conversations building progressively across interconnected topics throughout the year. The format is virtual and ticketed, open to anyone interested in understanding where food comes from — and the people, systems, and ideas that shape it. GRAIN runs through the calendar year, culminating in an offline residency that allows for in-person on-site learning from a team of experts.
Upcoming modules on GRAIN include sessions with Payal Shah of Kobo Fermentary, Fiona Arakal of Ishika Farms, and many more.
If you're curious about where your food comes from, who grows it, who makes it, and what it all means, this is your seat at the table.
Who is GRAIN for?
Students of food studies, design, and anthropology
Early-career professionals exploring food as a serious field of work
Industry hopefuls seeking practical, creative, and systems-level insight
Home cooks, food nerds, and deeply curious eaters
Anyone interested in the ideas behind what’s on their plate
How it works
01
Six modules,
one term
Each module is led by a different expert. Sessions build progressively across the 18-week term, running weekly on Tuesdays (?).
02
Six modules,
one term
Each module is led by a different expert. Sessions build progressively across the 18-week term, running weekly on Tuesdays (?).
03
Six modules,
one term
Each module is led by a different expert. Sessions build progressively across the 18-week term, running weekly on Tuesdays (?).
04
Six modules,
one term
Each module is led by a different expert. Sessions build progressively across the 18-week term, running weekly on Tuesdays (?).
Grain at a glance
TERM 1 — APRIL TO AUGUST 2026
Module 01 · April
Fermentation:
Histories of Transformation
Payal Shah
Kobo Fermentary
Module 01 · April
Fermentation:
Histories of Transformation
Payal Shah
Kobo Fermentary
Module 01 · April
Fermentation:
Histories of Transformation
Payal Shah
Kobo Fermentary
Module 01 · April
Fermentation:
Histories of Transformation
Payal Shah
Kobo Fermentary
Module 01 · April
Fermentation:
Histories of Transformation
Payal Shah
Kobo Fermentary
Module 01 · April
Fermentation:
Histories of Transformation
Payal Shah
Kobo Fermentary
Histories of Transformation
Exploring fermentation as both ancient technique and living science, this module traces the cultural histories and microbial processes that shape fermented foods across regions. Through the lens of kitchens, laboratories, and community traditions, participants examine how fermentation offers tools for preservation, flavour, and resilience.
Land, Markets, and Agroecology
This module explores the realities of building a farm from the ground up: examining land stewardship, entrepreneurship, and the structural barriers faced by first-generation farmers.
Archiving Food Cultures
Focusing on narrative as a tool of preservation and change, this module looks at how media can document, interpret, and reframe food traditions.
Meet the speakers
PAYAL SHAH
Payal Shah is one of India's most recognised voices in fermentation. A trained psychologist who turned a lifelong obsession with microbes into the Bengaluru based flavour and fermentation lab- Kōbo fermentary.
Known as the "Shepherd of Microbes," she is a regular presence on panels, festivals, and workshops on fermentation held across the country, making the science and art of fermentation accessible to curious minds at every level.
FIONA ARAKAL
Fiona Arakal is the co-founder of Ishka Farms, India's first and only caper farm, built on 365 acres of once-barren land in Tamil Nadu.
Driven by the question of how to contribute to a thriving farming community, Fiona has built Ishka into an ongoing experiment in responsible, regenerative food production, one that controls every step from nursery to distribution, championing ethics and transparency at every turn.
ANISHA RACHEL OOMMEN
Anisha Oommen is the founder of GOYA, a media platform dedicated to telling stories about food, culture, and the people shaping them. Through editorial features, films, and community-driven events, GOYA documents the ideas, histories, and makers redefining how India eats and thinks about food today.
With a background spanning editorial, brand strategy, and storytelling, Anisha works at the intersection of media and culture, building platforms that bring together chefs, farmers, artisans, and curious audiences in meaningful conversation.
Register for GRAIN
grain@goyamedia.in