Uma of Upasana and her team have been busy doing research on the silkworm, its cocoon and the incredible length of a single strand from that cocoon. The various processes that must be done before we have in our hands the textile the world knows as silk will be shown in the resultant book which is nearing completion; it presents the humble beginnings of silk and the various processes of how it becomes silk as the world knows it. The book 'Silk' will be completed in the next few months, available through Upasana.

Uma's enthusiasm for the work she does is contagious. Her eye ranges far afield; she speaks about Kapas and the cotton farmers and the plight of the weavers, she continues Tsunamika with the fisher ladies, and now the waste... Uma has woven the thread of creativity utilizing the contents of the unit's waste barrels, the goal zero waste. Upasana's employees, men and women of the villages, have successfully produced usable, unique items of beauty entirely of plastic, paper and cloth waste, caught by Uma's clarity and confidence.

While driving into Auroville along the main road, one of the first stops one sees is a lively hut filled with travelers from all over the world, eating, talking, dancing and surfing the Internet. You may see the open kitchen, with patrons walking in and out. At first this may startle the conventional coffee-drinker, but in time and through experience this atmosphere will prove rather desirable. The following interview is with Snehal, the founder of Kofi bar. He will tell us about this new place, the concept and future plans. Listen in to better understand what makes this hopping new venue in Auroville so innovative!

Los alimentos que consumimos nos afectan mucho. El origen de la comida y el cuidado con el que esta preparada son dos puntos muy importantes a tener en cuenta. Esta entrevista con Marc de La Terrace es sobre eso, sobre la historia del restaurante, y tambien un poco sobre la vida de Marc.El restaurante hace lo que puede para ser sostonible y crear un buen ambiente para trabajar. ¿Has disfrutado de la comida de La Terrace? Escucha esta entrevista para aprender mas de un popular restaurante de Auroville!

Maurice has been in Auroville for 30 years and has been working with AquaDyn since five years. In this interview he talks about the development of Aquadyn and the methods and techniques that he uses for the treatment of drinking water. Recognizing the importance of the global problem of potable water, and more specifically the treatment thereof, AquaDyn aims to produce pure, clean and "living" water beneficial to good health.

Jesus, who has been in Auroville since 1993 is in charge of research into eco-friendly discharge in natural ways. He talks in this interview about the ways in which he aims to alleviate the problems of pollution and the excessive use of pesticides in farming methods. He talks about the successes that he has achieved and the problems that he has encountered.

Today a special green and tasty magazine with Hendrik the Spirulina farmer of Auroville. Since 1997,Simplicity Spirulina Farm is growing spirulina for consumption in Auroville itself and also for sale outside. Spirulina is a tiny blue-green algae in the shape of a perfect spiral coil. Biologically speaking, it is one of the oldest inhabitants of the planet. Spirulina is called a super food because its nutrient content is more potent than any other food. For more information click here.

Ayyappan, who has worked at the CSR Institute since 1989 discusses the ways to achieve sustainable building with regards to costs. He talks about the ways in which he has managed to keep the cost of building projects down by using cheap natural resources and cost-effective technology. In the program he talks about the type of materials he has employed and also about effective waste water treatment methods.