Latest news with #Jency
The Hindu
21-05-2025
- General
- The Hindu
Art in action: Across T.N., students of govt schools learn to paint murals, learn
A mural initiative led by JFIND, an artist collective based in Villivakkam, in collaboration with the Tamil Nadu Model Schools Society, transformed 36 Tamil Nadu government schools through art. Through this project, government model schools across 36 districts were revitalised with vibrant murals created by local artists and students. The aim was to foster creativity, inclusion, and well-being in educational spaces. More than 6,000 students actively participated in painting these murals. 'Each mural was designed with intention. JFIND chose themes and colour palettes based on cognitive and emotional needs, enhancing memory, focus, and emotional well-being', said Jency, Founder, JFIND. The objective The project was born after JFIND received an invitation from the Holistic Development and Progressive Education Vertical of the Tamil Nadu Model Schools Society. The department approached JFIND and asked to collaborate in an event involving schools, where they would be conducting this wall art initiative. The objective was to foster creativity in children. They wanted to induce curiosity and also for children to learn more about societal changes. Through art, some pressing issues like women's empowerment, global warming, and more were brought to light. Choice of colours The choice of colours played a vital role in the murals. 'We were quite sensitive about picking the colours. The team picked colours that are very sensitive to children, which could affect their cognition and well-being. To do this, we used a mix of base colours, some pastels, and some vibrant ones', said Ms. Jency. Ms. Jency said that vibrant colours help children feel more energetic. The placement of murals was decided by the government; some areas were exterior walls, while others were interior walls. Based on the location and its purpose, JFIND brought in appropriate colours. For example, more energetic colours like red, yellow, and other vibrant hues were incorporated in playground areas. Mentoring by artists In most schools, JFIND's artists went and helped with sketches initially. But in Ramanathapuram district, the children were so enthusiastic that they began sketching on their own. 'That was something we learnt. There was no expectation that children would be this curious to take initiative in such work', said Ms. Jency. The whole day was spent sketching and painting. Artists had to give students certain instructions before using the products and materials, as they might stain their clothes. Extra care was needed while handling the colours. 'The children's observation skills were incredible. Not just in one location, artists from other districts also shared similar feedback. They needed to spend very little time explaining how to use materials or follow instructions. The students grasped everything almost immediately', said Ms. Jency. The JFIND is planning to expand geographically to other states if they are given opportunities and support from other state governments. Ms. Jency says, 'As a muralist and founder of JFIND, I've always believed that art is not just something we hang on walls—it has the power to transform minds, spaces, and communities'.
New Indian Express
26-04-2025
- Business
- New Indian Express
Kochi college teacher's homely restaurant is a foodie's delight
In a city like Kochi, where restaurants tirelessly compete to stand out, serving everything from fusion and pan-asian to continental, Mediterranean, and niche global cuisines, there's a quiet corner in Mulavukad, just a kilometre from Bolgatty, that chooses to walk a different path. At 'Jency's Good Food', the goal isn't to dazzle with trends but to comfort with simplicity. Here, the mantra is clear: 'Simple is key'. Rooted in authentic Kerala cuisine, Jency's Good Food doesn't try to reinvent the wheel. Instead, it brings food that feels like home to the table. 'There's a market for everything unique, sure. But how long can someone keep eating unfamiliar dishes? For most Malayalis, the familiar taste of naadan cuisine is something they can have every day. That's the purpose of food, right? The idea was to serve something people can come back to daily,' says founder Jency Treesa. A passionate home cook turned entrepreneur, Jency also serves as an assistant professor in commerce at St Teresa's College (Autonomous), Ernakulam, and is a research guide under MG University. Despite her academic commitments, she took the step toward fulfilling a long-held dream. 'Starting a restaurant was always in the back of my mind. Growing up with three brothers, we all used to cook when we wanted to recreate dishes we tasted outside. But with my teaching profession, I wasn't sure I could manage it all. Thankfully, my college management was very supportive, and finally, I made it happen.' Before launching the restaurant, Jency had already dipped her toes into the food business with homemade syrups — like naruneendi, beetroot, and carrot — as well as meat masala and sambar powder, all made fresh at home. The occasional catering gigs gave me the idea of serving larger groups and the confidence to scale up. The positive feedback I got during those times really gave me the push to start Good Food,' she adds. As I stepped into the cosy, welcoming space she curated, it felt more like entering someone's home than a restaurant. That's exactly what Jency envisioned — 'like dining at your family table.' The meal began with appam — light, fluffy in the centre with lacy edges so delicate, it's easy to lose count of how many you eat. Paired with it were two standout dishes, prawns in thick masala and Eri pollichathu. The Eri — slightly fried and coated in a spicy, tangy blend — was flaky and moist in just the right way. The prawns were generously sized, juicy, and bursting with flavour. According to Jency, on her menu, the showstopper is the pork fry. 'I have repeat customers mainly for pork.' Made with a base of onion, turmeric, and a ginger-garlic paste, what sets it apart is the dominant peppery note that elevates the dish. Fatty, flavorful, and crisp around the edges, it paired perfectly with the rice meals served. To round off the meal, I tried the naruneendi juice. Its refreshing earthiness felt cleansing — a perfect finish to a hearty lunch. What stands out across all dishes is the careful use of ingredients, most of which are freshly ground by Jency herself. Nothing feels heavy or overdone. The venture has live counters set outside, which start around 6.30pm. They also cater to customised orders, bringing a personalised experience to an event.
