Local food culture and traditions have evolved over millenniums in tune with the local natural resources as well as the energy-nutrient needs of local communities. Culinary delights have also evolved to stimulate the taste buds differently. Diversity is the spice of life. Rameshwaram being a nodal point in the web of Gulf of Mannar marine bio-diversity, it has its own unique and dynamic food traditions as well as soil fertility traditions. In this newsletter we examine two aspects of it: a sweet dish made from seaweed available locally and Goddess festivals which also connect with the germination of a variety of seeds of cereals and pulses.