Mangaluru’s 3 decades old Beggars’ Rehabilitation Centre has plenty of life transformation stories to tell

Chetana Nayak K
March 15, 2019

A host of home-grown vegetables welcome the visitors at Beggars’ Rehabilitation Centre (BRC) at Pachanady in Vamanjoor on the outskirts of the coastal city of Mangaluru. Once barren land with laterite rocks, today the 2-acre land boasts of its lush-green vegetation across its one-acre landscape. Brinjal, Coriander, Drumstick, Green chilli, Pumpkin, Spinach, Mint leaves, Jackfruit, Mango; are among the several vegetables that the inmates have raised with their labour.

"Although, it was initially a challenge to motivate them, now most of them, either through self motivation or inspired by others have taken to cultivation on their own. They tend to the crops as their own and use it for self-consumption," Ashok, in-charge of BRC said.

Besides vegetation, the Centre ensures that inmates do not spend their time idling. Beyond the normal rest or sleeping hours, the inmates are involved in pre-seeding work, tilling the soil, watering the soil beds, preparing organic manure, timely harvesting and gardening.

While some of the woman inmates engage in agriculture, they also involve in envelope making, crafts, early morning walks, exercise or at least their routine chores such as washing their own clothes.

Well educated, hailing from an affluent family, with two brothers employed in reputed banks, Anupama* (28) had everything she had asked for. But in an unfortunate turn of events, the sudden demise of her parents few years ago, Anupama found herself roaming around the streets of Pandeshwar in Mangaluru.

Beyond recognition, begging for food with pedestrians, she would sleep on the streets and roam about aimlessly. Reported by the local residents in 2014, Anupama’s plight caught attention of the jurisdictional Pandeshwar police, who shifted her to BRC.

In a span of one year, Anupama, who formerly found solace in anonymity and in begging alms, today has become a tailor. She came out of the BRC and eked out her living through tailoring. Anupama also slapped legal cases against her brothers who had allegedly cheated her of property. “She currently owns a property in Karkala, with bank deposits bequeathed in her name by her mother,” her case officer adds.

Another, Ramesh*, an electronics and electrical engineer from Chennai addicted to drinking and drug abuse had abandoned his family. He was brought to BRC that kicked-out his alcohol habit. Now working in an MNC, Ramesh is back on top of his game and works for a multinational company in Chennai.

BRC that began in 1991 under Karnataka Social Welfare Department today has grown to be one of the most trusted of the 14 Centre’s in the state.

Upon the identification of an individual as a destitute or a beggar, Mangaluru City Commissioner (MCC), Taluk court, Chief Executive Officer (CEO) of Taluk Panchayat, District level officer(s), and jurisdictional Police Sub-Inspector are empowered to detain and surrender destitute/beggars at the Centre.

In-charge of BRC, Ashok says that the Centre’s team and staff guard travel around their respective districts and identify the beggars and bring them to the court within 24 hours. As per the current provisions, they can house a beggar for one-year. During which, through a series of vocational and counseling sessions, it can encourage a destitute to quit begging and live independently. “Once the Centre is reassured of their skills, the Centre informs their family members and requests to take them back. In the absence of the family, the member is referred to a government aided Centre.” Ashok said.

Over the year, BRC has aggregated destitute from different parts of the country in its Mangaluru Centre. "Since, Mangalore Central Railway Station is the last station in the region, majority of them de-board the train here and venture into the city. Most of our inmates are from Karnataka, Tamil Nadu, Kerala and Andhra Pradesh," a BRC official says.

A team of psychiatrists, doctors, skin specialists, who visit once in 15-days, have the mandate to ensure that the inmates are hale and healthy. Over the years, for about 137 destitute in Dakshina Kannada, BRC has become a haven for transformation; Owing to alcohol, substance abuse, financial stress and family issues, these inmates who had once resorted to begging today claim of confidence to thrive with their abilities.

Comments

Ann Pinto
 - 
Thursday, 9 May 2019

Thanks to coastal digest for publishing such articles and showing the positive change brought about by BRC so that these people can live a dignified life with the skills they they are taught..

SD
 - 
Tuesday, 26 Mar 2019

Wow! Impressed May God bless all involved in making the beggers life easy.The general principle of alleviating poverty by facilitating self-sufficiency has a long history

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Media Release
March 12,2020

Manipal, Mar 12: Team WGSHA is proud to announce that the culinary museum in WGSHA has been listed in Limca Book of Records as India's First Living Culinary Arts Museum.

Limca Book of Records (LBR) is a catalogue of achievements made by Indians, at home and abroad in diverse fields of human endeavour. LBR is a celebration of exemplary exploits and recognizes accomplishments such as firsts, inventions, discoveries, honours, awards and the truly extraordinary.

Chef Thirugnanasambantham, Principal of WGSHA, while thanking MAHE and ITC Leadership for extending all support towards instituting this museum in Manipal and WGSHA, also appreciated and thanked all those who have directly or indirectly helped towards setting up this museum in Manipal.

"The process for WGSHA's culinary museum to make an entry into the popular Limca Book of Records started almost six months back and after validation by LBR recently, has been listed in the book of records. We are glad that we could be the first of its kind in such endeavour and we also hope to be in Guinness World Records soon", said Chef Thiru.

"We are indeed grateful to Michelin-starred Indian celebrity Chef Vikas Khanna, the founder and curator of this museum, who had this idea of establishing a culinary museum and donated thousands of kitchen tools and equipment worth millions of dollars to this museum for preserving the history of India's rich tradition of culinary arts and to educate the future generations. Chef Vikas Khanna, 'Distinguished Alumnus' of WGSHA, being very desirous of making such a museum in India, what better place it would be than in his own Alma Mater!", he said on the background of having the museum.

Chef Thiru mentioned that Udupi, popular for the famous 'Udupi Cuisine', and being a temple town, is adjacent to International University Town of Manipal Academy of Higher Education (MAHE).

MAHE is home to thousands of international students and visitors. With a great heritage of Udupi, combined with the large number of Indian and International students residing in and around Manipal, it was very apt for the college to create a museum for today's Indian youth and the International visitors to understand the rich culinary heritage of India, through the priceless kitchen tools and equipment donated by Chef Vikas Khanna.

"Has placed WGSHA in the global culinary map and we are proud to have joined all such efforts to preserve the history of cuisines and cultures across the world", said Chef Thiru.

The culinary art academic block housing the museum was opened in April 2018, spread approximately over 25,000 sq ft and is shaped in the form of a giant pot very similar to the ones found in Harappa.

There are historical as well as regular household items such as plates made by the Portuguese in India, a 100-year-old ladle used to dole out food at temples and bowls dating to the Harappan era, an old seed sprinkler, an ancient Kashmiri tea brewer known as 'samovar', vessels from the Konkan, Udupi and Chettinad regions, apart from a large collection of rolling pins, utensils of all shapes and sizes, tea strainers of different types etc.

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News Network
March 18,2020

Mysuru, Mar 18: Even though the migration season is coming to end and the winged visitors are set to fly back, the water bodies where most birds nest and breed are under close surveillance with the report about spread of bird flu in Mysuru as unusual death of birds can be a cause for worry and hence the authorities are on high alert.

At Karanji Lake, the birds are watched in detail twice – morning and evening. If any sick bird or dead bird is noticed, the Zoo Vets are alerted. So far, no such birds had been sighted. The surveillance data is maintained every day. Intensive surveillance and passive surveillance is done.

Zoo Authority of Karnataka (ZAK) Member Secretary B P Ravi said the birds are doing well and there is no cause for worry with their health monitored constantly along with tests on the bird droppings done every month at the National Institute of High-Security Animal Diseases in Bhopal.

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News Network
July 10,2020

Bengaluru, July 10: The Karnataka government has decided to hold examinations only for the final semester students of undergraduate (UG) and postgraduate (PG) in various universities of state and promote other semester students to the next level without holding any examination.

The decision was taken to safeguarding the students' interest as well as academic career of lakhs of students during the time of Covid-19 pandemic. The significant move by the Higher Education department was announced by Deputy Chief Minister Dr CN Ashwath Narayan who is also the minister for Higher Education.

The DCM announced that the examination for final semester UG and PG students will be conducted as per the guidelines issued by the University Grants Commission (UGC) by the end of September 2020.

As per the latest decision, all students who are either at the beginning or middle semester of their UG and PG courses will be promoted to next semester without any examination. The state government further made it clear that the latest decision would only be applicable for this academic year--2019-20.

The students will be promoted to the next semesters based on academic performances during the previous assessment.

Giving details of the decision, Dr CN Ashwath Narayan told media persons that the decision was taken in the interest of the students. "Keeping in mind the safety of students during Covid-19 pandemic times, the government has taken the decision. We have also discussed with education experts, former Vice Chancellors before arriving at this decision," he said.

The DCM also revealed that Governor Vajubhai Vala who is the Chancellor of all the universities has also given his consent for the decision. Students can call up on the department helpline 080-22341394 for any academic queries.

How will students be promoted?

The students who are pursuing UG and PG courses at mid semester levels will be evaluated internally based on their academic performance along with the marks scored during the previous semester or year.

"Based on this comprehensive evaluation, we will promote the students to next semester. But for the first semester students, they will be promoted entirely based on internal evaluation on academic performance," the Deputy Chief Minister explained.

In case if the students wish to improve their marks further, they can take the exams separately later. This apart, students with backlog subjects have also been allowed to carry those subjects further into the next semester subject to only the present academic year.

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