Jiya describes the origins of the local deity, Mata Devi, explaining that Mata Devi is associated with Vrindavan instead of Tibet. Jiya was Mata Devi's oracle for many years. The recording was made at Jiya's home in Chhitkul village where Thola peak can be seen in the background.

Shudha Bhakti and Narayan Bhakti recite the lyrics of a song about Bhagwati, one of the local deities. The recording was made next to the main temple entrance, in Rakchham village.

Gangaa describes and demonstrates how to make a local and healthy dish called 'hɔt'. This dish was chosen because it is healthy and easy to make. The recording was made in Gangaa's kitchen at the Amar Guest House.

Bupinder and Ayala describe how to make traditional carpets 'khyara' and related local items. They continue to have a natural conversation that goes beyond this subject. The recording was made at their home in Rakchham village after heavy snowfall.

Madan describes the weighing system formerly used in Chhitkul and Rakchham villages which is no longer commonly used. Dhian Singh Negi later made corrections to Madan's description, indicated in the transcription. The recording was made at Amar Guest House in Chhitkul village.

Ravinder Singh Mathus and Devi Chand describe the functions they perform at Rakchham’s main temple. They are the interpreter and oracle of the local deities, respectively. The recording was made next to Shiv's temple in Rakchham, during a ritual break.

Satender describes his experience as interpreter of the deities in Rakchham village. The recording was made at his second house in Dhangdhangshi, further down Rakchham village.

Satender describes gunsaa, the traditional migration to lower (and warmer) places from Rakchham and Chhitkul village that takes place during winter. The recording was made at Satender's second residence in Dhangdhangshi, a place that belongs to Rakchham, down below the village.

Sarita and Narayan discuss the Sazi Festival, which takes place every year at the end of March in Rakchham village. The recording was made in the garden of Uma Homestay.

Rajesh describes a very peculiar event that marks the beginning of the Sazo festival during Maang. The festival takes place in Chhitkul during the month of January. The recording was made in front of Rajesh's home in Chhitkul village, on the path that leads towards Amar Guest House, at the back of the main temple.

Nand and Sunder discuss the history of Rakchham village. The recording was made in Vinod Kumar's garden in Rakchham village.

Tashi Dorji and Dorji Phuntsho discuss the different rituals performed in Dukti village related to Ladam involving restricting both locals and outsiders from visiting the mountain Tshong Tshongma between plantation and harvesting of crops. The entry to Tshong Tshongma closes on the 10th day of the third month of the Tibetan calendar. If someone does enter this area during the restricted months, it brings heavy rain, winds, and landslides to the area. Time-aligned translation into English.

Tashi Dorji and Dorji Phuntsho discuss rituals involving animal sacrifice in Dukti village. In the past, it was customary for every household to raise a pig to be killed for ritual purposes. They say that now, over a decade later, they have stopped raising pigs for sacrifice. Time-aligned translation into English.

Tashi Dorji and Dorji Phuntsho discuss rituals involving animal sacrifice in Dukti village. In the past, it was customary for every household to raise a pig to be killed for ritual purposes. They say that now, over a decade later, they have stopped raising pigs for sacrifice. Time-aligned translation into English.

Tshong Tshongma is a sacred mountain and a local deity in Eastern Bhutan. Over 4000 meters in elevation, it is accessible only four months per year due to local customs. Mr. Lama Tshering describes how Tshong Tshongma got its current palace after being deceived by Samye Paygi Gyelpo when Guru Rinpoche called all the deities to the allocated respective palace. Time-aligned translation into English.

Tshong Tshongma is a sacred mountain and a local deity in Eastern Bhutan. Over 4000 meters in elevation, it is accessible only four months per year due to local customs. Mr. Lama Tshering describes how Tshong Tshongma got its current palace after being deceived by Samye Paygi Gyelpo when Guru Rinpoche called all the deities to the allocated respective palace. Time-aligned translation into English.

Tshong Tshongma is a sacred mountain and a local deity in Eastern Bhutan. Over 4000 meters in elevation, it is accessible only four months per year due to local customs. Mr. Lama Tshering describes how Tshong Tshongma got its current palace after being deceived by Samye Paygi Gyelpo when Guru Rinpoche called all the deities to the allocated respective palace. Time-aligned translation into English.

Tshong Tshongma is a sacred mountain and a local deity in Eastern Bhutan. Over 4000 meters in elevation, it is accessible only four months per year due to local customs. Mr. Lama Tshering describes how Tshong Tshongma got its current palace after being deceived by Samye Paygi Gyelpo when Guru Rinpoche called all the deities to the allocated respective palace. Time-aligned translation into English.

Mrs. Humchung is one of the oldest people living in Thragom village. She describes how to prepare ponpo curry using lichen and demonstrates how to thoroughly wash the dirt from the lichen. She also shares memories of eating ponpo curry and collecting dry lichen while gathering firewood during childhood. Time-aligned translation into English.

Mrs. Humchung is one of the oldest people living in Thragom village. She describes how to prepare ponpo curry using lichen, demonstrating the process of steaming the lichen with ash before cooking. She explains that people in Thragom village consume ponpo curry once a year to wash away any dirt or hair inside the body. Time-aligned translation into English.

Mrs. Humchung is one of the oldest people living in Thragom village. She describes how to prepare ponpo curry with lichen, chili powder, garlic, black pepper, oil, and salt. After the lichen is thoroughly steamed and washed, the curry is ready in 5 minutes. She says the lichen can be directly consumed with chili paste (without steaming). Time-aligned translation into English.

Abraham, Longdi, and Rilung Modi make adu payek tiffins to take while going to harvest the fern tree (Tatchi) near Peki Modi village in Upper Siang District of Arunachal Pradesh. Time-aligned transcription and translation into English.

Abraham, Longdi, and Rilung Modi discuss rituals on the way to harvest the fern tree (Tatchi) near Peki Modi village in Upper Siang District of Arunachal Pradesh. They describe luukan, used to prevent illness in livestock and meen, used for protection from flies. Time-aligned transcription and translation into English.

Abraham, Longdi, and Rilung Modi discuss how banana leaves are used on the way to harvest the fern tree (Tatchi) near Peki Modi village in Upper Siang District of Arunachal Pradesh. Longdi Modi cuts wild banana leaves (homenborgohainiina/Musa aurantiaca) for the fern tree harvest and describes which wild banana leaves are best for this purpose. They arrive at Saage, the destination for harvesting the fern tree, approximately 7 km outside Peki Modi village. Time-aligned transcription and translation into English.