Abraham Modi describes how he tends to the pineapple garden, using weeding and spacing techniques to grow larger and sweeter pineapples.

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.

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.

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.

Abraham, Longdi, and Rilung Modi discuss the fern tree (Tatchi) harvest near Peki Modi village in Upper Siang District of Arunachal Pradesh. While preparing for the harvest, they describe how to tell when fern trees are ready for harvest based on smell, appearance, and the season.

Abraham, Longdi, and Rilung Modi discuss the fern tree (Tatchi) harvest near Peki Modi village in Upper Siang District of Arunachal Pradesh. Longdi Modi and Abraham Modi remove the bark and the hard part of fern tree (Chiyu yuuma), and Longdi Modi cuts off the top portion of fern tree. He explains that this part is now not good for consumption.

Abraham, Longdi, and Rilung Modi discuss the fern tree (Tatchi) harvest near Peki Modi village in Upper Siang District of Arunachal Pradesh. Longdi Modi and Abraham Modi continue to remove the bark and also the outer part of fern tree while Rilung Modi records.

Abraham, Longdi, and Rilung Modi discuss the fern tree (Tatchi) harvest near Peki Modi village in Upper Siang District of Arunachal Pradesh. Longdi Modi and Abraham Modi complete the process of removing the bark and outer cover of the fern tree. Longdi Modi lays out the wild banana leaves which Abraham Modi cut earlier. They cut the fern tree into smaller pieces in preparation for the next step.

Abraham, Longdi, and Rilung Modi discuss the fern tree (Tatchi) harvest near Peki Modi village in Upper Siang District of Arunachal Pradesh. While Longdi Modi thwacks the fern tree into very small pieces, they describe the area where they found this fern tree, and how to determine suitable topography for growing and harvesting them. They mention the quality of fern trees, comparing a lower quality where the delicate part is harder (chisap) and a higher quality where the delicate part of fern tree is softer (chiingin).

Abraham, Longdi, and Rilung Modi discuss the fern tree (Tatchi) harvest near Peki Modi village in Upper Siang District of Arunachal Pradesh. They complete the process of thwacking and begin mixing the thwacked fern tree, making holes in the base so that the water will not stagnate. After that, the mixture is covered by the leaf of Sago tree to keep it clean and to protect from decay or damage. Longdi Modi, an expert in harvesting fern trees, explains that it takes a week until the mixture is fully ready for human consumption.

Abraham, Longdi, and Rilung Modi discuss the fern tree (Tatchi) harvest near Peki Modi village in Upper Siang District of Arunachal Pradesh. After the fern tree mixture has been kept covered by the leaf of Sago tree for a week, they return to collect the mixture. Longdi Modi selects the best portion of the mixture and puts it into the local basket for a male known as Tali.

Abraham, Longdi, and Rilung Modi discuss the fern tree (Tatchi) harvest near Peki Modi village in Upper Siang District of Arunachal Pradesh. After bringing the fern tree mixture back to the village, Longdi Modi separates the fern tree mixture using a local made basket known as Chinu to separate the harder shards of fern tree from the softened parts. The hard parts are used to feed the pigs, and the soft parts are stored in a basket known as Jongkung.

Abraham, Longdi, and Rilung Modi discuss the fern tree (Tatchi) harvest near Peki Modi village in Upper Siang District of Arunachal Pradesh. In this final step, they prepare the fern tree for eating by roasting it over the fire. Longdi Modi describes the process, comparing it to preparing roti. They discuss recipes and other foods prepared with the fern tree, such as meats and vegetables.

Abraham, Longdi, and Rilung Modi discuss the sago tree (taapa) harvest near Peki Modi village in Upper Siang District of Arunachal Pradesh. When they reach Poodat (~4-5 km outside of Peki Modi village), Longdi Modi beings searching for mature sago trees with a flower on top. After finding a mature tree, he climbs up to clear the leaves.

Abraham, Longdi, and Rilung Modi discuss the sago tree (taapa) harvest near Peki Modi village in Upper Siang District of Arunachal Pradesh. While Longdi Modi cuts down the sago tree, Abraham and Rilung Modi pull it down using a rope which is carefully positioned so that it doesn’t damage the young sago trees. After the tree is down, they cut it into smaller pieces.

Abraham, Longdi, and Rilung Modi discuss the sago tree (taapa) harvest near Peki Modi village in Upper Siang District of Arunachal Pradesh while cleaning the bark of the sago tree.

Abraham, Longdi, and Rilung Modi discuss the sago tree (taapa) harvest near Peki Modi village in Upper Siang District of Arunachal Pradesh while cleaning the bark of the sago tree. Longdi Modi describes the uses of sago tree such as Panol (used to treat wounds of livestock to help stop bleeding and to start fires when there is no matches available). He explains that the hard bark is also used as a rain coating, and leaves are used in various ways. He says that humans used to eat it, but now it is used to feed pigs.

Abraham, Longdi, and Rilung Modi discuss the sago tree (taapa) harvest near Peki Modi village in Upper Siang District of Arunachal Pradesh. After completing the process of cleaning the bark, they prepare to bring the edible parts home.

Abraham, Longdi, and Rilung Modi discuss the sago tree (taapa) harvest near Peki Modi village in Upper Siang District of Arunachal Pradesh. While Longdi Modi feeds the sago tree to the pigs, he describes how it was prepared for human consumption in the past. He says it was cut into small pieces and then dried by fire to break the pieces down further before cooking.

Bogul Modi, local expert in making yeast from rice, demonstrates how to soak the rice for a few hours. She says it is best to use local rice because the varieties of rice found in markets are not as good for yeast.

Bogul Modi, local expert in making yeast from rice, demonstrates how to dry the rice. The soaked rice is spread in the Aapot (local basket like those used for winnowing) until dry.

Bogul Modi, local expert in making yeast from rice, demonstrates how to pound the dried rice into powder.

Bogul Modi, local expert in making yeast from rice, demonstrates how to separate the powder and other particles after pounding the dried rice.

Bogul Modi, local expert in making yeast from rice, demonstrates how to mix the rice powder with water to form small rice balls.