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.

Chorten Tshering and Koncho Tshering discuss their concerns about how the annual feast offerings will be carried out by the upcoming generation. They say that, with much hardship, their parents were able to start the community feast offering. In the past, local customary taxes were levied upon the households to conduct feasts, and used as seed money for the following years. Still today, these feasts are funded by this seed money.

Chorten Tshering and Koncho Tshering discuss their concerns about how the annual feast offerings will be carried out by the upcoming generation. Chorten Tshering says that, in his view, those children born in villages are more likely to continue than children born in towns. He thinks that children born in villages have a strong connection with the village's customs, are easier to mingle with, and will more easily adapt to difficult situations. He is worried that, in the future, future generations may not carry forward the local customs and traditions.

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.

Conversation between Lama Wangmo, Chador, and Tshangpa while uprooting paddy seedlings. They say these seeds must be planted for two to three months before being transplanted. Lama Wangmo says that, this year, she was a little late, hence these seedlings are not that good.

Chote Tshering and Lama Tshering, two respected lay monks, discuss the ritual cake for the annual ritual of Mrs. Humchung. This ritual cake symbolizes the Lama (teacher), Yidam (tutelary deity), Chösung (religious protector), family deities, and the wrathful form of peaceful Buddha. They are also talking about the origin and meaning of these ritual cakes.

Conversation among the feast sponsors about the annual feast offering, recorded after the feast. They describe the practice of Zhakchang where people gather to finish the leftover wine and food from ritual ceremonies. The sponsors of the feast offering clean utensils and the Tshokhang (temple). Later they return all the utensils to their rightful owners if they have borrowed them.

Conversation among the feast sponsors about the annual feast offering, recorded after the feast. They describe the practice of Zhakchang where people gather to finish the leftover wine and food from ritual ceremonies. While having tea, they discuss the feature course of the feast. Mr. Cheten expresses his concern that future generations will not know how buckwheat is traditionally cultivated.

Sonam Wangchuk, Cheten Tshering, and Chador discuss various utensils used in the past when conducting a feast offering. They say their parents share the same ancestral route. Their parents used to borrow utensil feast offerings because they couldn't purchase them. Cheten Tshering shows the new box to keep cups, mugs, and plates when not in use.

Mr. Sonam Wangchuck, one of the cooks and sponsors of the annual feast, discusses the preparations for the feast with a group. Seven households from Bamchang and Rinzentangpang villages sponsor the feast every year. Here he is preparing butter tea for the monks involved in feast offerings.

Conversation at the annual feast offering, one of the main events for Dakpa communities in Thragom, Rinzentangpang, and Bamchuang. This year, it was held in Rinzentangpang. They use rudimentary stoves to prepare meals. Here they are discussing what meals to serve to the monks and the general public who will come for the blessing, such as dry fish and cheeses.

Conversations and beginning of the long life blessing by His Eminence Tsheten Zangpo at Rinzentangpang Tshokhang. People discuss the process of receiving a blessing and what they have to offer in return. Some people offer cash as gratitude for the blessing from His Eminence.

Tashi Dorji describes rituals performed in Dukti village including Nyungne (also called Dawa Dangpa or Dawa Chüngepa), Bazer Guru, Sumpa Soeldap, Torma Bum, and ’Nagapa Trenda. He explains that Sumpa Soeldap was initiated in consultation with Tshong Tshongma Lopen after famine and snakes came into Dukti village. He also describes the naked dance and the present ‘Nyungne Rinpoche’s past life.

Tashi Dorji decscribes cultural changes he has observed over time. For example, in his youth, he saw elders carrying rice, vegetable, maize, and wine in bamboo baskets; today, the bamboo is replaced by sacks, water bottles, and other utensils. He describes how dancers move from one house to another while a caretaker of Lakhang follows and requests donations from the villagers to have a feast for the dancers.

Tashi Dorji describes the naked dance ritual, its history, and related rituals. When there was no fund for consecration of Dukti Lakhang, Tshong Tshongma Lopen devised the culture of Naked dance. Historically, all the meals take part in this naked dance on the 9th day of the 5th month of the Tibetan calendar, to collect donations from the community. On the 10th day (Tshechi), the Tshechu takes place. Sangay Tshering, a researcher of Bhutan Oral Literature Project, was also present. Recorded in the evening after a rainy day.

Tashi Dorji describes the rituals related to Drukpa Tshezhi, the fourth month of the Buddhist calendar. This is considered the most auspicious month in the Himalayan Kingdom of Bhutan because it is when Buddha first turns the wheel of Dharma. To celebrate the occasion, the village comes together to recite the Buddhist scriptures and perform other rituals.

Mrs. Humchung is one of the oldest people living in Thragom village. She describes the process of millet plantation. Firstly, they planted seedlings of millet, and after a few weeks, they made the soil loose. She says they practiced the labor exchange program, where they didn’t make cash payments to workers. During the break, they are offered fermented wine in an ox horn. Before millet plantation, they would get goats from Tawang in Arunachal Pradesh, India, and use the manure as fertilizer. She says that millet was planted before the arrival of the magpie, and that planting millet after the arrival of the magpie was considered late and generally wouldn’t have a good yield.

Mrs. Humchung is one of the oldest people living in Thragom village. She describes the process of millet plantation, saying there are two ways to plant millet. One is planted before the magpie departs, and another is planted when the magnolia flower blossoms. The latter one is not transplanted. In the past, when people forgot to plant seedlings before the arrival of the magpie, they would make the sound of the magpie and plant the millet when the magpie leaves instead.

Mrs. Humchung is one of the oldest people living in Thragom village. She describes how to prepare and consume millet and demonstrates how to improve the taste of the millet by stirring with the ladle. She recommends having this meal along with hot chili paste.

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.

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.

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).

Mrs. Humchung is one of the oldest people living in Thragom village. She describes how to prepare and consume Shang Nelap (tree’s ear) mushrooms. The process of making this mushroom is similar to that of lichen. First, the mushroom is steamed in ash and washed thoroughly. Then it is prepared with chili paste. She says that, like lichen, one can eat mushrooms from any tree except the Magnolia tree.

This recording shows the change in construction methods and materials in Thragom village. This block was made by workers and local community members. In the past, house construction was a community affair where everyone lent their hand. In this case, the construction of the house is given to the lowest bidder.