Ep. 35 O'odham Harvester

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For full disclosure. The views and
opinions expressed in this podcast are those are

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the guests in the host. The
content here is for informational purposes only.

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All right, well, Tunisia,
your back has been a minute and I'm

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happy to have you back here on
the podcast, and yeah, get to

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catch up with you. Summer's over
and you know everything with Artists at Work,

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just gonna share a little bit more, talk a little bit more with

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how that has all been going.
Of course talking about how was the sorrow

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for harvesting Hashan bach Masha than are
there anything else that you're working on?

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As things might be coming for an
end for you during the Artist at Work

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program? So, I know the
last time we talked it was more of

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the jaredom and climate change and we
had that whole awesome conversation up amount off

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that wind. Yeah, it was
nice. So what have you been up

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to? How's it going? Well, everything's going well. You know.

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The camp was super busy this year. We had lots of groups out.

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There were even some groups that came
out that I haven't seen since pre pandemic.

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And to actually catch up with them
and have them come out again,

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it was really nice. It was
really nice. So we were back you

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know how we usually are before COVID
and all the groups and the large groups

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coming out and lots of gathering,
lots of picking. The fruit was good

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this year. It was on a
slower I guess you would say ripening scale.

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I think that's just because it started
off in June so cool, and

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then it gradually got hot and then
it just stayed hot and gave the time

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for the fruit to just take their
time and ripen up. So we had

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a good window to pick. And
it was good because we had quite a

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bit of classes, like I was
saying, so we were able to book

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them all in. And yeah,
we had some gentlemen come down from Scottsdale.

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They took some pictures of us and
we are going to be featured in

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a he called it a coffee table
book. Wow. Yeah, he's got

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all these it's all about Saros,
So he's went all over and taking these

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really cool pictures of all these different
Saros And yeah, it would be really

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nice to see that that whole collection
of pictures he got. Yeah, but

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it was good working with them.
And then we had some you know people

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come out, and another lady come
out and do a documentary, so hopefully

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that we'll come out soon. We'll
see when that that debuts, but she

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does definitely wants to put it out
at the film festival. Wow, that

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is so cool. Yeah, you
know, it was nice to get out

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there this year to pick. I
feel like it was a good year for

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the Bye Dutch. They were out
and we got to get as much as

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we could and just you know,
participated in other things with picking, with

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eating, all those good things,
hanging out, catching uh with you and

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Maria. It was nice to see
her. You know, every summer,

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you know, you look forward to
for anybody who's a season or harvester,

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you look forward to seeing the same
people doing the same thing every year,

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and you look forward to those times. So yeah, that was a really

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good time for me to be able
to go out there, not only with

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me, but Breath. It's been
awesome to have her out there with me

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to share the culture. And you
know, she is from Dene Silis Kutney

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and she has just really embraced the
out of culture and tradition and language and

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learning. So she really enjoys,
you know, being accepted into the community,

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into the local indigenous community, right
here but with Artists at Work program.

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But where are you at with that? I know in the beginning we

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kind of talked about what it was
going to be, where you're going to

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be working on in the community.
How has the program regressed? What are

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all the things that you have been
able to do as an Artist at Work?

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You know, I think we did
what we wanted to do and what

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we wanted to accomplish, and it's
the constant reaching out to the community,

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getting them involved in harvesting, you
know, indigenous foods, and I've been

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doing this for years and it's always
nice to create more connections with other people.

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So I think, you know,
we we did quite a bit of

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work this year, and right now, you know, we're ending the Artist

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at Work program. It's going to
be ending the end of September. But

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yeah, I think, you know, from what I felt this year,

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it was it was really successful and
we definitely did have quite a bit of

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conversations and meetings about everything that was
happening, and all the crew with Artists

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at Work were very happy with our
progress and everything we were doing. So

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it'll be nice to shoot them some
of those pictures and films and the picture

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book that comes out, you know, so that we can show that all

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that we accomplished this year. That's
awesome. Yeah. And is this your

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first time participating in the Artists at
Work program? Yeah, the first time

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with the Artist at Work program.
Of course, I've worked with Southwest Folk

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Alliance from the Master Apprentice Award,
which we my mom and I received years

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ago, I want to say,
twenty seventeen. So it was nice to

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kind of connect back with everybody,
you know, with Denise and Kimmy and

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you know, and just be back
amongst all of them. Yeah, that's

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awesome, amazing, amazing work.
And not just for yourself but other participants

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that are you know, throughout the
borderlands and other states. What has that

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been like as far as meeting other
artists, what are they doing? Is

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it similar? Is it different?
You know with the meetings and gathering with

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the different artists. I tend to
be more of the culinary art person,

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so traditional cultural, indigenous food type, I guess you would say artists.

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A lot of the artists through this
program, they've you know, they go

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everywhere from music to theater to graphics
and basket weavers and you know, and

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just sitting there and talking with them, you know, it's like seeing what

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they're doing and it's really awesome.
Like I said, that's a really good

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area to network with so many different
artists, not only here in the Borderlands

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but all the way up to the
East Coast. But yeah, they've you

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know, been doing quite a bit
also progressing in this whole residency, this

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one year grant that we had,
so it was really nice to see those

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familiar faces and discuss and see what
they're up to and with the harvesting,

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you know. Recently with our as
a part of our Desert food Way series,

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we've been focusing a lot on the
Cooie weehawk, the mesquit tree and

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doing different things, sharing informational things
about it. I participated in the mesquite

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harvesting workshop at Santa brid co Op, so that was really fun to get

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out there and just learn hands on
and see how the farm does it,

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how they process it, and then
also trying out recipes for it. And

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then also the intern student intern Mia
is working on a TikTok video to actually

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show making mesquite pancakes. So we're
just have a lot of content right now

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that we're creating all surrounding we hug
is there anything that's coming up in the

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fall season that you harvest or is
it usually just springtime and summertime harvesting that

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you do. It's usually just springtime
and summertime harvesting. I'm starting to pick.

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Of course, the prickly pair are
already too. So you know,

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I just spoke with somebody or saw
an email come through that maybe we'll possibly

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do a harvest of that. But
yeah, the mesquite, we have done

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some mesquite. My mom did some
mesquite harvest. It wasn't so much because

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it is a lot of work and
you have to have you know, your

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take that to the mill. But
I used to see my Grandmajuanna. She

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used to sit there with her her
her mocahete, you know, and just

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pound it and then she would make
her cakes out of it. So it

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was you know, it wasn't on
a large scale. Was more of just

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when you needed it to eat it. Yeah. Cool, And you know,

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I always love to hear from the
elders stories what they did and how

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they did things. But when I
was doing research of this whole thing,

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that was one thing that I did
read about the cakes. What did that

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taste like? Well, you know, I having it so young, I

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kind of very very little remember,
but I just remember she would make her

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It was like a layer of the
mesquite flower and then she would sprinkle water

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on it to kind of get it
like patty like, and then she'd sprinkle

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some more mesquite flour and it was
kind of like in those layers, and

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then she would have that and she
would eat that. I'm not sure.

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I can't remember if she would like
pour any syrup on there, because if

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she would of course do this when
she was kind of out at the camp

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still, you know, with the
way the harvesting went, you know,

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they would show up before the swirlfruit
were ready, probably harvest choya and harvest

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everything else, finish off the swirl
harvest, and then start on something else.

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And that's what they would kind of
just be around until they were done

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harvesting out in that area. But
yeah, I remember seeing her and my

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mom telling me about her mesquite cake
that she would make. Yeah, I

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was surprised, but I thought that
was really cool. And another thing that

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I in doing my research, I
found out that the green ones, the

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jud luck quee huck is what they
used too, since they were still had

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moisture in them, they're not dry. They would crush them to get the

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extract the liquid out of it and
make like a tea, which I thought

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was really cool too. But yeah, we just found out a lot of

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really good information and fun fa acts
about all about the mesquite a lot to

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do with it. You can do
a lot with it. So are you

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a third generation of being a harvester
and somebody who's kind of taken that role?

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Because I know your aunt, Grandma
Juanita Hill, she was also you

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know, she was in a lot
of online stories, and then your mom

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also the same, very popular,
very you know, willing to share and

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being open about what she does.
And then you're also doing that same thing.

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So was that like a third generation
of sharing and carrying on? Actually

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I think it's fourth really, you
know, even though I call her grandma

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Juanna, she's my great great great
aunt. Wow, Okay, because oh,

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actually she's my great great aunt.
So yeah, that would be like,

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yeah, third, third, fourth
generation. And I know even her

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parents would do the same they were
harvesting because she just recently we sat down

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with the gentleman and he was telling
us all these stories about being around her,

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and she was telling lots of stories
and how she would point out where

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her mom's camp was and it was
in that area, not exactly where we're

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at in the park, but kind
of further out. And you know,

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it's like, okay, so that
that parent was harvesting, her parents were

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harvesting, so that means they learned
that from somewhere else to their parents.

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So there's it's it's the lineage is
pretty long in that generational ancestral knowledge.

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That's amazing. That's so cool.
I feel like, for me, it

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is just a way of life,
and it's a way. It's a life

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that I grew up doing harvesting without
even really thinking about it. We just

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did it because that's what we did, and that's what we've seen, and

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that's what our grandparents told us to
do and and other adults told us to

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do. So we just did those
things. And it wasn't until I got

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older in my adult years that I
realized the importance and the value behind all

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those things that we did growing up. But when you think about someone who

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didn't really grow up doing those things
and they're just barely learning, what do

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you say to the individual that maybe
wants to do those things but how do

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you go about as a way of
life and doing all the things that you

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do and the importance behind that.
You know, I continue to with us

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being out there at that camp site. You know, it's a space for

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people to learn, you know,
as my grandma Wanna was out there and

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my mom did the same thing.
She kept that space open for those who

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either forgot or you know, wanted
to learn and just that reconnection. Because

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we've had people who've came out who
were elders and they just remember doing this

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as children and they've you know,
they've gotten busy with the modern world and

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living life and working, and you
know they remember that smell and that taste,

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and you know they want to come
back and maybe do it again,

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or even just come back and be
with us. I just say, come

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back and learn, you know,
whenever you're ready. We're all also learning

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a lot too every day from different
elders that come out to visit with us,

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and they share their stories and their
cult you know, how they did

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their traditional harvesting and cooking and what
the names for things they had they called

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it. And it's never I don't
feel like it's not a thing about You're

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not atom enough or you need to
know these things because we all have kind

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of lost our connections in that in
certain ways. So I feel it's beautiful

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when you know, people do come
back and reconnect and I'm happy, you

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know, to still be there and
be able to teach what I know and

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also be able to learn from others. I think that it's just, you

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know, without a question and without
a thing of like, okay, you

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know, I just it's not like
something you're choosing to do. It's just

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something that kind of it just becomes
a way of life and you go on

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living your life because you were taught
and you grew up to do things a

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certain way. And yeah, and
I think that you know, without that

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reconnection and that knowledge sharing and that
commitment to our younger people to encourage them

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to feel like they can do these
things is important. And I think that's

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why I really appreciate the work that
you do that your family has done over

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all these years. Generations, so
many generations have come through that camp over

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the years and have had the opportunity
to really embrace who they are, their

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culture, the language, how they
do things, and the exchanging of stories

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between different generations. All under that
wat though I think it's just really awesome

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and really powerful to know that that
is there with harvesting. Every year you

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harvest different things. So what is
it during the springtime? So would you

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say that fall is kind of like
a little break for you just to kind

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of enjoy things and then you look
forward to the following year. Yeah,

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well it starts to become your harbordation, you know, where your or hibernating

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time. You've worked summer all summer
and you know, it's brutal, it's

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hot, You've done a lot of
work, and you know, worked with

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a lot of groups and people.
It's kind of like that downtime that that

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that's kind of a renewal time for
us and you know to get ready and

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prepare for the following year, because
yeah, it just it goes by so

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fast. That's awesome. So what
they eat? Bye? Can you tell

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us a little bit about that?
And when do you do you harvest every

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year or is it just something that
you kind of do here every now and

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then something comes up or are you
feeling the need to wanting to harvest?

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They eat? By which for those
who may not know that, we're talking

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about the prickly pear fruit which is
in season now, and I've seen a

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lot of atham online on social media
making their video stories, reels, TikTok

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videos all about the eat by and
harvesting it. Yeah, you know,

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it's kind of like because you know, unfortunately it is very commercialized. You

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can I can go to sprouts and
buy the juice concentrated right now. It's

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you know, I still like to
get out there and pick it fresh and

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you know, make my own juice
and have it at the house ready to

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use. So it's kind of on
a basis of when I need some,

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but you know, I do appreciate
it every year and seeing those beautiful fruit

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and they're all dark red and ready
to be picked, and going out there

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and just picking a little bit and
then I have some to add to my

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juice or to cook with or to
make even some kind of syrup with it.

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But you know, so many people
know so many recipes about that,

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so I think it's that's definitely a
popular item as far as well. I

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can't say even a desert indigenous foods
because prickly pear grow out quite a bit

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of places. You know, they
grow in different climates all the way out,

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you know, overseas, so you
know, to have that around here

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in the desert, it's nice to
indulge in that, and it's a good

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treat and it's definitely, you know, good health food. Yeah, so

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I actually talk about commercialized. I
was able to buy a prickly pear jelly

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at a shop recently. It's a
small jar, you know, but I

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think it's worth buying it if I'm
not gonna make my own. Yeah,

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it's a lot different because it's the
taste is more sour, so you know,

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you have to add a little sugar
to it, and then you you

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add your pecked in or whatever thickening
agent and you need to for that,

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and you know, it's it's it
takes a little bit more to get it

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to where it's a jam or a
jelly or a syrup state. But you

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know, just having it fresh to
make into you know, the used to

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mix into like lemonade or tea or
for those who indulge in the margarita's prickly

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pear margaritas. You know, yeah, you can. It's just nice to

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have that juice, you know.
I just have it in the fridge and

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I add it to my orange juice
in the morning. Nice because it's you

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know, very good at lowering the
blood pressure and doing you know, helping

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with the glycemic levels. But yeah, I see prickly pear candy, I

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see prickly pear everything, every prickly
pear of licorice, prickly pear bear.

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It's yes, it's just all over. And it's it's a bit of a

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process because one year, me and
my mom did go out and harvest prickly

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pear fruit and that's when I attempted
to make prickly pear jelly. And I

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did the same thing. I went
to the store, bought some of the

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gelatin what is it? Yeah,
yeah, and I bought that and so

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but yeah, it was like a
process because you like there's those tiny,

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tiny little stickers on there and cleaning
them and the seeds are are like way

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different than than the Bilutch seeds.
They have this layer, thick layer of

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their skin on them. And yeah, so it was it was a little

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bit a lot for me from one
person. What is that process like for

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you? Same? You know,
it's the same thing getting them open.

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I've seen people on YouTube videos where
they actually kind of torch all those stickers

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off and you know, they have
their different ways of doing it, but

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you know, I was just holding
it with tongs, cutting them open and

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then just scooping them out and putting
them in like a like a metal a

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mess strainer. And then once you
start stirring it, all of a sudden,

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you know, all the juice just
it starts releasing, and you know,

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I'll catch all that juice and try
and extract as much from the seeds

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as as possible because those seeds,
I mean, some people say they like

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to eat the seeds. I kind
of prefer not to, you know,

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keep them. They'll just go into
the compost pile or something. But yeah,

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and just reserving that juice. Even
if you purchase it in the store,

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it says it can only last about
five seven days. And I had

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some and I was like, oh, I probably should put these in some

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ice cube trays and freeze them.
And the minute I opened that jar,

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it was like shit, because I
was like, oh, I think I

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get this too long. But now
it's you know, I can go out

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and grab some more and I may
make something out of that. I'll kind

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of play around with it. So
what's when harvesting them? Because you know

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there's different colors. There's a light
pink there, you know, there's gets

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really dark purple. When do you
know, how do you know which is

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the best one to pick? I
personally like to pick the darker ones.

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You know, I've heard wait until
they get really dark. And also someone

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else told me don't pick anything near
the road. Always kind of walk back

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away from the road for whatever reason. I didn't even ask why they said

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that, but you know, and
I just kind of go away from the

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road and try and get those really
nice dark ones that I see on the

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prick. They pair and you know, the pink ones, I'm not sure

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if they're not as juicy and sweet
yet, but you know, just like

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with the bite Thattch, I just
kind of leave those ones a loan because

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I feel like maybe that color is
an indication of how ripe they are.

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Yeah, very true. Cool.
It was really awesome to be able to

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spend more time with you during this
year, as with this whole partnership with

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Artist at Work program. It was
definitely an excuse for me to be with

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you again, to be harvesting and
just learn. And you know, I've

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said it before in the content that
we put out, like you've really been

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a mentor to us as a team
this whole time, sharing your knowledge,

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00:21:33.400 --> 00:21:41.440
passing your knowledge down, encouraging and
giving us those hands on experiences with the

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different seasons this year. And we
absolutely appreciate the time and dedication and commitment

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that you have away from your family
or with your family to do what you

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do all in the name of the
culture, the autum hammadug So, I

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00:22:00.759 --> 00:22:04.880
appreciate that, and it's been awesome. It's been a fun year working with

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you. And I'm sure this's not
I know, this is not going to

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be the last time. Will always
I feel like, you know that can

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definitely happen aglutely yes, But as
you know, you're harvesting time comes to

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an end and you're going to be
going into hibernation. What is that feeling

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00:22:27.119 --> 00:22:33.519
like at the end of the seasons
for you? You know, it feels

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nice to have survived the summer and
you know, gotten to see the season

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00:22:38.680 --> 00:22:42.440
change and then I you know,
even going up to the camp again during

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the fall in the winter, it's
like, oh to be out here when

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it's so cool, you know,
and usually we're there when it's super hot

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and you know, we're working and
we're we're over the fire and cooking.

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You know, it's it's just nice
to have that little bit of downtime,

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you know, to just kind of
be indoors and having that time to be

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with the family and getting prepared for
holidays and everything that's coming around, and

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you know, even to enjoy all
the things we've harvested, the syrup,

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the jeodim, you know, making
our stews and just being in the home

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with everybody. So it's really nice. That's amazing. Yeah, speaking of

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00:23:22.599 --> 00:23:26.920
the holidays or an emoshan do you
do an emohan? We do? We

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00:23:26.960 --> 00:23:30.799
do cool. So what do you
guys usually do every year? Is like

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the whole thing with the feeding and
cleaning or is it just is so for

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me and my family, we usually
just do the cleaning of the graves and

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00:23:38.319 --> 00:23:42.759
the roadsides if there's one, and
putting fresh flowers and candles, and we

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don't really do the whole feeding part. Yeah, we do. And that's

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another thing that you know, traditionally
the family has always kind of done.

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You know, my mom having her
siblings all there, the women, all

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00:23:56.200 --> 00:23:59.759
the her sisters, you know,
they would get together. It was like

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00:23:59.799 --> 00:24:03.839
a whole process. Now we which
we still kind of do we go all

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00:24:03.839 --> 00:24:07.960
the way down to Nogalis into Mexico
and purchase all the wreaths and come back

326
00:24:08.000 --> 00:24:14.400
with them and clean the graves all
the way from to Pawa to Bantak to

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00:24:14.559 --> 00:24:18.400
Santavie. I still have my mom's
old list of all the graves. You

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00:24:18.400 --> 00:24:22.000
know, we're we're we're cleaning who
gets what? Female? Male, of

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00:24:22.039 --> 00:24:25.559
course, because some of them are
so old they don't have any markings.

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And she's replaced the crosses. But
she's always reminded me when we do it

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00:24:30.160 --> 00:24:33.119
every year. These are this is
so and So's son, this is a

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00:24:33.240 --> 00:24:34.680
you know, this is a girl, this is a boy, and you

333
00:24:34.720 --> 00:24:38.319
know this is your grandpa, this
is your grandma's grave. And we get

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00:24:38.359 --> 00:24:42.160
them all clean and ready, repair
anything that needs to be repaired on them,

335
00:24:42.200 --> 00:24:47.000
and get the candles and everything out
and and then yeah, and then

336
00:24:47.000 --> 00:24:52.279
it's a process. So we make
our jitimith, we make Tamali's, our

337
00:24:52.359 --> 00:24:56.559
cocohelo. We do beans, we
do squash, we do everything. The

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00:24:56.680 --> 00:25:00.359
plate you know, my aunt Rose
had her set that we would use to

339
00:25:00.440 --> 00:25:04.440
set everything out, and that's the
plates we only use during feeding. And

340
00:25:04.720 --> 00:25:11.880
you know the list of liquors and
wines and cigarettes to get and it's love

341
00:25:11.960 --> 00:25:15.640
to do it, but it's also
sad because then we lose. During that

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00:25:15.759 --> 00:25:19.480
next year, we've added another person
onto that feeding list or the you know,

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00:25:19.559 --> 00:25:22.599
to get a wreath for, because
you know, as we keep going

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00:25:22.640 --> 00:25:26.680
on, we lose, we lose
our loved ones, so you know,

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00:25:26.759 --> 00:25:30.599
we keep adding the extra plate for
someone. But yeah, we get everything

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00:25:30.680 --> 00:25:33.920
ready and we always have our food
out on the second, you know,

347
00:25:33.960 --> 00:25:37.000
we get the get the food prepared
and leave it out. And it's always

348
00:25:37.039 --> 00:25:41.839
at my Aunt Roses which is now
my my cousin Anna's house, and we

349
00:25:41.920 --> 00:25:45.039
get everything prepared there and get all
the tables and yeah, we get everything

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00:25:45.240 --> 00:25:48.319
together and then feed the next day
and then everybody you know comes over and

351
00:25:48.359 --> 00:25:56.440
eats and takes food home. And
man, that's so true about when you

352
00:25:56.480 --> 00:26:00.200
lose some money and you add an
extra plate to that, an extra name

353
00:26:00.240 --> 00:26:03.720
to that list. And this year
it's it's you know, my mom,

354
00:26:04.079 --> 00:26:10.759
it's still she passed in our in
February, the last day of February twenty

355
00:26:10.799 --> 00:26:14.920
eight. For me, it was
me and her that we were the only

356
00:26:14.920 --> 00:26:19.640
ones left to do all those things, clean the graves, by all everything

357
00:26:21.000 --> 00:26:25.960
and now she's not here, and
so I'm looking to my siblings and hopes

358
00:26:26.079 --> 00:26:30.680
that they can help me, and
they will help me this year because again,

359
00:26:32.640 --> 00:26:37.279
my grandparents are no longer here,
My aunts and uncles are all older

360
00:26:37.799 --> 00:26:41.960
now they can't you know, do
the things that they used to do.

361
00:26:42.359 --> 00:26:48.519
So now it's up to us to
carry on those traditions. So yeah,

362
00:26:48.599 --> 00:26:55.000
it's yeah, things like that coming
up holiday season, but yeah, I

363
00:26:55.000 --> 00:26:57.480
know that that's definitely one thing.
Her day Morshawn is a big for us

364
00:26:57.519 --> 00:27:03.519
ought them out here in southern Nati
Shan and for those who are not familiar,

365
00:27:03.599 --> 00:27:06.559
who don't even know what we're talking
about when we're seeing our Damoshan,

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00:27:07.000 --> 00:27:10.920
we're referring to All Soul's Day,
which was a big part is a big

367
00:27:11.079 --> 00:27:18.920
part of Thawn autam Nation because it
was something that was integrated into our culture

368
00:27:18.240 --> 00:27:26.319
by the Catholics. The Catholic tradition
that we've I guess pretty much inherited for

369
00:27:26.559 --> 00:27:30.559
many autam because there are many atham
that are Catholic and also have that way

370
00:27:30.599 --> 00:27:36.359
of life as well. But yeah, you know, is there any last

371
00:27:36.480 --> 00:27:41.279
words? As we're ending, this
may be the last final Artist at Work

372
00:27:41.400 --> 00:27:47.359
program as it's coming to an end
for you. Is any encouragements about your

373
00:27:47.440 --> 00:27:53.119
experience and would you recommend it to
someone else who may be thinking or it's

374
00:27:53.200 --> 00:27:57.480
curious about the program? I mean
absolutely, you know, it was a

375
00:27:57.559 --> 00:28:04.000
way that this program came about to
support artists during especially during COVID, because

376
00:28:04.079 --> 00:28:10.839
of the loss of profits and funding
that we had. If we're doing this

377
00:28:11.119 --> 00:28:15.279
solely on you know, this is
our main main bread and butter and as

378
00:28:15.480 --> 00:28:19.559
artist and that term does go for
real the struggling artists. We're always trying

379
00:28:19.640 --> 00:28:26.039
to keep up our creativity and our
our cultures and traditions as well as bringing

380
00:28:26.160 --> 00:28:30.240
in income. And sometimes that's a
hard balance to do because you know,

381
00:28:30.400 --> 00:28:33.400
you want to create an income for
yourself, but you also have this drive

382
00:28:33.559 --> 00:28:37.279
to continue to do this artwork and
you know, be a part of the

383
00:28:37.400 --> 00:28:41.960
culture and tradition. So you know, I definitely would recommend this program to

384
00:28:42.160 --> 00:28:48.000
any of the artists who are looking
for this. The funding, the Artist

385
00:28:48.079 --> 00:28:52.119
at Work program had a great set
up. You know, they offered healthcare

386
00:28:52.240 --> 00:28:56.240
for the year and did the grant
which came through every you know, every

387
00:28:56.279 --> 00:28:59.720
two weeks you were getting paid and
that helps support you know, a lot

388
00:29:00.440 --> 00:29:03.599
what I was doing to teach these
classes and to be out there with groups,

389
00:29:03.680 --> 00:29:08.039
and so you know, I'm really
thankful that this program is around,

390
00:29:08.359 --> 00:29:12.519
and I was thankful that Denise came
to me and wanted to bring me on.

391
00:29:12.759 --> 00:29:15.400
And of course again I was even
more happy to see that I had

392
00:29:15.440 --> 00:29:19.119
Tina as my social impact partner.
I was like, oh, you know,

393
00:29:19.279 --> 00:29:23.279
this is great because we get to
work together again and reconnect and you

394
00:29:23.319 --> 00:29:26.559
know, it's so nice to see
where you're at with this podcast and this

395
00:29:26.839 --> 00:29:33.079
beautiful platform you've created for the autham
community. And it's been an exciting adventure

396
00:29:33.359 --> 00:29:36.920
this year, and you know,
it's just I'm looking forward to continuing on

397
00:29:37.039 --> 00:29:38.839
working with you, even though it's
not with the artists at work, you

398
00:29:38.880 --> 00:29:42.200
know, under that umbrella of that
program. But you know, there's many

399
00:29:42.319 --> 00:29:45.839
more things we're going to get,
you know, have do it. We're

400
00:29:45.880 --> 00:29:48.279
going to do during the year,
I'm sure, and absolutely again for other

401
00:29:48.400 --> 00:29:53.839
Harvests, especially at the camp.
Well, thank you again for you know,

402
00:29:55.000 --> 00:29:59.880
this partnership, the learning experience that
you've given us as a podcast team,

403
00:30:00.319 --> 00:30:03.240
and for sharing your knowledge not just
with us but with a greater public

404
00:30:03.559 --> 00:30:10.000
and being willing to be a part
of our platform and with a web page

405
00:30:10.359 --> 00:30:15.559
and sharing recipes. It's just been
an awesome time with you, having you

406
00:30:15.799 --> 00:30:22.400
as an artist at Work Presidency,
and I'm glad that you you found it

407
00:30:22.559 --> 00:30:26.480
exciting to have this type of partnership
and be a part of what we do

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also as a podcast, and I
appreciate the time that you've taken with us

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00:30:32.039 --> 00:30:36.880
and for everyone else, and I
hope you have a good rest. Oh,

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I appreciate this too. I mean, it's it's been wonderful. It's

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00:30:40.680 --> 00:30:42.720
been you know, it's been awesome, and you know, just networking,

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00:30:42.880 --> 00:30:45.599
like I said, just getting in
connection with so many people, you know,

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00:30:45.720 --> 00:30:49.519
even bringing Free out there and letting
her sample things and seeing her have

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00:30:49.680 --> 00:30:53.640
it for the first time. It's
that like light bulb that goes off where

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00:30:53.720 --> 00:30:57.759
you're introducing someone to something new and
it's like, oh my goodness, this

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00:30:57.960 --> 00:31:02.519
is this is amazing or this is
delicious, and I just you know,

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00:31:02.599 --> 00:31:04.799
I want to continue doing that,
and I want to continue inviting people to

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00:31:04.880 --> 00:31:10.640
come out and to participate because you
know, it's such a beautiful garden we

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00:31:10.759 --> 00:31:14.000
have out there. You know,
we're lucky and fortunate to have some of

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00:31:14.079 --> 00:31:18.319
these plants that you know, survive
through all different weather changes and you know,

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00:31:18.480 --> 00:31:22.319
droughts and everything. So you know, they provide every year for us,

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00:31:22.440 --> 00:31:26.839
and we're appreciative of them and thankful
to them, all the people from

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00:31:26.880 --> 00:31:32.000
the community autem non aut them who
come out and just help and harvest with

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00:31:32.200 --> 00:31:36.319
us and enjoy all of that.
So we really do appreciate it. Yeah,

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00:31:36.359 --> 00:31:41.960
and if you're curious to see maybe
even to see what Tanisha is working

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00:31:41.079 --> 00:31:45.039
on here a little bit of or
learn a little bit of her background,

427
00:31:45.680 --> 00:31:48.039
see some of the recipes that she
shared with us, you can definitely check

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00:31:48.079 --> 00:31:55.039
out our website t oh Young Voices
dot com. You can click on one

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00:31:55.079 --> 00:31:59.000
of the tabs, the artists at
Work tab, and there's the web page

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00:31:59.119 --> 00:32:04.039
that was dedicated specifically to her and
our partnership. So encourage you all to

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00:32:04.160 --> 00:32:07.880
go and check that out right after
this episode. So I once again thank

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00:32:08.000 --> 00:32:14.599
y'all so much for listening in Right
here, I'm executive producer Tina Andrew,

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00:32:15.000 --> 00:32:17.640
and I want to give a shout
out to the podcast team, the content

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00:32:17.799 --> 00:32:23.640
creator Bree who's done some amazing work
for our social media platforms, Napoleon,

435
00:32:23.920 --> 00:32:30.079
who is the admin assistant and who
has been the one to outreach to various

436
00:32:30.319 --> 00:32:36.200
folks to try to get us some
awesome interviews and some awesome topics for all

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00:32:36.279 --> 00:32:40.599
you listeners to enjoy. And who
our student intern Mia, who helping us

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00:32:40.799 --> 00:32:45.200
manage our TikTok accounts. So shout
out to the podcast team, shout out

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00:32:45.240 --> 00:32:49.400
to you Tunisha, and it's been
a pleasure, it's been awesome, it's

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00:32:49.400 --> 00:32:52.359
been fun. And shout out to
the folks of the Artists at Work program

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00:33:00.680 --> 00:33:02.799
the Din Din did