{"@context":"http://iiif.io/api/presentation/3/context.json","id":"https://uoregon.aviaryplatform.com/iiif/gt5fb4z818/manifest","type":"Manifest","label":{"en":["Clip of Interview Mery and Johnny, Cultural Fire and Traditional Foods [001]"]},"logo":"https://d9jk7wjtjpu5g.cloudfront.net/organizations/logo_images/000/000/029/original/uo-logo-hires.png?1580744881","metadata":[{"label":{"en":["Subject"]},"value":{"en":["Traditional medicine (topical term)","Healers (topical term)","Ethnology--Caribbean Area (topical term)"]}},{"label":{"en":["Relation"]},"value":{"en":["Caribbean Healers (set) (is part of)"]}},{"label":{"en":["Identifier"]},"value":{"en":["meryandjohnny_culturalfireandtraditionalfoods_001 (Local identifier)"]}},{"label":{"en":["Format"]},"value":{"en":["mp3"]}},{"label":{"en":["Description"]},"value":{"en":["\u003cp\u003eAn interview with Mery and Johnny, in which they provide instructions for traditional methods of preparing charcoal to create fire, as well as of planting and processing a variety of traditional foods such as coffee, corn, and tobacco. They also discuss shrimp harvesting and sustainable fishing practices.\u003c/p\u003e (general)"]}},{"label":{"en":["Language"]},"value":{"en":["Spanish (primary)"]}},{"label":{"en":["Date"]},"value":{"en":["2023 (created)"]}},{"label":{"en":["Agent"]},"value":{"en":["Ana-Maurine Lara (Interviewer)","Alaí Reyes-Santos (Interviewer)","Mery (Interviewee)","Johnny (Interviewee)"]}},{"label":{"en":["Rights Statement"]},"value":{"en":["\u003cp\u003eIn Copyright -- Educational Use Permitted. This interview has been verified by Alaí Reyes-Santos in consultation with healers for public display. The reuse of this interview is for educational purposes only.\u003c/p\u003e"]}},{"label":{"en":["Publisher"]},"value":{"en":["University of Oregon"]}},{"label":{"en":["Type"]},"value":{"en":["Sound"]}}],"summary":{"en":["\u003cp\u003eAn interview with Mery and Johnny, in which they provide instructions for traditional methods of preparing charcoal to create fire, as well as of planting and processing a variety of traditional foods such as coffee, corn, and tobacco. They also discuss shrimp harvesting and sustainable fishing practices.\u003c/p\u003e"]},"requiredStatement":{"label":{"en":["Attribution"]},"value":{"en":["\u003cp\u003eIn Copyright -- Educational Use Permitted. This interview has been verified by Ala\u0026iacute; Reyes-Santos in consultation with healers for public display. The reuse of this interview is for educational purposes only.\u003c/p\u003e"]}},"provider":[{"id":"https://uoregon.aviaryplatform.com/aboutus","type":"Agent","label":{"en":["University of Oregon Libraries"]},"homepage":[{"id":"https://uoregon.aviaryplatform.com/","type":"Text","label":{"en":["University of Oregon Libraries"]},"format":"text/html"}],"logo":[{"id":"https://d9jk7wjtjpu5g.cloudfront.net/organizations/logo_images/000/000/029/original/uo-logo-hires.png?1580744881","type":"Image"}]}],"thumbnail":[{"id":"https://d9jk7wjtjpu5g.cloudfront.net/collection_resource_files/thumbnails/000/239/854/small/caribbean-johnny-and-mary-healers-profile-picture-73f738a3fa3b75b0.jpeg?1714417666","type":"Image","format":"image/jpeg"}],"items":[{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854","type":"Canvas","label":{"en":["Media File 1 of 1 - meryandjohnny_culturalfireandtraditionalfoods_001.mp3"]},"duration":932.496,"width":640,"height":360,"thumbnail":[{"id":"https://d9jk7wjtjpu5g.cloudfront.net/collection_resource_files/thumbnails/000/239/854/small/caribbean-johnny-and-mary-healers-profile-picture-73f738a3fa3b75b0.jpeg?1714417666","type":"Image","format":"image/jpeg"}],"items":[{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/content/1","type":"AnnotationPage","items":[{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/content/1/annotation/1","type":"Annotation","motivation":"painting","body":{"id":"https://aviary-p-universityoforegonlibraries.s3.wasabisys.com/collection_resource_files/resource_files/000/239/854/original/meryandjohnny_culturalfireandtraditionalfoods_001.mp3?1714417299","type":"Audio","format":"audio/mpeg","duration":932.496,"width":640,"height":360},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854","metadata":[]}]}],"annotations":[{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713","type":"AnnotationPage","label":{"en":["Interview clip Mery and Johnny Cultural Fire and Traditional Foods Transcript (English) [Transcript]"]},"items":[{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/1","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"Johnny:\tWell that, you cut it -- first of all, I had to cut the wood. Well cut. If [inaudible] the tree that's going to make the charcoal because not all trees can make good charcoal. We used guavas and   2 00:00:15,000 --\u003e 00:00:30,000 rose-apples. So, that's what you take, and you start cutting the wood. First, you're going to put the dry logs down. You put a log on the right and one on the left   3 00:00:30,000 --\u003e 00:00:45,000 above the ground. You lift it up for about four inches. So you start putting thick wood in there. All the same size, more or less the same size, then, there, after you put it evenly, you go back and you go back, and start putting thinner wood, then you go back,   4 00:00:45,000 --\u003e 00:01:00,000 and you put thick wood, then thinner wood, thick wood again, and so on. Until you make a last layer. Then you're going to chop wood to cover all the cracks left. And seal it with wood.","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=0.0,15.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/2","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"You're going to chop it in any way you want to make layers, then after doing this, you're going to get guineo wood, you chop it, and cut it from the middle, then you put them together evenly [inaudible] and put them evenly over here.   6 00:01:15,000 --\u003e 00:01:30,000 Once you're at the top layer, you're going to get weeds, a bunch of -- a bunch of the one over there, mulas soap or guinea weed; you rip it and lay it next to that wood. You're going to put [inaudible] and then you're going to put soil on it.   7 00:01:30,000 --\u003e 00:01:45,000 Grass, soil. Grass, soil and more clumps there. Then you're going to make a hole at the bottom which is where you put it, and light it up. And you have to have a vent on top.   8 00:01:45,000 --\u003e 00:02:00,000 You light up that log that's dry down there. Once it's there, you seal it and leave it there. Then you're going to go every other day to keep an eye on it, so it doesn't break from the top   9 00:02:00,000 --\u003e 00:02:15,000 because if it breaks up, then the oxygen and vape makes coal (ph). When the process ends, it will go down, because it’s very tall, but when it burns, comes down. When you see that everything was crushed on the floor,   10 00:02:15,000 --\u003e 00:02:30,000 you take out the weeds, put water on it, turn it off, and that makes the coal. Ana-Maurine:\tWow. Is that a two or three day process? Johnny: That takes weeks. Ana-Maurine:\tA week? Johnny: More, it can even take more than that. Mary: That's year-round coal.   11 00:02:30,000 --\u003e 00:02:45,000 Johnny: Yeah, that's year-round coal. You can make one, I mean, it depends on what you do because we used to make a large one; we used to make 50, 100 bags of coal, you know? For a little house like yours, you're going to need like five or six.   12 00:02:45,000 --\u003e 00:03:00,000 So, at home he never bought vegetables or anything because everything was harvested at the farm, corn for the hens. All that, they still had -- they used to get two, three thousand corncobs; they had them at a ranch, and they used to work with it over there. Ana-Maurine:\tDid they work with the corn to dry it?   13 00:03:00,000 --\u003e 00:03:15,000 Johnny: Yes, to dry it. You grab it and -- when they corn is dried from the clump, we used to pick it. What do you call that? Do the yoke. (Inaudible) and we kneaded them and garnished it there, and then we sorted the corn, one here, one over there.","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=60.0,75.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/3","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"The corn would get dried there too. When that corn dried there, once it was very dry, then it was threshed and stored. It got threshed and was kept in dry pailas, so that the paila didn't get wet, so that it wouldn't grow fungus. Mami used to put the pails to the sunlight,","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=195.0,210.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/4","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"and then around at three in the afternoon they were very dry, then she'd pick up the corn that had been threshed, it was put there, and stored. And we did the same with coffee, we used to send the coffee to the roaster, once it was toasted, it was put away. Making coffee was hard work.","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=210.0,225.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/5","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"Ana-Maurine:\tCoffee is more difficult than corn. Johnny: Yes, because coffee -- You have to pick it. First of all, you have to go to the farm to pick it. And it's fenced up to [inaudible]. I had to do it once –","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=225.0,240.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/6","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"so, you take the coffee, you have to bring it, then you stow it, so that coffee can rot the shell. After that shell rots, then you put water in it,","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=240.0,255.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/7","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"over and over, and since that shell is rotting, it will push it out until the bean ends up all white. When that bean turns white, you can put some on the ground, on an awning, or on a large piece of plastic, and then throw that coffee;","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=255.0,270.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/8","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"you shake it, then dry it, then shake it again, and then dry it again. After that corn dries, that corn, that coffee, you're going to pile it up on a pilón. It's going to be tied up until","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=270.0,285.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/9","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"the last little fabric comes out, which is nothing but another shell, then you have to vent it facing up, after you remove that straw, you toast it -- after it's toasted, then you have to grind it,","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=285.0,300.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/10","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"make it flour to make coffee later, but making coffee is hard work. Ana-Maurine: That's amazing. And yesterday you were talking about fishing, so you used to fish shrimp here in that river","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=300.0,315.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/11","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"or in the sea. I mean, are there times of the year when you go to one part of the island or another? Johnny: No, I mostly fish for shrimp in the summer. Ana-Maurine: In the summer? Johnny: Yes, June or July. It's not good to catch them in May because all the females are pregnant,","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=315.0,330.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/12","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"filled with eggs. I mean, if you take them with you, what you do is that you kill shrimp fishing You kill the – Ana-Maurine: It's better to leave them -- Johnny: Let them procreate just like the ox (ph), oxen (ph) are procreating in May.","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=330.0,345.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/13","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"So, if you catch them -- many people don't care and they take the ox while pregnant because they're pretty, they're big. Instead of eating one ox, they kill thousands. Ana-Maurine: It's better to leave them alone.","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=345.0,360.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/14","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"Johnny: It's better to leave them alone until they spawn. Then, after spawning, you catch them. They now they can continue with their reproduction, you know? because the world is like this. If not --","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=360.0,375.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/15","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"it's the same with you taking yam from the mountains, otherwise, yam seeds are for next year. You have to sow the seeds. Ana-Maurine: Immediately. Johnny: [Inaudible] Ana-Maurine: Have you done it? Johnny: She has gone with me, yes.","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=375.0,390.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/16","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"Johnny: After you garnish the tobacco, in the haystack, there's a haystack at the ranch, and you have to remove the tobacco, then, it goes in for a while if it's rainy, so you have to keep them warm from underneath.","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=390.0,405.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/17","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"Ana-Maurine: So it doesn't rot. Johnny: So that stove gives its heat so the tobacco does not rot, because if it rots, you lose it. After you get out of that tobacco that dried up,","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=405.0,420.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/18","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"a man is going to climb up to get rods to bring down. And at the bottom, one is -- What is it called, mami? Agavillado (ph). Agavillado is, roll up the rod, to make a well-made knot to be able to put it as a sheaf,","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=420.0,435.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/19","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"that thingy over there we traded it for 1000 sheaves, 2000 sheaves, 3000 sheaves of tobacco and then you take it to sell it, then from there, you go to the factory where they make tires, take it to the women to remove its veins,","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=435.0,450.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/20","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"undo the knot, and all that is called -- Oh my God, what do you call that? In a comerío (ph) -- there's one of those, a cabillera (ph),","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=450.0,465.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/21","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"it's called something like that, but I forgot her name. And that were hundreds of women pulling veins out of them and throwing that out to clean the tobacco leaves. Mary: Which was the middle one. Johnny: They took out all the veins. And all that, and the little veins, those little veins that were around the leaves, all of them were removed.","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=465.0,480.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/22","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"Ana-Maurine: To leave a leaf to make cigarettes with. Johnny: To make the cigar. You grind the rest to make a cigarrette. Ana-Maurine: And when is the tobacco sown? Johnny: Tobacco is sown in March and April.","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=480.0,495.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/23","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"Then the tobacco grows in September, almost always, between August and September. The tobacco was ready after this month. Then, the bad weather would come, which was [inaudible] cold fronts. Ana-Maurine:\tAnd they said that during rainy weather, they had a lot to do.","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=495.0,510.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/24","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"Johnny: Because they would pick all that tobacco, what they called clump, they call it stem. There was the stem, the clump is for -- yam was sown there. Glued to the trunk. Ana-Maurine:\tFrom the tobacco. Johnny: From the tobacco's clump, then you'd have to [inaudible]","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=510.0,525.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/25","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"so the yam would roll around the vine. Ana-Maurine:\tThat's nice. And did you sow yucca? Johnny: I did. Ana-Maurine:\tIn piles or how? Johnny: In banks. That's called a bank. I sowed it in banks, yes.","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=525.0,540.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/26","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"I sowed it in banks and ditches. When we did the felling, they would make a ditch so that the water [inaudible], the soil would pile up there, and it was left with a bank, then we'd put the yucca. Ana-Maurine: How do you sow yucca or does it grow by itself? Johnny: That one grows by itself, [unintelligible].","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=540.0,555.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/27","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"Alai: What is yucca like? Johnny: Yucca is a clump. The yucca is a clump, a bush, but if you see the one [inaudible], others upwards, but it doesn't grow more than eight feet. Mary: That's it (inaudible).","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=555.0,570.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/28","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"(Inaudible - 00:26:01) Johnny: They come out from the bottom of the ground. There are yuccas that can weigh up to 30 pounds. Mary: Yucca is kind of like potatoes, they open all the soil, as well as the carrots.","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=570.0,585.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/29","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"Johnny: And malanga. Ana-Maurine: What does that seed look like? Johnny: Yucca comes from the same branch, from the same clump, but it has a different shape. You can't sow it.","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=585.0,600.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/30","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"When you cut it, this part goes down, right? You cut here and you cut here. If you put it upside down, it doesn't work, and kills the clump. It has to be the part that always goes down, tucked between the (inaudible). You can't make mistakes","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=600.0,615.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/31","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"because if you do, you lose it. Even when you cut them all, everything looks the same. Ana-Maurine:\tYou have to know how you cut it. Johnny: How to cut it, how the knot on the leaf here was, you have to know if the knot is coming down here, if the knot goes over here, if it goes down.","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=615.0,630.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/32","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"If you put that knot upside down, you take the yucca clump. So, to solve that problem, you sow it lying down. Ana-Maurine:\tJust in case. Johnny: [Inaudible]","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=630.0,645.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/33","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"Alai: Do you have a trick? (Inaudible) Johnny: [Inaudible], but to make it stand, to keep it dry like that, it has to be done that way. Agriculture is a nice thing.","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=645.0,660.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/34","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"Ana-Maurine: Beautiful. Johnny: The same goes to bananas, depending on how you sow the clump, that's the result. If you cut the seed. If you put the cut to the top, the bunch will come facing up. If you, for example, are sowing it in that","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=660.0,675.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/35","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"[inaudible], the cluster grows down. If you put it there, it's born there, and if you put it here, it's born here. Depends on how you cut it.","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=675.0,690.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/36","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"Ana-Maurine: The yucca lasts about nine months to -- Johnny: You can harvest yucca for eight or nine months. Ana-Maurine: But can it be left on the soil? Johnny: No, there are yuccas that can go bad right away if you leave them on the soil. They get hard, and no one wants to eat them.","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=690.0,705.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/37","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"Ana-Maurine: They don't even work for flour. Johnny: Not even for flour. Ana-Maurine: And here in Puerto Rico, thank you very much, is there a lot of variety of yucca and corn? Johnny: Well, I know about yuccas; I had some. I still have seeds somewhere.","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=705.0,720.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/38","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"I have one called pana (ph). Ana-Maurine: Yucca pana? Johnny: Yes, they are -- Those yuccas, if they are (inaudible), they are up to four feet long. And then it gets this fat. The peel is huge","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=720.0,735.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/39","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"and good. Yes, the shell is very fat, the shell is fat. The yucca is white inside the shell, it's brown, and it has a little fabric, that fabric left is like (inaudible) the shell inside. Oh, what happened to you? (inaudible) to you. Mary: It's good, don't worry, that's what they say. Johnny: Well, yes, that's right. And that's they yellow yucca, the mameya (ph).","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=735.0,750.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/40","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"Ana-Maurine: Yellow and mamey. Are these bitter or sweet? Johnny: They’re good. The bitterest of them all. What's the name for that yucca? Then there's the islander. What is the name for that yucca that is a little bitter?","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=750.0,765.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/41","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"I think it's pana, yucapana, that's the bitter one. So, the clumps are different. Ana-Maurine: Do they look different? Johnny: Yes, there are some clumps that are red, green and red. And then there are others that are the light green.","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=765.0,780.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/42","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"Then, when they mature, some of them give seeds and some others don't. Ana-Maurine:\tAre there males and females? Johnny: When the yucca replicates itself and its sown, a leaf comes out, and the rest of the clump ends with no leaves.","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=780.0,795.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/43","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"Ana-Maurine: Interesting. Mary: So that's how you know you're done. Johnny: Yes, it's ready to harvest. Ana-Maurine: You were telling me that there's a lot of different panas. Johnny: Each pana that you are mentioning, that you remember seeing over there, they're very long, they're big.","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=795.0,810.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/44","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"Ana-Maurine: There are long, rounded, yellow and white panas. Johnny: And the yellow ones, well [inaudible], the white ones are rounded. Ana-Maurine: That's awesome. And is there a lot of variety of corn here? Johnny: Well, we used to sow for","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=810.0,825.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/45","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"Ana-Maurine: They don't even work for flour. Johnny: Not even for flour. Ana-Maurine: And here in Puerto Rico, thank you very much, is there a lot of variety of yucca and corn? Johnny: Well, I know about yuccas; I had some. I still have seeds somewhere.","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=825.0,840.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/46","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"I have one called pana (ph). Ana-Maurine: Yucca pana? Johnny: Yes, they are -- Those yuccas, if they are (inaudible), they are up to four feet long. And then it gets this fat. The peel is huge","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=840.0,855.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/47","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"of pumpkin. The one you ate yesterday is long, like this one. There's a round one. [Unintelligible]","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=855.0,870.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/48","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"Of course they're güiros (ph), they look like güiros. [Unintelligible] There are a lot of different kinds of pumpkins. Ana-Maurine: You have a lot of pumpkins. Johnny: Of all of them,","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=870.0,885.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/49","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"there are black ones, white ones, green ones -- with all kinds of dots. Ana-Maurine: And do you eat them all? Johnny: All of them. Some of them are more tender than others when you cook them. Mary: I think that depends on --","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=885.0,900.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/50","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"Johnny: No, that depends on the seed. Yes, on the type of pumpkin. The one that they sow in Salina, that one produces pumpkins, well, they kind of sow it to -- (Inaudible), they sow them to be sold only in supermarkets,","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=900.0,915.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/51","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"but that pumpkin is great; it's the soft kind. ¿Do you understand? That it is well, well amogollosa (ph). Ana-Maurine: For sweets. Johnny: They’re good for that. Speaker: (Inaudible). Johnny: Yes, it's very good. That it's not like the one I sow here, that it stays whole,","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=915.0,930.0"},{"id":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854/transcript/66713/annotation/52","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"you know. You know the bean that stays whole.","format":"text/plain"},"target":"https://uoregon.aviaryplatform.com/collections/2404/collection_resources/127579/file/239854#t=930.0,945.0"}]}]}]}