“The Spirit of the Steppe: Mongolian Horse Culture” takes viewers on a powerful journey into the heart of Mongolia’s nomadic heritage—where horses are more than animals; they are partners in survival, symbols of strength, and spiritual companions.\n\nFor centuries, Mongolians have relied on horses for hunting, warfare, migration, transport, food, and drink. From galloping across the steppe to brewing healing mare’s milk (airag), horses are central to every aspect of nomadic life. Their unmatched endurance, compact build, and gentle temperament make Mongolian horses ideal for long rides, harsh climates, and riders of all ages.\n\nThis documentary explores how foals are trained from a young age, classified into herding, racing, catching, or event horses, and how they are selected for leadership based on traits like stamina, courage, and gait. Viewers will also discover Mongolia’s diverse horse breeds—like Galshar, Tesin Gol, and Darkhad—each adapted to different terrains, from desert to mountains.\n\nWith deep respect, herders care for their horses using centuries-old techniques such as acupuncture, moxibustion, and mindful riding practices. Tools like saddles, bridles, hobbles, and brushes are passed down through generations, and always stored in the honored western side of the ger.\n\nThe film also highlights horse-related rituals and songs, sung when milking mares, calming foals, or praising racehorses. These traditions, rich in emotion and wisdom, echo the unique bond between herder and horse—a bond built on trust, respect, and shared purpose.\n\nMongolian horses are not only fast and hardy—they’re loyal, intuitive, and capable of navigating home across vast distances. With each gallop, they carry the legacy of the steppe.

This video was taken as part of NGO Pasifika Renaissance’s efforts to document oral heritage of Sapwuahfik Atoll. It depicts a festive day on the occasion of the International Women’s Day, which was celebrated in a traditional manner, by welcoming those visiting Sapwuahfik islanders from the main island of Pohnpei. It includes footage of preparation of food and dance attire, ceremonial procession of a gift float and accompanying chant, and traditional dance on that day as well as recording of a historical song composed to commemorate WWII and a traditional sailing canoe.

Palav culture and traditions have been included into the Representative List of Intangible Cultural Heritage of Humanity in 2016. Palov (or Osh) is the most beloved and highly regarded food among Uzbeks. It is spread in all regions of Uzbekistan. Palov accompanies Uzbeks throughout their lives. It is prepared on different occasions. These are: on the occasion of the birth of the first child (aqiqa); on the occasion of circumcision ceremony (sunnat toyi); on the occasion of engagement ceremony (fotiha oshi); on the occasion of seeing off a bride to the house of a groom (qiz oshi); in connection with wedding, for men only (nikah oshi); in connection with wedding, for women only (khotin oshi); after wedding, only for friends of a groom (kuyav oshi); on the occasion of child’s birth and carrying out “ beshikkasolish” ritual (beshik toyi oshi); on the occasion of commemoration of the deceased (ehsan oshi); on the occasion of anniversary of death day (yiloshi). Thus it serves to unite people for different events.

In the communities of Viqueque, particularly among the Tetun-Terik-speaking people, fai-akar—the production of sago flour from the akar palm—is not merely a method of food preparation; it is a cultural ceremony that blends labor, rhythm, and collective identity. At the heart of this tradition is the Tali-Bole dance, a dynamic performance woven seamlessly into the act of pounding sago, transforming a daily task into a vibrant expression of heritage.\n\nThe process of making fai-akar begins with harvesting the inner pith of the akar palm tree, which is then ground and washed to extract starch. This labor-intensive task is done in groups, mostly by women, using long wooden pestles to pound the fiber in large mortars. But what sets this practice apart is the way pounding becomes performance: the coordinated movement of the pestles rises and falls to the beat of chanting and drumming, and the Tali-Bole dance emerges from the rhythm of the work itself.\n\nDancers move in synchrony with the pounding, often stepping in and out of the work line, twirling or waving cloth, and responding to sung verses. The term tali-bole can be interpreted in various ways—some connect it to the image of “binding cords,” others to the swinging motion of the pestles themselves—but in all meanings, it emphasizes connection, unity, and the shared pulse of community labor.\n\nSongs sung during the pounding and dancing are passed down orally and are rich in metaphor and memory. One of the most well-known verses, Lakaleok, is sung toward the end of the session, signaling closure and expressing gratitude. These lyrics often tell stories of ancestors, landscapes, and social values, ensuring that cultural knowledge is preserved even in the most practical of activities.\n\nTraditionally, fai-akar and Tali-Bole were performed during rites of passage, funerals, house inaugurations, and communal feasts. Participation was seen not only as a contribution of labor but as an affirmation of cultural belonging. The rhythmic beat of the pestles and the voices of the singers created a space where work, ritual, and performance blended into one.\n\nAlthough the practice remains alive in some villages, it faces growing challenges. The availability of processed food, the decline of communal labor traditions, and the migration of youth to urban areas have all contributed to its reduced presence. Yet, in places where it continues, fai-akar and Tali-Bole are embraced as sources of pride, often featured at cultural festivals and heritage events to showcase the strength and creativity of traditional life.\n\nTo witness Tali-Bole is to see cultural memory in motion—where hands work, feet dance, and voices carry the wisdom of generations. In every stomp and song, the community reaffirms its bond with the land, its past, and one another.

A huge gap in the ecosystem is that despite the important roles the Chinese clan associations play in Singapore’s nation-building and promotion of cultural understanding, many younger generation Singaporean are not aware of their existence, much less their relevance. According to the Singapore Federation of Chinese Clan Associations in 2017, “more than half of the clan associations are in danger of fading away, if they do not actively attract younger members”. This project addresses this important gap by creating ground-up initiatives which could spur interest amongst the public and actively engage the youth to continue the lifeline of Chinese clan associations. Moreover, the aged clan members are living treasure troves to our past. However, there hasn’t been sufficient projects that tap into their knowledge about our less-known food history, traditions, and customs. This project serves as a stepping stone to spark conversations and ignite interest in uncovering more about our rich Singaporean food heritage before they are lost in the time.\n\nHaving spent more than half her life with clan associations, Lynn Wong is passionate about uncovering and sharing the lesser-known Singaporean Chinese clan heritage with the youth. She is the project director of Ho Yeah Festival (the first-ever Cantonese and Hakka festival in Singapore), as well as the recipient of the inaugural Singapore Federation of Chinese Clan Associations (SFCCA) Outstanding Youth Award in 2017.\n\nTexts\n\nQingming Festival is a time for ancestor veneration and tomb sweeping. There is a popular saying, “Of all virtues, filial piety comes first.” Ancestor veneration is an important Chinese tradition. During Qingming Festival, descendants will make ancestral offerings to express their love and gratitude. Our Singapore Hakka forefathers from the Wui Chiu Prefecture have a must-have Qingming traditional snack – the Mugwort Kueh. Families coming together to wrap Mugwort Kueh is a more than 1000-year-old tradition of the Wui Chiu people. The mugwort leaf is said to be a miracle herb that can cure all kinds of diseases.