In Adi Pasi Sibuk village in Upper Siang district, Arunachal Pradesh, 29-year-old Ani Dai carries seeds and tools to her family’s jhum field three kilometres from home, as she has done since childhood. She grows Mirung (finger millet) and Anyat (Job’s Tears). The Adi Pasi community has cultivated these millets for generations through rotational swidden agriculture, with a fallow cycle of up to twelve years that allows the land to regenerate. In the Adi Pasi community, men and women work side by side in the fields without a strict gendered division of labour. Ani describes the joy of moving collectively between fields, helping one another sow and harvest. Thirty kilometres away in Mariyang, 26-year-old Yangki Pertin grew up going to the fields after school to help her parents bring in the Anyat harvest each December. She recalls a time when Anyat was the family’s staple food and rice was reserved for guests. That has since reversed, with millets declining as rice cultivation and terrace farming spread across the region. An active effort to reverse this decline comes from 32-year-old Dimum Pertin, who runs Gepo Ali, a start-up promoting Anyat millet along with local farmers and women’s groups in Lower Dibang Valley. Motivated by her grandmother Mati Pertin’s desire to eat plain cooked Anyat, a staple from her childhood, Dimum began working with local farmers and women’s groups to revive the crop. Recognising that younger generations had little interest in traditional preparation, she began incorporating Anyat into processed foods such as cookies, crackers, and bread to reintroduce it in more familiar forms. In 2024, she launched a seed bank and a training collective where women learn to process Anyat into new products, preserving traditional agricultural knowledge by cooking millets for the modern palate.