Lissette Garay is a Michelin-trained Chef specializing in traditional Mexican cooking techniques. She and her wife Cassandra Garay own La Cocina, a restaurant in Port Townsend, Wa. Lissette has been working with the Organic Seed Alliance to create a type of masa corn for tortillas that will grow in the short daylight season of the Pacific Northwest. After years of research, the Garay’s and their staff are finally planting their first crop. Their dream is to make corn tortillas for their community with the smallest possible footprint, while creating jobs for local farmers and cooks.

Wicanhpi Iyotan Win (Autumn Cavender) is Wahpetunwan Dakota and a midwife from Pezihutazizi K’api Makoca (Upper Sioux Community). Autumn is finding new ways to see, visualize and encode designs using traditional Dakota aesthetic and design processes. Her current practice explores quillwork Dakota methodology and its applications through ancestral, digital, and generative technologies.

Drawing Resilience: An interview with Laura Fredrickson-Gosewisch about her work connecting farmers with resources to help them understand how to continue working in a sustainable way.

Drawing Resilience: An interview with journalist and author Dahr Jamil, about his move to rural life and more.

Drawing Resilience: An interview with Hannah Evans, former Executive director of Virginia Food Works, a nonprofit that helps farmers and small businesses can their produce and create value-added products like salsa, hot sauce, and pasta sauce.

Drawing Resilence: An interview with Dorn Cox, farmer and research director for the Wolfe’s Neck Center for Agriculture and the Environment in Freeport, Maine.