Pembrokeshire Countryfile


Pembrokeshire

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Breathtaking beauty and boats for as far as the eye can see.

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This is the picturesque coast of Pembrokeshire.

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And every couple of years a flotilla of boats gathers

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here for a very special celebration of this area's marine heritage.

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This is just part of that flotilla,

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and later on I'll be going on board to discover more about it.

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Helen's cooking up a seaweed-y storm in a surfer's paradise.

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I add it to baked beans now, I add it to porridge,

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I add it to everything.

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-Porridge?

-Yeah.

-You are so in love with seaweed,

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it is scary.

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Tom's looking at why gas emissions from farms are causing such

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-a problem.

-Agriculture and land use change account for between

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a fifth and a quarter of the world's greenhouse gas emissions.

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And Adam's transporting some of his cattle to pastures new.

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It is not a simple process, moving animals -

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something you can't do on a whim.

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OK, girls. This is your new home.

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Pembrokeshire's spectacular shores are famously scenic -

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one of our landscape's richest treasures.

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But the coastline is cleft in two by this vast estuary, where four

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rivers meet and drain into the Celtic Sea.

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It's called the Daugleddau, and on its banks

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lies the Port of Milford Haven.

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A twisting ribbon of wide, deep water,

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the estuary has shaped local livelihoods and industries.

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It's one of the world's greatest natural harbours.

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It's rightly called the Haven,

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and for as long as there have been boats,

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they've found shelter on this waterway.

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David James of the West Wales Maritime Heritage Society

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takes great pride in the history of his local patch.

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-David.

-Hello, John, how are you?

-Fine, thank you.

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This place has got an amazing seafaring history, hasn't it?

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Oh, absolutely tremendous.

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Legend has it the stones for Stonehenge were

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transported down this very waterway.

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And at least one prehistoric boat has been discovered in Milford.

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A lot of the island names have Viking names,

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like Skomer, Skokholm, and Hubba, a suburb of Milford Haven.

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And of course it's always been boat building here, shipbuilding.

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Oh, absolutely. There were two royal dockyards in Pembrokeshire.

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There was one in Milford that built seven ships for Nelson's navy.

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But they built a great number of ships right here in Pembroke Dock.

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Including five Royal yachts for Her Majesty Queen Victoria.

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And has the sea attracted you since you were a boy?

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Oh, yes, I've always pottered about on the beach and fished and sailed,

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and my dad's taught me seamanship, and his dad taught him

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seamanship, so we go back a long way in Pembroke Dock.

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So you're obviously very passionate about this place.

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Well, who cannot be passionate about Pembrokeshire?

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This is the best place in the world to live.

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But not all the vessels that pass through

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here are as grand as royal yachts.

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A little humbler are the small, local craft

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that the heritage society rescue and preserve.

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Brian King is a retired pilot who's swapped planes for boats.

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Hello, Brian.

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-Some restoration work going on here.

-Yes.

-What kind of boat is it?

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It's a Pembroke One Design.

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We don't know the exact history of this one - she was donated to us -

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but they were built in the late '30s and they were used for racing.

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-So what have you had to do to this one, then?

-Quite a lot of work.

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If you look in the boat there, you can

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see the lighter-coloured planks that have been replaced.

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And what's an airline pilot doing restoring boats?

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It's an ideal spot to get involved with boats.

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I've always liked woodwork and I really

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enjoy sailing the heritage boats, as well.

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And lots of new skills to learn.

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Lots of new skills to learn.

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We've got lots of different members, we've all got different skill sets.

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We've got about 20 people who turn up every week.

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The heritage society's volunteers come here for many different

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reasons. Luke is one of the regulars.

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It's easy to come here because I only live up the road.

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-And so I can come in most days.

-And what sort of work do you do?

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Well, mending the boats, there's mowing the lawn, the angle grinder.

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I like it here.

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And there's some very interesting people here who...

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And intelligent conversation most of the time.

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THEY LAUGH

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And is the plan eventually to have it back in the water

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and sailing and competing?

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Yes, she's been painted up to go back in the water.

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And a fantastic sight she will look.

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Yes, she will, she will be a big sail, big crew and a big sight.

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Well, a lick of paint is giving this old girl a new lease of life.

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Hopefully she'll soon be back in the water where she belongs -

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a working reminder of the rich history of this estuary.

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Now, it's claimed that agriculture emits more greenhouse gases

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than traffic. So, what's been done to solve the problem? Here's Tom.

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It's hard to believe, when you look at this pastoral

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scene, that these animals could be harming the environment.

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But when it comes to climate change, in fact they are.

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Now, that's because around the world, growing

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and producing the food we eat is responsible for around a

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third of dangerous greenhouse gas emissions.

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Now a new report says that

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if farm-related emissions aren't tackled, then the first legally

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binding global climate plan agreed in Paris last year will be breached.

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And the world would be unable to avoid catastrophic climate change.

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So, what's causing these harmful agricultural emissions?

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This has to be the most hi-tech cow shed I've ever seen.

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Yes, these are respiration chambers.

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We use them to measure the oxygen that a cow consumes

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and the methane and other gases she produces.

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Professor Chris Reynolds of the University of Reading says

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that cows are a major emitter of methane, a potent greenhouse gas.

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One thought, we've come up to the front-end.

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Is that the right place to be?

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Well, it is in terms of where the methane is emitted from the cow.

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Virtually all the methane a cow produces is eructated, or belched,

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as opposed to coming from the back end of the cow.

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Why is it that cows and sheep, I gather, produce so much methane?

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So, the cow's stomach has billions of microorganisms that help

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her digest her feed.

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Specific microbes that account for that methane production.

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Right, and that's just a pretty much inevitable

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fact of the biology of ruminants like cows.

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It's part of what makes a ruminant a ruminant.

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On average, the estimate is that, for a lactating dairy cow,

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she would be producing about 600 litres of methane a day.

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COWS LOW

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That means in one year,

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a cow emits enough energy to drive an average car about 2,000 miles.

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But that's just part of the problem.

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Alongside methane, mainly from cattle and sheep, nitrous oxide is

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emitted into our environment, largely from heavily

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fertilised crops.

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Overall, agricultural emissions are far more than

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jokes about farting cows.

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Professor Lord Krebs certainly isn't amused.

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He advises the government on tackling climate change

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and says that farm-related emissions are a serious problem.

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Why is it important that farming now gets to grips with its

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climate change responsibility?

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Well, if we're serious about the Paris Agreement,

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we've got to tackle all greenhouse gas emissions, and agriculture

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and land use change account for between a fifth

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and a quarter of the world's greenhouse gas emission.

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We are farming, after all, to feed people,

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and we're going to have many more people on this planet.

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How much more difficult does that make this problem?

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It's what some people have called the perfect storm.

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We've got a growing population, going up to

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probably 9½ billion by mid-century.

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As people get richer from countries like China,

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they switch from a plant-based diet to a meat-based diet.

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And meat has a much bigger

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environmental footprint than a plant-based diet does.

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Everybody needs food, and we want delicious and nutritious food,

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we've got to produce it with a lower environmental impact.

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In total, agricultural emissions make up around 9% of the UK's

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greenhouse gases.

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The question of how to minimise these emissions

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while still being able to feed a growing population is

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something agriculture has been grappling with for some time.

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And six years ago, the industry introduced voluntary action plans.

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So far, two thirds of farmers have changed the way they work.

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-You really get an idea of the scale of it when you come round.

-Yes.

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This must have cost you a wee bit.

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Julian Gold is one of them. Across his 1,500 acres of arable

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land in Oxfordshire, he's gone big to become more efficient.

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We're standing next to an extraordinary machine here,

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but how does something like this help you

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reduce your greenhouse gas emissions?

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All our machines are ten metres wide,

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including our combine harvester,

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and everything operates on the same set of wheelings.

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About 80% of the soil in our fields

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never, ever gets trafficked by any machines.

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And that's really important to preserve the soil's natural

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structure. By not disrupting the earth,

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gases stored in the growing cycle can remain locked in the ground.

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So that means the nitrogen can be doing its work in terms

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of growing better crops, rather than leaking into the atmosphere

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-and contributing to climate change.

-Exactly.

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I think it's a win-win because

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you've got to think long-term in farming.

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When we get weather events like this, droughts and storms,

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your crop yields are much more robust if you've got quality soils.

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Also we're using less diesel in the tractors. It's cutting our costs.

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So you don't think you have to be a sort of climate change-fighting

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evangelist to go down this route.

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No, because it's going to pay back eventually.

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It might take a few years, but it's going to pay back eventually.

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THUNDER RUMBLES

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Despite farmers like Julian taking action, a perfect storm is brewing.

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Since 1990, the UK has seen just a 16% drop in emissions

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from agriculture, which is poor compared to other sectors.

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So to really make a difference,

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do we need to put more radical options on the menu?

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Maybe reducing the amount of red meat and dairy in our diets,

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or a complete overhaul of how we farm.

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Later on - after my lunch, of course - I'll be finding out.

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Mile upon mile of dramatic coastline.

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Rolling fields and acres of woodland.

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Pembrokeshire's landscape is glorious.

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But look a little deeper

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and you'll see the British countryside isn't perfect.

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It's beset by issues from tree disease to climate change,

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from affordable housing to rural jobs.

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But here, in a quiet corner of Pembrokeshire,

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there's a group of people who are dealing with all of those.

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Western Solar is a small company of passionate individuals

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doing their bit to make the world a better place.

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And this is the perfect location to start.

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Even on a grey day, it's one of the best places in the UK to

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harvest energy from the sun.

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So the company built Wales' first solar farm.

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It not only produces electricity,

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it also generates funding for their next big project.

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For that, they've taken advantage of another local resource -

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trees.

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These are large.

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Now, across Wales, six million are being felled

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because of larch tree disease.

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It's a disaster for the landscape, but it also presents an opportunity.

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Some of those trees ended up here at the company's own rural saw mill.

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There we go!

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Just because it's diseased doesn't mean it can't be used.

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So you've got wood, you've got solar energy,

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a need for affordable homes and rural jobs

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and a bit of investment, so what do you do?

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What the company did was build a prototype, affordable eco-house.

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It's called Ty Solar - Welsh, of course - for "solar house".

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The member of the team responsible for the design was architect

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Gareth Dauncey.

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-Gareth, hello.

-Hello, Helen, how are you, all right?

-I'm very good.

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-Nice to meet you. Right, so here it is.

-It is, Ty Solar.

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So tell me about Ty Solar.

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There's two things we're trying to do with the design.

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One is make the cost of living in it drastically lower

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than in a conventional house.

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But also the cost of the build has to come down.

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So it has to be a very efficient sort of shape.

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Basically, Ty Solar is a box made from prefabricated wooden panels.

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It's insulated with recycled newspaper.

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Solar panels on the roof produce twice as much electricity

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than is needed.

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And large windows face the sun for light and warmth.

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I've tried desperately to make the house quietly clever.

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So it shouldn't be any more complicated to live in this

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house than it should in a standard estate house.

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Hopefully this will prove something,

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improve the quality of life for the people that live in them.

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It's got the potential to take people who are in energy poverty -

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you know, not being able to afford to heat old properties.

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I mean, who wouldn't be happy with that?

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The prototype has been a success.

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Now the first homes are being built on wasteland in the tiny

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hamlet of Glanrhyd.

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-Jens.

-Hello.

-Hello, I'm ready.

-Excellent.

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-Excellent, we've got some boards to put back here.

-OK.

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Jens Schroeder has lived in Pembrokeshire for more

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than 20 years.

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He's made everything from wooden houses to musical instruments,

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so is the perfect member of the team to

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be in charge of constructing these revolutionary houses.

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That does not sound right, have I done something wrong?

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THEY LAUGH

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-So how's it going?

-It's going very well.

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There are a lot of elements to this, aren't there?

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There's the environmental benefit, the local supply chain,

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the local workforce. Which bit are you most proud of?

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Actually, I'm really proud of the fact that we

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are actually building a new, traditional house

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right here, right now.

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Because if you think that the cottages around here,

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they would have been built from stone and slate,

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when that was the local material. You know.

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But now that's no longer local material.

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If there's new roofs going up now,

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the slate will come from Spain or China or Brazil.

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This is the new local material.

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And we're trying to get everything right with this project.

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You know, use the correct materials, build an amazing house and then

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make it so it can be produced by semiskilled local people.

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The company have organised training to build the houses.

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Four apprentices are very much part of the team.

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17-year-old Adam Derbyshire is getting stuck in.

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So what would you be doing if you weren't doing this apprenticeship?

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That's a good question. With apprenticeships

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at the moment, there's not too many out there.

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So when this came up I wanted to snatch it

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-up as quickly as possible, really.

-Are you enjoying it?

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Oh, yes, it's great fun. Great fun.

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And to be working alongside such skilled carpenters as well.

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When people hear eco-houses, you know,

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you expecting them to say, "Oh, you know,

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"there's tyres stuffed full of wood and the walls are bumpy."

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You know. These are quite modern so

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I would love to live in one of these.

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This is big thinking on a small scale.

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It's hoped that these homes will be the first of many across rural

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Britain, providing affordable housing for local people.

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The first of these eco-houses will become homes in October.

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Well, I'm pretty confident whoever ends up living in these

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houses is going to get a good night's sleep, especially

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when you know you're doing your bit for the environment,

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you're helping support the local economy and, let's be honest,

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their energy bills are going to be absolutely slashed.

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There is still quite a bit of work to do,

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though, so maybe I can help out.

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I'm not exactly sure how this works, but I'll figure it out.

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SHE WHISTLES

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Now, just around the headland from where the Daugeleddau estuary meets

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the sea lies the island of Skomer.

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Zoologist Sanjida O'Connell is on the trail of a wildlife spectacle

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that's really put this place on the map.

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Approaching the most westerly point of Wales,

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the rugged island of Skomer is whipped by wind

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and wrestled by waves.

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It's world-famous for one thing. And that's why I'm here.

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Skomer is home to over a million sea birds.

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Can't wait to get there.

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At this time of the year they're nesting.

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And as visitor numbers to the island are strictly controlled,

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I'm really lucky to be on my way to see them.

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I've only just got off the boat and already I'm

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surrounded by the sights, smells and sounds of all these sea birds.

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And in fact, I've just spotted a little colony of guillemots

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and razorbills.

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And I think they might have some chicks.

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There are a staggering number of birds here.

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One woman has the daunting job of counting them.

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Bee Bueche is one of the head wardens on Skomer.

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Hi, Bee.

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You are really counting all the birds on this island?

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-Yeah, I count every single bird.

-Every single one.

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And what is the purpose of counting all of the birds?

0:19:370:19:39

The bird numbers fluctuate over the years.

0:19:390:19:41

And we've got such a long data so you can really see which bird

0:19:410:19:44

species are doing well and which aren't doing well.

0:19:440:19:46

And then because they get out and forage

0:19:460:19:49

and live most of their lives out at sea,

0:19:490:19:51

they come back with all this information of how the sea is doing.

0:19:510:19:54

So if the birds aren't doing well, the ocean isn't doing well.

0:19:540:19:56

And we all need the oceans to survive.

0:19:560:19:58

So there's kittiwakes, guillemots out there?

0:19:580:20:02

So, kittiwakes, you can even hear the noisy gulls at the bottom.

0:20:020:20:05

Then you've got guillemots and then you've got the razorbills,

0:20:050:20:08

and then you've got some herring gulls dotted around, as well.

0:20:080:20:11

Bee's got something special in store for me. The Manx shearwater.

0:20:110:20:16

50% of the world's population live on this island during the summer.

0:20:160:20:21

But as they make their nests underground,

0:20:210:20:23

counting them could be a bit of a challenge.

0:20:230:20:26

OK, what we're looking for are these.

0:20:290:20:31

This looks like a rabbit burrow.

0:20:310:20:33

It might have been once a rabbit burrow,

0:20:330:20:36

or the shearwater might have dug it itself.

0:20:360:20:38

They've got really sharp claws and they dig with their beaks, as well.

0:20:380:20:41

So if there was a ready-made old rabbit burrow that is empty,

0:20:410:20:45

they will happily have it.

0:20:450:20:47

We can't see the birds, so we have to listen for them,

0:20:470:20:50

and that means getting to grips with some rather outdated technology.

0:20:500:20:55

We've always used these tapes - they're from the '70s -

0:20:550:20:57

and these tape recorders,

0:20:570:20:59

so if we use something new now, the shearwaters might respond to

0:20:590:21:03

new recordings or to new equipment differently

0:21:030:21:06

and then we can't compare the data any more.

0:21:060:21:07

So you basically play this call to the shearwater and see what happens?

0:21:070:21:11

Yeah.

0:21:110:21:13

Just need to press the play button and then hold it to the entrance.

0:21:130:21:17

RECORDING PLAYS

0:21:170:21:21

And then stop it.

0:21:210:21:23

And listen.

0:21:240:21:26

That would be a no.

0:21:260:21:29

And then your volunteers will write down whether it was a yes or a no?

0:21:290:21:33

-Yeah.

-So that means that there's no shearwater in here?

0:21:330:21:36

It still could be a bird inside.

0:21:360:21:38

It could be a female, and even the males always reply,

0:21:380:21:41

so only about 40% of the times they're going to reply.

0:21:410:21:45

I can see another burrow over here.

0:21:450:21:47

RECORDING PLAYS

0:21:480:21:52

Here we go. There's one.

0:21:520:21:54

-Oh, can I come over and have a listen to that one?

-Yeah.

0:21:540:21:57

You have a go.

0:21:570:21:59

Play your tape and see what happens.

0:21:590:22:01

RECORDING PLAYS

0:22:010:22:04

SHEARWATER CALLS

0:22:100:22:12

That is brilliant.

0:22:120:22:13

Oh, I can hardly believe I'm just kneeling above a shearwater.

0:22:130:22:16

-Yeah.

-One more here.

0:22:160:22:19

Yes! Brilliant! Found another one.

0:22:210:22:24

RECORDING PLAYS

0:22:260:22:27

-There's one! Brilliant!

-Fantastic.

0:22:270:22:30

That's a no.

0:22:320:22:34

-So how many shearwaters have we found here?

-What do we have?

0:22:340:22:39

We've got five yeses and five noes.

0:22:390:22:41

So five.

0:22:410:22:42

In this little segment, five shearwaters,

0:22:420:22:45

what would that translate to for the whole island?

0:22:450:22:49

So the extrapolation we've got is 316,070 pairs for the entire island.

0:22:490:22:57

Over 600,000 shearwaters on this island?

0:22:570:23:01

Absolutely, yeah.

0:23:010:23:03

Which is the largest colony on the planet.

0:23:030:23:05

Amazing to think that beneath my feet are hundreds of thousands

0:23:070:23:11

of birds sitting tightly on their nests.

0:23:110:23:15

Thanks to Bea's study, I've heard a lot about Manx shearwater calls,

0:23:150:23:18

but if I want to see one, I need to catch up with Oxford University

0:23:180:23:23

research student Sarah Bond.

0:23:230:23:25

What's going on here?

0:23:280:23:29

So we've got Manx shearwaters underground in their burrows

0:23:290:23:32

everywhere on the island,

0:23:320:23:34

but these particular burrows are study burrows.

0:23:340:23:36

So we've dug a hole in the roof of the burrow

0:23:360:23:38

and we've put a hatch on top to protect the bird.

0:23:380:23:40

Today I'm weighing the birds - we weigh them every day to

0:23:400:23:43

look at the condition of the bird whilst they're incubating the eggs.

0:23:430:23:46

This is burrow 30.

0:23:460:23:48

Make sure I write it...

0:23:480:23:50

If we tip this back, you can see that the bird is just underground.

0:23:500:23:54

And if I lift it up...

0:23:540:23:56

-Aw, so beautiful.

-..then you can see the egg underneath.

0:23:560:24:00

So it's the size of a chicken egg.

0:24:000:24:01

What we do is we pop the bird's head in the bag

0:24:010:24:03

because they're not used to be out in the day, so we keep them dark.

0:24:030:24:06

-And then we'll read the ring number.

-Male or female?

-This bird is male.

0:24:060:24:11

If we weigh it...

0:24:130:24:15

That's 500.

0:24:150:24:17

Why are you collecting this data?

0:24:170:24:19

So we're interested in what's controlling the incubation stints -

0:24:190:24:23

how long they go for, how much weight they're losing

0:24:230:24:26

and where they're going.

0:24:260:24:28

This one has been out for a while now, should we put it back?

0:24:280:24:30

Yeah, we'll pop it back.

0:24:300:24:32

Understanding how shearwaters use the ocean

0:24:330:24:36

could help protect them for the future.

0:24:360:24:38

-Back on its nest, probably.

-Yeah. Should be straight back on the egg.

0:24:390:24:43

These birds are very resilient to us handling them

0:24:430:24:46

and actually getting them out once a day doesn't disturb them at all.

0:24:460:24:50

Fingers crossed, in a few weeks' time, he'll hatch a new chick.

0:24:520:24:56

Another addition to the incredible

0:24:560:24:59

bird life that makes Skomer so special.

0:24:590:25:02

THUNDER RUMBLES

0:25:110:25:15

Earlier we heard that agricultural emissions must be slashed

0:25:160:25:20

to help prevent climate change.

0:25:200:25:22

So what can be done to address the problem?

0:25:220:25:25

Here's Tom again.

0:25:250:25:27

Modern agriculture is already a pretty efficient machine.

0:25:350:25:38

But, as I've been hearing,

0:25:380:25:40

if we can't find new ways to feed the world's growing population

0:25:400:25:44

then it's likely greenhouse gas emissions

0:25:440:25:47

will rise over the threshold of safety.

0:25:470:25:50

So if we are to prevent the planet by warming more than two degrees

0:25:500:25:54

over the next century, do we need to change what we eat?

0:25:540:25:58

Dr Peter Scarborough of Oxford Martin School thinks so.

0:26:020:26:05

He says we need to cut our consumption of red meat and dairy.

0:26:050:26:09

-What have we got here, Peter?

-We've got steak, we've got

0:26:090:26:12

our vegetarian meal over here with this kind of Ploughman's lunch.

0:26:120:26:15

And we've got a vegan meal.

0:26:150:26:16

You're looking at these three different meals.

0:26:160:26:18

The one with the lowest carbon footprint

0:26:180:26:20

is definitely the vegan one.

0:26:200:26:22

Are you able to put any kind of proportion on that?

0:26:220:26:24

Any kind of figure on that?

0:26:240:26:25

The greenhouse gas emissions for a diet for a British vegan

0:26:250:26:28

is about half of the greenhouse gas emissions of a British meat eater.

0:26:280:26:31

-But it's difficult, isn't it?

-Very.

0:26:310:26:33

A friend of mine said to me the other day, I'm delighted that other

0:26:330:26:36

people are vegans when it comes to the climate, because I love it.

0:26:360:26:39

If you want to reduce your carbon footprint, you don't need to go

0:26:390:26:41

so drastic as saying,

0:26:410:26:43

"Let's just become vegan, or let's become vegetarian."

0:26:430:26:45

If you reduce the amount of meat

0:26:450:26:47

that you eat you'll definitely be reducing your carbon footprint.

0:26:470:26:49

What would you say to livestock farmers,

0:26:490:26:51

of which there are plenty in this country?

0:26:510:26:53

Obviously if we're telling people to eat less meat then we're

0:26:530:26:56

talking about less meat being produced.

0:26:560:26:58

A lot of meat being produced at the moment is being

0:26:580:27:00

produced on lands that could be converted into cereal production,

0:27:000:27:03

which can be used for human consumption.

0:27:030:27:05

Cutting back on meat

0:27:050:27:07

and dairy could have a big impact on the countryside

0:27:070:27:10

and also the livelihoods of our farmers.

0:27:100:27:13

Ultimately it's down to us to choose what and how much we eat.

0:27:130:27:18

-How big is your herd, overall?

-560 cows.

0:27:200:27:23

But could we be changing the diets of the cattle themselves?

0:27:230:27:27

We've done a lot of work looking at different types of forages.

0:27:270:27:31

Go on, you. You're too keen.

0:27:310:27:32

Let's have a look. Carry on.

0:27:320:27:34

Different forages - so, for example, we've got some grass silage here

0:27:340:27:38

and we know that when we feed cows maize silage-based diets,

0:27:380:27:42

the amount of methane they produce per unit of feed that they eat

0:27:420:27:45

is lower than when they feed grass silage.

0:27:450:27:47

This cow seems keen on eating you at the moment.

0:27:470:27:50

Certainly licking you.

0:27:500:27:51

What are you saying is, this one -

0:27:510:27:53

if you feed them this one, you get lower methane than that one?

0:27:530:27:56

That's absolutely right, in general.

0:27:560:27:59

There are differences of, like, 10-15% that could be achieved

0:27:590:28:03

through fairly simple changes to the diet.

0:28:030:28:06

Would these methods cost the farmer more?

0:28:060:28:09

Some of these supplements could be fairly expensive.

0:28:090:28:12

So it depends on the potential value to the farmer

0:28:120:28:15

of that reduction in methane.

0:28:150:28:17

Along with changing cows' diets, Chris believes that genetic

0:28:170:28:21

improvements could also play a part in reducing emissions.

0:28:210:28:25

However, such an approach would take a decade or two

0:28:250:28:29

before we see much effect.

0:28:290:28:32

But what can be done to reduce emissions from arable farming?

0:28:320:28:37

What's clear is that a radical approach needs to be taken,

0:28:370:28:40

and some say we should completely transform the way we farm.

0:28:400:28:44

Many people who back an organic approach say it could be

0:28:440:28:48

the only way to save the planet.

0:28:480:28:50

This is organic spring barley with some nice weeds coming through

0:28:500:28:55

cos it hasn't been sprayed.

0:28:550:28:57

But Professor Lord Krebs believes the opposite.

0:28:570:29:00

He says that intensive arable farming means lowers emissions,

0:29:000:29:04

for the same amount of food produced, than organic.

0:29:040:29:07

Why do you think more intensive farming could offer

0:29:070:29:10

part of the solution?

0:29:100:29:11

Some people might think that's rather counterintuitive.

0:29:110:29:14

It does seem counterintuitive, but when I talk about intensive

0:29:140:29:17

farming, I mean sustainable intensification.

0:29:170:29:19

Not simply doing more of the same,

0:29:190:29:21

but thinking smart - using, for example, precision agriculture

0:29:210:29:24

so we can reduce fertiliser input. I know it's controversial,

0:29:240:29:28

but GM crops may play a role because you might be able to engineer them

0:29:280:29:32

so they don't need nitrogenous fertiliser added to them.

0:29:320:29:35

And in that way we can use the same amount of land - or less land,

0:29:350:29:39

even - to produce the food we need,

0:29:390:29:42

and use the rest of the land to suck carbon out of the atmosphere

0:29:420:29:45

-to use it to store carbon.

-OK,

0:29:450:29:47

so the key point of this argument is in effect what you do with

0:29:470:29:50

-the land that you are no longer using for farming?

-Exactly.

0:29:500:29:54

How would this work? Would it be local areas -

0:29:540:29:57

you'd have more forests alongside intensive farming?

0:29:570:30:00

Or would it, maybe in Britain's case, be intensive east, wild west?

0:30:000:30:04

I think you'd probably have to view it on a landscape scale,

0:30:040:30:08

rather than the individual farm scale, for a number of reasons.

0:30:080:30:11

One thing is that some parts of the country are more productive in terms

0:30:110:30:14

of agricultural soils than other parts,

0:30:140:30:16

and other parts which are less productive may be more

0:30:160:30:18

suitable for growing trees or other forms of wilding.

0:30:180:30:23

Do we need to get a bit tougher with farming

0:30:230:30:26

and begin to put in sort of hard targets?

0:30:260:30:28

Definitely. I think the voluntary approach hasn't worked.

0:30:280:30:32

It's not producing the reductions that we need.

0:30:320:30:35

In fact, if you look between 2009 and 2014,

0:30:350:30:38

greenhouse gas emissions from agriculture have gone up

0:30:380:30:41

in this country, so we're actually heading in the wrong direction

0:30:410:30:45

and I think that's evidence that the voluntary approach

0:30:450:30:47

at the moment isn't working.

0:30:470:30:49

Cutting emissions from farming raises some very thorny dilemmas -

0:30:560:31:00

with potential changes to our landscape, our diets,

0:31:000:31:05

farmers' livelihoods and even animal welfare.

0:31:050:31:10

Achieving low carbon farming might be possible,

0:31:100:31:14

but only with tough regulations that may well prove unpopular.

0:31:140:31:18

There's no doubt about it - Pembrokeshire is a striking county

0:31:280:31:31

with lots to capture the imagination of any photographer.

0:31:310:31:35

And if you think you've got a keen eye for a good picture, well,

0:31:350:31:38

here's a reminder of how to enter this year's Countryfile

0:31:380:31:42

photographic competition.

0:31:420:31:43

Our theme is from dawn till dusk,

0:31:470:31:50

and the very best entries will feature in next year's

0:31:500:31:53

Countryfile calendar.

0:31:530:31:55

As always, we'll have an overall winner

0:32:000:32:02

voted for by Countryfile viewers.

0:32:020:32:05

Not only will their picture take pride of place on the cover of the

0:32:070:32:11

calendar - they'll also get to choose

0:32:110:32:13

photographic equipment worth £1,000.

0:32:130:32:15

Whoever takes the judge's favourite photo will be able to pick

0:32:180:32:21

photographic equipment to the value of £500.

0:32:210:32:25

To enter the competition, please write your name, address

0:32:290:32:33

and a daytime and evening phone number on the back of each photo

0:32:330:32:36

with a note of where it was taken, which must be in the UK.

0:32:360:32:40

Then send your entries to...

0:32:400:32:42

The competition isn't open to professionals

0:32:540:32:57

and your photos mustn't have won any other national prize.

0:32:570:33:00

We can only accept hard copies, not computer files.

0:33:000:33:03

And I'm sorry, but we won't be able to return any of your entries.

0:33:030:33:07

The full terms and conditions are on our website, where you'll also find

0:33:090:33:13

details of the BBC's code of conduct for competitions.

0:33:130:33:18

The competition closes at...

0:33:200:33:22

Which means you've got just under three weeks to send in your entries.

0:33:240:33:28

Pictures that reflect the British countryside from dawn till dusk.

0:33:280:33:32

Well, as a farmer, Adam's used to early starts,

0:33:360:33:39

and today is no different.

0:33:390:33:41

He's heading down to Cornwall with a very special delivery.

0:33:410:33:44

From our farm we're lucky enough to get requests

0:33:550:33:57

from people all over the country wanting to buy our livestock.

0:33:570:34:01

And the one I'm heading to now is really interesting, so I couldn't

0:34:010:34:04

resist the temptation of coming down myself and getting them settled in

0:34:040:34:07

and have a look round while I'm here, too.

0:34:070:34:09

The Heligan Estate is best known for its stunning Victorian gardens,

0:34:100:34:14

which were left abandoned and derelict for nearly 75 years.

0:34:140:34:19

They've now been restored to their former glory.

0:34:190:34:22

But there's something else Heligan is equally proud of,

0:34:220:34:26

something very close to my heart.

0:34:260:34:28

Rare breeds.

0:34:290:34:31

It's great being able to sell good-quality rare-breed stock

0:34:340:34:38

to other enthusiasts.

0:34:380:34:39

This spreads them out geographically,

0:34:390:34:41

so if a disease hits one area,

0:34:410:34:43

and that's where all the animals are, it could wipe them out.

0:34:430:34:46

But once they're spread out across the country, they're a lot safer.

0:34:460:34:50

It's also good if a breeder is taking on a new breed

0:34:500:34:52

because that helps raise the numbers.

0:34:520:34:55

And also, the added bonus of Heligan is they've got the general

0:34:550:34:58

public coming around,

0:34:580:34:59

so that's really raising awareness of rare-breeds conservation.

0:34:590:35:03

So I'm delighted they've taken some on.

0:35:030:35:05

Ian Davies and Andy Finch from the estate

0:35:280:35:30

are helping to move the new arrivals

0:35:300:35:32

they chose from my farm earlier this year.

0:35:320:35:34

-Hi, Ian.

-Hello, Adam. How are you doing?

0:35:340:35:37

-All right, thanks. Hi, Andy.

-Hi, Adam.

0:35:370:35:39

So we've got the sheep out the back.

0:35:390:35:40

-Into here first, it is?

-Just get them into this pen here.

0:35:400:35:44

Go on!

0:35:440:35:46

Do you want to cross that?

0:35:460:35:49

OK, I think we're ready to go.

0:35:490:35:50

Excellent.

0:35:570:35:59

It's not a simple process, moving animals - something you can't

0:35:590:36:02

do on a whim - so the cattle have to be pre-movement TB tested.

0:36:020:36:05

They've got a passport they travel with.

0:36:050:36:07

There's lots movement licenses for the sheep.

0:36:070:36:09

We need to employ a professional haulier who's qualified.

0:36:090:36:12

And then there's all the logistics of getting them here

0:36:120:36:14

and getting them unloaded. It's no easy feat, really.

0:36:140:36:17

As well as the sheep, I'm also delivering two White Park cows

0:36:200:36:23

with their calves and a pregnant Highland.

0:36:230:36:26

There we are, Andy - what do you reckon?

0:36:340:36:36

Lovely. They're travelled well, haven't they?

0:36:360:36:38

-They're looking good. Really pleased with them.

-Why these, Ian?

0:36:380:36:40

Well, you know, we came up to have a look

0:36:400:36:42

and we were actually looking the Highlands, really.

0:36:420:36:45

When I was up there, seeing the White Parks in their environment

0:36:450:36:48

got me thinking about how else we could support the rare breeds.

0:36:480:36:51

I could see how they would really fit in here.

0:36:510:36:54

We'll breed form them and hopefully get a bigger and bigger herd.

0:36:540:36:57

The beef from them is tremendous, as well.

0:36:570:36:59

I think they're stunning animals.

0:36:590:37:02

I know the kings of England and the people who had grand houses

0:37:020:37:04

and parkland had these animals in the parks because of their

0:37:040:37:07

stunning faces, with their black noses and black eyes and black ears.

0:37:070:37:11

The Highland are a tough breed.

0:37:110:37:13

And they live outdoors all year round.

0:37:130:37:15

She should be calving in about a month or so's time

0:37:150:37:18

Yeah, they're going to do well here.

0:37:180:37:20

They can go in the woodlands, plenty of shelter for them,

0:37:200:37:23

and they'd do really well. Really fit in well here.

0:37:230:37:25

-And the Kerry Hills?

-Kerry Hills, fantastic-looking sheep.

0:37:250:37:28

It's one of those breeds that when I saw them

0:37:280:37:31

up on the farm there I thought that they'd just suit Heligan so well.

0:37:310:37:34

The Kerry produce a decent-size lamb.

0:37:340:37:36

And stunning to look at, with the black points, the black ears,

0:37:360:37:39

-the black noses and black feet. Shall we turn them out?

-Yeah.

0:37:390:37:43

-Which way?

-Out through this gate.

-All right.

0:37:430:37:47

OK, girls.

0:37:480:37:50

This is your new home. Come on. Out.

0:37:500:37:53

There's good girls. Come on, then.

0:37:550:37:58

Come on, Mrs.

0:37:580:38:00

It's interesting, they're just checking the field out there.

0:38:000:38:03

Yeah, they seem to be going right round, having a good look about,

0:38:030:38:07

but it's really good to see the calves skipping about.

0:38:070:38:10

In the Cotswolds we're completely landlocked,

0:38:100:38:12

and here they are, spoilt with a sea view.

0:38:120:38:15

Lovely.

0:38:160:38:17

Part of their mission at Heligan to try to replicate

0:38:190:38:22

what would have existed on the estate in its heyday.

0:38:220:38:25

Ian's giving me a tour of the site.

0:38:280:38:31

Here we've got our Cornish Lops.

0:38:310:38:33

We know that they were in the area.

0:38:330:38:35

There's a real strong possibility that they were here at Heligan.

0:38:350:38:38

And on Heligan way back they would have had to have had

0:38:380:38:40

-animals for producing food for the house.

-Exactly.

0:38:400:38:44

I mean, if you think the turn of the last century,

0:38:440:38:47

Heligan Estate was about 1,000 acres.

0:38:470:38:49

They would have all of the dairy, pigs,

0:38:490:38:52

going right through to the different breeds of the sheep.

0:38:520:38:54

So, actually, buyers bringing them

0:38:540:38:56

back here - it's going back in history.

0:38:560:38:59

-How many piglets you got?

-11.

-What a good litter.

0:38:590:39:02

It's really good. They're irresistible, aren't they?

0:39:020:39:05

You can just watch them all day.

0:39:050:39:07

And there are some other pigs here that get very excited

0:39:120:39:15

when they have visitors.

0:39:150:39:16

Especially if they're bringing lunch.

0:39:260:39:28

Ian, I think Tamworths are brilliant.

0:39:300:39:32

We've got some at home, partly

0:39:320:39:34

because my dad was very involved in saving them from

0:39:340:39:36

extinction by bringing bloodlines back from Australia.

0:39:360:39:40

They're just great pigs, aren't they?

0:39:400:39:41

They're fantastic.

0:39:410:39:44

Such characters and such energetic things and they go through doing

0:39:440:39:47

things that would take quite a few gardeners to keep on top of this.

0:39:470:39:51

They can rip out the bracken and the bramble, can't they?

0:39:510:39:53

-Get right into the roots.

-They get right down underneath,

0:39:530:39:56

strimming across a piece of land like this within two weeks.

0:39:560:39:58

They don't give up until they've had that last little bit,

0:39:580:40:01

which is fantastic. And it is a practice that nearly got lost.

0:40:010:40:03

Well, Ian, it's been fascinating looking round,

0:40:030:40:05

you've got so much going on.

0:40:050:40:07

Good luck with the new additions. Any problems, then let me know.

0:40:070:40:10

As well as all the livestock,

0:40:190:40:20

Heligan hosts an array of weird and wonderful gardens.

0:40:200:40:25

From tropical jungles

0:40:250:40:27

and vast poppy lawns

0:40:270:40:30

to pristine veg patches.

0:40:300:40:32

They even grow their own pineapples.

0:40:320:40:35

Nicola Bradley is in charge of the kitchen gardens.

0:40:350:40:38

-Hi, Nicola.

-Hello, hi.

-Good to see you.

0:40:390:40:42

I've had a look round the farm,

0:40:420:40:44

but I had no idea the gardens

0:40:440:40:46

-were so extensive. Beautiful, aren't they?

-They are, yeah.

0:40:460:40:49

And what's really lovely, it's all fully productive,

0:40:490:40:52

we're back up and running as a traditional kitchen garden

0:40:520:40:55

would have been in its heyday.

0:40:550:40:57

So how many different crops

0:40:570:40:59

or varieties of things are you growing out here?

0:40:590:41:01

We grow well over 300 varieties of heritage fruit and vegetables -

0:41:010:41:06

and flowers, as well, so a huge range.

0:41:060:41:09

How many people have you got working here?

0:41:090:41:11

We have eight people working in our productive gardens alone.

0:41:110:41:14

It is hugely labour-intensive -

0:41:140:41:16

if you're going to do that attention to detail,

0:41:160:41:18

you know, you need that labour force.

0:41:180:41:21

The classic Victorian kitchen garden is all about exactitude and

0:41:210:41:25

precision, and we do have visitors laugh at us because we do sometimes,

0:41:250:41:29

you know, have tape measures and - "Two seeds every two inches"...

0:41:290:41:32

But there's a practical reason behind that,

0:41:320:41:34

it's not just about, you know, looking perfect.

0:41:340:41:38

I see a lot of people working by hand. Is that part of the ethos?

0:41:380:41:41

Absolutely, yeah, very much so,

0:41:410:41:43

it's all about keeping those traditional skills alive.

0:41:430:41:46

What we're really aiming to achieve is to have that

0:41:480:41:52

fully working estate again.

0:41:520:41:53

The animals and the meat that's produced,

0:41:530:41:56

and the vegetables that we grow,

0:41:560:41:57

all goes to feed our visitors rather than the big house now.

0:41:570:42:01

Can I taste one of your strawberries or do they go to the kitchen?

0:42:010:42:04

Absolutely, you're more than welcome because these are just delicious.

0:42:040:42:08

Old variety called Royal Sovereign.

0:42:080:42:10

-Mmm...

-They are amazing, aren't they?!

0:42:120:42:15

So juicy. Delicious, aren't they?

0:42:150:42:17

-They are really good.

-Wonderful!

0:42:170:42:19

Well, it's been great to meet you,

0:42:190:42:21

and what a wonderful place you've got here.

0:42:210:42:23

-I think I'll have this one for the road. Thanks very much!

-Bye-bye.

0:42:230:42:27

It's been a real revelation

0:42:330:42:34

coming to a place that's so passionate

0:42:340:42:36

about celebrating the past.

0:42:360:42:39

Whether it's heritage varieties of fruit and veg,

0:42:390:42:42

forgotten farm practices,

0:42:420:42:44

or supporting rare livestock.

0:42:440:42:46

Well, I think my animals look very content in their beautiful new home.

0:42:480:42:51

And what's more here at Heligan is they're educating the public

0:42:510:42:54

about the value of these rare and traditional breeds,

0:42:540:42:58

and what they bring to the British countryside.

0:42:580:43:00

Crashing waves and a beach almost a mile long -

0:43:150:43:19

Freshwater West in Pembrokeshire is a surfer's paradise.

0:43:190:43:22

But today, I'm not here to catch a wave. I'm here for the food.

0:43:250:43:29

There's an award-winning restaurant overlooking the beach, and...

0:43:290:43:32

I say restaurant in the loosest sense of the word,

0:43:320:43:34

this is a public face of a man who's doing something different.

0:43:340:43:37

-Jonathan...?

-Hello!

-Lovely to see you. This is so cool!

-Oh, thanks.

0:43:370:43:42

Yeah, do you fancy doing some shopping and a bit of cooking?

0:43:420:43:45

-Lead the way!

-Cool.

-I love this.

0:43:450:43:47

Just five years ago, Jonathan Williams was

0:43:530:43:55

sitting at a desk in Swindon, wondering what to do with his life.

0:43:550:44:00

Well, basically I was having a tough day in the office,

0:44:000:44:02

so just got back that night and decided to write down

0:44:020:44:05

what I really loved in life,

0:44:050:44:07

and the top three things were "Beach, Pembrokeshire, food."

0:44:070:44:10

I thought if I started a business incorporating those three things,

0:44:100:44:13

-I'd be on to a winner.

-And your business IS winning -

0:44:130:44:16

but it relies on a very specific ingredient,

0:44:160:44:19

which you have in abundance here.

0:44:190:44:20

Yeah. It's the most fantastic seaweed,

0:44:200:44:22

and you can see all the beautiful colours from up here and er...

0:44:220:44:25

I treat it as my shop and my kitchen and...just experiment away, really.

0:44:250:44:29

What are we actually looking for, Jonathan?

0:44:350:44:37

OK, we're looking for laver seaweed,

0:44:370:44:40

and you can see all around us

0:44:400:44:42

this kind of browny-black...

0:44:420:44:45

It's quite thin.

0:44:450:44:46

So how does this compare to this? Because, I mean,

0:44:460:44:50

there's a real kaleidoscope of greens and browns here.

0:44:500:44:52

There's three different types of seaweeds,

0:44:520:44:54

there's the browns, the reds and the greens.

0:44:540:44:56

And can you eat all three types of seaweed?

0:44:560:44:58

You can eat all three types, there are round about 720 in the UK

0:44:580:45:01

you can eat. It's just a question of whether it's worth eating.

0:45:010:45:04

But laver seaweed's my favourite.

0:45:040:45:06

Laver in Wales has always been traditional, and

0:45:060:45:08

it's fascinating seeing different cultures around the world

0:45:080:45:11

and they've picked up one or two seaweeds.

0:45:110:45:13

It's strange in Wales when you've got this huge array of seaweeds,

0:45:130:45:16

they chose to eat this.

0:45:160:45:17

You come down here, pick all this stuff once a week -

0:45:170:45:20

how careful do you have to be about

0:45:200:45:22

how much you take from different areas?

0:45:220:45:23

Well, that's really interesting, because no-one really knows,

0:45:230:45:26

there's no book you can go to saying you could pick X amount per beach.

0:45:260:45:30

To ensure laver survives here,

0:45:320:45:34

and to find a way to farm it commercially,

0:45:340:45:36

Jonathan is part-funding

0:45:360:45:38

a PhD student from Swansea University - Jessica Knoop.

0:45:380:45:41

Jessica, sorry to interrupt,

0:45:440:45:45

you look like you're at a crucial moment there...

0:45:450:45:47

'Today, she's counting and measuring.'

0:45:470:45:49

Can I be of any use, can I help?

0:45:490:45:51

Yeah, sure you can. You can actually try to measure it if you want.

0:45:510:45:54

-OK.

-So if you just pick one maybe of the larger ones...

0:45:540:45:57

-Right...

-Maybe this one.

0:45:570:46:00

So that is measuring

0:46:010:46:03

31.2 centimetres.

0:46:030:46:06

-Just note that...

-OK.

0:46:060:46:07

And then we also try to measure the width.

0:46:070:46:11

-So this is a good part here...

-OK.

0:46:110:46:14

Er... That's eight centimetres.

0:46:140:46:16

-OK. Cool.

-And what are you going to do with that information?

0:46:160:46:19

So this information will help us to use this resource

0:46:190:46:24

in a more sustainable way and to ensure a sustainable harvest.

0:46:240:46:27

Because at the moment nobody knows what's happening around here -

0:46:270:46:31

we have so many gaps of knowledge.

0:46:310:46:33

We don't know, for example, when the seaweed is reproducing.

0:46:330:46:37

Which would be crucial to know, for example,

0:46:370:46:39

if the seaweed would just reproduce in March to May and then we pick it.

0:46:390:46:44

-It's not a good way to do it!

-Yeah.

0:46:440:46:46

It's mad, isn't it, that people have been coming down here picking

0:46:460:46:49

this seaweed for hundreds and hundreds of years,

0:46:490:46:51

yet nobody actually knows

0:46:510:46:53

when's the best time to pick it, how it reproduces -

0:46:530:46:56

-nobody knows what impact that's having, really, do they?

-Exactly.

0:46:560:46:59

-And your PhD is how long, three years?

-Three years, yeah.

0:46:590:47:02

-So that's a lot of measuring seaweed, isn't?

-Yeah, it is.

0:47:020:47:05

-How are you finding it?

-I love it.

0:47:050:47:08

Eating this seaweed is nothing new -

0:47:100:47:12

the Welsh have been making it into laverbread for centuries.

0:47:120:47:16

As gorgeous as it is, I'm not exactly sure

0:47:170:47:20

I'd want this on a burger.

0:47:200:47:21

That said, laverbread is the most famous of Welsh delicacies,

0:47:210:47:25

and it isn't made anywhere else in the world.

0:47:250:47:28

And I'm not really surprised.

0:47:300:47:32

The seaweed is boiled for hours.

0:47:320:47:35

Back in the 1960s,

0:47:350:47:36

that was the standard way to cook most vegetables.

0:47:360:47:39

But laverbread is still made this way today.

0:47:390:47:42

In laverbread's heyday,

0:47:440:47:45

the seaweed was left to dry in huts like this for about a week,

0:47:450:47:48

before being sent off to places like Swansea for processing.

0:47:480:47:51

Now, it serves as a reminder of times gone by, and by comparison,

0:47:510:47:55

Jonathan's seaweed shed is very, very modern indeed.

0:47:550:47:58

He's showing me how versatile seaweed can be.

0:47:590:48:03

Let's go cook it.

0:48:030:48:04

-So we start off with a bit of chilli...

-Right.

0:48:040:48:07

-Bit of garlic. Do you like garlic?

-Yes. Good for the heart.

0:48:070:48:11

'He's making a seaweed pasta dish, with a twist.

0:48:110:48:14

'The twist is, it doesn't actually include any pasta.'

0:48:140:48:17

-Sea spaghetti - we're going to use this as a pasta.

-OK.

0:48:170:48:20

Put that straight in there.

0:48:200:48:22

Bit of crab. Lovely lobster going in there.

0:48:220:48:25

-Do you want to put a bit of dulse in here?

-Why not?

0:48:250:48:28

-So dulse is...

-That's a red seaweed.

0:48:280:48:31

'Most of the seaweed Jonathan sells is simply washed and dried

0:48:320:48:35

'and turned into condiments that will add flavour to any dish.'

0:48:350:48:38

So if you were making a stir-fry or a risotto you would just add a bit

0:48:400:48:43

-of seaweed?

-I add it to baked beans now,

0:48:430:48:45

I add it to porridge, I add it to everything.

0:48:450:48:47

-Porridge?!

-Yeah.

0:48:470:48:50

-Fantastic.

-You are so in love with seaweed, it is scary!

0:48:500:48:54

Well, I think, Helen, your dish...

0:48:540:48:57

is almost ready. OK?

0:48:570:49:00

Right.

0:49:000:49:02

Well, I'll tell you what,

0:49:020:49:04

it's the fanciest dish I'VE ever had from a burger van.

0:49:040:49:06

-That's really good.

-Is it all right?

0:49:090:49:11

-It's salty, isn't it?

-Yeah.

0:49:110:49:13

Really special...

0:49:130:49:14

The crew would love this,

0:49:140:49:16

but there's not that much to go around, so I'll just tuck in.

0:49:160:49:19

There's some egg sandwiches in the car.

0:49:190:49:22

Anyway - we've had fabulous weather on the Pembrokeshire coastline -

0:49:220:49:25

let's see what's in store this week.

0:49:250:49:26

Here's the Countryfile forecast for the week ahead. ..Divine!

0:49:260:49:30

-JOHN:

-I'm on the Daugleddau estuary in Pembrokeshire,

0:50:100:50:14

discovering how this serpentine stretch of deep water

0:50:140:50:17

is a marine magnet for all things boat-related.

0:50:170:50:21

The sailing tradition here goes back many centuries,

0:50:230:50:26

and every couple of years

0:50:260:50:28

it's celebrated with a special festival called Seafair Haven.

0:50:280:50:32

And I've been invited on board.

0:50:320:50:34

Boats of all kinds, and their owners,

0:50:380:50:40

travel from near and far to mark the occasion,

0:50:400:50:43

and to explore the local waterways.

0:50:430:50:45

Steve Latham and his son Ciaran

0:50:480:50:50

are sailing the Layla.

0:50:500:50:52

Hello, Steve. Can I come aboard?

0:50:540:50:55

-Hello, John. Come aboard, and welcome.

-Good to see you.

0:50:550:50:58

-And Ciaran, you too.

-Afternoon.

0:50:580:51:00

-What a lovely boat, isn't?

-Make yourself at home.

-What's the story?

0:51:000:51:03

I built Layla back in the 1990s.

0:51:030:51:06

I designed her, built her, and sailed away.

0:51:060:51:10

I grew up taking this dinghy,

0:51:100:51:11

used to sail on up the estuary with a tent and a sleeping bag

0:51:110:51:14

in the dinghy, with my brother, and we'd camp on the shores.

0:51:140:51:17

That was sailing for me, it was a way of getting to somewhere

0:51:170:51:21

and having an adventure once you got there,

0:51:210:51:23

which is exactly what we're doing 30 years on.

0:51:230:51:26

Well, let's start THIS bit of the adventure now, shall we?

0:51:260:51:29

-Yup.

-Let's have an adventure.

0:51:290:51:31

The bustling seaport of Milford Haven is just a short distance away,

0:51:460:51:49

but today the Festival flotilla

0:51:490:51:52

is heading along one of its tributaries - the River Cresswell.

0:51:520:51:55

And it couldn't be more different.

0:51:580:52:01

This meandering backwater runs through pristine countryside.

0:52:010:52:05

Well, this is the life, isn't it? Sailing through the countryside.

0:52:080:52:12

That is the great attraction, isn't it?

0:52:120:52:14

It's endlessly interesting, and so many of these little creeks

0:52:140:52:17

that go up, and each one's a bit different.

0:52:170:52:20

There's still corners that we haven't explored NOW.

0:52:200:52:24

-We're being overtaken by your family!

-We are, they're overtaking.

0:52:240:52:27

Hello!

0:52:270:52:29

So we're not racing...

0:52:300:52:32

-unless we win.

-Come on(!)

0:52:320:52:35

And it is a wonderful sight, isn't it?

0:52:350:52:38

-All these little boats with their sails...

-This is really something,

0:52:380:52:41

and this doesn't happen very often.

0:52:410:52:43

This doesn't happen often -

0:52:430:52:44

a group of boats like this all closely sailing along,

0:52:440:52:47

all very different.

0:52:470:52:48

Catamarans back there, tiny dinghies...

0:52:480:52:52

-Even rowing boats.

-Even rowing boat, yeah, somewhere.

0:52:520:52:55

Yeah. Everything.

0:52:550:52:57

Steve, what, to you, then,

0:52:570:52:59

is the true purpose of this Seafair Festival?

0:52:590:53:03

You come out here and suddenly there's a sense of community.

0:53:030:53:06

A lot of shared ideas, shared experience,

0:53:060:53:09

shared pints of beer...

0:53:090:53:11

Everybody thinks their boat is best!

0:53:110:53:13

-Of course.

-THEY ALL LAUGH

0:53:130:53:15

They're all wrong - apart from us, of course.

0:53:150:53:17

After a great day's sailing, we're back on shore again.

0:53:500:53:54

But the fun goes on.

0:53:540:53:56

Well, as this is a festival of the sea,

0:53:560:53:59

what could be more appropriate than what I can hear now - a sea shanty?

0:53:590:54:03

Can I just stop you for a moment?

0:54:030:54:05

-You look fantastic!

-Thank you.

0:54:050:54:08

-What do you call your group?

-We're called Mor Ladron y Borth.

0:54:080:54:10

And that's the Borth Pirates.

0:54:100:54:12

And what are you going to sing?

0:54:120:54:13

We're going sing Drunken Sailor.

0:54:130:54:15

With a pirate hat, as well! Wow. Member of the crew.

0:54:150:54:18

# What shall we do with the drunken sailor

0:54:180:54:20

# What shall we do with the drunken sailor

0:54:200:54:22

# What shall we do with the drunken sailor, ear-lie in the morning?

0:54:220:54:26

# Way, hey, and up she rises

0:54:260:54:28

# Way, hey, and up she rises

0:54:280:54:31

# Way, hey, and up she rises ear-lie in the morning

0:54:310:54:34

# Tie him to the mast with Captain Craven

0:54:340:54:37

# Tie him to the mast with Captain Craven

0:54:370:54:39

# Tie him to the mast with Captain Craven, ear-lie in the morning

0:54:390:54:43

# Way, hey, and up she rises

0:54:430:54:45

# Way, hey, and up she rises

0:54:450:54:47

# Way, hey, and up she rises

0:54:470:54:49

# Ear-lie in the mor...ning. #

0:54:490:54:52

Woo-hoo!

0:54:520:54:55

-Look, It's Captain Craven!

-I know. How about that?

0:54:550:54:58

You look and sound fantastic - great job, guys.

0:54:580:55:00

I thought I'd step in before it was time to...

0:55:000:55:02

# Shave your belly with a rusty razor... #

0:55:020:55:05

-That's the next line.

-Yeah.

0:55:050:55:06

-But good fun.

-Great fun. Good job, guys.

0:55:060:55:09

That's all we've got time for, I'm afraid, from Wales.

0:55:090:55:11

Next week we're in Kent,

0:55:110:55:12

where Matt will be looking more

0:55:120:55:14

into that Wimbledon favourite - the strawberry.

0:55:140:55:17

-And Naomi is going to be taking on a watery challenge.

-Wow.

0:55:170:55:20

-How about that?

-OK, one more verse, can I join in this time?

0:55:200:55:23

-Thanks for your company. What's next?

-Bye-bye. See you next week.

0:55:230:55:26

# That's what we do with the drunken sailor

0:55:260:55:28

# That's what we do with the drunken sailor

0:55:280:55:30

# That's what we do with the drunken sailor, ear-lie in the morning... #

0:55:300:55:34

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