Episode 3 Home Ground


Episode 3

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Transcript


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Hello and welcome to Home Ground,

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the programme that brings you a slice

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of rural life from across

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Northern Ireland.

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Yes, tonight, Jo and I have a feast

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of stories from across the country.

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We've been meeting lots of interesting people

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in fascinating places, doing some pretty incredible stuff.

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And here's what's coming up on tonight's programme.

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With the triggering of Article 50, Ruth finds out why Brexit

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could spell disaster for some of our farming businesses.

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If everybody in this farm left or couldn't get back easily,

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what would you do?

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Er, close.

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-Really?

-Oh, yes.

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We meet the man who turned his passion for birds of prey

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into a business.

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That's a girl.

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And I help some of our native seals out of the nursery

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and back into the wild.

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Last week, the Government triggered Article 50,

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marking the beginning of our exit from Europe,

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leaving a lot of farmers here in a state of flux.

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Well, Ruth Sanderson has been to the Moy to see how changes

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in migration policy could have potentially devastating effects.

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It's nearly 7.00am and I'm here to spend the day picking mushrooms.

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I'm about to start the early shift,

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so I'd better go and find the boss and clock in.

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-Hi, Frank. Morning!

-Good morning, Ruth.

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Could you do with an extra one today?

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'Frank Donnelly has been growing mushrooms

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'near the Moy in County Tyrone for the past 30 years.'

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-For every crate that you pick, you'll put a picking letter.

-Gosh!

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So every single punnet of mushrooms that you buy in the supermarket,

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you can trace it back to the exact person who picked it?

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The exact house and the picker.

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Wow! No pressure, then!

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No pressure.

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So it's on with the hairnet, apron and gloves.

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Everyone gets their own knife and weighing scales -

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the essentials of this business.

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Today, it's brown chestnut mushrooms,

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and there are a lot of them.

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There's 27 tonne of mushroom compost,

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and there's a layer of peat put on, and what you can see here,

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this is the first flush, and this flush is starting today,

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-and is ready to pick.

-Right.

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And how long would it have taken this to grow?

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It has taken three weeks from when I put this compost in

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until there's mushrooms.

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A mushroom will grow one millimetre in an hour,

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so literally overnight it has doubled in size.

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And when they reach their size,

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they must be picked within four hours, so the pressure's on.

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-Or they otherwise get too big?

-They get too big.

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Frank's mushrooms go to some of the big supermarkets,

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but the margins are slim and precision is key.

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If you choose the wrong mushroom and you pick it too small,

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I can lose up to 20% of my crop from poor picking,

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so picking the right mushroom at the right time is crucial.

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Treat them like an egg. Very delicately.

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Touch them on the side and a slight twist

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and it will come away.

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-And you want to trim the peat - a nice straight cut.

-Gosh!

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And they're set carefully into the punnet.

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Like that? No! I've completely ruined that.

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That's OK. That happens.

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-Aww.

-That's OK.

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That's actually a lot harder than it looks.

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When I came in here I though this would be a piece of cake - easy.

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It's actually... It's a proper skill.

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-It is a highly skilled job.

-Yeah.

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And that's why the pickers are key to it all.

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Ah-ha!

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Hallelujah!

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I'm going to cut it about here?

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The more you pick, the more you get paid, so you need a tempo.

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There's a tempo that a good picker will have.

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They sort of glide along the bed. Their eye is...

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Everybody else is doing, except for me.

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So, now that I have, ahem, mastered the picking technique,

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it's time to get to work.

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There are thousands of mushrooms and only a few hours to pick them.

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I'm on shift with 12 other pickers today,

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mainly from Lithuania, and a few from Bulgaria,

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and I'm going significantly slower than them.

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I took a little bit of a break to have a chat with Kamile,

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who's been here for three years.

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And in Lithuania, among your friends,

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do many people leave the country?

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Yes. A lot of people leave.

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In England, in Norway, in Sweden,

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a lot of people in other countries.

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Why do you not stay in Lithuania?

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Because it's very hard to live in Lithuania.

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It's not jobs, and small monies.

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-Yeah.

-It's not good for us.

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-Do you miss home?

-Yeah, of course.

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We've had Brexit, so how do you feel about that?

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I don't feel now a difference.

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I don't know, after one year we will see.

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We are working here legal.

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-I think it's not bad for legal people.

-Yeah.

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We pay tax, for insurance, I think it's OK for us.

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I hope! I hope.

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Well, I guess that's the thing,

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-no-one's really sure what's going to happen.

-Yeah.

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It's strange to think that, this time next year,

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some of these workers might not be allowed back here to work.

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As yet, there is no certainty around the free movement

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of people in Europe, however one thing is for sure -

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the key role these workers play.

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If everybody on this farm left, or couldn't get back easily,

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what would you do?

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-Er... Close.

-Really?

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Oh, yes.

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-Really?

-If... Yeah.

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You would downsize...

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You'd have to get smaller, produce less,

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and then you wouldn't be efficient, and then you'd have to close.

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What about local workers?

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I would love local workers to come,

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but the living wage is £7.20,

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and locals would struggle to keep a family and keep a house

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on £7.20 an hour.

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Everyone who works here gets paid minimum wage,

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but depending on how much they pick, have the chance to add a bit extra.

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Do you think the Government really needs to prioritise

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the issue of migrant work,

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especially within the agri-food sector,

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so that people like you don't go under?

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I hope they do.

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I hope they really take it seriously, and they look at how

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crucial migrant workers are to all the food sectors,

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and all food processing.

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I do, I hope they do.

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Because, like, you won't be here without them.

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I wouldn't be here without them, no.

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That's the truth.

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Now, traditionally, birds of prey were used by humans

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for hunting and sport, but I've met one man who's putting

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these magnificent birds to work in the big city.

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BIRDS CALL

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Falconry has been practised for thousands of years,

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but today, birds of prey are used as a form of pest control.

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A humane option to some alternatives.

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-Morning, Terry.

-Morning, Kevin.

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Thanks for having us down.

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You're very welcome.

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A beautiful specimen.

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-That's Rosie.

-Rosie?

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She's a female Lanner falcon.

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So tell us what's happening today, here.

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Well, first of all, I'm going to take her

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into the weighing room there and I'm going to weigh her.

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I have to make sure she's at the right weight.

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So it's very precise? You need her at the exact weight?

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Why is that?

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If she's too heavy, she might not come back just as quick,

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but if she was too light, she might fly away off after something

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and try and kill it.

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-So she's a finely tuned athlete?

-Yes.

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-On we go.

-How's she looking?

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One pound, eight ounces. That's a good weight for her.

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And Terry's latest project is a Eurasian eagle owl,

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one of the largest owl species in the world.

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What weight have we got now? Oh! four pounds.

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It's important to get him weighed. What's he looking like?

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He's four pound. He's OK. He'll be OK at four pound.

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So he'll be OK to go out and do a bit of hunting today?

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He will, hopefully.

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He's only eight months old, so if he was in the wild,

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he'd just be leaving his parents now, so he would.

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-Well, you're his daddy!

-I'm his daddy now, yes.

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So he's only starting to learn this daily routine now.

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Very slow, but steady, you need plenty of patience

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for these boys, so you do.

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And why's that? Why is it difficult with him?

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The likes of the Harris hawks and the falcons are a lot sharper.

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They are more intelligent, so they're easier to train.

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Time to get these birds loaded up and off to our first job of the day.

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Oh, aye, he likes the car.

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He knows he's going out whenever he's in the box.

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Oh!

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Massive.

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So this is one of your regular haunts, is it, Terry?

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This would be a regular job for me in here, so it would.

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There's a load of pigeons back there, now most of them are gone.

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This is Serena.

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She's my number one hawk.

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I'll put the light up, and I'm going to let her go,

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and we'll find out soon if there's anything in here now.

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-Go on, girl.

-Ready for action.

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Right, so if we come down to here, and we'll get her

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to go on down that way and have a wee look down there.

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TERRY WHISTLES

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Nearly took our heads off there!

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It certainly looks like the work's paid off in here.

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Would you like to fly her?

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I'd love to.

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It's a good look!

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-Now, what I want you to do is turn your back to the bird.

-Uh-huh.

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And put your hand out like that, so that if she flies down in...

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Oh. You didn't need the chicken!

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Just like that!

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-You didn't need the chicken.

-Must like the taste of my pinkies!

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OK, Serena, last chance.

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That's a well-fed lady.

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Look! Looking down the camera.

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TV presenter!

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-Right, Terry.

-Right.

-It's all clear here.

-Yes.

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Will we go and find somewhere where there's definitely some birds?

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-Aye, we'll go somewhere where we'll get a chase.

-OK.

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-Come on, Serena.

-OK, I'll bring her down.

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Come on, sweetheart. That's a girl.

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Last year, Belfast City Council collected almost 170,000 tonnes

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of municipal waste.

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Some of that rubbish ends up here, and attracts some unwanted diners.

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The plan is, I'm going to fly her over on to them skips up there

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and if anything's about, she'll chase it.

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Go on.

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There she goes.

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So how often do you have to come here, Terry?

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I'd be here five days a week, so I would.

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Because there's so much food with the waste for the gulls,

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it's a problem.

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So is she doing her job here? The skies are pretty clear now.

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Yeah, well, two minutes ago, there was loads of seagulls on that roof,

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now she's up there and they're all clearing off.

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-Where's she going now?

-That's not good.

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She's away after something, look.

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-So she's gone into full-scale action mode.

-Full-scale action.

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She's away over there after something.

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How are you going to get her back?

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We'll have to go out the gate to where she can see us

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and then, hopefully, if I put a bit of chicken up here,

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she'll come back.

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After a bit of searching, Terry has spotted Serena.

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OK, crisis averted, we think.

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TERRY WHISTLES

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Serena in the tree.

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Terry in the undergrowth. We'll see how we go.

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Drama over.

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-She's seen a squirrel from up there.

-A squirrel?

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She's been away after the squirrel.

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-That was unnecessarily dramatic, wasn't it?

-Yeah.

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Does that normally happen?

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If there's grey squirrels about, not that they're a nuisance,

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she'll go after them.

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'Now Serena has had her fun, it's the turn of Rosie,

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'the Lanner falcon.'

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TERRY WHISTLES

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There we go. There she's away. See the gulls all flying over there?

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She's on the lamppost up there now.

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Yeah, the other birds are starting to move again now.

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The other birds are all worried now, so they are.

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It really is a full-time pursuit, even as a hobby,

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but you've turned it into you job, as well.

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I've turned it into a full-time job.

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I work all sorts of hours now, so I do.

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When did the light bulb go off and did you come up with that idea?

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Oh, whenever the building business went bust,

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I had already started with my first Harris hawk, 20 years ago.

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I was doing it in the evenings after work,

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and then once the work went bust,

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I says, "I want to have a go at this full time."

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Well, everyone says, you know, if you can mix your hobby,

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or something you love, with work, that's ideal.

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-It is. That's perfect, so it is.

-Livin' the dream!

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There's so many people think I have the best job in the world.

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Foraging is back in fashion

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and I'm here in County Tyrone to find out why

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this ancient art form of gathering food from nature is back on the menu.

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The ruins of the old Victorian manor dominate the estate here

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at Drum Manor Forest Park, just outside Cookstown.

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But it's not the house I'm interested in today.

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I'm here to join a foraging expedition

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to learn what plants and herbs are available to pick and eat.

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Dermot Hughes is our guide today and he's been running

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foraging events like this one for over ten years.

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At this time of the year we've got a wonderful climate for foraging

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because we have this damp weather and that's when everything

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is at its most delicious.

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This is definitely the best time of year for leafy things.

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We don't have to go far before Dermot has found something.

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It is actually the bane of a gardener's life.

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It's this stuff here called ground elder.

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It's a member of the carrot family

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and there's quite a lot of foragable plants in this carrot family.

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It's called ground elder because the leaves look like an elder tree.

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It was brought in by the Romans to Britain as a pot herb,

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so it's actually quite like celery.

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Taste a bit of that.

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It's actually quite good if you chop it up and have it in your salad.

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But, I might pick some of that and have it as my salsa verde, as well.

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It's actually quite strong.

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It is.

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And if you look at the stem of the leaf, it looks a bit like celery.

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-It does.

-It's got that sort of groove on it, you know.

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There's a whole sea of nettles here and I did bring gloves,

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but I'll try and hold one up.

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If you grasp the nettle, you can see that you can hold it hard

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and it doesn't sting you.

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It's really the top bit of the nettle is what you want.

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So they're absolutely packed full of minerals and vitamins

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and all sorts of stuff.

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They have a really extensive root system so they hoover up

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all the nutrients and minerals from the soil

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and it all ends up in here.

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The way I tend to eat this would be to just make a light vegetable soup

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and throw these in at the end and call it nettle soup.

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And it's a lovely green colour.

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I'm more than happy to leave the nettles behind.

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Next up, Dermot has found some bitter cress.

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You will find this growing all year round

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so you can eat it all the times of the year,

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but obviously now it is doing well,

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it's spring and it's nice and tasty.

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But all you need is just a wee leaf like in that,

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have a taste and you can get this incredible

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sort of rocket-like flavour.

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Do you not need to give it a wash?

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It's been raining!

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Well, it has! Ha-ha!

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What better way to clean it, eh?

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Have a taste.

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-There's also a plant...

-Wow!

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Yeah, isn't it...

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Isn't that such a lovely flavour?

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It's like a wee hit, you know? It just gets you after a while.

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You've such a good knowledge of all of this.

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Well, I've always been interested in plants and nature and everything.

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I remember the first time I looked at food for free

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and I was interested in things like sloe gin, you know?

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"Oh, sloe gin, free booze!", you know?

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I didn't realise you actually had to buy the gin!

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GROUP LAUGHS

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Well, thankfully, our guide is very knowledgeable.

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It's worth remembering, though, that not everything is safe to eat.

0:17:450:17:49

I've just picked this plant here and I was looking for sorrel

0:17:490:17:53

but I realised that this isn't sorrel.

0:17:530:17:55

This is lords-and-ladies, which is actually a poisonous plant

0:17:550:17:59

and it's a member of the lily family.

0:17:590:18:02

It comes up and it has a lovely white flower

0:18:020:18:06

and in the autumn it has red berries, which are poisonous.

0:18:060:18:09

But actually, I think there is some sorrel here as well,

0:18:090:18:13

and when you can see them together,

0:18:130:18:15

you can see that they're actually quite different.

0:18:150:18:19

The sorrel is sort of thinner.

0:18:190:18:21

So this one here, which is the poisonous one,

0:18:210:18:23

has these two large spines coming down, or points coming down,

0:18:230:18:27

like this,

0:18:270:18:28

whereas the sorrel has a narrower leaf

0:18:280:18:30

and it has a little spike at the end of each bit at the bottom,

0:18:300:18:34

so it's quite a distinctive shape.

0:18:340:18:36

Do taste it, because it's a remarkable taste, you know.

0:18:360:18:39

-It's good.

-Oh, my goodness.

0:18:430:18:46

-I have tasted it.

-Yeah.

0:18:460:18:48

Wow.

0:18:480:18:50

But what is that like?

0:18:500:18:52

It's very lemony, it's...

0:18:520:18:54

It's really lemony, but it's...it's very tart.

0:18:540:18:58

This is called ground ivy,

0:19:000:19:03

and the leaves can be dried for a tea.

0:19:030:19:06

I make a lot of home-made liqueurs, but particularly I love my nettles

0:19:070:19:12

because of their nutritional value.

0:19:120:19:14

And do you make soup with them?

0:19:140:19:16

-Yeah, soup or meatloaf or anything.

-Meatloaf!

-Meatloaf.

0:19:160:19:19

-With nettles?

-Yeah.

0:19:190:19:21

Yeah, I saute them in butter,

0:19:210:19:24

and then you can mix it in with your breadcrumbs.

0:19:240:19:27

-I have my own hens, so I put white eggs into it as well.

-Right!

0:19:270:19:33

And it's lovely. One wee slice is a complete feed.

0:19:330:19:37

How did you get into foraging?

0:19:370:19:38

When I was a child my mum and my aunt would have taken us

0:19:380:19:41

foraging for blackberries, because my aunt's mother-in-law

0:19:410:19:43

-would have made the tarts.

-Right, yes.

0:19:430:19:45

I always enjoyed that.

0:19:450:19:46

But particularly, it's sort of getting away

0:19:460:19:49

from the stresses of life.

0:19:490:19:51

It's very good, you know, it's good for your heart

0:19:510:19:53

and your head and everything.

0:19:530:19:55

I certainly second that.

0:19:550:19:57

And there's another benefit - eating!

0:19:570:20:01

It's time to sample the goods.

0:20:010:20:03

There's this dandelion, we didn't talk about dandelion on the walk,

0:20:050:20:08

but that's a dandelion leaf.

0:20:080:20:10

Very distinctive and it has the white sap

0:20:100:20:12

and everything comes out of it.

0:20:120:20:14

You don't want to have too much of that because it's quite bitter.

0:20:140:20:17

We also have the sorrel.

0:20:170:20:18

Then we have the ground elder,

0:20:180:20:21

to give you a sort of celery-like little hit.

0:20:210:20:26

And we've also some of the lovely bitter cress,

0:20:260:20:30

it just gives that sort of rockety hit.

0:20:300:20:33

The whole idea is to use stuff that's in season.

0:20:330:20:35

Salt, some oil.

0:20:350:20:38

-I've got some pepper.

-Lovely.

0:20:380:20:41

This is a man you want to have on a picnic, isn't it?

0:20:410:20:43

There you are. And a bit of mustard.

0:20:430:20:45

It just looks very attractive because it's just so green.

0:20:470:20:51

-You can't be too delicate about these things, sure you can't?

-No, no.

0:20:530:20:56

-You've got to just plop it on and shove it in.

-That's it.

0:20:560:21:00

Bon appetit.

0:21:000:21:02

It's when it gets stuck in your teeth, that's the scary bit.

0:21:050:21:08

That's right, yeah!

0:21:080:21:09

Just look in the mirror before you go home.

0:21:090:21:11

Deee-licious!

0:21:110:21:13

Strangford Lough is an important home to our seal population,

0:21:180:21:21

but how much do we really know about them in their natural environment?

0:21:210:21:25

In the first study of its kind,

0:21:250:21:27

rescued seals being returned to the wild are being monitored

0:21:270:21:30

in an attempt to find out more about their behaviour

0:21:300:21:33

and I went along to give a hand.

0:21:330:21:36

Strangford Lough is one of the most important breeding locations

0:21:390:21:42

for seals across the British Isles,

0:21:420:21:45

but sometimes these animals can get into difficulty

0:21:450:21:48

and end up here,

0:21:480:21:49

at Northern Ireland's only dedicated seal sanctuary.

0:21:490:21:52

SEAL HOWLS

0:21:530:21:56

Well, Victoria, not the quietest hospital ward I've ever been on!

0:22:000:22:03

No, definitely not!

0:22:030:22:04

The seals do have quite loud vocalisations

0:22:040:22:06

and they know it's coming close to breakfast time,

0:22:060:22:09

so that's what that noise is all about.

0:22:090:22:11

Tell us about some of the different seals you have here today.

0:22:110:22:13

Most of these seal have come to us through the recent pupping season,

0:22:130:22:16

so throughout the sanctuary here

0:22:160:22:18

we have mainly weaned grey seal pups, except one common seal.

0:22:180:22:22

What's the difference?

0:22:220:22:24

The main difference is the grey seals have a larger head,

0:22:240:22:26

whereas if you have a look at the common seals their heads

0:22:260:22:29

are a lot smaller and their nostrils are more of a V shape,

0:22:290:22:31

whereas in the grey seals the nostrils are almost parallel.

0:22:310:22:34

-They're the handsome ones, are they?

-They're the good-looking ones, yeah!

0:22:340:22:37

They come to us through the whole coast of Northern Ireland,

0:22:370:22:40

so from County Down, up the North Coast right the way through,

0:22:400:22:43

and we rehabilitate them here.

0:22:430:22:45

These are our hospital pens, so whenever they're in this area,

0:22:450:22:48

this is where they learn to feed independently for themselves

0:22:480:22:52

and they start to put on the blubber weight that they need before we can

0:22:520:22:55

release them back into the wild.

0:22:550:22:57

They are very cute and I suppose the natural instinct

0:22:570:22:59

is you want to pet them, but that is not a good idea.

0:22:590:23:01

Definitely not a good idea!

0:23:010:23:03

They're very beautiful animals, but again, they are wild.

0:23:030:23:06

They do have a very nasty bite and they carry a range of diseases

0:23:060:23:08

that we as humans can get as well, so you can end up with a pretty

0:23:080:23:12

infected finger or hand if you do decide to give them a little pet,

0:23:120:23:16

so definitely avoid it at every cost.

0:23:160:23:18

And you've given them all names, so you've, I presume,

0:23:180:23:21

different personalities across the ward here.

0:23:210:23:23

They are indeed.

0:23:230:23:24

Our theme this year is cakes and buns, so we've got Biscotti here,

0:23:240:23:28

we've got Chocolate, Pannetone, Snowball

0:23:280:23:30

and some of our arrivals were over Christmas,

0:23:300:23:33

we have Mince Pie, as well.

0:23:330:23:34

So there's a good range of personalities to match those names.

0:23:340:23:38

Injuries from boats,

0:23:380:23:40

respiratory problems and abandonment due to human interaction

0:23:400:23:44

are among the main reasons seals end up here,

0:23:440:23:47

where they're treated and taught to feed.

0:23:470:23:50

Once they get around the 20kg mark and they're feeding

0:23:500:23:53

independently and with confidence we move them outside so they start

0:23:530:23:57

to learn some more wild behaviours.

0:23:570:23:59

OK, so we're going to get them fed shortly?

0:23:590:24:01

We're going to get them fed, get breakfast under way.

0:24:010:24:03

So if you just put two in.

0:24:080:24:10

There you go, right at the back.

0:24:100:24:12

Snowball is nearly at the end of her stint in rehabilitation,

0:24:160:24:20

so she'll be going back to the wild in the next few weeks.

0:24:200:24:23

Snowball's your favourite.

0:24:230:24:24

She is.

0:24:240:24:26

This is the difficulty.

0:24:260:24:27

You've rehabilitated them and they're your babies,

0:24:270:24:30

but you've got to let them go. Is that tough?

0:24:300:24:32

Yeah, it is tough, but it's beautiful to see them being released

0:24:320:24:35

and that they've done so well and that they're going off to start

0:24:350:24:38

their lives as healthy seals.

0:24:380:24:40

After the seals have recovered in the hospital, they're moved

0:24:410:24:44

outside to the pools to get them ready again for life in the wild.

0:24:440:24:49

Now in its 30th year, Exploris is partnering with Queen's University

0:24:500:24:55

to tag common seals in a first-of-its-kind study

0:24:550:24:59

in the British Isles.

0:24:590:25:00

And tell us about this little headgear that he's wearing.

0:25:040:25:09

This telemetry tag, as we call it.

0:25:090:25:11

This is basically going to relay data to us

0:25:110:25:14

through the same system that your mobile phone uses, really.

0:25:140:25:18

And this will tell us a little bit about where the animal is going

0:25:180:25:20

and we'll also we will get some information on

0:25:200:25:23

dive profiles of the animals, so how deep it is diving, for example.

0:25:230:25:27

I'm not sure it's the most fashionable,

0:25:270:25:29

but it's not causing them any harm, is it?

0:25:290:25:31

No. I mean, of course these activities are licensed.

0:25:310:25:35

We need several licences to do this work, and part of that licence

0:25:350:25:40

is to observe the animal's behaviour for 24 hours minimum

0:25:400:25:43

before we release it into the wild.

0:25:430:25:45

So we've been doing that and, yeah, as you've noted,

0:25:450:25:48

we've had the animal swimming in the pool.

0:25:480:25:50

He's been feeding normally and, as you say, maybe not too fashionable,

0:25:500:25:55

but he's not being bullied by the other seals as a result,

0:25:550:25:58

so we're very happy with the way that the tag has gone on

0:25:580:26:01

and the way that the animal has behaved.

0:26:010:26:04

So in the past these animals were rehabilitated

0:26:040:26:06

here and they were released and that was it, the knowledge stopped.

0:26:060:26:09

Yeah. And I think that's quite common

0:26:090:26:11

for rehabilitation programmes.

0:26:110:26:13

Really, this is another step forward to maybe get a bit more

0:26:130:26:15

of an interesting angle on learning a bit more about what happens

0:26:150:26:19

to these seals when they're released back to sea.

0:26:190:26:22

Will we get him out into the lough now and see how we go?

0:26:220:26:24

Yeah, absolutely.

0:26:240:26:25

Very excited to see what data we get from that.

0:26:250:26:28

I still feel the urge to pet.

0:26:380:26:40

Don't do that!

0:26:400:26:42

She's got her head up here.

0:26:430:26:45

-I think she wants to dive out of this, so shall we tip her out?

-Yep.

0:26:450:26:48

Off you go, girl.

0:26:480:26:50

She came in to us underweight and dehydrated.

0:26:540:26:57

Now she's fully healthy and ready to go back, so it's really nice to see.

0:26:570:27:02

But it's going to be a fast learning curve, isn't it,

0:27:020:27:05

out there in the wild?

0:27:050:27:06

Yes, very much.

0:27:060:27:07

Obviously she's feeding very competitively and independently

0:27:070:27:10

on her own and she has a really good blubber layer,

0:27:100:27:13

so that should see her through until she starts finding food sources

0:27:130:27:17

and trying out different types of prey.

0:27:170:27:20

Once they go now, how they integrate with the natural seal populations

0:27:200:27:24

remains relatively unknown, and again how we can feed

0:27:240:27:28

that information back into our rehabilitation process

0:27:280:27:31

is really important for us as well, to improve the facility.

0:27:310:27:35

That's her now. She's blending into the seaweed beautifully there.

0:27:350:27:38

Very much so, yeah.

0:27:380:27:40

-Apart from, of course, that tag in the middle of her back.

-Yeah!

0:27:400:27:43

Good work, Gaz!

0:27:460:27:48

Yeah, it was a great day out and since we've been filming,

0:27:480:27:50

they've found some really useful information

0:27:500:27:52

-about the seals' behaviour. So all good!

-Well done.

0:27:520:27:55

Well, that's it for this episode of Home Ground.

0:27:550:27:57

We're back at the same time next week.

0:27:570:27:59

We'll see you then.

0:27:590:28:01

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