Sun, 26 Mar 2017 12:15 Dal Ati


Sun, 26 Mar 2017 12:15

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-Hello and welcome to the last

-episode of the series Adre.

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-Today, I've come to Caernarfon.

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-Above the town of Caernarfon

-is an area known as Twthill.

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-I've come here today to meet

-an interesting person.

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-Let's go and look for clues.

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-For help following the programme

-head to the website.

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-You can also search

-for the Dal Ati app.

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-There are a lot of musical things

-in this corner.

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-There's an amp, a bass guitar,

-a desk, record player.

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-Music is very important

-to this person's life.

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-There are a lot of old things here.

-Old rocks.

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-That tells me this person...

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-..is interested in history

-and archaeology.

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-There are several passes for gigs

-and festivals here.

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-They're back-stage passes.

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-This is clearly an important part

-of this person's life.

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-There are long rows of vinyl here.

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-Most of them are punk records.

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-If that isn't a clue,

-I don't know what is.

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-This house belongs to Rhys Mwyn.

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-He's a columnist, archaeologist

-and a radio presenter.

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-He used to sing and play bass

-guitar...

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-..in the Welsh Punk Rock band

-Yr Anrhefn.

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-Here's a clip for you.

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-# Rhedeg i fyny ac i lawr,

-rhedeg i Baris

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-# Rhedeg i ffwrdd a dod yn ol

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-# Rhedeg i Baris

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-# Rhedeg i ffwrdd a rhedeg i lawr

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-# Rhedeg i Baris

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-# Rhedeg i fyny ac i lawr

-Rhedeg i Baris #

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-Rhys Mwyn,

-thanks for the invitation.

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-This is great, I feel

-like I'm in a cool cafe.

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-It's like an American Diner.

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-I got this from eBay

-believe it or not.

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-With the lads, it works quite well.

-Our lads are in their early teens.

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-Trying to get them to sit down

-to eat is difficult.

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-I thought, if we get a cool American

-Diner table, that's one way.

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-Does it work?

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-Does it work?

-

-Yes, it does.

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-One of the things with this house

-is that we live in it.

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-I think that's important.

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-Between my music work

-and archaeology...

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-..some mud comes into the house.

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-There are amplifiers

-coming into the house.

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-I don't want a house where someone

-has to take their shoes off outside.

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-Or they can't sit on the sofa.

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-It's not supposed to be

-the kind of house...

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-..where everything

-is in a glass cupboard.

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-It's a house you live in.

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-You're from Montgomeryshire.

-Where were you raised?

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-Llanfair Caereinion.

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-That's nice.

-When did you move from there?

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-How did you find yourself

-in Caernarfon?

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-Well, I think meeting Nest, my wife,

-is what happened.

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-The first time we saw each other,

-we knew there was something there.

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-We knew it

-before we spoke to each other.

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-I've never understood

-how or why that happened.

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-We clicked very quickly.

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-I remember her saying that

-she realized with me...

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-..it wouldn't be a fly-by-nighter.

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-It would be the real thing,

-if it happened.

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-It did happen, very quickly.

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-We like stories like that one.

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-We've been married for 30 years.

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-We celebrated 30 years last year.

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-We've been in this house since 1990.

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-We rented in Caernarfon before that.

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-Before we had the lads,

-we were always away.

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-In Berlin, in Dublin, in New York,

-we'd go wherever.

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-Caernarfon was just somewhere

-to come back to sleep.

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-It was base camp.

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-Nothing more or less

-was curated here.

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-By curating, I mean picking which

-wall or which room holds items.

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-So, when I go on a journey around

-the house...

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-..it'll be like Rhys Mwyn's museum.

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-In one sense, it will be.

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-Pop singer, rock singer,

-archaeology.

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-You wouldn't expect those things

-to go together.

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-Let's start with the singing

-and Yr Anrhefn.

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-The whole thing

-starts in Montgomeryshire.

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-I grow up and from a Welsh-language

-background but at school...

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-..I mixed with non-Welsh speakers.

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-None of my school girlfriends

-spoke Welsh.

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-Girlfriends, plural!

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-Plural, yes.

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-Let's move on.

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-Discovering the politics and

-creativity of punk rock inspired me.

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-It was a big change.

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-But, I felt

-that I wanted it in Welsh.

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-But it was non-Welsh speakers

-I found myself identifying with.

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-So, Yr Anrhefn and almost everything

-I've done since then...

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-..resulted from that.

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-If there was a slogan or

-manifesto...

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-..of "Popeth Yn Gymraeg"

-- everything in Welsh...

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-..I agreed with it,

-but it wasn't available.

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-I couldn't go to listen

-or see or buy what I wanted.

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-You toured a lot

-and took Welsh outside Wales.

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-That was new.

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-It was natural for us. We lived in

-Montgomeryshire on the border.

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-Some of our earliest gigs

-were in England...

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-..just because

-the border was so close.

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-Going to sing in England wasn't

-a deliberate political statement.

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-It was just that gigs were happening

-literally over Offa's Dyke.

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-It meant that for us

-as a Welsh band...

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-..we didn't consider ourselves

-a band...

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-..who were limited

-to a Welsh audience.

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-As I mentioned, my school friends

-and girlfriends didn't speak Welsh.

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-They were our audience.

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-We sang in Welsh to an audience

-who didn't speak Welsh.

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-Did you sing in English too?

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-Did you sing in English too?

-

-No.

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-The political vision

-was to sing in Welsh...

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-..we wanted to

-express ourselves in Welsh...

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-..and we wanted to change things.

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-We sang in Glasgow and Newcastle.

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-But those weren't places

-that moved a career forward.

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-London was the place

-where you'd have an agent...

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-..from Dortmund or somewhere

-deciding to take you to Germany.

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-Touring changed Yr Anrhefn

-as a band.

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-We worked and sang in Welsh

-but internationally.

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-Tell me about the archaeology

-and that interest in history.

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-I work freelance.

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-One of the hardest questions to

-answer from people on the street...

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-..is "What exactly do you do?"

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-It's very hard to say

-because no two days are alike.

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-Lecturing is one element.

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-I do higher education classes

-for learners.

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-I'll discuss archaeology.

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-I do lectures at night

-for societies.

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-I do guided tours.

-I'll take people to see castles.

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-I'll do tours of Caernarfon town.

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-I'll go around the walls of Conwy.

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-I also do practical work

-where I'll be digging...

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-..and discovering artefacts

-like any archaeologist hopes to do.

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-If it's archaeology

-or singing pop...

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-..and people ask what I do,

-it depends on who I speak to.

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-Communication, that's the real job!

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-I've enjoyed my cuppa and the chat.

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-Can we go have a nose

-around your house now?

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-Rhys, we walk in and the wall

-is plastered with pictures.

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-There are a lot of women

-in traditional Welsh dress here.

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-The simple reason is, we've got

-a wall here in a narrow hallway.

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-What can you do?

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-Coats are on the other side.

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-Because it's such a difficult

-wall to make use of...

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-..we started collecting pictures

-of traditional Welsh dress.

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-Some of these, Dolwyddelan Castle,

-Dolbadarn Castle...

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-..they fit in

-with my interest in history.

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-Some of them, like these,

-cost 50p from a charity shop.

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-Who's this lady in amongst them all?

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-It's my mother. We lost her

-when we were rather young.

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-Apart from Nest, she's one of

-the few women I could speak to.

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-She was my mother,

-but we were best friends.

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-We'd talk about anything.

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-We'd talk about anything.

-

-Let's move in to this room.

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-We call this room the parlour.

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-It's the front room of the house.

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-This is the room where Nest

-and I get some peace for reading.

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-It's a nice room.

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-What's funny here is coming back

-to the pop singing business.

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-The doors and floor,

-the floor is sanded.

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-The doors were made by Yws Gwynedd.

-He's a singer.

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-The papering and painting was done

-by Bolton who sang with Celt.

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-The reason for that is that it's

-easier to get people you know...

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-..to do the work and turn up

-and be reasonable with prices.

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-It was a bit of a joke...

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-..I'll get these Welsh popstars

-to help me sort the house.

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-What about the furniture?

-There's a nice cupboard there.

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-It's a cupboard from Nain's house.

-It's one of the few family things.

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-I use it to keep my rarest

-and most valuable books.

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-To be fair, there are guide books

-in the old cupboard.

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-Archaeology books

-are on the landing.

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-Pop books are in the office.

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-That's a bit OCD.

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-That's a bit OCD.

-

-That's not OCD.

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-I like to be organized too.

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-Shall we take a look next door?

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-Next door for a little nose.

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-The living room.

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-This is a nice room.

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-Yes.

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-This does as you've just said.

-It's a living room.

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-The TV is here. We eat here.

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-We relax here.

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-It's more of a room

-for the whole family.

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-But once again, it's not too formal.

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-The lads sometimes lie along

-the length of the sofa.

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-It still comes back to, you want

-somewhere where you can live.

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-Somewhere you can live comfortably.

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-We've got a black sofa.

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-You need cushions for it.

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-We thought, why go to, I don't know

-where you go to get cushions...

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-..British Home Stores,

-IKEA, wherever you go for what?

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-You can get things

-that work as cushions.

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-These were designed

-by Hywel Edwards.

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-By buying these,

-you're supporting a Welsh artist.

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-You've got something

-that has more of a story.

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-It's obviously

-close to your heart too.

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-The whole thing, yes.

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-It's ridiculous really

-to think about your cushions.

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-But it creates the atmosphere.

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-It's very unusual for people to come

-here and not notice the cushions.

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-Here we are in the red kitchen.

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-Your kitchen or Nest's kitchen?

-Do you share the cooking?

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-We're quite good at sharing

-and seeing things together.

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-We like a splash of red.

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-Strangely, in the old kitchen,

-this was redone recently...

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-..in the old kitchen,

-we had red units.

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-We called the old kitchen

-the Richard Branson kitchen.

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-My brother, Sion, and I got money

-about 15 years ago...

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-..from Branson

-on a recording contract.

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-You'd get an advance then.

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-That advance was about 30,000 each.

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-We used that money

-to buy equipment and record.

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-There was enough left over

-to redo the kitchen.

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-Everyone who came here called it

-the Richard Branson kitchen.

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-It's almost all gone now,

-except the slate floor.

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-We felt the red worked.

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-Because of our location

-near Twthill...

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-..it's very dark in here

-because of the rock.

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-We went with the white

-to make it lighter and airier.

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-You've got an iconic

-poster up there.

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-There was a time when those posters

-were everywhere.

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-I haven't seen one for years.

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-I played with it.

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-I still say the idea of everything

-in Welsh is essential.

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-We need these possibilities

-and choices to be available.

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-We need the opportunities

-to be there.

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-We can't set boundaries

-to Welshness.

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-We'll lose people that way.

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-I believe that's important.

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-We've got a gay couple in the

-poster, it was a girl and a guy.

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-I made that.

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-I used their old logo and created

-the image. It's a screen print.

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-Once again, it's to push things

-forward or challenge people...

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-..or just make them think.

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-Even the pictures on the landing

-are a record of your life and work.

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-There's only so much space

-in each room.

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-Again with the walls in the landing,

-what do you do with them?

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-It's nice to have different pictures

-from different gigs.

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-Was that your first album cover?

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-This was the sort of prototype.

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-We looked at this and thought

-OK, this will be the cover.

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-It's the first print of the cover

-from Yr Anrhefn's first album...

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-..Defaid, Skateboards a Wellies.

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-You went from being a member...

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-..and doing a lot

-of the organizing for Yr Anrhefn...

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-..to setting up your own label

-and managing other bands.

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-I had always been interested...

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-..in being a part

-of the organizational side.

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-I saw that in itself

-as a cultural thing to do.

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-Being a musician in the band

-was a second choice.

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-My first choice would be

-to be the manager.

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-Like Andrew Loog Oldham

-for the Stones...

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-..or Malcolm McLaren

-with the Sex Pistols.

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-I wanted to create the events

-more than be on stage.

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-You were managing Catatonia

-when they started as a band.

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-I always saw this business of coming

-across or discovering new artists.

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-With Catatonia, you saw it from

-the start, Cerys Matthews...

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-..the partnership

-with Mark Cyrff writing music.

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-It was quite clear

-the talent was there.

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-But we had to make the first records

-and videos with Cerys as the star.

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-Then, people asked who are they?

-They're good.

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-That's the field that interests me

-the most, to be honest.

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-That discovery and the creative

-element of presenting new talent.

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-And nurturing that talent.

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-Can we keep nosing in to the office?

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-Yes, why not?

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-What do you do in here?

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-I use it

-as an office for work...

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-..but I can also sit in here

-and listen to music...

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-..particularly on a Sunday.

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-I can put my feet up

-and just listen to music.

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-In a way, the radio programme

-is a perfect excuse...

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-..to sit and rediscover records

-you've had for years.

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-With the radio programme...

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-..we go back to the '70s, '80s

-and '90s, as a main focus.

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-That means I've been through them

-and I'll do it again.

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-It means going

-through all the vinyl records.

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-You rediscover things...

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-..there's a good song on the

-B side of Y Brodyr single...

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-..that I'd forgotten about.

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-We might remember

-Lleisiau Mewn Anialwch...

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-..but what about the B side tracks?

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-It's a process,

-using the decks behind me.

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-I just listen and then think about

-what works. Who's the guest?

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-What would suit them?

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-Sometimes, it can be as simple as

-Lleisiau Mewn Anialwch...

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-..and someone comes on the programme

-who's just been in the desert.

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-You don't do that every time.

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-You don't do that every time.

-

-Some link.

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-This is the room

-that contains my records.

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-My CDs, particularly the things

-I've worked on. They're all here.

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-I'm having an interesting morning.

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-But it's time for a break.

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-After the break, Rhys and I

-go for a walk to the top of Twthill.

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-.

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-Subtitles

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-Subtitles

-

-Subtitles

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-Rhys, we've come to the top of

-Twthill.

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-It's right behind the house.

-The view is incredible.

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-You can see Caernarfon Castle and

-even as far as the Lleyn Peninsula.

0:18:560:19:01

-It's a good place.

0:19:010:19:02

-I come here sometimes in the summer.

0:19:030:19:05

-I sit at the top with binoculars.

0:19:050:19:08

-You can see in every direction.

0:19:090:19:11

-You can see over Anglesey,

-Snowdonia, all of Lleyn.

0:19:110:19:15

-It's a wonderful place.

0:19:150:19:18

-It's a funny place too.

-It's a lump of rock.

0:19:180:19:21

-There's a suggestion it was used

-during the Celtic period.

0:19:220:19:25

-But because the rock

-is so close to the surface...

0:19:260:19:28

-..it's almost impossible

-to see any remains.

0:19:290:19:31

-The name, Twthill, there is

-something similar in Rhuddlan.

0:19:330:19:37

-My theory here is...

0:19:370:19:39

-..we can see Segontium behind us.

0:19:400:19:42

-I can't believe the Romans

-wouldn't have used this place...

0:19:430:19:47

-..to watch the river.

0:19:470:19:49

-When you got up to Segontium,

-this masks the view to the north.

0:19:500:19:54

-So you think they came here

-to look over the river.

0:19:540:19:58

-You can't prove it

-because there are no remains here.

0:19:590:20:02

-For an archaeologist like you...

0:20:070:20:09

-..living in the shadow

-of the castle is impressive.

0:20:090:20:12

-Am I right in thinking...

0:20:130:20:14

-..you'll be on your knees digging

-in a field over there next week?

0:20:150:20:19

-We've been finding earthenware -

-Roman pottery, across the river.

0:20:190:20:24

-The other side of the Seiont river.

0:20:260:20:29

-There are too many pieces to suggest

-that nothing was happening there.

0:20:310:20:36

-We'll be doing this with

-Gwynedd Archaeological Trust.

0:20:370:20:41

-We're going to make

-a small survey...

0:20:410:20:44

-..to see what, if anything,

-is going on.

0:20:440:20:47

-If Segontium is behind me you'd

-expect the land on the other side...

0:20:480:20:52

-..of the river

-would be good agricultural land.

0:20:520:20:55

-It's the kind of place

-you'd expect people to retire to.

0:20:550:20:59

-Or a place where local people

-had a farm.

0:20:590:21:02

-Maybe you'll

-find something exciting.

0:21:030:21:06

-It's possible.

0:21:060:21:08

-That chance is always there.

-We'll see.

0:21:080:21:12

-We're happy to go and see

-what we can find.

0:21:120:21:15

-The evidence will lead us...

0:21:150:21:17

-The evidence will lead us...

-

-To play in the soil and mud.

0:21:170:21:19

-I'll take you back so you can

-see the earthenware we've found.

0:21:190:21:23

-They're not very big.

0:21:230:21:25

-And yet, they do suggest something.

0:21:260:21:28

-And yet, they do suggest something.

-

-They're like a little clue.

0:21:280:21:30

-Let's go down.

0:21:300:21:32

-Let's go down.

-

-There we are, out of the cold!

0:21:320:21:34

-You're looking at a tiny piece like

-this. There's nothing to it.

0:21:420:21:46

-We know it's Roman from seeing

-similar ones and comparing.

0:21:460:21:51

-What's happened on the western

-side of the river Seiont...

0:21:520:21:57

-..is that we've found

-around 100 of these in one field.

0:21:570:22:01

-Some of them are decorated.

0:22:020:22:04

-Those are from the second century.

0:22:040:22:07

-They're imported

-and have a higher status.

0:22:070:22:10

-I wouldn't get one of those if I was

-a Celtic farmer 2,000 years ago.

0:22:100:22:15

-I might have one of these

-but not an ornate one.

0:22:150:22:19

-So it would be someone

-important in that society.

0:22:190:22:22

-It would be great to find a Roman

-villa to the west of the river.

0:22:230:22:28

-You have to look at the clues

-and then make a decision.

0:22:280:22:31

-You don't get 100 of these...

0:22:310:22:33

-..without something happening

-during that period.

0:22:330:22:36

-We've searched adjacent fields

-and found nothing.

0:22:370:22:40

-A party or a feast

-has been in that field.

0:22:410:22:44

-Maybe they had a picnic

-and smashed their pots...

0:22:440:22:47

-..and there's nothing else there.

0:22:470:22:49

-If I wasn't here today. What

-would you do as a family on Sunday?

0:22:500:22:54

-That leads us nicely up to this.

0:22:540:22:58

-This is a milling stone

-for making flour to bake bread.

0:22:580:23:04

-It's also from the Roman period.

0:23:040:23:07

-What you have is,

-it's always on the bottom.

0:23:080:23:11

-Your grain would go in

-through this hole here.

0:23:110:23:17

-Where you see this smaller hole

-there's a handle.

0:23:170:23:20

-They'd turn it and flour

-would come out at the bottom.

0:23:200:23:24

-Everyone wanted bread.

0:23:240:23:25

-This has come from Bryngwran,

-Anglesey.

0:23:260:23:29

-It was found by a local

-who phoned me and said...

0:23:290:23:32

-.."I've found a stone,

-what will you make of it?"

0:23:320:23:35

-I head over regularly

-on Sunday afternoons...

0:23:350:23:38

-..I take my father for a walk.

0:23:380:23:40

-If you go to farms, you'll get a

-cuppa, some cake and a welcome!

0:23:400:23:44

-And then I can either tell them what

-the stone is...

0:23:440:23:47

-..or in the case of this one,

-because it's quite important...

0:23:480:23:52

-..we note it down then.

0:23:520:23:54

-How old is it?

0:23:540:23:55

-It's 2,000 years old. Something

-like this is from the Roman period.

0:23:560:24:00

-It's incredible that we can touch

-something that old.

0:24:000:24:04

-If the handle was still there,

-you could use it.

0:24:040:24:07

-How about this one?

0:24:070:24:09

-This is a stone from Mynydd Rhiw.

0:24:090:24:11

-It's a mountain above Aberdaron

-on Lleyn.

0:24:110:24:14

-3,000 years before Christ,

-there was an axe factory there.

0:24:150:24:20

-They'd find a stone like this one.

0:24:200:24:22

-They'd find it underground

-and dig down for them.

0:24:230:24:26

-They'd then use the stone

-to make an axe...

0:24:260:24:29

-..to cut down trees

-for the first farmers.

0:24:290:24:33

-There's only a two-foot-deep layer

-where the rock has been heated.

0:24:330:24:39

-The rock has then changed

-to be similar to flint.

0:24:390:24:45

-When you knock it,

-it splits and becomes sharp.

0:24:450:24:48

-So, those earliest farmers,

-5,000 years ago in Lleyn...

0:24:490:24:54

-..not only did they see the rock...

0:24:540:24:57

-..and understand

-they could make an axe from it.

0:24:570:25:00

-They've dug into the side of the

-mountain, the first quarries.

0:25:000:25:03

-You can see half a dozen pools

-where they dug down.

0:25:050:25:08

-There are thousands of little bits

-that came off from making the tools.

0:25:090:25:15

-We can find these on Anglesey.

0:25:160:25:18

-There was work done recently where

-they found bits of axe...

0:25:180:25:22

-..and recognize it

-as a rock from Mynydd Rhiw.

0:25:220:25:25

-Rhys Mwyn! You've made archaeology

-sound thoroughly interesting.

0:25:250:25:30

-I never thought about the importance

-of archaeology until today.

0:25:300:25:35

-That's the point. It's life,

-cutting trees and making bread.

0:25:350:25:38

-That's it, the end of another

-series of Adre.

0:25:390:25:42

-I've thoroughly enjoyed myself.

0:25:420:25:44

-I've met eight

-very interesting people.

0:25:450:25:47

-And I've had a nose

-around their houses!

0:25:470:25:49

-Thank you for joining us,

-and for the time being, goodbye.

0:25:500:25:54

-.

0:25:560:25:56

-Subtitles

0:25:580:25:58

-Subtitles

-

-Subtitles

0:25:580:26:00

-Rhubarb is the star of the show.

0:26:050:26:07

-Welcome to Cegin Bryn.

0:26:070:26:09

-I focus on vegetables

-in this series.

0:26:130:26:15

-I'll cook a three-course meal

-with one vegetable every week.

0:26:160:26:20

-A starter, a main course

-and a dessert.

0:26:200:26:23

-Many people sweeten rhubarb

-and serve it as a dessert.

0:26:230:26:27

-Rhubarb also works

-in a savoury dish...

0:26:270:26:30

-..when you serve it with meat

-or fish that has a strong flavour.

0:26:300:26:34

-Rhubarb originates

-from China and Siberia.

0:26:350:26:38

-It thrives in the cold, so it's

-ideally suited to the Welsh climate!

0:26:380:26:43

-In this series,

-I meet people from across Wales...

0:26:430:26:48

-..whose passion

-is growing and eating vegetables.

0:26:480:26:52

-Rhubarb

0:26:550:26:57

-Rhubarb, Beetroot

-And Goat's Cheese Salad

0:26:580:27:00

-The first recipe

-I'll cook in the kitchen...

0:27:110:27:14

-..is a rhubarb, beetroot

-and goat's cheese salad.

0:27:140:27:17

-First, prepare and cook the rhubarb.

0:27:180:27:22

-I'll cook it in orange juice, thyme,

-black pepper and sugar.

0:27:220:27:26

-Put the rhubarb pieces

-in a roasting tin.

0:27:260:27:30

-Add the juice of one orange.

0:27:310:27:34

-Next, add some sugar,

-some black peppercorns...

0:27:380:27:43

-..and some thyme,

-to keep the fresh flavour.

0:27:440:27:48

-Stir it and make sure the sugar

-and the orange juice have combined.

0:27:500:27:55

-Into the 160 degree oven it goes

-for four to five minutes.

0:27:570:28:02

-While the rhubarb cooks,

-I'll prepare these beetroots.

0:28:030:28:07

-I wrapped them in foil and cooked

-them in the oven for three hours.

0:28:080:28:13

-Out it comes.

0:28:140:28:16

-I'll remove the skin.

0:28:190:28:20

-Straight through.

0:28:220:28:24

-I used golden beetroots

-rather than red ones.

0:28:240:28:27

-Cut them in half,

-then into quarters.

0:28:370:28:42

-I'll check the rhubarb.

0:28:450:28:48

-When you cook it gently in the oven,

-it keeps its shape.

0:28:520:28:58

-I'll let it cool.

0:28:580:29:01

-Next, prepare the goat's cheese.

0:29:020:29:05

-I'm going to whip it.

0:29:060:29:07

-I'll do that because goat's cheese

-can be a little bit dry.

0:29:080:29:12

-Adding cream and creme fraiche to it

-makes the flavour lighter...

0:29:130:29:19

-..and it stops it being so dry.

0:29:190:29:22

-Double cream.

0:29:260:29:28

-That's plenty.

0:29:280:29:30

-Next, I'll add some creme fraiche.

0:29:300:29:33

-I'll make a dressing for the salad.

0:29:400:29:42

-I'll use the liquid

-which came off the rhubarb.

0:29:420:29:48

-This liquid is quite sharp and

-it works well instead of vinegar...

0:29:520:29:56

-..in a dressing.

0:29:560:29:58

-Add olive oil.

0:29:580:30:01

-Mix it well.

0:30:040:30:06

-We're now ready to plate up.

0:30:080:30:12

-When I serve this at home, I put the

-salad in the middle of the table...

0:30:140:30:19

-..and let everyone help themselves.

0:30:200:30:22

-Make sure you drizzle the dressing

-over the whole dish.

0:30:250:30:28

-Finally, finish the salad

-by adding a handful of rocket.

0:30:290:30:35

-Scatter rocket leaves

-over the whole plate of food.

0:30:360:30:41

-There we are. A colourful plate.

0:30:420:30:45

-Rhubarb, beetroot

-and goat's cheese salad.

0:30:470:30:50

-I'm on my way to Blaenau Ffestiniog,

-hoping to dodge the showers!

0:31:160:31:20

-I'm here to meet

-keen gardener Paul Williams.

0:31:210:31:24

-Paul has a back garden

-plus an allotment...

0:31:250:31:28

-..and he's a keen cook.

0:31:280:31:29

-I'm in Blaenau Ffestiniog

-but it isn't raining!

0:31:360:31:39

-It never rains here.

0:31:400:31:41

-What do you grow here?

0:31:430:31:45

-This is a perennial kale.

0:31:460:31:48

-I also grow broccoli and leeks.

0:31:490:31:52

-I take different approaches.

0:31:530:31:55

-I leave carrots in the soil

-until I'm ready to use them.

0:31:560:32:00

-I hope to do the same thing

-with my turnips.

0:32:010:32:04

-Up to the time when frost sets in,

-I can just pick whatever I need.

0:32:040:32:09

-I hear you write a blog.

0:32:150:32:17

-I don't follow any blogs

-and I'm not a blogger.

0:32:170:32:20

-What happens on your blog?

0:32:200:32:22

-I write about everything.

0:32:220:32:24

-Triumphs and disasters!

0:32:240:32:27

-I also use it as a diary,

-so I can go back and read it.

0:32:280:32:32

-I use it to remind me

-what didn't quite work last year...

0:32:320:32:36

-..so I can try something different

-this year.

0:32:370:32:41

-I don't give tips to other growers.

-I'm a complete amateur.

0:32:410:32:45

-You grow vegetables

-and you also love to cook them.

0:32:510:32:55

-Yes, I share some of the vegetables

-with my family.

0:32:550:32:59

-Everything goes into my kitchen.

0:32:590:33:01

-We either eat fresh produce...

0:33:030:33:05

-..or I use them to experiment

-and make jams and chutneys.

0:33:060:33:11

-Ah, I see.

-So you eat them all year round.

0:33:110:33:14

-You can make lots of things

-with vegetables...

0:33:290:33:33

-..but I'll cook with rhubarb later.

0:33:330:33:36

-I'll make two different dishes

-using rhubarb, with your help.

0:33:360:33:40

-The barbecue is ready,

-so let's cook one recipe on there...

0:33:540:33:59

-..and one which requires no heat.

0:33:590:34:01

-First, I'll make rhubarb gin.

0:34:020:34:04

-Have you ever done

-something like this before?

0:34:070:34:10

-Have you added rhubarb or fruit

-to vodka or gin?

0:34:110:34:14

-I had an attempt

-at making rhubarb vodka...

0:34:150:34:18

-..but it wasn't sweet enough for me.

0:34:190:34:22

-It didn't taste very nice.

0:34:230:34:25

-I had more success using

-wild bilberries from the mountain.

0:34:260:34:29

-They tasted wonderful in vodka.

0:34:300:34:33

-If I use a handful of rhubarb,

-I add a handful of sugar.

0:34:340:34:37

-Use an equal amount

-of sugar and rhubarb.

0:34:370:34:40

-If you're not sure,

-use 90% sugar to rhubarb...

0:34:410:34:44

-..then taste it three weeks later.

0:34:440:34:47

-It's a good excuse

-to taste it before it's ready!

0:34:470:34:50

-OK, that's plenty.

0:34:510:34:52

-In goes the sugar.

0:34:530:34:55

-Put the lid on and shake it.

0:34:560:34:58

-The sugar will begin to draw liquid

-out of the rhubarb...

0:34:580:35:02

-..before we add the gin.

0:35:020:35:04

-Shake it for three or four minutes.

0:35:040:35:08

-The second recipe is rhubarb sauce

-to go with sausages.

0:35:090:35:14

-The pan's on the barbecue,

-so in goes the oil and the shallots.

0:35:150:35:20

-Add some salt and pepper.

0:35:200:35:22

-Put the rhubarb in the pan

-and cook it gently...

0:35:260:35:29

-..until it's soft.

0:35:310:35:32

-This combination works

-in the same way as apple and pork.

0:35:330:35:37

-We're just using rhubarb

-instead of apple.

0:35:370:35:40

-You've shaken that,

-so now it's time for the best bit.

0:35:430:35:47

-Let's add the gin to the mixture.

0:35:470:35:51

-Pour gin onto the sugar and rhubarb.

0:35:540:35:59

-The gin will turn lovely and pink

-when it's ready.

0:36:040:36:08

-Get rid of that funnel.

0:36:110:36:13

-Put the lid back on

-and shake it really well.

0:36:130:36:17

-It's now ready...

0:36:200:36:21

-..to go into a cupboard

-for three months.

0:36:210:36:25

-It's important

-to give it a shake once a week.

0:36:270:36:31

-When it's ready,

-take out all the rhubarb...

0:36:310:36:35

-..leaving you with rhubarb gin.

0:36:350:36:37

-It's ready.

0:36:490:36:51

-Would you like to taste it?

0:36:520:36:53

-Would you like to taste it?

-

-Yes, please.

0:36:530:36:54

-Cut the sausage in half. It's hot.

0:36:550:36:58

-I'll eat it with my fingers.

0:36:590:37:01

-Mmm!

0:37:060:37:07

-Very nice.

0:37:140:37:15

-.

0:37:160:37:16

-Subtitles

0:37:250:37:25

-Subtitles

-

-Subtitles

0:37:250:37:27

-Rhubarb Tart And Duck Leg Confit

0:37:300:37:34

-The main course is rhubarb tart

-and duck leg confit.

0:37:350:37:39

-First, prepare and cook the duck.

0:37:400:37:42

-Rub salt into the duck legs

-to draw the water from them.

0:37:430:37:49

-Leave it for two hours

-and let the salt do its work.

0:37:510:37:54

-This is what happens

-after two hours.

0:37:570:38:00

-I prepared these earlier.

0:38:000:38:02

-The salt has drawn the water

-from the legs.

0:38:020:38:06

-Next, dry and clean the legs,

-using kitchen paper.

0:38:080:38:13

-Brush off the salt.

0:38:160:38:18

-It's important

-to dry them thoroughly.

0:38:250:38:27

-We're about to cook them

-in duck fat...

0:38:290:38:31

-..and water

-doesn't mix well with fat.

0:38:330:38:35

-It's important

-that the legs are dry.

0:38:360:38:38

-Add the duck legs to the duck fat.

0:38:390:38:42

-In goes the second one.

0:38:470:38:49

-I'll use thyme

-to add some extra flavour.

0:38:490:38:52

-In it goes.

0:38:540:38:55

-Put it in a 120 degree oven

-for three hours.

0:38:570:39:01

-Now, the rhubarb tart.

0:39:050:39:06

-I need some puff pastry.

0:39:080:39:09

-Roll it out nice and thinly...

0:39:100:39:14

-..then place rhubarb on the pastry.

0:39:140:39:16

-Roll out the pastry.

0:39:170:39:18

-Move it to a baking sheet.

0:39:240:39:26

-Next, I'll prick the puff pastry

-with a fork.

0:39:320:39:37

-When you prick puff pastry, air

-can't get into it and it won't rise.

0:39:370:39:43

-Next, chop the rhubarb.

0:39:470:39:48

-This is a different way

-to use rhubarb.

0:39:490:39:53

-The sharpness of the rhubarb...

0:39:530:39:56

-..will cut through the duck fat.

0:39:560:40:01

-Fold the edges around the rhubarb.

0:40:060:40:09

-This will help

-keep everything in place.

0:40:110:40:14

-There we are.

-It's ready for the oven.

0:40:150:40:18

-Cook it for 15 minutes

-at 180 degrees.

0:40:180:40:22

-The tart

-has had 15 minutes in the oven.

0:40:350:40:37

-I'll now brush some honey

-onto the rhubarb.

0:40:380:40:42

-Rhubarb works really well

-with the duck...

0:40:430:40:47

-..but it needs

-a touch of sweetness.

0:40:470:40:51

-That's enough.

0:40:530:40:54

-Put it in the oven

-for four or five minutes...

0:40:560:40:59

-..to caramelize and warm the honey.

0:40:590:41:02

-In the meantime, heat the duck legs.

0:41:020:41:05

-There's one more job to do.

0:41:150:41:17

-Chop some pistachio nuts...

0:41:170:41:19

-..which I'll sprinkle over

-the rhubarb tart once it's ready.

0:41:190:41:23

-Pistachios will add colour

-and texture to the rhubarb tart.

0:41:240:41:28

-It's important that food

-looks good too.

0:41:280:41:32

-The honey has started to caramelize.

0:41:360:41:39

-Sprinkle salt over the rhubarb.

0:41:400:41:42

-Finish with pistachio nuts.

0:41:450:41:47

-I'll put the duck legs on the side.

0:41:510:41:54

-There it is -

-rhubarb tart and duck leg confit.

0:41:550:41:58

-This is a perfect combination.

0:41:580:42:01

-The rhubarb is sharp and sour,

-the honey is sweet...

0:42:010:42:04

-..and the duck is salty.

0:42:040:42:06

-Three perfect elements

-for a great plate of food.

0:42:070:42:11

-I'd eat this all day long.

0:42:110:42:13

-Rhubarb Fool

0:42:510:42:56

-I'm on the allotment

-to make the dessert - rhubarb fool.

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-First, prepare and cook the rhubarb.

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-I'll only use the red sections

-of the rhubarb.

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-I'll use around half the stalk.

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-I'll chop the rhubarb finely...

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-..so that it cooks

-in five to ten minutes.

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-I want to keep

-that fresh, rhubarb taste.

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-The red part has more flavour

-than the green part.

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-The more green rhubarb you use,

-the more sugar you must add.

0:43:300:43:35

-The rhubarb is ready,

-so I'll put it in a pan.

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-Add sugar...

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-..and a star anise, to give

-the rhubarb a wonderful flavour.

0:43:490:43:54

-Next, add a cardamom pod.

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-Cardamom goes well with rhubarb.

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-To cook the rhubarb,

-add some liquid.

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-You can use water, but I'll use

-the juice of half an orange.

0:44:050:44:09

-That's plenty.

0:44:120:44:14

-I won't add too much liquid.

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-Rhubarb releases liquid as it cooks

-and I need quite a dry mixture.

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-It's ready for the heat.

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-It's important to dissolve the sugar

-and bring the liquid to the boil.

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-I must cook the rhubarb quickly

-to preserve its colour and flavour.

0:44:330:44:38

-While the rhubarb cooks,

-I'll prepare some cooked ginger.

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-This ginger has been cooked

-in sugar and water...

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-..which gives you a sweetness

-without losing that ginger taste.

0:44:510:44:57

-Chop the ginger very finely.

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-Ginger can be really strong.

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-You can use raw ginger

-in this recipe...

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-..but it can overpower the rhubarb.

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-Ginger cooked in syrup is perfect.

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-The rhubarb has come to the boil,

-so I'll add the ginger.

0:45:230:45:27

-It goes back on the heat

-without a lid.

0:45:330:45:35

-I want to reduce the liquid

-to intensify the rhubarb flavour.

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-The liquid has reduced

-and the rhubarb is ready.

0:45:430:45:46

-It's important to allow it to cool.

0:45:470:45:49

-Next, I'll whip some double cream.

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-Add some sugar to the cream.

0:45:570:45:59

-I'll whip the cream into soft peaks.

0:46:000:46:04

-Don't overdo the whipping.

0:46:050:46:07

-It's important

-to keep the cream light...

0:46:170:46:20

-..because I want to

-add some yoghurt to it.

0:46:210:46:23

-I want to add some acidity

-to balance the sweet and the sour.

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-Mix it again,

-but don't go overboard.

0:46:310:46:35

-The cream must hold its shape...

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-..and just about drop off the whisk.

0:46:400:46:43

-That's perfect.

0:46:430:46:45

-I'll serve the rhubarb fool

-in glasses.

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-Spoon the cream and yoghurt mixture

-onto the rhubarb.

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-For the finishing touch,

-add some grated orange zest.

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-There we are.

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-Three courses using rhubarb,

-each quite different...

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-..and each dish tastes great.

0:47:170:47:19

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0:47:370:47:39

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0:47:400:47:40

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