:00:07. > :00:12.The next half an hour is a tasty treat ` here's an appetiser. I dish
:00:13. > :00:16.the dirt on the food we buy out on the street. You put that phone to
:00:17. > :00:20.your face, you may cough on it, you may sneeze on it. And then someone's
:00:21. > :00:24.touching that and then going on to pick up and prepare food. Jay Rayner
:00:25. > :00:28.asks the teams policing what we eat have they bitten off more than they
:00:29. > :00:31.can chew? How can we be certain there won't be another horse meat
:00:32. > :00:36.scandal? How can we be certain our food does what it says on the tin?
:00:37. > :00:37.And the remarkable story of the 19th century Northumberland engineer who
:00:38. > :00:42.revolutionised the gastronomic world. Without Bryan Donkin's
:00:43. > :00:48.original canning, we wouldn't be here today. Stories from the heart
:00:49. > :01:04.of the North East Cumbria. This is Inside Out.
:01:05. > :01:09.When you're out and about the waft of some deliciously hot food is
:01:10. > :01:15.pretty tempting, but do you really know what you're getting? During a
:01:16. > :01:18.street food festival in Newcastle this year 500 people became ill,
:01:19. > :01:27.including some with salmonella poisoning. So how safe is open`air
:01:28. > :01:39.catering? I've set up stall to find out. There's the gourmet. There's
:01:40. > :01:47.the exotic. Then there's Jacko's Snackos. It's my food stall. Where
:01:48. > :01:50.the twist is, you don't really know what's being served up. I'm
:01:51. > :01:54.delivering some culinary surprises about street food. We'll show you
:01:55. > :02:09.the good, the bad and the downright ugly. I was being sick, diarrhoea,
:02:10. > :02:19.Billy bad stomach cramps. This year street food's come under the
:02:20. > :02:24.microscope. The cutting`edge of Newcastle's street food scene. It is
:02:25. > :02:28.trendy and big business. Our foot culture is changing. People are
:02:29. > :02:33.interested in experiencing new things, trying out what is local to
:02:34. > :02:40.them that has maybe been lost in the past. We want to eat the stuff that
:02:41. > :02:44.grows around here. Hygiene here is stringent, but elsewhere, careful
:02:45. > :02:49.planning does not always mean that the deceit. There has been grumbling
:02:50. > :02:54.over street food decently, sadly in the stomachs of hundreds of
:02:55. > :02:59.unsuspecting punters. The festival was in aid of my brother`in`law, who
:03:00. > :03:03.died of a brain tumour. We wanted to raise money for charity and we hit
:03:04. > :03:08.on the idea of doing street food and having street food vendor is from
:03:09. > :03:15.all over the world. But the event threw up a huge mess. Being sick,
:03:16. > :03:26.diarrhoea, stomach cramps. It really knocked me for six. For a few weeks.
:03:27. > :03:31.We started getting messages and I sent an e`mail to the council
:03:32. > :03:35.saying, there might be a problem with the event. Coconut chutney
:03:36. > :03:42.contain different strains of Salmonella. More than 400 people had
:03:43. > :03:46.become ill. We found the source was curry leaves which I've become
:03:47. > :03:51.contaminated in Pakistan and those curry leaves had been used raw and
:03:52. > :03:57.not cooked as part of the chutney making process. It was horrific.
:03:58. > :04:02.People just assumed it was something to do with hygiene, but it wasn't.
:04:03. > :04:09.We had hand wash basins, and sanitisers. Many of those who became
:04:10. > :04:14.ill are involved in a court case to get compensation. But no one was
:04:15. > :04:19.prosecuted. Why did you not prosecute with so many people
:04:20. > :04:21.falling ill? The evidence was the organisers and the cooks had
:04:22. > :04:28.followed all the recommended practices and advice and there was
:04:29. > :04:31.no major failing. So given that and given the legislation we work with
:04:32. > :04:38.and our own enforcement policy, it was absolutely right not to take
:04:39. > :04:54.action in this case. Health guidelines do not see curry leaves
:04:55. > :05:00.must be cooked. Shock, disappointment. It was a restaurant
:05:01. > :05:06.but was found to be responsible for that. So it was unclear that it was
:05:07. > :05:12.thought to be street food. What has lingered far longer than the tummy
:05:13. > :05:18.troubles is doubt over street food. I am not saying every single food
:05:19. > :05:24.event has these consequences, but when something like that impact your
:05:25. > :05:28.life, it does put you off. At this festival, there really strict. I
:05:29. > :05:32.cannot turn this on sell anything to the public without the proper
:05:33. > :05:36.training and certificates, but what about standards that other
:05:37. > :05:44.festivals? I have been cooking up a plan and level me some help. This is
:05:45. > :05:49.Jim Francis. He is an eagle eyed microbiologist. There is always the
:05:50. > :05:52.potential for people to get ill if the bridge is not prepared
:05:53. > :06:01.properly. I can record examples of what I see, both good and bad. He is
:06:02. > :06:09.at two events in Newcastle, a weekly market and are an annual event, the
:06:10. > :06:13.Mela. I have seen people wiping their noses and then going on to
:06:14. > :06:21.handle food. We have seen people handling food with their bare hands
:06:22. > :06:27.and then salads and meats. But at the market, something more
:06:28. > :06:30.concerning. Remember the need to cook drawing duties properly?
:06:31. > :06:35.Today, Jim spotted a schoolboy error. They put a lot of time and
:06:36. > :06:39.effort into cooking the food and then they sprinkled trite Chile on
:06:40. > :06:45.the top. Obviously that poses a risk, because it has not been
:06:46. > :06:50.through the cooking process, so it's good introduce bacteria into the
:06:51. > :06:57.food you have finished cooking. Jim is going to take samples back
:06:58. > :07:03.protesting. We are patrolling this market because as far as I can see,
:07:04. > :07:07.there is no one else to do it. We might not always make it to the
:07:08. > :07:12.festival where the street food is being sold, but we always know about
:07:13. > :07:15.the business. Each vendor should be registered with their whole local
:07:16. > :07:19.authority, but when they are out on the road, counsels the budget cuts
:07:20. > :07:24.mean it is impossible to police everyone. In Newcastle, they have
:07:25. > :07:30.reduced the number of inspectors, but when unable to tell us by how
:07:31. > :07:33.many. At the end of the day, it is still the person selling the food
:07:34. > :07:49.who is responsible for making it safe. So it is only as safe as the
:07:50. > :07:54.person serving. At the Mela, bad hygiene is getting Jim worked up.
:07:55. > :07:59.Hand washing. I haven't seen anyone washing their hands yet. When the
:08:00. > :08:02.food handlers are preparing and working with food, the only thing
:08:03. > :08:07.they should be touching is that implements and the food itself. So
:08:08. > :08:11.not cigarettes and not your mobile phone. You put that phone to your
:08:12. > :08:16.face, it touches your lips, your mouth, you make off on its sleeves
:08:17. > :08:22.on it. Somebody's touching that the men picking up and preparing food.
:08:23. > :08:26.A little weight of the nose, stroke of the beard. Let's hope your next
:08:27. > :08:35.customer wants notice. And then there is eating while cooking for
:08:36. > :08:38.customers. General is not amused. Whether you would specifically call
:08:39. > :08:41.it a breach of regulations is another question, but if you put
:08:42. > :08:47.them all together, you would have to say there are practices here that do
:08:48. > :08:52.not comply. We saw people with hygienic gloves on, on their mobile
:08:53. > :08:59.phones. That is irresponsible trading. It just shouldn't happen.
:09:00. > :09:05.Hot dogs? Muffins? Can I interest you in something? Even the pigeons
:09:06. > :09:09.are running away. At Jacko's Snackos it's been a damp squib. But I still
:09:10. > :09:11.haven't revealed my special ingredient. Jim Francis visited two
:09:12. > :09:18.different events in Newcastle. He recorded poor food handling at more
:09:19. > :09:21.than a quarter of the 23 stalls. The results were worse at the busier
:09:22. > :09:26.one`off event, the Mela. But don't forget, he also took samples back to
:09:27. > :09:34.the lab. And I can reveal my special ingredient at Jacko's Snackos.
:09:35. > :09:38.Enterobacteria. Of 13 samples eight contained unsatisfactory levels
:09:39. > :09:42.according to health guidelines. That's nearly two thirds. So what
:09:43. > :09:48.does it mean for the punters? Well, Enterobacteria is everywhere. The
:09:49. > :09:52.good news is it won't make you ill. The bad news? Food inspectors say
:09:53. > :10:03.the levels we found suggest bad hygiene. Often it is a case of pure
:10:04. > :10:07.handling practices, maybe containers are dirty or they are not watching
:10:08. > :10:12.things properly. It might be storage, the fridge might not
:10:13. > :10:18.recalled enough. It is a high number and it is indicative of your
:10:19. > :10:25.practices. That is no way to bring confidence from the public. It could
:10:26. > :10:32.be detrimental to the industry. I have seen very different standards
:10:33. > :10:36.in food hygiene. So I want to know how safe is it? How can we check and
:10:37. > :10:40.say he's OK and she's not? Food hygiene is very simple, you keep hot
:10:41. > :10:44.stuff hot and cold stuff cold. And you keep things clean. The good
:10:45. > :10:47.thing with food vendors is you can see it all happening. So if it looks
:10:48. > :10:51.like they're unclean, don't eat there. So the question is, is street
:10:52. > :10:55.food safe? Street food is very safe, you should give it a try. Maybe I
:10:56. > :10:58.will. After all I'm much better at the eating than the selling. Jacko's
:10:59. > :11:08.Snackos is packing up and hitting the road.
:11:09. > :11:25.There is more on this on my blog. We lost confidence in the food we buy
:11:26. > :11:28.from big name supermarkets when the horse meat scandal broke. So we
:11:29. > :11:31.asked food writer and critic Jay Rayner to investigate who is
:11:32. > :11:36.policing what we eat and whether we've still anything to fear. It
:11:37. > :11:39.seems we do. Spaghetti bolognaise, it's one of
:11:40. > :11:42.the nation's favourite dishes and unsurprisingly so. What could be
:11:43. > :11:45.better than some lovely beef simmered in some extra virgin olive
:11:46. > :11:49.oil, served over pasta made with free range eggs. But hang on a
:11:50. > :11:53.moment, what if the beef is some old pony that should be racing at the
:11:54. > :11:57.three ten at Kempton? What if the free range eggs are actually
:11:58. > :12:00.captured in a cage and what if the extra virgin olive oil is rather
:12:01. > :12:04.less innocent that it claims? All of these items and many more have been
:12:05. > :12:09.the subject of food fraud over the past few years. So how confident can
:12:10. > :12:12.we be in our food? How can we be certain there won't be another horse
:12:13. > :12:24.meat scandal? How can we be sure that our food does what it says it
:12:25. > :12:27.does on the tin? What we've seen are failings in the system with more
:12:28. > :12:30.fraud and less testing of our food. And a report just published by the
:12:31. > :12:34.National Audit Office has underlined the problems. It says the government
:12:35. > :12:37.failed to spot the possibility of horse being passed off as beef
:12:38. > :12:40.earlier this year. There's confusion over the role of the Food Standards
:12:41. > :12:47.Agency which is in charge of food regulation. And it says that
:12:48. > :12:50.detection of fraud is falling short of what we as consumers should
:12:51. > :12:54.expect. It's our local Trading Standards who are the food police on
:12:55. > :12:57.the ground doing the checks. And drastic cuts to their budgets is
:12:58. > :13:01.putting the whole system of detecting food fraud at risk. I'm
:13:02. > :13:06.just going to take these three and do some checks on these. I'm just
:13:07. > :13:11.going to take these three and do some checks on these. To understand
:13:12. > :13:14.the challenges Trading Standards face, I'm spending the day with food
:13:15. > :13:17.enforcement officer Ayse Singh. We're visiting an award winning
:13:18. > :13:21.yogurt factory in Suffolk. 220 grams. Is the packaging only four
:13:22. > :13:34.grams on these? I thought it was 12 grams, because this is the sheet
:13:35. > :13:37.they've got out. The consumer needs to know exactly what they're getting
:13:38. > :13:40.and what Trading Standards are looking at here is a discrepancy
:13:41. > :13:44.between weights. It says it's both 200 grams and 220 grams. Looks like
:13:45. > :13:47.it's just an oversight, but they have to get it right. The consumer
:13:48. > :13:50.needs to know what they're getting. Ayse's team have had two successful
:13:51. > :13:53.prosecutions recently. They found out consumers were being ripped off
:13:54. > :13:56.by companies selling jam and sauce that didn't contain what they
:13:57. > :14:00.claimed on the label. But the problem is, across England, there
:14:01. > :14:03.are now fewer officers like them on the hunt for dodgy food. Against
:14:04. > :14:07.this reports of fraud are rising. In the first six months of this year,
:14:08. > :14:10.there have been 812 reports of food fraud reported to the Food Standards
:14:11. > :14:13.Agency. That's an increase of a third on this time last year.
:14:14. > :14:17.Trading Standards are also reporting an increase and yet their budgets
:14:18. > :14:20.nationally are reckoned to be down a third. And the number of samples
:14:21. > :14:24.they're sending for testing are down by almost a quarter. I think there
:14:25. > :14:26.is a crisis in the regulatory services, in Trading Standards.
:14:27. > :14:29.We've lost a third of our inspectorate. Talking to colleagues
:14:30. > :14:33.recently, they're expecting to slash by a further 50 per cent in some
:14:34. > :14:36.cases and I think we now start to see the picture. In some cases
:14:37. > :14:40.throughout the UK, we'll have no trading standard service in three
:14:41. > :14:44.years time. Back at the dairy, they're taking a sample of milk away
:14:45. > :14:48.for routine testing. And one sample is the one I'm going to be sending
:14:49. > :14:52.away for testing, one sample is going to be retained by the business
:14:53. > :14:55.for them to sort of store until the results come back. Dairies across
:14:56. > :14:58.the county are being tested to make sure milk isn't being watered down.
:14:59. > :15:02.Recessions also make fraud more attractive. So officers on the
:15:03. > :15:05.ground are very busy. And so is the Food Standards Agency. It's in
:15:06. > :15:08.overall charge of our food safety. Their Fraud Branch has never been
:15:09. > :15:11.busier. The FSA have been repeatedly criticised as being not fit for
:15:12. > :15:15.purpose. It was accused of acting too slowing during the horse meat
:15:16. > :15:26.scandal. So is the current system tough enough? This incident is one
:15:27. > :15:35.that has raised the public awareness about authenticity and about what is
:15:36. > :15:39.in your food. But a former head of Authenticity at the Food Standards
:15:40. > :15:43.Agency told us we are now less well equipped to uncover fraud. Dr Mark
:15:44. > :15:57.Woolfe spent nine years in charge and he believes budget cuts ARE
:15:58. > :16:00.undermining the system. The FSA rely basically on Local Authority results
:16:01. > :16:02.and obviously local authorities now are under financial pressure are
:16:03. > :16:05.under pressure and therefore the amount of sampling that their doing
:16:06. > :16:13.has been quite severely reduced, so I think the whole system is really
:16:14. > :16:16.quite severely weakened. It's clearly challenge in the current
:16:17. > :16:20.financial environment for local authorities to do the work they need
:16:21. > :16:23.to do, but the FSA has invested considerably more in the last year
:16:24. > :16:26.to boost their resources and their efforts and it is clear that the
:16:27. > :16:30.system is detecting problems but it's going to be challenging in the
:16:31. > :16:33.future but the threats will also keep evolving and the service that's
:16:34. > :16:36.there to protect consumers will also continue to evolve as things
:16:37. > :16:40.change". Two weeks after our visit to the diary, the samples of milk
:16:41. > :16:43.have been tested. Everything was OK, the sample of milk had not been
:16:44. > :16:46.watered down. But I did discover another problem in the system ` the
:16:47. > :16:49.number of public testing laboratories has shrunk dramatically
:16:50. > :16:52.over the past decade. Down from twenty to just nine. It's another
:16:53. > :16:56.sign that less testing of our food is taking place. But food fraud has
:16:57. > :17:00.never been more attractive to criminals. A Food Standards Agency
:17:01. > :17:04.report lists all the products that it thinks could be or have been the
:17:05. > :17:13.subject of fraud and it's quite a list. Honey, wine, fruit juice,
:17:14. > :17:16.spices, olive oil. But should all testing be paid for by the public
:17:17. > :17:20.purse? What about the supermarkets, after all we buy most of our food
:17:21. > :17:26.from them. Tesco were one of those found to be selling products
:17:27. > :17:30.containing horse meat. I've come to their lab in Wolverhampton to find
:17:31. > :17:40.out what they are doing now. You've got thousands of products in Tesco,
:17:41. > :17:43.how do you decide what to test? We take a balanced view of where the
:17:44. > :17:46.biggest risk might be that something could go wrong, so we could be
:17:47. > :17:51.telling consumers there's chicken in the product, we need to be sure its
:17:52. > :17:54.chicken and not turkey. `` it is chicken. We absolutely have to be
:17:55. > :17:59.certain its chicken so that's when we DNA test and we do those tests
:18:00. > :18:02.frequently. Since horse meat was found in some of the products they
:18:03. > :18:06.were selling,Tesco say they now carry out eight times more DNA
:18:07. > :18:20.testing. Do you think something like the horse meat scandal could happen
:18:21. > :18:24.again? Our sole objective is giving our customers the best confidence we
:18:25. > :18:27.can in the products we produce is to ensure that that kind of activity if
:18:28. > :18:30.it were there, we would catch it. And because our supply chains are
:18:31. > :18:33.shorter, we understand them better, we've got better controls and
:18:34. > :18:43.testing's stronger than it ever was before then that fraud should not
:18:44. > :18:49.happen again. The food surveillance system is under increasing pressure,
:18:50. > :18:54.can it cope? The horse meat scandal could happen again. There is always
:18:55. > :19:02.somebody prepared to cut corners. Most of our food is safe, but food
:19:03. > :19:05.fraud is an established crime. It is all about money and we're there is
:19:06. > :19:12.money to be made, criminals will be attracted to food fraud. Food is a
:19:13. > :19:25.global industry, it is complex and hard to police.
:19:26. > :19:28.Food safety is nothing new. 200 years ago, a Northumbrian engineer
:19:29. > :19:31.created something that would gain Royal approval, revolutionise world
:19:32. > :19:35.trade and help build the British Empire. Even now it touches all our
:19:36. > :19:38.lives, there can't be a home in the land that doesn't have an example of
:19:39. > :19:48.his remarkable achievement, yet Bryan Donkin remains an unknown
:19:49. > :19:55.genius. He brought us the tin can. Today, billions of cans fly off the
:19:56. > :20:01.production lines and into our homes. It seems mundane, but when it first
:20:02. > :20:05.appeared, it was revolutionary. It can be traced back to Napoleon who
:20:06. > :20:09.offered a prize to anyone who could help solve the problem that had been
:20:10. > :20:22.hampering his ambitions to cost `` conquer Europe. An army marches on
:20:23. > :20:25.its stomach. A Frenchman won the emperor's prize by developing a
:20:26. > :20:35.means of heating food and sealing it. But that was in glass. It is too
:20:36. > :20:40.bad. It is a glass bottle. When the fire is too hot, the bottles break.
:20:41. > :20:44.When it is not hot enough, the food spoils. It was only when the idea
:20:45. > :20:47.came into rival British hands that it was turned into something viable.
:20:48. > :20:59.It needed someone with a bit of metal. Bryan Donkin was born in 19
:21:00. > :21:06.`` 1798. His father was employed here on this estate. As a child,
:21:07. > :21:10.Bryan Donkin would be found in the workshops of the blacksmith. He
:21:11. > :21:15.spent every spare minute making contraptions, including a
:21:16. > :21:22.thermometer. He became an land agent, but his enquiries in mind ``
:21:23. > :21:26.his inquisitive mind wanted more and he became an apprentice.
:21:27. > :21:32.He was most definitely hired. His genius led to a partnership in an
:21:33. > :21:42.engineering business that would change the world. He was the sort of
:21:43. > :21:47.engineer that could take an idea and turn it into a commercial reality.
:21:48. > :21:53.In 1810, up a tent was taken out in England for heat preserving in tin
:21:54. > :21:57.plate containers. He developed the process further and created a
:21:58. > :22:10.factory, the world's first factory for canning and it all happened
:22:11. > :22:14.here. It was great to find out that our school had hidden secret, had in
:22:15. > :22:24.Jem, the first tin can factory was here. Why hasn't been forgotten? You
:22:25. > :22:29.look at the building behind us and it does not look like the most
:22:30. > :22:35.historic building. But once you start digging, you find all the
:22:36. > :22:38.secrets out. It might have stayed a secret if Donkin hadn't found
:22:39. > :22:42.customers for the new`fangled canned food. So he got endorsements from
:22:43. > :22:48.the very top. They even got the Queen to sample their food. It had
:22:49. > :22:55.to work. It's not easy to start worldwide industry just from
:22:56. > :23:00.scratch. Like many inventions, it was driven by the military. Donkin
:23:01. > :23:03.turned Napoleon's dream into reality. Tins became staple fare of
:23:04. > :23:19.soldiers and sailors in all conflicts. But the humble tin can
:23:20. > :23:26.was nearly done for by a scandal. Nearly as bad as our recent horse
:23:27. > :23:31.meat skier. In 1852, meat inspectors opened cans destined for the Royal
:23:32. > :23:38.Navy. All but 40 were unfit for human consumption. As supplier had
:23:39. > :23:42.undercut his rivals by using putrid meat at his factory in Romania. I
:23:43. > :23:47.will spare you the details, but suffice it to say, that the
:23:48. > :23:51.inspectors had to run fleeing from where they were opening the scans
:23:52. > :23:59.because the stench was unbearable. `` these cans. We believe this is
:24:00. > :24:04.the earliest tin can that has survived. It was made by Bryan
:24:05. > :24:13.Donkin around 1823. It contained veil. Originally, it weighed around
:24:14. > :24:25.seven and a half pounds. It was taken by Sir William Parry on the
:24:26. > :24:29.Northwest passage. Without tins pioneering explorers could not have
:24:30. > :24:36.hoped to conquer the North and South poles. Tin cans were opened after
:24:37. > :24:43.being 45 years at the Antarctic. Peter Scott said the food was still
:24:44. > :24:46.good. For the makers of tins, this experiment was gratifying. The
:24:47. > :24:52.following year, Donkin's tin was opened. But how would 120`year`old
:24:53. > :24:55.meat compare? It was edible, that they said that because of the
:24:56. > :25:02.contents had broken down a bit and the meat tasted rather bitter. Bryan
:25:03. > :25:06.Donkin had a very interesting way of consumer control. He marked every
:25:07. > :25:11.tins so he was able to track it back to where and when it was produced.
:25:12. > :25:18.It may not be the most beautiful object in our collection, but it is
:25:19. > :25:25.probably one of the most important. Brian is my great great great
:25:26. > :25:31.grandfather. That means I am the sixth generation. We have all been
:25:32. > :25:39.engineering is of one sort or another since then. `` engineers. He
:25:40. > :25:45.also developed the first paper making machine and invented the
:25:46. > :25:52.steel nib. That was the old scratchy tape where you dipped it in an ink
:25:53. > :25:55.well. I bet you did not know it was his when you were using it? No.
:25:56. > :25:59.Despite Donkin's brilliance in bringing us the can, he didn't
:26:00. > :26:02.invent the tin opener. That wouldn't happen for another 45 years. Only
:26:03. > :26:06.then could tinned food really take off. Organisations like the Co`op
:26:07. > :26:12.could introduce a whole new way of eating. Refrigeration is not in
:26:13. > :26:24.people's homes at this time. You could have canned goods so you could
:26:25. > :26:29.eat fruit at any time of the year. People could get hold of goods that
:26:30. > :26:34.they had never seen of or heard of before.
:26:35. > :26:49.For those more used to the finer things in life, the tin wasn't
:26:50. > :27:03.down`market at all. The customers here run the Empire. They could join
:27:04. > :27:08.`` when they were abroad in the Empire, the expected food to arrive
:27:09. > :27:13.from Fortnums in good condition. There was a facility at the top of
:27:14. > :27:21.the building for this. What sort of things would be in the cans? Soup,
:27:22. > :27:25.comestibles, fish. You would have the whole meal. You'd be hard
:27:26. > :27:31.pressed to find a can on the shelves of the Piccadilly store now. So has
:27:32. > :27:34.it had its day? At this plant in Carlisle, they've moved on from food
:27:35. > :27:44.and now supply empty cans to the drinks industry. There's 313
:27:45. > :27:49.employees here producing ?2.2 billion a year. Without Bryan
:27:50. > :27:56.Donkin's original Canady, we would not be here today. Aluminium is
:27:57. > :28:02.infinitely recyclable. 75% of the aluminium overproduced is still in
:28:03. > :28:11.use today. It never loses quality with being recycled. It is
:28:12. > :28:15.remarkable that a northern country lad would spark a noble revolution
:28:16. > :28:24.in the way that we eat, trade and explore the very ends of the Earth.
:28:25. > :28:26.His hands on approach was forged here where they indulged his
:28:27. > :28:31.childhood fascination for just making things. The next time you
:28:32. > :28:47.reach into a cupboard and pull out a ten, just think, it is down to one
:28:48. > :28:51.very canny Northumbrian. `` ten. Next week, we kick back to the '70s
:28:52. > :28:54.to relive the time a County Durham football club took India by storm.
:28:55. > :28:57.See you next Monday. Till then, Goodnight.