Browse content similar to 14/10/2013. Check below for episodes and series from the same categories and more!
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Hello, and welcome to Inside Out. today: Two Hello, | :00:21. | :00:24. | |
Hello, and welcome to Inside Out. Tonight we are in the Peak District. | :00:25. | :00:32. | |
This time we have got a special programme looking at the third week | :00:33. | :00:40. | |
yet. First, I've got a question for you. Should we eat more out of date | :00:41. | :00:46. | |
food? We look at the campaign to use our preferred past its best before | :00:47. | :00:52. | |
date to help reduce waste. I wouldn't notice the difference? | :00:53. | :00:58. | |
Also tonight, a restaurant critic investigates food fraud. What if | :00:59. | :01:10. | |
this beef is actually some old horse and these eggs are actually made in | :01:11. | :01:19. | |
a cage? And black and gold. We visited the town which has been | :01:20. | :01:22. | |
making liquorice for hundreds of years. | :01:23. | :01:31. | |
You can buy it online but some charities won't give it away. And an | :01:32. | :01:34. | |
awful lot of it ends up rotting in landfill sites. I'm talking about | :01:35. | :01:38. | |
out of date food. And there's a campaign to get us to eat more of | :01:39. | :01:39. | |
it. It's easy to tell when food's gone | :01:40. | :01:49. | |
off in your fridge. You smell it before you see it. But when it's in | :01:50. | :01:57. | |
a tin or a packet, it's harder to know if it's still edible. 20% of | :01:58. | :02:01. | |
all the food we buy in this country ends up at a place like this. A | :02:02. | :02:10. | |
landfill site. Every year, households discard more than seven | :02:11. | :02:13. | |
million tonnes of food and drink each | :02:14. | :02:19. | |
And, if you factor in all food waste including producers, supermarkets | :02:20. | :02:23. | |
and the catering industry, that figure more than doubles to a | :02:24. | :02:25. | |
staggering 15 million tonnes. That's 18 Wembley stadiums full of rotting | :02:26. | :02:32. | |
food. Tonight, I visit the Yorkshire business supplying out of date food | :02:33. | :02:42. | |
to shoppers all over the country. And the schoolchildren using it to | :02:43. | :02:44. | |
make a gourmet lunch. And will I survive eating | :02:45. | :02:52. | |
seven`year`old soup? Some foods have use by dates and | :02:53. | :02:55. | |
others have best before. This seems to cause quite a bit of confusion, | :02:56. | :02:59. | |
and it can lead to food that's safe to eat being chucked out. So what's | :03:00. | :03:02. | |
the difference? The use by date tells you about the safety of the | :03:03. | :03:06. | |
food. Use that food by that date to ensure it's going to be safe. The | :03:07. | :03:09. | |
best before date is different. I tells you about the quality of the | :03:10. | :03:12. | |
food. Even the Trussell Trust which runs most of the nation's food banks | :03:13. | :03:15. | |
seems to misunderstand the difference. It says it doesn't give | :03:16. | :03:20. | |
away best before expired foods because it's illegal. There is no | :03:21. | :03:31. | |
reason people shouldn't eat food past its best before date if they | :03:32. | :03:36. | |
wanted. Is not likely to become unsafe. But it may affect the | :03:37. | :03:45. | |
texture or flavour. These crisps are a month out of date | :03:46. | :03:49. | |
and these are fresh off the supermarket shelf. But can the | :03:50. | :03:51. | |
shoppers of Rotherham tell the difference? They are the freshest. | :03:52. | :03:59. | |
You are wrong. Out of date. You're right. You two are eating crisps. We | :04:00. | :04:09. | |
have some free crisps. They are in date. That one is out of date. | :04:10. | :04:21. | |
You're wrong. I'm not buying them. Well, I've tasted them and I can't | :04:22. | :04:24. | |
honestly tell the difference. And here at Approved Foods just outside | :04:25. | :04:27. | |
Sheffield, they've built a multi`million pound business out of | :04:28. | :04:32. | |
the fact that most people can't. You might not think the owner of | :04:33. | :04:35. | |
this mansion would be a typical customer. But Sam Lyons, a busy | :04:36. | :04:38. | |
working mum, shops online for cheap food near to or past its best before | :04:39. | :04:45. | |
date. If you look at a product and smell it and it seems all right, you | :04:46. | :04:49. | |
would use it and it would silly to throw it away. | :04:50. | :04:54. | |
Sam's order's now arrived at Approved Foods, and Diane, her | :04:55. | :04:57. | |
packer, is busy assembling it in the warehouse. But I want to know how | :04:58. | :05:02. | |
you make money from out of date products. It is not a supermarket | :05:03. | :05:11. | |
but you must have as many lines. We have 1601 North lines. We ship | :05:12. | :05:18. | |
thousands every day. Food, drink, non`food, washing`up liquid. 95% of | :05:19. | :05:27. | |
it is short dated stock but the trick is to not buy in someone | :05:28. | :05:32. | |
else's problems. Managing director Dan Cluderay lost his job as a | :05:33. | :05:40. | |
software designer in 2001. Me and my wife set up on a market selling | :05:41. | :05:46. | |
short dated food and rank. Then I started to think more about online. | :05:47. | :05:50. | |
If you had a shop, it was hard to sell these products. The firm now | :05:51. | :05:57. | |
turns over ?5 million a year and need to expand to a warehouse five | :05:58. | :06:00. | |
times the size of this one to cope with predicted demand. It was the | :06:01. | :06:04. | |
waste that allowed me to grow. The stalker was out there and available | :06:05. | :06:09. | |
to buy. It was the merging of computer skills and the need for it. | :06:10. | :06:15. | |
I started out right at the start of the credit crunch when people were | :06:16. | :06:22. | |
talking about saving money. And supermarkets would have been heavily | :06:23. | :06:27. | |
taxed for dumping this stock. It would have gone to landfill. We are | :06:28. | :06:32. | |
a viable alternative because we are selling it before it goes out of | :06:33. | :06:39. | |
date. You have a warehouse full of branded products which the brand | :06:40. | :06:45. | |
owners need you to get rid of. We are an extra route to market for | :06:46. | :06:52. | |
these problem products. So this morning we saw Sam putting | :06:53. | :06:56. | |
her order in on her computer. Here we are in your warehouse. It's | :06:57. | :07:02. | |
there. Ten miles away, volunteers at a social enterprise company are | :07:03. | :07:04. | |
preparing more food for distribution. This time, though, | :07:05. | :07:06. | |
it's free. Food Aware distributes five tonnes of produce in the | :07:07. | :07:09. | |
Rotherham area every week. It's one of the poorest areas in the country | :07:10. | :07:13. | |
and can ill afford to waste edible food. Today we are going to a number | :07:14. | :07:20. | |
of different projects. Local schools, children's centres. The | :07:21. | :07:25. | |
British Red Cross. The food comes from a number of suppliers. We work | :07:26. | :07:30. | |
with international produce, local farms, Sainsbury's, Tesco. They | :07:31. | :07:35. | |
bring food to others and we take it to people who need it. | :07:36. | :07:41. | |
The next day, pupils at Clifton Comprehensive School are busy | :07:42. | :07:43. | |
preparing lunch with the produce that Food Aware's delivered. It's | :07:44. | :07:46. | |
past its best before date or failed supermarket quality controls. It's | :07:47. | :07:53. | |
all edible though. This is passed which is best before | :07:54. | :07:58. | |
December. It is nearly one year before its best before date. We will | :07:59. | :08:08. | |
see how this tastes shortly. On the menu today, these 12 and | :08:09. | :08:11. | |
13`year`olds are cooking roasted vegetable soup, vegetable chilli, | :08:12. | :08:13. | |
pasta bake and fruit crumble. Just think ` all this could have been | :08:14. | :08:18. | |
thrown away or used as animal feed. While that's being prepared, I'm | :08:19. | :08:20. | |
going to taste food that's considerably older. We are going to | :08:21. | :08:31. | |
have a go at seven`year`old soup. Who's going first? You are. | :08:32. | :08:38. | |
Very tasty. Very nice. Just what you need on an autumnal morning. What do | :08:39. | :08:51. | |
you make of that? I can't taste the difference. Yeah, without a shadow | :08:52. | :09:01. | |
of a doubt. See what you think. It tastes the same. Some of the | :09:02. | :09:06. | |
vegetables are bit soft, that's all. So, we must not throw things away. | :09:07. | :09:13. | |
So the past its best before date is fine. | :09:14. | :09:17. | |
Somewhat more appetising is the soup the kids have made and it seems to | :09:18. | :09:22. | |
be going down pretty well. It would have ended up as compost, at best. | :09:23. | :09:32. | |
Next up, the main course. Who wants Putin? In which food did you throw | :09:33. | :10:54. | |
away last week? `` how much food? Coming up, sweet treats. The town | :10:55. | :11:03. | |
that has been making licorice from many centuries. | :11:04. | :11:15. | |
Some things are not in dispute. This is a nice juicy apple. Earlier this | :11:16. | :11:21. | |
year when horse meat was found in a supermarket `` supermarkets, it | :11:22. | :11:24. | |
rocked our confidence. We have asked Jay Rayner to look at who is | :11:25. | :11:30. | |
policing our food. Spaghetti Bolognese is one of the | :11:31. | :11:35. | |
nation's favoured dishes. Unsurprisingly so. What could be | :11:36. | :11:38. | |
better than some lovely beef simmered in olive oil served over | :11:39. | :11:43. | |
pasta made with free range eggs? What if the beef is some old pony | :11:44. | :11:47. | |
that should be racing in Kempton? One of the free range eggs are | :11:48. | :11:52. | |
captured in a cage? And what of the olive oil is less innocent than | :11:53. | :11:57. | |
claims. All of these items have been the subject of controversy in recent | :11:58. | :12:01. | |
years. How confident can we be in our food? How can we be certain | :12:02. | :12:04. | |
there is not going to be another horse meat scandal? Can we be sure | :12:05. | :12:09. | |
our food is going to do what it says on the tin? What we are seeing his | :12:10. | :12:13. | |
failings `` failings in the system. A report just published as | :12:14. | :12:27. | |
underlined the problems. There is confusion over the role of the Food | :12:28. | :12:31. | |
Standards Agency, which is in charge. It says detection of fraud | :12:32. | :12:35. | |
is falling short of what consumers should expect. It is our local | :12:36. | :12:45. | |
trading standards who are of the food police doing the checks. | :12:46. | :12:52. | |
I'm going to take these three and do some checks on these. To understand | :12:53. | :13:01. | |
the challenges trading standards face I'm spending the day with an | :13:02. | :13:05. | |
enforcement officer. We are visiting a yoghurt factory in Suffolk. Is the | :13:06. | :13:14. | |
packaging only four grams on these? They have the wrong sheet. That is a | :13:15. | :13:28. | |
250 millilitre one. The consumer needs to know what they are getting. | :13:29. | :13:33. | |
What trading standards are looking at here is a discrepancy over | :13:34. | :13:38. | |
weight. It looks like it is just an oversight but they have to get it | :13:39. | :13:44. | |
right so the consumer knows what they're getting. The team have had | :13:45. | :13:52. | |
to prosecutions recently. Companies were ripping off consumers by | :13:53. | :13:56. | |
selling jam that didn't contain what it said on the label. Reports of | :13:57. | :14:03. | |
fraud are rising. The first six months of this year, 812 incidents | :14:04. | :14:10. | |
of fraud have been reported to the Food Standards Agency. Trading | :14:11. | :14:16. | |
standards also report an increase and yet their budgets nationally are | :14:17. | :14:21. | |
down by a third and the number of samples able to be sent for testing | :14:22. | :14:25. | |
is done by a quarter. There is a crisis. We have lost one third of | :14:26. | :14:34. | |
our inspectorate. It is expected to be slashed by a further 50% in some | :14:35. | :14:41. | |
cases. In some places in the UK, there will be no speeding standards | :14:42. | :14:50. | |
service. With limited resources, trading standards have to try to | :14:51. | :14:56. | |
predict problems. Here, they take a sample of milk for testing. One | :14:57. | :15:02. | |
sample will be sent for testing and one will be retained by the | :15:03. | :15:09. | |
business. Our weather has meant milk yields are down this year. They are | :15:10. | :15:14. | |
testing to make sure milk is not being watered down. Officers on the | :15:15. | :15:21. | |
ground are very busy. So is the Food Standards Agency. The FSA has been | :15:22. | :15:32. | |
repeatedly criticised as being not fit for purpose. It was accused of | :15:33. | :15:36. | |
acting too slowly during the horse meat scandal. Is the current system | :15:37. | :15:42. | |
tough enough? Let's put these things in perspective. In the prior year | :15:43. | :15:45. | |
there were more than 90,000 samples collected. 20,000 authenticity | :15:46. | :15:54. | |
tests. 8000 on meat products. We have been testing for several years. | :15:55. | :15:58. | |
I don't think the incident was a wake`up call as such. A former head | :15:59. | :16:03. | |
of authenticity at the food standards agency said we are now | :16:04. | :16:11. | |
less well`equipped to tackle fraud. He believes Budget cuts are | :16:12. | :16:18. | |
undermining the system. The FSA rely basically on local authority | :16:19. | :16:20. | |
results. Local authorities are under financial pressure, and therefore | :16:21. | :16:25. | |
the amount of sampling that they are doing has been quite severely | :16:26. | :16:30. | |
reduced. I think the whole system is really quite severely weakened. It | :16:31. | :16:36. | |
is clearly challenging in the current financial market for local | :16:37. | :16:38. | |
authorities to do the work they need to do. But the FSA has invested | :16:39. | :16:44. | |
considerably more in this area to boost their resources and efforts, | :16:45. | :16:48. | |
and it is clear the system is detecting problems, but it is going | :16:49. | :16:54. | |
to be challenging in the future. The service will continue to evolve as | :16:55. | :16:59. | |
things change. Two weeks after a visit to the dairy and the samples | :17:00. | :17:03. | |
have been tested. Everything was OK. The samples had not been watered | :17:04. | :17:07. | |
down. I did discover another problem in the system. The number of public | :17:08. | :17:13. | |
testing laboratories has shrunk dramatically over the past decade, | :17:14. | :17:20. | |
from 20 down to nine. Testing of our food is taking place. But food fraud | :17:21. | :17:23. | |
has never been more attractive to criminals. And FSA report lists all | :17:24. | :17:30. | |
the products it things could be has been the subject of fraud. It is | :17:31. | :17:35. | |
quite a list. Honey, wine, fruit juice, spices, olive oil... Should | :17:36. | :17:40. | |
all testing be paid for by the public purse? What about the | :17:41. | :17:43. | |
supermarkets? We buy most of our food from them. Tesco one love `` | :17:44. | :17:53. | |
Tesco's were one of those caught up in the horse meat scandal. You have | :17:54. | :17:57. | |
thousands of products in Tesco. How do you decide what to test? We take | :17:58. | :18:03. | |
a balanced view of where the biggest risk may be that something could go | :18:04. | :18:06. | |
wrong. It could be telling consumers there is chicken in a product, and | :18:07. | :18:10. | |
we need to be sure it is chicken and not 30. We do those tests | :18:11. | :18:17. | |
frequently. Since horse meat was found in some of their products, | :18:18. | :18:22. | |
Tesco saying they now carry out eight times more DNA testing. Do you | :18:23. | :18:26. | |
think something like the worse big scandal could happen again? Our sole | :18:27. | :18:32. | |
objective is giving the customers the best products we can. We have | :18:33. | :18:37. | |
two insure that kind of activity, if it were there, we would catch it. | :18:38. | :18:42. | |
And because our supply chains are shorter, we understand them better, | :18:43. | :18:47. | |
have better controls, and the testing is stronger, that fraud | :18:48. | :18:52. | |
should not happen again. While Tesco are confident they have learned | :18:53. | :18:56. | |
lessons, the rest of the food surveillance system is under | :18:57. | :18:59. | |
pressure. The big question is, can it cope? In my view, the horse meat | :19:00. | :19:05. | |
scandal could happen again. There is always somebody prepared to cut | :19:06. | :19:10. | |
corners. When we are faced with an Inspectorate that is creaking and | :19:11. | :19:15. | |
has gaps and has fragmented, that is a perfect opportunity for somebody | :19:16. | :19:19. | |
to exploit those conditions. Whilst the majority of our food is safe, | :19:20. | :19:24. | |
food fraud is an established crime and it is all about money. Where | :19:25. | :19:29. | |
there is money to be made, criminals will be attracted. Food is a global | :19:30. | :19:32. | |
industry now. It is convex and hard to police. Taking sure it is what it | :19:33. | :19:41. | |
says it is, is very tough indeed. `` making sure. | :19:42. | :19:48. | |
They are trying to build a reputation here as a haven for food | :19:49. | :19:53. | |
lovers. But the town of Pontefract has been renowned among people with | :19:54. | :19:58. | |
a sweet tooth since the Middle Ages. We look at the town that is a big | :19:59. | :20:02. | |
name in the town of `` world of sweets. | :20:03. | :20:09. | |
I am in Pontefract, one of the oldest market towns in Yorkshire. It | :20:10. | :20:13. | |
is also the liquid capital of Britain. A hundred years ago, there | :20:14. | :20:16. | |
were 16 liquorice factories in the town. Now there are just two. But | :20:17. | :20:20. | |
it's an industry that still survives today. And this is what it is all | :20:21. | :20:27. | |
about. The Pontefract cake. It is a mixture of treacle, sugar and | :20:28. | :20:31. | |
liquid. How do you make it? Let's find out. I'm meeting a man whose | :20:32. | :20:34. | |
family worked in the liquorice industry for more than a century. | :20:35. | :20:45. | |
Let's go and see these plans. These are some of the last liquorice in | :20:46. | :20:52. | |
Pontefract? That's right. They have been here about 15 years. They are | :20:53. | :20:58. | |
much taller. When they died back in the winter, they will go down to | :20:59. | :21:04. | |
nothing. In April or May they will start to grow. They are at their | :21:05. | :21:10. | |
prime now. Which part is the liquorice? Those roots grow as thick | :21:11. | :21:19. | |
as my leg. They are full of black Jews. It goes solid like a block of | :21:20. | :21:31. | |
coal. That is the pure licorice. `` liquorice In Pontefract, growing | :21:32. | :21:33. | |
liquorice was big business, but the last commercial crop was harvested | :21:34. | :21:39. | |
in 1966. Now it's imported from the Middle East. Once upon a time all of | :21:40. | :21:50. | |
these fields were liquorice? Yes. When I was five years old, they were | :21:51. | :21:54. | |
nothing but plans. It was the business in Pontefract? Ella | :21:55. | :22:01. | |
McCreight was, until the 1970s. `` it was. The liquorice fields of | :22:02. | :22:06. | |
Pontefract were a local landmark. I have wonderful memories. We used to | :22:07. | :22:12. | |
play hide and Seek. My mother could never find me! I would be in the | :22:13. | :22:16. | |
field somewhere playing cowboys with my mates. It was an era when men | :22:17. | :22:21. | |
went down the pit, and women worked in the liquorice factories. If you | :22:22. | :22:28. | |
worked there, you were called a Spanish pumper. I wore not a pumper. | :22:29. | :22:37. | |
They did licorice allsorts in big sheets. We used to have two strip | :22:38. | :22:43. | |
the sheet off and take them into the cutting rooms. One of the factory | :22:44. | :22:48. | |
girls moved from Germany to post`war Pontefract. Eventually, she settled | :22:49. | :22:54. | |
in, but it took time. I was never quite accepted. For one, I was | :22:55. | :23:00. | |
German. And for the other, my husband was not a minor. I liked the | :23:01. | :23:09. | |
coconut mushrooms. I used to sneak into the room where they were made | :23:10. | :23:14. | |
and sneak a few. My sisters used to, every Tuesday with her two boys. I | :23:15. | :23:21. | |
used to put my slaps on every Tuesday. I could just get half a | :23:22. | :23:25. | |
dozen in my pocket. I never got caught! Now chocolate dominates the | :23:26. | :23:29. | |
sweet market. But liquorice gave jobs to hundreds of local women, | :23:30. | :23:32. | |
mass`producing a recipe with origins in the middle ages. | :23:33. | :23:39. | |
I'm going to a cookery demonstration ` and I've got a confession to make. | :23:40. | :23:48. | |
Now Tom, I am going to let you into a little secret. I am not that keen | :23:49. | :23:54. | |
on liquorice, so you will have to convince me. By the time I have | :23:55. | :23:58. | |
finished with you, you will love the stuff. We compress the roots and get | :23:59. | :24:06. | |
all the juice out. That is a block of pure liquorice. It goes solid and | :24:07. | :24:15. | |
it comes out like a rock of coal. 50 times sweeter than sugar. The | :24:16. | :24:21. | |
sweetest thing on God's. Why can't you read that? It is too strong. We | :24:22. | :24:29. | |
put flour into the pounds. Start steering them. Then you added | :24:30. | :24:36. | |
demerara sugar. Kept the steering pounds going round and round. This | :24:37. | :24:39. | |
was getting thicker and thicker. And then you added treacle. Now we have | :24:40. | :24:46. | |
a big sticky mess. And then, to give it the flavour, we used to add a | :24:47. | :24:54. | |
little bit of liquorice. Mix it all up and we had some of this. What is | :24:55. | :25:03. | |
this? That is ragas. It spells sugar backwards. It stops the sweets going | :25:04. | :25:08. | |
back to sugar. The final shot was a little drop of aniseed. You could | :25:09. | :25:13. | |
smell it all over the town. The aroma was wonderful. We kept it | :25:14. | :25:18. | |
steering for around three and a half hours. We emptied into big pans for | :25:19. | :25:23. | |
it to be cooled overnight. Then it came out like that. Just like your | :25:24. | :25:28. | |
mother used to break bread. `` baked bread. The girls will roll it out | :25:29. | :25:33. | |
like that. They would nip it onto trays. Hated with a stamp. And they | :25:34. | :25:40. | |
made the Pontefract cake. That is the finished product. It's a classic | :25:41. | :25:45. | |
scene in silent cinema. Charlie Chaplin is so hungry he eats an old | :25:46. | :25:49. | |
boot. But it wasn't leather ` it was liquorice. And, apparently, the boot | :25:50. | :25:53. | |
was from Pontefract ` or at least that's what Tom says! I got a phone | :25:54. | :26:03. | |
call from a gentleman and he said my grandfather has got a phone call | :26:04. | :26:06. | |
from Hollywood. They asked him if he could make a boot out of liquorice. | :26:07. | :26:12. | |
Tom's got a replica of Charlie's boot but, unfortunately, liquorice | :26:13. | :26:15. | |
doesn't last ever. You've not been tempted to have a nibble yourself? | :26:16. | :26:22. | |
Smell it. Would you? ! It smells like old boots! Pontefract's got a | :26:23. | :26:25. | |
proud history of liquorice going back 500 years. And some campaigners | :26:26. | :26:28. | |
want to make sure it isn't forgotten. Nor the town has a | :26:29. | :26:37. | |
history like Pontefract. But we have no record of the history and the | :26:38. | :26:43. | |
culture of liquorice in Pontefract. We want to create a liquorice | :26:44. | :26:53. | |
museum. It has to be the biggest day of the year for Yorkshire's | :26:54. | :26:59. | |
liquorice lovers. There's no museum yet, but this is the one day a year | :27:00. | :27:02. | |
when Pontefract really celebrates its heritage. How important is the | :27:03. | :27:10. | |
festival for Pontefract? I would say it is very, very important. It | :27:11. | :27:14. | |
attracts thousands of people from all over the country. Pontefract's | :27:15. | :27:17. | |
fields of liquorice have gone. But it's still the home town of an | :27:18. | :27:20. | |
industry that's become a world`wide business. This is not Pontefract | :27:21. | :27:30. | |
liquorice. I think this is Scandinavian. And these are part of | :27:31. | :27:44. | |
a big order in China. It is more than a million quid's was. Forget | :27:45. | :27:48. | |
about chocolate, for some sweet`lovers, liquorice is still | :27:49. | :27:50. | |
best. And I think I'm getting a taste for it. Kids absolutely love | :27:51. | :27:59. | |
this. They cannot get enough of it. Soft will stop It is a bit more is. | :28:00. | :28:10. | |
Very moreish. I've seen lots of liquorice food here. This has got to | :28:11. | :28:15. | |
be the strangest. A burrito. It's good, actually. Liquorice will | :28:16. | :28:19. | |
always be at the heart of Pontefract. For Tom, it's a love | :28:20. | :28:28. | |
that will never go away. When I die, they are going to put a bag of | :28:29. | :28:32. | |
Pontefract cakes in Mike Coughlan. And I want a bunch of liquorice on | :28:33. | :28:39. | |
my Coffin. That is all from here in the Peak District. Join us next | :28:40. | :28:44. | |
week. We will be finding out about the threat to cattle from bovine TB | :28:45. | :28:53. | |
and asking whether we are going full circle back to coal. And we try to | :28:54. | :28:58. | |
find out if Winston Churchill was behind the sacking of JB Priestley | :28:59. | :28:59. | |
from | :29:00. | :29:00. |