Browse content similar to 05/02/2012. Check below for episodes and series from the same categories and more!
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The Blackdown Hills - a tranquil and beautiful landscape | 0:00:29 | 0:00:34 | |
straddling the border between Devon and Somerset. | 0:00:34 | 0:00:37 | |
Rolling hills, river valleys and high plateau | 0:00:37 | 0:00:41 | |
make this the secret jewel in the West Country's crown. | 0:00:41 | 0:00:44 | |
There's no end to the things you can turn into a competition | 0:00:46 | 0:00:49 | |
in the countryside, and that includes hedge laying, | 0:00:49 | 0:00:52 | |
but round here, it's got to be done the Devon way, right, George? | 0:00:52 | 0:00:55 | |
Yeah, none of that old Yorkshire rubbish down here. | 0:00:55 | 0:00:57 | |
You want it done properly. | 0:00:57 | 0:00:59 | |
While Matt's hedging his bets, | 0:01:00 | 0:01:02 | |
I'll be meeting local entrepreneurs who are turning fleeces into cash, | 0:01:02 | 0:01:06 | |
but what will multimillionaire | 0:01:06 | 0:01:08 | |
and fearsome dragon Deborah Meaden make of their ideas? | 0:01:08 | 0:01:12 | |
So far, sounds good, but they'll have to do a lot more to convince me | 0:01:14 | 0:01:18 | |
there's a real business opportunity. | 0:01:18 | 0:01:20 | |
Meanwhile, John's looking into a rural business | 0:01:20 | 0:01:22 | |
that's starting to struggle. | 0:01:22 | 0:01:25 | |
I'm investigating the dramatic fall in sales of organic food in the UK. | 0:01:25 | 0:01:29 | |
What's behind this decline? Maybe the results of our Countryfile survey | 0:01:29 | 0:01:33 | |
into what you look for when you're out shopping | 0:01:33 | 0:01:35 | |
may provide some of the answers. | 0:01:35 | 0:01:37 | |
And down on the farm, Adam's learning to think like a sheep. | 0:01:37 | 0:01:42 | |
They're not known for having the sharpest minds on the farm, | 0:01:42 | 0:01:46 | |
but sheep behave the way they do for a good reason. | 0:01:46 | 0:01:49 | |
I'll be finding out more. | 0:01:49 | 0:01:51 | |
The Blackdown Hills on the Somerset and Devon border. | 0:02:02 | 0:02:05 | |
A little-known area of outstanding natural beauty | 0:02:05 | 0:02:08 | |
stretching for 143 square miles | 0:02:08 | 0:02:11 | |
from Wellington in the north to Honiton in the south. | 0:02:11 | 0:02:15 | |
This landscape is unique because there isn't a single city or town | 0:02:19 | 0:02:23 | |
within its boundaries. The Blackdown Hills is scattered with | 0:02:23 | 0:02:27 | |
small villages and mostly dairy farms | 0:02:27 | 0:02:30 | |
all surrounded by miles and miles of hedges. | 0:02:30 | 0:02:33 | |
There's around 33,000 miles of hedgerow in Devon, | 0:02:34 | 0:02:38 | |
and winter is the ideal time to manage them. | 0:02:38 | 0:02:41 | |
For decades, it's been the job for a traditional heritage layer. | 0:02:41 | 0:02:43 | |
So I'm meeting a man who's known simply as The Hedge. | 0:02:44 | 0:02:49 | |
Martin, how are you doing? Why are you called The Hedge? | 0:02:49 | 0:02:53 | |
Well, I've been called lots of things over the years, | 0:02:53 | 0:02:55 | |
but it probably comes from | 0:02:55 | 0:02:57 | |
the fact that I've been hedge laying since I was nine. | 0:02:57 | 0:03:00 | |
Currently, I'm chairman of the Blackdown Hills Hedge Association, | 0:03:00 | 0:03:04 | |
-and for my sins, I'm currently the Devon National Champion. -Good lad! | 0:03:04 | 0:03:08 | |
We're passionate about it, we want to keep this traditional skill alive. | 0:03:08 | 0:03:12 | |
-Is it people coming from all walks of life? -All walks of life. | 0:03:12 | 0:03:15 | |
It's important to pass the skill on to young people. | 0:03:15 | 0:03:17 | |
Apart from it being a beautiful art form and a very practical skill, | 0:03:17 | 0:03:20 | |
there's that competition element. | 0:03:20 | 0:03:22 | |
I understand there's going to be a little competition today. | 0:03:22 | 0:03:26 | |
We could spend hours talking about hedge laying, but quite honestly | 0:03:26 | 0:03:29 | |
the best way for you to learn is to have a go, and we'll set up | 0:03:29 | 0:03:32 | |
a bit of a competition this morning. | 0:03:32 | 0:03:34 | |
-I'm happy to do that. -Good. | 0:03:34 | 0:03:36 | |
Well, I'm not one to shy away from a challenge, | 0:03:38 | 0:03:40 | |
but this is serious business. | 0:03:40 | 0:03:43 | |
Joining Martin on the judging panel are previous hedge laying champions | 0:03:43 | 0:03:46 | |
Roger Parris and Colin Ridson. | 0:03:46 | 0:03:49 | |
I'm being partnered by George Pidgeon. | 0:03:49 | 0:03:50 | |
He's been laying hedges for 50 years and knows his stuff. | 0:03:51 | 0:03:54 | |
We're competing against Tom Aplin and Tessa Stone. | 0:03:54 | 0:03:59 | |
-How experienced are you two? -We've done a little bit, | 0:03:59 | 0:04:01 | |
but we'd like to keep the tradition alive. | 0:04:01 | 0:04:04 | |
Very good. | 0:04:04 | 0:04:05 | |
Seems like a level playing field. Let's get started. | 0:04:05 | 0:04:08 | |
Unlike other hedges across the country, | 0:04:08 | 0:04:11 | |
the ones in Devon sit on an earth bank. | 0:04:11 | 0:04:13 | |
Hedge laying is all about restoring them so farm animals can't escape. | 0:04:13 | 0:04:16 | |
Overgrown branches are used to plug the gaps. | 0:04:16 | 0:04:19 | |
You have to cut them at the base and lay them down without severing them, | 0:04:19 | 0:04:23 | |
so the branches can regrow. It's an art called pleaching. | 0:04:23 | 0:04:27 | |
You're like me when I started, | 0:04:30 | 0:04:32 | |
you're worrying about cutting it off. | 0:04:32 | 0:04:33 | |
You don't want to be too frightened of it. | 0:04:33 | 0:04:36 | |
-It's still holding. -Is that all right? | 0:04:36 | 0:04:38 | |
-No, I think you've been and messed it up. -I told you! | 0:04:38 | 0:04:41 | |
He was saying, "More, more, more!" I was like, "No!" | 0:04:41 | 0:04:44 | |
I suppose that was probably down to inexperience, losing that pleacher. | 0:04:44 | 0:04:49 | |
Who was the expert that told me to chop it?! | 0:04:49 | 0:04:52 | |
That's true, yeah. | 0:04:52 | 0:04:53 | |
'The next job is to hammer in a crook, | 0:04:55 | 0:04:58 | |
'to keep the hedge in position.' | 0:04:58 | 0:05:00 | |
-Go a bit more, if you can. -Oh, he's down! | 0:05:00 | 0:05:05 | |
He's down! Steward's enquiry! | 0:05:05 | 0:05:08 | |
Oh, dear, he obviously hasn't got his Devon legs on yet. | 0:05:08 | 0:05:10 | |
'Right, stand by, everyone. | 0:05:10 | 0:05:12 | |
'George is about to attempt the pleach of all pleaches.' | 0:05:12 | 0:05:16 | |
-Have we gone too far, George? -No, we haven't. | 0:05:16 | 0:05:19 | |
(Yes, we haven't gone too far!) | 0:05:19 | 0:05:21 | |
So good. Oh, George, here it comes! | 0:05:21 | 0:05:25 | |
Right, let it go. | 0:05:25 | 0:05:27 | |
Oh, that's absolutely unbelievable! | 0:05:29 | 0:05:32 | |
'Time to see how Tom and Tessa's work would compare.' | 0:05:32 | 0:05:35 | |
-You've done a good job there. -Not bad. -Nice pleaching. | 0:05:35 | 0:05:38 | |
-Listen to me, judging! -Yes. | 0:05:38 | 0:05:40 | |
'The thing is, they haven't been entirely honest | 0:05:40 | 0:05:43 | |
'about their credentials.' | 0:05:43 | 0:05:45 | |
-Well, I'm National Young Farmer's Champion 2008. -Get in! | 0:05:45 | 0:05:50 | |
Congratulations! Good lad! | 0:05:50 | 0:05:53 | |
And I've currently got the Ladies' Cup | 0:05:53 | 0:05:57 | |
-for the Blackdown Hills Hedge Association. -Thought so! | 0:05:57 | 0:06:00 | |
It's lovely. Very, very nice. | 0:06:00 | 0:06:03 | |
'Ringers, the pair of them!' | 0:06:03 | 0:06:05 | |
-How about yourself? -Shall I tell you, or not? -Go on! | 0:06:08 | 0:06:11 | |
-I've never actually won a competition. -Yes! | 0:06:11 | 0:06:16 | |
-This is going to be the first! -Yeah, yeah! | 0:06:16 | 0:06:19 | |
Time's up! Competition's over. Come join the judges for the decision. | 0:06:19 | 0:06:23 | |
-Well, here we go. -Well done. -This is it, George. -Good job. | 0:06:23 | 0:06:27 | |
-Better than them. -Let's go and get the verdict. | 0:06:27 | 0:06:30 | |
And it's a very close decision, because you've both done | 0:06:30 | 0:06:34 | |
a really, really good job with the material you've got available. | 0:06:34 | 0:06:38 | |
We, basically, judged it on the quality of the cutting. | 0:06:38 | 0:06:43 | |
We have to say, | 0:06:43 | 0:06:45 | |
the result of the 2012 Countryfile | 0:06:45 | 0:06:48 | |
Blackdown Hills Hedge Laying Competition is... | 0:06:48 | 0:06:51 | |
-Matt and George. -Yes! We did it! | 0:06:54 | 0:06:57 | |
That's amazing! I'm really sorry. | 0:06:57 | 0:07:00 | |
I am. You can tell it by my voice! | 0:07:00 | 0:07:04 | |
-Seriously? Is that serious? -George has won his first competition! | 0:07:06 | 0:07:09 | |
-Look at that, man. That's tremendous! -You said I would! | 0:07:09 | 0:07:12 | |
Well, I think I'm just going to sit here, and admire this winning hedge. | 0:07:15 | 0:07:20 | |
Absolutely delighted! | 0:07:20 | 0:07:22 | |
Now, for this week's Countryfile, we commissioned a special survey | 0:07:22 | 0:07:25 | |
to find out what's most important to you when buying your food, | 0:07:25 | 0:07:29 | |
but will this explain the drop in popularity of organic products? | 0:07:29 | 0:07:33 | |
John has been to investigate. | 0:07:33 | 0:07:35 | |
Today's supermarkets stock an incredible range of foods, | 0:07:44 | 0:07:47 | |
designed to meet our increasingly sophisticated tastes. | 0:07:47 | 0:07:52 | |
Among the items on the shelves are new types of familiar products, | 0:07:52 | 0:07:56 | |
aimed at a new type of consumer. | 0:07:56 | 0:07:58 | |
Now, this one says, "Fully Rainforest Alliance Certified Tea." | 0:07:59 | 0:08:05 | |
To the fish counter. | 0:08:05 | 0:08:08 | |
"From Responsibly Fished Sources." | 0:08:08 | 0:08:11 | |
And it's pork chop for dinner tonight, I think. There we are. | 0:08:11 | 0:08:15 | |
Ethical chops! Not so long ago, | 0:08:15 | 0:08:17 | |
doing your grocery shopping was basically about two things, | 0:08:17 | 0:08:20 | |
what it's going to taste like and how much it's going to cost. | 0:08:20 | 0:08:24 | |
Not any more. | 0:08:24 | 0:08:26 | |
Sales are booming in what's known as ethical produce, | 0:08:26 | 0:08:30 | |
developed to please not only your stomach, but your conscience too. | 0:08:30 | 0:08:34 | |
The Co-op carried out a wide study of ethical buying habits across the UK, | 0:08:34 | 0:08:38 | |
and the man behind it is talking me through the latest trends. | 0:08:38 | 0:08:42 | |
What we've seen in the ethical consumerism market | 0:08:42 | 0:08:45 | |
is that that is now worth approaching £50 billion per annum, | 0:08:45 | 0:08:48 | |
and it grew last year at almost 10% per annum. | 0:08:48 | 0:08:51 | |
Consumers remain very loyal and very concerned about things like | 0:08:51 | 0:08:55 | |
animal welfare, labour standards, like environmental impact, | 0:08:55 | 0:08:59 | |
and want to consume responsibly, even at a time like this. | 0:08:59 | 0:09:03 | |
'Yet while ethical food is gaining popularity, | 0:09:03 | 0:09:07 | |
'the opposite is happening to the movement which started it all off. | 0:09:07 | 0:09:11 | |
'Sales in organic food have fallen by nearly a quarter since 2008.' | 0:09:11 | 0:09:16 | |
I think organics is interesting. | 0:09:16 | 0:09:18 | |
I think it's helpful to actually look at the long-term | 0:09:18 | 0:09:21 | |
performance of organics. | 0:09:21 | 0:09:22 | |
What we have is a market which has gone from a very small market | 0:09:22 | 0:09:26 | |
to a one and a half billion pound market in ten years. | 0:09:26 | 0:09:28 | |
The success of organics is phenomenal. You could argue | 0:09:28 | 0:09:31 | |
that the organic movement has done too good a job. In many ways, | 0:09:31 | 0:09:34 | |
it's raised awareness of food production issues, | 0:09:34 | 0:09:37 | |
it's raised consumer concern about these issues, | 0:09:37 | 0:09:40 | |
and it's seen a response from many other producers, so, overall, | 0:09:40 | 0:09:43 | |
we are shopping and buying more ethically, | 0:09:43 | 0:09:46 | |
and within that, you've got the organics | 0:09:46 | 0:09:48 | |
but you've got other standards consumers buy into. | 0:09:48 | 0:09:51 | |
'It's all very different from when I joined Countryfile | 0:09:51 | 0:09:54 | |
'20-odd years ago. | 0:09:54 | 0:09:56 | |
'My first ever report was about the organic movement.' | 0:09:56 | 0:09:59 | |
Today, we're investigating the upsurge in organic farming. | 0:09:59 | 0:10:03 | |
One prediction is that by the year 2000, | 0:10:03 | 0:10:06 | |
20% percent of British agriculture will be grown organically. | 0:10:06 | 0:10:10 | |
'It's a prediction which never came true. | 0:10:10 | 0:10:13 | |
'The proportion of UK farmland certified as organic | 0:10:13 | 0:10:17 | |
'peaked at just over 4%, and it's now falling.' | 0:10:17 | 0:10:20 | |
Farming organically means not using any of the chemicals | 0:10:21 | 0:10:25 | |
that are commonplace in conventional agriculture. | 0:10:25 | 0:10:28 | |
Livestock are given organic feed and a minimum of veterinary drugs. | 0:10:28 | 0:10:33 | |
The criteria are strict and the costs can be high. | 0:10:33 | 0:10:37 | |
'For some, too high.' | 0:10:37 | 0:10:39 | |
'Richard Park converted his dairy farm to organic back in 2000, | 0:10:39 | 0:10:43 | |
'but ten years later, he had to rethink.' | 0:10:43 | 0:10:47 | |
What went wrong? | 0:10:47 | 0:10:49 | |
I was worried at how the market was going. | 0:10:49 | 0:10:51 | |
Organic does cost more to produce. | 0:10:51 | 0:10:53 | |
I'd learnt a lot from organic, taken a lot of what I've learnt | 0:10:53 | 0:10:57 | |
and taken that into the way I'm farming now. | 0:10:57 | 0:11:00 | |
But I didn't feel the market was able to pay the prices | 0:11:00 | 0:11:03 | |
I needed in order to make a living from it. | 0:11:03 | 0:11:06 | |
-Purely a financial decision? -That was the main reason, yes, | 0:11:06 | 0:11:10 | |
the undermining reason. | 0:11:10 | 0:11:11 | |
If the market picks up again, would you consider going back to organics? | 0:11:11 | 0:11:15 | |
Probably unlikely, to be honest. | 0:11:15 | 0:11:18 | |
'Richard's venture into organics fell victim to the recession. | 0:11:20 | 0:11:24 | |
'With less money in their pockets and rising living costs, | 0:11:24 | 0:11:28 | |
'for many shoppers, organic has become unaffordable. Here's why.' | 0:11:28 | 0:11:32 | |
-So how much is that? -That's £13.08, please. | 0:11:32 | 0:11:36 | |
Right, that's the conventional food. Let's do another basket, | 0:11:38 | 0:11:43 | |
almost identical, but with organics, | 0:11:43 | 0:11:46 | |
and see what the price difference is. | 0:11:46 | 0:11:49 | |
-How much is that, then? -£18.28. -Wow! | 0:11:53 | 0:11:56 | |
'That's 40% higher, enough to put many shoppers off. | 0:11:57 | 0:12:02 | |
'But is there more to the slump in organics than just price? | 0:12:02 | 0:12:06 | |
'After all, sales of other premium ethical products | 0:12:06 | 0:12:09 | |
'are rising, despite the recession. | 0:12:09 | 0:12:11 | |
'And in Europe, organics aren't suffering the same decline. | 0:12:11 | 0:12:15 | |
'To understand what's behind it, Countryfile has commissioned | 0:12:15 | 0:12:19 | |
'an exclusive survey.' | 0:12:19 | 0:12:21 | |
How important is each of the following when buying food? | 0:12:21 | 0:12:24 | |
'We asked 1,000 people which things were important to them, | 0:12:24 | 0:12:27 | |
'when buying food. | 0:12:27 | 0:12:30 | |
'It seems animal welfare is now almost as much a concern | 0:12:41 | 0:12:44 | |
'to consumers as price. | 0:12:44 | 0:12:47 | |
'But whether the food is organic matters far less. | 0:12:47 | 0:12:51 | |
'So what will the organisation which represents organic farmers | 0:12:51 | 0:12:54 | |
'make of our findings?' | 0:12:54 | 0:12:56 | |
We haven't, clearly, got the benefits of organic farming | 0:12:56 | 0:12:59 | |
across to the public well enough, | 0:12:59 | 0:13:01 | |
because 90% of your respondents | 0:13:01 | 0:13:03 | |
said they really care about animal welfare, and yet organic | 0:13:03 | 0:13:06 | |
is probably the best scheme, giving animals a natural, humane life. | 0:13:06 | 0:13:10 | |
Surely what's happened is that they can look | 0:13:10 | 0:13:13 | |
for other labels now, that guarantee | 0:13:13 | 0:13:15 | |
that animals will be well looked after? | 0:13:15 | 0:13:17 | |
There are other labels, which is great, | 0:13:17 | 0:13:20 | |
because I think it's important that you have stepping stones | 0:13:20 | 0:13:22 | |
from really industrial agriculture to organic, | 0:13:22 | 0:13:25 | |
but they are stepping stones. | 0:13:25 | 0:13:26 | |
Whilst there are single issue labels which do help give guarantees | 0:13:26 | 0:13:30 | |
of, for instance, animal welfare, with organic, | 0:13:30 | 0:13:33 | |
it's a system which is trying to get it all right, not just one thing. | 0:13:33 | 0:13:37 | |
'If there's to be a recovery, however, | 0:13:37 | 0:13:40 | |
'we all need to be convinced, when we go shopping, | 0:13:40 | 0:13:43 | |
'that organic does bring real benefits.' | 0:13:43 | 0:13:46 | |
What are those supposed benefits, and how do they stack up? | 0:13:46 | 0:13:50 | |
That's what I'll be asking when I continue in a few minutes' time. | 0:13:50 | 0:13:54 | |
The tops of the Blackdown Hills, ideal for farming sheep. | 0:13:56 | 0:14:00 | |
As well as meat, sheep farmers earn extra income by selling wool. | 0:14:00 | 0:14:04 | |
But it's an erratic market - prices unpredictable. | 0:14:04 | 0:14:09 | |
So how do farmers today | 0:14:09 | 0:14:10 | |
still make money from this most basic commodity? | 0:14:10 | 0:14:14 | |
'I'll be meeting two local businesses with fresh approaches | 0:14:14 | 0:14:17 | |
'to the textile industry. | 0:14:17 | 0:14:19 | |
'Later, local tycoon and multi-millionaire star | 0:14:19 | 0:14:22 | |
'of Dragons' Den, Deborah Meaden, | 0:14:22 | 0:14:24 | |
'will cast a critical eye and offer her expert advice.' | 0:14:24 | 0:14:29 | |
It's a very interesting industry, | 0:14:29 | 0:14:30 | |
because we don't really have a sheep herd that produces wool any more. | 0:14:30 | 0:14:34 | |
'The first of these businesses is run by Nicky, Tim and Sally. | 0:14:38 | 0:14:44 | |
'They found a use for wool that would otherwise go to waste.' | 0:14:44 | 0:14:47 | |
You know you order a box of meat and it's delivered to your door? | 0:14:47 | 0:14:51 | |
-Yeah. -And something has to keep it cool while it's on the doorstep? | 0:14:51 | 0:14:54 | |
-We do the liners that go inside and keep it cool. -How amazing! | 0:14:54 | 0:14:58 | |
We bring it over here, onto this very high-tech piece of equipment, | 0:14:58 | 0:15:02 | |
known as the wanger. | 0:15:02 | 0:15:03 | |
It gets covered with a plastic sleeve, we seal it, | 0:15:03 | 0:15:06 | |
-so we need to come here to the sealing machine. -Got it. | 0:15:06 | 0:15:09 | |
The wool is from sheep in the Blackdown Hills, | 0:15:09 | 0:15:12 | |
and is relatively cheap because of the coarse texture and dark fibres | 0:15:12 | 0:15:16 | |
that make it hard to dye and undesirable for most textiles. | 0:15:16 | 0:15:21 | |
So the team have transformed it into an array of boot liners, | 0:15:21 | 0:15:24 | |
'phone covers and an intriguing creation.' | 0:15:24 | 0:15:27 | |
What are these strange, fluffy things hanging from the ceiling? | 0:15:27 | 0:15:31 | |
We're going to be pitching these to Deborah Meaden. | 0:15:31 | 0:15:34 | |
And if I hold this up, you might get an idea of what it's for. | 0:15:34 | 0:15:37 | |
Put your face really close up to it and say hello to it. | 0:15:37 | 0:15:40 | |
Are you having me on? Hello. Oh! Hello. | 0:15:40 | 0:15:45 | |
It's, um...what is that? It's... kind of a...muffled sound, | 0:15:45 | 0:15:48 | |
-but actually, I can hear myself very loudly. -Aha! | 0:15:48 | 0:15:51 | |
Ohh! Intriguing! | 0:15:51 | 0:15:53 | |
'But will it catch Deborah Meaden's attention? | 0:15:53 | 0:15:57 | |
'As the owner of the last wool mill in the region, | 0:15:57 | 0:16:00 | |
'she knows the industry inside out.' | 0:16:00 | 0:16:03 | |
And tonight, I'm going to be a Dragon too! | 0:16:03 | 0:16:06 | |
Hello. We're the Woolly Shepherd - Nicky, Tim and Sally. | 0:16:17 | 0:16:20 | |
We're taking wool waste to entirely new places. | 0:16:20 | 0:16:25 | |
This is one of our acoustic clouds. They're used to absorb the sound | 0:16:25 | 0:16:29 | |
that would normally bounce around echoey rooms, like noisy restaurants | 0:16:29 | 0:16:32 | |
and those sorts of places. It's made entirely from natural materials, | 0:16:32 | 0:16:36 | |
and it's the only low carbon alternative on the market. | 0:16:36 | 0:16:40 | |
We also make other wool products | 0:16:40 | 0:16:43 | |
like mobile phone covers, a wine wizard, | 0:16:43 | 0:16:46 | |
and the other thing we do is boot liners. | 0:16:46 | 0:16:49 | |
-Are you making profit yet? -Not yet, no. | 0:16:49 | 0:16:52 | |
Do you know how much you need to turn over before you make a profit? | 0:16:52 | 0:16:56 | |
Between 50,000 and 100,000. | 0:16:56 | 0:16:58 | |
Where our most of your sales coming from? | 0:16:58 | 0:17:00 | |
Most of the sales are from the acoustic clouds. | 0:17:00 | 0:17:04 | |
You see, I think that's very interesting. | 0:17:04 | 0:17:06 | |
We have these installed in several places already, and they work. | 0:17:06 | 0:17:10 | |
For me, the rest of this range is nice, | 0:17:10 | 0:17:14 | |
but that, to me, is a serious market. Get hold of that, | 0:17:14 | 0:17:17 | |
get copyright protection on the name, | 0:17:17 | 0:17:19 | |
you really come up with something quite funky, | 0:17:19 | 0:17:22 | |
and you can do some more colours, I think your £50,000-100,000, | 0:17:22 | 0:17:25 | |
if you get that right, | 0:17:25 | 0:17:27 | |
you'll walk it. | 0:17:27 | 0:17:29 | |
Thank you. Thank you for your help. | 0:17:29 | 0:17:32 | |
So what did you think of them, Deborah? | 0:17:39 | 0:17:41 | |
I think they've got the seeds of a very good idea there, | 0:17:41 | 0:17:44 | |
but I think they're a little scatter-gun in product approach. | 0:17:44 | 0:17:47 | |
They're trying to use the material, as opposed to thinking, | 0:17:47 | 0:17:51 | |
"Actually, which market are we going to really attack?" | 0:17:51 | 0:17:54 | |
'The next businessman I'm meeting has fashioned himself | 0:17:54 | 0:17:57 | |
'a lucrative niche in the natural textile market. | 0:17:57 | 0:18:02 | |
'But he works with a different fibre. | 0:18:02 | 0:18:04 | |
'Farmer Steve Whitley produces socks from mohair, | 0:18:04 | 0:18:08 | |
'the hair of the Angora goat.' | 0:18:08 | 0:18:10 | |
Why is their fleece so good for these socks? | 0:18:10 | 0:18:13 | |
-They're soft to the touch. -Really soft. | 0:18:13 | 0:18:16 | |
It's actually very resistant to abrasion, to rubbing. | 0:18:16 | 0:18:20 | |
You can't think of anywhere else better, | 0:18:20 | 0:18:22 | |
where you need a strong fibre, | 0:18:22 | 0:18:25 | |
-than in a pair of socks. -On your feet. | 0:18:25 | 0:18:27 | |
Getting rubbed on all the time. | 0:18:27 | 0:18:29 | |
When the bale is full, it'll weigh about 180 kilos, | 0:18:35 | 0:18:39 | |
and we'll get maybe 1700 pairs of socks out of one bale. | 0:18:39 | 0:18:44 | |
So Steve, how are you feeling about Deborah Meaden and the pitch? | 0:18:44 | 0:18:48 | |
A bit worried, really, but everybody tells me | 0:18:48 | 0:18:50 | |
she's really friendly and I'm really looking forward to it. | 0:18:50 | 0:18:54 | |
But Steve, can a Dragon be impressed by socks? | 0:18:54 | 0:18:58 | |
Hello! Have a leg! In 1988, we got our first Angora goat. | 0:19:05 | 0:19:12 | |
We started using the mohair for making sweaters and shawls, | 0:19:12 | 0:19:16 | |
and so we thought, "Well, why don't we make some socks?" | 0:19:16 | 0:19:19 | |
The rest is history, and we now sell 25,000 pairs of socks a year. | 0:19:19 | 0:19:24 | |
So why would they buy your socks over other socks out there | 0:19:24 | 0:19:28 | |
-on the market? -Our socks are much harder wearing than any wool socks. | 0:19:28 | 0:19:32 | |
Mohair itself is known for being the diamond fibre, | 0:19:32 | 0:19:36 | |
because it's hard - three times more resistant to abrasion than wool. | 0:19:36 | 0:19:40 | |
-Are you making any profit yet? -Ever since we started. | 0:19:40 | 0:19:44 | |
-How big can you get? -A long time ago, we outstripped our own supply. | 0:19:44 | 0:19:48 | |
We decided not to increase our flock exponentially. | 0:19:48 | 0:19:52 | |
So could you, theoretically, source all of your mohair | 0:19:52 | 0:19:56 | |
within the UK and quadruple the size of your business? | 0:19:56 | 0:19:59 | |
Yes, if we bought the mohair from British producers. | 0:19:59 | 0:20:02 | |
-So that's not a limiting factor? -No. | 0:20:02 | 0:20:05 | |
I've got one very warm foot here, Steve. Thank you very much. | 0:20:05 | 0:20:08 | |
A pleasure. Thank you very much indeed. | 0:20:08 | 0:20:10 | |
So how do you think Steve can make his business bigger? | 0:20:16 | 0:20:19 | |
I think the only thing stopping Steve growing is his own targets, | 0:20:19 | 0:20:23 | |
his own view of how big he can grow. | 0:20:23 | 0:20:26 | |
Generally speaking, what are your hopes for the UK textile industry? | 0:20:26 | 0:20:30 | |
I think there's going to be a resurgence of interest | 0:20:30 | 0:20:33 | |
in our natural products and wool products, because people | 0:20:33 | 0:20:37 | |
are interested in where things are made, the provenance, | 0:20:37 | 0:20:40 | |
and the fact that it's well made and ethically made, | 0:20:40 | 0:20:43 | |
and that's becoming more important. | 0:20:43 | 0:20:45 | |
We may leave the Countryfile den! | 0:20:45 | 0:20:47 | |
Now, earlier, we heard about the dramatic | 0:20:53 | 0:20:56 | |
fall in the sales of organic produce in the UK. | 0:20:56 | 0:20:58 | |
So is this the beginning of the end for organics? | 0:20:58 | 0:21:01 | |
Here's John. | 0:21:01 | 0:21:03 | |
A food cooperative in Newcastle, | 0:21:09 | 0:21:12 | |
specialising in organic fruit and veg. | 0:21:12 | 0:21:15 | |
The organic sector, as a whole, may be losing some of its shine, | 0:21:15 | 0:21:18 | |
but away from the bright lights of the supermarkets, | 0:21:18 | 0:21:21 | |
customers here are keeping the faith. | 0:21:21 | 0:21:24 | |
I buy organic. | 0:21:24 | 0:21:27 | |
I can be fairly secure that the surface is clean | 0:21:27 | 0:21:30 | |
of chemical residues, and it tastes better. | 0:21:30 | 0:21:33 | |
Why do you buy organic food? | 0:21:33 | 0:21:36 | |
I think because it's probably tastier. | 0:21:36 | 0:21:39 | |
But claims like this are difficult to prove, | 0:21:39 | 0:21:41 | |
and these shoppers are in a minority. | 0:21:41 | 0:21:44 | |
According to our Countryfile survey, | 0:21:44 | 0:21:47 | |
although 97% of people | 0:21:47 | 0:21:49 | |
said they had at least a little understanding of organic food, | 0:21:49 | 0:21:53 | |
only a third let it influence what they're buying. | 0:21:53 | 0:21:57 | |
In a bid to separate fact from fiction, | 0:21:57 | 0:22:00 | |
two years ago, the Government's Food Standards Agency published a report | 0:22:00 | 0:22:04 | |
about the benefits of organic food. | 0:22:04 | 0:22:06 | |
If you were an organic farmer, there's one headline | 0:22:06 | 0:22:09 | |
that you wouldn't want to see and this is it - | 0:22:09 | 0:22:12 | |
"Organic Food Not Healthier." | 0:22:12 | 0:22:15 | |
The FSA examined more than 150 scientific studies | 0:22:15 | 0:22:19 | |
since the 1950s and concluded there was no evidence | 0:22:19 | 0:22:22 | |
that nutritionally, organic food is any better for you. | 0:22:22 | 0:22:25 | |
The organic movement accused the report of being selective | 0:22:25 | 0:22:29 | |
and not telling the whole story. | 0:22:29 | 0:22:33 | |
To get the latest view, I'm visiting a government funded study, | 0:22:33 | 0:22:36 | |
run by the Agriculture Department of Newcastle University. | 0:22:36 | 0:22:39 | |
The fields to the east of this track are managed to organic standards, | 0:22:39 | 0:22:43 | |
and all the fields to the west are managed conventionally... | 0:22:43 | 0:22:46 | |
'In fact, the whole of Nafferton Farm is divided in two - | 0:22:46 | 0:22:50 | |
'one half's organic, the other half conventional.' | 0:22:50 | 0:22:53 | |
So these are our organic cows, and our conventional cows | 0:22:53 | 0:22:56 | |
are housed in a building across at the other side of the farm. | 0:22:56 | 0:22:59 | |
'The idea is to compare the performance of the two systems. | 0:22:59 | 0:23:03 | |
'Back in the lab, analysis of milk is yielding | 0:23:03 | 0:23:07 | |
-'some interesting results.' -Milk fat's made of fatty acids. | 0:23:07 | 0:23:12 | |
Some of the fats are good for us, | 0:23:12 | 0:23:14 | |
so we're measuring the concentration of these particular fats | 0:23:14 | 0:23:18 | |
in milk under different management systems. | 0:23:18 | 0:23:21 | |
Are there more of these good fatty acids in organic milk? | 0:23:21 | 0:23:25 | |
-That's what our research has found. -What would you say, personally? | 0:23:25 | 0:23:29 | |
Do you think organic food is better for us, or not? | 0:23:29 | 0:23:32 | |
I think I've gathered a lot of evidence that shows, certainly, | 0:23:32 | 0:23:36 | |
organic milk is better for us. We've found evidence | 0:23:36 | 0:23:40 | |
that organic carrots have a different composition, | 0:23:40 | 0:23:42 | |
although we don't know yet what that means in terms of health, | 0:23:42 | 0:23:46 | |
and we've identified lower levels of cadmium, a heavy metal, | 0:23:46 | 0:23:49 | |
in organic wheat, that would be made into bread, | 0:23:49 | 0:23:53 | |
compared to conventional wheat. | 0:23:53 | 0:23:55 | |
More research is needed to know for sure whether eating organic food | 0:23:55 | 0:24:00 | |
is better for you, but advocates say there are other reasons to try it. | 0:24:00 | 0:24:04 | |
We've heard that welfare standards are generally higher, | 0:24:04 | 0:24:07 | |
and organic produce should be better for the environment. | 0:24:07 | 0:24:11 | |
This research project in Cumbria is measuring agricultural pollution. | 0:24:11 | 0:24:15 | |
With food production, with using nitrogen and phosphorus fertilisers, | 0:24:15 | 0:24:19 | |
we really have to watch rivers and lake and water quality. | 0:24:19 | 0:24:22 | |
-It's a problem the world over. -And pesticides, insecticides, | 0:24:22 | 0:24:26 | |
-all washing in as well? -Yeah. These are all normal problems. | 0:24:26 | 0:24:29 | |
We're trying to work with farmers to try and help them make a living, | 0:24:29 | 0:24:33 | |
produce food, but at the same time minimise effects on water quality. | 0:24:33 | 0:24:37 | |
The water here falls below the European target of "good" | 0:24:37 | 0:24:42 | |
because of pollution from fertilisers used in conventional farming. | 0:24:42 | 0:24:45 | |
-So, is organic the answer? -Certainly, it's good | 0:24:45 | 0:24:49 | |
that organic farms manage nutrient inputs, nitrogen and phosphorus, | 0:24:49 | 0:24:53 | |
and that's got to be good. They keep a really watchful eye on it. | 0:24:53 | 0:24:57 | |
Conventional farmers ought to be doing that as part of good practice. | 0:24:57 | 0:25:01 | |
And let's remember, also, that all types of farming, | 0:25:01 | 0:25:04 | |
organic farming included, does have to deal with manure and slurry, | 0:25:04 | 0:25:08 | |
and manure and slurry is vulnerable, and does leak to the environment. | 0:25:08 | 0:25:11 | |
In other words, organic is not perfect. | 0:25:11 | 0:25:15 | |
But in general, it does have a more limited impact on nature. | 0:25:15 | 0:25:19 | |
Organic farming can have some environmental benefits | 0:25:19 | 0:25:22 | |
and some organic produce can be more nutritious, | 0:25:22 | 0:25:26 | |
but is that enough to make it all worthwhile? | 0:25:26 | 0:25:29 | |
If our survey's anything to go by, | 0:25:29 | 0:25:31 | |
most consumers still don't think so, so what now? | 0:25:31 | 0:25:35 | |
20-odd years ago, when I first started on this programme, | 0:25:35 | 0:25:38 | |
there was a big debate going on about whether organics had a future. | 0:25:38 | 0:25:43 | |
Has it? | 0:25:43 | 0:25:44 | |
Well, 20 years ago, under £100 million worth of organic food | 0:25:44 | 0:25:48 | |
was being sold in the UK a year - it's now at least £1.7 billion. | 0:25:48 | 0:25:53 | |
So over that period of time, things have moved on hugely. | 0:25:53 | 0:25:57 | |
In the longer term, there is no alternative. | 0:25:57 | 0:26:00 | |
We have to be farming in a more organic way, because it's more | 0:26:00 | 0:26:03 | |
resource efficient, it looks after our biodiversity, it looks after | 0:26:03 | 0:26:06 | |
the health of our planet as well as the health of us, and so it's | 0:26:06 | 0:26:10 | |
the common-sense way into the future | 0:26:10 | 0:26:12 | |
as resources become more constrained. | 0:26:12 | 0:26:14 | |
It might not all be certified organic - those methods | 0:26:14 | 0:26:18 | |
and that wisdom that we've been husbanding over the last 50-80 years | 0:26:18 | 0:26:21 | |
is going to be incredibly important for the future prosperity | 0:26:21 | 0:26:26 | |
of humanity and the planet, without sounding too bold about it! | 0:26:26 | 0:26:32 | |
But making that case to cash-strapped consumers is a big challenge. | 0:26:34 | 0:26:38 | |
It's not being helped by those new kids on the block, | 0:26:38 | 0:26:41 | |
those ethically, but conventionally-produced foods. | 0:26:41 | 0:26:44 | |
Will they continue to thrive at the expense of organics? | 0:26:44 | 0:26:48 | |
That promised revolution still has a long way to go. | 0:26:48 | 0:26:51 | |
Traditional hedge-laying involves a lot of chopping away of branches | 0:26:53 | 0:26:57 | |
and twigs to create this animal-proof barrier, | 0:26:57 | 0:26:59 | |
and in times gone by, villagers would have used | 0:26:59 | 0:27:02 | |
these bits of wood for their fires and ovens. | 0:27:02 | 0:27:04 | |
But they'd have had to gather them up quickly, because there would be | 0:27:04 | 0:27:07 | |
lots of master craftsmen keen to get their hands on them. | 0:27:07 | 0:27:10 | |
Ivor Hancock is a traditional basket-weaver and craftsman. | 0:27:12 | 0:27:16 | |
He has a much better use for these off-cuts | 0:27:16 | 0:27:19 | |
than letting them go for firewood. | 0:27:19 | 0:27:20 | |
How long have you been making chairs like this, Ivor? | 0:27:20 | 0:27:23 | |
Since I was a boy - an old man showed me years ago, | 0:27:23 | 0:27:27 | |
when I was about 14 years of age. | 0:27:27 | 0:27:29 | |
I'm 77 now, and this old man showed me, like, and I've been doing them... | 0:27:29 | 0:27:34 | |
You've been doing them ever since. | 0:27:34 | 0:27:36 | |
Ever since. Next thing we need, | 0:27:36 | 0:27:38 | |
-we're going to put a back across here. -OK. | 0:27:38 | 0:27:40 | |
-We'll go over there and get one. -OK. | 0:27:40 | 0:27:43 | |
You select the right back for that and I'll get the drill ready. | 0:27:43 | 0:27:48 | |
OK, well - while I get on with this, | 0:27:48 | 0:27:51 | |
here's what else is coming up on this week's Countryfile. | 0:27:52 | 0:27:56 | |
Adam will be finding out how sheep think - if he can grab one! | 0:27:56 | 0:28:00 | |
HE LAUGHS | 0:28:00 | 0:28:01 | |
I'll never be able to catch one like that! | 0:28:01 | 0:28:03 | |
Ellie's plans for a winter picnic get off to a shaky start. | 0:28:03 | 0:28:07 | |
Hang on - look at my knot! | 0:28:07 | 0:28:09 | |
I was a Guide, as well - that's embarrassing! | 0:28:09 | 0:28:11 | |
Sorry! | 0:28:11 | 0:28:12 | |
And if you're brave enough to try some alfresco dining, | 0:28:12 | 0:28:15 | |
you'll need the Countryfile five-day forecast. | 0:28:15 | 0:28:19 | |
But first, back to the DIY. | 0:28:26 | 0:28:28 | |
And there we have a chair made out of bits of wood | 0:28:31 | 0:28:34 | |
discarded from a hedge. | 0:28:34 | 0:28:36 | |
It's incredible, Ivor. It's a beautiful design, | 0:28:36 | 0:28:39 | |
-is it all right on sit on? -Oh, yes, quite all right to sit in it. | 0:28:39 | 0:28:41 | |
-It'll take my weight, yes? -Yep. | 0:28:41 | 0:28:43 | |
Here we go, let's try it out. | 0:28:43 | 0:28:45 | |
That is lovely, Ivor. Absolutely delightful. | 0:28:45 | 0:28:48 | |
A very pleasurable chair. Now, from one country craft to another. | 0:28:48 | 0:28:52 | |
Helen has been back to her home county to find out more | 0:28:52 | 0:28:55 | |
about a family business that's raking it in. | 0:28:55 | 0:28:57 | |
Dufton. | 0:29:08 | 0:29:09 | |
It may just look like a sleepy village in the heart of Cumbria, | 0:29:09 | 0:29:12 | |
but it's also the centre of the universe when it comes to | 0:29:12 | 0:29:16 | |
making something that most of us have used somewhere down the line - rakes. | 0:29:16 | 0:29:21 | |
Yes, the humble rake. | 0:29:21 | 0:29:23 | |
Don't get me wrong, I'm not here just to clear the lawns, | 0:29:23 | 0:29:26 | |
I've come to find out why this particular rake is so special. | 0:29:26 | 0:29:30 | |
This chap has got something to do with it. | 0:29:32 | 0:29:35 | |
John Rudd and his son Graeme | 0:29:35 | 0:29:37 | |
have almost 100 years of rake-making experience between them, | 0:29:37 | 0:29:41 | |
and I have the honour of being their apprentice for the day. | 0:29:41 | 0:29:44 | |
So where do you want me? | 0:29:46 | 0:29:47 | |
If you can sit on that cushion there, Helen, | 0:29:47 | 0:29:49 | |
-we will make a few rake heads. -OK. | 0:29:49 | 0:29:51 | |
-You just pop them into here. -OK. Right. | 0:29:53 | 0:29:57 | |
-These are the teeth for the rake, are they? -You've 16 per rake, per head. | 0:29:57 | 0:30:02 | |
It's like a living museum in here, isn't it? | 0:30:04 | 0:30:06 | |
It's a productive little factory, isn't it? | 0:30:06 | 0:30:08 | |
It's a pretty old room - it's 1632, so it... | 0:30:08 | 0:30:12 | |
There've not been many workshops that old for you! | 0:30:12 | 0:30:14 | |
And how long have you been working in here? | 0:30:14 | 0:30:16 | |
Not since then, quite, but um...about 65 years. | 0:30:16 | 0:30:21 | |
-65 years? -Yeah, yeah. | 0:30:21 | 0:30:23 | |
So how old were you when you started making rakes? | 0:30:23 | 0:30:27 | |
About eight, I should think. Eight or nine year old. | 0:30:27 | 0:30:29 | |
So did you start with your dad, then? | 0:30:29 | 0:30:31 | |
Me grandfather started the business and then my dad took over. | 0:30:31 | 0:30:35 | |
The design of the rake hasn't changed any, | 0:30:35 | 0:30:37 | |
it's exactly what my grandfather made - we've just added | 0:30:37 | 0:30:40 | |
a little bit of machinery to make life a little bit easier. | 0:30:40 | 0:30:43 | |
And you managed to get your son involved. | 0:30:44 | 0:30:47 | |
Yeah, there's only the two of us work now. | 0:30:47 | 0:30:49 | |
We used to be maybe three, but it's only me and my son now. | 0:30:49 | 0:30:54 | |
He can't hear us over the machines, so be honest - | 0:30:54 | 0:30:56 | |
what's it like working in such close proximity? | 0:30:56 | 0:31:00 | |
We get on quite well, we just work, so we don't do any... | 0:31:00 | 0:31:03 | |
We never fall out. | 0:31:03 | 0:31:05 | |
-Just get on with it. -We've all got our own jobs, | 0:31:06 | 0:31:09 | |
we know what we're doing and we just get on with it. | 0:31:09 | 0:31:12 | |
Now it's Graeme's turn to look after the rookie. | 0:31:12 | 0:31:15 | |
This is a bit different to the steam rooms I'm used to! | 0:31:15 | 0:31:19 | |
What happens in here, then? | 0:31:19 | 0:31:21 | |
-This is where we bend the bows for the rakes. -These are the bows? | 0:31:21 | 0:31:25 | |
-That's right. -What sort of wood's this? -Ash. | 0:31:25 | 0:31:28 | |
So, if I take one of these out, what are we doing with it? | 0:31:28 | 0:31:33 | |
Take it out and if you set the end in there... | 0:31:33 | 0:31:35 | |
-Right. -..and pull this lever round. | 0:31:35 | 0:31:40 | |
Oh! That is easy to bend, isn't it? | 0:31:40 | 0:31:41 | |
-Yep. -So how long has this been cooking for? | 0:31:41 | 0:31:45 | |
About ten minutes. And then set it in there. | 0:31:45 | 0:31:48 | |
Right. | 0:31:48 | 0:31:50 | |
So it's this rack that's actually setting it? | 0:31:50 | 0:31:53 | |
Yes, a day on there and it'll be pretty much set. | 0:31:53 | 0:31:57 | |
Oh, I like this process. | 0:31:58 | 0:31:59 | |
It's a bit like pasta, you boil the wood, making it soft. | 0:31:59 | 0:32:04 | |
So how old were you when you started working with your dad? | 0:32:04 | 0:32:07 | |
I used to come in in school holidays | 0:32:07 | 0:32:11 | |
so I've probably been working with him for...30 years, probably. | 0:32:11 | 0:32:16 | |
My dad's 73 and he hasn't retired yet, so... | 0:32:16 | 0:32:21 | |
I don't intend to work until I'm 73! | 0:32:21 | 0:32:23 | |
But John just can't seem to get enough. | 0:32:25 | 0:32:28 | |
Now for the final part of my apprenticeship. | 0:32:28 | 0:32:31 | |
Right, John, I've bent bows. | 0:32:33 | 0:32:35 | |
Is there anything else I can do to be useful? | 0:32:35 | 0:32:37 | |
Would you like to have a go at putting a bow into a rake? | 0:32:37 | 0:32:40 | |
-Why not? -Just pop that into the vice. -OK. | 0:32:40 | 0:32:43 | |
Upright, like that? | 0:32:43 | 0:32:45 | |
Um... Grab that. | 0:32:46 | 0:32:47 | |
Put that head down. | 0:32:47 | 0:32:49 | |
'John and Graeme make 10,000 rakes a year and it takes about 15 minutes | 0:32:49 | 0:32:53 | |
'to finish one, but with me in tow, it's taking a little longer.' | 0:32:53 | 0:32:57 | |
-Not on the end? -Try and fit that one in. | 0:32:57 | 0:33:01 | |
Now we'll check to see if it's square. | 0:33:01 | 0:33:04 | |
-Pop it in that hole there. -Right. | 0:33:04 | 0:33:07 | |
Now just spin this end... Get hold of it. Spin it round. | 0:33:07 | 0:33:10 | |
You see that's come to there - now spin this end... | 0:33:10 | 0:33:13 | |
See, that's not square, so you have to put it back into the vice. | 0:33:13 | 0:33:16 | |
-A good few inches off, isn't it? -And just hit it a little bit on there. | 0:33:16 | 0:33:22 | |
Does anybody else make rakes in this way? | 0:33:24 | 0:33:27 | |
I don't think so. We don't really know of anybody else, | 0:33:27 | 0:33:30 | |
so we hopefully... | 0:33:30 | 0:33:31 | |
There. | 0:33:33 | 0:33:35 | |
Hmm, I think that's... I would have been tempted to say that was perfect! | 0:33:36 | 0:33:40 | |
-Good! -Yeah, that's all right, isn't it? Yes! -That's good enough. Good. | 0:33:40 | 0:33:45 | |
That'll pass the quality control. | 0:33:45 | 0:33:47 | |
Graeme! | 0:33:47 | 0:33:49 | |
-(Don't nail it!) -Don't nail it? Why? Is it not good enough? | 0:33:49 | 0:33:53 | |
You're chucking it in the fire, aren't you?! | 0:33:53 | 0:33:56 | |
He is! Right! I'll show them. | 0:33:56 | 0:33:58 | |
-Wow, that's about perfect! Spot-on! -Yes! | 0:34:08 | 0:34:11 | |
-That's all right! -Yeah, success. | 0:34:11 | 0:34:13 | |
And with a few nails, and a bit of cleaning up, it's all done. | 0:34:15 | 0:34:19 | |
John, I'm happy with that - I think that's... | 0:34:22 | 0:34:24 | |
-Yeah, that's pretty good, Helen. -Neat enough, isn't it? There we go. | 0:34:24 | 0:34:28 | |
-One finished rake. -Now, would you like to keep it? -Is that all right? | 0:34:28 | 0:34:32 | |
Since you made it and finished it off. | 0:34:32 | 0:34:34 | |
Thank you very much. I genuinely really appreciate that. | 0:34:34 | 0:34:37 | |
Good, thanks. Good. | 0:34:37 | 0:34:38 | |
From log to rake, heading straight to my garden! | 0:34:38 | 0:34:41 | |
DOOR CREAKS | 0:34:41 | 0:34:44 | |
You know, whatever the object, if it's hand-crafted using skills that | 0:34:44 | 0:34:48 | |
have been perfected over decades, you have a huge appreciation for it. | 0:34:48 | 0:34:53 | |
And John's determined that this is one tradition that will live on. | 0:34:54 | 0:35:00 | |
-See you tomorrow, Father. -OK, Graeme. Ta-ra. | 0:35:01 | 0:35:03 | |
I'm getting older now, but I'm still fit, | 0:35:06 | 0:35:08 | |
so another five or six years, I reckon. | 0:35:08 | 0:35:10 | |
Dad carried on till he was I think about 84, | 0:35:10 | 0:35:12 | |
so I might try and match him. | 0:35:12 | 0:35:14 | |
I didn't maybe know anything else when I was young, | 0:35:16 | 0:35:18 | |
but making rakes, and it's just quiet country life, | 0:35:18 | 0:35:22 | |
there's no pressure, you don't have to dash about so much. | 0:35:22 | 0:35:26 | |
It's an ancient craft and there's not many craftsmen left - | 0:35:26 | 0:35:29 | |
definitely not many making rakes left, so we'll keep it going. | 0:35:29 | 0:35:34 | |
DOOR CREAKS | 0:35:37 | 0:35:38 | |
This week, down on the farm, | 0:35:44 | 0:35:46 | |
Adam is meeting up with an animal behaviourist | 0:35:46 | 0:35:49 | |
to learn how to think like a sheep. | 0:35:49 | 0:35:51 | |
-By! -But before that, he has some pregnant females to tend to. | 0:35:54 | 0:35:57 | |
SHEEP BLEAT | 0:36:01 | 0:36:03 | |
As springtime approaches, | 0:36:05 | 0:36:07 | |
it signifies a really busy time on the farm. | 0:36:07 | 0:36:10 | |
In about a month, | 0:36:10 | 0:36:11 | |
the farm will be buzzing with new life as the lambing starts. | 0:36:11 | 0:36:14 | |
The pregnant ewes out in the field have been keeping us busy. | 0:36:14 | 0:36:17 | |
A lot of preparation goes on before lambing gets under way, | 0:36:17 | 0:36:20 | |
so I need to get these girls into the handling pens. | 0:36:20 | 0:36:23 | |
Moving sheep around is always easier said than done. | 0:36:23 | 0:36:27 | |
They'll quite often go where you don't want them to | 0:36:27 | 0:36:31 | |
and when you get sheep into a corner like this... Away, Pal - away! | 0:36:31 | 0:36:34 | |
..That's the last place they want to be, | 0:36:34 | 0:36:36 | |
cos they feel like they're going to get caught and trapped. | 0:36:36 | 0:36:39 | |
Which is what we're intending to do, to get them into these pens. | 0:36:39 | 0:36:43 | |
These handling systems are essential | 0:36:51 | 0:36:53 | |
when it comes to sorting out animals, particularly sheep, and they're | 0:36:53 | 0:36:57 | |
designed so the sheep will run down the race here - a narrow corridor - | 0:36:57 | 0:37:01 | |
and Mike's at the other end and he'll separate the ewes out that we want, | 0:37:01 | 0:37:05 | |
so bring them into this collecting pen that's curved | 0:37:05 | 0:37:08 | |
and then they'll start running down the race here. | 0:37:08 | 0:37:11 | |
All these ewes are heavily pregnant. | 0:37:11 | 0:37:14 | |
We're sorting out the ones that are going to lamb in the first few weeks | 0:37:14 | 0:37:17 | |
from the ones who are lambing a bit later | 0:37:17 | 0:37:20 | |
so you have to be careful with them, because they're carrying lambs | 0:37:20 | 0:37:23 | |
inside them, so we don't want to bash them around or rush them too much. | 0:37:23 | 0:37:25 | |
Go on, missus! | 0:37:27 | 0:37:29 | |
They follow each other like that | 0:37:33 | 0:37:34 | |
so I was learning to stand to the side and they'll run past you. | 0:37:34 | 0:37:37 | |
Even though they're frightened of me, they're really keen | 0:37:37 | 0:37:40 | |
to follow each other and you can see they're running past me now. | 0:37:40 | 0:37:43 | |
Come on then, girls. Green... Don't know what that is. | 0:37:43 | 0:37:46 | |
Green, ooh. Red, red! | 0:37:46 | 0:37:48 | |
We're just letting these sheep out slowly, cos Mike's counting them | 0:37:51 | 0:37:54 | |
so we know how many there are in the group, | 0:37:54 | 0:37:56 | |
so we can feed them the right amount of grub. | 0:37:56 | 0:37:58 | |
They're keen to stay together. | 0:37:58 | 0:38:00 | |
Sheep have a bit of a reputation for not being very clever, | 0:38:00 | 0:38:03 | |
but actually, they like being together as a flock | 0:38:03 | 0:38:06 | |
for a very good reason. | 0:38:06 | 0:38:07 | |
If a shepherd's going to look after his flock successfully, he needs | 0:38:08 | 0:38:12 | |
to know what makes them tick, so I've invited animal behaviourist | 0:38:12 | 0:38:15 | |
Cathy Dwyer to my farm, | 0:38:15 | 0:38:16 | |
to help me see the world through the eyes of a sheep. | 0:38:16 | 0:38:19 | |
So Cathy, why do you want to sneak up on this flock of sheep, then? | 0:38:22 | 0:38:25 | |
We want to look at their undisturbed behaviour, | 0:38:25 | 0:38:28 | |
so although it looks like they're just little woolly blobs | 0:38:28 | 0:38:30 | |
on the field doing nothing much, | 0:38:30 | 0:38:32 | |
actually you're looking at a sheep society, if you like. | 0:38:32 | 0:38:35 | |
Animals will choose to graze with each other, | 0:38:35 | 0:38:37 | |
so we have a group of animals over here who may be related | 0:38:37 | 0:38:41 | |
to each other, or are friends, grazing buddies, if you like. | 0:38:41 | 0:38:44 | |
-Ooh, they've just spotted us. -They have. | 0:38:44 | 0:38:46 | |
And they're running now! | 0:38:46 | 0:38:49 | |
Sheep are prey animals. | 0:38:52 | 0:38:54 | |
They've evolved keen instincts to spot predators like wolves | 0:38:54 | 0:38:57 | |
and of course us humans. | 0:38:57 | 0:38:58 | |
A field of sheep means lots of pairs of eyes on the lookout for trouble. | 0:38:58 | 0:39:03 | |
When one raises the alarm, they start to flock together. | 0:39:03 | 0:39:06 | |
As we all know, there's safety in numbers. | 0:39:06 | 0:39:09 | |
For an approaching predator, the key to success lies in picking out | 0:39:10 | 0:39:13 | |
a weakness, like a sheep that's old or one that's sick, | 0:39:13 | 0:39:16 | |
but the flock seems to know this | 0:39:16 | 0:39:18 | |
and so sacrifices its weaker members. | 0:39:18 | 0:39:23 | |
Within the group of animals, you'll have animals that are dominant, | 0:39:23 | 0:39:26 | |
so these are the animals that are the most important in the flock, | 0:39:26 | 0:39:29 | |
and there will be animals that are much more subordinate. | 0:39:29 | 0:39:31 | |
-Will the dominant ones be safe in the middle, then? -That's right. | 0:39:31 | 0:39:34 | |
The more subordinate animals are probably around the outside | 0:39:34 | 0:39:37 | |
and the dominants will be tucking themselves into the safest position, | 0:39:37 | 0:39:40 | |
so that when we run, they'll be in the middle of that group. | 0:39:40 | 0:39:43 | |
When sheep flock together in numbers, | 0:39:43 | 0:39:45 | |
getting hold of one is a tricky business. | 0:39:45 | 0:39:48 | |
If I go in and see if I can catch one, if you hang on here, | 0:39:48 | 0:39:51 | |
let's see what I can do. | 0:39:51 | 0:39:53 | |
What I'm trying to do here now is get... | 0:39:53 | 0:39:57 | |
behind one. | 0:39:57 | 0:39:59 | |
Not a hope! | 0:40:04 | 0:40:06 | |
HE LAUGHS | 0:40:06 | 0:40:07 | |
I'll never be able to catch one like that. | 0:40:07 | 0:40:09 | |
CLIP REWINDS SQUEAKILY | 0:40:09 | 0:40:11 | |
As I launch my attack, the flock scatter, | 0:40:11 | 0:40:14 | |
making it difficult to target any one sheep. | 0:40:14 | 0:40:17 | |
I spotted one that was running away, so I reckoned I could | 0:40:19 | 0:40:22 | |
get up behind it, but the others were looking at me, | 0:40:22 | 0:40:24 | |
sort of warning it, really. | 0:40:24 | 0:40:26 | |
That's right - they work together, it's quite a co-operative group. | 0:40:26 | 0:40:29 | |
That's what keeps them safe, | 0:40:29 | 0:40:30 | |
being in this social group and keeping an eye out for each other. | 0:40:30 | 0:40:33 | |
Yeah. They're all looking at me now, laughing! | 0:40:33 | 0:40:36 | |
I know one way to a sheep's heart, which WILL get me closer. | 0:40:41 | 0:40:45 | |
Sheep food! | 0:40:45 | 0:40:47 | |
It's highly nutritious and irresistible if you're a sheep. | 0:40:48 | 0:40:52 | |
So they recognise the bag instantly. Just a shake of a bag. | 0:40:52 | 0:40:56 | |
And before, these sheep were running away from me, | 0:40:56 | 0:40:59 | |
still a little bit nervous. | 0:40:59 | 0:41:01 | |
Put down a bit of food... | 0:41:01 | 0:41:03 | |
And, er... | 0:41:08 | 0:41:10 | |
One sheep! | 0:41:10 | 0:41:12 | |
HE LAUGHS | 0:41:12 | 0:41:14 | |
There's a good girl. | 0:41:14 | 0:41:15 | |
That wild instinct, I suppose, | 0:41:15 | 0:41:17 | |
is taken away because I've tamed them, in a way. | 0:41:17 | 0:41:20 | |
That's right - you've trained them to know what this is, | 0:41:20 | 0:41:22 | |
and it's so delicious that they've let their guard down a bit | 0:41:22 | 0:41:24 | |
so you can get behind them and get in the blind spot. | 0:41:24 | 0:41:26 | |
So tell me about their eyes. | 0:41:26 | 0:41:28 | |
Can they see as well as we can? | 0:41:28 | 0:41:29 | |
They have different vision to us, so if you look at the pupil, | 0:41:29 | 0:41:33 | |
it's horizontal, so that helps them see much better | 0:41:33 | 0:41:36 | |
in the periphery, but they don't see as well in the top and bottom. | 0:41:36 | 0:41:39 | |
So if something was jumping out of a tree, | 0:41:39 | 0:41:41 | |
they wouldn't see that so well, but as long as a predator's | 0:41:41 | 0:41:44 | |
coming along the ground, they'll spot that really well. | 0:41:44 | 0:41:45 | |
And how far can they see? | 0:41:45 | 0:41:47 | |
There's reports that they can see up to a mile away. | 0:41:47 | 0:41:49 | |
They're particularly good at seeing movement, | 0:41:49 | 0:41:51 | |
that's what their eyes are designed to do - to spot movement. | 0:41:51 | 0:41:55 | |
One of the sheep's natural predators, the wolf, has forward-pointing eyes, | 0:41:55 | 0:41:59 | |
giving them what's known as binocular vision. | 0:41:59 | 0:42:02 | |
This enables them to judge distance accurately, | 0:42:02 | 0:42:05 | |
so hunt and bring down prey. | 0:42:05 | 0:42:07 | |
Sheep's eyes, on the other hand, are found on the sides of their head, | 0:42:09 | 0:42:13 | |
so while they're unable to judge distance well, it gives them | 0:42:13 | 0:42:16 | |
a remarkable 270-degree field of vision. | 0:42:16 | 0:42:19 | |
This still leaves a blind spot directly behind them. | 0:42:19 | 0:42:22 | |
On their own, this would make them vulnerable, but in a flock, | 0:42:22 | 0:42:25 | |
they can all watch each other's backs. | 0:42:25 | 0:42:28 | |
It's fantastic for them, the way it's evolved over thousands of years. | 0:42:30 | 0:42:35 | |
That's right - it's an arms race between predator and prey, | 0:42:35 | 0:42:37 | |
so as they develop one tactic, | 0:42:37 | 0:42:39 | |
then another one evolves in the prey animal, so they try and stay | 0:42:39 | 0:42:43 | |
one step ahead of whatever tricks a wolf has up his sleeve. | 0:42:43 | 0:42:46 | |
All right - let her go. | 0:42:46 | 0:42:48 | |
Go on then, missus! Go back to your breakfast. | 0:42:48 | 0:42:51 | |
And today, we use the domesticated version of the wolf | 0:42:51 | 0:42:54 | |
to round up the sheep. | 0:42:54 | 0:42:55 | |
We're going to attempt a simple experiment to see whether | 0:42:55 | 0:42:58 | |
their herding instinct is stronger | 0:42:58 | 0:43:00 | |
than their appetite for their favourite food. | 0:43:00 | 0:43:03 | |
I'll just get a subject... | 0:43:03 | 0:43:04 | |
You'll do. | 0:43:04 | 0:43:06 | |
By taking one greedy sheep away from the safety of the flock, we'll force | 0:43:06 | 0:43:09 | |
her to make a snap decision - will she run to her friends, or the food? | 0:43:09 | 0:43:16 | |
If you grab the bag of food, and stand down there, | 0:43:16 | 0:43:19 | |
and I'll...give her the option and then she can decide | 0:43:19 | 0:43:24 | |
whether to go to you for food or go to her mates. | 0:43:24 | 0:43:27 | |
-That's right. -Ready? | 0:43:27 | 0:43:30 | |
There's some food - seen it. | 0:43:31 | 0:43:33 | |
She has a look at the food, thinks about it for half a second | 0:43:38 | 0:43:41 | |
before the wild flock instinct takes over. | 0:43:41 | 0:43:44 | |
OK, it might not be scientific, but she chooses her friends first time. | 0:43:44 | 0:43:49 | |
Nature wins over nurture. | 0:43:49 | 0:43:50 | |
It just demonstrates how strong that flock instinct is | 0:43:50 | 0:43:53 | |
and how important it is to the sheep. | 0:43:53 | 0:43:55 | |
They will choose the flock over anything else. | 0:43:55 | 0:43:58 | |
When they're stressed, | 0:43:58 | 0:43:59 | |
they'll choose the social group, and it really demonstrates | 0:43:59 | 0:44:02 | |
how stressful it is for these sheep to be on their own. | 0:44:02 | 0:44:04 | |
So remember, when you next pass a flock of sheep, they're not just | 0:44:08 | 0:44:12 | |
a bunch of animals standing around - | 0:44:12 | 0:44:13 | |
each individual has their role to play. | 0:44:13 | 0:44:15 | |
Sticking together keeps them safe. | 0:44:15 | 0:44:19 | |
Next week, I'll be taking a trip along the Rhine in Germany, | 0:44:21 | 0:44:24 | |
to see what happens to my spring barley once it leaves my farm. | 0:44:24 | 0:44:26 | |
The Blackdown Hills on the Somerset and Devon border - | 0:44:35 | 0:44:38 | |
a glorious slice of English countryside, | 0:44:38 | 0:44:40 | |
just waiting to be explored. | 0:44:40 | 0:44:42 | |
With no towns or cities within its 143 square miles, | 0:44:42 | 0:44:47 | |
it's a surprisingly tranquil place. | 0:44:47 | 0:44:50 | |
There's not a soul in sight. | 0:44:50 | 0:44:52 | |
It's the perfect habitat | 0:44:54 | 0:44:56 | |
for the highly elusive Brown Hairstreak butterfly, | 0:44:56 | 0:45:00 | |
and now is the perfect time to keep a lookout for its eggs. | 0:45:00 | 0:45:03 | |
To find them, I'm going to need this. | 0:45:03 | 0:45:05 | |
Apparently, they're the size of a speck of dandruff. | 0:45:05 | 0:45:09 | |
But that doesn't put off Marjorie Taylor - | 0:45:09 | 0:45:12 | |
she's a volunteer for Butterfly Conservation, | 0:45:12 | 0:45:14 | |
and along with other eagle-eyed enthusiasts, | 0:45:14 | 0:45:17 | |
she's working on a project | 0:45:17 | 0:45:18 | |
to monitor Brown Hairstreak eggs in the area. | 0:45:18 | 0:45:21 | |
Why do they like this area so much? | 0:45:21 | 0:45:25 | |
They like sheltered areas, small fields, high hedges. | 0:45:25 | 0:45:27 | |
They need it to be fairly warm, | 0:45:27 | 0:45:29 | |
they're quite sensitive to temperature. | 0:45:29 | 0:45:30 | |
The adults fly from about the second week of August | 0:45:30 | 0:45:34 | |
through to about the last week of September. | 0:45:34 | 0:45:37 | |
During that time, the males go up to the top of oak or ash trees | 0:45:37 | 0:45:41 | |
and feed on the honeydew up there, produced by aphids. | 0:45:41 | 0:45:44 | |
The females fly up to mate with them and after mating, | 0:45:44 | 0:45:48 | |
they then dissipate along blackthorn hedges and the female wiggles | 0:45:48 | 0:45:52 | |
her way around in amongst the leaves and she'll lay her eggs, | 0:45:52 | 0:45:57 | |
usually one at a time, in the axis of a thorn or a little twig. | 0:45:57 | 0:46:03 | |
The female will lay around 130 eggs. | 0:46:03 | 0:46:07 | |
But only 10% will survive. | 0:46:07 | 0:46:09 | |
They're either eaten by predators or disturbed | 0:46:09 | 0:46:11 | |
when hedges are trimmed annually by machine. | 0:46:11 | 0:46:13 | |
If they make it to the caterpillar stage, | 0:46:13 | 0:46:15 | |
they're an even juicier meal for a bird. | 0:46:15 | 0:46:17 | |
One thing I love about the Attenborough series is that bit | 0:46:17 | 0:46:20 | |
where they show you how they film everything, | 0:46:20 | 0:46:23 | |
and we're going to do the same now. | 0:46:23 | 0:46:25 | |
Steve has taken off the massive lens | 0:46:25 | 0:46:26 | |
and we're replacing it with this tiny macro lens, | 0:46:26 | 0:46:30 | |
which hopefully will blow up a butterfly egg | 0:46:30 | 0:46:33 | |
to the size of a golf ball. | 0:46:33 | 0:46:35 | |
If we can find one! Let me look at you - wow! You look massive! | 0:46:35 | 0:46:39 | |
Searching for these tiny eggs is no mean feat. | 0:46:40 | 0:46:43 | |
Gilly Ould is a volunteer co-ordinator and is here to help. | 0:46:43 | 0:46:46 | |
-So, I'm here with my magnifying glass. -Right. | 0:46:48 | 0:46:53 | |
I know I'm looking for a very small butterfly egg, | 0:46:53 | 0:46:55 | |
but where am I looking and what are the signs? | 0:46:55 | 0:46:57 | |
We need to look at the young blackthorn whips, | 0:46:57 | 0:47:01 | |
either in the hedgeline... You can see some small sections over here. | 0:47:01 | 0:47:05 | |
Or sometimes in field whips, you'll find...cropping up. | 0:47:05 | 0:47:09 | |
It's the young growth really, | 0:47:09 | 0:47:11 | |
that's the ones the females like to find. | 0:47:11 | 0:47:14 | |
-Am I just looking for a white speck, then? -It's a very small white speck, | 0:47:14 | 0:47:18 | |
the size of a pinhead, really. | 0:47:18 | 0:47:21 | |
You have to get your eye in, | 0:47:21 | 0:47:22 | |
cos they're very difficult to see initially. | 0:47:22 | 0:47:24 | |
After a while, once you've seen a couple, you find it a lot easier. | 0:47:24 | 0:47:29 | |
-I think I've got one here. -Let's take a look. | 0:47:29 | 0:47:30 | |
-Where is he? -Is that... Just, right in there... | 0:47:31 | 0:47:35 | |
The corner, on my side? | 0:47:35 | 0:47:36 | |
-Ah! -I'll swap places! | 0:47:36 | 0:47:39 | |
I think that might be one, I don't know. | 0:47:41 | 0:47:42 | |
Let's take a look. Ooh! Yeah, that's looking positive. | 0:47:42 | 0:47:45 | |
I'll have a look with the hand-lens here. | 0:47:45 | 0:47:47 | |
-Yes, well done. -Yes! | 0:47:48 | 0:47:50 | |
'But how small is that? | 0:47:50 | 0:47:54 | |
'Time for the special macro lens and a handy pencil.' | 0:47:54 | 0:47:56 | |
There we go. | 0:47:58 | 0:47:59 | |
Look at that! | 0:47:59 | 0:48:01 | |
Looks absolutely enormous in comparison. | 0:48:01 | 0:48:04 | |
That is small! | 0:48:04 | 0:48:07 | |
It's incredible that from this tiny egg | 0:48:07 | 0:48:10 | |
comes one of the country's rarest butterflies. | 0:48:10 | 0:48:13 | |
Let's hope raising awareness | 0:48:13 | 0:48:14 | |
about preserving their habitat can help protect them. | 0:48:14 | 0:48:16 | |
In a moment, Ellie will be meeting some producers who've started | 0:48:16 | 0:48:20 | |
a local foodie revival and hopefully she's going to be gathering | 0:48:20 | 0:48:23 | |
some of their specialities for a February picnic, | 0:48:23 | 0:48:26 | |
but before then, if you're planning a February picnic, | 0:48:26 | 0:48:29 | |
and quite frankly, why wouldn't you be, | 0:48:29 | 0:48:32 | |
it's time for the Countryfile forecast for the week ahead. | 0:48:32 | 0:48:34 | |
. | 0:50:50 | 0:50:57 | |
The Blackdown Hills, straddling the Devon/Somerset border - | 0:51:11 | 0:51:14 | |
a picture of idyllic English rural life. | 0:51:14 | 0:51:17 | |
Earlier, I met some innovative textile entrepreneurs, | 0:51:18 | 0:51:22 | |
but they're not the only businesses on the up. | 0:51:22 | 0:51:26 | |
The Blackdown Hills have seen a recent revival | 0:51:26 | 0:51:28 | |
in local food producers, | 0:51:28 | 0:51:30 | |
so I've been set a challenge... | 0:51:30 | 0:51:33 | |
to gather a picnic - | 0:51:33 | 0:51:34 | |
but everything I find has to be made in the Blackdown Hills. | 0:51:34 | 0:51:38 | |
No supermarkets allowed. | 0:51:39 | 0:51:41 | |
Since I'm going to be shopping the old-fashioned way, | 0:51:41 | 0:51:44 | |
I've got transport to match. | 0:51:44 | 0:51:45 | |
And she comes complete with her own picnic basket - what luck! | 0:51:45 | 0:51:50 | |
Off we go! | 0:51:54 | 0:51:55 | |
My first stop is Ellises Farm, where butcher's daughter Donna Lucking | 0:52:08 | 0:52:13 | |
is continuing the family tradition - with a Mediterranean twist. | 0:52:13 | 0:52:17 | |
So what do you produce here on the farm? | 0:52:17 | 0:52:20 | |
We'll, we've got the cattle and the Gloucester Old Spot pigs here, | 0:52:20 | 0:52:23 | |
so from these we do all the fresh pork cuts, also the salamis, | 0:52:23 | 0:52:27 | |
the chorizos, the air-dried meats. | 0:52:27 | 0:52:29 | |
How did you come round to producing that? | 0:52:29 | 0:52:32 | |
Trips to Italy, and my dad started to make salami in this country | 0:52:32 | 0:52:36 | |
when he was a butcher. | 0:52:36 | 0:52:38 | |
You start thinking, "yeah, let's try this and that", | 0:52:38 | 0:52:41 | |
and you're different out there on the farmers' market. | 0:52:41 | 0:52:44 | |
Donna's sows produce 120 new pigs each year, | 0:52:44 | 0:52:48 | |
She butchers the meat | 0:52:48 | 0:52:49 | |
and single-handedly cures it all in her farm shop and kitchen. | 0:52:49 | 0:52:54 | |
-Right, Donna - what are we making here? -This is chorizo. | 0:52:54 | 0:52:56 | |
It smells really spicy, it's lovely. | 0:52:56 | 0:52:59 | |
It's the smoked Spanish paprika that we put in it, | 0:52:59 | 0:53:01 | |
and garlic and black pepper. | 0:53:01 | 0:53:02 | |
-All the good stuff. So this gets loaded into here? -It does. | 0:53:02 | 0:53:06 | |
You mention the Gloucester Old Spots, | 0:53:06 | 0:53:08 | |
are they a good breed for these continental cured meats? | 0:53:08 | 0:53:09 | |
Brilliant - they have that extra layer of fat, more fat than | 0:53:09 | 0:53:12 | |
the commercial breeds where it's been bred out, | 0:53:12 | 0:53:14 | |
and you need that in the salami | 0:53:14 | 0:53:16 | |
and all the cured products and air-dried hams and things. | 0:53:16 | 0:53:18 | |
With the sausage machine loaded, | 0:53:18 | 0:53:21 | |
the crucial job of tying the knot falls to me. | 0:53:21 | 0:53:24 | |
There we go. | 0:53:24 | 0:53:25 | |
Oh, hang on - look at my knot! | 0:53:29 | 0:53:31 | |
I was a Guide, as well - that's embarrassing! | 0:53:31 | 0:53:34 | |
Sorry! 'So clearly, I didn't get my sausage-making badge. | 0:53:34 | 0:53:38 | |
'Fortunately, the pro knows a quick fix.' | 0:53:38 | 0:53:41 | |
OK, they're looking quite the part now. | 0:53:41 | 0:53:44 | |
Then we can hang it up to dry. | 0:53:44 | 0:53:46 | |
Can I take some chorizo with me for my picnic? | 0:53:46 | 0:53:49 | |
This lot will take another four weeks to dry. | 0:53:49 | 0:53:52 | |
I've got some bresaola that you can take. | 0:53:52 | 0:53:54 | |
This is from our beef - an air-dried product | 0:53:54 | 0:53:57 | |
-from the silverside of the beef, but a bit more spice in it. -Lovely. | 0:53:57 | 0:54:01 | |
With Donna's Italian-style dry-cured beef, | 0:54:01 | 0:54:04 | |
the hamper has its first Blackdown cargo. | 0:54:04 | 0:54:07 | |
The next food is something that I love - who doesn't? | 0:54:21 | 0:54:26 | |
And it wouldn't really be a picnic without it. | 0:54:26 | 0:54:30 | |
Our obsession with cheese began about 8,000 years ago. | 0:54:31 | 0:54:35 | |
We've been making it ever since, and in her new dairy, | 0:54:35 | 0:54:38 | |
Julie Wing is perfecting the art. | 0:54:38 | 0:54:40 | |
Ooh! | 0:54:41 | 0:54:43 | |
Wow! | 0:54:45 | 0:54:46 | |
Look at these cheeses! My goodness. | 0:54:46 | 0:54:49 | |
This is based on a Camembert recipe. | 0:54:49 | 0:54:52 | |
But I want to put my own twist on the cheeses, | 0:54:52 | 0:54:54 | |
so we thought we'd use a local cider, give it a good dunk in there. | 0:54:55 | 0:54:59 | |
-You're kind of bathing it? -Get the sponge and rub it quite firmly, | 0:54:59 | 0:55:03 | |
and this will help it develop a really lovely, fruity rind. | 0:55:03 | 0:55:08 | |
Why do you make cheese here? Why the Blackdown Hills? | 0:55:08 | 0:55:11 | |
I'd always fancied having a go at making cheeses, | 0:55:11 | 0:55:14 | |
and there's wonderful pasture, wonderful cows | 0:55:14 | 0:55:17 | |
and so I decided to get the milk from our next-door neighbour. | 0:55:17 | 0:55:21 | |
Have you got one of these lovely cheeses | 0:55:21 | 0:55:24 | |
that I might be able to take away? | 0:55:24 | 0:55:25 | |
I've got some fresh ones over here. This one is with thyme and lemon, | 0:55:25 | 0:55:28 | |
and those are with chives. | 0:55:28 | 0:55:30 | |
I suppose it's only polite to try two(!) | 0:55:30 | 0:55:33 | |
I'll take extra-large ones! | 0:55:33 | 0:55:35 | |
There are over 100 independent food producers here. I'm not sure | 0:55:40 | 0:55:44 | |
these wheels will make it round all of them, but there's no need. | 0:55:44 | 0:55:48 | |
I've got a secret weapon up my sleeve! | 0:55:48 | 0:55:51 | |
Churchinford and District Community Shop! | 0:55:55 | 0:55:57 | |
Going to need one of these... | 0:56:01 | 0:56:03 | |
-Hello! -Good morning! -Morning! | 0:56:03 | 0:56:05 | |
I'm collecting for a picnic | 0:56:05 | 0:56:07 | |
and I'm after locally-sourced Blackdown Hills food. | 0:56:07 | 0:56:10 | |
Right. Well, we could start with our lovely salad leaves here, | 0:56:10 | 0:56:14 | |
they're sourced about a couple of miles away. | 0:56:14 | 0:56:18 | |
-A healthy start, I like it. -A healthy start. | 0:56:18 | 0:56:20 | |
We've got some lovely bread here, also locally-sourced, | 0:56:20 | 0:56:24 | |
and if you want something sweet to finish your picnic off, we've got | 0:56:24 | 0:56:28 | |
these lovely home-baked cakes from somebody local in the village. | 0:56:28 | 0:56:30 | |
-Shall we ring this up? -Right, certainly. | 0:56:30 | 0:56:33 | |
The tastes of the Blackdown Hills have been gathered. | 0:56:41 | 0:56:45 | |
The car has made it, the hamper is bursting | 0:56:45 | 0:56:48 | |
and there's a beautiful wintry sun. | 0:56:48 | 0:56:50 | |
All I need now is a pretty picnic spot with a bit of shelter, | 0:56:50 | 0:56:54 | |
away from this wind. | 0:56:54 | 0:56:55 | |
Right, I'm going to gorge | 0:57:00 | 0:57:02 | |
on this amazing spread from the beautiful Blackdown Hills. | 0:57:02 | 0:57:06 | |
That is it for Countryfile this week. | 0:57:06 | 0:57:08 | |
Next week, we'll be on the Isle of Wight, | 0:57:08 | 0:57:10 | |
where Matt will meet the couples who met while speed-date walking, | 0:57:10 | 0:57:13 | |
and I will be taking to the waves in an attempt at surfing. | 0:57:13 | 0:57:17 | |
Hope you can join us then - bye-bye! | 0:57:17 | 0:57:20 | |
Right, dig in! | 0:57:20 | 0:57:22 | |
(Mmm.) | 0:57:23 | 0:57:25 | |
Subtitles by Red Bee Media Ltd | 0:57:43 | 0:57:46 | |
E-mail [email protected] | 0:57:46 | 0:57:49 |