Browse content similar to 11/03/2012. Check below for episodes and series from the same categories and more!
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North Kent, a diverse landscape of rolling hills, winding rivers, | 0:00:26 | 0:00:31 | |
ancient woodland and traditional orchards. | 0:00:31 | 0:00:34 | |
Kent may be known as the Garden of England, | 0:00:37 | 0:00:40 | |
but there's more to this place than apples and pears. | 0:00:40 | 0:00:43 | |
Savvy food producers are discovering | 0:00:43 | 0:00:45 | |
there's a taste for all sorts around here. | 0:00:45 | 0:00:48 | |
L'Escargot, anyone? | 0:00:48 | 0:00:49 | |
'While Julia's sampling Kent's slimy delights, | 0:00:50 | 0:00:53 | |
'I'm tackling a skill that's well rooted in this landscape.' | 0:00:53 | 0:00:56 | |
This county is famed for its fruit and veg, | 0:00:56 | 0:00:59 | |
but its woodlands are a rich resource too | 0:00:59 | 0:01:01 | |
and I'm getting stuck in with the people | 0:01:01 | 0:01:03 | |
who find ways to make the trees pay. | 0:01:03 | 0:01:06 | |
How is that one, Gary? | 0:01:06 | 0:01:08 | |
Not bad, another 500 more to do. | 0:01:08 | 0:01:10 | |
'And whilst I'm busy in Kent, | 0:01:10 | 0:01:12 | |
'John's got some questions for you.' | 0:01:12 | 0:01:14 | |
Why is this cow wearing a breathalyser? | 0:01:14 | 0:01:18 | |
And why is this home-grown tomato | 0:01:18 | 0:01:20 | |
more damaging to our environment than this banana? | 0:01:20 | 0:01:24 | |
all will be revealed when I investigate | 0:01:24 | 0:01:26 | |
the way that our food is affecting climate change. | 0:01:26 | 0:01:29 | |
'And Adam's thoughts are turning to this year's crops.' | 0:01:29 | 0:01:33 | |
Fertiliser spreading is one of the first major jobs | 0:01:33 | 0:01:35 | |
in arable farming, and the conditions have got to be right | 0:01:35 | 0:01:38 | |
for the spreader to work properly. | 0:01:38 | 0:01:40 | |
We've got the whole farm to get across, so the race is on. | 0:01:40 | 0:01:43 | |
They call it the Garden of England, a rich and fertile land. | 0:01:59 | 0:02:04 | |
North Kent's in the far south-east of the country, | 0:02:06 | 0:02:09 | |
it's a landscape dominated by the beauty of the Kent Downs. | 0:02:09 | 0:02:14 | |
It's not all fruit and veg, this landscape has all sorts of secrets. | 0:02:14 | 0:02:19 | |
Like these stunning, isn't it? | 0:02:20 | 0:02:24 | |
This is a shining ram's horn snail. | 0:02:24 | 0:02:29 | |
Very, very rare and, as you can see, very, very small. | 0:02:29 | 0:02:33 | |
The shining ram's horn absolutely loves these reclaimed marshes. | 0:02:33 | 0:02:37 | |
'They're a nationally endangered species. | 0:02:37 | 0:02:40 | |
'Numbers here are uncertain, | 0:02:40 | 0:02:43 | |
'so the Kent Wildlife Trust are on the lookout.' | 0:02:43 | 0:02:47 | |
Morning, all. | 0:02:47 | 0:02:48 | |
-Hello, hello. -Hi. | 0:02:48 | 0:02:51 | |
Right, let me try and make my way down to you | 0:02:51 | 0:02:53 | |
without falling in, which should be spectacular. | 0:02:53 | 0:02:56 | |
How do you know that there are shining ram's horn in here? | 0:02:56 | 0:02:59 | |
Well, we had historic records from this site in particular. | 0:03:01 | 0:03:05 | |
Whilst we were here, we saw a number of ditches that looked good habitat | 0:03:05 | 0:03:09 | |
for the snails, so well vegetated. | 0:03:09 | 0:03:12 | |
We thought we'd have a little nose around in those. A little explore. | 0:03:12 | 0:03:17 | |
We were so encouraged to find | 0:03:17 | 0:03:19 | |
that we actually did find shining ram's horn snails. | 0:03:19 | 0:03:23 | |
Excellent. Right, let's go and see what we've got. | 0:03:23 | 0:03:27 | |
'A warm day like this means the snails should be more active. | 0:03:27 | 0:03:31 | |
'Hopefully we'll have some in our nets.' | 0:03:31 | 0:03:33 | |
-Now, they are rare. How rare are we talking? -Pretty rare. | 0:03:33 | 0:03:38 | |
They were, we think, widespread over lowland England at some point | 0:03:38 | 0:03:42 | |
in the past, but now they're very restricted to just a few locations. | 0:03:42 | 0:03:46 | |
-Why is that? -Pollution, overenthusiastic ditch management | 0:03:46 | 0:03:50 | |
and possibly lowering of water tables. | 0:03:50 | 0:03:53 | |
-So loss of habitat. -Yeah. -OK. | 0:03:53 | 0:03:56 | |
'They're tiny, but once you get your eye in, bingo.' | 0:03:56 | 0:04:01 | |
They're quite distinguishable from other snails | 0:04:01 | 0:04:04 | |
because they've got this lens shape of their shell | 0:04:04 | 0:04:08 | |
and also - you might need a hand lens - | 0:04:08 | 0:04:10 | |
they've got these internal thickenings inside their shell | 0:04:10 | 0:04:14 | |
and they show through as little spokes. | 0:04:14 | 0:04:17 | |
-They are very beautiful. -They really are. | 0:04:17 | 0:04:20 | |
Really, how important can that be? | 0:04:22 | 0:04:25 | |
Well, it's found here on a tiny little area of Yorkshire | 0:04:25 | 0:04:28 | |
on a tiny area of Somerset level, so I would say that alone | 0:04:28 | 0:04:31 | |
speaks for itself in terms of national distribution. | 0:04:31 | 0:04:35 | |
Once we understand more of the ecology of these things, | 0:04:35 | 0:04:38 | |
we'll have a better sense of the role that they play in promoting | 0:04:38 | 0:04:42 | |
and making us realise what a good habitat this is | 0:04:42 | 0:04:46 | |
and how it should be managed. | 0:04:46 | 0:04:49 | |
-So rock on, the shining ram's horn. -Absolutely. | 0:04:49 | 0:04:53 | |
What's good for the shining ram's horn is good for other wildlife. | 0:04:54 | 0:04:59 | |
Manage the habitat for them, and everything else benefits. | 0:04:59 | 0:05:03 | |
Kent and snails go together like fish and chips. | 0:05:03 | 0:05:07 | |
Back in the day, pilgrims would carry pocketfuls | 0:05:07 | 0:05:10 | |
of snails around to snack on. A slow fast food, if you get my drift. | 0:05:10 | 0:05:14 | |
These days, they've fallen out of favour, but down | 0:05:16 | 0:05:19 | |
this sleepy suburban street, all that could be about to change. | 0:05:19 | 0:05:23 | |
I haven't forgotten what programme I'm on, this isn't a property show, | 0:05:23 | 0:05:27 | |
but for one moment I would like you | 0:05:27 | 0:05:29 | |
to take in this delightfully suburban scene. | 0:05:29 | 0:05:33 | |
Look at this compact terraced house, number 18. | 0:05:33 | 0:05:36 | |
You wouldn't believe what goes on behind that door. | 0:05:36 | 0:05:39 | |
Snails is what's going on. | 0:05:41 | 0:05:43 | |
Thousands of them. All under one roof. | 0:05:43 | 0:05:46 | |
How much of the house has this passion, hobby, taken over? | 0:05:51 | 0:05:56 | |
-Just the spare bedroom. -And this is it? -Yes, this is it. | 0:05:56 | 0:06:00 | |
-Right, you breed snails in here? -I do. Yes. | 0:06:00 | 0:06:05 | |
There are 5,000 of the critters in here. | 0:06:05 | 0:06:08 | |
All fattening up in these plastic tubs. | 0:06:08 | 0:06:11 | |
Helen sells the mail-order, | 0:06:11 | 0:06:13 | |
or "snail"-order. Business is on the up. | 0:06:13 | 0:06:15 | |
-It's quite unusual, Helen. -Yes. | 0:06:15 | 0:06:19 | |
How did you end up being a snail breeder in your home? | 0:06:19 | 0:06:24 | |
My daughter and I looked around for an agricultural activity | 0:06:24 | 0:06:28 | |
that didn't require a lot of space, | 0:06:28 | 0:06:31 | |
and snails have a lot to recommend them as farm animals. | 0:06:31 | 0:06:34 | |
-You don't have to chase them around with a dog. -No. | 0:06:34 | 0:06:37 | |
And they don't take up much space. | 0:06:37 | 0:06:41 | |
Are these all the same kind of snail? | 0:06:41 | 0:06:43 | |
Yes, they're the same species as the common garden snail. | 0:06:43 | 0:06:46 | |
So anybody could go outside and pluck up a garden snail? | 0:06:46 | 0:06:51 | |
They could do as long as you're sure what they've been eating. | 0:06:51 | 0:06:54 | |
There's quite a demand for them. | 0:06:54 | 0:06:57 | |
The chefs who buy from me | 0:06:57 | 0:06:59 | |
and the enthusiastic cooks are looking for fresh local food. | 0:06:59 | 0:07:02 | |
They don't want imported food, they don't want their snails in tins. | 0:07:02 | 0:07:06 | |
'If the thought of eating them is off-putting, | 0:07:06 | 0:07:09 | |
'you should see what they eat. | 0:07:09 | 0:07:12 | |
'This is a mix of chalk and milk powder. Snail ambrosia. | 0:07:12 | 0:07:16 | |
'Great for building their shells.' | 0:07:16 | 0:07:19 | |
I have a confession. I've eaten snails before | 0:07:19 | 0:07:22 | |
and I'm not a huge fan, but I'm going to take one for the team | 0:07:22 | 0:07:25 | |
and give it one more bash. | 0:07:25 | 0:07:27 | |
It's not looking that tasty now. | 0:07:27 | 0:07:29 | |
'Helping me learn to love snails all over again is foodie Helen Parkin. | 0:07:29 | 0:07:35 | |
'She's on a mission to put them back on the map. | 0:07:35 | 0:07:38 | |
'And there's something special on the menu.' | 0:07:38 | 0:07:40 | |
-A snail pizza. -A snail pizza? Brilliant(!) | 0:07:40 | 0:07:45 | |
'OK, there's some cheese, some ham, all the usual pizza goodies | 0:07:45 | 0:07:51 | |
'and there are snails too. | 0:07:51 | 0:07:53 | |
'They are packed with protein and they're a bit like mushrooms.' | 0:07:53 | 0:07:56 | |
-Look, it's snail shaped! -You're a natural, Delia. | 0:07:58 | 0:08:03 | |
'Garnish with a bit of kale and onion.' | 0:08:03 | 0:08:06 | |
When people come round for dinner, have you given them a snail pizza? | 0:08:06 | 0:08:10 | |
No, I haven't, but that's the next thing | 0:08:10 | 0:08:12 | |
-I must do, obviously. -Definitely. | 0:08:12 | 0:08:14 | |
Plenty of that. | 0:08:16 | 0:08:18 | |
Right, then. | 0:08:19 | 0:08:21 | |
-In it goes for between about 10 and 15 minutes. -OK. | 0:08:21 | 0:08:24 | |
-Must be ready now. -Right, let's have a look. | 0:08:29 | 0:08:33 | |
Oh, wow, look at that. Look at that. | 0:08:35 | 0:08:37 | |
That's a handsome pizza. | 0:08:37 | 0:08:42 | |
Raymond, Gordon, Albert would all be proud of a pizza like that. | 0:08:42 | 0:08:47 | |
Mmm. | 0:08:54 | 0:08:56 | |
SHE MUMBLES | 0:08:56 | 0:08:59 | |
-Delicious! -Good. -Absolutely delicious. | 0:09:00 | 0:09:04 | |
You can't really taste the snail. | 0:09:04 | 0:09:06 | |
It's lovely, but there's no overwhelming power. | 0:09:06 | 0:09:09 | |
The combination of flavours are delicious. | 0:09:09 | 0:09:12 | |
-The snail isn't too slimy, she said. -Good. | 0:09:12 | 0:09:16 | |
Now, whether or not you're eating a snail-topped pizza at home | 0:09:16 | 0:09:19 | |
or a three course meal, every bit of food you eat | 0:09:19 | 0:09:22 | |
has an impact on the environment, so which foodstuffs are the worst? | 0:09:22 | 0:09:26 | |
John has been investigating. | 0:09:26 | 0:09:28 | |
That was a good one. | 0:09:30 | 0:09:32 | |
Our climate is changing | 0:09:41 | 0:09:42 | |
and the way we choose to live our lives is having a hand in that. | 0:09:42 | 0:09:46 | |
We all know that when we travel by car, | 0:09:48 | 0:09:50 | |
we're contributing to climate change, but what about the food that we eat? | 0:09:50 | 0:09:55 | |
Do we ever consider what impact that's having? | 0:09:55 | 0:09:58 | |
Take this pint of milk. | 0:09:58 | 0:10:00 | |
Its carbon footprint is the same as travelling a mile by car. | 0:10:00 | 0:10:05 | |
And producing these carrots creates the same emissions | 0:10:05 | 0:10:08 | |
as a two mile journey by train. | 0:10:08 | 0:10:10 | |
This week is climate week and during it, we're being challenged | 0:10:13 | 0:10:17 | |
to think about the food that we eat, with good reason. | 0:10:17 | 0:10:20 | |
As far as our own carbon footprints are concerned, | 0:10:20 | 0:10:23 | |
the food that we eat has just about the same impact as the energy that we | 0:10:23 | 0:10:28 | |
use in our homes and a bigger impact than the fuel we burn in our cars. | 0:10:28 | 0:10:32 | |
A carbon footprint is a measure of the amount of greenhouse gases which | 0:10:32 | 0:10:38 | |
are released into the atmosphere during the life of the product, | 0:10:38 | 0:10:41 | |
but do any of us think about this or even care | 0:10:41 | 0:10:43 | |
when we're choosing our food? | 0:10:43 | 0:10:45 | |
-Can you get me a cauliflower? -Cauliflower. -No, that's broccoli. | 0:10:45 | 0:10:49 | |
The Hopper family, like most of us, do a big weekly shop | 0:10:49 | 0:10:53 | |
and they like to think they do their bit for the environment. | 0:10:53 | 0:10:57 | |
When I go shopping, I'm always trying to make sure that | 0:10:57 | 0:11:00 | |
there's not too much packaging or unnecessary packaging. | 0:11:00 | 0:11:04 | |
At home, when I'm unpacking, I make sure that we recycle what we can. | 0:11:04 | 0:11:09 | |
Do you ever think about the carbon footprints | 0:11:09 | 0:11:13 | |
-of the food that you're buying? -Never. No, no. | 0:11:13 | 0:11:16 | |
Maybe you should. | 0:11:16 | 0:11:18 | |
Now you've mentioned it, I'm already thinking about it, yeah. | 0:11:18 | 0:11:22 | |
If we're going to think about it, where do we start? | 0:11:22 | 0:11:26 | |
Take this leg of lamb. Its carbon footprint is 38 kilos. | 0:11:26 | 0:11:32 | |
That's 38 kilos of greenhouse gas emissions. | 0:11:32 | 0:11:35 | |
That's made of all sorts of things, | 0:11:35 | 0:11:37 | |
from the methane produced by the sheep | 0:11:37 | 0:11:39 | |
to the gas released in the making of the plastic wrapping | 0:11:39 | 0:11:43 | |
to the fuel that's needed to get it to the shop. | 0:11:43 | 0:11:46 | |
But how are customers expected to know all this? | 0:11:47 | 0:11:50 | |
Well, there are some simple rules. | 0:11:50 | 0:11:53 | |
We've enlisted the help of carbon footprint consultant, | 0:11:53 | 0:11:56 | |
Mike Berners-Lee, to give the Hoppers the low-down on their weekly shop. | 0:11:56 | 0:12:01 | |
Here's some raspberries from Morocco, tomatoes from Spain, | 0:12:01 | 0:12:05 | |
asparagus from Peru, some grapes from South Africa, | 0:12:05 | 0:12:09 | |
some bananas from Columbia. | 0:12:09 | 0:12:11 | |
So out of all this lot, | 0:12:13 | 0:12:15 | |
which do you think has the highest carbon footprint? | 0:12:15 | 0:12:18 | |
I would say the bananas from Colombia. | 0:12:18 | 0:12:21 | |
-Or maybe the grapes from South Africa. -Why are you saying that? | 0:12:21 | 0:12:27 | |
Just the distance, really. That's about all. | 0:12:27 | 0:12:30 | |
-Which do you think? -I say the asparagus. | 0:12:30 | 0:12:33 | |
You're spot on. My money would be on the asparagus as well. | 0:12:33 | 0:12:37 | |
This asparagus will have gone straight onto an aeroplane | 0:12:37 | 0:12:41 | |
and flown all the way from Peru to the UK. | 0:12:41 | 0:12:44 | |
They can't put it on the boat because it doesn't keep long enough. | 0:12:44 | 0:12:48 | |
It's a short shelf life product, so the only way to get it | 0:12:48 | 0:12:52 | |
to the UK in good condition is to put it on an aeroplane, | 0:12:52 | 0:12:55 | |
which is sadly a carbon disaster. | 0:12:55 | 0:12:57 | |
So which of all those things has the least effect? | 0:12:57 | 0:13:02 | |
The good news is that these bananas, although they've come from | 0:13:02 | 0:13:06 | |
a long way away, have got a lovely thick skin to them and keep | 0:13:06 | 0:13:10 | |
really well, so they keep | 0:13:10 | 0:13:11 | |
long enough that you can put them on a boat. A boat is about 100 times | 0:13:11 | 0:13:14 | |
less impactful than putting it on an aeroplane. | 0:13:14 | 0:13:17 | |
The footprint of transporting them to the UK isn't too bad, | 0:13:17 | 0:13:21 | |
so these are really nutritious, low carbon fruit. | 0:13:21 | 0:13:23 | |
-Mum and Dad, you were both wrong. -Absolutely. We usually are. | 0:13:23 | 0:13:28 | |
But you still had to use fuel in the boat? | 0:13:28 | 0:13:31 | |
Yeah, you've had to use some fuel | 0:13:31 | 0:13:33 | |
and there is a carbon footprint associated with shipping them, | 0:13:33 | 0:13:36 | |
but on the other hand, those bananas have been able to be grown | 0:13:36 | 0:13:40 | |
in a fabulous sunny climate where that sunshine is for free. | 0:13:40 | 0:13:44 | |
The carbon footprint | 0:13:44 | 0:13:45 | |
you incur by putting them on a boat is worth it. | 0:13:45 | 0:13:47 | |
So, Sarah? | 0:13:47 | 0:13:49 | |
All I'm thinking is, | 0:13:49 | 0:13:50 | |
you don't know whether they've come on a boat or a plane. | 0:13:50 | 0:13:53 | |
How do you know? | 0:13:53 | 0:13:54 | |
A simple rule of thumb for all fruit and veg out of season, | 0:13:54 | 0:13:58 | |
if it's got a really nice solid skin on it | 0:13:58 | 0:14:00 | |
and it's going to keep for a long time | 0:14:00 | 0:14:02 | |
like an orange or a banana or a melon, | 0:14:02 | 0:14:04 | |
that can be taken from anywhere you like in the world. | 0:14:04 | 0:14:08 | |
But what about these local tomatoes? | 0:14:08 | 0:14:10 | |
Actually, their footprint is bigger than much of the foreign produce. | 0:14:10 | 0:14:14 | |
To give you an idea of how high-carbon tomatoes can be | 0:14:14 | 0:14:19 | |
at their very worst, if you get a very low yield variety | 0:14:19 | 0:14:23 | |
like a cherry tomato and grow it on the vine, | 0:14:23 | 0:14:25 | |
which is the most carbon intensive way of growing it, | 0:14:25 | 0:14:29 | |
and you do it in the UK right out of season | 0:14:29 | 0:14:32 | |
through the middle of winter, you might get up to 50 kilograms | 0:14:32 | 0:14:36 | |
of carbon dioxide equivalent emissions for just one kilogram. | 0:14:36 | 0:14:41 | |
That's a bit more than your body weight in emissions. | 0:14:41 | 0:14:45 | |
And here's why. It's all about the way out of season | 0:14:45 | 0:14:48 | |
fruit and veg are produced. | 0:14:48 | 0:14:51 | |
Every year, 80 million tomatoes are grown | 0:14:52 | 0:14:55 | |
in this huge glasshouse in the Vale of Evesham. | 0:14:55 | 0:14:59 | |
Obviously, if you're going to produce any kind of fruit or vegetable | 0:14:59 | 0:15:02 | |
in artificial surroundings, it's going to take an awful lot of energy | 0:15:02 | 0:15:07 | |
for heating the place, pumping through the water, things like that. | 0:15:07 | 0:15:10 | |
In turn, that creates an awful lot of greenhouse gas emissions. | 0:15:10 | 0:15:15 | |
It's a problem that growers like Roly Holt are taking very seriously. | 0:15:15 | 0:15:19 | |
His family firm has greatly increased its output over the last 25 years, | 0:15:19 | 0:15:23 | |
while managing to halve its energy use. | 0:15:23 | 0:15:26 | |
-But don't you need to do even more? -Yes, we do. | 0:15:26 | 0:15:28 | |
We've got planning permission to build an anaerobic digester. | 0:15:28 | 0:15:32 | |
The beauty about this scheme is, we can use all | 0:15:32 | 0:15:34 | |
the vegetable pasteurised green waste from the local farm, | 0:15:34 | 0:15:38 | |
all our green waste produced in this glasshouse, all the old plants, | 0:15:38 | 0:15:41 | |
all the leaf material, we can put it into a big digester, | 0:15:41 | 0:15:44 | |
by which the by-products are bio-methane. | 0:15:44 | 0:15:46 | |
We can use the bio-methane to heat the glasshouse. | 0:15:46 | 0:15:49 | |
We can then be sustainable on electricity, | 0:15:49 | 0:15:51 | |
use all the electricity produced, | 0:15:51 | 0:15:53 | |
plus the surplus electricity, we can sell back to the National Grid. | 0:15:53 | 0:15:57 | |
-Will you be zero carbon then? -We'll be completely carbon zero, | 0:15:57 | 0:16:01 | |
-carbon neutral in fact. -By when? -By 2013. | 0:16:01 | 0:16:04 | |
It's not just our fruit and veg that pose a dilemma, though. | 0:16:04 | 0:16:09 | |
Many other foods with the highest footprints are home-produced. | 0:16:09 | 0:16:13 | |
Here's a fascinating fact. | 0:16:13 | 0:16:15 | |
If you drink three of these lattes every day for a whole year, | 0:16:15 | 0:16:19 | |
that will have the same environmental impact | 0:16:19 | 0:16:22 | |
as an airline passenger flying from London to Madrid, | 0:16:22 | 0:16:26 | |
and we'll be finding out why in a few minutes' time. | 0:16:26 | 0:16:29 | |
The Kent Downs - a chalky escarpment | 0:16:31 | 0:16:34 | |
littered with ancient woodlands and traditional orchards. | 0:16:34 | 0:16:38 | |
20% of the Kent Downs are wooded, | 0:16:38 | 0:16:40 | |
which means that trees are a really valuable resource. | 0:16:40 | 0:16:43 | |
But around here, you can't see the trees for the wood. | 0:16:43 | 0:16:47 | |
Such a vast amount of woodland | 0:16:47 | 0:16:49 | |
in an area of outstanding natural beauty | 0:16:49 | 0:16:51 | |
needs to be carefully managed. On this estate, they're coppiced - | 0:16:51 | 0:16:55 | |
that's a fancy word for farming woodland. | 0:16:55 | 0:16:58 | |
John Leigh-Pemberton has around 800 acres of sweet chestnut trees | 0:16:58 | 0:17:03 | |
that are used to make fences, | 0:17:03 | 0:17:05 | |
or pales as they're known in the business. | 0:17:05 | 0:17:07 | |
Once every 14 years, | 0:17:07 | 0:17:08 | |
each piece of woodland is cut and it then regrows again. | 0:17:08 | 0:17:12 | |
How does this affect the life of the stock? | 0:17:12 | 0:17:16 | |
The stock itself, the bit of the tree that's left in the ground, | 0:17:16 | 0:17:20 | |
sort of thinks that it's still only 14, | 0:17:20 | 0:17:22 | |
and so, actually, they're almost immortal. | 0:17:22 | 0:17:26 | |
This cycle goes on and on and on and it's been going on here | 0:17:26 | 0:17:30 | |
probably, judging by the size of some of these stocks, | 0:17:30 | 0:17:33 | |
600 or 700 years, probably even longer, actually. | 0:17:33 | 0:17:36 | |
So this was then chopped off at the end of last year. | 0:17:36 | 0:17:39 | |
When are those due to come down? | 0:17:39 | 0:17:41 | |
They are 12 years old, so in two years time, | 0:17:41 | 0:17:43 | |
all of this wood will be cut in exactly the same way | 0:17:43 | 0:17:47 | |
and actually it will look, in two years' time, | 0:17:47 | 0:17:50 | |
exactly like that over there and so it goes. The rotation goes on. | 0:17:50 | 0:17:54 | |
Yeah, and the trick is long, straight poles. | 0:17:54 | 0:17:58 | |
What I need for my business is long, straight poles, | 0:17:58 | 0:18:02 | |
so we try and keep as many stocks as possible close together | 0:18:02 | 0:18:04 | |
because that forces the wood up and this nice, straight wood | 0:18:04 | 0:18:08 | |
is exactly what we can use to make pales and posts out of. | 0:18:08 | 0:18:15 | |
Once cut, the coppiced logs end up at John's wood yard. | 0:18:15 | 0:18:19 | |
This is the raw material as it comes in. | 0:18:20 | 0:18:22 | |
The first thing that happens is that it's lengthed up. | 0:18:22 | 0:18:25 | |
We take out the knots, the bent bits of wood, | 0:18:25 | 0:18:30 | |
to suit the nature of the wood. | 0:18:30 | 0:18:32 | |
The next stage in the process is that the bark is taken off | 0:18:32 | 0:18:36 | |
and that is ready now to go into the shed to be made into pales. | 0:18:36 | 0:18:43 | |
Gary here is going to show us how it's turned into fencing | 0:18:45 | 0:18:49 | |
and it's all done by hand, which, Gary, when you look behind | 0:18:49 | 0:18:52 | |
at the amount that you've produced, the mind boggles. | 0:18:52 | 0:18:55 | |
It's all made by hand. That's the only way to do it. | 0:18:55 | 0:18:58 | |
-Show us the tools, the tools of the trade. -This is called a dull axe, | 0:18:58 | 0:19:02 | |
that actually cleaves the wood. | 0:19:02 | 0:19:04 | |
So knock this into the wood. | 0:19:04 | 0:19:07 | |
-That opens the wood up to make your stakes. -So dull axe in, upside down. | 0:19:07 | 0:19:12 | |
That's right. That's it. A little bit of leverage. | 0:19:12 | 0:19:14 | |
-That's fine. -Is that all right? -A little bit more. | 0:19:14 | 0:19:18 | |
Am I going to make it? Oh, just! | 0:19:18 | 0:19:22 | |
Look at that end and then that end. Anyway, it's there. | 0:19:22 | 0:19:26 | |
-Is that going to go on the rubbish pile? -That will. Rubbish pile. | 0:19:26 | 0:19:32 | |
-That one can go on the massive pile. -That's fine. | 0:19:32 | 0:19:37 | |
Gary and the boys can get through 250 to 300 logs an hour. | 0:19:37 | 0:19:42 | |
Each individual section | 0:19:42 | 0:19:43 | |
is hand-placed into a wiring machine that holds it all together. | 0:19:43 | 0:19:47 | |
The only waste product from the whole process is the bark, | 0:19:49 | 0:19:54 | |
but I've got an idea that could put it to good use | 0:19:54 | 0:19:56 | |
and it involves these girls. | 0:19:56 | 0:19:58 | |
I'll be testing out my theory later. | 0:19:58 | 0:20:01 | |
Not all the coppiced wood here ends up in a fence. | 0:20:01 | 0:20:05 | |
Some becomes fuel for the fire | 0:20:05 | 0:20:06 | |
because they also produce woodchip and logs for wood burners. | 0:20:06 | 0:20:10 | |
Matthew, from your perspective, | 0:20:10 | 0:20:12 | |
is coppicing woodland a good idea for fuel? | 0:20:12 | 0:20:15 | |
It is. It's very good for both habitats and the landscape. | 0:20:15 | 0:20:20 | |
If it's done on a sustainable footing with a good woodland management plan | 0:20:20 | 0:20:23 | |
behind it, it brings light into the woodland, | 0:20:23 | 0:20:26 | |
it opens the canopy, it creates a much better habitat | 0:20:26 | 0:20:29 | |
for woodland birds, woodland flowers and butterflies, | 0:20:29 | 0:20:32 | |
so it's a very good thing to coppice the woodland. | 0:20:32 | 0:20:35 | |
-Could wood be the new oil? -For certain uses and applications, | 0:20:35 | 0:20:38 | |
I think woodchip is a really good substitution for oil. | 0:20:38 | 0:20:41 | |
People will make a 50% saving on their fuel bill with woodchip. | 0:20:41 | 0:20:45 | |
It's a very, very attractive proposition these days. | 0:20:45 | 0:20:50 | |
It's a big moment for me, this. My pales are now being wired in | 0:20:54 | 0:20:59 | |
and they're going in like an absolute dream, | 0:20:59 | 0:21:01 | |
and that ten-metre roll of Kent sweet chestnut fencing could end up | 0:21:01 | 0:21:05 | |
anywhere from Devon to Denmark. Happy travels. | 0:21:05 | 0:21:10 | |
Now, earlier we heard about the environmental impact of food | 0:21:16 | 0:21:20 | |
that has to travel from all over the world to get to us. | 0:21:20 | 0:21:22 | |
What about the stuff that comes from closer to home? | 0:21:22 | 0:21:25 | |
That's got to be better, hasn't it? Here's John. | 0:21:25 | 0:21:28 | |
Tomorrow marks the start of Climate Week, and we're being encouraged | 0:21:34 | 0:21:38 | |
to look at the food we eat | 0:21:38 | 0:21:40 | |
-and the carbon footprint it leaves. -Raspberries from Morocco. | 0:21:40 | 0:21:45 | |
As we've already heard, food from the other side of the world | 0:21:45 | 0:21:48 | |
isn't necessarily any worse than food from here at home. | 0:21:48 | 0:21:52 | |
The latte that I've just been drinking has had the same | 0:21:52 | 0:21:55 | |
environmental impact as a four-mile journey by train, | 0:21:55 | 0:21:59 | |
and it's not just the foreign coffee beans that are responsible, | 0:21:59 | 0:22:03 | |
it's largely the milk. | 0:22:03 | 0:22:04 | |
Cattle spend an awful lot of their time eating, but it's this | 0:22:07 | 0:22:11 | |
simple act which makes the carbon footprint of meat and milk so high, | 0:22:11 | 0:22:16 | |
because the methane they produce while they're digesting | 0:22:16 | 0:22:20 | |
is 25 times more damaging to the atmosphere than carbon dioxide. | 0:22:20 | 0:22:25 | |
-But how many of us actually realise that? -Here we go. | 0:22:25 | 0:22:28 | |
A pint of milk. Drink a lot of milk in this house? | 0:22:28 | 0:22:31 | |
Yeah, we get through a lot of milk. | 0:22:31 | 0:22:34 | |
What do you think about it in carbon terms? | 0:22:34 | 0:22:37 | |
Well, it'd be fine because we don't fly the milk in, | 0:22:37 | 0:22:41 | |
-we've got our farmers. -Quite local. But there's going to be a downside. | 0:22:41 | 0:22:45 | |
There is a downside, there's always a catch. | 0:22:45 | 0:22:49 | |
The transport is not too bad, it hasn't come from | 0:22:49 | 0:22:51 | |
the other side of the world or anything like that, | 0:22:51 | 0:22:54 | |
but it does come from cows, and cows and sheep in particular ruminate, | 0:22:54 | 0:22:58 | |
which means they burp up methane | 0:22:58 | 0:23:00 | |
and that's quite a carbon intensive greenhouse gas. | 0:23:00 | 0:23:03 | |
Just as with home-grown fruit, there are ways of bringing down | 0:23:03 | 0:23:07 | |
the carbon footprint of meat and dairy products. | 0:23:07 | 0:23:11 | |
Here at Harper Adams University, | 0:23:11 | 0:23:13 | |
they're looking at ways to reduce the methane from cows. | 0:23:13 | 0:23:17 | |
So what we have here, Liam, is a very strange sight | 0:23:17 | 0:23:21 | |
of a cow wearing a breathalyser. | 0:23:21 | 0:23:23 | |
Yes, that's because we're measuring the methane output from these cows. | 0:23:23 | 0:23:27 | |
I think most people think that methane from a cow | 0:23:27 | 0:23:31 | |
comes from the back end rather than the front end. | 0:23:31 | 0:23:34 | |
There's a popular misconception | 0:23:34 | 0:23:35 | |
that methane is produced from the back, but the majority comes | 0:23:35 | 0:23:39 | |
-from the front. -Is it possible to actually reduce their methane levels? | 0:23:39 | 0:23:43 | |
We've shown that certainly | 0:23:43 | 0:23:45 | |
by altering the forage, having more nutritious, better quality forages, | 0:23:45 | 0:23:49 | |
that can have a significant effect. | 0:23:49 | 0:23:51 | |
There are other supplements, such as oils, that can be added | 0:23:51 | 0:23:55 | |
that can reduce methane by 20, 30, | 0:23:55 | 0:23:57 | |
up to even 40% of methane production, | 0:23:57 | 0:23:59 | |
so it is possible to have quite significant amounts | 0:23:59 | 0:24:02 | |
of methane reduction and still maintain performance | 0:24:02 | 0:24:06 | |
-or even enhance performance. -The organisers of Climate Week | 0:24:06 | 0:24:09 | |
are not asking us to cut out meat and dairy, | 0:24:09 | 0:24:12 | |
but they are asking us to cut back, but that's led to concerns about | 0:24:12 | 0:24:16 | |
the impact that could have on our diets, our farmers | 0:24:16 | 0:24:19 | |
and even our landscape. | 0:24:19 | 0:24:20 | |
Ultimately, it's down to us to choose how we balance our own footprints, | 0:24:20 | 0:24:25 | |
but we need help in making that choice. | 0:24:25 | 0:24:29 | |
Supermarket giant Tesco says it aims | 0:24:29 | 0:24:32 | |
to lead the way when it comes to good carbon thinking, | 0:24:32 | 0:24:35 | |
with clearer information for its customers. | 0:24:35 | 0:24:38 | |
So what percentage of the lines that you sell | 0:24:38 | 0:24:41 | |
have these carbon footprint labelling information? | 0:24:41 | 0:24:44 | |
It's still relatively low. | 0:24:44 | 0:24:45 | |
We've carbon footprinted over 1,000 products. | 0:24:45 | 0:24:48 | |
We think that's more than any other retailer has done | 0:24:48 | 0:24:51 | |
and we've put labels over the last three years on over 500 products. | 0:24:51 | 0:24:55 | |
But we've got much further to go | 0:24:55 | 0:24:57 | |
and what we want to do is to use the carbon footprinting process | 0:24:57 | 0:25:01 | |
to help us really understand how to reduce the emissions | 0:25:01 | 0:25:04 | |
associated with those products that we sell | 0:25:04 | 0:25:06 | |
and to help our customers make better choices. | 0:25:06 | 0:25:09 | |
Its sights are high, aiming to cut emissions of its products | 0:25:09 | 0:25:12 | |
by 30% in the next eight years. | 0:25:12 | 0:25:15 | |
Sometimes it can be done by making them lighter. | 0:25:15 | 0:25:19 | |
One thing we've done recently is to lightweight our wine bottles, | 0:25:19 | 0:25:22 | |
so our standard wine bottle now | 0:25:22 | 0:25:24 | |
is about a third lighter than it was several years ago. | 0:25:24 | 0:25:27 | |
That means we're using much less fuel to move that product around | 0:25:27 | 0:25:31 | |
into our distribution centres, | 0:25:31 | 0:25:33 | |
out to stores and out to our customers homes. | 0:25:33 | 0:25:36 | |
Other supermarkets are also looking | 0:25:36 | 0:25:38 | |
at ways of creating smaller footprints. | 0:25:38 | 0:25:40 | |
Back at the Hopper home, | 0:25:40 | 0:25:42 | |
Mike is helping the family rustle up a low carbon meal. | 0:25:42 | 0:25:45 | |
-Excuse me, but what is that? -That is kale, | 0:25:45 | 0:25:49 | |
which is one of the great discoveries | 0:25:49 | 0:25:52 | |
of seasonal winter vegetables | 0:25:52 | 0:25:55 | |
that lots of people don't know about | 0:25:55 | 0:25:57 | |
and turns out to be really delicious and very low carbon. | 0:25:57 | 0:26:00 | |
We're having chicken because, if you're going to have meat, | 0:26:00 | 0:26:04 | |
chicken is one of the lower carbon meats that you can have, | 0:26:04 | 0:26:08 | |
and potatoes, like other complex carbohydrates, | 0:26:08 | 0:26:10 | |
are also a low carbon way of feeding yourself. | 0:26:10 | 0:26:13 | |
This food comes from the UK, with the potatoes and kale grown in season. | 0:26:13 | 0:26:19 | |
-What do you make of the kale then, May? -Really nice. | 0:26:19 | 0:26:23 | |
-Do you really mean that? -Yeah. -Of course she means it! | 0:26:23 | 0:26:26 | |
Most chickens don't eat grass till they produce less methane, | 0:26:26 | 0:26:29 | |
and Mike's got one last tip. | 0:26:29 | 0:26:32 | |
The average UK household | 0:26:32 | 0:26:34 | |
wastes an astonishing quarter of all the food that it buys. | 0:26:34 | 0:26:37 | |
I was astonished when I first heard that. If we stopped doing that | 0:26:37 | 0:26:41 | |
and we stopped wasting food completely, | 0:26:41 | 0:26:43 | |
it would be as beneficial for the climate | 0:26:43 | 0:26:46 | |
as halving the emissions from cars in the UK. | 0:26:46 | 0:26:48 | |
Really? Wow. | 0:26:48 | 0:26:50 | |
It's a simple message - eat the food that you buy. | 0:26:50 | 0:26:53 | |
And don't waste it, don't waste a thing. | 0:26:53 | 0:26:56 | |
No. Tuck in! | 0:26:56 | 0:26:57 | |
Later on tonight's Countryfile - | 0:26:58 | 0:27:01 | |
Adam's rounding up his rams... | 0:27:01 | 0:27:03 | |
Teenage rams - full of testosterone and a bit of temperament. | 0:27:03 | 0:27:08 | |
..Julia's at the dentist with some goats. | 0:27:08 | 0:27:10 | |
That's never a good noise. | 0:27:10 | 0:27:12 | |
MECHANICAL WHIRRING | 0:27:12 | 0:27:14 | |
..and we'll have the Countryfile weather forecast for the week ahead. | 0:27:14 | 0:27:18 | |
Kent's North Downs Way. A national trail | 0:27:31 | 0:27:35 | |
that takes in the farms and orchards that span the Garden of England. | 0:27:35 | 0:27:38 | |
Weaving its way through an area of outstanding natural beauty, | 0:27:38 | 0:27:42 | |
the trail opened in 1978, but the path is thought to be much older. | 0:27:42 | 0:27:47 | |
The bit I'm interested in is an ancient track way | 0:27:47 | 0:27:50 | |
trodden by people since the Middle Ages, | 0:27:50 | 0:27:52 | |
starting in Winchester and heading to Canterbury. I'm in Godmersham | 0:27:52 | 0:27:56 | |
for the last seven miles of what would have been their journey. | 0:27:56 | 0:27:59 | |
It was thought to be a route taken by pilgrims to get to Canterbury. | 0:27:59 | 0:28:04 | |
The trouble is, nobody is entirely sure of the exact path | 0:28:04 | 0:28:07 | |
they would've taken, but everyone round here seems to know its name. | 0:28:07 | 0:28:11 | |
It's called the Pilgrims' Way. | 0:28:11 | 0:28:14 | |
To find out more, I'm meeting a man who's spent | 0:28:16 | 0:28:19 | |
the last ten years researching the track way. | 0:28:19 | 0:28:22 | |
-All right there, Derek. -Hello, Ellie. | 0:28:22 | 0:28:24 | |
Do I happen to find you on the Pilgrims' Way? | 0:28:24 | 0:28:26 | |
I think it probably was. I mean, there were five | 0:28:26 | 0:28:29 | |
key prehistoric track ways that ran through southern England. | 0:28:29 | 0:28:33 | |
It was an ideal surface for walking. It was mainly chalk. | 0:28:33 | 0:28:37 | |
There was plenty of flint, so you had a hard surface underfoot, | 0:28:37 | 0:28:41 | |
and you had exceptionally good drainage. | 0:28:41 | 0:28:43 | |
What was life on the road like for the pilgrims? | 0:28:43 | 0:28:46 | |
Well, people would've been quite wealthy that were Pilgrims. | 0:28:46 | 0:28:50 | |
Most of us wouldn't have been pilgrims, we wouldn't have been able | 0:28:50 | 0:28:54 | |
to leave the land and go on | 0:28:54 | 0:28:55 | |
an extended jaunt across the countryside, | 0:28:55 | 0:28:58 | |
so these people were wealthy. Some were well connected | 0:28:58 | 0:29:01 | |
and stayed in the archbishop's palaces along the way. | 0:29:01 | 0:29:04 | |
It's easy to think that they were poor people | 0:29:04 | 0:29:07 | |
and they cuddled around fires and things. | 0:29:07 | 0:29:09 | |
Well, on the other hand, there is some folklore that suggests | 0:29:09 | 0:29:13 | |
that the snails we find along the Pilgrims' Way | 0:29:13 | 0:29:16 | |
-were dropped by Norman Pilgrims. -Eating snails? -Maybe they were. | 0:29:16 | 0:29:21 | |
Maybe they were transporting their own food. | 0:29:21 | 0:29:23 | |
This would have been an exciting moment | 0:29:32 | 0:29:34 | |
for mediaeval pilgrims, | 0:29:34 | 0:29:36 | |
because if you look down the valley, | 0:29:36 | 0:29:39 | |
this is the first sight they would have had | 0:29:39 | 0:29:42 | |
of Canterbury Cathedral and the Bell Harry Tower. | 0:29:42 | 0:29:45 | |
There's an Edwardian writer called Hilaire Belloc. | 0:29:45 | 0:29:48 | |
He describes this scene. | 0:29:48 | 0:29:50 | |
"It is from this place that a man after all these hundred miles | 0:29:50 | 0:29:54 | |
"can first see Canterbury. We looked through the mist, | 0:29:54 | 0:29:58 | |
"down the hollow glen towards the valley between walls of trees. | 0:29:58 | 0:30:02 | |
"We thought, perhaps, that a dim mark in the haze far off | 0:30:02 | 0:30:05 | |
"was the tower of the cathedral." | 0:30:05 | 0:30:07 | |
"Could not be sure." | 0:30:07 | 0:30:09 | |
Pilgrims made long journeys to Canterbury | 0:30:15 | 0:30:18 | |
to visit the shrine of Thomas Becket, | 0:30:18 | 0:30:20 | |
the former Archbishop of the Cathedral. | 0:30:20 | 0:30:22 | |
He was murdered by the knights of King Henry II because he | 0:30:22 | 0:30:25 | |
disagreed with government policy and offended the interest of the church. | 0:30:25 | 0:30:29 | |
After his death, Becket was made a saint. | 0:30:29 | 0:30:31 | |
What would happen when they'd finally get to the Cathedral? | 0:30:31 | 0:30:34 | |
They'd visit the shrine, | 0:30:34 | 0:30:36 | |
but they would have also carried their flasks. | 0:30:36 | 0:30:41 | |
What's that for? | 0:30:41 | 0:30:42 | |
The blood and the brains of Becket, | 0:30:42 | 0:30:44 | |
we know from witnesses that were there, | 0:30:44 | 0:30:46 | |
were scooped up and they would have filled some of this in their flasks | 0:30:46 | 0:30:51 | |
and they would've taken it back with them. | 0:30:51 | 0:30:53 | |
As a little memento, they had a piece of his body. | 0:30:53 | 0:30:56 | |
-Would they have charged for that? -I'm sure they did. | 0:30:56 | 0:30:59 | |
They were at it even then. My goodness. | 0:30:59 | 0:31:01 | |
'With such macabre matters on my mind, it's time for Derek and I | 0:31:02 | 0:31:07 | |
'to go our own ways. I'm heading for Boughton Aluph Church. | 0:31:07 | 0:31:10 | |
'Locals think it was an important stopover for pilgrims.' | 0:31:10 | 0:31:14 | |
We believe that the pilgrims collected here to keep warm | 0:31:14 | 0:31:18 | |
and to wait until the numbers built up sufficiently for them to proceed | 0:31:18 | 0:31:23 | |
to Canterbury because the next bit was regarded as rather dangerous. | 0:31:23 | 0:31:26 | |
Why would they be targeted? | 0:31:26 | 0:31:28 | |
They were carrying valuables to leave the shrine in Canterbury | 0:31:28 | 0:31:31 | |
and people knew that, so they lay in wait for them. | 0:31:31 | 0:31:34 | |
Even if you're not on a pilgrimage, the route is absolutely beautiful | 0:31:40 | 0:31:44 | |
and passes through some surprising places. | 0:31:44 | 0:31:47 | |
This used to be part of Jane Austen's brother's estate | 0:31:47 | 0:31:50 | |
and she visited here all the time. You can picture her | 0:31:50 | 0:31:53 | |
up there on the folly, dreaming up Mr Darcy. | 0:31:53 | 0:31:57 | |
Finally, the pilgrims' epic journey would be over. | 0:32:11 | 0:32:14 | |
They'd arrived at their most sacred destination. | 0:32:14 | 0:32:17 | |
I wonder what it would have been like, | 0:32:17 | 0:32:20 | |
having travelled maybe hundreds of miles to get to this point | 0:32:20 | 0:32:23 | |
knowing that the shrine of Thomas Becket, | 0:32:23 | 0:32:25 | |
the reason for this perilous journey, was right inside there. | 0:32:25 | 0:32:29 | |
Thomas Becket's bones may be long gone, | 0:32:32 | 0:32:35 | |
but his presence lives on within the cathedral. | 0:32:35 | 0:32:39 | |
It's strange to think, all those years ago, pilgrims would have | 0:32:42 | 0:32:46 | |
seen the cathedral pretty much as I see it now - | 0:32:46 | 0:32:48 | |
albeit without the scaffolding. | 0:32:48 | 0:32:51 | |
Today there's a team of people working tirelessly to maintain it. | 0:32:51 | 0:32:56 | |
So I've got special permission to go behind the scenes | 0:32:56 | 0:32:59 | |
and find out how on earth you look after a place of this magnitude. | 0:32:59 | 0:33:03 | |
The stained glass survived the wrath | 0:33:05 | 0:33:08 | |
of King Henry VIII during the Reformation and later the puritans, | 0:33:08 | 0:33:11 | |
who smashed any image they thought blasphemous. | 0:33:11 | 0:33:14 | |
Each section of window has to be carefully cleaned. | 0:33:14 | 0:33:17 | |
How do you get these ginormous windows down to work on? | 0:33:17 | 0:33:20 | |
Ah, see, they're not that ginormous. They come apart in sections. | 0:33:22 | 0:33:28 | |
The people in the Middle Ages were very clever in making sure | 0:33:28 | 0:33:31 | |
you could maintain things. | 0:33:31 | 0:33:32 | |
And how do you maintain them? | 0:33:32 | 0:33:34 | |
We clean it very, very carefully under the microscope. | 0:33:34 | 0:33:37 | |
We've got moulds growing on them, | 0:33:37 | 0:33:39 | |
we have salts developing from the glass, we have flaking paint, | 0:33:39 | 0:33:43 | |
all that's a huge, messy crust on the inside of the glass. | 0:33:43 | 0:33:50 | |
So it's a very time-consuming, hugely delicate operation. | 0:33:50 | 0:33:54 | |
'But it's not just the glass that needs work. | 0:33:54 | 0:33:57 | |
'19 stonemasons have replaced part of the walls | 0:33:57 | 0:34:00 | |
'with thousands of handmade stones. | 0:34:00 | 0:34:03 | |
'I'm nearly at the end of my modern-day pilgrimage, | 0:34:03 | 0:34:06 | |
'just one last thing. | 0:34:06 | 0:34:07 | |
'I'm going up four floors of the cathedral to do my bit | 0:34:07 | 0:34:11 | |
to' become part of its history.' | 0:34:11 | 0:34:13 | |
-There you are. -Is this ready to go in? | 0:34:13 | 0:34:15 | |
That's ready. Ready and waiting. | 0:34:15 | 0:34:17 | |
-Oof, that's heavy. Just pop it on top? -Just pop it on, yeah. | 0:34:17 | 0:34:21 | |
So it's already been prepped. | 0:34:21 | 0:34:23 | |
Look how neatly that's been made! Perfect. | 0:34:23 | 0:34:27 | |
-What a fit. -Give it a knock on top. -A bit of tapping. | 0:34:27 | 0:34:29 | |
What a moment. | 0:34:29 | 0:34:33 | |
I feel rather moved. Fantastic. | 0:34:33 | 0:34:36 | |
'It's hard to imagine that my stone will form part of this | 0:34:36 | 0:34:40 | |
'stunning building way beyond my lifetime. | 0:34:40 | 0:34:43 | |
'But for future travellers, Canterbury Cathedral will always be | 0:34:43 | 0:34:47 | |
'a special ending to a very personal journey.' | 0:34:47 | 0:34:50 | |
In the Cotswolds, Adam's got his hands full | 0:35:00 | 0:35:03 | |
as he readies his farm for spring. | 0:35:03 | 0:35:06 | |
Through the winter, life on the farm tends to slow down. | 0:35:12 | 0:35:16 | |
The fields lie more or less untouched and, for the animals, | 0:35:16 | 0:35:19 | |
it's mostly just a case of keeping them fed and fending off the cold. | 0:35:19 | 0:35:23 | |
But come the spring, it's all systems go. | 0:35:23 | 0:35:25 | |
This time of year is all about preparing for the coming months. | 0:35:26 | 0:35:29 | |
The crops need the right amount of nutrients in the soil to grow | 0:35:29 | 0:35:33 | |
and we need to feed our pregnant ewes for the lambs inside them. | 0:35:33 | 0:35:36 | |
This year, we're expecting about 1200 lambs. | 0:35:42 | 0:35:44 | |
Slightly more than last year. | 0:35:44 | 0:35:47 | |
As lambing time approaches, we have to start giving the ewes extra grub. | 0:35:47 | 0:35:52 | |
This is a bit of an automated feeding device | 0:35:52 | 0:35:55 | |
and it's really labour-saving. The buggy is pulling the hopper, | 0:35:55 | 0:35:59 | |
and in the hopper are the sheep nuts that are being measured out | 0:35:59 | 0:36:02 | |
so that the correct amount of food goes to this flock of sheep. | 0:36:02 | 0:36:05 | |
I just have to drive along, making sure I don't run them over. | 0:36:05 | 0:36:09 | |
The ewes have learned to recognise their drive-by dinner | 0:36:09 | 0:36:13 | |
and fight it out for first dibs. | 0:36:13 | 0:36:15 | |
Pregnancy has made them hungry and with no grass left in my field, | 0:36:15 | 0:36:19 | |
they need a bit of extra help. | 0:36:19 | 0:36:21 | |
The lambs are growing very fast inside the ewe | 0:36:22 | 0:36:25 | |
in the last month or so of pregnancy | 0:36:25 | 0:36:27 | |
and they really draw upon her nutrients. | 0:36:27 | 0:36:29 | |
You have to feed them correctly. | 0:36:29 | 0:36:31 | |
These sheep nuts are full of the right oils and proteins | 0:36:31 | 0:36:35 | |
and fibres as well as essential vitamins and minerals. These ewes | 0:36:35 | 0:36:39 | |
are all carrying twins. They're about six weeks off lambing, | 0:36:39 | 0:36:43 | |
they're getting 0.2 of a kilo per head per day. | 0:36:43 | 0:36:46 | |
I've got another flock of ewes that are even closer to lambing | 0:36:46 | 0:36:49 | |
and I have to get those into the shed. | 0:36:49 | 0:36:51 | |
But first, I need to prepare for their arrival. | 0:36:53 | 0:36:56 | |
This one's seen better days. I can't use that. | 0:37:00 | 0:37:03 | |
A thick bed to start off with, and then as it gets dirty or wet, | 0:37:05 | 0:37:09 | |
we just add fresh straw to the top. | 0:37:09 | 0:37:12 | |
Who's a good girl? Hello, Maud. Hello. | 0:37:13 | 0:37:17 | |
Come on then, dogs. Let's go get these sheep. Go on. | 0:37:17 | 0:37:21 | |
That's these girls' home now for the next month or so | 0:37:34 | 0:37:37 | |
until they give birth, and they should settle in here nicely. | 0:37:37 | 0:37:40 | |
These ewes are giving birth to single lambs, | 0:37:40 | 0:37:42 | |
so they don't need a lot of grub, whereas that lot over there | 0:37:42 | 0:37:45 | |
are giving birth to two, so they'll get a bit more. | 0:37:45 | 0:37:48 | |
If all goes according to plan, | 0:37:48 | 0:37:50 | |
there'll soon be hundreds of new faces on the farm, | 0:37:50 | 0:37:53 | |
but spring will bring new life in other ways too. | 0:37:53 | 0:37:56 | |
We grow three main crops on the farm - | 0:37:59 | 0:38:02 | |
barley, wheat and oilseed rape. | 0:38:02 | 0:38:04 | |
This is the oilseed rape that was planted last August. | 0:38:04 | 0:38:08 | |
It shoots down roots, | 0:38:08 | 0:38:09 | |
grows some leaves and then goes dormant over the winter. | 0:38:09 | 0:38:12 | |
Now that spring is coming and the days are getting longer and warmer, | 0:38:12 | 0:38:16 | |
this plant will grow very quickly and before you know it, | 0:38:16 | 0:38:18 | |
it'll be an array of yellow flowers. | 0:38:18 | 0:38:20 | |
It's amazing how quickly the seasons come round. | 0:38:20 | 0:38:23 | |
The rapeseed is used to make oil and a successful crop depends on | 0:38:23 | 0:38:27 | |
getting the right balance of nutrients in the ground. | 0:38:27 | 0:38:30 | |
The soil on this farm is quite thin and stony. | 0:38:30 | 0:38:33 | |
It's called Cotswold brash | 0:38:33 | 0:38:35 | |
and it isn't very nutrient rich, so to grow good quality crops, | 0:38:35 | 0:38:39 | |
we have to feed it with nitrogen. | 0:38:39 | 0:38:42 | |
Of all the crops I planted back in the autumn, | 0:38:48 | 0:38:51 | |
oilseed rape is the earliest to mature | 0:38:51 | 0:38:53 | |
and the first to be spread with fertiliser. | 0:38:53 | 0:38:56 | |
This can only be done when the conditions are right. | 0:38:56 | 0:38:59 | |
The ground has to be dry enough for the tractors | 0:38:59 | 0:39:02 | |
and it can't be blowing a gale. It has to be still, | 0:39:02 | 0:39:04 | |
so the spread of the fertiliser is accurate | 0:39:04 | 0:39:07 | |
and when we can go, we've got to go, so it's all hands to the deck. | 0:39:07 | 0:39:10 | |
It's a bit like a military operation. | 0:39:15 | 0:39:18 | |
While my arable manager, Martin Parkinson, | 0:39:18 | 0:39:21 | |
is working the fields, I'm ferrying supplies of fertiliser to him | 0:39:21 | 0:39:25 | |
so he doesn't waste any time coming back to the farm. | 0:39:25 | 0:39:28 | |
-Last field to do, then. -Yeah, last field and then all 275 acres done. | 0:39:28 | 0:39:34 | |
This is about £300 a ton, so you've got to go in the right place. | 0:39:34 | 0:39:37 | |
It's over £300 a ton, so we need to make sure we get it on | 0:39:37 | 0:39:40 | |
at the right time, in the right place. | 0:39:40 | 0:39:42 | |
People don't realise that if you didn't put the nitrogen on, | 0:39:42 | 0:39:45 | |
it wouldn't grow. | 0:39:45 | 0:39:47 | |
There'd be nothing there at all. Pigeons would eat it. | 0:39:47 | 0:39:50 | |
But we don't want to use too much fertiliser either. | 0:39:50 | 0:39:54 | |
Using more than we need can be bad for the environment. | 0:39:54 | 0:39:58 | |
The price has also doubled in the last few years | 0:39:58 | 0:40:00 | |
and the 35 tonnes we'll be using today will cost around ten grand, | 0:40:00 | 0:40:04 | |
so we use on-board computers to make sure we get it right. | 0:40:04 | 0:40:08 | |
Provided we get a good harvest, it'll all be worth the effort. | 0:40:08 | 0:40:12 | |
There's one more job to do on the farm today. | 0:40:16 | 0:40:19 | |
Teenage rams - full of testosterone and a bit of temperament. | 0:40:22 | 0:40:26 | |
All these here are ram lambs and they were born April last year, | 0:40:29 | 0:40:35 | |
so they're coming up to a year old, | 0:40:35 | 0:40:37 | |
and Mike chose them in the lambing pen | 0:40:37 | 0:40:40 | |
for potential breeding stock that we can sell on to other farmers. | 0:40:40 | 0:40:43 | |
Now that they're a year old, we can tell | 0:40:43 | 0:40:45 | |
whether they've made the grade or not. | 0:40:45 | 0:40:47 | |
We're going to go through them, select out the elite, the very best, | 0:40:47 | 0:40:51 | |
that will get sold on to other breeders. | 0:40:51 | 0:40:53 | |
The rest will go for meat. | 0:40:53 | 0:40:55 | |
These are Norfolk Horns. Got to check their teeth, testicles, | 0:40:57 | 0:41:00 | |
feet and then their overall body condition and what they look like. | 0:41:00 | 0:41:04 | |
Because they're lambs, these have only got baby teeth | 0:41:04 | 0:41:07 | |
on their bottom jaw and their teeth have to meet the pad. | 0:41:07 | 0:41:11 | |
-He's got really good teeth. -Yeah, that one has as well. | 0:41:11 | 0:41:14 | |
Testicles - need two good, even-sized testicles. | 0:41:14 | 0:41:21 | |
-They're good. -All good. -All good on the testicles. | 0:41:21 | 0:41:24 | |
Norfolk Horns, the rams and the ewes have got horns, | 0:41:24 | 0:41:27 | |
but the rams have got much stronger horns. | 0:41:27 | 0:41:30 | |
They need a bit of a gap in between, that they've all got, | 0:41:30 | 0:41:34 | |
not too close to their faces, not too wide. | 0:41:34 | 0:41:37 | |
-In fact, they're all really nice. -They're good. | 0:41:37 | 0:41:39 | |
These are all good. We'll take them to the sales in the autumn | 0:41:39 | 0:41:42 | |
and hopefully they'll make money. These rams, we'll want to be making | 0:41:42 | 0:41:46 | |
300 or 400 quid to pay for the time and effort that has gone into them. | 0:41:46 | 0:41:50 | |
When they're all together like this, you can really see just how | 0:41:50 | 0:41:53 | |
colourful and varied the native British breeds are, | 0:41:53 | 0:41:56 | |
but unless they're near-perfect specimens, the rams are no use | 0:41:56 | 0:42:00 | |
for breeding stock, and that means some tough decisions. | 0:42:00 | 0:42:04 | |
These are the Herdwicks. These are sheep that survive | 0:42:04 | 0:42:08 | |
up in the Lakeland Fells, really tough sheep. | 0:42:08 | 0:42:11 | |
They like them nice and clean here, so that's very good, that one. | 0:42:11 | 0:42:16 | |
This is a reject. It's got a horn growing into his head, | 0:42:16 | 0:42:20 | |
he's under-grown and hasn't made the grade, so he's a no. | 0:42:20 | 0:42:24 | |
Even when it comes to my Cotswolds, a breed that is close to my heart, | 0:42:25 | 0:42:29 | |
this is no time to get sentimental. | 0:42:29 | 0:42:32 | |
The meat price for sheep at the moment is very good, | 0:42:32 | 0:42:36 | |
so these big lambs will make 80 quid, 90 quid. | 0:42:36 | 0:42:39 | |
A bit more even, up to 100. | 0:42:39 | 0:42:41 | |
Because they're not really amazing, | 0:42:41 | 0:42:43 | |
they're good but not brilliant, we're going to get rid of them all. | 0:42:43 | 0:42:47 | |
We're only aiming to keep | 0:42:47 | 0:42:48 | |
about half the rams, and the decisions don't get any easier. | 0:42:48 | 0:42:52 | |
These are four smart-looking tups. | 0:42:52 | 0:42:56 | |
Be quite difficult to make a choice on these. | 0:42:56 | 0:42:59 | |
-I don't particularly like that one. -Take those two. -Yeah. | 0:42:59 | 0:43:03 | |
-Come on, boys. -He dips a bit in the shoulder there. | 0:43:03 | 0:43:07 | |
He has had bad feet as well. | 0:43:07 | 0:43:08 | |
-Still got the best fleece though. -Yeah, he has, yeah. | 0:43:08 | 0:43:11 | |
Selecting sheep to sell to other people for breeding, | 0:43:13 | 0:43:17 | |
particularly rams, is something that I really enjoy doing. | 0:43:17 | 0:43:20 | |
It's a great part of the job | 0:43:20 | 0:43:22 | |
and something to be proud of when you turn out a cracking good ram. | 0:43:22 | 0:43:25 | |
Next week, I'll be heading to the West Country, | 0:43:25 | 0:43:28 | |
hoping to add to my collection of rare breed chickens. | 0:43:28 | 0:43:31 | |
We've been exploring the North Kent countryside. | 0:43:42 | 0:43:45 | |
It's a landscape rich in tradition and history. | 0:43:45 | 0:43:49 | |
Around here there is a non-native species thriving on local farms. | 0:43:49 | 0:43:54 | |
Their numbers are on the increase across the UK | 0:43:54 | 0:43:57 | |
and they're becoming a culinary delight. | 0:43:57 | 0:44:00 | |
Goats. There are only 94,000 nationwide, | 0:44:00 | 0:44:04 | |
small beer compared to the UK's 10 million cows and 30 million sheep. | 0:44:04 | 0:44:10 | |
But when it comes to milk and cheese, | 0:44:10 | 0:44:12 | |
these girls punch well above their weight. | 0:44:12 | 0:44:15 | |
Debbie Vernon swapped a comfy IT desk job in London | 0:44:17 | 0:44:21 | |
for a life on the farm. | 0:44:21 | 0:44:23 | |
Husband David's dairy farm, to be exact, | 0:44:23 | 0:44:26 | |
but it was out with the cows and in with the goats. | 0:44:26 | 0:44:29 | |
So how did you end up with this many goats? | 0:44:29 | 0:44:31 | |
Well, we started with two goats about eight years ago. | 0:44:31 | 0:44:34 | |
We've got over 200 now. | 0:44:34 | 0:44:36 | |
I used to have an auntie that used to sing Paddy McGinty's Goat to me | 0:44:36 | 0:44:40 | |
and I learnt all the words when I was three or four years old, | 0:44:40 | 0:44:43 | |
and it's come from there, really! | 0:44:43 | 0:44:45 | |
'Debbie's goats produce 400 litres of milk a day. | 0:44:45 | 0:44:47 | |
'Some is sold through local shops, some goes to make cheese.' | 0:44:47 | 0:44:50 | |
And it's raw milk that you're producing? | 0:44:50 | 0:44:53 | |
It is. We're unusual in that we produce unpasteurised milk. | 0:44:53 | 0:44:56 | |
We had goats as I was growing up, and I was raised on raw milk, | 0:44:56 | 0:45:00 | |
but the reason we got them was, my sister had eczema. | 0:45:00 | 0:45:03 | |
A lot of our customers have psoriasis or eczema or colitis, | 0:45:03 | 0:45:07 | |
intolerance to traditional dairy produce. | 0:45:07 | 0:45:11 | |
'There are rules about selling raw goat milk, as it | 0:45:11 | 0:45:13 | |
contains live bacteria. The Food Standards Agency | 0:45:13 | 0:45:16 | |
reckons young children, | 0:45:16 | 0:45:18 | |
pregnant mums and the elderly should avoid it. | 0:45:18 | 0:45:20 | |
And obviously what goes in one end comes out the other, | 0:45:20 | 0:45:23 | |
so the feed is very important for you too. | 0:45:23 | 0:45:26 | |
Yes, we try to feed them as naturally as possible. As you see, | 0:45:26 | 0:45:29 | |
they're out grazing here. Most big commercial herds don't graze. | 0:45:29 | 0:45:33 | |
And we feed them a lot of herbs in their food as well. | 0:45:33 | 0:45:36 | |
Now, some of these girls, Debbie, are looking lovely and rotund! | 0:45:36 | 0:45:40 | |
Fat! LAUGHTER | 0:45:40 | 0:45:42 | |
Yes! I was trying to think of the appropriate term, | 0:45:42 | 0:45:45 | |
but are they in kid? | 0:45:45 | 0:45:46 | |
Yes, most of them. This is Ginger, she's having triplets. | 0:45:46 | 0:45:51 | |
'Debbie has 100 nannies in kid and is expecting about 150 new arrivals, | 0:45:51 | 0:45:56 | |
'with a few she hadn't banked on. | 0:45:56 | 0:45:58 | |
'So she has called in Michael Owen to confirm with a scan.' | 0:45:58 | 0:46:02 | |
-She's carrying twins. -Good news, lads. The girls are fine. | 0:46:02 | 0:46:07 | |
Loads of kids on the way, you did a good job. | 0:46:07 | 0:46:10 | |
We had a bit of a breakout the other week, | 0:46:10 | 0:46:12 | |
and all the goats decided to let themselves out. | 0:46:12 | 0:46:17 | |
Having done that, they then went and let the two little boys out, | 0:46:17 | 0:46:21 | |
and we're just a bit concerned that they might have had a little fun | 0:46:21 | 0:46:24 | |
that they shouldn't have done. | 0:46:24 | 0:46:26 | |
So this is the moment of truth, then! | 0:46:26 | 0:46:28 | |
-This is the moment of truth. -She is in kid. -She's in kid! | 0:46:28 | 0:46:31 | |
-She's carrying twins. -Naughty Figgy! | 0:46:31 | 0:46:35 | |
'Mum needs to be in tiptop condition | 0:46:37 | 0:46:40 | |
'so the milk that goes to the shops is as good as it can be. | 0:46:40 | 0:46:43 | |
'But what happens when one of the girls is ill?' | 0:46:43 | 0:46:46 | |
One of the ways that Debbie tries to keep the herd as medicine free | 0:46:46 | 0:46:51 | |
as possible is by using acupuncture, | 0:46:51 | 0:46:53 | |
and Footsie here suffers from a bit of arthritis, | 0:46:53 | 0:46:56 | |
so I'm going to accompany her to her monthly session. | 0:46:56 | 0:46:59 | |
Come on, darling. | 0:46:59 | 0:47:02 | |
'Monica David is a local vet. | 0:47:02 | 0:47:04 | |
'She's a dab hand with the needles, so Debbie's goat is in good hands.' | 0:47:04 | 0:47:07 | |
So, as with normal acupuncture, | 0:47:07 | 0:47:10 | |
you're kind of following these energy pathways. | 0:47:10 | 0:47:13 | |
I always do use the Chinese line, | 0:47:13 | 0:47:14 | |
but I apply the Western approach - | 0:47:14 | 0:47:18 | |
we stimulate the body to release endorphins | 0:47:18 | 0:47:23 | |
that will cut the pain pathway. | 0:47:23 | 0:47:28 | |
How do you know | 0:47:28 | 0:47:29 | |
it's actually an effective treatment for her arthritis? | 0:47:29 | 0:47:33 | |
She will stand more easily in the morning | 0:47:33 | 0:47:35 | |
when normally she is stiff, or she will walk better. | 0:47:35 | 0:47:40 | |
She's a lovely girl, aren't you? | 0:47:40 | 0:47:42 | |
'Well, that's Footsie sorted for a few more weeks. | 0:47:42 | 0:47:45 | |
'Now, it's time to put my theory for Baker's bark to the test.' | 0:47:45 | 0:47:49 | |
Well, it's now feeding time, and Debbie, I've had this idea. | 0:47:49 | 0:47:52 | |
I don't know if you'll be interested, | 0:47:52 | 0:47:54 | |
but I've been coppicing this morning, right - | 0:47:54 | 0:47:57 | |
the only waste product of the whole process is the bark. | 0:47:57 | 0:48:01 | |
The moment of truth will they eat sweet chestnut bark? Here we go. | 0:48:01 | 0:48:07 | |
'Well, the girls seem interested. I checked with the nets and they said | 0:48:07 | 0:48:11 | |
'so long as the bark hasn't been treated or sprayed, | 0:48:11 | 0:48:13 | |
'and if it's only used as part of their regular diet, it's fine. | 0:48:13 | 0:48:17 | |
'Looks like I'm on to a winner.' Oh, we've got a bit of interest. | 0:48:17 | 0:48:20 | |
-What do you reckon? -Yes, it's good roughage, isn't it? | 0:48:20 | 0:48:23 | |
Would you be interested in feeding them this? | 0:48:23 | 0:48:26 | |
As long as we know where it comes from and how it's treated. | 0:48:26 | 0:48:29 | |
Just up the road, Debbie, just up the road. | 0:48:29 | 0:48:31 | |
A wood farmer and a goat farmer working in perfect harmony. | 0:48:31 | 0:48:34 | |
Isn't that lovely? | 0:48:34 | 0:48:36 | |
'Life for Debbie's goats is good. | 0:48:36 | 0:48:37 | |
'They are comfy, healthy and have plenty of good stuff to eat. | 0:48:37 | 0:48:40 | |
'Important, because these animals are smarter than we think.' | 0:48:40 | 0:48:44 | |
And Julia will be finding out just how smart they are | 0:48:44 | 0:48:47 | |
after the Countryfile weather forecast for the week ahead. | 0:48:47 | 0:48:50 | |
Get your head out me bucket! | 0:48:50 | 0:48:53 | |
. | 0:51:50 | 0:51:57 | |
We've been getting to know North Kent. | 0:52:11 | 0:52:13 | |
It's an area of outstanding natural beauty, with open moors, | 0:52:13 | 0:52:17 | |
wooded valleys, and rich farmland. | 0:52:17 | 0:52:20 | |
And it's where some frontline scientific research is being done. | 0:52:20 | 0:52:24 | |
This is the Buttercups Goat Sanctuary near Maidstone. | 0:52:24 | 0:52:28 | |
It's where abused and abandoned goats come for some proper TLC. | 0:52:28 | 0:52:33 | |
It's also a place that is changing opinion | 0:52:33 | 0:52:35 | |
about how smart these animals actually are. | 0:52:35 | 0:52:38 | |
Take a look at this. | 0:52:38 | 0:52:40 | |
This video was taken here last summer. | 0:52:40 | 0:52:43 | |
It shows an experiment to test goat intelligence. | 0:52:43 | 0:52:46 | |
The animal has worked out how to get food out of a sealed box. | 0:52:46 | 0:52:49 | |
Dr Elodie Briefer, from Queen Mary University, London, ran that test. | 0:52:49 | 0:52:55 | |
She's running the same test again today, | 0:52:55 | 0:52:59 | |
and it looks like this lot know what is going on. | 0:52:59 | 0:53:02 | |
Now, we saw in the film the goats operating | 0:53:02 | 0:53:06 | |
this piece of machinery, but explain exactly what you've designed here. | 0:53:06 | 0:53:11 | |
So, we designed a complicated two-step process, | 0:53:11 | 0:53:14 | |
where they have to pull that out and then pull it up, | 0:53:14 | 0:53:17 | |
and then the pasta comes. | 0:53:17 | 0:53:19 | |
So what's the point of testing again now, six months later? | 0:53:19 | 0:53:23 | |
To see if they have a long-term memory of this task. | 0:53:23 | 0:53:26 | |
So you're going to put the same goats through the test. | 0:53:26 | 0:53:30 | |
'The goat we're after is called Willow. | 0:53:30 | 0:53:33 | |
'Now, it's been a few months since she did the test. | 0:53:33 | 0:53:36 | |
'Will she still remember how to open the box? Let's find out.' | 0:53:36 | 0:53:40 | |
-Here we go. -She's really motivated. -Definitely motivated. -Right. | 0:53:40 | 0:53:46 | |
Straight oh, my Lord, look at that! | 0:53:47 | 0:53:50 | |
-Straight for it. -That's it. | 0:53:52 | 0:53:55 | |
'It's the speed with which she solved the puzzle | 0:53:55 | 0:53:58 | |
'that's evidence she remembered.' | 0:53:58 | 0:54:00 | |
So this proves they have a memory, proves they are very intelligent. | 0:54:00 | 0:54:05 | |
Yes, absolutely. She may destroy the box if we leave her! | 0:54:05 | 0:54:10 | |
-I think next, we should try a crossword. -Yes. | 0:54:10 | 0:54:14 | |
'So why do we need to know how smart goats are?' | 0:54:14 | 0:54:18 | |
It informs us in terms of at least being able to show people | 0:54:18 | 0:54:22 | |
that the animals show quite complex behaviours | 0:54:22 | 0:54:25 | |
and they are intelligent animals. | 0:54:25 | 0:54:27 | |
So if you want to keep goats, you should really give them | 0:54:27 | 0:54:30 | |
the best possible welfare that you can. | 0:54:30 | 0:54:32 | |
A basic thing is, goats should never be kept on their own, | 0:54:32 | 0:54:35 | |
they should always be kept in a group, or at least a pair. | 0:54:35 | 0:54:38 | |
So showing how complicated their behaviours can be | 0:54:38 | 0:54:42 | |
actually helps inform people. | 0:54:42 | 0:54:45 | |
-And the handling and the treatment. -Yes, exactly. | 0:54:45 | 0:54:48 | |
'It's something they pay heed to at Buttercups. | 0:54:48 | 0:54:51 | |
'All these animals are rescues, and they get the best of attention.' | 0:54:51 | 0:54:54 | |
What are you up to, Gillian? | 0:54:54 | 0:54:56 | |
-I'm leg scratching. -Leg scratching, is this an official duty? | 0:54:56 | 0:55:00 | |
Not exactly, no, but one that he likes and enjoys anyway! | 0:55:00 | 0:55:04 | |
Can I have a go now? Oh, right a bit. Left a bit. lovely. | 0:55:04 | 0:55:10 | |
'Volunteers staff the sanctuary, | 0:55:10 | 0:55:12 | |
'but there are regular visits from the vet. | 0:55:12 | 0:55:15 | |
'Today, he's got his dentist's hat on.' | 0:55:15 | 0:55:18 | |
-Hi, Heather. -Hiya. -It's like standing in line at the doctor's! | 0:55:18 | 0:55:22 | |
-That's just what we said. -Oh, don't worry, it won't hurt. | 0:55:22 | 0:55:25 | |
-Look at all that stuff coming up there. -All this stuff comes out. | 0:55:25 | 0:55:30 | |
They don't mind that too much. Then I'll have a good look inside. | 0:55:30 | 0:55:34 | |
I can see a nasty point in there | 0:55:34 | 0:55:36 | |
which I'll rasp off with a power tool in a minute. | 0:55:36 | 0:55:39 | |
Can the camera get in there? | 0:55:39 | 0:55:40 | |
Have a look, get in here. Get in there! There you go. | 0:55:40 | 0:55:44 | |
Can you see a sort of needle sticking down from the upper jaw? | 0:55:44 | 0:55:47 | |
-Yes, there we go. -Well, we'll just try and buzz that down. | 0:55:48 | 0:55:53 | |
BUZZING | 0:55:53 | 0:55:55 | |
That's not a good noise, wherever you hear it. | 0:55:55 | 0:55:58 | |
Oh, look at this. So, Hattie is next in line. Not looking forward to it! | 0:55:59 | 0:56:03 | |
Not looking forward to it. | 0:56:03 | 0:56:05 | |
'Buttercups has been going for over 20 years. | 0:56:05 | 0:56:09 | |
'Let's meet the man behind it.' | 0:56:09 | 0:56:11 | |
-How many have you got here, Bob? -We've got about 140 in this sanctuary | 0:56:11 | 0:56:15 | |
and another 95 in foster homes around the county. | 0:56:15 | 0:56:18 | |
We take them from as far afield as Cornwall and the Midlands. | 0:56:18 | 0:56:21 | |
-And what are the reasons that people abandon them? -So varied. | 0:56:21 | 0:56:25 | |
I could tell you so many different forms of cruelty, | 0:56:25 | 0:56:29 | |
but also not only cruelty, but where they have been abandoned, | 0:56:29 | 0:56:32 | |
or people who of course can't manage them any more. | 0:56:32 | 0:56:35 | |
'Now, we know that goats go bonkers for food. | 0:56:35 | 0:56:39 | |
'I hope Matt is prepared for a feeding frenzy.' | 0:56:39 | 0:56:42 | |
-Hello, lovely. -How you doing? -I'm very well. Did you miss me? | 0:56:42 | 0:56:47 | |
-I have, yes. How were the snails? -The snails were great, very tasty. | 0:56:47 | 0:56:50 | |
That's it, we thought we'd sort out something nice for you. | 0:56:50 | 0:56:53 | |
Good day with the goats? Stay where you are, you don't need to move. | 0:56:53 | 0:56:57 | |
I've got something for you. Bob? | 0:56:57 | 0:56:59 | |
Um... I just think that, you know, really, | 0:56:59 | 0:57:04 | |
you should do a little job for me. | 0:57:04 | 0:57:06 | |
You know, first time we've been back together and all that. | 0:57:06 | 0:57:10 | |
So if you can just help me out, because I've been doing it all day. | 0:57:10 | 0:57:13 | |
-This is Bob. Here you go, big boy. -So, what I need you to do | 0:57:13 | 0:57:17 | |
-I'm sensing a stitch-up. -I'm tired! I've been doing this all day, | 0:57:17 | 0:57:21 | |
It's been goats, goats and more goats. Sprinkle away, | 0:57:21 | 0:57:24 | |
-and I'll tell you when to stop. -I just have to sprinkle now? | 0:57:24 | 0:57:28 | |
-Throw it over there. -Where they can see it, over there. Have fun. | 0:57:28 | 0:57:32 | |
Not too much, not too much. One, two, three - come on! | 0:57:32 | 0:57:35 | |
-Come on, then. -Come on, come on! Come on, then. | 0:57:35 | 0:57:38 | |
Come on, then. Come on, then! Go, go, go, go, go! | 0:57:38 | 0:57:41 | |
LAUGHTER | 0:57:41 | 0:57:43 | |
-What a beautiful sight. Come on then, girls. -Girls and boys. | 0:57:43 | 0:57:48 | |
-Thanks for sorting that out. -Pleasure, I knew you'd like that. | 0:57:48 | 0:57:51 | |
-How lovely it is to have you back on Countryfile. -It's great to be back. | 0:57:51 | 0:57:55 | |
That's all we've got time for from North Kent. | 0:57:55 | 0:57:57 | |
Next week, we'll be in the New Forest. | 0:57:57 | 0:57:59 | |
They're letting me loose with a 30 ton digger. | 0:57:59 | 0:58:02 | |
I'm discovering a hidden landscape. | 0:58:02 | 0:58:04 | |
And I'm going in search of a hidden bounty, | 0:58:04 | 0:58:07 | |
but that's all, me hearties, we're empty. | 0:58:07 | 0:58:09 | |
-See you later. -See you later. Bye-bye. | 0:58:09 | 0:58:11 | |
Subtitles by Red Bee Media Ltd | 0:58:30 | 0:58:34 |