Browse content similar to Cattle Theme. Check below for episodes and series from the same categories and more!
Line | From | To | |
---|---|---|---|
They have been part of man's story since prehistoric times. | :00:27. | :00:29. | |
I'm not embarrassed to say I am a bit of a cow geek | :00:30. | :00:49. | |
Anita is getting a taste for raw milk. | :00:50. | :00:51. | |
Charlotte is looking at the changing face of dairy farming. | :00:52. | :01:08. | |
And Adam is here with the first of this year's nominees | :01:09. | :01:27. | |
They are an important part of our history, | :01:28. | :01:29. | |
Nearly 2,000,000 dairy cows provide the UK with milk. | :01:30. | :01:38. | |
1.5 million make up our national beef herd. | :01:39. | :01:43. | |
Now, you are quite possibly the most important animal | :01:44. | :01:47. | |
providing food, clothing and fertiliser. | :01:48. | :01:53. | |
Farming cattle is as old as the hills that they graze on. | :01:54. | :02:22. | |
24-year-old Jack Stillwell from West Sussex | :02:23. | :02:37. | |
has been obsessed with cows since he was a boy. | :02:38. | :02:40. | |
But it wasn't until he was at agricultural college | :02:41. | :02:42. | |
that he realised he was going to need more than his summer job wages | :02:43. | :02:51. | |
asking complete strangers to donate cash | :02:52. | :02:54. | |
His initiative earned him a Young Farmer of the Year award. | :02:55. | :03:06. | |
Morning, Jack. Morning. How are you doing, mate? Nice to see you. | :03:07. | :03:09. | |
Good to see you. You all right? Yeah, very well, thank you. Good. | :03:10. | :03:12. | |
It's quite a story, this, isn't it, of how you actually got the money | :03:13. | :03:15. | |
and how you've got to be where you are today? | :03:16. | :03:16. | |
As this thing was kind of progressing, how were you feeling? | :03:17. | :03:19. | |
Was it like, "Yeah, this is it. It's going to start. It's happening."? | :03:20. | :03:22. | |
I really had no idea I was going to get it. | :03:23. | :03:24. | |
and everything started to fall into place. | :03:25. | :03:27. | |
There have been people that have been a bit sceptical, | :03:28. | :03:29. | |
but you are always going to get that with something new. | :03:30. | :03:32. | |
And I think there's a lot of people who would never have heard of it. | :03:33. | :03:34. | |
It is new to the business world, let alone the farming world. Yes. | :03:35. | :03:37. | |
So, the idea that somebody is asking for money can raise a few | :03:38. | :03:40. | |
eyebrows but, once people understand it and get to grips with it, | :03:41. | :03:42. | |
everyone has been on board, so it's been a journey, definitely. | :03:43. | :03:45. | |
And is it better than you thought it would be? | :03:46. | :03:47. | |
I mean, this is the world that you are in now. | :03:48. | :03:49. | |
You must be just loving it. Yeah. I am enjoying it very much. | :03:50. | :03:52. | |
I'm not embarrassed to say I am a bit of a cow geek | :03:53. | :03:54. | |
And what we are doing now, feeding them, that makes me happy. | :03:55. | :03:58. | |
That's one of my favourite things in the world. | :03:59. | :04:00. | |
It sounds pretty cheesy, a bit corny, but I'm all right with that. | :04:01. | :04:04. | |
In return for the donations, Jack promised to keep people | :04:05. | :04:07. | |
up-to-date with his progress via social media. | :04:08. | :04:12. | |
He used the ?4,000 to buy ten Hereford | :04:13. | :04:18. | |
Just six months on, his herd is now nearly 250 strong, | :04:19. | :04:26. | |
spread over three sites across the South Downs, | :04:27. | :04:29. | |
So these are the first ones you bought, then? Yes. | :04:30. | :04:38. | |
These heifers here are what I initially purchased | :04:39. | :04:41. | |
So, it's nice to see it all coming full circle. | :04:42. | :04:45. | |
So, these are all in calf to my Hereford bull here. | :04:46. | :04:48. | |
He's a beauty, isn't he? Yeah, I'm very happy with him. | :04:49. | :04:50. | |
And how old was he when you got him, then? | :04:51. | :04:52. | |
and then he went to work almost straight away. | :04:53. | :04:57. | |
So this will be the first time, then, that you've actually calved? | :04:58. | :05:00. | |
Yeah. Up to now I buy them in as calves, | :05:01. | :05:03. | |
but I've never actually calved my own, | :05:04. | :05:05. | |
so this will be another learning curve. | :05:06. | :05:08. | |
The next new experience. It's exciting times. | :05:09. | :05:11. | |
Yeah, it's very good. I'm looking forward to it. | :05:12. | :05:14. | |
Though Jack works pretty much on his own, | :05:15. | :05:16. | |
he reaches thousands of people worldwide | :05:17. | :05:18. | |
using the internet to post his photos of British farming. | :05:19. | :05:21. | |
So, we are going to take a snap and see how much interest we get by | :05:22. | :05:24. | |
the end of the day, measured by the number of people who like the photo. | :05:25. | :05:29. | |
If you kneel down next to him. Yeah, all right. Do that? | :05:30. | :05:33. | |
That's good. It works? Right, now just do one of him and put him up. | :05:34. | :05:37. | |
Seems Jack has already decided who is going to get more likes. | :05:38. | :05:42. | |
You going to put that one up, are you? Yeah. That's a cracker. | :05:43. | :05:45. | |
That should do really well. All right, then. | :05:46. | :05:47. | |
Launch that one and we'll see what kind of reaction it gets. | :05:48. | :05:50. | |
OK, good. Now, with low milk prices in the headlines recently, | :05:51. | :05:53. | |
whether intensive dairy farming is the way forward. | :05:54. | :06:05. | |
and many of us imagine cattle grazing in green pastures. | :06:06. | :06:11. | |
Most cows are kept inside just during the winter, | :06:12. | :06:23. | |
but now up to one fifth of the milk we produce in this country | :06:24. | :06:26. | |
comes from cows which don't graze in fields at all. | :06:27. | :06:30. | |
In fact, they are kept inside all year round. | :06:31. | :06:34. | |
this intensive style of farming has been practised abroad for decades. | :06:35. | :06:42. | |
A few years ago, Adam visited an American mega-dairy, | :06:43. | :06:45. | |
The scale of this farming operation is absolutely enormous. | :06:46. | :06:52. | |
You can't see any of the cows cos they're all indoors. | :06:53. | :06:55. | |
We've never gone as far as that in the UK, | :06:56. | :07:00. | |
but a growing number of our dairy farmers | :07:01. | :07:03. | |
have started to keep their herds indoors. | :07:04. | :07:06. | |
Now, as many as 15% to 20% of our dairy cows | :07:07. | :07:09. | |
Many farmers are doing this to produce more milk, | :07:10. | :07:15. | |
which might help as the dairy crisis bites. | :07:16. | :07:19. | |
It's estimated that every day a dairy farmer goes out of business. | :07:20. | :07:24. | |
So, in tough times, is the answer to keep cows inside all year round? | :07:25. | :07:30. | |
One obstacle is the public's perception | :07:31. | :07:32. | |
and their concern for animal welfare. | :07:33. | :07:35. | |
So what is it like for cows to be under cover | :07:36. | :07:38. | |
That's more than 12 times the size of the average UK herd. | :07:39. | :07:50. | |
He was one of the first farmers in Britain | :07:51. | :07:52. | |
to start rearing his herd indoors on the scale. | :07:53. | :07:56. | |
Do you worry about keeping cows inside? | :07:57. | :08:00. | |
We need to just do the best for them with their bedding, | :08:01. | :08:03. | |
with their feeding, with their health, | :08:04. | :08:06. | |
so our barns are designed to provide the cows with comfortable | :08:07. | :08:10. | |
lying area because cows lie down for about 14 hours a day. | :08:11. | :08:13. | |
so there is plenty of room to move around in | :08:14. | :08:20. | |
and just providing an environment so our cows can behave as naturally | :08:21. | :08:25. | |
as they can in a farming environment. | :08:26. | :08:28. | |
Many people will watch this and they won't like what they see. | :08:29. | :08:33. | |
Potentially, but that's... We are not hiding away. | :08:34. | :08:37. | |
and I don't think it matters whether they are in a barn or outside. | :08:38. | :08:41. | |
Cows don't have some imagination of where they want to live. | :08:42. | :08:45. | |
I personally think my cows are happy. | :08:46. | :08:47. | |
Their happiness comes from being looked after and feeling safe. | :08:48. | :08:51. | |
Are you proud of your farm? Immensely proud. | :08:52. | :08:54. | |
I'm immensely proud of my great-grandmother who started it all | :08:55. | :08:57. | |
Today, this dairy produces enough milk for 200,000 UK consumers | :08:58. | :09:05. | |
I think that's actually quite a lot to be proud of. | :09:06. | :09:12. | |
with this style of keeping cattle as Neill. | :09:13. | :09:17. | |
Compassion In World Farming would like to see all dairy herds | :09:18. | :09:20. | |
but Neil is so confident in the welfare of his cows, | :09:21. | :09:26. | |
he has invited them on to his farm to have a look around. | :09:27. | :09:29. | |
The farmer clearly cares about his cows. | :09:30. | :09:37. | |
It's a shame he doesn't let them outside. | :09:38. | :09:40. | |
So it is the system that you object to? What's wrong with it? | :09:41. | :09:43. | |
They wouldn't naturally have to sit in rows like this. | :09:44. | :09:48. | |
Naturally they would be out on fields | :09:49. | :09:50. | |
sitting at different spacings from each other, | :09:51. | :09:53. | |
well away from walkways that are covered in manure and urine. | :09:54. | :09:57. | |
wet fields in the rain even in the spring. | :09:58. | :10:02. | |
Yes, indeed, and some of the best systems give them the choice. | :10:03. | :10:05. | |
So if you took this farm and you opened it out at the far end, | :10:06. | :10:09. | |
and you let them out into fields, they can go in when they want, | :10:10. | :10:12. | |
So is that your objection generally - that cows just can't do | :10:13. | :10:19. | |
That is one of our objections. We would like to give the cows choices. | :10:20. | :10:25. | |
is that where they're not incredibly well managed, | :10:26. | :10:30. | |
You get a high risk of loneliness. You will often get, | :10:31. | :10:36. | |
because of the very high yields of some of these cows, emaciated cows. | :10:37. | :10:42. | |
There are very mixed views on the issues associated with | :10:43. | :10:45. | |
keeping cows in year-round but the big question is - is it worth it? | :10:46. | :10:53. | |
The amount of milk one cow can produce has more than | :10:54. | :10:56. | |
doubled in the last 50 years from an average of 3,500 litres | :10:57. | :11:01. | |
a year in 1963 to about 7,500 litres today. | :11:02. | :11:08. | |
Cows kept inside like this are fed this highly nutritious food. | :11:09. | :11:12. | |
And here is where that really starts to show. | :11:13. | :11:20. | |
It just means that you can milk more cows a lot more quickly. | :11:21. | :11:26. | |
Now, here on Neil's farm, these cows produce | :11:27. | :11:29. | |
an average of 11,000 litres of milk per cow per year. | :11:30. | :11:34. | |
And surely when dairy farms are struggling, | :11:35. | :11:37. | |
But producing more milk doesn't make Neil immune to | :11:38. | :11:45. | |
He's seen the value of his milk drop more than a fifth in just | :11:46. | :11:50. | |
over a year from 30 pence a litre in 2014 to 23 pence today. | :11:51. | :11:57. | |
Do you think that the economies of scale mean that you can | :11:58. | :12:00. | |
survive at that price, perhaps longer than other farmers? | :12:01. | :12:03. | |
Well, I'd hope we can do more than survive, really. | :12:04. | :12:06. | |
but I guess the investment we've put in over the years is going to | :12:07. | :12:11. | |
help us to continue to prosper in these really difficult times. | :12:12. | :12:19. | |
but indoor-intensive farms aren't easy to establish. | :12:20. | :12:25. | |
They can take years to set up at huge cost and, even then, | :12:26. | :12:29. | |
some farmers that have done it have gone under. | :12:30. | :12:33. | |
On the face of it, while milk prices are low, | :12:34. | :12:36. | |
it might seem like the obvious solution to bring cows indoors all | :12:37. | :12:40. | |
year, produce more milk and so make more money but it's not that simple. | :12:41. | :12:45. | |
So later on I'll be finding out if, instead, | :12:46. | :12:48. | |
it's possible to increase the value of the milk you're selling. | :12:49. | :12:59. | |
Cattle not only give us milk and meat, there's also the leather. | :13:00. | :13:03. | |
In its transition from beast to brogues, it takes quite a hiding. | :13:04. | :13:09. | |
Within these walls, craftsmen work the raw material in the same | :13:10. | :13:13. | |
And this is where the process begins, these are the raw hides... | :13:14. | :13:21. | |
and this is the first part of their journey to becoming lovely | :13:22. | :13:27. | |
Bakers in East Devon is Britain's last traditional oak-bark tannery. | :13:28. | :13:37. | |
They've been using oak-bark liquor to turn skin into | :13:38. | :13:42. | |
leather on this site since Roman times. | :13:43. | :13:47. | |
It's been run by Andrew Parr's family for the last 150 years. | :13:48. | :13:55. | |
Andrew's going to take me through the whole process, | :13:56. | :13:58. | |
from raw hide to world-renowned, top-quality leather. | :13:59. | :14:04. | |
Yup, well, we've been through the first process, which is | :14:05. | :14:10. | |
the liming process, to de-hair the hides. | :14:11. | :14:13. | |
And they've come down now to Roger, where he's just finishing them off. | :14:14. | :14:17. | |
So any short hair that's left on the hide, | :14:18. | :14:21. | |
he's taking off with the de-hairing tool over the beam. | :14:22. | :14:24. | |
So where do these hides come from, then, Andrew? | :14:25. | :14:26. | |
These are all local hides, so they've all come | :14:27. | :14:28. | |
It's a good beef-growing area, lots of grass around here. | :14:29. | :14:32. | |
And so from good-quality beef, you get some good quality hides. | :14:33. | :14:35. | |
We only do beef cattle here because, with cows, they have a calf | :14:36. | :14:40. | |
and obviously we're wanting stuff without stretched skin. | :14:41. | :14:45. | |
We don't want stretch in the leather. | :14:46. | :14:47. | |
So we're just looking for the very best beef hide. | :14:48. | :14:49. | |
So you're basically using something that wouldn't have any | :14:50. | :14:53. | |
stretch marks, so to speak, in human terms. Yes. | :14:54. | :14:55. | |
That's right, that one's a black-and-white. | :14:56. | :14:59. | |
That's the pigment in the skin and, gradually, as it starts tanning, | :15:00. | :15:05. | |
within two or three weeks, that will disappear altogether. | :15:06. | :15:07. | |
So when it comes out, it'll be a uniform biscuit-brown colour | :15:08. | :15:11. | |
and that's part of sort of the secret or magic. | :15:12. | :15:17. | |
Once they've been cleaned, the real alchemy takes place. | :15:18. | :15:27. | |
The hides are suspended in bits of the tanning solution. | :15:28. | :15:38. | |
This is what we call the new tan yard. The new tan yard? | :15:39. | :15:41. | |
Yeah, it's about 100 years old, so it's still new...to us. | :15:42. | :15:44. | |
These hides here have been in for about six months. | :15:45. | :15:52. | |
They've got another six months to go. | :15:53. | :15:54. | |
And what we're doing here is just strengthening up the tan liquor | :15:55. | :15:57. | |
and we're putting the hides back in with oak bark, | :15:58. | :15:59. | |
so that oak bark is going to feed the liquor. | :16:00. | :16:02. | |
This is my favourite kind of science. | :16:03. | :16:05. | |
The guys are just sort of chucking in a couple of handfuls of oak. | :16:06. | :16:08. | |
It's very precise. This oak is mostly from Wales | :16:09. | :16:12. | |
and some of it comes from the Lake District. | :16:13. | :16:14. | |
It is a by-product of the timber industry. | :16:15. | :16:16. | |
Most of this is what we call coppice oak, | :16:17. | :16:20. | |
so they'll use the main wood for charcoal. | :16:21. | :16:23. | |
so nothing is wasted in the timber business, a bit like with the hides. | :16:24. | :16:29. | |
Everybody else is using chemicals, why are you using oak still? | :16:30. | :16:34. | |
It's very hard-wearing, it's got very high tensile strength | :16:35. | :16:38. | |
and it actually looks beautiful when it's finished. | :16:39. | :16:45. | |
The hides are soaked for a whole year before they're | :16:46. | :16:47. | |
there are still a few of nature's imperfections to iron out. | :16:48. | :16:58. | |
and we go down through the bottom edge like that. It just gets | :16:59. | :17:03. | |
out that hump, you know, the humps you've got in it | :17:04. | :17:07. | |
I feel a bit nervous because this is such a precious material | :17:08. | :17:16. | |
and commodity, I don't want to mark it or ruin it. | :17:17. | :17:23. | |
So why do you add the oil to it? We put it on to look after it. | :17:24. | :17:27. | |
and I guess, in the same way you look after your own skin... | :17:28. | :17:31. | |
Yes, that's right, yeah, yeah, it is, yeah. | :17:32. | :17:33. | |
It's like a protection thing. Nourishes it? | :17:34. | :17:35. | |
And how long will you leave it hanging for? | :17:36. | :17:38. | |
For six days... Six days. ..we will hang it up for, yeah. | :17:39. | :17:41. | |
how do you know which one is at which stage of the drying process? | :17:42. | :17:47. | |
Have you got like a spreadsheet or something somewhere? | :17:48. | :17:49. | |
No. Is it all up here? Yeah, yeah, all up here. | :17:50. | :17:51. | |
After the years... I've been here for 40 odd years. | :17:52. | :17:55. | |
Really ironically, I can remember leading calves as a child | :17:56. | :17:58. | |
After being oiled, it's off to be rollered by Jeff. | :17:59. | :18:09. | |
Jeff, this is an incredible piece of machinery. | :18:10. | :18:12. | |
It's not the newest or most contemporary piece of kit, is it? | :18:13. | :18:15. | |
Rolling the leather compacts the natural fibres. | :18:16. | :18:23. | |
This not only toughens it but also means moisture can't get in, | :18:24. | :18:28. | |
Then finally it gets stained. That's James' job today. | :18:29. | :18:36. | |
and what seems like quite a loving process, James, is that fair? | :18:37. | :18:41. | |
I'm one of those lucky people that really look forward to | :18:42. | :18:45. | |
getting up and going to work in the morning. | :18:46. | :18:47. | |
You can see that you're making a difference. | :18:48. | :18:49. | |
You know, there is a product at the end of it. | :18:50. | :18:52. | |
You've got to be patient in this leather-making game, haven't you? | :18:53. | :18:55. | |
these hides from the West Country are shipped all over the world | :18:56. | :19:05. | |
to become high-end shoes, bags and equestrian goods. | :19:06. | :19:11. | |
But we dropped in on a craftsman a little closer to home who's | :19:12. | :19:14. | |
My name's John Hagger and I've been working with leather for 25 years. | :19:15. | :19:28. | |
My grandfather was a leather guilder, | :19:29. | :19:30. | |
The tools that I use are the same tools that have been | :19:31. | :19:38. | |
used by leather makers, by leather crafters for generations. | :19:39. | :19:45. | |
Because it's tanned with oak, that gives me a leather that is not | :19:46. | :19:51. | |
only very durable and strong but it's also supple. | :19:52. | :19:54. | |
And because of the hand-dyeing process, it's not uniform. | :19:55. | :19:58. | |
I like to know... In fact, I NEED to know where the leather comes from. | :19:59. | :20:07. | |
I feel like I have a responsibility to my customer to know where | :20:08. | :20:11. | |
There's no part of that leather belt or that leather bag | :20:12. | :20:17. | |
What I love is creating something of beauty | :20:18. | :20:30. | |
Finely-crafted leather is one use for precious hides... | :20:31. | :20:45. | |
..but there's another even finer purpose. | :20:46. | :20:54. | |
She's a botanical artist from Hertfordshire. | :20:55. | :21:03. | |
A key feature of her beautifully detailed work is that she | :21:04. | :21:07. | |
chooses to paint on a very special surface. | :21:08. | :21:15. | |
and drawing on for thousands of years and it's made from calf skin. | :21:16. | :21:23. | |
It can also be made from goats and sheep | :21:24. | :21:26. | |
but the best stuff comes from calves. | :21:27. | :21:30. | |
I think because it's such an organic material, it's so natural | :21:31. | :21:35. | |
and it fits with the subjects that I enjoy painting. | :21:36. | :21:38. | |
And a sense that this surface or support has been around for | :21:39. | :21:41. | |
thousands and thousands of years and it will carry on being around. | :21:42. | :21:44. | |
It will outlast both of us but I'm also working | :21:45. | :21:47. | |
and yet bringing together something which can be quite | :21:48. | :21:53. | |
contemporary in terms of its layout and its application today. | :21:54. | :21:56. | |
So, for me, it very much connects past, present, future. | :21:57. | :21:59. | |
It's got quite a lot of symbolism in it, really. | :22:00. | :22:01. | |
How does it work differently to paper? | :22:02. | :22:03. | |
The paint actually sits on the surface of the vellum, | :22:04. | :22:05. | |
it doesn't sink in in the way that it would into paper. | :22:06. | :22:15. | |
There's something else about the vellum which is its organic quality | :22:16. | :22:20. | |
and if you have a look at the piece I've got here, | :22:21. | :22:23. | |
which has got quite a lot of veining. | :22:24. | :22:26. | |
Here you can see veining that's very much echoing some of these | :22:27. | :22:29. | |
shapes, so there's something about the markings here that | :22:30. | :22:33. | |
Gael buys her vellum from the firm of William Cowley's | :22:34. | :22:45. | |
in Buckinghamshire. They've been making vellum for 180 years | :22:46. | :22:50. | |
and are now the only supplier left in the UK. | :22:51. | :22:54. | |
I've come with Gael to meet the manager, Paul Wright, who's going | :22:55. | :22:59. | |
The firm made the news recently when Parliament threatened to end | :23:00. | :23:04. | |
the thousand-year-old practice of writing new laws on vellum. | :23:05. | :23:08. | |
This piece here, this is a manuscript vellum | :23:09. | :23:13. | |
and it's very white. We've taken all of the pigment out of the skin. | :23:14. | :23:16. | |
This would be used by calligraphers and illuminators. | :23:17. | :23:18. | |
Really used for very high-end documents. | :23:19. | :23:21. | |
When Prince William married, the Queen signed what is called | :23:22. | :23:25. | |
which will in turn become a national document. | :23:26. | :23:28. | |
This will be something we'll look back on in 2,000 years' time plus. | :23:29. | :23:31. | |
Anything where you're sort of saying, | :23:32. | :23:33. | |
"OK, then, the document is of personal or national importance," | :23:34. | :23:36. | |
So, Gael, what are you looking for when you come to get your vellum? | :23:37. | :23:42. | |
So sometimes I will have in my mind's eye a subject that | :23:43. | :23:46. | |
I want to paint on this and think which skin is going to work | :23:47. | :23:49. | |
with the subject that I'm going to be doing and other times | :23:50. | :23:52. | |
I will see a skin and decide it's not what I've come to buy | :23:53. | :23:57. | |
but I have to have it, it has to leave here in the car with me. | :23:58. | :24:01. | |
This is typically talking to me about some quite complex | :24:02. | :24:09. | |
So something like a very complex dried hydrangea. | :24:10. | :24:12. | |
This is where the artwork starts, in many ways. | :24:13. | :24:17. | |
Because each piece of vellum has a unique DNA profile, | :24:18. | :24:20. | |
some internationally renowned artists are working on it | :24:21. | :24:23. | |
Well, a modern artist buys a vellum, | :24:24. | :24:28. | |
keeps a small piece of it, does the work and off it goes and if someone | :24:29. | :24:33. | |
in 20 years' time says, "I've got the original," | :24:34. | :24:36. | |
There's a magical atmosphere in the stockroom. | :24:37. | :24:44. | |
raw animal skins create a different kind of atmosphere. | :24:45. | :24:50. | |
I do love the way that waft comes out as you open the door, | :24:51. | :24:56. | |
like, "Whoa!" It's an intense smell. | :24:57. | :24:58. | |
Obviously, these are all hand-selected skins | :24:59. | :25:01. | |
from the abattoir. So this is a by-product? | :25:02. | :25:03. | |
Nothing is killed for its skin, it's killed for its meat. | :25:04. | :25:06. | |
We can go through 500 and walk away with 50. | :25:07. | :25:13. | |
After four weeks in a caustic bath to remove the hair, | :25:14. | :25:17. | |
the skins are stretched on frames to dry. | :25:18. | :25:23. | |
Then Lee gets to work crafting the finished article. | :25:24. | :25:30. | |
Hi, Lee. Hiya. Tell me what you're doing to this. | :25:31. | :25:34. | |
Basically, I'm trying to take this grain layer off the skin, | :25:35. | :25:37. | |
the outer layer where the hair was on the animal. | :25:38. | :25:40. | |
And I'm just removing that to get a nice white finish for a manuscript. | :25:41. | :25:44. | |
So, Lee, how many people in the world can do this job? | :25:45. | :25:46. | |
In this country, it's just me at the moment. | :25:47. | :25:48. | |
I understand there's a couple of others in the world. | :25:49. | :25:51. | |
Production stops for a little while. But, touch wood, I don't get sick. | :25:52. | :25:57. | |
How difficult is what you are doing? What is this? This is a lune. | :25:58. | :26:01. | |
It's a very sharp blade and we're just using it to just | :26:02. | :26:04. | |
scrape away as much of the layer as possible. | :26:05. | :26:09. | |
All right, I think the stance is very important. It is, yes. | :26:10. | :26:17. | |
Ouch, cramp. Hang on. I'm going to mess this up. | :26:18. | :26:28. | |
There's actually something really satisfying about it as well, | :26:29. | :26:31. | |
You've got quite a few to get through | :26:32. | :26:35. | |
and I think you're much better at it than me, obviously. | :26:36. | :26:37. | |
As well as the satisfaction of knowing that every new | :26:38. | :26:41. | |
act of Parliament is written on vellum he's crafted, | :26:42. | :26:44. | |
with pride to see Gael take the vellum he's produced | :26:45. | :26:49. | |
I'm going to do my best not to ruin a perfectly good calfskin. | :26:50. | :26:58. | |
Imagine that you're stroking the paint onto the actual petal itself. | :26:59. | :27:04. | |
That's lovely. I'm in the zone. You're really good at this! | :27:05. | :27:10. | |
I don't know about that but there we go. | :27:11. | :27:13. | |
I followed your lines as neatly as I could and, yeah, | :27:14. | :27:16. | |
the good news is I've done it, the bad news is it's going to be | :27:17. | :27:19. | |
here for thousands and thousands of years. | :27:20. | :27:33. | |
Now, earlier we asked whether intensive dairy production is | :27:34. | :27:36. | |
the way for farmers to survive the current crisis over milk prices. | :27:37. | :27:41. | |
But as Charlotte's been finding out, it's by no means the only choice. | :27:42. | :27:49. | |
Making money out of milk is harder now than it has been for years. | :27:50. | :27:54. | |
But not everyone thinks that more intensive production is the answer. | :27:55. | :27:58. | |
What other options do dairy farmers have to get them | :27:59. | :28:02. | |
Some people think the answer is to go big. | :28:03. | :28:09. | |
Others feel we should be going in the opposite direction, | :28:10. | :28:12. | |
He thinks the dairy industry could be missing a trick. | :28:13. | :28:18. | |
By playing to its strengths, he spies an opportunity. | :28:19. | :28:23. | |
Neil, you've spotted what you think is a gap in the market | :28:24. | :28:26. | |
which could help dairy farmers, what is it? | :28:27. | :28:28. | |
Well, it's all about this that we're looking at here today. | :28:29. | :28:31. | |
It's called free-range milk, which is basically based on a commitment | :28:32. | :28:36. | |
by farmers to graze their cows for six months of the year in fields. | :28:37. | :28:39. | |
So who comes up with a definition that that is free-range milk? | :28:40. | :28:42. | |
I have worked with others to build a definition. | :28:43. | :28:45. | |
governing free-range milk production. | :28:46. | :28:49. | |
First of all, freedom for cows to graze, | :28:50. | :28:54. | |
a fair award to farmers and a more informed choice for the consumer. | :28:55. | :28:59. | |
The idea is to return a few more pence per litre to the farmer. | :29:00. | :29:03. | |
price-wise it will be pitched between standard and organic milk. | :29:04. | :29:10. | |
Isn't there an implied criticism, at least, here? | :29:11. | :29:12. | |
Aren't you saying, "Actually, this is the best way to do things," | :29:13. | :29:15. | |
far better than, for instance, keeping cows in all year? | :29:16. | :29:19. | |
Well, we're not out to criticise anybody | :29:20. | :29:21. | |
but I think if we are to avoid milk becoming nothing more than | :29:22. | :29:24. | |
a cheap white-water commodity, we have to start to differentiate milk | :29:25. | :29:28. | |
differentiating the way in which we farm. | :29:29. | :29:32. | |
Most people actually think their milk comes from cows in fields | :29:33. | :29:36. | |
but, increasingly, less and less milk does. | :29:37. | :29:38. | |
And we want people to be able to make that choice. | :29:39. | :29:41. | |
Farmers at the moment are forced to compete one another | :29:42. | :29:45. | |
out of business to see who can deliver it the cheapest | :29:46. | :29:48. | |
but if we can instil the real value in that milk, | :29:49. | :29:50. | |
we believe we can command a higher price. | :29:51. | :29:57. | |
Well, free-range may be a new concept for milk | :29:58. | :30:01. | |
but it isn't in other parts of the industry. | :30:02. | :30:05. | |
More than half the eggs we buy in Britain today are free-range. | :30:06. | :30:09. | |
Supermarkets might be open to other free-range products | :30:10. | :30:12. | |
Marketing expert Dr Fiona Spotswood | :30:13. | :30:17. | |
believes this new idea might be here to stay. | :30:18. | :30:21. | |
I think if you look at how free-range eggs have taken off | :30:22. | :30:25. | |
and become very normal now, there's no reason why certain | :30:26. | :30:29. | |
consumers wouldn't take on the idea of free-range milk. | :30:30. | :30:32. | |
At the moment things are really bad for dairy farmers | :30:33. | :30:35. | |
Can they market their way out of this crisis? | :30:36. | :30:38. | |
I think marketing is a really powerful way of adding value | :30:39. | :30:41. | |
If they can encourage consumers to feel like they are making | :30:42. | :30:45. | |
meaningful choices, then there's no reason why | :30:46. | :30:48. | |
a little bit more on products. In the future, customers might bring | :30:49. | :30:53. | |
and use that free-range label to sort of show off a little bit | :30:54. | :30:58. | |
to their neighbours when they invite them round for coffee. | :30:59. | :31:02. | |
Phil Brooke from Compassion in World Farming | :31:03. | :31:05. | |
also thinks there's mileage in free-range milk. | :31:06. | :31:08. | |
The public expect cows to be kept outside. | :31:09. | :31:11. | |
They'd be horrified if they were kept inside all of the time | :31:12. | :31:14. | |
but it doesn't say so on the label, so they don't know. | :31:15. | :31:17. | |
There should be a picture of these cows on the label | :31:18. | :31:22. | |
and if it's from a free-range farm, a picture of cows outside. | :31:23. | :31:25. | |
The consumers would know what they were getting and I think we'd find | :31:26. | :31:29. | |
people paying a bit more for kinder milk from cows given more choices. | :31:30. | :31:36. | |
free-range milk will become a staple on our supermarket shelves. | :31:37. | :31:43. | |
will it alienate some dairy farmers, like Neil who I met earlier? | :31:44. | :31:49. | |
so what does he make of free-range milk? | :31:50. | :31:55. | |
Do you see that as a threat to you? Certainly not a threat, no. | :31:56. | :32:00. | |
I'm unsure what it is. We just need to be wary. | :32:01. | :32:04. | |
Does anybody know what free-range dairy is any more than | :32:05. | :32:07. | |
So that's something we need to know but certainly not a threat. | :32:08. | :32:13. | |
Isn't there an implied criticism of what you do in free-range milk? | :32:14. | :32:18. | |
I don't know, is there? Potentially, I suppose. | :32:19. | :32:22. | |
But I think it's not that much different. | :32:23. | :32:26. | |
They're still looking after the cows, | :32:27. | :32:28. | |
but anything that adds value to the dairy chain without causing | :32:29. | :32:35. | |
harm to another sector of it has got to be a good thing. | :32:36. | :32:46. | |
There's no doubt British dairy farmers are in the midst | :32:47. | :32:49. | |
of one of their toughest times ever and there are no easy solutions. | :32:50. | :32:54. | |
on the future for British dairy farming. | :32:55. | :32:58. | |
You can contact us via the website... | :32:59. | :33:01. | |
or join the conversation on Twitter. We're... | :33:02. | :33:07. | |
Britain has long been regarded the stockyard of the world. | :33:08. | :33:11. | |
Our bulls have populated herds from Aberdeen to Argentina for decades | :33:12. | :33:16. | |
but the humble cow has changed considerably over the years. | :33:17. | :33:22. | |
Bulls in particular have changed through the decades. | :33:23. | :33:25. | |
meet the shifting demands of the market. | :33:26. | :33:30. | |
It's something award-winning young farmer Jack Stilwell is | :33:31. | :33:33. | |
Some of the animals he bought with money raised via | :33:34. | :33:38. | |
an internet crowd-funding campaign are going to market, | :33:39. | :33:41. | |
so will his animals meet today's demands? | :33:42. | :33:44. | |
A fieldsman for 30 years, Mark Ferrett | :33:45. | :33:46. | |
knows his way around the back end of a bovine better than most. | :33:47. | :33:51. | |
So the cow that we know and love, Mark, | :33:52. | :33:53. | |
has changed and evolved quite considerably, hasn't it? | :33:54. | :33:56. | |
and that has been driven by industry demand, really, | :33:57. | :34:01. | |
where you would have had a traditional small, stocky breed | :34:02. | :34:04. | |
used to living outside through the winter as well as the summer. | :34:05. | :34:07. | |
because farmers need to turn their cattle round more, so they've | :34:08. | :34:12. | |
had to introduce a bigger breed to get the beast to grow quicker. | :34:13. | :34:17. | |
The volume of animals coming through in unit has to be revolving | :34:18. | :34:21. | |
quite quickly to enhance the profit margins for the farmer. | :34:22. | :34:24. | |
Conformation of a beast is always so important, Matt. | :34:25. | :34:28. | |
You know, at the end of the day, the public, | :34:29. | :34:30. | |
when they purchase their beef, are always looking for a nice joint. | :34:31. | :34:34. | |
These days, consumers are returning to traditional British beef breeds, | :34:35. | :34:38. | |
I've stuck with Herefords and Aberdeen Anguses... Yup. | :34:39. | :34:46. | |
A bit of fat on the meat is good and that brings the flavour | :34:47. | :34:50. | |
and it's not bad fat, it's good for you. | :34:51. | :34:56. | |
There's a nice, long beast and he's got a good conformation, | :34:57. | :35:02. | |
but what we would refer to in the trade as... | :35:03. | :35:13. | |
Where we're at at the moment with the market, | :35:14. | :35:15. | |
what would you expect to be a good price next Friday? | :35:16. | :35:20. | |
but these lovely little healthy bullocks here which we're selecting, | :35:21. | :35:27. | |
I'm hoping, for Jack's sake, that they are clear 450s | :35:28. | :35:30. | |
It's a good job. Hopefully next week will be payday. Yeah. | :35:31. | :35:41. | |
if our photo of Curly the bull is impressing people as much. | :35:42. | :35:46. | |
That's it. Get the message of British beef out there. Marvellous. | :35:47. | :36:04. | |
Earlier this year, we asked you to nominate your farming heroes | :36:05. | :36:08. | |
as part of the BBC's Food and Farming Awards. | :36:09. | :36:11. | |
And Charlotte Smith, a familiar Countryfile face | :36:12. | :36:50. | |
and all parts of the UK, so they took some sorting. | :36:51. | :36:53. | |
What sort of people are we looking for? | :36:54. | :36:55. | |
Somebody who has done something extra, | :36:56. | :36:57. | |
something they didn't really have to do. | :36:58. | :37:00. | |
Somebody who hasn't really been recognised for that. Yeah. | :37:01. | :37:03. | |
We want someone special. Going above and beyond, isn't it? | :37:04. | :37:07. | |
I think that's the important thing, isn't it? | :37:08. | :37:12. | |
but we've picked three finalists to meet, so we can choose one winner. | :37:13. | :37:20. | |
Cumbria police have declared a major incident as Storm Desmond | :37:21. | :37:23. | |
And where better to start looking for heroes | :37:24. | :37:31. | |
than in the midst of last winter's storms... | :37:32. | :37:39. | |
The floods last year had a massive impact on many farming communities. | :37:40. | :37:43. | |
There were lots of nominations for people who helped out in the flood, | :37:44. | :37:47. | |
so we decided to pick just one that represented the spirit of them all. | :37:48. | :37:51. | |
And that actually proved rather difficult but we have managed it | :37:52. | :37:55. | |
and we are here because it's the Cumbria Young Farmers. | :37:56. | :37:58. | |
So I'm going to meet the Young Farmers. | :37:59. | :38:00. | |
And I'm going to see who nominated them. See you later. See you. | :38:01. | :38:07. | |
Our first finalists are a group of heroes, | :38:08. | :38:10. | |
the entire Cumbria Federation of Young Farmers' Clubs. | :38:11. | :38:14. | |
That's 25 clubs, 1,600 young men and women. | :38:15. | :38:24. | |
When their county was caught up in Storm Desmond last December, | :38:25. | :38:28. | |
they didn't hesitate to get stuck in. | :38:29. | :38:31. | |
Like when Mike Dunning's farm near Tebay was engulfed in a mudslide. | :38:32. | :38:38. | |
Goodness me. What a mess. It's a little babbling brook today | :38:39. | :38:42. | |
but it was a raging torrent that afternoon. Yes. | :38:43. | :38:44. | |
Obviously it burst its banks as you can see there, it burst through. | :38:45. | :38:48. | |
We were stood up to here in water and, you know, coming in full force, | :38:49. | :38:51. | |
it was all you could do to stand in it. | :38:52. | :38:53. | |
Goodness me. It was ferocious, it really was. | :38:54. | :38:56. | |
And then when the mudslide happened, what did it look like? | :38:57. | :38:59. | |
It was just like looking at a wall of soil, it was frightening. | :39:00. | :39:02. | |
Unbelievable. My muck-spreader, it was there on its side upside down, | :39:03. | :39:06. | |
it had just lifted it up. You couldn't get your head round it. | :39:07. | :39:13. | |
Dozens of Cumbria Young Farmers turned up to help out. | :39:14. | :39:17. | |
And some are back today to tell us about it. Hiya. Hello. Hi. | :39:18. | :39:22. | |
So tell me, how did the first contact happen, then? | :39:23. | :39:26. | |
I actually got in touch with Mike. Seeing how bad everything was here, | :39:27. | :39:29. | |
I just knew these guys could help out. | :39:30. | :39:31. | |
Even in a small way, it would make a big difference. | :39:32. | :39:34. | |
We soon got together, got our shovels and started digging. | :39:35. | :39:37. | |
So it was handballing work, really. It was. | :39:38. | :39:40. | |
It was all hand work, yeah, it was too high for the digger to | :39:41. | :39:43. | |
get in for access, so it was man and shovel. | :39:44. | :39:45. | |
And why the Young Farmers? Why not the...you know, the Fire Service? | :39:46. | :39:50. | |
Part of the community spirit of Young Farmers, really. | :39:51. | :39:53. | |
Strengthening the local community. Fantastic. Yeah. | :39:54. | :39:58. | |
Congratulations and I think you're very deserved nominees. | :39:59. | :40:06. | |
This is just one of the many stories of Young Farmers in Cumbria | :40:07. | :40:10. | |
Charlotte's caught up with the person who nominated them | :40:11. | :40:16. | |
And to do that, I've left the countryside behind | :40:17. | :40:20. | |
This is Petteril Street in the centre of Carlisle. | :40:21. | :40:27. | |
But during Storm Desmond, it looked more like a river. | :40:28. | :40:31. | |
1,600 houses were evacuated, including this one, | :40:32. | :40:35. | |
home to 80-year-old Marie Scott. I'm meeting her son David. | :40:36. | :40:40. | |
I left this house at about three o'clock on the Sunday morning | :40:41. | :40:44. | |
and it was just lapping the doorstep there. | :40:45. | :40:47. | |
I went home, came back about an hour and a half | :40:48. | :40:50. | |
Yeah, she's coping with it but, I mean, | :40:51. | :40:59. | |
As she says, she's been rehoused and she's living in another house | :41:00. | :41:04. | |
It isn't where she hangs her coat and everything like that. | :41:05. | :41:09. | |
With Carlisle in crisis, Cumbria's Young Farmers really became heroes. | :41:10. | :41:17. | |
They weren't content to just help people in the farming community, | :41:18. | :41:21. | |
they decided to take their agricultural hardware onto | :41:22. | :41:24. | |
We have a lot of resources, a lot of equipment | :41:25. | :41:29. | |
and we can mobilise quite quickly, so we thought we'd try and do | :41:30. | :41:32. | |
a bit of prevention and get some sandbags and see what we could do. | :41:33. | :41:35. | |
And how many of you pulled together to get this going? | :41:36. | :41:38. | |
About 25 that day and they just kept coming out the woodwork. | :41:39. | :41:42. | |
Seeing we were in need and so they came to help. | :41:43. | :41:44. | |
So what did the Young Farmers do to help? | :41:45. | :41:47. | |
In every direction, every single house was flooded | :41:48. | :41:49. | |
and every piece of furniture, fridge, food, | :41:50. | :41:52. | |
everything that was in the house had to be taken out and this street | :41:53. | :41:55. | |
and as far as the eye could see was just laden with rubbish | :41:56. | :41:58. | |
and the Young Farmers came in to help the council because we didn't | :41:59. | :42:01. | |
have enough skips, or anything like that, | :42:02. | :42:03. | |
We've got about nine tractors and trailers, three loaders | :42:04. | :42:07. | |
and a digger and moved quite a considerable amount of stuff | :42:08. | :42:10. | |
on that day. We cleared in the region of five streets, | :42:11. | :42:13. | |
about 70 or 75 trailerloads of material, | :42:14. | :42:15. | |
so I think we made a large impact in one day. | :42:16. | :42:20. | |
Why do you think they're heroes? It's a big word, hero, isn't it? | :42:21. | :42:23. | |
But they just put their own troubles aside | :42:24. | :42:27. | |
and these young lads, whose farms and buildings | :42:28. | :42:30. | |
and livestock were devastated and also ruined, managed to give | :42:31. | :42:33. | |
up their own time to come in and actually help in the city. | :42:34. | :42:37. | |
And how do you feel now that you're nominated as farming heroes? | :42:38. | :42:40. | |
Well, yes, a little bit overwhelmed, really. | :42:41. | :42:46. | |
We didn't do it for any form of recognition. | :42:47. | :42:48. | |
It was just...you like to do something to help, really. | :42:49. | :42:50. | |
All right, let's get these wheels rolling. | :42:51. | :42:55. | |
Well, we've decided to hit the road and re-enact the rescue, | :42:56. | :42:59. | |
so the Young Farmers can meet up for the first time with the people | :43:00. | :43:03. | |
This is great, going through town with all these tractors. | :43:04. | :43:16. | |
That was quite some sight. That was amazing. | :43:17. | :43:28. | |
David, this is David who nominated them. | :43:29. | :43:33. | |
Hello, nice to meet you. Lovely to meet you. | :43:34. | :43:35. | |
This is Tom, who came to your rescue. Thanks, Tom. | :43:36. | :43:38. | |
And the whole Young Farmers crew. Yeah. | :43:39. | :43:41. | |
And these lads managed to bring a little bit more normality | :43:42. | :43:44. | |
Well done, you. Well done, Young Farmers. | :43:45. | :43:50. | |
Great. Amazing how many people turned out for you. | :43:51. | :43:53. | |
Yup, yup, every one of them. Thank you very much. | :43:54. | :43:56. | |
Someone here at the back of the group is another person who | :43:57. | :44:02. | |
and that's Jason who works for Carlisle City Council. | :44:03. | :44:06. | |
Jason, what difference did this lot make? | :44:07. | :44:08. | |
We were under real pressure as City Council and other partners to | :44:09. | :44:12. | |
get on with recovery and support people who had been affected. | :44:13. | :44:14. | |
"If you want something done, just ask a farmer." | :44:15. | :44:19. | |
And that was absolutely right on this occasion. | :44:20. | :44:21. | |
You made a tremendous difference and I'm really grateful. | :44:22. | :44:24. | |
It was inspirational what you did. So thank you very much indeed. | :44:25. | :44:27. | |
Well done for everything you achieved down here | :44:28. | :44:29. | |
and keep up the good work. Well done, thanks very much. | :44:30. | :44:32. | |
What an amazing group of people. I know. | :44:33. | :44:35. | |
Because they could have just done what we all do, couldn't they? | :44:36. | :44:38. | |
Watch it on the telly, feel very sympathetic, make a cup of tea. | :44:39. | :44:41. | |
They rallied the troops, rang round, got together and got stuck in. | :44:42. | :44:45. | |
Just brilliant. And made a real difference, a real difference here. | :44:46. | :44:48. | |
This is going to be hard. It's a good start, though, isn't it? | :44:49. | :44:52. | |
It's just before dawn and I'm out buying milk for breakfast. | :44:53. | :45:21. | |
But what makes this milk different is that it's raw milk. | :45:22. | :45:32. | |
Non-pasteurised, non-heat-treated, straight from the udder. | :45:33. | :45:43. | |
I've come to Fen Farm in Bungay in Suffolk to meet Jonny Crickmore, | :45:44. | :45:48. | |
one of a growing number of farmers registered to supply it. | :45:49. | :45:52. | |
From just a handful at the start of the decade, there are now 114 just | :45:53. | :45:56. | |
like him, producing raw milk to meet the demand of a burgeoning market. | :45:57. | :46:02. | |
If you like the flavour of milk, and you taste raw milk, | :46:03. | :46:07. | |
It's got so much more flavour and it's more silky, | :46:08. | :46:12. | |
it's not been battered around in pumps and been cooked | :46:13. | :46:17. | |
and it's just as straightforward and basic as it comes. | :46:18. | :46:26. | |
At the heart of Jonny's operation is a 300-strong herd | :46:27. | :46:29. | |
a breed from the Alpine regions of Europe. | :46:30. | :46:33. | |
So what's different about this breed? | :46:34. | :46:35. | |
If you notice, they're quite a chunky cow. | :46:36. | :46:38. | |
Mostly the milk is used for making comte cheese, | :46:39. | :46:41. | |
so this is sort of the Swiss-French border. | :46:42. | :46:43. | |
so it's got higher butterfat and higher protein. | :46:44. | :46:48. | |
Higher solids in the milk actually makes more flavour in the milk. | :46:49. | :46:51. | |
You don't have to convince me, I love butter. | :46:52. | :46:54. | |
I'm an absolute butter and dairy obsessive. | :46:55. | :46:56. | |
They're massive, some of these cows, aren't they? | :46:57. | :46:58. | |
Yeah, they're quite chunky. They've got some power behind them. | :46:59. | :47:02. | |
Jonny originally brought in the Montbeliardes | :47:03. | :47:04. | |
but soon found that people were asking for his raw milk. | :47:05. | :47:16. | |
and conditions in the parlour are kept scrupulously clean. | :47:17. | :47:22. | |
you wouldn't be cleaning the teats quite like this, would you? | :47:23. | :47:29. | |
No, I mean, every dairy will be different. Some dairy farmers | :47:30. | :47:32. | |
will spend more time than others but, on the whole, | :47:33. | :47:36. | |
what we are doing different is we're spending a lot more | :47:37. | :47:39. | |
time in the milking parlour making the cows' teats clean | :47:40. | :47:42. | |
and trying to prevent muck going in the milk. | :47:43. | :47:47. | |
'A special brush applies disinfectant to the teats.' | :47:48. | :47:51. | |
That's it, you want to go over once or twice. | :47:52. | :48:03. | |
You want to see that teat nice and shiny. | :48:04. | :48:06. | |
This herd produces up to 6,000 litres a day. | :48:07. | :48:14. | |
The bulk of it still goes for pasteurising but Jonny's holding | :48:15. | :48:17. | |
back more and more because of the increasing appetite for raw milk. | :48:18. | :48:22. | |
Sorry, lady, there we go, and last one. | :48:23. | :48:25. | |
There's been a bit of a buzz around the product for a while now | :48:26. | :48:28. | |
Is it working? Oh, yeah, there you go, the milk's coming out, lovely. | :48:29. | :48:35. | |
Because raw milk isn't pasteurised, harmful bugs could still be present. | :48:36. | :48:40. | |
This can make drinking it risky for small children, | :48:41. | :48:42. | |
pregnant women and people with underlying health conditions. | :48:43. | :48:46. | |
So all bottles have to carry health advice and testing is rigorous. | :48:47. | :48:52. | |
The Food Standards Agency comes out and takes a sample of the milk that | :48:53. | :48:56. | |
we sell and they're testing really just for the hygiene of the milk. | :48:57. | :48:59. | |
So they're testing for the level of pathogens. | :49:00. | :49:02. | |
So this would be your listerias, your salmonellas, | :49:03. | :49:05. | |
And how clean the actual milking parlour is itself. | :49:06. | :49:09. | |
I suppose the testing is even more rigorous when you're doing | :49:10. | :49:12. | |
something like raw milk because, well, it has to be, doesn't it? | :49:13. | :49:15. | |
Yeah, I think it needs to have a high level of testing. | :49:16. | :49:19. | |
You just need to make sure, at the end of the day, | :49:20. | :49:23. | |
The spring sunshine is beginning to punch through | :49:24. | :49:38. | |
and the first of the day's customers are here for their milk. | :49:39. | :49:43. | |
They've come here to buy direct from the farm as it's illegal to | :49:44. | :49:46. | |
Well, it's a totally different taste and everything. | :49:47. | :49:54. | |
You can't beat it, really. Real milk. I know, real milk. | :49:55. | :49:57. | |
And cream about that much on a bottle. Yeah. | :49:58. | :49:59. | |
Does is remind you of something you used to have when you were a kid? | :50:00. | :50:02. | |
From ten litres a day just a few months back, | :50:03. | :50:13. | |
Jonny's now shifting 200 litres a day. | :50:14. | :50:17. | |
And because there are no middlemen and no supermarkets, | :50:18. | :50:20. | |
he keeps every penny he sells it for. | :50:21. | :50:24. | |
It's a lot creamier, silkier and it's got a lot more flavour. | :50:25. | :50:39. | |
Well, that's what I think but raw milk still divides people. | :50:40. | :50:43. | |
Some claim health benefits whilst others warn of the dangers | :50:44. | :50:47. | |
from drinking milk that might contain harmful bugs. | :50:48. | :50:50. | |
But the advice on the bottles is clear and, ultimately, | :50:51. | :50:54. | |
Farmers up and down the country are getting ready to turn their | :50:55. | :51:02. | |
cattle out but what has the weather got in store for them and us? | :51:03. | :51:06. | |
Good evening. It is a changeable week ahead. We start with a look | :51:07. | :51:31. | |
back at March. It was drier than normal. Further south, it was wetter | :51:32. | :51:38. | |
than normal. We saw storms early in the month and storm Katie bringing | :51:39. | :51:44. | |
rain to the southern half of the UK. It settled down in the middle part | :51:45. | :51:53. | |
of the month. There was an easterly wind coming in from the North Sea. | :51:54. | :51:58. | |
However, it was across the south-east today where we saw 17.2 | :51:59. | :52:02. | |
degrees in Gravesend which made it to the warmest day in England so far | :52:03. | :52:08. | |
this year. We will not see that in the coming few days. We will pick up | :52:09. | :52:13. | |
a westerly breeze and it will turn that bit cooler. It will maybe be | :52:14. | :52:21. | |
cold and off by the end of the week for some frost in places. It will | :52:22. | :52:29. | |
not be raining all the time. We have since heavy downpours in the past | :52:30. | :52:35. | |
few hours. Not a great rush hour in central and southern Scotland. The | :52:36. | :52:41. | |
eastern side of Northern Ireland is also looking pretty wet through the | :52:42. | :52:44. | |
morning. A scattering of showers in Wales. Showers are on the other side | :52:45. | :52:51. | |
of the Bristol Channel. Central and eastern areas getting off to a | :52:52. | :52:57. | |
reasonable start. Cloudy for some, brighter for others. Generally | :52:58. | :53:00. | |
speaking, for England and Wales, we will cease showers breaking out | :53:01. | :53:02. | |
through the day. A bit of sunshine in between. This in China is limited | :53:03. | :53:11. | |
for Scotland and Northern Ireland. It is seven or 8 degrees in | :53:12. | :53:19. | |
Aberdeen. Onto Tuesday, low-pressure drifting across the north of the UK | :53:20. | :53:24. | |
taking most of the rain with it. A reasonable day for most places on | :53:25. | :53:29. | |
Tuesday. Any early rain becomes light and patchy. We will get to 12 | :53:30. | :53:34. | |
degrees for many places in the far south-east. A big change happens | :53:35. | :53:40. | |
Tuesday night into Wednesday as this weather front comes in from the | :53:41. | :53:48. | |
west. A lot of isobars. The cooler air will be dragged in behind. There | :53:49. | :53:53. | |
will be some showers around. The cooler air is flooding its way in. | :53:54. | :53:57. | |
Many places struggling to get into double figures. It looks like | :53:58. | :54:02. | |
further showers on Thursday. It will be a blustery cool day with a fair | :54:03. | :54:08. | |
bit of cloud and some rain at times. Some places really struggling to get | :54:09. | :54:13. | |
above 89 degrees. Onto the end of the week and we have this weather | :54:14. | :54:18. | |
front drifting its way in from the Atlantic. We are likely to see | :54:19. | :54:28. | |
developments along this front. The low pressure will stick around next | :54:29. | :54:32. | |
weekend as well. It is the southern half of the UK which is most at risk | :54:33. | :54:37. | |
of some cloud, outbreaks of rain at times. Further north it should be | :54:38. | :54:41. | |
that bit drier, particularly into the north and west. | :54:42. | :54:51. | |
Their milk, their leather, their meat. | :54:52. | :54:59. | |
I'm spending the day with Jack Stilwell, | :55:00. | :55:02. | |
an award-winning young farmer combining modern thinking | :55:03. | :55:05. | |
The last stop of the day is on another bit of Jack's shared | :55:06. | :55:10. | |
farmland and it's with his breeding cows of the future. | :55:11. | :55:13. | |
And it's quite a big day for them because, after a long winter | :55:14. | :55:17. | |
indoors, they're about to get their first taste of fresh green grass. | :55:18. | :55:29. | |
Well, even though Jack got into farming in a very modern way, | :55:30. | :55:32. | |
what he's doing is incredibly traditional | :55:33. | :55:34. | |
and it's all about this - the landscape, | :55:35. | :55:37. | |
Really, he's chosen breeds that can do well on grass | :55:38. | :55:42. | |
and don't need a huge amount of supplementary feed. | :55:43. | :55:45. | |
The problem he's got is that his fields are really quite spread out. | :55:46. | :55:49. | |
So today we are taking part of his herd over the Downs. | :55:50. | :55:55. | |
Jack's mate Alex is lending tractor and trailer support. | :55:56. | :55:59. | |
We're only going to get one shot at this, really, | :56:00. | :56:01. | |
so we're just trying to make sure it's kind of as | :56:02. | :56:04. | |
efficient as possible and everything's in the right place. | :56:05. | :56:13. | |
The plan here is to make the pen smaller and smaller... | :56:14. | :56:19. | |
so the cattle only have one place to go. | :56:20. | :56:22. | |
Once one goes, the rest of them will go. | :56:23. | :56:25. | |
Right. Thank you very much for that. No problem. | :56:26. | :56:50. | |
Some of these have never seen grass, have they? No. | :56:51. | :56:55. | |
That's a great sight, isn't it? That is what it's all about. | :56:56. | :57:07. | |
Seeing them run across the grass like that... Uh-huh. | :57:08. | :57:12. | |
So really, going forward, then, what is the grand plan here? | :57:13. | :57:22. | |
The grand plan for me is just to continue | :57:23. | :57:24. | |
If a good opportunity comes my way, I'll grab it with both my hands. | :57:25. | :57:30. | |
As long as I can keep it sustainable and allow it to keep | :57:31. | :57:32. | |
paying for itself, I don't really see a limit to it, to be honest. | :57:33. | :57:36. | |
Jack hopes his story will inspire others just as he was | :57:37. | :57:41. | |
inspired by the wise words of one of his sponsors. | :57:42. | :57:45. | |
He said that someone helped him when he was younger, which allowed him | :57:46. | :57:49. | |
to become successful and the one caveat to that was that, | :57:50. | :57:52. | |
when I was successful and I had made it, that I should help people do | :57:53. | :57:56. | |
the same thing and I really like that sentiment. | :57:57. | :57:59. | |
before Jack can help out some other young farmer. | :58:00. | :58:04. | |
Judging by Curly's fan club, there's plenty of interest out there. | :58:05. | :58:07. | |
you've got the whole field to play in and you're still stuck around us. | :58:08. | :58:15. | |
It seems like, because this whole programme has been | :58:16. | :58:17. | |
all about cattle, they just wanted to say goodbye | :58:18. | :58:19. | |
because that is all we've got time for this week. | :58:20. | :58:22. | |
Next week we're going to be up in Northumberland where John | :58:23. | :58:24. | |
will be following in the footsteps of one of our best loved artists | :58:25. | :58:27. | |
and Ellie will be in a bit of a hotspot. | :58:28. | :58:31. |