Dartmoor Countryfile


Dartmoor

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Dartmoor is a landscape to fire the imagination,

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to stir the creative spirit

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and to coax out the craftsperson in us all.

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I'll be meeting some of the artisans, food producers and artists

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who are forging new lives out here on the moor.

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This is very satisfying.

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Sean's looking at some of the ways ponies are being put to use

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on the moor.

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How did the ponies change your life? What did they do?

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Gave me a reason to get up in the morning.

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Tom's finding out what we can all do

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to give male dairy calves a useful and decent life.

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If people do drink milk and they eat meat,

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then they should be aware of the realities of dairy farming

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and what options the dairy farmer has for those bull calves.

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And, with harvest underway across the country,

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Adam's taking stock out in the fields on his farm.

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We've got about 1,300 acres of oilseed rape to cut

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so what we need is a really good dry spell of weather

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so the combines can crack on.

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Dartmoor.

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Famous for its wide-open spaces,

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granite tors

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and, of course, its wild ponies.

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This is one of the UK's most spectacular moorland landscapes.

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And now there's a whole new way to experience it.

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The Dartmoor Artisan Trail.

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The newly established Artisan Trail links different artists,

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craftspeople and producers living and working on the moor.

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From wood-turners,

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to food producers,

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to basket makers,

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there are 21 artisans ready to show you the tricks of their trades.

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You can take a guided tour or cycle the route

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or just stride out on foot,

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which is what I'm doing.

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My first stop is Huckworthy Bridge on the western edge of the moor.

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It's where Jane Deane has her studio.

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Jane spins wool by hand in the traditional way

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and colours it using natural dyes from plants in her garden.

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-Hi, Jane.

-Hello, Anita.

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Look at this wonderful table of beautiful colours.

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Yes, all natural, all from plants.

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When did you get involved with the Artisan Trail?

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When it first started. It must have been last year.

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And your passion isn't just wool, is it? It's textiles generally.

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It's textiles generally, yes. I love anything that's fabric.

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I just think that textiles are very undervalued, I think, these days.

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VOICEOVER: But Jane aims to change all that.

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Visitors to her studio are shown how to work with different materials

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and how to make the dyes needed to colour them.

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Right now, she's cooking up a new shade of yellow using flowers

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she's just picked.

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It's goldenrod, which is this,

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and saltwort, which is that,

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and they've been cooking together for a little while.

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So what I'm going to do now is I'm going to drop the yarn in.

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How long will it take before...?

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Oh, it's instantly taking the colour.

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Yes, it'll take a little while

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for the colour to completely come through.

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You can see that it's changing already.

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So how do we go from this to a ball of wool that you can knit with?

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We have to take the yarn - the fibre - and spin it into yarn

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and I'm going to teach you to spin.

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Good luck with that!

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So what's the principle of this spinning wheel?

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The principle of the spinning wheel

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is to put some twist into the fibres

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so that they'll hold together as a yarn,

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because if you didn't have twist in them and you pulled them,

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-they'd come apart.

-Like this?

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Yes, so you can imagine, knitting with that,

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you might not be tremendously successful,

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but as soon as you put some twist into them,

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then they become a cohesive yarn.

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-OK.

-Can you see the yarn twisting in my fingers?

-Yes, I can.

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-But it's also pulling it on.

-Yeah.

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Wool is particularly easy to spin because it likes to stick to itself.

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So if I'm joining a new piece on,

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I open a few fibres up...

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-Oh, look at that!

-..and I just offer them to that.

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It's a beautiful thing to watch.

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It's a beautiful thing to do as well.

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I'm very excited to have a go cos I've never done this.

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I'm going to get my big clumpy boots on then, Jane.

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You want to try and keep it going the same way.

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Yeah, how do I do that?

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-Just give it a bit more welly.

-There we go.

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-There. There you are. You've spun your first bit.

-OK.

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VOICEOVER: You know, I think I might be getting the hang of this.

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Pinch it there and pull back.

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It should pull out a bit more easily.

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OK, yes, sorry. I'm clinging on to it for dear life.

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That's what happens. You're doing really well.

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-That's very kind of you to say.

-No, it's not kind at all.

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It's lovely.

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Oh, here we go, I'm letting it in.

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Yeah, well done.

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-I think you're probably one of nature's spinners.

-Ha-ha!

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-You don't come across them very often.

-This is great.

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Wonderful.

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-A new life skill.

-Yeah.

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And, once the yarn's spun, there's a knack to finishing off.

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Then you take this off and you have a skein

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and then if you want to keep that really nice and neatly,

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you twist it...until you can feel it, sort of, give.

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Yeah.

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Put the two ends together like this.

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Oh, there it is.

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-My first-ever yarn.

-There you are.

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-You learn something new every day.

-Yeah.

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Now, on a dairy farm, females do the work and make all the money,

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so what happens to the males born in the herd?

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It's something farmers are contending with

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as the industry comes under public pressure.

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You may find some of the pictures in Tom's film upsetting.

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TOM: Here in UK, we love our milk.

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In fact, we get through more than five billion litres a year.

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For many of us, the pint on the doorstep is now a distant memory,

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replaced by the plastic bottle from the shops.

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And the industry behind this has changed too.

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Today, it is produced on an industrial scale.

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To get the amount we all want, you need pregnant cows,

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and a lot of them,

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so most dairy cows have to produce a calf a year

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to keep that supply flowing.

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Female calves join the herd, but what about the boys?

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Sadly, some dairy bull calves are shot.

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Nobody wants it, but it's been a grim reality for years.

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Well, at times, we had to.

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When prices were low and when we were shut up with TB,

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we were forced into the situation of having to shoot the bull calves.

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We did not like doing it

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and no farmer does like shooting bull calves.

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And it's still happening today.

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No-one can put an exact figure

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on the number of dairy bull calves being shot,

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but estimates suggest it's around 10,000,

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possibly even up to 100,000.

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That's a grey area for an industry under the spotlight.

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This controversial advert grabbed the headlines recently,

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adding to pressure on the industry, and that's something dairy farmers

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across the UK, like Abi Reader, understand only too well.

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She manages a 180-strong milking herd in South Wales

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with a mix of Holsteins and Dairy Shorthorns.

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Tell me about this character.

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Right, so this little lad is about four weeks old.

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This is a Holstein bull calf, so he's typical black and white.

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He has a dairy mother and a dairy father.

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He's pure Holstein.

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Tell me about the value of this animal,

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or possibly the lack of it.

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OK, so he'll be worth £1 a kilo.

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And how does that compare to a regular beef animal?

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Well, if we're looking just at this Hereford here,

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this one would probably be worth, to me, about £150...

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-Wow.

-..and this one's worth 50, but they were born on the same farm

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at roughly the same time.

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So have you ever had to shoot bull calves

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cos they were worth nothing?

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No - fortunately, we've never had that problem here.

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We've always had enough space to rear them

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and we've managed to keep it going.

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It's something that we hope that we would never have to do.

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It's not a nice thought.

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VOICEOVER: Today, more female calves, known as heifers,

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are being born than ever before.

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This is thanks to something called sexed semen.

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It's a genetic technology which farmers use

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to increase the chances of cows giving birth to females.

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In the past it was 50/50 whether you'd get a bull or a heifer calf,

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but now, with sexed semen,

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those odds have changed dramatically.

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And this is how it's stored on the farm,

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kept cool in liquid nitrogen.

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It costs £30-£40 a shot and,

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while its use has increased by nearly 40% in the last five years,

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it doesn't work every time, meaning dairy farmers are still

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faced with bull calves that they can struggle to afford to keep.

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Abi sends her bull calves to a local farmer

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who has the time and space needed to raise them through the beef system.

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She can then focus on her dairy herd.

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Abi buys sexed semen for most of her productive milkers,

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hoping their calves will strengthen the herd

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and keep it producing

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almost 1.5 million litres of milk every year.

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Particularly the Holstein Friesian, your black-and-white cow

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that you see out in the fields, she is bred for milk.

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She's not bred for meat.

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She's the greyhound of the dairy world.

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She's very angular.

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She's not built for flesh like a beef animal,

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so you can see all the bones.

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That is really distinct, actually, cos on a good beef animal

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-it's all about the back end.

-That's it.

-It's nice and round,

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the top cuts, whereas I guess all the value here

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-is down here, for dairy.

-That's it.

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That's years of breeding, really,

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and shaping the animal to do what she's designed to do.

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It all comes down to profit and loss

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and, as bull calves have no place in a dairy herd,

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to stay on the farm, they have to make money, or else.

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But is there another way?

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One that put bull calves first and bank balances second?

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Well, here in Rutland, they think so.

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The Ahimsa Dairy Foundation is the UK's first slaughter-free dairy

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producing milk on a small scale.

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Cows and bulls work and then retire, passing their days chewing the cud.

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None are sent to slaughter.

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VOICEOVER: I'm joining co-founder Nicola Pazdzierska

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during oxen training.

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What made you set this place up in the first place?

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Originally we started as a cow welfare campaign

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and then people started to say to us,

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"Where can we get cruelty-free milk from?"

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So what do you do with the bull calves?

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So the bull calves, they're all being trained as working oxen.

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This is Gautam and Horatio.

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So you don't see a dairy bull calf as a problem.

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-You see it as a future draft oxen.

-We love the boys.

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They're a magical part of our herd

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and you never see this sight in the English countryside any more.

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VOICEOVER: You may think this is how all cows should live,

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but, realistically, this is a not-for-profit business

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and could never deliver enough milk for the UK market.

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But they're hoping for at least 23,000 litres a year,

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so it's time to roll up my sleeves.

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They even milk here by hand

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because they think it's kinder to the animal

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but I think I'd better hand it over to the professionals,

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otherwise Tilly's going to be here all day.

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Over to you, Connor.

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The old ways are all well and good,

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but the cost of this everyday essential

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could blow your weekly shopping budget.

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So what do you sell your milk for to the customer?

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-To non-members, we sell milk for £4.50 a litre.

-Wow.

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That seems like quite a lot of money.

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That price enables us to keep a cow for all of her life

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and not to slaughter our bull calves and to keep them for life.

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We say drink less milk, but value it more.

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Nicola believes this is the right way,

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but as a nation, could we afford it?

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£4.50 a litre for the slaughter-free milk,

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as compared to around 60 pence

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for conventional milk from your local supermarket.

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But it's not solely about price - or, indeed, just about milk -

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so what other options are there

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for the dairy farmer struggling with bull calves?

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That's what I'll be finding out later.

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ANITA: Dartmoor is a landscape to stir the spirit

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and feed the artistic soul.

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For printmaker Anita Reynolds,

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the land itself is an endless source of inspiration.

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Dartmoor offers me quiet,

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open space and access to really raw landscape.

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It's incredibly peaceful.

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There isn't a time when I'm here that

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I don't engage with some kind of living thing.

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That's just what makes my heart sing.

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I love it.

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I'm not interested in pretty blue skies and fluffy clouds.

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I feel I've earned the right to produce the work

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if it's a bit of a struggle.

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For me, it's about slowing down and respecting a place that you're in.

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Standing on top of a tor looking out...

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..it puts mankind into its place in scale.

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It makes me feel insignificant and I think that's a good thing.

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I look for the minute little colours and marks and textures

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and I use those in the foreground to, sort of, knock back

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this immense lump of granite.

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This beautiful orange lichen,

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it's just stunning against this grey.

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It's perfect for what I'm after today.

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So when I start, I'll actually use a technique called direct draw,

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which is a type of printmaking.

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I do this in order to have a sketch

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that's actually in reverse.

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So it's very difficult to sketch in reverse straight on to the paper.

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I produce better prints if the wind is flapping the paper around.

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I think, as an artist,

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it's good to give people a different view of Dartmoor.

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KETTLE WHISTLES

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So, once I've done my initial sketches,

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I head back to the van,

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usually have a cup of tea straight away

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and, if it's like today, warm my hands up.

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A few years ago, we decided to put a print press in the back of the van.

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This keeps the engagement with place if I do it straight away.

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I lay down a first colour on to a piece of Perspex

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and then, using a little piece of rag or my fingers

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or a little piece of plastic,

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I lift off certain areas...

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..and then I'll put it through the press.

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I have the plate,

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the print and then soft blankets

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and it gets rolled through

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and the ink is transferred

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from the Perspex plate on to the paper.

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Looks OK.

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And this is the same colour as the lichen that we saw.

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I'm going to just put a few tinges in.

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And sometimes I'll flick a little bit of spirit on to it,

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which disperses the ink.

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And that looks just like lichen.

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And then I'll keep going - probably about three or four colours.

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And finally, you peel the paper back off the press to reveal the print.

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Pleased with that.

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-SEAN:

-It's easy to see how this landscape moves the artistic soul.

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It's the rugged, unspoilt nature of the land,

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one of our last true wildernesses.

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But it doesn't look this way by chance.

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One animal in particular

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has played a big role in shaping this landscape -

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the Dartmoor pony.

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They have lived in these parts for 3,500 years.

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In former times, they were put to work as pack ponies

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and in quarries, but these days they have another important task.

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What role do they play in tourism?

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Well, lots of the 2.5 million visitors who come here

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come here to see the Dartmoor pony.

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And today, Dartmoor ponies contribute to

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the conservation of Dartmoor's landscape.

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They will eat plants that some of the other animals will not eat

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and they graze in a particular way.

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Conservation like this keeps some of them busy,

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but with so many ponies now on the moor,

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this is not sustainable.

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For farmer and pony-lover Sue Martin,

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that has led to some hard choices.

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Sue, you've had ponies in your family for generations.

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-What type of pony is this?

-Yes, this is a pedigree one.

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A cheeky one here. This is Star. She is very, very friendly.

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They make lovely children's ponies.

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What are the issues surrounding ponies here in Dartmoor?

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Well, the problem is they're not economically viable to keep

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and, of course, they don't earn the money that the cattle and sheep do,

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so there's no incentive to do it.

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I take responsibility for what spreads,

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so we're trying to reduce the numbers

0:21:590:22:01

by a package of different things.

0:22:010:22:03

Some areas have removed a stallion, or certainly reduced

0:22:030:22:06

the numbers of stallions, but that doesn't work everywhere.

0:22:060:22:10

In my case, my neighbour's got a vasectomised stallion,

0:22:100:22:13

so they run out with him.

0:22:130:22:14

It just means I can control how many foals we have.

0:22:140:22:17

If you produce something that there isn't a market for, you've then got

0:22:170:22:20

to decide what to do with them and, actually, ultimately,

0:22:200:22:24

some would end up being put down, being shot, actually.

0:22:240:22:27

-Being shot, the foals?

-Yeah.

0:22:270:22:28

Many people will really struggle with the idea of shooting

0:22:280:22:32

a foal like Star here.

0:22:320:22:34

It's horrible and I absolutely dread the day that I have to do it.

0:22:340:22:39

Charlotte Faulkner is vice-chair of the Dartmoor Hill Pony Association.

0:22:430:22:48

For her, there's an alternative to killing - contraception.

0:22:480:22:53

She's licensed to shoot contraceptive darts into the ponies,

0:22:530:22:57

but it's only so effective.

0:22:570:22:59

Wow, this looks like serious stuff. What's happening here?

0:23:010:23:04

I'm busy practising to shoot a contraceptive into the mare

0:23:040:23:07

so that they don't get into foal.

0:23:070:23:09

Can't you just inject them?

0:23:090:23:10

No, cos they're wild on the commons and, sadly,

0:23:100:23:12

we haven't invented a drug yet which lasts longer than 25 weeks,

0:23:120:23:16

so every 25 weeks, you have to go out on to the moor

0:23:160:23:19

and find the mares.

0:23:190:23:20

We can't just bring them all home each time.

0:23:200:23:22

Why on earth are you doing this?

0:23:220:23:24

It's really important,

0:23:240:23:26

otherwise the foals get shot in the year of their birth,

0:23:260:23:28

which, to me, is criminal, so we had to find every way possible

0:23:280:23:31

and if they're not born, they can't be shot.

0:23:310:23:33

You could also do vasectomisation of the male horses,

0:23:330:23:36

sterilisation and stallion removal.

0:23:360:23:39

Why aren't you doing things like that?

0:23:390:23:41

It would be very difficult to remove all the stallions off Dartmoor,

0:23:410:23:44

cos, as you can see, it's a huge area

0:23:440:23:46

and one of our drifts alone is 10,000 acres

0:23:460:23:48

and you only need one boy to hide behind a bush and...

0:23:480:23:50

-He has a lot of fun!

-He'd come out once we'd gone and have lots of fun.

0:23:500:23:53

Is there some opposition to what you're doing?

0:23:530:23:55

I think it's a lack of understanding of the contraception project.

0:23:550:23:59

There's so many different ways

0:23:590:24:00

and we've got to provide all those options

0:24:000:24:02

and support the pony-keepers in every way we can

0:24:020:24:04

in order to reduce that foal crop.

0:24:040:24:06

Whichever way they choose, we must be there to support them.

0:24:060:24:08

So this is just one way.

0:24:080:24:10

Perhaps new purposes need to be found for unwanted ponies.

0:24:200:24:24

-VOICEOVER:

-Scientist and farmer Robyn Petrie-Ritchie

0:24:240:24:27

is doing just that.

0:24:270:24:29

She's seen the benefits that contact with animals can have.

0:24:290:24:33

I think Petal's recognised someone here.

0:24:330:24:35

Is it Lee?

0:24:350:24:37

Oh, there we are. Hi, Lee. How are you?

0:24:370:24:40

-VOICEOVER:

-An accident at university left Lee Bramham partially paralysed

0:24:400:24:44

and it's the Dartmoor pony that has given him a new lease of life.

0:24:440:24:47

I was going to be in the Navy as an officer at university,

0:24:500:24:55

and then it wrecked my life.

0:24:550:24:58

I couldn't do that any more.

0:24:580:25:00

It must have been a really difficult time for you.

0:25:000:25:04

Yes, it was, very difficult.

0:25:040:25:07

But now I've been introduced to the ponies,

0:25:070:25:10

it gives me an amazing sense of wellbeing.

0:25:100:25:13

How did the ponies change your life? What did they do?

0:25:130:25:16

-They gave me a reason to get up...

-That's great.

-..in the morning.

0:25:160:25:19

How important for you personally is it

0:25:190:25:22

that they keep the ponies on Dartmoor?

0:25:220:25:25

When I was a little kid, I used to love coming up to Dartmoor

0:25:250:25:31

-and seeing the ponies.

-Yeah.

0:25:310:25:33

-They make it a lot better place.

-Yeah.

0:25:330:25:36

Putting the ponies to work like this

0:25:400:25:42

is just one way of safeguarding them.

0:25:420:25:44

But there are others.

0:25:440:25:46

Later, I'll be looking at another, more radical approach.

0:25:460:25:49

ANITA: Earlier we heard how the dairy industry is tackling

0:26:010:26:03

the issue of what to do with their bull calves.

0:26:030:26:07

But what are the alternatives?

0:26:070:26:09

Here's Tom.

0:26:090:26:10

They may look sweet, but financially,

0:26:130:26:16

bull calves are often seen as a waste product

0:26:160:26:19

for the dairy industry.

0:26:190:26:20

They cost money to keep and, obviously, don't produce any milk.

0:26:200:26:23

As a result, tens of thousands, maybe more,

0:26:230:26:27

are shot every year and bovine TB just adds to the problem.

0:26:270:26:31

If it's in your herd,

0:26:310:26:33

moving the calves off your farm becomes difficult.

0:26:330:26:36

That means they could end up taking valuable space and money for years.

0:26:360:26:40

No-one likes this dilemma.

0:26:420:26:43

So what other options are there?

0:26:430:26:45

One answer is to raise them as rose veal.

0:26:470:26:51

Now, unlike veal farming in the past,

0:26:510:26:53

this is a modern approach.

0:26:530:26:55

The calves have plenty of room to roam around,

0:26:550:26:58

they're fed on a nutritious and varied diet

0:26:580:27:02

and they're not slaughtered until they're at least eight months old.

0:27:020:27:05

But for many people, veal is still a dirty word,

0:27:080:27:11

and that's something Joe Bailey from RSPCA Assured says need to change.

0:27:110:27:17

The public perception, it's still that negative, emotive image

0:27:180:27:23

of the baby calves in the barren crates shipped to the continent.

0:27:230:27:26

Veal nowadays in the UK, reared to higher welfare standards,

0:27:260:27:30

such as RSPCA Assured,

0:27:300:27:32

is very different from the veal that

0:27:320:27:34

is in people's minds from the past.

0:27:340:27:37

And it saves them being shot at birth,

0:27:370:27:39

which is obviously a waste of life.

0:27:390:27:40

Absolutely.

0:27:400:27:42

Nowadays, they're slaughtered between eight and ten months old,

0:27:420:27:45

when they're almost as large as fully grown cattle.

0:27:450:27:48

And what we have to remember is that that can be older than chicken,

0:27:480:27:52

lamb and some pork products that are all deemed acceptable.

0:27:520:27:55

To get more of us buying and eating veal,

0:27:570:27:59

is it simply a question of rebranding?

0:27:590:28:03

Perhaps something along the lines of rose beef or light beef,

0:28:030:28:06

but perhaps it's something when, post-Brexit,

0:28:060:28:09

when we are allowed to perhaps be a little bit more flexible

0:28:090:28:12

with the name, we can put out to the public and get some answers to.

0:28:120:28:16

So there is a market for veal, but it's still small

0:28:220:28:26

and it's not going to be a solution on its own.

0:28:260:28:30

Currently, the market just doesn't demand enough bull calves.

0:28:300:28:35

So is there another way?

0:28:350:28:37

Now, you'll have to forgive my mentioning Brexit,

0:28:380:28:41

but in the UK, we're currently around 75% self-sufficient in beef,

0:28:410:28:46

and that begs the question - could British dairy calves

0:28:460:28:50

plug that gap and reduce the amount of beef we import?

0:28:500:28:53

Well, some dairy farmers are already ahead of the game

0:28:550:28:58

and doing just that.

0:28:580:28:59

So, the mothers of these would be your pretty standard dairy cow.

0:29:020:29:06

Yeah, the mothers of these would be pedigree Holstein cows,

0:29:060:29:09

your standard dairy cow you see in the field

0:29:090:29:11

as you drive up the motorway.

0:29:110:29:13

Near Birmingham, Michael Oakes farms 180 cattle.

0:29:130:29:17

Two years ago, as milk prices began to fall,

0:29:170:29:20

Michael wondered if he could have the best of both worlds -

0:29:200:29:23

dairy and beef.

0:29:230:29:25

So they're this shape because their father was a beef breed

0:29:250:29:29

even though their mother was a dairy cow?

0:29:290:29:31

Yeah, yeah, and that is what is giving these their shape.

0:29:310:29:34

If you look at this one behind us now,

0:29:340:29:36

you know, I wouldn't want to play rugby against that guy!

0:29:360:29:39

You know, he's pretty solid and they're all the same,

0:29:390:29:41

so they are a beef breed, in effect,

0:29:410:29:44

and they will be your prime cuts.

0:29:440:29:45

For his most productive milking cows,

0:29:460:29:48

Michael pays for sexed semen,

0:29:480:29:50

which greatly increases his chance of getting female calves.

0:29:500:29:54

But the rest of the dairy herd is fertilised by a beef breed,

0:29:540:29:58

the British Blue, giving him beefier crossbred youngsters.

0:29:580:30:02

And the outcome to this change of approach? A much better price.

0:30:020:30:06

And in terms of the money that you can make, how is it different?

0:30:060:30:10

You know, if these were straight dairy calves,

0:30:100:30:13

as opposed to what they are.

0:30:130:30:14

We were taking somewhere between £30-£60 for it at ten days of age.

0:30:140:30:19

If we'd have sold these at ten days of age,

0:30:190:30:21

it would have been closer to £300 a calf,

0:30:210:30:23

-so you get ten for one in effect.

-Wow.

0:30:230:30:26

So, by changing to a crossbreed,

0:30:260:30:28

Michael's bull calves are now almost worth their weight in gold.

0:30:280:30:33

For me, economically, it works,

0:30:330:30:35

ethically, I think, it's a good thing to do,

0:30:350:30:37

but, actually, I think it's part of the solution

0:30:370:30:40

to the supply chain issues and, actually, it just works.

0:30:400:30:43

Not sure whether that's a vote of approval you're getting there,

0:30:430:30:46

but he's certainly getting involved in the answer - gee, you're cheeky!

0:30:460:30:49

Now, not every farmer has the option to run beef alongside dairy,

0:30:510:30:55

but the dairy black-and-white bull calves can produce mince

0:30:550:30:59

and other cuts of beef.

0:30:590:31:00

But to do it, Joe Bailey says farmers need us to buy into it.

0:31:000:31:05

-Do you think this kind of meat could use a new name as well?

-Yes, I do.

0:31:050:31:10

I think if we had something along the lines of dairy beef,

0:31:100:31:14

that would inform the public.

0:31:140:31:16

You know, and if people do drink milk and they eat meat,

0:31:160:31:19

then they should be aware of the realities of dairy farming

0:31:190:31:22

and what options the dairy farmer has for those bull calves.

0:31:220:31:25

So, ultimately, we shoppers have a lot of the power to shape

0:31:310:31:35

the destiny of dairy bull calves.

0:31:350:31:38

If we buy the veal or beef they become,

0:31:380:31:41

then it gives it a value

0:31:410:31:43

and shooting them at birth could end as a pointless waste of money.

0:31:430:31:48

I'm on Dartmoor, continuing my journey

0:31:550:31:58

along the brand-new Artisan Trail.

0:31:580:32:00

I've already learned to spin wool by hand.

0:32:030:32:05

Next up, I'm off to Chagford Community Farm,

0:32:060:32:09

where members sign up and agree to pay up front

0:32:090:32:12

for their fruit and veg.

0:32:120:32:14

Today is delivery day

0:32:160:32:18

and showing me around is one of the directors, Dan Burston.

0:32:180:32:21

-Hello, Dan.

-Morning.

0:32:250:32:26

I'm appearing through the courgettes!

0:32:260:32:29

-Lovely to see you.

-Hello.

-Good to see you. So what's Chagfood, Dan?

0:32:290:32:34

Chagfood's sort of set up on the mission to provide the local

0:32:340:32:37

communities with healthy

0:32:370:32:39

and seasonal food that doesn't cost the earth, basically.

0:32:390:32:42

It's like a market garden, we're on six acres,

0:32:420:32:45

growing food for five local villages.

0:32:450:32:48

Our furthest customer's just under ten miles away.

0:32:480:32:52

And how many people do you have who've signed up to the scheme?

0:32:520:32:55

Well, there's 100 households at the moment, so it might be 250 people.

0:32:550:32:59

These members get a share of the harvest for a fixed price.

0:33:010:33:04

In a good year, that can mean plenty of veg.

0:33:040:33:06

But in a bad year, it might mean taking a smaller share.

0:33:060:33:09

It looks absolutely beautiful today. What have you got growing?

0:33:100:33:13

This week, we're harvesting courgettes at the moment.

0:33:130:33:16

This morning we've harvested kale, rainbow chard, tomatoes,

0:33:160:33:21

cucumbers, lettuce. We'll be picking French beans, broad beans.

0:33:210:33:25

Can anybody turn up at this farm and volunteer if they wanted to?

0:33:250:33:28

If people were on the Artisan Trail, "Right, Chagfood, let's go

0:33:280:33:30

"and see how they grow their crops," could they just walk up here?

0:33:300:33:33

Yeah, totally, I mean, get in touch, or

0:33:330:33:35

if you're just passing by, come on up and we'll show you around.

0:33:350:33:38

-There you go. So we're just harvesting the courgettes.

-Yes.

0:33:380:33:42

Because pesticides aren't used on the farm,

0:33:420:33:44

old tyres act as a line of defence against hungry critters.

0:33:440:33:48

-We're just cutting through the stem, just below the fruit.

-OK.

0:33:480:33:52

I don't know, is this one big enough? Let's give it a go.

0:33:520:33:54

-Maybe...

-That looks...

-Is it?

-That looks fine, yeah.

-Yeah? Good.

0:33:540:33:58

Also visiting the farm today is the writer

0:34:190:34:22

and photographer who came up with the Artisan Trail, Suzy Bennett.

0:34:220:34:25

Suzy, this is idyllic. It's so beautiful.

0:34:280:34:30

-Beautiful, isn't it?

-Yeah.

0:34:300:34:32

So this whole Artisan Trail was your brainchild.

0:34:320:34:35

Yeah, I mean, it started

0:34:350:34:37

because I needed a curtain pole for my cottage down here

0:34:370:34:42

and a friend just said, "Well, why don't you go to the blacksmith

0:34:420:34:45

"and ask him to make you one up?"

0:34:450:34:47

So I went down one afternoon and was completely captivated by what I saw.

0:34:470:34:51

It was a beautiful old Victorian forge, which was really dark

0:34:510:34:54

and hot and smoky, and as a photographer it was a total dream.

0:34:540:34:58

And I thought, "Gosh, well, if this is on my doorstep,

0:34:580:35:01

"what else is here?"

0:35:010:35:02

Greg led me to the shoemaker, who led me to the potter,

0:35:020:35:05

who led me to the weaver, who led me here, to Ed's farm,

0:35:050:35:08

and gradually this photography project gathered momentum,

0:35:080:35:11

and initially it was just going to be an exhibition, actually.

0:35:110:35:15

But as time went on people sort of said,

0:35:150:35:18

"God, I'd love to see all these Artisan producers at work."

0:35:180:35:21

So I thought, well,

0:35:210:35:23

why not try and make it something that people can come and see?

0:35:230:35:26

So the idea of doing a trail was born, where people can come

0:35:260:35:30

and visit the artisans, they can watch them at work,

0:35:300:35:32

they can try their skills, they can make their own shoes

0:35:320:35:36

or wooden bowls or spoons, and it's growing from there.

0:35:360:35:39

How do you decide who gets on the trail, who's an artisan?

0:35:390:35:42

Because people might not think that growing fruit

0:35:420:35:44

and veg is an artisan craft.

0:35:440:35:46

I mean, the idea of the Artisan Trail that it's people

0:35:460:35:48

who are hand-making things with real love and honesty and integrity.

0:35:480:35:53

It's an antidote to mass production.

0:35:530:35:56

I wanted to do something that celebrated and championed

0:35:560:35:59

the people who are still making things by hand

0:35:590:36:02

in a really traditional way.

0:36:020:36:03

Growing seasonally and sustainably

0:36:110:36:13

is proving a hit with Chagford's members.

0:36:130:36:16

Picking your own veg is a big part of the appeal, too.

0:36:190:36:22

Mmm.

0:36:240:36:25

They are delicious and sweet.

0:36:250:36:28

When the picking's done,

0:36:280:36:29

there's just enough time for a cup of tea and a quick natter

0:36:290:36:32

before the last of the day's jobs - filling out the veg boxes.

0:36:320:36:37

And as a finishing touch, seasonal flowers are bundled in, too,

0:36:370:36:42

also grown on the farm.

0:36:420:36:44

Wow, look at these. Aren't they just delightful?

0:36:440:36:47

This is brilliant.

0:36:470:36:48

Oh.

0:36:500:36:51

Am I being overly generous?

0:36:510:36:53

There we go. Seems like a few here.

0:36:530:36:55

-Thank you, Ed.

-Cheerio.

0:36:590:37:01

All grown with love, care and attention,

0:37:020:37:04

which makes it extra tasty.

0:37:040:37:06

I've done all right here.

0:37:060:37:08

The dry start to the summer has meant good growing conditions,

0:37:260:37:30

and up and down the country many farmers are well into the harvest.

0:37:300:37:34

On Adam's farm, too, the harvest is in full swing.

0:37:400:37:44

This time last year, the combines were still in the shed,

0:37:460:37:49

but we've got going about a week to ten days earlier this year,

0:37:490:37:52

which is quite a good thing. It means we're ahead of the game.

0:37:520:37:55

We've got about 1,300 acres of oilseed rape to cut, which is

0:37:550:37:58

what we're in now, on our farm, the neighbour's farm

0:37:580:38:00

and with the contracting work we do,

0:38:000:38:02

so what we need is a really good dry spell of weather so

0:38:020:38:05

the combines can crack on.

0:38:050:38:06

These combine harvesters are a remarkable bit of kit with

0:38:130:38:16

a huge amount of onboard technology.

0:38:160:38:18

It's cutting the plant that then goes up

0:38:180:38:20

into the guts of the combine, that thrashes out the seed,

0:38:200:38:23

it's collected in the tank and then into the trailer,

0:38:230:38:25

and because oilseed rape produces such a tiny seed,

0:38:250:38:28

it's quite difficult to combine and it's a very, very clever machine.

0:38:280:38:31

And here it is in the trailer.

0:38:430:38:46

I think it's brilliant how you can go from that dead brown plant

0:38:460:38:49

to all this lovely, pure black oilseed rapeseed.

0:38:490:38:52

In the past, it would've been used for biofuels and margarines

0:38:520:38:55

and those sort of things,

0:38:550:38:56

but nowadays it's being cold-pressed to produce rapeseed oil

0:38:560:39:00

and it's brilliant for roast potatoes.

0:39:000:39:02

Machines like this can really eat up the acres.

0:39:070:39:10

Gathering crops as fast as you can is important here in the UK...

0:39:120:39:15

-THUNDER RUMBLES

-..because the British summer

0:39:150:39:18

can vanish in an instant.

0:39:180:39:19

We were told there was a weather front on its way.

0:39:320:39:35

Sadly, the forecasters were spot-on.

0:39:350:39:38

Just after I left the combine, the heavens opened,

0:39:390:39:42

so I've had to put the waterproofs on,

0:39:420:39:44

and now the crop is absolutely soaked, so we have to stop harvest

0:39:440:39:48

because this'll just block up the combine when it's all wet like this.

0:39:480:39:51

Now we've just got to wait for the sunshine.

0:39:510:39:53

But when it comes to the animals, they don't mind the rain at all -

0:39:530:39:56

especially the pigs. These are some of my Berkshires,

0:39:560:39:58

we've got a boar there and a sow,

0:39:580:40:00

and she's with him to hopefully get pregnant again.

0:40:000:40:03

It doesn't look like the rain's going to put him off his stride.

0:40:030:40:06

Back in April, I visited Martin Snell's farm in Somerset.

0:40:120:40:15

Martin is one of a handful of breeders who still

0:40:160:40:19

farms an endangered breed of pig called the large black.

0:40:190:40:22

I was so taken with them I bought a pair of sows so I too could play

0:40:230:40:27

my part in keeping the breed going.

0:40:270:40:29

Well, I have to say, if they turn out like her, I'll be very happy.

0:40:310:40:33

Yeah, I should think you will be. I probably didn't charge enough!

0:40:330:40:37

When I bought the two large blacks from Martin,

0:40:410:40:43

I was hoping they were both pregnant.

0:40:430:40:46

Just take a look in here.

0:40:460:40:47

Both sows gave birth and this is the latest litter

0:40:510:40:55

and, if you just look over here,

0:40:550:40:57

there's nine little piglets and they're absolutely gorgeous.

0:40:570:41:02

She's made a great job of it.

0:41:020:41:04

We kept them in the stable here, just to get them

0:41:040:41:06

a little bit stronger before we turn them into the field.

0:41:060:41:08

And that's what I'm going to now, even though it's raining.

0:41:080:41:11

Pigs are as tough as old boots and they've got a shelter,

0:41:110:41:13

so they'll be absolutely fine.

0:41:130:41:15

Pig farmer Martin promised me the large blacks

0:41:160:41:18

and their offspring would be easy to handle.

0:41:180:41:21

Come on, then. Come on.

0:41:240:41:26

Well, he was right. Look at this. She's going straight in.

0:41:280:41:31

Some of my pigs would be trying to jump out the side.

0:41:310:41:33

What a good girl. She's in. That was easy.

0:41:330:41:37

Now I'll just get the piglets and pop them in the front.

0:41:370:41:39

They're really great. They're much quieter than I thought they were

0:41:410:41:43

going to be. You're lovely, aren't you? Yes.

0:41:430:41:46

We'll put you out in the field.

0:41:460:41:47

Once all nine are loaded, it's off to their new home,

0:41:520:41:55

where there's plenty of room to explore

0:41:550:41:58

and a litter of their Iron Age cousins keen to meet them.

0:41:580:42:01

Because they're so young, this shelter will give these

0:42:050:42:08

piglets a bit of cover if the weather turns nasty.

0:42:080:42:10

There's a good girl.

0:42:160:42:17

Look, there's some grub for you.

0:42:170:42:19

She'll stay with her piglets now for about eight weeks

0:42:210:42:24

until she's weaned.

0:42:240:42:25

Well, I'm delighted we've got a new breed on the farm.

0:42:250:42:28

I think my dad would've been really pleased, too.

0:42:280:42:30

There's a good girl.

0:42:300:42:32

One animal here on the farm that can withstand whatever

0:42:370:42:40

the weather throws at it are our Highland cattle.

0:42:400:42:43

You may remember Archie, my Highland bull here.

0:42:460:42:49

I bought him from the Queen, from the Balmoral Estate,

0:42:490:42:52

and he's grown into a lovely fella.

0:42:520:42:54

He's so gorgeous, he loves having his back scratched.

0:42:540:42:57

And these are his calves that were born this year.

0:42:570:42:59

And we've just put him out with the cows again to get them

0:42:590:43:02

pregnant for next year.

0:43:020:43:03

And they've pretty much finished the grazing out here,

0:43:030:43:06

so I'm going to move them on to some fresh pasture.

0:43:060:43:09

Ooh, you love that, mate, don't you?

0:43:090:43:11

-There's a good boy.

-ARCHIE LOWS

0:43:110:43:12

Go on, then.

0:43:120:43:14

Go on, Archie.

0:43:140:43:15

I wouldn't recommend scratching the back of any old bull,

0:43:170:43:20

but I know Archie very well and I can tell he's in a good mood.

0:43:200:43:24

With lots of sweet, fresh grass for him

0:43:250:43:27

and his ladies to look forward to,

0:43:270:43:29

who can blame him?

0:43:290:43:30

It's really lovely turning cattle on to fresh pasture,

0:43:340:43:37

when they get their heads down and start grazing. The cows will produce

0:43:370:43:40

lots of milk to feed their calves

0:43:400:43:42

and he seems happy enough now.

0:43:420:43:45

With the pigs and the cattle sorted,

0:43:470:43:49

it's time to turn my attention to our rare breed rams.

0:43:490:43:52

Go on, boys. Right, Peg, here.

0:43:520:43:54

Good girl. Here. Good girl. Peg, that'll do.

0:43:540:43:56

Peg's helping me get them in so I can sort through

0:43:560:43:59

a few of the breeds to decide which ones to keep and which ones to sell.

0:43:590:44:03

These little sheep originate from the island of Boreray

0:44:060:44:09

off the north-west coast of Scotland

0:44:090:44:11

and they're a hardy little primitive breed.

0:44:110:44:14

They say that a ram is 50% of your flock because he'll mate with

0:44:140:44:17

all of the ewes and his genetics will stay in your flock

0:44:170:44:20

for generations, so we take a lot of pride

0:44:200:44:23

and care in choosing good ones to sell on to other breeders.

0:44:230:44:26

So this little fella has got good teeth,

0:44:260:44:29

good physique, he's a perfect example of the breed,

0:44:290:44:31

and I think he'll sell very well at the Melton Mowbray Rare Breed Sale

0:44:310:44:35

in the autumn. When it comes to breeding pedigree animals,

0:44:350:44:37

this is part of the job that I really enjoy,

0:44:370:44:39

knowing that our rams could be sold to flocks all

0:44:390:44:42

across the country and help in the work of rare breeds conservation.

0:44:420:44:46

The Dartmoor pony has been a feature of this wild

0:45:020:45:05

and rugged landscape for millennia.

0:45:050:45:07

They're a hardy breed, well-suited to this environment.

0:45:150:45:19

Their toughness made them great work horses,

0:45:190:45:21

hauling stone in the quarries,

0:45:210:45:23

or working as pit ponies in the tin mines.

0:45:230:45:26

But now there is little work for them to do,

0:45:280:45:30

the ponies themselves have little value.

0:45:300:45:33

Of the more than 700 foals born each year, more than half are shot.

0:45:350:45:41

So is there another way?

0:45:410:45:43

We've already heard how contraception may be one option,

0:45:430:45:47

or getting farmers more involved in their upkeep.

0:45:470:45:49

As I heard earlier, farmers need an incentive to keep them.

0:45:510:45:54

And one incentive may well divide opinion.

0:45:560:46:00

Charlotte Faulkner from the Dartmoor Hill Pony Association

0:46:000:46:03

thinks the answer is to eat them.

0:46:030:46:06

There'll be people watching this who won't be able to understand

0:46:060:46:09

why we need to eat ponies,

0:46:090:46:11

they'll be really against this.

0:46:110:46:13

It's really important that everyone recognises the value of these

0:46:130:46:17

ponies and, yeah, it would be awful if nobody threw their hands

0:46:170:46:21

up in horror at what we're doing.

0:46:210:46:22

They are wild ponies, it's like deer,

0:46:220:46:25

and they don't become domestic till we bring them in and then they

0:46:250:46:28

become our pets and then they definitely don't go for meat.

0:46:280:46:31

So this for you is essentially a farming and conservation issue.

0:46:310:46:34

Yeah, it really is.

0:46:340:46:36

They've got to have a value in the farming calendar

0:46:360:46:38

and we've got to create that.

0:46:380:46:41

And, for you, with no value,

0:46:410:46:42

-there's no future for the Dartmoor ponies.

-There's no future.

0:46:420:46:45

There's no future for ponies on Dartmoor

0:46:450:46:47

if we cannot create that value

0:46:470:46:49

because we cannot carry on shooting them in the year of their birth,

0:46:490:46:52

it's really very serious.

0:46:520:46:53

Nobody wants to do that.

0:46:530:46:55

So is eating them really the answer?

0:46:580:47:00

Well, it's found favour where you might least expect it.

0:47:000:47:03

Joss, you are a vegetarian and you're selling pony meat.

0:47:050:47:07

How does that work?

0:47:070:47:09

I know how important this is to keep our free-roaming

0:47:090:47:13

ponies on our commons on Dartmoor

0:47:130:47:15

and it's not a new concept

0:47:150:47:17

that whatever you eat is what you sustain.

0:47:170:47:20

I like to think that I need to buy UK watercress

0:47:200:47:23

because those watercress beds have been farmed for centuries,

0:47:230:47:26

hanging off them is a whole ecological web of wildlife

0:47:260:47:29

and a landscape and I can sustain that by eating the watercress.

0:47:290:47:33

And for meat-eaters, this is exactly the same concept.

0:47:330:47:37

Well, Ashley, there must be some quite interesting flavours

0:47:370:47:39

-in this meat.

-I'd say it's ever so slightly gamey.

0:47:390:47:42

It's a cross between beef and venison.

0:47:420:47:45

I prefer it over all other meats just because my palate has got

0:47:450:47:48

so used to normal meats. This is something different for the palate.

0:47:480:47:52

So you say it tastes nice. Is it nutritional?

0:47:520:47:54

It's high in omega three, it's low in calories.

0:47:540:47:57

As far as I'm concerned, it's one of the best meats you can eat.

0:47:570:48:00

OK, well, I'm going to have a little bit of the burger, I think.

0:48:000:48:03

I'm not sure how I feel about this,

0:48:040:48:07

but here goes.

0:48:070:48:08

Mm. I see what you mean.

0:48:100:48:13

It's not quite beef, it's not quite venison,

0:48:130:48:16

it's somewhere in the middle.

0:48:160:48:18

And because I'm trained to either identify beef

0:48:180:48:20

or venison or lamb or... I feel like I want to say it's beef,

0:48:200:48:24

but it's not quite, it's just off that.

0:48:240:48:27

Joss, how's it gone down with the public?

0:48:270:48:29

I get 85% of people saying that they think it's a good idea

0:48:290:48:33

for conservation, they get the link,

0:48:330:48:36

and now that I've been selling it for a year, I'm getting more

0:48:360:48:39

and more people coming back to my place just to buy pony meat.

0:48:390:48:42

When you say 85%, is that just from what you remember

0:48:420:48:44

-or are they actually doing a survey?

-No, I have actually done a little

0:48:440:48:47

survey of my own, just out of interest,

0:48:470:48:50

so that you can quote numbers, it's not just my opinion.

0:48:500:48:53

Whilst pony meat may not be to everyone's taste,

0:48:580:49:01

it may well provide farmers with the income

0:49:010:49:03

they need to keep Dartmoor ponies here on the moor.

0:49:030:49:06

Now, it's been a really changeable day here.

0:49:110:49:14

What's in store for the week ahead?

0:49:140:49:16

Here's the Countryfile five-day forecast.

0:49:160:49:18

I've been exploring the Dartmoor Artisan Trail,

0:50:100:50:13

a new trail linking many of the artists and craftspeople living

0:50:130:50:17

and working in the national park.

0:50:170:50:19

And my last stop on the Artisan Trail involves steel,

0:50:210:50:25

fire and brute force.

0:50:250:50:27

Greg Abel always had a passion for blacksmithing,

0:50:330:50:36

but it was while working as a software engineer in London

0:50:360:50:40

that he saw this old forge for sale.

0:50:400:50:42

It was love at first sight. Just two days after seeing it,

0:50:420:50:45

he swapped keyboard and mouse for hammer and anvil.

0:50:450:50:49

Now he makes his living as a blacksmith.

0:50:490:50:52

-Greg.

-Hello.

-Lovely to see you.

-And you.

-What a place.

0:50:520:50:55

I feel like I've travelled back in time.

0:50:550:50:57

Yes, it's 150 years' worth of forging

0:50:570:51:00

been going on in here, six generations of a local family.

0:51:000:51:02

And now you're part of this fantastic Artisan Trail here.

0:51:020:51:05

-Which is great.

-You're basically the reason it all started, aren't you?

0:51:050:51:08

I've been led to believe that, yeah.

0:51:080:51:09

There's so many fantastic craftsmen and artisans on the moor...

0:51:090:51:15

I just think it's great to introduce them maybe to a wider public.

0:51:150:51:19

To find out what it's all about,

0:51:190:51:21

I'm going to try my hand at making a fire poker.

0:51:210:51:24

How long do you leave the steel in before it's ready to bash?

0:51:240:51:27

It's all to do really with the colour.

0:51:270:51:28

Cherry red to orange, up to yellow,

0:51:280:51:31

and then finally virtually white-hot.

0:51:310:51:34

That's why quite often blacksmiths' forges are dark,

0:51:340:51:37

so the smith can see what colour the metal is.

0:51:370:51:39

Wow, sparks are flying from the actual rod.

0:51:390:51:41

-Well, that's about ready to go.

-Yep. Where shall I stand?

0:51:410:51:44

If you want to just stand back there, I'm going to be working here.

0:51:440:51:47

-Yeah.

-There shouldn't be too many sparks.

0:51:470:51:49

So I'm going to start making the taper.

0:51:490:51:51

-So do you fancy having a go at the next bit?

-Yup, OK.

0:51:550:51:58

I'm sorry. I'm sorry, steel!

0:51:580:52:00

Oh, I'm rubbish.

0:52:030:52:04

A bit terrified, but it's OK.

0:52:040:52:07

I think that's only natural, really.

0:52:070:52:09

Yeah. IT'S only natural, I'm not a natural.

0:52:090:52:12

HE CHUCKLES

0:52:120:52:14

-So you have to work quite fast.

-Yeah.

-You need to have quite a bit

0:52:140:52:17

of welly in your hands as well. I think I was being a bit limp.

0:52:170:52:20

First time up, it's just difficult to know how hard you need to go.

0:52:200:52:23

That's right.

0:52:230:52:25

So we'll do the point first.

0:52:250:52:27

I'll just start by forming the first curve.

0:52:270:52:31

-So do you want to have a go at that?

-I'm going to try.

-OK.

0:52:330:52:36

-OK, so this way.

-Yeah.

0:52:360:52:39

Back to there and then...

0:52:390:52:40

And that's it. That's it.

0:52:430:52:45

If I grab it here and not be so afraid...

0:52:460:52:48

That's quite hot. Right, let's get that back in.

0:52:500:52:53

Ooh!

0:52:530:52:54

John makes it all look oh so very easy.

0:52:570:53:00

-So that's the handle done.

-It's beautiful.

0:53:010:53:04

It looks so delicate. It's like you've just twisted it wonderfully.

0:53:040:53:08

Now for a really fun bit.

0:53:080:53:09

OK, twist away.

0:53:110:53:12

Right, ready?

0:53:120:53:13

-Yeah, yeah.

-OK. Here we go.

0:53:130:53:16

-Yeah?

-Yeah, that's great.

0:53:160:53:17

-Keep going?

-Yeah, yeah, keep going.

0:53:170:53:19

Let's have about six.

0:53:190:53:20

SHE GROANS What?!

0:53:200:53:22

-Keep going?

-Keep going.

0:53:220:53:24

-Let's try and make it equal.

-Yeah.

0:53:240:53:26

-Just a little bit more.

-Twist more?

-Bit more. Bit more if you can.

-OK.

0:53:280:53:31

That's it. Whoa.

0:53:310:53:33

-Back a bit.

-Back a bit.

0:53:330:53:34

That's lovely.

0:53:340:53:36

-Yeah, they're all even, all the way down pretty much.

-Wow.

-Fantastic.

0:53:360:53:39

That looks great.

0:53:390:53:41

That was cool.

0:53:410:53:42

Are you sure you've not done it before?

0:53:440:53:45

HE LAUGHS Just twisting that metal,

0:53:450:53:47

-there's something really satisfying about that.

-It is, isn't it?

0:53:470:53:50

Why are you bashing it on wood and not on the anvil?

0:53:500:53:52

Because if you bash it on the anvil, you'll take the sharp edges

0:53:520:53:55

that we've made, that are still remaining on the twist.

0:53:550:53:58

-Ah-ha.

-And, as they are so crisp,

0:53:580:54:01

it's nice to keep them, so wood on wood works.

0:54:010:54:06

-Smells good, too.

-It does, doesn't it?

0:54:070:54:09

-Brilliant.

-OK.

0:54:110:54:12

But it's not a poker till it's got a point. Time to give it some welly.

0:54:150:54:19

And again.

0:54:190:54:20

Yes.

0:54:200:54:22

Again.

0:54:220:54:23

OK, let's see what we've got there.

0:54:230:54:25

-I've made a hash of it, that's what I've done.

-Well, no...

0:54:250:54:28

Well, we both made a hash of it, if a hash has been made.

0:54:280:54:30

-But I don't think so.

-Has it not?

0:54:300:54:31

-OK, good.

-Not really, no.

-Good. That looks good to me.

0:54:310:54:33

A thorough quenching sets the metal and that's it, my first ever poker.

0:54:330:54:38

-Wow.

-You've done a good job.

0:54:400:54:42

-Have I? Thank you.

-Indeed.

0:54:420:54:44

I made that.

0:54:440:54:45

It's not bad.

0:54:460:54:48

A thoroughly satisfying experience

0:54:480:54:50

and a rare glimpse of master craftspeople at work.

0:54:500:54:53

Thanks, Dartmoor.

0:54:560:54:57

-Hello, Sean, look what I've made.

-Look at that, that's amazing.

0:55:040:55:07

-I'm really impressed with this. Even the level of detail.

-Yes.

0:55:070:55:09

-Are you sure you made it?

-I can't believe that you are even

0:55:090:55:12

-doubting it...

-Full of surprises.

-..for a minute. Cheeky!

0:55:120:55:15

Anyhow, next week we will be at Blenheim Palace, bringing you

0:55:150:55:18

the very best of Countryfile Live, and I can't wait.

0:55:180:55:21

-I hope you can join us then.

-Yeah.

0:55:210:55:23

Come on, there's more artisans to find.

0:55:230:55:25

-You can teach me...

-I will!

0:55:250:55:26

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