Browse content similar to North Wales. Check below for episodes and series from the same categories and more!
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The deep green is turning. | 0:00:32 | 0:00:34 | |
The chill of autumn settles on the land. | 0:00:34 | 0:00:38 | |
From the mountains to the coast, North Wales is marked by the season. | 0:00:38 | 0:00:43 | |
And for the fishing families of Conwy, | 0:00:43 | 0:00:45 | |
that means one thing - mussels. | 0:00:45 | 0:00:48 | |
Now, this is the start of the mussel season, so, I'm going to be going | 0:00:48 | 0:00:51 | |
out with the fishermen, gathering their catch in time-honoured fashion. | 0:00:51 | 0:00:55 | |
And I'm going to be saddling up for the riding lesson | 0:00:55 | 0:00:57 | |
of a lifetime on one of the world's most famous breeds of horses. | 0:00:57 | 0:01:01 | |
I'm so jealous, I can't tell you! | 0:01:01 | 0:01:03 | |
We are also going to be returning to a school that rear their own | 0:01:03 | 0:01:06 | |
chickens, to find out what the buzz is about their new venture. | 0:01:06 | 0:01:09 | |
Also, Tom is on the broccoli diet. | 0:01:09 | 0:01:13 | |
It's claimed that if I eat it regularly, | 0:01:13 | 0:01:15 | |
this specially bred broccoli should reduce my cholesterol. | 0:01:15 | 0:01:20 | |
So, could this be the beginning of a new wave of superfoods? | 0:01:20 | 0:01:24 | |
And down on his farm, Adam is seeing the world in a whole new way. | 0:01:24 | 0:01:29 | |
Dr Troscianko here has brought some hi-tech equipment to the farm. | 0:01:29 | 0:01:33 | |
Using this camera and some specialist software, I can get | 0:01:33 | 0:01:36 | |
an insight into animal vision and see the world the way they see it. | 0:01:36 | 0:01:40 | |
North Wales, a landscape steeped in heritage. | 0:01:51 | 0:01:55 | |
A region rich in tradition, language and culture, | 0:01:55 | 0:02:01 | |
from the peaks of Snowdonia to the island shores of Anglesey. | 0:02:01 | 0:02:06 | |
We are on the Conwy Estuary, where the fresh water | 0:02:06 | 0:02:09 | |
of the Snowdonia Mountains meets the salty depths of the Irish Sea. | 0:02:09 | 0:02:13 | |
It is also home to an ancient tradition. | 0:02:14 | 0:02:18 | |
For thousands of years, folk have fished these waters for mussels, | 0:02:20 | 0:02:24 | |
originally for the pearls they contained and later for their meat. | 0:02:24 | 0:02:28 | |
Well, now, just four families are responsible for the whole industry. | 0:02:28 | 0:02:33 | |
'89-year-old Ken Hughes is from one of those families. | 0:02:33 | 0:02:37 | |
'He started on the mussels at just 14. | 0:02:37 | 0:02:41 | |
'He has lived right next to the quay all his life.' | 0:02:41 | 0:02:44 | |
Well, I've been musseling from before I left school. | 0:02:44 | 0:02:47 | |
I was very young, going to tide. | 0:02:47 | 0:02:50 | |
My father did it and his two brothers. | 0:02:50 | 0:02:53 | |
You had to go to tide, get the mussels | 0:02:54 | 0:02:57 | |
and you had to carry them, carry them all up, | 0:02:57 | 0:03:00 | |
tip them in the tanks, purify them and shovel them all out again. | 0:03:00 | 0:03:05 | |
That was 300 bags, twice a week. | 0:03:05 | 0:03:06 | |
I quite liked the job, but the trouble is, when you are going out, | 0:03:06 | 0:03:10 | |
you're going on your own, and anything can happen, can't it? | 0:03:10 | 0:03:14 | |
Through thick and thin, these four families have worked the water here. | 0:03:14 | 0:03:19 | |
For Ken, it was a career that spanned nearly 70 years. | 0:03:19 | 0:03:23 | |
How old were you when you hung up your musseling wellies? | 0:03:23 | 0:03:26 | |
Well, I was 80. You were 80?! I'm 89 now, so... | 0:03:26 | 0:03:31 | |
That's some career, though, 14 to 80! And do you like mussels, Ken? | 0:03:31 | 0:03:36 | |
Not really! THEY LAUGH | 0:03:36 | 0:03:41 | |
The fleet has dwindled since Ken first fished, | 0:03:41 | 0:03:43 | |
but the remaining families still work every day of the eight-month season. | 0:03:43 | 0:03:49 | |
'Tom Jones is a third-generation musseller | 0:03:49 | 0:03:52 | |
'and today, he's got an extra hand on board.' | 0:03:52 | 0:03:55 | |
Is this a natural bed that we are heading towards? | 0:03:56 | 0:03:58 | |
Yeah, they are natural beds, yes. | 0:03:58 | 0:04:01 | |
So, you know, Mother Nature looks after them, | 0:04:01 | 0:04:04 | |
they grow themselves, they can reseed themselves. | 0:04:04 | 0:04:07 | |
Oh, this is lovely. This is... Oh! This is an absolute delight. | 0:04:07 | 0:04:12 | |
'Conwy mussels are hand-raked, as opposed to dredged or rope-grown. | 0:04:13 | 0:04:17 | |
'It's the only place in the country that still fish mussels this way, | 0:04:17 | 0:04:21 | |
'a tradition that goes back to the 13th century, | 0:04:21 | 0:04:24 | |
'when the pine rakes were first designed and used by monks.' | 0:04:24 | 0:04:28 | |
So, you let the weight of it take it down... Let the weight take it down | 0:04:28 | 0:04:32 | |
and we'll see what we've got. | 0:04:32 | 0:04:35 | |
And how do you know that what you're feeling for there is not just | 0:04:35 | 0:04:39 | |
a rubbly or stony bottom...? | 0:04:39 | 0:04:40 | |
When you can feel it, um, you can hear it up the rake, the noise | 0:04:40 | 0:04:43 | |
travels up the rake, so when you are on hard ground, you can hear it. | 0:04:43 | 0:04:46 | |
It's always been the ideal way for fishing for mussels in Conwy, | 0:04:46 | 0:04:50 | |
because of the natural flat beds, so, just the way the rake is | 0:04:50 | 0:04:55 | |
designed, it is softer and not so harmful on the beds, raking. | 0:04:55 | 0:04:59 | |
Smaller mussels can fall through. | 0:04:59 | 0:05:01 | |
Anything there? | 0:05:01 | 0:05:03 | |
There's a... | 0:05:06 | 0:05:07 | |
Oh, look at that! Yes! We've got some. | 0:05:09 | 0:05:12 | |
We're going to be here a long time! | 0:05:12 | 0:05:14 | |
THEY LAUGH | 0:05:14 | 0:05:15 | |
So, yeah, there you go, as natural as you can get. | 0:05:15 | 0:05:19 | |
Natural Conwy mussels. | 0:05:19 | 0:05:21 | |
Because they're in the estuary, they're getting a mixture | 0:05:21 | 0:05:24 | |
of saltwater and freshwater, so it gives them that distinct taste. | 0:05:24 | 0:05:27 | |
How much would you expect to get in a session? | 0:05:27 | 0:05:30 | |
Um, well, it depends, really. | 0:05:30 | 0:05:32 | |
Quite a lot, on a good tide, you know, | 0:05:32 | 0:05:34 | |
you'll have about 200 or 300 kilos, maybe more. Quite a lot. | 0:05:34 | 0:05:40 | |
'There is a knack to using these 20-foot rakes. Time for a go.' | 0:05:40 | 0:05:45 | |
It's got quite a weight to it, hasn't it? Yeah, it's quite heavy. | 0:05:45 | 0:05:47 | |
When you think, when you look at the length of it and, actually, | 0:05:47 | 0:05:50 | |
that's kind of the pivot point, there. Yeah. | 0:05:50 | 0:05:52 | |
So, we'll just blast it out there and... That's it, yeah. | 0:05:52 | 0:05:55 | |
That's it, and you'll feel it when it gets to the bottom. There you go. | 0:05:57 | 0:06:00 | |
So, now, you basically just want to keep going up and down, | 0:06:00 | 0:06:03 | |
keep it on the bottom. It's a bit like... | 0:06:03 | 0:06:05 | |
Yeah, it's like sweeping the chimney, backwards! | 0:06:05 | 0:06:08 | |
Got a rubbly bottom there. | 0:06:08 | 0:06:10 | |
The moment of truth! | 0:06:11 | 0:06:13 | |
THEY LAUGH | 0:06:13 | 0:06:16 | |
Hey, I tell you what... Oh, there's something there! Yes! | 0:06:17 | 0:06:21 | |
That's all right. | 0:06:21 | 0:06:23 | |
Just think, that'll be on someone's plate next week. Yeah, it will! | 0:06:23 | 0:06:26 | |
'Tom and his family are keen to keep this tradition going. | 0:06:26 | 0:06:30 | |
'For them, this is the only way to fish.' | 0:06:30 | 0:06:33 | |
People from outside quite often say, "Oh, you're daft. | 0:06:35 | 0:06:38 | |
"You should be dredging them or growing them on ropes." | 0:06:38 | 0:06:41 | |
But it's just the way we'll always do it in Conwy. | 0:06:41 | 0:06:44 | |
I mean, it's part of our history now, why would we ever change? | 0:06:44 | 0:06:48 | |
'With our catch safely gathered in, it's time to head back to shore. | 0:06:48 | 0:06:52 | |
'Apparently, the next step is all hi-tech | 0:06:52 | 0:06:56 | |
'and I'll be seeing how later.' | 0:06:56 | 0:06:58 | |
Now, mussels make a naturally nutritious meal, even more so | 0:06:59 | 0:07:03 | |
when they're coupled with a nice bowl of veg | 0:07:03 | 0:07:06 | |
and as Tom has been finding out, scientists say that they've just | 0:07:06 | 0:07:09 | |
made one of our healthiest vegetables even healthier. | 0:07:09 | 0:07:12 | |
'Over the years, we've become picky | 0:07:18 | 0:07:20 | |
'about what we want from our fruit and veg.' | 0:07:20 | 0:07:23 | |
We've made apples crisper, sprouts sweeter, beans bigger, | 0:07:24 | 0:07:28 | |
even grapes without seeds. | 0:07:28 | 0:07:31 | |
Science has done a lot to improve the taste, | 0:07:31 | 0:07:34 | |
yield and disease resistance of our crops, | 0:07:34 | 0:07:36 | |
but what about growing things which are actually better for our health? | 0:07:36 | 0:07:40 | |
It's called biofortification - | 0:07:42 | 0:07:44 | |
that means breeding crops to improve their nutritional value. | 0:07:44 | 0:07:48 | |
It has led to the creation of one special vegetable that is | 0:07:48 | 0:07:51 | |
taking the health benefits of eating your greens to a whole new level. | 0:07:51 | 0:07:55 | |
Super broccoli. | 0:07:57 | 0:07:58 | |
Looks pretty much like the normal stuff, | 0:07:58 | 0:08:00 | |
but tests are showing this could reduce your cholesterol, | 0:08:00 | 0:08:04 | |
and it's on course to be the first raw vegetable with European | 0:08:04 | 0:08:08 | |
approval for its claimed health benefits. | 0:08:08 | 0:08:11 | |
There are strict rules to ensure any health or nutritional claim | 0:08:16 | 0:08:21 | |
on a food label is clear, accurate and based on scientific evidence. | 0:08:21 | 0:08:26 | |
This is to prevent consumers being misled. | 0:08:26 | 0:08:28 | |
And this broccoli is really being put through its paces. | 0:08:31 | 0:08:35 | |
They reckon eating around 400g a week, that's about a pound, | 0:08:35 | 0:08:39 | |
could reduce your cholesterol by 6%. | 0:08:39 | 0:08:43 | |
Rigorous human trials are almost complete, | 0:08:43 | 0:08:46 | |
so, about six weeks ago, I thought I'd give it a go. | 0:08:46 | 0:08:49 | |
Thomas Heap, please. | 0:08:51 | 0:08:53 | |
'First job, a quick cholesterol test at my local GP surgery.' | 0:08:53 | 0:08:57 | |
Now, you will feel a sharp scratch, all right? | 0:08:57 | 0:08:59 | |
'High cholesterol can increase your risk of heart disease or | 0:08:59 | 0:09:03 | |
'having a stroke, so I'm hoping the results aren't too bad.' | 0:09:03 | 0:09:06 | |
Your total cholesterol is 6.3, | 0:09:06 | 0:09:09 | |
so, that is a little bit higher than we were talking about. | 0:09:09 | 0:09:12 | |
We prefer it to be 5 or below. | 0:09:12 | 0:09:14 | |
'Not exactly the news I wanted to hear!' | 0:09:15 | 0:09:18 | |
My cholesterol level is a little higher than it should be, | 0:09:18 | 0:09:21 | |
so I guess I'm a pretty good candidate for this diet. | 0:09:21 | 0:09:24 | |
'A six-week super broccoli diet, to see if it makes any difference.' | 0:09:27 | 0:09:31 | |
Luckily, I do quite like broccoli. | 0:09:31 | 0:09:33 | |
Mm, it's good. | 0:09:34 | 0:09:35 | |
'More from my rather unscientific experiment later. | 0:09:37 | 0:09:40 | |
'First, I've come to where the real science is done.' | 0:09:40 | 0:09:44 | |
I'm at the Institute of Food Research in Norwich, | 0:09:44 | 0:09:47 | |
to meet the man behind the broccoli. | 0:09:47 | 0:09:49 | |
In 1984, a young PhD student called Richard Mithen was studying | 0:09:49 | 0:09:55 | |
wild brassicas in Sicily. | 0:09:55 | 0:09:57 | |
He brought one home and wanted to see what would happen | 0:09:57 | 0:10:01 | |
when he crossed it with the broccoli we buy in the shops. | 0:10:01 | 0:10:04 | |
Each time you make that cross, you're taking a little bit | 0:10:05 | 0:10:08 | |
of that wild plant and putting it in a broccoli background. | 0:10:08 | 0:10:12 | |
Now, we just have maybe three or four genes from that wild | 0:10:12 | 0:10:17 | |
plant in the broccoli. | 0:10:17 | 0:10:19 | |
Was this a GM process to deliver this? | 0:10:19 | 0:10:22 | |
No, this is conventional breeding. | 0:10:22 | 0:10:24 | |
So, those three to four genes are enough to do what? | 0:10:24 | 0:10:26 | |
Well, it's actually only one of those genes. | 0:10:26 | 0:10:29 | |
And what that does, | 0:10:29 | 0:10:30 | |
it increases a particular naturally occurring compound. | 0:10:30 | 0:10:33 | |
It's called glucoraphanin, it occurs in all broccoli, | 0:10:33 | 0:10:36 | |
but that gene means that instead of having the normal level, | 0:10:36 | 0:10:40 | |
it has about three or four times the level. | 0:10:40 | 0:10:42 | |
What is that compound doing that is good for my health | 0:10:42 | 0:10:45 | |
and how does that translate, you believe, into lower cholesterol? | 0:10:45 | 0:10:48 | |
Well, the bugs in the gut break that molecule down | 0:10:48 | 0:10:51 | |
and we absorb another compound called sulforaphane. | 0:10:51 | 0:10:54 | |
And when we absorb that, it's a bit like it retunes our body. | 0:10:55 | 0:11:00 | |
It gets all our metabolic processes working better. | 0:11:00 | 0:11:02 | |
And if they're working better, we use our fuel more efficiently, | 0:11:02 | 0:11:06 | |
we feel healthier, | 0:11:06 | 0:11:07 | |
and things like cholesterol, which may be rather high, they go down. | 0:11:07 | 0:11:11 | |
So, I'm in the midst of a retune at the moment? I think you are. | 0:11:11 | 0:11:14 | |
Yes, it will be interesting to see how you are getting on | 0:11:14 | 0:11:16 | |
and what the outcome of that is. | 0:11:16 | 0:11:18 | |
Professor Mithen says what makes his broccoli | 0:11:20 | 0:11:23 | |
so special is that it fits easily into an ordinary diet. | 0:11:23 | 0:11:26 | |
Put it in the steamer... | 0:11:28 | 0:11:29 | |
'I can put that theory to the test.' | 0:11:29 | 0:11:31 | |
A good helping of broccoli. Again. | 0:11:31 | 0:11:33 | |
Today it's "broccamole". Yes, really. | 0:11:38 | 0:11:42 | |
Hmm. Doesn't taste too bad... and it seems to be popular. | 0:11:46 | 0:11:51 | |
'My broccoli diary is really just a bit of fun,' | 0:11:51 | 0:11:55 | |
but there are official human trials too, aimed at gathering | 0:11:55 | 0:11:59 | |
enough evidence to apply for a European health claim next year. | 0:11:59 | 0:12:03 | |
It will join foods like | 0:12:03 | 0:12:05 | |
cholesterol-reducing spreads and yoghurt. | 0:12:05 | 0:12:08 | |
These carry European-approved health claims, | 0:12:08 | 0:12:12 | |
but they're all processed foods. | 0:12:12 | 0:12:14 | |
What makes the broccoli different is that it's raw. | 0:12:14 | 0:12:17 | |
With added nutrition coming straight from the ground rather than | 0:12:18 | 0:12:21 | |
the factory, farmers now have the chance to grow our food | 0:12:21 | 0:12:25 | |
and make it healthier at the same time. | 0:12:25 | 0:12:28 | |
Caroline Drummond is the chief executive of LEAF, | 0:12:28 | 0:12:31 | |
an organisation which promotes sustainable agriculture. | 0:12:31 | 0:12:35 | |
What do you make of this broccoli? Fantastic opportunity. | 0:12:35 | 0:12:39 | |
It's sort of health by stealth really, | 0:12:39 | 0:12:41 | |
because not only have you got a really healthy vegetable to | 0:12:41 | 0:12:44 | |
start off with, but it's got added nutritional benefits as well. | 0:12:44 | 0:12:47 | |
Do you think our farmers could, in effect, | 0:12:47 | 0:12:49 | |
become nutritionists for the nation? | 0:12:49 | 0:12:50 | |
It's really clear with the growing challenge around obesity | 0:12:50 | 0:12:54 | |
and a lot of nutrient deficiencies that, actually, farmers have | 0:12:54 | 0:12:57 | |
a key role and should be around the table in the discussion, | 0:12:57 | 0:12:59 | |
working with doctors, nutritionalists | 0:12:59 | 0:13:02 | |
and, of course, plant breeders and livestock breeders, | 0:13:02 | 0:13:05 | |
because if we don't take part of that, we're not really going | 0:13:05 | 0:13:09 | |
to have the full story. | 0:13:09 | 0:13:10 | |
A fusion of farming and science has set the ball | 0:13:12 | 0:13:15 | |
rolling for healthier foods straight from the farmer's field. | 0:13:15 | 0:13:19 | |
'But has eating enhanced broccoli for six weeks had | 0:13:20 | 0:13:23 | |
'any impact on my cholesterol? Time to find out.' | 0:13:23 | 0:13:27 | |
You've got a little impish grin on there. | 0:13:27 | 0:13:28 | |
SHE LAUGHS | 0:13:28 | 0:13:30 | |
You clearly know something. Yes, well, it's better than it was. | 0:13:30 | 0:13:32 | |
Brilliant. It's come down. | 0:13:32 | 0:13:34 | |
It's come down from 6.3 to 5.77. Quite a reasonable change then? Yes. | 0:13:34 | 0:13:37 | |
It's gone down by nearly 9%. I'm not sure | 0:13:38 | 0:13:41 | |
if I have only the broccoli to thank for that, but I'm pretty chuffed. | 0:13:41 | 0:13:46 | |
Of course, one result from one person doesn't really tell us | 0:13:46 | 0:13:49 | |
anything except that it IS possible to incorporate | 0:13:49 | 0:13:52 | |
a pound of broccoli into your diet every week. | 0:13:52 | 0:13:55 | |
So, is enhancing the nutritional value of our crops to | 0:13:57 | 0:14:00 | |
improve our health the future of food production? | 0:14:00 | 0:14:03 | |
And could there be a catch? That's what I'll be finding out later. | 0:14:03 | 0:14:05 | |
The Llyn Peninsula, a crooked finger of land pointing out | 0:14:13 | 0:14:18 | |
from north-west Wales into the Irish Sea. | 0:14:18 | 0:14:21 | |
It's very beautiful, but it's a long way from almost everywhere. | 0:14:21 | 0:14:26 | |
Just to give you an idea of how remote it really is, | 0:14:30 | 0:14:32 | |
the nearest train station is an hour away and I left the last | 0:14:32 | 0:14:36 | |
dual carriageway more than two hours behind me. | 0:14:36 | 0:14:39 | |
But the miles don't matter, | 0:14:39 | 0:14:40 | |
because I've made a special journey to be here. | 0:14:40 | 0:14:43 | |
And the reason is this. | 0:14:47 | 0:14:48 | |
Lusitano horses, one of the most famous breeds in the world. | 0:14:48 | 0:14:53 | |
Hi, Marcia. Hello. Nice to meet you. Nice to meet you. | 0:14:53 | 0:14:56 | |
You found your way up here all right. Just about. Very good. | 0:14:56 | 0:15:00 | |
And look at these horses. They are absolutely beautiful. | 0:15:00 | 0:15:04 | |
Lusitanos are prized for their skills as dressage horses. | 0:15:06 | 0:15:10 | |
Top specimens from the best Portuguese studs can cost | 0:15:10 | 0:15:14 | |
up to ?1 million. | 0:15:14 | 0:15:16 | |
So, it's a privilege to get close to them here on the Llyn Peninsula. | 0:15:16 | 0:15:20 | |
The story started when Marcia Pendlebury | 0:15:20 | 0:15:23 | |
and her husband decided to drop out of the rat race and move here. | 0:15:23 | 0:15:26 | |
It was their daughter, Janine, | 0:15:28 | 0:15:29 | |
who first developed a passion for Lusitanos. | 0:15:29 | 0:15:32 | |
Her father and I went to Vienna | 0:15:32 | 0:15:34 | |
and took some film of the Spanish Riding School there, | 0:15:34 | 0:15:37 | |
and she really fell for it. | 0:15:37 | 0:15:39 | |
And she had a little white pony and she started to teach it to go | 0:15:39 | 0:15:43 | |
on its hind legs, in the air and sit down. | 0:15:43 | 0:15:46 | |
So, it's not surprising that she went into buying a Lusitano. | 0:15:46 | 0:15:52 | |
'They now have 45 Lusitanos, | 0:15:54 | 0:15:56 | |
'including a stallion from the top Portuguese stud.' | 0:15:56 | 0:16:00 | |
This is Uivador. | 0:16:00 | 0:16:02 | |
He is the foundation stallion. He's stunning, isn't he? | 0:16:02 | 0:16:07 | |
Uivador is the only stallion of his type in the UK. | 0:16:07 | 0:16:11 | |
He commands top stud fees and is a competition-winning horse | 0:16:11 | 0:16:15 | |
back in Portugal. | 0:16:15 | 0:16:16 | |
This is where it all happens. Where the magic happens. Here we are. | 0:16:17 | 0:16:20 | |
This is the school. | 0:16:20 | 0:16:21 | |
Look. Very majestic, isn't he? | 0:16:27 | 0:16:29 | |
Lusitanos were originally bred to be warhorses. | 0:16:45 | 0:16:49 | |
They are powerful, brave and responsive. | 0:16:49 | 0:16:53 | |
Hi, Janine. Hi. That was so impressive. Thank you. | 0:17:08 | 0:17:12 | |
Oh, wow, he's gorgeous. Kaikai, yes? Kaikai. | 0:17:12 | 0:17:15 | |
A little bit different from the white pony you learned to ride on... | 0:17:15 | 0:17:18 | |
Absolutely. ..that your mum was telling me about. | 0:17:18 | 0:17:20 | |
Yeah. Quite different. | 0:17:20 | 0:17:21 | |
What is so special about Lusitanos? | 0:17:21 | 0:17:24 | |
Well, they're just totally different to ride and to handle. | 0:17:24 | 0:17:27 | |
Easy to teach. So, the horse is easy to train. | 0:17:27 | 0:17:29 | |
How easy is it to train the rider? | 0:17:29 | 0:17:31 | |
Well, it's easier if the rider hasn't picked any bad habits | 0:17:31 | 0:17:35 | |
up over the years, which many people have. | 0:17:35 | 0:17:37 | |
So, trying to get somebody to sit straight | 0:17:37 | 0:17:39 | |
and to tone down everything they do, because you don't have to do | 0:17:39 | 0:17:42 | |
quite as much with these horses as you would with the average horse. | 0:17:42 | 0:17:46 | |
OK, shall we have a go? That would be amazing. Thank you so much. | 0:17:46 | 0:17:50 | |
'Now, I'm no stranger to horses. | 0:17:52 | 0:17:54 | |
'I ride twice a week, but I've never ridden one of these | 0:17:54 | 0:17:56 | |
'magnificent beasts, or done any dressage, for that matter, | 0:17:56 | 0:17:59 | |
'so I'm excited and a little bit apprehensive.' | 0:17:59 | 0:18:02 | |
All I want you to do to start with is just to | 0:18:02 | 0:18:04 | |
walk him around the edge of the school, OK? | 0:18:04 | 0:18:06 | |
So, keep your leg on the girth, | 0:18:06 | 0:18:07 | |
a little nudge with your inside leg. That's it. | 0:18:07 | 0:18:09 | |
OK, shall we do a little bit of sideways? Yes. | 0:18:09 | 0:18:12 | |
Just turn him with your body | 0:18:12 | 0:18:13 | |
and use your outside rein a little bit against the neck. | 0:18:13 | 0:18:16 | |
He's doing his Spanish Walk. | 0:18:16 | 0:18:17 | |
THEY LAUGH Doesn't matter. | 0:18:17 | 0:18:20 | |
He's just showing off. He is. I'm always upstaged by animals. | 0:18:20 | 0:18:22 | |
That's it, now go sideways. That's it, outside rein. That's better. | 0:18:24 | 0:18:28 | |
Go on. There you go. Outside rein again. Well done. | 0:18:28 | 0:18:32 | |
That was much better. Yes. Spanish Walk then. | 0:18:32 | 0:18:34 | |
Now, just click. | 0:18:34 | 0:18:36 | |
SHE CLICKS | 0:18:36 | 0:18:37 | |
Yeah. Good. | 0:18:37 | 0:18:39 | |
'Just a few clicks from me | 0:18:39 | 0:18:40 | |
'and Napolitano knows to kick out his legs. | 0:18:40 | 0:18:42 | |
'A slight body movement, or a little leg pressure, | 0:18:42 | 0:18:46 | |
'and he walks on.' | 0:18:46 | 0:18:47 | |
I think he'd do it without any help. | 0:18:49 | 0:18:50 | |
OK, so next one we can do is the Piaffe. | 0:18:50 | 0:18:53 | |
He's starting to do it. | 0:18:53 | 0:18:54 | |
SHE CLICKS | 0:18:54 | 0:18:56 | |
Yes. Nice. Good boy. That's it. | 0:18:56 | 0:18:58 | |
Keep him a bit more on the spot but sit back. | 0:18:58 | 0:19:00 | |
There you go. Can you feel that? Yeah. | 0:19:00 | 0:19:02 | |
Now, relax a little bit. You're going to go to passage. | 0:19:02 | 0:19:05 | |
You're going to trot. There. Whoo! Whoohoo! | 0:19:05 | 0:19:08 | |
THEY LAUGH | 0:19:08 | 0:19:10 | |
Very good. Now just relax again. Good boy. | 0:19:10 | 0:19:13 | |
So, that's quite bouncy. Very bouncy. | 0:19:13 | 0:19:16 | |
Good boy, Napolitano. That was fantastic. | 0:19:18 | 0:19:22 | |
Thank you so much, Janine. | 0:19:22 | 0:19:24 | |
Well, I never thought I'd be doing that after half-an-hour's lesson | 0:19:24 | 0:19:28 | |
of classical dressage and, if I can do it, anyone can. | 0:19:28 | 0:19:32 | |
I think it's safe to say, I love Lusitanos. | 0:19:32 | 0:19:35 | |
Good boy. | 0:19:35 | 0:19:37 | |
Now, meet new Countryfile face Sean Fletcher. | 0:19:50 | 0:19:53 | |
Brought up on a farm in Essex and married into a Welsh family, | 0:19:53 | 0:19:57 | |
Sean's taken North Wales to his heart. | 0:19:57 | 0:19:59 | |
I love North Wales. | 0:20:03 | 0:20:05 | |
I come here regularly with my family. | 0:20:05 | 0:20:07 | |
My wife is Welsh, so I learned the language | 0:20:07 | 0:20:10 | |
and now I feel right at home here. | 0:20:10 | 0:20:13 | |
It's beautiful, isn't it? So peaceful. | 0:20:13 | 0:20:16 | |
But go back 50 years and events in this quiet valley | 0:20:16 | 0:20:19 | |
sparked a clash of cultures that resonates to this day. | 0:20:19 | 0:20:23 | |
This is Llyn Celyn, Lake Celyn. | 0:20:26 | 0:20:28 | |
Beneath its tranquil surface lie the ruins of a tiny Welsh village. | 0:20:28 | 0:20:32 | |
And all because, back in the '50s, a big English city needed more water. | 0:20:35 | 0:20:39 | |
Liverpool City Council got a bill passed in Parliament | 0:20:39 | 0:20:42 | |
to build a dam across the beautiful Tryweryn valley. | 0:20:42 | 0:20:46 | |
Acres of farmland would be flooded and the village of Capel Celyn lost. | 0:20:46 | 0:20:51 | |
For the best part of a decade, | 0:20:53 | 0:20:54 | |
people right across Wales campaigned against the dam, | 0:20:54 | 0:20:57 | |
but to no avail. | 0:20:57 | 0:20:58 | |
The diggers moved in, | 0:21:01 | 0:21:03 | |
the people moved out. | 0:21:03 | 0:21:05 | |
And, in 1965, the dam was opened. | 0:21:07 | 0:21:11 | |
It was a case of the national government | 0:21:11 | 0:21:13 | |
overriding the wishes of the local community. | 0:21:13 | 0:21:16 | |
It was English city against rural Wales | 0:21:16 | 0:21:19 | |
and it was the English city that won. | 0:21:19 | 0:21:21 | |
I'm meeting Eurgain Prysor Jones, | 0:21:25 | 0:21:28 | |
who was a child in Capel Celyn when the dam was built. | 0:21:28 | 0:21:31 | |
Eurgain was just nine when the valley was flooded, | 0:21:39 | 0:21:42 | |
or drowned, as they say here. | 0:21:42 | 0:21:44 | |
Do you remember that last time you saw the school and your home? | 0:21:44 | 0:21:47 | |
Oh, it was a very, very sad time, yes. | 0:21:47 | 0:21:50 | |
Tell me what Capel Celyn was like before it was drowned. | 0:21:50 | 0:21:53 | |
Well, it was a very rural place. | 0:21:53 | 0:21:55 | |
Only six houses in the village | 0:21:55 | 0:21:57 | |
and we lived next door but one to the chapel. | 0:21:57 | 0:22:00 | |
Although there wasn't a lot of houses, | 0:22:00 | 0:22:02 | |
there were quite a few heads of people that lived there | 0:22:02 | 0:22:06 | |
and it was a very happy place. | 0:22:06 | 0:22:08 | |
But, once this business of drowning the village started, | 0:22:08 | 0:22:12 | |
everything changed. | 0:22:12 | 0:22:13 | |
Everything changed. | 0:22:13 | 0:22:16 | |
In July '63, the school was closed. | 0:22:16 | 0:22:19 | |
The next thing to go was the chapel. | 0:22:19 | 0:22:22 | |
As soon as anywhere became vacant, | 0:22:22 | 0:22:26 | |
the machines moved in and just demolished everything. | 0:22:26 | 0:22:29 | |
Demolished the walls, demolished the hedges, | 0:22:29 | 0:22:32 | |
the trees were cut down, empty buildings were just bulldozed | 0:22:32 | 0:22:36 | |
and it became a very, very horrible-looking place. | 0:22:36 | 0:22:40 | |
Horrible, horrible-looking place. | 0:22:40 | 0:22:43 | |
People came to see the village before it was drowned | 0:22:43 | 0:22:45 | |
and they used to say, "Oh, isn't this awful? | 0:22:45 | 0:22:47 | |
"What's going to happen to you? Where are you going to live? | 0:22:47 | 0:22:50 | |
"Isn't it terrible?" | 0:22:50 | 0:22:51 | |
And, to us, that felt as if everything as an anchor | 0:22:51 | 0:22:56 | |
you had as a child was going to be pulled away under your feet. | 0:22:56 | 0:23:00 | |
It was a bitter blow. | 0:23:05 | 0:23:06 | |
Many here felt the flooding of the Tryweryn valley | 0:23:06 | 0:23:09 | |
was an attack on Welsh culture. | 0:23:09 | 0:23:12 | |
The people here used to say, "Dyma gartref yr iaith Gymraeg." | 0:23:13 | 0:23:17 | |
"This is the home of the Welsh language," | 0:23:17 | 0:23:19 | |
and it had been like that for generations. | 0:23:19 | 0:23:21 | |
Even though Liverpool council apologised for the drowning in 2005, | 0:23:23 | 0:23:27 | |
it remains a rallying cry for the people of Wales. | 0:23:27 | 0:23:31 | |
HE SINGS | 0:23:31 | 0:23:34 | |
Dafydd Iwan is one of Wales's leading singer-songwriters. | 0:23:47 | 0:23:51 | |
The drowning of the Tryweryn valley inspired him to write this, | 0:23:51 | 0:23:54 | |
his very first song. | 0:23:54 | 0:23:56 | |
It remains an inspiration to Welsh people today. | 0:23:56 | 0:24:00 | |
I heard the mention of Tryweryn in there. | 0:24:10 | 0:24:12 | |
Just how important is Tryweryn to you? | 0:24:12 | 0:24:14 | |
Oh, it's crucially important. | 0:24:14 | 0:24:16 | |
It was the destruction of a community, | 0:24:16 | 0:24:19 | |
a Welsh-speaking community, | 0:24:19 | 0:24:20 | |
and a way of life we will never see exactly it's like again. | 0:24:20 | 0:24:25 | |
It's a very, very emotional thing | 0:24:25 | 0:24:27 | |
and Tryweryn remains, probably, the most potent symbol | 0:24:27 | 0:24:32 | |
we have of our inability to defend ourselves | 0:24:32 | 0:24:37 | |
and things have changed. | 0:24:37 | 0:24:39 | |
I think Tryweryn was the catalyst to change Welsh politics for ever | 0:24:39 | 0:24:44 | |
and it led, eventually, to setting up the Welsh Assembly. | 0:24:44 | 0:24:48 | |
Tryweryn was that point of turning the tide. | 0:24:48 | 0:24:53 | |
Do you think the drowning of Capel Celyn | 0:25:05 | 0:25:07 | |
had a long-term impact on your life? | 0:25:07 | 0:25:09 | |
I think it did. | 0:25:09 | 0:25:11 | |
I think it made me value more the, you know, the basic things in life | 0:25:11 | 0:25:17 | |
that we lost. | 0:25:17 | 0:25:18 | |
I treasure them, the things I've kept from those schooldays | 0:25:18 | 0:25:23 | |
and home life, I treasure today, yes. | 0:25:23 | 0:25:25 | |
The drowning of Capel Celyn is clearly important | 0:25:34 | 0:25:37 | |
to the people who lived here and the nation of Wales, | 0:25:37 | 0:25:41 | |
but it's also highly relevant to rural communities | 0:25:41 | 0:25:44 | |
that are under threat in an ever-changing Britain. | 0:25:44 | 0:25:46 | |
No matter how small the village, | 0:25:46 | 0:25:48 | |
the memories and the scars can remain for generations. | 0:25:48 | 0:25:52 | |
Earlier, we heard how food can be grown for increased nutrition, | 0:26:01 | 0:26:05 | |
but is there a catch? | 0:26:05 | 0:26:06 | |
Tom's helping out with the broccoli harvest. | 0:26:06 | 0:26:08 | |
Super broccoli - | 0:26:15 | 0:26:17 | |
designed to be better for you than the average broccoli. | 0:26:17 | 0:26:20 | |
It's a bio-fortified food bred specifically for increased nutrition | 0:26:21 | 0:26:26 | |
and it's healthier from the moment it's harvested. | 0:26:26 | 0:26:30 | |
It was created to reduce cholesterol, | 0:26:31 | 0:26:35 | |
not through genetic modification, | 0:26:35 | 0:26:37 | |
but using traditional plant-breeding techniques. | 0:26:37 | 0:26:40 | |
George Reid is one of the biggest brassica growers in the country. | 0:26:42 | 0:26:46 | |
He decided to grow a crop of this souped-up broccoli in Lincolnshire, | 0:26:46 | 0:26:50 | |
believing health-conscious consumers will lap it up. | 0:26:50 | 0:26:53 | |
But there have been some drawbacks for farmers. | 0:26:53 | 0:26:55 | |
There is a trade-off. Disease resistance isn't quite as good. | 0:26:55 | 0:26:59 | |
It's slightly less vigorous than a normal broccoli. | 0:26:59 | 0:27:01 | |
It's less dense, so typically, | 0:27:01 | 0:27:04 | |
it probably yields about 30% less than a standard broccoli. | 0:27:04 | 0:27:08 | |
On top of that, George can't yet put anything | 0:27:08 | 0:27:12 | |
on the packet to distinguish it from normal broccoli. | 0:27:12 | 0:27:15 | |
He needs that coveted European health claim. | 0:27:15 | 0:27:18 | |
It would make a huge difference to us trying to sell the product, | 0:27:18 | 0:27:21 | |
because, at the moment, we really can't put anything on the packet, | 0:27:21 | 0:27:25 | |
so the consumer doesn't really know the difference between this | 0:27:25 | 0:27:28 | |
broccoli and a standard broccoli. | 0:27:28 | 0:27:30 | |
Farmers like George are well aware of the advantages, | 0:27:33 | 0:27:37 | |
but they're experiencing the downsides too. | 0:27:37 | 0:27:39 | |
feels problems like lower yields can be addressed. | 0:27:45 | 0:27:52 | |
it might have a slight knock-on negative effect on another trait, | 0:27:52 | 0:28:07 | |
which will be much better adapted to the particular farmers. | 0:28:07 | 0:28:19 | |
Consumers can be absolutely confident that | 0:28:19 | 0:28:21 | |
if there is a health claim on the product, | 0:28:21 | 0:28:24 | |
it's backed up with the very best scientific evidence. | 0:28:24 | 0:28:31 | |
Scientists here are looking at wheat to improve | 0:28:31 | 0:28:33 | |
the nutrition of starchy foods like bread and pasta. | 0:28:33 | 0:28:36 | |
Outside the EU, | 0:28:38 | 0:28:41 | |
around 50 countries are now growing or testing biofortified crops, | 0:28:41 | 0:28:46 | |
such as beans with more iron and sweet potato with extra vitamin A. | 0:28:46 | 0:28:51 | |
For scientists like Professor Mithen, there is enormous potential. | 0:28:52 | 0:28:56 | |
We've got a society that's getting older, | 0:28:57 | 0:29:00 | |
we have big increases in health costs. | 0:29:00 | 0:29:03 | |
Breeding crops and making foods which are more nutritious | 0:29:03 | 0:29:07 | |
will make a major contribution to our health in the future. | 0:29:07 | 0:29:10 | |
But some believe we shouldn't pin all our hopes on a biofortified | 0:29:14 | 0:29:18 | |
food revolution. | 0:29:18 | 0:29:20 | |
Should we be waiting for these | 0:29:20 | 0:29:21 | |
miracle cures to boost our nutrition? No. | 0:29:21 | 0:29:24 | |
There's already so much that we can be doing now actually, | 0:29:24 | 0:29:27 | |
both as individuals, but also in the supporting industry as well, | 0:29:27 | 0:29:31 | |
but what we should be doing is looking at our diet, | 0:29:31 | 0:29:34 | |
eating more vegetables, eating food that looks like food | 0:29:34 | 0:29:38 | |
and, of course, in addition to that, actually eating less. | 0:29:38 | 0:29:41 | |
Even with science on our side, there's no getting around the fact | 0:29:43 | 0:29:47 | |
that a healthy lifestyle always | 0:29:47 | 0:29:49 | |
comes down to a balanced diet and exercise. | 0:29:49 | 0:29:52 | |
There's never a quick fix | 0:29:52 | 0:29:54 | |
and there are trade-offs | 0:29:54 | 0:29:56 | |
when you grow crops for improved nutrition - | 0:29:56 | 0:29:59 | |
a frequently lower yield for starters - | 0:29:59 | 0:30:01 | |
but if we can prove the health benefits of some of these foods | 0:30:01 | 0:30:06 | |
and slap it on the packet, | 0:30:06 | 0:30:08 | |
could it usher in a whole new era of super foods? | 0:30:08 | 0:30:11 | |
Watch this space. | 0:30:11 | 0:30:13 | |
The season's moving on, but there's still autumn colour about - | 0:30:21 | 0:30:25 | |
a joy to behold. But as Adam's about to find out, | 0:30:25 | 0:30:29 | |
it looks completely different to his animals. | 0:30:29 | 0:30:32 | |
HE WHISTLES | 0:30:34 | 0:30:38 | |
I'm just moving this flock of ewes now, on to some fresh grass, | 0:30:48 | 0:30:51 | |
and it's amazing how the dogs can move the flocks, | 0:30:51 | 0:30:54 | |
that sort of understanding between the dog and the sheep | 0:30:54 | 0:30:57 | |
and as a shepherd, you really have to understand how | 0:30:57 | 0:31:01 | |
the minds of the sheepdog and the sheep work. | 0:31:01 | 0:31:03 | |
HE WHISTLES | 0:31:03 | 0:31:06 | |
So, you can see Pearl moving round to the right and then, | 0:31:06 | 0:31:09 | |
she'll run back behind them, just shifting the sheep gently on. | 0:31:09 | 0:31:13 | |
And Boo here is actually quite useful as well. | 0:31:13 | 0:31:16 | |
Although she's a house dog, she's actually working behind | 0:31:16 | 0:31:19 | |
the sheep, zigzagging backwards and forwards, being quite effective. | 0:31:19 | 0:31:23 | |
And I work with these animals all the time, | 0:31:23 | 0:31:25 | |
but what I can't really do is perceive how they see the world. | 0:31:25 | 0:31:29 | |
That's quite alien to me. | 0:31:29 | 0:31:31 | |
Until now, that is. | 0:31:34 | 0:31:36 | |
I've invited a top scientist from Exeter University to the farm. | 0:31:36 | 0:31:40 | |
He's an expert in animal vision and knows all about how | 0:31:40 | 0:31:43 | |
animals' eyes work. | 0:31:43 | 0:31:45 | |
Today, he's going to show me how the world looks to them. | 0:31:45 | 0:31:48 | |
Jolyon, good to see you. Hello, nice to meet you. | 0:31:48 | 0:31:51 | |
Now, explain to me what your work's all about, then. | 0:31:51 | 0:31:54 | |
I'm a sensory ecologist. I investigate the colours | 0:31:54 | 0:31:56 | |
and patterns in the natural world around us. | 0:31:56 | 0:31:59 | |
Every animal has a very different way of seeing the world, so that's | 0:31:59 | 0:32:02 | |
where this camera and the software that we've written comes in, | 0:32:02 | 0:32:05 | |
because that allows us | 0:32:05 | 0:32:07 | |
to simulate what the world might look like to another animal. | 0:32:07 | 0:32:09 | |
So, what about the dogs here and their vision? | 0:32:09 | 0:32:11 | |
Because some people think they can only see in black and white. | 0:32:11 | 0:32:14 | |
Yes, that's not true. They can actually see some colours. | 0:32:14 | 0:32:17 | |
They can't see as many colours as us. | 0:32:17 | 0:32:18 | |
Our eyes, for example, are sensitive to red, green and blue | 0:32:18 | 0:32:21 | |
and our brains turn those three inputs | 0:32:21 | 0:32:23 | |
into the millions of colours that we can see. | 0:32:23 | 0:32:25 | |
But dogs, they are only able to see | 0:32:25 | 0:32:26 | |
blue and yellow as the two main colours. | 0:32:26 | 0:32:28 | |
They're not colour-blind as such. | 0:32:28 | 0:32:30 | |
They can still see a huge variety of colours between blue and yellow, | 0:32:30 | 0:32:33 | |
but it's not nearly as sophisticated as ours | 0:32:33 | 0:32:35 | |
when it comes to looking at red and green differences. | 0:32:35 | 0:32:38 | |
And how about the sheep, then? Are they different to the dogs? | 0:32:38 | 0:32:40 | |
Well, they actually see the world in very similar colours. | 0:32:40 | 0:32:43 | |
Again, just the blue and yellows, | 0:32:43 | 0:32:45 | |
but their eyes are positioned on the head in a very different way. | 0:32:45 | 0:32:48 | |
They're a prey animal, so the main job their eyes have to do is | 0:32:48 | 0:32:50 | |
look out for predators, so the eye | 0:32:50 | 0:32:52 | |
is positioned on the side of the head to give very good peripheral | 0:32:52 | 0:32:55 | |
vision to try and spot any predators that might come and attack them. | 0:32:55 | 0:32:58 | |
Unlike the dog, which is related to the wolf, isn't it, | 0:32:58 | 0:33:00 | |
with eyes on the front of its head. Exactly. | 0:33:00 | 0:33:02 | |
The dog, with eyes forward-facing, | 0:33:02 | 0:33:04 | |
it can sit in wait and have very good vision | 0:33:04 | 0:33:06 | |
and be able to spot the sheep. | 0:33:06 | 0:33:07 | |
So, can you take a photograph of the dogs to see how the sheep see them? | 0:33:07 | 0:33:10 | |
Yes, we can do. Right. Let's do that. Let's have a go. | 0:33:10 | 0:33:15 | |
Whilst I get the dogs into posing position, Jolyon takes the photos. | 0:33:15 | 0:33:20 | |
He then runs them through a specialist software, | 0:33:20 | 0:33:22 | |
which converts them into animal vision. | 0:33:22 | 0:33:25 | |
But the first image is how we humans see. You can see all the colours. | 0:33:25 | 0:33:28 | |
They look normal. The grass is green, the dog is slightly brown | 0:33:28 | 0:33:31 | |
and the sheep are white. | 0:33:31 | 0:33:32 | |
But here, if we look at what it looks like | 0:33:32 | 0:33:34 | |
to dog vision and sheep vision, | 0:33:34 | 0:33:35 | |
they will both see similar colours here. So, very subdued. | 0:33:35 | 0:33:38 | |
Hardly any colour in that at all. | 0:33:38 | 0:33:40 | |
It almost looks black and white but it's not. | 0:33:40 | 0:33:42 | |
So, the way the sheep are viewing this, looking at the dogs, | 0:33:42 | 0:33:44 | |
Boo, the red dog, is almost disappearing into the grass there. | 0:33:44 | 0:33:48 | |
She looks camouflaged. | 0:33:48 | 0:33:49 | |
Yes, she looks pretty much the same colour as the grass exactly. | 0:33:49 | 0:33:52 | |
Perhaps it's no coincidence that sheepdogs, they're black-and-white. | 0:33:52 | 0:33:55 | |
The black and white sticks out like a sore thumb here. | 0:33:55 | 0:33:57 | |
Once that dog is moving, the sheep really react to it. Absolutely. | 0:33:57 | 0:34:01 | |
So, if dogs are seeing yellow and blue, | 0:34:01 | 0:34:03 | |
can that be used in training them in any way? | 0:34:03 | 0:34:06 | |
Knowledge that the dogs will be able to see the bright yellow | 0:34:06 | 0:34:09 | |
and bright blue colours much more clearly than anything else | 0:34:09 | 0:34:12 | |
might be useful in terms of the objects that you train them with. | 0:34:12 | 0:34:16 | |
Great. So, that is a dog's eye view of the world. | 0:34:16 | 0:34:20 | |
But what about my cattle? How do they see things? | 0:34:20 | 0:34:24 | |
It's often said that cattle find red threatening but is this true? | 0:34:24 | 0:34:28 | |
In terms of the colours that they can see, | 0:34:29 | 0:34:31 | |
it's very similar to the dogs. | 0:34:31 | 0:34:33 | |
So, just like the dogs, | 0:34:33 | 0:34:34 | |
they will see the world in shades from blue to yellow. | 0:34:34 | 0:34:37 | |
So, the idea of the matador's red cape and that cattle charge | 0:34:37 | 0:34:41 | |
if you're wearing red, how true is that? | 0:34:41 | 0:34:44 | |
Yes, it's a complete misconception that they will be able to see | 0:34:44 | 0:34:48 | |
that red. To the cattle, the red sheet will just look like | 0:34:48 | 0:34:51 | |
a dark brown or dark yellow. | 0:34:51 | 0:34:53 | |
They can't see this powerful vibrant red against the green like we can. | 0:34:53 | 0:34:56 | |
It's the movement, the flapping, | 0:34:56 | 0:34:58 | |
the fervour of the event that gets them really riled up, I guess. | 0:34:58 | 0:35:01 | |
So, are there colours that they can see more clearly, | 0:35:01 | 0:35:04 | |
or get more, sort of, excited about? | 0:35:04 | 0:35:06 | |
If you were walking into a field with an angry bull, | 0:35:06 | 0:35:08 | |
it's probably best not to wear very bright, vibrant blues and yellows. | 0:35:08 | 0:35:11 | |
But, actually, red would be fine, for example. | 0:35:11 | 0:35:14 | |
They will just see that as a dark brown. | 0:35:14 | 0:35:16 | |
So, while the cattle are there, | 0:35:16 | 0:35:17 | |
do you want to take a photograph of them? Yes, let's have a go. | 0:35:17 | 0:35:20 | |
It will be interesting to see, with all these different coloured cattle, | 0:35:20 | 0:35:23 | |
how they see each other. So, if we look at the human vision first. | 0:35:23 | 0:35:27 | |
This is what a normal human would see. | 0:35:27 | 0:35:29 | |
But when we look across to the cattle vision image, | 0:35:29 | 0:35:32 | |
you see the colours in the brown cattle there is almost | 0:35:32 | 0:35:35 | |
exactly the same as the green trees behind it. | 0:35:35 | 0:35:38 | |
The old adage that the grass is always greener on the other side | 0:35:38 | 0:35:41 | |
with animals breaking out... | 0:35:41 | 0:35:42 | |
through cow vision, the grass looks quite dull. | 0:35:42 | 0:35:45 | |
You can see here that in the human visible shot, | 0:35:45 | 0:35:47 | |
the dead blades of grass look much more yellow | 0:35:47 | 0:35:49 | |
and the lush green bit of grass is quite clearly different to us, | 0:35:49 | 0:35:52 | |
whereas, if you look at the cow vision, | 0:35:52 | 0:35:54 | |
it's all pretty much the same, so the cows must be using some | 0:35:54 | 0:35:57 | |
other cues to work out where the grass looks best. | 0:35:57 | 0:36:01 | |
So the grass isn't greener on the other side...if you're a cow. | 0:36:01 | 0:36:04 | |
There's one creature here | 0:36:05 | 0:36:07 | |
on the farm for whom vision is absolutely vital - bees. | 0:36:07 | 0:36:11 | |
As well as being good for my crops, they do | 0:36:11 | 0:36:13 | |
an important job pollinating a third of the world's food. | 0:36:13 | 0:36:17 | |
Key to this is their sight. They see in ultraviolet. | 0:36:17 | 0:36:21 | |
Using a specially adapted camera, I'm going to find out | 0:36:21 | 0:36:23 | |
what a dandelion looks like to a bee. | 0:36:23 | 0:36:26 | |
The filter wheel is turning round | 0:36:26 | 0:36:28 | |
and taking pictures in different wavelengths. | 0:36:28 | 0:36:30 | |
And then, we can take these photos and put them on the computer | 0:36:30 | 0:36:33 | |
and see what it looks like to a bumblebee. OK. Let's take a look. | 0:36:33 | 0:36:36 | |
So, there's the vibrant yellow. That's how the human sees it, is it? | 0:36:36 | 0:36:39 | |
Yes, that's right. | 0:36:39 | 0:36:40 | |
So, you've got the yellow dandelion | 0:36:40 | 0:36:42 | |
and the green grass in the background. | 0:36:42 | 0:36:43 | |
But here we can convert it to bee vision | 0:36:43 | 0:36:45 | |
and you'll see the colours are completely different. | 0:36:45 | 0:36:48 | |
You'll notice the middle of the dandelion is a deep red colour, | 0:36:48 | 0:36:51 | |
it doesn't transmit any UV, | 0:36:51 | 0:36:52 | |
whereas, the outside here is more of a pink, purple colour | 0:36:52 | 0:36:56 | |
and that's because the UV light has been reflected quite powerfully. | 0:36:56 | 0:36:59 | |
And so, a bee will see this colour contrast going on | 0:36:59 | 0:37:01 | |
and we are completely blind to it. | 0:37:01 | 0:37:03 | |
The colour change and the markings will help the bee know where | 0:37:03 | 0:37:06 | |
the middle of the flower is. | 0:37:06 | 0:37:07 | |
So, with that oilseed rape we grow on the farm, | 0:37:07 | 0:37:09 | |
a mass of yellow attracts millions of insects | 0:37:09 | 0:37:13 | |
and we need them to pollinate, so these colours are important | 0:37:13 | 0:37:16 | |
for us to understand how these insects think and see. | 0:37:16 | 0:37:19 | |
Yes, yes. | 0:37:19 | 0:37:21 | |
Impressive. But there is one creature here that has | 0:37:21 | 0:37:24 | |
the best vision of them all. | 0:37:24 | 0:37:26 | |
Any guesses? It's the chickens. | 0:37:26 | 0:37:29 | |
These are definitely the most sophisticated in terms | 0:37:29 | 0:37:32 | |
of colour vision on your farm. | 0:37:32 | 0:37:33 | |
Like pretty much all birds, they'll be tetrachromats, | 0:37:33 | 0:37:36 | |
so that means they not only | 0:37:36 | 0:37:37 | |
see the world in the same red, green and blue we do, | 0:37:37 | 0:37:40 | |
but they have a whole UV channel as well, so it's like | 0:37:40 | 0:37:42 | |
combining the best of bee vision and human vision in one animal. | 0:37:42 | 0:37:45 | |
The colour that the chicken can see there is quite impressive | 0:37:45 | 0:37:48 | |
and we can't even begin to imagine what it might be like | 0:37:48 | 0:37:51 | |
to see the world in a whole fourth dimension of colour, | 0:37:51 | 0:37:53 | |
rather than just the red, green and blue that we have. | 0:37:53 | 0:37:55 | |
It's remarkable. They've left us behind as far as vision goes. | 0:37:55 | 0:37:58 | |
Absolutely. It doesn't mean they're any less stupid, though. | 0:37:58 | 0:38:01 | |
Oh, don't listen! | 0:38:01 | 0:38:03 | |
LAUGHTER | 0:38:03 | 0:38:04 | |
Amazing! What an insight into my animals. | 0:38:04 | 0:38:08 | |
I'll never look at them the same again. | 0:38:08 | 0:38:11 | |
Every week on Countryfile, we see Adam and his love of farming - | 0:38:18 | 0:38:21 | |
a passion which he inherited from his father, Joe Henson, | 0:38:21 | 0:38:25 | |
one of the founding fathers of the Rare Breeds Survival Trust | 0:38:25 | 0:38:28 | |
and a gentleman who has appeared many times | 0:38:28 | 0:38:31 | |
on Countryfile over the years. | 0:38:31 | 0:38:33 | |
Now, sadly, earlier this month, Joe passed away | 0:38:33 | 0:38:36 | |
and with Adam and his family's permission, | 0:38:36 | 0:38:38 | |
we wanted to pay tribute to him. | 0:38:38 | 0:38:40 | |
Here's John. | 0:38:40 | 0:38:41 | |
Hello, piggy. Hello, piggy. Hello. | 0:38:46 | 0:38:50 | |
Adam and his dad Joe have always shared their love | 0:38:50 | 0:38:53 | |
of rare breed farming and the British countryside. | 0:38:53 | 0:38:56 | |
Well, you know the old saying. | 0:38:56 | 0:38:57 | |
"If the berries do grow, you're in for some snow." | 0:38:57 | 0:39:00 | |
ADAM LAUGHS | 0:39:00 | 0:39:01 | |
For Joe, it's a passion he'd had all his life. | 0:39:01 | 0:39:04 | |
He grew up near a farm in Northwood, on the outskirts of London. | 0:39:04 | 0:39:08 | |
We used to hunt for eggs in the rickyard | 0:39:09 | 0:39:12 | |
and all that sort of thing, you know. | 0:39:12 | 0:39:13 | |
And I think that probably had a great impression on me | 0:39:13 | 0:39:17 | |
at the age of five or six. | 0:39:17 | 0:39:19 | |
And this is what I wanted to do, | 0:39:19 | 0:39:20 | |
to work closely with animals in that sort of environment. | 0:39:20 | 0:39:24 | |
I think this is what set me on the road to farming. | 0:39:24 | 0:39:27 | |
So, at the age of 19, Joe set off | 0:39:27 | 0:39:29 | |
for Cirencester Agricultural College, as it was then, | 0:39:29 | 0:39:33 | |
and trained to be a farmer. | 0:39:33 | 0:39:36 | |
Joe became fascinated with livestock breeding | 0:39:36 | 0:39:38 | |
and his passion for rare breeds was born. | 0:39:38 | 0:39:42 | |
But he still needed to persuade the public that these animals | 0:39:42 | 0:39:45 | |
were special. | 0:39:45 | 0:39:46 | |
And so, in 1971, the gates of Joe's Cotswold Farm Park, | 0:39:46 | 0:39:51 | |
the first of its kind in the world, opened to the public. | 0:39:51 | 0:39:55 | |
Just two years later, | 0:39:55 | 0:39:57 | |
the Rare Breeds Survival Trust held its first official meeting. | 0:39:57 | 0:40:00 | |
In the chair was Joe Henson. Go on. Your mums are leaving you behind. | 0:40:00 | 0:40:05 | |
His passion for farming was soon recognised by the BBC | 0:40:05 | 0:40:08 | |
and in the 1970s, he started making guest appearances on the popular | 0:40:08 | 0:40:13 | |
children's show Animal Magic, filmed on location at his farm. | 0:40:13 | 0:40:17 | |
Hello, Joe. Hello, Johnny. They're rather special, aren't they? | 0:40:19 | 0:40:22 | |
They are. How old are these now, Joe? These are ten days old. | 0:40:22 | 0:40:25 | |
Only ten days? Mm-hm, so they've still got their stripes | 0:40:25 | 0:40:28 | |
and still reliant on the mother for their milk. | 0:40:28 | 0:40:32 | |
But it wasn't just children Joe hoped to enthuse | 0:40:32 | 0:40:35 | |
with his love of farming and rare breeds. | 0:40:35 | 0:40:37 | |
In 1976, he appeared on a programme called Barnyard Safari. | 0:40:37 | 0:40:42 | |
He shared the screen with more troublesome animals. | 0:40:44 | 0:40:49 | |
Joe and his passion for farming proved an audience winner | 0:40:49 | 0:40:53 | |
and he was sent round the world | 0:40:53 | 0:40:54 | |
on a programme called Great Alliance, | 0:40:54 | 0:40:56 | |
where farm livestock was replaced by more exotic ones. | 0:40:56 | 0:41:07 | |
In the wild, it's perfectly capable of looking after itself. | 0:41:07 | 0:41:10 | |
But in captivity, it needs a great deal of love | 0:41:10 | 0:41:45 | |
I did, actually. You can say so now, it doesn't matter. | 0:41:45 | 0:41:49 | |
..showed us the joy of lambing | 0:41:49 | 0:41:55 | |
The time of year when we think of harvesting not only | 0:41:55 | 0:42:14 | |
Alongside his occasional television work, | 0:42:14 | 0:42:16 | |
Joe continued to build up his rare breed farm | 0:42:16 | 0:42:19 | |
and campaigned tirelessly for rare breed conservation. | 0:42:19 | 0:42:23 | |
In 1999, though, | 0:42:25 | 0:42:26 | |
he was happy to pass the running of the farm on to his son Adam. | 0:42:26 | 0:42:31 | |
But like father, like son, | 0:42:31 | 0:42:46 | |
your own breed of cattle, so you're putting your own mark on the place. | 0:42:46 | 0:42:50 | |
ADAM LAUGHS | 0:42:50 | 0:42:56 | |
positive for Adam on the farm... | 0:42:56 | 0:43:00 | |
It's an absolute travesty. Complete disaster. | 0:43:00 | 0:43:03 | |
..Joe was there. | 0:43:03 | 0:43:05 | |
To get two so far out of the new heifers is just awful. | 0:43:06 | 0:43:12 | |
And...I just don't know, you know, | 0:43:12 | 0:43:17 | |
how we're going to go on. | 0:43:17 | 0:43:19 | |
It was a great pleasure for Adam when, in 2011, | 0:43:21 | 0:43:25 | |
he was able to take his dad | 0:43:25 | 0:43:27 | |
on a sheep-buying trip to the Orkney Islands, | 0:43:27 | 0:43:30 | |
a trip they'd first made together more than 30 years before. | 0:43:30 | 0:43:34 | |
It must have been a right pain having an eight-year-old | 0:43:34 | 0:43:36 | |
running around with you. It was great. | 0:43:36 | 0:43:38 | |
I really enjoyed having you with me, actually. | 0:43:38 | 0:43:42 | |
It's particularly lovely for me being back with you. | 0:43:42 | 0:43:44 | |
The two of us here, you know. | 0:43:44 | 0:43:46 | |
It's a lovely trip down memory lane. It really is. | 0:43:46 | 0:43:48 | |
THEY LAUGH | 0:43:48 | 0:43:51 | |
Joe's work for conservation was rewarded when, in 2011, | 0:43:53 | 0:43:57 | |
he was awarded an MBE in the Queen's birthday honours, | 0:43:57 | 0:44:01 | |
much to the delight of all his family. | 0:44:01 | 0:44:04 | |
Between the years 1900 and 1973, we had lost 26 of our native breeds. | 0:44:06 | 0:44:12 | |
Since the formation of Joe's Rare Breeds Survival Trust, | 0:44:12 | 0:44:16 | |
no other livestock breed has become extinct in the UK. | 0:44:16 | 0:44:20 | |
Joe Henson was himself a rare breed - | 0:44:25 | 0:44:28 | |
a true gentleman who believed passionately in the animals | 0:44:28 | 0:44:31 | |
and breeds he preserved for the nation. | 0:44:31 | 0:44:34 | |
He was a lifelong champion of farming and education and, | 0:44:34 | 0:44:38 | |
through his tireless work, leaves a lasting legacy. | 0:44:38 | 0:44:42 | |
It was a privilege to have had Joe on Countryfile | 0:44:44 | 0:44:47 | |
and a real pleasure to have known him. | 0:44:47 | 0:44:49 | |
A couple of miles from Conwy sits the seaside resort of Llandudno. | 0:44:59 | 0:45:04 | |
Famous for its pier, it's also home to an award-winning school, | 0:45:04 | 0:45:08 | |
inspiring environmental entrepreneurs of the future. | 0:45:08 | 0:45:11 | |
When we last visited San Sior primary a year ago, | 0:45:11 | 0:45:15 | |
we got to meet their brood of 140 chickens... | 0:45:15 | 0:45:18 | |
COCKEREL CROWS | 0:45:19 | 0:45:22 | |
..help out in their orchard... | 0:45:22 | 0:45:24 | |
..as well as meet some of their more unusual animals. | 0:45:26 | 0:45:29 | |
Well, it's now a year on | 0:45:32 | 0:45:33 | |
and the school has a new addition to its menagerie. | 0:45:33 | 0:45:36 | |
BUZZING | 0:45:36 | 0:45:38 | |
Bees. | 0:45:38 | 0:45:39 | |
Ian Keith Jones is the head teacher. | 0:45:43 | 0:45:46 | |
Zips right to the top. | 0:45:46 | 0:45:47 | |
Morning, everyone. Good morning. How are we all doing? All right? | 0:45:51 | 0:45:54 | |
Now, this is a good school uniform! | 0:45:54 | 0:45:55 | |
Goodness me, this is absolutely extraordinary. | 0:45:55 | 0:45:58 | |
So, we're talking bees, here, Ian. | 0:45:58 | 0:46:00 | |
Usually bees and children, they don't generally mix, do they? | 0:46:00 | 0:46:03 | |
No, but it's such a great topic, everything fits into the bee topic. | 0:46:03 | 0:46:07 | |
Literacy, numeracy and not only that, it's a business, | 0:46:07 | 0:46:10 | |
so, hopefully, the aim is to sell some of the honey | 0:46:10 | 0:46:13 | |
in the Conwy Honey Fair, which is the oldest fair in Wales, I think. | 0:46:13 | 0:46:16 | |
Every penny made from selling their own hens' eggs last year | 0:46:16 | 0:46:20 | |
has been spent on the bees. | 0:46:20 | 0:46:22 | |
But it hasn't been plain sailing. | 0:46:22 | 0:46:25 | |
We bought two nucleus and then, | 0:46:26 | 0:46:28 | |
they started swarming as soon as we got them. | 0:46:28 | 0:46:30 | |
When they started swarming, did you think, | 0:46:30 | 0:46:32 | |
"This is such a bad idea to have them in a school"? | 0:46:32 | 0:46:34 | |
I did question the sanity of having | 0:46:34 | 0:46:36 | |
bees on a school site, definitely, yeah. | 0:46:36 | 0:46:37 | |
Particularly when I came back from a course | 0:46:37 | 0:46:39 | |
and a teaching assistant said, | 0:46:39 | 0:46:41 | |
"The sky went black and they all flew over the field." | 0:46:41 | 0:46:43 | |
And I thought, "Bad idea." | 0:46:43 | 0:46:45 | |
Time to see what all the buzz is about | 0:46:45 | 0:46:47 | |
and help check on the hives. | 0:46:47 | 0:46:49 | |
But do the children know their stuff? | 0:46:49 | 0:46:51 | |
Shall we see if we can find the queen, then? Yes. | 0:46:53 | 0:46:56 | |
Now, who knows what the key to spotting the queen is? | 0:46:56 | 0:46:59 | |
What does she look like? Why is she different? | 0:46:59 | 0:47:01 | |
She has, um... She's bigger and we've put a blue spot on her. | 0:47:01 | 0:47:06 | |
These ones are workers, | 0:47:06 | 0:47:09 | |
because they are much smaller. | 0:47:09 | 0:47:11 | |
And how are you all feeling at the moment? Because these bees, | 0:47:11 | 0:47:14 | |
they're flying around us quite closely, aren't they, now? | 0:47:14 | 0:47:16 | |
You can hear them, that wonderful buzz. | 0:47:16 | 0:47:18 | |
I'm fine with that. You're happy with that, yeah? | 0:47:18 | 0:47:20 | |
I was terrified, then I realised that they weren't going to hurt me | 0:47:20 | 0:47:26 | |
unless I annoyed them or anything. | 0:47:26 | 0:47:28 | |
If we look after them, | 0:47:28 | 0:47:29 | |
they'll give us honey in return and they help the environment. | 0:47:29 | 0:47:33 | |
I cannot believe how much you know in just a few months! | 0:47:33 | 0:47:36 | |
And this must be really interesting for you, Ian, | 0:47:36 | 0:47:38 | |
because you're discovering so much. | 0:47:38 | 0:47:40 | |
I mean, you're not a bee keeper, are you? | 0:47:40 | 0:47:41 | |
No, no. In the olden days, | 0:47:41 | 0:47:43 | |
the teacher was the lead and everybody would follow the lead. | 0:47:43 | 0:47:46 | |
Now it's more of a partnership. | 0:47:46 | 0:47:47 | |
Absolutely. We need to find the queen. Oh, there she is! | 0:47:47 | 0:47:50 | |
That's so vibrant, that blue. | 0:47:50 | 0:47:52 | |
Good job it's there, that spot. Yeah. | 0:47:52 | 0:47:54 | |
As these bees are all part of the school business, | 0:47:55 | 0:47:58 | |
the children are going to have to learn how to harvest the honey | 0:47:58 | 0:48:01 | |
for when the time comes. | 0:48:01 | 0:48:03 | |
Julian Thompson is a warden of a nearby nature reserve. | 0:48:03 | 0:48:06 | |
He's going to show these budding beekeepers | 0:48:06 | 0:48:09 | |
how he extracts his honey. | 0:48:09 | 0:48:11 | |
We're going to take the caps off the honey, there. | 0:48:11 | 0:48:16 | |
You slide it in like that. | 0:48:16 | 0:48:18 | |
Take a thin sliver off the top. | 0:48:18 | 0:48:21 | |
Keep the lids off there. | 0:48:21 | 0:48:22 | |
But we won't waste these cappings that we're taking off. | 0:48:22 | 0:48:26 | |
A quick spin in the centrifuge... | 0:48:26 | 0:48:28 | |
How are you feeling about the fact that next year | 0:48:29 | 0:48:32 | |
you'll be doing this with your own honey? | 0:48:32 | 0:48:34 | |
I'm very proud of the school | 0:48:34 | 0:48:35 | |
and all the bees have been working really hard. | 0:48:35 | 0:48:37 | |
Whilst the children weren't looking, I went back to the hives | 0:48:39 | 0:48:42 | |
and it turns out there was just enough honey for them to get a taste. | 0:48:42 | 0:48:45 | |
This'll be a surprise. | 0:48:45 | 0:48:46 | |
Right, listen up, everybody, because you're all focused on that honey, | 0:48:46 | 0:48:49 | |
right, but the honey we're going to be trying and tasting | 0:48:49 | 0:48:53 | |
is actually your honey. | 0:48:53 | 0:48:55 | |
OK? | 0:48:56 | 0:48:57 | |
What's your opinion? LAUGHTER | 0:49:01 | 0:49:03 | |
Is it good? Is it good? Face says it all! | 0:49:03 | 0:49:05 | |
Got lots of honey there. | 0:49:05 | 0:49:07 | |
Really nice. Really nice, isn't it? | 0:49:08 | 0:49:11 | |
What's it taste like? Jam. Jam! | 0:49:11 | 0:49:14 | |
I have tasted a lot of honey from lots of different producers | 0:49:14 | 0:49:18 | |
all over Britain... | 0:49:18 | 0:49:19 | |
..and THAT is one of the finest. | 0:49:22 | 0:49:27 | |
Beekeepers of the future, here we go! | 0:49:27 | 0:49:29 | |
'The honey business will be great fun for the pupils' | 0:49:29 | 0:49:32 | |
'and it's educational, too.' | 0:49:32 | 0:49:34 | |
'A creative and tasty way of teaching the importance of the natural world.' | 0:49:34 | 0:49:40 | |
BUZZING | 0:49:40 | 0:49:43 | |
In a moment, we'll have the weather for the week ahead, | 0:49:43 | 0:49:46 | |
but before that, a big thank you to everybody | 0:49:46 | 0:49:49 | |
who has bought our Countryfile calendar for 2016. | 0:49:49 | 0:49:52 | |
If you haven't got yours yet, here's how you do it. | 0:49:52 | 0:49:55 | |
The calendar costs ?9.50, | 0:49:55 | 0:49:57 | |
including free UK delivery. | 0:49:57 | 0:49:59 | |
You can buy yours either via our website at: | 0:49:59 | 0:50:03 | |
Or by calling the order line on: | 0:50:03 | 0:50:08 | |
To order by post, send your name, address and cheque to: | 0:50:13 | 0:50:20 | |
Last year's calendar was a record breaker, | 0:50:31 | 0:50:34 | |
raising over ?1.5 million. | 0:50:34 | 0:50:36 | |
So, this time around, let's see if we can beat that. | 0:50:36 | 0:50:39 | |
We're on the Conwy Estuary, | 0:50:47 | 0:50:49 | |
where earlier I joined one of the few remaining families | 0:50:49 | 0:50:52 | |
working the mussel beds here. | 0:50:52 | 0:50:54 | |
That's it. | 0:50:56 | 0:50:58 | |
Hey, I'll tell you what... Oh, there's something... | 0:50:58 | 0:51:00 | |
Yeah, you did all right here! Yes! | 0:51:00 | 0:51:02 | |
They have been harvested this way for nearly 1,000 years, | 0:51:03 | 0:51:06 | |
but when they come ashore, it's much more 21st century. | 0:51:06 | 0:51:10 | |
I'm joining Tom at their special purification building | 0:51:11 | 0:51:14 | |
to see what happens to the mussels | 0:51:14 | 0:51:16 | |
on the next step of their journey to our plates. | 0:51:16 | 0:51:18 | |
Right, well, they've been in the tank here now for 42 hours, | 0:51:19 | 0:51:22 | |
they've been purified now. | 0:51:22 | 0:51:24 | |
What's in that water? Well, it's seawater, | 0:51:24 | 0:51:26 | |
it mimics the conditions that they live in. I see. And then, | 0:51:26 | 0:51:29 | |
the seawater gets filtered through an ultraviolet light system. | 0:51:29 | 0:51:32 | |
So, it's state-of-the-art technology to get the mussels safe to eat. | 0:51:32 | 0:51:35 | |
So, they're filtering that water that's been treated. | 0:51:35 | 0:51:38 | |
And the UV treats the water, zaps all the bugs out of it. | 0:51:38 | 0:51:41 | |
OK. So, they're dead safe to eat now. | 0:51:41 | 0:51:43 | |
What's the foam on top of here, then? | 0:51:44 | 0:51:46 | |
Well, the foam is a good sign that the mussels are alive and working. | 0:51:46 | 0:51:50 | |
So, it's just a by-product of the energy they're using | 0:51:50 | 0:51:52 | |
in the water, really, because they're filtering all the time. | 0:51:52 | 0:51:56 | |
In you go! | 0:51:59 | 0:52:00 | |
They're going to go through a cleaning machine now, | 0:52:04 | 0:52:06 | |
which is, basically, just a mixture with brushes inside and fresh water. | 0:52:06 | 0:52:09 | |
So it just de-clumps them and makes sure they're all individual | 0:52:09 | 0:52:13 | |
and any shells and that will fall out. OK. | 0:52:13 | 0:52:15 | |
So, what does the future hold for this most local of industries? | 0:52:16 | 0:52:19 | |
These parts, centuries ago, | 0:52:20 | 0:52:22 | |
it was loaded, wasn't it, with mussel fishermen out there. | 0:52:22 | 0:52:25 | |
Yeah. These days there's what, four families? | 0:52:25 | 0:52:27 | |
I know. It's a shame that there's not as many working on the beds now, | 0:52:27 | 0:52:30 | |
but it's amazing it's still the same four families, | 0:52:30 | 0:52:34 | |
their generations are still fishing today. | 0:52:34 | 0:52:36 | |
Yeah. I was talking to Ken, he retired at 80. Yeah. | 0:52:36 | 0:52:39 | |
I mean, are you going to be doing this, | 0:52:39 | 0:52:41 | |
do you think, for your foreseeable future? | 0:52:41 | 0:52:43 | |
I hope so! Hopefully, yeah! | 0:52:43 | 0:52:46 | |
They always say that the proof is in the tasting, so... | 0:52:46 | 0:52:48 | |
Let's give them a go! | 0:52:48 | 0:52:49 | |
And what better than pan-fried Conwy mussels with local oak-cured bacon? | 0:52:52 | 0:52:57 | |
How long have these been steaming in here, Tom? | 0:52:58 | 0:53:01 | |
Oh, not long, about four, five minutes. | 0:53:01 | 0:53:03 | |
They're so meaty, those mussels. | 0:53:03 | 0:53:06 | |
Got all this wonderful local produce, local ingredients here, | 0:53:06 | 0:53:09 | |
um, have we got enough butter? | 0:53:09 | 0:53:11 | |
I think so, just about. Yeah, OK. | 0:53:11 | 0:53:13 | |
So, we're just going to cut a little bit off. | 0:53:13 | 0:53:17 | |
There you go, that's it. There you go. | 0:53:17 | 0:53:19 | |
What a backdrop to be cooking in front of. | 0:53:19 | 0:53:23 | |
It's quite inspiring, isn't it? | 0:53:23 | 0:53:25 | |
Well, you can see it's straight from sea to plate. | 0:53:25 | 0:53:28 | |
Shall we go for it? I think so, yeah! | 0:53:28 | 0:53:30 | |
Why not? Let's do it. | 0:53:30 | 0:53:32 | |
A sprinkling of chives... | 0:53:35 | 0:53:36 | |
..some fresh bread... | 0:53:37 | 0:53:39 | |
..and a rustic delight fit for this historic quayside setting is ready. | 0:53:39 | 0:53:45 | |
That's looking OK, isn't it? Yeah, I think so. | 0:53:45 | 0:53:47 | |
Would you like a bit of cheese? Sprinkle a little bit on. | 0:53:47 | 0:53:50 | |
I'll have a bit. Something smells good! Oh, hello! | 0:53:50 | 0:53:53 | |
Just in time! What do you think to this lot? | 0:53:53 | 0:53:55 | |
Lovely, I am starving! May I? Yeah. | 0:53:55 | 0:53:58 | |
Well, yes, if you're a fan of mussels, | 0:53:58 | 0:54:00 | |
then, I think you're going to enjoy this. | 0:54:00 | 0:54:02 | |
It's a completely new recipe for me, this, so... | 0:54:02 | 0:54:04 | |
Mmm! Maybe it needs tweaking, I don't know. | 0:54:04 | 0:54:07 | |
Mmm! Well? Lovely! | 0:54:10 | 0:54:11 | |
Well, I'm happy with those. Delicious. Absolutely beautiful. | 0:54:11 | 0:54:14 | |
Anyway, before we go, there's just time to remind you | 0:54:14 | 0:54:17 | |
of a very special programme next week. | 0:54:17 | 0:54:19 | |
Three, two, one... | 0:54:19 | 0:54:22 | |
KLAXON | 0:54:22 | 0:54:24 | |
Off we go! | 0:54:24 | 0:54:25 | |
We're donning our walking boots along with many of you | 0:54:25 | 0:54:29 | |
for the Countryfile ramble for Children In Need. | 0:54:29 | 0:54:32 | |
We'll be covering all corners of the country from Windsor Great Park | 0:54:32 | 0:54:35 | |
to Loch Leven, the Jurassic coast to the heights of Snowdonia, | 0:54:35 | 0:54:39 | |
where I'll be taking on the challenge with Ella, | 0:54:39 | 0:54:42 | |
who is part-sighted. | 0:54:42 | 0:54:44 | |
I'm sure you would agree, Ella, this is probably the most challenging | 0:54:44 | 0:54:48 | |
section of the walk for you so far. | 0:54:48 | 0:54:49 | |
Yeah, I'm still waiting for the so-called path! Yeah! | 0:54:49 | 0:54:52 | |
Hope you can join us then. Bye-bye. Bye! | 0:55:01 | 0:55:03 |