:00:28. > :00:30.In a moment, of Britain's declining
:00:30. > :00:33.But first, here's what else is coming up on the programme.
:00:33. > :00:37.Harris gets a new lifeboat station.
:00:37. > :00:41.It's absolutely vital, because ofthe gap between Barra and Stornoway.
:00:41. > :00:43.If you're needing help in a hurry,
:00:43. > :00:46.having the lifeboat here will cut that time dramatically.
:00:46. > :00:49.Sharing memories of bothy nights.
:00:49. > :00:52."A warm shelter from the rain.
:00:52. > :00:55."A place of stillness in the shifting world.
:00:55. > :00:57."But the floor was hard."
:00:57. > :01:01.And Nick aims to bring some refinement to wild food.
:01:01. > :01:04.So I could add some of those andtoast them along with the chicken?
:01:04. > :01:10.Throw them in, give them a good roasting.
:01:10. > :01:12.Over the past 20 years,
:01:12. > :01:16.there's been a decline in the worldwide population of bees.
:01:16. > :01:20.Two of the main reasons are disease and habitat loss.
:01:20. > :01:22.But recent research suggests
:01:22. > :01:30.a new generation of pesticides may also be to blame.
:01:30. > :01:34.Imagine a world without bees.
:01:34. > :01:37.Crops would disappear, flowers would go unpollinated
:01:37. > :01:39.and honey would be a thing of the past.
:01:39. > :01:45.No, this isn't science fiction, it's rapidly becoming science fact.
:01:45. > :01:48.In recent years, disease and loss of habitat
:01:48. > :01:51.has decimated bee populations.
:01:51. > :01:53.But the latest threat to their survival
:01:53. > :01:58.is a new breed of pesticides.
:01:58. > :02:00.Neonicotinoids -
:02:00. > :02:06.they are systemic insecticides. Nerve toxins related to nicotine.
:02:06. > :02:10.They're used as a seed dressing on lots of crop cereals,
:02:10. > :02:13.on oilseed rape and sunflower and so-on. So when the farmer buys the seed,
:02:13. > :02:16.it's covered in a little coating of neonicotinoid.
:02:16. > :02:18.He sows the seed in the ground, and as the plant grows,
:02:18. > :02:21.it absorbs the chemical, which spreads through all the leaves
:02:22. > :02:25.of the plant and it protects it, so if nay pest insect comes along
:02:25. > :02:28.and eats the leaves or sucks on the sap, it kills it.
:02:28. > :02:32.The disadvantage is you get tiny amounts of these chemicals
:02:32. > :02:34.in the pollen and the nectar of the flowers,
:02:34. > :02:37.if it's a crop that flowers, like oilseed rape.
:02:37. > :02:40.So the real worry is that when bees or other pollinating insects
:02:40. > :02:45.feed on the flowers, they're going to be poisoned.
:02:45. > :02:49.To help further the study of bee mortality,
:02:49. > :02:53.members of the Scottish Beekeepers Association are using new technology
:02:53. > :02:57.to gather data from their hives.
:02:57. > :03:02.The monitors in the hives themselves- send pulses out to this unit here
:03:02. > :03:07.and once it receives the information,it then sends that out automatically,
:03:07. > :03:10.once every 24 hours to Newcastle University.
:03:10. > :03:12.And from there, that information
:03:12. > :03:17.then gets sent out to Chris Connelly- at Dundee University.
:03:17. > :03:20.I understand how the bees are doing what they're doing here,
:03:21. > :03:23.but I don't know the science behind it all.
:03:23. > :03:28.And this is one way of collecting the data.
:03:28. > :03:31.Once the data is gathered from the hives,
:03:31. > :03:33.it's fed into scientific studies,
:03:33. > :03:36.funded by the Insect Pollinators Initiative,
:03:36. > :03:37.and used by places like this.
:03:37. > :03:42.What we're hoping to collect is a range of acoustic recordings
:03:42. > :03:46.that may indicate activity of bees.
:03:46. > :03:49.And so it's going to provide us a finger on the pulse
:03:49. > :03:53.across Scotland in Scottish beekeepers' hives.
:03:53. > :03:55.And this will help us
:03:55. > :03:58.inform what we should be doing in our labs,
:03:58. > :04:01.in terms of what potentially might be the problems.
:04:01. > :04:04.What specifically are you finding here in the lab?
:04:05. > :04:08.Because we're a neuroscience department in a medical school,
:04:08. > :04:10.we're experienced at looking at brains
:04:10. > :04:12.with respect of human diseases.
:04:12. > :04:15.Doing the same techniques on the bee, we can see how the bee brain works.
:04:15. > :04:17.And we can see how the pesticides
:04:17. > :04:21.perturb the ability for information transfer in the brain.
:04:21. > :04:23.And what we are seeing, as we'd expect,
:04:23. > :04:27.pesticides have a major effect on the bee brain.
:04:27. > :04:30.And there are major learning deficits.
:04:30. > :04:35.It's not just honeybees that are affected.
:04:35. > :04:40.Prof David Goulson recently published a study of the effects
:04:40. > :04:43.of a neonicotinoid pesticide on bumblebees.
:04:43. > :04:47.We compared treated nests exposed to- neonicotinoid with control nests
:04:48. > :04:51.that just had healthy nectar and pollen to feed on.
:04:51. > :04:54.And the treated nests... grew more slowly,
:04:55. > :04:58.something was going wrong with them.
:04:58. > :05:02.At the end of the season, they produced 85% fewer queens,
:05:02. > :05:06.if they'd been treated with neonicotinoid, which is obviously a pretty dramatic reduction.
:05:06. > :05:09.The potential harm these pesticides- could be causing populations
:05:09. > :05:13.of both bumblebees and honeybees is so significant
:05:13. > :05:17.that some European countries have already banned them.
:05:17. > :05:23.So is this something we in the UK can afford to ignore?
:05:23. > :05:27.It's said that in the world in general, for every five mouthfuls
:05:27. > :05:32.of food you eat, two mouthfuls are generated
:05:32. > :05:35.by bees pollinating the fruit, the vegetables, whatever it might be.
:05:35. > :05:38.So if you imagine taking out all the nice things,
:05:39. > :05:43.the fruit, the soft fruit, various other things, avocados, all these
:05:43. > :05:47.other nice fruits that we quite njoy- eating, you would be left with...
:05:47. > :05:49.porridge.
:05:49. > :05:50.And could you survive on porridge?
:05:51. > :05:54.Yes, you could. But it would be quite nice to have plums and strawberries
:05:54. > :05:58.and all these other things.
:05:58. > :06:01.Last year, Nick spent some time learning to cook
:06:01. > :06:05.in the great outdoors from bushcraft expert Patrick McGlinchy.
:06:05. > :06:09.This year, we've brought them back together, but this time around,
:06:09. > :06:13.it's on Nick's home patch.
:06:13. > :06:19.I earned a Michelin star cooking with the very best of Scotland's produce.
:06:19. > :06:23.Patrick McGlinchey is a bushcraft and wild food expert
:06:23. > :06:28.and knows just where to forage out some fantastic wild tastes.
:06:28. > :06:29.I want to combine our passions,
:06:30. > :06:33.blending the kind of farm produce that I'm used to cooking with
:06:33. > :06:39.with some of Patrick's altogether unusual foraged ingredients,
:06:39. > :06:41.to create dishes that will make your taste buds sing.
:06:41. > :06:43.Aren't we? I hope so, Nick.
:06:43. > :06:45.But if it doesn't, I'll give you a song instead.
:06:46. > :06:48.Thank you for the faith you have in my cooking(!)
:06:48. > :06:52.Today we're making a salad of wild foraged leaves
:06:52. > :06:55.with crispy chicken thigh and pig nuts.
:06:56. > :06:59.You won't find pignuts in any supermarket aisle,
:06:59. > :07:02.so Patrick foraged for them earlier.
:07:02. > :07:04.Here we have the pignut -
:07:04. > :07:07.a fantastic little springtime snack. But first of all,
:07:07. > :07:09.we've got to dig it out.
:07:09. > :07:13.In amongst this ball of soil, we have the nut.
:07:13. > :07:17.And you can see the flesh when I just scrape the skin back.
:07:17. > :07:19.It tastes like a fresh hazelnut.
:07:19. > :07:21.They can be cooked in a number of ways,
:07:21. > :07:24.and I'm sure Nick will have a surprise in store for us.
:07:24. > :07:30.Well, before I start on the nuts, we have to get the chicken on.
:07:30. > :07:32.I've boned this out
:07:32. > :07:35.and I'm just going to fry it in a warm pan, skin side down
:07:35. > :07:38.for about 30 minutes until the skin becomes really beautiful and crispy
:07:38. > :07:41.like crackling. Sounds delicious.
:07:41. > :07:42.It IS delicious.
:07:42. > :07:44.So a bit of salt on here before it goes into the pan.
:07:44. > :07:46.SIZZLES
:07:46. > :07:49.Oh, that's a lovely sound. Just get that lovely sizzle.
:07:50. > :07:52.Really quite a low heat, and the fat starts to melt,
:07:52. > :07:54.and then it renders out.
:07:54. > :07:57.We'll use that fat as the dressing for the salad.
:07:57. > :07:59.Sounds delicious, Nick, I'm drooling already.
:07:59. > :08:04.The base for the salad will be wild leaves foraged by Patrick.
:08:04. > :08:08.Lime leaves? Lime leaves, yeah.
:08:08. > :08:10.Young and tender at this time of the year.
:08:10. > :08:11.Absolutely at their best.
:08:12. > :08:16.What's this fella here? This is Jack-By-The-Hedge - another- garlic that's out in springtime.
:08:16. > :08:17.It's not overpowering.
:08:17. > :08:20.That's where it's going - in the salad. Lime leaves,
:08:20. > :08:23.hawthorn - is that hawthorn? Some hawthorn, slightly nutty.
:08:23. > :08:25.And all this stuff is good for you.
:08:25. > :08:28.So not only is it going to be delicious and tickle your taste buds,
:08:28. > :08:30.it'll be healthy as well. Good for the soul.
:08:30. > :08:33.That's the base for the salad, but I'm going to add
:08:33. > :08:36.a few of these sweetlittle baby gem leaves. Not too many.
:08:36. > :08:40.I'll break them up. That gives you a textural contrast.
:08:40. > :08:43.So that's the leaves. Put those to one side.
:08:43. > :08:45.Brings us to the earthnuts or the pignuts.
:08:45. > :08:50.This is not how they appear, though,- is it? No, no, Nick.
:08:50. > :08:51.It took me three hours.
:08:51. > :08:54.I can imagine it's quite a long, laborious task.
:08:54. > :08:56.But they'll be worth it.
:08:56. > :08:59.So I could add some of those and toast them with the chicken?
:08:59. > :09:02.Throw them in, give them a good roasting. When this is cooked,
:09:03. > :09:04.do I have to share it with you?
:09:04. > :09:06.Yeah! That's the deal!
:09:06. > :09:10.So I'm not left to just clean the kitchen up? You can do that as well.
:09:10. > :09:13.After the chicken is cooked and resting,
:09:13. > :09:15.it's time to make the dressing.
:09:15. > :09:18.First add a little white wine vinegar into the chicken pan.
:09:18. > :09:26.This goo on the bottom, we'll justdissolve that to make this dressing.
:09:26. > :09:29.And it has all the richness of the chicken fat,
:09:29. > :09:32.but with that caramelised deposit.
:09:32. > :09:34.It's almost like a gravy. Mmm!
:09:34. > :09:36.Finish with a little mustard and honey,
:09:36. > :09:38.then mix the leaves, nuts and chicken together
:09:38. > :09:44.with the delicious dressing, and it's time to try.
:09:44. > :09:47.Tuck in. Tell me...
:09:47. > :09:49.You got enough there, Nick(?)
:09:49. > :09:50.Wonderful.
:09:50. > :09:54.It's kind of complex from all those different flavours,
:09:54. > :09:56.and I loved those pignuts!
:09:56. > :09:59.Really crunchy, and they've absorbed- the flavour of the chicken. Yeah.
:10:00. > :10:07.I think this is the perfect fusion between farmed and foraged.
:10:08. > :10:11.Still to come, the images that reveal
:10:11. > :10:13.the changing face of rural life.
:10:13. > :10:15.This is about 1900.
:10:15. > :10:19.It shows a car leaving John O'Groats for a trip to Land's End.
:10:19. > :10:23.Quite an incredible journey when you see the machine involved.
:10:23. > :10:26.And capturing memories of bothy nights.
:10:26. > :10:27.What we're also finding is people
:10:27. > :10:30.communicate amongst each other in bothy books,
:10:30. > :10:37.which is something really interesting.
:10:37. > :10:39.For the next 12 months,
:10:39. > :10:43.a new lifeboat will be stationed at Leverburgh in Harris.
:10:43. > :10:45.At the moment, there's a boat in Stornoway
:10:45. > :10:49.and another 135 miles away in Barra. So this new boat will increase
:10:49. > :10:51.lifeboat cover in the Outer Hebrides.
:10:51. > :11:00.Guest presenter Cat Cubie went to meet the crew in training.
:11:00. > :11:04.The RNLI is a charity that's really close to my heart.
:11:04. > :11:06.I've been shaking a tin for them
:11:06. > :11:09.to raise money ever since I can remember.
:11:09. > :11:12.So I was really excited when I found- out I was going to be doing
:11:12. > :11:15.a training exercise with the brand new Leverburgh lifeboat.
:11:15. > :11:21.This was not quite what I expected.
:11:21. > :11:27.Lifeboat crews train continuously to-prepare for the toughest situations,
:11:27. > :11:29.and it's exercises like these that make sure
:11:29. > :11:34.they're ready and able to save lives.
:11:34. > :11:38.I've been a keen sailor all my life,- so I know what it's like
:11:38. > :11:41.to be capsized, sitting on top of an upside-down boat.
:11:42. > :11:45.I've never had to be rescued though, from the open water.
:11:45. > :11:55.This is quite an experience. I do hope they hurry up!
:11:55. > :11:59.The people of Harris were out in force to greet the lifeboat
:11:59. > :12:02.as it arrived in Leverburgh Harbour for the first time.
:12:02. > :12:05.This is a very small community -
:12:05. > :12:07.there's only about 200 people in this community.
:12:07. > :12:11.But immediately 17 people came forward - plenty to man the boat.
:12:11. > :12:15.I know there are more people bursting to come forward.
:12:15. > :12:17.Once we've got it going, we'll introduce them, too.
:12:17. > :12:20.What do you think the lifeboat station means to the people,
:12:20. > :12:22.to the community in Leverburgh?
:12:22. > :12:25.We had a wonderful reception today by the community.
:12:25. > :12:28.It's a really big deal for everyone.
:12:28. > :12:31.You need that. The community really- has to pull together, so they can
:12:31. > :12:37.all volunteer and support the guys who go out on the lifeboat.
:12:37. > :12:43.Finding the right crew from local volunteers is essential to the success of a new lifeboat.
:12:43. > :12:47.And the RNLI have pretty high standards.
:12:47. > :12:50.Husband-and-wife team
:12:50. > :12:53.Angus and Nicola Morrison are two of the new crew.
:12:53. > :12:58.How important do you think it is to have this service
:12:58. > :12:59.here in Leverburgh?
:13:00. > :13:05.Absolutely vital, because the gap between Barra and Stornoway,
:13:05. > :13:08.it's a fair gap.
:13:08. > :13:11.If you're needing help in a hurry,
:13:11. > :13:15.obviously having the lifeboat here will cut that time dramatically.
:13:15. > :13:19.As you know,sometimes time really matters at sea.
:13:19. > :13:22.It's a matter of life or death in a way, because
:13:22. > :13:26.if you don't get there quickly, you- don't know what's going to happen.
:13:26. > :13:30.So you need to get there as fast as you can, as safely as possible.
:13:30. > :13:35.Angus has a very personal reason for joining the RNLI.
:13:35. > :13:39.I wouldn't actually have knownmy father if it wasn't for the RNLI.
:13:39. > :13:44.In 1970, the ship was lost off the Isle of Man, and unfortunately,
:13:44. > :13:48.two crew were lost, but he was one of the two that were saved.
:13:48. > :13:52.They were in a life raft for about seven hours,
:13:52. > :13:55.until picked up by the lifeboat and taken ashore.
:13:55. > :13:59.If it wasn't for them, he wouldn't be here.
:13:59. > :14:03.Seven hours is a long time. Absolutely, long, long time.
:14:03. > :14:07.Any longer, they wouldn't have been here.
:14:07. > :14:09.They were unable to help themselves out of the life raft,
:14:09. > :14:12.when they did finally get to them.
:14:12. > :14:17.Both their lives are indebted to the-lifeboat crew, horrendous conditions.
:14:17. > :14:22.Back then, when they didn't have the fancy all-weather lifeboats
:14:22. > :14:24.we have nowadays.
:14:24. > :14:31.Since RNLI began back in 1824, they have saved over 139,000 lives.
:14:31. > :14:36.It's all thanks to the bravery of the volunteers.
:14:36. > :14:40.You know the dangers of being involved with the RNLI.
:14:40. > :14:43.How do you feel about that? doesn't really come into my mind.
:14:44. > :14:48.I know what an essential serviceit is, what difference it can make
:14:48. > :14:50.and has made in the past.
:14:50. > :15:00.Hiya! Quite pleased to see you. Try and relax.
:15:00. > :15:01.
:15:01. > :15:07.Guide your legs into it.
:15:07. > :15:11.There we go.
:15:11. > :15:14.That's you. It's pretty chilly in there.
:15:15. > :15:16.You can totally understand,
:15:16. > :15:19.it would be awful to spend any longer in there.
:15:19. > :15:21.That's why the lifeboats need to be able to get to
:15:21. > :15:26.someone as quickly as possible.
:15:26. > :15:31.The Leverburgh lifeboat will be fully operational from 11 May,
:15:31. > :15:35.and the crew will be on call 24 hours a day to help save lives.
:15:35. > :15:39.Take it from me, they're pretty good at it.
:15:39. > :15:43.If you have a comment about anything you see in the programme
:15:43. > :15:50.or have a wonderful story to share with us, please drop us an e-mail.
:15:50. > :15:55.The weather here at Glendoick gardens is absolutely chucking it
:15:55. > :15:58.down, but what about the prospects for this weekend and beyond?
:15:58. > :16:08.To find out, here's Christopher Blanchett with the Landward weather forecast.
:16:08. > :16:12.
:16:12. > :16:13.Hello.
:16:13. > :16:13.Hello. After
:16:13. > :16:16.Hello. After the
:16:16. > :16:20.Hello. After the last couple of days of fairly heavy rain and
:16:20. > :16:25.strong winds, the weekend is not looking too bad. For Saturday dry
:16:25. > :16:29.and bright conditions. Here's the reason why. A large area of high
:16:29. > :16:32.pressure asserting itself overhead. A strong high as well, meaning dry,
:16:32. > :16:36.bright and settled weather. Certainly for the start of the
:16:36. > :16:40.weekend. The breeze, fresh at times, feeding
:16:40. > :16:46.in across the Western Isles. At times into Argyll and the central
:16:46. > :16:51.belt. The chance of a small shower here and there as well. 12-13
:16:51. > :16:56.Celsius. Out of the wind, quite pleasant. Across further north we
:16:56. > :17:03.could see highs of 14 Celsius, for Aberdeen.
:17:03. > :17:08.Across the north-west though, particularly the Western Isles, the
:17:08. > :17:13.Northern Isles a shower or two here. Temperatures down towards freezing
:17:13. > :17:22.across many northern ranges. The chance of sleet across the north-
:17:22. > :17:26.west Highlands. Winds will be fresh, from a west terly direction W the
:17:26. > :17:30.fresh westerly we cannot rule out a wind-chill. Something to bear in
:17:30. > :17:36.mind, because it is the middle of May. We can expect force three to
:17:36. > :17:40.force four. The risk of a shower. Good visibility. Over in the east,
:17:40. > :17:44.very similar. Probably drier here. Later on, for both areas we could
:17:44. > :17:49.see that wind speed increasing, perhaps force five or seven later
:17:49. > :17:55.on. As we go into the evening, we can see the rain working its way in.
:17:55. > :17:58.That will signal a change for the second half of the weekend. Before
:17:58. > :18:02.it arrives generally dry and not a chilly night. For Sunday - there's
:18:02. > :18:07.that high pressure. There's the low pressure. Between the isobars are
:18:07. > :18:11.squeezed and strong winds on the way. Accompanying the strong winds
:18:11. > :18:19.heavy and persistent rain, particularly in the west, a yellow
:18:19. > :18:22.weather warning. Not a pleasant day. Next week, it
:18:22. > :18:28.will be a showery start, as the low pressure continue toss pull away.
:18:28. > :18:31.The weather front has gone through and we will see -- continues to
:18:31. > :18:36.pull away. The weather front has gone through and we will see this.
:18:36. > :18:42.For the start of the week, there will be a number of showers around.
:18:42. > :18:45.Between dry and bright conditions. Up to around 12 Celsius. A north-
:18:45. > :18:51.westerly fresh breeze. Not as strong as Sunday, but something to
:18:51. > :18:57.be aware of. By Tuesday we are in that low. We have cooler conditions.
:18:57. > :19:03.Some showers will be wintry over the hills. In the south, the best
:19:03. > :19:08.of the weather, highs of 10 Celsius. By Wednesday t high pressure we saw
:19:08. > :19:18.in the Atlantic is starting to win out.
:19:18. > :19:21.
:19:21. > :19:26.Highs of 13-14 Celsius.Th -- that's Landward set about re-photographing-
:19:26. > :19:27.Although we saw lots of evidence of man's
:19:27. > :19:29.influence on the landscape, we rarely saw man in the landscape.
:19:29. > :19:30.But photographs can give us a real sense how rural life
:19:30. > :19:32.has changed for those who live and work in the countryside,
:19:32. > :19:35.as Sarah has been finding out.
:19:35. > :19:37.As part of the landscape project in 2010,
:19:37. > :19:42.we sent Colin Prior to some very unusual places, and they had
:19:42. > :19:48.all seen incredible change since the original photograph was taken.
:19:48. > :19:53.And Colin's photos are amazing, but- for me, there is one thing missing.
:19:53. > :19:55.Where are all the people?
:19:55. > :19:58.How much has life changed for them in the last century?
:19:58. > :20:01.So I have come to the Wick Heritage- Museum to sniff out
:20:01. > :20:07.some good pictures to re-photograph.
:20:07. > :20:12.Hello. Hello, welcome.
:20:12. > :20:14.Harry Grey is chairman of the Wick Heritage Society.
:20:14. > :20:15.See some of our treasures.
:20:15. > :20:19.He looks after the huge photographic archive.
:20:19. > :20:21.How many photographs do you have here?
:20:21. > :20:24.Well, we have a collection of 50,000 glass slides
:20:24. > :20:27.and negatives from the Johnson collection.
:20:27. > :20:29.The Johnsons were a family of photographers who began
:20:29. > :20:32.work in Wick in 1863.
:20:32. > :20:35.These photographs capture Wick society and life.
:20:36. > :20:41.Yes, he captured the social scene, charabancs leaving from Thurso,
:20:41. > :20:44.the early flights coming into Wick.
:20:44. > :20:46.Dancers, balls, he photographed everything.
:20:47. > :20:48.This is about 1900,
:20:48. > :20:52.it shows a car leaving John O'Groats- for a trip to Land's End.
:20:52. > :20:53.Quite an incredible journey
:20:53. > :20:56.when you see the machine that is involved in this.
:20:56. > :20:59.Unfortunately, this car never made it.
:20:59. > :21:06.It caught fire before it could complete the 946 mile road trip.
:21:06. > :21:10.John O'Groats is the most northern end of the longest distance between
:21:10. > :21:13.two points on the British mainland,- Land's End being the other.
:21:13. > :21:18.And I'm on the lookout for three cyclists about to embark on their epic journey.
:21:18. > :21:22.But given the weather, I think they may be in the local cafe.
:21:22. > :21:26.Ready for the off? Yup. Are you all prepared? No.
:21:26. > :21:29.How long has this trip been in the planning?
:21:29. > :21:32.We should have done this three or four years ago,
:21:32. > :21:34.when we were a lot younger and fitter.
:21:34. > :21:35.The reason we're doing it now is because we feel
:21:35. > :21:38.if we leave any later it might be too late.
:21:38. > :21:41.We will forget where Land's End is located!
:21:41. > :21:45.Are you all keen cyclists? Members of a club? I'm not a keen cyclist.
:21:46. > :21:51.I don't really like cycling. OK. don't know why I'm doing it, really.
:21:51. > :21:54.I should know by now that if these two are sitting in a pub
:21:54. > :21:59.having a drink, smiling at you, you should not go and join them.
:21:59. > :22:02.I'd like to take a photo of you guys before you set off,
:22:02. > :22:06.I've got this old photograph here, which I'd quite like to recreate.
:22:06. > :22:10.This is a German car that made the same journey you were doing.
:22:10. > :22:15.Would that be OK?
:22:15. > :22:24.OK, gentlemen, smile!
:22:24. > :22:28.Great. Remember, the Landscape Project is still online.
:22:28. > :22:38.You can find old photographs to start you off on the website.
:22:38. > :22:38.
:22:38. > :22:41.Click on the Landscape link.
:22:41. > :22:44.Last week, I spent a night in a remote bothy.
:22:44. > :22:46.It was certainly different from a night in a hotel
:22:46. > :22:49.and it is an experience that will stay with me for quite some time.
:22:49. > :22:52.Now the project has been set up to bring people together
:22:52. > :23:02.to share their memories of bothy nights.
:23:02. > :23:02.
:23:02. > :23:07.Scotland has some amazing areas for hiking and some terrific
:23:07. > :23:12.long-distance footpaths like this one on the West Highland Way.
:23:12. > :23:15.For many four, part of the attraction up are the bothies,
:23:15. > :23:20.the small, simple structures dotted- over Scotland mainly for shelter
:23:20. > :23:30.but also, perhaps more importantly,- a place for folk to meet.
:23:30. > :23:32.
:23:32. > :23:37.Today, I'm on my way to a bothy in the company of Martyn Robertson,
:23:37. > :23:41.a filmmaker and an artist.
:23:41. > :23:46.We're going down the eastern side of Loch Lomond to Doune Bothy,
:23:46. > :23:48.and were going there because I've been involved in a project
:23:48. > :23:51.with National Theatre of Scotland which brings together
:23:51. > :23:57.the great outdoors and walking with making theatre.
:23:57. > :24:02.This is your bothy then? This is It's quite impressive, isn't it?it.
:24:02. > :24:08.Yes. Why are we here? This is one of many that are pretty special.
:24:08. > :24:11.Along with my colleagues, Matilda Brown and Martin Travers,
:24:11. > :24:15.we've been placing bothy boxes in bothies across Scotland.
:24:15. > :24:19.We've been trying to gather people's thoughts, feelings,
:24:19. > :24:22.experiences when they've been staying over in different bothies.
:24:22. > :24:24.Our idea is to take those ideas
:24:24. > :24:28.and develop characters for a new piece of theatre.
:24:28. > :24:30.So everybody has a special bothy story, thrown it in there,
:24:30. > :24:32.see what you come up with.
:24:32. > :24:33.Absolutely. You were here a month ago?
:24:34. > :24:36.Yeah, about four weeks ago, we put a box in here,
:24:36. > :24:37.so I'm looking forward to finding it.
:24:37. > :24:42.A leap of faith. Yes.
:24:42. > :24:50.This is your bothy. And the fire. Quite civilised. Where's your box?
:24:50. > :24:56.Our box is just over here. Is it?Yes. That's it. Let's have a look.
:24:56. > :25:00.Is this an exciting moment for you?- Yes.
:25:00. > :25:03.People have been recording their memories of what has happened
:25:03. > :25:05.to them in the bothy?
:25:05. > :25:08.They have, they have been leaving thoughts and feelings,
:25:08. > :25:10.which has really helped us with character.
:25:11. > :25:12.Let's start.
:25:12. > :25:15.There are some rolls in here, some tattie scones,
:25:15. > :25:17.let's look in the book.
:25:17. > :25:21."We've got a haven of peace and loveliness.
:25:21. > :25:23."A warm shelter from the rain.
:25:24. > :25:29."A place of stillness in the shifting world, but the floor was hard."
:25:29. > :25:34.So it really does bring out the emotions in people, a bit of poetry.
:25:34. > :25:36.It does, and people go to bothies for different reasons,
:25:36. > :25:37.that's what we're finding.
:25:38. > :25:40.What were also finding as people communicate amongst each other
:25:40. > :25:44.in bothy books, which is really interesting.
:25:44. > :25:45.Here's another piece.
:25:45. > :25:50."I fantasised about drying out, warming up and doing laundry.
:25:50. > :25:54."No laundry, no hot shower, no dry boots, and in bed with a hat on.
:25:54. > :26:01."Still, we managed to make it to the- Drover's Inn for steak and ale pie.
:26:01. > :26:03.What's the idea with this?
:26:03. > :26:07.You have a disparate group of comments and stories.
:26:07. > :26:11.We are hoping to create a new piece of theatre for Scotland.
:26:11. > :26:16.We've been exploring the idea of the bothy in an urban situation,
:26:16. > :26:17.what happens when you build a bothy
:26:17. > :26:20.and place it right in the middle of a city like Glasgow?
:26:20. > :26:23.What happens if you take a bothy on tour?
:26:23. > :26:26.Maybe we will have a touring bothy that can go around Scotland
:26:26. > :26:27.and across the world.
:26:27. > :26:30.At this stage, we are still unsure,
:26:30. > :26:32.still pitching ideas to National Theatre of Scotland.
:26:32. > :26:36.Is the idea to take all the stories- and hope a story leaps
:26:36. > :26:39.out at you, or are you going to weave a narrative through it?
:26:39. > :26:42.We've started developing a veryearly narrative about two characters
:26:43. > :26:46.both coming to the same bothy for different reasons.
:26:46. > :26:50.People go to be on their own, to be in a place that is quiet.
:26:50. > :26:54.People go to be with people,to play music, to celebrate culture,
:26:54. > :26:58.so we think if we can begin to tease- out some of the stories,
:26:58. > :27:05.there's something really exciting in there.
:27:05. > :27:09.Euan and the bothy box project.
:27:09. > :27:10.Before I get put back in my box,
:27:10. > :27:15.just time to tell you what's coming- up on next week's programme.
:27:15. > :27:18.The island abattoir, improving animal welfare.
:27:18. > :27:22.Because we're small, every animal is individual, every person
:27:23. > :27:25.and their relationship with that animal is individual.
:27:25. > :27:30.And creating gourmet food from forest ingredients.
:27:30. > :27:36.There are popping! That one just jumped out the pan.
:27:36. > :27:43.Is that meant to happen? What's going on?!
:27:43. > :27:47.So, please join us for that the same time next week,
:27:47. > :27:49.Friday night at 7PM on BBC2 Scotland.
:27:50. > :27:52.In the meantime, from all the team here,