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Gregg Wallace reveals how the supermarkets get us in the mood for autumn. He finds out what it takes to bring us millions of Halloween pumpkins; learns how own-label (generic) pies are made and is let into the hidden world of online supermarkets.Length: 59mins
Trees once dominated the planet, but grasses eventually challenged their supremacy to become Earth’s main form of plant life. In this program, Iain Stewart explains how it happened, and the impact the change had on mammalian evolution. Describing the link between sharp grass blades and the creation of an oxygen-rich atmosphere, Stewart takes viewers on a journey of discovery that includes a look at the Fongoli chimps, who adopt a human-like stance to scan the savanna. And at a Neolithic temple, he explains how one mutant gene in a species of wild grain resulted in the ability to raise wheat and make bread, thus sustaining a workforce that could now build the world’s first cities. A BBC Production. Part of the series How to Grow a Planet. (49 minutes)
Even as some governments and activists work to prevent human cloning, it can be assumed that, in a laboratory somewhere on this planet, scientists are moving closer to cloning a human being. This program offers an extraordinary and at times unsettling look at rapid advances in what is perhaps the most controversial area of genetic science. Both sides of the ethical debate over cloning are presented, along with issues such as the unauthorized cloning of celebrities, the possibility of “farming” body parts to treat disease and disability, and the use of cloning to preserve endangered species. A National Geographic Production. (53 minutes)
It’s almost a given that salmon is part of a healthy diet, its benefits touted far and wide. Some savvy consumers will even choose wild fish over farm-raised, believing it to be all the more nutritious. This program goes behind the scenes at Marine Harvest, the world’s largest producer of farmed salmon, to examine the nutritive properties of both farm-raised and wild-caught fish. To keep costs down, intensive-farming operations like Marine Harvest employ practices that yield salmon low in the desirable omega-3 fatty acids—while at organic fisheries, wild-caught salmon are sent to market full of toxins due to the widespread pollution of the seas. Is it better to stop eating fish altogether? Not available in French-speaking Canada. (26 minutes)
In the Kolli Hills of India, hardy, nutritious millet has been reintroduced to the farming community as a sustainable alternative to the short-term benefits of cash crops. And in Italy, a “food archaeologist” searches for long-lost varieties of fruit, aiming to promote biodiversity by breeding commercially viable strains. This program visits the people and places involved with agroecology projects, making the point that 75 percent of traditional crop varieties have been neglected and genetic diversity lost in favor of the more profitable—but less famine-resistant—production of wheat, rice, and corn. Can food security be ensured by creating a market for heritage fruits and grains? Original broadcast title: Forgotten Fruit. (23 minutes)
In the vast grain fields of early America the size of a farmer's crop was limited by how quickly the grain could be harvested. For some crops, the transition to a mechanical harvest in the early 20th century was simple. Modern cutting and threshing operations have reached a new level of speed and efficiency. Distributed by A&E Television Networks. (45 minutes
Countless everyday items from hair brushes to microwaves are direct descendants of wartime innovations. Many of the greatest modern inventions have emerged from the horrible carnage, disease and suffering of war. Wartime research and development have revolutionized communication, transportation and medicine. Distributed by A&E Television Networks. (45 minutes)
Wheat feeds the world. An essential ingredient in everything from bread to beer to pasta—even a plastic-like material called Wheatware! In this episode of Modern Marvels, harvesting crews share their months on the road, cutting thousands of acres of fields. Distributed by A&E Television Networks. (44 minutes)
This video focuses on the protection of Puget Sound—a national ecological treasure—through the efforts of Washington’s Office of Shellfish and Water Protection (Health Science Cluster); a TV station that raises environmental awareness by reporting on the Sound (Arts, A/V Technology, and Communications Cluster); a nonprofit organization that educates the public about the Sound’s ecosystem (Education and Training Cluster); and a local shellfish farm that sustainably harvests oysters (Agriculture, Food, and Natural Resources Cluster). A Cambridge Educational Production. A part of the series Green Careers. (31 minutes)Length: 31mins
A staple for over half the world, rice is truly a precious commodity. This program looks at the ubiquitous grain from all angles, offering concise sections on its history, biology, primary production, processing, marketing, and the environmental impact of its farming. In addition, the program highlights the creation of miracle rice strains through breeding or genetic modification and summarizes health and safety issues concerning rice farming and processing. A summary of information follows each section. (31 minutes)
The Wilderness Route in South Africa is a visually stimulating environment where host Gordon Sivell samples the wine, has his first paragliding flight over the Indian Ocean coastline, and learns how the new South Africa has changed in the townships when he meets the local people on his 10-day journey. (48 minutes)Length: 60mins
Amazing but true: On the way from the farm to the dining-room table, more than half the food lands on the dump. Most of it before it ever reaches consumers. Why are ever-greater quantities being destroyed? This documentary seeks explanations from supermarket sales staff and managers, bakers, wholesale market inspectors, industrial agriculture workers, farmers and EU bureaucrats.
Every year 65 billion animals are raised and slaughtered for their meat. Nearly a third of the planet's ice-free land surface is devoted to raising the animals we either eat or milk. The latest UN Food and Agriculture Organization (UN FAO) estimates suggest that livestock are responsible for 14.5% of man-made greenhouse gas emissions - the same amount produced by all the world's cars, planes, trains and boats put together. Can the planet cope with our ever-increasing appetite for meat? Michael Mosley reveals the damage livestock farming is doing to the planet and asks if it's possible to be an eco-friendly carnivore. A BBC Production.
In this episode Greg Wallace goes behind the scenes to show how grocery stores prepare for the holidays. From shopping cart engineering to Brussels sprout farming, major preparation is needed to meet consumer demand. Length: 60mins