Paul has enlisted the help of the local mobile butcher and slaughterman to process Big Boy the pig right on the farm. Paul creates a delicious fresh blood pudding, and sizzles up some liver to ensure no part will go to waste. Elsewhere on the farm, Paul looks to plant Australian natives in the gully to help with biodiversity, not only at River Cottage, but for the wider area. Later, Paul asks a few friends over to help with butchering, and leaves them with a bounty of delicious pork to thank them.
Director of Dig! Ondi Timoner embeds herself within a group of idealistic students and a charismatic entrepreneur who are committing themselves to create what they call 'the world's greatest sustainable modern town' deep in the Panamanian jungle. Eighty interns say goodbye to their families and comfortable homes to descend into the jungle of Panama. It's the hardest semester in Kalu Yala's history, with the most rain and interns, putting a strain on this fragile community.
River Cottage Australia land-holder Paul West is keen to restore the gully which acts as a natural watercourse on his farm, but it's almost totally overgrown with blackberries. Paul hires a herd of hefty eaters to deal with the problem, but will they have the appetite for such a massive job? Meanwhile, Paul hatches a plan to create new life at River Cottage with the help of Ron, his brand new rooster. At the same time, he has a tough task to perform. Big Boy the pig is ready for the butcher, but is Paul?
Down by the coast, it's Oyster Festival time. Paul tries his hand at the oyster shucking contest and creates a traditional coastal favourite, a delicious oyster pie.
Paul's dream is to one day make River Cottage Australia self-sufficient - and he's well on the way. With his own herbs, vegetables, eggs and cream from Bessie the cow, he whips up his first ever 'all from the farm' meal. But not all is going so well. Flies are a constant issue, especially in Paul's country kitchen. He meets a local sustainable farmer who introduces him to an ingenious all-natural solution.
As Paul settles into his new rural community, he discovers one of the joys of country life: the local food swap. Armed with seafood he's foraged nearby, Paul scores a boxful of unusual fruits, vegetables and wild game, which he uses to create a hearty winter meal.
With a malfunctioning water tank and no dams to rely on, Paul is suddenly faced with a farmer's worst fear - a critical shortage of water. His cows, pigs and veggies all depend on a steady supply, so Paul enlists the help of a local farmer to see if they can tap an old spring on the property. But will it be enough to save the farm?
Back on the farm, Paul's busy building a pigpen, before taking delivery of a small herd that will hopefully one day feed him. He prepares a pork dish using one of the tastiest and most under-used parts of the animal before heading off to the local harvest festival bake-off. With the help of a country cooking champion, Paul enters his pumpkin scones into the hard-fought contest. But will his entries rise to the occasion?
Paul visits the neighbour's bush food orchard, then goes olive picking and takes freshly pressed oil back to the farm. Later, the pressure's on as Paul competes in a regional oyster shucking contest. Are his chef's skills up to the challenge?
Paul discovers a blunder that has left him with only two days of water for the farm and livestock-he needs a solution fast. Wanting to breed his own chickens, Paul buys Roosters, some for the farm and a couple to provide food for the table.
With his cows, chooks and vegies thriving, Paul decides it's time to explore the nearby coastline and discovers an abundant source of seafood delicacies. He meets a local lobster expert and together they catch a crayfish brunch - and Paul introduces him to a deliciously different way of eating them. Back on the farm, Paul's busy building a pig pen, before taking delivery of a small herd that will hopefully one day feed him. Before that, he prepares a pork dish using one of the tastiest and most underused parts of the animal. Then, it's off to the local harvest festival bake-off. With the help of a country cooking champion, Paul enters his pumpkin scones into the hard-fought contest. But will his entries rise to the occasion?
What better way to win a town's heart than through its stomach? It's festival time in Tilba and Paul's keen to make an impression with his cooking, but will his locally gathered produce cut it?
Can an idea grow anywhere? Join Paul West in his inspirational quest to create his own River Cottage in idyllic Tilba. With mentor Hugh, he plants the seed for a simple and sustainable life, connecting food, farm and the local community.
Hugh Fearnley-Whittingstall is on a mission to reduce the amount of waste that Britain produces. The good news is that all the British supermarkets make big bold claims about how little waste they produce, but what does it really mean? Hugh joins up with skip divers Sam Joseph and Catie Jarman, on an illicit midnight supermarket bin raid to rescue perfectly edible food that was destined for the dump. If Sam, Catie and Hugh hadn't intercepted it, all this good food would have gone to a place called anaerobic digestion (AD), where food waste is turned into energy. This is fine if it has gone off or spoiled, but surely if it is edible, it should be given to people? Hugh then finds out that it is not just food coming out the back of the supermarkets that is going to waste. Most of the waste in the supply chain happens before the food even gets to the supermarkets. A national charity has made it their business to intercept as much of this food as they can and redistribute it to charities. They are feeding 80,000 people a day with food that would otherwise get thrown away, but this is only 2% of all the food waste out there. Hugh lays down a challenge to the supermarkets to commit to sending less of their waste to AD, and more to charity. In his bid to reduce the mountain of food waste that is being generated on Britain's farms due to supermarkets' strict cosmetic standards, Hugh gathers evidence from one farm in Norfolk and prepares to take it to one of the big four supermarkets. But it's not just food that we're wasting - shocked by how disposable fashion seems to have become, Hugh dumps seven tonnes of clothes in a shopping centre and asks for guesses on how long it takes us to throw away this much stuff. Answers range from three days to six hours but the truth is much much less than this. Yet there is always a better place for our clothes to end up than the bin.
Beyond the headlines to the heart of the news of the day. Al Jazeera gets the Inside Story from some of the best minds in the Middle East and beyond.
Craig takes on fast fashion and the waste problem it creates. What are some of the impacts on the environment caused by 'fast fashion'. How could we reduce our consumption of clothing?
Craig explores the impact that coffee cups and fast fashion have on our environment. He examines our obsession with fast fashion - an issue causing an environmental crisis globally. Watch this episode then make judgments on the ethical and sustainable production and marketing of food and fibre. #WarOnWasteAU
Earthrise looks at some high-tech innovations that help to clean the air.
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