TV3 — broadcast
20261012 120000 UTC
449 transcript segments
Google Cloud Speech-to-Text API (Chirp) + Gemini 2.5 Flash Non-Thinking
Data courtesy of The GDELT Project (https://www.gdeltproject.org/), from the Internet Archive TV News Archive.
Machine transcription. Treat it as a searchable index of what was broadcast, not a verbatim quotation record.

[00:00:00] just one day, that's what we produced yesterday, that farm has
[00:00:03] 2200 hens, so this is the production, if every
[00:00:07] day, if you want, eh, this job that you picked up, you can take a tray and you'll see, all
[00:00:11] this for me, all this for you, perfect, so I won't go home with empty
[00:00:15] hands, Aide needs to be careful, in case her
[00:00:18] eggs break, and I also have to be very careful not to end
[00:00:22] up face down in the middle of the
[00:00:24] rice field.
[00:00:33] white, white like snow because be careful, it's slippery,
[00:00:37] germ, there's a little bit of I'm coming to get you, no, no, Eli, we'll be late
[00:00:39] for lunch, oh, almost, almost, eh, Eli, it was
[00:00:43] time
[00:00:45] because,
[00:00:49] sweetheart, what were you doing with your phone, we saw you before, you're an influencer,
[00:00:53] well, I do something of all that, yes, it's more
[00:00:56] hobbies that I have, now that I've retired, well, I can do
[00:01:00] this kind of thing that I used to do when I was young and I was harvesting rice,
[00:01:03] by the way, it's very heavy, as you'll be able to
[00:01:07] see if you help me harvest, man, even if you do it for social media people, we
[00:01:10] want to see this, it's harvested like this, you have to be very
[00:01:14] careful, yes, your legs, your legs like
[00:01:18] this, very good, to balance much better,
[00:01:21] then you see, it's a matter
[00:01:24] of you go very fast, oh, I go even faster,
[00:01:28] try it,
[00:01:31] look, you have to grab it like this, not like this, like this,
[00:01:34] like this, oh, like this, I cut it, and it's a false
[00:01:37] stroke, look, okay, you see,
[00:01:40] but always be careful with your leg, you see,
[00:01:43] you have to control it,
[00:01:46] eh, come on, try it again,
[00:01:50] oh, that's not bad, very good, that's not bad at all, there,
[00:01:54] oh, here like this all day, look, I didn't do this one
[00:01:57] as well, it's with decision, eh, like this all day,
[00:02:01] very
[00:02:05] good, harvesting is like riding a bicycle,
[00:02:07] waiting for the mill you never forget it, of course, but when you start, it's the same as gaining
[00:02:10] balance on a bicycle, it's the same, starting to harvest as
[00:02:14] starting to ride a bicycle, yes, try another one, come on,
[00:02:18] let's make a bundle, how long did it take you to do this by
[00:02:21] hand, much earlier, a field like this, how long would it take you, well, here 30
[00:02:25] men or 40 a day, of course, but 30
[00:02:28] men, and now a machine does it, now a machine does it in two or
[00:02:32] three hours, back then we had 30 or 40 or
[00:02:35] 50 men, and then it had to be removed with donkeys
[00:02:39] or horses, then it had to be threshed with the thresher,
[00:02:42] so putting it here, taking it out, going to the
[00:02:46] thresher, drying all that was a problem,
[00:02:49] it was a lot of work, a lot of work, then the
[00:02:52] harvesters of today, well, in a short time, the rice goes
[00:02:56] into the sack, the sack to the cart, and from the cart to the warehouse, it's amazing.
[00:03:00] And once we've harvested, either by machine or by hand, where does
[00:03:03] the rice go? It goes to the cooperatives, normally it goes to the
[00:03:06] cooperatives, yes, well, before going to the cooperative, we'll first go
[00:03:09] to Alguaire, where Carla has met a very sweet
[00:03:13] farmer, not because he tells her nice things, you'll
[00:03:19] about anything, from see.
[00:03:23] Roc Feliu has been growing organic figs for 25 years
[00:03:26] here in Guaire, since his house didn't sell these...
[00:03:31] when he decided to plant fig trees, many people didn't trust him, he
[00:03:34] insisted and today we find him in
[00:03:37] process all day, full harvest,
[00:03:39] how do I need to equip myself to pick figs? with the jumpsuit, what you're
[00:03:43] saying now, because the leaf is like a corn leaf that
[00:03:46] cuts, you have to wear gloves because the sap of
[00:03:50] the fig burns, the next
[00:03:54] be able to hang the box and have both hands
[00:03:57] to pick the figs, now you're ready to
[00:04:01] be a good picker and start
[00:04:02] picking,
[00:04:06] why did you decide to dedicate yourself to this? I wanted to make an
[00:04:09] organic product that had many
[00:04:12] benefits for children? Your family didn't come from this
[00:04:16] world, but my family came from the world of pigs and the
[00:04:20] closed cycle, since I couldn't raise pigs organically, I decided
[00:04:23] on figs, which was the tradition of the village. Was it hard to find
[00:04:27] clients? It was very hard to find clients. We had
[00:04:31] to go abroad, to France and to Germany, where people
[00:04:35] are very aware, they knew what they were putting in their mouths,
[00:04:38] look Carla, when you open
[00:04:43] figs, they are like this, they have this
[00:04:47] vibrant color, they are super sweet, and what's the best
[00:04:50] time to pick them? In September, the fig is
[00:04:52] spectacular, so we've come at a good time, you've come at a very
[00:04:56] good time, yes, we have a full box, what's the next
[00:05:00] step? Put the boxes in the cage, we'll take them down to the warehouse
[00:05:03] and there in the warehouse we'll explain how we classify the
[00:05:07] figs.
[00:05:13] We already have the figs freshly picked from the field, we throw them into the
[00:05:17] classifier and depending on the weight of the
[00:05:19] fig, it will go to one department or another,
[00:05:23] depending on the quality of the fig, it goes to one client or another. What do you do with
[00:05:26] figs that, for example, don't have as much quality? This can't go to the market
[00:05:30] because it's ripe, it's scratched, it's
[00:05:34] open and then what we do is we send this to the
[00:05:37] industry for baby food for children, for making
[00:05:41] jams. So everything is used here, everything is used here, Carla,
[00:05:45] this fig must be for industry or
[00:05:48] for the market, let's see if I've got it right, you're testing
[00:05:52] me, eh? It's an exam, I would say that this must be for industry because we see that
[00:05:56] it's broken, very good.
[00:05:59] I didn't see myself coming to do a report and in the end, you learn a lot of things, you
[00:06:03] can stay here and work.
[00:06:06] Don't try to take her from us, Roc, Carla still has a lot to travel
[00:06:10] around Catalonia, and speaking of traveling. We have just
[00:06:14] arrived at the rice
[00:06:15] cooperative.
[00:06:18] Hello, Mau, how are you? Listen, I arrive just in time to see the rice
[00:06:22] fall, exactly, made in the field directly, now it could
[00:06:25] already be sold, no, not yet, now as it comes, it's
[00:06:29] moist, first it passes through a machine that removes any
[00:06:33] piece of straw that comes from the field, even a crab,
[00:06:36] a bird in the tile basically, whatever
[00:06:38] is in here, of course. What
[00:06:42] did you say? Here there are pieces of branches, you see some large
[00:06:46] straws, even broken grain, this
[00:06:49] grain is not desired either, this goes to the livestock farms, the farmers
[00:06:53] come to get it to feed the bulls, the animals, everything is used, eh,
[00:06:57] everything is used here, nothing is thrown away.
[00:07:01] Well, look, Eli, this is where we store the rice all year round,
[00:07:04] we fill them, there are 84 silos, 84 silos,
[00:07:08] eh, 84 of 550 tons each, oh listen,
[00:07:12] that's a lot of rice, eh, a lot of rice, a lot of paellas and many paellas to make, for our whole
[00:07:16] lives here, it's
[00:07:19] during the year to take
[00:07:22] rice to peel it, whiten it, package
[00:07:26] it. Paul, you know a lot about all this, has your family also
[00:07:30] dedicated themselves to the rice business? Yes, yes, I get goosebumps when you say
[00:07:34] that, I've lived it with my grandfather, with my father, since I was little
[00:07:37] going to the rice fields to weed them, to take care of them, to produce them.
[00:07:41] A while ago, Fun
[00:07:43] was more in the countryside, but there are also young people who do another very
[00:07:47] important part, it's a chain, from the field to here, we encourage young people to
[00:07:51] come and work in the field, to work here to
[00:07:55] move forward in the cooperatives above all, of course, the cooperative
[00:07:58] is that, isn't it? Unity is strength, all this you see here
[00:08:01] is what the members have worked on or built themselves,
[00:08:05] eh, they did it all, thanks to them, we work for
[00:08:09] them.
[00:08:13] how to carry a gift, eh? with this here it
[00:08:16] is clearly seen how the rice remains here, you can see the husk
[00:08:19] which is what surrounded it before, its protection from the field, here
[00:08:23] all the husk has been extracted and the grain remains after
[00:08:26] removing the husk and whitening it,
[00:08:30] ready for consumption, this process reminds me a lot of wheat,
[00:08:33] it's very similar, well, look, we coincidentally have a colleague,
[00:08:37] Maria, who went to the Conca de Barberà to learn about
[00:08:41] the wheat and flour business.
[00:08:49] In this area, a large part of the wheat that is grown ends up destined for
[00:08:52] animal feed, but Antonieta had been thinking for a while
[00:08:56] that more profit could be made from it. A few years ago, with
[00:08:59] farmers in the area, she promoted a project so that the wheat from the fields
[00:09:03] here would also be destined for human consumption, that is,
[00:09:06] to turn it into flour and then into bread.
[00:09:09] Antonieta, half a life dedicated to the
[00:09:13] world of cereal, did you expect this? No, no, no, I didn't expect to be in the world of
[00:09:16] cereal or in the world of cooperativism in any way, in fact, it came
[00:09:20] from your family? Yes, in fact, at my house, my parents, my grandparents
[00:09:24] were all farmers, even my partner is a farmer, I mean, all our lives we have been
[00:09:28] very connected to the territory, to the land,
[00:09:31] as farmers, a large part of the wheat was destined
[00:09:34] for feed. A few years ago we tried to
[00:09:37] find some alternative to
[00:09:40] add value to what is our wheat and have local
[00:09:43] product, and you grow different varieties of wheat, yes,
[00:09:47] yes, we have several varieties and now we can go to the warehouse where we have them
[00:09:50] stored and you will be able to see them, perfect, come on, you see
[00:09:54] here we now arrive at the warehouse, Maria, which is where we store all the cereal
[00:09:58] we harvest in the summer and we classify it according to the
[00:10:02] varieties because to do the master's work, it's not really
[00:10:05] just one type of wheat, but a blend of several types of wheat and every year
[00:10:09] we have an experimental field where we innovate, we look for new varieties that
[00:10:13] adapt to our territory and can make sure that this flour continues to have the
[00:10:16] same ideal characteristics for the baker. And speaking of
[00:10:20] bakers, who was the first to say, "I want this flour to
[00:10:24] make bread"? I recommend Xavi Pamias from
[00:10:26] Reus.
[00:10:29] We have come to Reus to learn about the last phase of the
[00:10:33] process, that of making bread.
[00:10:35] Javi.
[00:10:39] This is the famous flour. This is Mastral flour, the flour that artisan
[00:10:43] bakers like to use because it is flour from the wheats of our
[00:10:47] country. Look, and bakers, you know what we like very much, this, I do
[00:10:51] this. We love this.
[00:10:55] This flour is delicious, it's not pure
[00:10:58] inside there's a little bit of
[00:11:02] chaff, it's a flour that adapts to the needs of bakers
[00:11:05] because bakers have talked to the flour mill and they have talked to the farmers and the
[00:11:09] farmers have sown some wheats for us to have some
[00:11:12] fantastically good flours for baking, it's the master
[00:11:16] flour, Antonieta has already told me that you had a lot to do with this,
[00:11:19] I'll help you, eh? Yes, yes, help me, help me, and why did you decide to bet on this
[00:11:23] flour? We wanted to bet on the territory
[00:11:27] we wanted to bet on the primary sector
[00:11:30] because we were tired of not knowing where the wheat of the flours we used came from, there
[00:11:34] is a very typical word for Catalan bakers which is "funyir",
[00:11:38] "funyir" is the act of giving shape to the dough to make
[00:11:41] bread, the only thing you have to do is put dough inside, and once you have it
[00:11:45] inside, what a joy, you just have to close it, you're a
[00:11:48] professional, eh, I think it looks good, eh, look, an authentic Catalan
[00:11:52] farmer's bread, what a good look. The bread is finished
[00:11:56] when it's cold and when we talk about a farmer's bread, it's better tomorrow than today if it makes
[00:11:59] this hollow sound like a
[00:12:02] drum, yes, it's
[00:12:04] cooked.
[00:12:08] Xavi, what should we look for to know if a bread is good or not? Look, one of
[00:12:11] the things I like to look at is that it has a good crust, more crust
[00:12:15] means more preservation, then that the crumb is moist, especially that it is not
[00:12:19] dry and then it must have irregular holes but not
[00:12:23] so big, Catalan farmer's bread. It has to be dipped, it has to be soaked,
[00:12:26] look what a joy of
[00:12:28] bread.
[00:12:32] Oh, it's very good, what a
[00:12:36] good team Xavi and Maria have made, and the thing
[00:12:39] is that if there's one thing we're seeing, it's that the primary sector is a team
[00:12:43] effort, but in the Delta there has been an essential collective that
[00:12:47] for years has been left out of the narrative. The rice
[00:12:51] women.
[00:12:56] Marcela, how are you, how are you? Very busy,
[00:13:00] yes, always very busy, always, always,
[00:13:04] if not, the country doesn't advance, so I've come to help you make the country advance and make
[00:13:08] this rice advance, perfect, it seems perfect to me, I've come to give you a hand,
[00:13:12] but also because you are one of the five women who are part of a
[00:13:15] cooperative association of rice women, the role of women has been
[00:13:19] fundamental, it has always been, women have never stopped
[00:13:22] being there, in fact they have worked as much as
[00:13:25] men with a very
[00:13:28] hard job of a lot of manual labor, my mother used to
[00:13:32] tell me, no, about being in the mud, when I say in the mud, it was stuck,
[00:13:36] being here, eh, that even to move through the field they had to hold onto each
[00:13:39] other, they have always been always more, more underpaid,
[00:13:43] recognized people, well, what normally happens in society many
[00:13:47] times, who makes the decisions, who does, who
[00:13:50] administers, well, the one who is always there but is not
[00:13:53] there has been. Also in the kitchen, you were going to put
[00:13:57] the rice in the pot, you see it's already boiling, and we've been seeing the rice
[00:14:02] yes, but we still have another surprise
[00:14:06] today, which is this rice, well, this rice is
[00:14:09] unique, it's a rice that is
[00:14:12] aromatic, it's different from bomba rice, yes, yes, yes, it's a rice
[00:14:15] that you'll see is a bit long, so, and
[00:14:19] then you'll smell it and you'll see it has a slight toasted smell,
[00:14:23] very subtly, eh, do you throw it in? No, no, you throw it in, you throw it in, look, you see it's already
[00:14:26] boiling, no, no, no, because there's not enough of that,
[00:14:30] okay, that's it, it's good like this, eh, it's good like this, what kind of rice
[00:14:34] will we make, because I imagined a
[00:14:36] paella, it's a very fast cooking rice, in 7 and a
[00:14:39] half minutes it will probably be
[00:14:43] done, I see onion, I see pine nuts, I see raisins and I see
[00:14:46] Delta prawns, well, of course, how could it be any
[00:14:49] other way, eh, let's see, if we are saying that we have to use local
[00:14:53] rice from the Ebro Delta. Because we really need citizens to
[00:14:56] consume local rice, we have to demand when we go to the supermarkets
[00:15:00] to the store to say the certificate that it is from the Delta, that it is
[00:15:04] not the same as packaged as produced by the farmers
[00:15:08] of this country, we are doing agricultural practices
[00:15:11] that are excellent, we can proudly say that our
[00:15:14] product, what we do in this case, rice, like other
[00:15:17] things, possibly is among the best in the world,
[00:15:20] because this environment, if Catalonia is so beautiful, if the Delta is so beautiful.
[00:15:25] Because there are hands like ours that work it every day, that's why I call on the
[00:15:29] citizens, because if when we go, we buy local
[00:15:32] products, it's not just buying rice, it's just buying oranges or
[00:15:36] buying meat or buying... whatever it is, it's building a country,
[00:15:39] Marcela, we use our hands, don't we? Of course, let's see, what
[00:15:43] do we do, what do I cut?
[00:15:58] So, while the rice is cooking, let's see what else
[00:16:02] is happening in la Garrotxa, she's with a young man who, before
[00:16:05] dedicating himself to the pig sector, lived a completely
[00:16:08] different life.
[00:16:15] At a time when there's so much talk about generational change in
[00:16:19] farming, we've come to La Garrotxa to meet Pol. He studied
[00:16:23] performing arts and went to work in Madrid and a year
[00:16:26] ago he returned home to work with his father who is
[00:16:29] semi-retired. Well, you know what?
[00:16:33] Let's stop chatting and come here. It's my turn to work. Look, we'll go outside
[00:16:36] and... we'll see if you're good at this pig thing, let's see, I think
[00:16:40] so, eh, wow, they're little ones, look, this one
[00:16:44] is four days old, only four days, I hold it like it's a
[00:16:47] baby, eh, like a baby, eh, let's see
[00:16:51] like this, not like this, it flies,
[00:16:54] grab it like this, poor thing, you grab it like
[00:16:57] this, like this, very close, very close, you make a
[00:17:00] movement, you see, 67 years old, doing it, eh, 67, you
[00:17:04] Fermin, you started this business from scratch, from scratch. Yes, yes,
[00:17:08] nothing, nothing, we started, we were farmers and we had three sows
[00:17:12] and we grew, we got to have 250 sows
[00:17:15] and 2,000 piglets, but then I saw that it was impossible to catch up with
[00:17:19] these big integrators and we made a change, instead of competing for
[00:17:23] quantity of pigs, we would compete for quality of pigs,
[00:17:26] additionally you opened a sales point, no, the best thing I did, small
[00:17:29] producers must reach the final
[00:17:33] consumer, you Pol have always grown up among
[00:17:36] pigs. but in this case you
[00:17:39] decided to opt for the theatrical side a bit? Yes,
[00:17:43] all this stems from my uncle doing theater and since I was
[00:17:47] little, always at five years old or so he would take me to do the Christmas play with him
[00:17:51] and then since then it was like something that
[00:17:55] I had there, it got to a point where to continue with my studies I said what
[00:17:58] do you think you're good at and what do you think you like and the only thing that
[00:18:02] came to mind was that, you can tell you like them because you don't say
[00:18:05] anything, eh? Sesc, I see you very comfortable here and we have to go
[00:18:08] to work, eh, we'll go to the workshop, come on, Sesc,
[00:18:12] you count the
[00:18:13] piglets.
[00:18:17] Okay, now that you're here, you'll help me tie the sausages,
[00:18:20] okay, basically you grab the thread, okay, you fold it, we
[00:18:23] pass it underneath, we make a knot, we remove the excess meat,
[00:18:28] we secure the knot, as you've seen, this meat is not from just any pig, eh,
[00:18:32] this is 100% Duroc pork, and what's the biggest
[00:18:36] difference? The biggest difference is
[00:18:39] that Duroc pork has fat in the muscle, which we call marbling, and this
[00:18:43] gives it a more special taste, it's something that
[00:18:46] sets it apart from the rest, exactly, there's no one else in
[00:18:50] la Garrotxa who raises 100% Duroc pork, you know it's the best place to
[00:18:54] store cured meats, see in the belly, but well, before that
[00:18:57] it goes through a drying process, we sell it at the
[00:19:01] market. You see these streaks in the
[00:19:04] muscle, this makes it taste better. This is a
[00:19:08] good tip for people who come to buy, eh, that they look at this because
[00:19:12] whenever they ask for Duroc pork, they should look
[00:19:25] weigh it, shouldn't we? That's what customers ask us for,
[00:19:28] so there's a hurry. Perfect, 300 grams, now
[00:19:32] your father is semi-retiring, you have to take the reins of the family business,
[00:19:36] does this put pressure on you? It scares me or it puts more pressure on
[00:19:39] me, it's the fact of not having free time because there's a lot of work
[00:19:42] between the farm, the workshop, the butcher shop and the other thing is that my
[00:19:46] father has set the bar very high, you did quite well, eh, yes, yes, yes,
[00:19:50] you tried, you're very welcome to come more often to visit calmly and
[00:19:54] I think I'll end up paying you in kind, well, that more than satisfies
[00:19:58] me, eh, let's try it, come on, what do you think,
[00:20:01] delicious, the best sausage I've ever had in my life,
[00:20:05] yes, this sausage looks good. But the rice we made with
[00:20:09] Marcela makes me hungry just looking at it, the
[00:20:13] Ebro lands are much more than the Delta, we're above 1400 m,
[00:20:16] dizzying
[00:20:19] aqueducts, endless
[00:20:21] vineyards.
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[00:22:17] Shameless, the trash cans, right? They are containers, use them as
[00:22:21] they should be used.
[00:22:25] An island and eight well-known couples, the wildest
[00:22:29] Mallorca will be pushed to the limit,
[00:22:33] only one couple will survive until the end, I'm
[00:22:37] going to leave it here, fame is useless here, I've come
[00:22:40] here to win, the Tramuntana expedition
[00:22:43] crossing, every Tuesday new episodes
[00:22:47] exclusively on the Trcat platform.
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[00:25:10] bees, it's not like that, the biologist puts the
[00:25:13] seed, what is it called, in vitro, I was born in a freezer,
[00:25:17] I was made by a gentleman who lives in
[00:25:21] Denmark, can you go back to the freezer.
[00:25:24] In vitro, Monday it premieres on
[00:25:27] TV3 on the 3
[00:25:29] cat platform. From bringing natural gas to millions
[00:25:32] of homes in our country to using it
[00:25:36] in 17 combined cycle power plants, to generate electricity
[00:25:39] and ensure that our energy is available when you
[00:25:42] need it. More than 180 years working to make your
[00:25:45] life easier, every day. Naturgy, every day, everyday.
[00:26:03] morning.
[00:26:06] Well, it looks good, eh, it looks good, we've put a lot of effort into it.
[00:26:10] Yes, of course. You too, after
[00:26:13] so many years making rice dishes, Marcela, do you still get nervous when it comes to cooking?
[00:26:17] No, here yes, but of course here there's a stage
[00:26:20] pressure that, I don't know, makes me even more
[00:26:24] pressured, we all put pressure on you because now they calm me down because they are just
[00:26:28] like me, ah, so that calms me down a lot, it neutralizes
[00:26:32] it very well, so come on, let's try it, let's see, here are these
[00:26:35] little plates, I'll serve it on a little plate so no one sees it, well, whatever
[00:26:38] you want, eh, to your health above all, health and long life to the
[00:26:41] delta, very good, enjoy your meal, thank you very much,
[00:26:45] let's see,
[00:26:51] if there's one thing you all have in common, it's that you represent the new
[00:26:55] and the old generation of rice farmers of the
[00:26:58] delta, eh, you've spent your whole lives working here, what
[00:27:02] made you stay and bet on this life? Well, it's the
[00:27:05] tradition that we carry within us from all our lives, as you said,
[00:27:09] and that we must continue
[00:27:12] undeniably, the love for the land, the belonging to the land
[00:27:16] and we have this profession that combines high
[00:27:19] technology that Iker masters superbly with the
[00:27:23] tradition that Miguel was talking about, it's this
[00:27:26] combination of things, the love for the land, and we were raised here in the delta and
[00:27:30] through our veins runs delta blood.
[00:27:32] I love the delta and I love the land very much, here in the delta we have everything, and
[00:27:36] with this dish we have everything, we have everything, we lack nothing else, we started
[00:27:40] the day in the rice paddies getting to know your work, we end it in the
[00:27:44] best possible way at a table with people who love the
[00:27:47] land, who work in the delta, I can only
[00:27:50] say that you are first-class people, thank you very much and
[00:27:53] thank you, thank you very much, perhaps the secret of excellence is not
[00:27:57] doing everything perfectly, it's never stopping wanting to do it
[00:28:00] better, look every day for ways to be more
[00:28:04] productive by technologizing the rice fields. Oriol takes care of
[00:28:08] his 6,000 hens as if he were the mother of the
[00:28:11] eggs. Enroc's figs are so red
[00:28:14] they look like rubies. Antonieta proudly
[00:28:17] gives new life to her wheat and for Enpol, the best
[00:28:21] audience is a happy customer. So all
[00:28:24] of them are not satisfied with reaching the goal. What
[00:28:28] they want is to go further.
[00:28:29] lluny.
[00:30:15] The pre-election climate for November 29th heats up the October 12th
[00:30:18] events in Madrid with booing and insults towards Pedro
[00:30:21] Sánchez, also prominence for Ceuta with Juan Jesús Vivas at the
[00:30:25] parade before the trip they will make as the Three
[00:30:27] Kings.
[00:30:31] Esquerra Republicana. The agreement for the general elections with Podemos will enter the
[00:30:34] lists in Catalonia, Gabriel Rufián will campaign with Irene
[00:30:38] Montero. The pact complicates the broad front negotiation and the Commons
[00:30:42] accuse Rufián of dividing the
[00:30:43] left.
[00:30:47] Russia ignores the energy truce announced by Donald Trump, bombing
[00:30:51] a Ukrainian gas plant. Volodymyr Zelensky shows willingness.