Google Cloud Speech-to-Text API (Chirp) + Gemini 2.5 Flash Non-Thinking. Treat it as a searchable index of what was broadcast, not a quotation record.
00:00:00just one day, that's what we produced yesterday, that farm has
00:00:032200 hens, so this is the production, if every
00:00:07day, if you want, eh, this job that you picked up, you can take a tray and you'll see, all
00:00:11this for me, all this for you, perfect, so I won't go home with empty
00:00:15hands, Aide needs to be careful, in case her
00:00:18eggs break, and I also have to be very careful not to end
00:00:22up face down in the middle of the
00:00:24rice field.
00:00:33white, white like snow because be careful, it's slippery,
00:00:37germ, there's a little bit of I'm coming to get you, no, no, Eli, we'll be late
00:00:39for lunch, oh, almost, almost, eh, Eli, it was
00:00:43time
00:00:45because,
00:00:49sweetheart, what were you doing with your phone, we saw you before, you're an influencer,
00:00:53well, I do something of all that, yes, it's more
00:00:56hobbies that I have, now that I've retired, well, I can do
00:01:00this kind of thing that I used to do when I was young and I was harvesting rice,
00:01:03by the way, it's very heavy, as you'll be able to
00:01:07see if you help me harvest, man, even if you do it for social media people, we
00:01:10want to see this, it's harvested like this, you have to be very
00:01:14careful, yes, your legs, your legs like
00:01:18this, very good, to balance much better,
00:01:21then you see, it's a matter
00:01:24of you go very fast, oh, I go even faster,
00:01:28try it,
00:01:31look, you have to grab it like this, not like this, like this,
00:01:34like this, oh, like this, I cut it, and it's a false
00:01:37stroke, look, okay, you see,
00:01:40but always be careful with your leg, you see,
00:01:43you have to control it,
00:01:46eh, come on, try it again,
00:01:50oh, that's not bad, very good, that's not bad at all, there,
00:01:54oh, here like this all day, look, I didn't do this one
00:01:57as well, it's with decision, eh, like this all day,
00:02:01very
00:02:05good, harvesting is like riding a bicycle,
00:02:07waiting for the mill you never forget it, of course, but when you start, it's the same as gaining
00:02:10balance on a bicycle, it's the same, starting to harvest as
00:02:14starting to ride a bicycle, yes, try another one, come on,
00:02:18let's make a bundle, how long did it take you to do this by
00:02:21hand, much earlier, a field like this, how long would it take you, well, here 30
00:02:25men or 40 a day, of course, but 30
00:02:28men, and now a machine does it, now a machine does it in two or
00:02:32three hours, back then we had 30 or 40 or
00:02:3550 men, and then it had to be removed with donkeys
00:02:39or horses, then it had to be threshed with the thresher,
00:02:42so putting it here, taking it out, going to the
00:02:46thresher, drying all that was a problem,
00:02:49it was a lot of work, a lot of work, then the
00:02:52harvesters of today, well, in a short time, the rice goes
00:02:56into the sack, the sack to the cart, and from the cart to the warehouse, it's amazing.
00:03:00And once we've harvested, either by machine or by hand, where does
00:03:03the rice go? It goes to the cooperatives, normally it goes to the
00:03:06cooperatives, yes, well, before going to the cooperative, we'll first go
00:03:09to Alguaire, where Carla has met a very sweet
00:03:13farmer, not because he tells her nice things, you'll
00:03:19about anything, from see.
00:03:23Roc Feliu has been growing organic figs for 25 years
00:03:26here in Guaire, since his house didn't sell these...
00:03:31when he decided to plant fig trees, many people didn't trust him, he
00:03:34insisted and today we find him in
00:03:37process all day, full harvest,
00:03:39how do I need to equip myself to pick figs? with the jumpsuit, what you're
00:03:43saying now, because the leaf is like a corn leaf that
00:03:46cuts, you have to wear gloves because the sap of
00:03:50the fig burns, the next
00:03:54be able to hang the box and have both hands
00:03:57to pick the figs, now you're ready to
00:04:01be a good picker and start
00:04:02picking,
00:04:06why did you decide to dedicate yourself to this? I wanted to make an
00:04:09organic product that had many
00:04:12benefits for children? Your family didn't come from this
00:04:16world, but my family came from the world of pigs and the
00:04:20closed cycle, since I couldn't raise pigs organically, I decided
00:04:23on figs, which was the tradition of the village. Was it hard to find
00:04:27clients? It was very hard to find clients. We had
00:04:31to go abroad, to France and to Germany, where people
00:04:35are very aware, they knew what they were putting in their mouths,
00:04:38look Carla, when you open
00:04:43figs, they are like this, they have this
00:04:47vibrant color, they are super sweet, and what's the best
00:04:50time to pick them? In September, the fig is
00:04:52spectacular, so we've come at a good time, you've come at a very
00:04:56good time, yes, we have a full box, what's the next
00:05:00step? Put the boxes in the cage, we'll take them down to the warehouse
00:05:03and there in the warehouse we'll explain how we classify the
00:05:07figs.
00:05:13We already have the figs freshly picked from the field, we throw them into the
00:05:17classifier and depending on the weight of the
00:05:19fig, it will go to one department or another,
00:05:23depending on the quality of the fig, it goes to one client or another. What do you do with
00:05:26figs that, for example, don't have as much quality? This can't go to the market
00:05:30because it's ripe, it's scratched, it's
00:05:34open and then what we do is we send this to the
00:05:37industry for baby food for children, for making
00:05:41jams. So everything is used here, everything is used here, Carla,
00:05:45this fig must be for industry or
00:05:48for the market, let's see if I've got it right, you're testing
00:05:52me, eh? It's an exam, I would say that this must be for industry because we see that
00:05:56it's broken, very good.
00:05:59I didn't see myself coming to do a report and in the end, you learn a lot of things, you
00:06:03can stay here and work.
00:06:06Don't try to take her from us, Roc, Carla still has a lot to travel
00:06:10around Catalonia, and speaking of traveling. We have just
00:06:14arrived at the rice
00:06:15cooperative.
00:06:18Hello, Mau, how are you? Listen, I arrive just in time to see the rice
00:06:22fall, exactly, made in the field directly, now it could
00:06:25already be sold, no, not yet, now as it comes, it's
00:06:29moist, first it passes through a machine that removes any
00:06:33piece of straw that comes from the field, even a crab,
00:06:36a bird in the tile basically, whatever
00:06:38is in here, of course. What
00:06:42did you say? Here there are pieces of branches, you see some large
00:06:46straws, even broken grain, this
00:06:49grain is not desired either, this goes to the livestock farms, the farmers
00:06:53come to get it to feed the bulls, the animals, everything is used, eh,
00:06:57everything is used here, nothing is thrown away.
00:07:01Well, look, Eli, this is where we store the rice all year round,
00:07:04we fill them, there are 84 silos, 84 silos,
00:07:08eh, 84 of 550 tons each, oh listen,
00:07:12that's a lot of rice, eh, a lot of rice, a lot of paellas and many paellas to make, for our whole
00:07:16lives here, it's
00:07:19during the year to take
00:07:22rice to peel it, whiten it, package
00:07:26it. Paul, you know a lot about all this, has your family also
00:07:30dedicated themselves to the rice business? Yes, yes, I get goosebumps when you say
00:07:34that, I've lived it with my grandfather, with my father, since I was little
00:07:37going to the rice fields to weed them, to take care of them, to produce them.
00:07:41A while ago, Fun
00:07:43was more in the countryside, but there are also young people who do another very
00:07:47important part, it's a chain, from the field to here, we encourage young people to
00:07:51come and work in the field, to work here to
00:07:55move forward in the cooperatives above all, of course, the cooperative
00:07:58is that, isn't it? Unity is strength, all this you see here
00:08:01is what the members have worked on or built themselves,
00:08:05eh, they did it all, thanks to them, we work for
00:08:09them.
00:08:13how to carry a gift, eh? with this here it
00:08:16is clearly seen how the rice remains here, you can see the husk
00:08:19which is what surrounded it before, its protection from the field, here
00:08:23all the husk has been extracted and the grain remains after
00:08:26removing the husk and whitening it,
00:08:30ready for consumption, this process reminds me a lot of wheat,
00:08:33it's very similar, well, look, we coincidentally have a colleague,
00:08:37Maria, who went to the Conca de Barberà to learn about
00:08:41the wheat and flour business.
00:08:49In this area, a large part of the wheat that is grown ends up destined for
00:08:52animal feed, but Antonieta had been thinking for a while
00:08:56that more profit could be made from it. A few years ago, with
00:08:59farmers in the area, she promoted a project so that the wheat from the fields
00:09:03here would also be destined for human consumption, that is,
00:09:06to turn it into flour and then into bread.
00:09:09Antonieta, half a life dedicated to the
00:09:13world of cereal, did you expect this? No, no, no, I didn't expect to be in the world of
00:09:16cereal or in the world of cooperativism in any way, in fact, it came
00:09:20from your family? Yes, in fact, at my house, my parents, my grandparents
00:09:24were all farmers, even my partner is a farmer, I mean, all our lives we have been
00:09:28very connected to the territory, to the land,
00:09:31as farmers, a large part of the wheat was destined
00:09:34for feed. A few years ago we tried to
00:09:37find some alternative to
00:09:40add value to what is our wheat and have local
00:09:43product, and you grow different varieties of wheat, yes,
00:09:47yes, we have several varieties and now we can go to the warehouse where we have them
00:09:50stored and you will be able to see them, perfect, come on, you see
00:09:54here we now arrive at the warehouse, Maria, which is where we store all the cereal
00:09:58we harvest in the summer and we classify it according to the
00:10:02varieties because to do the master's work, it's not really
00:10:05just one type of wheat, but a blend of several types of wheat and every year
00:10:09we have an experimental field where we innovate, we look for new varieties that
00:10:13adapt to our territory and can make sure that this flour continues to have the
00:10:16same ideal characteristics for the baker. And speaking of
00:10:20bakers, who was the first to say, "I want this flour to
00:10:24make bread"? I recommend Xavi Pamias from
00:10:26Reus.
00:10:29We have come to Reus to learn about the last phase of the
00:10:33process, that of making bread.
00:10:35Javi.
00:10:39This is the famous flour. This is Mastral flour, the flour that artisan
00:10:43bakers like to use because it is flour from the wheats of our
00:10:47country. Look, and bakers, you know what we like very much, this, I do
00:10:51this. We love this.
00:10:55This flour is delicious, it's not pure
00:10:58inside there's a little bit of
00:11:02chaff, it's a flour that adapts to the needs of bakers
00:11:05because bakers have talked to the flour mill and they have talked to the farmers and the
00:11:09farmers have sown some wheats for us to have some
00:11:12fantastically good flours for baking, it's the master
00:11:16flour, Antonieta has already told me that you had a lot to do with this,
00:11:19I'll help you, eh? Yes, yes, help me, help me, and why did you decide to bet on this
00:11:23flour? We wanted to bet on the territory
00:11:27we wanted to bet on the primary sector
00:11:30because we were tired of not knowing where the wheat of the flours we used came from, there
00:11:34is 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
00:11:41bread, the only thing you have to do is put dough inside, and once you have it
00:11:45inside, what a joy, you just have to close it, you're a
00:11:48professional, eh, I think it looks good, eh, look, an authentic Catalan
00:11:52farmer's bread, what a good look. The bread is finished
00:11:56when it's cold and when we talk about a farmer's bread, it's better tomorrow than today if it makes
00:11:59this hollow sound like a
00:12:02drum, yes, it's
00:12:04cooked.
00:12:08Xavi, what should we look for to know if a bread is good or not? Look, one of
00:12:11the things I like to look at is that it has a good crust, more crust
00:12:15means more preservation, then that the crumb is moist, especially that it is not
00:12:19dry and then it must have irregular holes but not
00:12:23so big, Catalan farmer's bread. It has to be dipped, it has to be soaked,
00:12:26look what a joy of
00:12:28bread.
00:12:32Oh, it's very good, what a
00:12:36good team Xavi and Maria have made, and the thing
00:12:39is that if there's one thing we're seeing, it's that the primary sector is a team
00:12:43effort, but in the Delta there has been an essential collective that
00:12:47for years has been left out of the narrative. The rice
00:12:51women.
00:12:56Marcela, how are you, how are you? Very busy,
00:13:00yes, always very busy, always, always,
00:13:04if not, the country doesn't advance, so I've come to help you make the country advance and make
00:13:08this rice advance, perfect, it seems perfect to me, I've come to give you a hand,
00:13:12but also because you are one of the five women who are part of a
00:13:15cooperative association of rice women, the role of women has been
00:13:19fundamental, it has always been, women have never stopped
00:13:22being there, in fact they have worked as much as
00:13:25men with a very
00:13:28hard job of a lot of manual labor, my mother used to
00:13:32tell me, no, about being in the mud, when I say in the mud, it was stuck,
00:13:36being here, eh, that even to move through the field they had to hold onto each
00:13:39other, they have always been always more, more underpaid,
00:13:43recognized people, well, what normally happens in society many
00:13:47times, who makes the decisions, who does, who
00:13:50administers, well, the one who is always there but is not
00:13:53there has been. Also in the kitchen, you were going to put
00:13:57the rice in the pot, you see it's already boiling, and we've been seeing the rice
00:14:02yes, but we still have another surprise
00:14:06today, which is this rice, well, this rice is
00:14:09unique, it's a rice that is
00:14:12aromatic, it's different from bomba rice, yes, yes, yes, it's a rice
00:14:15that you'll see is a bit long, so, and
00:14:19then you'll smell it and you'll see it has a slight toasted smell,
00:14:23very subtly, eh, do you throw it in? No, no, you throw it in, you throw it in, look, you see it's already
00:14:26boiling, no, no, no, because there's not enough of that,
00:14:30okay, that's it, it's good like this, eh, it's good like this, what kind of rice
00:14:34will we make, because I imagined a
00:14:36paella, it's a very fast cooking rice, in 7 and a
00:14:39half minutes it will probably be
00:14:43done, I see onion, I see pine nuts, I see raisins and I see
00:14:46Delta prawns, well, of course, how could it be any
00:14:49other way, eh, let's see, if we are saying that we have to use local
00:14:53rice from the Ebro Delta. Because we really need citizens to
00:14:56consume local rice, we have to demand when we go to the supermarkets
00:15:00to the store to say the certificate that it is from the Delta, that it is
00:15:04not the same as packaged as produced by the farmers
00:15:08of this country, we are doing agricultural practices
00:15:11that are excellent, we can proudly say that our
00:15:14product, what we do in this case, rice, like other
00:15:17things, possibly is among the best in the world,
00:15:20because this environment, if Catalonia is so beautiful, if the Delta is so beautiful.
00:15:25Because there are hands like ours that work it every day, that's why I call on the
00:15:29citizens, because if when we go, we buy local
00:15:32products, it's not just buying rice, it's just buying oranges or
00:15:36buying meat or buying... whatever it is, it's building a country,
00:15:39Marcela, we use our hands, don't we? Of course, let's see, what
00:15:43do we do, what do I cut?
00:15:58So, while the rice is cooking, let's see what else
00:16:02is happening in la Garrotxa, she's with a young man who, before
00:16:05dedicating himself to the pig sector, lived a completely
00:16:08different life.
00:16:15At a time when there's so much talk about generational change in
00:16:19farming, we've come to La Garrotxa to meet Pol. He studied
00:16:23performing arts and went to work in Madrid and a year
00:16:26ago he returned home to work with his father who is
00:16:29semi-retired. Well, you know what?
00:16:33Let's stop chatting and come here. It's my turn to work. Look, we'll go outside
00:16:36and... we'll see if you're good at this pig thing, let's see, I think
00:16:40so, eh, wow, they're little ones, look, this one
00:16:44is four days old, only four days, I hold it like it's a
00:16:47baby, eh, like a baby, eh, let's see
00:16:51like this, not like this, it flies,
00:16:54grab it like this, poor thing, you grab it like
00:16:57this, like this, very close, very close, you make a
00:17:00movement, you see, 67 years old, doing it, eh, 67, you
00:17:04Fermin, you started this business from scratch, from scratch. Yes, yes,
00:17:08nothing, nothing, we started, we were farmers and we had three sows
00:17:12and we grew, we got to have 250 sows
00:17:15and 2,000 piglets, but then I saw that it was impossible to catch up with
00:17:19these big integrators and we made a change, instead of competing for
00:17:23quantity of pigs, we would compete for quality of pigs,
00:17:26additionally you opened a sales point, no, the best thing I did, small
00:17:29producers must reach the final
00:17:33consumer, you Pol have always grown up among
00:17:36pigs. but in this case you
00:17:39decided to opt for the theatrical side a bit? Yes,
00:17:43all this stems from my uncle doing theater and since I was
00:17:47little, always at five years old or so he would take me to do the Christmas play with him
00:17:51and then since then it was like something that
00:17:55I had there, it got to a point where to continue with my studies I said what
00:17:58do you think you're good at and what do you think you like and the only thing that
00:18:02came to mind was that, you can tell you like them because you don't say
00:18:05anything, eh? Sesc, I see you very comfortable here and we have to go
00:18:08to work, eh, we'll go to the workshop, come on, Sesc,
00:18:12you count the
00:18:13piglets.
00:18:17Okay, now that you're here, you'll help me tie the sausages,
00:18:20okay, basically you grab the thread, okay, you fold it, we
00:18:23pass it underneath, we make a knot, we remove the excess meat,
00:18:28we secure the knot, as you've seen, this meat is not from just any pig, eh,
00:18:32this is 100% Duroc pork, and what's the biggest
00:18:36difference? The biggest difference is
00:18:39that Duroc pork has fat in the muscle, which we call marbling, and this
00:18:43gives it a more special taste, it's something that
00:18:46sets it apart from the rest, exactly, there's no one else in
00:18:50la Garrotxa who raises 100% Duroc pork, you know it's the best place to
00:18:54store cured meats, see in the belly, but well, before that
00:18:57it goes through a drying process, we sell it at the
00:19:01market. You see these streaks in the
00:19:04muscle, this makes it taste better. This is a
00:19:08good tip for people who come to buy, eh, that they look at this because
00:19:12whenever they ask for Duroc pork, they should look
00:19:25weigh it, shouldn't we? That's what customers ask us for,
00:19:28so there's a hurry. Perfect, 300 grams, now
00:19:32your father is semi-retiring, you have to take the reins of the family business,
00:19:36does this put pressure on you? It scares me or it puts more pressure on
00:19:39me, it's the fact of not having free time because there's a lot of work
00:19:42between the farm, the workshop, the butcher shop and the other thing is that my
00:19:46father has set the bar very high, you did quite well, eh, yes, yes, yes,
00:19:50you tried, you're very welcome to come more often to visit calmly and
00:19:54I think I'll end up paying you in kind, well, that more than satisfies
00:19:58me, eh, let's try it, come on, what do you think,
00:20:01delicious, the best sausage I've ever had in my life,
00:20:05yes, this sausage looks good. But the rice we made with
00:20:09Marcela makes me hungry just looking at it, the
00:20:13Ebro lands are much more than the Delta, we're above 1400 m,
00:20:16dizzying
00:20:19aqueducts, endless
00:20:21vineyards.
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00:26:03morning.
00:26:06Well, it looks good, eh, it looks good, we've put a lot of effort into it.
00:26:10Yes, of course. You too, after
00:26:13so many years making rice dishes, Marcela, do you still get nervous when it comes to cooking?
00:26:17No, here yes, but of course here there's a stage
00:26:20pressure that, I don't know, makes me even more
00:26:24pressured, we all put pressure on you because now they calm me down because they are just
00:26:28like me, ah, so that calms me down a lot, it neutralizes
00:26:32it very well, so come on, let's try it, let's see, here are these
00:26:35little plates, I'll serve it on a little plate so no one sees it, well, whatever
00:26:38you want, eh, to your health above all, health and long life to the
00:26:41delta, very good, enjoy your meal, thank you very much,
00:26:45let's see,
00:26:51if there's one thing you all have in common, it's that you represent the new
00:26:55and the old generation of rice farmers of the
00:26:58delta, eh, you've spent your whole lives working here, what
00:27:02made you stay and bet on this life? Well, it's the
00:27:05tradition that we carry within us from all our lives, as you said,
00:27:09and that we must continue
00:27:12undeniably, the love for the land, the belonging to the land
00:27:16and we have this profession that combines high
00:27:19technology that Iker masters superbly with the
00:27:23tradition that Miguel was talking about, it's this
00:27:26combination of things, the love for the land, and we were raised here in the delta and
00:27:30through our veins runs delta blood.
00:27:32I love the delta and I love the land very much, here in the delta we have everything, and
00:27:36with this dish we have everything, we have everything, we lack nothing else, we started
00:27:40the day in the rice paddies getting to know your work, we end it in the
00:27:44best possible way at a table with people who love the
00:27:47land, who work in the delta, I can only
00:27:50say that you are first-class people, thank you very much and
00:27:53thank you, thank you very much, perhaps the secret of excellence is not
00:27:57doing everything perfectly, it's never stopping wanting to do it
00:28:00better, look every day for ways to be more
00:28:04productive by technologizing the rice fields. Oriol takes care of
00:28:08his 6,000 hens as if he were the mother of the
00:28:11eggs. Enroc's figs are so red
00:28:14they look like rubies. Antonieta proudly
00:28:17gives new life to her wheat and for Enpol, the best
00:28:21audience is a happy customer. So all
00:28:24of them are not satisfied with reaching the goal. What
00:28:28they want is to go further.
00:28:29lluny.
00:30:15The pre-election climate for November 29th heats up the October 12th
00:30:18events in Madrid with booing and insults towards Pedro
00:30:21Sánchez, also prominence for Ceuta with Juan Jesús Vivas at the
00:30:25parade before the trip they will make as the Three
00:30:27Kings.
00:30:31Esquerra Republicana. The agreement for the general elections with Podemos will enter the
00:30:34lists in Catalonia, Gabriel Rufián will campaign with Irene
00:30:38Montero. The pact complicates the broad front negotiation and the Commons
00:30:42accuse Rufián of dividing the
00:30:43left.
00:30:47Russia ignores the energy truce announced by Donald Trump, bombing
00:30:51a Ukrainian gas plant. Volodymyr Zelensky shows willingness.