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00:00Hello and welcome to Ear to the Ground.
00:02This week on the programme, Ella is in Westmead
00:06where rare breed cattle have replaced a dairy goat herd.
00:09The last goat left here about two years ago.
00:13A very, very sad day.
00:15But now you've got these.
00:16I've got these ones.
00:18Stephen will be finding out if Wexford could become a new wine region.
00:22It's not a hobby.
00:23This is something that we wanted from the very first moment to start
00:26as an investment that will mean something for the future.
00:30And I'm here in Tipperary where a young farmer
00:33has committed her future to the pig sector.
00:36You will always have your ups and downs in it.
00:38You'll have that in every sector, in every walk of life.
00:41You take the good with the bad.
01:02The recent horrendous floods were still a long way off
01:05when I visited the southeast of the country last September.
01:09It's going to be a busy day on this farm here in County Wexford
01:12because it's the start of the harvest.
01:14While it's not a crop that we're overly familiar with,
01:17it is one that's beginning to get a tiny foothold here.
01:20What is it?
01:21Sure, it's a grape harvest.
01:23And I can't wait to get started.
01:25This four-hectare vineyard near Wellington Bridge
01:28belongs to Esperanza Hernández and Jesus Lazaro,
01:33who are both originally from Spain.
01:35They planted their first vines here back in 2015.
01:39What's the plan?
01:40How many vines do we have to harvest this morning?
01:42We have close to 12,000 vines,
01:45but we are not going to harvest all of them today.
01:48Don't worry, don't worry.
01:49We are only harvesting cavernet
01:51because we have finished with the chardonnay.
01:54Boar pickers are busy harvesting here today,
01:58a sight unimaginable not so very long ago.
02:01The changing nature of Ireland's weather patterns
02:03means it is an improving location for wine production.
02:07Raising summer temperatures
02:08allow for more successful grape ripening.
02:12But it still comes with challenges.
02:15What makes a good grape?
02:17A lot of factors.
02:19We need sugar, but we need flavor.
02:23They are all vines, meaning that they have 10 years old.
02:26When you have young plants, you can have grape,
02:28but they are not as good.
02:30The more you wait, the better grapes you'll have
02:32and the best wine you'll have.
02:34And I presume you need sunshine.
02:36Yes, yes, we need sunshine.
02:38But sometimes we need also water,
02:40and this year has been difficult.
02:42Some of the plants, that they are big enough
02:43and they are mature enough, have resisted,
02:46but some plants have suffered from the drought
02:48because we didn't have enough rain this summer.
02:51That's one of the challenges here in Ireland
02:53and the climate change that they talk about
02:56is not just changing or having more sun.
02:58It's a lot of different factors
03:00that are complicated in our life every day.
03:04He's the second boat.
03:06Is he?
03:06When I let him be in the boat.
03:09You know, I am the copy gal.
03:10The copy gal.
03:12Esperanza and Jesus have been in Ireland for over 20 years.
03:16They call their winery the Old Roots.
03:20Esperanza looks after the day-to-day running of the business
03:23while Jesus likes to stay in the background.
03:26The viña has been something that we had in mind
03:30for a lot of time.
03:31I come from a family of winemakers.
03:34Ah.
03:34And I have been involved in the viña when I was small.
03:38I completely abandoned that when I did a different career.
03:42But they say in Spain that this is something
03:44that you never lose.
03:45This is something flowing in your veins
03:47and you never forget that.
03:50We made a lot of research.
03:53Soil, climate.
03:54And we decided that Wexford
03:56would be a very good place to grow grapes.
03:59So some of the varieties that you might be growing here in Ireland,
04:02you had no idea how they would perform.
04:04Yeah.
04:05And we didn't want to choose the varieties that could be easier to grow.
04:09Some people started, when in England they started,
04:12they started with easy varieties like a cold climate.
04:15We didn't want that because the quality of the wine
04:18that you can do with that kind of easy varieties
04:20is not the same quality.
04:22Alongside the Cabernet we have been picking today,
04:25there are seven other grape varieties here,
04:28including Pinot Noir, Riesling and Chardonnay.
04:33The company currently turns out around 7,000 bottles of wine
04:37from their small facility, about 20 minutes away.
04:41The first step in the process is to remove the stems and crush the grapes.
04:46We keep the skin with the pulp
04:49and we put all that together here.
04:51We will be macerating for one or two days
04:54before starting fermentation.
04:55That way we can extract the colour
04:57because if you open a red grape
04:59you can see that the pulp has very little colour
05:02or no colour at all.
05:04So what we need for a red wine
05:06is to extract the colours and tannins from the skin.
05:08That's what gives it the redness in the red wine?
05:11Yeah, exactly, exactly.
05:12This entire project has been overseen
05:15by prestigious Spanish winemaker Santiago Yordi.
05:19To ensure quality,
05:21grapes and wine are rigorously tested
05:23in the on-site laboratory.
05:25The vines, the knowledge and the technology
05:28are all imported.
05:30This venture has been entirely funded
05:32by the couple themselves
05:33to the tune of 3 million euro.
05:37Ed Murphy is founder and CEO of Greentech HQ,
05:41an Ennis-Gorthy-based innovation hub
05:43advising start-ups like Old Roots.
05:46It is a blue sky idea for Ireland,
05:48but do you know what?
05:49Across the way in England
05:50there's a thousand vineyards
05:52in the southern coast of England at this stage.
05:55Ireland can do this.
05:56We may not have population,
05:57but we have the land to compete with England,
05:59and now we have the weather to compete with England.
06:02And if you see what has been done in Old Roots here,
06:05it is a pure commercial vineyard.
06:07This is not a backyard idea.
06:09This is a real commercial industry.
06:11There is a high upfront cost,
06:13and therefore it is going to take grants
06:15and tax incentives
06:16to actually help create an industry.
06:19But there's no reason why it shouldn't be done.
06:22We went for the full risk.
06:24We decided to go for it
06:26because a vineyard takes a lot of time to grow.
06:29So if you start with something small,
06:31you can start having results in 20, 30 years.
06:34And I'm a little bit old to wait for that.
06:37It's not a hobby.
06:39This is something that we wanted
06:40from the very first moment to start as a business,
06:43as a new industry,
06:44as an investment
06:45that will mean something for the future.
06:49Old Roots sells its wine wholesale
06:51to leading hotels and restaurants.
06:53And, as of this month,
06:55it's also available online.
06:58Esperanza and Jesus have big plans in place
07:01which will allow them to produce
07:02up to 100,000 bottles per year.
07:05Guys, normally at the end of a story,
07:07I ask about what your plans are for the future.
07:10But I really don't need to
07:11because we're standing in it.
07:13This is the future generation of vines.
07:15Yes.
07:15So the idea is to expand the vineyard,
07:19be able to produce more wine,
07:20to be more profitable,
07:22also to maybe bring the prices
07:23a little bit more adjust if possible.
07:26There'll still be a premium wine,
07:28but we want to grow bigger.
07:31This isn't all you have planned
07:33because right over there,
07:34while it doesn't really look like much at the moment,
07:36you have some very big plans.
07:38Yes.
07:39This is the area
07:40where the new winery will be built.
07:42We have already got the grant
07:45and probably in one, two years' time.
07:48Hopefully, you can come back again
07:50and we can have a wine in the new winery.
07:53That's the plan.
07:53I'll hold you to that.
07:55Yeah.
07:57Esperanza and Jesus
07:58have just recently been commissioned
08:00to plant and manage a new vineyard
08:03being established at another location
08:05in South Wexford,
08:06bringing the Southeast a little closer
08:08to be in Ireland's very own wine region.
08:11Cheers.
08:16Mmm.
08:17That is good.
08:18Good wine.
08:19Mmm.
08:19Really good.
08:24That's it for part one.
08:25Coming up after the break,
08:27farming a rare breed in Westmeath.
08:29People who are buying the meat
08:31are more interested in more traditional cuts.
08:33So we're actually selling nose to tail.
08:35and a bright future for a tipped pig farm.
08:47Three years ago,
08:48the pig sector here was really struggling.
08:51Successive years of low prices
08:53and spiking input costs
08:55forced many farmers either into debt
08:58or to exit the business altogether.
09:00Thankfully, since then,
09:02things have improved.
09:03And today, I'm meeting a young farmer
09:06in Tipperary
09:06who's decided to commit
09:08her future to pigs.
09:11Hannah Ryan farms
09:12in partnership with her dad, Charlie,
09:15near Ara Glen.
09:16At any given time,
09:17they could keep 8,000 pigs here,
09:20all bred from a herd
09:21of 600 sows.
09:23This is the maternity ward, is it?
09:25Yeah, this is where it all happens.
09:26These little babies,
09:27these were just born last night.
09:29How many is in there?
09:30It could be around 16, 17 they have.
09:33Wow.
09:33Could be a slight bit more as well.
09:34And they're all plied up on top of each other
09:36for heat, is it?
09:37Yeah, they're all probably just after feeding
09:38so they'll snuggle away
09:39and sleep there for a while.
09:41They all have heat pads as well
09:42so that gives some...
09:43That solid kind of steel or...
09:45There's heat off that.
09:48Hannah grew up on a mixed farm
09:50with her six siblings.
09:52While her brothers went into dairying,
09:54Hannah chose to farm pigs.
09:56But that wasn't her only career.
09:58She also worked as a healthcare assistant.
10:02I used to do about three nights a week
10:04and then I might get maybe an hour or two of sleep
10:07and I'd come out here then
10:08and into the pigs and...
10:10An hour or two?
10:11Yeah, maybe two.
10:12Yeah, about that.
10:14Was there a moment that flipped the switch for you?
10:17Yeah, I suppose I always said
10:19if there ever came a time
10:20where I felt tired
10:21or I wasn't at my best
10:22like to be able to provide for the healthcare
10:24that that would be the day I'd leave it.
10:26You know, it was getting tiring
10:28and I had to call one of them.
10:30And there was never a moment
10:31where you would have said
10:33well, rather than giving up the healthcare
10:35I'll give up the farming?
10:37No, I saw a brighter future
10:39I suppose for the farming.
10:41Hannah's decision was also influenced
10:43by the generations that came before on this land.
10:47I never looked at a thing of
10:49oh, a girl in farming
10:50like I was reared with it
10:52like my mum had seven of us
10:53and full-time farmed.
10:55My nana always farmed here
10:57so it was just a way of life for us.
11:00Commercial pig farming is intensive
11:02with the animals housed inside full-time.
11:06Typically they spend six months on farm
11:08before going to the factory.
11:11After four weeks with the sow
11:12the piglets are weaned
11:14for another four weeks
11:15before being moved on.
11:17Now, Dara
11:18this is the second stage.
11:20Okay.
11:21So, they're about eight weeks now.
11:23They've got very big.
11:24Yeah.
11:24They don't be long grown.
11:25They grow that much in eight weeks?
11:27They try mad.
11:28They really do, yeah.
11:29And I see some of these guys
11:30have brown patches on them.
11:31That's the breeding, is it?
11:33Yeah, so this is what we call
11:34it's the Jorok.
11:35We've the Landry's large white cross
11:36and then it's a Jorok.
11:38The Jorok is a bit more
11:39of a docile animal.
11:40They're a bit more lazy.
11:42They like to kind of just chill.
11:45There are 270 commercial pig farms
11:48in Ireland.
11:49When our dad Charlie took over
11:51this farm, aged just 18,
11:54there was only the dairy farm here.
11:56But 30 years ago,
11:57he too committed to pig farming
11:59and built this piggery
12:01from scratch.
12:02I've never met anyone
12:04to work as hard as him
12:05and so positive
12:06and everything he has provided
12:07for all of us.
12:08We're so lucky
12:08and I suppose that was a big draw
12:10as to why I wanted to go farming
12:12and to be able to spend time with him
12:14because if you don't go to the farm
12:15like you don't see him
12:16and that's just it.
12:17I'm very fortunate to spend
12:20every day with him
12:21and work alongside him.
12:23Hannah may take inspiration
12:24from her dad
12:25but the work ethic shown by Charlie
12:28to build this place
12:28wasn't licked off a stone either.
12:32Charlie, your mother
12:34was a serious role model for you.
12:36Yes, I suppose she was.
12:38There was no doubt about that.
12:39She had a great love of farming
12:40and everything like that
12:41and I suppose we probably
12:43brought that from her.
12:46I suppose from my father as well
12:48like both of them
12:49but I suppose I get 56 years
12:51of my life working with her
12:53and never realised that
12:54until she died
12:55that I was that close to her
12:57and she did affect me
12:58when she did move on.
12:59like you know
13:00so you just don't realise that
13:01till then.
13:02Lot of mercy on the woman
13:03like we meet the cows one morning
13:05and I came back onto the piece
13:07like I'd done a million times before
13:09and went down after an hour or so
13:10and found her dead
13:11blowing the milk compelling
13:12like which was enough
13:13it blowed to the whole family
13:15like you know.
13:17When Hannah was weighing up
13:19whether to give up
13:19her healthcare job
13:21Charlie didn't interfere
13:22in her decision
13:23despite his concerns.
13:25Did you look at her
13:27and say hang on a second there now?
13:28Oh yeah you'll be thinking
13:28yeah yeah
13:29it's different
13:30you know the lifestyle
13:31you're coming back into
13:32like but
13:33that's their choice
13:34you know.
13:35Where are we taking these to now?
13:37Up to the fatners.
13:38Rearing 8,000 pigs
13:39is a lot of responsibility
13:41but it's also a sector
13:42that's noted
13:43for its volatility.
13:45In 2022
13:46the Russian invasion of Ukraine
13:48resulted in feed
13:49and energy costs spiking.
13:52Coupled with a steep drop
13:53in prices
13:54it spelled trouble
13:55for pig farmers.
13:57Louise Clark
13:58is a pig development officer
13:59with Chagask.
14:00The pig industry
14:01would have experienced
14:02its lowest level
14:03in profitability
14:04over the last 40 years.
14:06The average farm losses
14:07was about 580,000 euro.
14:10Wow.
14:11A farm.
14:12Yeah.
14:12That obviously
14:12had impacts on farms
14:14so at that time
14:15we would have seen
14:15our herd size drop
14:16about 10%.
14:19When you take in
14:20your cost of rearing the pig
14:21and the price you're getting
14:22we're getting very close
14:24to break even
14:25so there wouldn't be
14:26a lot of room there
14:26at the moment
14:27for profitability
14:28within the sector.
14:29So for 2026
14:31pig price definitely
14:32we would see
14:33as being a challenge.
14:36At the final stage
14:37the pigs here
14:38spent 80 days
14:39being fattened
14:40before being transported
14:41to the factory
14:42for slaughter.
14:44Where do your pigs go?
14:46So we actually
14:46send them up north
14:48up to Cookstown.
14:49All these pigs
14:50before they get on the lorry
14:51have to be inspected
14:53by a department vet.
14:54You need to search
14:55to travel up north
14:56with the pigs.
14:57But why do you send them
14:58so far away?
14:59I mean we're in Munster.
15:00There's a slight
15:01better price
15:02for going up there.
15:03There's a cost to that
15:04but you're getting paid
15:05for that with a higher price
15:06in the north.
15:07You do.
15:07Yeah.
15:08At the moment I suppose
15:08pig prices
15:09after declining
15:10since about the middle
15:11of last year
15:12it's been dropping away
15:13so average price
15:14now is about $174
15:16per kilo.
15:17Per kilo.
15:19Despite the peaks
15:20and troughs
15:20Hannah's taking
15:21a long term view
15:23of the business.
15:25You can have a good year
15:26in pigs
15:27and they can be
15:27very profitable
15:28then you can have
15:29the bad year
15:30and those good years
15:31will hold you
15:31through those bad years.
15:33Like you will always
15:33have your ups and downs
15:34in it.
15:35You'll have that
15:36in every sector
15:36in every walk of life.
15:38You take the good
15:38with the bad.
15:40The ups and downs
15:41haven't stopped Charlie
15:42from making
15:43a success
15:43of this pig venture.
15:45Nor do they seem
15:46to be putting
15:47Hannah off either.
15:48Hannah,
15:49there's big boots
15:50to fill here.
15:51He's done a tremendous job.
15:53What's your hopes
15:54and dreams
15:55for this?
15:56Hopefully to be able
15:57to keep doing
15:58what we're doing here
15:58and in time
15:59maybe expand away
16:00if we can.
16:01I mean if you achieve
16:02half of what he manages
16:04to do all right.
16:05I'll be happy
16:05out with that.
16:06Yeah.
16:12These are
16:13Drimmon cattle.
16:14They're a native breed
16:15to Ireland.
16:16Now in the 1950s
16:17there were hardly
16:18any of them left
16:18but in the last few years
16:20the breed has been
16:21formally recognised.
16:22There's a growing number
16:23of farmers around the country
16:25who are keeping them
16:25and they're doing that
16:27because they can make
16:28money from their beef.
16:31Claudia Marle
16:32keeps 34 Drimmon cattle
16:34here near Collinstown
16:35in Westmeath.
16:37It's a recent change
16:39because when I visited her
16:40for the programme in 2012
16:42she was operating
16:43one of the biggest
16:44commercial goat farms
16:45in the country
16:46milking 450 of the animals.
16:49So Claudia
16:50the last time I was here
16:51was 14 years ago
16:53and back then
16:54you were milking
16:55hundreds of goats
16:56twice a day.
16:59Things have changed.
17:00Things have changed.
17:01Yes.
17:02Why did you decide
17:03to switch?
17:03First of all
17:04financially
17:04the goats
17:05didn't make sense
17:06for a long time
17:07and secondly
17:09a lot of work
17:11twice a day
17:12milking for 365 days.
17:15When did the last goat
17:16leave the farm?
17:17The last goat
17:18left here
17:19about two years ago
17:20which was a very
17:22very sad day
17:23but
17:25now you've got these.
17:26I've got these ones.
17:28Just like
17:29other native breeds
17:30like the Dexter
17:31or Kerry cow
17:32Drimmon is known
17:33for its
17:34exceptional hardiness.
17:35Mine are outside
17:37the whole year round.
17:38Yeah.
17:38They calf outside
17:40they calf on their own
17:41they will get meal
17:43from now on
17:44for all the calves
17:45but normally
17:47they just get
17:48the grass
17:49what's left
17:49on the farm
17:50and they get
17:51a bale a day.
17:53Claudia is a member
17:54of the Drimmon
17:55Cattle Society
17:56which was set up
17:57in 2016
17:57to promote
17:58and coordinate
17:59this uniquely
18:00Irish breed.
18:02In 2020
18:03there were fewer
18:04than 250
18:05breeding females
18:06and just 23 bulls
18:08across Ireland
18:10but these numbers
18:11have now tripled
18:12thanks to the work
18:13of the society.
18:16On his farm
18:17on an island
18:18on Loch Rhee
18:18another member
18:19Herbert Farrell
18:20keeps 50 Drimmon.
18:23Drimmon
18:24is of course
18:24an ancient breed
18:25it has the
18:26characteristic
18:27of the Drimfion
18:28the white bag
18:29some of them
18:30are speckled
18:30can be black and white
18:31and they can be
18:32red and white
18:32they are more
18:33foragers than grazers
18:34and we find that
18:35they have a whole array
18:36on their menu
18:37whether they're
18:38eating the blackberries
18:39whether they're
18:39picking the briars
18:40of the ditch
18:41you see them
18:42eating the
18:42fallen ash trees
18:43and the sugar shoots
18:45there at the very end
18:46they know what
18:46they're after.
18:48Recently
18:48Herbert and Claudia
18:50and other society
18:51members came together
18:52to develop
18:53a Drimmon brand.
18:55Last November
18:56they launched
18:57the Taste of Drimmon
18:59Beef Box.
19:00These are sold
19:01at butchers
19:02who've signed up.
19:03What we've found
19:04is that people
19:05who are buying
19:06the meat
19:06are more interested
19:07in more traditional
19:08cuts
19:08so we're actually
19:09selling nose to tail
19:11so the cheeks
19:11the tongue
19:12the liver
19:13the heart
19:13right back
19:14to the ox tail.
19:15The producers group
19:17is hoping to raise
19:18the profile
19:18of Drimmon beef
19:19by working together
19:21they also spread
19:22the workload.
19:23So you're
19:24a piece of the puzzle
19:25aren't you
19:26and you can sort of
19:26plug yourself in
19:27is that very handy?
19:28It is very handy
19:29to me.
19:31Over my 25 years
19:32of farming
19:32I figured out
19:34I like farming
19:34but I'm not
19:35a salesperson.
19:36I accepted
19:38that I'm no good
19:39at that
19:39so I'm happy
19:41that this Drimmon
19:42society
19:43is taking on
19:44the task.
19:47I travelled with
19:48Herbert to
19:48Ballinalee
19:49in Longford
19:49to meet
19:50with Ronald Rawls.
19:52Ronald is one
19:53of the butchers
19:53involved in making
19:54and selling the beef.
19:56He also runs
19:57an abattoir here
19:58where all of
19:59the Drimmon cattle
20:00are slaughtered.
20:02In your past
20:03had you been
20:04ever killing
20:05Drimmon cattle?
20:06I never heard of them
20:07until Herbert
20:07came along.
20:08It came out of the blue
20:08and it's lovely
20:10to have Herbert
20:10and we'll expand
20:12it as best we can.
20:13Ronald showed me
20:14the difference
20:14between beef
20:15from a Drimmon animal
20:16and beef
20:17from the more
20:18conventional cattle
20:19he normally handles.
20:20For a start
20:21there's more fat
20:22on the back
20:22on the outside
20:23and down along here
20:24where the split
20:25there's more marbling
20:25inside and quarter
20:26in through the carcass.
20:28White bits of fat
20:28which gives the flavour
20:30and the tenderness
20:31to the beef.
20:32This is a leaner
20:33beef carcass.
20:34So you can see
20:35there's not as much
20:35marbling.
20:36You can see not as much
20:36fat marbling
20:37on the outside
20:38or in the middle.
20:39Are you charging more
20:41for Drimmon beef?
20:42It isn't any
20:43dearer than
20:43typically the conventional meat.
20:44As it gains
20:46shall we say
20:46more traction
20:47it'll be become
20:48more widely available.
20:49But at the moment
20:50we're just working it
20:51through the meat boxes
20:52itself just because
20:53we are there
20:53in our infancy
20:54at this time.
20:57Drimmon beef
20:57is also sold
20:58to restaurants.
21:00In Ballymahan
21:01Skelly's pub
21:02is the first restaurant
21:03in the country
21:04to exclusively use
21:05Drimmon beef.
21:07Skelly's is owned
21:08by Patrick Byrne
21:09and his brother
21:10Peter.
21:11Patrick's wife
21:12Patrice
21:13is the chef.
21:14She previously
21:15worked in accounting
21:16and joined the business
21:17full time
21:18when it was struggling
21:19back in 2013.
21:20Patrice came
21:21and helped us
21:22on a part time basis
21:24and eventually
21:25she came full time
21:26and she has really
21:28turned the place
21:29around with her ideas
21:30her cook
21:31and her knowledge
21:31of food
21:32and her passion
21:34which has been
21:35incredible.
21:35He loves you
21:35doesn't he?
21:37Herbert first
21:38approached Patrick
21:39about using
21:40Drimmon beef
21:41in the restaurant.
21:42When Patrice
21:43visited his
21:44Lockery Island farm
21:45her mind
21:46was quickly made up.
21:48I just felt
21:49so privileged
21:49to have this
21:51it's literally
21:5220 minutes away
21:53and I just thought
21:55I'm going to buy
21:56one animal
21:57and I'm going
21:58to cook this animal
22:00nose to tail
22:01I'm going to do
22:03all these
22:03different dishes.
22:04It does bring
22:05the excitement
22:06back into
22:08restaurant cooking.
22:10Tonight for us
22:11Patrice is cooking
22:12Drimmon steak
22:13from one of
22:13Claudia's animals.
22:16Around the table
22:17is Claudia
22:18Herbert
22:19and Ronald
22:20the three people
22:21who've worked
22:21to make
22:22all of this happen.
22:25Oh
22:25there I go.
22:28What cut is this now?
22:29This is the ribeye.
22:31And do you remember
22:32this animal well?
22:33I definitely do
22:34and Herbert
22:35sent me in the evening
22:36he sent me a picture
22:38from the abattoir
22:39and I thought
22:40I don't want to see.
22:45So juicy.
22:47Are you happy?
22:48Very happy.
22:49And there's no spices
22:50or anything on it.
22:52Just the flavor.
22:52Salt and pepper.
22:53Yeah.
22:54The flavor is perfect.
22:56The flavor is
22:56of the meat.
22:57More water.
22:58More water.
22:59Thank you so much.
23:00That's just delicious.
23:01And thank you.
23:02And thank you.
23:03And thank you.
23:04Delicious.
23:04Thank you very much.
23:06Total pleasure.
23:12That's it for this program
23:14next week
23:14on Ear to the Ground.
23:16A Kilkenny Dairy farm
23:17at the height
23:18of its calving season.
23:19Mom are you okay mom?
23:21You're a good girl.
23:23Gathering reeds
23:24on the Shannon Estuary.
23:25So you wouldn't sell
23:26the ones that I've just cut?
23:27I'd mix them up
23:28alright.
23:29That's wrong.
23:30And going bananas
23:31in Babrigan.
23:32That does not smell
23:33like a banana.
23:34That smells like a cucumber.
23:36Cucumber yeah.
23:38Why?
23:39Don't forget this program
23:40will be repeated
23:41on Sunday
23:42at lunchtime
23:43after the farming weather.
23:44You can contact us
23:45on Facebook
23:46and follow us on X.
23:47And you can hear
23:48more farming stories
23:49on Countrywide
23:50this Saturday morning
23:52on RTE Radio 1.
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