00:00Jestem Lili Douse i to jest Grand Voyager.
00:04W tej chwili, w tym odcinku,
00:07to znaleźć świetne miejsce,
00:09złożone z ludźmi,
00:10i zazwyczaj,
00:11i zazwyczaj.
00:12Zazwyczaj,
00:14zazwyczaj,
00:14zazwyczaj,
00:15zazwyczaj,
00:16zazwyczaj,
00:16zazwyczaj,
00:18zazwyczaj,
00:18zazwyczaj.
00:19Cieszę,
00:19Zazwyczaj
00:19zazwyczaj,
00:25odważywczaj
00:30zazwyczaj
00:31na radą
00:33Zansuchaj
00:41Zambe
00:41Zazwyczaj
00:42Wynie
00:45odwiedź
00:46Its riche Maasai culture,
00:49the incredible Kenya landscapes
00:51and of course getting up close with some wildlife.
00:56I'm starting my journey at Nairobi National Park,
01:00one of Kenya's most unique wildlife destinations.
01:03Today I'm exploring it with a safari guide
01:07to find out what makes this place so special.
01:11In Nairobi National Park we've got
01:13brinos, giraffes, lions, zebras, buffalos, leopards and elephants.
01:21That's a lot of animals and they're all out there roaming around.
01:25Roaming around, they can do anything they like.
01:27This is their natural home.
01:29The park covers more than 100 square kilometres,
01:33giving animals space to graze and move around freely.
01:36There's lots of giraffes here.
01:38What are some key facts that I should know about giraffes?
01:41Well, giraffes are the tallest animals.
01:44Maasai giraffes have got irregular patterns on the skin.
01:47We've got different kinds of antelopes.
01:50We also have the silver-backed jackals.
01:52There's everything here in Nairobi National Park.
01:55Yeah, actually, yeah.
01:56So much to see.
01:57Yeah.
01:58After getting a glimpse of the park,
02:00we take to our safari truck
02:02and head into the open landscape.
02:05Early mornings and late afternoons
02:07are the best times to drive.
02:09It's when animals are most active
02:12and are the easiest to spot.
02:15The further we drive,
02:17the more wildlife we see.
02:19There's so many to spot,
02:21from grazing herds
02:22to some of Africa's most iconic animals.
02:25As you drive through the National Park,
02:27you truly get to appreciate
02:29the scale of these amazing animals.
02:32And seeing them in the wild
02:34is something extraordinary.
02:42Following an unforgettable drive,
02:44we make our way to Alolo Lodge,
02:47where I'll be staying
02:48during my time in Nairobi.
02:50I'm meeting one of the owners
02:52to learn more about its story.
02:55Welcome to Alolo.
02:56This is my family owned and run Lodge.
02:59We're right on the edge of the park.
03:01So it's pretty unique.
03:03You can come straight from the airport
03:04and within half an hour
03:05be with the animals and giraffes
03:08and rhino and lion.
03:09So yeah, we're pretty lucky.
03:11After meeting Jim,
03:13I take some time
03:14to explore the Lodge on my own.
03:16Surrounded by nature,
03:17it's a calm and peaceful escape
03:19from city life.
03:20Once an old Kenyan home,
03:23the Lodge was renovated and extended.
03:26Each room has its own character,
03:28giving it a personal feel.
03:31The Lodge also has a working farm
03:33where food is grown and produced
03:36for the on-site restaurant.
03:38So here we are on the farm,
03:39surrounded by different animals,
03:42your livestock.
03:43Let's start with the chickens.
03:44How many chickens are there?
03:45I've got a few thousand chickens, actually.
03:48So both for eggs and for meat.
03:51And then, of course,
03:52you have the dairy cows.
03:54The dairy cows for our milk,
03:56our yogurt, our butter.
03:58We have all of the vegetables and fruits,
04:00our mushroom house.
04:02So we try and grow as much as we can.
04:04The farm is just a small walk
04:06from the Lodge
04:07and is full of free-ranging animals.
04:10Now that I've seen
04:11where some of the restaurant's
04:12ingredients come from,
04:13it's time to taste them.
04:15Here you go,
04:16from our paddock to your plate.
04:17Enjoy.
04:18Thank you.
04:19This looks delicious.
04:20The food here really does taste
04:22as good as it looks.
04:24And I'm excited to find out
04:26what else Kenya has to offer.
04:30The next morning,
04:31I'm heading to Nairobi Animal Orphanage,
04:34a rescue centre inside Nairobi National Park.
04:37I'm meeting one of the senior wardens
04:39to find out more.
04:41The main aim of starting the orphanage
04:43was to take care of the animals
04:45that are sick,
04:46the injured,
04:47and the orphaned
04:48that are found in the wild.
04:49Here we create an avenue
04:52for animals to thrive.
04:53It is like a rescue centre.
04:55The orphanage is made up
04:56of several enclosures,
04:58each housing different species
05:00with different needs.
05:02Lions in captivity
05:03tend to have a longer lifespan
05:04because one,
05:06they are taken care of,
05:07they are fed.
05:07We are able to see
05:09when they are sick,
05:10so we treat them.
05:11Some animals may eventually
05:13be released
05:13or moved to conservation areas,
05:16while others remain
05:17because they cannot safely
05:19return to the wild.
05:21We also host primates
05:22in the orphanage
05:23because they are also vulnerable.
05:25What are the main distinctive differences
05:27between leopards and cheetahs?
05:29The pattern of the spot
05:30is quite different
05:31and then the body size.
05:33The leopards tend to grow bigger
05:35than the cheetahs.
05:37For many of the animals here,
05:39the journey to the orphanage
05:40began with injury
05:41or abandonment.
05:43So you were injured by a lion
05:45where you're in the best place now.
05:47Here we give them a chance to life.
05:49The giraffe was brought,
05:52aged around two weeks.
05:54So this one was collected and abandoned.
05:56It was left by the mother.
05:58Giraffes are my favourite animals,
06:00so getting the chance
06:01to feed this young calf
06:02is a special moment.
06:04She's a hungry one.
06:06You have to be firm.
06:08You have to be firm
06:09so that it doesn't drop.
06:11Every animal here
06:12has its own story
06:13and I've had an incredible time
06:15getting up close to them.
06:18Nearby, the Nairobi Safari Walk
06:21offers visitors another way
06:23to experience Kenya's natural world.
06:25Here, a raised walkway
06:27leads visitors
06:28through a large,
06:29more natural setting.
06:31So here is a white rhino.
06:33It is a white rhino,
06:35not because of the colour,
06:37but the distinctive feature
06:39is the shape of the mouth.
06:41The mouth is flat,
06:42so they are good for grazing.
06:44Each species is adapted to survive
06:47in its own unique way.
06:49My visit here has been a reminder
06:51of how precious Kenya's wildlife is.
06:56Kenya is known around the world
06:59for its coffee.
07:00At this family-run coffee estate,
07:03that tradition has been passed down
07:05for generations.
07:07I'm meeting Jeffrey Karithi
07:09to learn what goes into the perfect cup.
07:12Welcome to our coffee nursery.
07:14Now, in coffee,
07:15if you do not have a place
07:17where you can study
07:18and watch your seedlings grow,
07:21then don't say you're a coffee farmer.
07:23Okay?
07:23So this is where everything starts.
07:26The farm grows two varieties of coffee
07:28that survive well in Kenya's climate.
07:32And how long do these amazing plants
07:35take to become actual coffee trees?
07:37This will now take three months.
07:39The seedlings eventually move to the fields,
07:42where it takes five years
07:43for them to produce quality cherries for harvest.
07:47In Kenya, we have two harvest periods.
07:49We have April to June,
07:52and then we have October to mid-December.
07:55It takes six months
07:57for a cherry to fully develop.
08:00This family farm has close to 150 trees,
08:03and each one is monitored
08:05to keep it healthy.
08:07So we've walked around the farm a little bit,
08:09and as you've seen,
08:10some trees have some ripening cherry happening.
08:13Okay?
08:13But it's not a lot.
08:14So if you're just picking maybe 10 kilos in a day,
08:19we lay it out to dry.
08:20Yeah.
08:21This takes about 28 to 30 days to dry,
08:23and then we'll call it mbuni.
08:25Okay?
08:26It's the worst.
08:27It's the real bottom quality.
08:29You can even see some of the cherries are small.
08:31These lower-grade cherries
08:33are usually more acidic
08:34than those picked during the main harvest.
08:37To understand more about the quality of the beans,
08:40I'm joining the farm's tasting specialist
08:42to try some of the coffee myself.
08:45We begin by smelling the freshly ground coffee.
08:49The tip of our tongue
08:50is where we taste the sweetness of coffee.
08:53Then the side of our tongue
08:55is where we taste the acidity level.
08:58Then the back of our tongue
09:00is where you taste the bitterness of your coffee.
09:05Coffee tasting helps the team decide
09:07whether the batch is ready for approval.
09:10After the tasting session,
09:11I get to experience the beans in a different way
09:14with coffee-infused dishes
09:16at the farm's restaurant.
09:18Coffee really is at the heart of everything here.
09:23Close to the city centre
09:25is another place full of creativity,
09:28a workshop where clay is transformed
09:31into Maasai-inspired jewellery.
09:33I'm meeting one of the local artisans
09:35to find out more.
09:38Jewellery is the name of the company
09:39and it's a Swahili word
09:42meaning small and beautiful.
09:44It comes from Mount Kenya.
09:47Don't use machine
09:48and all the beads,
09:50all the shapes are made by hands.
09:52The workshop provides skilled work
09:54for local women,
09:56turning each piece
09:57into something beautiful and meaningful.
10:00The bead making process starts
10:02with the moulding of the beads.
10:05Making the beads,
10:07the beads are fired for eight hours.
10:10All the ladies start putting
10:12the beautiful patterns,
10:14gorgeous colours
10:15and when they are working on the beads,
10:17they are very happy.
10:19As I'm shown around the different stages
10:21of production,
10:22I see how much effort
10:24and attention to detail
10:25go into each piece
10:27and I even get to try
10:29some of the finished designs myself.
10:31Beautiful, see?
10:33This is what my outfit
10:33was missing all day.
10:36After touring the workshop,
10:37it's time to get hands-on
10:39and I start by choosing my beads.
10:43OK, this is where I get creative, right?
10:45Yeah, you need to be creative.
10:47These are so gorgeous.
10:50Yeah.
10:52We arrange the beads
10:53into a bracelet design
10:55and add the string
10:56that holds it all together.
10:58It's a delicate process
11:00that needs steady hands
11:02and an eye for detail.
11:04I'm very happy with that.
11:05It's beautiful how it's worked out
11:07and the beads look amazing.
11:11To end my time here in Kenya,
11:13the ladies perform
11:14a traditional Kenyan dance
11:16and I can't help but join in.
11:21Kenya really is a special place
11:24full of colour and creativity.
11:27It's an experience
11:29I won't easily forget.
11:33As my adventure draws to a close,
11:36I look back on a trip
11:38full of special memories.
11:41What an incredible experience
11:43here in Nairobi.
11:44From spotting animals in the world
11:46to tasting Kenyan coffee
11:48and embracing Maasai culture.
11:51There's still so much to explore,
11:53but now time for my next adventure.
11:55Fly away from Kenya,
11:55Dr. Tim punctuation
11:55future.
11:58Make sure your favourite
11:59future.
11:59Have an adequate
11:59future.
12:00Take care.
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