00:00Είμαι Λίλη Ντάλς και αυτό είναι Αντραγόδο,
00:04στην εξάρτηση, φτιάχνω τον κόσμο εξάρτηση σε διαλύθμιση αυτών που βγήθηκε
00:09πλούτια, πλούτια και ευθύνη και πλούτια.
00:12Τα να φτιάχνω την κοινωνία,
00:15να φτιάχνω την παιδιά και να αντιμετωπίσω τη φύση
00:18η χρήση που καταφέρει την κάθε εξάρτηση.
00:20Υπότιτλοι AUTHORWAVE
00:52Υπότιτλοι AUTHORWAVE
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01:22They are all out there roaming around.
01:25Ιομαίνει αριλαμικά.
01:26They can do anything they like.
01:27It is their own natural home.
01:29The park covers more than 100 km2––
01:32giving
01:33animals space to graze and move around freely. There
01:36are lots of giraffes here. What
01:38are some key facts I should know about giraffe? giraffes
01:42are the tallest animals. Maasai
01:44giraffes have got irregular patterns in the skin. They've got
01:47different kinds of antelopes.
01:49Ως έχουμε και οι σιλβουργοί κυκλούς.
01:52Ως όλο εδώ, στην Ναίροβο Ναίροβο.
01:55Ως έχω.
01:56Αυτό να δούμε.
01:58Από την αρκετή του αρκετή,
02:00βλέπουμε το αφάριο και φυσικά στον αρκετή.
02:05Σε πόλη πόλη και στις αφάρνες είναι οι καλές χρόνες να δυνατήσεις.
02:10Είναι όταν οι αρκετές οι αρκετές και οι αρκετές να βλέπω.
02:14Υπότιτλοι AUTHORWAVE
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03:15Surrounded by nature, it's a calm and peaceful escape from city life.
03:21Once an old Kenyan home, the lodge was renovated and extended.
03:26Each room has its own character, giving it a personal feel.
03:30The lodge also has a working farm, where food is grown and produced for the on-site restaurant.
03:37So here we are on the farm, surrounded by different animals, your livestock.
03:43Let's start with the chickens. How many chickens are there?
03:45I've got a few thousand chickens, actually.
03:49So both for eggs and for meat.
03:51And then, of course, you have the dairy cows.
03:54The dairy cows for our milk, our yogurt, our butter.
03:58We have all of the vegetables and fruits, our mushroom house.
04:02So we try and grow as much as we can.
04:04The farm is just a small walk from the lodge and is full of free-ranging animals.
04:10Now that I've seen where some of the restaurant's ingredients come from, it's time to taste them.
04:15Here you go, from our paddock to your plate. Enjoy.
04:18Thank you. This looks delicious.
04:20The food here really does taste as good as it looks.
04:24And I'm excited to find out what else Kenya has to offer.
04:30The next morning, I'm heading to Nairobi Animal Orphanage, a rescue centre inside Nairobi National Park.
04:37I'm meeting one of the senior wardens to find out more.
04:41The main aim of starting the orphanage was to take care of the animals that are sick,
04:46the injured, and the orphaned that are found in the wild.
04:49Here we create an avenue for animals to thrive.
04:53It is like a rescue centre.
04:55The orphanage is made up of several enclosures,
04:58each housing different species with different needs.
05:02Lions in captivity tend to have a longer lifespan because,
05:05one, they are taken care of, they are fed.
05:07We are able to see when they are sick, so we treat them.
05:11Some animals may eventually be released or moved to conservation areas,
05:16while others remain because they cannot safely return to the wild.
05:20We also host primates in the orphanage because they are also vulnerable.
05:25What are the main distinctive differences between leopards and cheetahs?
05:28The pattern of the spot is quite different.
05:31And then the body size, the leopards tend to grow bigger than the cheetahs.
05:37For many of the animals here, the journey to the orphanage began with injury or abandonment.
05:43So you were injured by a lion where you're in the best place now.
05:47Here we give them a chance to life.
05:49The giraffe was brought, aged around two weeks.
05:54So this one was collected and abandoned.
05:56It was left by the mother.
05:57Giraffes are my favourite animals,
06:00so getting the chance to feed this young calf is a special moment.
06:05She's a hungry one.
06:06You have to be firm.
06:08You have to be firm so that it doesn't drop.
06:11Every animal here has its own story,
06:13and I've had an incredible time getting up close to them.
06:19Nearby, the Nairobi Safari Walk offers visitors another way to experience Kenya's natural world.
06:25Here, a raised walkway leads visitors through a large, more natural setting.
06:31Here is a white rhino. It is a white rhino. It is a white rhino, not because of the colour,
06:37but the distinctive feature is the shape of the mouth. The mouth is flat, so they are good for grazing.
06:44Each species is adapted to survive in its own unique way.
06:48My visit here has been a reminder of how precious Kenya's wildlife is.
06:56Kenya is known around the world for its coffee.
07:00At this family-run coffee estate, that tradition has been passed down for generations.
07:07I'm meeting Geoffrey Karithi to learn what goes into the perfect cup.
07:12Welcome to our coffee nursery.
07:14Now, in coffee, if you do not have a place where you can study and watch your seedlings grow, then
07:21don't say you're a coffee farmer.
07:23OK? So this is where everything starts.
07:26The farm grows two varieties of coffee that survive well in Kenya's climate.
07:31And how long do these amazing plants take to become actual coffee trees?
07:37This will now take three months.
07:39The seedlings eventually move to the fields, where it takes five years for them to produce quality cherries for harvest.
07:47In Kenya, we have two harvest periods. We have April to June, and then we have October to mid-December.
07:56It takes six months for a cherry to fully develop.
08:00This family farm has close to 150 trees, and each one is monitored to keep it healthy.
08:07So we've walked around the farm a little bit, and as you've seen, some trees have some ripening cherry happening.
08:13OK? But it's not a lot.
08:15So if you're just picking maybe 10 kilos in a day, we lay it out to dry.
08:20Yeah.
08:21This takes about 28 to 30 days to dry, and then we'll call it mbuni.
08:25OK? It's the worst. It's the real bottom quality. You can even see some of the cherries are small.
08:31These lower-grade cherries are usually more acidic than those picked during the main harvest.
08:37To understand more about the quality of the beans, I'm joining the farm's tasting specialist to try some of the
08:43coffee myself.
08:49The tip of our tongue is where we taste the sweetness of coffee, then the side of our tongue is
08:56where we taste the acidity level, then the back of our tongue is where you taste the bitterness of your
09:04coffee.
09:04Coffee tasting helps the team decide whether the batch is ready for approval.
09:10After the tasting session, I get to experience the beans in a different way, with coffee-infused dishes at the
09:17farm's restaurant.
09:18Coffee really is at the heart of everything here.
09:23Close to the city centre is another place full of creativity.
09:27A workshop where clay is transformed into Maasai-inspired jewellery.
09:33I'm meeting one of the local artisans to find out more.
09:38Jewellery is the name of the company, and it's a Swahili word meaning small and beautiful.
09:45It comes from Mount Kenya.
09:47You don't use machine, and all the beads, all the shapes are made by hands.
09:52The workshop provides skilled work for local women, turning each piece into something beautiful and meaningful.
10:00The bead-making process starts with the moulding of the beads.
10:05After making the beads, the beads are fired for eight hours.
10:10All the ladies start putting the beautiful patterns, gorgeous colours, and when they are working on the beads, they are
10:18very happy.
10:19As I'm shown around the different stages of production, I see how much effort and attention to detail go into
10:26each piece.
10:27And I even get to try some of the finished designs myself.
10:31Beautiful, see? This is what my outfit was missing all day.
10:36After touring the workshop, it's time to get hands-on, and 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 into a bracelet design and add the string that holds it all together.
10:58It's a delicate process that needs steady hands and an eye for detail.
11:04I'm very happy with that. It's beautiful how it's worked out.
11:07And the beads look amazing.
11:11To end my time here in Kenya, the ladies perform a traditional Kenyan dance, and I can't help but join
11:18in.
11:21Kenya really is a special place, full of colour and creativity.
11:27It's an experience I won't easily forget.
11:34As my adventure draws to a close, I look back on a trip full of special memories.
11:41What an incredible experience here in Nairobi.
11:44From spotting animals in the wild to tasting Kenyan coffee and embracing Maasai culture.
11:51There's still so much to explore, but now time for my next adventure.
11:56The reason is I refresc a portrait of the St. tellerimet송ist of this episode is to set off their hands
11:59very easily.
11:59Here's how I teach you throughout one year, I set the promise of a September 10th 2021.
12:00Here's how I preach from St. teller дор практи Mit인데요 and make our students continue to approach a global mind.
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