tv The Travel Show BBC News July 18, 2020 5:30am-6:01am BST
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schools in california will not reopen for the new academic year, as the us is hit by a new wave of coronavirus infections. people are being urged by the government's leading expert on covid—19 to wear face masks to stop a rise in infections. the civil rights leaderjohn lewis has died at the age of eighty. the former congressman was one of the last survivors among leaders of the 19605 civil rights era, and members of dr martin luther king jr's inner circle. a summit of european union leaders in brussels has ended for the day with no progress on a deal to help rebuild their economies after the coronavirus crisis. the recovery fund is proposed to be worth 750 billion euros.
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at least 15 million people in central and southern china are experiencing their worst flooding in decades. wuhan, which experienced the first major outbreak of the coronavirus, is one of the cities affected. officials are warning that the public must prepare for a weekend of heavy rain in some places. more than 140 people are missing since the floods began last month. david campa nale reports. china experiences annual flooding, but this year's been far worse than usual. vast swathes of central and eastern china have been overwhelmed. heavy and continuous rains that began injune are continuing to batter regions along the yangtze river. waters in more than 400 rivers have exceeded warning levels. 33 have gone over historic highs. whole towns are submerged, and others have been cut off. translation: this is a main road to eight villages in the former lizi township.
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now more than 7000 people are stranded inside. the last time the yangtze basin saw average rainfall levels like this was in the early 1960s. flood control measures and relief work were up for review at a leadership meeting called by president xi on friday. illustrating the growing alarm, units of china's people's liberation army have been mobilised by the president. they're carrying out rescue operations and helping local people to shore up defences. there's particular concern with poyang lake, china's largest freshwater body. water levels there have hit historic highs, prompting an effort by more than 100,000 soldiers and other personnel to prevent worse flooding. wuhan, where the novel coronavirus emerged late last
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year, warned residents to take precautions as water levels fast approached their maximum guaranteed safety level. dramatic improvement in the weather is not expected any time soon. david campanale, bbc news. now on bbc news, the travel show. from michelin starred street food to the world's biggest underwater restaurant, and a once in a generation with food festival. the sun is blazing, it's so hot! i'm melting. totally worth it. this week, our favourite foodie trips from the past few years.
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hello, and welcome to the show. well, slowly, slowly it does feel as though we might be able to start planning our next trip sometime soon. around the world there are places where the tourism industry is emerging and fingers crossed for all those who have plans in place for this summer. unfortunately, it is still too early for us to really get back to normal here on the travel show so this week we're going to sit back, and enjoy some of our favourite food adventures from years gone by. we start in singapore. back in 2016 we sent henry golding to get a taste of the world's first michelin star street food, and typically he even managed to make himself useful. this is singapore's largest walker markets in the heart of chinatown, and its jampacked with stores selling traditional dishes.
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0ne stall in particular is causing quite a stir. this queue is absolutely humongous, full of all sorts of people from singapore, from around the world, a lot of tourists stop you can imagine it for some sort of concert but in fact that stall over there is one of two recipients here in singapore that actually achieved a michelin star, so actually achieved a michelin star, so i'm going to meet the chef. hi! so this is the chef extraordinaire. and he's been doing this for almost 30 years, right? yeah. i attempt to give him a hand serving crowds of people. you want it spicy, kind of medium... spicy. the store has become famous for serving the world's cheapest michelin star meal.
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the next morning i had to check out a trendy spin on the traditional hawker centre, selling food from shipping containers and caravans rather than market stalls. what's the thought that this is actually marinating in? it's my secret recipe! so your dad was a hawker before? he was. and he actually encouraged more youngsters, it is not a traditional hawker centre, it's more about the, like a revamp to my local,. it is still hot and
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ha rd to my local,. it is still hot and hard work but let's hope these new more contemporary surroundings will encourage the next generation to keep creating some of the best street food in the world. and since our report, hawker—chan has managed to expand his operation. now, we discovered a restaurant called van gogh is bipolar. mike corey paid him a visit. hello, welcome to van gough is bipolar! before you even think of picking up a menu here, you are encouraged to get involved. a and
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the live server, i will be serving you tonight. step three, pick a hat and where it. its lack of performance in which you play a part. you choose a hat, pick a t to match your mood and write a message on the wall. i write my deepest darkest secret on the wall for everybody to see?! privacy, please. van gough is bipolar is the brainchild of this man. welcome to my kitchen! a call at the cuckoo kitchen! why the cuckoo kitchen? well, because i'm crazy. it is a condition that used to be known as manic depression and can make your mood swing from one extreme to the other, but he says that this place is his therapy. before van gough is bipolar, i was on the brink of committing suicide, and i do not see
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any ray of light, and all ic is the darkness. i'm just so negative, very pessimistic, and most of the time i do not like people. i do not like being with people. i created this natural medicine and its mood healing nutrition, so the diet is designed scientifically and nutritionally to activate specific neurotransmitters in the brain known to make you happy and calm. hello! this is actuallyjethro's home as well, he lived upstairs the day he opens his restaurant to the community. feeding some, employing others. these local street kids can turn up fora others. these local street kids can turn up for a hot meal whenever they want. even the waiting staff have mental health conditions. marika has
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twice attempted suicide. my family has been distant to me, so it was onlyjethro who had given me some hope. with all these stories, it's easy to forget that this is a re sta u ra nt easy to forget that this is a restaurant that serves food. when you order, you take a box to reflect the mood you want to achieve and back comes the dishes that jethro thinks will help. for your main course it is actually meant to make you calm. it is made from chicken and fresh lamp from the farm of jethro. you've come a long way stopping this restaurant for you has done what, what do you think you have achieved? life is more simple 110w have achieved? life is more simple now and that is a big change. now i see me, i hear me. the space serves asa see me, i hear me. the space serves as a safe haven for the community, for people who are lost, who are abandoned and also we give them that
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secret space that they needed where they feel accepted, celebrated, and unconditionally loved. in the north—west of ireland the city of galway has been named 2020 european capital of culture. unfortunately due to lockdown they have had to delay their programme of events until at least december but the last time we visited there we did see one of its gastronomic highlights. this is the heart of the oyster beds. the oysters here, the native flat oyster, they have come from the wild oyster, they have come from the wild oyster fishery out here, there is 800 acres of wild oyster fishery. the fishermen go out there in the winter months, november and the fishermen go out there in the winter months, novemberand december and fished them off the beds. we buy them and we put them on our own beds
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here where they develop their own unique flavour, and they get that from the freshwater coming in, and we have the bar into the south and connemara to the north so you really have wonderful flavours and textures in the oyster that they develop. these oysters, we are taking them up and over to the packing shed where they will be sorted and grated and packed into the baskets and they will be heading off to london, and 36 hours they will be in the re sta u ra nt 36 hours they will be in the restaurant table over there. some people like to eat them, they love to put tabasco or a squeeze of lemon ora to put tabasco or a squeeze of lemon or a crack of black pepper or even horseradish and tomato sauce, but because they are so good here and the flavours are so good, we just eat them all natural. and the muscle
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to release the top shall... and here we have a beautiful native wild flat oyster. take a nice smell and savour the flavour and the taste, set the juice. slide it in. delicious. could stay here all day eating this. make sure you stay with us because we still have lots of fantastic food adventures coming up, including: feeding our faces at the pizza world championships. i have got my secret voting sheet here. it is all being taken very seriously! and face—to—face with the fish course — make a face—to—face with the fish course — makea dinnerto face—to—face with the fish course — make a dinner to remember under norway's chile sees. ——
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—— chilly seas. next, the spiritual home of pizza. in holding the world championship since 1991 and joe is no stranger to within and chris peace life so we sent her along. this is napoli pizza village, the world's biggest open air pizzeria, stretching for more than one kilometre along the coastline of naples and it is an annual festival dedicated to all things go. —— dough. i am about to doa things go. —— dough. i am about to do a masterclass with some of the best pizza makers and the whole of naples. a little bit apprehensive! to bea naples. a little bit apprehensive! to be a true neapolitan pizza, the doe needs to be prepared in a special way and here at the festival, tourists can give it a go.
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it is really quite tricky. there is not much of a spin. now we are making pizza! now that i fully appreciate exactly what it takes to make a proper neapolitan margherita, i am told that tomorrow i can join the judging panel of the caputo cup, the pizza world championships. i have my secret voting sheet here. it's taken very seriously. this is my voting form. i have the name of the chef, my name and the different categories of marks that i can give each pizza. 500 is the best, ten is the worst. my fellowjudge mario shows me how to inspect all aspects of the slice to check the crust is bouncy and i can taste all the distinct ingredients. there are nine categories of pizza tojudge and it is a gruelling pace. iamon i am on slice number seven and mario has had over a0 slices! this is 1a. still going strong.
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so i have had 38 slices of pizza and i havejust seen that they have started to clear up the tables. soi so i think the end might be in sight. then we get word that the final pizza is being sliced. number 52. the last one. it is a really unusual flavour. kind of mustardy. i quite like it, though. while the votes are being counted, the award for pizza acrobatics is being judged. it is seriously skilful. the award ceremony goes on into the night and there are winners from across the globe. the organisers here hope to take the napoli pizza village festival to cities like london and new york
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and spread the message around the world that neapolitan pizza is notjust food, it is a way of life. next, but said to the shores of lake geneva for a festival that takes place only once every 25 years. lucy went along to find out more and even got a place on the stage. as well as being home to unesco—projected lavaux vineyards, vevey is known for its living tradition — the fete des vignerons, a three—week long celebration of wine that transforms the town. while switzerland might not spring to mind when you think of wine, they actually produce around 100 million litres a year, exporting only 2% of it. the festival itself actually
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began as a one—day feast, hosted by an ancient brotherhood as a way to reward the best winemaker in the region. and it clearly takes locals a while to recover, as the festival only takes place once every 20 to 25 years. the fete des vignerons began in 1797 as a small parade through the streets of vevey. but because of unrest in the region over the next couple of decades, the next event was not organised for another 22 years. a cycle that has remained ever since. today, the climax of the celebration is a daily show that takes place in a specially built stadium and features over 5000 volunteers. and this year, the show has been created by the man behind cirque du soleil. now, as the creator of this incredible show — what is it like creating something that only happens once every 20 years? it is something very unusual, in some form, and it is like,
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really, a theatre show, but with 5000 actors, maybe more, 6000, something like that. so with 5000 people in your show, do you think you've got room for one more? dance with your hands, do this... dance with my hands? yeah. you are in! does that mean i'm in? you're in! the show itself represents a year in the life of a vineyard and, in order to have enough roles for that many volunteers, it means even the bugs and birds get their moment in the spotlight. so i've got my moves, now it's time to get my costume. these are huge! how do i look? am i working it? you're amazing! laughs. then the three—hour
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extravaganza began. the sun is blazing, it's so hot, i am melting. totally worth it! look at this atmosphere! i can't think of another place where multiple generations from one family get the chance to be involved in such an epic experience together. this really means a lot to a lot of people, a lot of emotions running high, and i can see why. applause. the choreography wasn't as important in the end, everyone was freestyling, but it looked really good and what an honour to take part in some thing that only happens once every 20 year. i ain't going to be this limber in 20 years, i tell you that now! finally this week, we are going to the appropriately named under.
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europe's first and the world's largest underwater restaurant and its unique design plans for the environment to give diners a truly breathtaking experience. my name is stig ubostad. i'm the part owner, together with my brother, of under. it's the world's largest underwater restaurant and the first in europe. but it's much more than just that. the challenge was really to find a form and a shape and a location that could actually withstand these forces that we knew would happen. so the solution was a pipe. and it was constructed on a barge, then transported to this site and carefully lifted off the barge, onto its very precise foundation points, because a big issue is of course not to ruin the place while you're
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are constructing. so it had to be put down in a really careful manner in order to maintain the landscape and the underwater landscape, not least, not ruin the ecology of the place. so once that was done, everyone was breathing out, that was the real most challenging part of the project. the head chef, nikolai, he's been working on the menu nowfor1.5 years, just working with it and foraging and exploring new ways of using different variety of the sea. in the mornings, i like to go out
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and forage for different kinds of things. right now at this time of year it's mostly seaweed. i think it's so nice to tell the guests that this food we foraged just out here, 150 metres from the restaurant, or this fish the chef was diving for this morning. there are so many things not getting used, everybody wants only the best ingredients, but why can't ling roe not be good? it's definitely better for the environment if people eat the things next door instead of having it flown—in foie gras and truffle every day. some days you will get a lot of fish, and some days
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it's not that good. that's how nature is. nothing more, nothing less. it's nature at its best. well, that is all we have time for on this week's programme but coming up on this week's programme but coming up next week simon is here for a look at how some airlines still are not paying your refunds. and we are in venice to find out how it is welcoming visitors back without the shoulder to shoulder crowds that have made headlines in recent years. in the meantime, you can catch up with all of our adventures on our social media pages and a reminder of what the world looks like we're able to go out and see it and let's hope it is not too long until we can do so again. until next time, stay safe and we will see you soon.
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hello there. a good chunk of england and wales enjoyed sunny skies on friday, and in that sunshine, it was pretty warm. temperatures reached 29 degrees celsius towards london and south—east england. and then it was a sunny end to what's been a pretty cloudy week. further north—west, though, we had some cooler and fresher air and what separated the hot from the cooler was this weather front. it brought some rain to parts of northern england, north wales, northern ireland, too. and the front itself, this area of cloud, stretches quite a long way out into the atlantic and, indeed, we've got this bump on the cloud just here. that's known as a wave, and what that will do is it essentially will stop the weather front from moving very far very fast. so small changes in the forecast as we get on through saturday. it means over the next few hours, we'll continue to see some rain across northern england, north wales, with rather misty conditions over the hills, a lot of low cloud.
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to the north of this, a few showers in scotland, a few clear spells as well. and to the south of our front, it's a warm night — temperatures around 15 degrees in cardiff and london. now, into saturday itself, this weather front‘s still with us, slow—moving. the rain turns a bit heavier for a time late morning north wales, northern areas of england, but you can see all the while, the front doesn't really move very far very fast, so still bringing some damp weather to wales, northern england, the north midlands into the afternoon. south—east of our front, i think the temperatures could well reach the high 20s in the hottest spots but further north and west, we've got that cooler and fresher feel to the weather. now, for the test match in manchester, well, it's not looking great, really. it's a damp morning here. the rain slowly easing off, i think, as we head through the day, but there will be some disruptions to play here. now, through saturday evening and overnight, here is the same weather front, only slowly moving down towards the south—east. so on sunday, we will have a change in the weather pattern across east anglia. south—east england, a cloudy start to the day with rain at times. behind that front, brighter skies
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work in with some sunshine and a few showers into the north—west of scotland. what you will notice, though, particularly across the south east of england and east anglia, is a fresher feel to the weather — those temperatures back down generally into the high teens to low 20s. now, beyond that, looking at the forecast into next week, high pressure looks set to build in, particularly across southern areas, so some dry and bright weather with some sunshine. turning a bit warmer as well as the week goes by. that's your latest forecast. bye for now.
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good morning. welcome to breakfast, with rachel burden and charlie stayt. 0ur headlines today: borisjohnson‘ s vision of a return to normality by christmas is questioned, amid warnings the winter may bring further problems. the metropolitan police suspends an officer after footage emerges of him kneeling on a man's neck during an arrest. leeds back in the premier league after 16 years. there were scenes of celebration here at elland road last night. i'll be testsing the mood in the city this morning. captain sir tom is formally knighted by the queen at a special ceremony at windsor.
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