Organic food taken a step further in Morocco


SHOTLIST
Taroudant, Southern Morocco – December 2008
1. Wide palm trees with Atlas mountains in distance
2. Close up Atlas mountains
3. Women picking courgettes
4. Close up woman putting courgettes in crate
5. Mid courgette plants
6. Close up courgette plants
7. SOUNDBITE (English) Marco Palmieri, co-owner and manager bio-dynamic farm
“Bio-dynamic is a philosophy or a kind of approach to nature to agriculture which keeps all the aspects of the living world in account and tries to understand the phenomenon of what is happening and keep them in balance.”
8. Close up man picking oranges
9. Wide man picking oranges
10. Man picking oranges and putting them into bucket
11. Close up oranges in bucket
12. SOUNDBITE (English) Marco Palmieri co-owner and manager bio-dynamic farm:
“These ones are for the local market because we harvest with leaves. People like to see the fresh leaves. We have already harvested for export we do this normally for export to Europe.
13. Mid women who work on the farm in farm shop buying vegetables
14. Close up oranges being weighed on scales
15. Close up woman’s face
16. Man putting peppers into to a basket and weighing them on the scales
17. Close up woman’s face
18. Mid women buying vegetables
19. SOUNDBITE Marco Palmieri (English) co-owner and manager bio-dynamic farm:
“So we can see behind me a shop which I put on where I sell products from the farm to the people who work on the farm and the hotel at at a reduced price. That’s the principal. To help people who have little wages.”
20. Close up sheep eating orange peel from hotel kitchen
21. Sheep eating orange peel from hotel kitchen
22. Shepherd watching flock feeding
23. Wide sheep feeding in background. In foreground silage heap
24. Close up sign on silage heap showing date
25. Wide men on pushbikes delivering vegetables from the farm to the hotel
26. Wide chef looking at vegetables
27. Close up lettuce with chef chopping herbs in background
28. SOUNDBITE (English) Rita Bennis owner of the Gazelle d’Or, Taroudant:
“These are the bio-dynamic vegetables from our farm which we have just picked to make salads for lunch. (in Arabic/French) Rachid – continue – add the parsley to the beans.”
29. Wide Rita Bennis giving instructions to the chef in Arabic
30. Close up chef chopping herbs
31 SOUNDBITE Rita Bennis (English) owner of the Gazelle d’Or, Taroudant:
“Vegetables are extremely important in Morrocan cuisine. Because all the tajines are based on meat and chicken but most of them are accompanied with a vegetable. For example tonight we are going to cook “osubuko” with courgette from the farm and wheat.”
32. Close up chef’s face
33. Wide Rita Bennis, Marco Palmieri and Miles Gaynor having lunch
34 Rita Bennis, Marco Palmieri and Miles Gaynor having lunch
35 More, Rita Bennis, Marco Palmieri and Miles Gaynor having lunch, close vegetables
36 SOUNDBITE (English) Miles Gaynor, guest at the Gazelle d’Or:
“This is my first day at the Gazelle d’Or and it’s been absolutely wonderful, very relaxing and the food is superb I’ve never experienced Morrocan food in Morocco and it’s so fresh and delicious compared with what we eat back in the UK. This biodynamic food it is a step above, it is wonderful. We’ve had such fresh and exciting dishes here and it’s really contributed to my sense of well-being here and I feel energised.”
37 Close up cow being milked by hand
38 Closer udders
39 Mid woman milking cow by hand
40 Alt shot cow being milked by hand
41 Close up cow’s face
LEAD IN:
A hotel in Morocco is making the most of the area around Taroudant , which is one of the most fertile regions in the country.
STORYLINE:

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