5SEC 60 - Green Farm, グリーンファーム, Ina, August 2015
伊那市にあるグリーンファームに行ってきました。
友人たちと一緒に動物を見てきましたが、
とても楽しかったです。w
ちなみに上の餌をあげそうであげない人。。
私じゃないので。笑
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5SEC 63 - Green Farm, Pony, グリーンファーム, Ina, August 2015
伊那市にあるグリーンファームに行ってきました。
こちらはポニー
馬っていろんな種類がいて
競走馬なんかは間近で見ると、ものすごく大きいです。
ポニーはかなり小型ですね。
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5SEC 62 - Green Farm, Goat, グリーンファーム, Ina, August 2015
伊那市にあるグリーンファームに行ってきました。
こちらはやぎさん。
グリーンファームはヤギがたくさんいましたね〜。
レンタルやぎ というサービスがあって
雑草をほっておくと食べてくれるという
素敵なサービスをやってるみたいです。w
産直市場グリーンファーム
TEL 0265-74-5351
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長野県伊那市ますみヶ丘351-7
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定休日 年中無休
My life event in the world.
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5SEC 65 - Green Farm, グリーンファーム, Ina, August 2015
伊那市にあるグリーンファームに行ってきました。
周りを見回すと
山に囲まれています。
長野県は本当に自然が美しいなぁと今になって
強く感じられます。
いろんな場所、いろんな国にもいきましたが
美しい場所に生まれ育ったんだなぁと。
綺麗なまま残していきたいですね。
産直市場グリーンファーム
TEL 0265-74-5351
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長野県伊那市ますみヶ丘351-7
営業時間 AM8:00〜PM7:00
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定休日 年中無休
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5SEC 64 - Green Farm, Kid Goat, グリーンファーム, Ina, August 2015
伊那市にあるグリーンファームに行ってきました。
こちらはこやぎさん。
すごく小さくて可愛いです。
グリーンファームはヤギがたくさんいましたね〜。
レンタルやぎ というサービスがあって
雑草をほっておくと食べてくれるという
素敵なサービスをやってるみたいです。w
産直市場グリーンファーム
TEL 0265-74-5351
FAX 0265-74-6477
長野県伊那市ますみヶ丘351-7
営業時間 AM8:00〜PM7:00
（PM6:00 12月〜2月）
定休日 年中無休
My life event in the world.
Video Journal.
◆チャンネル登録はこちら↓ Subscribe Here
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The High-Tech Vertical Farmer
In the kale-filled facility at vertical farm startup Bowery Farming, it’s a piece of proprietary software that makes most of the critical decisions -- like when to harvest and how much to water each plant. But it still takes humans to carry out many tasks around the farm. Katie Morich, 25, loves the work. But as roboticists make gains, will her employer need her forever? This is the fourth episode of Next Jobs, a series about careers of the future hosted by Bloomberg Technology's Aki Ito.
Host, Producer: Aki Ito
Camera: Alan Jeffries, Brian Schildhorn
Co-Producer: David Nicholson
Editor: Victoria Daniell
Writers: Aki Ito and Victoria Daniell
This Farm of the Future Uses No Soil and 95% Less Water
Watch the next episode about San Francisco becoming a zero waste city:
As urban populations continue to rise, innovators are looking beyond traditional farming as a way to feed everyone while having less impact on our land and water resources. Vertical farming is one solution that's been implemented around the world. Vertical farms produce crops in stacked layers, often in controlled environments such as those built by AeroFarms in Newark, New Jersey. AeroFarms grows a variety of leafy salad greens using a process called aeroponics, which relies on air and mist. AeroFarms' crops are grown entirely indoors using a reusable cloth medium made from recycled plastics. In the absence of sun exposure, the company uses LED lights that expose plants to only certain types of spectrum. AeroFarms claims it uses 95% less water than a traditional farm thanks to its specially designed root misting system. And it is now building out a new 70,000 square foot facility in a former steel mill. Once completed, it's expected to grow 2 million pounds of greens per year, making it the largest indoor vertical farm in the world.
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Street Food in Japan: Giant Clam
Another seafood in Okinawa. Giant Clam - rather chewy texture (as Sashimi, also cooked), prepared Geoduck clam makes a better dish -
PLANTING VEGETABLES IN RURAL JAPAN // Green Tourism Day 1
Tuesday, June 13th, 2017
We had the opportunity to go on a trip with a local Green Tourism group. They brought in people from Tokyo to come and check out our small town in Fukushima, and we planted vegetables together.
This was such an awesome day and we made a few great friends along the way.
Make sure to like & subscribe, and stay tuned for Day 2!
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Idyllic landscape in Japan 【Ina-cho / Saitama】
2012年6月に撮影された、埼玉県伊奈町の風景です。
空撮専用のマルチコプターにて撮影した映像を加えてみました。
Was taken in June 2012, is the scenery of the town Ina, Saitama Prefecture.
I tried to add a video taken by a dedicated multi-Copter Aerial.
JAPAN SCENE introduce movies from which the mind is healed by the high-resolution centering on beautiful scenery of Japan. Please see by all means.
mockmoon2000
akira9020さんに３ヶ月ほど空撮を習い、撮影しました。
Kobe beef is a prized delicacy in Japan
1. Various of Maeda Yoshiko, manager and head chef of Renga -Tei, an exclusive steak restaurant in Kobe, preparing to cut an 800 gram block of Kobe Beef
3. Close up Kobe beef
4. Steak being seared at low temperature with green pepper corns in a little oil flavoured with garlic
5. Close up Maeda Yoshiko
6. Steak is covered with washi (Japanese paper) to help seal the juices
7. SOUNDBITE (Japanese) Domoto Kenzo, Hyogo Prefecture Representative of the Japanese National Allied Agriculture Union, specialising in Stockbreeding and Secretary of The Kobe Meat Distribution Lobby
First of all, Kobe Beef must be produced from a species of Japanese cattle Tajima Gyu.
8. Cattle sheds on the Nishiwaki Bokujo, a farm currently raising 200 head of Tajima Cattle
9. Tajima Cattle
10.Tajima Cattle eating hay
11. SOUNDBITE (Japanese) Domoto Kenzo, Hyogo Prefecture Representative of the Japanese National Allied Agriculture Union, specialising in Stockbreeding and Secretary of The Kobe Meat Distribution Lobby
After Tajima cattle have been slaughtered to attain the designation Kobe Beef the meat has to clear all the standards required by the Japanese Meat Grading Association.
12. Close up slices of meat produced from a cow on the Nishiwake farm destined to be eaten as Sukiyaki
13. Ina wara: Hay produced from rice plants
14. Kawagishi Hiroto, owner of the Nishiwake farm preparing to feed his cattle
15. Kawagishi Hiroto first fills the trough with a layer of hay produced from rice plants
17. Kawagishi Hiroto brings out two cows that now at three years of age are due to be slaughtered within the next few week
18. Kawagishi Hiroto ties cow to fence
19. Kawagishi Hiroto brushes the cow
20. SOUNDBITE (Japanese) Kawagishi Hiroto, Cattle Farmer
(I brush the cows) so that the meat that they produce will become tender and to help produce marbling.
21. Kawagishi San brushing cow
22 SOUNDBITE (Japanese) Kawagishi Hiroto
The fat on (the best) Kobe Beef will begin to melt when touched by a human finger. It is because the melting point is so low that the flavour is so good.
23. SOUNDBITE (Japanese) Domoto Kenzo, Hyogo Prefecture Representative of the Japanese National Allied Agriculture Union, specialising in Stockbreeding and Secretary of The Kobe Meat Distribution Lobby
Only 2,500 head of Tajima Cattle (that produce Kobe Beef) are slaughtered each year, representing only 0.1% of the total number of Wagyu (Japanese Cattle of a variety of breeds.) that are slaughtered annually.
25. Kobe Beef being seared with green pepper corns
26. Steak being splashed with cognac
27. SOUNDBITE (Japanese) Maeda Yoshiko, manager and head chef of Renga -tei
Even if the meat comes from female Tajima cattle if that cow has calved according to standards laid down by the Hyogo Ken prefecture this meat cannot be referred to as Kobe Beef.
28. Maeda Yoshiko splashes excess fat from the steak with red wine and soy sauce that is to be eaten with the steak.
29. SOUNDBITE (Japanese) Domoto Kenzo, Hyogo Prefecture Representative of the Japanese National Allied Agriculture Union, specialising in Stockbreeding and Secretary of The Kobe Meat Distribution Lobby
There are only four abattoirs licensed to export beef to the United States in Japan and that does not include the abattoir in Kobe through which all Kobe Beef is required to pass .
32. Kobe Beef doused with cognac and served with green pepper corns and garlic
33. Steak right, certificate verifying lineage of cow from which the steak derived, and background a sign indicating that the restaurant is licensed to sell Kobe Beef.
LEAD IN:
Kobe Beef is a considered a great delicacy in Japan.
STORYLINE
This particular steak came from from a cow called Fukuhidetoshi.
You can license this story through AP Archive:
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AAAP Aquaponics Community Farming 2
Aquaponics Community Farming
Chado - Utensils for the Japanese Tea Ceremony.
The World in a cup of Tea...........
Japan Dairy Farming Kobayashii Bokujyou Nobeyama Nagano ken
Growing Up: How Vertical Farming Works | The B1M
Shedding the restrictions of seasonal weather patterns, overcoming transportation challenges and enhancing yields - the growing trend of “vertical farming” could herald the future of food production. For more by The B1M subscribe now:
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WWOOF Japan - VLOG 9 Christianity in Japan & Smoking
5SEC 61 - Green Farm, Ostrich, グリーンファーム, Ina, August 2015
伊那市にあるグリーンファームに行ってきました。
こちらはダチョウですね。
あまりそこら中にいる鳥ではないので新鮮です。w
こうやって近くで見れるっていうのはいい経験になりますよね。
ちょっと触って見ましたけど好戦的かも。笑
ダチョウって人になつくんでしょうか？
産直市場グリーンファーム
TEL 0265-74-5351
FAX 0265-74-6477
長野県伊那市ますみヶ丘351-7
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（PM6:00 12月〜2月）
定休日 年中無休
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Different cuts of fresh pork meat at INA market, South Delhi
The Indian National Army Market, popularly known as INA Market, is known as the food bazaar of Delhi. Fresh seafood, meat, spices, vegetables, fruits - if you don't get it anywhere else, you get it at this market. You can also get some rare wine and liquor. The shops here sell varieties of imported foodstuff and the shopkeepers speak even in languages like French, German and Japanese. The market, which lies across the street from Dilli Haat, remains closed on Mondays.
Source - delhitourism
This footage is part of the broadcast stock footage archive of Wilderness Films India Ltd., the largest collection of HD imagery from South Asia. The collection comprises of 150, 000+ hours of high quality broadcast imagery, mostly shot on 4K, 200 fps slow motion, Full HD, HDCAM 1080i High Definition, Alexa and XDCAM. Write to us for licensing this footage on a broadcast format, for use in your production! We are happy to be commissioned to film for you or else provide you with broadcast crewing and production solutions across South Asia. We pride ourselves in bringing the best of India and South Asia to the world...
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Gagamba giant fighting philippine represents Samon Red Vs Rare Orange
#Samon #top1and2 #Rare
Gagamba or Spider has been long habit of filipino people specially those 90's kids.
and we are keeping it alive with this knew platform.
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Credit to music owner
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WWOOF Japan - VLOG 8 Primitive Living in the Southern Nagano Alps