♪ To keep your precious love ♪
♪ Well, before the light ♪
♪ Hold me again ♪
♪ With all of your might ♪
♪ In the still of the night ♪
(singers vocalizing)
ANNOUNCER: My Music is made poss
ible
by public television viewers like
you, thank you.
>> LIDIA: Pasta, pasta, pasta.
>> NARRATOR: She's a familiar
face to millions of Americans.
>> Please welcome Lidia!
>> LIDIA: I want to invite yo
u...
>> Lidia's like Madonna.
You don't have to say her last
name.
>> Action!
>> NARRATOR: An icon of Italian
food.
>> Lidia became queen mom
of authentic Italian cooking.
>> LIDIA: Big flavors here.
>> 13 best-selling cookbooks,
several restaurants, her own
line of pastas and sauces.
>> NARRATOR: For 25 years, sh
e's encouraged Americans
to gather together around the
table...
>> I don't think there's anythi
ng that makes her happier
than seeing people enjoy food.
(laughter)
>> NARRATOR: ...shared stories
of fellow immigrants
and refugees.
>> She's been the voice
for so many of us that had
that kind of background, that kin
d of experience.
>> NARRATOR: And paved the way
for women in the restaurant in
dustry.
>> Back in the late '70s,
people thought we were housew
ives having fun,
and not really serious about ou
r craft.
(cheers)
>> A lot of people tell me that
watching her growing up,
it's having her as their grandma.
And I'm like, "No, no, no, th
at's my grandma."
>> And the Emmy goes to... Lidi
a Bastianich!
(cheers and applause)
>> LIDIA: Salute!
>> NARRATOR: Join us
as we celebrate 25 years of
Lidia.
>> LIDIA: So, as we say in my
house,
Tutti a tavola a mangiare!
♪ ♪
>> This program is made possible
by the Corporation for Public B
roadcasting,
a private corporation funded
by the American people,
and by contributions to your
PBS station
from viewers like you. Thank
you.
(birds chirping)
♪ ♪
(indistinct chatter)
>> Okay, I think we're...
♪ ♪
>> Whoa.
(indistinct chatter)
>> People always ask, like,
"Oh, what's Lidia really like?"
She's exactly who you see on
TV.
>> We are set!
>> If you don't know Lidia,
you will know her through her fo
od.
She's straightforward, honest
and someone who wants to tea
ch you something.
>> Lidia comes across
as the Italian grandmother.
Italian grandmothers are tough.
>> LIDIA: What do you think, it
needs ironing?
>> Does it look like it needs i
roning?
>> She's kind of, like, a bit
of a badass
when it comes to business thin
gs.
She's not willing to take (mut
ed) from people.
Very demanding, exacting in
her expectation.
>> LIDIA: Roll up your sleeves.
Get in the kitchen.
>> She is true and honest but
she has no problem
being funny and, like, human.
Close your legs, chicken.
>> That's what Grandma would
say.
(laughs)
>> She immigrated here as a
young kid.
>> LIDIA: Get ready for the op
en.
>> She is the quintessential
New York story.
>> Have fun!
♪ ♪
>> LIDIA: I've been fortunate
to call New York my home
for most of my life.
It's such a unique and inspir
ing place.
The skyline, the shows, music,
and, of course, the food.
But my story,
like many New Yorkers, began
far away.
♪ ♪
For generations, my family lived
on the Istrian Peninsula,
a northeastern region of Italy.
The year I was born, Istria was
given
to the newly formed Communis
t Yugoslavia,
part of the price Italy paid f
or losing the war.
There was an exodus
of Italians that went back in
to Italy,
literally carrying their goods
on their shoulders or on thei
r carts.
They even dug out the bones
of their family members that
were dead to take them
and to rebury them in Italy.
My parents chose to stay.
As an infant and growing into a
young child,
that period, you know, was ve
ry comfortable
with the affection of Grandma
, Grandpa.
That was quite a warm place.
But the weight on my parents in
not being able
to give us the education,
not being able to speak to us
in Italian,
not being able of taking us t
o church.
My father, who was a mechanic,
was incarcerated because he was
deemed a capitalist.
My mother, being a teacher,
was forced to join the Commun
ist Party.
That culminated in my parents
in the decision to move on in
order for their children,
for me and my brother, to giv
e us freedom.
We fled back to Italy,
where we became refugees in our
own country.
We were housed in a former c
oncentration camp.
(door creaks)
♪ ♪
This certainly brings back a lot
of memories, emotions.
Two years we spent as a family
in this camp.
♪ ♪
And the window was right there.
That's the window that we look
ed out of.
And we had two bunk beds, one fo
r my mother and my father,
one for me and my brother.
♪ ♪
I remember endless nights in b
ed,
rethinking my existence, my lif
e, my growing up
with Grandma, and will I ever
see that again?
♪ ♪
I was in this strange place
in my own country.
It had a history
of sadness and melancholy, if
you will.
After two years,
my family was granted refugee
status in the United States.
♪ ♪
The Catholic Charities were
responsible for welcoming us
when we came to America.
We lived in New Jersey briefly
before settling in the Astori
a neighborhood of Queens.
So we came here
in 1958.
And then, you know, I had my
cousin Luigi.
He found out we were here,
and he said, "Oh, you've gotta
come live close to us."
He found an apartment right
next to him.
>> Lidia and I have similar
backgrounds.
I was born during the war and al
l.
>> LIDIA: 3215.
>> We had experiences that,
not so much of travail, I wo
uld say,
but certainly experiences th
at were unusual,
and could not be even discussed
with your school friends.
They would never have underst
ood.
>> LIDIA: Still is the same.
>> A bit of paint makes a diff
erence.
>> LIDIA: Uh-huh.
We were here for about ten... e
ight, ten years.
>> Was it? >> LIDIA: This was
the courtyard.
I remember the, the...
it's better kept now than it
was before.
So you see right up there, the
big window, the fourth floor.
That was the bathroom, that was
our living room.
>> The affinity that we found
is that we spoke the same langua
ge.
We had a similar story. We h
ad the same rules.
Our parents wanted the same thi
ngs from us.
We didn't have time to play
because our parents went to
work,
and we were responsible for
what happened in the house.
We cleaned-- we didn't have t
ime.
And when I wanted to sit on th
e stoop,
like all the other kids were
doing.
(speaking Italian):
Il treno. >> LIDIA: Listen to
the train!
My bedroom was facing the train,
and, you know, you get kind of
used to the noise.
♪ ♪
My mother would come home late,
sometimes work overtime to m
ake more money.
And I was kind of in charge
of cooking for the family.
And it felt good.
It felt good because I was do
ing something that
I recall Grandma did.
It's a way of nurturing the
family.
It's a way of taking care of
the family.
The aromas, the taste of those
foods
brought me back to that speci
al place.
And I began to love cooking
because
I didn't know, I didn't realize,
but it was taking me to a safe
place.
Got to know Astoria, got to m
eet you
and a lot of our paisanos righ
t here.
>> Our tribe.
We look for who speaks our la
nguage, who looks like us,
who eats like us.
We have to sustain each other
when we first arrive as immi
grants.
♪ ♪
>> LIDIA: So many years of o
ur lives,
especially on Saturdays, Sunday
s, we used to come here.
The boys would play soccer, th
e game.
>> Yeah, yeah. >> LIDIA: Right.
We would play with each other,
chase or whatever,
go to the pool.
That was one of our favorite.
>> That was highlights of our
week-- walk on the bridge.
>> LIDIA: Right, just saw the r
iver come by.
Watch the boats go by.
>> Wow, look at this.
>> LIDIA: Yeah, you see the
ducks?
>> Pigeons and geese.
Everyone gets along together.
>> LIDIA: They made their home
here in Astoria Park.
Coming here as immigrants,
it was a very welcoming place.
It was our first home
away from home.
>> When we first arrived, we wer
e also immigrants.
My mother tells us, (speaks It
alian),
we're gonna move to the country
because it was filled with tr
ees, it was green,
and there was a gentleness ab
out Astoria.
A very much a welcoming gent
leness about...
the whole neighborhood was gr
eat.
And then eventually also bec
ame
a setting for budding romances.
For the first kisses.
>> LIDIA: This was lovers lane.
>> I mean that was part of our
growth, you know,
when you start exploring that
part of life,
then you're growing into who you
going to become,
as a person, as a... >> LIDIA:
Mm-hm.
From children to adults. >> Yeah.
♪ ♪
>> LIDIA: I met youngsters th
at were like me,
so it was a comfort zone.
>> In Astoria at that time,
you go down the street and, and
you'd hear different languages.
You'd go to somebody's house
and eat food that you hadn't
had before,
and listening to people speak
Greek, German, Italian.
>> LIDIA: Wait, wait, wait--
right here.
Do you see Broadway Hardware?
>> Yeah.
>> LIDIA: So that was Walken's
Bakery.
And that's where I began to work
as a 14 year old
on Friday nights, Saturdays, y
ou remember that.
>> Walken's was the best bak
ery at the time.
♪ ♪
>> My father had a bakery
in Astoria,
and Lidia, as a teenager, work
ed there.
So I've known Lidia all my life.
>> LIDIA: They did beautiful
wedding cakes, birthday cakes.
The decoration, you know, this
is where I learned it.
(voiceover): I used to make the
boxes first, get the bags up,
whatever they needed.
And slowly I got into, into the
baking.
>> There were half a dozen ba
kers
and they worked in the back.
And then there were maybe half
a dozen ladies
and they had outfits with headp
ieces.
>> LIDIA: I talked my mother
into applying
to be one of the sales ladies.
She ended up loving it.
You know, still friends with
Christopher Walken.
>> Christopher, yeah.
>> LIDIA: Still see him now an
d then.
>> When I knew her, I didn't
know she could cook.
Who would've imagined
what Lidia did-- you know, th
is amazing life and career.
♪ ♪
>> ♪ Hey Mamma, Leone's look
s so great ♪
♪ Hey Mamma, for your Carniva
le date ♪
>> LIDIA: As I got older
and started eating out in res
taurants,
I was surprised by what Amer
icans considered
Italian food.
Big meatballs, with lots of s
auce.
A lot of spaghetti. Eggplant
parmigiana.
But I was taken aback and curi
ous; what is this cuisine
that's called Italian,
but in Italy it's not cooked,
it's different?
>> To celebrate, to celebrate...
>> LIDIA: One of my first dates
with Felice,
my husband-to-be,
was at the legendary Mamma Le
one's in Manhattan.
>> ♪ Hey Mamma... ♪
>> LIDIA: The New York Public
Library
has a special collection of hun
dreds of menus
from important Manhattan restau
rants,
including Mamma Leone's.
(on camera): They had a great
menu.
All sort of Italian-American di
shes.
They were a little different for
me, but I loved them.
The baked clams,
the pasta, the manicotti, eggp
lant parmigiana,
lasagna, il casalinga. Oh, my
God.
And, of course, the desserts
--
the gelati, the fruits, the
tortoni cheesecake.
The best kitchen is when there'
s a mama in the kitchen.
That's what I say.
Wow, look at all these people.
Jimmy Durante. Wow.
They signed the menu.
Ed Sullivan.
You know, I used to watch Ed
Sullivan as a young immigrant.
You know, I first saw The Be
atles on Ed Sullivan,
and I thought that was fanta
stic.
It's a lot of popular people
and famous people.
And then little Lidia was there.
(accordion music playing)
Felice and I were both from I
stria.
We married and welcomed
our first child, Joe.
The food connected me and Feli
ce.
He always wanted to open his ow
n restaurant.
And in 1971,
this little restaurant he had
found, and I said, "Okay,
let's open it, and I will do my
part and help."
♪ ♪
It was a small place, nine t
ables.
Mamma Leone's was popular,
so we were going to do just
about the same thing
or close to it.
Yeah, I remember, I remember m
aking these menus.
Shrimp scampi was real popular.
Oyster Rockefeller,
that's not really Italian, but
it was popular, I put it in.
>> If you wanted customers,
that's what they expected
when they went to an Italian
restaurant.
So they actually hired a chef,
and my mother mainly stayed in
the kitchen
and learned from him.
>> LIDIA: We hired a chef becaus
e I wasn't a chef,
but we both got really involved.
It was my husband's dream to o
pen the restaurant,
not mine, but I guess underlying
was that element of food and
nurturing and feeding,
and remembering as a child th
e growth of products,
the harvesting-- it all kind of
reawakened that, I mean, I said,
"Oh yeah,
I can do that. I love it."
And then I really threw myself
head in.
♪ ♪
Buonavia was a big success.
We had our second child, Tanya,
and opened our second restau
rant, Villa Secondo.
Here I am, the opening of Vil
la Secondo.
I hold the door open, welcom
ing everybody in.
>> Growing up in the restaura
nts
was an interesting world.
My grandmother was kind of like
my de facto mother,
because my mother worked in the
restaurant.
>> LIDIA: My restaurants were
an extension of my home.
My mother worked in there.
The kids came in, did their
homework, then they went home.
>> They was my baby.
I was rolling on the floor wi
th them,
playing under the bed, hiding,
and anything what the children
desire, I did for them.
>> LIDIA: So you had a good t
ime?
>> Very, very nice time, and I
learned a lot from them
and they learned a lot from me.
>> LIDIA: So it was all about
family together,
helping each other and making t
hings happen.
I took on more of the chef d
uties as we grew.
I would sometimes do trials
in the kitchen
with the chef doing his thing.
I would bring people little p
lates to taste.
"What do you think about this?"
I wanted to learn
and wanted to relate to the A
merican palate.
People loved it and ultimate
ly says,
"Lidia, you belong in Manhattan.
♪ ♪
You need to bring this to Man
hattan."
And we were going to hit the
big city, New York,
58th Street between Second and
Third.
>> She was young,
in her 30s, doing this.
It was a really big deal for a
woman to be doing this,
first of all, but anybody,
it was very, very risky.
>> For Lidia to put all of h
er eggs in one basket
and take that leap
to open Felidia,
that took a lot of courage.
I don't think I would've had
the balls to do that.
>> LIDIA: All the money that we
had made
from selling the two places
went and was used up.
So I went to the bank
and they said,
"Oh, no, no, we need to see yo
ur partner, your husband."
So, you know, I felt, "Gee,
you know, a woman...
you know, I work, this is what
I do."
And I felt a little bit
taken aback by the fact
that, you know, I needed somebo
dy next to me
to get that loan.
>> It's always been difficult
for women to get funding in this
industry,
and back in the early '80s,
it was impossible.
♪ ♪
>> My mother was always pretty
aggressive as an entrepreneur.
And she has that instinct to
make money in the restaurants,
which is just not something th
at everybody has.
♪ ♪
>> Felidia Ristorante is a s
tellar Italian jewel
in a city that boasts more good
ethnic restaurants
than you can shake a stick at.
>> Felidia was the big leap
where there was really no Ital
ian-American food
on the menu.
Now you have quail on the menu
and you have risotto;
it was definitely a risk.
which clearly, you know, paid o
ff well.
People were ready to try
something different from Ita
lian-American cuisine.
>> What Lidia did with Felidia
is make a restaurant that was
timeless.
And the food was just this l
uxurious version
of Italian cooking without any
pretense whatsoever.
Everything was the best possible
version of itself.
>> This breast of veal is fille
d
with the most egg-like vegeta
ble stuffing.
You can enjoy this dinner and
learn to prepare it
step by step from Lidia Bastiani
ch.
>> I first met Lidia when we
were
doing a TV series called "New Y
ork's Master Chefs."
("New York's Master Chefs" th
eme song playing)
Early '80s, before the whole
food wave.
>> Presenting "New York's Ma
ster Chefs."
>> And Lidia was one of the few
women.
>> Featuring some of New York's
most exciting
restaurants and menus
prepared by the master chefs wh
o created them.
>> Fine dining was more like
the brigade kitchen, the French
-style kitchen.
You know, mostly men.
>> LIDIA: Leave the head on,
because the head is what gives
it an excellent taste.
>> And then you have somebody
like Lidia come along
and does basically what they
do in Italy.
It's like, the mother's in ch
arge, is a really good cook.
Basically cooking recipes she
was taught,
and just handing down that trad
ition.
>> LIDIA: I started at six.
Of course my grandmother was the
teacher.
And she used to put a little
stool.
And she used to put me on the
stool.
And I used to put all my weight
on it and press down on it.
And sometimes I pressed so har
d,
that the stool went out from
within me,
and I ended up on the floor.
Up in the mountains, you woul
d have hard polenta...
>> Lidia's history is so deep
ly ingrained
in her cooking, and it's not n
ecessarily
what's in the pan in front of he
r,
it's what was in the pan
when she was standing next to
her grandmother
cooking in Pola, in Istria.
>> LIDIA: Take it away from th
e sun and age it for...
>> That's what Lidia brought,
that was Lidia's magic.
♪ ♪
>> LIDIA: Felidia had been open
for about eight months
when Julia Child made a reserva
tion.
She was coming with a guest,
who turned out to be none other
than James Beard.
Imagine-- the mother and fathe
r
of the American food renaissance
coming to my restaurant!
>> We were developing this s
eries,
"Cooking with Master Chefs,"
with Julia.
>> Born in Northern Italy,
Lidia Bastianich and her husband,
Felice,
they're owners of Felidia,
one of New York's best and most
popular Italian restaurants.
>> LIDIA: I was in the kitchen.
I was peeking out to, you know,
seeing the entrance
of these two towering figures.
They were seated, and of cours
e I was nervous.
Julia Child was very curious,
just like me.
She asked me everything on t
he menu.
She wanted to learn how to mak
e the risotto.
>> I've always loved real Ital
ian pastas and risottos.
So I was just delighted when L
idia Bastianich invited us
into her own home kitchen for
a family meal and a lesson.
(birds chirping)
>> LIDIA: Today we're going
to do a risotto,
a risotto with wild mushrooms.
>> Lidia really connected
with Julia in the totality.
I talk about nourishment being
our social, emotional
and even spiritual relationship
with food.
Lidia is all of those combined.
>> LIDIA: Pasta as a main cour
se,
or risotto as a main course,
with a wonderful beginning an
d maybe some cheese
and fruits at the end could be
just wonderful.
>> Lidia's kitchen was filled
with the aromas of all this
great food.
A real Italian family meal
right here in the U.S. of A.
>> The dinner at Lidia's house
with Julia
was really festive.
It became a very joyful occasi
on.
And as we added music to it,
and I say we added,
Lidia and Felice added the music.
(playing accordion)
>> LIDIA: My husband pulled out
the accordion
and started singing Italian
favorite songs.
Don't you think Julia starte
d singing with us
not knowing the words
or anything.
>> When Julia
locked arms with Lidia and Fe
lice and sang back and forth,
I knew that we had a very, ve
ry special TV moment.
(singing in Italian, accordio
n playing)
After we did the episode with
Lidia,
I said to my partner and my c
olleagues,
"Lidia has to have a TV show."
>> LIDIA: "Julia," she said to m
e,
"Lidia, you do for Italian cu
isine
what I did for French cuisine."
♪ ♪
>> Seeing people like Julia Child
and Lidia on television and
cooking
and expressing so much joy,
you wanted to, like,
get to the grocery store, buy th
ose things
and come home and cook because
they really made it so much fun.
And made you feel like you cou
ld cook this food
and it would make your life b
etter.
>> LIDIA: Julia was there not
to show how much she knew,
but she was there to teach-- th
at's what I want to do.
I want to teach, I want to comm
unicate.
And that I thank Julia for,
because she sort of made it
clear in my mind that this i
s what it's all about.
(speaking Italian)
One, two, three are the things
that I love,
and eggplant in every single one
of them.
>> Lidia's first show, "Lidia's
Italian Table,"
came out in 1998.
And there were 13 episodes,
>> LIDIA: You never serve a
spoon with your pasta.
You just manage with your fork.
>> And I do recall that it came
out
with the companion cookbook.
People were flooding to her b
ook signings.
They were all saying something
very similar.
"I love her,
she makes me feel like I'm in
her kitchen with her."
"She reminds me of my grandm
other."
"She reminds me of my mother."
"She reminds me of my aunt."
THE BEST
KITCHEN IS
WHEN MAMA
IS IN THE
KITCHEN.
I LOVE THAT
LINE. HI.
I'M MICHELE GOOD
FROM WISCONSIN PUBLIC
RADIO, AND WE ARE
LEARNING THE
FASCINATING STORY
OF LIDIA
BASTIANICH. SHE
CAME HERE
AS A REFUGEE, A
REFUGEE IN
ITALY AS WELL,
INTORN BORN
IN POST-WORLD
WAR EUROPE
IN A
PLACE THAT NO
LONGER EXISTS
AS PART
OF ITALY
AND THEN
BECAME A CULINARY
ICON. SHE
IS ABSOLUTELY
AMAZING. SHE'S
BEEN AROUND
FOREVER. SHE'S A
STAPLE OF PBS
WISCONSIN. IF
YOU ARE
LOVING LEARNING
ABOUT THE
BACKGROUND OF
THIS FASCINATING
WOMAN, SHOW
YOUR SUPPORT
RIGHT NOW
DURING OUR
WINTER MEMBER
DRIVE. 1-800-236-3636.
I'M LINDA BERMAN, A
VOLUNTEER HERE
AT PBS WISCONSIN.
AND IT IS A
GREAT OPPORTUNITY
FOR ME
ESPECIALLY AS
A COOK
TO WATCH
THIS AMAZING
SHOW ABOUT
LIDIA. AND WE
HAVE SOME
VERY SPECIAL THANK YOU
GIFTS WHEN YOU
CALL US
NOW. IF
YOU CALL AND
PLEDGE AT
THE $15 A
MONTH, YOU HAVE
THE BOOK
OF LIDIA'S "MY AMERICAN DREAM"
AND TRULY THIS IS
THE A
MERICAN DREAM STORY.
IF YOU WANT
TO PLEDGE
$21 A MONTH,
YOU GET A
DIFFERENT BOOK.
THIS IS A
BOOK THAT IS
ACTUALLY FROM
OUR FAMILY
TO TABLE
TO YOURS
PLUS THE
APRON. I'M
ACTUALLY MODELING
THE APRON
RIGHT NOW. THIS
IS A GREAT
WAY TO
ENJOY THE
LOVE OF
LIDIA AND
HER AMAZING
RECIPES. BUT
THE OPPORTUNITY
IS YOURS
NOW WHEN YOU
CALL US
AT 1-800-236-3636 OR WHEN
YOU GO
ONLINE AT pbswisconsin.org.
AND W E
EVEN HAVE
THE QR
CODE FOR YOU.
MOST IMPORTANT THING
IS YOU'RE
CALLING NOW TO
PLEDGE YOUR
SUPPORT TO
CONTINUE PROGRAMS
JUST LIKE
LIDIA AT
1-800-236-3636 .
>> HI
THERE. I'M KYLE HENDERSON AND I
WANTED TO
TALK TO YOU ABOUT A
GREAT NEW
BENEFIT FOR
ANYBODY WHO
PLEDGES OR
DONATES AT
ANY OF THE
LEVELS THAT
WE'RE TALKING
ABOUT TONIGHT.
AND THAT'S PASSPORT.
PASSPORT IS AN
ONLINE LIBRARY,
ACCESS TO AN
ONLINE LIBRARY
THAT YOU CAN
GET ON
YOUR LAPTOP,
YOUR PHONE,
YOUR SMART
TV.
D BY BEING A
MEMBER OF
PASSPORT, YOU CAN
ACCESS PAST
EPISODES OF
MANY --
I SHOULDN'T
SAY ALL,
BUT MANY,
MANY OF
YOUR FAVORITE
SHOWS, INCLUDING
LIDIA'S. PBS
PASSPORT. EVERY
AMOUNT THAT WE
ARE ASKING
FOR YOU
TO PLEDGE
TONIGHT WILL GET
YOU ACCESS
TO PBS
PASSPORT.
THAT
RIGHT NOW. CALL
1-800-236-3636 OR
GO ONLINE
AND PLEDGE
NOW .
>> THROUGHOUT
THE SHOW
THEY TALK
ABOUT HOW
LIDIA IS
JUST LIKE SHE
IS IN PERSON FROM THE
PERSON THAT YOU
SEE ON
TELEVISION. WE
INTERVIEWED HER
ON WISCONSIN PUBLIC
RADIO IN
STUDIO WHEN SHE
WAS DOING
PUBLICITY FOR
HER LAST
BOOK. SHE
IS A DOLL.
SHE IS LIKE
YOUR GRANDMA.
AND WHEN SHE
LEFT THE
STUDIO SHE
GAVE ME A
BIG HUG
AND CALLED
ME SWEETHEART.
I THOUGHT THAT'S
IT, MY
DAY HAS BEEN MADE.
BUT I HAD
NO IDEA
ABOUT HER
BACKGROUND. WE
MENTIONED HER
IMMIGRANT BACKGROUND, BUT THE
FACT THAT
SHE CAME
TO THE
PUBLIC LIGHT
THROUGH JULIA
CHILD BECAUSE THEY ARE SO MUCH
ALIKE, TO
TEACH. TO
COOK, YES,
BUT TO ETCH
TO, !
TEACH, TO
SHARE THEIR LOVE
OF FOOD
JUST LIKE PBS
DOES FOR
YOU EVERY
SINGLE DAY.
SHOW YOUR
S UPPORT
RIGHT NOW,
1-800-236-3636. ALSO
GOT TO
MEET LIDIA
AND SHE
IS A WONDERFUL
PERSON. WHAT DID SHE
ASK ME?
WHAT DO YOU
LIKE TO COOK?
IT'S LIKE
NOBODY'S EVER
ASKED ME
THAT, ESPECIALLY A CHEF.
AND IT WAS LIKE YOU
REALLY DO
CARE. AND
SHE DOES
SHARE HER LOVE
OF COOKING AND
LEARNING. AND THIS
IS A GREAT
WAY FOR
YOU TO
SHARE WITH
HER. IF
YOU CAL
L AND
PLEDGE AT
$15 A MONTH,
YOU DO GET
THE BOOK
ABOUT HER
AMERICAN DREAM. IT'S REALLY
MORE OF A
BACKGROUND, ACTUALLY
MORE INFORMATION THAN
WHAT YOU'LL
SEE ON THE
AIR NOW.
AT $20
YOU GET
"MY AMERICAN DREAM"
AND HER
COOKBOOK, FROM
OUR FAMILY
TABLE T O
YOURS, PLUS
THE PBS
APRON. ALL OF
THIS CAN B
E YOURS WITH
YOUR PLEDGE OF
SUPPORT NOW.
AT $35
AND ABOVE
YOU WILL
GET OUR "AIRWAVES"
MAGAZINE SO
YOU CAN
LOOK AND
SEE WHEN
IS LIDIA'S
COOKING GOING TO BE, WHAT IS
COMING UP?
THIS IS
FOR YOU.
I CAN'T LIVE
WITHOUT IT.
WE ALWAY
S PLAN
WHAT OUR
VIEWING WILL BE.
BUT THAT'S WHEN
YOU CALL
AND PLEDGE YOUR
SUPPORT RIGHT
NOW, 1-800-236-3636.
>> YOU
KNOW, THE
BEST WAY
THAT YOU
CAN SUPPORT
PBS !
PBS WISCONSINAND THE
BEST WAY
THAT YOU CAN
RECEIVE THE BENEFITS THAT
WE'RE TALKING
ABOUT TONIGHT
AS A MEMBER
O F PBS WISCONSIN
IS TO
BECOME A SUSTAINING
MEMBER. AND A
SUSTAINING MEMBER DONATES
AUTOMATICALLY MONTHLY. IT'S
EASY AND
AUTOMATIC. IT
COMES OUT OF
YOUR CHECKING
ACCOUNT OR
CREDIT CARD,
WHATEVER YOU
CHOOSE, LIK
E AN
ACH. YOU DON'T HAVE
TO WORRY
ABOUT IT.
YOU CAN
PLEDGE AS
LITTLE AS
FIVE BUCKS A MONTH.
YOU CAN
PLEDGE AS
MUCH AS
$100 A MONTH
OR WHATEVER YOU
WANT TO
PLEDGE TO
BECOME A SUSTAINING
MEMBER. BEING A
SUSTAINING MEMBER GIVES
YOU ACCESS TO
THAT PBS
PASSPORT THAT I WAS
TALKING ABOUT SO
THAT YOU
CAN VIEW
BACK EPISODES
OF MOST, I
WILL SAY,
OF YOUR
FAVORITE SHOWS,
INCLUDING LIDIA'S COOKING
SHOW. BECOME A
SUSTAINING MEMBER NOW.
CLICK THAT QR
CODE ON THE
BOTTOM LEFT
OF YOUR
SCREEN. GO
TO pbswisconsin.org
OR CALL
1-800-236-3636 AND BECOME A
SUSTAINING MEMBER RIGHT NOW. >>
WATCHING LIDIA
INSPIRES US
TO TRY
NEW THINGS
AND CREATE
TASTY FOOD
FOR THE
PEOPLE THAT
WE LOVE.
SHE HELPS
MAKE COOKING
ACCESSIBLE. AND
SHE'S NOT
THE ONLY
ONE. THERE
ARE SO MANY
SHOWS ON
PBS, ON
CREATE, COOKING
PROGRAMS. AMERICA'S
TEST KITCHEN,
THERE'S POLISH
COOKING, MEK !
MEXICAN COOKING.
IT ISN'T
DISPLAY. IT'S
THERE TO
MAKE YOUR
LIFE BETTER.
YES, IT'S DELICIOUS,
IT'S FUN
TO WATCH, BUT
ALSO YOU'RE
LEARNING AS
YOU ARE
GOING ALONG.
AND LIDIA
AND ALL O
F THE
OTHER COOKS
MAKE IT
SO EASY
SO YOU
CAN BRING
THIS DELICIOUS
FOOD H
OME TO
YOUR FAMILY. IF
YOU APPRECIATE
ALL OF THE
COOKING THAT
YOU GET,
IF YOU
APPRECIATE PBS WISCONSIN AND ALL
THE GREAT
PROGRAMS, SHOW
YOUR SUPPORT
RIGHT NOW,
pbswisconsin.org. >>
MICHELE WAS
SAYING HOW
LIDIA MAKES
EVERYTHING EASY AND
SHE REALLY
DOES. THIS
WONDERFUL BOOK
"FROM OUR
FAMILY TABLE
TO YOURS,"
SHE HAS
A RECIPE
HERE FOR
SPAGHETTI WITH
ROASTED CHERRY
TOMATO SAUCE.
30 MINUTES.
THAT'S IT.
HER !
IT DOESN'T
HAVE TO
TAKE A L
ONG TIME
BUT IT'S
COOKED WITH LOVE.
SHE ALSO
HAS PICTURES
ABOUT HER
FAMILY AND
HOW THEY'RE
ENJOYING THE
FOOD. THIS LOVE
IS WHAT WE
WANT TO
SHARE WITH YOU WHEN
YOU CALL
AND PLEDGE YOUR SUPPORT.
WE HAVE
WONDERFUL VOLUNTEERS
WAITING TO TALK TO
YOU. IF
YOU PREFER
TO CALL,
IT'S 1-800-236-3636.
OTHERWISE YOU CAN
GO ONLINE.
YOU CAN
ALSO GET
THESE WONDERFUL THANK YOU
GIFTS. AT
$15 A MONTH THE "MY AMERICAN
DREAM" BOOK. AT
$20 A MONTH
AMERICAN !
"MY AMERICAN DREAM"
BOOK AND
THE COOKBOOK.
BUT I T
ALL STARTS
WITH YOUR
EDGE OF SUPPORT
RIGHT NOW,
1-800-236-3636. >>
WE'RE GOING TO
GO BACK TO
THE PROGRAM IN
JUST A MOMENT.
WE'LL HEAR
MORE ABOUT
WHAT LIDIA
HAS COMING
UP, NEW
BOOKS. I
THINK SOMETHING SO
FASCINATING ABOUT LIDIA
BASTIANICH WHICH
I NEVER
THOUGHT BEFORE
IS SHE
IS A TRAILBLAZER FOR WOMEN
IN COOKING,
WOMEN WITH
RESTAURANTS. SUPPORT PBS WISCONSIN AND
THE TRAILBLAZING WORK THAT
WE DO
WITH PUBLIC TELEVISION. 1-800-236-3636 AND THANK YOU
FOR YOUR SUP
♪ ♪
>> LIDIA (speaking Italian): >> (speaking Italian):
>> LIDIA (speaking Italian):
>> (speaking Italian):
>> LIDIA (speaking Italian): >> I learned a lot from your
show. >> LIDIA: Good, good.
So I'm here because I used to hang around this
when I first came to America and Astoria Park, we used to come.
>> We play all the time, every day.
>> You want to throw my ball? >> LIDIA: Yeah, sure.
Okay. >> Now, the green... the pall
ino is here. >> LIDIA: I see the pallino.
>> oh, she's gonna hit... >> Not bad, not bad, not bad.
(cheering)
So I got you two points or one?
>> No, one point. (indistinct chatter)
>> You gonna be my partner? >> LIDIA: Okay-- is he good?
>> He's the master. >> He's the best.
>> LIDIA: Then we win, for sure. >> Very nice.
Thank you very much. >> Okay.
>> As we were young girls, in my mind, I always thought
she was going to be a surgeon, a doctor, don't ask me why.
>> LIDIA: How about for your daughter, yeah? Come.
>> Someone that will have a great effect on people
and save them. >> My daughter went to cooki
ng school, and Lidia's an inspiration.
She watches her shows all the time.
She's on the right track with the food now 'cause of Lydia.
>> She show to American people, to all over the world,
how to make the most beautiful foods in the world-- Italian.
>> She explain exactly how to do it.
We learn a lot from, from her. >> But she's doing the same t
hing anyway, because when you're in the ki
tchen and you're feeding someone well
and you teach them how to coo
k and you give nutrition, you're giving love.
>> Grazie, Lidia! (singing in Italian)
♪ Arrivederci, signora Lidia ♪
>> Signora bella, signora bella. (cheers and applause)
♪ ♪
>> LIDIA: Italian good food, singing,
and play the bocce between. ♪ ♪
(singing in Italian) Oh, that wonderful sound of
music.
When I was growing up in Busoler,
the town that I was born in, the windows were all open
and everybody had their radio on the same channel.
And the same song permeated the whole town.
But not only the song, the wonderful smells of sugo
and ragu. And I can't say that I can te
ach you how to sing, but I surely can show you how to
make a great ragu, so stay tuned...
>> When you're tasting that food,
you're not only tasting a Lidia ragu,
but you're tasting a piece of Lidia's life and history.
>> LIDIA: I wish I could have you here.
>> They then decided to do a second series called
"Lidia's Italian-American Kitchen" in 2001.
>> LIDIA: Here I will stir... >> That one was even more popu
lar than "Lidia's Italian Table."
>> LIDIA: This is my mother, Erminia, also known as Nonna...
(voiceover): My mother, she
was was part of everything almost I did.
The show, too-- she was there, she was part of it.
(on screen): And try to put the...
>> Until-- not now, until it's hot.
It has to be very hot. >> LIDIA: Is it hot enough?
>> Maybe two minutes more. >> LIDIA: Oh, okay, then I'l
l wait. I'll wait, we'll wait the two
minutes. We don't argue that one.
You know, this is experience here.
>> Erminia had a way about her that you couldn't help but be
excited to see what was going to hap
pen next. >> LIDIA: You and dad--
Vittorio, who's no longer with us--
came here with these two children,
you didn't speak the language...
>> We didn't have a penny, because we escaped.
>> Whenever it would be her and Grandma on camera,
you would just want to sit an d watch.
>> I didn't know what I will do,
I just pray to God that I can bring my children
in some safety place, and that I can give to them
some kind of education. >> LIDIA: And that you did, Gr
andma. >> Everybody loves Grandma.
And I think it's because she gave off this energy about
just loving life and human beings.
>> Thank God that God listened to me
and gave me everything that I desired.
>> LIDIA: Yeah. >> Two nice children.
I love you. >> LIDIA: (exhales) She's go
>> LIDIA: (exhales) She's gonna have me sobbing.
>> After "Lidia's Italian Table"
and after "Lidia's Italian-American Kitchen,"
Lidia became a grandmother. ♪ ♪
>> LIDIA: My family had grown
to include my mother, my two children,
and five grandchildren. It was only natural for me
to include them all in my show.
Hi, Joe.>> Hello. >> LIDIA: Buongiorno.
(voiceover): By then, my son Joe
and daughter Tanya had their own lives,
but I loved having them in the kitchen.
The ones that really got into it were my grandkids,
because I had them when they were small. (laughs)
What are we making? >> Gnocchi!
>> LIDIA: Okay.
So, cleaning the potatoes. You're shaving it?
>> I'm just shaving it. >> LIDIA: Oh, mamma mia.
You've done it before? >> Yeah, I have. Once or twice.
>> LIDIA: This is Lorenzo Manual
i, my grandson, and this is Miles Ba
stianich.
So proud of you guys, I really am.
I love having you in the kitchen, guys.
It's the best. (speaking Italian) >> Julia.
>> she definitely lovesteachi ng,
especially her grandchildren, You can see it just puts a smi
le on her face. >> She just loves being arou
nd family and grandkids, and usually there's always on
e missing, and it always irks her a little
bit, you know. (laughs) >> LIDIA: I know Olivia is missi
ng. But, okay, she had a wedding
to go to. (sizzling)
There you go. A little more. Yeah, I would
do that. >> This looks really good.
>> LIDIA: Rub your hands like that, just like Nonni.
That's it. Flour a little bit, your board.
>> There. >> LIDIA: Okay.
Just like that,the whole boar d.
>> Something that always comes to mind is
standing on chairs to reach the countertops,
flour everywhere, and not really getting much
done. >> LIDIA: You guys have got
the moves! So who wants to knead a litt
le bit here? Julia.
Okay, come on, Ethan. Your turn.
urn. I know when you were kids,
you used to love to knead into it.
Nonni's gonna give each one a nice piece of dough.
This is yours. (slapping) >> Ah, dough! >> LIDIA: Okay
. >> The kids being on the show
was something natural for Lidia.
I mean, she wanted to let ot her people see
how you can easily get kidsin volved in the kitchen,
you can make it fun for them. >> LIDIA: Okay, Julia, roll it.
Roll it, that's it.
>> Now we're making it long. >> LIDIA: Are you ready to cut?
Uh-huh. LIDIA: Okay. That's a goo
d job. >> Clearly it allows her to exp
ress an awful lot of joy when she's cooking with them.
Even today, I mean, you know, she just loves to have them i
n the kitchen. >> LIDIA: Now let me show you
how we can shape them. >> Shape, shape, shape.
>> LIDIA: Shape, shape, shape. >> (laughs)
>> LIDIA: You ready for it? >> I'm ready.
>> LIDIA: Look how Nonni does it.
Like this, and then you roll it like tha
t. Press it in the middle
and let it slide off. Wow, what a good job, Lorenzo!
>> (laughs) >> LIDIA: All ri
ght! What do you remember the most?
>> I remember loving to help you cook,
and then we would all eat it together,
and... >> LIDIA: Too big. The gnocchis are getting too bi
g while you're talking. (both laugh)
>> I'm sure if she did it all herself,
there wouldn't be anything wrong.
But it's not all about that. It's about creating this mea
l together that really matters to her.
>> LIDIA: Beautiful job. You're gonna wash up now,
Nonni's gonna go make some sauce
and cook the gnocchis, and we'll have lunch.
♪ ♪ I'm gonna give them one little
stir. Just let's fish them out,
put them right in here. ♪ ♪
Okay, the gnocchis are ready. All of your gnocchis, look a
All of your gnocchis, look at this, are beautiful.
Everybody hungry? >> Yeah. >> Oh yeah. >> Hungry.
>> LIDIA: All right. >> The kids are all pretty b
ig now, and they all know how to cook pr
etty well. I mean, not Lidia-level, but th
ey all know how to cook. ♪ ♪
>> LIDIA: And? do we like that?
Lorenzo likes the tomato, of course.
Can I taste this one, Lorenzo?
>> Mm-hmm, really good. >> LIDIA: I like the tomato one v
ery much. Mm.
>> Not a lot of talking, that means it's good.
>> She's probably the most generous person
I've ever met in my entire life. She'll go out and move the world
to just spend ten minutes with us.
>> LIDIA: This is what it's all about.
Being with the people you love around a good meal.
>> Lidia presented food as a family adventure.
>> LIDIA: Can I get a little kissy poo?
(kissing noises) >> Lidia's grandkids were won
derful, because you could see that t
hey were falling in love with food,
because Lidia brought that joy.
>> LIDIA: Nothing better. ♪ ♪
>> The audience on television became part of Lidia's family
as they began to experience and
grow with these kids.
>> LIDIA: Tutti a tavola a mangiare!
Ti amo, Julieta. You come along too, yes.
>> Ciao, ciao. >> Ciao, ciao.
(both speaking Italian)
>> LIDIA: Ciao, ciao. >> If you go into millions of
people's kitchens, her face is going to be there.
Her books are there, people look at her
every time they cook. ♪ ♪
So she becomes a family member.
♪ ♪ >> I feel like I have a lot
of people's grandmother as a grandmother, which is rea
lly, really nice. People recognize her, and, you
know, it's really a joy to see how much she enjoys, like, yo
u know, talking with people and hearing their stories.
>> LIDIA: How are you doing? >> I see you all the time, Chan
nel 13. >> LIDIA: Thank you, thank you
. >> I love Italian food, oh m
y goodness. >> Everyone wants a piece of
her. I don't think she can say no
to teaching or giving or getting her message out th
ere. >> LIDIA: I'm always asked abo
ut fresh versus canned tomatoes
for sauce... >> Culture.
We can learn about it through language,
we can learn about it through art,
we can learn about it through music.
But Lidia's focus has always been food,
and it was her mission from the beginning
to show people how to cook the way Italians from Italy
were really cooking. >> LIDIA: San Marzano is a pl
ace in Italy where they grow, It has a lot of meat. Not to
o much juice, not too many seeds.
Phyllis Dipilla from Bronx asks what is
the proper pronunciation for bruschetta.
Brava, Phyllis. It is "broo-skeh-tuh,"
none of this "broo-shet-ah" business.
"Broo-skeh-tuh." >> I see Lidia as the definiti
ve personality to make people want to cook
Italian food. ♪ ♪
Very much the same way Julia Child made you want to
cook an omelet or made you want to cook Frenc
h food. >> Hi, Lidia!
I'm Caitlin, this is Jeff. We're here in my college apa
rtment in State College, P.A.,
and today we're making chicken piccata meatballs.
>> And our question for you is,
do you have any unique takes on traditional meals that you
like to make? >> (together): Tutti a tavola
a mangiare! >> She'll mention emails
that she gets from viewers or things that people tell h
er at cookbook signings that they want to see more of
or they want to see less of. >> LIDIA: I'm reading, watchi
ng your photos. >> And she really cares.
>> LIDIA: You know wherever I am,
I always check in with you and see what questions you have
d what you w t to know. (shaking skillet) Okay...
>> She's completely empowering people
to cook the way they want to cook.
>> LIDIA: I also tell you, you know what happens.
Says "Lidia, what happened to me?
This happened." You see? It happens to me, too,
but you can correct it, no problem.
And there we go. (shakes skillet)
♪ ♪
(voiceover):You know, I do get emails
where there's a gathering, w herever,
and everybody makes one of my recipes
and then they gather together with some good wine.
(camera clicking) And it's a Lidia party,
and I just love that. (camera clicking) I am not invit
ed, but my flavors are.
(camera clicking) >> Lidia is someone you'd wa
nt at your dinner table.
Your fantasy is, I wish Lidia were my mother or g
randmother having dinner with us and talk
ing about food and life. ♪ ♪
>> And then you go selfie style, and then you can extend this ba
by out. ♪ ♪
>> Social media was just kind of
starting to blow up in 2014. It was like, "Let's do it.
"Let's do Facebook Lives on set, let's do Instagram."
(camera clicking) >> And so I bought her
a selfie stick and a selfie light,
and she was so into it. >> LIDIA: I got a new toy, rig
ht? (camera clicking) ♪ ♪
And look how artistic I'm getting.
(camera clicks) >> 30-some-odd people later,
she was like, "I got this, let's do this."
And then she's recording videos,
she's like, "We're going to put this on the 'Gram."
I'm like, "Yes, you call it the 'Gram, Lidia.
You've got the lingo down." And it's just so fun
to see her get comfortable with it.
I think she's just so willing to go for the ride on anything.
And it's like she has total fu
n playing. >> LIDIA: Okay, Amy,
walk me through this, this episode.
>> Okay, so you're going to come back,
you're going to show your chickpeas,
say, you know, "These are cooked down.
They're nice and tender, and now I'm going to
roll out my pasta." >> LIDIA: Okay.
>> I have been with Lidia for 22 years.
I started working on her show when my daughter was about to t
urn one, and my daughter's now about to
turn 23. (on screen): So you're going
to cut this, unwrap this, cut it into piec
es. You're going to flour, you're
going to roll... (voiceover): Lidia has, like,
a lot of chutzpah, you know? And she's just fun, and it's
contagious. >> Everyone smile!
(camera clicks) (laughter, i ndistinct chatter)
>> Her work ethic, her love for what she's doing,
made us want to participate, so that we can, at the end o
f the day, say, "Hey, we helped to make this
a great product or a great experience, too."
♪ ♪ >> You can't help but
want to be there for her and show up for her
and give her your all, because she gives her all.
>> LIDIA: It's smoking. >> Hey, Lidia,
I just wanted to show you this real quick,
this question. >> LIDIA: Beautiful... beauty sh
ot. >> We like to play jokes with
each other. She was nominated for an Emmy,
and we recorded it, because it was this cute thi
ng that we did, to reveal it to her with an
Ask Lidia. We were like, "Oh, Lidia, we h
ave an Ask Lidia for you, what do you think of this on
e?" >> LIDIA: Did you know you just
received an Emmy nomination for Outsta
nding Culinary Host? Congratulations. >> (laughing)
(crew applauding) Yay!
(applauding) >> LIDIA: Thank you, guys.
Shelly, come over here. Come, come. You too, everybody
come. >> Yay! Good job! (cheering)
(voiceover): I think the first thing she said,
she was like, "It's for everybody."
Like, she just gives it back. >> LIDIA: You guys all will be
included. (laughter, cheering) All righ
t? >> She really does consider
every single person a pivotal part of her family,
a part of her show, a part of her magic.
>> LIDIA: Oh my God, the, the...
the lasagna is crying. (laughter)
It's so exciting... (background chatter)
>> Lidia is always up for new things.
She's done very well with a series that
demonstrated authentic classic Italian recipes.
>> LIDIA: The tomato sauce, a little more liquid...
>> And she did extremely well with
many more years of the "Lidia's Italian-American Kitc
hen Table" recipes. And then, she incorporated famil
y. And it was time to now figure
out what's next. And she felt that it was time,
it was time to take them to Italy.
♪ ♪ where they could meet the artis
ans, understand the products,
understand some of the techniques
that went into those products, which is an important part of
Italian cuisine. >> LIDIA: ♪ The hills are ali
ve ♪ ♪ With the sound of cow bells
♪ >> So, Lidia's with the cows
up in the mountains. We went to every region.
(all speaking Italian) Lidia's rolling pasta with thi
s fabulous woman and her two daughters in Bol
ogna. And it really gave people
a look into authentic Italy and food
and how central this is to Italian cultures.
>> LIDIA: And I had the whole town,
centenarians and all, waiting for me with this big d
isplay of food. >> It's an educational experi
ence. It's a beautiful educational ex
perience, in the hopes that this
would give people more enthusiasm
to try and cook and learn and enjoy.
(speaking Italian, cheering) ♪ ♪
>> AND SHE
SINGS, TOO.
SHE COOKS
AND SHE
TEACHES AND
SHE SINGS. HI.
I'M MICHELE GOOD
WITH WISCONSIN PUBLIC
RADIO. LIDIA
BASTIANICH INSPIRES
NOT JUST
AS A TEACHER,
BUT AS A
COOK AND A
HUMAN BEING.
SHE SEEMS
LIKE A REALLY
GENUINE PERSON, AND
BOTH LINDA
AND I
HAVE MET HER I
N PERSON
AND SHE
IS A GENUINE PERSON.
HELP US
CELEBRATE THIS
REMARKABLE PERSONALITY. YOU
CAN DO IT
RIGHT NOW
BECAUSE WE HAVE A
MEMBER CHALLENGE,
SO IT'S THE
BEST TIME
FOR YOU
TO SHOW
YOUR SUPPORT
FOR PBS WISCONSIN
AND FOR
LIDIA BASTIANICH BY
MAKING A DONATION
RIGHT NOW.
1-800-236-3636. IF
YOU D O I
T RIGHT
NOW, YOU
WILL GET
YOUR DONATION
DOUBLED. IT
WILL GO
TWICE AS
FAR THANKS
TO A GENEROUS
DONATION FROM
SOME EXISTING
MEMBERS. HOW ABOUT
YOU? JOIN
THE CELEBRATION.
1-800-236-3636 .
>> HI.
I'M LINDA BERMAN, A
VOLUNTEER HERE
AT PBS WISCONSIN.
AND, YES, THIS
IS OUR
CHALLENGE BREAK,
AS MICHELE SAID.
AND BECAUSE WE'RE
CELEBRATING 25 YEARS WITH LIDIA, LET'S
GO FOR
25 CALLERS
RIGHT NOW
DURING THIS
BREAK. WE
HAVE SOME VERY
SPECIAL THANK YOU GIFTS WHEN
YOU CALL IN.
AT $15 A
MONTH YOU
CAN GET "MY AMERICAN
DREAM," HER
BOOK ABOUT
HER EXPERIENCE O F
LEAVING EUROPE
AND EVERYTHING
SHE ENCOUNTERED
COMING TO AMERICA. AT
$21 YOU
GET NOT
ONLY THAT BOOK, BUT
THIS INCREDIBLE,
WONDERFUL COOKBOOK, "FROM OUR FAMILY TABLE T
O YOURS," AS WELL AS THE
PBS APRON
WHICH I
AM PROUDLY
WEARING. BUT I
JUST WANT
TO LET
YOU SAVER
THIS RECIPE
OF SHRIMP
AND TOMATO
RIS SOCIETY AT THAT. !
RISOTTO. AND
SPAGHETTI AND
LEMON CREAM
SAUCE. IT
MAKES MAYBE
25 MINUTES.
CAN YOU SMELL THE
AROMA OF
THAT NOW?
JUST ENJOY
THAT AND
KEEP THAT
SMELL LINGERING
AS YOU
GIVE US A
CALL. OUR
VOLUNTEERS ARE
WAITING TO
SPEAK WITH YOU. EASY TO DO.
GIVE US A
CALL, 1-800-236-3636. >>
HEY. I'M KYLE
HENDERSON, A VOLUNTEER
HERE AT PBS
WISCONSIN. I'M
GLAD TO BE
HERE. AND
IF YOU
-- OR
WHEN YOU
DONATE AT THE
LEVELS THAT
WE'RE SUGGESTING
TONIGHT, NOT
ONLY DO
YOU GET, FOR
EXAMPLE THE
COOKBOOK WITH
FANTASTIC RECIPES
FOR RISOTTO
AND SPA GET AT
THAT, BUT YOU
ALSO GET
ACCESS TO
PBS PASSPORT.
I'M GOING T O
TALK K
ABOUT THAT A
LOT THIS EVENING
BECAUSE IT I S
SUCH A GREAT VALUE AND
BENEFIT FOR
FOLKS WHO
HO SUPPORT
PBS WISCONSIN.
WITH PASSPORT,
YOU CAN
ACCESS, YOU
CAN HAV
E NOT
ONLY LIDIA'S
OKBOOK AND APRON,
BUT YOU CAN
HAVE ACCESS TO
ALL OF
HER PAST
EPISODES WIT IT
RECIPES AND
WITH COOKING THAT IS
JUST AS
RELEVANT TODAY AND
JUST AS
DELICIOUS TODAY
AS WHEN
SHE FIRST
BROADCAST ON
PBS. CALL
NOW, 1-800-236-3636, OR
GO ONLINE TO
pbswisconsin.org AND
BECOME A MEMBER
NOW AND
GET THESE
BENEFITS, GET
PASSPORT. >> THIS
IS A CHALLENGE BREAK.
WE WOULD
REALLY LIKE
TO HEAR
THOSE P HONES
RINGING AT
1-800-236-3636 .
DON'T FORGET,
WHEN YOU
MAK E
YOUR DONATION
RIGHT NOW
AT ONE OF
THOSE LEVELS
THAT LINDA
MENTIONED, YOU
WIL L
GET YOUR
DONATION OUBLED.
IT WILL
GO TWICE
AS FAR.
THIS IS
GREAT, ESPECIALLY
IF YOU'RE
ON A
BUDGET. PRIOR
TO LIDIA
BASTIANICH, I'M A
LITTLE EMBARRASSED T
O TELL YOU
THIS, BUT I
HONESTLY THOUGHT
THAT RAGU
CAME IN A
GLASS JAR
FROM THE
STORE. I DID
NOT KNOW
THAT IT WAS A
SH THAT YOU
MADE AND
THAT IT WAS ENTIRELY
DIFFERENT FROM
STORE-BO BOHT
SPAGHETTI SAUCE.
AND I
NEVER FELT
GUILTY ABOUT
IT WHEN
SHE SAID
IT. THERE YOU
KNOW. NOW I
KNOW HOW
TO MAKE
IT. AND
IT'S ALL
BECAUSE OF
LIDIA. HOW ABOUT
YOU? WHAT
RECIPES DOES
YOUR FAMILY
CHERISH BECAUSE YOU LEARNED
THEM FROM
WATCHING PBS WISCONSIN
OR CREATE.
EGGPLANT PARMESAN
, SPAGHETTI.
. 1-800-236-3636.
GET YOUR
DONATION DOUBLED
RIGHT NOW
DURING THIS
CHALLENGE BREAK. >>
WELL, L,
LIDIA NEVER
RAN FROM A
CHALLENGE. COMING
AS AN IMMIGRANT,
AND WE'RE
ASKING YOU
NOT TO
SHY AWAY
FROM A CHALLENGE.
WE KNOW WE
CAN GET
25 CALLERS
RIGHT NOW
WHO WOULD
CALL IN
OR ON
pbswisconsin.org SO THAT
YOU
BECOME A MEMBER, A
SUSTAINING MEMBER OF
OUR WONDERFUL PBS
WISCONSIN COMMUNITY.
WHEN YOU
CALL IN
AND PLEDGE YOUR
SUPPORT AT
$15 A MONTH,
YOU GET
"MY AMERICAN DREAM" BOOK,
ABOUT LIDIA
COMING TO AMERICA
AND ALL
THE CHALLENGES SHE
FACED. AT
$21 A MONTH YOU
GET THAT
BOOK AND "FROM OUR FAMILY TABLE TO
YOURS" PLUS
PBS WONDERFUL
APRON. JUST TO
LET YOU
KNOW, IN
THE COOKBOOK THE
STEWED EGGPLANT
AND PEPPERS, I DON'T KNOW IF YOU
CAN
@S THIS, IT
IS GORGEOUS.
ABSOLUTELY GORGEOUS.
AND EASY
TO COOK.
AND THIS IS THE
KEY TO
LIDIA'S COOKING.
MAKE IT
EASY, MAKE
IT GOOD. AND THIS
IS WHAT PBS
WISCONSIN DOES FOR
YOU. WE MAKE
IT EASY
FOR YOU
AND WE
MAKE THE
PROGRAMMING GOOD. SO
NOW IS
YOUR OPPORTUNITY
TO JOIN US
AT THIS
CHALLENGE AND
GIVE US A
CALL. 1-800-236-3636
. >>
EVERY SINGLE
EPISODE OF
LIDIA'S SHOW
IS POSSIBLE
BECAUSE OF
YOU, PEOPLE
LIKE YOU,
PEOPLE WHO HAVE
CONTRIBUTED TO
PBS OVER THE
YEARS TO
SUSTAIN FANTASTIC,
QUALITY SHOWS
LIKE THE
NEWS SHOWS
ON PBS,
LIKE THE
KIDS' SHOWS
ON PBS
AND THINGS
LIKE LIDIA'S
COOKING SHOW.
LOTS OF
MUSICAL SHOWS THAT
ARE ONLY
AVAILABLE ON
PBS, ALL
BECAUSE PEOPLE LIKE
YOU HAVE
BECOME MEMBERS. AND I
WANT TO
TEL L
YOU A LITTLE
SECRET. IN
ORDER TO
GET ACCESS
TO PBS
PASSPORT, THAT LIBRARY
OF PAST
BROADCASTS, YOU
CAN DO
SO BY
BECOMING A SUSTAINING MEMBER
AT ANY LEVEL.
AND TO
BECOME A SUSTAINING
MEMBER, ALL YOU HAVE TO
DO IS
PLEDGE A MONTHLY DONATION
OF FIVE
BUCKS O R
MORE. $5
OR MORE.
LESS BY FAR
THAN WE
SPEND ON
COFFEE IN A
WEEK, FOR
SURE. SO
I INVITE
YOU NOW
TO CALL
1-800-236-3636 OR GO
TO pbswisconsin.org, BECOME A
SUSTAINING MEMBER NOW. >>
THERE'S STILL
TIME FOR
YOU TO
MAKE A DONATION DURING
THIS CHALLENGE
BREAK AND GET
THAT DONATION
DOUBLED AT
1-800-236-3636. ANOTHER
GREAT BENEFIT
YOU GET
BY BECOMING A
MEMBER IS
"AIRWAVES." IT
IS OUR
FIELD GUIDE
FOR WHAT IS
HAPPENING AT
PBS WISCONSIN,
BOTH ON THE AIR
AND BEHIND-THE-SCENES.
THERE'S INTERVIEWS WITH
STAFF, THERE'S
PROFILES OF
SOME OF THE
UPCOMING SHOWS,
PLUS THERE'S
THIS GREAT GRID
TO CHOOSE
ALL THE PROGRAMS YOU WANT
TO MUCH WA,
PUT THEM
!
WATCH,
PUT THEM
OUR DVR.
JUST FLIPPING OPEN
TO A RANDOM
PAGE, AMERICA'S
TEST KITCHEN,
KEY INGREDIENT.
WHAT ELSE DO WE
HAVE HERE?
ANOTHER ONE
, TABLE
FOR ALL,
MILK STREET.
OF COURSE, "WISCONSIN
FOODIE." WE
BRING YOU S
O MUCH
COOKING INTO YOUR
HOME FOR
YOU TO
SHARE WITH
YOUR FAMILY.
IT'S ALL ABOUT
THE SHARING.
IT'S ALL
ABOUT, LIKE
LIDIA SAYS,
NURTURING ONE ANOTHER.
NURTURE PBS WISCONSIN RIGHT NOW AND GET
YOUR DONATION DOUBLED.
1-800-236-3636. >>
JUST AS
MICHELE SAID, THIS
IS AN OPPORTUNITY FOR
US TO
NURTURE YOU AND
SHARE WITH YOU
THE QUALITY PROGRAMS.
PBS WISCONSIN IS HERE
TO ENTERTAIN
YOU, E
DUCATE YOU AS WELL
AS INFORM
YOU OF
NEW AND
LATEST THINGS. WE'RE ALSO
TRYING TO
ENCOURAGE YOU
TO BECOME
OUR SPONSOR.
WHEN YOU
C ALL
AND PLEDGE
YOUR SUPPORT RIGHT
NOW --
AND IT
LOOKS LIKE MOST
OF OUR
VOLUNTEERS ARE
BUSY ON THE
PHONE, WHICH IS
GREAT --
WE WANT
TO SAY THANK YOU.
A SPECIAL THANK YOU
ARE THESE
SPECIAL THANK YOU GIFTS. AT
$15 A MONTH, WE
HAVE LIDIA'S
BOOK, "MY AMERICAN DREAM." AT
$21 A MONTH
YOU GET
NOT ONLY "MY AMERICAN DREAM," YOU
GET LIDIA'S "FROM OUR FAMILY TABLE
TO YOURS" PLUS THE
PBS APRON.
BUT SOME OF
THESE GREAT
RECIPES FOR
BROCCOLI AND
PESTO. IT
IS SO
EASY TO
MAKE. FOUR
MINUTES. HOW
ABOUT A SPICY
LOBSTER LYN
LINGUINI?
WE'RE ENCOURAGING
YOU TO
JOIN US
AND BECOME ONE
OF OUR
SPONSORS. THIS
IS OUR
CHALLENGE BREAK.
WE'RE
HOPING FOR
25 CALLS
RIGHT NOW.
WE HAVE
ABOUT 11.
MOTION OF
OUR !
MOST
OF OUR
VOLUNTEERS ARE ON
THE PHONE. WE TO WANT
HEAR FROM
YOU. SO GIVE
US A CALL,
1-800-236-3636. NEED TO
GET FROM
11 TO
25 BEFORE
THE ENDS
OF THIS
CHALLENGE BREAK SO
THAT YOUR
PLEDGE, YOUR
DONATION IS
DOUBLED. IT'S
MEMBER CHALLENGE
TIME. YOU
PLEDGE $5 A
MONTH, $5 A
MONTH IS ADDED
TO THAT.
SO IT'S
EXTREMELY IMPORTANT THAT
YOU PARTICIPATE
N OW.
THIS ALSO,
BY PLEDGING
DURING LIDIA'S
SHOW, TELLS
US THAT THIS
IS IMPORTANT TO
YOU, THAT THIS
IS THE
KIND OF
SHOW THAT YOU WANT T
O WATCH.
IT'S A VOTE
FOR LIDIA'S
PROGRAMMING AND PROGRAMMING
LIKE IT.
SO NOW IS
YOUR OPPORTUNITY.
I WANT TO
GET THIS
RIGHT. MORE
THAN 75,000
FAMILIES SUPPORT PBS
WISCONSIN. 75,000 AROUND
WISCONSIN. BY
FAR THE
LARGEST PART
OF OUR
BUDGET. WE INVITE
YOU TO
BECOME ONE O F
THOSE FAMILIES RIGHT
NOW. 1-800-236-3636
, pbswisconsin.org
OR pbs.org.
GO AND
DONATE NOW. >>
I THINK WE
HAVE ONE
VOLUNTEER WHO IS WAITING
FOR YOUR
CALL AT
THE MOMENT.
IF YOU'RE
CALLING AND
YOU GET A
BUSY SIGNAL,
STAY ON THE
LINE. WE
WILL GET TO
YOU DURING
THIS CHALLENGE BREAK.
THIS IS A
GREAT TIME
FOR YOU
TO SHOW
YOUR SUPPORT
FOR PBS WISCONSIN BECAUSE
DURING THIS
CHALLENGE BREAK
YOUR MONEY
GOES TWICE AS
FAR. $10
BECOMES $20.
$100 BECOMES
$200. $2,000
BECOMES $4,000.
MAKE YOUR
DONATION NOW. YOU
LEARN A LOT
ABOUT PEOPLE
THROUGH THEIR FOOD. YOU
LEARN ABOUT
THEIR CULTURES
AND LIDIA
IS SO
GOOD AT
DOING THAT, PARTICULARLY
WHEN SHE
TOOK US
TO ITALY
SO WE CAN
SEE THE
SOURCE OF THE FOOD.
IT'S TRAVELING
THROUGH FOOD.
AND WE HAVE SO
MANY PROGRAMS
YOU CAN
DO THAT WITH.
OR MAYBE
YOU DON'T
WANT TO
TRAVEL THROUGH FOOD.
YOU JUST WANT
TO TRAVEL.
RICK STEVES.
WHATEVER YOUR
INSPIRATION IS,
YOU CAN FIND IT
HERE A
T PBS WISCONSIN.
SHOW YOUR SUPPORT
AS WE
CELEBRATE LIDIA
BASTIANICH AND GET
YOUR SUPPORT
DOUBLED. 1-800-236-3636.
THE TIME
TO GET
YOUR SUPPORT
DOUBLED, AS
MICHELE SAID.
WE KNOW
IT'S A CHALLENGE
BREAK AND WE ARE
CHALLENGING YOU.
CHALLENGING YOU TO STEP UP TO
THE PLATE,
RENEW YOUR
MEMBERSHIP, BECOME A NEW
MEMBER. THIS I
S THE
TIME NOW
AND IT'S A
WAY TO SAY
I S UPPORT
LIDIA. REMEMBER,
EVERY PLEDGE
$35 OR
MORE WILL GET
OUR "AIRWAVES"
MAGAZINE. IF
YOU CALL
AND PLEDGE
$15 A MONTH YOU'LL
GET THE
BOOK "MY AMERICAN DREAM" ABOUT
LIDIA'S RISE
IN AMERICA AND
WHERE SHE
CAME FROM,
WHICH IS
NOW CROATIA,
AND AT
$21 A MONTH
YOU GET
THE "MY AMERICAN
DREAM" BOOK AS WELL
AS "FROM OUR FAMILY TABLE TO YOURS."
HERE'S A RECIPE
FOR GOULASH.
AMAZING. IT'S
YOUR OPPORTUNITY
NOW TO
GIVE US
A CALL. PLEDGE YOUR
SUPPORT, 1-800-236-3636.
AND THANK YOU SO MUCH
FOR ♪ ♪
>> Pope Benedict XVI made the final stops
on his U.S. tour today, and it was an "only in New Yo
rk" kind of occasion. (crowd cheering)
>> LIDIA: When I got asked to cook for the Pope,
that was a great honor. This figure, especially if yo
u're a Catholic, it's... up,
the highest you can go close to God.
(cheering) >> I think cooking for the popes
was one of the highlights of her life.
I wouldn't even say career, I would say life.
She's a very spiritual person, so I think this was personal.
>> It's like, for her,having d inner with Jimi Hendrix,
Prince, and Elvis Presley all at the same time.
(cheering) >> She took great care in thi
nking about the menus. >> LIDIA: And so, when Pope Bene
dict came, I made goulash for him
with smoked potatoes, very German.
And sauerkraut and sour cream.
I said, you know, "How was everything? Did you.
.." Can you imagine me asking the P
ope? But I did. You know, "Did you
enjoy everything?" He said, (speaking Italian)
He said that there was some of the flavors of his mother.
The sauerkraut, the spaetzle, the goulash
all brought him home. ♪ ♪
Being asked to cook for Pope Benedict
was a surprise and an honor. Seven years later,
I was asked to cook for Pope Francis as well.
I could hardly believe it. >> To serve the leader of the Ca
tholic Church in the world is once-in-a-lifetime.
But to do it twice... (chuck les)
I don't know how more blessed we can be to do that.
♪ ♪ >> LIDIA: Coming up on "Lidia
Celebrates America," four holidays and four very di
fferent tables and traditions. Come with me...
(voiceover): A few years ago, I went to PBS, and I said,
I would like to do a show, "Lidia Celebrates America."
♪ ♪ It is our honor and pleasure to
be here today, because I know the price and the
value of freedom. ♪ ♪
(narrating): I've left my big city home behind
to discover real small-town America
through its food. >> Lidia would go and she would
visit with the family that had been chosen
for those specials. >> I am Dr. Barbecue. Welcom
e, greetings. >> LIDIA: Well, pleasure, doct
or. >> Lidia encourages viewers
to embrace different cultures through food.
>> ALL: L'chaim! >> You can have a really goo
d time... >> Silent... >> LIDIA: Wow.
>> And eat well whileyou're d oing it.
>> LIDIA: This is my kingdom here.
>> I see. It's beautiful. >> LIDIA: Come, come, come in.
(voiceover): We cook together, we eat together,
and then we talk. Let me have the jacket... >> O
h? Okay, okay. >> LIDIA: And let's get seriou
s here. >> I can keep my pants on? (L
idia laughs) >> For her, it's really all
about people creating a better food e
xperience for themselves. >> LIDIA: What do you have her
e? >> So, we have Swiss chard...
>> Lidia's like, "I've learned so much,
"I've lived such a life. "Why would I hold it for myse
lf? "I need to give it to everybo
dy. "Everyone needs to, like...
If they want it, here it is." >> LIDIA: Mm, perfetto.
Everything is kind of dancing in there. >> Mm-hmm.
>> LIDIA: Mm. Mm.
(clicks tongue) Good.
Really good. This is good.
Now when you share food together,
you are family. >> Mm. >> LIDIA: So we are family.
>> Yes. >> LIDIA: Okay?
Buon appetito.
(sirens blaring in distance) ♪ ♪
>> And then the pandemic hit. And everything came to a stop.
We weren't sure what to do. ♪ ♪
>> So, we were still trying
to produce and createfor the viewers.
That's what she does, that's what she loves to do.
>> LIDIA: Here we are in my kitchen.
I'm here with my grandson Lorenzo.
>> My son Lorenzo, who had been sent home from college,
would mask up and go in and help her shoot some videos.
>> LIDIA: Hi Olivia, how you doing?
>> Hi! I'm good, how are you? >> Everybody was doing things t
hrough Zoom. It did present its own challe
nges, but what was great is we got
some really intimate moments with her mom t
elling stories. >> Do you know what my mother
tell me? She tried to teach me how to d
o pasta. And she said to me,
you have to know seven differen t pasta,
otherwise nobody will marry you. (Lidia laughs)
>> It was nice to have that perspective from Erminia.
And she was so sweet. She was dressed up in her, l
ike, house dress. Like, it was just-- I was like
"Yes, this is all the feels." I was like, "I'm in my night
gown too, directing. "This is great.
(laughing): Let's do it together, Grandma."
>> LIDIA: (speaking Italian) ♪ ♪
(voiceover): I'm blessed, because most of my life
I spent close to my mother. But the pandemic gave me that e
xtra two years to really nurture her
and be with her, and reconnect in many different ways.
♪ ♪ Because as she was getting ol
der, I realized that the time, you kn
ow, I had with her was limited.
♪ ♪ (projector clicks)
♪ ♪ >> And when we did lose her,
I think that was something that we didn't want to admit.
I didn't want to admit, I guess you could say.
I still talk about her in the present tense,
because I'm just like, "Nope, we're good.
Like, "She's just with us all the time,
it's totally fine." ♪ ♪
>> LIDIA: To this day, I mean, she's gone two years,
, she's gone two years, and at the end of the shows, th
ere's a tribute to her. We have little clips where she
sang... >> (singing in Italian with L
idia)
>> LIDIA: And people just love it, still love it.
I love it, because she certainly deserves,
's... she was part of this success.
>> (speaking Italian) (glasses clink)
(both speaking Italian)
♪ ♪ >> LIDIA: So, Wanda,
this is like we used to do, except we didn't get so fancy,
but I thought at this age, we need some cla
ss. >> I always had class.
>> LIDIA: Okay. How about some
mortadella and vegetables? How do you like that?
>> Mm, nice. ♪ ♪
>> LIDIA: You come back here
and it's still the same. Don't you think so?
>> Everything we have done influenced who we become,
but the core of who we are never changes.
>> LIDIA: This endless friendship.
Do you know how many years we know each other?
>> I don't do numbers anymore.
It was a long time ago. >> LIDIA: We were babies, infant
s. Let's leave it at that. (bot
h laugh) >> We were.
We were, but you always gave the impre
ssion that no matter how young you
were, that you had wisdom that comes
with the ages. We followed you, we listened to
you, and you guided.
So, yeah, it's different wisdoms that c
ame together. Thank God.
(voiceover): I lost my father when I was ten.
We had no one that was family
in this country. Eventually, Lidia took me in h
er family. So, when I talk of family...
I talk of Lidia's family. >> LIDIA: I think why we're fr
>> LIDIA: I think why we're friends for so long
is because we are somewhat opposites.
You are vivacious, full of life, full of jokes,
You just get into a situation, you don't think about it.
And I had to pull you out of situations now and then.
>> And you did. Many times.
You really did. This is who she is.
It's... she gives. That's it, period.
>> LIDIA: Let's toast to our many years of friendship.
(glasses clinking) And let's toast to
the future years of our friendship.
>> The next chapter. >> LIDIA: Okay.
>> Salute. >> LIDIA: Salute. ♪ ♪
(voiceover): To cap off my 25th anniversary,
I couldn't resist hosting a celebratory dinner.
My son Joe offered his restaurant, Becco.
rant, Becco. To talk about a legacy,
that's maybe for somebody else to talk.
Hi, Cathy! >> Hi Lidia, how are you?
>> LIDIA: All right. (voiceover): But I know that
I feel committed, that my art, my profession,
goes beyond just a kitchen and a stove and a pot.
How you doing, Billy? >> Getting ready.
>> LIDIA: Okay. Oh, this looks great.
Now, you went fishing then? >> I went fishing. >> LIDIA: An
d you caught this beautiful fish.
>> Got a full fluke. >> LIDIA: Wow.
So we'll have a roasted fluke...
>> I'm gonna serve it with br occoli rabe.
>> LIDIA: Okay. >> Cooked yo ur way.
>> LIDIA: That's... yeah, ni ce.
"Straccinata," as they say in Italian--
dragged in the pan. >> Dragg ed in the pan, exactly.
>> LIDIA: All right, and all the meat? Did you decide on...
>> We're going to do porterhouse.
>> LIDIA: A nice porterhouse. >> A nice porterhouse for li
ke two. Nice, thick cut. Beautiful.
>> LIDIA: Okay. (voiceover): Whatever was given
to me, and I learned, and the gifts al
ong the way, they're really not mine to keep.
I feel a duty to pass it on. I'd like to thank you all very
much for coming. You've been a part of my life
ever since, you know, I came as a young girl here...
(voiceover): Joining me for this intimate meal
are a few dear friends representing
different chapters of my life. Salute and thank you for comi
ng. Salute. (everyone toasting)
♪ ♪
Okay, cin cin. Cin cin, cin cin. (glasses cli
nking) ♪ ♪
(voiceover): It's not just me.
It's not a solitary journey. Everybody is part of who I am
today. >> Very low.
I cook it 14 hours. >> LIDIA: Nice.
So all the water evaporates. >> It makes a lousy tomato bea
utiful. >> LIDIA (laughing): And deli
cious! (voiceover): Christopher Walk
en, who I've known since childhood,
and his wife Georgianne.
>> Happy anniversary, Lidia. I love you,
and I'm so happy for you and your success.
>> How do you cook octopus? >> LIDIA: I put it in cold water
... (voiceover): Geoffrey Zakaria
n, a fellow restaurateur.
>> Thank you for all you've taught me.
No one does it as good as you do.
>> I mean, it was 1983, and I think you had just opene
d Felidia. And they selected this group,
and Lidia, you were one of two women.
And you were there, and I remember...
>> LIDIA: Young woman, Italian.
I was unique in that group! (laughs)
(voiceover): Geoffrey Drummond,
my first television producer. >> 25 years. Congratulations,
Lidia. It's an amazing run, and I'm
sure it will continue. ♪ ♪
>> People stop me and say, "Do you know Lidia?
How-- is she really that way?"
And I say, "Absolutely." >> LIDIA (voiceover): Angelo
Vivolo. We've cooked together for tw
o popes and a variety of charities
>> I can't tell you how honored I am
to congratulate you on this very special occasion.
♪ ♪ >> I knew each time I look a
t your show, I would learn something.
>> LIDIA: (voiceover): And Jacques Pepin,
my dear friend and idol. >> Sometimes you learn what not
to do... (all laugh)
We love you. Keep cooking.
We are so happy to be here, Lidia.
(glasses clink) >> LIDIA: We just get together,
and continue to enjoy, eat, and share.
>> I love you. >> LIDIA: Oh, thank you.
>> Cheers. >> LIDIA: Wonderful.
(glasses clink) (voiceover): Food is a histor
y. ♪ ♪
It's not in a vacuum. Food is not out of a pan.
Food is a life history of people,
of places, events, of memories.
>> Smile! ♪ ♪
>> ALL: Tutti a tavola... >> LIDIA: A mangiare.
(glasses clink) ♪ ♪
>> Salute. >> LIDIA: Salute.
[SPEAKING EYE
PEAKING EYE!
ITALIAN] >> I MESSED
IT UP.
IT MEANS
EVERYBODY COME TO
THE TABLE AND
EAT. IT
IS LIDIA.
I DON'T
SPEAK ITALIAN. I
SPEAK FRENCH.
AND WE
HOPE YOU HAV
E APPRECIATED
LIDIA BASTIANICH AND
LEARNING ABOUT HER
FASCINATING, FASCINATING BACKGROUND.
IS THERE
ANYONE THE
WOMAN DOESN'T
KNOW? CHRISTOPHER
WALKEN, THE
POPE, JULIA
CHILD, JACK
PEPIN. SHE HAS BEEN
INSPIRED BY
THESE GREAT
COOKS AND PEOPLE
WHO HAVE
COME TO KNOW
AND LOVE
HER, JUST
LIKE YOU HAVE.
WHETHER SHE'S
SOMEONE YOU'VE
BEEN WATCHING
FOR YEARS
OR YOU'RE JUST
COMING TO
MEET HER,
WE HOPE
YOU'VE ENJOYED
THIS PROGRAM.
PLEASE SHOW
YOUR SUPPORT
RIGHT NOW BY
MAKING A DONATION AT
1-800-236-3636. I'M LINDA
BERMAN, A VOLUNTEER
HERE AT PBS
WISCONSIN, AND
IT TRULY
IS AN
HONOR TO BE HERE.
NOT THAT
I'M ACTUALLY
SHARING THE
TABLE WITH LIDIA,
BUT I
AM SHARING
HER EXPERIENCES.
AND I LOVE
THE IDEA
THAT FOOD
IS THE
STORY, THE
LIFE STORY O
F PEOPLE.
AND IT IS.
AND TO
ME THE
BEST WAY
TO KNOW
SOMEBODY IS TO EAT
WITH THEM.
AND THAT'S
WHAT WE'RE
ENCOURAGING YOU TO
DO, NOT
ONLY WATCH THE
PROGRAMS WITH
US, BUT
EAT SOME OF
THE AMAZING
RECIPES LIDIA IS
OFFERING. IF
YOU CALL
AT $15 A
MONTH, YOU
WILL GET "MY AMERICAN
DREAM," BY
LIDIA. IF YOU
WANT TO
PLEDGE AT THE
$21 A
MONTH YOU
GET NOT
ONLY "MY AMERICAN DREAM,"
YOU GET "FROM OUR FAMILY TABLE TO YOUR
S" AND YOU GET
THE PBS WISCONSIN
APRON THAT I'M
PROUDABLY !
PROUDLY IRG
WA. WEARING.
WHEN I COOK,
I NEED AN
APRON LIKE
THIS. THIS IS
AN OPPORTUNITY FOR
YOU TO
CALL IN
AND PLEDGE
YOUR SUPPORT,
TO BECOME
PART OF
OUR STORY.
I JUST
WANT TO
REMIND YOU
THAT SOME
RECIPES LIKE
THIS CHEESY
BAKED CHICKEN WINGS,
EASY TO
MAKE, FUN TO
MAKE, THAT CAN
BE YOURS WHEN
YOU CALL
AND PLEDGE
YOUR SUPPORT AT
1-800-236-3636 .
>> FOLKS,
JOIN AT
ANY OF THE
LEVELS THAT WE'RE
SUGGESTING TONIGHT AND
YOU GET
ACCESS TO
PBS PASSPORT.
PBS PASSPORT
IS THIS
TREMENDOUS ONLINE
REPOSITORY, A LIBRARY OF
PBS PROGRAMS AND
ALL OF
THEIR EPISODES.
FOR FOLKS WHO
AREN'T MEMBERS,
THEY MIGHT GO
ON AND
GET ACCESS
TO ONE
EPISODE OF A
SHOW THAT THEY'RE INTERESTED IN.
BUT FOR
FOLKS WHO
ARE MEMBERS,
YOU CAN GO
IN AND
GET ALL
THE EPISODES OF THE SHOW
THAT YOU WANT TO SEE. IT'S A
TREMENDOUS BENEFIT.
I LOVE
IT. I'M A
SUSTAINING MEMBER
AND ACCESS
PASSPORT ALL THE
TIME, THROUGH
MY LAPTOP,
SOMETIMES THROUGH
MY PHONE,
AND ALSO
ON OUR SMART
TV. LOTS OF
SMART TVs
WILL HAVE A
PBS ICON,
ONE O F
THE APPS ON
THE TV
IS PBS
PASSPORT AND
THAT'S HOW YOU
CAN ACCESS IT.
YOU DON'T HAVE TO
WAIT FOR A
PROGRAM TO BE SCHEDULED
O N A
PARTICULAR EVENING. GET
PBS PASSPORT
BY DONATING
NOW, 1-800-236-3636
, OR
GO ONLINE T
O pbswisconsin.org
. >>
PBS WISCONSIN
AND OUR
SUB CHANNEL,
CREATE, PRACTICALLY
OFFER A MASTER CLASS
ON COOKING.
AND THAT'S
BECAUSE PBS
IS ALL
ABOUT LEARNING,
WHETHER IT'S
KIDS LEARNING
HOW TO
READ, HOW
TO DO
MATH OR
ADULTS LEARNING
ABOUT THE
NEWS OR THE
WORLD AROUND
THEM OR
WHERE THEY
CAME FROM
IN "FINDING
YOUR ROOTS,"
WE'RE ALL ABOUT
EDUCATION AND
YOUR SUPPORT RIGHT
NOW NOT
ONLY HELPS
SUPPORT THE PROGRAMS
THAT YOU'RE
WATCHING, BUT WE
HAVE A WHOLE
NOTHER DIVISION, PBS
WISCONSIN EDUCATION. WE
WORK WITH
SCHOOLS. WE
WORK WITH
TEACHERS. THERE IS
MATERIALS. THERE'S
LESSON PLANS.
THERE'S ALL KINDS
OF SUPPLEMENTAL MATERIAL
BECAUSE PBS
FOCUSES ON
HELPING EXPAND
YOUR BRAIN. WE'RE ALL
ABOUT LEARNING
AND EDUCATION
AND SHARING
THAT INFORMATION
WITH YOU.
HOW ABOUT
NOW YOU
SHARE A LITTLE WITH
US BY
MAKING A DONATION?
1-800-236-3636 .
>> THAT'S RIGHT.
PBS WISCONSIN
IS ABOUT
EDUCATION, ENTERTAINMENT
AND INFORMATION.
AND WE ARE HERE
WITH PROGRAMS
SUCH AS
CELEBRATING 25 YEARS OF
LIDIA. AND
WITH THAT WE
HAVE THE
VERY SPECIAL THANK YOU GIFT
WHEN YOU
DO CALL IN
AND PLEDGE
YOUR SUPPORT RIGHT NOW.
$15 A MONTH GETS
YOU THE
WONDERFUL STORY "MY AMERICAN
DREAM." IT
REALLY IS
AN AMERICAN
DREAM. YOU LOOK
AT THE
PEOPLE WHO
LIDIA HAS
ENCOUNTERED THROUGH HER
RESTAURANTS, JUST IN HER
LIFE, AND
YOU REALIZE
SHE IS A PERSON
WHO ENJOYS
FOOD, BUT
SHE ENJOYS
PEOPLE. AND
SO DOES PBS
WISCONSIN. WE
ENJOY PEOPLE.
WE ENJOY
YOU. WE'RE
ENCOURAGING YOU
TO JOIN
WHETHER IT'S AT THE
$15 LEVEL
OR THE
$21 A MONTH LEVEL.
YOU CAN GET
THE "MY AMERICAN
DREAM" OR YOU CAN
GET THE
GREAT COOKBOOK, "FROM OUR FAMILY TABLE
YOURS" AND YOU GET
THE APRON.
YOU GET
ALL THREE
OF THEM.
THE MOST IMPORTANT
THING IS
THAT YOU'RE CALLING
TO PLEDGE YOUR
SUPPORT. THAT'S WHY
WE'RE HERE.
THAT'S WHY WE'RE
GIVIN G
OF OUR
TIME, BECAUSE WE
BELIEVE IN
QUALITY PROGRAMMING
AND WE
ENCOURAGE YOU TO
JOIN US
RIGHT NOW,
1-800-236-3636 .
LIDIA
IS PART
OF A LONG
TRADITION WIT
H PBS
TO SHARE
WITH THE
AUDIENCE GREAT
TEACHERS, GREAT
TEACHERS WHO COME
AND TEACH US
THEIR EXPERTISE
AND CRAFT.
THE ONLY WAY
THAT'S POSSIBLE
IS THROUGH
MEMBER SUPPORT.
MEMBER SUPPORT
IS WHAT
FUNDS THE
VAST MAJORITY
OF PBS
WISCONSIN AND THAT'S
WHY WE'RE
HERE TONIGHT,
BECAUSE W
E'RE REMINDING
YOU THAT WE
NEED MEMBER SUPPORT
IN ORDER TO
CONTINUE. AND
THE EASIEST
WAY, THE
MOST EFFICIENT WAY
TO DO
THAT IS
TO BECOME A
SUSTAINING MEMBER. YOU
CAN CALL
1-800-236-3636 AND ASK
ABOUT THAT.
IT'S EASY
AND AUTOMATIC.
IT COMES
RIGHT OUT OF YOUR
CHECKING ACCOUNT OR
CREDIT CARD,
HOWEVER YOU WANT TO DO
IT. YOU
GET ACCESS
TO PBS
PASS PASSPORT
AND IT CAN BE
AS LITTLE
AS $5
OR $10 A MONTH
OR AS
MUCH AS YOU
WANT TO
GIVE MONTHLY.
BECOME A SUSTAINING MEMBE
R RIGHT
NOW. I'D
LIKE TO THANK
THE MEMBERS
OF OUR
DIRECTORS CIRCLE,
WHO MAKE
LEADERSHIP GIFTS IN
SUPPORT OF PBS
WISCONSIN. IF IT IS
WITHIN YOUR
MEANS, PLEASE CONSIDER
MAKING A DONATION OF
$1,000 OR
$100 A MONTH TO BECOME ONE
OF THESE
SPECIAL DONORS
THA T!
!
DONORS, THE
KIND OF
UBER @DONORS, BUT
IF YOU
CAN'T, WHAT IS IMPORTANT IS
THA T
YOU DO
GIVE BECAUSE WE ARE
IN THIS
TOGETHER. IT'S
ONE DONATION
AT A TIME.
REGARDLESS OF HOW MUCH YOU
GIVE, THEY
ALL BUILD
UPON EACH
OTHER TO
BRING YOU
THE SERVICE
THAT YOU ARE
W ATCHING RIGHT
NOW. AS
LIDIA WAS
SAYING AND WE
WERE SAYING
BEFORE, IT'S
ALL ABOUT
NURTURING. IT'S
ABOUT SHOWING
OUR APPRECIATION
FOR THE
PROGRAMMING BY
MAKING A DONATION.
1-800-236-3636 OR
ONLINE TO
pbswisconsin.org. >> THAT'S
RIGHT. IT'S
AN OPPORTUNITY FOR
YOU TO
PLEDGE AT A
L EVEL
THAT YOU
CAN SUPPORT.
WHEN MY HUSBAND
AND I
JOINED 47
YEARS AGO,
$21 A YEAR
WAS WHAT WE
COULD AFFORD. AND
RIGHT NOW WE'RE
THRILLED THAT WE CAN
OFFER MORE O
F OUR
TIME AND
OUR MONEY
BECAUSE WE
BELIEVE IN
QUALITY PROGRAMMING.
AND I'M
ENCOURAGING YOU
TO CALL
IN WITH
YOUR PLEDGE OF SUPPORT.
EVERY PLEDGE
OF $35
AND ABOVE
WILL GET
OUR "AIRWAVES" MAGAZINE
SO YOU
KNOWS WHAT'S HAPPENING.
BUT TO
THANK LIDIA
AND CORRESPOND
WITH 25 YEARS WITH LIDIA,
AT $15 A
MONTH YOU HAVE
AN OPPORTUNITY TO
GET THE "MY
AMERICAN DREAM" BOOK,
HER SUCCESSES HERE IN AMERICA.
AT $21 A
MONTH, YOU
CAN GET
THIS BOOK
PLUS "FROM OUR FAMILY TABLE TO YOU RS" AS WELL AS
THE PBS WISCONSIN
APRON. THAT'S
ALL OUR
WAY OF
SAYING THANK YOU FOR
YOUR PLEDGE OF
SUPPORT. SO
WHY DON'T
YOU CONSIDER
BECOMING A MEMBER NOW.
YOU CAN USE
YOUR QR
CODE IN
THE CORNER THERE.
YOU CAN
ALSO SAY
THESE ARE
THE GIFTS I'D LIKE.
BUT MOST
IMPORTANTLY YOU
CONSIDER SUPPORTING
US NOW
WITH A CALL
OR ONLINE.
IF A CALL,
IT'S 1-800-236-3636
. >>
LIFELONG LEARNING
IS AT
THE HEART
OF pbswisconsin.org
AND THAT
LEARNING HAPPENS
NOT ONLY
WITH PEOPLE
LIKE LIDIA
BUT ALSO
THROUGH INCREDIBLE NATURE
PROGRAMMING, SCIENCE PROGRAMMING, ALL AVAILABLE TO
YOU, BY THE
WAY, WITH
PBS PASSPORT
AND ALSO
KIDS' EDUCATIONAL
PROGRAM THAT IS MATCHLESS AROUND
THE GLOBE.
THE ONLY WAY
THAT THAT
HAPPENS IS
FOR YOU
TO BECOME A
MEMBER, FOR YOU
TO PARTICIPATE
IN MEMBER
SUPPORT. WE'VE ALREADY TOLD
YOU ABOUT
SUSTAINING MEMBERS AND HOW
YOU CAN
BECOME A SUSTAINING
MEMBER. IT'S A
MONTHLY PLEDGE
THAT COMES
RIGHT OUT OF YOUR CHECKING
ACCOUNT AND IS
SO EASY.
I'M A SUSTAINING
MEMBER AND
I FORGET THAT
IT'S GOING
TO HAPPEN,
BUT IT JUST
DOES EVERY MONTH.
IT'S PERFECTLY
-- IT'S
GREAT. GREAT IS
THE WORD ON
THE SCREEN.
IT'S GREAT TO
BECOME A SUSTAINING MEMBER
AND TO
FUND THE
HEART OF
pbswisconsin.org, WHICH
IS LIFELONG
LEARNING. DO
IT NOW. >>
LIDIA SAID
SOMETHING INTERESTING.
WHEN SHE WOULD FEED
PEOPLE, THEY WOULD EAT
TOGETHER, SHE WOULD IMMEDIATELY SAY WE
ARE NOW
FAMILY. WE'VE GOT
SOMETHING SIMILAR
HERE AT PBS
WISCONSIN. WHEN
YOU BECOME A
MEMBER, YOU
BECOME FAMILY.
YOU BECOME
PART OF
THE PBS
COMMUNITY, BECAUSETHIS
IS YOUR
STATION. YOU HELP
FUND IT.
YOU ARE THE
SINGLE LARGEST
SOURCE OF FUNDING
FOR THIS
STATION. WE
CANNOT DO IT WITHOUT
YOU. SHOW
YOUR SUPPORT,
FOR LIDIA, FOR ALL
THE AMAZING
COOKING SHOWS,
THE TRAVEL
SHOWS, THE
EDUCATION YOU
GET AND
THE ENTERTAINMENT.
IT'S ALL
RIGHT THERE
JUST BY
FLIPPING ON YOUR
TELEVISION. 1-800-236-3636
OR GO
ONLINE TO
pbswisconsin.org. WE
REALLY APPRECIATE
YOUR SUPPORT.
WE CANNOT
DO THIS WITHOUT
YOU. BECOME
PART OF THE PBS
WISCONSIN COMMUNITY.
AND THANK YOU FOR
YOUR SUPPORT.
>> Congratulations, Lidia! >>
Thank you so much... >> For inviting me to your h
ome. >> For the family that you have
offered me. >> Making me a part of your f
amily. >> I have nothing but gratitude.
>> For everything you've taught me.
>> And sharing your passion. >> You are such an inspiration.
>> Do what you do and don't st
op. >> I'm really proud of you.
>> You done good, kid. >> I love you so much. >> I l
ove you. >> And I love you so much.
>> Happy anniversary, my dar ling.
>> Happy 25th. (glasses clinking) >> Cin cin
.
>> For recipes, video, behind-the-scenes photos, and mo
re, go to pbs.org/lidia.
>> "25 Years With Lidia: A Cu linary Jubilee"
is available with PBS Passport
and on Amazon Prime Video.
>> This program is made possible
by the Corporationfor Public B roadcasting,
a private corporation funded by the American people,
and by contributions to your PBS station
from viewers like you. Thank you.) ♪
You're watching PBS.
♪
This program was made possible
in part by contributions to your
PBS station from
viewers like you.
Thank you.
) - [Narrator] "All Creatures Gr
eat and Small" has lovingly captiva
ted readers, viewers and animal lover
s
for the past half-century.
This MASTERPIECE series captures
the world
of author James Herriot, and
his colorful life
as a rural veterinarian in the
English countryside.
With every episode, we are t
ransported
back to a simpler time and plac
e--
a pastoral setting, where th
e lives of the villagers,
farmers and animals are inte
rtwined.
- [James] It was only a couple
of weeks I was away.
You forget how beautiful this p
lace is.
- [Narrator] Today, join us
for a special behind-the-scenes
visit to the Yorkshire Dales,
the stunningly beautiful part o
f England
where the show was filmed.
We'll take you on an extensive
tour
and look at the quaint villages
where the show was filmed.
You won't want to miss our visit
to a farm
where the animals are trained
with the cast.
We'll even make a stop at the r
eal life Drovers Arms
to learn a little bit about
Yorkshire pub life.
- [Group] Cheers!
- [Helen] Cheers!
- [Narrator] Along the way, we
'll talk to the cast
and creators of "All Creatures,"
as well as several residents
who live and work in the Yorks
hire Dales.
We'll visit the James Herriot
Museum
and hear from the author's so
n about his father's work.
We'll look at what it's like
to film
the show in the Dales,
and the challenges the team fac
es
to bring the 1930s and 40s to
life.
Please join us for a behind-the
-scenes look
at this magical, unforgettabl
e world
in "All Creatures Great and
Small: Touring the Dales."
(rousing string music)
- [Colin] Aside from the cast
and the stories,
the other big star of the series
is, of course, Yorkshire.
(stirring orchestral music)
- [Rachel] The animals and the ba
ckdrop upstage us every time.
- [Helen] That's Hesketh Fell,
Eddleton just beyond.
Wedder-- over the other side--
Colver and Sennor.
- [James] You talk about them
as if they were old friends.
- [Helen] I've known 'em my who
le life.
- [Nicholas] We get dropped off
in these locations
and you look around, and you
could film in 360 degrees.
It is stunning.
- [James] I didn't expect it
to be so beautiful.
- [Siegfried] One of the wild
est spots in England.
- [Narrator] The Yorkshire Dales
is an 800-square-mile area
in the northern central part o
f England.
It is north from Manchester
and is situated southeast of the
famous Lake District.
- [Samuel] The landscape itself
is literally breathtaking.
You can stand on the top of a
hill and just go-- (gasping)
(bright orchestral music)
- [Rob] Good afternoon, Mr. Fa
rnon!
- [Siegfried] Isn't it, Rob?
(sheep bleating)
(bright orchestral music)
- [Jim] My dad set his books in
the Dales
because it was such a romant
ic place,
a romantic setting.
(soaring string music)
- [Nicholas] I'm from the north
of Scotland
and it's beautiful up there.
So I thought, alright, yeah,
I mean--
sounds great, and I'm sure i
t'll be lovely,
but it's quite nice where I'
m from, as well.
So, then I got on the train--
I think it was from Carlisle
to Skipton,
and then I was just, like, blow
n away, completely.
(bright orchestral music)
- [Brian] You can't help but
have a, an empathy
when, when we first meet James.
It's really important to go on
that journey with him,
and we see the Dales through
his eyes.
(stirring orchestral music)
- [Nicholas] It was a bit like
art imitating life.
Alf Wight graduated from vet
college in Glasgow,
and his first big job was he
re in Thirsk.
And likewise, I graduated dr
ama school in Glasgow,
and then my first television
job, is, you know,
here in the Yorkshire Dales.
(bus engine idling)
- [James] Oh! - [Helen] Jenn
y!
Sit yourself down-- don't pu
sh past-- sorry!
Little terror always wants to
go at the back.
- [James] Oh, Meccano!
I think you dropped this.
- [Jenny] Thanks.
- [James] I like building bri
dges the best.
- [Helen] Thank you.- [G
ary] The scene that we did when the
bus first arrives
in the first episode--
on the crossroads above Malham
--
and we were worried about the
bus being able to get there,
'cause access to a lot of these
locations is terrible.
And getting a 1930s bus up th
at hill...
We thought, "Is he gonna make
it?"
We all stood there, and he h
adn't turned up,
and we're thinking, "Is he g
oing to get there?"
Then, all of a sudden, we
saw him emerging over the top of t
he hill,
--can't stop-- and he came over
,
we thought, we're all like,
"We're in."
That's almost one of the icon
ic locations
of the whole series-- on tha
t crossroads.
- [James] Excuse me!
This is Darrowby, isn't it?
- [Dick] Darrowby?
Nae, you want bus for Darrowby?
- [James] When's the next one?
I need to be in Darrowby befo
re four.
- [Dick] No more buses till ton
ight.
- [Narrator] Luckily, you won't
have to wait that long.
Darrowby is the next stop on o
ur tour through the Dales,
but it takes a bit of magic
to create a destination as ext
raordinary as Darrowby.
And it all starts in the rea
l-life
village of Grassington.
(soft orchestral music)
Grassington serves as the locat
ion
for one of the show's most ico
nic backdrops--
Darrowby Square.
- [Tristan] Morning, Helen!
- [Helen] Hello, Tris, Sieg
fried.
What can I do for you?
- [Rachel] The beautiful place
what there is now our Darrow
by
is called Grassington.
Of course we transform it to
the thirties and forties,
but in modern day it's really
quite as idyllic and beautiful.
And those independent shops
are gorgeous.
- [Linda] Grassington is really
quite a quaint old village--
I think is the center of the Y
orkshire Dales.
We've certainly got the shops,
the eateries, places to stay.
- [Jackie] My name is Jackie
Smith
and I'm the production desig
ner
on "All Creatures Great and
Small."
And here we are in Grassington,
which is the village
that we use to create the worl
d of Darrowby.
- [Narrator] The square is
filled with stores
and businesses who operate ar
ound the film crew.
At first, this presented the
crew
with some logistical challenges.
- [Gary] We could have taken
an easier option.
There were other villages we c
onsidered.
They had less shops and less
people.
- [Narrator] Grassington is in
the middle
of the Yorkshire Dales
and has become one of the centr
al locations
of creating Darrowby.
- [Rob] It was interesting to
find out
that we were one of five villag
es that had been selected
and they decided on Grassington
because the main street
didn't go through the middle
of the village.
I think they chose very wisely
and it's been a happy relati
onship.
- [Gary] I remember thinking,
"If we come here, it's going t
o be hard,
and it's going to be expensive.
But is it worth it-- is this
the right place?"
And we decided to take that ris
k and go for it.
I think that paid off.
- [Narrator] One of the most
interesting aspects
of this location
is how modern-day shops are tran
sformed
into the 1930s and 40s.
- [Linda] The whole village
is absolutely full of people dr
essing the village.
There are painters and decorato
rs.
The roads are being cleaned.
- [Jackie] This shop, Endleb
y's--
we took the name from one of th
e original photographs I found
from the 1930s of Grassington, so
that this originally
was called an Endleby's at som
e point in its history.
- [Mrs. Hall] Keep going!
- [Tristan] More?
- [Mrs. Hall] You want to have
leftovers in the evening.
- [James Gray] This is our gree
ngrocer's,
Endleby's, um, which in reality
is a bookshop.
Pretty much the whole of the f
ront of this
is a build with fake shelves
that we pop in and dress
with all of our vintage graphi
cs.
- [Linda] The bookshop is pa
le blue, and it's bright,
and it's full of children's bo
oks.
To transform it, everything in pe
ople's windows is taken down,
the signs are taken down,
and then they bring in all the
vegetables.
And I love watching it because it
can be war,
it can be Christmas, it can b
e summer,
and every single vegetable is
different.
- [Mrs. Hall] How do we feel ab
out Brussels sprouts?
Edward likes 'em.
You can't not have sprouts--
I'll get a pound.
- [Siegfried] I feel honored yo
u even asked.
- [Anna] When they transform
Grassington,
the detail that goes in to wha
t they do--
Those amazing old advertisin
g boards.
- [James Gray] We got in touch
with a number
of very, very well-established,
well-known brands,
to find out whether we could g
et permission
to use some of their advertis
ing from the period.
And it really does...
just adds an extra layer of reality to
the square.
- [Anna] The detail on things
like the village board,
where it's got little notices...
You have really sort of curious
moments
of wanting to look through ev
erything
and see what they've done.
- [Jackie] Because the spee
d of getting these units into
the shops is really important
so that we're not disrupting
these people's businesses,
in the case of the bakery, we
have lots of bread
that's covered in varnish
and stuck down so that we can
just literally push-fit
these box units into the windo
ws.
- [Tristan] Here we go!
(village bustling) (baby cryi
ng)
Hmm-- I'll get you one back ne
xt time.
- [Jackie] We're here now in
front of The Drovers Arms,
which is really a hotel in Gra
ssington-- and a pub.
But we, uh, only shoot the exteri
or of this building,
because all the interiors ar
e done in another location.
(soft orchestral music)
- [Narrator] Grassington also
serves as the location
for the exterior of Skeldale
House.
(door opening and closing)
- [Tristan] Wait a second, Jim!
I'll walk with you.
Can't let you go on your ow
n.
- [Jackie] This house, here,
is the house that we chose
to be Skeldale House.
Alf Wight-- who is James Herri
ot--
his children were brought up in
the house in Thirsk.
It's a Georgian townhouse in T
hirsk Market Place.
So therefore, I really wanted
to pay homage to that house
and style.
So this is a Georgian townhouse.
One of the primary reasons we
chose this house
is because of its relationsh
ip to the square.
And we wanted the house
to feel as though it was a par
t of the community.
So when the characters come out o
f the house,
they are immediately part of
this world.
- [James] He'll forgive you even
tually.
- [Tristan] Yes, I'm sure he
will.
Then I have no doubt he
'll find something else to be cross
with me about.
- [James] (laughing) I'm sure
that goes for me, too.
- [Jackie] This house here is
only used as an exterior.
We don't ever go inside it.
The owners very kindly let us u
se
the front of the house,
and we build these...
(hollow knocking sound)
onto the front of the house.
And these doors all go back to
the studio with us,
so that we can create this in t
he studio.
Every time the camera is looki
ng out
into the world of Darrowby, we
're here on location.
And every time we want to look
in this way--
so, let's say Mrs. Hall's st
anding at the door there--
that would be shot in the st
udio.
So when the editors cleverly
cut it all together,
it should be seamless.
- [James] (opening door) Hi
! Helen...
- [Helen] Hi.
- [James] You look... it's g
ood to see you.
- [Helen] Shall I come in?
- [James] Yes, of course!
(soft orchestral music)
- [Narrator] Another village
in the Dales
used to help create Darrowby is
named Yockenthwaite,
and it's just up the road fr
om Grassington.
(soft orchestral music)
- [Jenny] Hi, James!
- [James] Afternoon, Jenny!
- [Helen] Hello.
- [James] Hello.
- [Stuart] We're in a little
hamlet called Yockenthwaite,
this location, our farm, um...
in the series of "All Creatur
es,"
is Heston Grange, which is th
e home of the Aldersons.
- [Helen] Look after James!
- [Jenny] Don't you misbehave, ei
ther!
- [Richard] Right, you two be
careful up on that roof.
And you!
Steady with my ale.
- [Rachel] I love the Heston G
range location.
It's my favorite.
- [Helen] You sure?
- [Richard] That I am-- wouldn
't say so otherwise.
Everything's in hand.
- [Melissa] Yockenthwaite is an
absolutely stunning location
and such an important visual la
ndscape in the show.
(serene woodwind music) (farm
sounds)
(car door slams)
(serene woodwind music) (farm
sounds)
(car door slams)
(serene woodwind music) (farm
sounds)
- [James] Just enjoying the vi
ew.
- [Narrator] Yockenthwaite is
about 25 minutes
north of Grassington.
- [Gary] Yockenthwaite, which is
my favorite location--
I love it-- we drove past it
and we just saw it, said,
"That's amazing, we've got to
try and get that in."
- [Narrator] And the crew ha
s been resourceful
in using several different prop
erties on the farm,
including several barns and fi
elds.
- [Stuart] The views, various
different locations
within the sort of farmyard s
etup...
- [Helen] What do you think
we should do?
- [Jenny] Why are you asking me?
- [Helen] 'cause I want to know
what you think.
- [Rachel] I love filming in
the barns.
I love where we keep the chic
kens.
(chickens clucking) (knockin
g)
- [James] Dobson called.
- [Helen] All right.
Here, make yourself useful.
- [Rachel] I love that, behi
nd the house,
That that's the entrance.
Even though, in real life, the
interior is somewhere else,
- [Helen] It may not seem li
ke it now,
but you've done us a favor.
- [Narrator] But despite its
beauty,
Yockenthwaite does present so
me logistical challenges.
- [Rachel] I love filming there,
because there's no mobile phone
signal again,
but it's kind of got its own ec
osystem as well.
So you can look on Google Weath
er if you want to,
but it won't make any differen
ce.
- [Nicholas] It could be 27 an
d sunny here, and you go there
and it's like battering rain a
nd wind and vice versa.
You know, you just never know
what you're going to get.
- [Narrator] But the farm is a pe
rfect representation of home.
- [Rachel] All the poignant
moments in Helen's journey
have happened at, at Heston,
and I can really feel that it
's home.
- [Helen] Candy were our mum'
s.
- [Jenny] Yeah, sorta like th
e next generation.
- [James] I see.
- [Melissa] Helen actually i
s the one character
who's grown up in the Dales.
She's Yorkshire, sort of thro
ugh her veins.
And therefore she holds more h
istory
and story here than anyone else.
And we wanted to really reflect
that.
- [Helen] I'll be back here
every day.
Ain't nothing's going to cha
nge.
Just 'cause I'm getting marr
ied,
it won't be any different.
- [Rachel] When she's trying to
get over Hugh,
keep her head down and regroup,
it's Heston.
When she needs to plug back in,
it's Heston.
And I think, again, that's s
omething that
I've got in my life, with whe
re I grew up.
(soft woodwind music)
- [Melissa] We can all relate to
that.
Our childhood homes or our g
randparent's homes,
or just places that hold story
and memory for us.
And we kind of like to revisit
that with our characters.
- [Helen] It's so big, this wor
ld.
So much bigger than Darrowby,
though we often forget it.
- [Jenny] I know...
and I don't want to be anywhere
else.
- [Narrator] Just like Helen,
Stuart Hird's family
has lived here for generations.
- [Stuart] There's a datestone
in the, in the backyard--
it's 1681, and my family's be
en here since 1842.
The bedroom I'm sleeping in
at the moment
is the one that I was born in.
- [Rachel] He's amazing, so s
upportive of the show,
and always comes out for a chat,
and you go, "Yeah, this is r
eal."
(soft string music) (lamb blea
ting)
- [Richard] You two gonna le
nd a hand, or what?
(lamb bleating)
Lambs don't stop coming just b
ecause you're weary.
Come on. Let's be having you.
(soft string music) -
[Narrator] And who could forget one o
f the most moving
"All Creatures" scenes?
The kiss between James and Helen
on the roof of the barn.
- [Melissa] I think that kiss
on the roof's
a really iconic "All Creatures
" moment.
(peaceful orchestral music)
- [Nicholas] We had to be ha
rnessed up on the roof
of the barn there.
And then at one point there wa
s a question about that
and whe- whether it, w- would
it be safe?
And if actually maybe we cou
ld do it on--
It was, there, you know, there's
a big log not far from it.
Maybe we could do it on there.
And then, I'm so happy that the
y were like,
"No, we'll get them up ont- on
to the barn."
- [James] You were right.
I get it, now.
I'm sorry about...
(softly patting the roof)
- [Nicholas] Just when I read i
t, I had tingles.
It, it made me well up, as well.
I just thought it was just perf
ect.
- [Helen] This is my mum's favo
rite spot,
up here on this roof.
(brook babbling)
We used to come up here at
lunchtime
and eat our sandwiches.
And she'd point out different
parts of the farm and tell me...
"That's where you scraped yo
ur knee,
trying to jump over the bales."
(James chuckling softly)
"That's where you helped out
with your first lambing."
- [Rachel] She sat on the roof
and she was looking out and I
could see my mum in the field.
I could s- I could feel that--
that a lot's happened here.
And what's really beautiful
about the location
in particular, that one, is i
t has been there
for hundreds of years.
You can imagine it hasn't chan
ged that much.
You know, it's a real place,
it's a working farm, and you
feel that.
(brook babbling)
- [Helen] "And that spot, th
ere...
(soft piano music)
"That's where I told your dad
I were pregnant with you.
(soft piano music)
And his grin filled his whol
e face."
(chuckling)
- [Nicholas] Somewhere that is
so special to Helen,
and it's, it holds so much hi
story for Helen,
and this city boy, coming in,
you know, to be up on a barn
in the middle of the Dales,
having a first kiss
with, with a woman that he's
madly in love with
and falling madly in love with
...
(soft string music)
- [Nicholas] And it, we've got
that wonderful drone shot
looking at the view of what
James and Helen are looking ou
t on.
And it's this expanse of Dal
es...
Very special moment for the ch
aracters, obviously,
and a perfect setting for it.
(soaring string music)
(bright piano music)
- [Narrator] When we return,
we'll continue our journey thro
ugh the Yorkshire Dales,
and we'll take a look at the
farm
where the cast members train to
work with animals.
We'll also stop by The Drover
s Arms
for a pint and a bite to eat
in "All Creatures Great and
Small:
Touring the Dales."
) (soft piano music)
%
>>
WHO
COULD
BLAME
JAMES
FOR
FALLING IN LOVE
WIT H
THE DALES?
THE BEAUTY OF
THE PLACE
IS REALLY
JUST SPECTACULAR.
IT'S THE PERFECT
SETTING FOR
THE PERFECT SHOW.
HI. I'M MICHELE
GOOD FROM
WISCONSIN PUBLIC
RADIO, AND
THIS SHOW HAS
BEEN -- WE'RE
IN THE
FOURTH SEASON
OF FOLLOWING "ALL CREATURES GREAT AN
D SMALL," AND WE'RE
LOOKING FOR
YOUR SUPPORT
TONIGHT AT 1-800-236-3636
. IT'S
BEEN FASCINATING
WATCHING GRASSINGTON
FILL IN
FOR DARROWBY.
I LOVE
WATCHING HOW THEY
HAVE TO
TRANSFORM EVERYTHING IN THE
TOWN FROM
THE 1930
s, FROM
THE MODERN
DAY. THAT SHOWS
YOU THE ATTENTION
TO DETAIL
THIS SHOWS
HAS. IT'S
SOMETHING YOU
EXPECT FROM
ALL THE
GREAT PBS WISCONSIN
SHOWS WE HAVE HERE.
SHOW YOUR
SUPPORT FOR
THI S
KIND
QUALITY
FAMILY PROGRAMMING.
1-800-236-3636. I'M LINDA
BERMAN, A VOLUNTEER HERE
AT PBS WISCONSIN,
AND I
HAVE BEEN
CALLING JAMES
HERRIOT'S STORIES, THIS IS
THE SECOND
ITERATION FROM THE
'70s, I
THINK THEY'RE
EVEN MORE
SPECK !
SPECTACULAR
AND I
HOPE YOU'RE
ENJOYING THEM
AS MUCH AS
I AM.
ESPECIALLY SEEING
THE BACKGROUND.
SEE A FINISHED
PRODUCT ON
SUNDAY NIGHTS. NOW YOU
HAVE !
YOU GET T
O SEE
BEHIND-THE-SCENES. AT
$10 A
MONTH IS A
VINTAGE POSTCARD
SET. YOU
GET TWO
OF EACH.
AT $10 A
MONTH. AT
$15 A MONTH
YOU GET
THE SEASON
4, WHICH WE'RE
WATCHING, THE
TWO-DVD SET
OF "ALL CREATURES GREAT AND SMAL L."
AT THE
$25 A MONTH, THIS
IS REALLY
THE ONE
YOU SHOULD
CONSIDER, YOU
GET NOT
ONLY SEASONS
1, 2
AND 3,
BUT SEASON
4. YOU
GET THE
BOOK, "ALL CREATURES GREAT AND S MALL," AS WELL AS
THE POSTCARDS AND
THIS REALLY CUTE
-- I LOVE
IT. IT'S A
WONDERFUL TOTE
BAG. IT'S
VERY WHIMSICAL.
IT'S GOT
THE PICTURES OF T
HE COWS AND
HORSES. I
USE MINE
EVERYWHERE. IT'S
SO GREAT.
AT $25 A
MONTH IT'S
A WONDERFUL OPPORTUNITY
FOR YOU
TO SHOW
YOUR SUPPORT
FOR PBS WISCONSIN
AND "ALL CREATURES GREAT AND SMALL ."
YOU KNOW WHAT?
IT STARTS WITH
YOU CONNECTING
WITH US.
EASY TO DO
ON pbswisconsin.org
OR GIVE US
A CALL.
WE'VE GOT
GREAT V
OLUNTEERS IN THE
STUDIO HERE AT
1-800-236-3636 . >>
YOU KNOW, LINDA
POINTED OUT
THAT THIS IS
THE SECOND
ITERATION OF "ALL CREATURES GREAT AND SMALL.
" THE FIRST
ONE HAPPENED
IN THE
'70s. THAT'S ONLY
POSSIBLE, THAT KIND
OF MULTIGENERATIONAL
SUPPORT, WITH
SUPPORT THAT
SPANS GENERATIONS, THAT
IS EX TENSEIBLE, THAT
LASTS A LONG
TIME. AND THAT
KIND OF
SUPPORT SP
!
SUPPORT
IS WHATWE ARE
LOOKING FOR
FROM YOU.
IT'S MEMBER
SUPPORT THAT
MAKES PROGRAMMING
LIKE "ALL CREATURES GREAT AND SMAL L" POSSIBLE.
SO WE'D
LIKE TO
ASK YOU
CONSIDER TONIGHT
BECOMING A SUSTAINING
MEMBER. IT'S
THE MOST
EFFICIENT WAY
FOR YOU T
O BECOME A
MEMBER AND
IT'S THE MOST
EFFICIENT WAY
FOR pbswisconsin.org
TO USE
YOUR DONATIONS, YOUR
MEMBERSHIP TO
PROVIDE PROGRAMMING
LIKE "ALL CREATURES GREAT AND SMA LL."
IT'S EASY,
IT'S AUTOMATIC,
IT COMES OUT OF
YOUR CHECKING ACCOUNT
OR YOUR
CREDIT CARD
ON A MONTHLY
BASIS AND
BECOME A SUSTAINING MEMBER AT
WHATEVER LEVEL
YOU'RE COMFORTABLE WITH
AND YOU
GET ACCESS
TO PBS
PASSPORT, WHICH WILL GIVE
YOU ACCESS
TO ALL
THOSE PAST
EPISODES OF "ALL CREATURES GREAT AND SMALL
," INCLUDING
OTHER WONDERFUL
DRAMAS. 1-800-236-3636 O
R GO
TO pbswisconsin.org RIGHT
NOW .
>> "ALL CREATURES GREAT AND
SMALL" HAS
REALLY STRUCK A
CHORD WITH
VIEWERS ALL
OVER THE WORLD. I
THINK IT'S
BECAUSE IT'S
THIS SIMPLE TALE.
IT'S WARM,
IT'S HEARTWARMING.
THERE'S NO SPECIAL
EFFECTS. IT'S REALLY
JUST ABOUT
HUMAN STORIES,
AND ANIMAL
STORIES, TOO.
BUT THAT'S
WHY IT'S
FOUND SUCH A
GREAT HOME HERE ON PBS
WISCONSIN. SO
MANY OF THE PROGRAMS
THAT WE
AIR ARE LIKE
THAT. THEY'RE
JUST GOOD,
GOOD STORIES,
DONE WITH HIGH-QUALITY
PRODUCTION VALUES,
AMAZING CASTS AND
WE BRING
THEM TO YOU.
PROGRAMS LIKE
"DOC MARTIN"
OR "MISS FISCHER'S
MURDER MYSTERIES,"
AMAZING STORYLINES.
IS THIS SOMETHING
YOU GATHER
AROUND EVERY WEEK WITH
YOUR FAMILY
TO CATCH
UP ON
WHAT'S HAPPENING
IN DARROWBY?
1-800-236-3636 AND SHOW YOUR
SUPPORT. AND WE
ARE WATCHING,
AS MICHELE
SAID, INCREDIBLE COSTS.
THE LATE
DIANA RIG WAS
ON. WHAT'S TRICKY
WU GOING
TO DO
NOW? WE
FEEL PART
OF "ALL CREATURES GREAT AND SMALL. "
WE'RE ASKING YOU
NOW, IF
YOU FEEL THE
SAME WAY
I DO,
GIV E
US A CALL.
PLEDGE YOUR SUPPORT
FOR QUALITY
PROGRAMS. VERY EASY
TO DO.
AN D WHEN
YOU DO
CALL NOW, WE
HAVE SOME
SPECIAL THANK YOU
GIFTS. $10 A
MONTH, THIS
REALLY ADORABLE
POSTCARDS. WHAT D
O I DO
WITH A POSTCARD?
THEY'RE CUTE IN
INSERT IN
GIFTS OR
EVEN TO
SEND TO
PEOPLE.
ERE ARE FOUR
DIFFERENT PICTURES.
THERE ARE A TOTAL
OF EIGHT
CARDS A MONTH.
AT $15 A
MONTH YOU
GET SEASON
4, THE
TWO-DVD SET.
THIS IS
THE LAST
SEASON WE'VE
BEEN WATCHING.
$25 A MONTH,
YOU GET
SEASONS 1
THROUGH 4, THE
DVD SET,
THE BOOK,
WHICH I
S "THE WORLD OF ALL CREATURES GREA T AND SMALL,"
WELCOME TO
SKELDALE HOUSE, AS WELL AS
THE POSTCARDS AND
THE TOTE
BAG. THIS TOTE
BAG IS
WORTH IT
ALONE. I LOVE
MY TOTE
BAG. I
WAS JUST AROUND
THE STATE
THE OTHER DAY AND
I HAD
MY TOTE
BAG AND THEY
SAID DO
YOU NEED A
BAG? OH, NO.
I'VE GOT
MY "ALL CREATURES GREAT AND SMALL" TOTE
BAG. WHAT'S THAT?
THIS FAN !
FANTASTIC SHOW
ON PBS WISCONSIN.
AND I BELIEVE IT IS
FANTASTIC. AND IF
YOU BELIEVE
THAT WITH
ME, WHY DON'T
YOU GIVE
US A CALL,
1-800-236-3636 . >>
YOU KNOW,
GREAT DRAMA
IS MY
FAVORITE KIND O
F TELEVISION
TO WATCH.
I WATCH A
TON OF
IT. THERE'S NO
WAY THAT
I COULD
WATCH IT BY
APPOINTMENT. BUT
AS A
PASSPORT MEMBER,
I CAN
ACCESS, AS A SUSTAINING
MEMBER, I
CAN ACCESS
PBS PASSPORT
AND THEN
ACCESS ENTIRE
SEASONS OF SOME OF
THE GREAT
DRAMAS THAT
PBS OFFERS. NOBODY ELSE OFFERS
THIS. NOBODY ELSE
HAS DRAMA
LIKE THIS.
"ALL CREATURES GREAT AND SMALL,"
"HOTEL PORT
AIFINO, GRANTCHESTER,
MISS SCARLET AND THE
DUKE, MAG
PIE MURDERS.
ALL THE
MIDWIFE.
I COULD GO
O. I!
ON.
I WON'T.
BUT YOU CAN
GO ON
LINE FOR
US BY
CALLING 1-800-236-3636 OR
OPENING UP pbswisconsin.org AND
GIVING YOUR PLEDGE
NOW. >>
DRIVES LIKE
THIS ARE
I S A
REALLY IMPORTANT OPPORTUNITY FOR
US TO
REMIND VIEWERS
LIKE YOU
HOW THIS
PROGRAM COMES TO YOU.
IT COMES TO
YOU BECAUSE
OF YOUR
SUPPORT. VIEWER SUPPORT IS
THE LARGEST
SOURCE OF FUNDING
FOR PBS WISCONSIN.
SHOW YOUR
SUPPORT RIGHT
NOW. BECOME A
MEMBER. WE
CAN'T DO
THIS WITHOUT
YOU AS
THE NEW
DRAMA SERIES
ARE COMING.
[Narrator] Welcome back to "All Creatures Great and Small:
Touring the Dales."
Coming up, we'll take a visit
to The Drovers Arms
and learn more about Yorkshire
pub life.
But first, let's take a visit t
o Arncliffe,
another special village used t
o create Darrowby.
(bright piano music)
(rousing string music)
Richard Paul lives in Arncliffe
and is a working Dales farmer.
He is the owner of several pr
operties
that are used as locations in
"All Creatures Great and Small."
- [Richard Paul] My name's Rich
ard Paul
and we're actually, eh, about 25
nor- miles north of Skipton
in the Yorkshire Dales near Gra
ssington.
We are near a village called Ar
ncliffe and we are in a valley
or a dale, which is called Li
ttondale.
And in Littondale we've got five
villages-- we've got Hawkswick,
Arncliffe, Litton, Halton Gill
and Foxup.
(soft orchestal music)
- [Narrator] The quaint village
of Arncliffe
is used by "All Creatures"
for several recurring locations
throughout the Seasons.
- [James] Would you like a job?
- [Helen] As your official fo
rm-filler?
- [James] Mmm, more like my fo
rm assistant.
- [Helen] What's the pay like?
- [James] Terrible...but the be
nefits are pretty good.
- [Nicholas] I love Arncliffe.
It's so cool.
This little village.It d
oes feel like time has just stopped, s
o it's just perfect.
It, it requires so little dr
essing.
- [James] We'll drop your things
at the inn,
and then we'll go for a drive.
- [Hannah] Where to?
- [James] You'll see!
On a beautiful day like this,
you can see for 20 miles.
(twinkling piano music)
- [Narrator] The village of Ar
ncliffe was featured
prominently in Season One du
ring the Darrowby Show.
(suspenseful string music)
- [Foyle] Ah, Mr. Herriot,
finished with the ponies, ar
e you?
- [James] Well and truly.
- [Richard Paul] They had the..
.
lovely carnival bunting
with red and yellow flags ou
tside the front
of Skeldale House in Grassingt
on.
But on the same episode you will
have seen that
there was a gymkhana with hor
ses,
but that was actually filmed
five miles away.
But the viewer would think that
it was all in the same location.
- [James] Aye, she's a little b
eauty, isn't she?
(cow mooing)
A dark roan shorthorn.
- [Dick] I'm thinking of buyi
ng her.
(soft orchestral music)
- [Narrator] And the exterior
of one of the show's most
romantic locations is located in
Arncliffe--
the church where Helen and James
are married.
- [Nicholas] For the wedding
up at Arncliffe,
that is the exterior that we
filmed there.
And then the interior is act
ually another church
somewhere else.
- [Vicar] You may now... kiss t
he bride.
- [Narrator] And fans may be
surprised to learn
that while the front of Skeldale
House is Grassington,
the back of it is actually loca
ted
several miles away, in Arncl
iffe.
(energetic string music)
- [Siegfried] Last one to the
manor is a rotten egg.
(horn beeping) (car acceleratin
g)
- [Narrator] One of the Skeldale
House neighbors in Grassington
is actually an American named
Denise Anderson.
- [Denise] I live near the front
of the vet's office.
And so, people always come to t
he front
and then they start going ar
ound the back
and we have to stop them and sa
y, "No, no, no--
the back is in Arncliffe!"
So it's all spread out.
And that's one reason that it'
s fun for me to watch,
is to figure out where bits and
pieces come from.
(car idling)
- [Tristan] All right, all right,
I'm coming!
- [Gary] When we realized that
that was a key location,
that we're going to be using a
lot
in driving out of the back of t
he house--
Could we find it in Grassington
to sort of link it all up?
We probably could have done,
but we decided that Arncliffe
worked better again,
as, as a key location.
- [Delivery Man] Eh, delivery--
for Farnon.
- [Mrs. Hall] Are you sure?
What on earth is it?
- [Richard Paul] A lot of the s
cenes in my yard
is actually the, the characters
and the actors
driving in and out with their lov
ely old cars.
- [Narrator] Several of the barn
s in the series
are also located in Arncliffe.
- [Siegfried] Now, one cannot
be a great vet,
until one has reared one's ow
n animals.
- [Tristan] Funny-- never heard
that one before.
- [Siegfried] Mmm hmm.
- [Richard Paul] There has be
en various scenes
in the barns there.
Tristan had his hens in one o
f the barns.
- [James] Since when do we ha
ve hens?
- [Tristan] Since my big brother
decided
I need to rear my own animals.
- [James] What for?
- [Tristan] Exactly. -
[Samuel] We were filming in Arncliff
e one day
on the-- about the story where
Siegfried insists that Tristan
has to look after chickens.
And the chickens had been del
ayed.
So they went round the square
in Arncliffe,
just knocking on doors, saying,
"Is anyone got any chickens we
can borrow?"
And of course, the second door,
they said, "Yes, of course.
You can borrow your ch- whe- ho
w many do you want?"
(laughing) So they're just wa
lking across the common
carrying chickens, going, "Yeah,
where should we put them?"
And I thought, "Well, tha
t's 'All Creatures Great and Small' i
n a nutshell."
(chickens clucking)
(Siegfried laughing)
- [Siegfried] He's only gone and
bloody done it!
- [Narrator] This barn also se
rves as a holding pen
for other animals that James i
s responsible for.
One of Richard's barns was used
to temporarily house River,
the horse.
- [Siegfried] River's coming to
stay with us
for a couple of days' treatm
ent.
James, get the door to the barn,
please.
Tristan, start bringing in th
e hay.
- [Narrator] And you also might
recognize it
from the Christmas special of S
eason One,
where Tristan helps Bob, th
e donkey.
- [Tristan] And has Bob been ea
ting something he shouldn't?
- [David] Mistletoe.
- [Tristan] Mistletoe.
Well, let's see if we can he
lp him, then-- shall we?
(upbeat piano music)
- [Narrator] Not far from all
the locations for Darrowby,
you'll find the animal training
farm
that's critical to making the sh
ow run smoothly.
- [Samuel] Here we are, at the "A
ll Creatures Great and Small"
holding farm, about 15 minutes aw
ay from our studio location.
And this is where all the cr
eatures
for "All Creatures" are kept
and trained
by our brilliant animal handl
ers.
The logistics of moving animals
around are quite complicated.
If you want to film with a cow,
it has to be in place for si
x days.
And they're also herd animals,
so you can't just bring one
of them.
So obviously the logistics ar
e complicated
and it's just much simpler to
have everything here.
- [Callum] This is Wendy.
This is one of our better-tra
ined cows.
They've got, um, some black tape
on their ear tags,
because the big yellow tags ar
en't exactly
period 1930s style.
This was the cow that had a b
roken leg
and did an amazing job
of looking like it was in pain
with its broken leg.
(soft orchestral music)
- [Narrator] At the farm,
the trainers also work with the
cast
to prepare for upcoming scenes
involving animals.
- [Nicholas] Today, we're going
to be doing some...
- [Rachel] ...sheepdog trials.
- [Nicholas] It's a lovely day ou
t here in Yorkshire,
as you can see.
And we have Jess, our wonderfu
l sheepdog,
and we're ready for some trials.
So... let's get to it.
Here! Here, Jess!
Good girl!
- [Rachel] Good girl! - [Nicho
las] Good girl!
- [Rachel] Come by Jess, st
eady, sit!
- [Rachel] Steady. - [Nichola
s] Stay!
- [Rachel] Away!
(lighthearted string music)
- [Nicholas] Come by!
Away!
Come by.
Away!
Away, away, away!
Gently.
Yeah! (laughing)
- [Rachel] We've, um...
just mastered the sheepdog tr
ials brilliantly.
Eh, we're now moving on to the
geese.
(soft honking)
- [Nicholas] Steady, ladies.
(marching music) (ticking sto
pwatch)
- [Nicholas] Easy, ladies.
Easy...
Steady, ladies.
(snare drum march) (ticking s
topwatch)
- [Nicholas] Yeeeeeaaaah...
- [Rachel] Look at that!
- [Nicholas] Shut the gate.
A job well done!
(snare drum march) (ticking s
topwatch)
- [Nicholas] Stop the timer!
- [Rachel] Easy!
- [Helen] How's Tricki?
- [James] Woke up and tucked
straight into a bowl of food.
He's going to be fine, thanks to
you.
- [Helen] Well, I think you and
Siegfried might have had
a bit more to do with it than
I did.
(energetic string music)
- [Narrator] The cast also g
ets the opportunity
to train some of the show's
domesticated animals
that we all love.
- [Callum] Well, hello, Ernie--
hello, Ernie!
So, in Series One of "All Cre
atures,"
the dog of Jess was actually
played by George,
who was quite an old dog, an
d sadly passed away
at the end of Series One.
So we got little Ernie here, eh,
well, back when he was little.
Uh, two years later, he's the
biggest softie.
(laughing) He's the biggest s
oftie on set.
(string music) (laughing)
- [Gerald] Looks like these two
have become firm friends.
- [Mrs. Hall] Oh, we'll be sorry
to see him go, won't we, Jess?
- [Gerald] I'm sure they could
see each other again.
We could take 'em for a walk
together.
- [Narrator] Even Tricki,
one of the show's most belov
ed animals,
visits the farm for training.
- [Callum] Hello there.
This is, uh, this is Derek, who pl
ays Tricki
in "All Creatures Great and
Small."
Probably our finest actor th
at we have in our cast.
(soft orchestral music)
- [Tristan] Sorry, Tricki.
Doctor's orders.
(whimsical orchestral music)
(Tricki grunts) - [Callu
m] My favorite memory of, uh, workin
g with Derek
is probably carrying him to t
he pub in Series One.
(whimsical music continues)
- [Tristan] I won't crack!
(whimsical music continues)
No, I'm not carrying you!
Genuinely. I'm not.
- [Callum] Derry, speak!
(Derek sneezing) (Callum laug
hing)
Derek... speak!
(Derek barking)
Yay, good boy, good boy!
(bright string music)
Give me that paw again, give m
e that paw-- good boy!
Thank you-- ey!
- [Mrs. Pumphrey] Home, please,
Francois.
Toodle-oo!
- [Siegfried and Tristan] Bye
bye! Bye, Tricki! Bye bye!
- [Mrs. Pumphrey] Toodle-oo!
(festive fiddle music)- [N
arrator] Now, let's take a few minute
s to grab a pint
and embrace the pub life of the
Yorkshire Dales,
as we spend some time at The D
rovers Arms.
- [Tristan] Can I interest yo
u in a pint in The Drovers?
- [Helen] I'm gasping for an a
le!
Why don't I get us all one?
- [Callum] Just in Skipton,
you know, There's, there's at
least 21 pubs, which has been very fu
n
trying to work our way around t
hose.
- [Tristan] Henry, why don't I
get you one?
- [Henry] Well, that's dreadful d
ecent of you!
- [Tristan] Eh-- how 'bout one fo
r everybody?
(cheering)
- [Narrator] The most popular
pub in Darrowby
is The Drovers Arms.
The exteriors of The Drovers
Arms are shot
at The Devonshire, a modern pub
in the middle of Grassington.
- [Kristy] I'm one of the owners
of The Devonshire pub, here in
Grassington
in the Yorkshire Dales.
We're used as the frontage for
The Drovers
with alternative places being
used as the internals
because we're too modern.
- [Dick] Aye, there! How do,
Mr. Farnon?
- [Siegfried] Good evening,
Dick.
Two ales, please, Geoff.
- [Kristy] We moved in here
in 2019 and were approached
by the locations team to ask if
we fancied being in a TV show.
And then we found out
it was going to be "All Creatures
Great and Small,"
which I remember from the ori
ginals.
watching with family as a child.
And it's just grown and grown
from there.
- [Siegfried] And these gentle
men...
and-- and have one yourself.
- [Dick] Very kind of you, Mr
. Farnon!
- [Kristy] Pub culture in the UK
is a big part
of what makes the UK great.
- [Denise] I grew up in Seattle,
and my husband and I
wanted to do something complete
ly different,
so we decided to move to a v
illage in England.
Pubs are just an important part
of the whole community.
It's like the living room of
a house
and people gather there and it's
just really friendly.
- [Mrs. Hall] To your engage
ment!
And a very happy future toget
her.
- [Siegfried] Hear!
- [Helen] Thank you.
- [Group] Cheers!
- [Helen] Cheers!
- [Kristy] We have our cask pro
ducts
and we have our keg products.
Kegged products come off the
bar
and cask products are actually
live products
and they are what we would ca
ll a "hand pull."
It comes through a sparkler th
at, um, agitates it.
That's where the head comes
from.
- [Tristan] Ah, just in time,
big brother!
Um, how much is that, Maggie?
- [Siegfried] But Tristan, yo
u're a fully functioning
member of society now.
(lively fiddle music)
- [Tristan] Yes, I am a tiny
bit short.
- [Siegfried] Go on.
- [Kristy] We're very traditio
nal in the dishes we do.
- [Narrator] Some of the trad
itional dishes
include fish and chips,
Yorkshire handmade pies, plus l
iver and onions.
- [Kristy] For you Americans,
we do a good old hearty burger a
s well.
Over Christmas, we're very for
tunate.
We have proper, real fires,
which people naturally gravitate
towards in the wintertime.
- [Denise] The pubs are open,
there's fires going, and so,
you know,
you can always go and hang out
with friends.
- [Lisa] It's really cozy
and you meet up with people
and stuff.
So it is, it is really a very
nice time to be here.
- [Tristan] As I said, the only
way of surviving Siegfried
is if we stick together.
- [James] To surviving Siegfr
ied!
- [Helen and Tristan] Survivin
g Siegfried!
(laughing)
- [Kristy] I guarantee that da
ily,
one person on the team is asked,
"Which is the vet's house?"
It's become such a beloved part
of people's lives.
And because we have that little
bit of insider knowledge,
it's great for us to be able
to pass that along to people.
- [Narrator] The Devonshire
has an entire section
dedicated to "All Creatures."
- [Kristy] We've got lots of
photos on the walls here.
Photos that we've taken oursel
ves during filming,
things that people wouldn't ne
cessarily see
out there in the real world.
Our bar area is dog-friendly.
We do say that we are dog-frie
ndly and people-tolerant
and it's very true.
(soaring string music)
- [Narrator] As we continue
our tour
through the wonderful locations
of "All Creatures Great and Sm
all,"
a recurring theme is the bea
uty of the Dales.
- [James] Up in the Dales, su
rrounded by those hills...
It's no place on earth like it.
- [Helen] Careful. Once
it gets in your bones, it's hard to
get out.
- [James] I'm not sure I want i
t to.
- [Helen] Good! (laughing)
- [Colin] Part of the joy of
the series
i- i- is just the beauty of
Yorkshire and the Dales,
and the whole world in which t
hese stories are set.
(soaring string music)
- [Samuel] I think that the Yo
rkshire Dales in May
are just about the most beautifu
l place I've ever been.
(hawk screeching)
- [Siegfried] Peregrine... I
think.
- [Nicholas] It's so pictures
que.
It is like a painting.
(uplifting orchestral music)
- [Brian] Traveling through
the Dales...
It's such, such a beautiful part
of the country.
And I just thought, I really w
ant to embrace that.
And give it a more cinematic fe
el--
take drones up and just really lo
ok at this landscape.
- [Colin] We're shooting with t
hese wonderful new cameras
and this wonderful technology
that allows us to bring
Yorkshire to life in the mos
t beautiful way.
It, it looks absolutely gorgeous
on screen.
- [James, Sr.] It's beautiful
up here, doesn't it?
- [James] Aye, it is.
- [Richard Burrell] With Bri
an, the director,
and Jackie, the designer, and
Gary, the location manager,
we came up with some fantastic,
beautiful locations.
- [Jackie] We drove hundreds of
miles around the Yorkshire Dales
Really-- looking at farms.
- [Gary] When we started, we
said the locations
are going to be a character.
We've maybe picked places fo
r this job,
that on another show, you ma
y not take.
- [Narrator] But filming in the
Dales can sometimes present
logistical challenges.
- [Brian] Something on a map
might only be six or seven mil
es away,
but it'll probably take 2 hours
to get there.
And then there's the weather,
because it just changes-- and
then it just changes again.
(foreboding music)
- [James] We can't drive home
in this.
- [Samuel] There's a scene in
Series One
where I'm driving James, and he
says, "It's so lovely."
I said, "Yeah, you should see it
under eight foot of snow."
- [James] Marvelous.
- [Siegfried] Ah, you won't be
saying that
when the snow is eight foot d
eep.
I've known this pass to be bloc
ked for weeks on end.
- [James] I'll be sure to keep
a shovel with me.
(Siegfried laughing)
- [Narrator] Still, despite the
logistical challenges,
the beauty of the Dales shines t
hrough.
- [Gary] Sometimes you get a pat
on the back
for the great location.
And everyone's, like, saying "Great l
ocation,"
and you just think...
You can point the camera anywhere he
re
and it's fantastic.
- [Rachel] 360 degrees,
no matter what season we're in,
it's beautiful.
In summer, it's beautiful, in
winter, it's beautiful,
and there's frost on the fields.
- [Brian] When you visit the
Dales, uh,
just beautiful rolling countrys
ide
and there's rectangular fields
with stone walls.
- [Helen] And what you are hidi
ng back there for?
- [Richard] No one's hiding...
I were just... there's a few st
ones out of place.
- [Richard Paul] We are very
involved
with looking after the dry st
one walls,
which is an unbelievable featur
e of the Yorkshire Dales.
- [Helen] What time did Hugh sa
y he'd be up?
- [Richard] 11 o'clock.
- [Helen] And he just said it
were about the lease?
- [Richard] He did.
- [Richard Paul] All these ston
es and the walls
were built in approximately
1700,
when people decided to claim
land
as part of the Enclosure Act.
And they built walls
to actually identify which fiel
ds they were owning.
- [Nicholas] You've got these
rolling dales,
sheep scattered around,
and then you'll get the odd t-
tree silhouette on the top,
the peak of a dale.
- [Brian] It wasn't all about
close-ups
unless they were required.
It was as much about the landsc
ape as the characters.
And we should embrace that.
(uplifting string music)
- [Rachel] Often, when we're
shooting on the locations,
there's no mobile phone signal.
So... kind of do feel a bit cu
t off
from the modern world that we
live in,
and it's easy for a second to
think that you're there.
- [James] We make a good team.
- [Helen] What he means is he
couldn't do it without me.
- [Narrator] But James's love
of the Dales
is tested in Season Two.
- [Nicholas] James has a dilemma
between staying in the Dales
or heading back to Glasgow for
work,
and he gets offered a job in
Glasgow at this new vet
10 minutes down the road from
home.
And his mum thinks, "Well, t
hat's it,
it's a done deal-- he's going t
o be back."
But of course we know James
and the Dales.
- [Helen] It feels strange he
aring you call
somewhere else home.
You belong here.
This is your home.
- [Nicholas] He's found this p
lace
with people that he loves an
d really gets along with,
is respected by, is loved b
y,
in this wonderful community th
at he loves being a part of.
- [Edith] Our dad told us not
to worry... Didn't he?
- [Kids] Yeah! - [Edith
] He said Jim Herriot will have it
sorted.
- [Jim] My dad did work in th
e Dales up until 1946.
There were 80 dairy herds in
his practice.
Now there's none.
My dad's preserved that-- th
e way of life.
Farms full of men, not machines.
He fell in love with the place
completely.
- [Nicholas] He's very much
at home in the Dales,
surrounded by the ones he loves
and is loved by.
I think deep down
there was only ever going to be
one outcome.
- [James] I'm staying here.
- [Hannah] What about the jo
b?
- [James] I was tempted, I
won't lie.
But thinking about itha
s made me realize all the more how
much I love it here.
Every day is different.
I wake up and I have no idea
where the job will take me.
I, I could be up in the high d
ales, wrestling cattle,
or, or, or helping a dog that's
had its paw caught in a trap.
It's this place, innit? Those
hills.
- [Hannah] But what about Bi
ll's place?
You can work normal hours, it's
so modern and new.
- [James] That's not what makes
a practice.
It's the people.
(stirring oboe music)
I love this place.
It's my home now.
(gentle piano music)
- [Helen] You should be so proud
of him.
I certainly am.
(upbeat piano music)
- [Narrator] When we return, we
'll continue
our breathtaking journey
through the Yorkshire Dales,
as we take a look at the vin
tage cars
and the challenging roads the
cast has to drive them on.
We'll also pop in for a behi
nd-the-scenes visit
at Skeldale House.
) In "All Creatures Great and Sm
all: Touring the Dales."
%
>> "ALL CREATURES GREAT AND%
ALL" IS SET I
N
ONE OF
THE
MOST
PLACES ON
EARTH. AND YOU
GET TO GO
THERE EVERY
WEEK. IT'S
AS PRETTY
AS A POSTCARD.
AS A MATTER OF FACT, WE
HAVE POSTCARDS
AS A THANK YOU
GIFT WHEN
YOU MAKE
YOUR DONATION AT
1-800-236-3636. AND THIS
IS A GREAT
TIME, A GREAT BREAK
TO SHO
W YOUR
SUPPORT, PARTICULARLY IF
YOU ARE
A RABID
"ALL CREATURES GREAT AND SMALL"
FAN, BECAUSE THIS
IS A
MEMBER CHALLENGE BREAK. WHEN YOU
MAKE A DONATION
RIGHT NOW,
YOU WILL
GET THAT
DONATION DOUBLED.
A GENEROUS
GROUP OF
EXISTING MEMBERS HAVE
POOLED MONEY
TOGETHER T O
INSPIRE YOU
TO BECOME A
MEMBER. HOW ABOUT
IT? BE
INSPIRED. IF NOTHING
ELSE, THE
SCENERY SHOULD
INSPIRE YOU AS WELL
AS SOME OF
THE GREAT THANK YOU
GIFTS THAT
LINDA WILL
TELL YOU
ABOUT IN JUST
A MOMENT.
MAKE THAT
PLEDGE NOW,
GET IT
DOUBLED. 1-800-236-3636.
AND TRUE,
TRUE
WHAT MICHELE HAS
SAID. THE
SCENERY IS
TRULY POSTCARD
INSPIRING. AND
IF YOU
PLEDGE AT
$10 A MONTH,
YOU GET
THESE GORGEOUS
POSTCARDS. IT'S A
VINTAGE STYLE.
THERE ARE FOUR
DIFFERENT SCENES
THAT YOU HAVE
SEEN ON "ALL CREATURES GREAT AND SMALL.
" THERE
ARE A TOTAL OF
EIGHT CARDS.
WHAT A GREAT WAY
TO START
WRITING PEOPLE
OR EVEN INSERT
THEM IN
GIFTS. AT
$15 A MONTH
YOU GET
THE "ALL CREATURES GREAT AND SMAL L"
SEASON 4
HOT OFF THE PRESSES. THIS
IS THE
SEASON WE'VE
SEEN WHERE
IT'S ALREADY
HELEN AND
JAMES AND ALL
THE GOOD
STUFF THAT
HAS HAPPENED
IN SEASON
4. $25 A
MONTH, THIS IS
THE OPPORTUNITY TO GET EVERYTHING.
IT'S THE
WHOLE SEE
BANG. YOU
GET SEASONS
1 THROUGH
4. YOU
GET THIS GREAT
BOOK, "ALL CREATURES GREAT AND SMALL,"
THE WELCOME
TO SKELDALE
HOUSE. THIS
IS THE
BACKGROUND KIND OF
WHAT YOU'VE SEEN
ON AIR,
BUT @IT'S
MORE, INTERVIEWS
WITH PEOPLE, AS WELL AS
THE POST
CARDS AND THIS
ADORABLE TOTE
BAG. I
LOVE MY
TOTE BAG.
IT'S WELL-WORN.
IT'S VERY
WHIMSICAL. IT'S
NYLON, EASY
TO USE. THE
MOST IMPORTANT
THING YOU'RE
ENJOYING THE SHOW
AND WE
WANT YOU TO
CONTINUE TO
ENJOY THE
SHOW. CALL
NOW. WE'VE GOT
THE GREAT THANK
YOU GIFTS.
BUT IT STARTS
WITH YOUR
CALL, IN
1-800-236-3636. CHALLENGE BREAK
AND WE
KNOW 25 OF
YOU WILL
CALL I N
RIGHT NOW AND
RESPOND TO
THIS CHALLENGE.
"ALL CREATURES GREAT AND SMALL" A ND
ALL OF THE
POWER FANTASTIC
DRAMA THAT PBS
WISCONSIN BRINGS TO
US IS
POSSIBLE ONLY
FOR ONE
REASON: BECAUSE OF
MEMBER SUPPORT,
BECAUSE OF THE
SUPPORT OF
PEOPLE LIKE YOU.
AND NOW WITH
THIS CHALLENGE
BREAK
THAT SUPPORT
THAT COMES
FROM YOU WILL BE
DOUBLED IN
ITS IMPACT,
HELPING PBS WISCONSIN
TO CONTINUE TO
BRING YOU
GREAT DRAMAS
LIKE "ALL CREATURES GREAT AND SMAL L." THE BEST
WAY TO
DO THAT,
BY CALLING
1-800-236-3636, OR BY
GOING ONLINE
AT pbswisconsin.org IS
TO BECOME A
SUSTAINING MEMBER, A
SUSTAINER. IT'S A
MONTHLY CONTRIBUTION,
COMES DIRECTLY OUT
OF YOUR
CHECKING ACCOUNT, EASY
PEASY. IT
IS EFFICIENT FOR
YOU AND IT
IS EFFICIENT
FOR PBS WISCONSIN.
PLEASE CONSIDER BECOMING A
SUSTAINER NOW TO
BRING THAT
GREAT DRAMA TO YOU AND
TO OTHERS
IN THE
COMMUNITY .
>> THIS IS A
FASCINATING LOOK
BHIND-THE-SCENES AT "ALL TURES GREAT AND SMALL." I
FOUND IT
INTERESTING THAT
SKELDALE HOUSE, THE
FRONT O
F I T
IS IN
ONE TOWN
AND THE BACK
OF IT
IS IN
ANOTHER TOWN,
SOMETHING YOU
WOULD NEVER,
EVER
KNOW UNLESS YOU
SAW THIS
BEHIND-THE-SCENES SHOW THAT YOU'RE
SEEING RIGHT
NOW. THIS
IS OUR
MEMBER BREAK. IF THIS IS
SOMETHING YOU ARE
ENJOYING AS MUCH
AS WE ARE,
SHOW YOUR
SUPPORT RIGHT
NOW.
U CAN
GET THAT
DONATION DOUBLED WHEN
YOU M
AKE A DONATION
AT 1-800-236-3636
. WE
CANNOT DO PBS
WISCONSIN WITHOUT
YOUR SUPPORT.
THIS IS
YOUR STATION.
WE SEND
OUT SURVEYS,
WE CONDUCT
ON-SITE INFORMATION
ABOUT WHAT DO YOU
WANT TO SEE.
AND WE
TAKE T
HESE PLEDGE
DRIVES AS YOUR
VOTE FOR
WHAT PROGRAMS
YOU WOULD LIKE TO
SEE OVER
AND OVER
AGAIN. SHOW
YOUR SUPPORT
DURING THIS
CHALLENGE BREAK. GET IT
DOUBLED. 1-800-236-3636
. >>
AND THERE ARE
THREE EASY
WAYS TO
CONNECT WITH
US. FIRST
WAY, YOU
CAN GO
pbswisconsin.org, YOU CAN GO
ONLINE. YOU CAN
GET THE
SAME THANK YOU GIFTS.
YOU CAN SCAN
THE QR
CODE IN
THE CORNER.
YOU CAN
SEE IT
OVER THERE,
OF YOUR SCREEN.
AND YOU CAN
ALSO GET
THE THANK YOU GIFTS.
WE'VE GOT
SUCH FANTASTIC
VOLUNTEERS HERE IN THE STUDIO
GIVING UP
THEIR TIME.
YOU CAN CALL THEM
DIRECTLY, 1-800-236-3636.
YOU KNOW
WHAT THEY'LL
SAY? THEY'LL SAY THANK
YOU FOR
CALLING. AND WE
DO THANK YOU.
AND NOW
I S AN
OPPORTUNITY FOR
YOU TO
SAY I'D
LIKE ONE OF
THOSE THANK YOU GIFTS.
WHAT ARE
THOSE GIFTS?
$10 A MONTH WE
HAV E
THE POSTCARD
SET, FOUR
DIFFERENT S
CENES, EIGHT CARDS FOR
YOU. AT
$15 A MONTH, WE
HAVE THE
DVD SET,
WHICH IS
SEASON 4.
TRULY HOT OFF
THE PRESS. WE
DON'T EVEN
HAVE ONE TO SHOW
YOU NOW.
WE CAN
ONLY SAY IT
WILL BE COMING THIS
WEEK. AT
$25 A MONTH
YOU GET
THE FULL
1 THROUGH
4 SEASON
DVD SET.
YOU GET
THE BOOK.
YOU CAN
GET THE
POSTCARDS AND
THIS GREAT
TOTE BAG, "ALL CREATURES GREAT AND SMA
LL," WHICH
I ADORE.
I USE
IS. IT'S F
ILLED WITH
ALL MY
STUFF RIGHT
NOW .
ALL WE'RE
TRYING TO
SAY IS
WE WANT
TO THANK YOU
FOR YOUR
CALL, YOUR PLEDGE OF
SUPPORT. IT'S A GREAT
OPPORTUNITY TO CALL
US NOW
AND RENEW
YOUR MEMBERSHIP.
EVEN SHOW
YOU MAY HAVE
ALREADY JOINED IN
DECEMBER, YOU
CAN RENEW
IT. WE
WELCOME YOU.
BUT THE
STEPS ALL
BEGIN WITH YOU.
AND WHETHER YOU
CALL, QR
CODE OR
GO ONLINE,
AGAIN, I RECOMMEND
YOU CALL BECAUSE
WE'VE GOT
SUCH GREAT PEOPLE
HERE, 1-800-236-3636
. >>
WE JUST
FINISHED SEASON
4 OF
"ALL CREATURES GREAT AND SMALL." AND LOOK
VERY FORWARD
TO SEASONS
5 OR
6. WELL, WHEN
YOU BECOME A
MEMBER, WE HAVE SOMETHING
FOR YOU
SO THAT YOU
DON'T HAVE
TO WONDER
WHEN SEASO
N 5 WILL
BEGIN. AND THAT
IS "AIRWAVES."
NOW, I DON'T KNOW ABOUT YOU,
BUT MOST OF
THE MAIL,
CATALOGS, ET CETERA THAT COMES
TO ME
JUS T
GOES STRAIGHT INTO
THE R
ECYCLING BIN.
BUT NOT "AIRWAVES."
"AIRWAVES" NOT
ONLY HAS PBS
WISCONSIN'S MONTHLY
APPOINTMENT TV
SCHEDULE, BUT
IT HAS
SOME GREAT ARTICLES
AND A LOT
OF INFORMATIVE
INFORMATION ABOUT
WHAT'S HAPPENING
WIT H
DRAMAS AND
THER PROGRAMMING
THAT PBS
WISCONSIN GIVES TO
US AS
THE AUDIENCE.
SO WE
ENCOURAGE YOU
STRONGLY AT
ANY LEVEL THAT
WE'VE DISCUSSED
TONIGHT GO
TO 1-800-236-3636
OR GO
ON pbswisconsin.org AND
GET YOUR
COPY OF
"AIRWAVES" NOW.
>> THIS
IS OUR
MEMBER CHALLENGE
BREAK. LOOKS LIKE MOST
OF OUR
OLUNTEERS ARE ON THE
PHONE. PLEASE, IF
YOU ARE
CALLING IN,
STAY ON THE
LINE. RIGHT
NOW WE HAVE
14 PEOPLE
WHO
VE TAKEN
ADVANTAGE OF
THI S
CHALLENGE. YOU?
1-800-236-3636 .
PBS WISCONSIN HAS
BEEN IN SERVICE TO
THE PEOPLE
OF WISCONSIN
FOR 70
YEARS. WE
ARE A LEADER
IN PUBLIC
MEDIA. WISCONSIN PUBLIC RADIO
IS OVER
100 YEARS OVMENTD
!
OLD. THE
SHOW I
WORK FOR HAS
BEEN ON THE
AIR FOR 85
YEARS THIS
YEAR. YOU MAKE
ALL OF
THAT POSSIBLE.
I HAVEN'T
BEEN ON THE
AIR FOR
85
ARS, BUT THE
SHOW HAS.
YOU MAKE
THAT POSSIBLE.
GENERATIONS OF PEOPLE
WHO HAVE
COME TO
DEPEND ON
THIS PROGRAMMING HAVE
PAID IT
FORWARD. NOW IT
IS TIME
FOR YOU.
YOUR SUPPORT
IS THE
SINGLE LARGEST PIECE
OF OUR
BUDGET. WE
CANNOT DO
THIS W
ITHOUT YOU.
PLEASE MAKE A
DONATION RIGHT
NOW AND GET
IT DOUBLED
AT 1-800-236-3636.
>> AND
IT'S THROUGH
THESE MEMBERSHIP DRIVES
THAT, A,
WE REACH
OUT TO YOU
, AND,
B, YOU
TELL US WHAT
YOU WANT
TO SEE
. I
BEGAN AS A
VOLUNTEER 47
YEARS AGO
WHEN I
WATCHED A MEMBERSHIP
DRIVE AND THEY
SAID CALL
IF YOU WANT TO
BECOME A VOLUNTEER.
I DID.
I HAVE BEEN
VOLUNTEERING SINCE. AND I
KNOW WHEN
I STARTED
VOLUNTEERING, LESS
THAN 15% OF
THE TOTAL
BUDGET WAS
FROM SUPPORT
LIKE FROM
ME, FROM
YOU, FROM
VOLUNTEERS. AND
NOW IT'S
OVER 60%.
SO WE CAN'T
DO THIS
WITHOUT YOU.
DURING THIS
CHALLENGE BREAK,
WE REALLY
DO RELY ON
YOU. WE
HAVE SOME
VER Y
SPECIAL THANK YOU GIFTS WHEN
YOU CALL
IN. AT
$10 A MONTH,
WE DO HAV
E THE
POSTCARD SET AND THIS IS
THE VINTAGE
STYLE, ADORABLE,
FROM THE
1930s STYLE,
EIGHT DIFFERENT
CARDS, FOUR
DIFFERENT SCENES THAT
YOU WOULD
SEE IN "ALL CREATURES GREAT AND SMALL
." AT
THE $15 A
MONTH, YOU
GET THE
"ALL CREATURES GREAT AND SMALL" SEASON
4, TWO-DVD
SET, THE DVD
THAT WE JUST
FINISHED THIS
SEASON. AT
$25 A MONTH
YOU GET
ALL SEASONS
1 THROUGH
4 AS WELL AS
THE BOOK
ABOUT BEHIND-THE-SCENES AND THE
POSTCARDS AND THE
TOTE BAG.
THIS WOULD BE A GREAT
GIFT. I
MEAN, YOU
CAN WATCH
IT ANYTIME
AND FEEL
SECURE THAT
YOU'RE GOING
TO LEARN
SOMETHING NEW AND
THAT THIS IS
QUALITY PROGRAMS
AND THIS IS WHAT
WE OFFER TO
YOU AND NOW
WE'RE SAYING WHY
DON'T YOU GIVE
U S A
CALL AND
BECOME A SUPPORTER.
WE HAVE 20 CALLS.
WE KNOW WE
CAN MAKE
25. HANG I
N THERE.
1-800-236-3636. >>
YOU KNOW,
IF YOU'RE AT
ALL LIKE
ME, YOU
STREAM TELEVISION
SHOWS. IN
FACT, QUITE
FRANKLY, I
STREAM MORE
TELEVISION SHOWS
THAN I
WATCH BY
APPOINTMENT. THERE IS A
PERFECT TOOL
WITH PBS
FOR YOU
TO STREAM
THOSE SHOWS
ON YOUR
LAPTOP, ON
YOUR PHONE,
ON YOUR SMART
TV AND THAT
IS THE
PBS APP. YOU
CAN DOWNLOAD
THE PBS
APP AND
HAVE ACCESS
TO SCIENCE
PROGRAMMING, DRAMA PROGRAMMING,
EDUCATIONAL PROGRAMMING,
ALL THE
PROGRAMMING THAT WE'VE
BEEN TALKING
ABOUT, PLUS
IF YOU
BECOME A SUSTAINING
MEMBER WITH A
MONTHLY PLEDGE OF
ANY AMOUNT,
YOU'LL GET
ACCESS TO
PBS PASSPORT,
WHICH WITHIN
THE PBS
APP WILL GIVE
YOU ACCESS TO
AN ENTIRE LIBRARY
OF DRAMA,
OF EDUCATIONAL TELEVISION,
OF NEWS, ET CETERA.
THIS IS A
MEMBER CHALLENGE.
YOUR PLEDGE IS
DOUBLED. YOUR
SUSTAINING MEMBERSHIP
IS DOUBLED.
CALL NOW.
THESE FOLKS
ARE BUSY.
THAT'S GOOD. YOU'RE
MAKING THEM
SO. KEEP
CALLING. 1-800-236-3636.
>> AND
IF YOU
CALL AND
YOU GET A
BUSY SIGNAL,
JUST STAY ON THE
LINE. THEY
WILL GET TO
YOU AS
QUICKLY AS THEY
CAN. HOW ABOUT
YOU? TAKE ADVANTAGE
OF THIS
MEMBER CHALLENGE AND
GET YOU
R DONATION
MATCHED SO THAT
YOUR DONATION
GOES TWICE AS
FAR. WE
CAN USE
THAT FOR
MORE GREAT
PROGRAMMING. EVERY
SINGLE CALL
BRINGS US A
LITTLE BIT CLOSER
TO MEETING
OUR FINANCIAL GOAL
SO WE CAN
KEEP BRINGING
THE EXCEPTIONAL
PROGRAMMING THAT YOU HAVE COME
TO DEPEND
ON INTO
YOUR HOME.
WE NEED
YOUR SUPPORT.
GET YOU
R DONATION
MATCHED BY
MAKING THAT CALL.
1-800-236-3636. >> I
WAN T T
O JUST
REVIEW VERY
QUICKLY BEFORE
WE GET BACK TO
THE SHOW THAT
WHEN YOU
CALL WIT H
YOUR PLEDGE OF SUPPORT
AT $10 A
MONTH, YOU GET
THAT AMAZING
VINTAGE STYLE POSTCARD
SET. AT
$15 A MONTH,
YOU GET
SEASON 4,
THE TWO-DVD
SET. CALL
AT $25 A MONTH
YOU GET
SEASON 1
TO 4
DVD, YOU
GET THE
BOOK ON THE
BACKGROUND OF THE MAKING OF THE
SHOW, THE
POSTCARD SET
AND THE
TOTE BAG. THIS IS
THE CHALLENGE
BREAK. WE'RE
CHALLENGING YOU
TO DOUBL
E THE
MONEY FOR
PBS WISCONSIN.
EASY TO
DO. 1-800-236-3636
, pbswisconsin.org.
BUT MOST
IMPORTANTLY, MAKE
THAT PLEDGE RIGHT
NOW. WE THANK
YOU SO MUCH
FOR WATC - [Narrator] Welcome back
to "All Creatures Great and Smal
l: Touring the Dales."
Let's continue our look at this
breathtaking part of England,
and the challenges of filming
the show there.
Coming up, we'll take a look
at the wonderful vintage cars
and winding roads used in "A
ll Creatures,"
as well as what it's like to liv
e in the Dales.
(bright piano music)
- [Narrator] But first, let's
take a visit to Skeldale House,
and go behind the scenes
with the cast and creators o
f the show.
- [Mrs. Pumphrey] Charming li
ttle house.
So... so... compact and, and
functional,
like a Swiss Army knife.
- [Mrs. Hall] Mm! - [R
ichard Burrell] Knowing that we had
so much material
that we needed to shoot in Skel
dale House,
we decided that it would make
sense to build the set
rather than try and find a loc
ation.
- [Samuel] Skeldale House is o
ne of the most convincing,
detailed sets I've ever work
ed in.
- [Rachel] Often on a set,
you walk out of one room and then t
here's nothing there,
and there's a coffee van and
a load of crew.
Whereas, on this set, that eve
ry room is every room.
- [Siegfried] Tristan!
- [Tristan] I was never here.
(door closing)
- [Nicholas] Our on-set vet Andy
Barrett walked onto the set.
He worked under Alf Wight-- Ja
mes Herriot--
and he, like, was welling up.
He was like, "It, It's so lifel
ike.
It feels like I'm walking back
into that world."
- [Mrs. Hall] You're back!
- [James] It's good to see you,
Mrs. H.!
- [Mrs. Hall] (laughing) Sit
yourself down.
I've made you dinner.
- [Brian] I think the main thing
when designing this set was real
ly to give it a fluidity
and allow spaces which allow pe
ople to interact
without ever having to be just
in one room.
- [Siegfried] We can't all be
polymaths
blessed with the practical skil
ls and acute mental ability
required to understand the comp
lexities of business.
- [Nicholas] Whenever you're in
one room, you can always see
into at least one other room,
if not more.
- [Jackie] The Thirsk Museum
had a real significant impact on
how we approached the layout
of the house.
The house in Thirsk has a kind of
labyrinthine layout.
It kind of forms a spine for
the whole house.
When you're standing in the
dining room where we are now,
you can see through this door
and all the way through here
so we can catch people coming up
and downstairs,
answering the telephone, which
is here.
So, always, the characters are
able to be situated
in a sense that something else
can go on in the background.
And therein lies some of the
comedy.
- [Siegfried] Mrs. Hall!
(running downstairs)
- [James] Tris? - [Tristan] Sh
h!
- [Jackie] Here we are at the s
et for Skeldale House
behind me-- and we've
built the set in an old mill buildi
ng.
O- over here, we've got the ba
ckings,
the photo backings, which we
had made.
We've got a piece of wall here
that replicates one of the walls
in Grassington.
So, do come in!
This area here, we call the wa
iting area.
So this is where clients will
come and see the vet.
So they will sit in these chairs
in this area here.
- [Tristan] Who's next?
(shouting) (birds screechin
g)
- [Jackie] This is Siegfried's
examination room.
- [Siegfried] Patients are br
ought here
from the waiting area.
This is where healings of all k
inds
unfold under the watchful eye
of my good self.
- [Jackie] Some of the rooms
have got part ceilings in.
And we allow spaces to be opened
so that we can put lights in
from the top as well.
- [Siegfried] Lotions, potions,
poisons and otherwise--
all stored here.
- [Callum] The medicine room
is without a doubt
my favorite room. It's
just like a full sort of wall
of just all these amazing so
rt of bottles.
- [Siegfried] (slamming bottle)
We have nothing we want,
and two of everything we don't!
- [Mrs. Hall] It's almost as if
you might benefit from employing
some sort of system.
- [Jackie] The dispensary has a
view through to the walkway,
which means that Mrs. Hall
can go past the window, rap on
the window
to make sure that Tristan,
who's often working in here,
is aware when Siegfried is bac
k in the house.
(irreverant orchestral music)
(knocking) (snorting)
(suspenseful string music)
- [Siegfried] What are you up to
in here?
- [Tristan] Preparing medicines,
as ordered.
- [Jackie] The artists will co
me careering down these stairs
as though this is a two-stor
y house.
In fact, the stairs finish at
that point
where that window is, up there.
And then we cut to another
set,
which is the bedroom set.
(door opening)
- [James] Heh-- not this morning
, Jess!
(dog whining) Stay! Stay.
(door closing)
- [Jackie] Mrs. Hall spends
a lot of time in this room,
preparing meals, talking to S
iegfried,
and James and Tristan.
- [Tristan] Oh... I say, Mrs.
H.!
Smells marvelous.
- [James] Really does. -
[Mrs. Hall] Yes, well, it's just bre
ad and cheese for now.
So, hands off!
- [Nicholas] It feels real.
It feels like a real place when
you step into it.
You know, we step into it.
It's, it's and old, kind of
warehouse,
so y- you come from the car pa
rk,
you go into this old warehouse,
and it's all a bit rickety an
d, and whatnot,
and then you walk into this...
onto the set and you're back
in the thirties.
- [James] What do we have here,
Mrs. H?
- [Tristan] Oh, put it back on!
- [Siegfried] Put it back on!
- [Mrs. Hall] No, that's good
for you, that is.
- [Helen] That's, that's enough,
thank you.
(stirring string music)
- [Narrator] As we continue our
tour of the Dales,
you'll notice the cars and roads
are a big part
of "All Creatures Great and
Small."
- [Carmody] What if I crash?
Wha- what if I scratch it?
What if a bird relieves itself on
it?
- [Mrs. Pumphrey] Oh, do get
a hold of yourself.
We're only going for a little
drive.
(tense string music)
- [Francois] Look out!
(tense music continues)
- [James] Look out!
(car honking)
- [Kristy] I think for people
that are touring the Dales,
they need to realize
that everything here is on a
much smaller scale
than you maybe expect, includin
g the roads.
- [Linda] Come and visit the
Yorkshire Dales,
but watch those roads, 'cause
they're really, really narrow.
(motorcycle speeding)
- [Narrator] Despite the tricky
roads, the vintage cars
are another highlight of the
show.
(church bells ringing)
- [Siegfried] Beauty, isn't she?
- [James] Stunning.- [S
iegfried] We keep this spare for the
assistant.
(church bells continue)
Good little runner.
- [James] Aye, she looks... gr
and.
- [Nicholas] Day one, before
we started filming,
they were like, "Right, this is
your car, this little Vauxhall."
It's original-- it's 90 years
old.
- [Siegfried] All right, let's
see what you're made of.
Shall we? (engine rattling)
Best foot forward!
(car accelerating)
- [Nicholas] There's no power st
eering.
The brakes barely work.
You know, you'd be better off
with a Flintstone car.
You just put your feet into the
dirt, you'd stop quicker.
(bleating and mooing) (car ski
dding)
- [Richard Paul] People like
to see those old vehicles,
you know,
'cause it gives people memories
of the olden days.
- [Tristan] See you later.
(car accelerating)
- [Narrator] Each of the main
characters
drives a different car.
James drives a 1933 Vauxhall
ASX.
Siegfried has his famous gree
n 1935 Rover Tourer,
and Tristan drives a 1928 Morr
is Cowley.
- [Tristan] I got it for a song
in the end, too.
- [Siegfried] You mean you paid
someone money for this?
- [Siegfried] I know-- hard to
believe on my meager wages.
- [Narrator] Still, despite
their beauty,
the winding roads of the Dales
can present many challenges,
especially to those unfamiliar
with them.
(car roaring) (loud rattling)
(splashing)
- [James] Damnit! (sighing)
(loud splashing) (James sighing
)
- [Kristy] We had in a universi
ty professor
from Louisiana, and he s
aid he would much rather drive on a
motorway
or on an enormous American high
way
than attempt one more single
-track road
with dry stone walls at the s
ide.
- [Narrator] But the residents of
the Dales disagree.
- [Stuart] I love driving on
these roads up here,
but if I go into a big town or
a city, and stuff like that,
and there's three or four lanes?
I'd sooner not bother going.
- [Kristy] Give me a single-t
rack road,
that I have to reverse down wh
en there's a tractor coming,
rather than a huge American
highway.
Sorry! (laughing)
- [Narrator] But Americans wh
o now live in the Dales
show that you can learn to like
the narrow roads.
- [Lisa] It's very tight.
You know, you really have to kno
w the size of your car.
But it's possible-- (laughin
g)
you can make the transition.
- [Narrator] Another big part of
the Dales roads are the bridges
that help connect and identi
fy the landscape.
Some of the bridges date back
to the 1600s.
However, they also provide chal
lenges because of their size
and narrowness.
But the most memorable bridge
moment was in Season One,
when James and Hugh couldn't
seem to agree
on whose turn it was to pass.
- [Nicholas] We had to go across
this bridge.
The car and the camera is j- ju
st fitting,
and they had to come across t
he bridge, and it was when I me
t Matthew Lewis's character on the bri
dge,
named Hugh Hulton.
- [James] For Pete's sake.
(car reversing)
(brakes squealing)
(car idling)
Well, what...
(car kicking into gear)
(car accelerating)
(brakes squealing)
- [Nicholas] The guy, before we
did that, said to Matt Lewis,
"You know, the, eh, this car
that you're driving here,
there's only like a handful left
in the world.
It's worth about 250 grand."
And we're doing, like, a near m
iss.
So I think he was like-- on t
his tight, tight bridge--
he's like, "Can you not tell me
afterwards?"
(laughing) "I didn't need to
know that right now."
(cars moving slowly)
- [Hugh] Ah, you're Siegfried's
chap, aren't you?
Uh, uh... Harris!
- [James] Herriot. - [N
icholas] Once you get used to it..
.
I, I love driving it!
I also just like a challenge
when we're filming.
So, they're like, "Oh, we're go
nna do this,"
or "Can you do this?"
I'm like, "Yeah, great!"
I, or-- w- "I dunno, but yeah,
let's do it!"
- [James] Don't brake.
Don't! Brake!
(uplifting string music) (tir
es screeching)
- [James] Woooo! Woooo!
(string music continues)
- [Narrator] If the winding
roads prove to be too much
for your driving skills,
perhaps some of the many footp
aths
and walking trails will make
touring the Dales easier.
(soft string music)
- [Mrs. Hall] Oh, it's good
to get out!
You mustn't repeat that.
- [Gerald] Mm. My lips are seal
ed.
- [Narrator] For those planning
on visiting the Dales,
bring a comfortable pair of
shoes
and explore the amazing walking
trails
that run through the landscape.
- [Denise] There's footpaths ga
lore
and so I go for lots of long wa
lks.
- [Lisa] There are so many amaz
ing walks that you can start
just from this village, you kn
ow.
And so it's like you can walk o
ut of your house
and walk for miles.
- [Gerald] Well, we could go
if you like.
- [Mrs. Hall] Yeah, all right.
Why not?
- [Gerald] Well, how about to
morrow?
I, I could pick you up.
- [Mrs. Hall] Oh, I'll meet
you there.
- [Narrator] The Yorkshire Dales
National Park covers
841 miles of expansive land.
And the best way to see it al
l is by walking trails.
The trails can range in distance
from five miles to 50 miles,
with some hikes even lasting u
p to five days.
The footpaths are all over the
Dales, and have been enjoyed
by the cast and crew during
filming--
and also on their days off.
- [Callum] There's some amazing,
like, walking trails.
Just the other week, we went up
to, um, just past Settle
to a place called Stainforth
,
where there's a long trail ca
lled the Catrigg Foss,
where you sort of walk up this
long trail
right up this hill,
and then you walk across and th
ere's this huge waterfall
just thundering down,
which you can look down and th
en walk down
and get like a perfect sort of
view of it there,
which I did with some friends
and family who came to visit me.
(water rushing)
- [Linda] There are waterfalls ha
lf a mile down here.
Just spectacular. Absolutely s
pectacular.
So it's just exploring the
history and the openness and
the greenness.
It's beautiful.
- [Narrator] And fans who walk
the Malham trail
may recognize a waterfall name
d Janet's Foss,
which was used as a location in
Season One of "All Creatures."
(gentle piano music) (water rus
hing)
- [Nicholas] We had to do a, a
skinny-dipping scene.
It was really freezing
and having to go in, time and t
ime again...
By the ninth time it wasn't
so much th- the cold anymore,
it was the anticipation of goi
ng back in,
because you just knew how co
ld it was going to be.
And then you're just in the
water shivering--
And they're like "Turning!"
"Sound, speed!" And you'
re-- (inhaling deeply)
And you have to prete- "Action!
"
pretend "I love this, amazin
g, wow, so good..."
"Cut!" (violent shivering)
(water rushing) (gentle string
music)
The national park, you know,
that we used
to film this beautiful waterfa
ll,
but it meant there was 30 tou
rists there
all with their camera phones ou
t,
'cause they saw the film crew
and thought,
"What's happening here?"
Obviously not knowing that it was g
oing to be my bum.
(laughing) So...
So thankfully,The 1st AD,
Mick, eh, asked them to put their p
hones away.
(birds chirping)
- [Helen] Morning, James!
- [James] Oh... Good morning!
(water rushing) (splashing)
(giggling)
(peaceful piano music)
- [Narrator] One of the best
parts about touring this area
is getting to meet all the wo
nderful people
living in the Dales.
The Yorkshire Dales have a m
ixture of transplants
and people whose families have
been there
for generations, like Stuart
Hird of Yockenthwaite.
- [Stuart] We originally came
in 1842,
and me dad took over Yockenthwa
ite.
I think that would be 1942 o
r 1943.
It was during the war, sometime
.
We would carry about 720 sheep.
(bright string music)
- [Rob] It's a beautiful villag
e.
We've got some Americans that
have actually
settled over here now as well.
So that must be testament in
itself.
- [Lisa] My name's Lisa Frost.
Um, I've been living in Grassi
ngton
now almost five years.
It's a great village, you know,
I can't say enough good things
about it.
- [Denise] My name is Denise
Anderson,
and I live in Grassington,
just right up there, just pas
t the vet's office.
I moved here five years ago,
and then, a little while aft
er that,
"All Creatures" started.
It is just the most wonderful
place,
with the greatest community
in the world.
- [Lisa] The village has been
extremely welcoming.
In fact, we used to have a 4t
h of July party
'cause there's a few other Amer
icans here.
You know, so we have a yearly 4
th of July party,
and all the villagers come,
and we all joke around about it
a bit.
- [Narrator] And when winter
arrives in the Dales,
the holiday spirit is everyw
here.
- [Kristy] We're very fortunat
e here
that it looks and feels lovely.
It's like walking into a tradit
ional Christmas card.
(instrumental Christmas music)
- [Denise] They've got the li
ttle strings of lights
and it makes it just beautifu
l.
(1930s radio music) -
[Siegfried] Stayed on at The Drovers
last night?
- [James] Only for a couple, get
to know the locals, you know.
- [Siegfried] And did you?
- [James] Did I what?
- [Siegfried] Get to know them?
- [James] Who?
- [Siegfried] The locals.
- [Narrator] Moving to the Dales
from America is one thing,
but even those who were born
30 miles away
aren't considered "locals."
- [Rob] It's a mixture.We
've got people that you would call d
iehard locals.
May I just point out that I'm
not a local,
even though I've lived here
30 years
because I wasn't born here.
You have to be born here to b
e classed as a local.
- [Linda] My ancestors were
lead miners in Grassington,
and I've got great-great-gran
dparents
buried in the churchyard.
But I only moved back here se
ven years ago.
- [Mr. Sharpe] I've got a ge
lding gone wrong in hoof.
- [James] Well, we certainly
don't want that.
- [Mr. Sharpe] Is he foreign?
- [James] I'm from Glasgow,
Scotland.
- [Narrator] But no matter where
you come from, all are accepted
and welcomed in Yorkshire.
- [Denise] There is truly that
community spirit.
People look out for each other.
- [Lisa] Everybody I've met in
the Dales,
they're just very friendly.
- [Rob] Once you're seen to be ge
tting involved in the village,
accepted... there isn't a better
place in the country to live.
(upbeat string music)
- [Narrator] Over the years on "A
ll Creatures," train stations
have been the backdrop for both h
eartbreaking goodbyes
and also for quirky hellos.
(train wheels slowly clacking)
- [Conductor] Broughton! This
is Broughton!
- [Thomas] We're quite lucky
with where we are
for train stations.
Yorkshire's got some great hi
storic train lines
and stations that are still
run by enthusiasts,
and they're quite keen to show
it--
how it should be, as well.
- [Anna] Those old steam trai
ns are amazing.
There're these brilliant volu
nteers,
who spend all their spare time
going up and down on the ste
am trains.
(irreverent horn music)
- [Conductor] Oi!
- [James] Tristan Farnon?
- [Tristan] Whatever you heard, it
's not true, I didn't do it.
- [James] Oh, no, no-- Siegfrie
d sent me.
I'm James Herriot, his new as
sistant.
- [Tristan] Really? Poor you.
- [Narrator] At the end of
Season Three,
Tristan's departure by train
to serve in World War II
brings the Farnon brothers clos
er together
than they have ever been.
- [Siegfried] Don't do anything
stupid.
D'you hear?
Promise me.
- [Tristan] And break the habit
of a lifetime?
(train whistling)
(clearing throat) Suppose th
is is it.
(wistful string music)
- [Tristan] Are-- are we hug
gers now?
- [Siegfried] Yes, we bloody
well are.
I'm so damn proud of you.
(string music crescendoes)
- [Narrator] But one of the most
memorable
train station scenes is Mrs. Ha
ll's reunion
with her son Edward, after a pe
riod of estrangement.
- [Edward] Dear Mother,
it's been quite some time.
Are you able to come to Keighley
train station?
- [Anna] I think one of the th
ings that was lovely
about filming that whole episode
at the train station
was they designed it beautifu
lly.
The whole world of the tea tray
,
and all the other people on the
carriages.
- [Penny] (signing) What's t
heir name?
- [Mrs. Hall] It's, em... Edwa
rd.
- [Penny] (signing) Edward?
- [Mrs. Hall] Edward, that's
right, yeah.
He's, eh... He's m- my son.
- [Anna] Andy, our director, ha
d kept Connor and I separate,
so we met in the tunnel, as we
played the scene.
(stirring string music)
- [Edward] Mother?
- [Mrs. Hall] Edward.
- [Anna] There was so much ar
ound how we did it
that played into the experience
that Mrs. Hall was having.
- [Edward] No one really knew
who I was when I started.
So... I could pretend to be
someone good.
Which is nice, I suppose.
- [Mrs. Hall] You are someon
e good!
Look at me!
Edward Hall.
I've always seen the good in
you.
- [Narrator] After a bittersweet
conversation,
Mrs. Hall and Edward are forc
ed to say goodbye.
- [Anna] It was quite a techni
cal time there as well.
Working with the trains.
We had to be quite accurate,
'cause moving a steam train
takes a while to get it in p
lace.
- [Mrs. Hall] Edward!
(poignant string music)
- [Mrs. Hall] Edward!
(string music continues)
Bye!
- [Anna] That was a real moment
where they'd managed
to create an entire environment
that suddenly did transport you
back in time.
It was extraordinary.
(train whistling and wheels c
lacking)
- [Mrs. Hall] What did you say,
Edward?
I can't hear you-- say it again!
What is it?
Edward...
(train tooting loudly)
(extended train whistle)
- [Penny] (signing) "I love
you, Ma."
- [Mrs. Hall] What?
- [Penny] (signing) He said,
"I love you, Ma."
(train chugging)
(wistful piano music)
(happy crying)
(bright piano music)
- [Narrator] When we return,
we'll continue our journey
through the Yorkshire Dales
and we'll take a visit to the J
ames Herriot Museum
and hear from the author's s
on.
We'll also stop by Broughton Ha
ll, where Mrs. Pumphrey lives,
in "All Creatures Great and
Small:
Touring the Dales."
) (piano music fades)
%
>> I
HAVE
WONDERFUL
NEWS.
WE MET
OUR MEMBER CHALLENGE.
THANK YOU SO
MUCH TO
EVERYBODY WHO
DONATED DURING
THAT MEMBERSHIP BREAK.
JUST KNOW
THAT YOUR
DONATION WENT TWICE
AS FAR.
AND I
AM ALSO
REALLY EXCITED
TO SHARE
THAT IT HAS
BEEN CONFIRMED
THAT THERE WILL
BE A SEASON
5 AND A
SEASON 6
OF "ALL CREATURES GREAT AND SMALL."
THANKS TO
THE GENEROUS
OUT POURING
OF YOUR
SUPPORT. WITH WORLD WAR II
COMING UP
REALLY CLOSELY, WE CAN
HARDLY WAIT TO
SEE WHAT IS
GOING TO
HAPPEN TO
THIS ENTIRE
CAST. WE'LL HAVE
MORE OF
HELEN, JAMES,
RICHARD AND TRICKI
AND IT'S
ALL THANKS TO
YOU. SHOW
YOUR SUPPORT
FOR THIS
PROGRAM. IF
YOU HAVEN'T
GIVEN ALREADY, THERE IS
STILL TIME.
1-800-236-3636. WE COUNT
ON YOUR
SUPPORT. NONE
OF THIS IS
POSSIBLE WITHOUT
YOU. PBS
WISCONSIN IS
YOUR STATION.
>> AND
IF YOU'RE
ALREADY A MEMBER, CONSIDER
RENEWING RIGHT NOW.
WE WOULD
LOVE FOR
YOU TO THINK
ABOUT, GEE, YOU
KNOW, I
REALLY
NT THAT
DVD SET
1 T O
4. MAYBE I'LL
GET IT
NOW. WELL, THIS IS THE
TIME TO DO
IT. YOU CAN
ALSO BECOME A
NEW MEMBER.
WE'VE GOT GREAT
VOLUNTEERS. THEY WILL
ASK WHAT
LEVEL WOULD
YOU LIKE TO
PLEDGE AT?
WE SUGGEST
$10 A MONTH WHERE
YOU CAN
GET THE
POSTCARD SET THAT
ARE A VINTAGE
STYLE, BEAUTIFUL
POSTCARDS. THERE
ARE FOUR
DIFFERENT PICTURES, EIGHT TOTAL.
AT $15 A
MONTH, YOU
CAN GET
SEASONS 1
THROUGH 4 S
O YOU
CAN CATCH UP
ON EVERYTHING
BEFORE SEASON 5
COMES OUT.
AND AT
$25 A MONTH, YOU
HAVE THE
OPPORTUNITY AT
SEASONS 1
THROUGH 4
PLUS THE
BOOK OF THE M
AKING OF
"ALL CREATURES GREAT AND SMALL,"
WELCOME TO
SKELDALE HOUSE, AS% WELL AS
THE POSTCARDS AS WELL
AS THE TOTE BAG.
I JUST
WANT TO
REMIND YOU THAT
$15 A MONTH
IS JUST
SEASON 4.
IT'S AT
$25 A MONTH
YOU GET
SEASONS 1 THROUGH
4 SO
YOU'LL BE
ALL SET
FOR SEASON
5. WHATEVER LEVEL
YOU CHOOSE IS
THE BEST FOR
YOU IS
WHAT WE
WANT YOU
TO FEEL
COMFORTABLE WITH.
BUT MOST
IMPORTANTLY, CONSIDER BECOMING A SPONSOR
NOW AT
1-800-236-3636 . >>
YOU KNOW, PBS
WISCONSIN HAS BEEN
AROUND FOR
70 YEARS.
IT'S ONE OF
THE THINGS
THAT'S JUST
GREAT ABOUT WISCONSIN.
I MOVED HERE IN
2008, IMMEDIATELY
BECAME A MEMBER
OF PBS WISCONSIN
AND ENJOYED
LEARNING ABOUT
THE LONG
HISTORY, THE LONG
COMMITMENT THAT
WISCONSIN HAS
HAD TOWARD PUBLIC
TELEVISION. THAT
ONLY HAPPENS
70 YEARS
WITH GENERATIONAL,
MULTIGENERATIONAL SUPPORT
FROM PEOPLE LIKE
YOU. AND
THE EASIEST WAY
THAT YOU
CAN SUSTAIN PBS WISCONSIN,
TO KEEP PBS WISCONSIN
BRINGING QUALITY PROGRAMMING
FOR YOU,
FOR YOUR
CHILDREN, ET CETERA IS TO
BECOME A
SUSTAINING MEMBER.
THAT MEANS A
MONTHLY DONATION
OF WHATEVER YOU
CAN AFFORD
THAT AUTOMATICALLY
COMES OUT OF YOUR
CHECKING ACCOUNT. IT
IS SO
EASY. YOU
CAN SIGN UP
FOR IT
ON pbswisconsin.org.
YOU CAN TALK
TO PEOPLE
AT 1-800-236-3636
ABOUT HELPING
YOU TO
BECOME A SUSTAINER.
DO THAT NOW.
IT'S THE BEST
WAY TO
SUSTAIN PBS WISCONSIN.
THANK YOU
SO VERY
MUCH TO
MEMBERS OF
OUR DIRECTORS
CIRCLE, WHO MAKE
LEADERSHIP GIFTS
IN SUPPORT
OF PBS WISCONSIN.
IF YOU HAVE THE
MEANS, WE
WOULD DEFINITELY LIKE YOU
TO CONSIDER
BECOMING A MEMBER OF
THE DIRECTORS
CIRCLE. FOR A
GIFT OF
$1,000 OR
$100 A MONTH
OR MORE.
IF THAT
ISN'T SOMETHING
THAT WORKS FOR
YOU, THE
GREAT THING
ABOUT PBS WISCONSIN IS YOU
GET TO
CHOOSE THE
AMOUNT THAT WORKS
FOR YOU,
THAT WORKS
FOR YOUR
BUDGET. WHAT
IS THIS
SERVICE WORTH TO
YOU? IS
IT WORTH
YOU R
ELY ON
EVERY DAY?
IS IT
SOMETHING WHEN
YOU FLIP
THROUGH THE
CHANNELS YOU
ALWAYS FIND
SOMETHING TO WATCH
ON PBS WISCONSIN?
TAKE A MINUTE. THINK ABOUT
IT. HOW
MUCH TIME
DO YOU
SPEND WITH
THIS STATION
AND THEN
MAKE A DONATION
IN SUPPORT.
MAYBE IT'S $25 A
MONTH FOR ONE
OF THOSE
GREAT THANK YOU GIFTS
THAT LINDA
IS GOING
TO TELL
YOU ABOUT.
WHATEVER THE REASON,
SHOW YOUR
SUPPORT RIGHT NOW,
1-800-236-3636 .@>>
IT' S
EASY TO
SHOW YOUR
SUPPORT. WE'VE
GOT GREAT
VOLUNTEERS HERE WAITING TO TALK
WITH YOU
IF YOU'D
LIKE TO
CALL. BUT THE
MOST IMPORTANT
THING IS
WHAT MICHELE SAID.
YOU'RE CONTRIBUTING
BECAUSE YOU
BELIEVE IN QUALITY
PROGRAMMING AND
THAT'S WHAT WE'RE ABOUT.
WE'VE GOT
THESE GREAT THANK
YOU GIFTS, BUT
IT'S THANK YOU
FOR WATCHING QUALITY
PROGRAMS. IF
YOU'RE INTERESTED IN
THE GIFTS,
WE DO HAVE
SOME SPECTACULAR
ONES TO GO
WITH. "ALL CREATURES GREAT AND
SMALL," $10 A MONTH
YOU GET
THESE EIGHT
POSTCARDS, VINTAGE
STYLE, FOUR
DIFFERENT SCENES,
TOTALS EIGHT
CARDS. $15 A MONTH
YOU GET
THE SEASON
4 TWO-DVD SET.
THIS IS
THE SEASON WE
HAVE JUST CONCLUDED.
AT $25 A
MONTH, YOU
GET SEASONS
1 THROUGH
4 DVD
SET PLUS
THE BOOK,
WHICH IS "THE WORLD OF ALL CREATURES GR
EAT AND SMALL," WELCOME
TO SKELDALE
HOUSE. THIS
IS THE
OFFICIAL COMPANION TO THE
TV BOOK.
IT'S KIND
THE SCENES.
IT'S A LOT MORE THAN
WHAT YOU'LL
BE ABLE TO
SEE ON
A IR.
YOU CAN
ALSO GET
THE POSTCARDS
AND THIS
GREAT TOTE
BAG, WHICH
I CARRY
WITH ME
ALL OVER.
YOU CAN
SEE IT'S FULL
OF MY
THINGS. THE
WHIMSICAL CHARACTERS.
BUT IT'S
ALSO SHOWING PEOPLE
THAT I
LOVE "ALL CREATURES GREAT AND SMAL L." AND IF
YOU FEEL
THE SAME
WAY I
DO, IT'S A
GREAT OPPORTUNITY T
O PLEDGE
AT $25 A
MONTH, BUT IT
STARTS WITH YOUR CALL,
1-800-236-3636 .
>> WE'RE
ALL CELEBRATING
THE NEWS
THAT "ALL CREATURES GREAT AND SMA LL" WILL BE BACK
FOR AT
LEAST TWO
MORE SEASONS.
THE GOOD NEWS
IS BEFORE THAT
HAPPENS, YOU
WITH PBS
PASSPORT
N GO BACK
AND BINGE
WATCH EVERY
EPISODE OF ALL
THE SEASONS
THAT HAVE
BROADCAST SO
FAR. AND
THE EASIEST
WAY FOR
YOU TO
SIGN UP
FOR PBS
PASSPORT I S
TO GIVE
AT ANY OF
THE DONATION
AMOUNTS THAT WE'VE
DISCUSSED WITH YOU
TONIGHT O
R T O
BECOME A SUSTAINING
MEMBER AT
ANY AMOUNT
WITH A MONTHLY
GIFT. CALL
1-800-236-3636 .
ASK THEM
ABOUT THAT.
HOW D O I
BECOME A SUSTAINING
MEMBER? THEN YOU'LL
HAVE ACCESS
TO PBS
PASSPORT AND
THEN YOU'LL
BE ABLE
TO BINGE WATCH
ALL OF
"ALL CREATURES GREAT AND SMALL." IT'S A
FANTASTIC WAY TO DO
IT. IT'S A PLEASURE.
IT'S A WAY TO
GET THAT
GREAT PROGRAMMING AND
TO SPEND A
WEEKEND OR
WHATEVER WATCHING
SOMETHING GREAT
. 1-800-236-3636.
CALL NOW.
>> THE
DALES ARE
ABSOLUTELY BREATHTAKING.
I WOULD
ARGUE THERE ARE
MANY PLACES
IN OUR
STATE THAT ARE
JUST AS BEAUTIFUL
IF YOU HAVE THE
CHANCE TO SEE
THE NORTHWOODS PROGRAM
THAT WE
PRODUCED, BEAUTIFUL
PLACES. OR
""WISCONSIN FROM THE AIR""
LITERALLY MADE
ME CRY
BECAUSE OF
HOW GORGEOUS
THE STATE
WE LIVE IN IS.
WE TAKE
IT FOR
GRANTED. WE
SEE IT
EVERY DAY.
PBS WISCONSIN IS
DEDICATED TO BRINGING YOU
THE STORIES
OF OUR
STATE WITH
THINGS LIKE
""WISCONSIN FROM THE AIR,""
"WISCONSIN LIFE," "WISCONSIN
FOODIE," "AROUND THE FARM
TABLE,"" HOMETOWN
STORIES." SOMEBODY
DOES IT
LIKE WE
DO BECAUSE IT HAPPENS
WITH YOUR
SUPPORT. YOUR
DONATIONS MAKE
THIS TYPE
OF PROGRAMMING POSSIBLE.
IF THIS IS SOMETHING THAT YOU
HAVE COME
TO APPRECIATE,
MAKE A DONATION.
CAST YOUR VOTE.
1-800-236-3636 . >>
IT'S A GREAT
OPPORTUNITY TO
SAY, YOU KNOW,
I THINK
THAT MY
FAMILY WOULD --
WE ALREADY
HAVE ENOUGH
GIFTS, BUT
I WOULD
LIKE TO
HAVE THIS
GIFT GO
TO ANOTHER
FRIEND OF MINE. YOU CAN
DO THAT
WHEN YOU
CALL AND
PLEDGE YOUR
SUPPORT, WHETHER YOU'RE
RENEWING O R
IT'S A NEW
MEMBERSHIP. WE
USED TO GET
MEMBERSHIPS IN OUR
KIDS' NAMES
BECAUSE THEY
WANTED "AIRWAVES"
MAGAZINE. THEY
WANTED TO
KNOW WHAT WAS
GOING O. SO
WE !
ON. SO
WE GOT
THEM A MEMBERSHIP
IN THEIR NAME.
YOU'RE SAYING THANK YOU
FOR THE
QUALITY PROGRAMS. AGAIN, WE HAVE
THE SPECIAL THANK YOU GIFTS.
AT $10 A
MONTH, THE
POSTCARD SET, THE
EIGHT DIFFERENT
PICTURES, VINTAGE
STYLE OF THE
OLD "ALL CRETURES GREAT AND SMALL" AREAS
IN THE
DALES. AT
$15 A MONTH
YOU GET SEASON
4, THE
TWO-DVD SET.
JUST SEASON 4.
$25 A MONTH YOU
GET THE
FOUR-DVD SET
PLUS THE
BOOK, THE
BACKGROUND, "THE WORLD OF ALL CREATURES GREAT AND SMALL," WELC
OME TO SKELDALE
HOUSE, AS WELL AS
THE POSTCARDS
AND THE
TOTE BAG.
THE MOST
IMPORTANT THING YOU
DECIDE IS
WHAT L
EVEL YOU'RE
COMFORTABLE WITH. AND REMEMBER
YOU WILL
GET "AIRWAVES"
MAGAZINE AT
ALL OF THE LEVELS
MENTIONED. SO
CONSIDER WHAT'S GOOD
FOR YOU
AND GIVE US A
CALL AT
1-800-236-3636. IN
JUST A SECOND
WE'RE GOING
TO GO BACK
TO THE
SHOW. I
JUST WANTED
TO READ
THIS. WE'RE GOING
TO HEAR
FROM SOME OF THE
RESIDENTS OF
GRASSINGTON ABOUT
WHAT IT'S
LIKE TO HAVE
THE PRODUCTION TAKE
OVER THEIR
TOWN AND
WHAT IT'S
LIKE FOR
PEOPLE IN
THE U.S. AND
BEYOND AS
THEY COME AND VISIT.
1-800-236-3636. CALL NOW
AND MAKE
YOUR PLEDGE. KEEP THIS
KIND OF
PROGRAMMING ON
- [Narrator] Welcome back
to "All Creatures Great and
Small:
Touring the Dales."
We hope you are enjoying our to
ur of the Yorkshire Dales
and many of the locations co
nnected to "All Creatures."
Coming up, we'll stop in to see
Mrs. Pumphrey at Broughton Hall.
And we'll also hear ab
out how the local residents reacted to
the filming.
But first, let's take a visit
to the original Skeldale House,
also known as the James Herriot
Museum,
and learn more about what the
y have there.
(upbeat string music)
About 30 miles east of Grassing
ton
in a town named Thirsk,
the building where Alf Wight
lived and practiced as a vet
has been transformed into the w
orld of James Herriot.
- [Jim] We are in Number 23
Kirkgate, Thirsk,
which is better known to the
rest of the world,
thanks to James Herriot's bo
oks, as Skeldale House.
This was a veterinary practice
that James Herriot worked in
from 1940 till 1990.
After he died, the council bo
ught it and converted it
into this James Herriot Visitor
Center.
- [Mrs. Hall] Darrowby-2297!
(rousing string music)
- [Narrator] The museum is like
stepping back in time
and features a wonderful tribute
to the MASTERPIECE series.
- [Jim] It's the only museum in
the country
devoted to the history of ve
terinary medicine.
And you'll see what it was like
for the vets working here.
Vastly different from the thing
s you'll see today
in veterinary practice.
The instruments that the vets
use...
- [Siegfried] Enough to bring
tears to your eyes.
(clacking surgical instrument)
- [Jim] This was a family home
when I was here,
a family home and a veterinary
practice rolled into one.
A thing you could never do no
wadays.
- [Siegfried] What's all this?
- [James] Tricki's essentials.
He's here for a period of conv
alescence.
- [Jim] It was 85, 90% farm wor
k,
and the dog and cat side was a
sideline.
It's the other way 'round now.
- [James] Hello, Suzie!
How're you getting on with th
ose pups of yours?
- [Mrs. Chapman] They're all gr
and!
First one you got out is bigg
est of the lot!
- [Jim] It gives the atmosphe
re
of veterinary practice as it was
all those years ago.
The profession has changed so
much.
- [Mr. Sharpe] By God, Mr. Farn
on!
It's wonderful what science
can do these days!
- [Jim] To live here as a youn
g boy was magical.
It's very nostalgic.
This is, this is our living r
oom here.
And when it became a veterinary
practice, when we left in 1953,
it became the waiting room.
(footsteps)
- [Tristan] D'you like something
to drink, Mr. Sunningwell?
- [Mr. Sunningwell] Aye, that
'll be nice.
- [Jim] For the people that come
here,
they find everything
about the life of James Herriot
so fascinating.
My dad, Alf Wight, was not ju
st a good vet,
but he was a great father to
my sister and I.
I have always thought
that the definition of a goo
d father
is someone who's always got t
ime for his kids.
And he did.
For a young man setting out on
his career,
as I was then,
watching this man
trying to get this book publis
hed,
was an education for me.
Because he displayed two qual
ities
that I've always said are impor
tant for anybody
who wants to be a success--
determination and self-belief.
He was determined to get this
first book published.
He never gave up.
And self-belief--
he thought this little book he
was writing was good enough.
He believed it was good enough.
When he first wrote his books,
all I did-- I was no critic at
all.
I just laughed and laughed and
laughed.
And he got lunch with the Que
en, you know.
Oh yes, he got a personal in
terview with the Queen,
down at Buckingham Palace.
One thing he couldn't refuse,
that one.
And she told him his are the on
ly books
that made her repeatedly laugh
out loud.
- [Mrs. Hall] Tris?
- [Tristan] Mm-hm?
- [Mrs. Hall] What are you up t
o?
- [Tristan] (scoffing) Mrs. H.!
You do have a suspicious mind.
(unfolding cloth)
It's not what it looks like.
- [Mrs. Hall] Is it a dead bud
gie?
- [Tristan] Yes.- [Mrs.
Hall] Then it's exactly what it look
s like.
- [Jim] He was a very selfless
man.
He said, "I don't want a yacht in
the Bahamas.
I'm not interested. I want t
o stay in Yorkshire.
I want to carry on working as
a vet"--
which, he loved his job,
he didn't want to change his
job.
"I want to walk me dogs, I want
to follow me football team.
I want to stay at home.I
want to go to the pub with the people
that I like and know."
Despite his fame and fortune,
he never changed.
And he was exactly the same man
before he was successful
as he was in the years that he
sold so many million books.
- [Mrs. Hall] All right?
- [James] It looks tremendous.
- [Mrs. Hall] Remember, it's not
the mountain we conquer--
- [All] --but ourselves!
(hopeful orchestral music)
- [Mrs. Hall] Welcome back, Ja
mes.
- [Siegfried] Welcome back.
(orchestral music crescendoes)
(bright string music)
- [Narrator] Just south of Gras
sington in Skipton,
you'll find Broughton Hall,
the estate where Mrs. Pumphrey's
scenes are filmed.
(string music continues)
- [James] Blimey!
- [Tristan] Quite something,
isn't it?
- [Narrator] The Broughton Es
tate has been owned
and operated by the Tempest
family for over 900 years.
Roger Tempest, the estate's custo
dian
currently oversees the operat
ions there.
- [Roger] Broughton's a bit
of an extraordinary story.
The first we know of it was in
the 11th century.
We think it was William the Co
nqueror
came over to England in 106
6,
and then one of my ancestors was
given land to look after here.
And so we've been here ever sin
ce.
And I'm the 32nd generation
who's lived here.
- [Narrator] In the show,
Broughton Hall is owned by Mrs. Pum
phrey,
who was played by Dame Diana Ri
gg in Season One,
and then by Patricia Hodge
in subsequent seasons.
- [Mrs. Pumphrey] You told Mr
. Farnon
that you couldn't get behind
the wheel again.
This won't do at all.
- [Carmody] Yes, but--
[Mrs. Pumphrey] With Mr. Herriot go
ne,
you'll need to pull your weight
.
So I'm going to give you a dr
iving lesson.
(lively string music)
- [Roger] During the First Wo
rld War
there were about 40,000 estates
in England like this.
And now there's only about...
just over a thousand.
In terms of how Broughton us
ed to exist...
I mean, it was its own independ
ent place, really,
because we had 200 buildings on
the estate.
You have a joiner's shop, yo
u have a laundry,
you had a brewery.
It, it's its own microclimate
, really.
And they employed... up to 250 pe
ople were based here.
- [Francois] Good evening.
- [Siegfried] So at times li
ke these, James,
frankly... ah, we should take
what we can get.
So if I were you, say yes to
everything you're offered.
- [Roger] We're centered on
Broughton Hall itself here,
which is like... 97-room histor
ic house,
which is really busy, whether
it's filming, retreats...
- [Sarah] It's my aim to actu
ally, if I'm possible,
then I'd like to sleep in ev
ery bedroom
and then I can try each one out.
But I haven't quite got that
far yet.
- [Eva] This is a big house fo
r one person.
- [Mrs. Pumphrey] Yes, it is.
Which is why I like it when peo
ple come to visit me.
- [Roger] We have 20 holiday ho
mes around Broughton.
And so people come and stay in
those
for their holiday or their r
etreat.
- [James] He's still a bit wo
bbly.
But he managed to hold his brea
kfast down.
- [Mrs. Pumphrey] Come here,
gorgeous little man!
- [Sarah] When "All Creatures
Great and Small"
comes to Broughton,
my job is to facilitate the ne
eds of the film crew
while at the same time protecti
ng the house.
They come for a lot of visits
before filming
and they need to be shown around
and talked about
sort of what they can do, and
what they can't do.
They come and measure up.
They send their art department
to decide how they're gonna
dress a room.
- [Mrs. Pumphrey] Here we are.
(meowing)
(Tristan chuckling)
(peaceful piano music)
- [Narrator] One of the high
lights of the estate
is the plant conservatory,
which was used as a location by
"All Creatures" several times.
- [Roger] The main house is 1597
and the conservatory was added
in 1855.
My grandfather brought one of the
plants back in 1899,
and it's still growing today.
- [Mrs. Hall] There you are!
- [Gerald] All this makes my ga
rden look like a postage stamp
- [Sarah] There is the odd item
in the house that is modern.
There are family photographs
and some more modern lamps,
and so we need to take all of t
hose out,
so it looks completely on perio
d.
- [James] What's all this?
- [Mrs. Pumphrey] Well, just a fe
w essentials for Tricki.
Can't have him going without.
- [Sarah] When our family photos
go out,
they invariably get replaced
with photographs of Tricki,
which delights me.I love
to see photos of Tricki 'round t
he house.
(Tricki growling)- [Mrs
. Pumphrey] That's no way to greet
Mr. Herriot.
Paw!
Honestly, you'd think he'd bee
n dragged up.
- [Sarah] I don't often get
stage struck,
but when Tricki actually appe
ared,
I was just on cloud nine.
It was like, "Yes, I've made it!
Tricki's here!"
- [James] Paws off!
This is Uncle Herriot's.
- [Helen] Didn't know you we
re related.
We're not, that's-- (laughin
g)
That's just what he calls me.
I mean, what Mrs. Pumphrey
calls me on his behalf.
- [Sarah] As a child, I used to
watch all the original
"All Creatures Great and Small."
And so Tricki has been a charac
ter
throughout my whole life
that we've always referenced
as a family.
So if my dog had been over s
poilt, we used to say,
"Oh, it's Tricki Woo's coming,
Tricki Woo."
So he's a real great characte
r in my household.
(Tricki barking)
- [Mrs. Pumphrey] Aw, my boo
fums!
(laughing)
Awww, my boofums is home!
(gentle string music)
- [Narrator] Between the large
film crew
and additional tourists, let'
s examine the reaction
of locals in the Dales.
(string music continues)
- [Dick] Sorry to drag you up.
I know it's busy for you this
time of year.
- [James] No problem, Dick.
Morning, Edith.
- [Edith] Morning.
- [James] Morning, wee'uns.
- [Kids] Morning, James!
- [Rachel] The people of the
Dales are really
what makes it special, I think.
I mean, really, it's, um, that
sounds cheesy, but it's true.
There's such... openness and
community here.
And actually, I think this, th
is show would be
really tough to make if we didn
't have that.
- [Jackie] That warmth that the
local people
have brought to the production,
it's, it sort of infuses ever
ything, really.
- [James] Thank you for the feas
t, Mrs. Dobson.
- [Mrs. Dobson] Here, take these
sausages, Mr. Herriot!
- [James] Thank you. - [Mrs.
Dobson] Bye, Love!
- [Helen] God, you could roll
me home.
- [James] Dales hospitality--
one of the perks of the job.
- [Narrator] And for many of
the locals
who allow the crew to use the
ir properties,
it all started with a simple
knock on the door.
- [Richard Paul] In approximate
ly 2019,
we had a knock on the door,
and, and there was Gary Barnes,
who was the location manager,
and he told us about this ne
w series
and it was "All Creatures Gr
eat and Small,"
and they were asking whether or
not
we would be maybe willing to
participate.
- [Gary] If you go there and
there's 20 shops
and two of them say, "We're not
interested,"
that can scupper everything.
So you really need every to b
e on board.
And Grassington were great with
us from the start.
- [Jackie] The people that we
've met,
when we've been looking for loca
tions and things
have been so warm and friendly.
Because most people know these bo
oks and absolutely love them,
so they are delighted to be
part of it.
- [Linda] The books my granddad
read, my dad read,
my dad was a farmer, so I jus
t felt, really...
provenance with it all.
It just seemed right, really.
- [James Dean] I always say tha
t a film crew
is like the circus coming to to
wn.
You can't really understand th
e impact on your life
until you've experienced it.
- [Rachel] We take over some o
f the places,
as you'd imagine, when you p
itch up with trucks
and hundreds of people and what
ever,
and they're always so open an
d gracious and welcoming.
- [Richard Paul] I remember t
he first day
of filming in Episode One--
day one.
I was shocked and surprised
with how many people came.
Wagons and cars and all sorts,
and it was a bit of a shock.
- [Roger] When you think, "O
h, a crew of 200 people
turning up here-- and actors
and extras and whatever..."
I just gave a, a trust.
- [Sarah] Roger's Zen approach
to film crews coming here
is really great and I like to
try and get it
to rub off on me as much as p
ossible.
But it can be quite alarming
when scores of people
are coming into the house with
big sticks poking everywhere.
It is slightly nerve-racking.
(peaceful string music)
- [Lisa] They do come around an
d tell us that they're filming
and how it may impact the vi
llagers and stuff,
but it was just great to kind of
go watch
The first time, we're all si
tting out there
watching to see what it was
like.
- [Nicholas] The locals, you
know, the ladies come out,
and they come out for their
gin and tonics
at like four, five o'clock,
and they're always like,
"Would you like to come over fo
r, j- join us, Nick for a gin,
gin-- James, Nick-- gin and to
nic?"
And I'm like, "I'm, I've got
a bit of work to do.
M- maybe later." (laughing)
- [Tristan] Stay and have a d
rink.
- [James] No, I can't. Sorry.
- [Tristan] But- Jam-
(lighthearted string music)
- [Narrator] So, despite the
challenges,
many people have embraced the
film crews.
And one of the reasons for th
at is how much the tourism,
because of the show, helps lo
cal businesses.
- [Jim] James Herriot
is a great catalyst.
He brings hundreds of thousands,
if not millions of people
over the years into this part
of North Yorkshire.
- [Maggie] If you're doing bu
siness in here,
least you can do is buy a dr
ink.
- [Tristan] Hello. You're new.
- [Maggie] What'll it be?
- [Kristy] Having the spotlight
from "All Creatures Great an
d Small"
being put onto Grassington--
The Dales in general-- has been
really important for us.
As a business owner coming t
hrough COVID,
it's been really, really ben
eficial
to have more people wanting to co
me here and wanting to visit.
And it's great to see more peop
le
coming through the door like t
hat.
- [Linda] The filming of the
show
has just impacted business h
ugely.
I've got a massive, uh, "All
Creatures Great and Small"
section now,
and I'm also a tourist informat
ion center
because people will come in and
say, "What's Mrs. Hall like?"
That's their favorite question.
- [Helen] I'll tell Siegfried
that I've made a mistake.
How bad could it be?
(tentative woodwind music)
Yeah, you're right.
What can we do? (woodwin
d music continues)
- [Mrs. Hall] Let's stick it in
the pantry.
- [Helen] I'll get James!
- [Narrator] But the tourism go
es back to the 1970s,
when the original books were w
ritten.
Alf Wight found one hotel sign
in particular, quite amusing.
- [Jim] People were starting
to use his name.
Herriot Hotels, Mrs. Pumphrey'
s Tea Party,
and all this sort of stuff,
you know.
But what did amuse him
was a hotel in the, in the Yor
kshire Dales,
and it were advertised as--
it said, "Come to this hotel
in the heart of the beautiful
Yorkshire Dales,
home to the world's best-lov
ed vet...
No pets."
(chuckling)
That always amused him, that o
ne.
- [Narrator] From the 1970s
until now,
the James Herriot stories
bring people from all over the
world
to Grassington, and the locals
couldn't be happier.
- [Rob] This last two years
there's just been bus full
after bus full of, of Americans.
It's been-- it's great.
They're all really friendly
and we're like, sort of showin
g off our village.
- [Jim] It does a huge amount
of good.
It's done a great deal of good
for Thirsk.
It's done a great deal of good
for Grassington.
The shops are booming.
We're all for it-- we're behi
nd it.
- [James] Cheers!
(mugs clinking)
(cheerful music)
(uplifting string music)
- [Narrator] And everyone ag
rees that if you ever have
the chance to visit the Dales,
you should.
- [Rachel] If you have the op
portunity
to go to the Dales-- go!
Because it's really hard to e
xplain it
until you've visited it.
- [Tristan] Can I have a go?
I've always wanted to drive
a tractor.
- [James] I wouldn't.
- [Helen] I won't!- [Sam
uel] If we've done our bit for Yorksh
ire tourism
and in particular, for people
wanting to visit the Dales,
I couldn't be more delighted.
I have love for Yorkshire in
my heart.
- [Jim] James Herriot is a c
atalyst
for people coming to a lovel
y area.
We're sandwiched between two
national parks.
Not just the scenery, not ju
st the pubs,
not just the best beer.
It's a lovely place.
- [James] One of the wildest
spots in England.
You never get tired of it.
- [Jim] The new television seri
es
has been massively successful.
And their ethos is correct as
well.
It's the right atmosphere an
d the right spirit
of James Herriot.
- [Nicholas] The locals as well
are just lovely,
and really supportive.
And they always would say,
"We can't wait for it to com
e back.
This is brilliant."
- [James] Good feeling, isn't
it?
- [Tristan] It really is.
- [Anna] The Dales are beautiful
in, in the rain, in the sun...
It's picturesque.
- [Denise] The scenery is sp
ectacular.
When my husband and I drive ar
ound,
we pinch ourselves and say,
"We live here, we live here."
- [Samuel] If people see this
and, and want to visit, it won
't disappoint them.
- [Lisa] I would really encour
age people to come.
It's a slower pace of life, wh
ich is kind of nice.
I think most would enjoy it.
- [Siegfried] Come along, lo
ok lively!
- [James] Best man buys the f
irst round?
(laughing)
- [Richard Burrell] I think
that people
watching the show will enjoy
the sheer beauty of the Yorks
hire countryside.
And if we've got it right, th
en quite naturally
want to come and visit and ex
perience it for themselves.
(romantic piano music)
- [James] I want to spend th
e rest of my life with you
here in the Dales.
(piano music fades)
- [Narrator] Thank you so much
for spending this time with us
here in the Dales.
The charming stories
of "All Creatures Great and
Small"
on MASTERPIECE
will be back in your homes ve
ry soon.
Until next time,
this has been
) "All Creatures Great and Small:
Touring the Dales."
%
>> THIS TOUR OF
THE
YORKSHIRE
WAS THE
PERFECT WAY
TO EXTEND
SEASON 4
OF "ALL CREATURES GREAT AND SMALL."
SEASON 5
IS UNDER PRODUCTION
RIGHT NOW,
AND SEASON
6 WILL BE
COMING AS WELL. IN
THE MEANTIME,
SHOW YOUR
SUPPORT FOR "ALL CREATURES GREAT AND SMAL
L." WE'VE GOT
TWO MORE
SEASONS COMING,
TWO MORE
SEASONS THAT YOU CAN
FALL IN
LOVE WITH
THESE CHARACTERS.
1-800-236-3636. YOUR
SUPPORT IS
SO IMPORTANT
BECAUSE YOU
ARE PBS
WISCONSIN. YOUR SUPPORT IS
THE LARGEST
PORTION OF OUR
BUDGET. WE
CANNOT DO
THIS WITHOUT
THE SUPPORT
OF VIEWERS
LIKE YOU.
SO, PLEASE,
MAKE A DONATION.
GO TO
pbswisconsin.org OR
CALL 1-800-236-3636
. OUR
WONDERFUL VOLUNTEERS
WILL TAKE YOUR CALL.
AND LINDA
IS HERE TO TELL
YOU WHAT THANK YOU
GIFTS WE HAVE AVAILABLE.
WE DO HAVE
SOME GREAT THANK
YOU GIFTS WHEN
YOU CALL
US NOW.
AT $10 A
MONTH WE HAVE
THE POS
T CARD SET.
THIS IS A
VINTAGE STYLE
OF DARROWBY LOOKED LIKE
IN THAT
AREA. THERE ARE
EIGHT DIFFERENT CARDS,
FOUR SCENES. YOU
GET EIGHT
CARDS. AT
$15 A MONTH WE
HAVE "ALL CREATURES GREAT AND SMAL L" SEASON 4.
IT'S A TWO-DVD
SET. YOU
CAN CATCH UP
BEFORE YOU MOVE
ON TO
SEASON 5,
WHICH IS
IN PROTECTION
NOW. AT
$25 A MONTH, WE
ARE OFFERING
SEASONS 1
THROUGH 4
DVD SET
PLUS THE
BOOK, WHICH
IS "THE WORLD OF ALL CREATURES GR EAT AND!
!
"THE WORLD OFALL CREATURES GREAT AND SMA
LL: WELCOME TO SKELDALE HOUSE," MORETHAN WE'VE
BEEN ABLE
TO WATCH
ON OUR
AIRWAVES, PLUS
THE POSTCARDS
AND GREAT TOTE
BAG. I
CARRY IT
WITH ME
EVERYWHERE. IF YOU
WANT TO GET A
REAL LOOK
BEHIND-THE-SCENES OF WBS WISCONSIN,
YOU CAN
CALL 1-800-236-3636
AND VOLUNTEER
YOUR TIME.
WE'D LOVE TO
HAVE YOU
CALL AND
BECOME A VOLUNTEER. THAT'S HOW I
STARTED YEARS AGO.
IT'S AN OPPORTUNITY FOR YOU TO CALL AND
HAVE A NEW
MEMBERSHIP OR
RENEW YOUR
MEMBERSHIP AS WELL AS
TO VOLUNTEER.
REMEMBER, IT'S 1-800-236-3636
. >> I'M
GOING TO
READ THESE
COUPLE OF
SENTENCES BECAUSE I
WANT TO GET
THIS RIGHT.
GRASSINGTON WAS CHOSEN
AS DARROWBY BECAUSE IT WAS
SO UNCHANGED, BUT
TAKING THE TOWN
BACK I N
TIME WAS
NOT A SIMPLE
TASK. ACCURACY TAKES
FUND. MASTERPIECE IS
ABLE TO
INVEST IN
THIS Q
UALITY PRODUCTION
THANKS TO YOU. HERE'S WHAT
THAT MEANS.
PRODUCING A SHOW LIKE
THIS, AMONG
THE MANY OTHER
SHOWS THAT
"MASTERPIECE" BRINGS US IS
EXPENSIVE. IT
COSTS MONEY
TO MAKE
THEM SO
GOOD. AND
IT COSTS
MONEY FOR PBS
WISCONSIN TO SHOW
THESE PRODUCTIONS
TO US.
AND SO
THE BEST
WAY THAT
YOU CAN
GUARANTEE THAT
KEEPS
HAPPENING IS TO
BECOME A SUSTAINING MEMBER
WITH A MONTHLY
PLEDGE THAT
COMES RIGHT OUT
OF YOUR
CHECKING ACCOUNT.
SO EASY
AND AUTOMATIC.
AND THAT WILL ALSO
GIVE YOU
ACCESS TO
THE PBS
PASSPORT, WHICH WILL
GIV E
YOU ACCESS
TO PAST
EPISODES OF
THINGS LIKE "ALL CREATURES GREAT AND SMA
LL." CALL
NOW, 1-800-236-3636
AND GIVE
NOW. >>
WE REALLY
DO LIVE I
N A VERY
COMPLEX, COMPLICATED WORLD
RIGHT NOW.
ONE OF THE BEAUTIES
OF "ALL CREATURES GREAT AND SMALL"
IS ITS
SIMPLICITY, IS
ITS SINCERITY,
JUST HEARTFELT.
THE CARE OF
THE ANIMALS.
IT'S SUCH A
LOVELIEST CAPABLE,
TO A CERTAIN
EXTENT, FROM THE WORLD
THAT WE
CURRENTLY INHABIT,
WHEN THINGS WERE
JUST SIMPLER,
WHEN IT WAS
ABOUT LOVE
AND FAMILY AND THAT
WAS ABOUT
IT, TAKING CARE
OF THOSE AROUND
YOU WITH A
SENSE OF
COMMUNITY. WE
TRY AND
NOURISH THAT
SENSE OF
COMMUNITY HERE
AT PBS WISCONSIN.
BUT W E
CAN'T DO IT
WITHOUT YOUR
HELP. YOU
ARE THE
COMMUNITY THAT
WE WANT TO
APPEAL TO.
1-800-236-3636. SHOW
YOUR SUPPORT.
BECOME PART OF
THE PBS WISCONSIN
FAMILY BY MAKING
YOUR DONATION
NOW. >>
IT IS A
COMMUNITY. THE
VOLUNTEERS WHO ARE IN
THE STUDIO
WITH US
WAITING TO
SPEAK WITH
YOU, THE
VOLUNTEERS HERE ON
THE OTHER SIDE OF
THE CAMERA, WE
ARE HERE BECAUSE WE BELIEVE
IN QUALITY
PROGRAMMING AND WE'RE
ENCOURAGING YOU TO JOIN
US. IT
IS REMARKABLE
THA T
THIS SHOW
IS SO
INCREDIBLE. I
SAID I
SAW DURING
THE FIRST
ITERATION AND I LOVE
THI S
ONE EVEN MORE.
AND WE'RE
SAYING KEEP
YOUR SUPPORT
FOR QUALITY
PROGRAMS LIKE THIS.
WHEN YOU CALL
AT $10 A
MONTH, WE HAVE
THIS VINTAGE STYLE
POSTCARD SET.
THEY'RE CUTE
TO SEND
TO PEOPLE,
AS GIFTS.
THERE ARE EIGHT
DIFFERENT CARDS,
FOUR DIFFERENT SCENES.
AT $15 A
MONTH YOU
CAN GET
SEASON 4, A
TWO-DVD SET.
IT I S
JUST THE
SEASON 4. BUT
AT $25 A
MONTH, ONE
TIME $300,
YOU GET
SEASONS 1
THROUGH 4
DVD SET.
YOU GET
THE BOOK
WHICH IS
TELLING YOU ABOUT THE
MAKING OF "ALL CREATURES GREAT AND SMALL
." YOU GET THE
POSTCARDS AND
YOU GET
THE TOAST BAG.
-- TOTE BAG.
THIS IS
OUR WAY
OF SAYING THANK
YOU FOR YOUR
SUPPORT. IT'S HE'LL
EAS Y!
!
REA
L EASY
TO DO.
YOU CAN
DO pbswisconsin.org OR
THE QR
CODE OR
CALL US,
1-800-236-3636. ADDITION
TO THESE
TERRIFIC GIFTS
THAT LINDA TOLD
US ABOUT, THERE
ARE A COUPLE
OF
NEFITS WHEN YOU BECOME A
MEMBER OF PBS
WISCONSIN THAT I
WANT TO
REITERATE. I
JUST WANT
TO HIT
THEM ONE
MORE TIME.
THE FIRST IS
YOU GET
"AIRWAVES" EVERY MONTH.
NOW, I DON'T HAVE A
LOT OF
MAGAZINES ON
MY COFFEE
TABLE ANYMORE
LIKE I
USED TO,
BUT I
SURE DO HAVE "AIRWAVES."
NOT ONLY DO
I GET
THE APPOINTMENT
TV SCHEDULED,
BUT GET
TERRIFIC ARTICLES AND A
HEADS-UP OF WHAT I
S COMING
UP. VIEWER
FAVORITES RETURN
THIS MONTH
PLUS A NEW
"MASTERPIECE" LOVE STORY. YOU'LL HAVE
TO CALL
IN ORDER TO
GET THAT. PLUS ALSO
PBS PASSPORT, ACCESS
TO THAT
APP THAT
WILL ENABLE YOU
TO BINGE
WATCH "ALL CREATURES GREAT AND SM ALL" FROM THE
BEGINNING AND MANY,
MANY OTHER
"MASTERPIECE" DRAMAS.
1-800-236-3636. CALL
NOW. >> THANK
YOU SO MUCH
TO OUR
VOLUNTEERS ON THE
PHONE TONIGHT.
AND TO
THE ENTIRE
PLEDGE DRIVE. WE
COULD NOT
DO THIS
WITHOUT THEM
TAKING YOUR
PHONE CALLS. IF THIS IS
SOMETHING THAT
-- ANOTHER WAY
THAT YOU CAN
ACTUALLY HELP
SUPPORT PBS WISCONSIN IS
BY VOLUNTEERING YOUR TIME.
IF YOU
WOULD LIKE
TO JOIN
THEM DURING OUR
NEXT DRIVE, THERE
ARE OPPORTUNITIES AVAILABLE ON
OUR WEBSITE.
JUST GO
TO pbswisconsin.org
. RIGHT NOW WE
ARE LOOKING
FORWARD TO WHAT IS
COMING DURING OUR
NEW SEASON.
THANK YOU SO MUCH
IF YOU HAVE
CALLED DURING
THIS DRIVE,
DURING THIS PROGRAM.
A NEW
SEASON WOULDN'T HAPPEN
WITHOUT YOU.
IT IS
ALL POSSIBLE
THANKS TO
YOUR SUPPORT.
THERE'S STILL TIME FOR
YOU TO
SHOW YOUR SUPPORT
FOR PBS WISCONSIN BY
MAKING A DONATION
AT 1-800-236-3636
. IF
YOU'VE ALREADY GIVEN,
WE APPRECIATE
IT SO MUCH.
WPT.ORG. AND
JUST A REMINDER,
WITH EVERY PLEDGE
WE SUGGESTED
TONIGHT YOU
WILL GET
"AIRWAVES" MAGAZINE. IF
YOU CALL
AND PLEDGE
AT $10 A
MONTH YOU GET
THE POSTCARD
SET, FOUR
SCENES, EIGHT
CARDS, ALL THE
VINTAGE S
TYLE FROM THE
DALES. $15 A MONTH YOU
GET THE "ALL CREATURES GREAT AND SMA
LL" SEASON
4 TWO-DVD
SET. $25 A MONTH
YOU GET
EVERYTHING. YOU
GET SEASONS
1 THROUGH
4 DVD
SET, YOU
GET THE
BOOK, WHICH
IS THE
MAKING OF
BASICALLY WHAT
YOU'VE SEEN. IT'S
CALLED "THE WORLD OF ALL CREATURES GREAT
AND SMALL" WELCOME TO SKELDALE
HOUSE." YOU
GET THE
POSTCARDS AND
WONDERFUL TOTE BAG.
MY STUFF
IS IN
IT RIGHT
NOW. THE IMPORTANT
THING IS
YOU'RE CONTRIBUTING TO QUALITY
PROGRAMMING. PBS
WISCONSIN IS
HERE FOR
YOU TO
EDUCATE YOU,
INFORM YOU
AND ENTERTAIN YOU AND
WE HOPE
THAT YOU HAVE ENJOYED "ALL CREATURES GREAT AND
SMALL" AS MUCH AS WE
ALL HAVE. IT'S
NOT TOO
LATE TO
CALL AND
PLEDGE YOUR SUPPORT,
1-800-236-3636, AND
WE THANK YOU SO
) All Creatures" theme music plays)
This program was made possible
in part by contributions to your
PBS station from
viewers like you.
Thank you.
) ♪
You're watching PBS.
♪