Turkey
Livestock breeding done in this region and it is necessary to migrate to cool places in summer. In this documentary you will see traditional methods : It’s like milking goats, harvesting, rolling grass.
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A winter day of the shepherd family – Mountain Village Documentary
In this age we are in, we see that our local cultural items and their representatives are disappearing rapidly. Probably, these traces will be completely erased with the withdrawal of the last representatives of the culture. With these concerns we are experiencing, we aim to document our local cultural values and transfer them to you and the next generations in the dimension of image and sound. For this purpose, we documented the daily life of a family that lives in a deserted mountain village of Anatolia and makes a living with animal husbandry.
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In this hamlet, where ten households lived for four seasons in the past years, only two households have chimneys smoking. Those who stay in that house also go down to the plain to avoid spending the cold winter months alone. Although the lack of electricity makes life here difficult in a way, eating and hosting guests in the light of luxury in the evenings makes one travel to the past. While Durmuş and his wife are preparing to migrate to the plain as the weather gets colder, they take a last look at the taste of the sheet bread cooked on the black stove.
The luxury lamp is called “loukus” in this region. For this reason, the documentary was named “Löküs Hayat”. This documentary was shot in the North Anatolian region.
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In the past, there is only one elderly couple living in this place where many families lived together, cultivated their lands and grazed their animals. There are many difficulties in animal husbandry in this geography, which affects people with its natural beauty when viewed from the outside. Insufficient pastures and water, lack of electricity cause people living here to migrate to other places or prefer other plateaus. Century-old wild wild pear trees, century-old wooden houses, gutters, barns and haystacks are gradually becoming history. The last people who continue to breed livestock in this ancient settlement continue to cultivate the land. In order to live here, they have to work, give up their dream of retirement. That’s why shepherding is a retirement-free profession for them.
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While the Black Sea mountains were getting ready for the approaching winter, the highlanders who grazed their animals on the fertile slopes of these high-altitude mountains started to migrate gradually. The sheep fleeced to protect themselves from the cold will be sheared again in the spring and some of them will take their place as wool socks on Saadet’s Sunday counter.
Mrs. Saadet lives with her husband in the village, and her children and grandchildren who live nearby frequently visit them. She continues an activity that is rarely done today and will probably disappear completely in the near future: spinning wool. After combing the wool from her sheep on the wool comb that was a relic from her mother, she begins to spin it by wrapping it in a spindle whorls.
Saadet, who has been doing this very delicate job since her childhood, starts knitting socks after quickly turning the wool into a thread . In addition to wool socks, there are other hand-made products such as ancestral seeds, milk and butter obtained from his cow, molasses and socks knitted from ready-made yarn.
In this documentary, you will witness how Mrs. Saadet did this job, sections from her life in the village with her husband and peaceful snow scenes.
The documentary was shot in Giresun.
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Brothers returning to their village to do animal husbandry – Documentary
Yakup’s grandchildren develop the ongoing animal husbandry activities from their grandfather and make a döner kebab. This kebab is turned slowly on a large fireplace stove for about 3.5 hours. Goats are fed in richly diverse forests, where trees such as oak, pine and beech coexist throughout the year.
People dealing with animal husbandry know the difficulties of these jobs and of course, they reward themselves with this taste from time to time in return for their labour.
In the documentary, a peaceful adventure awaits you, from the production of flipped kebabs to the natural beauties of winter.
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80-year-old sourdough, unique nature of Araköy and an enduring tradition.
The Coşkun and Çağlayan brothers continue their profession in their village where they were born and raised. They have been using sour yeast, which they have kept for 80 years without losing it, in the making of bread. When the clean air and water of Araköy and the efforts of Osman and Salih are added to the top, this flavour comes out.
Due to its density, it can be consumed for up to 1 week without going stale. Some of the bread produced is used for rusks. The bread, which is broken into pieces both by hand crushing and chopping, is obtained by entering the oven again and drying it for 14 hours. You will watch all stages from wood preparation to burning a furnace, from yeast to rusks, with the natural beauty of Araköy and the expressions of its sincere masters.
Gumushane – Kurdish – Arakoy
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Where does the world’s most delicious hazelnut come from? In this documentary you will watch the village life and the hazelnut harvest season and learn how. Working and living in difficult natural conditions.
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Anatolian Shepherd Dog
The Anatolian Shepherd is an ancient guardian breed with a long working history. This dog’s roots probably lie in the Tibetan Mastiff and Roman Mollosian war dogs that came to Turkey more than 4,000 years ago. Here they proved invaluable as staunch defenders of livestock against formidable predators, including wolves and bears. They accompanied the nomadic shepherds and became widespread over a large geographical region, accounting for the Anatolian’s great variation in size, coat type, and color. Several traits that remained constant throughout all the breed, however, are loyalty, independence, and hardiness.
The name Shepherd is a misnomer because the breed was never used as a herder. This breed’s Turkish name, koban kopegi, means shepherd’s dog. There is disagreement over whether the Anatolian is a separate breed from the Kangal (or Karabash) dog.
The first of the breed did not come to America until the 1950s, where although they proved themselves as effective livestock guards against coyotes and other predators, they remained relatively unknown. Only in the late 1970s and 1980s did the Anatolian Shepherd begin to be more widely appreciated, still valued for its utilitarian, rather than cosmetic, attributes. Pet owners desiring a loyal and effective guardian began to acquire the breed. In 1996, the Anatolian Shepherd was accepted in the AKC Working Group, and they continue to have strong working instincts above all else. Anatolians are used for cheetah conservation in Africa by protecting livestock from cheetahs.
Source: https://www.petfinder.com/dog-breeds/anatolian-shepherd/
