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  • I went to look at how people

  • survive living in the lower valleys

  • in the deep valley of the Himalaya.

  • And, so I went to Pakistan,

  • the area called Hunza in Northern Pakistan,

  • bordering with China to the right

  • and Afghanistan, the Wakhan Corridor.

  • We are down below where people can

  • actually grow, have agriculture.

  • Subsistence agriculture, it's very difficult.

  • It's a harsh environment, you need

  • hard work in order to grow anything.

  • The Burusho, they are also called Hunzakuts,

  • they are the people of Hunza.

  • And there is about 80,000 or so of Burusho.

  • They speak their own language

  • which nobody really knows where it comes from.

  • The only link they found with that

  • language was in the Basque Country.

  • Imagine the connection, it's just incredible. Nobody knows.

  • So, subsistence agriculture.

  • This is Samhina tending to a potato field

  • below the Altit Fort, over 1,000-year old fort.

  • Down below is the Hunza River, 1500-feet below.

  • And so this is subsistence agriculture.

  • You find any land possible to grow.

  • Potato since fairly recently .

  • And the village right behind, fortified villages

  • often for cold, for protection. It's part of the old Silk Road.

  • There used to be lots of raids traditionally from caravans.

  • And so they live in a very strong community atmosphere

  • because of this closeness they have.

  • And if we go into that house that is up there

  • you know, you walk into this kind of beautiful scene.

  • So this is life in Hunza indoor.

  • Very simple kitchen .

  • And then you get offered tea like

  • anywhere there, salted tea.

  • So, this rock, you see that it's rock salt.

  • So you get-- pour your milk tea

  • and you take the rock and use it to

  • stir your milk, your tea in there

  • and it will give salt to your tea.

  • You know, traditionally salt is,

  • has always been fairly easily accessible.

  • You can find areas with this rock salt.

  • But sugar is not part of the,

  • you know, traditionally their diet.

  • It's just... it needs to come from far away.

  • This village you saw is really Hunza, is Central Hunza.

  • I wanted to go a bit further

  • to really walk away as much as possible from market food.

  • So we went further north towards the

  • border with China over this lake

  • that was formed by a huge avalanche

  • in January 2011, I think.

  • And now we have the 30-miles and about a mile deep lake

  • that was formed by this whole

  • mountain that fell in the valley

  • basically in the Hunza Valley.

  • So, in winter it means crossing with a boat.

  • The lake receded a little bit in

  • winter and left this carcass of a boat

  • which was quite surreal in the mountains to see that.

  • If you look down while you drive after you've left the boat

  • you see the Hunza River

  • and you see this hanging bridge and

  • often there's people walking on them .

  • They are going from the village to the pastures.

  • Both in winter and in summer they go to the pastures.

  • I don't know if you can see but there's

  • about this gap between each step

  • on the bridge, with the wind it's often moving.

  • And you get this 60-year old grandma

  • you know, coming, just cruising through

  • there and you arrive and are like, "whoa".

  • Very impressive. So, let's zoom in to this woman.

  • I arrived and I crossed that bridge

  • and I arrived in the pasture.

  • This woman brought me apples.

  • This is a Poplar forest that was grown by,

  • you know, ancestors of this woman here.

  • If you zoom in a bit more, this is what they are doing.

  • They go there, most in winter, mostly to cut wood.

  • They are cutting this sea buckthorn

  • that grows very quickly

  • and they have a rotating system within the community.

  • So it's sustainable and it can regrow.

  • And these grandmas they go around,

  • you know, these older ladies or younger ladies, whatever

  • they go in the pasture to cut wood every day.

  • They walk about two hours round-trip

  • to bring back and they use it

  • they need that wood for cooking and for heating the house.

  • The sea buckthorn has these berries on it

  • that are easily gathered in winter

  • when the berry are frozen.

  • Because in summer if you take them, they break.

  • The skin is too thin.

  • Great heart tonic and lower cholesterol.

  • You know, they eat that all the time there.

  • The women also bring back hay for

  • the animals, to feed the cows.

  • These women go out every day and

  • they are just having a blast.

  • They are laughing all the time, talking all the time

  • they really look forward to these outings.

  • They are going to walk away from the men,

  • walk away from the village and gossip all they want.

  • They got this funny guy walking around following them.

  • We had a blast that day.

  • It was really just a fantastic, you know...

  • Just really great.

  • It is work but to them it's just...

  • they do that every day.

  • Soon enough I get invited

  • right and left into houses.

  • Great atmosphere, very tight family bonds in North Pakistan.

  • This woman is preparing flat bread, "chapati".

  • And they do all kind of different variation of that

  • around chapati, with this flat bread.

  • It's the main thing.

  • It's grown always locally .

  • On the upper left it's called "Chap churo" ,

  • layers of flat bread

  • it's a bit like a pancake with diluted milk and apricot oil.

  • There's buckwheat on the upper right with mulberry syrup.

  • And then apricot down there.

  • There's places where I went where there was no real dinner.

  • The act of eating wasn't a ritualistic kind of...

  • experience.

  • But in North Pakistan, it's really people gather round.

  • There's usually one common plate,

  • so you reach out together into one plate.

  • It's a very important moment to get together.

  • Apricot is very important. They make this--

  • Apparently pasta came from that part of the world

  • from Western China, not too far away.

  • They roll out this chapati very thin and

  • then cut it in slices, and make pasta,

  • and then mix it with dried apricot from the summer.

  • They dry a lot of their fruits and vegetables

  • so that they can keep all year round.

  • And they mix it together with the pasta, the apricot

  • and get this quite delicious dish.

  • Rarely do people hunt there

  • because they are herders as well.

  • But some time ducks that fly over from Siberia to India

  • get stranded in valleys and then they cook them.

  • This guy Yahyah Naig on the right has been

  • hunting the whole day to get this duck.

  • Their tractor is the bull, they use manure for fertilizer.

  • In every duration, whether it is

  • peace, whether it is trouble,

  • whether it is earthquake,

  • whether it is something calamity.

  • So, Inshallah the world will come

  • very peaceful and we shall be one.

  • And because the world is becoming now

  • a universal village, a global village.

  • Being a teacher I have been teaching my students to be

  • to be very, very, very cooperative

  • and think about universality.

  • So that we can live together peacefully.

  • Just a little talk with your average, you know, farmer.

  • It happens a lot in Pakistan and I love it.

  • But this is part of my, you know,

  • excitement of being a photographer .

I went to look at how people

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私たちは、私たちが食べるものです。パキスタン|Nat Geoライブ (We Are What We Eat: Pakistan | Nat Geo Live)

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    rcnwxiqtnqj に公開 2021 年 01 月 14 日
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