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From ever happening to me. my mom was the one who share the story with me. but even she didn't know in great detail about the series of events like we do now, with going through the production. so, when embodying a human beings like this, there is the research that you do. to try to gain those traits and those aspects and understand the time period so the dialect and things of that nature. but it's also, like, conveying a authentic accurate 14 year old boy, a joyful boy. a curious boy. and that was my approach on it to really fall into that sort of dynamic. i was 14 when we film this. >> yeah....

Of an obsession, this passion for these large animals, and as i grew up and understood how whale populations had been decimated through centuries of commercial whaling, it just became unbearable not to do something to help. >> susanna has been visiting patagonia since 2007, studying whale acoustics using underwater microphones. she's recorded tens of thousands of hours of blue whale song and has made an extraordinary discovery. >> we found out that the blue whales here produce a unique song dialect. >> in fact, these are a distinct sub-species of blue whale, one of just five on the planet.

Mary Blance pays tribute to writer, poet and former Brae teacher George PS Peterson who has died aged 90.

>> what does it mean, prebugin? that's the dialect, right? >> yeah. it is a dialect. when you boil -- >> yeah. >> you mix -- >> the blender. >> the blender. and then you have a dip. >> that's what you end up with? >> yeah. >> sensa formaggio. >> yes, without oil, just a little bit. yeah. now, matteo, the pasta. in italian, we call ravioli. in liguria, it's panzotti. >> panzotti. >> panzotti. it's the real typical ravioli in liguria, very simple because we have only herbs and pasta. >> and then move the ravioli. >> don't laugh at me.

>> this is the rucola, the wild rucola, the real one. >> that's my favorite, actually, yeah. it's delicious. >> eva's vertiginous land isn't suitable for grazing livestock. like so many ligurians, she thrives on vegetables and leafy greens. >> eva is not only a great cultivator, she's also a great gatherer. in the fall, she harvests walnuts, provided she can get the right staff. >> back at carlo's restaurant, he reveals why eva's greens are central to his ligurian menu. >> this is the prebugin. prebugin is the mix of herbs that we catch before. >> what does it mean, prebugin? that's the dialec...