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1. Wide shot of German Michael Gross petting ostriches in farm 2. Long shot of Gross Ostrich Farm surrounded by rice fields 3. Wide shot of ostriches running 4. Wide shot of Michael Gross and wife watching red-neck ostrich 5. Wide shot of ostriches 6. Close-up of ostriches 7. SOUNDBITE: (English) Michael Gross, Owner, Gross Ostrich Farm "It's something different. It's something new. I like farming, and you poultry, do piggery...many people doing it. So I said...do something different. I like the ostrich. It's nice. People come look at it. They are interested. And you can use everything in ostrich. That's a good thing also. There's nothing wasted." 8. Wide shot of ostrich farm 9. Wide shot of ostriches 10. Wide shot of Gross showing ostrich by-products 11. Camera pans over tanned ostrich skin, painted ostrich eggs, and dyed ostrich feathers 12. Close-up of painted ostrich eggs 13. Close-up of dyed ostrich feathers 14. Camera pans over ostrich eggs inside incubating machine 15. Close-up of ostrich egg 16. Gross opening up hatching container 17. Close-up of ostrich chicks breaking egg shell 18. Wide shot of pens housing small ostriches 19. Close-up of one week old ostriches 20. SOUNDBITE: (ENGLISH) Michael Gross, Farm Manager/Owner, Gross Ostrich Farm "This (ostrich chick) is one week now. They grow every month, one foot. The first week, actually they are losing weight, and then they put weight on, then they start eating properly. When they're two months old, after one month they grow in size three times every month, three to four times every month. One foot a month" 21. Wide shot of ostriches 22. Red neck ostrich pecking itself Manila 23. Exterior of Hunter's Deli 24. Close-up of ostrich meat being cooked as appetiser 25. Wide shot of ostrich meat being cooked 26. Hunter's Deli owner Mila Fitz bringing ostrich cuisine to table of food critic Lydia Castillo 27. Close-up of ostrich appetiser 28. SOUNDBITE: (English/Tagalog) Mila Fitz, Owner, Hunter's Deli " There's curiosity...how does it taste? When they finally taste it, they say it's like beef, although it's a bird. It tastes like beef." 29. Wide shot of food critic Lydia Castillo trying ostrich cuisine UPSOUND: (english) Lydia Castillo, food critic "This is the neck, did she say?" 30. Close-up of ostrich stew cooked from neck meat then pan up as Castillo tastes the meat 31. Pan of various ostrich dish preparations 32. SOUNDBITE: (English) Lydia Castillo, food critic "The meat is very good, and I'd be led to believe it's beef, but then it's fowl. And the texture, the way it was cooked, the way it was done...I think it will be very much acceptable to anybody who is a meat eater." 33. Close-up of ostrich stew cooked from neck meat 34. SOUNDBITE: (English) Lydia Castillo, food critic "I know that because it's a fowl, it has less fat, and therefore it's safer for people who go on a diet. And then I have seen the raw meat, and there's not these stringy things that you find in some of the meat cuts that you have. It's not marbled, in the sense that it doesn't have an alternating fat within the flesh. So that's it. It's a healthy meat." 35. Castillo talking to Fitz Nueva Ecija 36. Wide shot of Michael Gross inspecting newly hatched ostrich chick 37. Close-up of Gross then pan down to newly hatched ostrich chick 38. Far shot of ostriches 39. Close-up of week-old ostrich chicks SUGGESTED LEAD IN : The ostrich is a large, swift-running flightless bird, native to Africa. Characterised by a long bare neck, small head, and two-toed feet, it is the world's largest living bird. Now ostrich meat is gaining popularity across the world, especially in the Philippines. STORYLINE: SOUNDBITE: (English) You can license this story through AP Archive: http://www.aparchive.com/metadata/youtube/c06f0efd0a6b5113ddcb955e5c79c2c0 Find out more about AP Archive: http://www.aparchive.com/HowWeWork