--:-- Alex Ritson: This is the Happy Pod from the BBC World Service. I'm Alex Ritson.
--:-- Alex Ritson: I got letters and letters and letters and drawings and messages and I kept them all and they really, really made such a difference. I just felt like there was just a trail of love and support and it was just beautiful.
--:-- Alex Ritson: Pop superstar Kylie Minogue on how love and support from around the world helped her through breast cancer.
--:-- Alex Ritson: We hear what it takes to get a job where there are more penguins than people. Could our four-legged friends help us learn to be happier?
--:-- Alex Ritson: I think dogs understand that the things that make life worth living are those things that we do for their own sake. All the things that they would do just because they want to.
--:-- Alex Ritson: And reunited. I could see my parents, Bill's parents, Bill's grandmother and grandfather. It was just unbelievable.
--:-- Alex Ritson: The couple whose wedding video lost nearly 60 years ago has been found half a world away.
--:-- Alex Ritson: If you or anyone you love have ever been diagnosed with cancer, you'll know just how devastating that can be. And even if you get the all clear, it can be hard to move on with life. Getting through takes a lot of love and support, whoever you are.
--:-- Alex Ritson: Nearly 20 years ago, the global pop superstar Kylie Minogue joined the many millions around the world facing the disease, news that sparked a huge rise in the numbers of women getting checked and treated early enough to survive breast cancer.
--:-- Alex Ritson: Now, with that latest milestone approaching, she's been talking to our entertainment correspondent, Mark Savage.
--:-- Mark Savage: One of the most tangible things, I guess, even outside of music and acting, when you talked about your cancer diagnosis, the number of women who went for screenings shot up. And that's a real difference that you've made to people's lives just by talking about it publicly.
--:-- Mark Savage: That must have been, I guess, quite moving for you.
--:-- Kylie Minogue: Moving's a good word because there was so much else going on at that time. And actually, it just jogged my memory that after my diagnosis I had a booking in to go to the children's hospital. I still went but it was, I think the news had just gone out and so it was really so, like I've done that a lot over the years but I just recall being at one particular bed and, you know, this kid going through such a difficult time and the parents being on the other side and me being on this side and I'm going through what's in my life at that time.
--:-- Kylie Minogue: I remember the parents looking over to me and just saying they were concerned. It was just this kind of triangle of care and love and all of that. It was just really moving.
--:-- Kylie Minogue: And that didn't stop and then I got letters and letters and letters and drawings and messages and I kept them all and they really, really made such a difference to me. Envelopes that just said Kylie Minogue, pop star, or Kylie Minogue.
--:-- Kylie Minogue: And I would think they did this or their parents helped them, they put a stamp on it. The post department have bothered to, I just felt like there was just a trail of love and support and it was just beautiful.
--:-- Kylie Minogue: And as you're saying, the Kylie effect that they called it at the time was, yeah, really moving.
--:-- Mark Savage: I didn't realise that initially you were misdiagnosed and that's very important to talk about as well, isn't it?
--:-- Kylie Minogue: Yeah, I mean, someone misdiagnosed is possibly too strong a terminology, although I did say that. But all I would say is if there's any uncertainty within yourself, have a second opinion.
--:-- Kylie Minogue: Yeah. You know when something's not right. Yeah. I mean, I would go back and think, hmm.
--:-- Kylie Minogue: And I was about to go on tour. I was in the UK. And, you know, part of that's my fault. There's different steps of checking. And I didn't have all the checks, but certainly one of them said, well, you don't need to worry about that. And I kind of wish they'd said, you might want to do this other test and this other test.
--:-- Kylie Minogue: But it is what it is. And I'm obviously so grateful that when things progressed that I knew about it and I was able to action everything.
--:-- Kylie Minogue: And it's 20 years ago now, presumably got the all clear. Next year.
--:-- Mark Savage: Yeah, there's definitely milestones. There's the getting through the surgery, the chemotherapy, the radiotherapy, the getting the news when you are finally in remission.
--:-- Kylie Minogue: So, yeah, whoever's going through that right now, I just send, you know, all the love possible and best wishes.
--:-- Mark Savage: And then in March, you were in America and you went on stage with Madonna.
--:-- Kylie Minogue: Yeah, there was conniptions and kind of explosions of glitter and, I mean, people gobsmacked. But it's kind of carrying on from our previous conversation that when I spoke with her manager, who I've known for a long time, and he said, you know, Em would like you to join her on stage.
--:-- Kylie Minogue: And I thought, I just presumed it's going to be where they hold up the cards and she kind of has guests on each in the Vogue section. And I said, she'd really like to sing I Will Survive With You.
--:-- Kylie Minogue: The reasoning for that is she lost her mother to breast cancer. She knows some of my story.
--:-- Mark Savage: MUSIC PLAYS might be your ideal job
--:-- Alex Ritson: A few months ago adverts went out for someone to run the world most southerly post office in Port Locroi Antarctica as part of a team that also monitors conservation efforts and restores historic buildings.
--:-- Alex Ritson: Applicants had to be prepared to adapt to unpredictable weather, constant daylight, sub-zero temperatures and, of course, the new penguin neighbours.
--:-- Alex Ritson: Well, George Clarke got the job and he's been speaking to my colleague Matthew Amroliwala.
--:-- Matthew Amroliwala: It's still quite surreal, to be honest, but it's incredibly exciting. And yeah, really looking forward to it.
--:-- Matthew Amroliwala: There was a fairly interesting selection process. And there was, I think, about 15 or 16 of us. And then they narrowed it down to five of us, as well as other carpenters and conservators that are going out.
--:-- Matthew Amroliwala: And yeah, we've all been together. We've been training together. And I think we're all just really looking forward to getting out there now.
--:-- Matthew Amroliwala: You said in a classically British way it was an interesting selection process. What do you mean by that?
--:-- George Clarke: So they put us through some weird and wonderful tasks. We were putting up tents, blindfolded, wearing oven mitts.
--:-- George Clarke: We had to do all sorts of things. So that was an experience in itself.
--:-- Matthew Amroliwala: Tell me a little more then about what prompted you to actually want to do this in the first place.
--:-- George Clarke: I mean, the obvious answer is, you know, why not? I was reading an article. It seemed like an amazing opportunity to work with an amazing charity, UK Antarctic Heritage Trust, and I just started going for it.
--:-- George Clarke: To be honest with you, I didn't think it would go this far, and yet here we are.
--:-- Matthew Amroliwala: It is really isolated. Tell me the sorts of things that you will have to do whilst you're there.
--:-- George Clarke: Yeah, like you say, it's very isolated. It's a small island about the size of a football pitch, so I'm going to be running the post office.
--:-- George Clarke: So I'll be sorting through the mail, selling stamps, putting the Antarctica stamp on the postcards and letters and sending them off. Basically, that's my job.
--:-- Matthew Amroliwala: How much mail do they get? How many people are there around you?
--:-- George Clarke: It's in the hundreds. I know that for sure. We get a very few amount of letters to us. But most of the mail is sending it away from the island, from the visitors that are able to come and come and see the beautiful scenery.
--:-- Matthew Amroliwala: Now, I know you get to take a little basket of goodies along with you. Not very much, but what are you actually taking along?
--:-- George Clarke: A sketchbook, reading materials, things keep us busy.
--:-- Matthew Amroliwala: The penguins are all around the area that you'll be working and living in. What have they said to you about that?
--:-- George Clarke: We had a training weekend where we were really lucky to have a talk from a penguinologist. I think that's the official title.
--:-- George Clarke: So we're going to be observing their behaviour, observing their nesting patterns, the hatching patterns.
--:-- George Clarke: We're all going to be doing observations and wildlife surveys to keep an eye on the penguin colony that we're going to be living alongside.
--:-- Alex Ritson: George Clark.
--:-- Alex Ritson: And if you've ever had any unusual jobs or job interviews, we'd love to hear about them. Email us or send a voice note to globalpodcast at bbc.co.uk.
--:-- Alex Ritson: We all know one of the biggest challenges facing the environment is plastic waste, a lot of it from food packaging.
--:-- Alex Ritson: Well, imagine if some of that packaging and some of the paper and cardboard made from cutting down trees could be replaced by using the skin of one of the world's most commonly eaten vegetables.
--:-- Alex Ritson: A small firm in the north of Scotland is developing eco-friendly packaging made from onion peel.
--:-- Alex Ritson: It's called Howd and Cameron Angus Mackay has been to the lab to meet the woman behind the idea.
--:-- Cameron Angus Mackay: any meal that you have there's bound to be some onion in there onions are like a global staple for a lot of cuisines they're everywhere so their waste is everywhere too
--:-- Cameron Angus Mackay: former textile student reynika romanajim first experimented with onion skins as a source of clothing dye when i was working at university i was working with textiles thinking about how everything around us is made from something.
--:-- Cameron Angus Mackay: And upon digging into it a little more, realised that a lot of those things weren't made in the best way or with great materials.
--:-- Cameron Angus Mackay: When you heat up food in plastic packaging or your water bottles, for example, they leach parts of the chemicals into the food or water that we're drinking.
--:-- Cameron Angus Mackay: Originally from India, but Dutch by nationality, Reynika explains howd is the Dutch word for skin.
--:-- Cameron Angus Mackay: Supported by industry-led body the National Manufacturing Institute Scotland, She's working on a cardboard-like material and an alternative to flexible film.
--:-- Cameron Angus Mackay: A big conglomerate said, I'd love to see more of this when you can scale it. And I just thought, oh, we're onto something here.
--:-- Cameron Angus Mackay: But everyone I tried to get in touch with in London didn't respond. Doors were shut.
--:-- Cameron Angus Mackay: I had a friend up here who said, why don't you come up to Oban and just give it a go and try and build this thing that you're passionate about.
--:-- Cameron Angus Mackay: Marie Rappin is the company's chief scientific officer.
--:-- Cameron Angus Mackay: In this box, we've got some red onion pills and we've got some brown ones.
--:-- Cameron Angus Mackay: The process is pretty simple. We use our onion peels and put them in a mixture that we heat up for a little while, then we let it cool down.
--:-- Cameron Angus Mackay: Once it's cooled down, given the colour we want, we might bleach it or not bleach it.
--:-- Cameron Angus Mackay: And then we're going to mechanically process it using something akin to like a motion pillar system, just to refine it to get this really fine pulp.
--:-- Cameron Angus Mackay: The pair hope to launch their first product next year, paper made entirely from outer onion skins.
--:-- Cameron Angus Mackay: It is something that we're quite proud of to have managed that quality of paper just from onion peel because it wasn't a given.
--:-- Cameron Angus Mackay: It's something that people might be a little bit dubious about, but it turns out it's possible.
--:-- Cameron Angus Mackay: Rainika doesn't just want to find alternatives to plastic. Her sites are also set on replacing paper and cardboard packaging.
--:-- Cameron Angus Mackay: Trees are super important to the environment for all the benefits they bring, the animals they home, but also the carbon sequestration that is such a big conversation in the whole net zero space.
--:-- Cameron Angus Mackay: Onion skins do not have that same responsibility. They are not sequestering carbon.
--:-- Cameron Angus Mackay: So what we're doing here is by using our paper or our onion skin derived material, you are saving trees.
--:-- Cameron Angus Mackay: Howd sources waste peel from farmers.
--:-- Cameron Angus Mackay: Because of antimicrobial properties, onion peel packaging could help extend the shelf life of perishable foods.
--:-- Cameron Angus Mackay: Marie's working on a flexible film which could replace plastic bags for food items like spinach.
--:-- Cameron Angus Mackay: Something we want to achieve with our film in the future is obviously similar properties than what your spinach bag has.
--:-- Cameron Angus Mackay: It's transparent, it's nice, it's light, you like to use it. But we also want to add some extra properties which would help elongating the shelf life of fresh produce.
--:-- Cameron Angus Mackay: So you could keep something in your fridge for extra days, things like that.
--:-- Cameron Angus Mackay: And the question everyone's asking, do the prototypes smell of onion?
--:-- Cameron Angus Mackay: Whenever we are showing prototypes, one of the first things people tend to do is pick up the samples and smell them.
--:-- Cameron Angus Mackay: They're always convinced that they'll smell like onions, which is a logical conclusion, but we always have to disappoint them.
--:-- Cameron Angus Mackay: They smell quite bland. If anything, maybe a little sweet.
--:-- Alex Ritson: Renuka Romanujem ending that report by Callum Angus-McKay.
--:-- Alex Ritson: Now to football, where fans of Greece's national team had quite the week.
--:-- Alex Ritson: Goal! The Oena top of Pavlidis. That's the sound of the Greek commentary after their team scored a goal in the 94th minute to take a historic victory over England in a Nations League game.
--:-- Alex Ritson: Vangelis Pavlidis scored the winning goal and the team were determined to honour their late teammate, George Baldock, who died recently at the age of 31.
--:-- Alex Ritson: Coming up in this podcast...
--:-- Alex Ritson: I absolutely was not planning on getting a matcha latte, but I'll have to for the sake of the art. All of it looks really, really real and really, really delicious.
--:-- Alex Ritson: It's a good thing I'm going to go eat later.
--:-- Alex Ritson: The Japanese art that looks good enough to eat
--:-- Alex Ritson: Saks Off 5th is your secret to scoring fashion most wanted deals at up to 70 off
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--:-- Alex Ritson: According to a nationwide survey conducted by GeneSight, nearly 9 in 10 Americans who've been diagnosed with depression or anxiety believe that mental health medications are somewhat or very effective.
--:-- Alex Ritson: However, despite that belief, more than half of those individuals say they have avoided taking medication due to concerns about potential side effects.
--:-- Alex Ritson: That's why Dr. Whitney Brown, a family and psychiatric mental health nurse practitioner based in Alabama, often recommends genetic testing to our patients as part of their treatment journey.
--:-- Alex Ritson: Dr. Brown explains.
--:-- Dr. Whitney Brown: As part of my treatment plan, I offer the GeneSight test, which analyzes how a patient's genes may influence how they metabolize or respond to certain mental health medications.
--:-- Dr. Whitney Brown: It gives me insights and takes out some of the guesswork that can be associated with prescribing them.
--:-- Alex Ritson: If you or someone you love is facing challenges with depression or anxiety, talk to your doctor about how genetic testing may help.
--:-- Alex Ritson: To learn more, visit GeneSight.com.
--:-- Alex Ritson: That's GeneSight.com.
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--:-- Alex Ritson: Now, if we want to make our lives happier, it seems we should try to follow the example set by dogs.
--:-- Alex Ritson: Mark Rowlands, a professor of philosophy at the University of Miami, believes there are many ways in which we can learn from our canine friends about how to live in the moment and be contented with our existence.
--:-- Alex Ritson: He's just written a book called The Happiness of Dogs and has been speaking to my colleague Rebecca Kesby.
--:-- Rebecca Kesby: One of the things that dogs know that we've forgotten is that there are certain things in life we do for their own sake and there are certain things in life we do for the sake of something else.
--:-- Rebecca Kesby: I mean, most obviously we worked in order to get paid.
--:-- Rebecca Kesby: I think dogs understand that the things that make life worth living are those things that we do for their own sake. Like playing, sleeping, eating, these sorts of things.
--:-- Rebecca Kesby: Yeah, all the things that they would do just because they want to, not because anyone's making them do it.
--:-- Rebecca Kesby: And we assume that they're happy with this life. How are we grading that?
--:-- Rebecca Kesby: Well, I mean how do we know that anyone is happy whether whether dog or human basically through close personal knowledge and observation of behavior.
--:-- Rebecca Kesby: I mean I take my dog every day running along the uh the canal he chases iguanas they jump into the water they swim to the other side and they stay over the other side for the rest of the day when the next morning comes around they're back on our side and he repeats the whole thing over and over again.
--:-- Rebecca Kesby: This kind of repetitive activity that aims only at its own continuation, that is when I think he's happiest.
--:-- Rebecca Kesby: This was a puzzle for me. You know, what's the difference between us and dogs such that what would be utterly meaningless for us can be intensely meaningful for them?
--:-- Rebecca Kesby: You know, we find our way to work in the mornings. We slog our way through the day, find our way home again at night.
--:-- Rebecca Kesby: And we do this over and over and over again with very limited results, typically.
--:-- Rebecca Kesby: So the idea was, well, if I can work out how Shadow solved this problem, then we can also solve the problem for human beings.
--:-- Rebecca Kesby: Well, yeah, I mean, I think I'd rather chase iguanas than get on the daily commute.
--:-- Rebecca Kesby: That does sound more fun, even if you do it every day.
--:-- Rebecca Kesby: But I mean, are we not sort of taking a little bit of a simplistic approach on this?
--:-- Rebecca Kesby: I mean, it is true that animals feel grief or fear or anxiety. They're not always happy, are they?
--:-- Rebecca Kesby: No, they're not always happy. And there's certainly nothing I want to claim or suggest they are.
--:-- Rebecca Kesby: The idea is that when they're happy, then they're capable of a kind of happiness that has a sort of intensity and purity that humans find very, very difficult to match.
--:-- Rebecca Kesby: Okay, so but I guess it's what trying to be more simple in our lives and take pleasures in simple things. Is that the message?
--:-- Rebecca Kesby: Well, there's something that happened to us. We developed a capacity that's very limited in dogs and other animals, capacity for reflection.
--:-- Rebecca Kesby: And reflection is the ability to think about yourself, to think about what you're doing and why you're doing it.
--:-- Rebecca Kesby: This has great advantages, no doubt, but there are also certain disadvantages.
--:-- Rebecca Kesby: As a result, we became very anxious, sort of timorous creatures who were always second-guessing ourselves.
--:-- Rebecca Kesby: Instead of just going about our lives and believing things and wanting things, we worry about our lives, We worry about what it is we believe, what it is we want.
--:-- Rebecca Kesby: And this makes us trouble creatures in a way that other animals, particularly dogs, I think, are not.
--:-- Rebecca Kesby: And in your experience, does it help humans to observe animals, whether or not they're pets, whether they're wild animals or birds, and sort of try to understand their point of view in life and to try to copy them, maybe?
--:-- Rebecca Kesby: What humans tend to do when we try to understand ourselves, when we try to understand the world around us, is that we overcomplicate things.
--:-- Rebecca Kesby: This is a sort of habitual tendency of human beings to overcomplicate things.
--:-- Rebecca Kesby: I think thinking about animals, what they do, is a very good antidote to this basic human tendency towards overcomplication.
--:-- Rebecca Kesby: So if anyone was listening and wanted to become more dog, what would be your top tip?
--:-- Rebecca Kesby: Don't bother because you can't.
--:-- Rebecca Kesby: The closest we become to dogs when we were children, And I think as life goes on, capacities, reflection, grow and grow and grow.
--:-- Rebecca Kesby: We basically have lost that ability.
--:-- Alex Ritson: Professor Mark Rowlands.
--:-- Alex Ritson: If you've ever been to Japan, you may well have seen restaurant windows filled with plastic models of food, offering a glimpse of what's on the menu.
--:-- Alex Ritson: These replicas have been drawing in potential customers for almost 100 years.
--:-- Alex Ritson: Now, the art form is being celebrated at an exhibition here in London.
--:-- Alex Ritson: Our reporter Will Leonardo went along.
--:-- Will Leonardo: Director of Programming at Japan House London is talking us through what's believed to be the first exhibition of its kind in Britain.
--:-- Will Leonardo: Anyone who's visited Japan will immediately know what food replicas are.
--:-- Will Leonardo: Intricately detailed life-size plastic models of dishes being served inside cafes or restaurants, often on display in glass cases.
--:-- Will Leonardo: They're always hyper real, at times they're uncanny, and seeing as their main purpose is to draw you inside, this exhibition has our mouths watering.
--:-- Will Leonardo: There are bowls of noodles so real-looking you can almost smell them and sashimi with every groove and pattern of the raw fish perfectly recreated.
--:-- Will Leonardo: Tell me, what did you make of the exhibition?
--:-- Will Leonardo: Oh, I love it. I absolutely was not planning on getting a matcha latte right now, but I'm afraid that I'll have to for the sake of the art.
--:-- Will Leonardo: Is it making you hungry?
--:-- Will Leonardo: A little bit, yes.
--:-- Will Leonardo: I mean, yeah, OK, we all like a bit of sushi, but some of the dishes are just like completely different than we've never seen before.
--:-- Will Leonardo: So, yeah, it makes me want to go and see Japan.
--:-- Will Leonardo: All of it looks really, really real and really, really delicious.
--:-- Will Leonardo: It's a good thing I'm going to go eat later.
--:-- Will Leonardo: As another exhibition visitor pointed out, it's amazing how something that started as a marketing device can, through decades of craftsmanship, be elevated into such an art form.
--:-- Will Leonardo: Their story began in the 1920s, but they really took off properly a decade later, largely because of the efforts of one man, Takizo Iwazaki.
--:-- Will Leonardo: The replica's heyday came in the post-war Showa era, with the proliferation of Western-style cafes serving lurid green melon sodas and fluffy pancakes, among other things.
--:-- Will Leonardo: They soon spread to Western restaurants, Japanese eateries and Chinese ramen joints.
--:-- Will Leonardo: Plastic is often moulded around real food items, painted and then assembled as you would a real dish.
--:-- Will Leonardo: It's an industry which requires precise and unique skills.
--:-- Will Leonardo: That's Tsuyoshi Iwasaki, the grandson of Takizou, who runs one of the original firm's three offshoots.
--:-- Will Leonardo: He's explaining one of the most exciting parts of this exhibition.
--:-- Will Leonardo: Food replica artists mostly work within the bounds of what their customer restaurants want, But once a year, they get to let their imaginations run wild at the company's annual contest.
--:-- Will Leonardo: Here, there's a crab made to look like an anime robot, a multi-layered burger half a metre tall, and a lifelike honeycomb dripping with nectar and with bees buzzing around it.
--:-- Will Leonardo: And it turns out that this is Mr Iwasaki's favourite.
--:-- Will Leonardo: In English, I think you would call this food education.
--:-- Will Leonardo: I like this piece because it gives you a sense of gratitude for the bees that create the honey.
--:-- Will Leonardo: I hope that through viewing this exhibition, visitors may be able to imagine how our art form might be of use to people here in Britain.
--:-- Will Leonardo: As with restaurants, coronavirus hit the industry hard, Mr Iwasaki says.
--:-- Will Leonardo: But there's now a recovery helped by huge numbers of foreign tourists.
--:-- Will Leonardo: Another key issue is the digitisation of menus. More and more places in Japan are relying on screens.
--:-- Will Leonardo: But, as Simon Wright says, those just don't match up to the allure of a perfect plastic model of the dish that you're about to eat.
--:-- Will Leonardo: Food replicas seem to have had their day a few decades ago, but there has been a resurgence.
--:-- Will Leonardo: Somehow photographs and digital signage doesn't always work.
--:-- Will Leonardo: And the idea of these food replicas is that they trigger in your mind the memory of the food that you see and therefore enticing you in.
--:-- Will Leonardo: Simon Wright from Japan House London, ending that report by Will Leonardo.
--:-- Alex Ritson: Now here's a reunion worth waiting 57 years for.
--:-- Alex Ritson: A husband and wife in Australia have been reunited with the long-lost footage of their wedding in Scotland after it was found by chance decades later.
--:-- Alex Ritson: Rebecca Wood has the story.
--:-- Rebecca Wood: As a smiling bride walks down the church steps, new husband proudly on her arm, confetti is flung into the air and a small page boy and flower girl gather by their sides.
--:-- Rebecca Wood: The couple in question are 20-year-old Aileen and Bill Turnbull in Aberdeen, Scotland.
--:-- Rebecca Wood: The date is August 1967 and somewhat ahead of their time they got their wedding day filmed, a way of preserving their memories forever. Or was it?
--:-- Rebecca Wood: After the wedding we wanted to see it, Bill borrowed a projector from a guy at his work so we were able to see it just that one time and then after that it disappeared and we did try and ring this guy a couple of times but we didn't have any luck, we couldn't get it.
--:-- Rebecca Wood: So that was it. Aileen and Bill went on to have three children and they later moved to the other side of the world to Australia.
--:-- Rebecca Wood: The film was never found and they thought no more of it until 57 years later when Aileen saw her picture online.
--:-- Rebecca Wood: Just all of a sudden, you know, I saw this photograph and Bill was sitting with me at the time when it came up and I thought, oh my goodness, here's my wedding photograph.
--:-- Rebecca Wood: And then when I read it and it said, does anyone know this couple? And I knew right away that this is from our wedding video.
--:-- Rebecca Wood: Back in Aberdeen, it was Terry Cheen who'd posted the picture on social media.
--:-- Rebecca Wood: He stumbled across the wedding video after having his own film reels transferred onto DVD.
--:-- Rebecca Wood: It turns out his uncle was Bill's colleague who'd lent him the projector.
--:-- Rebecca Wood: I took a screenshot and I posted it on a Facebook webpage. Can anybody tell me who this is?
--:-- Rebecca Wood: And there was no response for five months. And then all of a sudden, one night, there's a lady called Aileen.
--:-- Rebecca Wood: Hi, this is me.
--:-- Rebecca Wood: So, after nearly 60 years and thanks to Terry's quest to reunite the film with its mystery owner, Aileen and Bill once again get to see their wedding day come to life before their very eyes.
--:-- Rebecca Wood: I just couldn't believe it. What struck me was the fact that it wasn't just like a photograph.
--:-- Rebecca Wood: I could see my parents, Bill's parents, Bill's grandmother and grandfather. It was just unbelievable.
--:-- Rebecca Wood: It's quite amazing to think that the page boy is 60. He's 61. 61 and the page girl's 60.
--:-- Rebecca Wood: What's made me even more emotional is just the response that I've got from everyone.
--:-- Rebecca Wood: People wishing us well and I keep saying to Bill, you know all these people, we don't know them.
--:-- Rebecca Wood: And yet they're sending us all these good wishes and it's just been overwhelming really.
--:-- Alex Ritson: Aileen Turnbull ending that report by Rebecca Wood.
--:-- Alex Ritson: And before we go, an update on the story in our last episode about Alaska's fat bear week.
--:-- Alex Ritson: After a week of public voting on which of the brown bears at Brooks River in Katmai National Park had managed to gain the most weight for hibernation, a winner has been announced.
--:-- Alex Ritson: And for the second year running, it's Grazer.
--:-- Alex Ritson: This year she's a new mum and is the first mother bear to win the competition while raising a cub.
--:-- Alex Ritson: And that's all from the Happy Pod for now but if you'd like to get in touch as ever the address is globalpodcast at bbc.co.uk
--:-- Alex Ritson: This edition was mixed by Matt Cadman and the producers were Holly Gibbs and Rachel Bulkeley.
--:-- Alex Ritson: The editor is Karen Martin.
--:-- Alex Ritson: I'm Alex Ritson and until next time, goodbye.
--:-- Asma Khalid: America is changing. And so is the world. But what's happening in America isn't just a cause of global upheaval. It's also a symptom of disruption that's happening everywhere.
--:-- Asma Khalid: I'm Asma Khalid in Washington, D.C.
--:-- Asma Khalid: I'm Tristan Redman in London.
--:-- Asma Khalid: And this is The Global Story.
--:-- Asma Khalid: Every weekday, we'll bring you a story from this intersection, where the world and America meet.
--:-- Asma Khalid: Listen on BBC.com or wherever you get your podcasts.
