N1BOS — broadcast
20260806 220000 UTC
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[00:00:09] The best formula for parents, we went to Bulgaria for some
[00:00:12] parenting tips: eating chocolate and getting
[00:00:16] paid for it, see what it looks like, maybe the best job in
[00:00:19] the world, in the end, ultimate comfort
[00:00:22] food, find out how German dumplings are made, all and much
[00:00:26] more in today's Euromax.
[00:00:42] Parents around the world want to raise strong, confident, and
[00:00:46] resilient children, in Bulgaria they seem to be doing
[00:00:49] something right, what is their
[00:00:51] secret?
[00:00:55] Meet Dara and Lena, twins growing up in one of
[00:00:59] the most'
[00:01:02] But perhaps that is their advantage. In Bulgaria
[00:01:05] conditions are not ideal, but children are surprisingly
[00:01:08] resilient. When it comes to facing crises, Bulgarian
[00:01:12] children perform better
[00:01:15] For the filling, Stefan breaks the bread into than their peers in richer countries. For me, the most important thing is that they live in accordance
[00:01:19] with certain values and that they believe in themselves and their
[00:01:21] abilities.
[00:01:24] But that alone does not build
[00:01:26] resilience.
[00:01:30] Slava and Nikola live with their children in the capital Sofia, in
[00:01:33] Bulgaria, family is traditionally first.
[00:01:36] This sparsely populated country in
[00:01:39] southeastern Europe has only 6.4 million
[00:01:42] inhabitants, of whom 1.1 million
[00:01:46] are children. The birth rate is
[00:01:49] 1.6 children per woman, which is higher than the European
[00:01:52] Union average and approximately the level in the United States.
[00:01:56] Most households have only one child.
[00:02:00] Slava is a journalist, and Nikola works in the IT sector, although he
[00:02:03] lived in France for years, they consciously chose to live as a family
[00:02:07] in Bulgaria. The country has a spirit of renewal because many
[00:02:11] educated young Bulgarians return home in search of a place
[00:02:14] to start a family.
[00:02:26] for children.
[00:02:30] Vislava has been working as a freelancer for several years, which allows
[00:02:33] her to be flexible and pick up her children from school,
[00:02:37] often in the company of Freddy, the family
[00:02:39] dog.
[00:02:42] The Bulgarian education system is not highly rated internationally,
[00:02:45] but instead of losing hope, Desislava and Nikola
[00:02:49] focus on its positive
[00:02:51] aspects.
[00:02:55] We have a stable social system and good access to
[00:02:58] healthcare.
[00:03:09] Honestly, I think their future is determined at
[00:03:12] such a young age. The family environment is much
[00:03:16] more important than the wider social
[00:03:18] environment.
[00:03:23] At home, they strive to create an environment where children take
[00:03:27] responsibility, whether it's household chores or independent
[00:03:30] learning, screen time is
[00:03:33] sportclub.com, and limited to one hour a day. After that, Dara and Lena have to discover for themselves what they like
[00:03:37] to do and what they are
[00:03:39] good at.
[00:03:42] Of course, sometimes you tell them they have to be disciplined and
[00:03:45] persevere, you explain to them that everything takes
[00:03:48] time. They have to learn to give new things a chance
[00:03:52] and be patient.
[00:03:55] Although everything is difficult at first, later, it can become easy and
[00:03:59] fun.
[00:04:00] enjoyable.
[00:04:03] Bulgaria approves one of the longest parental leaves in
[00:04:06] Europe. Employment is guaranteed for up to three years, and the first
[00:04:10] 14 months of leave are almost fully paid. Nevertheless,
[00:04:14] society is still strongly influenced by traditional patriarchal
[00:04:17] patterns. Only about one percent of fathers in Bulgaria use
[00:04:21] extended parental leave. On the other hand, many young parents
[00:04:25] today share childcare more equally. Desislava, for example,
[00:04:29] wanted to return to work before her maternity leave expired.
[00:04:32] I would say there is still a stigma against women who want to
[00:04:36] return to work before the first year of maternity leave expires, even when
[00:04:40] it's really
[00:04:40] important to them,
[00:04:44] they are often not viewed
[00:04:46] favorably.
[00:04:52] At least once a week, the twins go rock climbing,
[00:04:56] their parents want them to try as many different activities as possible.
[00:05:00] The goal is not for them to be the best, but to build self-confidence and
[00:05:03] try new
[00:05:05] things.
[00:05:09] You climb, you climb sometimes and.
[00:06:12] It's a shame that as a society we may not have achieved enough,
[00:06:16] so we want to be sure that at least our children
[00:06:20] will succeed.
[00:06:25] Do you like sweets? What do you say to being paid to eat
[00:06:29] chocolate, it sounds too good to be true. Not in
[00:06:32] Switzerland. We'll meet people who live by tasting
[00:06:35] chocolate.
[00:06:40] Professional chocolate taster. Is that
[00:06:43] really a job? Imagine waking up every morning
[00:06:46] knowing your job is to taste chocolate, not
[00:06:50] just to eat it, but to analyze and
[00:06:53] understand it. Simply put, it's a dream job, working
[00:06:56] every day with such wonderful raw materials and
[00:06:59] products.
[00:07:02] Francois Stall works in a chocolate factory in Switzerland, but
[00:07:06] how does one even become a chocolate taster?
[00:07:10] I trained as a pastry chef and chocolatier, and later
[00:07:14] I moved into the world of luxury gastronomy,
[00:07:17] I worked in Michelin-starred restaurants where I
[00:07:21] mastered the art of pure enjoyment. For
[00:07:24] Francois, chocolate is more than a sweet treat, it's his
[00:07:28] life's calling. As Director of Research and Development at
[00:07:31] Halba, Francis leads a team of nine certified tasters.
[00:07:35] They belong to an elite group of about a hundred professional
[00:07:39] chocolate tasters in Switzerland. So, what does this job
[00:07:42] entail? Before we order raw materials,
[00:07:46] we receive a sample that is tested and classified,
[00:07:49] so that only the best
[00:07:51] cocoa is purchased.
[00:07:55] The team consists of trained pastry chefs, chocolatiers, and
[00:07:58] former head pastry chefs, their job involves blind
[00:08:01] tastings to check the refinement of their
[00:08:05] palate, it really has a fruity taste, somewhat like berries.
[00:08:09] Subtle notes of wild berries, blackcurrant. Yes, very fruity,
[00:08:13] passion fruit quite a lot of dried fruit,
[00:08:15] for me it's perfect.
[00:08:18] The next phase is quality control.
[00:08:21] Tasters must evaluate each sample according to strict
[00:08:24] standards so that the evaluation is completely objective.
[00:08:28] Visual impression is eliminated. So only
[00:08:31] the taste is important. It's a process that requires extreme
[00:08:35] concentration and extensive experience.
[00:08:38] If we exclude
[00:08:41] professional tasting, how can an average
[00:08:44] person recognize premium chocolate compared to ordinary
[00:08:48] chocolate?
[00:08:51] You can tell by its appearance, it must be finely
[00:08:54] shaped, with smooth layers and an attractive color.
[00:08:58] Then you hear that characteristic crackle
[00:09:01] when it breaks. And you already know that the texture
[00:09:04] is perfect and that the filling gently
[00:09:07] melts. Once the sensory team approves
[00:09:11] the recipe, the process enters the mass production
[00:09:14] phase,
[00:09:16] but how do you get a job like this at Halba? After
[00:09:20] hiring, additional training
[00:09:23] A panel member must have exceptionally developed senses, must not
[00:09:26] have health problems such as allergies, and must
[00:09:30] also pass a sensory skills test. So, what is
[00:09:34] most important before the tasting itself? It is very
[00:09:37] important to regularly neutralize the taste with water. We use warm
[00:09:41] water because it helps to dissolve the fat in the mouth,
[00:09:44] thus achieving the best
[00:09:46] neutralization.
[00:09:49] Also, it is important not to eat overly spicy food before
[00:09:52] tasting and not to use strong perfume.
[00:09:56] Otherwise, the whole room will smell of
[00:09:59] it.
[00:10:02] If I have a cold, my sense of taste is not the same. It is
[00:10:05] limited, then there is no point in doing
[00:10:07] the tasting.
[00:10:11] And with an average salary of about 60,000 euros a year,
[00:10:15] does this job have any downsides? I really
[00:10:18] only see advantages, because every day I have the opportunity to taste premium
[00:10:22] chocolate, a disadvantage might be.
[00:10:25] that sometimes too many good things can get boring
[00:10:28] because on certain days we have too many tastings, but that is
[00:10:32] easily balanced with something salty to reset
[00:10:35] the senses. And how would Francois rate his
[00:10:38] job?
[00:10:42] On a scale of one to 10 I would give it a 10
[00:10:44] plus.
[00:10:49] If you love chocolate, it's hard to imagine a sweeter way to
[00:10:53] spend a working day.
[00:10:58] Somalia is participating for the first time in the world's most famous exhibition
[00:11:02] of contemporary art, the Venice Biennale, and
[00:11:05] it is represented by three artists who live in Europe. However, their
[00:11:08] work is inspired by the culture of their
[00:11:11] homeland.
[00:11:14] Suitcases, a multitude of memories. Exile and loss of homeland
[00:11:18] are central themes in the work of Somali-British poet
[00:11:21] Versanchere. This room she designed is part of
[00:11:25] the Somali Pavilion. What connects the artists exhibiting
[00:11:29] here is the same fate: the civil war in Somalia and
[00:11:32] life away from home. The country is presenting itself for the first time at
[00:11:36] the Venice Biennale of Art showcasing the works of its
[00:11:39] artists in Palazzo Caboto. The civil war
[00:11:43] broke out in 1991. At that time it became quite
[00:11:47] clear that this was no longer a place where we could return.
[00:11:51] Ajanfarah lives in Sweden while Azmada found her
[00:11:55] home in England. These women belong to the millions
[00:11:58] of people who make up the Somali diaspora. Their art
[00:12:02] is shaped by the culture of the country from which they originate.
[00:12:06] A direct source of inspiration for me is Somali
[00:12:09] poetry. I learned this from my father who constantly
[00:12:12] read and translated poems for me.
[00:12:16] The starting point for Azma Jamau, a poet and director
[00:12:19] who lives in Bristol, is the tradition of Somali
[00:12:23] poetry.
[00:12:25] In the pavilion at the Biennale, she draws on other traditions of her
[00:12:29] homeland, Somali clothing, musical
[00:12:32] instruments, mythological stories that she wove into her
[00:12:36] video work filmed in Mogadishu and Bristol.
[00:12:39] She found inspiration in the lives of Somali pearl
[00:12:42] divers.
[00:12:45] Traditions passed down within families play an important role in
[00:12:49] the art of
[00:12:50] AjamFara.
[00:12:55] Embroidery, embroidery carries a certain knowledge that has been
[00:12:58] passed down for generations in my
[00:13:00] family.
[00:13:03] In her Stockholm studio, Ajan, with the help of her mother, finishes her work for
[00:13:07] the Biennale. Her mother is also a direct
[00:13:11] inspiration for her art. I always use clay or
[00:13:14] pigments. This work is made from red clay
[00:13:18] that comes from the Sanag region in Somalia, where my
[00:13:22] mother grew up. My mother doesn't know exactly when she was born. Because in Somalia there is
[00:13:26] a rather poetic way of describing the year of birth,
[00:13:29] so she would always say: "I was born in the year of the Red Storm, as everyone
[00:13:33] called 1951."
[00:13:36] And this is the finished work,
[00:13:39] one exhibition, many different inspirations. However, a group of
[00:13:43] artists and cultural workers from Somalia publicly criticized
[00:13:47] the pavilion, claiming that it does not
[00:13:49] represent them.
[00:13:52] The exhibition at the Biennale focuses on the work of three
[00:13:55] extraordinary Somali artists from
[00:13:57] the diaspora,
[00:14:00] but the voices and reality of artists and artistic organizations from Somalia
[00:14:04] itself are not
[00:14:05] included at all.
[00:14:09] Like Ajan, both Azma and Saga Lali grew up
[00:14:12] abroad, but she later returned to Somalia where she
[00:14:16] founded the Somali Art
[00:14:18] Foundation.
[00:14:21] She is very familiar with the difficult conditions for artists in the country.
[00:14:25] After decades of conflict, Somalia is in the process of restoring its cultural
[00:14:29] life. Therefore, she believes it was a mistake that artists working
[00:14:33] to preserve the local art scene in
[00:14:37] Somalia were excluded from the official pavilion
[00:14:40] at the Biennale.
[00:14:42] Nevertheless, the artists featured in the pavilion say they feel
[00:14:46] a strong connection to their colleagues in
[00:14:47] their homeland.
[00:14:52] My initial inspiration to even pursue art came precisely from
[00:14:56] artists who create in Somalia. The first Somali pavilion
[00:14:59] at the world's most famous art exhibition represents
[00:15:02] a historic debut, but a debut that has sparked divided
[00:15:06] opinions.
[00:15:09] Throughout Europe there are different types of pasta
[00:15:12] with fillings: Ravioli in Italy, Pierogi in
[00:15:15] Poland. The German answer is
[00:15:17] Maultaschen. Legend has it that this dish was
[00:15:21] invented by ingenious monks, but what is the story?
[00:15:25] What is hidden behind it.
[00:15:27] These are the most popular filled dumplings in Germany
[00:15:30] Maultaschen. How is this dough filled with meat
[00:15:34] and vegetables prepared and
[00:15:37] what does it have to do with its monastery and why
[00:15:41] are they called little divine deceivers, more on that
[00:15:45] Stefan Schleht, a butcher and head chef at the Rossle Inn in
[00:15:48] Dettingen, and today I will show you how to make Swabian
[00:15:52] Maultaschen.
[00:15:55] Swabian Maultaschen are named after the Swabia region, and can only be so
[00:15:58] called if they originate from this specific area in Southern
[00:16:02] Germany. At the Resle Inn
[00:16:06] in'. has a long
[00:16:09] tradition. In this house
[00:16:12] with a wooden structure, the family business has existed since
[00:16:15] 1864. Among other things, the family
[00:16:19] also has its own butcher shop where the dumplings are prepared and
[00:16:23] sold. For the preparation of Maultaschen,
[00:16:27] Stefan needs the following ingredients: egg
[00:16:30] pasta dough, beef,
[00:16:32] pork, bacon,
[00:16:36] breadcrumbs. Spinach,
[00:16:39] parsley, celery,
[00:16:42] leeks, onions,
[00:16:45] eggs, salt and
[00:16:48] spices.
[00:16:52] smaller pieces and adds eggs to soften
[00:16:55] them.
[00:16:57] Then he dices the bacon and adds it to the crumbled
[00:17:01] bread. Next up is the vegetables.
[00:17:04] Some put more spinach, some less. Depending on
[00:17:08] the taste, we use a fairly large amount of
[00:17:11] vegetables,
[00:17:13] once the vegetables are cut, they are sautéed for 25 minutes, and then
[00:17:17] go into the meat grinder along with the bread and meat,
[00:17:21] thus creating the basic mixture,
[00:17:24] only the spices are missing, they are added to the cutter
[00:17:27] where everything is mixed and the final filling for
[00:17:31] the Maultaschen is prepared.
[00:17:33] Butcher tradition dictates that the mixture be tasted raw
[00:17:40] to see if the taste is good and it is
[00:17:43] excellent.
[00:17:46] Now it's time to fill the dough. Stefan prepares
[00:17:49] two strips of dough and places a full spoon of
[00:17:53] filling at regular intervals. We
[00:17:56] like it when Maultaschen have a little more dough. Some
[00:17:59] spread the filling in a thick layer, so there is more
[00:18:02] filling, less dough. We simply want there to be a little more
[00:18:06] dough around the filling,
[00:18:22] and then briefly blanch it in cold water, then add onions sautéed in butter with a little parsley,
[00:18:26] as a side dish he serves potato salad. Other
[00:18:29] variants are Maultaschen soup, Maultaschen
[00:18:32] salad or baked
[00:18:34] Maultaschen.
[00:18:38] We have always made Maultaschen because it is simply a Swabian
[00:18:41] dish that is easy to prepare, and when you buy it at the butcher shop,
[00:18:45] you can easily reheat it at home.
[00:18:48] Our recipe for Maultaschen is always the same, sometimes we slightly
[00:18:52] change the amount of spinach or parsley, but mostly I prepare them
[00:18:56] just as my grandmother, grandfather, and
[00:18:59] ancestors did.
[00:19:03] Legend has it that Maultaschen was invented several centuries
[00:19:07] ago in the Swabian monastery of Maulbronn during Holy
[00:19:11] Week before Easter when the consumption of meat was strictly
[00:19:14] forbidden. Allegedly, a monk hid meat in
[00:19:17] the dough, which is why they are called little divine
[00:19:20] deceivers today.
[00:19:23] Spalker Klenk is a Swabian and loves Maultaschen. Besides
[00:19:27] writing a book about this Swabian national dish, he initiated
[00:19:30] World Maultaschen
[00:19:31] Day.
[00:19:36] I believe that Maultaschen can rightly be called the king of Swabian
[00:19:40] cuisine, because more than any other dish from Southern Germany,
[00:19:44] it represents the cultural heritage of this region. I think everyone
[00:19:47] should try real Swabian Maultaschen at least once, because it is
[00:19:51] one of the best, most fascinating, most delicious regional
[00:19:54] specialties in
[00:19:55] the world.
[00:20:01] Available and popular throughout Germany. It exists in
[00:20:04] vegetarian and vegan versions. At the
[00:20:07] Resle Inn, it is on the menu every Thursday because it is
[00:20:11] tradition to eat it on Holy Thursday.
[00:20:15] It is important to me that the tradition of Maultaschen and our restaurant
[00:20:18] continues. I have three daughters, two of whom already
[00:20:22] work with us, so I hope that my children will continue this
[00:20:25] tradition.
[00:20:30] This has whetted your appetite for real Swabian Maultaschen. If
[00:20:34] you like dumplings, you must not miss
[00:20:37] this.
[00:20:43] Now let's go to London. This capital offers everything from
[00:20:46] world-famous sights to vibrant streets. But all
[00:20:50] of this comes at a price, the main question is can you get by
[00:20:54] cheaper?
[00:20:57] London is calling, the city of royal
[00:20:59] splendor,
[00:21:03] Big
[00:21:05] Ben, fish and chips, but London is also known for luxury
[00:21:09] shopping and sights with expensive
[00:21:11] admission fees. Is that too much for your
[00:21:15] wallet? Don't dismiss your dream
[00:21:18] prematurely. In one of Europe's most expensive cities, there are still
[00:21:22] many fun and affordable things to do, some of
[00:21:26] the most famous attractions are completely free, I'll show
[00:21:29] you, my first stop is the Houses of
[00:21:33] Parliament and the famous clock tower, better known as Big
[00:21:36] Ben.
[00:21:43] Big Ben, Big Ben is actually the nickname for the enormous bell inside the clock
[00:21:46] tower. The bell weighs 13.7 tons.
[00:21:52] Not far downstream on the River Thames I stop at another
[00:21:55] great landmark, Tower Bridge, instead of paying
[00:21:59] 13.40 pounds to enter, I enjoy
[00:22:02] a beautiful view of the city from the promenade next to
[00:22:05] the bridge for free.
[00:22:09] Of course, walking is the cheapest way to get around London,
[00:22:13] but the public transport system is
[00:22:14] affordable.
[00:22:17] If you're looking for the cheapest option, get on the bus. They
[00:22:21] are already an adventure for sightseeing. For
[00:22:25] the best view go to the upper deck and sit
[00:22:28] in front. Or you can take the Tube,
[00:22:31] the oldest subway in the world. All London
[00:22:34] public transport can also be paid for cashless. There are
[00:22:38] automatic price caps, so you never pay more than
[00:22:42] necessary. A daily bus and Tube ticket in
[00:22:45] central zones 1 and 2 costs 8.10
[00:22:49] pounds.
[00:22:51] And now I want to explore London off the beaten path, so I'm
[00:22:55] joining an art walk in the East
[00:22:57] End.
[00:23:02] Here in the Shoreditch district, artists have turned the streets into
[00:23:06] a kind of open-air gallery. Several
[00:23:10] London operators offer free tours, but you are free to
[00:23:13] tip the guide.
[00:23:14] With
[00:23:20] free walking tours, we basically offer that you pay
[00:23:23] what you think you should, and I guess that's a way to
[00:23:27] allow everyone to take a tour, it makes street art tours
[00:23:31] universally accessible and I think that's really
[00:23:33] important.
[00:23:36] Now I'm ready to dive into the city's cultural scene, many museums offer
[00:23:40] free admission, my choice is the Natural History
[00:23:43] Museum.
[00:23:49] The skeleton of a blue whale that majestically hangs at the entrance
[00:23:52] is simply breathtaking.
[00:23:54] I am drawn to the part of the exhibition dedicated to
[00:24:00] a certain type of extinct animals.
[00:24:04] The museum has one of
[00:24:08] the most comprehensive collections of dinosaurs in the world,
[00:24:11] including fossils and models that seem
[00:24:15] alive.
[00:24:16] If you are a culture lover, you must
[00:24:23] see Shakespeare's Globe. Last minute tickets for next
[00:24:27] week are sold online every Friday for five
[00:24:31] pounds. Filming is not allowed during the performance,
[00:24:33] but here is a short excerpt.
[00:24:36] No more, Silia,
[00:24:39] than
[00:24:42] Aliena.
[00:24:45] Aliena, Aliena,
[00:24:47] Aliena.
[00:24:51] This is a great option for entertainment, and it's cheaper
[00:24:55] than the cinema. This tradition dates back to Shakespeare's time, when
[00:24:59] tickets cost only one penny. For
[00:25:02] dinner I go for the British classic Fish and Chips.
[00:25:06] Due to inflation and rising prices, this
[00:25:09] fast food is no longer as cheap as it used to be. I pay
[00:25:13] 19 pounds, but the portion is generous and keeps me full after
[00:25:17] a long day.
[00:25:28] Well, how big is the hole in my wallet after a full day of
[00:25:32] exploring London? I spent 18 pounds on
[00:25:35] transport and 23 pounds on food, so a total of
[00:25:39] 41 pounds for one day.
[00:25:43] It just takes a little planning to make the most
[00:25:46] of your trip without spending a fortune.
[00:25:53] That's all for today, but on our social media you will find
[00:25:57] even more fascinating stories from the world of culture and the European way of
[00:26:00] life. Thank you for your attention and see you next
[00:26:03] time,
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[00:27:08] vision correction, treatment of amblyopia in children,
[00:27:11] performed by surgeons who have received the most prestigious awards
[00:27:15] in the world for their work, Sveti Vid Dobročina 27
[00:27:18] Belgrade. Aspirin Protect (100 mg)
[00:27:22] is recommended for people with high and very high risk
[00:27:26] of cardiovascular diseases, to reduce the risk of acute
[00:27:29] heart attack and stroke. Before use, please read the drug leaflet for information on
[00:27:33] indications, precautions, and side effects of the drug, consult a doctor or pharmacist. Bayer.