N1BOS — broadcast
20260816 030000 UTC
505 transcript segments
Google Cloud Speech-to-Text API (Chirp) + Gemini 2.5 Flash Non-Thinking
Data courtesy of The GDELT Project (https://www.gdeltproject.org/), from the Internet Archive TV News Archive.
Machine transcription. Treat it as a searchable index of what was broadcast, not a verbatim quotation record.

[00:00:00] you will experience along the German North Sea coast, and
[00:00:03] much more in today's Euromax.
[00:00:16] and returning to the chilly waters of
[00:00:24] Tirana, the Albanian capital, is very popular among
[00:00:27] tourists, but what is it like to grow up in this city? A
[00:00:30] young Albanian shows us his daily
[00:00:33] life.
[00:00:37] I am Drin, I am 16 years old and I live in Tirana. This is
[00:00:41] the city where I grew up, where I experienced many things for the first
[00:00:44] time. Come with me, I will show you
[00:00:47] what a day in my
[00:00:49] dan.
[00:00:52] Hello, welcome to my
[00:00:54] home.
[00:00:57] I live with my parents, my grandmother and grandfather live
[00:01:01] connected to ours.
[00:01:03] This is my mother who always helps me get ready for breakfast and
[00:01:07] school.
[00:01:10] Drin's older brother works abroad. In Albania,
[00:01:13] it is normal for multiple generations of the same family to
[00:01:16] live under the same roof.
[00:01:19] This is my room, I love it, it reflects my
[00:01:22] character, and at the same time it is very practical because I spend most of my
[00:01:26] time here, studying or playing.
[00:01:36] Drin's day begins at 6 AM. He has to walk quite a bit
[00:01:39] to the bus that takes him to school.
[00:01:43] Drin attends a private Catholic high school. Classes
[00:01:46] begin at 8
[00:01:49] shoe sizes, but in AM. Today his class has an Albanian language test. Classes end
[00:01:53] after the sixth
[00:01:54] period.
[00:01:58] After school, Drin goes to his grandmother, his father's mother. Since
[00:02:02] his grandfather passed away, she lives alone. On the ground floor there is
[00:02:06] a room that has a special meaning for
[00:02:08] Drin.
[00:02:17] These are the boats that my grandfather and I worked on for years. They are
[00:02:21] models of real ships. My grandfather was very
[00:02:24] dedicated to this and he passed that love on to
[00:02:27] me.
[00:02:30] happy. We return to
[00:02:33] This is my grandfather, as a young man he
[00:02:36] espresso, and attended maritime school, later he worked on a ship for
[00:02:38] years.
[00:02:42] Here's my
[00:02:43] grandmother.
[00:02:52] My grandmother and I are very close so I try to visit her as often as
[00:02:55] possible, three to four times a week, and on weekends.
[00:02:59] Family in Albania is the most
[00:03:01] important thing.
[00:03:04] In the afternoon, Drin goes with his friend Boran to the city center.
[00:03:08] Both are part of the same group of school
[00:03:10] friends.
[00:03:13] We hang out outside of school, we play sports, we play
[00:03:17] counterclockwise, video games and do similar
[00:03:19] things.
[00:03:23] Or like today, they go to the bakery together for
[00:03:29] in burek.
[00:03:31] Burek has become fast food in Albania and is mostly bought
[00:03:35] for takeaway, it is really delicious, everyone
[00:03:38] eats it. According to one study, about
[00:03:42] half of Albanians cannot afford to go to a restaurant,
[00:03:45] even occasionally. Perhaps that is one of the reasons why
[00:03:49] burek is so
[00:03:50] popular.
[00:03:54] I took the sfetom with Ricotta cheese, and he
[00:03:57] took.
[00:04:01] I took the one with meat.
[00:04:04] In Tirana, there are many places that remind us of the country's
[00:04:07] history. Albania was a socialist dictatorship until '91,
[00:04:10] and for most of that period, Enver Hoxha was its
[00:04:14] leader. The then dictator built a large number of
[00:04:17] bunkers. A large part of state revenue was spent on
[00:04:20] building bunkers like this to keep the population
[00:04:23] safe in case of war. However, that war never
[00:04:27] happened, so all that money was
[00:04:31] practically wasted. Albania is still considered one of
[00:04:34] the economically poorest countries in Europe, a quarter of young people between
[00:04:38] 15 and 24 are not employed.
[00:04:42] Even I feel the need to leave the country to study, because I think that
[00:04:45] after finishing college here, I would not be able to choose a professional
[00:04:49] career. I think that is the biggest problem of the Albanian system and the main
[00:04:53] thing that needs to
[00:04:54] be changed.
[00:05:00] Nowhere in Europe do so many young people leave their
[00:05:03] country. A third of residents born in Albania now
[00:05:06] live abroad, many of them in the European Union. Although
[00:05:10] Albania is not a member of the European Union, it has had candidate status for membership since
[00:05:14] 2014. Drin would like to study
[00:05:17] mechanical engineering or robotics, perhaps in Vienna, Austria, but
[00:05:21] he also plans to return home to
[00:05:23] Tirana.
[00:05:26] So, that was a day in my life. I sincerely hope you
[00:05:29] liked it. Goodbye and peace
[00:05:31] be with you.
[00:05:34] French children are often considered particularly well-
[00:05:37] behaved. How do French parents manage to do that? To find
[00:05:41] out, we visited a family in
[00:05:43] Paris. Meet Cezar.
[00:05:47] This nine-year-old navigates Paris alone, buying groceries for
[00:05:50] the family dinner at the last minute.
[00:05:54] Two baguettes and, please buy raspberries. Shopping
[00:05:58] is not Cezar's only household chore. He and his
[00:06:02] sister Emilia regularly help around the
[00:06:04] house. I wash dishes and put away
[00:06:08] glasses, plates and cutlery.
[00:06:12] Viera lives in Paris like a perfectly average French
[00:06:16] family, although Veronica raises her two
[00:06:19] children, Emilia and Cezar, alone. She separated
[00:06:22] from her partner in 2020, and the children have been mostly
[00:06:26] with her since then. What values do French parents
[00:06:29] try to instill in their children? We must raise
[00:06:33] our children. I think it is very important that they are well-
[00:06:36] behaved. When we eat out, we try to make them
[00:06:40] behave properly. That is important to us. It's about
[00:06:43] setting boundaries and clearly defining
[00:06:45] priorities.
[00:06:51] About 8 million families live in France,
[00:06:54] every fourth has a single parent. France
[00:06:57] also has one of the highest birth rates in Europe. On
[00:07:01] average, each woman has between 1.6 and
[00:07:05] two children. Although this average is the lowest in the last
[00:07:08] hundred years, it is still relatively high. It's 7
[00:07:11] AM. and it's important for them to have
[00:07:14] breakfast together because they won't see each other until evening. Emilia and Cezar are at
[00:07:18] school from 8:30 to 5
[00:07:21] PM. They go to After breakfast, I get ready
[00:07:25] and go. I go to school alone. It only takes me five
[00:07:28] minutes. That's perfectly normal. Everyone does
[00:07:31] it. Bye
[00:07:34] darling. I love you. Have a nice time. See you
[00:07:38] tonight.
[00:07:43] Emilia and Cezar actually prefer that no one accompanies them and that
[00:07:47] no one picks them up from
[00:07:48] school.
[00:07:51] Veronica thus has a little time for herself. The mother works in
[00:07:54] banking. After childbirth, she returned to full-time
[00:07:58] work when the babies were only three months old. In France, this
[00:08:02] is common. 2/3 of French women are
[00:08:05] employed, which is roughly a European average, but
[00:08:08] many more of them work full- time. Veronica tries to play
[00:08:12] many
[00:08:13] roles.
[00:08:17] French women are quite independent, in the family
[00:08:20] they are much more than just the ones who organize
[00:08:22] everything.
[00:08:25] As mothers, we are present, but also overly intrusive, at least
[00:08:28] I think so. We try to be good mothers, but also
[00:08:32] develop our lives as
[00:08:33] women.
[00:08:39] The French state supports families in various ways, for
[00:08:43] example, with partial childcare allowances and direct child
[00:08:47] benefits, but how do French families really share
[00:08:50] responsibilities when it comes to raising children? A lot
[00:08:54] has changed, hasn't it? From my
[00:08:57] friends, I see that responsibilities are increasingly shared equally, but
[00:09:01] we are still far from true equality. I would say that mothers
[00:09:04] still bear most of the burden. Fathers
[00:09:08] usually deal with exciting things like
[00:09:11] excursions, vacations. and fun, and
[00:09:14] we are left with what is not so fun, that's how we are
[00:09:18] and yes, maybe we feel guilty if we do that,
[00:09:22] but we are simply better at it than
[00:09:24] men.
[00:09:29] Cezar and Emilia usually return from school around 5
[00:09:32] PM, then they do their homework and help
[00:09:36] around the house. Cezar goes shopping while
[00:09:40] Emilia helps with the laundry and tidying up.
[00:09:45] What kind of shoes are these?
[00:09:48] Get them out of
[00:09:49] here immediately.
[00:09:54] I really believe that children need clear
[00:09:58] boundaries, they need to feel frustration sometimes and they need
[00:10:01] to hear
[00:10:02] no.
[00:10:06] And when I say no, I say it because I
[00:10:08] love them. I also think it's good for their
[00:10:12] future life, to be independent, to learn while they are
[00:10:15] young how to manage on their own and
[00:10:18] to know that I won't do everything for them, I don't want to do
[00:10:22] that.
[00:10:28] One rule in this family is not questioned:
[00:10:31] dinner together, every evening at exactly seven, food is on
[00:10:35] the table, this time they are eating salad, chicken
[00:10:38] and vegetables, which Cezar and Emilia accept without
[00:10:41] problems, they use the time to be
[00:10:43] together.
[00:10:48] What is really important to me is connection,
[00:10:51] of course there will be arguments and rivalries, but that's normal.
[00:10:55] If there's someone in the world I can really count on, I want them to
[00:10:59] know they have each
[00:11:00] other.
[00:11:06] After dinner they play cards, talk or watch
[00:11:09] television, it's a typical evening for the Viera family, in
[00:11:13] many ways typical of French
[00:11:15] society.
[00:11:22] The Wadden Sea in northern Germany represents a natural
[00:11:25] phenomenon, so it is listed on UNESCO's World
[00:11:28] Heritage list, we spent a day there exploring all that this region
[00:11:32] has to offer.
[00:11:35] Welcome to the Wadden Sea.
[00:11:39] The Wadden Sea, part of the North Sea, is the largest system of shallow
[00:11:42] mudflats in the world. This marine belt remains
[00:11:46] dry during low tide, while the tide covers it with water again. Due to
[00:11:50] its uniqueness, the Wadden Sea is on UNESCO's World
[00:11:53] Heritage list. I am currently in the Wadden
[00:11:57] Sea National Park in the German state of Lower Saxony.
[00:12:00] Our day begins at 6 AM, hiking across the Mudflats.
[00:12:04] With guide Joke Puliart, we embark on a
[00:12:07] 10 km long tour walking on the seabed during
[00:12:11] low tide. Joke shows us some of the smallest
[00:12:14] inhabitants of the Wadden Sea that we would never have noticed without
[00:12:18] a guide. We must see what is swimming
[00:12:21] here. But we don't have much time. We have to move
[00:12:25] on before the tide comes back in and the sea rises, the tide and ebb
[00:12:29] here alternate twice a day, it's even
[00:12:32] deeper here, walk a little there, a real current has formed
[00:12:35] here, come
[00:12:37] here.
[00:12:44] Now it's raining, today we experienced all kinds of
[00:12:48] weather, we finally arrive at
[00:12:50] our destination, the island of Minzenerog, wet, but
[00:12:55] the mainland, we have to hurry before the tide completely covers
[00:12:59] the mudflats, what
[00:13:01] an adventure!
[00:13:03] After so much nature, it's time to explore the landscapes and
[00:13:07] people who live here, so let's go to the coastal town of Norden
[00:13:11] in East Frisia, I can't wait to take a break the Frisian
[00:13:15] way, it's time for tea. Tea here
[00:13:18] is not just a drink. Tea time, which means time for
[00:13:21] tea, is part of East Frisian culture. First, a sugar
[00:13:25] cube is placed in the cup, and then black
[00:13:28] tea is added, if everything is done correctly, you can
[00:13:32] hear the sugar crackle, now perhaps the
[00:13:35] most interesting part, cream is added to the tea
[00:13:38] in a circular motion
[00:13:42] this creates small cloud-like
[00:13:45] shapes,
[00:13:47] the tea is not
[00:13:51] stirred, it is drunk three
[00:13:59] sips, the first is
[00:14:00] creamy,
[00:14:05] the second
[00:14:06] bitter,
[00:14:10] and the third the sweetest,
[00:14:14] and that's it, if you are
[00:14:17] interested in the history of Frisian tea, I recommend you visit the Norden
[00:14:21] now I'm looking forward to meeting the fascinating inhabitants of the Wadden
[00:14:25] Sea. The Seal Rescue Station is one of the main attractions here in
[00:14:29] Norden. Here they care for injured and abandoned
[00:14:32] seals who recover before being released back into
[00:14:35] nature. Let's take a look.
[00:14:38] Seals are marine predators that humans rarely
[00:14:41] see. They give birth to their young during
[00:14:45] the summer. When a seal pup loses its mother, it ends up
[00:14:48] here. Visitors to the center can learn more about these
[00:14:52] cute mammals.
[00:14:58] Today I have the opportunity to help animal keeper Mona during
[00:15:01] feeding. On the menu
[00:15:04] are herrings. Keepers raise up to
[00:15:07] 180 young seals annually. After about
[00:15:10] 63 days, the animals reach a body mass of
[00:15:14] 25 kg and can be released back into
[00:15:17] the wild. Seals are brought here because people get too
[00:15:21] close to them in the wild.
[00:15:24] The sight of the holy fish made
[00:15:26] me hungry.
[00:15:30] One herring sandwich,
[00:15:31] please.
[00:15:35] Fish sandwiches are the most popular street food in northern
[00:15:38] Germany, a true sign of quality is a sandwich
[00:15:41] prepared with fresh
[00:15:42] fish.
[00:15:46] I enjoyed this day by the Wadden Sea, especially
[00:15:49] the encounters with its large and small inhabitants, since this is
[00:15:52] also my homeland, I was particularly pleased to introduce it to
[00:15:56] you. Thank you for watching and see you next
[00:15:59] time!
[00:16:02] Every European country has its characteristic dining
[00:16:05] culture. In Germany, people gather in a beer hall, in Austria in
[00:16:09] a café, in England in a pub, in Greece in
[00:16:13] a kafenion.
[00:16:15] And what is a Kafenion, we will show you
[00:16:17] that now. Would you dare to
[00:16:21] enter here or is this place reserved for older
[00:16:24] men? Are tourists welcome in a Greek kafenion and what
[00:16:27] should you never stir your coffee with? We will show you
[00:16:31] the customs that make the traditional Greek kafenion so
[00:16:34] unique. People who choose to come to a national
[00:16:37] café are looking for exactly that, an original thing,
[00:16:41] an authentic experience.
[00:16:45] Even if you travel alone, you will quickly make
[00:16:48] contacts, all of us Greeks have something in common, that
[00:16:51] ease of making
[00:16:53] friends.
[00:16:56] With pleasant people, a cafe is a perfect place, especially if
[00:17:00] you are looking for something
[00:17:01] affordable.
[00:17:07] village in Athens was run by his father. Here
[00:17:10] every word has its weight. When someone says good
[00:17:13] morning, they really mean it. In cafes, people sitting sometimes don't
[00:17:17] say hello. Whether you know someone or not, here
[00:17:20] in a kafenion you feel like you are friends with everyone, part of
[00:17:23] the community. Kafenion means
[00:17:27] coffee shop. This one opens at 8 AM. First
[00:17:30] comes Greek coffee.
[00:17:34] The biggest mistake is to rush with boiling water.
[00:17:38] To prepare Greek coffee, you don't need a large espresso
[00:17:41] machine. Ground coffee together with water and a little sugar
[00:17:45] is simply heated on the stove in a pot known as
[00:17:48] Briki. Are you familiar with this type of
[00:17:51] coffee?
[00:17:56] Tourists often drink it the wrong way, thinking it's
[00:17:59] espresso.
[00:18:03] Greek coffee must have foam, it is drunk very slowly, perhaps
[00:18:07] with a small sweet on the side, but very slowly, it is not
[00:18:13] be careful, there is sediment at the bottom of the cup, never
[00:18:17] stir Greek
[00:18:18] coffee.
[00:18:21] If you visit a kafenion late in the morning, you will mostly
[00:18:25] find yourself in the company of older men who gather there, many of them are retired
[00:18:29] so they have time, we meet here without
[00:18:32] an appointment, those of us who are still here know that whenever
[00:18:36] they come, it has its roots in
[00:18:48] the coffee house culture from the time of Ottoman rule in
[00:18:51] Greece.
[00:18:54] It is interesting that the Kafenion once often had the only
[00:18:57] telephone or the only television in the village, everyone gathered
[00:19:00] there. Tavla, the Greek version of
[00:19:04] Backgammon is still regularly played here.
[00:19:09] At that time, the CafeNet was almost like a consulate, the whole
[00:19:12] village gathered there, the postman brought pensions and
[00:19:16] letters and everyone came here, but
[00:19:19] women were sometimes forbidden to enter, it was
[00:19:23] a male-dominated space.
[00:19:27] στοκρος.
[00:19:35] Don't worry, today everyone is welcome. In addition to coffee,
[00:19:38] you can order other drinks and some snacks throughout the
[00:19:42] day, here you can usually get meze, small freshly
[00:19:46] prepared traditional Greek dishes. In the evening, more
[00:19:49] younger guests come. The kafenion is often open until one after
[00:19:53] midnight, or even longer. We drink stronger drinks like ouzo
[00:19:57] and tsipouro, and when it's hot,
[00:19:58] beer.
[00:20:02] For lunch we usually have ouzo or tsipouro with meze. In the evening
[00:20:06] we will drink wine or...
[00:20:37] Tourists are welcome in a kafenion and what mistakes can
[00:20:40] you make there? A mistake is not to have a drink with us,
[00:20:44] to refuse us. The biggest mistake is to say no, if I offer you
[00:20:48] one or two raki. part of the text
[00:20:50] ok.
[00:20:56] The Netherlands is known for its wooden clogs, a tradition
[00:21:00] more than 800 years old. However, this craft
[00:21:03] is slowly dying out. We visited a man who decided to save it from
[00:21:07] oblivion.
[00:21:12] This is Martin Dajkman in his workshop. The Dutch
[00:21:16] shoemaker nurtures the centuries-old art of clog making.
[00:21:20] World-famous wooden shoes, but his craft
[00:21:23] no longer attracts new apprentices today. In the Netherlands,
[00:21:27] a dozen people work as a hobby, and only a few
[00:21:30] professionally.
[00:21:33] Martinko is one of them, dedicated to promoting the art and craft of
[00:21:37] clog making worldwide. My goal is to help preserve the
[00:21:41] tradition of clogs. Of course, I hope that one day I will
[00:21:44] show someone the secrets of this craft, but the chances of that
[00:21:48] are getting smaller.
[00:21:51] Martin was practically born with clogs, here in the Dutch
[00:21:54] village of Lutemberg, he is the fourth generation in the family
[00:21:58] that does this.
[00:22:02] It all starts with poplar.
[00:22:05] The wood must not have knots. When you start
[00:22:07] cutting it into pieces, you immediately see if it's
[00:22:11] good.
[00:22:14] The wood is then transported to the workshop. Here
[00:22:17] everything revolves around clogs. Martin has even made
[00:22:21] works of art out of them, only in this part there are
[00:22:25] more than 13,000 miniature shoes, but
[00:22:28] let's go back to the ones that are worn.
[00:22:31] This is a children's clog, approximately size
[00:22:34] 32, but clogs are not actually made by
[00:22:39] centimeters.
[00:22:48] The clog maker uses tools inherited from his ancestors
[00:22:52] and used in the same way more than 800
[00:22:55] years ago. Left, right
[00:22:59] check.
[00:23:01] It once took seven years to master
[00:23:04] the craft.
[00:23:09] You don't have to be strong, but the wood must be good.
[00:23:12] The tools sharp, and the technique perfected.
[00:23:15] For example, this stand makes the
[00:23:18] work easier. This way you would need more strength,
[00:23:22] but then there is
[00:23:23] no need.
[00:23:30] Once, farmers and craftsmen wore clogs all
[00:23:33] day, today they are more a symbol of the Netherlands and
[00:23:36] a popular souvenir.
[00:23:40] Since there are no new generations of apprentices, Martin promotes
[00:23:44] his craft himself. At the invitation of Dutch embassies,
[00:23:47] he travels the world and along the way meets
[00:23:50] kings. I worked in New York, in
[00:23:54] Kuala Lumpur, in Tokyo, in China. In New York,
[00:23:57] I met the Dutch king. I was there for 10
[00:24:01] days, and the king stopped by for an hour. I am proud
[00:24:05] that he looked me in the eye, it was of course wonderful.
[00:24:08] That recognition gives him additional
[00:24:16] strength. However, it is even more important that customers are satisfied,
[00:24:20] for customers the most important thing is a comfortable inner part that Martin
[00:24:24] shapes with a special drill, after about five
[00:24:38] hours, a pair of clogs is finished, or perhaps
[00:24:40] not, these clogs are finished, but
[00:24:44] they are not, the wood must first dry, that takes
[00:24:48] a week, only then can children start wearing them,
[00:24:52] then they of course also need to be decorated.
[00:24:55] Every craftsman has his own
[00:25:00] design. Martin inherited his from his father, but he also
[00:25:02] made completely different variations of clogs, some of which are only
[00:25:06] for display.
[00:25:08] Whether as everyday footwear or
[00:25:12] a souvenir, clogs have been part of Dutch culture for centuries,
[00:25:16] to this day they have been preserved thanks to enthusiasts of this
[00:25:20] craft, like Martin Dajkman.
[00:25:23] And so we come to the end of another show. For more stories from
[00:25:27] across Europe, follow us on social media. Thank you for
[00:25:31] being with us, goodbye until next time.
[00:25:34] a
[00:26:02] lustery summer morning along South Africa's Western Cape, guys
[00:26:06] are ready, a celebratory offering to the sea.
[00:26:09] One, two, three,
[00:26:13] go. These African penguins are rejoining their colony
[00:26:19] the Southern Atlantic Ocean. The reunion
[00:26:22] is a win for the scientists and volunteers at San
[00:26:25] Kob, the Southern African Foundation for the conservation of
[00:26:29] coastal birds and a small victory that's become as
[00:26:32] rare as the penguins themselves.
[00:26:36] Rehabilitation for the African penguin is very
[00:26:39] important at this stage. The numbers are dwindling, we are
[00:26:43] struggling a lot with the population decline in the
[00:26:45] wild. Dire warnings from scientists
[00:26:49] predict the African penguin could face extinction within the next
[00:26:53] 10 years. A century ago their numbers had
[00:26:57] reached more than 1 million. Today, an estimated
[00:27:00] 99% of them are gone.
[00:27:04] So for the last seven years while I've been working at Sancob, the numbers of
[00:27:08] patients every year have actually declined, um, and that's
[00:27:11] because there are not as many penguins in the in the in the wild
[00:27:14] anymore. Dr. David Roberts says that most of his
[00:27:17] surgical work is the result of trauma injuries which can be
[00:27:21] caused by anything from pollution to plastic entanglement, but
[00:27:24] he says more often than not the injuries are the result of a predator's
[00:27:28] bite. We did a procedure on an African penguin.
[00:27:32] Um, our number for him here is AP 200, he's the 200th
[00:27:36] penguin that's come in this year, and he was admitted with a
[00:27:39] wound on his toe, we're not sure what caused it, often
[00:27:43] we don't know what happened in the wild, but what happened was the end of the
[00:27:46] toe had a large wound on it and the nail bed had become
[00:27:50] infected, the nail had actually come off already, and he had a bit of bone infection there
[00:27:54] as well. In addition to surgeries,
[00:27:58] Sancob works in many other ways to safeguard the
[00:28:00] penguins.
[00:28:03] The work includes rearing baby chicks and providing care for up to
[00:28:07] 500 wounded penguins at a time inside a world-
[00:28:10] class rehabilitation center. It's a place
[00:28:13] where many injured or struggling birds can get their sea
[00:28:17] legs back. We are watching these
[00:28:20] birds every day coming in with quite
[00:28:23] severe trauma, with injuries, with
[00:28:27] emaciation problems. They are struggling a lot out in the
[00:28:30] wild.
[00:28:32] Is a seabird ranger at the Stony Point Penguin Colony in Bettys
[00:28:36] Bay. He says his job is to ensure every penguin
[00:28:40] has a fighting chance at surviving in the
[00:28:42] wild. There's not a lot of fish around for them.
[00:28:46] Nowadays you see lesser birds, you have lesser
[00:28:50] nests that are occupied with birds in. That's why also global
[00:28:53] warming, that stuff is also playing a big role. In
[00:28:57] March, conservationists and the commercial fishing industry reached a deal to
[00:29:01] create six no-fishing zones.
[00:29:03] It's a major step forward for
[00:29:05] people
[00:29:09] like rehabilitation manager Jade Suku who work every
[00:29:13] day to save these iconic and often charismatic
[00:29:16] seabirds. My hope for the future is that we
[00:29:20] can turn the tide and to try and help
[00:29:24] these birds as much as possible. They're such a unique
[00:29:27] species, they've got such character. It is the only
[00:29:30] species that lives under the African sun. A lot of people when you say
[00:29:34] penguin they'd picture icebergs and snow,
[00:29:38] but this penguin lives on the beach. they thrive
[00:29:41] in the heat, they thrive in the summer, and it would be
[00:29:44] really sad to see such beautiful and
[00:29:48] magical species just go extinct.
[00:30:10] Can you tell what you're looking at? These are
[00:30:13] close-up images of a fertilized human egg
[00:30:15] implanting itself into the lining of the uterus.
[00:30:19] And amazingly, this isn't a passive process. The human
[00:30:23] embryo can be seen actively pulling itself into the uterine
[00:30:27] lining. This discovery is changing our understanding of
[00:30:30] fertility and conception. with potentially huge benefits for
[00:30:34] IVF. More on that and other
[00:30:38] groundbreaking medical research, now on
[00:30:40] DW's science show, tomorrow
[00:30:43] today.
[00:30:47] At this fertility clinic in Munich, doctors are hopeful new
[00:30:50] breakthrough could improve one of IVF's biggest
[00:30:53] challenges, successful embryo
[00:30:55] implantation.