N1BOS — broadcast
20260917 223000 UTC
462 transcript segments
Google Cloud Speech-to-Text API (Chirp) + Gemini 2.5 Flash Non-Thinking
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[00:00:12] Youth in Albania: what does the everyday life of a
[00:00:16] high school student in the capital Tirana look like? French
[00:00:19] upbringing, what do parents in France do
[00:00:21] differently?
[00:00:24] Hiking along the Wadden Sea, what can you experience
[00:00:28] along Germany's North Sea coast?
[00:00:30] All this and much more in today's Euromax.
[00:00:51] Tirana, the Albanian capital, is very popular
[00:00:54] among tourists, but what is it like to grow up in this city? One
[00:00:58] young Albanian shows us his everyday
[00:01:00] life.
[00:01:04] I am Drin, I am 16 years old and I live in Tirana. This is
[00:01:08] the city where I grew up, where I experienced many things for the first
[00:01:11] time. Come with me, I will show you what
[00:01:15] my day
[00:01:16] looks like.
[00:01:19] Hello, welcome to my
[00:01:21] home.
[00:01:24] I live with my parents, my grandparents live in an apartment connected
[00:01:28] to ours. This is my mother who always
[00:01:32] helps me get ready for breakfast and
[00:01:34] school.
[00:01:37] Drin's older brother works abroad. In Albania, it is
[00:01:40] normal for multiple generations of the same family
[00:01:44] to live under the same roof.
[00:01:46] This is my room, I love it, it reflects my
[00:01:50] character and at the same time is very practical, because I spend most
[00:01:53] of my time here, studying or
[00:01:54] playing.
[00:02:03] Drin's day starts at 6 AM. He has to walk quite
[00:02:06] a bit to the bus he takes to school.
[00:02:10] Drin attends a private Catholic high school, classes start at
[00:02:14] 8 o'clock. Today
[00:02:16] shoe sizes, but in his class has an Albanian language test, classes end
[00:02:20] after the sixth
[00:02:21] period.
[00:02:25] After school, Drin returns to his grandmother, his father's mother, since
[00:02:29] his grandfather passed away, she lives alone. On the ground floor there
[00:02:33] is a room that has a special meaning for
[00:02:36] Drin.
[00:02:45] These are the boats that my grandfather and I worked on for years. They are
[00:02:48] models of real ships. Grandpa was very dedicated to
[00:02:52] this and passed that love on to
[00:02:58] happy, we return to me.
[00:03:01] This is my grandfather, as a young man he
[00:03:03] espresso, and attended maritime school, later he worked on a ship
[00:03:06] for years. Here
[00:03:10] is my
[00:03:14] grandmother.
[00:03:19] Grandma and I are very close so I try to visit her as
[00:03:23] often as possible, three to four times a week, even on weekends.
[00:03:26] Family is the most important thing in Albania.
[00:03:32] In the afternoon, Drin goes to the city center with his friend Boran.
[00:03:35] Both are part of the same group of school
[00:03:38] friends.
[00:03:40] We hang out outside of school, play sports, play
[00:03:44] video games and do similar
[00:03:46] things.
[00:03:50] Or like today, they go to the bakery together for
[00:03:54] burek.
[00:04:00] It has become fast food and is mostly bought to go, it is really
[00:04:03] delicious, everyone eats it.
[00:04:07] According to a survey, about half of Albanians cannot afford
[00:04:11] to go to a restaurant, not even occasionally. Maybe
[00:04:14] that's one of the reasons why burek is so
[00:04:17] popular.
[00:04:21] I took the one with feta and ricotta cheese, and he took
[00:04:25] the one with
[00:04:28] meat.
[00:04:31] In Tirana there are many places that remind us of the country's
[00:04:34] history. Albania was a socialist dictatorship until
[00:04:38] 1991, and for most of that period, Enver Hoxha was
[00:04:42] at its head. The then dictator built a large
[00:04:45] number of bunkers. A large part of the state revenue was spent
[00:04:49] on building bunkers like this, so that the population
[00:04:52] would be safe in case of war. However, that war never
[00:04:56] happened, so all that money was practically wasted.
[00:05:00] Albania is still considered one of the economically poorest countries
[00:05:03] in Europe, a quarter of young people between 15 and 24 are not
[00:05:07] employed. I even feel the need to leave
[00:05:11] the country to study. I think that after finishing university here, I would not
[00:05:15] be able to choose a professional career. I think that is the biggest
[00:05:18] problem of the Albanian system and the main thing that needs
[00:05:21] to be changed.
[00:05:27] Nowhere in Europe do so many young people leave their
[00:05:30] country. A third of the inhabitants born in Albania today
[00:05:33] live abroad, many of them in the European Union.
[00:05:37] Although Albania is not a member of the European Union, it has had candidate status
[00:05:41] since 2014.
[00:05:43] Drin would like to study mechanical engineering or robotics, perhaps
[00:05:46] in Vienna, Austria, but he also plans to return home to
[00:05:50] Tirana.
[00:05:53] So, that was a day in my life. I sincerely hope you
[00:05:57] enjoyed it. Goodbye and Miru
[00:05:59] Pavšim.
[00:06:01] French children are often considered to be particularly well-behaved.
[00:06:05] How do French parents manage this? To find out, we visited
[00:06:08] a family in Paris. Meet Cesar. This
[00:06:12] nine-year-old moves
[00:06:16] around Paris on his own at the last minute, buying groceries for
[00:06:20] the family dinner. Two baguettes and, please,
[00:06:23] buy raspberries. Shopping is not Cesar's only household
[00:06:27] chore. He and his sister Emilia regularly
[00:06:31] help around the house.
[00:06:34] I wash dishes and remove glasses, plates and cutlery.
[00:06:37] The Viera family lives in Paris,
[00:06:41] as a completely typical French family, although
[00:06:44] Veronika raises her two children, Emilia and
[00:06:48] Cesar, on her own. She separated from her partner in
[00:06:52] 2020, and the children have been mostly with her since then. What
[00:06:54] values do French parents try to instill in their
[00:06:58] children? We must raise our children. I think it is
[00:07:02] very important that they are well-behaved when we eat out,
[00:07:05] we try to make them behave properly. That is important
[00:07:09] to us. It is about setting clear boundaries.
[00:07:21] one in four has a single parent.
[00:07:24] France also has one of the highest birth rates in
[00:07:28] Europe. On average, each woman has between
[00:07:31] 1.6 and two children. Although this average
[00:07:34] is the lowest in the last hundred years, it is still relatively
[00:07:37] high. It's seven in the morning, for the family and faith it's important to have
[00:07:41] breakfast together, as they won't see each other until the evening. Emilia and Cesar
[00:07:45] are at school from 8:30 to 5 PM, they go
[00:07:48] to school alone. After breakfast, I get ready
[00:07:52] and leave, I go to school alone, it only takes me five
[00:07:55] minutes, it's completely normal, everyone
[00:07:58] does that.
[00:08:01] Bye honey, I love you, have a good time, see you
[00:08:05] tonight.
[00:08:11] Emilia and Cesar actually prefer no one to accompany them and no
[00:08:14] one to pick them up from
[00:08:16] school.
[00:08:18] Veronika thus has a little time for herself. The mother works in
[00:08:22] banking. After childbirth, she returned to full-time work
[00:08:25] when the babies were only three months old. In France,
[00:08:29] this is common. 2/3 of French women are
[00:08:32] employed, which is roughly the European average, but
[00:08:36] many more of them work full time. Veronika tries to
[00:08:39] play many roles.
[00:08:44] French women are quite independent, in the family they are much
[00:08:47] more than those who organize
[00:08:48] everything.
[00:08:51] As mothers, we are present, but also overly intrusive,
[00:08:55] at least I think so. We try
[00:08:58] to be good mothers, but also to develop our lives as
[00:09:01] women.
[00:09:07] The French state supports families in various ways, for
[00:09:10] example, through partial benefits for childcare and direct child
[00:09:14] benefits, but how do French families really share
[00:09:18] responsibilities when it comes to raising children? A lot
[00:09:21] has changed, hasn't it? I see among my
[00:09:24] friends that responsibilities are being shared more equally,
[00:09:27] but we are still far from true equality.
[00:09:31] I would say that mothers still bear most of the
[00:09:34] burden. Fathers usually deal with exciting things
[00:09:37] like trips, holidays,
[00:09:40] fun.
[00:09:42] It becomes what's not fun at all, that's who we are and
[00:09:46] yes, maybe we feel guilty if we do that, but we are simply
[00:09:50] better at it than
[00:09:51] men.
[00:09:56] Cesar and Emilia usually come home from school around
[00:09:59] 5 PM, then they do homework, help
[00:10:03] around the house. Cesar goes shopping, while
[00:10:07] Emilia helps with laundry and
[00:10:09] tidying up.
[00:10:12] What kind of shoes are these?
[00:10:16] Take them
[00:10:16] off
[00:10:22] immediately!
[00:10:55] One rule in this family is not questioned: shared
[00:10:59] dinner. Every evening, exactly at seven, food is on
[00:11:02] the table. This time they eat salad, chicken and
[00:11:05] vegetables, which Cesar and Emilia accept without
[00:11:09] problems. They use the time to be
[00:11:11] together.
[00:11:15] What is really important to me is connection.
[00:11:19] Of course there will be arguments and rivalries, but that is
[00:11:22] normal. If there is anyone in the world you can
[00:11:33] After dinner, they play cards, chat or watch
[00:11:36] television, it's a typical evening for the Viera family, in
[00:11:40] many ways typical of French
[00:11:42] society.
[00:11:49] The Wadden Sea in northern Germany represents an exceptional natural
[00:11:53] phenomenon, and is therefore included on the UNESCO
[00:11:55] World Heritage List. We spent a day there exploring what this
[00:11:59] region has to offer.
[00:12:02] Welcome to the Wadden Sea.
[00:12:06] The Wadden Sea is part of the North Sea, it is the largest system of shallow
[00:12:10] mudflats in the world. This marine belt remains dry
[00:12:13] during low tide, while the high tide covers it with water again. Due to
[00:12:17] its uniqueness, the Wadden Sea is on the UNESCO World Heritage
[00:12:21] List. I am currently in the Wadden Sea National
[00:12:24] Park in the German state of Lower Saxony.
[00:12:28] The day starts at 6 AM with a walk
[00:12:31] across the mudflats and sandbanks. With guide Joke
[00:12:35] Puliart, we embark on a 10 km walk across
[00:12:38] the seabed during low tide. Joke shows us some of the smallest
[00:12:41] inhabitants of the Wadden Sea that we would not have noticed
[00:12:45] without a guide. We have to see what all swims
[00:12:49] here. But we don't have much time. We have to move on
[00:12:52] before the tide comes back and the sea rises. High tide and
[00:12:56] low tide alternate here twice a day. Here it is even
[00:12:59] deeper, walk a little there, a real
[00:13:03] current has formed here, come
[00:13:04] here.
[00:13:11] Now it's raining, today we experienced all kinds of weather
[00:13:15] conditions. Finally we reach
[00:13:18] our destination, the island of Minzenero. Wet, but
[00:13:23] the mainland. We have to hurry before the tide completely covers
[00:13:26] the mudflats. What
[00:13:28] an adventure!
[00:13:31] After so much nature, it's time to explore the landscapes and
[00:13:34] the people who live here. That's why we're going to the coastal town of Norden
[00:13:38] in East Frisia. I can't wait to take a break the Frisian
[00:13:42] way, it's time for tea. Tea here is not
[00:13:45] just a drink, and the "tea time" culture is
[00:13:49] part of East Frisian culture. First, a sugar cube is placed
[00:13:53] in the cup, and then black tea is
[00:13:57] added. If everything is done correctly, you can hear the
[00:14:00] sugar crackle. Now perhaps the most interesting part,
[00:14:04] cream is added to the tea in a circle, counter-clockwise,
[00:14:08] smjeru suprotnom od kazalike na
[00:14:10] creating
[00:14:12] small cloud-like
[00:14:14] shapes.
[00:14:18] The tea is not stirred, it is drunk in three
[00:14:22] sips.
[00:14:27] The first is
[00:14:27] creamy,
[00:14:32] the second
[00:14:33] bitter,
[00:14:37] and the third sweetest.
[00:14:41] That's it. If you are interested in the history of Frisian tea,
[00:14:45] I recommend you visit the Norden Tea Museum. And
[00:14:49] now I have a meeting with the fascinating inhabitants of the Wadden
[00:14:52] Sea, the Seal Rescue Station. One of
[00:14:55] the main attractions here in Norden, where injured
[00:14:58] and abandoned seals are cared for and recover
[00:15:01] before being returned to nature.
[00:15:03] Let's see.
[00:15:06] Seals are marine predators that people rarely
[00:15:09] see. Pups are born during the summer,
[00:15:12] when a seal pup loses its mother, it ends up here.
[00:15:16] Visitors to the center can learn more about these cute
[00:15:20] mammals.
[00:15:25] Today I have the opportunity to help animal keeper Mona during
[00:15:29] feeding. On the menu are
[00:15:31] herring. The keepers care for up to
[00:15:34] 180 young seals annually. After approximately
[00:15:38] 63 days, the animals reach a body mass of
[00:15:41] 25 kg and can be released back into
[00:15:44] nature. Seals are brought here because people get too
[00:15:48] close to them in the wild.
[00:15:51] The sight of all those fish made me hungry.
[00:15:53] apetit.
[00:15:58] One herring sandwich, please.
[00:15:59] haringama.
[00:16:02] Fish sandwiches are the most popular street food in northern
[00:16:05] Germany.
[00:16:07] They are fresh
[00:16:09] fish sandwiches.
[00:16:13] I enjoyed this day by the Wadden Sea, especially meeting
[00:16:16] its big and small inhabitants. Since
[00:16:20] this is my homeland, I was especially happy to present
[00:16:24] it to you. Thank you for watching and see you next
[00:16:27] time.
[00:16:29] Every European country has its own characteristic dining
[00:16:33] culture. In Germany, people gather in a beer garden, in Austria, in
[00:16:36] a coffee house. In England a pub, in Greek
[00:16:40] kafenion.
[00:16:42] And what is a kafenion? We will show you
[00:16:45] now. Would you dare to enter
[00:16:48] here, or is this place reserved for older
[00:16:51] men? Are tourists welcome in a Greek kafenion and
[00:16:55] why should you never stir your coffee? We will show you
[00:16:58] the customs that make the traditional Greek kafenion so
[00:17:01] unique. People who choose to come to a traditional
[00:17:05] cafe are looking for exactly that.
[00:17:21] This is your host, Jorgos Castelo Risios. Earlier,
[00:17:33] Kafenion Castelo in Athens was run by his
[00:17:36] father. Here every word has its
[00:17:39] weight. When someone says good morning, they really mean it. In
[00:17:42] cafes, people who sit sometimes do not greet each other. Whether you
[00:17:46] know someone or not, here in the kafenion you feel like you are
[00:17:49] friends with everyone, part of the community.
[00:17:53] Kafenion means coffee shop. This one
[00:17:56] opens at 8:00 AM. First comes coffee the Greek
[00:17:58] way.
[00:18:01] The biggest mistake is to rush the boiling
[00:18:04] water. To prepare Greek coffee, you don't
[00:18:07] need a large espresso machine. Ground coffee along
[00:18:11] with water and a little sugar is simply heated on the stove
[00:18:14] in a pot known as briki. Are you
[00:18:17] familiar with this type of
[00:18:19] coffee?
[00:18:23] Tourists often drink it the wrong way, thinking it's
[00:18:27] espresso.
[00:18:31] Greek coffee must have foam, it is drunk very slowly, perhaps with a small
[00:18:34] sweet on the side, but very slowly. It is not
[00:18:41] be careful, there is sediment at the bottom of the cup, never
[00:18:45] stir Greek coffee.
[00:18:48] If you visit a kafenion late in the morning, you will mostly
[00:18:52] find yourself in the company of older men who gather there, many of them are
[00:18:56] retired so they have time. We meet
[00:18:59] here without an appointment, those of us who are still here, know that
[00:19:03] whenever they come they will find
[00:19:05] someone.
[00:19:07] In the Kafenion we solve all political crises, practically
[00:19:11] we elect the prime minister here.
[00:19:14] Kafenion has its roots in the coffee house culture from the time
[00:19:17] of Ottoman rule in
[00:19:18] Greece.
[00:19:21] It is interesting that the Kafenion once often had the only telephone
[00:19:25] or the only television in the village. Everyone gathered
[00:19:28] there. Tavla, the Greek version of
[00:19:32] Backgammon, is still regularly
[00:19:34] played here.
[00:19:36] Then the Kafenion was almost like a consulate, the
[00:19:39] whole village gathered there, the postman brought pensions and
[00:19:43] letters and everyone came here, but
[00:19:46] women were sometimes forbidden to enter, it was
[00:19:50] strictly male territory.
[00:19:54] άκρος αντρικό
[00:19:57] μέρος, ειδικά
[00:20:00] μόνες.
[00:20:02] Don't worry, today everyone is welcome. In addition to coffee,
[00:20:05] you can order other drinks and some snacks throughout
[00:20:09] the day. Here you can usually get meze, small, freshly
[00:20:13] prepared traditional Greek dishes. In the evening, more
[00:20:16] young guests come. The kafenion is often open until one after
[00:20:20] midnight, and sometimes even longer. We drink stronger drinks like raki
[00:20:24] and tsipouro, and when it's hot,
[00:20:26] beer.
[00:20:29] For lunch we usually have ouzo or tsipouro with meze. In the evening,
[00:20:33] we will drink wine or beer together, but meze is usually on
[00:20:37] the table.
[00:21:24] The Netherlands is known for its wooden clogs, a tradition
[00:21:27] more than 800 years old. However, this craft
[00:21:30] is slowly dying out. We visited a man who decided to save it from
[00:21:34] oblivion.
[00:21:40] This is Martin Dijkman in his workshop. The Dutch
[00:21:43] shoemaker nurtures the centuries-old art of making clogs,
[00:21:47] known worldwide as wooden shoes. But his
[00:21:50] craft today no longer attracts new apprentices. In the Netherlands,
[00:21:54] about a dozen people do it as a hobby, and only a few
[00:21:57] professionally.
[00:22:00] Martin is one of them, he is dedicated to promoting the art and craft
[00:22:04] of clog making worldwide. My goal is to help preserve
[00:22:08] the tradition of clogs. Of course, I hope that one day
[00:22:11] I will be able to show someone the secrets of this craft, but the chances of that are getting
[00:22:15] smaller.
[00:22:18] Martin was practically born with clogs, here in the Dutch
[00:22:21] village of Luttenberg, he is the fourth generation in the family
[00:22:25] that does this.
[00:22:29] Everything starts with a poplar tree. The wood
[00:22:33] must not have knots. When you start cutting it into
[00:22:36] pieces, you immediately see if it
[00:22:38] is good.
[00:22:41] The wood is then transported to the workshop, here
[00:22:45] everything revolves around clogs. Martin has even made
[00:22:48] works of art out of them. This part alone contains
[00:22:52] more than 13,000 miniature shoes. But
[00:22:55] let's go back to the ones that are worn.
[00:22:58] This is a children's clog, approximately size
[00:23:01] 32, but clogs are not actually made by
[00:23:06] centimeters.
[00:23:15] The clog maker uses tools he inherited from his ancestors
[00:23:18] and which were used in the same way more than
[00:23:22] 800 years ago.
[00:23:25] Left, right, check.
[00:23:28] It once took seven years to master
[00:23:31] the craft.
[00:23:36] You don't have to be strong, but the wood must be good,
[00:23:39] the tools sharp, and the technique perfected.
[00:23:43] For example, this lever makes
[00:23:45] the job easier. This would require more strength, but for
[00:23:57] farmers and craftsmen wore clogs all
[00:24:01] day. Today they are more a symbol
[00:24:04] of the Netherlands and a popular
[00:24:07] souvenir. Since there are no new generations
[00:24:10] of apprentices, Martin promotes his craft
[00:24:14] himself. At the invitation of Dutch embassies, he travels the world and
[00:24:17] meets kings.
[00:24:26] I met the Dutch king, I was there for 10 days, and the king stopped
[00:24:30] by for an hour. I am proud that he looked me in the
[00:24:33] eyes, that was naturally wonderful, dass er mir
[00:24:37] im Gesicht angeschaut hat, ja
[00:24:40] das ist schön natürlich.
[00:24:44] This recognition gives him additional strength, but it is even more important to him that
[00:24:47] customers are satisfied. The most important thing for customers
[00:24:51] is the comfortable interior which Martin shapes with a special drill.
[00:25:05] After about five hours, a pair of clogs is finished,
[00:25:09] or perhaps not?
[00:25:11] These clogs are finished, but they are not. The wood
[00:25:15] must first be dried, this takes a week, only then
[00:25:18] can children wear them. Every
[00:25:27] craftsman has his own design. Martin inherited his from his father,
[00:25:31] but he has also made completely different variations of clogs, some of which
[00:25:35] are only for
[00:25:36] display.
[00:25:40] Whether as everyday footwear or a souvenir, clogs have been
[00:25:44] part of Dutch culture for centuries, preserved to this day thanks
[00:25:47] to enthusiasts of this craft. The path of Martin
[00:25:50] Dijkman. And so we come to the end of another
[00:25:54] broadcast. For more stories from all over Europe, follow us on
[00:25:58] social media. Thank you for being with us. Goodbye until next
[00:26:02] time.
[00:28:03] Can you tell what you're looking at? These are
[00:28:06] close-up images of a fertilized human egg
[00:28:09] implanting itself into the lining of the uterus.
[00:28:12] And amazingly, this isn't a passive process. The human
[00:28:16] embryo can be seen actively pulling itself into the uterine
[00:28:20] lining. This discovery is changing our understanding of
[00:28:24] fertility and conception with potentially huge benefits for
[00:28:28] IVF.
[00:28:30] More on that and other groundbreaking.
[00:28:32] medical research now on DW's science show
[00:28:36] tomorrow
[00:28:36] today.
[00:28:40] At this fertility clinic in Munich, doctors are hopeful new breakthrough
[00:28:44] could improve one of IVF's biggest challenges, successful
[00:28:48] embryo
[00:28:48] implantation.
[00:28:53] has been working in the field for 30 years. IVF has come a
[00:28:57] long way, he says, but there are still no
[00:28:59] guarantees. Das macht man. We perform the
[00:29:03] procedure under very short anesthetic. It takes just
[00:29:06] 5 to 10 minutes. Afterwards, patients wake up and
[00:29:09] ideally don't feel a thing. But even when we're
[00:29:12] transferring the very best embryos, we still can't predict whether that embryo
[00:29:16] will eventually become a
[00:29:17] baby.
[00:29:20] Eggs, sperm and embryos can be cryo preserved, stored at
[00:29:24] ultra low temperatures in liquid nitrogen tanks for future
[00:29:28] use. Sperm are injected into eggs that have previously
[00:29:31] been collected. from the patient, but IVF is a complex
[00:29:35] process, whether viable embryo develops depends a whole
[00:29:38] range of factors. you're saying it very much depends on the
[00:29:42] woman's age. between 30 and 35 we see the highest success
[00:29:45] rates, around 40%. as
[00:29:48] women approach 40 and especially beyond 40, those numbers fall
[00:29:51] significantly. for women over 42, the success rates are
[00:29:55] unfortunately very low, usually below
[00:29:57] 5%.
[00:30:01] doctors do everything they can. to improve the odds.
[00:30:04] Fertilized eggs are monitored and analyzed over 5 days with
[00:30:07] cameras tracking their development around the clock, but even the most
[00:30:11] promising embryos don't always implant in the
[00:30:13] uterus.
[00:30:18] There are countless processes involved in the creation of life that we still don't
[00:30:22] fully understand. We have many unanswered questions, also about
[00:30:26] aging. We know, for example, that egg cells undergo
[00:30:29] significant age-related changes by the age of 35. the
[00:30:32] latest: certain proteins no longer function as
[00:30:35] effectively, and that can have negative impact on both embryo
[00:30:39] development and pregnancy rates.raten,
[00:30:43] für den embryo.
[00:30:45] few kilometers away at the Institute of Epigenetics and
[00:30:49] stem cells in Munich. biologist
[00:30:51] Maria Elena Toris Padia and her team are working to answer some of those
[00:30:55] questions. It's a bit.