N1HRV — broadcast
20260920 143000 UTC
449 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.

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[00:01:17] Young people in Albania, what does the daily life of a
[00:01:20] high school student in the capital Tirana look like, French
[00:01:24] upbringing, what do parents in France do
[00:01:26] differently.
[00:01:29] Hiking on the... Wadden Sea, what all you can experience
[00:01:32] along the German North Sea coast, all and much
[00:01:35] more in today's Euromax.
[00:01:55] Tirana, the Albanian capital, is very popular among
[00:01:59] tourists. But what is it like to grow up in this city, a
[00:02:02] young Albanian shows us his daily
[00:02:05] life.
[00:02:09] I am Drin, I am 16 years old and I live in Tirana. This is
[00:02:13] the city where I grew up, where I experienced many things for the first
[00:02:16] time. Come with me, I will show you what
[00:02:19] one of my
[00:02:20] days looks like.
[00:02:24] Hello, welcome to my
[00:02:25] home.
[00:02:29] I live with my parents. My grandmother and grandfather live in an apartment that is
[00:02:32] connected to ours.
[00:02:35] This is my mother who always helps me get ready for breakfast and
[00:02:38] school.
[00:02:42] Drin's older brother works abroad. In Albania, it is
[00:02:45] normal for several generations of the same family to live under the same
[00:02:48] roof.
[00:02:51] This is my room, I love it. It reflects my
[00:02:54] character, it is also very practical because I spend most
[00:02:57] of my time here studying or playing music.
[00:03:07] Drin's day starts at 6 in the morning, he has to walk quite a bit
[00:03:11] to the bus that takes him to school.
[00:03:15] Drin attends a private Catholic high school. Classes start at
[00:03:19] 8 o'clock. Today
[00:03:21] shoe sizes, but in his class has an Albanian language test. Classes end
[00:03:24] after the sixth
[00:03:25] hour.
[00:03:30] After school, Drin stops by his grandmother's, his father's mother.
[00:03:34] Since his grandfather passed away, she lives alone. On the ground floor there
[00:03:37] is a room that has a special meaning for
[00:03:40] Drin.
[00:03:42] These are the boats
[00:03:49] that my grandfather and I made for years. These are
[00:03:52] models of real ships. Grandfather was very
[00:03:56] dedicated to this and passed that love on to me.
[00:04:02] land. We have to hurry before
[00:04:05] "This is my part, as a young man he
[00:04:08] espresso, and attended a maritime school, later he worked on a
[00:04:10] ship for years,
[00:04:14] here's my
[00:04:14] grandma,
[00:04:24] Grandma and I are very close so I try to visit her as
[00:04:27] often as possible, three to four times a week. And on weekends,
[00:04:31] family is the most important
[00:04:33] thing in Albania.
[00:04:36] In the afternoon, Drin goes with his friend Boran to the city center,
[00:04:40] both are part of the same group of school
[00:04:42] friends.
[00:04:45] We hang out outside of school, we play sports, we play
[00:04:49] video games and we do similar
[00:04:50] things.
[00:04:55] Or like today, they go to the bakery together for
[00:04:58] burek.
[00:05:03] Burek has become fast food in Albania and is mostly bought
[00:05:07] to go. It's really delicious, everyone
[00:05:10] eats it. According to
[00:05:13] one survey, about half of Albanians cannot afford to go to a restaurant,
[00:05:17] even occasionally, perhaps that is one of the reasons why
[00:05:20] burek is so
[00:05:21] popular.
[00:05:26] I took sfetom and ricotta cheese, and he
[00:05:29] took
[00:05:33] I took with meat.
[00:05:35] In Tirana, there are many places that recall the country's
[00:05:39] history. Albania was a socialist dictatorship until
[00:05:42] 1991, and for most of that period, Enver Hoxha was at its helm.
[00:05:46] The then dictator built a large number of bunkers. A large part
[00:05:50] of the state's revenue was spent on building bunkers like
[00:05:53] this, so that the population would be safe in case of war.
[00:05:57] However, that war never came, so all that money
[00:06:01] was practically spent in vain. Albania
[00:06:03] is still considered one of the most economically poorest countries in Europe.
[00:06:06] A quarter of young people between 15 and 24 are not employed.
[00:06:10] I even feel the need to leave
[00:06:13] the country to study, because I think that after graduating from university here,
[00:06:17] I would not be able to choose a professional career. I think that is the biggest
[00:06:21] problem of the Albanian system and the main thing that needs to be
[00:06:25] changed.
[00:06:26] Nowhere in Europe do so many young people
[00:06:31] leave their country. A third
[00:06:34] of the inhabitants born in Albania today live abroad, many of them
[00:06:38] in the European Union. Although Albania
[00:06:41] is not a member of the European Union, it has had candidate status for membership since
[00:06:45] 2014. Drin would like to study
[00:06:49] mechanical engineering or robotics, perhaps in Vienna, Austria, but
[00:06:53] he also plans to return home to
[00:06:55] Tirana.
[00:06:57] So, that was a day in my life. I sincerely hope that
[00:07:01] you liked it. Goodbye, peace to
[00:07:03] you.
[00:07:06] French children are often considered to be particularly well-behaved.
[00:07:09] How do French parents manage this?
[00:07:13] To find out, we visited a family in
[00:07:15] Paris. Meet Caesar.
[00:07:18] This nine-year-old moves around Paris by himself, at the last
[00:07:22] minute he buys groceries for the family dinner.
[00:07:26] Two baguettes and, please, buy raspberries.
[00:07:30] Shopping is not Caesar's only household chore, and his
[00:07:33] sister Emilia regularly helps around the
[00:07:36] house. I wash dishes and clear away
[00:07:40] glasses, plates and cutlery. The Vieira family lives in Paris
[00:07:43] as a perfectly average French family, although
[00:07:47] Veronique raises her two children, Emilia and
[00:07:51] Caesar, by herself. She broke up with her partner in
[00:07:54] 2020, and the children have mostly been with her
[00:07:57] since then. What values do French parents
[00:08:01] try to pass on to their children? We must raise
[00:08:04] our children. I think it is very important that they are well-behaved.
[00:08:08] When we eat out, we try to make them behave as they
[00:08:11] should, that is important to us. It is about
[00:08:15] setting boundaries, clearly defining
[00:08:17] priorities.
[00:08:23] Approximately 8 million families live in France, every
[00:08:26] fourth has a single parent. France
[00:08:29] also has one of the highest birth rates in Europe. On
[00:08:33] average, each woman has between 1.6 and
[00:08:36] two children. Although that average is the lowest in the last
[00:08:40] hundred years, it is still relatively high. It's seven in the morning,
[00:08:43] it's important for families to have breakfast together because they won't
[00:08:47] see each other until evening. Emilia and Caesar are at school from
[00:08:50] 8:30 to 5 p.m. They go to school
[00:08:54] by themselves. After breakfast, I get ready and
[00:08:57] leave. I go to school alone. It only takes me five minutes.
[00:09:01] That's completely normal, everyone
[00:09:03] does it.
[00:09:06] Hi darling. I love you, have a good time. See you
[00:09:10] tonight.
[00:09:15] Emilia and Caesar actually prefer that no one accompanies them and that
[00:09:19] no one picks them up from
[00:09:20] school.
[00:09:23] Veronique thus has a little time for herself. The mother works in
[00:09:26] banking. After childbirth, she returned to full-time work
[00:09:30] when the babies were only three months old. In France,
[00:09:34] this is common. 2/3 of French women are
[00:09:37] employed, which is roughly the European average, but
[00:09:40] many more of them work full-time.
[00:09:50] are quite independent, in the family they are much more than those who organize
[00:09:53] everything.
[00:09:56] As mothers, we are present, but also overly intrusive,
[00:09:59] at least I think so. We try
[00:10:02] to be good mothers, but also to develop our lives as
[00:10:05] women.
[00:10:12] supports families in various ways, for example, with partial
[00:10:16] childcare allowances and direct child
[00:10:19] benefits, but how do French families really share
[00:10:22] responsibilities when it comes to raising
[00:10:26] has changed, hasn't it? Among my
[00:10:29] friends, I see that responsibilities are increasingly
[00:10:32] shared equally, but we are still far from true equality, I would say
[00:10:36] that mothers still bear most of the burden. Fathers
[00:10:40] usually deal with exciting things like
[00:10:43] excursions, holidays, fun, and
[00:10:46] we are left with what is not really fun. That's how we are
[00:10:50] and yes, maybe we feel guilty if we do that,
[00:10:53] but we are simply better at it than
[00:10:56] men.
[00:11:00] Caesar and Emilia usually come home from school around 5
[00:11:04] p.m., then they do their homework, help
[00:11:08] around the house. Caesar goes shopping, while
[00:11:11] Emilia helps with laundry and
[00:11:13] tidying up. What kind of
[00:11:17] shoes are these? Take them
[00:11:21] off immediately.
[00:11:27] I truly believe that children need clear boundaries,
[00:11:30] they need to feel frustration sometimes and they need to hear
[00:11:34] no,
[00:11:37] and when I say no, I say it because I
[00:11:40] love them. I also think it's good for their
[00:11:43] later life, to be independent, so even as children
[00:11:47] they learn how to manage on their own and
[00:11:50] they will know that I won't do everything for them, I don't want to
[00:11:54] do that.
[00:11:59] One rule in this family is not questioned:
[00:12:03] communal dinner. Every evening at exactly 7:00, food is
[00:12:06] on the table, this time they eat salad, chicken
[00:12:10] and vegetables, which Caesar and Emilia accept without
[00:12:13] problems. They use the time to be
[00:12:15] together.
[00:12:19] What is really important to me is connection.
[00:12:23] Of course there will be arguments. rivalries, but that's
[00:12:26] normal, if there's anyone in the world I can really
[00:12:29] count on, I want them to know that they have each
[00:12:32] other,
[00:12:38] after dinner they play cards, talk or watch
[00:12:41] television, this is a typical evening for the Vieira family, in
[00:12:44] many ways typical for French
[00:12:47] society,
[00:12:54] the Wadden Sea in the north of Germany represents an exceptional natural
[00:12:57] phenomenon, and is therefore listed as a UNESCO World
[00:13:00] Heritage Site. We spent a day there exploring all that this region
[00:13:04] has to offer.
[00:13:07] Welcome to the Wadden Sea.
[00:13:11] The Wadden Sea is part of the North Sea, it is the largest system of shallow
[00:13:14] mudflats in the world. This marine belt remains dry during
[00:13:18] low tide, while the high tide covers it with water again. Due to
[00:13:21] its uniqueness, the Wadden Sea has been included in the UNESCO World
[00:13:25] Heritage List. I am currently in the Wadden Sea National Park
[00:13:29] in the German state of Lower Saxony.
[00:13:32] Our day starts at 6:00 AM with a hike across the Mudflats.
[00:13:36] With guide Joke Puliart, we embark on a 10
[00:13:40] km long walking tour of the seabed during
[00:13:43] low tide. Joke shows us some of the smallest
[00:13:46] inhabitants of the Wadden Sea that we would certainly
[00:13:49] not have noticed without a guide. We have to see what all is swimming
[00:13:53] here. But we don't have much time, we have to move on
[00:13:57] before the tide comes back and the sea rises, the tide and ebb
[00:14:01] here change twice a day, it's even
[00:14:04] deeper here, walk a little there, a real current has formed
[00:14:07] here, come
[00:14:08] here,
[00:14:16] now it's raining, today we experienced all kinds of weather,
[00:14:19] finally we reach our destination, the island of
[00:14:22] Minzenero. Wet, but happy. We return to
[00:14:27] the tide completely covers the mudflats. What
[00:14:31] an adventure.
[00:14:33] After so much nature, it's
[00:14:35] time to explore the landscapes and people who live here. That's why
[00:14:39] we go to the coastal town of Norden, East Frisia.
[00:14:42] I can't wait to take a break the Frisian way. It's time for
[00:14:46] tea. This tea is not just a drink here.
[00:14:50] Tetit, which means tea time. It is part of the East Frisian
[00:14:53] culture. First, a sugar cube is placed in the cup,
[00:14:56] and then black tea is added. If everything
[00:15:00] is done correctly, you can hear the sugar
[00:15:04] crackling, now perhaps the most interesting part
[00:15:06] is that cream is added to the tea in
[00:15:10] a circle, counter-clockwise. counter-clockwise.
[00:15:14] This creates small shapes resembling
[00:15:18] clouds.
[00:15:18] blačićima.
[00:15:22] The tea is not stirred. And it is drunk in three
[00:15:26] sips.
[00:15:31] The first is
[00:15:31] creamy.
[00:15:36] The second.
[00:15:37] bitter,
[00:15:42] and the third sweetest,
[00:15:45] that's it, if you are interested in the history of Frisian tea,
[00:15:49] I recommend you visit the tea museum in Norden,
[00:15:53] now I'm looking forward to meeting the fascinating inhabitants of the Wadden
[00:15:56] Sea. The Seal Rescue Station is one of the main
[00:16:00] attractions here in Norden. Here injured and abandoned
[00:16:03] seals are cared for and recover before returning to...
[00:16:18] A seal that loses its mother ends up here.
[00:16:20] Visitors at the center can learn more about these cute
[00:16:24] mammals.
[00:16:30] Today I have the opportunity to help animal keeper Mona during
[00:16:33] feeding. On the menu are
[00:16:36] herring. Annually, up to 180 young
[00:16:39] seals are raised. After approximately 63 days, the animals
[00:16:42] reach a body weight of 25 kg
[00:16:45] and can be released back into nature. Seals are brought
[00:16:49] here because people in the wild get too
[00:16:52] close to them.
[00:16:55] The sight of all those fish made me hungry.
[00:16:57] apetit.
[00:17:02] One herring sandwich, please.
[00:17:03] haringama.
[00:17:06] Fish sandwiches are the most popular street food in northern
[00:17:09] Germany, a true sign of quality is a sandwich
[00:17:12] prepared with fresh
[00:17:14] fish.
[00:17:17] I enjoyed this day by the Wadden Sea, especially the
[00:17:20] encounters with its large and small inhabitants. Since this
[00:17:24] is my home region, I was particularly happy to present
[00:17:28] it to you. Thank you for watching and see you next
[00:17:31] time.
[00:17:34] Every European country has its own characteristic dining
[00:17:37] culture. In Germany, people gather in a beer garden, in Austria
[00:17:41] in a coffee house, in England in a pub, in Greece
[00:17:44] in a kafenion.
[00:17:47] And what is a Kafenion, we will show you
[00:17:49] now. Would you dare to enter
[00:17:52] here or is this place reserved for older
[00:17:55] men? Are tourists welcome in a Greek kafenion and
[00:17:59] why should you never stir your coffee. We will show you
[00:18:03] the customs that make a traditional Greek kafenion so
[00:18:06] unique. People who choose to come to a traditional
[00:18:09] cafe are looking for exactly that, an original thing,
[00:18:12] an authentic experience.
[00:18:16] Even if you travel alone, you will quickly make contacts.
[00:18:20] All of us Greeks have something in common, that ease of
[00:18:23] making
[00:18:24] friends.
[00:18:28] With pleasant people, the kafenion is a perfect place, especially if
[00:18:31] you are looking for something affordable. This is your
[00:18:34] host, Giorgos Castelo Risios. Earlier,
[00:18:37] the Kafenion Castelo in Athens was run by his
[00:18:40] father. Here every word has its
[00:18:43] weight, when someone says good morning, they really mean it. In
[00:18:47] cafes, people sitting sometimes don't greet each other, whether you know
[00:18:50] someone or not, here in the kafenion you feel that you are friends
[00:18:53] with everyone, part of the community.
[00:18:57] Kafenion means coffee house. This one
[00:19:00] opens at 8 in the morning, first comes coffee the Greek
[00:19:03] way.
[00:19:10] with boiling water, you don't need a large espresso machine to prepare Greek coffee,
[00:19:13] ground coffee along with water and a little sugar is simply
[00:19:17] heated on the stove in a pot known as
[00:19:20] briki. Are you familiar with this type of
[00:19:23] coffee.
[00:19:27] Tourists often drink it the wrong way, thinking it's
[00:19:31] espresso.
[00:19:35] Greek coffee must have foam. very slowly, perhaps with
[00:19:39] a small sweet on the side, but very slowly, it's not
[00:19:45] beware, there's sediment at the bottom of the cup, never
[00:19:49] stir Greek coffee,
[00:19:53] if you visit the kafenion late in the morning, you will mostly
[00:19:57] find yourself in the company of older men who gather there, many of them are
[00:20:00] retired so they have time, we meet here without
[00:20:04] an appointment, those of us who are still here know that...
[00:20:07] we elect the prime minister here. Kafenion has its roots in the coffee
[00:20:15] we solve all political crises, practically
[00:20:20] house culture from the time of Ottoman rule in
[00:20:23] Greece.
[00:20:26] Interestingly, the Kafenion once often had the only
[00:20:29] telephone or the only television in the village. Everyone gathered
[00:20:32] there. Backgammon, the Greek version of
[00:20:36] Backgammon, is still regularly
[00:20:38] played here. At that time, the Kafenion was almost
[00:20:42] like a consulate. The whole village gathered there.
[00:20:46] The postman brought pensions and letters and everyone came
[00:20:49] here. But women were sometimes forbidden
[00:20:53] to enter, it was strictly male
[00:20:56] territory, exclusively
[00:21:00] male place,
[00:21:03] especially alone.
[00:21:06] Don't worry, today everyone is welcome. Besides coffee,
[00:21:10] you can also order other drinks and some snacks throughout
[00:21:13] the day. Here you can usually get meze, small, freshly
[00:21:17] prepared traditional Greek dishes. In the evening, more
[00:21:21] young guests come, the kafenion is often open until one in the morning,
[00:21:25] or even longer, we drink stronger drinks like rakija and
[00:21:28] tsipouro, and when it's hot,
[00:21:30] beer.
[00:21:33] For lunch we usually have ouzo or tsipouro with meze. In the evening
[00:21:37] we will drink wine or beer together, but meze is usually on
[00:21:41] the table throughout the day.
[00:21:45] I think that in recent years, young people have also started going out
[00:21:48] en masse to kafenions.
[00:22:28] The Netherlands is known for its wooden clogs, a tradition
[00:22:32] more than 800 years old, however this craft
[00:22:35] is slowly dying out, we visited a man who decided to save it from
[00:22:39] oblivion.
[00:22:44] This is Martin Dijman in his workshop. The Dutch
[00:22:47] shoemaker cultivates the centuries-old art of making clogs
[00:22:51] worldwide, famous wooden shoes, but his
[00:22:54] craft no longer attracts new apprentices today. In the Netherlands,
[00:22:58] a dozen people do it as a hobby, and only a few
[00:23:01] professionally.
[00:23:05] Martin, who is one of them, is dedicated to promoting the art and craft
[00:23:08] of clog making worldwide. My goal is to help preserve the
[00:23:12] tradition of clogs. Of course, I hope that one day I will show someone
[00:23:16] the secrets of this craft, but the chances for that are decreasing.
[00:23:22] Martin was practically born with clogs, here in the Dutch
[00:23:26] village of Luttenberg, he is the fourth generation in the family
[00:23:29] that does this.
[00:23:33] It all starts with poplar.
[00:23:36] The wood must not have knots, when you
[00:23:39] start cutting it into pieces, you immediately see if it's
[00:23:42] good?
[00:23:46] The wood is then transported to the workshop. Here everything
[00:23:49] revolves around clogs. Martin has even made works of
[00:23:52] art from them. On this part alone there are
[00:23:56] more than 13,00 miniature shoes, but
[00:24:00] let's go back to the ones that are worn.
[00:24:03] This is a children's clog, approximately size
[00:24:06] 32, but clogs are actually not made by
[00:24:11] centimeters.
[00:24:16] In shoe size, but in centimeters.
[00:24:20] The clog maker uses tools that he inherited from his ancestors
[00:24:23] and which were used in the same way more than 800
[00:24:27] years ago. Left, right
[00:24:30] check,
[00:24:33] it once took seven years to master
[00:24:35] the craft.
[00:24:40] You don't have to be strong, but the wood must be good,
[00:24:44] the tools sharp, and the technique perfected.
[00:24:47] For example, this rest makes it easier.
[00:24:51] This way you would need more strength, but then there is
[00:24:55] no need.
[00:25:01] Once, farmers and craftsmen wore clogs all
[00:25:04] day, today they are more a symbol of the Netherlands and
[00:25:08] a popular souvenir.
[00:25:11] Since there are no new generations of apprentices, Martin promotes
[00:25:15] his craft himself. At the invitation of the Dutch embassies, he travels
[00:25:19] the world and meets with
[00:25:22] kings. I worked in New York, in
[00:25:25] Kuala Lumpur, in Tokyo, in China.
[00:25:28] In New York, I met the Dutch king. I
[00:25:32] was there for 10 days, and the king stopped by for an
[00:25:35] hour. I am proud that he looked me in the eye, that
[00:25:39] was of course
[00:25:40] wonderful.
[00:25:48] This recognition gives him additional strength, but it is even more important
[00:25:52] to him that customers are satisfied. The most important thing for customers is the comfortable
[00:25:55] interior that Martin shapes with a special
[00:25:58] drill.
[00:26:09] After about five hours, a pair of clogs is finished,
[00:26:13] or maybe not?
[00:26:15] These clogs are finished, but they're not, the wood
[00:26:19] must first dry, that takes a week, only then
[00:26:23] can the children start wearing them, then of course
[00:26:26] they need to be
[00:26:27] decorated.
[00:26:31] Every master has his own design,
[00:26:35] Martin inherited his from his father, but he also made completely different
[00:26:39] variations of clogs, some of which
[00:26:40] are only for
[00:26:44] exhibition. Whether as everyday footwear or
[00:26:48] a souvenir, clogs have been part of Dutch culture for centuries,
[00:26:52] preserved to this day thanks to enthusiasts of this craft,
[00:26:55] like Martin Dijman.
[00:26:58] And so we come to the end of another show. For more stories from
[00:27:02] all over Europe, follow us on social media, thank you for being
[00:27:06] with us, goodbye until
[00:27:24] next time, do you think it's easy to get
[00:27:27] into Podravka
[00:27:31] products, you have to be much better than the
[00:27:34] competition, congratulations, you got the role, but
[00:27:38] we admit, the most important
[00:27:41] origin, because with us, only originals from
[00:27:44] Croatian fields get the main roles,
[00:27:47] homemade in the main