N1HRV — broadcast
20261102 040000 UTC
446 transcript segments
Google Cloud Speech-to-Text API (Chirp) + Gemini 2.5 Flash Non-Thinking
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[00:00:18] Munich is once again hosting Oktoberfest.
[00:00:22] The whole world knows about this beer festival, but how
[00:00:26] international is this festival really? Welcome to Oktoberfest in
[00:00:30] Munich. It's the most famous Bavarian folk festival, one of
[00:00:34] the main gathering places for visitors from all
[00:00:37] over the world. I'm from
[00:00:40] Adelaide, South Australia, Tennessee. I'm from
[00:00:44] Zimbabwe. I'm from South Korea. Arizona,
[00:00:48] United States. China. I've
[00:00:51] just arrived and I've already met people from five different countries.
[00:00:54] Let's see how many more nationalities I'll
[00:00:57] meet today. Munich's Oktoberfest is the largest
[00:01:00] folk festival in the world. Every year, for a little over two weeks,
[00:01:04] about 6.5 million people flock to the Wiesn, as the locals
[00:01:08] call it. Here they drink,
[00:01:11] eat, dance and
[00:01:13] have fun.
[00:01:17] There are a total of 38 festival
[00:01:19] tents.
[00:01:22] One of the biggest is the Hofbräuhaus tent, which can accommodate
[00:01:26] 10,000 people.
[00:01:30] Hofbräuhaus, because I heard that this is where most foreigners gather. It's time to
[00:01:33] check if that's really
[00:01:36] true.
[00:01:38] It's only early afternoon and all the seats are taken. The atmosphere is
[00:01:42] incredible.
[00:01:50] Back to counting countries, how many more will I find in Hofbräuhaus?
[00:01:53] I am from Brazil, this is the most
[00:01:57] beautiful thing Germany can offer us. First this, this
[00:02:01] joy. Sydney, Australia, this is the best
[00:02:03] place for international socializing, the atmosphere is
[00:02:06] great. Philippines, we love it,
[00:02:10] so we'll come next year to
[00:02:12] have fun.
[00:02:15] I am from Asturias in Spain. We are from Atlanta, Georgia. We
[00:02:19] are from India. It is important to have a good time with friends. This is
[00:02:22] a culture that you cannot see in any other part of Germany.
[00:02:26] I think Bavaria does it really well.
[00:02:30] Republic, what is the best about Oktoberfest?
[00:02:32] I have
[00:02:38] already met people from 11 different countries.
[00:02:42] Statistics say that about 20% of all Oktoberfest
[00:02:44] guests come from abroad. Most of them are
[00:02:48] from the USA, Italy and Great
[00:02:50] Britain. Anika Schiller has been working in the
[00:02:54] Hofbräuhaus tent for 20 years and loves the international
[00:02:57] atmosphere.
[00:03:00] Which nation drinks the most at Oktoberfest?
[00:03:02] Tough
[00:03:06] question. Of course, it's the Bavarians, because they are
[00:03:09] used to strong beer, they tolerate it
[00:03:11] well.
[00:03:15] Besides them, I would say it's the English,
[00:03:18] Americans, Australians,
[00:03:22] and the least, say, Italians or maybe even
[00:03:25] Japanese or Chinese, they drink less.
[00:03:28] I simply love meeting people from all over the world, you come
[00:03:32] here once a year for this madness and you see some
[00:03:35] afterlife, yes,
[00:03:38] I love it, so what is Oktoberfest
[00:03:41] actually, an authentic Bavarian folk festival or
[00:03:45] an international party
[00:03:46] place?
[00:03:49] I would say it's traditional and you, I think it's
[00:03:52] more of a tourist event, because you see a lot of people just
[00:03:56] walking around in Lederhosen, where are you from?
[00:04:02] And what do you think, is Oktoberfest
[00:04:06] only from onions, bread and more of a traditional or tourist event? I'm thrilled because I didn't
[00:04:09] expect it to be so traditional. Where
[00:04:13] are you from? Switzerland? What do you think, is this more touristy or
[00:04:17] traditional? Definitely traditional, but I like
[00:04:20] that such a tradition can be modern and open to
[00:04:23] everyone.
[00:04:26] Where are you from? From Peru in South America. And what is so
[00:04:30] special about this festival?
[00:04:33] It's that the whole world gathers in one place with all these
[00:04:36] different cultures, without discrimination, everyone is
[00:04:40] welcome, it's wonderful, my
[00:04:43] study. What happens when most of list of countries has now grown to 14, let's go back to the Hofbräuhaus
[00:04:46] tent.
[00:04:53] There are a lot of people here from the USA, Australia and South America,
[00:04:56] including Spanish speakers, how do they include them?
[00:05:14] My visit is coming to an end, today I met people from
[00:05:18] 14 different countries and had a
[00:05:20] great time.
[00:05:23] And now we're going to the Polish city of Krakow, which is visited by
[00:05:26] millions of tourists every year. But
[00:05:29] apart from the beautiful old town and other famous sights,
[00:05:33] what is life like for young
[00:05:35] people here?
[00:05:40] I love life in Krakow because this city is a perfect place for
[00:05:43] education, entertainment, socializing, meeting
[00:05:46] friends from all over the world.
[00:05:50] You just live life to the
[00:05:52] fullest here.
[00:05:54] Krakow is a modern, lively city, full of students. It is one of
[00:05:58] the leading university cities in Poland with a cosmopolitan
[00:06:02] atmosphere. What is it like to live here? Hello, I'm
[00:06:05] Katarzyna, I'm 23 years old, I live and study literature
[00:06:09] in Krakow. Today I will show you what a typical day
[00:06:13] of mine looks like. Come with
[00:06:14] me.
[00:06:19] Hi, come in, welcome to my student apartment,
[00:06:23] although it's not really just mine, we rent it, so
[00:06:26] only this room can be considered my private
[00:06:29] space. As you can see, it's not very
[00:06:32] big, but since I grew up sharing a room with my
[00:06:36] sister, now I'm happy to have
[00:06:38] my own.
[00:06:42] When... Katarzyna lives in an apartment she shares with roommates,
[00:06:45] she shares the bathroom and kitchen with two other people, but they don't have
[00:06:48] a common living room. She pays rent from her scholarship
[00:06:52] and with the help of
[00:06:53] her parents.
[00:06:58] The rent for this room is about 1200
[00:07:01] zlotys, which is quite cheap for
[00:07:05] the location, almost in the very center of
[00:07:07] Krakow.
[00:07:11] That's about 280 euros for a room in a building from the 60s
[00:07:15] or 70s. She takes the tram to university. Krakow
[00:07:19] has one of the densest tram networks in Poland, an annual
[00:07:23] student pass costs 470 zlotys or
[00:07:26] about 10 euros. Katarzyna is
[00:07:29] doing her master's in Polish and Jewish literature, at the
[00:07:33] Jagiellonian University, one of
[00:07:36] the oldest universities in Europe. Now we are arriving at
[00:07:39] one of my favorite libraries. Her
[00:07:43] generation is the most educated so far: about 42
[00:07:46] percent of Poles, aged between 25 and 34
[00:07:50] years old, have a university degree. Among women, that
[00:07:53] percentage exceeds 50%, which is one of
[00:07:56] the highest in the European Union. Reading is an important part of her
[00:08:00] studies, and Katarzyna enjoys
[00:08:02] it.
[00:08:05] If you study literature, you have to practice concentration
[00:08:09] so that you can focus on longer texts. And since
[00:08:13] it's getting harder and harder for my generation and even younger people to
[00:08:16] concentrate, I think it's a nice
[00:08:18] exercise.
[00:08:25] Plac Nowy or New Square is a popular meeting
[00:08:28] place, ideal for a cheap and quick lunch.
[00:08:32] Zapiekanki, toasted baguette halves with
[00:08:35] toppings, are a Polish
[00:08:37] specialty.
[00:08:42] Krakow personally attracts up to
[00:08:46] 10 million visitors annually. Katarzyna avoids tourist
[00:08:50] spots like the main square. In the afternoon she
[00:08:53] meets with her friend Kristina, near the old
[00:08:56] town.
[00:08:59] She shows her favorite place where prices are affordable
[00:09:03] for students.
[00:09:09] There are many nice and affordable places where students
[00:09:12] can have lunch or coffee
[00:09:14] from a student's perspective. These are not necessarily places
[00:09:18] intended or adapted for
[00:09:20] tourists, but you have to know
[00:09:24] how to find them.
[00:09:28] Katarzyna hopes for an academic career in the future, although it
[00:09:32] is an area where there are not many job openings.
[00:09:36] However, her chances for an academic career are quite
[00:09:39] good. Youth unemployment in Poland is
[00:09:43] just over 10%, which is significantly less than in many other
[00:09:46] European Union countries. If
[00:09:49] I am lucky enough to continue my academic path,
[00:09:52] I will probably stay here. But in any
[00:09:56] case, I would like to stay because I love this
[00:09:59] city. I'm not sure if that will be possible
[00:10:02] due to the cost of living, but I will try to find
[00:10:06] the best I
[00:10:06] can.
[00:10:15] It's a dish you'll find on almost every menu in
[00:10:18] France. French onion soup. We'll see
[00:10:22] how this humble dish of ordinary people became
[00:10:25] one of the most
[00:10:27] famous French specialties.
[00:10:30] Covered with a thick layer of baked cheese, this soup is
[00:10:33] much more than just a dish. Locals and
[00:10:36] tourists love to break through the crispy crust and scoop
[00:10:40] with a spoon.
[00:10:43] I just tasted onion soup here in a restaurant, it had soaked bread, and
[00:10:46] melted cheese on top, it was very tasty. I like the texture,
[00:10:50] especially that baked layer on top. It makes it
[00:10:53] very filling.
[00:10:56] It's
[00:11:00] great when you stay out late.
[00:11:02] This
[00:11:06] is Au Pied de Cochon, a brasserie that has been around since
[00:11:10] 1740. In the very heart of Paris's
[00:11:13] Les Halles district. Onion soup is even mentioned
[00:11:17] on the facade.
[00:11:20] If there's a place where onion soup has been served for a long time, it's
[00:11:24] here. It's made from very simple ingredients, but
[00:11:27] when you put them all together you get something really
[00:14:27] Once a poor man's dish, prepared
[00:14:31] water, onion soup has become a classic. Today this
[00:14:34] delicacy is even prepared by Michelin-starred
[00:14:37] chefs. The typical variant with baked cheese
[00:14:41] appeared only in the 19th century precisely in the
[00:14:44] Les Halles district. In the place where today there is a shopping center,
[00:14:48] there was once a large city
[00:14:49] market.
[00:14:52] Market workers often ate onion soup at night because
[00:14:56] they worked in the cold and wanted something warm and nutritious that was not
[00:14:59] expensive.
[00:15:08] Both rich and poor ate the same dish. Besides
[00:15:11] market workers, elegantly dressed people who were enjoying
[00:15:15] themselves in the city would also end their night with a bowl of soup. Since then,
[00:15:19] not much has changed, although the market buildings were completely
[00:15:23] demolished by 1970.
[00:15:26] The whole area completely changed after the reconstruction of
[00:15:30] Les Halles, but it is still very lively, in the evening
[00:15:33] something is always happening, that's why we try to stay open
[00:15:38] until 2:00 AM so we can serve all those looking for a bowl of onion
[00:15:42] soup. The market may be gone, but onion soup
[00:15:45] remains. What was once a humble working-class
[00:15:49] dish has turned into a Parisian
[00:15:51] specialty.
[00:15:55] Odric Odio from Benin in West Africa has one
[00:15:59] goal. In Vienna, she established a network that enables
[00:16:02] talented people from the African diaspora to exchange ideas.
[00:16:06] The goal is to contribute to greater appreciation of the
[00:16:09] African community.
[00:16:14] There is a community here in which I feel comfortable, which
[00:16:18] gives me a sense of belonging. For
[00:16:21] Odric, that sense of belonging did not come overnight.
[00:16:24] After moving from Benin to Europe, she often
[00:16:28] encountered wrong assumptions about where
[00:16:31] she came from.
[00:16:34] I tell people I'm from the Republic of Benin. Republic
[00:16:38] of Benin, do you speak African? There are
[00:16:41] 54, even more countries, thousands
[00:16:44] of different languages. Nobody speaks
[00:16:46] African, I just have to show people my
[00:16:50] worth, and when they meet me, they realize I'm much
[00:16:54] more than what I look like or
[00:16:56] where I come from.
[00:17:01] After leaving Benin, Odry and her family moved
[00:17:05] around Europe due to her father's job. Today she raises her daughter
[00:17:08] between France and Austria. A conversation
[00:17:12] with her daughter here in Vienna about a bag from a designer from Benin
[00:17:15] gave her
[00:17:16] an idea.
[00:17:20] She asked me how much this costs? I answered,
[00:17:23] "Oh, 60 euros," that's how much it cost. And then she
[00:17:27] said, "Well, that's really expensive for something from Africa." That hit
[00:17:31] me, I thought, "Is that how you
[00:17:34] see us?" It was one of the key moments,
[00:17:38] the one when I thought I had to create something or find
[00:17:42] a way to highlight the positive stories, the positive image
[00:17:45] and the contribution of the African diaspora in
[00:17:47] Europe.
[00:17:54] Odry decided to start where she built her own life
[00:17:58] in Vienna. In 2023,
[00:18:00] she founded the Diaspora Creatives collective, which opens opportunities
[00:18:04] for African artists. Among them is Luiz'
[00:18:08] Daninger, whose works are currently exhibited in this architectural office
[00:18:12] thanks to art collector Izabela
[00:18:14] Kumpošt.
[00:18:17] We set ourselves the goal of presenting art where people live and
[00:18:21] work. We believe that an office, for example, is an ideal place because people
[00:18:25] can then see that art can also be found outside
[00:18:28] the usual exhibition spaces, like a white cube
[00:18:32] or a gallery. Without a single word, you contribute to breaking
[00:18:35] stereotypes about African art
[00:18:38] and the African continent, it's
[00:18:40] beautiful,
[00:18:42] and it gives other artists hope that they can exhibit in such
[00:18:46] places.
[00:18:49] Odry's network not only gathers artists, she has built
[00:18:53] relationships with companies across Vienna that now support Diaspora
[00:18:56] Creatives and their events, but building
[00:18:59] this community has not always been
[00:19:02] easy.
[00:19:08] "The hardest thing was getting out of my comfort zone.
[00:19:11] I remember wondering how to approach people and ask
[00:19:15] for sponsorships or invite them to collaborate on an
[00:19:18] event.
[00:19:21] I am naturally a shy, reserved person, but I knew I had to
[00:19:24] step out of my safe environment and sometimes face a
[00:19:28] negative
[00:19:29] response."
[00:19:32] my safe environment and get no answer
[00:19:36] sometimes.
[00:19:39] Tonight, months of work culminate in an event called
[00:19:43] "Made in Diaspora,"
[00:19:46] an evening dedicated to African creativity and the people who
[00:19:50] stand behind it.
[00:20:02] One of the creators who is in the spotlight tonight
[00:20:05] is also a fashion designer.
[00:20:16] We combine Austrian elegance and African
[00:20:19] royalty, so you can see Austrian cuts, and
[00:20:23] then of course African splendor and the vibrancy of colors of our
[00:20:26] materials.
[00:20:29] With the support and promotion she received through Odry's network,
[00:20:33] Ana presented her creations at Vienna Fashion Week.
[00:20:39] Can you imagine taking our women with curves
[00:20:42] to the runway of Vienna Fashion Week? She promotes us
[00:20:46] as a brand. This platform has allowed us to
[00:20:50] present our clothes, which we can then
[00:20:52] sell. Earlier this year, Odry's work
[00:20:56] was recognized with an award for community engagement,
[00:21:00] but for her, true success is when she sees others
[00:21:03] progress. We want everyone outside our
[00:21:06] community to see the beauty, brilliance, and excellence that
[00:21:10] we bring. Not just in Austria,
[00:21:14] but in the world.
[00:21:26] And finally, did you know that Finns are crazy about
[00:21:30] blueberries? These tiny berries are an indispensable part of the local
[00:21:34] diet. We'll find out how easy they are to pick in nature
[00:21:37] and why Finns love them
[00:21:39] so much.
[00:21:43] Finnish blogger Varpu Rula is completely
[00:21:46] dedicated to nature. In her free time, with her family,
[00:21:50] she goes into the forest to pick berries. Thanks to Finnish common
[00:21:53] access rights, everyone is allowed to roam
[00:21:56] freely in the forests and pick berries. The best
[00:21:59] places for blueberries are passed down from generation to generation, and when you
[00:22:03] get married, you learn about your spouse's best
[00:22:07] spots. This is the Finnish
[00:22:10] Lakeland area, an hour and a half away from Helsinki. We visited
[00:22:14] Lahti, where Varpu lives and works. Varpu
[00:22:18] writes a blog about the Finnish way of life, and that includes
[00:22:21] picking wild blueberries with her daughter.
[00:22:24] It's
[00:22:30] completely normal and it's like a badge of honor. For us in
[00:22:34] Finland, blue fingers don't bother us at all, because it means you've been
[00:22:37] in the wild.
[00:22:42] Rarely a day goes by that Varpu doesn't prepare something with
[00:22:45] blueberries.
[00:22:52] Today we're making something from a family recipe, our
[00:22:55] blueberry pie recipe. We can make it in no time, it's a five-minute
[00:22:58] napraviti, to je recept od pet
[00:23:00] recipe.
[00:23:41] blueberries, we believe that's the real
[00:23:42] thing.
[00:23:47] They're full of vitamin C, fiber and antioxidants, those are
[00:23:51] the
[00:23:51] blueberries.
[00:23:56] And I'll just spread them over this baking sheet, I'll add a little sugar
[00:24:00] and
[00:24:02] everything goes into the oven, bakes for 25 minutes at
[00:24:06] 225°.
[00:24:09] The capital city of Helsinki is also known for its love of this
[00:24:12] forest fruit. In fact, Finns eat 8
[00:24:16] kg per capita annually, which is an amount that would fit in a large bucket.
[00:24:20] So it's hard to find a market or cafe where these forest
[00:24:23] fruits aren't available. You can find them in all possible forms, from
[00:24:27] blueberry ice cream to sweets and muesli to
[00:24:30] side dishes with reindeer ham and countless
[00:24:33] pastries.
[00:24:36] But now it's time for blueberry pie, fresh from the
[00:24:40] oven. Finns prefer to eat it warm, in Varpu's house
[00:24:44] vanilla sauce is
[00:24:45] a must.
[00:24:48] Here's how we make it.
[00:24:52] Super, great, simple and very tasty,
[00:24:56] so good, there are countless variations, but for Varpu and
[00:24:59] her family, there's only one true blueberry
[00:25:02] pie.
[00:25:47] AI that could threaten humanity.
[00:25:50] An internet increasingly filled with content created by machines
[00:25:53] and a landmark settlement forcing Meta to change
[00:25:57] how it treats young users. Technology is
[00:26:00] moving faster than ever, but are we keeping up? In this episode, we
[00:26:03] separate fact from fiction. Could AI go from being a
[00:26:07] helpful tool to a threat to humanity? Is the internet
[00:26:11] heading towards a dead web? And what does Meta's
[00:26:14] 18 billion US dollar settlement mean for social
[00:26:24] capable by the day. Some critics warn that left
[00:26:28] unchecked, it could pose a threat to humanity. But just how much
[00:26:31] of that justified? And are there
[00:26:34] enough guardrails in place to keep us safe? Let's
[00:26:38] separate the hype from reality. In September, the three
[00:26:41] biggest AI rivals in the US agreed to slow AI
[00:26:45] development. Their concern: AI may be
[00:26:48] advancing faster than safety measures can keep up. Here are three
[00:26:52] reasons for the rare agreement: First,
[00:26:55] AI is becoming powerful. Safety measures
[00:26:58] can't keep up. Today's AI can carry out advanced
[00:27:01] cyber tasks. In recent safety tests, AI systems
[00:27:05] bypassed restrictions, accessed platforms they weren't supposed
[00:27:08] to reach, and even tried to avoid detection. This means
[00:27:12] AI capabilities may be advancing faster than safety
[00:27:16] measures can keep up. But
[00:27:19] this was just a planned test conducted under specific test
[00:27:22] conditions. And in this case, they simply took the risk that something might
[00:27:26] happen. But that was a human decision. And I think we really need to keep
[00:27:30] firmly in mind that it didn't have much to do with that. Second:
[00:27:35] What happens when AI creates the next generation
[00:27:38] of AI? Anthropic CEO Dario Amodei
[00:27:41] worries AI could begin accelerating its own
[00:27:44] development. AI building even better AI. That cycle
[00:27:48] would be very difficult to control. Some experts fear
[00:27:51] AI could soon carry out cyberattacks on its
[00:27:55] own. And one whistleblower warned a future where
[00:27:58] self-improving AI threatens humanity is no longer just
[00:28:02] science fiction. So it's not at all an exaggeration to say that the people
[00:28:06] who are involved with both founding these companies and building the tech believe there
[00:28:10] is a possibility of human extinction. Many AI researchers think
[00:28:13] extinction scenarios are still speculative. They
[00:28:17] argue we should focus on the risks we're already seeing
[00:28:20] today: disinformation, cybercrime, surveillance, and
[00:28:23] job losses. The third reason US AI developers want
[00:28:27] to slow down is the most interesting one. They may want
[00:28:30] everyone to play by the same rules. OpenAI,
[00:28:34] Anthropic, XAI, and Google are fierce rivals,
[00:28:38] fighting for customers, talent, and investment.
[00:28:41] If just one company slows down, it could lose ground.
[00:28:45] And strict regulation could make it harder for startups and
[00:28:49] smaller competitors to catch up. That's why the developers are asking
[00:28:52] for rules that would apply to all major players. Beacon of
[00:28:56] major players. What about China? China has increasingly released open
[00:29:00] source AI models that developers can adapt and build
[00:29:04] upon. At the same time, China isn't taking a
[00:29:07] hands-off approach. What does this mean for users? In
[00:29:10] China, the safety of advanced AI isn't left solely to
[00:29:14] tech companies. Developers face regulatory requirements,
[00:29:18] security reviews and government oversight, and
[00:29:21] Reuters reports that authorities are now drafting a
[00:29:24] mandatory safety standard for AI agents. Chinese
[00:29:28] AI models like Deepseek and Alibaba's when are gaining more
[00:29:32] millions of people already use
[00:29:35] AI in their shopping, search, video and chat
[00:29:38] apps. Chinese users see AI mainly as an
[00:29:41] opportunity rather than a threat. AI is already
[00:29:45] changing how we work, learn, and spend our free
[00:29:48] time. It does create real risks, from cyber attacks to the
[00:29:51] spread of misinformation, so this debate isn't just about
[00:29:55] some future super intelligent killer machine. It's about how much
[00:29:59] control we're willing to hand over to AI systems. AI
[00:30:02] safety was also high on the agenda at the United Nations
[00:30:06] General Assembly, a coalition of countries is now calling for
[00:30:10] mandatory safety testing to keep powerful AI under human
[00:30:13] control. What do you think, could AI ever become a
[00:30:17] threat to humanity and start making major decisions its
[00:30:21] own, or are those fears
[00:30:23] overblown?
[00:30:26] Is the internet dying because of AI? That's no
[00:30:29] longer a far-fetched conspiracy theory. Major tech companies
[00:30:33] confirm there is risk. Around
[00:30:36] 35% of newly published English websites are
[00:30:39] already AI-generated or assisted according to a recent
[00:30:45] the internet is written by machines and AI starts learning
[00:30:49] from itself? Even if you don't read English content, the effects
[00:30:53] could reach every corner of the web. Can the internet
[00:30:57] die? The dead internet?