N1SRP — broadcast
20260920 050000 UTC
487 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] passed on to me,
[00:00:04] this is my grandfather, as a
[00:00:06] young man, he attended naval school,
[00:00:09] espresso, and later he worked on a ship for years, here is
[00:00:13] my grandmother,
[00:00:17] hello,
[00:00:22] my grandmother and I are very close so I try to visit her as
[00:00:25] often as possible, three to four times a week, and even
[00:00:28] more.
[00:00:32] Family is the most important
[00:00:34] thing in Albania.
[00:00:37] In the afternoon, Drin goes to the city center with his friend Boran.
[00:00:40] They are both part of the same group of school
[00:00:43] friends.
[00:00:46] We hang out outside of
[00:00:49] a counter-clockwise school too. We play sports, play video games, do
[00:00:53] similar things.
[00:00:55] Or, like today, they go to a bakery together for
[00:00:59] The tea here is not stirred, it is drunk in Burek.
[00:01:05] Burek has become a kind of fast food in Albania, it is mostly
[00:01:09] bought for takeaway, it is really delicious, everyone
[00:01:11] eats it. According to one survey, about half of Albanians cannot
[00:01:15] afford to go to a restaurant even
[00:01:18] occasionally. Perhaps that is one of the reasons why burek is so
[00:01:22] popular.
[00:01:27] I took one with feta and ricotta.
[00:01:31] And he took one with
[00:01:35] meat. In Tirana, there are many places that
[00:01:38] remind you of the country's history. Albania was a socialist
[00:01:42] dictatorship until 1991, and Enver
[00:01:46] Hoxha was at its head for most of that period.
[00:01:49] The dictator of that time built a large number
[00:01:51] of bunkers, spending a large part of the state's revenue
[00:01:55] on building bunkers like this, to keep the population
[00:01:59] safe in... case of war,
[00:02:01] however, that war never came, so that money was practically
[00:02:05] wasted. Albania is still considered one of the economically
[00:02:08] poorest countries in Europe, a quarter of young people between 15 and
[00:02:12] 24 years old are not employed.
[00:02:15] Even I feel the need to leave the country to study, because
[00:02:19] I think that after finishing university here, I wouldn't be able to choose
[00:02:22] a professional career.
[00:02:25] I think that is the biggest problem of the Albanian system and the main thing that
[00:02:28] needs to be changed.
[00:02:32] Nowhere in Europe do so many young people leave their
[00:02:34] country. A third of the inhabitants born in Albania
[00:02:38] now live abroad. Many of them are in the European Union.
[00:02:42] And although Albania is not a member of the European Union, it has had candidate
[00:02:45] status for membership since 2014. Drin would
[00:02:49] like to study mechanical engineering or robotics, perhaps in Vienna
[00:02:52] in Austria, but he plans to return home to
[00:03:08] particularly well-behaved, how do French parents manage
[00:03:12] that? To find out, we visited a family in
[00:03:15] Paris. Meet Caesar, this
[00:03:19] nine-year-old navigates Paris by himself, buying
[00:03:23] groceries for the family dinner at the last minute. Get out, please buy
[00:03:27] raspberries. Shopping is not Caesar's
[00:03:30] only chore, and his sister Emilia regularly helps with household
[00:03:34] chores.
[00:03:39] I wash dishes and put away glasses, plates and cutlery.
[00:03:42] The Viera family lives in Paris like a very average French family, although
[00:03:46] Veronika raises her two children, Emilia and
[00:03:50] Caesar, by herself.
[00:03:53] She separated from her partner in 2020. And the children have been mostly with
[00:03:57] her since then. What values do French
[00:04:00] parents try to pass on to their
[00:04:02] children?
[00:04:04] We have to educate our children, I think it's very important that they are well
[00:04:08] behaved, when we eat out we try to make them behave
[00:04:12] properly, that's important to us. It's about
[00:04:15] setting boundaries, clearly defining
[00:04:17] priorities.
[00:04:22] About 8 million families live in France, every fourth
[00:04:26] one has a single parent. France also has one of the highest
[00:04:30] birth rates in Europe, on average every woman has between
[00:04:33] 1.6 and two children. Although that average
[00:04:36] size, but in is the lowest in the last 100 years, it is still relatively
[00:04:39] high.
[00:04:41] It's seven in the morning, the Viera family finds it important to have breakfast together because
[00:04:45] they won't see each other until evening.
[00:04:48] Emilia and Caesar are at school from 8:30 to
[00:04:51] 5 p.m. They go to school by themselves.
[00:04:55] After breakfast, I get ready and go. I go to school by myself.
[00:04:59] It only takes me five there, that's completely normal, everyone
[00:05:03] does it.
[00:05:06] Hello darling, I love you all, have a good time, see you
[00:05:10] tonight.
[00:05:15] Emilia and Caesar actually prefer that no one accompanies them and that no one picks
[00:05:19] them up from school.
[00:05:23] And Veronika thus has some time for herself. The mother works in
[00:05:26] banking, after giving birth she returned to full-time work when
[00:05:30] the babies were only three months old. In France, this is a common
[00:05:34] practice. Two thirds of French women are employed, which is
[00:05:37] roughly the European average, but many more of them work full
[00:05:41] time. She tries to play many
[00:05:44] roles.
[00:05:47] French women are quite independent. In the family
[00:05:50] they are much more than just organizers.
[00:05:52] organizuju.
[00:05:55] As mothers, we are present, but also excessively
[00:05:58] intrusive, at least that's what I think. I try
[00:06:02] to be good mothers, but also to develop our lives as
[00:06:06] women.
[00:06:12] In various ways, it supports families, with partial
[00:06:15] compensation for childcare, direct child benefits, for
[00:06:18] example. But how do French families really share
[00:06:22] responsibilities when it comes to raising
[00:06:24] children?
[00:06:26] A lot has changed, hasn't it?
[00:06:30] Among my friends, I see that responsibilities are being shared more equally,
[00:06:33] but we are still far from true equality. I would say
[00:06:37] that the mother still carries most of the burden, fathers usually deal with
[00:06:41] more exciting things like... There are excursions, holidays,
[00:06:44] entertainment, and we get the stuff that's not so
[00:06:47] fun. That's how we are.
[00:06:51] And yes, maybe we feel guilty if we do it, but we're just better at it than
[00:06:55] men.
[00:07:00] Caesar and Emilia usually return from school around 5 in the
[00:07:03] afternoon. Then they do their homework and help with household
[00:07:07] chores. Caesar goes shopping while
[00:07:11] Emilia helps with hanging
[00:07:14] laundry and tidying
[00:07:17] up. Where are the shoes? Put them
[00:07:19] away immediately.
[00:07:27] I really believe that children need clear boundaries, they have to
[00:07:30] sometimes endure frustration and they have to hear
[00:07:33] no.
[00:07:37] And when I say no, I say it because I
[00:07:40] love them. Also. I think it's good for their later
[00:07:44] life to be independent, even when they are young, they learn how to cope
[00:07:47] by themselves, to know that I won't do everything for them, nor do
[00:07:51] I want to
[00:07:52] do that.
[00:07:59] One rule in this family is not questioned, that is dinner together. Every
[00:08:03] evening exactly at seven, food is on the
[00:08:05] table. This evening they are eating salad, chicken
[00:08:09] and vegetables, which Caesar and Emilia accept without
[00:08:12] problems, they use that time to be
[00:08:15] together.
[00:08:20] What's really important to me is connection, of course
[00:08:23] there will be quarrels, rivalry, but that's normal, but
[00:08:27] I want them to know that if there is anyone in the world they can really
[00:08:31] count on, it's each
[00:08:33] other.
[00:08:37] After dinner, the family plays cards, talks or watches
[00:08:40] television, that's a typical evening for the Viera family, in many
[00:08:44] ways typical for French
[00:08:46] society.
[00:08:54] The Wadden Sea in northern Germany represents an exceptional natural
[00:08:58] phenomenon and is therefore included in the UNESCO World Heritage
[00:09:01] List. We spent a day exploring what this
[00:09:05] region has to offer. Welcome to the Wadden
[00:09:08] Sea. The Wadden Sea is part of the
[00:09:12] North Sea and is the largest system of shallow mudflats in the world.
[00:09:16] This marine area around Mosaka remains dry until the tide covers it with
[00:09:20] water again. Due to its uniqueness, the Wadden Sea is on the
[00:09:23] UNESCO World Heritage list. I am currently in the Wadden Sea National Park
[00:09:27] in the German state of Lower Saxony. The day begins at 6
[00:09:31] in the morning with a hike across the muddy flats. With our guide
[00:09:35] Joke Puljart, we will hike on a 10 km long
[00:09:38] tour walking on the seabed during low tide.
[00:09:43] Joken shows us some of the smallest inhabitants of the Wadden
[00:09:46] Sea, which we probably wouldn't even
[00:09:48] notice without a guide.
[00:09:52] We have to see what's swimming here. But we don't have much
[00:09:55] time, we have to move on before the tide comes back and the
[00:09:59] water rises. The tide and low tide here alternate twice
[00:10:01] a day.
[00:10:04] It's even deeper here. Walk a little there. A real current
[00:10:08] has formed here. Come
[00:10:09] here.
[00:10:16] And now rain, today we experienced all kinds of weather
[00:10:19] and finally we reach our destination, the island
[00:10:23] of Minzener Og,
[00:10:37] explore the landscapes and the people who live here. So we go to the coastal
[00:10:41] town of Norden in East Frisia. I can't wait to
[00:10:44] take a break in the Frisian way, because it's time for
[00:10:47] tea. Tea here is not just a drink.
[00:10:51] Tijetajd, which means tea time, is part of East Frisian culture.
[00:10:55] First, a sugar cube is placed in the cup and then black
[00:10:58] tea is added, and if you do everything exactly
[00:11:02] right, you can hear the sugar crackle, and
[00:11:05] now perhaps the most interesting part: the cream that is
[00:11:08] added to the tea by pouring it in a circle, pouring it in
[00:11:14] direction.
[00:11:16] This creates small cloud-like
[00:11:18] patterns.
[00:11:24] three layers.
[00:11:31] The first is
[00:11:31] creamy,
[00:11:36] the second is
[00:11:37] bitter,
[00:11:42] and the third is the sweetest. And
[00:11:46] that's it, if you are interested in the history of Frisian tea,
[00:11:49] we recommend you visit the tea museum in Norden, and now
[00:11:53] I have a meeting with... the inhabitants of the Wadden Sea.
[00:11:56] The seal rescue station is one of the main attractions
[00:12:00] here in Norden. Injured and abandoned seals are taken care of here and
[00:12:04] recover before being released back into nature. Let's
[00:12:07] go take a look.
[00:12:10] Seals are marine predators that people rarely see. They give birth to
[00:12:13] their young during the summer. When
[00:12:16] a seal pup loses its mother, it will end up
[00:12:19] here. Visitors to the center can learn more about these cute
[00:12:23] mammals.
[00:12:30] Today I have the opportunity to help animal keeper Mona during
[00:12:33] feeding. On the menu are herring.
[00:12:37] Keepers annually care for up to 180 young
[00:12:40] seals. After about 63 days, the animals
[00:12:44] reach a body weight of 25 kg and can be released
[00:12:47] back into nature. Seals come here because
[00:12:51] people in the wild get too close to them.
[00:13:08] street food in northern Germany. A true sign of quality is
[00:13:12] a sandwich prepared from fresh
[00:13:13] fish.
[00:13:36] its own characteristic dining culture, in
[00:13:39] Germany people gather in a pub, in Austria
[00:13:42] in a cafe, in England in a pub, in
[00:13:45] Greece in a kafenio. And what is
[00:13:49] a kafenio? We will show you now.
[00:13:52] Would you dare to enter here? Or is it only a place
[00:13:56] reserved for older men? Are
[00:13:59] tourists welcome in a Greek kafenio and why should you never
[00:14:02] stir your coffee? We will show you
[00:14:05] the customs that make traditional Greek kafenios
[00:14:09] so unique. People who decide to come to a
[00:14:13] traditional kafenio are looking for exactly that, an original thing, an authentic
[00:14:17] experience, even if you travel alone, you will quickly
[00:14:20] make contacts, all of us
[00:14:23] Greeks have something in common. We easily make
[00:14:26] friends.
[00:14:29] With the right people, a kafenio is a perfect place, especially if you are looking for something
[00:14:33] affordable. This is your host,
[00:14:37] Giorgos Kastelerios. Previously, Cafenio
[00:14:40] Castelo. In Athens, his father ran it.
[00:14:44] Here every word has its weight. When someone says good morning, they
[00:14:48] really mean it. In cafes, people who sit, sometimes don't
[00:14:50] greet each other. Whether you know someone or not, here at the kafenio.
[00:15:03] First comes coffee the Greek
[00:15:04] way,
[00:15:07] the biggest mistake is to rush with boiling water,
[00:15:10] for making Greek coffee you don't need
[00:15:13] a large espresso machine, ground coffee together with water and
[00:15:17] a little sugar, it is simply heated on the stove in a small pot
[00:15:20] known as briki, are you
[00:15:23] familiar with this type
[00:15:25] of coffee?
[00:15:30] Tourists often drink it the wrong way, thinking it's
[00:15:33] espresso. Greek coffee must have.
[00:15:38] It is drunk very slowly, perhaps with a small sweet on the side,
[00:15:42] but very slowly, it's not
[00:15:46] beware, at the bottom of the cup there is sediment,
[00:15:50] never stir Greek
[00:15:52] coffee.
[00:15:55] If you visit a kafenio late in the morning, you will mostly find yourself in the
[00:15:58] company of old men who gather there, many of them are
[00:16:02] retired so they have time, we
[00:16:05] meet here without an appointment, they...
[00:16:08] and those of us who are still here know that whenever they come they will find
[00:16:12] someone.
[00:16:16] At the kafenio we solve all political crises, practically we elect
[00:16:19] the prime minister here. Kafenio has its roots in the cafe culture
[00:16:23] from the time of Ottoman rule in
[00:16:25] Greece.
[00:16:27] Interestingly, Cafenio often used to have the only
[00:16:31] phone or the only television in the village. Everyone gathered
[00:16:35] there. Tavla Greek.
[00:16:47] The whole
[00:16:49] village gathered there,
[00:16:52] the postman brought pensions and letters and everyone
[00:16:56] came here.
[00:16:59] But women were sometimes forbidden
[00:17:01] to enter, it was strictly
[00:17:05] male territory.
[00:17:08] But don't worry, today everyone is welcome, besides coffee
[00:17:11] you can order other drinks or a snack throughout the
[00:17:15] day, usually here you can get meze, small freshly
[00:17:19] prepared traditional Greek dishes. In the evening, more
[00:17:23] young guests come. Kafenio is often open until
[00:17:26] one after midnight, or even longer. We also drink
[00:17:29] stronger drinks like rakija or tsipouro, and when it's hot,
[00:17:33] beer. For lunch, we usually have ouzo
[00:17:36] or.
[00:18:09] And if you're wondering if tourists are welcome in a kafenio, what
[00:18:12] mistakes can you make there?
[00:18:16] The mistake is not to have a drink with us, to refuse us. The biggest
[00:18:20] mistake is to say no if I offer you one or
[00:18:23] two rakijas.
[00:18:29] The Netherlands is known for its wooden clogs, a tradition that
[00:18:33] is more than 800 years old, however, this craft
[00:18:36] is slowly dying out. We visited a man who decided to save it from
[00:18:40] oblivion.
[00:18:45] This is Martin Dijckman in his workshop. The Dutch shoemaker
[00:18:49] nurtures the centuries-old art of making clogs, famous
[00:18:52] wooden shoes worldwide. But his craft
[00:18:55] no longer attracts new
[00:18:56] apprentices today.
[00:18:59] In the Netherlands, about a dozen people make them as
[00:19:02] a hobby, and only a few professionally. Martin, who
[00:19:06] is one of them. He is dedicated to promoting the art and craft of clog making around
[00:19:10] the world. My goal is to help
[00:19:14] preserve the tradition of clogs. Of course, I
[00:19:17] hope that one day I will be able to show someone the secrets of this craft,
[00:19:20] but the chances for that are getting smaller. Martin was
[00:19:24] practically born with clogs.
[00:19:27] Here in the Dutch village of Luttenberg, he is the fourth
[00:19:30] generation in the family to do
[00:19:31] this. And it all starts with
[00:19:35] Poplar. The wood must not have
[00:19:39] knots, when you start cutting it into
[00:19:43] pieces, you immediately see if it's good.
[00:19:47] The wood is then transported to the workshop, everything here
[00:19:50] revolves around clogs, Martin has even made works of
[00:19:53] art from them. On this piece alone there are over
[00:19:57] 13,000 miniature shoes, but let's go back to
[00:20:00] the ones we can
[00:20:01] wear.
[00:20:05] This is a children's clog size 32
[00:20:08] approximately, but clogs are not actually
[00:20:11] made by shoe
[00:20:14] centimeters.
[00:20:21] The clog maker uses tools he inherited from his ancestors and with which the same
[00:20:25] work was done more than 800
[00:20:27] years ago.
[00:20:31] Left, right, check. It used to take
[00:20:34] seven years to master the craft.
[00:20:42] You don't have to be strong, but the wood must be
[00:20:46] good, the tools sharp, and the technique perfected.
[00:20:51] For example, this lever makes the
[00:20:53] work easier,
[00:20:56] this would require more strength, but there is really no
[00:21:00] need for that. Farmers and craftsmen used to wear
[00:21:04] clogs all day long. Today they are
[00:21:07] more a symbol of the Netherlands, a popular souvenir. Since there are no new
[00:21:10] generations of apprentices, Martin promotes his
[00:21:14] craft. At the invitation of Dutch embassies, he travels
[00:21:17] the world and along the way meets
[00:21:20] kings.
[00:21:26] I worked in New York, Kuala Lumpur, Tokyo,
[00:21:29] even in China. In New York I met the Dutch
[00:21:32] king.
[00:21:35] I was there for 10 days and the king
[00:21:39] stopped by for an
[00:21:54] satisfied, for customers the most important thing is a comfortable inner
[00:21:57] part that Martin shapes with a special tool.
[00:22:11] After about five hours of work, a pair of clogs is finished, or perhaps
[00:22:14] not.
[00:22:18] These clogs are finished.
[00:22:20] But they are not. The wood first has to dry,
[00:22:24] that takes a week. Only then can children start to
[00:22:27] wear them, then of course they also need to be
[00:22:30] decorated. Every master has his own
[00:22:33] design. Martin inherited his from his father, but he also
[00:22:37] made completely different variations of clogs, some of which
[00:22:40] are only for
[00:22:42] display.
[00:22:45] Whether as everyday footwear or a souvenir, clogs have been a part of
[00:22:49] Dutch culture for centuries. And to this day they are preserved thanks to
[00:22:52] enthusiasts of this craft like Martin
[00:23:18] saving for. OTP Bank. Every
[00:23:22] year I dream of summer, sun, sea,
[00:23:25] going out, I love it,
[00:23:28] until the heat starts and my head boils, then I'm a
[00:23:32] drama queen, now I only travel with this Head and Shoulders
[00:23:36] Menthol Fresh, it's like a portable air conditioner for my
[00:23:39] head, now my head is
[00:23:42] cool.
[00:23:45] So you don't feel itchy? No, I don't.
[00:23:48] Stay fresh with new Heden
[00:23:50] Shoulders Menthol Fresh. There is a
[00:23:52] pile of dishes for a Bosch finish.
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[00:29:45] Welcome, dear viewers, you are watching Saturday's sports review
[00:29:49] club news, the journey is from volleyball to football, at
[00:29:52] the beginning we watch the news of the day.
[00:29:55] Two more days until Slovenia, Serbia is preparing for the round of sixteen
[00:29:59] of the European Championship.
[00:30:05] Brighton outclassed Arsenal in the derby of the fifth round of the Premier
[00:30:09] League.
[00:30:13] Harry Kane, Bundesliga record holder, 100 goals in
[00:30:16] 98
[00:30:17] matches.
[00:30:20] Serbia-Lithuania 2:0 after the first day of the Davis Cup match in
[00:30:24] Niš.
[00:30:28] On Monday at 9 PM, the Serbian volleyball players play their
[00:30:31] round of sixteen match Championship against Slovenia. In
[00:30:35] Turin is our Igor Jagličić. The Serbian
[00:30:37] volleyball players had their first training in the Palavela Hall
[00:30:41] in Turin in
[00:30:44] a better mood, it would be said they are looking forward to the continuation
[00:30:47] of preparations, and we believe that round of sixteen match against
[00:30:51] Slovenia which is scheduled for Monday at 9
[00:30:54] PM. The first phase of the competition is behind
[00:30:57] the Eagles, they returned from Tampere.