become affected by climate change. and how about a little spice in your life? we get a taste of bell pepper spread from the balkans. all listen more coming up on your own mac the we start off in the standing your tongue. and so the event is where carnival is underway. people and beautiful broke costumes are out and about on the narrow passage ways and canals throughout the city. and one very particular mysterious accessory, completes, every outfit. most of the trademark of businesses carnival is the most making tradition endangered. there are only a handful of all systems left to know how to make them by hand. and so be done. those 2 is one. that's the job. it's to the problems that you caught me go worship

benny's and i'm one of the very last last me curse doing traditional masks here. you just see the city of canals is also known as the city of mosques. and there are among the most popular souvenirs most are now mass produced abroad. so just that part is the threat to the craft of most making in his workshop to be a dentist who makes each of his most by hand applause. the cost provides the basic shape. he lays various materials into it to create the finished mosque. the 1st layers, the most important one, is because it will be the most external. so, it is a very soft paper made of wood and fibers. indeed, it's important to catch only 2 details of the mass. so the most besides you are

then the most the mosque will have a clear and for size shape it takes to be about a week to complete one mosque here he applies imitation gold leaf. the 27 year old originally loaned the cross from his father, quite cheerful. they share a dedication to both the creates of work and the greatest significance of the most . a level that is the, the mascot. a level that they're working on. the mask means working on the person for their story. the inner self will adapt their inspiration. so perform the task a. so it's about the internal and external world. so instead most of them on the said no, it, many people can see it as a negative thing. so to put up a mask, to, to cover yourself to be fake. whereas traditionally, in venice, masks is exactly the opposite. it is to cover your identity to being called can you

tell us a giving you the freedom to express your yourself? so putting up a mask is showing yourself rather than height the mosque. so the vendors have a long history. in the 13th century, people in this wealthy center of commerce began concealing, dusting, says carnival. that way they could remain anonymous and temporarily a bolder social higher keys while they set a branch of the bible to a mosque is a historical model that covers the entire face. oops, of masculine body was borne by any one men, women reach for merchants, priests and the other one which was used alone. the long time of carnival was the more they stuff. this one is that is offending a mosque. as you see, it does no strings, no stick. how could they, where it's the secret lies behind it was war by

biting does lead to bottom. in 1797 and often napoleon comb could vendor's carnival was outlawed, the most faded into oblivion. not until the late 19 seventies did watch cable dental store and a group of other artists refined the tradition in the general this, that the negro full a let me say it was a group and team efforts. and in that field involving experimentation and interviews with elderly artisans, living and venison, cooper, suit other professions, and what have the motivation for opportunities to work on masks. so they seem to be well below, cuz you only put queen level that is from the mask. the mazda by the demo stores can run from start to yours to several 1000. the volume is a carnival renters, all lovers and movie make is the father, and some also offer most workshops for tourist. they have no desire to compete with

a cheap most sold by the suvan. this done, of course, if you're happy with the 5 euros plastic maskeen parted from you don't know where it's, it's something so different to what we do, that it's 22 different trucks. a k do something special and unique and i feel the, the potency, the, the strength of such a strong cultural heritage connected to the history of the place i was born to the place i belong to this hodson. so that to be done also puts into every mosque he makes. it's a bit of venetian culture that he wants to preserve for the future. in germany, of course, is known for its beer wine from here also has a good reputation, but germans aren't drinking as much as they used to. so how important is alcohol still to them? yes, it is cool. jones have

a reputation for not being executive of us to alcohol, but it's still a lot of germany's was famous be, are still not strong. that's what we find out in this episode of meet the german class. you will see me think some german classic nicholas said i couldn't bring myself to try out yet. the drink and go to enjoy many. miss shock florida knows, especially if they come from the society or alcohol. isn't that important or is forbidden? what shocked me was that public drinking is legal and donated here. we're just very different from my experience in india where women buying alcohol in public is didn't quite a to move. but here i understand the germans open law for bill because they have a long history that goes back powers of yes, gentleman, wine has introduced them to roman times. and the country novels a wide variety of port red and white wines with how to pronounce names to the best ones. like please link linda or the miller to about can be found in either the hind has followed button regions or here in the most or body. my favorite part fucking

way into a many this is a must have for celebrations. although i don't think it always requires a special education coast overall, the germans have long perceived alcohol. is the vehicle into a route or culture unless it is thanks. i do think it is a cultural asset. it is very much mine couldn't not eating. i'm drinking cold shots job, i'd like it. yes. because it has a long history in germany. you especially beer and wine and many regions. one day, many people relate their culture to it. it's simply tradition. and i think traditional should be upheld to a certain extent. of course, alcohol consumption should not get out of hand, of course, but i think it's part of the traditional consulting that's who say, so as i said, it's probably messic because it really has no place to, to was a cultural assets pass and it leads to trivialization in society to a to 5 years on which occasions do you drink alcohol, is that too often? think of good bread, wine with dinner and goes by with some dishes, uh, some months in condition shown that so that one. so home alcohol is definitely the

posts or fest of occasions, for example, sparkling wine, no regular wine. and no wonder that germany is still considered to be a high consumption country for alcohol, with germans drinking almost twice a global average. and it seems like they can't afford it. did you know that the alcohol prices here belong to the lowest in europe? so it doesn't come as a surprise centrum, and it also has alcoholism problems. around 3000000 germans between the ages of 18 and 60 for face alcohol related issues and almost 8000000 joe. when does zoom alcohol interest q a during festivals like carnival or october? first, many people drinking in saying amount of alcohol, but things are changing around here. in the last 4 decades, germans have gone down massively on the alcohol consumption. according to studies in 1980 gentlemen's age, 15 and above consumed on average, 15 liters of pure alcohol per capita. by 2021. this number came down to around 10 meters per year, even though

b or it means that humans favorite alcoholic drink in the last 3 decades beer seems, have gone down by 30 percent. there are several reasons for this general decrease in alcohol consumption. for example, jim is, are more health conscious nowadays and for sobriety more than they used to. also, the gentleman market offered a wide selection of non alcoholic drinks, catering to the countries devastates, especially young jo minutes consume less alcohol nowadays. nonetheless, alcohol is been from quite common d at social gatherings in germany, and i did say i was going to take some liquors. so here's the coast. the awesome is our late in the evening, joe, most often put snobs or some kind of pick out on the tables for this episode, i select the 3 of these things that i haven't tried before. number one on the list . the itemized stuff. undoubtedly, this is jeremy's most famous subject. and now let's see how it tastes like coca cola and center next,

the origin of pressing his param and click on it is popular in germany's eastern states. the last one. hi, how you can all eggnog and you show the alcohol? is it a drink or putting the face better than i expected? not again at all. how about you? what's your take on the german drinking contact? share it in the cold in winter. sports fans are truly concerned that soon there won't be enough snow for skiing or snowboarding due to climate change. we went to the house to see for ourselves how the situation

looks. the majestic doubts covered in snow. but how much longer will it last? according to calculations made by climate researchers by 2050, the average temperature in the else is expected to rise by 4 degrees celsius. what does this mean for winter tourism in the out? the i'm of the subscripts, germany's highest mountain lots of slow and scarce. what, how long will see, you'll be out still be possible? simply wonderful. will room though, plus this amazing panorama. not that. like me, many others enjoy this know will it always be like this? my grandchildren will not be able to enjoy the sky and snow and the mountains. and the way that we do is come with my god, that hops. if i come from the algoy,

then something has changed there and you can't ski like you used to be able to see if i'm going to, you've gotten you're going to fight to keep their industry going. this going year to year with getting see and how it changes, how the weather changes. it gets so chaotic, the precipitation every time. yeah. it's a concern. you might be the last generation to do it naturally. here on the to spits it seems to be business as usual. at least at 1st glance, we're skiing here at an altitude of 2600 meters. it's the highest ski area in germany. but the global warming has cost many changes here to to learn more. i need with beauty and tons of, she works for it. so it's fun. i keep the company responsible for operating the ski areas. some of these are also called flat lists. here this one runs directly above the northern sion they found like asia and this felicia is melting and losing height. it loses volume, especially in the summer when it's boom. and that means that the beautiful ridge of

the glacier which we are on now is getting steeper and steeper. and that is why the lift isn't working right now. lift at a standstill. this side is increasingly common in europe in ski resorts, including here at germany's only glacier skiing area. what you can see in winter is that the northern shenise found that glacier has melted drastically over the past 80 years. unlike and many other ski areas here as it's explicit, they don't make artificial snow. this was a conscious decision made by the operators. is this the area? is it a high enough altitude that winter sports can take place without the fights? to what extent have you already noticed, changes on the mountain due to climate change isn't came of under the terms of colson. somebody you can see very clearly that the northern she needs found that is losing volume. we've always had good winters and bad winters. that's normal. for this is opening here on the expense, so we've had the highest snow for 20 years,

but then you'll have another winter where you really say, wow, we really need snow now. otherwise we come to from the slope. so it's a lot us back and forth. yeah, nature is currently still providing enough snow up here. but what about in the alps in general? i would like to know what an expert has to say about this. the k i t come to us, i mean, is the oldest environmental research facility in germany and has been based in gums putting kitchen since 1962 clements ologist. how equipment is working on calculation models that predict the effects of climate change in the alps by 2050. they conclude that the average temperature will rise by 4 degrees celsius and the periods during which snow falls will likely become shorter. it's obvious that this is a fatal forecast for winter sports. what this climate change due to the alps in winter to accept this template says that enrollment enrollment, this means that the level of snow line is getting into higher and higher elevations

every every couple of years. and that means it's lower elevations becomes more and more difficult to goes key and then that sort of condition what's gonna happen in the future. can you say that regarding snow, the snow matrices, king ada, that does not use artificial smaller than the technique. it's getting more, more expensive, of course, because it need to be more and more efficient. and that also means it's and it's, it's getting more and more expensive. that's key. it serves its getting even more expensive then it was to know you always have to mix. no, otherwise. you couldn't ski, here is that true? this is misty news. solution is not to expand the snow making when it gets wilma, it's just that if you don't have enough precipitation in the form of snow, then you can save if one night's a super cold and you have good conditions, then you can produce, know so that you can open the slopes in the piston, staying is still possible,

but the l pine window show that things are getting tighter for windows sports as he was us. and the pressure on the tourism industry is growing. after all that activity, it's time now to sink our teeth into something delicious. so how about some of our from the balkans this spicy spread is served with bread or meat and is an essential part of the bulk in diet. we had to north macedonia for a taste of this speciality, the sweets, smoky and spicy. this peppery spread known as a bar, is a defining part of bulk and cruising, struck with the delicacy. i'm so stunning, the main co on the phone throughout the balkans on the bar is more than just to coordinate snacks. every country claims to have the best recipe. who to the list because it was a social and cultural phenomenon. so then part of the method showing your dna. so what makes a bar so specials? how is it made?

and why is it known as bulk and caviar? we went to the mountains of north macedonia to find out. in the angelo family home, everything revolves around the popular red pepper, paste to many healthy years of friendship. the engine loves to swear by the juicy red pointed court of a cup of peppers. it takes a full 4 kilos to make one kilo of good. i bar the angel loves to run a small business producing i have are following a traditional family recipe. the village of police lies in the middle of north macedonia. many here have their own small bell pepper farms. for $300.00 days of sunshine a year are not enough to bring up a typical smoky taste of our. this comes from a special wood burning stove, used to thoroughly roast the peppers the once bare,

softened. the peppers are painstakingly strip of the burnt skin by hand and put through the grinder piece by piece for hours on end. with me since we started making as an august and you should all winter long, you don't seem which is why we call it the leaves us for, for you. but, but might that mean something like when to suit? we also use it as an appetizer with fruit brandy. a may use or is breakfast or you have these all traditionals that have been with us for generations and i missed for the detail. so for the, for with the peppers are season with oil, salt and vinegar cooked for an hour in stirred constantly. the winter food is ready, at least for the envelopes. they make their, i've our mainly for themselves and sell it in small quantities to their neighbors. generations or peep on the balkans have argued not only over who created a bar but what ingredients go into the popular relish. one thing seems clear,

the word i bar comes from the turkish hobby are, which means salty fish role. in other words, caviar, some people say i have are, looks like red caviar entities for this. balkan caviar has spread far beyond the region. it can be found in many fine gourmet shops. latonya is one of many producers following an old macedonian recipe. laconia wouldn't hear of garlic in the i bar, as is often the case and other bulk and countries. still there factory produces different varieties. not through the ivr. yeah. well, i'm going you, we make, i have, are you using a combination of red peppers and excellent job because that gives it a very special labor and texture. who do it makes the final product taste better or the closest? you know, it's quick to say, but i would choose to feedback. but just as the angel loves doing the country side,

the team here roast appeals in sters, the ingredients altogether. and much of the work is done by hand. the company exports or i buy products to 20 countries. and yet me pull some of those are the big or not our customers give us feedback on them and tell us how they use. i've our the, i mean, if i've seen a couple, i have it as much as a very encouraging but wouldn't put it in a sense more than so. no thoughts was completed on toaster and burritos. the one of our customers reported on a really exciting combination with salmon and champagne. well, with meat to salmon and champagne are not part of a typical macedonian breakfast and the engine loaf household. they have fred fried, an oil to cheese and olives and of course 2 varieties of i have are mild and spicy and they wash it all down with a glass of home. age snobs is breakdancing or singing his best talent with

holes counter turner. you all could use it for lensky. it's hard to tell. he's not only great breakdancer, he's also a successful opera. singer. we met up with him in paris to witness both yacht club. joseph or lensky is a rising star of the opera world. the choose $33.00 from poland, uniquely charismatic, and a master of an extraordinarily high vocal range. the as the age of age. he began singing in a boys choir in warsaw. back then he had no idea he would have been truly make a career as a counter tenor at the beginning, i didn't even know that it's a full set of technique that this account or theatre voice. i was just saying i was just literally using sound. so i was exploring experimenting,

trying to melt into the, and sort of other voices of the, of the group. and then later on when we went for some workshops and i got the, the information from the, from one of the teachers that like all of your account right there. and i was like how you're trying to find me what's, what's that like? and then i got the all the information, but he has a hobby to break dance. and even while on tour with the opera, he practices almost every day. as a teenager, he spent a lot of time dancing in the streets with his friends. but at the same time, he was discovering a love for opera, was not hiding it, but that was not coming to a practice session saying like a guy like having dinner at 5. so it was just sort of like somewhere there. and at the beginning, i have to say i was living a little bit the let's say to live silver hopper uh, senior counter center,

and then sir, like a breaker. and then he's kind of finally uh, got together. he sees no contradiction in his love adult opera and breakdancing it is sort of different, but actually, you know, there are a lot of common things and, and it, it's actually fulfills me in a very good way because of course i love singing and that's what i do for a living and every day, but also like dancing is my passion. it's like everything. what a lot of it's the music is the physicality, acrobatics, and freedom. it's sort of like a, i don't know, meditation, some people have to just sit down and i don't know, close their eyes and i have to dance, specializing and baroque opera, his charm and talent to concert halls across europe and the united states. even when and younger audiences for offering music the,

it's really nice to see young public coming to to our concerts because really it is, it is fund the energies is different, the atmosphere is different. i don't see better, but it's different. the music videos for the 6 albums, these cuts so far, very much like those are the major popstars. so it's no surprise that he does some modeling to as here for the post edition of vogue. i don't things my way and it's a, i don't like when, when somebody says, for example, like all you should do this because it's like, brings a lot of views. all this brings a lot of followers. all my god is going to bring new public. i don't like this kind of thinking because it's, it's for me not authentic. and what i, what i want to do is to do things which are correct with me. and what i'm saying is, is, is good, good rules. the,

this opera star is busy touring the world, performing mostly in europe and the us. and still, she finds a little time for break dancing. and with that, we ramp up another edition of your max. we hope you enjoyed the show. be sure to follow us on all of our social media channels for the latest, from the world of european culture and entertainment. till next week it's. i'll see those names. the

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