w. gen x. . wedding bells are ringing all over europe right now in europe ties the knot we mean to couples from different countries around the continent and then companied them on the most beautiful day of their lives this week we are on the island of cyprus in the turkish controlled part of the island this is where we join the happy couple for a celebration with no less than 3000 guests. according to legend aphrodite the greek goddess of love was born from the foam of the scene here off the coast of the beautiful mediterranean island of cyprus for decades the island has been divided with the greek republic of cyprus in the south and turkish control site pressing the north that is when your max reporter and korn meet quarterly he's preparing for the traditional muslim henna night ahead of the wedding to his fiance i mean for me it was a very big surprise when i heard that you would marry here without any assumed clinics and here it's different that turkey going to wear weddings are normally condu

w. gen x. . back in the middle ages the huge costs were both without any of the advantages of modern machinery so how did people actually build these mighty fortress where did the materials come from what tools they use your mac's report ahead like bedding wanted to find out he visits record breaking locations around the continent serious europe to the max and this time he took a trip back in time when he had a very unusual building site in front. of and up in the current for europe to the max. but here dozens of craftsmen and workers are building a cost to. get a low is now europe's biggest medieval castle building project. it's located about 200 kilometers south of paris near the village of tweeny in the burgundy region the idea is to reproduce a slice of life into 13. century. a casa never actually existed here before this is a modern day medieval started building on a 70000 square meters site. the plan took shape in the mid 1990 s. historians and medieval enthusiasts came together to find out

on facebook dot com slash d w gen x. . wojciech modest i'm morrow has really put his native poland on the cullen there emap back in 2013 his restaurant was the 1st one in the country ever to receive a michelin star his secret to success lies and has ability to gift additional polish this is an exciting modern touch we met up with him at his award winning actually amaro in the polish capital warsaw. a couple of finishing touches and or subtle repentance in which black current leaves is ready. is classic polish dish dates back to the 17th century. star show for chick modesto model and he's giving it a new twist. a bit far away from the old days the 16th but does the stickles writes in with a using so solid a cell for all its. crazy things it's a motto plans his menu by the week drawing on his catalogue of ingredients in season at the time. if something is not in season it's not on the menu. the chef picks up the black currently used for his recipe from a local organic farm he doesn't use that very easily so. many polish rest

on the commonwealth website is w w come along dot org you'll see that data amalgamation is starting to happen but i 2nd gen we are going to have to middleburg i do apologize for jumping in we're just coming towards the end of the show we need to move on but thank you again for your time and bringing to our attention this important story thanks very much for me thank you very much. another pandemic has a cast a spotlight on asia's wet markets and the risks they pose so i just believe the krona virus originated in the market trading wild animals and will harm and a warning viewers may find some of the images jessica washington's report disturbing. before his customers arrive palace ponto spends the morning preparing his most popular dish it's called a traditional best meat curry popular in some parts of indonesia he's followed this recipe for decades but the recent outbreak of covert 19 has got him worried so the beginning of a i've been reading the news about this virus i wonder is it the same type of bat that we use i've never worried about disease until now maybe it has to do with how we prepare the meat.