00:20From our satellite observations, we've seen that there is a clear trend that the
00:25ice sheets are losing more mass and it has been increasing from decade to decade, especially
00:32if you look at the ice being discharged to the ocean.
00:5911.3 trillion tons of ice, but then when you convert to an average global sea level, it's
01:04only 3.2 centimetres, but even if it seems like a small number, we know that every centimetre
01:10of sea level rise matters.
01:30And it's quite clear that there is a link to climate change and that because of the warming
01:36air temperatures and ocean temperatures, the ice sheets have been losing more mass than
01:42they used to.
02:26So picking up out of the water really obvious to keep joked like it wasn't hard to find.
02:32It was just sitting there in the middle of the creek.
02:34half within, half out of the water, and it just obviously really stuck out to me
02:41because it didn't look like any of the other rocks that I was looking at it.
02:55We've known that Mammoth and Mastodon were here in the Bay Area during the Ice Age or the Pleistocene
03:02Epoch. I was pretty surprised at the way that this particular fossil tooth was found and quite excited
03:10by it.
04:02On a peu de traces historiques de cette période-là.
04:05Un texte, La guerre des Gaules de Jules César,
04:07il faut ensuite assendre plusieurs siècles pour avoir d'autres traces écrites sur l'histoire de Paris.
04:11Ce dont on est en train de parler, c'est probablement la plus vieille découverte d'architecture maçonnée de Paris
04:18par les Gaulois.
04:18On va laisser les experts continuer à travailler là-dessus,
04:21mais ça va incontestablement bouleverser l'interprétation et l'histoire de notre ville.
04:31C'est tout de même vertigineux de se retrouver ici et tout d'un coup, comme par surprise,
04:38de découvrir l'origine probablement de la ville de Paris.
04:42Je trouve que c'est un travail extraordinaire qui a été fait par les équipes de la ville de Paris
04:47et de l'INRAP en même temps.
05:00C'est un travail extraordinaire.
05:29C'est le prix de l'international.
05:40and the four shortlisted artists every year become household names not just in
05:47England and the United Kingdom but globally so it's really significant for
05:52the artists to be selected to be part of it you know it's quite a pressure but
05:57nevertheless it's a spotlight which is unlike any other spotlight
06:16so
06:57You
07:03Big night plan. Oh, who are you? She have a seat right there
07:11I'm Chris Hansen with Dateline NBC, and we're doing a story on adults who try to meet teens online
07:19You see how this looks right
07:21I think what's sort of fascinating about the story as a whole was like seeing someone who
07:29It's you know, you're a journalist you're supposed to be in some ways a passive reporter of what's going on
07:36and suddenly being recast in this thing
07:38where you're not only
07:41Like front and center of it, but you're kind of your behavior. It's setting the tone of the show
07:49My name is Dan Plum. Do you know what you're auditioning for?
07:52So you are playing a 13 year old?
07:55Is there time for a rehearsal?
07:57We're gonna shoot the rehearsal
07:59Come in
08:00They're gonna love this
08:01It's impossible
08:02It's impossible to like play somebody else. I mean, you're not let it's it's kind of
08:08You're I mean, I guess you could
08:11I wasn't particularly interested in just like doing a mimic of what he's doing but like
08:16Initially, I wasn't gonna act in it and we would when we were developing the script. I just
08:21Something just like caught my inspiration and my focus on it
08:26I don't understand what I'm doing here
08:28What you're doing is more than acting
08:30You're cleansing the world
08:32Of an ancient evil
08:36Let's catch us a predator
08:37Who gave you permission to do this?
08:40You have no plan
08:42I have to put him on television
08:43You're gonna be so proud of me
08:44I don't want to be a bad person
08:46Your definition of bad
08:48And my definition of bad
08:50Are vastly different
08:56What would have happened
08:58If I wasn't here?
09:05Naxos Graviera is one of Greece's most famous and important hard seasons
09:09It has held protected designation of origin status since 1996
09:14And its popularity has long extended beyond Greece's borders
09:17With exports reaching 20 countries
09:20In 2025, it was named the world's best cheese
09:22By the international gastronomy platform Taste Atlas
09:25This hard cheese is considered one of Greece's leading export products
09:29And it's suitable for a wide range of culinary uses
09:33The popularity of Naxos Graviera Naxos
09:35Is a combination
09:37Which is difficult to find out
09:40The first of all
09:41The Naxos Graviera Naxos
09:41It has a very good taste
09:42And it is combined with a very high elasticity
09:45The Naxos Graviera Naxos
09:48The Naxos Graviera Naxos
10:16The Naxos's union produces this premium cheese using milk
10:20Exclusively from animals raised and kept on the island
10:22Following traditional cheese making practices
10:25At every stage of the process
10:27The first meal is the gala and it has the important steps, so we have the ability to combine it.
10:35It comes in the grocery store, where we can see if it's okay.
10:43And it has a thermal operation, so it will be the final product, which is the grocery store.
10:51The sales could double or even triple their current levels, but the declining milk production is limiting the quantities available,
10:57with exports also running below the levels recorded in the past.
11:01Even so, the cheese remains the flagship of the island's export products.
11:05The production of the gala in the island has enormous difficulties.
11:09We are not in the European Greece.
11:11The crops don't reach easily, they cost.
11:15All these things create difficulties.
11:18For me, what I think is to be able to manage the production of the island,
11:23because if the production of the island is done,
11:27I tell you that this is what my students would say, piece of cake.
11:33What appears to be like?
11:33Yes?
11:34Please stay involved..
11:35It's all Marks here.
11:36The last thing that we worked for at the time is to finish the park.
11:38At the end of this is the century of the traditional coastal coast area.
