All language subtitles for W.E.B.S01E02.WEB.H264-RBB

♪ ♪

Türkiye is known
as the birthplace of bread.

♪ ♪

[Writer] For us,
bread is something sacred.

♪ ♪

The smell, the warmth, it makes
you feel open to the world.

♪ ♪

It’s crispy.

Kchh. Kchh. Kchh.

Sweetness.

Crunchiness.

Am I being too romantic? No.

We see life through bread.

♪ ♪

[Narrator] Travel the world

to rediscover
our most fundamental food.

And fall in love with bread
all over again.

♪ ♪

♪ ♪

This is Istanbul, Türkiye.

A city with a pinch
of antiquity,

a dash of modernity,

and all the flavors
of a nation at the crossroads.

And cats.

Lots of cats.

This town has a nickname:

the city
of the world’s desires.

And for the 16 million people
who call it home,

at the top of the list
is bread.

Hot, fresh, "What wonder
am I tasting right now?" bread.

[Writer] Despite the advice
not to consume bread too much,

I love it, I enjoy it.

It comforts me.

It’s my daily companion.

[Narrator] For a lot of us,
bread is a warm hug.

A smile.

But in Türkiye,
bread is more than food.

To understand this country, you
have to get to know two breads,

one reserved only for the most
sacred time of the year;

the other, the fuel that keeps
Türkiye’s biggest city moving.

♪ ♪

[Writer] Turks eat nearly
two pounds of bread per day.

It’s the highest in the world.

♪ ♪

I am Artun Ünsal.

I am 80 years old.

[laughing]

[clears throat]

Sorry.

Restart.

I live in Istanbul.

Professor of political science,
retired.

I was also an amateur
of Turkish treasures.

Turkish treasures for me
meant bread, cheese, olives.

That’s the holy alliance
of things.

[Narrator] For a country
that takes the love of bread

to a whole other level,

baking it isn't just a job,

it’s a calling.

I used to live
in an Anatolian hamlet.

I didn’t like school
because we walked a lot.

I would see wolves
and wild boars.

My teacher asked me,
"Do you want to study?"

I said, "No,
I’m not going to study.

I will sell simit."

♪ ♪

[Narrator]
51-year-old Sami Eryilmaz

is an old-school baker...

who’s kept up his craft
through trying times.

Destiny led him here
to his family's bakery,

Tophane Tarihi Tas Firin.

From 2:00 a.m. till 4:00 p.m.,
alongside his brother,

he's elbows deep in dough,

sculpting hundreds
of simit a day.

I like to explain simit
as the ancestor of bagel.

Crunchy texture outside,

and the chewy texture inside
makes it really delicious.

[Writer] Round in shape,

dipped in water-molasses
mixture.

Covered with sesames
and baked fresh.

It’s the ultimate comfort food.

♪ ♪

♪ ♪

[Narrator]
Roll. Dip. Press. Bake.

Over and over and over again.

It’s a muscle memory honed
over 39 years.

But Sami’s rise to the top
started at the bottom.

When I graduated from primary
school at the age of 13,

my father sent me here on a bus

to work at the simit bakery
operated by my uncle.

It was my first time in such
a big city; it made me dizzy.

We sold around
1,000 simits a day.

It was exhausting.

[meow]

[Narrator] After years
of apprenticeship,

Sami's fate was sealed
when he and his siblings

divided up
the family businesses.

We had one kebab restaurant
and three simit bakeries.

We wrote all the properties
on four pieces of paper.

We folded them
and put them in a glass.

Everyone picked one.

And I got this place.

♪ ♪

♪ ♪

Let’s prepare the packages
with 20 each.

80 in total.

Would it be enough?

70 of these would fit in.

[Narrator]
Simit is a family affair

for the Eryilmaz brothers.

While Sami mans the dough,

his brother goes out
and earns it,

delivering these toasty
golden halos across Istanbul.

♪ ♪

♪ ♪

♪ ♪

For a city
that never stops moving,

this is the most beloved
of Turkish delights.

♪ ♪

♪ ♪

-You want simit, right?
-Yes.

Thanks, God bless you.

Happy holidays.

[Artun]
Simit is the most convenient.

So comfortable to eat...

carry...

buy.

No matter what class
you come from--

the uppermost wealthy
or extremely poor--

simit feeds all.

Istanbulites cannot function
without simit.

My name is Gamze Ineceli,

and I travel throughout Türkiye,

discovering humanity and how it
all came about through food.

Those simit peddlers
are a very important

and vibrant texture
of the landscape.

Having chats with regulars,

there is a freedom being
a peddler on the street.

One, please.

One?

Happy holidays.

♪ ♪

♪ ♪

[Aylin] In the old times
we heard them yelling

in the streets
and the neighborhoods.

The simit man is here,
simitci is passing by.

How they carry?

On their head, of course.

[Peddler] Simitci!

[Aylin]
You have to really balance it

so that you don’t have simits
wheeling all around.

[Peddler] Simitci!

This one.

[Artun] Ekmek and simit
are like our daily prayer,

part of our ritual.

Ekmek in Turkish means "bread,"
but also means of life.

We see life through bread.

In Turkey, food is divided
into two groups.

Bread, and other food.

So bread is a whole
food category by itself.

♪ ♪

Is it done?

You need to cut
for the pide, too.

Make it 150 grams each.

Don’t cut it too big.

My name is Hakan Dogan.

My mother gave birth to me
while working at the bakery.

I am the last member

in a bread-making family
of 125 years.

[Narrator] Hakan Dogan comes

from a long line
of master bakers,

but he’s also
the Indiana Jones of bread.

Aunt Naciye, are there such
bakeries in every neighborhood?

[Narrator]
He's so obsessed with bread

that he’s chased it
around the world...

[speaking Turkish]

...discovering
countless varieties

and baking techniques.

At Pasto Bursa,

his family bakery
two hours south of Istanbul,

Hakan makes over 40
different types of bread,

but it wasn’t always
love at first loaf.

My father would say:

"If you don't get what you love,
you should love what you get."

So I started this job
as an obligation at first.

I started working, but they
didn’t teach me how to bake.

And then I had to go
for my mandatory military duty.

One day, a problem came up
while making bread.

They called me in
because my father was a baker.

I called my father
and asked him what to do.

They started laughing.

They said, "See, we knew you'd
want to learn baking someday."

Despite this, I made
a very, very good bread that day

in my opinion.

When I came back,
I started making any bread

that I wanted, saw, or tasted.

Each bread that you put
in the oven makes you excited:

"I wonder how is it going
to come out like this time?"

My workday starts at 8:00 a.m.

And I make bread until 8:00 p.m.

I also make sure to go
to another city once a month

and two countries a year to see
different types of bread.

♪ ♪

[Narrator] But Hakan
doesn’t need to wander far.

Türkiye is part
of the fertile crescent,

and it's here Hakan
can discover the secrets

of Türkiye’s 13,000-year-old
relationship to bread.

♪ ♪

[Narrator] For globe-trotting
bread explorer Hakan Dogan...

♪ ♪

...every day is
a dough-slinging adventure.

People will enjoy this.

I can only sleep
three hours a day.

When I am not sleeping,

I read dissertations

and watch videos
about bread making

because I am also
very interested

in the history
and culture of bread.

♪ ♪

[Narrator]
Hakan's so into bread

and the stuff that makes it

that he's turned a corner
of his bakery into a museum

of grains collected
from around the world.

But it turns out
the greatest treasure

is in his own backyard.

We have an amazing variety

when it comes to bread

because we have
various kinds of wheat.

That’s why we are deemed
the homeland of wheat.

This is part
of our country’s wealth.

[Artun] Bread-making
is not rocket science.

But still, there’s lots
of rocket observation in it.

[Narrator]
Most bread is simple stuff.

Water, salt, leavening,
and flour made from wheat.

You buy it
at the grocery store.

It gets stuffed
into a cupboard.

It’s a mess.

You’d never guess that we owe
human civilization to it.

In the times of hunting society,

they first thought
that wheat is not edible.

Because when you eat it raw,
you get sick.

Then they tried to grind it
with rocks to process it easier.

They added water and cooked it.

That’s how they
discovered flour.

[Artun] This geography is
where wheat is born, in a way.

People were planting
both wild and tamed species

together in the same place.

I stay where you put me
and I grow.

And I produce, I multiply.

[Narrator]
Growing wheat forced humans

to get their act together,

establishing cities
and modern agriculture.

Its ability to keep us fed
was so intoxicating

that nomads stopped
wandering the earth.

Hello, Mahmut.

Hello and welcome.

[Narrator]
And started cultivating it.

We have some einkorn wheat
to be sifted.

Sure.

[Narrator] To understand
those ancient roots,

Hakan is making a pilgrimage
to the town of Iznik.

Here, mother-daughter duo
Asiye and Nebahat Çil

run a stone mill that’s been
at the grind since 1893.

Feast your eyes
on einkorn wheat,

one of the first grains to ever
be transformed into bread,

some 10,000 years ago.

♪ ♪

They would work so hard
back in the day.

Was it only women who
used to work in the old times?

Only women.

They used to cut the wheat,

and men used to make
bundles with them.

Which task is more difficult?

Cutting, of course.

Women would do the hard work.

Always.

[laughing]

There are so many cracks.

How is it going to be
when there is no water?

They will not grow that much.

They will turn pale
and stay short.

And there is no wheat, right?

Yes. The efficiency
will decrease like 50%.

There is no life without water.

Even though it looks very green,

my country is
a water-poor country.

[Artun] We have a problem.

Uh, Houston, we have a problem!

[Narrator] In Türkiye,
historic droughts

have scorched fields
across the country,

cutting into its wheat supply.

The workhorse wheat varieties

that fuel Turks'
endless bread appetite

are running low.

[Artun] So, we need to prepare
ourselves for difficult days.

We must produce more wheat.

We have to produce wheat
which is resistant to droughts.

[Narrator] But as a wheat connoisseur
like Hakan will tell you,

this modern problem could be
helped with an ancient fix.

It turns out that einkorn wheat
is hardy and drought resistant,

meaning it can stand up
to climate change.

The bread made with
einkorn wheat tastes so good.

I am sure it is.

Very good.

The smell and everything.

[Artun] Nowadays
a minority of consumers

looking for the first tamed
species of wheat.

One is einkorn.

They contain more protein
and taste better.

But it’s a luxury bread.

[Narrator]
It’s no silver bullet.

Einkorn's more expensive
to grow and harder to process,

but growing more
of this granddad of grains

could take some of the pressure

off of more vulnerable
varieties.

We need the ancient genes.

In this day and age,

we have to use both traditional
and modern methods.

We have lots
of bread variations

that we have to make
and tell the world about.

[Narrator] Back in Istanbul,
feeding the masses

takes another form: Halk Ekmek.

The people’s bread.

A network of factories run
by the city since the 1970s,

pumping out nearly two million
pounds of bread every day.

♪ ♪

♪ ♪

♪ ♪

♪ ♪

Bread’s so important here
that the city helps pay for it.

Keeping Istanbul thriving

has always been
about keeping its people fed.

♪ ♪

♪ ♪

♪ ♪

♪ ♪

I am Alev Erdogan Kaya.

I am a mother of one daughter.

I’ve been running this kiosk for
the past one and a half years.

I wasn’t sure I could do it
when I first started.

[Narrator]
After she lost her job

as a construction technician,

Alev Erdogan Kaya found
a future selling Halk Ekmek,

bread subsidized
by the city of Istanbul

that’s cheap
and available to all.

I work six days a week.

I leave for work at 5:30 a.m.

It usually takes me an hour
to get here.

Around 6:00 to 6:--

[knocking]

I told you
there would be cameras.

Are you here to deliver bread?

They bring my breads
and put them at the back.

I put them on the shelves
one by one.

And then my customers
start showing up.

There you go.

I am always in interaction
with people.

People feel close to me.

The total is 8.75 liras.

They tell me that they trust me.

[Narrator]
You can buy Halk Ekmek

at 3,000 spots like this
across Istanbul.

And get this:
a loaf costs about 11 cents.

[Gamze] Halk Ekmek
is so important

for the texture of the city.

Bread must be fresh.

You cannot feed people
stale bread,

no matter how poor they are
or how hungry they are.

It’s delicious.

And it makes you feel satisfied.

And satisfaction is important
as a human being.

I hate factory-made bread,

but at the same time,

they make whole bread,
they make organic.

They offer good quality bread
for all at a good price.

It’s a security system
of economy, in a way.

[Narrator] A security system
that has deep roots

in Türkiye’s past.

You see, Türkiye only
officially became a country

in 1923.

For hundreds of years
before that,

this region was
a collection of provinces

ruled by the Ottoman Empire.

My name is Aylin Öney Tan.

I’m an architect
turned food writer.

Türkiye, it was like a center of
universe in the ancient times.

All the goods
were coming to Istanbul.

The Ottoman world

was a multi-ethnic,
multicultural society.

Bread was a very, very
accomplished culture

in Istanbul, always.

In olden Ottoman times,
bread was crucial.

[Narrator] Ottoman Sultans
ruled over hungry masses

streaming in
from Europe and Asia.

Winning them over
started with their stomachs.

Cue the simit craze.

Inspired by recipes
from Armenia and Macedonia,

it took off in Istanbul and
was known as the sultan's gift.

The food used to be cooked
in the palace,

distributed throughout the city.

So the subjects were eating

what the people in the palace
were eating.

Because if people are hungry,
there is chaos.

It’s the oldest story
in the world.

The Ottoman Sultan has set
standards for bread, such as:

"This kind of flour
should be used."

"The price range
should be that."

So that we can sell
cheaper bread.

This is still going on
in my country.

Here, bon appétit.

Have a great holiday.

I think Halk Ekmek is
a great organization.

I don’t see them as competition.

I’ve experienced
trying times myself.

I keep an eye on the families,
people and towns

that consume
Halk Ekmek products.

And I’m happy
that Halk Ekmek exists.

I hope they can reach
even more people.

We serve God
by serving the public.

We see bread as the most
important food from God.

[Narrator] In countries
and cultures around the world,

breaking bread brings us closer
to each other and to God.

Think the Eucharist
to Christianity

and challah to Judaism.

But for Muslims celebrating
their holiest holiday,

to enjoy bread, first
you have to give it up.

[Aylin] Ramadan is the fasting
period of the Muslim religion.

You fast for a whole month
from sunrise to sunset,

and you don't eat or drink.

Even a sip of water
is not allowed.

The fasting is to admire,
uh, the importance of food

and to control your appetite
and greed and all those things.

We try to empathize with people

who don’t have access
to these foods.

The thinking behind this is,

"I do it the same way they do."

[Narrator]
Any late-night cravings

must be satisfied
before sunrise.

Ramadan officially begins
with the sun's first light,

not long after Sami Eryilmaz
starts his day.

♪ ♪

♪ ♪

♪ ♪

Fasting is actually
a great tradition.

First of all,
you rest your body.

You distance yourself with some
bad habits that you’re used to.

You understand hunger
and the plight of the starving.

It’s such an amazing feeling.

I recommend it to everyone.
Rest your stomach.

Rest your soul.
Rest your body.

[Artun] So the time comes

when to break the fasting,

as you touch the food,
it becomes heavenly.

♪ ♪

[Narrator] After a long day
of going hungry,

as Türkiye's
collective stomach growls,

sunset is a monumental moment.

So it's only fitting
that the fast is broken

with the holiest
and most in-demand of breads.

♪ ♪

♪ ♪

In our culture, we like
all kinds of bread to be hot.

Especially in Ramadan,
when you are hungry all day,

we dream of a very hot
and fresh bread.

[Gamze] The Ramadan pide
is consumed during Ramadan.

♪ ♪

The shape is round.

It’s crusty,

yet soft and fluffy inside.

We don’t want it to inflate
upwards like this,

and we don’t want
any big bubbles in it.

So we shape them
with our nails and fingers.

So it remains flat.

♪ ♪

♪ ♪

♪ ♪

The taste, shape, et cetera
of the Ramadan pide

change depending on the bakery,
flour, and master baker.

♪ ♪

[Gamze] When you’re doing this,
it’s something meditative.

Because working with that dough,
it’s a certain procedure.

It’s a choreography.

An art form.

Bread is like a fingerprint.

No bread resembles another.

No formula is similar
to another.

These shapes we give here

also tell about people
or regions.

You can see who made the bread
or the pide

just by looking at it.

[Aylin] As a kid I really
enjoyed Ramadan pide.

I think Ramadan pide
is more about the texture,

this unique softness
that we enjoy.

When it's fresh out of the oven,

tucking morsel of fresh butter
and enjoy it melting,

that was heavenly.

[Narrator] If you're wondering
how Ramadan pide

became synonymous with Ramadan,
no one knows for sure.

But why it’s beloved
is no mystery.

It's a piping hot,
slightly sweet,

once-a-year delicacy.

♪ ♪

We make simit.
I am a simit producer.

But I have neighbors
who don’t eat simit.

In order to embrace all
my neighbors, the neighborhood,

I produce this pide.

[Narrator]
And that bread paddle

that looks like
it might take out an eye,

it’s called a peel.

[Gamze] To make pide
is not the same

as making the regular bread.

It takes much more preparation.

The stress is doubled.

We are quite busy
because of Ramadan.

We have a shortage of employees.

I stay up for around 20 hours.

I never did it
to make money off it.

It makes me happy
to see people eat my pide.

We make the pide
in the afternoon

instead of baking it all day.

Ramadan pide.
Ramadan pide.

[Gamze] It's always the children
who are sent out

to get the bread for the family.

And so you go there,
you hold it in your hand,

and your hand burns
a little bit,

and then the smell comes.

So that's always in your mind
as a child,

the smell and the warmth
of bread.

♪ ♪

Anyone waiting
for double-egged pide?

This line is only
for the double-egged pide.

Those queues are the most
important part of Ramadan pide.

There is lots
of communication there.

You make friends.

You talk to people.

Ramadan pide, very hot.

Bon appétit.

One more pide?

Here.

[Narrator] As lines snake out
bakery doors across Türkiye,

the timing between bake
and sale must go perfectly.

Wait.

Don’t tell me to wait,
move aside.

Okay, I’m listening.

What kind of listening is that?

This is crazy.

I just want what I deserve.

Just chill out, guys.

See how they are having
a fight in Ramadan.

Everyone wants
to buy Ramadan pide

just before the breaking
of the fast.

But of course, we are not able
to make that happen.

We are afraid
of offending the customers.

But we explain this every year.

We can’t get them all out
of the oven at the same time.

♪ ♪

[Narrator] Ironically,
Türkiye's voracious appetite

for hot bread
has created a major problem.

♪ ♪

The demand for peak freshness

leaves yesterday's loaves
out in the cold

well before they go stale.

[Artun]
We have to feed ourselves.

Bread is by far
the most essential thing,

especially in Türkiye.

They produce about, in Türkiye,

more than 100 million
loaves of bread

throughout the nation every day.

And about six million of those
loaves are just wasted.

[Narrator] Six million loaves?

Here’s a visual:

That's around 1,600 tons,
or 300 elephants, give or take.

And that elephant
is in the room,

not just in Türkiye,
but around the globe.

[Aylin] I was told
when I was a little kid

that if I see
a piece of bread on ground,

raise it to a higher level,

kiss it and put it
on your forehead,

and then put it
in a wall or something

so that birds can pick it.

It needed to be recycled,
not to be wasted.

[Gamze] It’s sinful
to throw away bread.

Some people are not
fortunate enough to eat.

You must give bread

the uppermost respect
that it deserves.

One of the biggest problems
of humanity is

buying more than needed
and wasting it.

[Narrator] The cast-off heels,

the slices left to mold
in the back of the fridge.

We’re all guilty
of wasting bread.

So how do you get people
to change their ways?

In Istanbul, protecting bread
is so important

that the city is stepping in
with a cutting-edge solution--

better bread through chemistry.

♪ ♪

♪ ♪

[Aylin] There's a branch
of Halk Ekmek that does research

and tries to introduce
new bread varieties

all the time to the market.

♪ ♪

[Artun] It’s of quality
which lasts longer.

You could put
in the refrigerator,

use it for 15 days.

I always welcomed
this initiative,

which is very for the public.

♪ ♪

[Aylin] It’s getting
more and more popular now.

Because there are lots
of needy people,

there are lots of immigrants,

and the economy is like
a rollercoaster, ups and downs.

So more and more people
can be in need.

♪ ♪

[Narrator]
Imagine going to the store

to find that prices
have gone up by 70%.

That's reality for Türkiye,

where inflation has been
surging for years.

It's hit everyone hard,
including Sami,

who's seen the price of sugar
more than double

and flour nearly triple.

My father used to sell simit
before joining the army.

My son is still selling simits.

It’s like
a family tradition, yes.

But it made us weary.

It’s become
a low-earning profession.

I love my job, but it’s hard.

[Narrator]
But in times of trouble,

another ancient
Turkish tradition

is stepping up to help.

Just follow the signs
for "Askida Ekmek."

It means "bread on a hook."

Those who have a little extra
buy a loaf for those who don’t.

I first saw it
at the bakery nearby.

I would see "50 or 60 loaves
of breads on the hook"

written on their sign.

So we bought a sign as well.

♪ ♪

[Artun] I am a person of means.

I’m buying two loaves of bread.

I say to the baker,
please put these on the hanger.

So if needing people eat,

just give it.

The idea is that receiver

shouldn't see the giver,

and the hanger system fits well.

Because the giver
can always claim superiority,

in fact, isn’t it?

And the other, humility.

Well, you take the bread
on the hanger,

you don’t feel humiliated.

[Gamze] For us, bread
is something sacred.

So anything to do with bread,

it’s a part
of our heart charity.

I think it’s a privilege
to be able to give.

Giving is an art form that must
be constructed in the right way

to humble yourself and raise
the person you're giving to.

I think that's very symbolic
of Ramadan

is how you should be giving,

how you should be doing
your good deeds.

I think we give away around
1,000 pide during Ramadan.

I’d like to thank everyone
who contributed.

And I’m happy
that I could contribute.

I want to continue the tradition
with simit on a hanger.

We are an old nation.

We will again embrace
and hug each other,

and I think
we will overcome this.

[Narrator] Bread has always
stood for comfort and care,

so it's only fitting
that in trying times,

its aroma is
even more tantalizing.

As the sun dips

and the scent of Ramadan pide
fills the streets,

the call to break bread
is getting stronger.

[Narrator] Finally!
Sunset over Istanbul.

The hour for iftar,

the breaking of the fast,
has arrived.

♪ ♪

And at the end
of this fasting period,

which we call "iftar,"

we have a meal all together.

So that everybody
can socialize, chat,

and share that feeling together.

[Aylin] Iftar is all about
sharing sense of unity.

The appreciation for food.

Self-control against greed.

It builds a community feeling.

♪ ♪

[Narrator] The iftar table
can be crowded,

but its crown jewel
is Ramadan pide.

At public gatherings
throughout the city,

Istanbulites gather
to break this iconic bread,

a symbol of generosity
and togetherness.

Our work still goes on
at iftar time.

Since our employees
are with us at iftar time,

we break fast together
with our employees.

Doing it all together is so fun.

Nazim, why don’t you come here?

I can sit on the floor.

No, come here.

May Allah accept your fasting.

It’s become common these years

to turn them into banquets
in our country,

but it doesn’t define iftar.

♪ ♪

A modest meal with only
a few types of dishes

are the key points.

We don’t want
a big and flashy iftar table

because it would go
beyond the purpose.

It’s turnip juice.

Come, my friend.

Have a seat, folks.

Shall I pour?

Have a seat,
don’t wait there standing.

Come on.

Ali, sit down.

Yes, sit.

You can start, folks.

When you look at it
in a religious perspective,

they say when you share meals
with someone who is fasting,

they share their merits with you
or you get as much as they get.

My dear Ali.

Ahmet, it’s with cheese,
and this is mixed.

Cheese and soudjouk.

Ilhan, what kind
of pide is that?

Is it mixed?

I’m cutting one with cheese.

I think people like me,
and I’m a good employer.

But I’ve never been good
at being the boss.

I’ve always been friends
with my employees.

And I’m a worker just like them.

Are the pickles good, Ilhan?

It’s good.

It’s a great feeling
to help someone as a craftsman.

I don’t think I could live
if I weren’t like that.

I love helping out.

It gives me joy
to make them happy.

It turns me into someone else.

If I were born again,
I’d like to be the same.

♪ ♪

[Narrator] Bread and Turks
are soul mates.

After all,
they grew up together.

Bread’s always been there with
a gentle tap on the shoulder,

a reminder
of a shared humanity.

Bread welcomes us as guests,

lets us stay as friends
and leave as family.

[Aylin] Turkish people
really take pride

connecting themselves
to these ancient cultures.

More ordinary bakers
are showing interest

in ancient wheat varieties

and trying to learn about
these old baking techniques.

Bread making is like
intangible cultural heritage.

[Gamze]
The richest person in Türkiye

and the poorest person
in Türkiye

are eating the same bread.

It makes them reflect
about life,

about community,
and to share culture.

Life is about sharing, isn’t it?

[Artun] I have still
the belief and hope

that we will solve this problem

of better prices, good quality,

which are peculiar to this
geography, to this country.

So the future
is cloudy but bright,

if I was a meteorologist.

[applause]

We’d like to invite everyone
who watched this documentary.

And simits are on the house.

♪ ♪

♪ ♪