We continue our visit to the Clog Museum and learn about these very old machines that are still in use today.

Anna and Louis decide what to cook for Anna's mother's birthday. They use a lot of slang words in their conversation, such as despi (speedy, quick) and darons (parents, folks).

Sophie and Patrice share their impressions of Paris under a gray sky. They say that the multiple shades of gray make Paris all the more beautiful. Even the old buildings blackened by years of grime add texture and beauty, but they concede that a good clean-up is sometimes necessary.

Learn to make polenta with JB. It's a simple Mediterranean dish that will only take a few minutes. Just remember to cook it twice!

Hilaire summarizes all the steps in the clog-making process. The Clog Museum has descriptions with models in relief for the blind and visually impaired.

Patrice and Sophie reminisce about playing ombres chinoises (shadow puppets) when they were little. Patrice makes some interesting observations about Eisenstein's Ivan the Terrible and Coppola's Dracula, two films that incorporate shadow puppetry.

We continue our series on clog making. Hilaire explains step three, the hollowing out of the clog with special equipment, and the finishing stage, sanding the outside and drying the wood.

Patrice and Sophie exchange their views on artificial intelligence, its advances, its dangers, and its advantages.

We continue our visit to the Clog Museum with Lionel and Hilaire who will teach you how to use some very interesting tools for clog manufacturing.

JB shares his own ratatouille recipe. It's a great Mediterranean dish full of seasonal vegetables. Give it a try!

Hilaire from the Clog Museum shares some more interesting facts about clog manufacturing back in the day. For instance, clogs used to be sold without a strap—the buyer would have to put one on him or herself.

Lionel gives a few pointers on telling time in French, including when to use the twelve-hour clock versus the twenty-four-hour clock.

In part two on this series on the Clog Museum, we meet the last remaining clog maker in the village. And surprisingly, he isn't wearing clogs!

JB shows us how to make a mirabelle plum tart, a delicious end-of-summer treat. Mirabelles are hard to find in the US, but you can substitute another type of plum.

Lionel goes over some of the many slang words for "money" in French, including la moula, les bifs, and les waris. He also explains why you shouldn't try to pay with larger bills in a store.

Lionel visits the Musée du Sabotier (Clog Museum) in the village of Soucht, where the traditional craft of clog making has been practiced for centuries.

Do you know what la teuf and zarbi mean? These are two examples of verlan, one of the most common forms of French slang. Some verlan words have become so popular that they've been added to the dictionary.

Lionel talks about the 2020 Euro Cup, which actually took place in 2021 due to the COVID pandemic. He explains what happened to the French, the Spanish, and the Danish teams, among others.

L'Espace à Vendre gallery had an exhibition of works by Lucien Murat, who juxtaposes a wide range of materials on top of salvaged tapestries.

Lionel shares a few tips on how to pronounce the an sound in French, which can either be spelled an or en, as in en chantant (singing, while singing) or enchanté (nice to meet you).

Maxime Duveau explains his art at his solo exhibition, which is based on photographs he took in San Fransciso and Los Angeles. He uses an interesting charcoal drawing technique he calls "masking."

Lionel gives a brief overview of the nasal in sound, which can be spelled a lot of different ways, including in, un, en, ain, ein, and even hein, the French equivalent of "huh?"

Patricia reads "À une passante" (To a Passerby), a classic poem from Charles Baudelaire's collection Les Fleurs du mal (The Flowers of Evil).

Lionel shares a few tips on how to pronounce the French nasal sound on, which is a homophone, with multiple spellings.