The Secret Belgians Know About Passion We Don’t (and why nobody looks here)

This is an Antwerp, Belgium travel guide hidden in a language lesson: Goesting is an untranslatable Flemish word that changes how you see passion, and this episode shows what it really means, and why it might explain why Flanders quietly produces some of the best diamonds, chocolate, and food in the world. This is the second episode of Translated, my self-funded travel docuseries about untranslatable words and what they reveal about how different cultures find happiness, connection, and meaning. Watch Translated Ep 1 here:    • The Secret Greeks Know About Living We Don...   Help me make the next Translated episodes by joining my newsletter list and giving me ideas, feedback, and get BTS: https://jofranco.world/translated/ 🎯 SO WHAT IS GOESTING? It's not just "passion." It's not just "desire" either. Goesting is a deep craving. A pull toward something. It's the feeling that makes you want to do a thing, instead of forcing yourself through it. Basically the opposite of hustle and bragadocious culture, and Belgians have built an entire way of life around it. In this episode I'm in Antwerp's diamond district (yes, I cut a real diamond), at the world's first stock exchange, learn the history of the Red Star Line and its connection to Ellis Island, I eat my way through Antwerp's most underrated food scene, and become a chocolatier for a day at The Chocolate Line. My Flemish friends review my work at the end. They do not hold back. Chapters 0:00 - 1:25 Belgians have a secret 1:29 - 1:54 Geographic essentials 1:54 - 2:39 What is Goesting?! 2:39 - 3:25 MAS and Belgian modesty 3:26 - 4:48 The first stock exchange with Tanguy Ottomer 4:49 - 5:11 Little Antwerp hands 5:12 - 6:34 Wolf: Belgium’s hidden food scene 6:35 - 8:25 Red Star Line and Ellis Island? 8:26 - 11:06 Diamonds in Antwerp 11:07 - 12:59 I cut a real diamond 13:00 - 14:19 this is not an ad 14:20 - 19:03 Adventure boat ride & the deeper side of Goesting 19:04 - 19:19 Stoofvlees food porn 20:00 - 21:06 De Arme Duivel: Belgian Beer & Beef stew 22:08 - 23:16 The Chocolate Line: Grassy chocolate 24:17 - 25:11 I became a chocolatier 25:12 - 26:23 Flemish friends check my work 26:24 - 27:54 The final definition Credits: Created, produced, hosted, and edited by me, Jo Franco:   / jo_franco   Cinematography, Henry Thong: https://www.henrythong.com/ Assistant Cam, Gosia Arcovidia Łukowiec:   / arcovidia.film   Creative Producer, Ania Jasiakiewicz: https://przytulnemiejsca.pl/ Learn more about locations & people featured: MAS Museum: https://mas.be/en Tanguy Ottomer City Guide: https://www.tanguyottomer.be/ Philip’s Biscuits: https://philipsbiscuits.be/ Wolf Food Market: https://wolf.be/en/ant/ Red Star Line Museum: https://redstarline.be Ilana Brandwain from Fine Noble Jewellery: https://noblefinejewellery.com/ Pieter Bombeke from Bombeke Diamonds: https://bombekediamonds.be/ Jeroen Weyn from Onbegrensd: http://onbegrensd.be/ De Arme Duivel Restaurant: https://www.armeduivel.be/ The Chocolate Line: http://www.thechocolateline.be/ Café Rood Wit: https://www.caferoodwit.be/ For business inquiries and collabs, email me at [email protected].