and a reminder of the top story we're following for you u.s. backed syrian fighters have claimed victory over so-called islamic state and syria syrian democratic forces say they have recaptured the village of the last scrap of territory held i guess in syria. coming up that's been for this time about a growing grains and the arctic thank you folks. much of it. linked to africa and the more whole story link to exceptional stories and discussion on the use of visit our website d w that comes from africa join us on facebook. for. coming presidential and a cut above the patriotic front. the rebel army and did the one nine hundred ninety

four genocide wasn't when told in the rooms there wasn't room close to you didn't need to reinforce that a controversial leader who success is beyond question could turn. into wanted tragedy stars able fifth on t w. so if we can do it here it can be done anywhere this is the most challenging place to do. the job bards winters are dark with temperatures down to minus twenty five degrees celsius the ground is permafrost. along your pew and installed but no way is the world's northernmost town funny real sides here one man grows herb's in vegetables benjamin vidmar a chef from florida. is there more to it than just the crazy.

this one looks good two minutes one three four the fourth one is on the third. benjamin vidmar and his employee haig iska harvest the crops grown in the lab as he calls this room with its almost tropical climate in the midst of a frozen wilderness the chefs are waiting for his christened basil i. think did you see that we've got the humidity up now off to remove the tower and. yeah yeah because we're little bit from twenty one forty five so yeah definitely. i think they learned to farm by trial and error given the lack of experience to draw from what's obvious is that the greenhouses are of no use outside during the long arctic nights. in the dark season we grow mostly endorse and raft of

course provide the lights provide some humidity we have to provide some nutrients. for. a three pm it's pitch dark outside. benjamin vid barnes worried he will be able to supply all his customers his capacities are strictly limited and demand is growing. spitzbergen lines over a thousand kilometers north of mainland norway all the provisions have to be flown in. benjamin vidmar is the only supplier of fresh local ingredients to the cooks and chefs here. this was just. some greens for. the photo to show to also one that was

a tremendous problem could you. have been to check it out. it's amazing to have this fresh soul but given collects the leftover plant material for compost i think you ever. take care of this thank you. for about half the year it's freezing cold and dark and long years beyond just over two thousand people and three thousand polar bears live here the tourists mainly come to see the bears these are hardcore travelers here for an adventure holiday. because of the cold independence and imports long europeans environmental footprint is disproportionately large benjamin hopes to reduce it. hello my name is benjamin event maher and during this tour with you we will visit a little bit about what i do here what i grow also in the dome and then after we will go inside of the gallery there is. the kitchen and we have

a place where we can eat and like a workshop so we will prepare some food together tomato and some fresh local bay so that we've grown here we have recently from florida benjamin worked as a ship's cook and came to spitzbergen ten years ago during the arctic winter temperatures complan just to minus twenty degrees celsius in the dome but in spring things begin to change. we have some days you know over the in the midnight sun this sun in theory twenty four hours a day so it just moves around in the sky and it can get like twenty five thirty degrees in here i really like to do some root vegetables carrots potatoes would be nice but don't the sticks out like a rock from the snow drifts all around. you have to understand it's very simple this dome but this i've been speaking about it for so long that people got so sick of hearing about it you know and you just have to think it was empty like this there was like nothing here and i said i want to greenhouse i want to greenhouse

and it's because i was growing endorse we're going to go there next so for me growing endorse it didn't make sense to run the lights for eighteen hours a day when we have twenty four hours of light i'm paying electricity for nothing so i was trying to think of the smartest way to organize it so i said i have to get outside this all started as an experiment and it started for me wanting to have the freshest food possible that's the only way i didn't started to save the world i didn't start it i just said you know i wanted to have the freshest food possible. and now visitors come to see and taste that freshness and feel the abrupt change from arctic wilderness to greenhouse. and. we can take some of this bay so today for the tomatoes we have a bit of green here we have some solid parsley we have chilies there are growing there we have some q cumbers there is even experimenting with growing tomatoes here

. they'd be the northernmost on earth right next to the northernmost compost heap that receives all the leftover vegetable matter he collects from his customers nothing goes to waste. so here we have the worms. and i use them to make compost here and basically compost the waste that i get back from the whole talk on the restaurant's. purple he uses a bit of homegrown basil for the meal he'll be preparing with his visitors the highlight of the steak for the mainland little wages to arctic spitzbergen isn't of the words of course you have to take our shoes off. to people on the warm food and to people in the cold food i think it's good the most important thing is that we need to start to desserts so we need five chiefs of the other thing you just send it in cold water. ok.

yeah. so it's not really possible to be one hundred percent self-sufficient here it would be very very expensive and difficult to grow everything that we need to survive so we don't even look at that we look at to grow a percentage like a portion of that a typical meal is reindeer meat with vegetables and with potatoes and. only homegrown ingredients is puzzle. it's highly unlikely one will ever grow here it's imported from spain the ladies in cork the first bottle while the gents keep busy shopping vegetables at the guest actually do all of the course i'm like called. the majority of tourists don't come from norway good they come from all corners of the world to this norton tip the most difficult or because i had some kosher begins from israel. and that was a good tour because they wanted it back and they didn't want you know we had to

have all new have the by cutting boards have been my part and i said oh that's not in the budget they say ok we buy so they bought everything and like we did it was fun like i learned a lot that looks beautiful scarce enjoyed delicious meals here but what do they think of active gardening. think it's wonderful. you know now what happened with the name. and i'm going on. to something. yeah basically yeah i think so reason to face american. i'm here with my family and we really love it here and it's like we always want to go away but then soon as we go away we all miss it so. so then we run back here is this i think it's such an easy life here it's like we live in a bubble you know it's like it's not a real world here everything we're just five minutes you can be everywhere. the school everything is just so perfect. to benjamin's children have left the island

and communicate via internet from the mainland. benjamin may feel completely at home and spitzbergen now but not quite yet in mainstream norwegian society and have people like me know it's the first marriage and the rest i'm so nervous i don't know if the motive. not the first no reason so i'm very i'm very happy but i don't want to tell you how to do it no normally when other people come that i'm kind of like you know the one who's here the local one but. it's seven pm benjamin's work day is far from over but he's still got enough to deliver i think it would better when we use the bigger ones have you seen the oh yes you use them yeah because that easiest yes much easier we're running out of. that one they're fun a capsule a student from germany helps so the seats for chris parsley and basil.

yes it's do you see a text chris isn't he six days old it's relatively fast that's what's good about it you can purchase quite a lot he. can end up going to chief you don't see. them as well aware that spitzbergen has a dismal carbon footprint she takes a strictly objective view of her work here. it's been physically stand minus personally i don't see spitzbergen as a place where people should live in because it's got such an extreme climate and it's so unsustainable to live here but i will never come a time when people don't live here anymore or deception so i think it's a very good idea to try growing arm plants here. standing here and supplant. benjamin has enough to keep them busy even through the dark winter noble it acquires a time of year. actually enjoy the season but so how do we

cope with the light season and that's the challenge of a bad season that's very relaxed don't have to do too much but when the light comes back we did very busy and you have to run all of the time so that's the challenge is you don't know how to start it all but for me the dark season is just take you've. mentioned invid mark isn't about to take it easy he's chasing a dream he's got plans to open his own restaurant after all he's a chef by trade but he wants to make sure that the restaurant doesn't produce any waste he's already got the financing and partners lined up for our kitchen counter for food here and i'm a big restaurant. because. it's really. on the menu will be very original especially for spitzbergen. we want to have more of like an arctic fusion menu and we don't want to have any burgers or any pizza so we wanted to like for example ingredients that you find in the arctic

cod salmon arctic char sea reed reindeer lamb and we want to do some different interpretations were there for example like a reindeer taco. benjamin intends to use only fresh vegetables if he hopes to prove that a closed loop recycling operation co-work even here in the world's northernmost tell. this technique that we developed here can be used to grow food in this inner city to grow food on different islands so it has many. applications to other places as well so if we can do it here it can be done anywhere this is the most challenging place to.

look is dead. long live the. good luck to look fat it's resurrected in one form common interest really think it's ok to donna i'm surprised when it demonstrate that good brushing comes out of stuff. like signal two thousand and ten. next. for an evening over months. three years to live. until chevy to. welcome to like groups with the front man truly vocalists from three iconic brands. the singer neville. but saw. this on. every journey begins with the first

step and every language with the first word emerged from the. coaches in germany to learn german why not play with him simple online on your mobile and free shots d w z learning course nikos fake german made easy. welcome to arts twenty one today we check out the life sequel fair. this is. the event is held every spring it is really popular with the reading public because i would suppose it takes a lot of walking around to see and do everything but it's all really interesting up .