i play cards with big guns bowling and stephanie. canton chess musicians from around the world. make grooves every week on t.w. . so if we can do it here it can be done anywhere this is the most challenging place to do. bars winters are dark with temperatures down to minus twenty five degrees celsius the ground is permafrost. long year bunions fall apart norway is the world's northernmost town of any real size here one man grows herb's in vegetables benjamin vidmar a chef from florida. is there more to it than just

a crazy idea. this one thing looks good to him in this one tree. for the fourth one is on the favorite son benjamin vidmar and his employee had to get 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 crescent puzzle. did you see that we got the human now off to remove the tower and. yeah yeah because we lifted it from twenty four to five so yes definitely. 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 and we grow mostly endorse and raft of course provide the lights provide some humidity with us provide some nutrients. for. a three pm it's pitch dark out. benjamin vid barnes worries 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 fellow surf. some greens for you. to. talk to other chefs also on with him and this is probably good to

see you have been to check it out. it's amazing to have this for sure but given collects the leftover plant material for composting i think your every country should take care. yes thank you. for about half the year it's freezing cold and dark and long year 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 and dependence on imports long europeans environmental footprint is disproportionately large benjamin hopes to produce it. hello my name is benjamin button mar and doing this tour with here today we will visit a little bit about what i do here what i grow also the law in the dome and then after we will go inside of the gallery and there's. the kitchen and we have

a place where we can eat and like a workshop so we will prepare some foods or gather tomato and some fresh local base so that we've grown here. rigidly from florida benjamin worked as a ship's cook and came to spitzbergen ten years ago. to 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 with 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 there's don't 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 and pain electricity for nothing so i was trying to think of the smartest way to organize this 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 started to 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 clean house. 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 us 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 hotels and restaurants. and the purple he uses a bit of homegrown puzzle for the meal he'll be preparing with his visitors the highlight of the stay for the mainland little we gins to arctic spitzbergen isn't of the world. of course we have to take our shoes off. so people on the warm food into people in the cold food i think is good the most important thing is that we need to start the desserts so really five six of the other things you just send it in cold water. ok.

that. 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 the growth percentage like a portion of that a typical meal is reindeer meets with vegetables and with potatoes and. only homegrown ingredients. 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. 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 so this norton tip the most difficult tour because i had so 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 i learned a lot that looks beautiful enjoy delicious meals here but what do they think of active gardening. i think it's wonderful. you know now i know with a name. and i'm going to have to do something. yes basically i think yeah i think so. facing america and i think. 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 you know it's the first marriage and the rest i'm so nervous i don't know if the mode is. not the first no reason so i'm very i'm very happy but i don't want to tell you how to do you know 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 he's still got another delivery i think it was better when we used the thicker ones have you seen the oh yeah yeah yeah because that easiest yes much easier they're running out of. that one they're fun a student from germany helps so the seats for chris parsley and basil. it's

. the crest is only six days old it's relatively fast that's what's good about it you can purchase quite a lot here. in the medical field he appointed c.e.o. . john is well aware that spitzbergen has a dismal carbon footprint she takes a strictly objective view of her work here. it's been physically seminude us personally i don't see spitzbergen as a place where people should live and because it's got such an extreme climate and it's so and sustainable to live here but i will never come a time when people don't live here anymore or disappear so i think it's a very good idea to try growing arm plants here. standing here license of plants. benjamin has enough to keep them busy even through the dark winter noble it acquires or time of year. actually enjoy the dark season but

so how do we cope with the light season and that's the challenge. 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 challenges you don't have a shot at all but for me the dark season is just thank you for. mentioning vidmar isn't the bill 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 there's little it's really. on the menu will be very original especially for spitzbergen. we want to have more like an arctic fusion menu and we don't want to have any burgers or any pizza sole 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 develop their careers to grow for them as inner city it can be used 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 play.

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