turning back already and allies of the country's populace current. are watching news live from berlin coming up next reporter this week we need a macro screen in the arctic don't forget you can get all the latest news and information around the clock on our website dot com that's watching. the first. president to. head

of the london patriotic front in. the rebel army and to the one nine hundred ninety four genocide wasn't it when little in the rooms there wasn't willing to ask to be used in me to reinforce them because of the news but goes up and he was not floating in no to. a controversial leader who successors beyond question. going to call. the london tragedy starts to pull fifty t.w. . so if we can do it here it can be done anywhere this is the most challenging place to do. bards winters are dark with temperatures down to minus twenty five degrees celsius the ground is permafrost. longyou bunions fall. but norway is the world's northernmost town of any real size here one

man who grows herb's in vegetables benjamin vidmar a chef from florida. is there more to it than just a crazy idea. this one it's good for two minutes one three for the fourth one is on the three of us benjamin vidmar and his employee had a good school 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. yet because we list it from twenty four to five yeah 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 we have to first provide lights provide some humidity we have to provide some nutrients. for. a three pm it's pitch dark outside. benjamin vid barnes worries he won't 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 process. folks. some greens for you.

to. talk to other chefs are also on to have received him and this is probably going to. give him for sure you know. it's amazing to have this treasure trove was given collects the leftover plant material for composting thank you everybody should take care of this thank you. for about half the year it's freezing cold and dark and long you're beyond just over two thousand people and three thousand polar bears live here the tourists mainly come to see the bears these are high. 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

vidmar are doing this tour with you today we will visit a little bit about what i do here what i grow also the lab in the dome and then after we will go inside of the gallery there's like a kitchen and we have a place where we can eat and like a workshop so we will prepare some food for gather tomato and some fresh local base 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 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 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 only 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. now visitors come to see and taste that freshness and feel the abrupt change from arctic wilderness to green 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 to show these that we're growing there we have some cute 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 its customers nothing goes to waste. so here we have the worms. and i use them to make compost here and i basically compost the waste that i get back from the hotels and restaurants. and purple he uses a bit of homegrown puzzle for the meal he'll be preparing with his visitors the highlight of the steak for the mainland little wages to act expect spirit in isn't 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 is good the most important thing is that we need to start to desserts so really five hugh of the other thing you just said it in cold water. ok. yeah. 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 percent it's like a portion of that a typical meal is reindeer meets with vegetables and with potatoes and. only homegrown ingredients is basil. 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 chopping vegetables. for guests actually do all of the i'm like culture. 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 tour because i had some kosher

riggins from israel. and that was a good thing or because they wanted like they didn't want you know. we had to have all new they had to buy cutting boards have been my parts 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 it looks beautiful guess enjoyed delicious meals here but what do they think of active gardening. think it's wonderful. you know now let's go with the next round. and i'm going on we have to do something different yes basically i do yeah i think so because of the base american 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 you know 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 in 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 . noticed a personal reason to rest i'm so nervous i don't know if you want. this you know the first memories and 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. at seven pm benjamin's work day is far from over but he's still got enough to deliver i think it was better when we used the bigger ones have you seen the oh yeah yeah yeah. yes much easier we're

running out of. that one there on a capsule a student from germany hope so the seats for chris parsley and basil. yes it's do you see the 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. comes out of can actually feel he appointed 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 presented them minus 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 unsustainable to live here but they 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 our plants here. stand here and supplants.

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 but even that's very relaxed don't have to do too much but when the light comes back we get very busy and you have to run all of the time so it's bad challenges you don't know how to start it all but for me the dark season is just that you. mention vidmar 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 in here and i'm a big restaurant. because there's little that'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 so i want to do like for example ingredients that you find in the arctic cod salmon arctic char sea reed reindeer. 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 oh if this technique that we developed there can be used to grow food on the center said 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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