a report by de privilege mr vonnie here to sports now germany's germany's national football team ease in the midst of a changing guard on wednesday their first match of twenty nine hundred ended in disappointment when their new look side to one in a friendly against serbia. you're watching the news from berlin coming up next reporter meet a man who's trying to build greens in the arctic don't forget you can. take it personally you went with a little wonderful people and stories that make the game so special. for all true fans. because more than football

online what's the connection between brett powell and the european union dinos guild contests t.w. correspondent and the baker can stretch this combined with the rules set by the team. cuts. staffing recipes for success strategy that make a difference. baking bread on d.w. . so if we can do it here it can be done anywhere this is the most challenging place to do. this hobart's 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 funny real sides

here one man who grows herds and vegetables benjamin vidmar a chef from florida. is there more to it than just a crazy idea. this one looks good to them in this one tree. for the fourth one of them thieves benjamin vidmar and his employee higgins ska 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 is christened basel the. third did you see that we got the human now off to remove the tower and. yeah because we lifted it from frank forty five so 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. to three pm it's pitch dark out. benjamin vid burns 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 fellow said. yes some greens for you.

to. talk to other shows also on the receipt in this problem could you. have been figured out. it's amazing to have this treasure trove what you collects the leftover plant material for compost i think you're everything to take care of yes 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 hard core travellers here for an adventure holiday. because of the cold and dependence on imports long europeans environmental footprint is disproportionately large benjamin hopes to reduce it. hello my name is benjamin

button mar and during this tour with you today we will visit a little bit about what i do here what i grow also a bit 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 food together there's 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 complains to minus twenty degrees celsius in the dome but in spring things begin to change. we have some days you know with in the midnight sun the 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 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 start 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 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 chilies there are 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 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 hotel going to restaurants. and 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 wages to optic spitzbergen isn't the world's of course you have to take our shoes off. so people on the warm food into 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 seats of the other thing you just send it in cold water. ok. you. know. 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 the. typical meal is reindeer meat 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 chopping vegetables at the desk actually do all of the i'm like. 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 so kosher begins

from israel. and that was a good tour because they wanted it back and they didn't want it you know we had to have all new have to buy 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 stress and joy delicious meals here but what do they think about it gardening. think it's wonderful. you know now what happened with the name. and. it's going on. to something. yeah basically yeah i think so present base in 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 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. 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 i. know it's the first marriage and the rest i'm so nervous i don't know if you want to. be part of 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 he's still got enough to deliver i think it was better when we used the bigger ones have you seen the oh yes you can use them yankees are easiest yes much easier we're running out of. that one they're

fun a capsule a student from germany help so the seats for chris parsley and basil. students do you see 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 from the medical field he appointed c.e.o. . on 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 and 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 on plants here. standing here like i'm supplants.

benjamin has enough to keep them busy even through the dark winter noble it acquires for time i fear. i shall enjoy the season but so how do we cope with the light season and that's the challenge. season is 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 it's the challenge as you don't know how to start it all but for me to start season is just take it easy. then chairman 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 this little is 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 read reindeer. and we want to do some different interpretations with the for example like a reindeer taco. benjamin intends to use only fresh vegetables he hopes to prove that a closed loop recycling operation co-work even here in the world's northernmost. this technique that we developed here can be used to grow food on this inner city it can be used to grow food on different islands so it has many place 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 place. blame.

if. the book is dead. long live the fall. and like to look fat it's resurrected in one form common it's just really think it's gone up i'm surprised when it demonstrate that good branching. out of stuff. like take the fat two thousand and ten. next to. the next revolution kicks off at the cash register. old school come see presses digital declines launching technology for much money in the middle there are banks and the banking monopoly doesn't exist or is that the future of business transactions and the end of banking as we know it. changed. present.

in sixty minutes. i'm not laughing at the germans well i guess sometimes i am but mostly i'm nothing with the me but i haven't thinks deep into the german culture yet you don't seem to take that as grandma day oh do you suppose it's all about who you know i'm rachel join me to meet the japanese on the golf course. welcome to arts twenty one today we check out the life's equal. emphasis is. the event is held every spring it is really popular with the reading public almost would simply takes a lot of walking around to see and do everything but it's all really interesting.

and there is a celebrated writers lots of new releases and great literature from the mid-sized country and the czech republic is the twenty nine.