well there you go to protect the dignity on the memory of the people who tell you dear i was fitz i'm like i was saying to before this is something that i've encountered you don't actually have to go too far from where we're sitting right now here in berlin near the brandenburg gate there is a memorial to those who died in the second reward the jewish community and you know i've seen many many times people taking very inappropriate photographs so this is in their craft people really need to stop and i think one of my junior really appreciate you bringing that to our to the building of the meals to give you a correspondent. you're watching news from berlin. much of it a. sure link to news crew in africa and the world the link to exceptional stories and discussion from the use of easy to our website the deputed combs efficacy join us on facebook doubling up for. what's the

connection between bread flour and the european union dinos gild mountain view correspondent at abbot baker can stretch this i can live with the rules set by the team. cuts. stepping recipes for success the strategies 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. bards winters are dark with temperatures down to minus twenty five degrees celsius the ground is permafrost. long year bunions fulbert norway is the world's northernmost town funny real sides here one

man grows harrods in 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 three four the fourth one is on the favorite son benjamin vidmar and his employee hague 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 crescent puzzle i. think did you see that we got the humidity up now off to remove the tower and. yet because we left it from frank forty 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 out. benjamin vidmar is worried 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 surf. some greens for you.

to throw to shows who also. received him and this problem could you. have been for sure you know. it's amazing to have this for sure what you give him collects the leftover plant material for composting thank you every chance you 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 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 there's a. 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 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 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. 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 us 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 hole called in the restaurants. the 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 to arctic spitzbergen isn't the words of course we 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 hues of the other thing 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 percentages like a portion of that a typical meal is reindeer meets with vegetables and with potatoes and. only homegrown ingredients is possible. 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. suggest actually do all of the course unlike 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 or as i had thought kosher very

different from israel. that was a good thing or because they wanted like they didn't want you know. we had to have all new have 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 i learned a lot that looks beautiful scarce enjoyed delicious meals here but what do they think about it gardening. think it's wonderful. you know now what's happening with nature and. i'm going on. to something. yeah basically do you think so because of the face 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. so then we

run back here this i think is 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 the 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 you want to. be part of 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. it's seven pm benjamin's work day is far from over but he still got enough to deliver i think it was better when we used the bigger ones have you seen the oh yeah yeah yeah. yeah it's much easier we're running out of. that one there

on a student from germany hope so the seats for chris parsley and basil. yes it's d.c. at six how the crest is any six days old it's relatively fast that's what's good about it you can purchase quite a lot here come out of going to feel important 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 seminude us 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 our own plants here. because yeah i'm supplants.

benjamin has enough to keep them busy even through the dark winter noble it a quieter 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 that's the challenge if you don't know how to start it all but for me the dark season is just take it easy. benjamin 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 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 of like an arctic fusion menu and we don't want to have any burgers or any pizza so we 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 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 here can be used to grow food m.s.n. or 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.

eco africa. namibians on costa wants a sustainable future. of intent based business paddles a bike that runs on solar energy it's a promising concept the bikes are affordable and fun to ride and even use find rangers on patrol. next on the job with. a terminal emulation into the visual world of a great and. fun car and it's one in. this multimedia exhibition in paris brings the awesomest masterpieces to life.

and the symphony of light color and sound. sixty minutes on. every journey begins with the first step and every language with the first word published in the. eco is in germany to learn german why not with him simple online on your mobile and free shop d w z e learning course the kospi german meeting. hello and a very warm welcome from johannesburg south africa i'm felicia n.s.p. with the latest edition of for you today we're off on another journey across the continent as well as making

a side trip to germany and my colleague notes an egghead joins us from nigeria whoa there for the show i think sars ensures ahead of us.