those and videos. you're up to date now on you telling you news i'll be back again at the top of the hour omarion abstains and the entire team here for lent thanks very much. he creates a sex phone operator who wrote her master's thesis on the potato. to free. not to turn on well it's more residuals from their. list naturally treats. the something times the entire scheme for jurors or dealing with any and ultimately killed many

civilians i mean the irish come including my father one thing so suddenly i was a student and i wanted to build a life for myself. but suddenly life became knowledge took on sob. providing insights global news that matters d. w. made for mines. 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 asperin a frost. long year buna spellberg norway is the world's northernmost town of any real sides here one man grows herds in vegetables benjamin vidmar a chef from florida. is there more to it than just

a crazy idea. this one looks good to him in this one tree for the fourth one is on the third 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. yeah because we lift it from twenty four to 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 the lights provide some humidity we have to provide some nutrients. to three pm it's pitch dark out. benjamin vigilance worried he won't be able to supply all those customers as 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 somebody is free. to. talk to other shows who also are listen to him and this is probably good to.

have been figured out. it's amazing to have this treasure trove. given collects the leftover plant material for composting i think your every critic should take care of it 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 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 button mar and during this tour with you today we were 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 food together tomato and some fresh local bay so that we've grown here we have a rigidly 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 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 if the donor 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 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 i basically compost the waste that i get back from the hotels and restaurants. and 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 two octave spitzbergen isn't the words of course you have to take our shoes off. to people on the warm food 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 sheets 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 and 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 meat with vegetables and with potatoes and. only homegrown ingredients is a puzzle. it's highly unlikely one will ever grow here it's imported from spain the ladies of course the first bottle while the gents keep busy shopping vegetables. actually do all of the course i'm like old fashioned. the majority of tourists don't come from norway good they come from all corners of the world to this north and tip the most difficult or as i had thought kosher from israel. that was a good store because they wanted like they didn't want 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 i learned a lot. looks bulis guess enjoyed delicious meals here but what do they think of arctic gardening. i think it's wonderful. to know now what happened with the next round. and. it's going on so we have to do something different yeah it's a great base the idea being so reluctant to face americans but. 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 people like you know it's the first marriage and the rest i'm so nervous i don't know if the motive. that you know the first no reason so i'm very i'm very happy but i don't want to tell you how to do it i know normally when other people come that i'm kind of like you know the one who's here the local one but. seven pm benjamin's work day is far from over but he's still got enough to deliver i think it would brother when we use the bigger ones have you seen the oh yes you can use them yankees are you serious yes much easier we're running out of. that one there. a student from germany hope 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 is. you know how to use 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 present ystem minus personally i don't see spitzbergen as a place where people should never think 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 and deception so i think it's a very good idea to try growing on plants here. standing flags and supplants. benjamin has enough to keep them busy even through the dark winter noble it acquires or 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 is you don't know how to start it all but for me to start season is just take it easy. on 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 and he wants to make sure that the restaurant doesn't produce any waste he's already got the financing and partners lined up our kitchen counter for food here and i'm a big restaurant. because the 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

card salmon arctic char sea read reindeer. and we want to do some different interpretations where 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 oh . 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 places application 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.

and it is dead. long live the whole. lots of folks that it's resurrected in one form so common it's just really think it's going to be on the entreprise when it demonstrate that good branching. out of stuff. like signal two thousand and ten. next. on. reliable data to. field a distant fourth classic status. of the most vicious. multiple options automotive industry. if. every journey begins with the first step and every language what the first

word published in the book. is in germany to learn german why not. simple line on your mobile and free. w z e learning course nico speak german. welcome to arts twenty one today we check out the lights there. is. the event is held every spring it is really popular with the reading public. takes a lot of walking around to see and do everything but it's all really interesting.