good find of stories. with exclusive insights. and a must see concerning sports culture in your a. place to be for curious minds. do it yourself networkers. so subscribe don't miss out. 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 fall but no way is the world's northernmost town of any real size here one man who 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 him in this one tree. for the fourth one is on the table so 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 his crescent puzzle. think did you see that we got the human now off to remove the tower and. yeah yeah because we lifted it from twenty 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 raft of course provide lights provide some humidity we have to 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 l.s.s. . some. semblence for you. to . talk to other chefs also on that was

a tremendous problem could you. have been to check it out. it's amazing to have this for sure a slow but given collects the leftover plant material for compost i think your every chance you take care you can just 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 reduce it. hello my name is benjamin event maher and during this tour with you 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. 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 a rigidly 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. 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 solids and 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 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 whole called in the restaurants. per. 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 arctic spitzbergen isn't the words 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 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 to grow a 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 of course the first bottle while the gents keep busy shopping vegetables for the guests 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 to this north tip the most difficult or because i had kosher begins from israel. that was a good tour because they wanted like they didn't want you know we have to have all

new they 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 like i learned a lot of their looks bulos guess enjoyed delicious meals here but what do they think about it gardening. think it's wonderful. you know now let's go with the name. and i'm going on. to something. yeah basically yeah i think so present the basic 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 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 the internet from the mainland. benjamin may feel completely at home in spitsbergen now but not quite yet and mainstream norwegian society and have people i. know it's the first no reason to 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 i 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 enough to deliver i think it was better when we used the picture once have you seen the oh yes you use them yankees are you serious yes much easier we're running out of. that one they're fun a student from germany hope so the seeds for chris parsley and basil. yes

it's do you see the crest isn't he six days old it's relatively fast that's what's good about it you can purchase quite a lot he. came in had a can actually feel 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 they will never come a time when people don't live here anymore and that's actually so i think it's a very good idea to try growing arm plants here. standing here like i'm supplants. benjamin has enough to keep them busy even through the dark winter noble it acquires or time of year. actually enjoy the season it's

how do we cope with the light season and that's the challenge of the dark season it'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 challenges you don't know how to start it off 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 our kitchen counter for food here and then the main big restaurant. because the vision is 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 we want to do 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 town. of this technique that we developed their careers 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 the book.

on. the phone. was forster's last year. some cash flow. pipeline construction in northern colombia destroyed swathes of rain forest. to compensate you forests are planted elsewhere. the gas company foots the bill. but will the deal pay off in the end. three thousand. dollars. who holds the power

in germany we asked voters. the corporations government the ones with the money what do lawmakers think about vote rigging and. competitions big business and the business leader those of us which money have to get involved we are the state who holds the power in this land of inequality in the forty five minute believe. it's time. to take one step further. and face the consul. the year of this type of loss really time to search the on out. and find for the troops out of.

time to overcome boundaries. and connect the world. against time for the t w d w s coming up ahead. for minds. welcome to global three thousand today we visit to school in la just on wed child brides are defying tradition and learning to lead independent lives. we go to the u.s. where the love of god is often passed down from the parents to children. and we head to south africa where a local pastor was.