to it than just a crazy idea. this one think looks good through the minutes one three four the fourth one is on the three of us benjamin vidmar and his employee haig 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 human now off to remove the tower and. yeah yeah because we lived it from twenty forty five so yeah definitely. i think 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 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 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 other stuff. some goodies for you. to. talk to other chefs also on the demand is probably good to

see you have been to check it out. it's amazing to have this fresh soul but given collects the leftover plant material for composting i think your every city 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 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 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 a rigidly from florida benjamin worked as a ship's cook and came to spitzbergen ten years ago during the 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 hotels and restaurants. and purple he uses a bit of homegrown puzzles for the meal he'll be preparing with his visitors the highlight of the stay for the mainland little wages to arctic spitzbergen isn't the words of course you have to take our shoes off thanks to people on the warm food and to people in the cold food i think it's good the most important thing is that we need to start to desserts so i really fight hugh for the other thing you just said 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 in cork the first bottle while the gents keep busy shopping vegetables. suggest actually do all of the course unlike called. 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 a bike they didn't want you know we had to have all new have the by 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 that looks beautiful guests enjoy 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 to have to do something. yeah basically i do yeah i think so. 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. 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. 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 and mainstream norwegian society and have people like me 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 marriage and 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. 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 yeah yeah yeah because there are you serious yes much easier we're running out of. that one they're fun of a student from germany hope so the seats for chris parsley and basil.

yes it's. 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 coming out of going to chief you don't see. on this 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 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 does happen so i think it's a very good idea to try growing on plants here. standing here plants and to plants that. 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 could very busy and you have to run all of the time so. you don't know how to shut it off but for me the dark season is just beginning. 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 our kitchen counter for food here and i'm a big restaurant. because this 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. 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 . this techniques that we develop their careers to grow for them as inner city 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 be.

the heart of a great chinese city stops beating. your body the last old neighborhood in the metropolis of challenging. it slated to be demolished on. most the residents are holding out for as long as they can. last days in shock in fifteen minutes monday w. . the next revolution kicks off at the cash register. to school come see verses from digital big claims in technology a form of money from it all middlemen are banks and the banking monogamy doesn't exist systems is that the future of business transactions and the end of banking as we know it. changed forever. in the two minutes on double.

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this is news coming to you live from berlin. president trumps campaign did not conspire with russia that's according to a summary of the long awaited report. complete exoneration no colors you know a structured president trump is wrong this report is not amount to a so-called total exoneration.