anything that kind of you know raises the hots and makes the heart skip a beat you're creating this really happy space so i get such a kick out of people coming in and they immediately smile and i immediately makes me happy because it lifts the spirit and that's what interiors should do they should make you feel happy in a place that you never want to leave. at again lives in the nineteenth century terrace towns trademarks on a dark color palettes extravagant accessories and in your face texture combinations . maximalist and breaks many wide spread design conventions and knows how interior design influences the senses when you have less you come in it looks lovely pared back but you're done you've read it whereas here is over here and it's over here and all of that is cool and it's over there and it feels really engaging and exciting and that's why i'm so obsessed with this whole maximalist laurie small thing it's a hard look to pull off because there's a really fine line between making it fail over the top crazy. at first glance the

designers house me scene plotted but in fact she follows rules she's devised himself so the rules for me are don't use more than three or four colors in a row because otherwise it just is too schizophrenia for the brain. lighting is fundamental texture and pattern are a bit like a hope and a spice from a and then the biggest thing that scares people the most. is playing around with sky. over time in pieces in a small myspace creates a fairy tale atmosphere but is this just a short lived trained a real of tentative to minimalism which is dominating the post decades so i do think it is not a trend it's not a trend i think it's a difficult look to pull off and people are scared of doing it but i'm i think gaining momentum i don't think that you can feel completely happy when you have one table a few chairs around and a lot of white paint going on. that would be amazing if our house could just

literally go and scan the minimal could go and if it's more and maximal could stay for another hundred years because i think if we all embrace more is more we would live in a happier place. one thing is certain if you want to express himself to the full and be creative maximal ism is the way to go. does look like a hard look to pull off but if you want to get some more home improvement ideas then please check out our facebook page ok moving on now to a favorite drink in germany coffee it said the germans drink more coffee than beer if you can believe that well a good cup of coffee of course depends on the beans here in europe there is just one coffee growing area which is located on the island of gran canaria its fertile soil is conducive for coffee growing so we visited a boutique production company for a lesson in what makes

a good cup of coffee. harvesting coffee on the canary islands but how can you tell when a coffee cherry is ripe for picking up. your max report or hand like belling learns the tricks of the trade from coffee plantation owner antonio marquez only the red one yes. no no no noise again without the branch because that's what next year's fruit was grown and good unit with an a floater. this is how you do it. overboard making the coffee cherries by hand is harder than it looks. on large plantations ripe and unripe fruits are harvested altogether by machines here they only pick grapes cherries were headed off and not wonder why only harvest the coffee when it's ripe in the muck or even know that we must check every plant five or six times. takes

a lot more time and money than checking each plant just twice and either get rid of the quality of the coffee is better if you only select the right fruits or more yes they were allowed to be left with. europe's only coffee growing area is on gran canaria the third largest of the canary islands they belong to spain but are located off the northwest coast of africa. the valley where the coffee grows extends to the village of. it's a volcanic island so its soil is very fertile the valley is home to rich vegetation especially at higher elevations the coffee plantations here are not monocultures though. avocados and citrus trees are cultivated to prevent the soil from becoming depleted. they've been removed to progress through our modern quality of the coffee is highly dependent on the soil and the climate precipitation the

change in temperature. all of that has an influence on the coffee plants and that's what ultimately determines the taste of what winds up in your cup for that. very siloed and that's it. with it's twelve hundred coffee plants the think i lost a stone your arse is one of the biggest plantations in the valley although the entire region only produces around fifteen hundred kilograms of coffee per year with a drop in the ocean compared to global production figures. but here the focus is on quality not quantity to achieve that great care is taken during processing. here for instance the coffee cherries are dried for twenty days on outdoor racks antonio marquez turns them several times a day. everything that they were there before but again there are different ways of drawing the fruit on the synagogue here in

the canaries the humidity and temperature are a deal for this. is the most natural process the red fruits are dried by the sun and the wind alone. has been grown here in the valley for around one and a half centuries and it's a way of life. we pay a visit to mow hose a source a garcia a pensioner who like many here cultivates a few coffee plants in his own garden uses the coffee himself and gives some to family and friends but the comment from a great day i always call it the coffee from the alligator valley because icons in the valley is the best coffee that exists today by the government the government i mean we're growing coffee on gran canaria isn't very lucrative so growers offer tourists to generate extra income but what motivates antonio marquez and his staff is the desire to produce top quality beans with the best around the after they've

dried the cherries are peeled these days that's done by a machine. each cherry contains two coffee beans. the roasting process gives coffee its real taste and aroma. this. is the most important stuff. during roasting you can really get the best out of the beans. the coffee from a that is prized by java experts it was even chosen to represent spain at the world barista championship some what about the taste. the difference. being offered by governor. sorenson like fruit but not like coffee. europe's only home. own coffee comes from the valley on gran canaria unique coffee

with a unique flavor. and you can catch up with hendrix adventures in our europe to the max series including lots of background information on our you tube channel all right up next a norwegian performance artist who gives new meaning to the phrase burst your bubble yawn hucking eriksson uses balloons of all kinds bursting them with various kinds of sharp objects now his videos have gathered a worldwide following of fans who love his destructive yet creative urges the artist says he's motivated mostly by fun but one thing is for sure is the installation certainly go off with a bang. good explosion lots of confetti. introducing young hawking erickson visual artist and self-proclaimed destroyer from norway. oslo studio he shoots a new video almost every day showing him bursting balloons with apparatus he's

built himself. sometimes quickly and painlessly. but it's other times it takes several tries for it to pop. it's just for fun really i was just trying to entertain myself and beginning and people started to react very opposed to with what i was doing so i decided to keep on doing it and. own the thing i do so yeah. the forty year old artists videos have fans all over the world he has hundreds of thousands of followers on social media. but he doesn't restrict himself to bursting balloons. in twenty eighteen he made a popular series of clips showing him smashing uncut spaghetti with his head.

he also incorporates things he's not keen on interest on such as long talks and gym equipment which the self-confessed exercise painter signature but thank god. i. don't have like a huge message and i kind of think that arc is enough for itself it's like art for art's sake is you don't have to have this message in that and i really hate after us like that like street art and things like this means this is the worst ever. the fact that. many artists use social media to raise. they profile and find a gallery to sculpt and performance artist young hartmann erickson these platforms themselves are the best exhibition space. has turned his back on the analog art world even though he's done very well the.

sort of frustrating for me that you make something on the up life or an exhibition space and they have to wait a few months to see if you get an exhibition and maybe like it was a year or two years to get the exhibition to takes too much time and after wait for too long. as soon as he has an idea he makes it happen. he shoots his clips in the studio with a smartphone he's the kids in a fixed position. posts really stand out next to all the influences glossy snaps on the web. that's one of the funniest thing when i get like a lot more like. they do on my things like a balloon and they work out for like years. and so it was so i know

it's a lot of people because it looks so he said what i mean i do this everyday and. thinks and comments come thinking fast and that encourages young hakan erickson to continue posting his explosive images on the internet. when stefan these nostrils to the forest in his native switzerland he takes home everything he can find with him hey stones wood or even ash and it all ends up in his cooking pot while in his search for a new flavors the star chef works together with forest service perf you murs an archaeologist we went along to find out how he conjures up award winning dishes with sawdust. out in the swiss mountains with his dog. they're looking for some tasty wood this spruce tree seems promising.

with pretty much all the trees that grow in switzerland. today. pine. the first. stone by. the trees are captured in addition. these pieces of pumpkin have been. added flavor. they produce. better than.

for the last twenty five years and his team. in the village. have been serving up swiss nature on a plate sometimes some heavy. the pine bark turned into shavings. still vinegar that has a delicate taste. as flavoring. goes well with venison. garnish. marinated lichen and stone pine nuts a dish composed of one hundred percent natural ingredients the second course is the four make acid flavored pumpkin which is supposedly also very healthy these are once his dishes to appeal to all the senses his signature style has earned him all

sorts of nicknames at that meet the malt the guy or cooks or stories the kitchen alchemist or the sorcerer hikes is just a few of the ways people have described make it slowly. he works his magic in an old barn this is where business stores his ingredients are low key fourth he called . this pine bark dates back to the stone age it's fourteen thousand years old there was found in a prehistoric forest buried in loam but we use it to smoke. he also finds a use for rusty nails and horseshoes and even stones the inventive chef turns them into flour made of swiss light iron ore and granite. style millet so it's not all that mean that all the into

a flour made of rock or minerals is very healthy so long as you don't eat too much of it already granted every day and it does me a lot of good list to lose it for. today he's using it to make a dessert ice cream made of stone flour and served on a stone. if it was. cut if these here might be a source for but he's quite a showman too. and his shows can be quite spectacular he prepares bone marrow and full view of the guests they love it and so do the critics on the sneers ancient cuisine has earned him a miss. on star and seventeen talks. that focus and think you just stand not to forget the experience they say later they can remember every single thing they did and that's what's so special there's nothing else like us fish. growing number of

chefs try to copy stuff on trees new style but they can't keep up he's always refining his technique and recipes and he's not likely to run out of ingredients any time soon. and with that we come to the end of the show now don't forget to check us out on facebook or you tube for more fun videos related to the program as always thanks for tuning in.