nice news and keep thinking more unfortunate. story. becomes a. must. start january 27th on d w. i'm . taking a ride on the wild side we will find out what hero max reporter mark merrill is up to later on in the show. everyone is welcome to another fun filled edition of your own max i'm your host meghan lee here's a look at what we've got in store for you today. from that came to the plate i know

where your keen crab comes from. and why this artist chooses to paint in the still of the night. we kick off today's show in the snow and on the slopes of switzerland now skiing is a fun and exciting winter sport but it takes its toll on nature trees are cut down to make way for lifts and trails increasing the risk of avalanches more and more operators rely on artificial snow which uses up tons of water and energy well to reduce the impact of the damage to the environment some resorts are taking action but the question remains can skiing ever become environmentally friendly we visited the resort of lax to find out. perched high. in one of europe's largest ski areas

is switzerland locke's region a prime water sports destination it's set to become the 1st energy self-sufficient carbon neutral winter resorts in the alps with the help of g.p.s. snow cannons use less water and energy and the snow groomers have hybrid drives. we find it very important that we take care of your garments because we want our grandchildren to be able to ski here too and of course use the assurance to treat not destroy the planet or to not destroy paradise my goodness we've got to try and change how we live what we do and if lux's doing taking some steps to do that that's great but not everybody sees things all over. the constitution is rain soaked artificial snow really what people are looking for up here above 1100 meters winter sports and all the infrastructure that comes along with them plus the noise and the emissions they have an effect on the countryside and in addition to

the enormous power consumption there are other factors that harm nature and biodiversity and end up destroying what people come to the alps for in the 1st place nature scenery and relaxation. sustainable relaxation is the business of hotel buildings in locks that were made from local materials and designed to be energy efficient. the writer's hotel was conceived to in part to escape just a holistic consciousness minimalistic interiors are meant to reject a throw away mentality. of us here example here we have broken glass those chairs from their very sustainable they'll never lose their value because they never break if they do we can get the parts to fix them. is furnished with vintage pieces and the restaurant only offers vegetarian dishes. birching or cuts back on c o 2 by cooking with the. electricity supplied to the hotel by hydro electric and

solar power plants. even so barbara voser isn't impressed. people spend thousands of francs for this i think that's mystically i think the most important thing is to respect your surroundings we have to preserve our bond with the nature we have here to see it and experiencing. a fog income. turned out is in the soft valley about 30 kilometers from locks. hamlet with barely $100.00 inhabitants simple guest rooms to tourists. the tow lift is powered with solar energy. the shelf of gregor is one of 10 as residents who's committed to developing low impact tourism. to be a father and yes on this a large this is turn a solar lift the 1st in the world solar power is pulling us up the mountain or were as authentic as we can manage so. what we offer is what we have here and the way we

live year round. but. most of the tourists who come to tend their arrive by bus revenue by car it helps cut down their carbon footprint but not all skiers can go to small resorts like 10 of the big winter sports hubs have to take action to. just one for so they can improve on what's already there with small initiatives knox might set an example and in that way contribute if even a little to more sustainability of course it's all for show and nowadays sustainability has become a lifestyle choice and businesses cater to their guests needs the gift of the day we're already thinking about the youngest generation the protesters and such eventually they'll come up here for vacation. to fit in call. skiing with a clear conscience luxe is doing its part to keep environmentally aware of. on the

slopes. moving on now from the slopes to spiky long legs king crabs with their claws that look like scissors don't look like much of a delicacy but their tender white meat is relished in all corners of the world but do you know where your red king crab is from well thanks to an innovative tracking system customers can now not only enjoy their crab meat they can also learn all about their dinners origins. in our region king crab is a prized delicacy all over the world the prestige and its long spindly legs are full of tender juicy me london based restaurant specializes in their preparations head chef phil campbell works by the principle of less is more. as we spend so much fun sourcing our our products we just like to allow the crowd

that can crowd to do all of the talk and we don't want to mess around with it garner shared we don't want to serve it with anything with the exception of just a little bit. of garlic and lemon butter and this just helps to give a bit of acidity and earthiness which compliments the crowd very nicely. with the help of a q.r. code each king crab served here can be sourced back right to where it was hauled up from the depths. so it's really interesting they can think you are good and something that really would have it's right the date it was there for the patient it was mission at hand and one of the mile between the fishermen admitted it is nice and clean visualize kind of an ocean near the north pole where the power was trying to fish there and it really gave us stories of the matter that worry is a close by cool. the king crabs are caught in the waters off north or norway

from the fishing village to gunnison around 500 kilometers north of the arctic circle they're shipped all over the world. here the freshly caught crabs are tagged and kept in huge tanks until they're ready for shipping we treat grubs. very good here like a fly for a while then when cops come here they don't but they don't come 1st they get relaxed that's you see in the certainty here they're getting the. good quality water inside and once twice every day to make sure the. they have everything all the news so they can be fresh i live a good quality. to. post crap feasts for tourists he catches the dinner himself in special crab traps using fresh fish meat as bait. car goes at the grabs we catch range between $3.00 and $3.00 and

a half kilograms so if you've got $200.00 of them you can just imagine how heavy that is the in the truth and they take up lots of space because they're so big. it's not so much their weight as their huge water resistance that we have to overcome. one king crab can weigh up to 17 kilos with a lake span of up to one metre 18. the station's originated from the bering sea off precious come check up peninsula in the 1960 s. russian scientists introduced them to the barents sea to serve as a protein rich food source for the locals and an absence of any natural enemies the crab spread as far as norway there they became something of a tourist attraction. in the fjords are frozen over the crab fishers drill holes into the ice to lay their traps to freshly caught crabs are then cooked

for 10 to 15 minutes in salty water at 60 degree celsius and served with melted butter or cocktail sauce. and you see i like that just a lot of this you know see up. there with your very new zealand on the look of what is. in london to diners have developed a taste for this fine delicacy and the tracking option gives us all a modern flair having transparency the food is so good because the thing is as you . we've become so disassociated with the food navigates we go to supermarket you know we pull out whatever we go yeah ok this we can actually see the full journey it's important to me i want to know where my food has come from and how it got here you know i don't i want to have a greater depth and reverence for the whole process from norway spar north to the core i'm a tables around the world the king crab is the color mary tale worth telling.

next we head back to the snow. this time for a bit of an adventure your own max reporter max merrill took on a sledding challenge in austria and now it seems as sledding is becoming a popular alternative to skiing in some winter resorts so max decided to take this pastime to another level by entering a race and he shows us that this kind of sledding is anything but child's play. i mean 14 kilometers it's one of the longest sled runs in the world and post a quite a unique race my mission as always is to take part even though i'm a complete novice. anyone can answer but the event attracts the best toboggan it's the face off on an impressive piece everyone makes it down sooner or later it's

just a question of how and when growing up my favorite winter activity was going so programming but anyone who thinks it's all child's play never been to this race. takes place in the austrian town of but i'm back all riled up the food club and. i came a day early to get in an afternoon test run i've even hired a sled i'm like skiing there is no special training but i'm still not left to my own devices cole is a passionate toboggan asst and a leading role. or a t. when it comes to sled runs. those who couldn't get something going in has existed for a long while but exactly how did this tradition start as a. well the 1st sled race was held in davos around 889 and since then the classic davos lead has been developed into a more flexible one with movable runners that makes it more of

a dent amec piece of sports equipment and it's more fun to ride. accompanies me down the now doc pieced luckily this is the world's longest lived sled from. after a good night's sleep i'm up to register for the race and get ready. is also taking past and certainly more confident than i am and the market was a cold night which means the piece of me perry slick what sort of speed in kilometers per hour come i'd get about 60 or 70 in the quickest sections of good. that's seriously fast. i've got a pretty good view from up here and it seems daunting. but it seems like i'm the only person worried the other participants young and old

alike are all looking forward to the breakneck speeds. that you guys can as a level i was basically born on a sled that. it can be bad for me to notice look for meat is the best one in europe or better the very best the world's best best of it let's just break if you get to fast enough i get a quick crash course on how to break and steer i'm going commit a flock break with your feet on the ground on the steer you push the runner with your foot on the go all the inner steel cable and lean into the curb if you can push. and off we go every 30 seconds the next competitor takes off. up to 100 people are racing against the clock. to conditions today are great barely a bump in sight i'm starting to pick up some real pace much sooner than i thought

by. i can break it and i'm slowly starting to trust my steering skills. well that was amazing sometimes it was a little bit like riding a wild animal sometimes a bit like driving a speeding car without any brakes i did get used to it a little bit before by the end and i feel really good now. in the end pretty much everyone was faster than. just 14 minutes for 14 kilometers my time was about double that but i've already set my sights on my next winter eventually. i wanted to see max wife. are you can see more of his adventure on our youtube channel. this source of light is always important when it comes to painting but what happens when an artist chooses to paint in the dark

german painter. heads out in nature to as she puts it see the unseen well even in the dead of night she still manages to bring nothingness to life in the landscape around her well we went along to see the results. silk asuka board works through the night and outdoors. equipped only with a gas lamp a compass and a paints and brushes she seeks out isolated spots where she can paint the night sky . while most people lie snug of their beds she gets to work sometimes 3 or 4 nights a week the circumstances allow. the thought me off the ball on my list i often ask myself why do i paint the night. but it's simply a realm of experience that daytime can't offer all the things i see in daylight or just so much destruction. here. and not enough at night to see more

surfaces than textures i see more nothing than anything. in the mists it's a seer and so i have the freedom to interpret it any way i want and i'm set up to teach the subject she's painting this particular night it is the 1st complex of the law in the works there leipsic with all its refineries and chemical plants. why not join is just so extremely illuminated. by. its lit up like a festival in the test benoist on. now many places are truly dark at night since the introduction of electric lighting cities an industrial areas are as bright as day even in the dead of night or. this light pollution or light smog the strips are sleep and the saurians many nighttime creatures. the mists walk

on me violent i feel ambivalent about light smog because from an artistic perspective i find it interesting and attractive. but from the standpoint of reason of course i know it's a disaster. the buildings of a former cotton mill in leipzig provide space for artists like the international acclaim to painter neo. borg also has her studio here she generally doesn't show up until the afternoon she sleeps through most mornings and often will make it to bed before 4 am the next day. the works that take shape overnight in the field get their finishing touches here. is a. moment thank when i start out i think this is crazy what am i doing this is absurd. but when i'm on site i forget about all the effort and i become part of the

night. before and. i'm absolutely fascinated by how the night swallows everything up looked on and suddenly makes the tentacle become intangible. when soca 1st started painting the night 10 years ago she was trying to find out how to perceive the surroundings. later she better own lightning books and paper the night sky in various places from portugal in the south of europe to denmark in the north. with dark ties in with a long tradition in the arts. the martyr her foot museum in western germany is holding an exhibition titled in the spotlight of the night life in the gloom and looks at how various artists interpret nights and how electric lights has transformed the dark.

silk a super bowl's painting hell are brights is the main attraction it shows the lights of a sprawling city from a bird's eye view. she worked on the massive 8 by 3 meter 60 paint. for 3 years for once entirely in our studio. and from my enormous washroom it's a huge surprise to me i've only seen it in my studio and throughout the process of creating it context i did good to see him now to see it in a different context next to works of other artists it's fantastic that. work can't even imagine painting anything but the night she'd like to put the northern lights over iceland to encompass. the luminous and seeds off in the knees or the darkest nights of africa or the bright star the skies over the atacama desert in south america. to paint the many faces of darkness you'd need more than one lifetime she says. and finally we are off to

a restaurant in barcelona that offers an out of this world experience the all of new rises above the city like a spaceship that's landed on the edge of town now the restaurant leaves no stone unturned to offer its guests a night of surprises that appeal to all the census. c it's not an opera house it's a restaurant. and it doesn't just serve food each course is performed whether asian green curry with king prawns and see your chins or breast of lamb on arabian bamma going to show with creamy saffron. here each dish is presented with its own show and lighting. this restaurant perched on the roof of a 5 star hotel in barcelona could easily be some alien space ship the often new is

a genuinely unique experience. even the welcome is somewhat out of this world. where she's been they need those. patrons check in and take seats under the geodesic dome 105 meters above the lights of barcelona. and jaime lieberman are this they ship's captain spring it shifts with the help of an 8 man crew they prepare a menu that excites the taste buds and a few other senses to. look at them ok up which i did a moment ago we want to entice all the senses and activate them from the 1st moment on in that hearing seeing tasting so the whole body with all its senses can enjoy the meal i'm going to get out of the experience of it but the principle has a name neuro gastronomy the aim is to merge all the sensory experiences from.

the 2 chefs experiment with ingredients from the arab world from asia and south america and they even roast a carpenter answer to. cutting edge l.e.d. lighting effects and spatial sounds from 60 speakers round off the audio visual aspects. of every course is accompanied by the appropriate omni on. if for instance the amazon is a theme the mood lighting has to reflect the temperature and humidity of the amazon region. and the dunst that's performed complements all this. so all the senses are merged so how it works. we know this is the sky bar mood lighting. the courses are served in meticulous coordination with the choreography.

well the diners are spirited off to the rainforest the kitchen crew arranged the dishes to harmonize with the jungle atmosphere. all made with exotic ingredients hardly ever seen in any european cuisine. smoked red mullet's on a banana leaf accompanied by a peach palm fruit sauce and brazilian a side varies served with a case of a texture with a brown butter moose. is the clock but to make its course much the amazon theme we borrowed cooking my thoughts flavors and weedy and some south american. idiot boasting that he and put together they produced the typical colors that makes the brain think it's in the rain forest. and what do the guests think. i think it's great we're not the typical restaurant you generally eat. that with any show with the performers and the dancers and the spectacular view what more

could you want to keep in mind. the common area expedition around the world in 6 courses takes about 2 hours. the last stop is europe for desert. then the spaceship lands safely back in barcelona and it's passengers disembark. into reality. and when that we come to the end of the show but don't forget to check out our website or our facebook page to find out about this week's draw an a chance at winning something very exciting as always thanks for joining in this league and going. to.

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play. this is news to live from berlin china's deadly coronavirus continues to spread beyond its borders reaching australia and europe in china where the outbreak began the number of confirmed infections has jumped authorities of quarantine more than 14000000 people to stop the virus spreading also coming up a powerful earthquake struck.