i'm not nothing out of the germans because sometimes i am but most have nothing with the temp to do the job and think deep into the german culture. you don't seem to think that is grandma there you go it's all out who knows i'm right so join me for me to get the bungee jumping poles. and. taking a ride on the wild side we will find out what your little man's blue quartermasters 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 the cave to the plate find

out where your king crab comes from. and why this artist chooses to paint in the still of the. we kick off today's show in the snow and on the slopes of switzerland now ski 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 will lie on artificial snow which uses up tons of water and energy well to reduce the impact of the damage to the environment so 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's locks region a prime winter 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 drive. we find it very important that we take care of your farmers because we want our grandchildren to be able to ski here too and of course use the action is true too don't destroy the planet or to not destroy paradise my goodness we're going to try and turn see 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 quite as optimistically cover of those or of the international commission for the protection of the alps takes a more critical view of the locks initiatives. like that 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 then 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 the holistic consciousness minimalistic interiors are meant to reject a throw away mentality. about it here example here we have those chairs from clothes they're 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.

pascale 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. for death given to people spend thousands of francs for this think at least i think the most important thing is to respect your surroundings that we have to preserve our bond with the nature we have here to see it an experience. isn't this off into our valley about 30 kilometers from locks. hamlet with barely $100.00 inhabitants simple guest rooms to tourists. the toll lift is powered with solar energy. in the shelf a very her is one of 10 as residents he's committed to developing low impact tourism. to me if i knew this is turn

a solar lift the 1st in the world solar power is pulling us up the mountain or we're as authentic as we can manage so. what we offer is what we have here and the way we live year round. most of the tourists who come to tend their arrive by bus rather than by car that 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 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 chrome. skiing with a clear conscience lux is doing its part to keep environmentally aware skiers 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 all things to an innovative tracking system customers can now not only enjoy their crab meat they can also learn all about their dinners origins. the norwegian king crab is a prize delicacy all over the world stations long spindly legs are full of tender juicy meat london speace to restaurants specializes in their preparations head chef

phil campbell works by the principle of less is more. as we spend so much fun source thing are our products we just like to allow the crowd that can crowd to do all of the talking we don't want to mess around with a foreigner 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 the 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 your head ends up being that leeway to have a struggle the day it was there for the patient it was mission at hand and one of the mildest in the fishermen if they did it nicely and let you visualize kind of an

ocean near the north pole where the power was going to finish there and they really gave a story to the imaginary as a 1000 people. the king crabs are caught in the waters off northern norway and 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 in kept in huge takes until they're ready for shipping we treat groves. very good here like a 5 star hotel when tribes come here they don't but they don't confess they get relaxed that you see in the certainty here they are getting the. good quality water inside and wants voice every day to make sure the big. have everything all been new so they can be fresh i live a good quality. dick hosts crab feasts for tourists he catches the dinner himself and special crab traps using fresh fish meat as bait

. care of the goals of the crabs 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. not true 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. kristie shins originated from the bering sea off precious come check out 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 crabs spread as far as norway there they became something of a tourist attraction. when the furious are frozen over the crab fishers

drill holes into the ice to lay their traps the 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. it was a ball see and you see i like this just a lot this year let's see a. clip yeah your whole thing here is you know about. the us part of what is. in london to die news have developed a taste for this fine delicacy and the tracking option keeps it all a modern flair haven't transparency the food is so good because the thing is as you . it's become so disassociated with the food navigates we've got a supermarket you know we pull out whatever we go yeah ok this we can actually see the full journey it's important for 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 intervention your own max reporter max merrill took on a sledding challenge in austria and now it seems that 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 posts are 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

nice off on an impressive piece everyone makes it down and sooner or later it's just a question of how and when growing up my for you for winter activity was going to programming but anyone who thinks it's all child's play but never been to this race . takes place in the austrian town of but i'm back overall the beach club and mountain i came a day early to get in an afternoon test run i've even hired the 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 all thought. when it comes to sled runs. those who wouldn't give up getting 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 887 and since then the

classic davos lead has been developed into a more flexible one with movable runners that makes it more of identical 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. for mom is also taking part and certainly more confident than i am and i'm off it was a cold night which means the piece of me very slick what sort of speed in kilometers per hour come i get about 60 or 70 in the quickest sections of today. 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 came as a local i was basically born on a sled that. you can be bought for me to notice so for me it is the best one in europe or better you bet best the worlds best best of it let's just break if you get too fast. i get a quick crash course on how to brake and steer i'm going to make the flop break with your feet flat on the ground on to 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 real

pace much sooner than i thought but i can break 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. and i feel really good now. in the end pretty much everyone was faster than me. just 14 minutes for 14 kilometers my time was about double that but i've already set my sights on my next winter adventure. i wanted to see max why. 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 to look at zilker borg 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. through the night and outdoors. equipped only what a gas lamp a compass under 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 their spot 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 that night to see more

surfaces than textures i see more nothing than anything. is the. feeling then this just as a seer and so i have the freedom to interpret it any way i want and i wanted to teach the subject she's painting this particular night is the vast complex of the law in a works their lives with all its refineries and chemical plants. why not just join is just so extremely illuminated. by. its look like a festival in the test the lawyers don't. know 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. 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 internationally acclaimed painter neo. 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. and i'm absolutely fascinated by how the night swallows everything up looked on and suddenly makes the 10 people 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. fascination 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's life in the glue it looks at how various artists interpret nights and how electric lights has transformed the dark.

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. the norm of washroom it's a huge surprise. i've only seen it in my studio and throughout the process of creating it context i did good so the now to see it in a different context next to works of other artists it's fantastic. work can't even imagine painting anything but the night she'd like to put the northern lights over iceland on canvas. and 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. thanks finally we are out to

a restaurant in barcelona that offers an out of this world experience the off 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 guest a night of surprises that appealed 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 baba 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 new is

a genuinely unique experience. even the welcome is somewhat out of this world. what is the richest they need those that. patrons check in and take seats under the geodesic dome 105 meters above the lights of barcelona. one hero and jaime lieberman are the space ships captains 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 good i must carry up which i did a moment ago we want to entice all the senses and activate them from the 1st moment on that hearing seeing tasting it all so the whole body with all its senses can enjoy the meal to get out of its bit into. the principal has a name neuro gastronomy the aim is to merge all the sensory experiences.

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 on the on. so you tell us a lot if for instance the amazon is a theme the mood lighting has to reflect the temperature and humidity of the amazon region. on the dance that's performed complements all this. so all the senses are merged so how it works. you 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 arranges the dishes to harmonize with the jungle atmosphere. paul made with exotic ingredients hardly ever seen in any european cuisine. smoked red mullins on a banana leaf accompanied by a peach palm fruit sauce and brazilian a size varies served with a kasama texture with a brown butter moose. is the plot though but to make its course much the amazon theme we've borrowed cooking my thoughts flavors and we've even some south american . idiot those think that what's what in the me put together they produce 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 what about the typical restaurant you're generally eat. up with and the show with the

performers and the dancers and the spectacular view what more could you want. in the colony 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 its 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.

become. a. cut. to.

the world economic forum 20 twentieth's thompson. so my dad came to deliver global goals leaders making good on their commitments to create a sustainable world this is a lot of obama goals should be understood as an extraordinary kollek fifield the future of all the greatest risks we face the d.w.p. sense a high profile model discussion for hosted by sarah challis which holds just 2 minutes on the job.

every 2 seconds a person is forced to flee their homes nearly 71000000 people have been forcibly displaced the consequences come into sastre us and our documentary series displaced depicts dramatic humanitarian crises around the world you know. what a good thing we don't need and i didn't go to university to kill people. or to have my boss come to me and tell me to kill someone if he got mad and if i don't they'll kill me. people feel for their lives and their future so they seek refuge abroad but what will become of those who stay behind and it's a way our capital my husband went to peru because of the crisis that i wanted that if he hadn't gone there we would have died of hunger an amount of down. just this week gone d.w. . the summer go by she was too sick for food.

police to prevent companies shut. break draw and cook foods to avoid cross contamination. cook thoroughly to kill microorganisms. keep food safe temperatures cold to prevent bacterial growth. use safe water and safe raw materials to avoid content. producers are the ones primarily responsible for the safety of the food. but you can protect yourself and your family from diseases and know you by applying the 5 keys to see

food use them you also have a role to play. this is the news and these are our top stories the corona virus has killed now killed at least 56 people in china with more than 1900 others confirmed infected canada has become the latest country to report its 1st case of the disease which chinese authorities say is accelerating. at least 30 people have been killed by flooding and landslides in southeastern brazil following 2 days of heavy rain.