benjamin vidmar is the only supplier of fresh local ingredients to the cooks and chefs here. this fellow surf. some greens for you. to. talk to go to shows who also. received him and this is probably good to see you have been for sure you know. it's amazing to have this for sure. given collects the leftover plant material for composting thank you everybody should 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 high. travelers here for an adventure holiday. because of the cold independence and imports long europeans environmental footprint is disproportionately large benjamin hopes to reduce it. hello my name is benjamin vidmar are doing this tour with you today we will visit a little bit about what i do here what i grow also the lab in the dome and then after we will go inside of the gallery there's like a kitchen and we have a place where we can eat and like a workshop so we will prepare some f

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 ingred

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 i think it's good for two minutes for three for the fourth one is on the three of us and 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. yet because we list it from a friend all forty five say yes definitely.

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. yet because we lift it from frank forty five 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.

world's northernmost telling of any real size here one man who grows harrods in vegetables benjamin vidmar a chef from florida.

it's one thing it's good to in this one tree for the fourth one of them thieves 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.