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Growing Food at -30, The Chef on an Arctic Self-sufficiency Mission





In one of the planet’s most northerly settlements, in a tiny Arctic town of about 2,000 people, Benjamin Vidmar’s domed greenhouse stands out like an alien structure in the snow-cloaked landscape.

This is where in summer the American chef grows tomatoes, onions, chilies and other vegetables, taking advantage of the season’s 24 hours of daily sunlight.

During winter’s four months of darkness, when temperatures can reach -30 Celsius (-22°F), Vidmar tends to microgreens – the leaves and shoots of young salad plants – and dozens of quails in two rooms beneath his home.

He is the sole supplier of locally-grown food in the read more >>>

Source:: VOANews.Com

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