I thought this was a great story with photos of a place to visit on Santorini.

http://www.freundevonfreunden.com/features/author-craig-walzer-runs-the-worlds-most-beautiful-bookshop-on-a-small-greek-island-in-the-middle-of-the-aegean-sea/ 

Kolimbithres in April

Spring on Paros was early this year with plentiful flowers blooming by the field full.  Now Easter Week is well underway kicking off the tourist season.  Of course the weather is mostly warm and sunny (61F/17C) except for a few showers today and tomorrow.

Unless you are already on Paros or on the way there it is too late to enjoy the authentic Greek experiences of Easter for this year.  So I would like to whet your appetite for next year.  Easter in Greece is like no other country. It is the major holiday of the year. While based on the religious calendar it is centered around food and drink.  Read my 2014 article on Opinions Post.

If you want more, here is our account from 2006.  Or search this blog for several other posts on the holiday and the season.  If you would like a personalized package of accommodation, event guide and lamb barbecue with a local Greek family, contact me.

P.S.  I have often preached that it is a crime against humanity to visit Greece without seeing the Parthenon.  For those who have not yet made the trip here is unique interactive helicopter tour:  http://greece.greekreporter.com/2013/11/18/the-parthenon-like-you-ve-never-seen-it-before/

For those who would like to know more about all the major antiquity sites of ancient Greece tour my web site www.Visit-Ancient-Greece.com

Cheers

I have written many times about the benefits of eating locally produced food and the generosity of our Greek neighbors in sharing their excess.  Now in the spirit of the difficult times in Greece and Paros many farmers are increasing their plantings and herds and making their home grown products more widely available.

This is from Paros Web:  (There are more photos there.)

“Matheo & Maria are local Parian farmers cultivating on their own grounds at the seaside area of Piso Aliki. They produce various vegetables & fruits, some of which are available for sale according to the season. Matheo & Maria run their own farm for their family's needs, and they don't use any kind of chemicals on any of their products.

At Matheo & Maria's farm you can buy pure Greek Olive Oil pesticide-free all year round – now offered at reduced price. Also available for sale – Fresh Potatoes (available most of the year, according to the season.)”

The first photo is some of their tomatoes and peppers photographed by Karin on our veranda.  The second photo, also by Karin, could be taken every spring as we watch the lambs play and grow until most of them disappear just before Easter.

If you would like to rent a bucolic villa in Aliki that includes olive oil and other products from the surrounding fields, please email me with your preferred month and number of people in your party.

More at Olive Oil & Mushrooms -- Eat local

This article continues a theme that locally produced food is more healthy than mass produced and that where you eat and drink greatly influences the taste.

Years ago we had a program on Paros for guests to help with the olive oil harvest in exchange for a portion of the oil.  However, the scheme died because not many people want to travel to the Greek islands in November which is harvest time.

Now I see that the prefecture of Grevena in the central mainland of Greece is hosting the 9th Panhellenic Mushroom Festival on November 4 – 5.  They say over 5,000 varieties of mushrooms grow wild in Greece and over half of them can be found in this region.  They probably have nearly as many recipes for the fungus including liquors and candies.  Local as well as international chefs will be attending the festival.  I hope they get a few tourists as well.

More on this theme:  Proven: Greek islanders live longer

                             Island wine: Taste the place

We see a lot of octopus caught and eaten on the Greek islands.  Years ago I read something to the effect that they are more intelligent than we think.  Which is not a very pleasant thought when you are chowing down on their arms.

We also see and eat a lot of sheep and have observed how dumb they seem to be.  Well a traveller named Alejandro Read has done “some” research and rated the 15 most intelligent animals.  Sheep come in higher than I thought at #15 and octopus lower at #12.

See his article at Most Intelligent Animals

I have written before about our healthy lifestyle on Paros.  Now there is a scientific study about longevity on Ikaria.  It’s percentage of residents over 90 is 10 times the European average.
The study was wide-ranging so did not come to any absolute conclusions but pointed out what the older islanders did versus their younger relatives and the rest of the world.  "Fish, fruit, vegetables, legumes and tea shield the cardiovascular system. Moreover, daily use of olive oil is beneficent to sexual activity and, if added to the moderate consumption of coffee in the afternoon 'siesta', form the ingredients that may compose the secret of longevity," the researchers said.
Of course they also throw in that genetics and physical activity may have something to do with it.

The only conclusion I draw is that you can not pick any one factor as the solution to a long, healthy life; it takes an integrated lifestyle.  More on this theme of Live Long & Prosper
The photo is by Karin taken in Parikia Sunday evening.

Yesterday the Wall Street Journal published an economic profile of the upstate New York dairy industry and its leading star Chobani.

I enjoyed the way the article opened with the 2005 factory closing by Kraft foods which resulted in the loss of 55 jobs.  Since buying the factory in 2007 Chobani now has 600 employees and is still growing.  The Greece company Fage has also opened a plant nearby and the local dairy farms are racing to keep up with the demand.  Chobani ships to all 50 US states; 1.2 million cases of Greek yogurt each week.

When we have written about Greek yogurt before I thought it tasted better due to higher fat.  But the WSJ says it is less salty, less acid and more tang and protein than normal USA yogurt.  Thus it is popular with the weight conscious as well as the gourmet.

As an aside the founder of Chobani (Greek for shepherd) is from Turkey and said it could have just as well been called Turkish yogurt.

Having grown up in a semi-rural area of a small state, Oregon, I have always favored Buy Local campaigns as a neighbor helping neighbor effort.

Now Greece businesses are asking consumers to purchase Greece products as a way to help the overall economy.  They are launching a campaign in the supermarkets to highlight those products grown and processed in Greece.

Karin and I buy local whenever possible mainly for quality and flavor but we also take price into account.  Paros honey, for instance, is great, but very dear.  So we usually buy the brand that is produced on the main land.

When we are off island in the USA or elsewhere I find it difficult to choose between price and quality.  Are the farmer’s market tomatoes at 2.50 per kg going to taste better than the supermarket ones at 1.80?  What do you think?  How do you shop in your city?  Please comment.

We spent a pleasant Easter Sunday. 

It started well with one of our rare sightings of a migratory bird.  Karin took this photo out our lounge window.  I tried to sneak around the corner to get a clear shot but the bird took off immediately.  It easily had a six foot wing span.  I thought it might be a stork but the color appears wrong.  The closest I could find on the internet is a Purple Heron, but the color is wrong there too.  Any ideas?

The weather was warm but there was a strong North wind that I didn’t notice until we were driving our scooters into it.  Even so we battled our way to the farthest point of the island from us to have traditional lamb on a spit with other expat friends.

Afterwards we stopped in Naoussa for coffee and happened to be there in the middle of their traditional commemoration and procession, the main element of which is very loud firecrackers.

Then back home, still in the sun, for a quiet evening recuperating from all the food, drink and noise.

Karin and I are currently re-acquainting ourselves with Oregon, the state where we spent more than 40 years of our life.  Oregon is now a major wine producer with hundreds of wineries.  One Sunday we toured wine country with two of our friends, Andy and Linda, who have also visited us on Paros.

At one of the winery shops I purchased a tin of smoked pepper salmon packed by Skipanon Brand.  I fondly remember the brand because the first time I went deep sea fishing was out of the Skipanon River which is at the mouth of the mighty Columbia River.  I think it was this company that tinned some of our freshly caught salmon.

Near another winery our friends showed us Red Ridge Farms and their Oregon Olive Mill where we stopped for an olive oil tasting.  It was quite a treat but I missed not having some of our Paros oil to compare.  Being from Greece we got a private tour of the pressing facilities by Mrs. Penny Durant one of the founders of the Oregon wine industry as well as pioneering the Oregon olive oil industry.

The process is very similar to what we do on Paros but the rooms and equipment are much newer and shinier.  We were quite pleased to see all the modern high tech equipment was manufactured by Alfa Laval, the company that our son works for, though in a completely different branch.  Mrs. Durant was also kind enough to give us a free sample of her oil.

The next day I decided to use the salmon in a chowder recipe in the Finnish style provided by Skipanon.  Since we didn’t have any butter I used the olive oil instead.  It was delicious and the one 6 oz. can made enough soup to last us for three meals.

Later in the week we watched the movie Julie and Julia which quoted Julia Child as raving about butter making the best food.  But I now know better!  So I am writing to Skipanon and the Oregon Olive Mill to suggest they do a joint promotion.  I will even throw in a night or two of accommodation on Paros as a prize—air fare not included.

Several years ago when we operated a pension on Paros I tried to extend the season by establishing an “Harvest Your Own Olive Oil” program.  I got a lot of publicity and interest but very few takers.  It seems not many people want to travel to a Greek island in November, the harvest time on Paros.  The weather is usually quite good but you can’t guarantee it for any particular date.  Now we are usually off island in November so I have had to turn away a few enquiries.  However, I just saw an AP photo feature of our neighbours picking and processing their olives so maybe I can turn the program over to them?

For lovers of antiquities and Paros’ ancient poet Archilochos here is an example of the high quality off-season art and culture programs on Paros:  http://aegeancenter.wordpress.com/2010/11/20/antonio-corso/ 

deTraci Regula, the About.com Guide for Greece has written a comprehensive, useful and entertaining Greece Travel Countdown Planner—Its nine pages long but worth the read.

By the way, if you are a family or small group now is the time to book your Greek island private villa for next summer.  Prime dates are being snapped up and choices will be limited after January.  Remember villas at the beach or with a pool are cheaper per person than most hotels.  Browse here  http://www.ParosParadise.com/villas.htm

deTraci Regula in her Greece Travel Blog reports:

“A new report on the benefits of extra-virgin olive oil shows a surprising result - olive oil actually changes the way human genes work, reducing the risk of heart disease.”

Read more on her blog which also contains links to more about olive oil and the Mediterranean diet.

We are always on the look out for articles and books about Greek island life.  There was a new book out last June but I missed the “virtual book tour” whatever that is.

One reviewer had this to say: “When I agreed to read and review Cafe Tempest: Adventures on a Small Greek Island I did not know it was an expat slice of life read in the voice of a main character who, among other things, is writing about yoga mantras. Had I known that, I’d have rejected the book out of hand, thinking it yet another “me and my feelings in a land of wacky, colorful locals” story. And that would have been a shame because, what do you know? I rather liked this book.”

Read more from this reviewer here or read more at the publisher’s site here  Or USA readers can use the link below on the left for Powell’s Books and Europe readers can use the one on the right for Amazon U.K.

If anyone has read this book, please comment here.

If you are a true Paro-phile you will enjoy watching this video for the high quality video of Paros scenery.  Warning:  it is over 20 minutes long.

It reminds me of watching an old Madonna movie, Body of Evidence, because it was full of scenes from our home town of Portland, Oregon.

Anyway this video was done by a group of students from the School of Informatics of Indiana University.  Their objective was to document the connection between agriculture and tourism on the island of Paros.

Search this blog for more of my comments about the food and drink of Paros.  Now my slogan of Do it better on Paros can be Eat better on Paros!

Φαγητό του Παρελθόντος: Τροφή για το Μέλλον / Food of the Past: Nourishment for the Future from Parosweb on Vimeo.

Being from the west coast of the USA, “Chestnuts roasting by an open fire” was never part of our winter traditions.  So I will never forget our first visit to Germany when we stepped out of a train station and there was an open fire with roasted chestnuts.  I immediately bought some and Karin and I tasted them on the spot.  I spit my bite back out; Karin politely swallowed but did not have another.  We found them dry and bitter.

Now fast forward to this week when a friend shared their harvest of walnuts and chestnuts.  We looked askance at the chestnuts and decided to use them as autumn decoration.  Then a few days later I received a news item from the ANA:  “Annual Chestnut Party begins in Kavala”  This inspired me to do a little research.  I found that they can be prepared any number of ways.  Since it is still too warm for a fire and the barbeque is a hassle, I opted to steam a few of the chestnuts.  Twelve minutes later we dipped them in melted salted butter and gingerly took a nibble.  Eureka! they were quite good.

I also learned the chestnut has a long and noble history.  The tree is considered the tree of Zeus and Alexander the Great planted them during his travels as a substitute for grain.  Many cultures have followed suit as they grow well on mountainous terrain.  So in October many northern Greece communities have Chestnut Festivals.  The one in Kavala is said to consume 5 tons of nuts and 1,000 kilos of wine.  I think that may be an exaggeration on the chestnuts but not the wine.

Photo from Eternally Cool Net

This week Karin and I are trying to enhance the stay of two guests who had their plans thrown awry by the ongoing difficulties with Olympic flights. In deciding what to serve for breakfast Karin couldn’t remember what was considered a “Greek breakfast”. So she did what we always do when a question arises: Google It.

It turns out she couldn’t remember because the answer is None. Or as another blog put it: The Greek Non-Breakfast

The writer there explains that traditionally the Greeks would have a quick cup of something warm like tea and then pack up some cheese, olives and bread before heading off to work. Now we always see the Greeks around a pastry shop between 10 and 11 A.M. The big meal is about 2 P.M. followed by quiet time until 6. At least that is typical on our little island.

So we served the popular favourite: yoghurt, fruit and honey with local, fresh-baked bread and coffee. The Americanised version of a Greek breakfast--except the Greek yoghurt is much richer.

Years ago Naoussa was our favourite place to go on a Sunday morning to read the newspaper over a coffee and pastry.  But as it grew more upscale and touristy we went less and less.  It’s often referred to as a Mykonos wannabe for its high prices.  You can count on one hand the number of meals we have had there in nine years.

Now that will change as a friend who has been coming to Naoussa for 30 years introduced us to the Meltemi Taverna.  Its located on the marina pier; just turn left at the bridge.  By the way most of the tavernas as you turn right on the pier have the reputation as tourist traps.  But if you continue to the right around to the old harbour you will find some very good, if high end, restaurants.

I tend to judge a taverna by the quality of its giant beans and its stifado(stew); both were excellent at the Meltemi as was everything else we had.  I can’t comment on the price because I am sure our host got a special Greek price; I know I was shocked at how low the total was for food and drink in Naoussa.

At a quarter to 8 I started talking about a new holiday that I predict will be as big as St. Patrick’s day all over the world.  September 24 is Arthur’s Day and 2009 is the 250th Anniversary of the founding of the Guinness Brewery in Dublin, Ireland.  World wide at 17:59 GMT people raised a glass of the dark stuff in a toast to founder, Arthur Guinness.  All heads certainly turned when we did the same in the middle of a traditional Greek taverna.  I don’t know what the proprietor thought of me bringing in my own black cans.  Guinness does go well with Greek food but we can only get draft in few places during high season, so the widget cans have to do when we want to reminisce about Ireland.

P.S.   I had a left over can so the next night I made a Guinness and maple syrup sauce to glaze salmon steaks.  It was quite good but the best part was it only took 1/4 of the can which left the rest for the cook.

Australia has not been high on my list of places to visit but I often hear and see good things about the people of Sydney.  Here is an example.

“To get people excited about the Sydney International Food Festival and celebrate international food, national flags of participating countries were recreated using popular local foods of each nation.”

More eatable flags at Toxel.com

Anyone interested in geology, volcanoes, minerals and the like must go to Milos.  Everyone else will find it quite an interesting island with a lot of variety and differences from other Cycladic islands.

We stayed in the port town of Adamas but found the fishing village of Pollonia more pleasant; it reminded us of our home village of Aliki. 

Other pleasant places were Plaka and Tripiti which overlooked a Roman theatre which overlooked an ancient port.

I won’t post photos here of the two areas that one always sees in articles about Milos, Sarakiniko and Papafragus, but we did go there and enjoyed the experience.

The highlight for me was the Mining Museum and the abandoned sulphur mine (see previous post for photo).  The latter is difficult to find over rough and not clearly mapped roads. (Clues are to keep going straight and watch for signs reading Thiorichia in Greek letters.)

If you are into buying property on a Greek island, Milos should have some cheap places left because more than half the island is remote and undeveloped.  A lot of the rest is wind swept with open mines, so you need a tolerance for dust and in places the slight smell of sulphur.

At the abandoned sulphur mine—the workers just up and left one day in 1958 when they found out the owners were bankrupt—I was fascinated by all the volcanic rock and minerals of infinite variety and colour laying everywhere. 

We were also intrigued that the island has countless caves that were adapted for current use by the inhabitants.  

Among the minerals being actively mined to this present day are bentonite, perlite, kaolin, and baryte.  Look them up, if you want to know more.

Another highlight of our Milos visit was a meal at the O! Hamo taverna.  We have never seen anything like it in Greece for charm and character.  Then we were pleasantly surprised by friendly, efficient service and to top it off, the food was great.  I strongly advise any island hoppers who are getting tired of the traditional taverna to make a point of discovering this place at the edge of Adamas.  Its a place to write home about!

A healthy soft drink?  Well, considering that I think red wine is a health food, reader beware.

The Greek island of Chios has recently announced a new soft drink named Mast.  The islanders call mastic, the active ingredient of this new drink, the gift from God.  It already flavours many products, mainly chewing gum, liquors and sweets.  It is also used in many cosmetics for its soothing benefits.

The mastic “Pistacia lentiscus” is an evergreen shrub of the Pistachio family cultivated for its aromatic resin mainly on Chios in the eastern Aegean.  Within the European Union mastic spice production on Chios has been granted protected status much like a grape varietal.  Although the plant is native to the Mediterranean region only the mastic trees of southern Chios weep the mastica resin when their bark is scored.  The island’s production is controlled by a co-operative of medieval villages.

The aromatic, ivory coloured liquid is then sun dried into a brittle, translucent solid.  When chewed the resin softens and becomes a bright white, opaque gum.  Chewing the gum is said to soothe aching stomachs.  People of the Mediterranean have used it as a medicine for gastrointestinal ailments for thousands of years.

Claims for mastic include cholesterol reduction to lesson high blood pressure and heart attacks.  Mastic oil also has anti-bacterial and anti-fungal properties.  Oh yes, it cures bad breath too.

So, if your corner store doesn’t yet stock Mast, come visit Greece.  If the wine and the mastic does not cure your ailments the light and the air will soothe your soul.

This post was re-written from a Press Release through Athens News Agency.

Photo from here.