LINK#135

LINK

#135

June 15th, 2019

Guide for responsible drinking Pg 30 A closer look at the side effects of alcohol Pg 24 History of Alcohol Pg 16 Facts about Gin Pg 32

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C 2 H 5 0 H

Editor- Julien Debusschere

Designer- Agnes Durda

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CONTENT Contact..................................................................................5 About us................................................................................6 C2H50H Traditional Beverage from my Country...................................12 History of Alcohol.................................................................16 The opioid crisis in the USA..................................................18 Trip adviser through Armenian brandies!..............................20 Things I wish I knew before I became a bartender.................22 A closer look at side effects of alcohol.................................24 Interesting bars around the world........................................26 Cakes with alcohol................................................................28 Guide for responsible drinking..............................................30 Facts about gin....................................................................32 Who is Bob?.........................................................................34 Be Happy & Be Careful..........................................................35 Interview with Frankie..........................................................38 How is it to be an EVS volunteer in Kalamata........................40 ASHA- My sending organisation.............................................42 My work on the farm.............................................................44

K.A.NE. Social Youth Development Youth Center of Kalamata Plateia Othonox 10 Kalamata, 24100, Greece EMAIL: info@ngokane.org PHONE NUMBER: +30 272 104 3006 WEBSITES: kentroneon.wordpress.com ngokane.org/index.php FACEBOOK: @kane.kalamata VOLUNTEERS:

STAFF MEMBERS:

Agnes Durda Alexandra Crismaru Alexandra Morin Anna Khighatyan Catarina Silva Ivan Doer Julien Debusschere Marie Damond Marine Kafer Mihaela Paval Neda Mijovic Niek Den Boer Rébecca Bertolli

Filaretos Vourkos Jelena Scepanovic Nancy Kanellopoulou Nantiana Koutiva Georgia Griva

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Anna

Niek Niek

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Barev! I am Anna from Armenia. Honestly, in 28 years of life, this is my first time abroad in Europe. I am going to stay 8 months here in Kalamata and it is a long time for me to discover everything in Greece: live, love, experience new emotions, meet new people, create new stories, explore new streets. Everything is going to be new for me!

This is a great way and opportunity to get to know me, myself, to discover something new in and outside.

Hey there!! I am Niek 30 years old. From a small town in the Netherlands called Lunteren. I will be a volunteer for 12 months here, in Kalamata. In my freetime, I like to create , read good book or scientific article (psychology, philosophy, history etc), or watch good art-house movie.

Sometimes I like to make photographs . Hope to see you around !!!

People are divided for two groups: thinkers and doers.

I will prefer to let my actions speak louder than my words.

I don’t take anything in life for granted. I’m all in of finding out the deep meaning of my existence.

I don’t like pink. Insane enough?

Ivan

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Mihaela

Julien

Marie

I’m Mihaela from Romania. I’ve done my studies in Economics and Human Resources management and development, domains in which I activated for several years. Few months ago I completed a great short term EVS in Turkey, experience which motivated me to apply for another volunteering project in Kalamata. During these two months in which I’ll be here, I’m willing to help as much as I can the community, to get to know each one of you better and to explore the Peloponnese area.

My name is Julien, I come from France and more specifically from a city near Lille. I am 24 years old. I love the nature and the permaculture that’s why I have a garden in my city in permaculture for 2 years now. I will be staying in Kalamata for 10 months and I will be working in the farm. It’s my second volunteering trip. the first one was in Armenia. I love meeting new people and learning new languages. I hope after my EVS I will speak Greek well and I will have a second family here.

Hello! My name is Marie, I’m 23 years old and coming from France. After one year of study arts, I realized a civic service in Romania in a school with children and I traveled. I am staying in Kalamata for 7 month working at the urban farm. I chose this project to discover the permaculture. During my free times I like to be outside walk discover places reading, sewing.

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Alexandra

Agnes

Catarina

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Hello, my name is Alexandra and I am Romanian. I come from a small family in the eastern part of the country.

After finishing my studies in foreign languages and literature, I gradually lived in the United States and England and worked in different fields, such as teaching, diplomacy, sales,etc. I volunteered for different causes since my highschool years. I chose to come to Greece to continue doing that and also getting to know the local culture as much as possible.

Hi, my name is Agnes and I’m 25 years old. I am originally from Poland but I lived in Liverpool for 6 years, that’s where I have chosen to apply for the short-term dog shelter project. I expect this project to be both rewarding and challenging at the same time, also a good way for me to see if I will like to continue a career path of working with dogs. I am a sport enthusiast - I mostly enjoy winter sports such as ice skating and skiing. I also enjoy reading crime and fiction books before bed.

Olá! My name is Catarina and I’m from Porto, Portugal.

My background is in International Relations, so being a volunteer for a NGO is a useful way of gaining experience and developing valuable skills! I left my 5 cats and dog in order to embrace this project for 11 months and now my dog does not recognize me over our skype calls but I’m sure It will be worth it. In my project I’m assisting in the day care center for the kids with autism.

Rébecca

Neda

Marine

I’m Rébecca, 28 years old and I come from France.

I’m in Kalamata until January 2019 to work at the dog shelter. I like to discover new things, life is beautiful and quite short, I enjoy every moment. I have a bit of a crazy personality in a good way, you just have to get to know me. We can learn a lot from people around us, everyone has something to bring to earth and to others. Enjoy and see you !

Hi, I’m Neda and I come from Montenego. Activism has been my passion since high school days so I’m thrilled because of the idea of working at the K.A.NE’s office and help to create more opportunities for young people. Some of my other passions are travelling, dancing and good music and I hope I’ll get the chance to nurture all of them in the following 9 months. Can’t wait to discover the Greek way of life and to get know the country!

Bonjour! My name is Marine, I’m 28 years old and coming from France. After studying Business Administration, working in Marketing and travelling the world, I will now stay in Kalamata for 10 months, working at the office of K.A.NE. I decided to volunteer here to get to know the functioning of an non-profit organisation and to set up my own European Projects! During my free time I like to play volleyball, go diving or read fiction books. This year, you also gonna find me at the German language workshop. See you there!

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K . A . N E .

S T A F F

Hello, I am Filaretos Vourkos. For the last 15 years I am working in the field of Non-formal education as a volunteer, youth worker and youth trainer. 10 years ago, I decided to create the Youth Centre of Kalamata, in order to initiate youth work in Kalamata and promote active citizenship as factor for change.

Filaretos Hi, I’m Jelena Scepanovic,an EVS coordinator in K.A.NE. and a volunteer of the Youth center. I came from Montenegro in 2012 as an EVS volunteer. I really liked the idea of the youth center and the work that K.A.NE. does, so I decided to stay and be part of it.

Jelena My name is Nantiana Koutiva and i am working in K.A.NE. as a project manager and EVS coordinator. I have studied greek philology and I am teacher of greek language as well. I love travelling and organizing festivals.

Nantiana

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Hello World! I’m Nancy and I’m working in K.A.NE. since 2017 as a Project Manager and EVS/ESC coordinator.

I’m passionate about meeting new people and exchange knowledge, experiences and ideas. I love the fact that many young people visit every year my hometown Kalamata and contribute to our society.

Nancy Hello, my name is Georgia Griva. For the past few years I am a youth worker and project manager. This journey in youth field started in 2014 with my first youth exchange and my EVS in Istanbul. I am proud to be member of K.A.NE. which represents my vision and my values as human and as an active citizen.

Georgia

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T R A D I T I O N A L B E V E R A G E F R O M M Y C O U N T R Y AGNES Apart from a wide range of beer and vodka, mead is something you’ll find in Poland.

ANNA Armenia is considered to be the origin of wine-making!

The greek mercenary, Xenophon, during his travels had come to a village in Armenia & wrote about the way that the village had made what today is considered beer. Also we have different types of “oghi”, similar to vodka. Armenian oghi is also exported to several different countries, including the US, Russia, Ukraine, France, and the Baltic countries. About famous Armenian cognac brandy I will let you do research on your own!

CATARINA Port wine(from Porto, which is my city)! This is one of the most famous Portuguese drinks ever. It is so well known and drank all over the country and even abroad – especially in the UK since their citizens appreciate this type of wine so much.

IVAN Beer. Everyone drinks beer in Latvia. “Latvijas Balzams” factory is very popular, including abroad. The produce liquires and other type of beverages that are all beloved by tourists.

JULIEN Beer from belgium with cheese and pickles.

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MARIE Picon Beer for me, its a liquor of bitter orange that is mixed with beer.

MARINE In my home region Normandy, we have an alcohol speciality called “Calvados”. It’s an apple brandy. We usually drink it as digestive after a big family lunch, or between the main dish and the cheese plate, with a scoop of apple ice cream. It’s then called the “trou Normand”.

NEDA Rakija is an alcoholic drink made from the distillation of fermented fruit. It is a clear-as-water kind of drink, with a percentage of alcohol that can range from approximately 40% to 60%. Rakija can be made out of almost any fruit, and each fruit has its own specific Rakija name. Slivovica (plum rakija) is the most popular, as well as the cheapest and strongest.

NIEK I think every region has it own alcoholic beverage. I think jenever represents that for the Netherlands.

RÉBECCA We have a lot like a ‘Bordeaux’ (the red whine), the ‘Champagne’, the ‘Ti-Punch’ (rhum white rum, a spoon of cane sugar and lime), The ‘Pastis’ (anise and licorice. His name means “mixture” in Provencal language) etc. but I prefer the ‘Monaco’ (grenadine mixed with blond beer and lemonade).

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A L C O H O L

H I S T O R Y

It’s likely that alcohol production started when early farmers noted the fermentation that took place in fallen fruit. They may have found the fizzy flavor and sharp aroma pleasing. Trial and error using different fruits and grains finally resulted in formulas that could be refined and repeated for a pleasant alcoholic drink.

Alcohol manufacture started in an organized fashion about 10,000 years ago, when a fermented drink was produced from honey and wild yeasts. By 6000 BC, grapevines were being cultivated in the mountains between the Black and Caspian Seas, for the purpose of making wine. In another 2000 years, Mesopotamia (presentday Iraq) had a thriving winemaking enterprise.

When Egypt hit its stride around 3000 BC, wine production and shipping throughout the Mediterranean were important businesses. Romans made wine from the wild grapes that grew in the countryside—grapes with the yeasts necessary for fermentation already growing on their skin.

The wine was important in their commerce as well, sometimes being used in trade for slaves who then worked in the vineyards. The Romans developed a way of letting a fine vintage age, using an amphora, a large, tapered two-handled jar. It was filled with nearly seven gallons of wine and then sealed, protected from the air while it matured.

Around 1500 BC, the Roman god Dionysus began to appear in literature. Dionysus (Bacchus in Greek myth) was the god of the grape harvest and winemaking. A cult grew around the belief that wine could be used in rituals to return to a more innocent, aware state. Even today the 16

word “bacchanal� is used to describe a drunken celebration.

Dionysian rites got somewhat out of hand after they spread to Italy, and they were outlawed by the Senate. Increasing drunkenness began to accompany a Roman decline in simplicity and honesty and a rise in raw ambition, corruption and regular, heavy drinking.

Between 500 BC and 300 BC, the Hebrews adopted the beverage for all classes and ages. It was a drink, a part of festivals, a medicine, a provision in time of war, a necessary supply for their lives.

Soon after, wine began to be used in Jewish rituals and ceremonies.

In Christian writings during the time of Jesus’s life, drunkenness was criticized but alcohol consumption was recommended for medical purposes and not forbidden for other purposes.

The Middle Ages in Europe saw extensive development of choices of wines, beer and mead (alcoholic beverage made from honey). Wines stayed the most popular choices in the regions that became Italy, Spain and France. Monks began to brew nearly all the beer of good quality, which by this time contained hops, plus wine for celebrating mass. They eventually added brandy to their list of wares.

Protestant leaders in Europe maintained that alcohol was a gift from God and could be used in moderation for pleasure, enjoyment and health. But drunkenness was always a sin. As cultures struggled for balance on the subject, Spanish and Polish peasants consumed an average of three liters of beer per day, and in some English districts, beer and ale consumption averaged 17 pints per person, per week. This compares to three pints today. In Sweden and Denmark, sailors and laborers were given a gallon of beer per day. https://www.narconon.org/drug-information/alcohol-history.html

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T H E

O P I O I D C R I S I S I N T H E U S A

The opioid epidemic or opioid crisis is a term that generally refers to the rapid increase in the use of prescription and non-prescription opioid drugs in the United States beginning in the late 1990s.

The increase in opioid overdose deaths has been dramatic and opioids were responsible for 49,000 of the 72,000 drug overdose deaths overall in the US in 2017. The rate of prolonged opioid use is increasing globally.

Drug overdoses have become the leading cause of death of Americans under 50, with two-thirds of those deaths from opioids. In 2016, the crisis decreased overall life expectancy of Americans for the second consecutive year.Overall life expectancy fell from 78.7 to 78.6 years. Men were disproportionately more affected due to higher overdose death rates, with life expectancy declining from 76.3 to 76.1 years. Women’s life expectancy remained stable at 81.1 years. However, white women, the demographic of women most affected by the crisis, did experience a decline in life expectancy related to the opioid epidemic.

The epidemic has been described as a “uniquely American problem”. The annual opioid prescribing rates has been slowly decreasing since 2012, but the number is still high. There were about 58 opioid prescriptions per 100 Americans in 2017. Cities that are smaller, with more dentists and primary care doctors, or with a higher uninsured/unemployment rate tend to have a greater number of opioids prescriptions per resident.

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In the U.S., addiction and overdoses affect mostly Whites and the working class Native Americans and Alaska Natives experienced a five-fold increase in opioid-overdose deaths between 1999 and 2015, with Native Americans having the highest increase of any demographic group. One physician stated that this trend may be due to doctors being less likely to prescribe opiates to some patients because of past drug abuse stereotypes.

In the United States, those living in rural areas of the country have been the hardest hit.Canada is similarly affected, with 90% of cities with the highest hospitalization rates having a population below 225,000. Western Canada has an overdose rate nearly 10 times that of the eastern provinces. In 2010, the US government began cracking down on pharmacists and doctors who were over-prescribing opioid painkillers. An unintended consequence of this was that those addicted to prescription opiates turned to heroin, a significantly more potent but cheaper opioid, as a substitute.A 2017 survey in Utah of heroin users found about 80 percent started with prescription drugs.

The opioid epidemic is often discussed in terms of prevention, but helping those who are already addicted is addressed less frequently.Opioid dependence can lead to a number of consequences like contraction of HIV and overdose. For addicted persons who wish to treat their addiction, there are two classes of treatment options available: medical and behavioral. Neither is guaranteed to successfully treat opioid addiction. Which treatment, or combination of treatments, is most effective varies from person to person.

A L E X A N D R A

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T R I P A D V I S O R T H R O U G H A R M E N I A N B R A N D I E S !

Cognac Armenian brandy, or cognac as it’s called by locals, is made from selected grapes that are grown in the Ararat Valley. The Yerevan Wine & Brandy Factory has been producing the beverage since the late nineteenth century. It must be noted that in 1900, the company obtained official permission to use the word ‘cognac’ for the drink.

Today, Armenia grows six grape varieties for its cognac production, one of which is Georgian Rkatsiteli. The beverage is classified into three categories depending on the method and time of aging: ordinary, collection, and vintage. The most expensive collection cognacs are the ones produced by aging vintage cognacs longer. The world-renowned Armenian cognac brands are Ararat, Mane, Great Valley, and Armenika.

Armenian sherry wine The climatic conditions of Armenia are perfect for producing dessert and sherry wines. Those grapes have a high level of sugar, making the wine stronger with high levels of alcohol. The production of sherry wine in Armenia started during Soviet rule when it had a significant role in the evolution of viticultural technologies.

In Armenia, the sherry-type wine is made from the ingenious grape species Chilar and Voskehat.

Armenian sherry wine is of a high quality, and it used to be the second-most produced alcoholic drink after the famous cognac.

Tutovka or mulberry vodka Armenian mulberry vodka holds an upright position among alcoholic beverages. It is sort of a brandy, made only from mulberry fruit – both red and white fruits are used in the production. A palette of flavors make this beverage quite unique.Even though the vodka is made almost everywhere, the most famous production region is Artsakh, the republic known for its former name Nagorno-Karabakh Republic. Thus, the locals often call the beverage Artsakh.

This vodka pairs well with meat and fish dishes, as well as Japanese or eastern cuisine. When served, the drink should be chilled or poured over chopped ice in a glass. Mulberry vodka is an essential part of the national dish, khash.

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Pomegranate and other fruit wines Armenia has been making wine for at least 6,000 years. In Armenia you can try all the typical wines made from local grape varieties, but have you ever heard of or tried a pomegranate wine? If you haven’t, Armenia is the place to try one. The country is home to various wineries that not only make traditional beverages, but also raspberries, pomegranate, and other fruity alcoholic drinks. The pomegranate is the national symbol of the country and signifies wealth and fertility. Even though its trees grow almost everywhere across the country, pomegranate wine is quite expensive. Thus, it is often referred to as “the drink of the Gods.”

Producing one liter of the purest wine takes about 10-12 kgs (22-26 pounds) of fruit. Therefore, it’s considered to be an alcoholic delicacy and is consumed in small quantities.

Oghi Apart from all those alcoholic drinks mentioned above, there are a couple of others you might want to try. Oghi is a local spirit distilled from berries or other fruits. It is generally produced as moonshine from home-grown fruits all across the country. Oghi is served as a welcome drink to guests and is consumed during meals. There are many varieties of oghi, including Cornelian cherry, apricot, pear, mulberry, grape, fig, plum, blackberry, and apple.

Beer Armenian beer is one of the more popular alcoholic beverages for Armenian men. The country produces the drink from malt grains developed in the country. Even though beer production has existed in Armenia since the fourth and fifth centuries BC, the country started to bottle it beginning in the twentieth century. The most famous beer brands here are Kotayk, Kolikia, Erubeni, Gyumri, and Aleskandrapol.

So, now you know what to try when you visit my beautiful Armenia!

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T H I N G S I W I S H I K N E W B E F O R E I B E C A M E A B A R T E N D E R

I started my career as a waitress during university, after I became a Kitchen assistant and finally, a bartender. I got hired just to take orders and help my colleagues behind the bar when needed.

When they realized I’d learned all the recipes on my own, I started to make drinks and I was really happy about it. Hard work goes a long way in this industry, but it’s on you to learn the tricks of the trade. I didn’t have any course but I enjoyed to practice behind the bar, so the on-the-job training was very useful for me. I had good people working with me, a nice boss, I had fun while working.

I couldn’t complain.

Things got harder when I started to work more and more and I was studying at the same time, so It became very difficult for me to manage time between both. This job is extremely physical and It’s also exhausting to work 10 hours shift. I had many problems with my back because all the time I was bending down to get ingredients under the bar. But the worst part was working while my friends were out having fun. And the bar where I worked was one of the main bars next to the university and It was very crowded. My friends also go to my bar and It was nice because I could take a break and sit with them. But sometimes, I was sad because I wanted to be on the other side of the bar just relaxing. Also, as a young bartender I admit that I was giving too many free drinks to my friends! Now I know that It is an amateur mistake, because It’s not professional and you’re not helping yourself in a long run.

So in general, I regret missing out on parties and also not having a normal dating life. I had a boyfriend and It was difficult for me to find time to be with him and on my days off I just wanted to rest and be at home.

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Other thing that I thought that I would get in this job was nice tips! Before I was working as a waitress I didn’t get any. And I was really sad about it because I put effort in everything that I do. But It just the way It is in my country. I was convinced that would be different as a bartender though. But no. Customers tend to be less generous in cocktail bars.

As I said before, the bar where I worked was super crowded, specially on wednesday’s (called academic wednesday’s), when people go out like it is on the weekend. At a certain point of the night the bars gets super packed and there is not a single chair available. There’s also a deep line of people waiting impatiently to order drinks. Most of them are students and teenagers so sometimes they are not so polite. And I just give them a little nod to acknowledge that I see them and I keep banging out drink orders. That’s how I deal with the stress and impolite people. And you may think that I didn’t enjoy working on wednesday’s. But guess what. It was my favourite shift.

You know why? Because times pass quickly when you are busy.

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A CLOSER LOOK AT THE SIDE EFFECTS OF ALCOHOL The latest dietary guidelines make it clear that no one should begin drinking alcohol or drink more often on the basis of potential health benefits. Indeed, for some people avoiding alcohol is the best course — the possible benefits don’t outweigh the risks. On the other hand, if you’re a light to moderate drinker and you’re healthy, you can probably continue as long as you do so responsibly.

If it seems confusing, that’s because the evidence about the possible health benefits of alcohol isn’t certain. Any potential benefits of alcohol are relatively small and may not apply to all individuals.

Here’s a closer look at alcohol and your health.

Defining moderate Moderate alcohol use for healthy adults means up to one drink a day for women of all ages and men older than age 65, and up to two drinks a day for men age 65 and younger.

Examples of one drink include: -Beer: 12 fluid ounces (355 milliliters) -Wine: 5 fluid ounces (148 milliliters) -Distilled spirits (80 proof): 1.5 fluid ounces (44 milliliters) Pros and cons of moderate alcohol use Moderate alcohol consumption may provide some health benefits, such as: -Reducing your risk of developing and dying from heart disease -Possibly reducing your risk of ischemic stroke (when the arteries to your brain become narrowed or blocked, causing severely reduced blood flow) -Possibly reducing your risk of diabetes While moderate alcohol use may be of benefit for individuals who have existing risk factors for heart disease, you can take other steps to improve your heart health besides drinking. For example, eating a healthy diet and being physically active have much greater health benefits and have been more extensively studied.

Keep in mind that even moderate alcohol use isn’t risk-free. For example, even light drinkers (those who have no more than one drink a day) have a tiny, but real, increased risk of some cancers, such as esophageal cancer. And drinking and driving is never a good idea.

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Risks of heavy alcohol use While moderate alcohol use may offer some health benefits, heavy drinking — including binge drinking — has no health benefits. Heavy drinking is defined as more than three drinks on any day or more than seven drinks a week for women and for men older than age 65, and more than four drinks on any day or more than 14 drinks a week for men age 65 and younger. Binge drinking is defined as four or more drinks within two hours for women and five or more drinks within two hours for men.

Excessive drinking can increase your risk of serious health problems, including: -Certain cancers, including breast cancer and cancers of the mouth, throat, esophagus and liver -Pancreatitis -Sudden death if you already have cardiovascular disease -Heart muscle damage (alcoholic cardiomyopathy) leading to heart failure -Stroke -High blood pressure -Liver disease -Accidental serious injury or death -Brain damage and other problems in an unborn child -Alcohol withdrawal syndrome When to avoid alcohol In certain situations, the risks of alcohol may outweigh the possible health benefits. For example, check with your doctor about drinking if: -You’re pregnant or trying to become pregnant -You’ve been diagnosed with alcoholism or alcohol abuse, or you have a strong family history of alcoholism -You’ve had a hemorrhagic stroke (when a blood vessel in your brain leaks or ruptures) -You have liver or pancreatic disease -You have heart failure or you’ve been told you have a weak heart -You take prescription or over-the-counter medications that can interact with alcohol Source: https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/alcohol/art-20044551

I V A N

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I N T E R E S T I N G B A R S A R O U N D T H E W O R L D Tbihe Disaster Cafe (Lloret del Mar, Spain) Servers wearing safety helmets will welcome you for a stunning moment as the bar simulates earthquakes. It is not known if your glass is refunded if it falls.

The Bier Bike (Berlin, Germany) For those who can not choose between cycling and drinking a beer, it is possible to do both simultaneously with the beer bike. Pure genius.

Kayabukiya Tavern (Utsunomiya, Japan) In this tavern, there are monkeys doing the service. They are even dressed like real waiters.

They say they are more friendly than a lot of Parisian waiters. On the other hand, they only accept soy sprouts as tips.

The Lock Up (Tokyo, Japan) For an evening, experience the experience of a real prisoner. Handcuffed when you arrive, you can then enjoy a drink behind the bars. It’s true that it’s stupid, but we said “original”.

The Hobbit House (Manila, Philippines) A service provided by people of small sizes in a setting inspired by the houses of the County to live folklore evenings like Frodo, Sam, Pippin and Merry.

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The Clinic (Singapore) Wheelchairs, stretchers, hospital beds, operating room lamps and screens decorate this bar, which is a bit confusing. When are the cocktails served as an infusion?

The Skeleton (Gruyères, Switzerland) This bar has been entirely designed by Hans Ruedi Giger, who is none other than the one who imagined the creature and foreign ship of the movie Alien released in 1979.

Casa Pocho (Cullera, Spain) Forget the politeness in this bar, because to have his consumption, the rule is to insult the The Floyd’s Pelican bar (Jamaica) barman cheerfully. Almost a normal bar for lots Planted in the middle of the sea, this little cabof people so. in made of palm leaves does not look, and yet there is a bar inside! If you are a little drunk, we advise you to leave alone.

The Alux (Playa del Carmen, Mexico) If you want to have a drink or enjoy a small dish in a real cavern and admire stalactites, this is the place to go.

The Chillout (Dubai, United Arab Emirates) In case of a little hot, you can go to this bar where the atmosphere is rather icy: the furniture, decoration and glasses are carved in blocks of ice. In Dubai, then. Logic.

The Kalamazoo Beer Exchange (Kalamazoo, USA) This bar serves 28 kinds of beers whose prices vary depending on the beer prices, broadcast in real time on a giant screen. In other words, cheap binouze if the market collapses! A bit the same as the Footsie in Paris.

The Red Sea Star (Eilat, Israel) Built 5 meters below sea level, this bar will give you the opportunity to have a drink with fish and coral. It will change the discussions with your colleagues.

The Zetor bar (Helsinki, Finland).

Countryside atmosphere in this bar with tractors and where you sit on milk jugs.

J U L I E N 27

C A K E S

W I T H

A L C O H O L

Baba au rhum

240 g flour 100 g of butter 300 g caster sugar 2 bags of baking powder 6 tablespoons of milk 6 eggs 1/2 l of water 1/2 l cane sugar syrup 20 cl of rum Preheat the oven to 180 ° C. Whisk the egg yolks with the sugar until the mixture whitens.

Add hot milk, melted butter, flour and yeast.

Beat the whites in firm snow.

Mix gently with the dough.

Pour the dough into a pre-buttered crown mold or into individual molds. Bake and cook for 25 minutes then unmold immediately.

Make the hot syrup with water, cane sugar syrup and rum and sprinkle the baba until completely absorbed.

Fresh server with fruit salad and / or whipped cream.

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Tiramisu

250 g of mascarpone 3 eggs 100 g of sugar 20 cl of strong coffee 2 tablespoons Amaretto twenty biscuits spoons bitter cocoa powder Whisk egg yolks with icing sugar until the mixture whitens and becomes foamy. Add the mascarpone and mix.

Ride 3 whites in firm snow, add a pinch of salt and mix with the mascarpone cream.

Prepare a large cup of strong coffee.

Spread a layer of mascarpone cream at the bottom of the dish, then place a layer of biscuits lightly soaked in Amaretto coffee. Repeat with a layer of mascarpone cream and sprinkle with bitter cocoa powder. Keep cool for at least 3 hours.

M A R I E 29

G U I D E F O R R E S P O N S I B L E D R I N K I N G The alcohol level decreases on average from 0.085 to 0.15 g per liter of blood per hour. As we find it a little slow, we wanted to see if we could not speed up the process.

Big Party. On the table, beer, whiskey, chips and ... a tomato juice. Not for fun, but to lower his blood alcohol level! To check if the techniques known to lower our alcohol level are effective, we have experimented them by following this protocol: measurement of the blood alcohol level, test of a method, waiting for a quarter of an hour, new measure . We then presented our results to Dr. Jules Merleau-Ponty, addictologist.

Drink 1 liter of water Before: 1.98 g / l - After: 1.88 g / l This method is approved by the addictologist: “If you put water in the blood, you will dilute it, at least temporarily. By a mechanical phenomenon, there will be less ethanol per liter of blood. The effects of alcohol will be less strong. “ Eat Before: 0.42 g / l - After: 0.36 g / l Dr. Merleau-Ponty is more skeptical: “It is better to eat before drinking, it will slow absorption.

After that, it will be less effective because the alcohol will already be in the blood. When we eat we increase blood sugar, and it is possible that there is interference with alcohol. But it is quite negligible, unlike water. “ 30

Tomato juice Before: 1.64 g / l - After: 1.54 g / l A Japanese study has stated that “some key enzymes catalyzing the transformation of ethanol and ethanal have their activity enhanced by the production of pyruvic acid” facilitated by the absorption of tomato. Bullshit? According to Dr. Merleau-Ponty, “if the production of pyruvic acid is proven, it seems scientifically sound”.

Practice intense physical activity Before: 0,72 g / l - After: 0,56 g / l “Alcohol is a source of energy (7 kcal per gram of ethanol), says Dr. Merleau-Ponty. If you make an effort, the body draws energy, but not specifically in ethanol. It makes sense that there is a transient drop in blood alcohol levels.”

Conclusion Drink water but, above all, be careful: “We must be wary, especially if we take the wheel. Neither water nor the other means mentioned cancel the blood alcohol level. The neurological effects of alcohol make you lose your reflexes and you represent a real danger. If you have absorbed ethanol, it will be necessary to detoxify it at one time or another. And even applying these methods, “alcohol remains in the body, no doubt”. In short, do not think you have discovered a miracle solution: alcohol and its effects will not disappear from your body. At best, this is the measure that will be slightly biased. So just put away the car keys, get out an extra bed, and refill a little drink. https://www.neonmag.fr/peut-on-faire-baisser-son-alcoolemie-521334.html

M A R I N E 31

F A C T S

A B O U T

G I N

Gin is a clear alcoholic spirit which derives its predominant flavour from juniper berries (Juniperus communis). The name gin is a shortened form of the older English word genever, related to the French word genièvre and the Dutch word jenever. All ultimately derive from juniperus, the Latin for juniper.

A juniper berry is the female seed cone produced by the various species of junipers. It is not a true berry but a cone with unusually fleshy and merged scales, which give it a berry-like appearance.

Juniper has been used for more than 1,000 years as a medicine to treat rheumatism, arthritis, loss of appetite (as well as overactive appetite) and gout. The flavor profile of young, green berries is dominated by pinene; as they mature this piney, resinous backdrop is joined by what Harold McGee describes as “green-fresh� and citrus notes.

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The first confirmed date for the production of gin is the early 17th century in Holland, although claims have been made that it was produced prior to this in Italy. In Holland it was produced as a medicine and sold in chemist shops to treat stomach complaints, gout and gallstones. To make it more palatable, the Dutch started to flavour it with juniper, which had medicinal properties of its own.

Gin is made from the same base ingredient as vodka: neutral spirit. What separates gin from vodka is the inclusion of juniper and other ‘botanicals’. Popular botanicals include citrus elements, such as lemon and bitter orange peel, as well as a combination of other spices, which may include any of anise, angelica root and seed, orris root, licorice root, cinnamon, almond, cubeb, savory, lime peel, grapefruit peel, dragon eye (longan), saffron, baobab, frankincense, coriander, grains of paradise, nutmeg, cassia bark or others.

The Philippines is the world’s largest gin market. The spirits market comprises nearly 50 million cases and is dominated by domestically produced spirits (98%). The country drinks over 22 million cases of Ginebra San Miguel, and while this gin accounts for 43% of the gin market, most people outside the Philippines have never heard of it.

N E D A

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W

H

O

I

S

B

O

B

?

The Dutch government uses the name Bob in campaigns against driving under the influence of alcohol. The person who does not drink alcohol while still driving is the Bob. He stays sober and can therefore safely bring his friends home by car. The original idea for the campaign is from the Belgian Institute for Road Safety (BRSI).

How to be Bob. For example if you have plans outside your home, make an appointment in advance who is driving and therefore does not drink alcohol. That person is the Bob. Of course you can also choose to go by taxi or public transport.

The Bob campaign is an idea of t​​ he Belgian Institute for Road Safety (BRSI). This institute uses the name Bob since 1995 in campaigns against alcohol in traffic. The Bob campaign has been running in the Netherlands since 2001.

The Bob campaign is was a success it got hyped true tv commercials radio advertisement and In newspapers or on bus stops . the police was giving away free key hangers with BOB if there was a alcohol check on the road ! who can randomly a cur in the Netherlands .

N I E K 34

B E

H A P P Y

&

B E

C A R E F U L

We know that alcohol can be dangerous for your health. A significant number of deaths is due to the excessive consumption of alcohol. It’s important to know how to drink while having fun, it is also important to pay attention to one’s own safety and that of others.

If low to moderate consumption of alcohol has a beneficial effect on the health, excessive consumption has the opposite effect. With a drink or two a day, the risk curve goes down. But beyond this limit, it increases sharply.

Misdeeds Excessive alcohol consumption clearly increases the risk of stroke.

While scientific findings suggest beneficial effects of moderate alcohol consumption on cardiovascular health, news isn’t as good for cancer..

Alcohol consumption is one of the major risk factors for liver cancer.

Several studies have shown that alcohol consumption increases the risk of developing cancer of the mouth, throat, larynx or esophagus.

However, drinking alcohol during meals seems preferable to drinking alcohol on an empty stomach.

In addition, the risks increase considerably when alcohol and smoking are combined.

Thanks to major epidemiological studies, we are beginning to shed light on the links between alcohol and breast cancer. Recent observations call for caution. Alcohol consumption, even moderate, would substantially increase the risks. And more importantly after the menopause.

Several studies have confirmed the relationship between alcohol consumption and colorectal cancer (colon or rectum).

R É B E C C A 35

I N T E R V I E W W I T H F R A N K I E L O C A L V O L U N T E E R I N T H E D O G S H E L T E R Hello Frankie, Geia Sas !!

Where you come from ?

I come from Canada. I lived in United States.

Where do you live now and since when ?

I live in Kalamata since 3,5 years.

Why did you choose to be volunteer at the Dog Shelter in Messini ?

I’m nurse and I love animals !

I’ve dogs and I know they have big problems in the dog shelter, I’m sensitive so I come for help.

Since when are you volunteer ?

I was volunteer in Canada and since I come to Greece I’m volunteer.

How long do you think you will be volunteer here ?

Until I die !!

Until I physically hold I see according to my body.

people need my help too with dog blessed.

I check the health of dogs and provide all the necessary care for their well being.

I give water and food also outside refuge to animals in the street.

I bring my help wherever I go, I do what I can with what I have !

5 to 6 days a week I work in the dog shelter.

Are there special needs ? (Material, human, etc.)

What is your job and how many times a week We have many special need dogs because we do you work at the shelter ? have a lot of handicap dogs and we have a lot My job is essentially to give medication, special of dog (700) in the dog shelter. (amputation, food, I practice the physical therapy. abused, blessed) so we need a lot of human I bring daily too extra care like clean, give volunteer, medicine and material. We need a lot water, food, attention, etc. of help.

I help and I do what I can all the day sometimes 38

Do you want to tell us something else about the dog shelter ?

Just come visit adopt ! Faster if you can do this faster and donate if you want donate.

Just do something (for example : give water, food, help) what you want, do something, whatever you want !! Everybody can do something !

Can you tell us your overall feeling about your dog shelter experience ?

(The work, the atmosphere, etc.)

It’s a very difficult work an we have got a lot of work !

We do what we can do but isn’t enough..

We need a lot of volunteer for help.

I love the dogs so I try to do my best like this they can be adopted.

Atmosphere is good and we are an amazing team ! All volunteers help and do what they can, we work a lot, we help a lot and we help each other.

Are you happy at the end of your day ?

Exactly yes !!

What are you plans after this experience ?

I live the present moment.

I do what I can. After that, if I can, I will give again.

Encourage people to come volunteer.

Have you got dogs or cats in your house ?

I’ve 4 dogs. 2 dogs was in the dog shelter.

If you should be choose between turtles, lizards or snakes ?

Turtles !!!

I let you relax and enjoy your day !

Thank you very much Frankie, you’re an amazing volunteer and it’s a pleasure to work with you.

You’re like a sun !!

Does what you do make sense to you ?

Ohhhhh yeahhhh !!

And when I see what I have accomplished in my day and the wellbeing of my dogs after I’m proud of me !

R É B E C C A 39

HOW IS IT LIKE TO BE AN EVS VOLUNTEER IN KALAMATA?

M: Hello, Anna! Thanks for accepting the invitation for this interview. First of all, please describe yourself in few words.

A: Hello, I’m Anna Khlghatyan from Armenia, I’m 28 years old and I’ve studied Fashion Design. In my free time I love to dance, to spend quality time with my friends, I enjoy reading, eating chocolate :) and travel as much as I can.

M: Is this your first experience as a volunteer abroad? Why did you choose Kalamata?

A: Yes, this is my first experience as a long-term volunteer. In my country, I had the opportunity to work with children and young people just for short different projects, but this EVS is the one that gathered all my expectations. In the beginning, I was excited when I read the description of my project. I liked that I had to work in a dynamic and young environment, in a place where a lot of workshops are organised daily for the local community and I can contribute to all this. Of course the location and the notoriety of the Greek hospitality encouraged me even more to apply for this project.

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M: Tell me how easy was for you to adapt to the Greek culture. Please mention me 2 things you like the most here.

A: Armenia and Greece’s culture are quite similar. That’s why it wasn’t too difficult for me to adapt here. We have pretty much similar food recipes, dances and of course, you can find kind people in the both places. Regarding the 2 things I like the most, I would say that the landscapes and historical places in Greece are the best.

M: What are your recommendations for the next volunteers who will work at the Youth Center of Kalamata?

A: Everything is about planning. Take initiative and organise parties, events in order to support the YC. Meet with people who have different interests and get involved in all the social events that they are presenting.

M: What will you miss the most after finishing your EVS? A: I love discovering different places and meeting new people, so I guess this two things I will miss the most. It was a nice period; with challenges, but in the same time with great experiences and a lot of fun.

Thank you, Mihaela, for your time also.

M I H A E L A

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A S H A - M Y S E N D I N G O R G A N I S A T I O N

The ASHA Centre is a UK charity working for the empowerment of young people, sustainable development and peace & reconciliation worldwide. The Centre is a hub of intercultural activities, hosting a range of educational, performing arts and environment-based programmes throughout the year. The ASHA Centre exists since 2006 and has a wide range of experience at the local, regional and international level.

However, the ASHA Foundation started over 20 years ago with your founding director Zerbanoo Gifford. Today the ASHA Centre is a unique venue for all type of people and renowned training centre. It is located within the magnificent scenery of the Forest of Dean, Gloucestershire, UK. We have five acres of land, including a substantial productive fruit and vegetable garden, flower plots, an entrance court, sports lawn, events patio, walking paths, rose garden, secret garden, agricultural building and eco-lodge.

The ASHA Centre is a distinguished venue for youth empowerment and leadership and is now one of the foremost organisations in the UK that worked within the previous Youth in Action programme, which was administered for the UK by the British Council. In addition to hosting European training courses and many other local initiatives, the ASHA Centre is a coordinating, hosting and sending organisation for the European Voluntary Service (EVS) and hosts 6-12 volunteers throughout the year.

The ASHA Centre has an in-house team of experts and support staff who deliver a high quality of training (including theatre practitioners, multi-faith educationalists social pedagogues, political scientists digital technicians and others.) It also has a large pool of other experts to draw on as contributors/trainers to the success of the courses and on-going projects.ASHA comes from the 42

Sanskrit root meaning “eternal law” and “the inherent nature of existence”. In Avestan Persian the word ASHA means “the righteous way”, “divine justice” and “truth”. In many languages it also means “hope”. At ASHA we offer a calm and welcoming environment for everyone and a platform for each person to make a contribution depending on their enthusiasm and motivation.

ASHA can achieve remarkable results with a wide range of people because we offer a life-enhancing experience and the chance to satisfactorily meet personal challenges such as performing in a large theatre or in front of a small audience in a school or community group.

Everyone has the opportunity to work with a very wide range of people and levels of ability in a safe and supportive framework.

The ASHA team is aware that for many people the ASHA is transformative. All our young participants have reported back to us that being at ASHA has been a life changing and positive experience for them. The most frequent comment in our visitor book about ASHA is ‘inspirational’.

In summary, ASHA’s mission is to have an active hub of intercultural events, where we host a range of educational activities, performing arts and environment based programmes throughout the year, offering projects designed to meet the challenges and potential of our times. ASHA encourages young people to experience the joys of working on the land, living in community and engaging in their personal and social development. The ethos at ASHA is that everyone has special gifts that need to be nurtured to enrich the world and their communities.

A G N E S

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MY WORK ON THE FARM. RE: THINK ABOUT KALAMATA WITH VOLUNTEERS NIEK AND MARIE DE KANE TOO. The Farm is a great place close to Kalamata with trees, vegetables, fruit trees, herbs, playgrounds, composters, a farm and a seed bank.

This is a well known place because most of the time, between February and June, there are classes every day and during the week-end, most of the time, there is an event or a party (marriage, birthday, etc.)

I started my project in December 2018 and started it straight from the beginning because Myrto from the farm was pregnant and she didn’t have time to look after the farm like before, especially in the botanical garden.

For a month, we try to find the best way, to do the best project, not only for me but for us.

We talked about plants, vegetables, aromatic plants, the orientation and the position of it. say like the design of the farm.

I really enjoy working with them because it’s a good combination of my knowledge and theirs.

When I started the garden, we had a two-month volunteer from France, more precisely from Monptelier, for two months. (Maiween) She was also a nice girl as a colleague. and in the middle of this project, a new French volunteer came (in February) from my city (Lille) for 6 months.(Marie) 44

Since we have been there, we have done a lot of things and we have created a new place for vegetables.

We created a permaculture mound, a space for tomatoes, a spiral for aromatic plants, and so on.

I brought a lot of plants from my garden, my friend or my family, to try here (pumpkin, tomato, cucumber, gherkins, beans, green beans ...).

J U L I E N 45

THE VOLUNTEERS RESPONSIBLE FOR THIS PUBLICATION ARE HOSTED IN GREECE IN THE FRAMEWORK OF THE EUROPEAN ERASMUS+ PROGRAMME, KA1/YOUTH - EUROPEAN VOLUNTARY SERVICE. THIS PROJECT HAS BEEN FUNDED WITH SUPPORT FROM THE EUROPEAN COMMISSION. THIS PUBLICATION [COMMUNICATION] REFLECTS THE VIEWS ONLY OF THE AUTHOR, AND THE COMMISION CANNOT BE HELD RESPONSIBLE FOR ANY USE WHICH MAY BE MADE OF THE INFORMATION CONTAINED THEREIN.