The Ionian September 2010

The Ionian English Language Magazine For The Ionian

September 2010 Volume 1. Issue 7 Please recycle: give to a friend or neighbour when finished.

COMPLIMENTARY/∆ΩΡΕΑΝ

Taste Of Summer ● Perfect Blend

Moving On Up Or Out -How To Sell Your Boat Almonds—The Best Of Fruits ● Ancient Wisdom Education: From Child to… ● Love Your Honey Review ● News ● Calendar The IonianRestaurant / September 2010 www.theionian.com 1

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The Ionian / September 2010 www.theionian.com

The Ionian

Contents

CONTACT The Ionian

By mail: Lefkadiou Chern 24, Lefkada 31100 By email: barbara.molin@theionian.com Via our website: www.theionian.com By fax: Barbara Molin c/o (0030) 26820 61306 By telephone: (0030) 69486 46764

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Ionian Community News

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Ionian Calendar

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The Greek καφενείο Education—From Child To... Neil Evans

Founding Publisher: Justin Smith Publisher/ Editor: Barbara Molin Business Advisor: Yannis Dimopoulos Accountant: Pavlos Dagla: 26450 23008 Deputy Editor: Cathy King Ithaca Editor: Ester van Zuylen Kefalonia Editor: Neil Evans Sailing Editor: Barbara Molin Racing Editor: Neil McRobert: 69327 16258 Layout: Barbara Molin Advertising Manager: Barbara Molin: 69486 46764 Preveza Sales: Kaz Kadomski: 69782 19385 Lefkada Sales: Dimitri Zakinthinakis 69482 05965 Printing: Typografeo, Preveza Distribution: Barbara Molin Subscriptions: Barbara Molin You can also download a PDF version of The Ionian from our website: www.theionian.com.

The Ionian encourages relevant letters, news items, photographs, and manuscripts. Please include high resolution digital images with your typed articles. Include a short bio (50 words), a head shot, your name and full postal address as well as email and telephone number. The editor reserves the right to shorten, modify or reject outright any material submitted. The Ionian reserves the right to re-use any submission in any edition, format or medium. We cannot take responsibility for manuscripts or photographs sent in. For more information request writers’ guidelines or check our website: www.theionian.com

Easy Greek Recipe and It’s All Greek To Me

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Beauty and Health Love Your Honey Eleni Synesiou

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Environment Almonds—The Best Of Fruits Ester Van Zuylen

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Through The Porthole Ancient Wisdom Photini Papahatzi

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Ionian Restaurant Review Panagia Beach Taverna Plato Chipz

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The Ionian Life Taste Of Summer Cathy King Perfect Blend Sevasti Konstantinidi

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Be Practical! Moving On Up Or Out How To Sell Your Boat Mark Ellyatt

15 Classifieds 15 You Have The Last Word

PHOTO CONTEST: Send in your best photos of the Ionian. Twelve winning images will feature in The Ionian 2011 Calendar. Subject:

People, Nature and Landscape of the Ionian. Sorry, digital images only. One per email. Please check photographers’ guidelines and contest rules at: www.theionian.com. The best photos will feature on our website and the winning entries will be published in The Ionian as well as the calendar. Deadline for entries: October 31, 2010. Send your entries to: photocontest@theionian.com.

Editorial Papahatzi in Ancient Wisdom, interviews Brigitte Roth, a herbalist.

Just in case you think we’ve forgotten the boat“Give me bread to eat ing community, Mark That I may hear and understand Ellyatt suggests that we Give me wine to drink Move On Up Or Out, or That I may know how to speak” How To Sell Your Boat, (Argistoli Proverb) which could be a wise Socrates, one of the greatest teachers of ancient Greece and perhaps of decision or not, as we all all time, believed that everyone had virtue and that bad behaviour was the know that the two happiresult of ignorance (or perhaps too much wine). est days in a boater’s life With this thought, why not let go of old grudges caused by the heat and are when he first buys his dream boat and then when he sells the old tub. stress of what Neil Evans in this month’s contribution to the Greek Just kidding, we all love to sail! καφενείο calls “the tourist tsunami.” And then, let’s get ready for the To continue along this educational flow, we are in the age of informachildren’s return to school and also for one of the other important activi- tion, however, I propose that we begin thinking about introducing the age ties taking place in September, the fruit of which has been said to inspire of wisdom. Perhaps a small glass of wine will help... wisdom (or foolishness)—the grape harvest and the making of wine.

Enjoy reading.

And so, we offer you this month Cathy King’s Taste of Summer and Γεια µας, Sevasti Konstantinidi’s Perfect Blend. Ester van Zuylen writes about the ~~~_/) Barbara Molin other perfect fruit—almonds, also harvested in September and Photini

Reap What You Sow

Cover Photo: Grapes©Barbara Molin — To purchase any of the photographs in The Ionian, please contact the Editorial Department: editor@theionian.com.

Publisher/Editor: ©Barbara Molin; barbara.molin@theionian.com; ΑΦΜ: 148426549. ΛΕΥΚΑ∆ΙΟΥ ΧΕΡΝ 24, ΛΕΥΚΑ∆Α, 31100 Telephone: 69486 46764; The Ionian is published monthly. Published on the last day before each month, approx. Complimentary magazine: Publication is for informational purposes only. Although The Ionian has made every effort to ensure the accuracy of the information contained in this publication, the publisher cannot be held responsible for any errors or omissions it may contain. The opinions expressed by the contributors are not necessarily held by the publisher.

The Ionian / September 2010 www.theionian.com

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The Ionian News Send your news stories and photos to editor@theionian.com

Fire on Lefkada Island

Ionian Rally

This year on “Leona” our Dehler optima 101, we took part in the 22nd Ionian rally. The rally is organised alternately by the sailing club of Corfu and the Patras sailing club. This year was the turn of the Corfu club, which was great for us being based on Lefkas making the racing close and handy.

There was an entry of over 80 yachts racing in different categories, our class was IRC. The first race on Monday 2nd August was from Lefkimi to Preveza, we came home second in our class and our friends and rivals “Cocbill” (Waypoint Sails) were first.

The next race on Wednesday 4th August was Preveza to Vasiliki, this time we did not do so well and finished in 5th place and “Cocobill” 3rd.

On Friday the 6th August we raced from Vasiliki to Argostoli.

This was our day! We came home 1st in our class with “Cocobill” 3rd.

Courtesy:: www.mylefkada.gr The final day of racing was 18 August 2010. A fire bomber airplane drops fire retardant and a heliaround the cans in the gulf copter collects water to help fight the fires raging in the hills above Leof Argostoli. In the race for fkas town. There were six airplanes, two helicopters and many firemen at our class “Cocobill” was the fire. Another fire broke out on the road between Ag. Nikolaos and tied for the lead and we were Vonitsa on the mainland a few days later. Extreme heat and dry summer 1 point behind so it was all contribute to high fire risk conditions in the Ionian. to play for.

Neil McRoberts and Bill Saunders We do not have a wind instrument but we think it was over 20 knots of wind so we were in for some exciting racing. Our start was not brilliant but we kept out of trouble and in clean air. We rounded the top mark ahead of the Coco`s so we knew we were in a good position. The down wind leg with the spinnaker went well, so if we kept it up for one more round we’d be in for a great result. We kept it all together and finished only two and half minutes behind “Cocobill.”

But we did not know where the other yacht finished who was in joint first before this race. We had to wait until 10pm that night to find out and we had beaten them by eight seconds! On corrected time phew!

So our dream of doing the Ionian Rally finally came true and to win our class was just fantastic, one more thing to cross off “The Bucket list!“ The crew of Leona was for the first two races Mark and Maureen Wycherley, Thanasis Angelis and Athina. For the 3rd race Kostas Aravranis joined us. For the final two races Peter and Francis Rowe (press ganged in while on holiday in Vass) and Bill Saunders (Concrete Bill) were crew. ©David Rogerson Many thanks to you all, the bloody owner driver! Neil McRoberts.

The Ionian Community Calendar Please submit your community events to: calendar@theionian.com or call: 69486 46764.

Tuesdays - morning street market in Vonitsa.

local racing from port to port including the Ionian Regatta. Organised and run by Vliho September Yacht Club - information and entry forms: 28 Aug-Sept 3 Exhibition of paintings by Clau- 69788 89191 dio Di Lorenzo. Demoteke Agora-Cultural Cen16 Southern Ionian Regatta Boats race from tre of Preveza. the Meganisi Channel around the island of Ark8 Assos Thesprotiko—Panagere of the Birth of oudi and into Sivota. Live entertainment in the Virgin Mary is celebrated throughout Greece evening. To enter contact Vliho Yacht Club with religious services and feasting.

69788 89191 or Ionian Boat Assistance Panegere (in Greek πανηγύρι) is the local fes- at:26450 93020. www.ionianregatta.com tival in honour of a saint or a special date 18-19 Corfu Enterprise Exhibition. Call connected with the local history. Panegeria are Emma at: 69435 34654 or email: info@the open and free for everyone, sometimes you pay corfuclub.com for information. for your food and drinks.

Program of the Preveza 12 The Ionian 2010 Writers’ Retreat and Municipality’s Open Air Cinema Workshop organizing team meeting. Please call: 69486 46764 for more information.

15 Filipiada—Panagere of Saint Vessarionas 13-16 Southern Ionian Rally Four days of

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29 Aug-1 Sept. Leaving At 21.00 and 22.45 Drama, In French with Greek subtitles Director: Catherine Corsini

2-4 Sept. Life of Brian At 21.00 and 22.45 Director:Terry Jones 5-7 Sept. Masculin Féminin: 15 faits précis At 21.00 and 23.00 Director:Jean-Luc Godard The Open Air Cinema closes and re-opens in June 2011. In the next issue there will be the program for the Municipality’s cinema for the winter and the Cinema Club which features its movies every Monday.

October 26 St Dimitrius Day 28 Ohi (No) Day. Metaxas’ refusal to allow Mussolini’s troops free passage through Greece in WWII is commemorated on this day with remembrance services, military parades, folk dancing and feasting.

The Ionian / September 2010 www.theionian.com

The Ionian καφενείο

Education – From Child To...

by Neil Evans

As the tourist tsunami and the last heat of summer die down, many of us once again begin thinking about the return to routine which characterizes September. Perhaps surprisingly for foreigners, it is common for Greeks to bid their summer farewells to extended family, friends and acquaintances in their holiday neighbourhoods by wishing them a 'good winter' (Καλό χειµόνα = kalo he-mo-na), even though the biting cold that can occur during Greek winters is still far off.

An important part of everyone's routine, not only Greeks', of course, is schooling. September sees troupes of children returning eagerly or reluctantly as the case may be, to the incessant grind that constitutes their education.

Greece must surely have the shortest school year in the world – approximately 32 weeks, not including one-day religious, national and regional holidays.

Hence, students must work frantically throughout the chilly winter months in order to cover the syllabus.

To make matters worse for these aspiring professionals, most teenagers attend coaching colleges or foreign language centres (usually called 'frontisteria) on a weekly basis. Or they might have private lessons.

The advent of information technology, interactive

teaching equipment and the world wide web has altered the landscape of education globally, with Greece being no exception.

So it remains to be seen whether the Greek youth return to their classrooms full of enthusiasm and optimism this year, or whether they'll continue to be bored with more of the same old drudgery dressed up in 'technicolor' clothing.

Will their fascination with mobile phones, Wii, PSP, P2P, social networking sites and so on help or hinder their education? The jury might well remain 'out' on this issue for quite a long time to come.

Interestingly, the Greek word for education is εκπαίδευση (ek-pai-the-vsi, with the 'th' pronounced as in 'the'), which literally means 'coming out of childhood'. But one could be forgiven for thinking that education has taken on a whole new meaning with the arrival of all this communication and information technology. One wonders whether this generation, sometimes called the 'screenagers', will ever 'emerge' from childhood.

And that reminds me yet again of that ancient Greek saying, attributed to Solon, the Athenian reformist statesman renowned for his wisdom: Γηράσκω αει διδασκόµενος (Yir-a-sko a-ei the-thas-ko-men-os) – 'Growing old I never stop learning.'

It seems that some things just never change. Have a good winter!

Neil Evans is an Australian Greek teacher, artist and writer, who has lived on Kefalonia for 14 years

Easy Greek Recipe

IT’S ALL GREEK TO ME!

Baklava ● µπακλαβάς

Greek word you already know: Εγώ/e-gho/I

12 sheets of ready-made filo pastry 300 grams of almonds, finally chopped 60 grams of butter, melted 1 teaspoon of cinnamon 1/2 teaspoon nutmeg, freshly ground 250 grams of honey 1 tablespoon of lemon juice

September Sep-tem-vri-os Σεπτέµβριος School Skho-li-o σχολείο Word Lek-si λέξη Friend (m/f) Fi-los/fi-li Φίλος/φίλη www.wikipedia.org Grapes Sta-fi-lia σταφύλια Table Tra-pe-zi τραπέζι Mix the nuts, 2 tablespoons of honey and spices together in a bowl. ComBank Tra-pe-za τράπεζα bine the rest of the honey with the lemon juice to make a sauce. Coat a Grandmother Yia-yia Γιαγιά medium 30cmx18cm baking dish with a little of the melted butter. Lay down in the dish 4 sheets of filo pastry, each coated with butter. Spread Grandfather Pa-pus παπούς 1/3 of the nut mixture on top of the pastry, then alternate two buttered headphones or Α-ku-sti-ka Ακουσυικά sheets of pastry with nut mixture until 4 sheets are left. Coat the last four sheets with butter and place on top. Cut the baklava top with a knife into DID YOU KNOW? small diamond shapes. Bake at 350°C for about 40-50 minutes. When The Greek alphabet was used as the basis of Etruscan language script, the baklavas are cool, pour the syrup on top. Invite all your skinny which in turn evolved into the Roman script that is now used throughout friends and watch them eat it, as each piece has about million calories!! modern Europe. Young Visitors Guide (Ministry of National Education)

Love Your Honey

by Eleni Synesiou As one of the tastiest treats, honey is just as sweet as sugar but considerably better for you when it comes to your health.

More than 180 different substances with unique biological interactions, have been identified in honey, creating a product with amazing properties.

Honey is nutritional with zero fat, and possesses many of the healthy carbohydrates and plenty of vitamins such as vitamin B2, B3, B5, B6, B9, and C, as well as calcium, iron, magnesium and more. It also

Health and Beauty contains antioxidants and amino acids. It kills bacteria, reduces inflammation and will give you a general sense of well being.

Honey is ideal in situations when we need an immediate source of energy, as for example when exercising, in illness, pregnancy and generally for worn-out individuals.

It is the natural "sweet remedy" for sore throats, insomnia and the common cold. It effectively helps regeneration of lung cells, which makes it particularly beneficial for smokers.

The next time you want to enjoy a nice cup of coffee or tea, or you want to replace your sugar with something better for you,

The Ionian / September 2010 www.theionian.com

then try some unfiltered honey. To achieve your best performance every day, start with a nutritious breakfast of honey with toast or mixed with milk, yoghurt, cereals and fruit.

The benefits of including honey as part of your daily healthy eating plan are many and not just for your everyday performance but also your overall health and well being.

Eleni Synesiou, is an archaeologist and teacher of Greek literature and culture, who lives in Preveza and is very caring of a healthy way of life.

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The Ionian Environment Almonds - The Best Of Fruits

beauty aid. You can buy almond oil as well as essential oils at any Greek pharmacy.

In Greek tradition there is a whole variety of sweets made with almonds known as amygdalota. A wedding is not complete without almond sweets and there's a delicious drink made from almonds called soumada, traditional of Lefkada, which is usually served at receptions.

The almond tree is native to the Mediterranean and Middle East and was domesticated about 3000 BC. It grows as far north as Germany, but there it does not produce almonds because it needs long dry summers and mild winters. It can grow up to 10 m. high and produces fruit after 5 years, but can go on producing for more than 50 years.

by Ester Van Zuylen Around this time of year, the almonds (Prunus dulcis/ Amygdalus dulcis/αµύγδαλο) are ripe.

In Greek mythology, Phyllis, the daughter of Lycurgos, king of Thrace, was transformed by the gods, out of sympathy, into an almond tree after she died of a broken heart. Her bridegroom, Demophon, (the King of Athens who fought in the Trojan War) did not show up at the altar and Phyllis thought he had left her, but it was a misunderstanding. When Phyllis' fiancée returned to find her as a leafless, flowerless tree he embraced her and the tree burst into bloom.

If you have any almond trees growing near where you live, you will know the joy of their flowering in February and sometimes as early as January. An almond tree in bloom not only looks fabulous with its white or pale pink flowers but the blossoms smell gorgeous too. The flowers last a short time and the petals blow off the trees like snowflakes. It's the first sign that spring is on its way.

The leaves resemble the olive leaf in shape, but the colour is lighter and the leaves hang downwards. The fruit develops from the flowers and at the end of August into September it's time to

harvest the seed, which is known as the almond nut.

The outer hull of the nut is fuzzy and green. It dries and splits to reveal the light brown, hard husk with the almond inside. You can knock them out of the tree with a long cane and then pick them off the ground. To get the almond out you have to break the husk by hitting it with something hard, like a hammer or a rock. But not too hard, otherwise you smash the almond.

They keep for months, up to a year, however, if kept too long they start drying out.

Almonds are among the best foods available they are a rich source of calcium, vitamin E and monounsaturated fat. They are said to prevent cancer, improve complexion and feed the brain and nervous system.

The oil made from almonds is one of the best oils for the skin. It is widely used in the preparation of creams and emulsions, especially for sensitive skin. Its mildness makes it suitable for babies and children. It is a delicate, neutral and calming oil that prevents wrinkles and stretch marks. Add a few drops of essential oil to almond oil to get a pure and beneficial health and

In the Bible it is called "the best of fruits" and in Christian paintings the almond is often seen as the symbol (mandorla) of the virgin birth of Jesus and the pureness of the virgin Mother.

As a symbol of love that conquers death, the almond is truly a gift of the gods.

Ester van Zuylen has been living on Ithaki for the past 6 years. She's an artist and a walking guide, and has a special interest in the history and the flora and fauna of the Ionian islands.

Photos by Ester van Zuylen www.islandwalks.com www.eye-space.com

FOSTER AND PERMANENT HOMES NEEDED URGENTLY FOR STRAY DOGS. PLEASE CALL LEFKAS ANIMAL WELFARE SOCIETY (L.A.W.S.) IF YOU CAN HELP: 69785 10671.

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The Ionian / September 2010 www.theionian.com

Through The Porthole Ancient Wisdom Interview With Brigitte Roth

By Photini Papahatzi I first met Brigitte Roth on Amorgos Island in the Agean in 1994 and it was a wonderful surprise to find that she has moved with her husband Aris to the Ionian, to the village of Alexandros on Lefkada Island. Brigitte is a herbalist who has a deep appreciation for the Greek mountain herbs and loves to share her knowledge of the ancient wisdom.

What made you start looking for herbs? Why and when did you came in Greece?

My grandmother was very skilled in using herbs. Then, while staying in the Philippines I was injured and severely infected by a poisonous coral. A local shaman-herbalist cured me.

That induced me to study herbal-therapy in Munich. I moved to Amorgos in 1986 to live in nature and practice herbology. I set up a workshop and began to offer herb walks and seminars. In 1999, my husband and I moved to Alexandros, where we now have our workshop.

Are the herbs connected with the Moon and the Sun? Every life form on Earth is. The sun is the source of life. The moon is the keeper of the high ways of life. She regulates all the vital juices (water, blood etc.) in all living things, even in the vast body of the planet itself. Naturally herbs follow this rule too. All those who work with nature observe this phenomenon and tune their work into it.

Why should someone use herb based mixes and teas?

Hippocrates said that a doctor treats you but nature heals you. Natural remedies provide a holistic therapy and not just the alleviation of symptoms. However, in cases of serious illnesses, the advice of a holistic therapist or a doctor is imperative.

What should someone expect from the seminars you offer ?

The purpose of my seminars and walks is to re-connect you to this eternal and ever reliable source of information, the cycles of the Earth, Sun and Moon. At the same time I will teach you practical ways of making your own remedies at home, to keep yourself and your family Does your work have a connection with saving healthy throughout the year. The seminars and the planet? walks I offer take place in the mountains of It is a re-connection to our planet as a Mother Lefkada. One to two-day seminars include: first Earth. Because without her nurturing we a guided tour, where one finds herbs, learns to “Earthlings” can not survive. This all hopefully recognize them and how to collect and dry will lead us to become stewards of nature and them. Second a practical workshop, where one not just consumers, and to regard Earth as a learns how to make medicine. The dates of the nurturing system and not just a commodity, a seminars follow the equinoxes, solstices and full temporary accommodation. This way, we bring moons as well as the traditions attached to them.

Heaven on Earth.

Or you can simply join one of my weekly herbal walks and get in touch with nature through your senses.

Photini Papahatzi lives in Kastrokesia, Preveza. She holds a MA degree in Management and teaches Art Photography in Preveza and Lefkada.

Photos provided by Brigitte Roth

The Ionian Restaurant Review Panagia Beach Taverna

business, should include the G.P.S. coordinates as part of their standard address, along with

by Plato Chipz email etc.

Just another day in paradise, or to use its corI think that Panagia Beach is my favourite rect name the Amvrakikos Kolpos. place to spend a long afternoon or evening in Only a short walk, I said to my beloved and this part of the Ionian. off we went following the coastal track from Lovely, clean, safe, free beach with umbrellas Markou Bay. After an hour or two, Podgy began and sun lounges. Fantastic view (especially in to flag a little, probably due the weight of the moonlight). Many people return to this place water bowser strapped to her back, plus the year after year, I think because you always restandard issue handbag but I had to remind old ceive a warm welcome. I have to say at this Wheezy that she was in training, Sumo isn't just juncture that this article is more about the place a sport, it's a discipline. I reached Panagia Tav- than the food but having said that, theirs is a erna in good time and enjoyed the odd glass of ouzo and a plate of gavros, (small fried fish in batter) - very tasty.

Having filled myself up and having met the very amiable owner Andreas Delis it was time to head back.

Not surprisingly guess who was just arriving.

It would seem that the faulty hand-held GPS wasn't as faulty as I had hoped. “Sorry, we must get back to the boat,” I told her, and we retraced our steps, aided by the trail of salt that our budding Sumo wrestler had thrown.

Global Positioning Systems are now everywhere, almost standard on new mobile telephones, so it would seem obvious to me that anyone who wants to be found, especially a The Ionian / September 2010 www.theionian.com

good menu and the food is always of good quality. The beach bar does a nice frappe. An added bonus is the free Wi-Fi. Something for everyone, that's Panagia Bay and Taverna.

Leaving your boat in Panagia Bay is safe when the usual north-westerly blows. If you are driving it's a bit more tricky not because of the wind but because it’s just a bit hard to find (although well marked with signs) - hence the GPS - it's basically on the road between Aktio and Vonitsa.

Spend some time snorkelling around and looking at the abundant marine life in this plankton rich area.

Once back on the boat at anchor, I send Bubbles to check for jellyfish. After she's honked her way around the bay and signalled with her flipper that all is well, I have a swim.

Now and again you will see the occasional dolphin or turtle; I have been lucky enough to see them on many occasions as well as the majestic eagle ray. So that's it in a nutshell - go there, you won't be disappointed!

Panagia Beach Taverna Pras Panagia, Vonitsa Tel: 0030 69372 16242 G.P.S. N 38° 56.720’ E 20° 51.880’

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The Ionian Life The Taste of Summer

by Cathy King When we drink a glass of rough, barrel wine out of one of those brightly coloured tin jugs during our meal in a taverna, few of us give any thought to the fact that we are enjoying the fruits of a Greek tradition that goes back several thousand years and plays a big part in its history and folklore.

The Greeks adopted grape cultivation from the Phoenicians and took their word for wine as well. They passed it on to us as ‘oinos,’ which

changed into ‘winum’ in Latin, then wine/wein/ vin. The modern Greek word for wine is ‘krasi,’ which comes from the ancient Greek for mixture. Back then, Greeks made their wine thick and sweet, diluted it with whatever was at hand and flavoured it with honey and spices - a bit like punch. There are many references to this practice in Homer’s Odyssey.

Vineyards are a common sight when you’re travelling around the interior of the Ionian islands with the small plots of vines showing up bright green on the hillsides at this time of year. The vine of

course is a plant blessed by Dionysus, the Greek god of wine.

In Greece, it is customary to drink wine with a meal. The sharp taste of young wine takes the edge off the rich food such as moussaka and lamb. By the way, the idea of having a glass of wine on its own is as peculiar to Greeks as eating fish without chips would be to us.

September is harvest time for grapes. The wasps are out in force feasting on the ripening fruit; the household stores are selling large barrels for home winemaking, while migrant workers arrive to help with the harvest. The wine made this autumn will be ready for drinking early next year.

Few of us associate Greek wine with vintage quality; it is all about quantity and many wine makers tend to rate their harvest by how many kilos of grapes they’ve produced. To increase the yield, they sometimes water and fertilise their grapes until they are fat and juicy. This makes for a bland, thin wine without much flavour. The only thing to be said for it is that it’s generally high in alcohol.

There are however some exceptions where grape growers use less intensive methods of cultivation, and wineries use modern production methods to raise quality. One example is the Robola Winery in the fertile Omala valley in the centre of Kefalonia, which produces single grape white wines, most notably San Gerassimo, which won several prestigious wine awards this year.

The Robola vines were introduced by Ernest Toole, an English vintner from Newcastle during British rule of the Ionian in the 19th century and the Robola Winery has been in continuous production ever since.

The Levkaditiki Winery in the south of Levkada Island also produces quality wines

from single grapes. Vardea variety is mostly used for white wine, and Vertzami is used to make Lefkadian Land Red which is matured in barrels for 8 to 12 months. The same Vertzami grapes grown at higher elevations are used to make Lefkadian Land Rouge.

Perhaps the best known Greek wine is pine flavoured retsina. You either love it or hate it!

Some people think that the pine flavour originated from a practice of using pine resin to seal the old amphora that held young wine to prevent it from oxidising and turning to vinegar. The truth is, pine resin is added during the fermentation process to impregnate the wine with its tangy taste.

The quality of retsina depends on the quality of the resin. The best pine juice comes from the tall Aleppo pine that grows in the mountains of central Greece and is tapped in the spring when the sap is rising. It is added to the grapes as they ferment, and the resulting retsina is then stored in wooden barrels. If you can find it, try it.

Ya mas!

Cathy King is cruising in Greece with her husband Leighton onboard their Saltram 40, Makarma.

Photos: B. Molin www.theionian.com/CathyKing.html

Perfect Blend

by feasting, songs and jokes - a unique festival. As the time passed, the wine

by Sevasti Konstantinidi harvest lost its family connection. (translated by Eleni Synesiou) Nowadays the grape harvesting is Vineyards and wine appeared for the first time in Greece around 4000 mostly done by foreigners.

B.C. Dionysos, one of the sons of Jupiter was the god of wine and vegeIn the mountain villages, the cultivatation, and was celebrated in Greece with many festivals. tion of the vineyard as well as the grape In the Ionian Islands some of the best known varieties of grapes are harvest takes place even on the step Vergami, Vardea, Lagorthi and Chlori in Lefkada and Robola in Cepha- slopes made into terraces. lonia.

Some farmers in the north part of Every September (called the Grape Picker month) in the vineyards of Lefkada island, still remain devoted to the Ionian Islands the wine harvest begins. The mature grapes are colthe land that they inherited and follow lected by the grape harvesters and are transferred to the grape mill to be the traditional way of cultivation which crushed in order to make grape must. Old and young people gather in the demands a particularly difficult manual vineyards before dawn and pick the fruit, which is the result of the whole work. However the idyllic images of the year’s work. The hard physical work during the wine harvest reminds crushing of the grapes in the wooden grape mill are nowadays a memory. one of battle conditions and one may sometimes hear the older folk say, Modern manual or electric grape crushers replaced the old wooden grape “Summer, wine harvest, war.” mills.

In the past, the whole One of the most remarkable wineries in Lefkada is the one of Spyros family took part in the Rekatsina (Psarou) in the beautiful village Karya. In a traditional stoned harvest. Men, women, building which accommodates the most modern machines, the wine prochildren, friends of the ducer combines the tradition with the modern technology, producing high family and distant rela- quality wines from organic grapes. tives were pleased to help. The hard physical Sevasti Konstantinidi is the mayor of Karya, Lefkada. work was compensated

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The Ionian / September 2010 www.theionian.com

Be Practical!

Moving On Up Or Out – How To Sell Your Boat

by Mark Ellyatt Selling an important and valuable asset such as a yacht through a broker or privately in another country needs to be handled professionally. Boats that sell are those that are priced correctly, easy to inspect, presented well with all the ownership papers in order.

Market Forces It’s important to be realistic as market forces over the last three years have had a huge impact on the value of luxury assets. Prices have fallen, there is an abundance of yachts for sale and it is without question a buyers’ market place. Don’t expect to get back what you have paid and invested.

There are of course the regular 'chancers' who feel that everything should be half price but many buyers have made realistic offers and proceeded with buying.

Indeed with currency fluctuations and an attitude to “buy now as savings are earning nothing,” reverse market forces have led to plenty of sales being achieved.

Many purchasers have invested in brokerage yachts rather than ordering new – thinking “why spend £300,000 when you can buy a very good used yacht for £150,000.”

On the other hand, the price of mass produced new yachts has also become highly competitive driving prices down. Whilst the base price of a new yacht may have gone up, options, extras, berthing agreements, show demos, part exchanges and extensions to warranty agreements has meant that current new yachts can almost be the same price as three years ago. This has obviously had an impact on second hand prices.

built a Builders Certificate?

Other matters that need your consideration: Ensure any outstanding mortgage or finance debts are paid off and supported with evidence prior to completion.

Provide proof of compliance or exemption regarding Recreational Craft Directive for any yacht built after June 16th 1998.

Provide proof of VAT status - either compliance or exemption. If not paid or no evidence exists, declare it.

Provide other documents such as Cruising Logs, Customs Clearance, Custom Bond release, etc.

Presentation Just like when you’re selling a house, first impressions count! A decision to buy is often made in the first few minutes. Spend some time making your yacht presentable by removing excess personal belongings and cleaning the yacht inside and out. Signs that indicate to a buyer that you have cared for your yacht will result in a higher offer and a quicker sale.

properly. Duplicate listings with several brokers can send out the wrong signals. Details will differ, prices may differ -you want to send a clear message to potential buyers - not confuse them.

A broker can inspect your yacht, prepare details and photographs, give you advice on pricing and can market your boat with a wider international reach. Experience and access to industry 'sold' databases allow a broker to accurately price your yacht.

Inspections

Give some thought to who is going to handle this aspect of a sale. Will it be you, the owner, or your Broker/Agent or boat yard? Who is insured to do this?

Success comes from making an inspection easy for a buyer, especially if they have traveled a long way, so make sure you tell the person who is going to be showing the yacht where it is located, make arrangements for ladders, and provide keys.

Marketing It’s better to get the boat lifted ashore for an inspection, rather than be out at anchor or The internet these days is ESSENTIAL to a sale. This is where 80% of enquiries and interest swinging mooring. Unless you are certain of a potential buyer or have a deposit, be cautious will come from. Naturally these have become before allowing an un-accompanied 'testing of more complex and informative – if you are usThe first step in selling a boat is to decide equipment' or sailing trials. Also, providing a whether to sell it privately or through a broker. ing a broker, check how far their website reaches. There is plenty of information on what current survey may help the prospective buyer Privately make a decision. a broker will do for you on the Association of Brokers & Yacht Agents (UK) website: Finally, good luck! We hope this advice will www.abya.co.uk help to make selling your yacht overseas a stress Where else besides the internet will you or free and enjoyable experience – whether you your broker advertise? Print and digital magause a broker or not. zines, office and local displays and boat shows Mark Ellyatt runs the UK are some of the other options available. Deteroffice of Williams & mine what you are willing to spend on marketSmithells, a long estabing and how effective it is. lished and independent Pricing is KEY to selling. Buyers search by British company with over price and year – if you’ve not caught their eye, 35 years international they will ‘click’ away to another yacht and experience of yacht browon’t even realize you’ve put in a new engine! kerage, new yacht sales, Documents and marine registration service.

We are now in a very litigious society, so it www.williamsandsmithells.co.uk pays to ensure you have all the correct ownerSelling privately can save you money, but try ship papers prior to offering the to determine the value of your time in preparing yacht for sale. details, in marketing, fielding enquiries that If registered, ensure the certificome to nothing, inspections and so on. If you cate is correct and up to date - not do go down the private sale route, put a contract expired. in place, and ensure you provide correct title Check to ensure that you can when transferring the ownership. If in doubt, provide a minimum of 5 years ask an official organization like the ABYA, original title. Most international BMF, RYA. ships registries will require this.

Do you have your original purBrokerage In today's 'internet market place,' all you really chase documents /Bill of Sale/Act du Vente or contract—or if custom need is one good broker that represents you The Ionian / September 2010 www.theionian.com

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The Ionian Yacht Services To advertise: Prices per month: 4x6cm: €20; 4x9.5cm: €30; 8x9.5cm: 60€; 1/4page: 100€; 1/2 page: 200€; full page: 400€.

Ask about other sizes. Ad layout: €20; WebPage €100. Please email a JPEG photo of your ad or a business card that we can scan.

To order your ad please call: 69486 46764; Email: advertising@theionian.com or go online: www.theionian.com/advertising.html and pay by credit card, debit card, bank transfer or PayPal. Please submit your ad by the 15th of each month.

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The Ionian Yacht Services To advertise: Prices per month: 4x6cm: €20; 4x9.5cm: €30; 8x9.5cm: 60€; 1/4page: 100€; 1/2 page: 200€; full page: 400€.

Ask about other sizes. Ad layout: €20; WebPage €100. Please email a JPEG photo of your ad or a business card that we can scan.

To order your ad please call: 69486 46764; Email: advertising@theionian.com or go online: www.theionian.com/advertising.html and pay by credit card, debit card, bank transfer or PayPal. Please submit your ad by the 15th of each month.

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You Have The Last Word We welcome your comments, letters and emails. Please write, not exceeding 250 words to: editor@theionian.com . (Letters may be edited) Congratulations! I really like the August cover, and you've got some really good articles, particularly Neil Evan’s about the whirlpools.

Cathy King, Vliho, Lefkada In one of your earlier issues there was an item about Liz Parker's 2nd hand clothes swap. I have tried phoning the no. given but can’t get through. Do you know whereabouts in Lefkada the shop is as I have a bag of stuff to donate. I think the magazine is a great idea, I wish you well with it. Thanks.

Jan Dennett, Lefkada ED: Liz Parker is away, so perhaps you can try one of the other nonprofit organizations: Jackie at E.S.C.O.L. tel: 69366 47160 or Sue Carter at L.A.W.S. tel: 69785 10671.

I got a copy of The Ionian from Pano’s Taverna in Aktio where I keep my boat and when I can’t get a hard copy, I look on line; it’s nice to get news of the area when back in the U.K. I’m attaching an article I’ve written about mooring on quaysides; Rod Heikell has put it on his web site http://mediterraneansailing.webs.com/ mediterraneansailing.htm#600060514 and I wonder if you would publish it too. It’s aimed at reducing the chaos when mooring bows-to or stern-to.

If you are the first boat into a harbour, then the choice is yours. However, if you are not, subject to depth/draft, you should always aim to go “alongside” a yacht already moored. This optimises use of the quayside and in any event, whether going bows-to or stern-to it is always easier to lay alongside another boat for the few moments it takes to sort out the shore lines and anchor rode tension.

Mooring adjacently actually does both yachts a favour – once in position, each yacht only has one flank “exposed” for subsequent arrivals with a corresponding 50% reduction of risk of damage. I try to encourage other boats to come alongside me, since once moored both flanks are covered and by being on board when it happens does at least give me some modicum of control over the ensuing events. My Golden rule: I NEVER leave my boat unattended until I have yachts moored adjacent on both sides.

Steve Miller, Hants, U.K. ED: Thank you for your article, Steve, perhaps we’ll reprint it in full next summer before the August rush. I often see the flotilla boats med mooring sardine fashion - bow, stern, bow, stern with only every second boat (with stern to the quay) close enough for people to get off - a system which uses less space, so people are trying.

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Fiskardo in August. ©Mike Ruffles video at www.medcruisingyears.com

The end of an Era, for Jan and Ray of “NERIDOS” Jan and Ray have been the proud owners of “Neridos”, a unique Nauticat 33, for almost two decades, and for almost half that time have been in these beautiful Greek waters. Ray has been afloat for 40 years. Now, however, the time has come to “swallow the anchor” and Neridos is in other capable hands.

Most, if not all, Nauticat owners, will have met Jan and Ray and most are happy to count them as friends. They were the founders of The Nauticat Association, Ray being its first President and Jan its Secretary and they led it to be the strong and supportive organization it is today. It may be said that rather like Blackpool rock they have “Nauticat” running right through them..

Jan has taught the rudiments of Greek to many people, including us, which is a bit of an uphill struggle for most. Jan was patient and determined that at least we should master the alphabet (now were could THAT word come from!). It was a great start and while we are by no means fluent, we can make ourselves understood thanks to her efforts, aided and abetted by numerous nationals anxious that we do not mangle their native tongue.

As we bid adieu to Jan and Ray, we trust that their future holds plenty of adventure, good health and happiness, and those of us left to bob about on the briny could do worse then to emulate the excellent example they have set.

Good Luck.

Lee and John + Gertie on “Relaxis” Ed: All the best in your future, Jan and Ray...

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FRESH LOCAL FISH, VONITSA RAISED MEAT, FREE RANGE EGGS AND HOME GROWN PRODUCE COOKED BY YOUR CHEF PANOS MARIS TO PERFECTION. MEET YOUR FRIENDS FOR A GREAT MEAL TONIGHT

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The Ionian / September 2010