Greece: Bird Waching… on Lesvos

(GREEK NEWS AGENDA)   The island of Lesvos in the northeastern Aegean is home to 325 bird species and for this reason it is described as the “premier birding destination within the Mediterranean basin.”   The island’s rural municipality of Evergetoulas is a popular destination for birders from all over the world, especially during spring and autumn when there is bird movement.  The gulf of Kalloni is part of “Natura 2000” Network and constitutes an excellent shelter and breeding area for rare and protected species of birds, including flamingos and storks. In Kalloni’s marshlands, from elevated sheltered watchtowers, birdwatchers can enjoy a really impressive spectacle.   Bird watching tours in Greece: www.greecebirdtours.gr; Hellenic Ornithological Society: www.ornithologiki.gr; Greek News Agenda: Bird Watching in Antikythira

Advertisement

Greek Islands Wind Parks

(GREEK NEWS AGENDA)   Greece’s Public Power Corporation’s (PPC) subsidiary PPC renewables announced on Wednesday that it will invest €60 million in nine wind parks, producing 35.1 megawatts of power. The islands of Crete and Samos will each get two wind parks, while Paros, Lesvos, Rhodes, Sifnos and Lemnos will get one each. The projects are scheduled for completion in the next 24 months. Kathimerini daily: Greener power for PPC plants; Centre for Renewable Energy: Wind Energy 

Vote for Greek Natural Wonders

(GREEK NEWS AGENDA)    The Petrified Forest of Lesvos, the Meteora Rocks, Mount Olympus, and Santorini, Archipelago are candidates for the list of the New Seven Wonders of Nature, to be compiled next summer in an online poll. The voting procedure of all candidates will be completed on July 7, 2009, when the 77 partaking sites will be chosen. Afterwards, 21 of them will be elected and the vote will be repeated. The final declaration of the New7Wonders of Nature will be in 2010. The New Seven Wonders of Nature: Vote for your nominee; Live Ranking: see the Top 77 of today; New7Wonders of Nature Nominees Europe

Made in Greece

(GREEK NEWS AGENDA)                Olive Oil
Nothing is more characteristic of Greece than the millions of olive trees that grow in valleys and mountainous areas. Olive oil is more than one of the leading agricultural products of Greece. It is a cultural heritage, reflecting thousands of years of history and tradition. Greece is in the major league of olive oil producers, and ranks second highest in the world. It produces more than 430,000 tons of olive oil annually and more than 80% of that is top quality extra virgin olive oil and organic olive oil, which is a much higher percentage than in other Mediterranean olive-oil-producing countries. Traders, consumers and chefs worldwide can benefit from the added value of the Greek high quality olive oil. Most organic olive oil produced in Greece is exported.The global olive oil industry is well aware of the superior quality of Greek olive oil. The increase in Greek exports reflects, to a certain extent, the recent shift towards healthier nutrition, worldwide. 

Gourmet Greece: Say Greek Cheese!

(GREEK NEWS AGENDA)  Greek cheeses are among the finest in the world, and many varieties have been accorded protection under the European Union’s Protected Denomination of Origin (PDO) provisions. Feta is arguably the best-known Greek cheese abroad. However, there is a great variety of cheeses, produced in Greece, varying from soft, white and sometimes creamy, to hard and yellow and from salty and sour to sweet and mild. The different kinds of cheese presented below are of Protected Denomination of Origin. History of Greek Food: Cheese; The Greek Cheese Page: www.greece.org  

Soft, Sour and Refreshing

Greek Feta production abides by very specific rules. It is made predominantly with sheep’s milk, although a small percentage of goat’s milk can be added. It is produced only in specific regions: Macedonia, Thrace, Thessaly, Central Mainland Greece, the Peloponnese, and Lesvos. Kalathaki of Lemnos is similar in texture and taste to feta. It is manufactured from ewe’s milk or mixtures with small quantities of goat’s milk, exclusively on Lemnos island. It has soft texture and slightly sour taste. It is consumed mainly as table cheese, in Greek salad. Katiki Domokou, produced exclusively in the Domokos area, as well as Galotiri, produced in the regions of Epirus and Thessaly are soft cheeses, white in colour and creamy in texture. They both have a sourish and very pleasant refreshing taste.