The Ionian July 2011

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July 2011 www.theionian.com The Ionian 1 July 2011 Volume 2. Issue 4 www.theionian.com COMPLIMENTARY/∆ΩΡΕΑΝ Please recycle: give to a friend or neighbour when finished. The Ionian The Art Of Expat Farming Page 6 Traditional Way Of Fishing In Amvrakikos Gulf Page 8 In The Cart On Kalamos Page 10 Wind page 12 Eat Fish page 4 Ionian News and more..

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Leading, glossy, English language, travel, yachting and lifestyle magazine for the Ionian part of Greece. Our mission is to promote tourism and yachting in the Ionian while serving as a platform for environment and culture appreciation and protection.

Transcript of The Ionian July 2011

Page 1: The Ionian July 2011

July 2011 www.theionian.com The Ionian 1

July 2011 Volume 2. Issue 4 www.theionian.com COMPLIMENTARY/∆ΩΡΕΑΝ Please recycle: give to a friend or neighbour when finished.

The Ionian

The Art Of Expat Farming

Page 6

Traditional Way Of Fishing In Amvrakikos Gulf

Page 8

In The Cart On Kalamos

Page 10

Wind page 12

Eat Fish page 4

Ionian News and more..

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Making A Splash

What is it about the Ionian that’s so captivating and magical? First, the special light - you can see it in some of the images our photographers, Lies van t’Net,

Vasilis Lekkas and Bob Romero have captured. Then there are the Greek people with their

strength, their resilience and their courage - we learn from them and then attempt the seemingly impossible things we would never try back home. Read Barbara de Machula’s, The Art Of Expat Farming - a portrayal of city folks’ growing pains. Another part of the magic of Greece is this beauti-

ful land - supposedly created by God last, when He tossed into the air a leftover handful of pebbles to make the Greek Islands. Martin Stote’s story, In The Cart On Kalamos is about one such island. Finally, there is the sea - which is so important to

the Greek people and which attracts many of the visitors. Anneke Nikkels writes about sailing on it in Wind, Venetia Gigi and Vasilis Lekkas de-scribe The Traditional Way Of Fishing In Am-vrakikos Gulf, while Ann Ruffles tells us about the benefits of the food we get from it in Eat Fish. Yet, there are many countries where the light, the

land and the sea are lovely. So it is the people, in my opinion, who make the difference. I believe that the Ionian attracts some very special people. And so, I would like to thank some of them, the ones who have made The Ionian magazine possible. This month, I would especially like to thank Yannis Dimopoulos for his business advice, Lee Gillson for her assistance with some of the advertising pho-tography and layout, and Martin Stote for editing. Enjoy reading... ~~~_/) Barbara Molin

Editorial The Ionian Address: Lefkadiou Chern 24, Lefkada 31100, Greece Email: [email protected] Website: www.theionian.com Fax: The Ionian c/o (0030) 26820 61306 Telephone: (0030) 69486 46764 Founding Publisher: Justin Smith Publisher/ Editor: Barbara Molin Deputy Editor Martin Stote Business Advisor: Yannis Dimopoulos Business Advisor: Ryan Smith Accountant: Pavlos Dagla: 0030 26450 23008 Greek Editors: Venetia Gigi and Vasilis Lekkas Kefalonia Editor: Neil Evans Children’s Editor James Mills Layout: Barbara Molin Printing: Plamen Rusanov Advertising: Barbara Molin Distribution: Barbara Molin Subscriptions: Barbara Molin You can download The Ionian as a PDF document from our website: www.theionian.com. To subscribe, please call: 0030 69486 46764 ΑΦΜ: 148426549. ΛΕΥΚΑ∆ΙΟΥ ΧΕΡΝ 24, ΛΕΥΚΑ∆Α, 31100. ISSN 1792-4650. The Ionian is published monthly. Published on the last day before each month, approx. 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.

July Cover Photo: Carlo Romero Makes A Splash. Photo by Bob Romero, Splashpics. To purchase any of the photographs in The Ionian, please contact the Editorial Department: [email protected].

PHOTO CONTEST: Send in your best photos of the Ionian. Twelve winning images will feature in The Ionian 2012 Calendar. Subject: Ionian people, nature and landscape. Digital images only, horizontal format. 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 calendar. Deadline for entries: September 30, 2011; Email: [email protected].

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News New supermarket opened recently in Nidri, Lefkada island. A Bite of British - stocks typical English food - baked beans, mushy peas, Frey Bentos pies as well as a wide range of childhood favourite sweets - Pastilles, Polos, Black Jacks, and others. They have Ginger Beer, Vimto, Dandelion & Burdock, R. Whites and a range of Ribena Juices, as well as a varied selection of bitters, ciders and lagers such as Kingsmill Bread. To place an order: [email protected] A Bite Of British, Nidri Main Road, Lefkada Island (by the Tapas & Vino Restaurant & the Crazy Golf). The fund raising event for Mark Wycherely held on 29th May 2011 - which included a yacht race, an evening party, a raffle and an auction was a success raising 4,295 euros. The organizing committee and Mark and Maureen Wycherely would like to thank all those who supported, helped and attended the event. If you had

the good fortune to win one of the fabulous, and generously donated, raffle prizes, don't forget to claim your prize. Northern Entrance to Lefkas Canal

New buoys were sited and dredging work started last month in the northern entrance to the Lefkas Canal to improve its hazardous conditions, a problem highlighted twice this year by The Ionian .

According to one yachtsman, Mike Hamblin, a row of ten new buoys have been placed on the south side of the channel where there are submerged obstructions, and dredging had started to reduce the sand spit on the seaward side. The Ionian told on its website on

June 15th how at least seven yachts had gone aground or hit rocks or other debris within a fortnight while negotiating the entrance at the start of this year’s sailing season. They were all within the channel

as defined by the red can buoys. And in January we carried an account,

also on the website, from another yachtsman who with his wife sustained minor injuries when their boat hit an obstruction the previous September. His boat suffered a split in the hull and a gash to the keel.

A spokesman for the Lefkas Port Police said as The Ionian went to press: “New markers have been put down and the channel has been opened up. We are trying to help the tourists. But it is still the responsibility of skippers to be aware of the dangers.”

Meanwhile, the advice in our website story, which was the consensus of several yachtsmen who know the entrance, still seems relevant; stay as far away from the red can buoys as you can without inconveniencing other yachts, place a lookout on the bow if possible, and take it very slowly.

Martin Stote reporting.

“When we think, learn or experience emotions we change the activity of the neurotransmitters which are chemical messengers in the brain. Both the brain and neurotransmitters are derived from nutrients and are therefore affected by what you eat and drink.” This extract is taken from the Optimum Nutrition Bible written by Patrick Holford

With this in mind then, intelligence, memory and mood can be improved upon just by considering the proteins, vitamins and minerals that you eat, but more importantly the amount of essential Omega-3 fats in your diet. Unfortunately we have to eat these Omega-3 fats as the body cannot make them.

We are lucky here in the Ionian because we can get a good supply of Omega-3 fats by eating oil rich fish at least twice a week. You can easily buy fresh or frozen fish anywhere, and I have lost count of the number of fish restaurants where you can try fresh fish straight from the sea. Other

sources are eggs, meat, milk and cheese which contain some Omega-3s.

These are vital for most functions in our brain and body, including vision, heart health, bone strength, fertility, hearing as well as memory and brain function. Over the past few decades, consumption of such fish (salmon, trout, mackerel, herring, and sardines) has fallen. At the same time our consumption of cooking oils, which

contain damaging levels of Omega-6s has shot up. These include corn, sunflower, soya, maize and rapeseed oils, which are also found in processed food.

The reason why this could be bad for you, is that you have to get the ratio of Omega-3s and 6s right. We all need a small amount of Omega 6 fats, but in excess they interfere with the function of Omega-3s. The ratio between the two used to be 1:1or 2 but now it could be as much

as about 1:20. With this ratio the anti-inflammatory action of Omega-3 is reduced and may increase the risk of diseases including heart disease, stroke, arthritis, depression and some cancers as well as negatively affecting your brain activity!

I would suggest that we all cut down on frying in oils other than olive oil and enjoy fish grilled with a splash of olive oil, served with a delicious Greek salad and you cannot go wrong. Enjoy!

Ann Ruffles has taught Home Economics and Food Technology in the U.K. She and her husband Mike are now cruising in the Ionian on board their Spray 38, “Ruffles.”

Health and Beauty

Eat Fish Ann Ruffles

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For many expats, the siga-siga

(slowly, slowly) way of life in Greece is like a warm bath to our souls. Many of us have lived in busy cities and that often meant that we had to go a long way to find a bit of nature (at least in Holland that was the case).

Owning a garden and watching things grow was not an option. We were lucky if we had a balcony, and most plants died because of the lack of sunshine or because we forgot to water them.

Now here we are in Greece, where things grow as if by magic. Stick something in the earth and it gets leaves and roots, flowers and fruits. What a miracle! I looked on the internet to find some information. I had this sensuous garden in mind with blue and violet flowers, a sweet fragrance engulfing us in the evening as we sipped ice-cold white wine while watching the stars.

I imagined some easy veggies too, like courgettes and tomatoes, planted with the help of our neighbours. And while we

were at it, why not enjoy fresh eggs every morning, laid in soft nests by our own tame chickens?

Everything is possible here, especially when you have space and neighbours who know what to do. And what a bounty followed! The first courgettes were welcomed and cherished. - such taste, incredible, and without any pesticides! Pure sunshine made them shiny; the lovely yellow edible flowers

come as a bonus. Yummie! But, next day, again four courgettes, and then five courgettes, and then a bucket full of courgettes and wow what do we do with a mountains of courgettes?

We gave them away to friends, but after

the sixth donation, our friends cast us strange looks, and every visit to our garden left us more desperate and bewildered;

things were getting out of hand. The unstoppable courgette plants took over the garden, and we could not get rid of them. The neighbours watched and called out "Orea!"- “Wonderful!”

They could not understand our desperation at such a profusion of fresh veggies. But we were having nightmares about being buried alive under mountains of courgettes, smothering us and suffocating us.

Living

Then recently the chickens started to disappear. Our neighbour was in

despair.

The Art Of Expat Farming

Barbara de Machula

©B. Molin

Boblet, the

©Lies vant ‘t Net

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However, things could have been worse, as the story of our brave friend living in the village next to us proves. He wasn’t content with chickens, veggies and fruit. He had a pig, a real porker, a big pink sow which he bought from a farmer in the mountains.

Our friend felt like a real farmer. He made proper runs for his livestock, one for his chickens, and next to it, one for the pig. He even threw a party to celebrate his venture into farming.

We all came to the party to admire his beautiful fat sow, and to congratulate him for having the courage to have real farm animals, and to abandon once and for all his life as a city dweller. He was free, a true countryman.

Again some reading, neighbours helped, suggestions here and there, and we all kept our potato peelings to feed his lady pig. It became a community effort and our friend was the king among the farmers! Then recently the chickens started to disappear. Our neighbour was in despair. Had they escaped? No, their run remained completely closed and in good order, and they were still too small to fly away. Did a fox get to them? The run was inspected again. It was definitely intact. No fox could have reached his beloved chickens. Our friend wandered around the runs, of both the chickens and the pig, in desperation and ignorance… What had gone wrong? He consulted with his neighbours again, went back to his books, browsed the internet. But none could give him an

explanation. His chickens, like our courgettes, were starting to haunt his nightmares, with ghostly hens disappearing into clouds of mist…

Then one morning it all became clear. And the truth was a terrible shock. His beloved fat sow greeted him with the remains of her breakfast hanging from her powerful snout. It was a chicken leg. Even worse, it was the leg of one of his chickens. The pig had been pigging out on his poultry.

The transformation in our friend was immediate and overwhelming. He hated the countryside. He wanted nothing more than to be back in his London studio, where the foxiest things were the high-heeled models, sleek under the spotlights in the latest fashions; where the biggest chicken was the art director, and the account manager and the book-keeper vied to see who was the biggest pig.

There was even worse to come. The pig, it transpired, had been a terribly calculating killer. It had put its food next to the chicken fence for bait, and picked off its victims one by one as they popped their heads through the wire, ready-made chicken nuggets. It was the pre-meditated murder of innocent and feather-brained victims, with gluttony as the motive.

But we expat farmers remain undaunted. We will all be at our neighbour’s next party, when he has promised to barbecue his pig. We will toast his prowess as a farmer and admire the succulence

of his pork. But we will be on the lookout for the slightest hint of the taste of chicken in the chops.

And I will bring a courgette salad!

Barbara de Machula and her husband Peter have four strema of land on the mountain near Agios Dimitrios monastery in Palairos with 10 chickens and a rooster, 1 dog, 2 cats, and 6 puppies (looking for homes). In their garden they grow tomatoes, fewer courgettes, peppers, pears, plums and apples.

The neighbour has a few chickens left but has given up on raising pigs...

ANTIFOULING PAINT AND

What to do with a mountain of courgettes

Put 4 medium sized courgettes (skin and all) in the kitchen chopper to cut fine. Add 3 eggs, 300 grams of ground cheese (kefalotiri), salt, pepper, and 1 1/2 cup of flour. Mix it all and put in oven for half an hour on 200 degrees.

pig ©Bob Romero

©B. Molin

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Ecology

People who have visited Preveza

and the wider Amvrakikos area have surely tried the local delicacies in the tavernas. And if they haven’t they should. Sea bass and grey mullet “petali,” red mullet, eels, the famous shrimps of Amvrakikos and the various oysters are just some of them. But how does this seafood reach our plates? Let’s get to

know some of the most traditional methods of fishing that have hundreds of years of history in the gulf.

One special method used in the lagoons is the “divari”. The word divari – ivari – vivari originates from the Latin word

vivarium which means an area that nourishes life, and nowadays it means a fish farm.

The residents around the coastal region of the Mediterranean, since the era of ancient Nicopolis, noticed the seasonal migrations of fish. More specifically, during spring, many species of fish and especially young grey mullet, sea bream, and eels move from the colder and nutritionally poorer waters of the Ionian towards the lagoons where the

environmental conditions (temperature, salinity, food) favour their growth. In the autumn, the environmental conditions reverse and the fish move towards the open sea. These are the main migrations that man took advantage of by setting V-shaped traps on the fishes’ migration paths, namely in the openings of the lagoons to the sea. Initially, these traps were

built from straw and canes and were supported on oak poles, while today they are built from metal and plastic and are much more durable.

Another fishing method also based on the movement of fish, simple and quite efficient, is the “daliani”. It first appeared in Amvrakikos in 1922 introduced by a

refugee from the Black Sea. The daliani mainly works during the season when grey mullet are reproducing, when the female (bafes) and male (stiradia) grey mullet are moving in big shoals towards the Ionian to lay their eggs.

The fishermen install watchtowers in the fishes’ migration paths, from where they watch their movements, and where they lay a large net on the bottom of the sea. When the fish pass over the net, the watchman (viglatoras) warns that there is a shoal. Two of the fishermen raise the ends of the net and trap the fish, while the rest of the fishermen approach the daliani with “priaria” (small boats especially designed for shallow waters) and collect the catch.

Finally, there is the “pirofani” method. The fishermen use this technique in shallow water during dark nights when the

Traditional Way Of Fishing In Amvrakikos Gulf

Venetia Gigi and Vasilis Lekkas Fisherman spearing eels ©Vasilis Lekkas

Wooden divari in the entrance of a lagoon, open for the fish toenter. ©Vasilis Lekkas

Lamp for pirofani. ©Vasilis Lekkas

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sea is calm. A lamp is installed in the boat’s bow (years ago it was a grate filled with resin and straw set on fire) and used to see through the water. One fisherman holds the wheel or tiller and another one standing up on the bow near the strong light, watches for the fish, and harpoons them when they swim below the boat.

Fishing plays an important role in the area of Amvrakikos as it supports a large number of families. The traditional and

modern methods of fishing are exhibited in the Fishery Museum in Koprena, a village near the delta of the Aracthos river and of course you can learn more about them during the environmental presentations of Eco Cruising!

Vasilis Lekkas (marine biologist and ichthyologist with a Masters in “Coastal Zone Management”, PADI SCUBA diving and First Aid instructor) and Venetia Gigi

(Fisheries and Aquaculture technologist with a Masters in “Coastal Zone Management”) share their knowledge and passion for the marine environment by taking guests Eco Cruising, in the Amvrakikos Gulf and the Ionian Sea. photos by Vasilis Lekkas www.eco-cruising.gr [email protected]

The traditional daliani method of fishing. © Lies van t‘ Net

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In The Cart On Kalamos

Martin Stote

We didn’t realize, when we booked

our two-hour journey in a horse-drawn cart along the wooded mountainsides of Kalamos, that we were the first customers in an embryonic tourist venture.

Nor did we know, until we were about to clamber into the sturdy, blue, wooden cart, that it had no brakes. “I have asked a friend to make some, but all he makes is excuses,” said Nicole Muller, 45, our enthusiastic, pre-Raphaelite looking, German-born host.

So it felt a little like boarding a hippy tumbrel as we clambered up the back of the rustic carriage; its blue paintwork decorated with little friezes of red and yellow flowers by an English friend of Nicole’s.

The two wooden plank seats were just big enough for four English bottoms. Nicole, dressed in an arty, blue, loose tee-shirt, sat up front talking to the horse, Bonny, a 12 year-old bombproof gelding, who has worked in the forests on the island for many years.

But although we were on a beautiful Greek island at 9.30 on a sublimely peaceful Sunday morning, there was a distinct air of nervousness in the air, as Nicole gave Bonny the nod to set off. We were anxious guinea pigs. And Nicole was very concerned about what we would make of her fledgling enterprise.

The only one not apparently fazed by the venture was Bonny, who plodded up the gentle gradient of the road running along the north-east side of the island, with a reassuringly rhythmic roll, encouraged by Nicole – “Bravo, Bonny. Bravo, Bonny.”

It soon became clear that Nicole was a very experienced horsewoman. She has lived on the island for eight years. She is married to a Greek, whose family come from Crete, and who owns a number of horses.

The tranquillity of the mountainside, with the smell of pine carried on a gentle breeze soon soothed us. I learned later that it is a very rare type of pine forest; the only other one like it is on the Sporades islands in the Aegean. It is dense and home to many species of birds.

Fifty minutes later we arrived in the village of Kastro, the former capital of the island, which takes its name from its grand but ruined fortified monastery. A quick look at the Rough Guide would have warned us what to expect. “...now deserted and overgrown...its five-bastioned castle is surrounded by derelict buildings,” it said.

Indeed our journey’s end was a mainly derelict village, which raised more questions than it answered. Most of the

houses were abandoned, some no more than stone ruins. The little stone church was locked. One house was inhabited by a very old woman, Nicole said. In the doorway of another, a man chatted animatedly on his mobile. He was the only person we saw.

Nicole said that in winter less than a dozen people lived in the village. Intriguingly, in the overgrown main courtyard of the castle stood a plastic table covered in oilcloth, and a couple of plastic chairs. Someone obviously

used this private and mysterious haven for a quiet lunch.

Our visit was not without souvenirs. Our friends Richard and Ann found an ancient lemon tree in the castle grounds, and picked a couple of lemons to go with our dinner. One was so ugly and misshapen it looked like the Devil’s work. But it tasted divine.

Back in the main village of Kalamos, above the harbour, Nicole wanted to know what we thought of her trip. We suggested,

Destinations

We were anxious guinea pigs. And Nicole was very concerned about what we would make of

her fledgling enterprise.

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somewhat stiffly, that cushions on the wooden seats might not be a bad idea. The price was realistic at 15 euros each for a two hour trip. The views across the water to Mitikas, and back to Hora, were spectacular. The forest was soothing. Our hostess was charming and friendly.

We also suggested that she could bone up a little on the history of Kastro. Back in George’s ever-popular waterside taverna, courtesy of his wi-fi connection, I did a little boning up myself.

History is there without a doubt. The castle monastery is thought to date back to the Byzantine era. The arches in the towering stone walls are what remain of

placements from which defenders fired on their enemies.

It is also believed to be the burial place of the mother of Georgios Karaiskakis, one of the heroes of the early nineteenth century Greek revolution against the Turkish Ottoman empire, who fought in a number of the major battles in the Greek struggle for independence. In 1826 he was appointed Commander in Chief of mainland Greece. He died of wounds suffered in combat.

I’ve been sailing to the enchanting island of Kalamos for the past ten years. But I wouldn’t have discovered all that if it

hadn’t been for Nicole and Bonny. I think they’re on to something.

Martin Stote, 62, a retired Daily Express staff journalist, has been sailing with his wife, Sue in the Ionian for ten years, initially with Sunsail, and now on their own 42-foot syndicate yacht Kanula. They love the islands for their beauty, and the generosity of the people. He is the new Deputy Editor with The Ionian.

Horse and Carriage Trips, Kalamos Island, Lefkados, 31081. tel: 26460 91226

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On The Water

There is hardly any wind, just enough

to glide gently through the water. All sails are up and the boat is just manoeuvrable . Less wind and we will turn in circles on the swell. The sun is shining, we try to catch some fish. Still 18 hours to go, tells the GPS.

Well, around midday normally the wind will come. We don’t fancy the noise of the engine, so we go with the flow. The shackle of the mainsheet squeaks on the boom, the exhaust opening gurgles in the swell; in the distance we hear the sound of a ferry and a soft monotone whis-per of the VHF. There is nothing else to hear, not even a seagull. The sea is silent. Our expected time of arrival is now about 23 hours off.

The boat rolls on the swell, then rolls harder on the wake of the distant ferry. A small fishing boat goes by, and the fisher-man waves at us. We wave back. The GPS

has now given up trying to calculate a time of arrival. We lay becalmed.

When we are twisted around to face the wrong direction by the wake of another ferry we decide to start the engine. We don’t want to have no steerage, with perhaps another ferry bearing down on us. No more silence on board.

Then suddenly we feel wind. The main-sail fills. The genoa shrugs back into life. Now we too have a wake. We turn off the engine – silence once more. There are still two hours to go.

The waves become big-ger, more water splashes

over the deck and against the windows. Shall we put in a reef? No, we are now only 15 minutes from our destination.

Sails down, flapping canvas, wet feet on the foredeck. We start the engine, alter course for yet another ferry, this one com-ing out of the harbour.

Then we are behind the piers of the har-bour. We have reached the end of our jour-ney and our day. There is still quite a lot of wind, but no waves. The harbourmaster helps us to moor. Engine off, sails under the cover.

In the evening the wind dies again. Time for dinner and a glass of wine, as the sea gurgles gently around our boat.

Anneke Nikkels and her husband Frank left Holland three years ago on their sailing boat Pantaleimon. They sailed to Greece in one year and now spend five months of the year sailing there. The rest of the year they work in Holland.

Wind

Anneke Nikkels

We don’t fancy the noise of the engine, so we go with the flow.

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Business Services

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Also yachts for sale, sharp prices !!

MISSED THE BOAT? To place an advert please call: 0030 69486 46764 or Email:

[email protected] by the 10th of each month. More information on our website: www.theionian.com

New: sails, biminis, sprayhoods, lazy bags, covers, UV strips, and repairs.

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Classy Ads Email: [email protected] Strictly no business ads (except jobs)

FOR SALE: Perkins 4-108; 1981; Warner & Borg Velvet Drive RH 1.91:1 ratio; 5000 hrs. Shaft and propeller Michigan Dynajet 16X9, set of spare injectors. Euro 1500. [email protected]

Experienced CELLO player looking for others to play with. Willing to travel. I live in Palaeros and have a Steinway upright at home. 6971875968 or [email protected]

You Have The Last Word We welcome your letters and emails. Please

write, not exceeding 250 words to: [email protected] (Letters may be edited.)

FOR SALE - Peters 36 - a quarter share in a fine classic style yacht in long standing Ionian syndicate. Based in Levkas Marina summer 2011. £7,000 ono for 4-6 weeks sailing each year. Also: Mariner 4 hp outboard, 2 stroke, serviced 2010; CQR anchor 22kg; Anchor chain 10mm size x 48 m. 07831260321 [email protected]

♦Would it be possible to put two ads in your next issue of The Ionian Magazine? PS. I enjoy your magazine, keep up the good work. Philip, Miss Tequilla, Levkas Marina.

No problem and they’re free as long as there is space left. If you would like a guaranteed space, it’ll cost you a little, but then you can include a photo as well.

♦ We saw a dead turtle in Amvrakikos Gulf on the beach and are wondering if this is a big problem. Name witheld

There have been several sightings of dead sea turtles recently and The Ionian is planning to publish an article about the situation.

NAUTICAT 33 FOR SALE, 1995 Ketch, Re-rigged 2011, 130,000GB P. 6948491008 or [email protected]

APARTMENT FOR SALE: 60 sq. m. 30 years old. Centre of Vonitsa. 970 Euros per sq. m. Please call 69371 15056 for more information.

OFFSHORE CATAMARAN FOR SALE Owner designed and built. Plywood, epoxy and glass. 14 m. long, 7.5 m. beam. 36 h.p. Yanmar diesel outboard. 6 solar panels, main battonsystem Frederiksen, genoa, jib, staysail, stormsail. Two refrigerators. Ready to cruise. Launched in 1996. Austrian flag. 2.6 m. hard bottom RIB dinghy with new Yamaha 4 h.p. outboard. 55,000 Euros. Located in Ionion Marine, Aktio, Greece

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