The Ionian June 2011

June 2011 www.theionian.com The Ionian 1

June 2011 Volume 2. Issue 3 www.theionian.com COMPLIMENTARY/∆ΩΡΕΑΝ Please recycle: give to a friend or neighbour when finished.

The Ionian

˚The Art Of An Elegant Escape Page 6

˚A Little Business Page 5

˚Skin: We’d Be Lost Without It!

Page 8

˚Brief History Of Vonitsa, News, Calendar... Page 4

˚The Forests Of The Sea 0

˚Water Buffalo Of Stroggili Page 9

˚Aktio Taverna Review

Page 12

˚Water, Water Everywhere… Page 11

2 The Ionian www.theionian.com June 2011


Water

Life is impossible without water and in the Ionian we are surrounded by it, sail

on it, swim in it, shower in it, and drink it. We use it to water our gardens, wash our cars, laundry and dishes, and all of this quite often without thinking much about it. Somehow, as I was receiving this month’s articles, the

theme surrounding me was that of water. And so, here it is, including our stunning underwater cover shot by Vasi-lis Lekkas, the line up for June: Neil Evans worries about it in “Water, Water, Every-

where,” because of its shortage in the islands during the summer. James Mills, our new Children’s Corner Editor, sails on it with his brother, Harry while conducting “A Lit-tle Business.” Ann Ruffles reminds us that it’s extremely good for us especially with lemon or orange juice added to it, in “Skin, We’d Be Lost Without It.” Giannis Kon-topoulou tells us about some other animals that depend on it in “Water Buffalo in Stroggili,” while Barbara de Machula points out how important it can be if you’re try-ing to conduct “The Art Of Elegant Escape.” Dimitris Pantazis writes about The Brief History of Vonitsa (or Vonditsa which means water in a Slavic language), while Venetia Gigi and Vasilis Lekkas describe one aspect of the special underwater world in “The Forests Of The Sea.” And finally, we have a waterfront restaurant review from Aktio by our very own Plato Chipz. Good news: The Ionian website www.theionian.com received over

5,000 hits in the past month and nearly 12,000 since January of this year. We now have a Google Map for the Ionian, and if you’d like to add your favourite hotel, tav-erna, shop or service—send me an email. Enjoy reading.

Γεια µας, ~~~_/) 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: Isha Peralta Business Advisor: Yannis Dimopoulos Business Advisor: Ryan Smith Accountant: Pavlos Dagla: 26450 23008 Greek Editors: Venetia Gigi 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.

June Cover Photo: Divers In Posidonia Meadow by Vasilis Lek-kas. 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 to: [email protected].


The Ionian NEWS AND CALENDAR

Vonitsa is a beautiful town built close to the ancient Anactorium on the south side of the Ambracian Gulf. It is the seat of the mu-nicipality. According to the latest census (2001) Vonitsa has 4892 inhabitants. Its name is derived from the word Vonditsa, associ-ated with the Slavic languages in which the word means water or Vody. Of course there is another scenario in which the word Von-ditsa in Bulgarian means "hook." The history of our city is very old, as the region was inhabited by 630 B.C as Anaktorium. Vonitsa makes its appearance about the end of the fourth century when the occupants destroyed the ancient Anactorium and residents decided to build a new city on the ruins of the old.

In the 11th -12th century the city flourished and reached its peak after the fourth Crusade, and became part of the property of the Despot of Epirus.

Finally after a period of prosperity and growth in 1362 it was taken over by Albanian rulers and in 1472 by the Turks. From 1684 to 1797 it was under Venetian rule and in 1798 was besieged and occupied by Ali Pasha.

The turbulent end of the occupation came in 1828 when Ali Pa-sha was defeated. The city played a key role in military operations that took place in Greece during the Greek Revolution of Inde-pendence.

The main attraction of the town is the Venetian castle. The area also features many ancient temples and a beautiful forested island located in front of the bay and connected to the mainland by a pe-destrian bridge. Dimitris Pantazis was born in Melbourne, Australia, moved to Greece in 1986 and in 2004 became the owner of a gas and oil station in Vonitsa. Since 2006, he has been supplying fuel and lu-bricants to yachts and boats in Vonitsa harbor and the marinas in Aktio. Tel: 0030 694 770 4503

Brief History of Vonitsa Dimitrios Pantazis

ANTIFOULING PAINT AND

NEW SHOP OPENING If you’re looking for natural products made from pure

ingredients and without preservatives,. you might find them in a new shop in the old part of Lefkas town.

The owner, Zoe Fragkouli sells rose preserves from a Monastery on the Peloponese, bottled plums with wine and cinnamon, and cranberry jam. There is honey from Epirus, the famous Mastiha liquor from Chios, and organic wine and olive oil by the litre. If you are a curry lover, Zoe has a large range of spices from Thailand, India and Japan for you. The fresh fruit and vegetables are grown by her father, who used to run the shop before retiring, and which was then called “Pandopoleio.”

Zoe speciality food shop, 18 Lox Rondogianni, Lefkas Tel: 0030 69375 50197

APRIL AKTIO/PREVEZA AIRPORT REPORT In April, Aktio/Preveza airport had 1,796 international

arrivals and 11 on domestic flights. During the same time, there were 652 international departures and 12 on domestic flights.

May 1, saw over 800 arrivals at the same airport. Aktio/Preveza airport is only open to civilian travel during the

summer holiday season. Source: Karyatis Travel, Preveza

CALENDAR

Tuesdays and Sundays - morning street market in Vonitsa.

June

4 Corfu Business Enterprise Forum with dinner and live music in the evening. Call Emma Wood: 0030 69435 34654 for more information.

13 Holy Spirit Monday

24 Feast of St. John the Baptist. Wreaths made on May Day are kept until this day, when they are burned on bonfires. Summer solstice.

Helenic Festival. This is the most important summer festival. It features performances of music, dance and drama all throughout Greece.

Navy Week. This festival celebrates the long relationship between Greeks and the sea with events in fishing villages and ports everywhere. End of June, early July.


Hi, I’m James and I’m going to tell you about the little business me and my brother Harry had last summer.

Well, Harry and I used to row out into Tranquil Bay in Nidri on Lefkada Island in our old, Optimist dinghy and sell bread, milk, orange juice or fruit to the people on boats anchored there. Most were quite happy to buy bread from us. We even once sold bread to a Practical Boat Owner writer who wrote an article about us. That was two years ago now and people still comment on it.

We sold our wares from an old, weathered Optimist dinghy called Flour. We haven’t got a mast with it so we made one using some old plastic pipe and a bit of canvas for a sail. It actually sailed quite well. In the afternoon my brother and I would sell melon and other varieties of fruit. It was a welcoming sight to many people to see us rowing up to them with ice encased fruit. Especially on a hot day.

We will be doing the same this year so do wave and say Hi when you see us. Well, that all from me. I hope you liked the article.

For the past eight years, James and Harry have been cruising with their parents in Turkey and Greece on board their Beneteau Oceanis 36 CC, "Coconut." They are now in Aktio. James is 13 and the new Children's Corner Editor for The Ionian.

James (13) (left) and Harry (11) with their trusted Flour.

Children’s corner

A Little Business James Mills


When the sun returns after the wet winter and the early summer grasses make a soft blanket, I love to take my painting pupils to a magical place nearby.

We sit down with our paints next to the large beach called Potamaki where a little river meets the sea and rare flowers surround us. The sound of the skylark melts all stress and the reflection of the blue sky and the puffy clouds in the river are a perfect backdrop for the little ancient bridge that has an aura of so much magic and history.

It stands right in the middle of a meadow full of wild flowers, and is covered with bright yellow moss. The stones are grey and uneven, and obviously very old. The water that used to flow under those stones is long gone but if you know the story, you cannot help imagining how it once played an important role in world history.

The story is about Cleopatra, the Egyptian queen, like Mata Hari, a legend of beauty, perseverance and seduction. She took her baths in milk of donkeys to keep her skin soft and had a fiery love life, but she was also a brave fighter and a woman of the world. She eventually committed sui-cide by inducing a poison-ous snake to bite her breast after being told that her lover, Anthony was dead.

Near Preveza, the proud queen became trapped in a naval battle with the Ro-mans. This was the famous and bloody battle of Aktio, and Cleopatra had to escape Octavius. It is maybe not so much because of the Roman army that she decided to escape the battle, but it might have been that her tender skin, used to baths in

donkey's milk, could not stand the army of mosquitoes that attacked her vigorously. We’ll never know.

The heavy vessels of the Romans could not follow her light ships in the shallow waters and she supposedly fled through the canal, under the bridge, our bridge, on our Potamaki beach which was then a shallow sea.

Looking at the little bridge, my head tells me that it is very unlikely that she had such a small boat, but in my heart I want to believe that this indeed is Cleopatra's bridge and I can imagine her brave escape from the brutal Romans, an ancient Joanne d'Arc, a woman with guts and looks and hair flowing in the salty wind of the Ionian sea…

Barbara de Machula is a writer and a painting teacher. She lives with her husband in Palairos near a monastery. www.paintingholidaygreece.com

The Art of

Elegant Escape

Barbara de Machula

Cleopatra VII photo courtesy www.wikipedia.org

Living


It keeps our insides in and protects us from all sorts of things as well as keeping us warm and looking good.

Skin is the largest organ in the body. In an adult it weighs around 5 kg and has a surface area of about the size of a double bed.

No other organ gets as much damage from injury, sunlight, smoking, pollution and bacteria.

Many of us moisturize it, but to keep it supple it needs hydrating from the inside as well with at least a liter of water a day; either neat or in herb teas or added to juice.

What you eat will also determine the condition of your skin. This is

where we can make use of the delicious oranges and lemons, which are full of vitamin C, and that are easily available in Greece.

Vitamin C helps to make collagen and if you want to keep your skin supple and flexible and non wrinkly, you need to have lots of collagen. So eat lots of oranges and squeeze a lemon over your food and into your drinks, even if they are alcoholic in nature. There are so many around so there is no excuse!

For soft skin you will need to keep the cell membranes in your skin plump and they need some fat in them to retain moisture and here we need the healthy omega 3 and 6 essential fats. One way to do that is to include nuts and seeds in your

diet. Add them to salads, eat them as snacks or grind them up and add to delicious Greek yogurt. If you like fish, this is a very good source of these essential fats and fish is plentiful in Greece.

All of these foods are easily available for us to eat and if we give our skin a little TLC (tender loving care), it will carry on doing its job and stay looking good as well.

Ann Ruffles has 30 years experience

teaching Home Economics and Food Technology in the U.K. She has a passion for nutrition. She and her husband, Mike have been cruising in the Ionian for the past four years on board their Spray 38, “Ruffles.”

Health and Beauty

Skin - We’d Be Lost Without It!

Ann Ruffles


Amvrakikos Water buffalo (Bubalus bubalis) are of Asian origin. They were domesticated by man approximately 5000 years ago. They are used as draught animals and for dairy production.

Water buffalo spend a large part of the day semi-submerged in the muddy waters of the wetlands where they live. They have wide hoofs which allow them to easily walk in the mud without sinking.

According to tradition, Xerxes brought them to the Middle East during the time of the Persian wars so that his army would be better fed (their meat is very rich in proteins and the milk is 110 kcal calories). They were brought by the Crusaders to the Near East.

According to the statistics the global population of water buffalo in 2000 was 158 million, of which 97% are in Central Asia.

In Greece their numbers reached 75.000 up until the 1940s. Since then they started to decrease and in the beginning of the 1990s there were only about 600 left, most of which lived in the area of Lake Kerkini.

During the 1990s the remaining population was included in a conservation programme as a rare breed of stock animal in danger of extinction. Today there are estimated to be about 2000 water buffalo living in Greece in Lake Kerkini, in the Delta Axiou (Kalochori), in Lake Vistonida and in the Amvrakikos Gulf areas.

In the Amvrakikos region the water buffalo disappeared in the 1940s during the wars because out of necessity the locals ate them all. On the initiative of ETANAM 5 water buffalo (4 females and 1 male) were brought in and which have

reproduced and today there are approximately 50 individuals. They live in the village of Stroggili.

A few characteristics of the water buffalo:

The weight of the domesticated animals

reaches 400-500kg, while wild ones reach 1200kg.

They always function as a herd with the male as their leader.

Their pregnancy lasts for 10 months and a calf is born every two years.

Mozzarella cheese and the dessert kazan dibi are made from their milk which has a high fat content (8%).

They are milked with special machines because their milk is very thick.

They are mainly fed with sugar cane and hay.

They only attack when threatened.

If you wish to see the water buffalo in Stroggili, you may contact the Rodia Wetlands Centre, an eco-touristic centre that organizes tours in the Wetlands and in the area. Please contact Minerva Kontopoulou: Tel: 26830 41219; Mobile: 6936706090 E-mail: [email protected] Website: www.rodiawetlands.gr

Environment

Water Buffalo of Stroggili Giannis Kontopoulou


S ummer is here! Time for swimming!

It’s very common for most of us arriving at the beach to face the sea full of algae; these brown black tapes which either have been flushed to the beach or have colored black the sea bottom, and usually cause dislike and intimidation…

«…the sea is dirty, full of algae…» some of us say.

Is it true? These algae in fact are not algae but

higher evolutionary sea plants, called Posidonia (sc. Posidonia oceanica) named after the ruler of the sea, Poseidon; they are sea grasses that play an important role in the Mediterranean ecosystem.

As a higher sea plant and just like the land plants, Posidonia has roots, stems, leaves, flowers and fruits, and absorbs nutrients from roots and leaves. It flowers between August and November and its fruit is large (10 mm) and are known as sea olives; while its dead leaves are shed in the autumn and can be seen washed up on the beaches.

Posidonia meadows behave as a forest, and that’s why they are so important. They produce a great amount of oxygen and also absorb huge amounts of carbon dioxide (12% of ocean global carbon quantities). Over centuries, its roots form mats which rise up into the reefs, trap sediment and moderate the motion of waves, thus clarifying the water and protecting the beaches from erosion.

Posidonia meadows provide a habitat for a rich diversity of plants and animals, act

as a safe breeding area for many species and as a shelter for others. Additionally it is an important food source for a variety of organisms, directly, (turtles, urchins, crabs) or indirectly as organic matter for worms, anemones, crabs etc. Fishermen call it «φυκιάδα-fikiada» and were the first to notice that this ecosystem sustains a very rich fish fauna. Today, unfortunately, Posidonia

oceanica is in high danger. Posidonia meadows are commonly found close to the coastal zone where human presence and pressure is intense. Posidonia meadows are directly affected by coastal construction such as harbors, bottom trawling and anchoring, and indirectly by pollution from urban and industrial wastes, fish farm effluents and eutrofication. Another serious threat for

Posidonia is the invasion of sea algae Caulerpa taxifolia. This algae is a tropical species that escaped the Monaco Oceanographic museum in 1984. Although nobody believed it would survive in the Mediterranean, C. taxifolia today has reached the Italian coastline and the Adriatic Sea. It invades P. Οceanica meadows and absorbs the essential nutrients for its survival. Also it produces toxic substances that P.Οceanica leaves absorb, resulting in poisoning the Posidonias. Also due to the high growth rates of C. taxifolia, it totally covers Posidonia meadows thus reducing the solar radiation it receives. All these finally result in the degradation of Posidonia’s ecosystem.

The value of Posidonia ecotopes and the fact that is in danger has been recognized and now the protection of the species is embodied to European Union legislation. The species is also included in the “red list” of the International Union for Conservation of Nature (IUCN), together with coral reefs and high production mangrove areas.

It also needs to be mentioned that during the last few years Posidonia and other

algae have been used as some of the most suitable tools for assessing the sea water quality (Water Framework Directive 2000/60/EC). Posidonia is very sensitive to pollution and any disorder in sea water influences its health, so it is an important biological index. Specifically, it is considered an index of high ecological quality, good water renewal and stable salinity conditions. So, next time that you see algae on the beach remember:

Posidonia oceanica is very valuable to the health of our planet and an endemic species of the Mediterranean, which means that it is present exclusively here and nowhere else in the world. So, when you see Posidonia washed out on the beach or in shallow water, that means the water is clean and a rich, diverse ecosystem is near you. Enjoy your holidays!

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 source : Hellenic Phycological Society www.eco-cruising.gr [email protected]

The Forests Of The Sea Venetia Gigi and Vasilis Lekkas

Ecology


What's in a watering can? 'Water, of course', one might be tempted to answer spontaneously. But beyond that trite re-sponse lies a myriad of issues, ranging from the mundane and eve-ryday to the profound and philosophical, especially nowadays with the spectre of climate change looming ominously above us.

For a start, what's your watering can made of? Is it one of those cheap plastic jobs that inevita-bly disintegrate after a few seasons' use, having been left at the mercy of the sun's destructive UV rays? Or is it a sturdy, rein-forced, tin-plated vessel capable of lasting decades if well cared for?

Then there's the issue of just what you put in your watering can - do you fill it up with fluoridated and chlorinated municipal water, polluted with various agriculture-derived chemicals or does your H20 come from another source? In many parts of the world residents are now supplied with de-salinated water. Maybe you're lucky enough to live near a pristine lake, al-though I'm sure there are very few of us

blessed enough to be in that cate-gory. A river, perhaps, or a stream, possibly? If you live in an area of chronic seasonal water shortage, you may well be forced to use your trusty watering can to ferry grey water from the interior of your dwelling to the outside, to preserve whatever green is able to withstand the rigors of your harsh climate. I am one such person. In my neck of the woods, in a re-mote village in the north of Kefalo-nia, there is no 'on-tap' municipal water supply, even though the mu-

nicipality supplies some neighbouring vil-lages from both ground water and desali-nated sources. A centrally-located bowser in the main tourist resort, Fiskardo, dis-penses the desalinated water to customers, including local residents and tanker-owning vendors, via a computerized token

system. But at a minimum of six Euros a cubic meter per delivery this last option can work out very expensive, and environ-mentally-damaging.

For those of us unable to afford the lux-ury of such costly monthly expenditure, the only viable option is to be extremely water-wise - an in-ground tank or well, generally called a cistern in these parts, or a steel-reinforced concrete tank serve as our main sources of this precious resource. And that means collecting sufficient rain-water in winter and spring to tide us over the long, hot, dry Greek-Mediterranean summer. How long? Four long months, at least! So, you can readily appreciate the importance of resource awareness and fru-gality in this 'off-grid' situation.

For us, three-minute showers are manda-tory, brushing one's teeth with a glass of water obligatory and a composting toilet the biggest single water-saver (Did you know that between 25 and 30% of house-hold consumption gets flushed down a conventional toilet?).

Towards the end of summer we begin to look to the heavens for signs of rain, al-most sick to death of the incessant 33+ degree scorching heat that characterizes Greek summers. When it finally arrives, we breathe a sigh of relief, grateful for the return of the life-giving substance that sustains us all on this precious planet; our awareness of just how fragile our existence is heightened to the point of fanaticism,

our reverence for clouds bordering on reli-gious fervour.

Now, what's in a watering can? Where I live it's either grey water or rainwater. Either way it's come to us directly from the sky, and while we all love clear blue skies, I for one pray for overcast days in September and October so that I can replenish my vital

supply of this, the best, thirst-quenching substance, not only for me and my family, but also for my garden, my animals and the forest that surrounds us.

Adam's ale or nature's nectar - call it what you will; but for me it's the gift of life without which we would not be here. No wonder Zen masters always tip a little of each bucketful back into the well or whatever, before carrying the rest away for use or consumption! So, this summer, drink (pure water if you can)... and be merry! But always consider water-wisdom – a high priority in these parts.

Neil Evans is the Kefalonia editor for The Ionian. He is an Australian-Greek and also a teacher, an artist and a writer. www.yessy.com/neilos-art

Water, Water Everywhere...

or, What’s In A Watering Can?

Neil Evans

©Olga Botoni

Community

©Steven and Monica Clarke-Lens

©Jan Eagle ©Keith Cooper


For all of us who suffer the trials and tribulations of owning a boat, (and in my sad case, the added burden of a wife and a dog that both insist on growing old), we all know that at the end of another hard day of scraping, polishing and varnishing, the last thing that one needs is to prepare and cook a meal, and that’s why I allow the wife to do everything.

After she has cleaned her tools and tidied up (I hate messy workers), it’s time for her to jump in the tender and pop over to the shops in Preveza. If it’s a bit choppy I make sure that I have a towel waiting (I don’t want to get the upholstery wet.) After she has knocked up something akin to a square meal and washed the dishes it’s more often than not time for bed.

Occasionally when she has put in a good day’s work and has somehow managed to make herself look reasonably presentable, I will, when pushed, take her out for a meal. Just lately though, old Wheezey has been eating out a bit with her friends. I don’t mind too much as long as she’s working it off. I also know she likes to flirt with the famous food critic Les Cargo, who follows me around picking up my crumbs. I don’t mind as long as she’s happy ………

If, like us, you spend a couple of weeks at the beginning and at the end of the season in one of the boat yards at Aktio, then I am

sure you will have already dined at The Fisherman’s Rest Home also known as Panos Taverna or o Kontos. Having this well known place nearby is a real treat, born out by his loyal clientele. As you sip your wine or beer you could be forgiven for thinking that you had blundered into a Eurovision Uncle Albert look-alike

competition. Some of the characters have been coming here for many years. We have been going there for the last four years and we have enjoyed the food more with each visit. Throughout the whole Ionian, their Moussaka in Clay is the best I have had . There is a wide variety of dishes available and all ingredients are sourced locally. The fish is caught daily by a member of the family, the vegetables and herbs are grown in their own garden.

Everything is well cooked and seasoned by Panos himself, who will smile at you through the iron bars of his kitchen, a prisoner to his art. Such is the popularity of this taverna that I don’t really need to sing its praises. Your satisfied stomach will keep you there for long enough to observe the truly international array of guests..

The restaurant is divided into two parts allowing for well behaved dogs, wives and owners to sit in the outer part, which has recently seen some refinements. Many locals from the three boatyards will be seen dining here, which is always a good sign.

This is a well run family business and will not disappoint. Good food. Good company. Good prices will ensure my continuing loyalty.

Talking of loyalty, I wonder where my wife is???

Stay tuned to the drama of Plato Chips

and Wheezy Breath in the months ahead...

Review

O Kontos Taverna

Plato Chipz


The Ionian Yacht Services

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


♦Your mag is brilliant. I have seen it a few times and always pick up a copy at Aktio boatyard when I am there. I have a cou-ple of questions. Firstly, are there any Brits that do a private car transport service from Igoumenitsa Port to Lefkas or near to? Secondly, I have a new start company selling Yacht shares on behalf of private owners and am looking at advertising in the Ionian. Could you let me have rates please. Kind Regards, Tony Dixon, Lefkas

Thank you for your thumbs up on the magazine. To answer your questions, I am not aware of any Brits doing private car trans-port but Lefkas Marina Transfer do that. They have cars, mini buses and coaches. You can reach Giannis at: 6944 513091 or Nikos at: 6932 233772. They both speak English. To answer your second question about advertising, I’ve sent you some in-formation by email.

♦I got the copies of the May issue the day we left! Just in time to show them around to yotties who are coming up towards the Ionian. I really enjoyed all the articles, but do say to Tina and Graham I really liked their story of the adventures of the green bug. Cathy King, S.Y. Makarma, Dodecanese Islands

Thanks and consider it done.

Free Classy Ads

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

Experienced CELLO player (47, f) is looking for orchestra/ensemble/musicians to play (classical) music. I am handy with reading, advanced level of playing. Don't mind playing with be-ginners, willing to travel. I live in Paleros and have a Steinway upright at home. Call 6971875968 or mail: [email protected]

[email protected] Strictly no business ads (except jobs)

You Have The Last Word We welcome your letters and emails. Please write, not exceeding 250

words to: [email protected] (Letters may be edited)

NAUTICAT 33 FOR SALE, 1995 Ketch, Re-rigged 2011, 130,000GB P. Contact Lee on 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.

Drink Water!

Drinking water at the correct time maximizes its effectiveness on the human body:

2 glasses of water after waking up - to activate internal organs. 1 glass of water 30 minutes before a meal - helps digestion. 1 glass of water before taking a bath - to lower blood pressure. 1 glass of water before going to bed - to prevent stroke or heart attack.

The Ionian June 2011

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Transcript of The Ionian June 2011