01. A beekeeper sells his thyme honey in the village of Anopoli on Crete. 02. Cooking food in olive oilbased sauces is very common in Greek cuisine. This is okra with tomatoes and mizithra, a soft white cheese. 03. The “flower of salt” (fleur de sel) is handpicked from rocky cavities by the coast. (East Mani).
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04. Traditional festivals are a beautiful expression of Greek culture (Ikaria). 05. A vendor stacks his tomatoes at a stall in an open air market in Athens. 06. Fishermen on the islands sell their catch of the day early every morning. (Mykonos).
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ABOUT THE AUTHOR
Diane Kochilas is a chef and award-winning cookbook author. She is the host of the cooking/travel series My Greek Kitchen, which aired across the US on PBS in September 2017. Together with her husband, Vassilis Stenos, she runs the Glorious Greek Kitchen cooking school every spring and summer on the island of Ikaria.
H E A LT H 2 017- 2 018
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