Environmental Archipelagos

1988 was a significant year for marine conservation. It was the year when Archipelagos, a Greek non-governmental organization was founded. Now that Archipelagos has become established, it is able to utilize scientific research, conservation strategies and local community involvement to conserve aquatic life at local, national and international levels to afford protection against threats posed by human activity.

situated in Vroulia Bay off the north west coast of the Greek island if Lipsi, is where marine creatures will find refuge. More specifically, the carefully chosen location will witness the long-term care and treatment for dolphins displaced due to marine park closures and sick or injured marine mammals. Moreover, the AMLS is where pioneering conservation research can be done to gain the muchneeded knowledge required to secure the futures of our amazing sea creatures.

The location of the AMLS provides the animals that require care and treatment with shelter from adverse sea slates and human disturbance so that their rehabilitation is facilitated. There is also a unique veterinary clinic where dedicated staff provide dolphins, seals and turtles with a level of care, comfort and compassion that will elevate the standards expected at marine sanctuaries across the globe.

Another important feature of the AMLS is that it operates solely on renewable energy which allows for it to be replicated anywhere, irrespective of demands, conditions and budget restrictions. What is more, by functioning as a teaching hospital, the Archipelagos Institute of Marine Conservation is able to pass on invaluable knowledge on an international scale.

Vroulia Bay, selected as the site for the AMLS after 6 years of research. Source: www.newsbomb.gr

The Archipelagos Institute of Marine Conservation engages in both reactive and proactive strategies to reach its goals. This is evident in the organization’s creation of the visionary Aegean Marine Life Sanctuary (AMLS). The marine sanctuary, which is

Food Culture Plov

Plov is believed to have originated over two millennia ago. More specifically, the dish fulfilled by a need identified by Alexander the Great (356-323 BC), who wanted his soldiers to be active for as much of the day as possible. Avoiding down time for meal breaks was a way of achieving this, so he got his Asian cook to prepare a filling dish that would stave off hunger pangs for the whole day. The result was a variation of pilafs that originated in the ancient civilizations of Iran and the East, namely among the Sogdian and Bactrian peoples.

Although Alexander the Great probably spread the word about pilafs, it wasn’t until the 10th century that proper pilaf recipes emerged. The person responsible was Ibn Sīnā, who is known as Avicenna in the west. Recognised as the father of modern pilafs, he paved the way for the dish to become popular across the region and into Ukraine.

The Ukrainian version of plov, which is more filling than traditional pilafs due to the use of meat rather than vegetables alone, is most traditionally prepared with pork. Beef or lamb can substitute for pork as can chicken, but the latter is not nearly used so often. There is a wide variety, of ingredients not nearly used so often. There is a wide variety of ingredients that can accompany the

Though its pioneering work, Archipelagos has gained international recognition. Indeed, it has won several awards. These include the Award at a festival in Maui, Hawaii and an award presented by the prestigious Propeller Club of the United States for the contribution made to the protection of the nature of Greek seas. Such awards and recognition reflect the inspiring work done by Archipelagos, and provide hope for the future of our relationship with the creatures of the sea.

Sources: www.archipelago.gr, www.greeka.com

Source: www.cookingtoentertain.com selected meat and long grain rice. These include carrots, onions, chickpeas, golden raisins, vegetable oil, ground mustard, paprika, garlic, coriander, cumin, chilli powder, curcuma, salt, pepper and tomato paste. The dish can also be served with pickles or hard boiled eggs if desired.

Just a glance at the ingredients confirms how filling and flavourful plov is. However, the dish also contains vital vitamins and minerals. For instance, coriander contains manganese, iron, magnesium, phosphorus, calcium, potassium as well as vitamin C, vitamin K, carotene and dietary fibre, while garlic offer manganese, calcium, vitamin B6, vitamin C and fibre. Moreover, garlic possesses medicinal properties such as lowering bad cholesterol levels and reducing blood pressure.

There is no doubt that plov is a firm favourite with our Ukrainian Seafarers, and the reasons for this are obvious. Plov satisfies the taste buds, fills the stomach and offers nutritional benefits.

Sources: www.folkways.today.com, www.scena9.ro, www.natashakitchen.com, www.cookingtoentertain.com