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23 Feb 2012
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The artisan cheesemakers
Into its third generation of producing handmade feta, the Kostarelou Tyrokomeio has succeeded in mixing modern business practices with time-honoured cheese-making techniques
by Helen Varvaritis-Tourikis Issue No. 13482
13 Feb 2012
When you think of traditionally made feta, the mind conjures images of an old stone cheese factory where the cheesemaker patiently churns the milk from his own flock.

Well, no more than a 20-minute drive from the outskirts of Athens you’ll find exactly that. The Tyrokomeio (Cheese Factory) Kostarelou, housed in a picturesque stone building with a large hearth emanating warmth, invites you to taste the artisan cheeses made by the Kostarelos family, (...)
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Athens open-air cinema among world's best
by Damian Mac Con Uladh
Published 22 Feb 2012
Topping a shortlist of ten, Cine Thiseio is described as having a "majestic view" that is unrivalled by any of the multiple roofless cinemas that operate in Athens during the summer months
Four unknown shipwrecks found

Published 20 Feb 2012
Four previously unknown shipwrecks have been discovered some 30 kilometers off the Bay of Irakleio
Bright young thing
by Despina Pavlaki
Published 19 Feb 2012 | Issue No. 13483
The London Eye recently launched the largest deployment of tablets in any public environment worldwide, using the Bouncepad
London-based innovator Solon Sasson went from scaling corporate heights to enhancing physical spaces with digital-information layers. Unfortunately, he had to leave Greece to do it
Foodie news

Published 19 Feb 2012 | Issue No. 13483
Classic French by Van Capellen---------Messinian flavour while you wait---------Orthodox Lent made easy
Recipe: Tsoureki bread pudding with raisins
by Karitas Mitrogogos
Published 19 Feb 2012 | Issue No. 13483
Tsoureki bread pudding with raisins
Simply divine treasures of the sea
by Helen Iatrou
Published 19 Feb 2012 | Issue No. 13483
A short distance from the Keratsini wholesale fish market, the unpretentious southwestern Athens district of Tzitzifies may be known for its fish tavernas, but that doesn’t mean the good ones are easy to find. Which is why I was excited when close friends suggested a visit to one of their favourite seafood eateries, located in this area
Recipes: Gigantes fournou (Baked giant beans)
by Helen Varvaritis-Tourikis
Published 13 Feb 2012 | Issue No. 13482
Gigantes fournou is the winter answer to ladera, the Greek dishes dictated by whatever vegetable is in season, stewed in olive oil. Like summer’s ladera, these Greek-baked beans must be eaten with wedges of feta and crusty bread
Raising the totem pole
by Despina Pavlaki
Published 13 Feb 2012 | Issue No. 13482
Chief Tony Hunt examines 
his 50-year-old totem pole in the grounds 
of the Canadian ambassador’s residence in Athens.
Celebrating 70 years of Greek-Canadian relations, Tony Hunt - hereditary chief of the Kwakwaka’wakw tribe and one of the most accomplished indigenous woodcarvers in the world - is reunited with an old friend: a 50-year-old totem pole!
Let’s talk about Design Walk
by Despina Pavlaki
Published 5 Feb 2012 | Issue No. 13481
Five years ago, five creative minds were having lunch at a busy downtown spot when it suddenly hit them: they would inaugurate an annual weekend tour of their design studios. They could sure talk the walk, but could they walk the talk?
Lectures, seminars & conferences

Published 5 Feb 2012 | Issue No. 13481
Amber in the Mycenaean World-----Tombs in Early Iron Age Aegean-----Financial Crisis! Economic Lessons from Ancient Athens----Ancient Epidaurus: The Sanctuary of Apollo and Asklepios-----Digging for the Byz: New Perspectives on the Archaeology of Byzantine and Ottoman Greece, in -----Lifting of Stones: Origin of the Name of the “Lykos” Lifting Device

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