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The Athens Central Market:

The Athens central market is a place where they sell any type of food from Greece. It’s an open market similar to a farmers market, which we visited on a Wednesday. During my time there I saw they sold lots of types of fresh fish, octopus and calamari, beef, skinned goats, cow heads, tongues, seeds, olives, olive oil, grains, flour, desserts, fruits, any type of nuts, seasonings, and the list goes on. Some of the things mentioned were sold separately from each other, like for example fish and sea animals in general were sold in one section alone, and any type of meat or fruit had one section alone as well. As for the other, the remaining are sold in the same section, but on different stands.

Feta Cheese Producer:

The trip to the dairy place was about a little more than an hour away from the winery, which I’ll talk about after this. When we got there we were greeted by a woman, who introduced herself as the owner, then her sister, and finally the daughter of the owner. They had seats gathered in a semi-circle around the shade of a tree for us to be seated while they prepared amazing food made from their own place. They had spinach and cheese pies, a variety of cheese (my favorite was the truffle cheese), an amazing tzatziki sauce and more. Before eating the owner gave us a talk about the place and how it came to be, which in short was basically by generations of family members that take care of the land, and after explaining to us that the food they were preparing was fresh and all made with their dairy products, even the cheeses, she then proceeded to explain how they use every part of the milk. In simple terms and from what I could hear, thay start by boiling the milk, they conserve it and check that it’s okay to consume and after that they can make yogurt, the amazing truffle cheese, and they use the whey, a watery leftover that is full of protein that can be used for desserts, and other things. It was a really nice experience with great food.


The winery was really far away, we had a 2-hour-trip approximately to the place from Athens. In the place two women were waiting for us, and they showed us the premises for the process of production, labeling and distribution of the wine. They showed us the landscape where the grapes grow, and told us the story of the land and why the owner chose the location for the vines, which in short was that the land is placed near a hill that makes the wine better than the average. Afterwards they showed us the process to make the wine, which starts with the grape crusher, which then is filtered and put into the tanks where the wine is made and preserved. After this they showed us the station where they pour the wine into the bottles, or the barrels if it’s a red wine, for white and rose wines they print labels with the year it was made, alcohol percentage, place of origin, the type of wine, and other required information that is needed to sell it commercially. The barrels they use to preserve red wine are french barrels, and the corks have three different materials that go from portugal oak cork, leftover wood cork and cheap corks from other tree types. The wines we tasted were rose, white and red, and they make only those three in the winery.

Reflect on previous days and things you may have forgotten:

When I think about previous days of the trip I mostly think about the day we went to Delphi. It had an amazing view of the mountains and a lake nearby one of the small towns we visited. Delphi was one of the most attractive places I’ve seen on this trip, and I love the fact that you can ski there during the winter, even though it’s almost 95 degrees Fahrenheit every day. Another day that I remember now is the 24th when we had to travel to a ghost town, where there was no place open, and so we had to go to a gas station to eat something.

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