Yiouli Eptakili

4 days ago | ekathimerini.com | Yiouli Eptakili

OPINION He worked the land; the others worked the system Most farmers have done everything by the book, but now they, and other Greek taxpayers, have to foot the hefty bill for those who did not. [AMNA] Grandpa Nikolas would fume at the mere mention of farming subsidies. It was the 1980s, when European funds began flowing freely – intended to reform the agriculture sector, modernize infrastructure, and make Greek products more competitive.

1 week ago | ekathimerini.com | Yiouli Eptakili

OPINION When the islands drift out of reach The question is making the rounds again this year, as soon as the topic of summer holidays comes up in conversation: Can a family of four still vacation in the Cyclades? It’s as if the question haunts every discussion. That’s when the cost breakdown begins. Ferry tickets for a family of four with a car? Outrageously expensive. Gas prices for getting around the island? Sky-high.

3 weeks ago | ekathimerini.com | Yiouli Eptakili

OPINION The water torture in the fields A child plays in a dried-up lakebed in Thessaly, which was devastated by floods as a result of Storm Daniel in September of last year and is now battling drought. ‘We’ve developed a program to ensure we have enough water by the end of August,’ says Dimitris Tsiouris, president of TOEB Pineios. [ΑΜΝΑ] Tomatoes love two things: light and water. In order for its seeds to grow properly, they need plenty of light.

1 month ago | ekathimerini.com | Yiouli Eptakili

OPINION How food waste reflects a lost way of living In the past, housewives had no access to scientific knowledge about raw ingredients and their properties. They couldn’t choose from dozens of cooking shows or hundreds of books on nutrition and culinary arts.

1 month ago | ekathimerini.com | Yiouli Eptakili

OPINION How can Greece become a gastro-tourism destination? It’s about an entire philosophy, a life stance, a multifaceted experience. Gastronomic tourism has been a category in itself for a long time, a particularly special chapter in the field of tourism with enormous potential. There are people who choose chefs and restaurants, not cities or countries, before packing their bags to travel.