text:
cutting edge food in Greece.
Hello all chowhounders!
My Greek wife and I went to Greece last year and had a good time, but every restaurant seemed to have the same things.Of course the kabobs,souvlaki, and gyros,doner kabobs, were great street food, but it's usually the same Greek salad, moussaka, stuffed pepers, etc., at most restaurants we ate at. Even our Greek relatives that took us out to their favorite restaurants,it was basically the same menu choices, seved luke warm in a pool of olive oil.
We will go back in the future, to see here relatives, and I would appreciate it if some one could recommend a restaurant that takes the classics and reinvents them, or pushes the edge at least some what. In the Athens area; Monistraki, Glyfada, or any other part of of the city. I apologize for my poor Greek spelling, I'm still trying to learn all my wife's relatives names!
Thank You!
It's a shame that the national past time of Greece is the best kept international secret. Knowing which tavernas to go to and how to get there are the only way to elevate your travels to Greece to the point you get weepy when talking about the place.
I saw on another poster's site he had chosen Mamacas. this was great the first couple of years it opened, but we went there with cousins a few weeks ago, and it was terrible, later we found out that, everyone already knew this. No respectable Athenian would EVER go to a restaurant without a recommendation.
Unfortunately, this means there are only a few places to go in the touristy areas. Most Greeks have either been to the States, or have a relative that has, and they know that the Greek food there is poor compared to the standards here, so it doesn't take much to please the tourists. So in Thissio, there is a place called Kouzina Kouzina. I still dream about the lamb shank. Also in Psiri there is a place that specializes in Brizolas (grilled lamb or pork). You do not order anything, you just sit at the table and they bring you a salad, a cheese dish and however many kilos of brizola your table needs. Famous people go to this place and it is often so packed, that by 10:30 they are literally seating people at tables in the street. The name of this place is Telis.
For a transcendental seafood experience, you must go to Kollias in Pereias. This is unimpeachably the best seafood in Greece, albeit deservedly pricey. The son and daughter of the owner of Kollias opened a place just across the road, called Para Pente. It is sort of like greek dimsum, in that you don't order, they just bring platters out with five things on them, they keep bringing these platters of five until the table is full and says stop.
In our neighborhood there is a place called Gigikas and Mermikas, on Plateia Papadiamantis. This is one of our favorite restaurants, it is in an old grocery store and offers really great ambiance. They serve traditional food with a bit of a twist and extremely affordable prices. Like roasted Chicken in a kadaifi bowl with Mastiks crema. The other night we ordered a leek pie that was outstanding, and we always order our favorite dish; small calves livers wrapped in lamb stomach lining and grilled, it is a perfect food, and I'm not even a huge liver fan.
It goes without saying, when you go to these places, you never order single place settings. That not how the locals do it. You order a salad or two, a vegetable or two, and a meat dish or fish dish. The vegatables are sublime here, and no matter what, you should always order the horta (mountain horta or Vlita are the sweetest).
Hope this helps, I could go on writing about places but I have things to do.
two of my faves are oikea, and papadakis, both in kolonaki, athens. oikea has just been re-done and seems to have a bit of an attitude problem right now, but their food is great, and their tyropitas come with a thick crisp layer of sesame seeds.
papadakis is elegant and modern and sleekly deliicous wihtout being ungreek. the food is modern but very traditional, specializes in fish and seafood, and if there is the cod with braised vegetables, or the fish stew eaten over crumbled rusks, or the chickpeas cooked for a zillion hours, don't miss them. the owner, from the island of paros, is truly talented and serves homemade liqueurs after the meal. really wonderful, though a bit pricey. don't miss if you have the opportunity to eat there.
The real issue is that your relatives don't want to 'offend' you, therefore they take you to a bland mainstream no frills restaurants. You see, most restaurants in Greece either serve things that would never appear in any menu in the US (see E. Kolliopoulos' post above: would you ever consider eating calf liver wrapped in lamb stomach lining?), or serve foods in a way that may seem appalling here in the US. For example, I, as born and bred Greek, would never even consider buying fish without seeing its eye. Furthermore, if I would serve fish for dinner, I would clearly want to serve it the right way, whole, head and bones included. [I would gladly through in a lesson of cleaning and eating it, even spend the time to do it for each diner individually, but serving fish fillet is a culinary insult to/for a Greek].
Now, this picture may be disgusting to you or to most Americans, as to my dismay and embarrassment I found out the hard way... but it is commonplace to Greeks who expect fish served <i>thus</i>. Frankly, as far as I have seen, even highly sophisticated and well traveled Americans and Greek Americans, are completely un-prepared to face - not to mention, taste - the "true" foods of Greece.
I will never forget the drive and walk to get to a particular 'kokoretsi' restaurant in Kalambaka which made only kokoretsi and was almost daily presold, to eat our PREPAID/PRE-bought spit-kokoretsi with my American colleague, only to see the disgust in her face after I told her what it was she had just tasted and praised the taste of so much. The remainder of her plate went to stray dogs. I was crushed... (not to mention, out of serious cash, at the time, 20+ years ago).
Un-phased from the previous experience, another day we went with more American colleagues to one of Athens' top fish restaurants by the sea. As is the custom, I went to the kitchen and chose the fish - a great looking fresh rockfish, and then the waiter brought out the large plate with fried seafood appetizers, squid - calamari - , of course, prominent among them. The table was immediately enveloped by a deadly silence. I was freaking out by then... What on earth had happened to make a bunch of lively academics shut up so fast? I soon found out that none had ever tried squid, neither thought it was eatable, because squid was used for bait where they were from. That was only New Jersey, mind you, albeit a few years (early 1980's) before Cheesecake Factory memorialized calamari in its menu in the 1990's.
Ask me if I dare suggest a 'true' greek restaurant to another American... All my friends know by now to stick to 'easy' and recognizable foods when they invite us, and furthermore, they know not to invite us 'out' but only to their houses, where its quite safe that we won't come upon a listing of 'fresh lamb brains, lightly battered and quick fried, served with...' -- you get the picture, the kind of restaurant my Greek friends (and I) would choose to spend time and money at.
As if the above experiences weren't enough, a few years back - in the 21st century this time - we had a Pot Luck dinner at the department and encouraged by the multicultural culinary inroads that have occurred the recent years, I pursued to MAKE 300 - that is: Three Hundred - stuffed grape leaves (ok, dolmadakia, in Greek) as my contribution. Cost? Several chiropractor visits to get my back in place after all this back breaking work. Results? I ended up taking over 250 back home, after almost 'forcing' a few dozen on the only colleague who tried them and politely expressed approval. Nobody else even bothered to try them, being... 'afraid'.... Just as well, since it was the only thing I could eat at that dinner. EVERYthing else had sugar! Sugar on pork, sugar on beef, sugar on beans, sugar on rice, sugar on sugar... I realized then that sugar is still the main ingredient in the American kitchen (the 1950's are alive and well, I Love Lucy!) Come to think about it, maybe my dolmadakia would have gone had I added sugar.... Neahhhhh, I would never do that :-!
re: mimika
cook for me, take me to your fave places, roast a whole lamb and let me jump up full of emotion and dance or cry or laugh! the only thing i won't eat is brains, i'm so sorry. and am allergic to seafood but get great huge joy at watching other people enjoy it!
i have tzadziki running through my veins.
Being in greece, eating and living with greeks: a wonderful antidote to american rat-race. now, how do we get visitors from those far away shores to lighten up and dip rough rustic bread in puddle of olive oil on the plate and deal with fish who have faces? i don't mean to sound too strident but i've seen such a regime work miracles in stressed out people, including myself.
(to be honest, its the same everywhere. many people abroad want to be faced with familiarity and are afraid to confront something strange, think of the brits demanding full british breakfasts or roast sunday dinners on sweltering mediterranean isles)... anyhow, the greeks are so hospitable, wanting their guests to be happy and comfy, its easy to see how one could end up getting shlepped to tourist traps......in the hopes of making a guest happy......
re: mimika
Here Here Marlena! I second your thoughts. I love the cuisine of Greece, eyeballs, livers, fish heads and all, and I find the best way to learn about Greek history is through understanding the regional food of Greece. (Diana Kochilas' "Glorious Foods of Greece" is bed side reading for me.)
The only thing I have had an unpleasant experience with is Padza (sp) at the central market at 2 am. I actually ordered the livers soup, and it was very good, my Greek husband ordered the Padza, and he has been complaining about it ever since. It was the first time I have ever seen my adventurous partner eat something and dislike it with a passion. But we are cyclists from Oklahoma, and the soup tasted exactly like the frightfully intense smell in the country on those days they lay the fertilizer.
There is simply nothing that can be done for people who want to travel, but do not want to be immersed in a culture, it's why the cruise ship industry flourishes I suppose.
Before we moved to Greece, we came here every year to visit family. Every morning I would get up with my Mother in law and she would teach me all her dishes, from goat stewed with greens and dill in avgo-lemono (my favorite) to lamb sto fourno, to spanakorizo and gigades. Every year I would come home and cook a big feast with all the contraband I brought back, and my friends lauded me as the best cook they knew, and still I can't quite achieve the "softness" in my mother in law's latho-dishes.
So please Mimika, do not stigmatize all the Americans into one group, I am convinced my friends will be coming to visit the food that I write to them about, and not my husband and I. In fact I have often thought (being a marketing driven America...ugh) of starting a cuisine tour of Greece. I think the tourist, be they Americans, Germans or English, miss so much when they come to this wonderful country and don't partake in it's most precious resource: Food as Love.
Oh and a suggestion. One thing that I believe helps an unsuspecting tourist open their mind, heart and eventually, palate to fish with heads, kokoretsi and all things wonderful, is the enthusiasm of the hosts as well as their being able to explain why the fish eye is important, what the historical context of the dish is, etc. I have had our Greek friends and Family over for dinner, and they seem uninterested for instance if a hortopita I am serving is from Roumeli, or if the onion dish is strictly dodecanese fare. My husband explained this to me,and now I don't bore my Greek guests with this information, unless it is solicited. Where as Americans are really hungry for this kind information, we all come from a melting pot, and say what you might about racism in America, we do seem to absorb cultural diversity better than many places on earth, as we have been doing it longer. The addition of the Vietnamese into Oklahoma was the greatest gift imaginable, and I would pay 100 dollars for a $3.50 bowl of Pho today!
Loving Greece, fish heads, entrails, cretan snails and all,
Yours sincerely,
E Kolliopoulos.
re: mimika
Italian restaurants have been serving calamari for years, way before there was ever a Cheesecake Factory. They sell dolmadakia at our local Whole Foods. And I don't know about the rest of my compatriots, but we often buy and eat fish with the heads on. I'm more adventuresome about food than some people, but I find it hard to believe that calamari (or anything for that matter!) could silence a table of academics at least the ones in my department.
We have a large Greek Orthodox church close by that holds an annual festival. It's so over-subscribed that you have to park miles away and take a shuttle bus in. People from every background come for the food. They LOVE the food!
re: Judith
Judith, I agree with you. I think perhaps you meant to respond to Mimika who had some bad experiences with American friends who were a bit naive about cuisine. As for academics, I will say that when my step son used to bring his other "academic" friends with him to dinner at our house, many were freaked out over my food. He has one friend who eats nothing but pizza, and another friend who is a vegetarian, but confusingly really doesn't eat vegetables! I attribute this to being so "Academic" that these peeps just don't get out much. But I believe these are rare exceptions truly.
To be fair to Mimika, there are many Americans who I think would be a tad horrified by some of the foods of Greece (I just watch my husband eat a lamb head, I turned to look at him and he was sucking on the jaw bone, which was almost to the tee the size of our pet dog Pippinas' lower jaw bone, AND it had teeth! ) But I know that Greek people would be equally horrified by the Jello mold salads that some of my relatives made for holiday dinners as well, especially those involving marshmellows and Cool Whip Non-Dairy whipped topping with canned mandarine oranges. EEK GAD!
re: E.Kolliopoulos
You're right . . . the way this new board is arranged confuses me thoroughly.
I have to admit that an entire lamb's head might not appeal to the tourists. But at least here in the SF Bay Area, we have such an array of different kinds of cuisine, not to mention different kinds of fusion, that a lot of people are fairly sophisticated.
Although I've suffered through my share of Thanksgiving dinners where the sweet potato dish has marshmallows on it. Jello and marshmallows are two things I absolutely can't imagine eating. Marshmallows in particular hardly seem like food to me!
Hello E. Kolliopoulos! - I think you would like the following two books: The Food of Greece (Hardcover, 1979) Author: Vilma Liacouras Chantiles, and: Modern Greek: 170 Contemporary Recipes from the Mediterranean Author: Andy Harris (Paperback, Illustrated, 2002). The first one is my Kitchen Bible, (if not my one and only bible, but lets not take things too far and offend people beyond the table...). Totally un-surpassed.
The second one is 'outstanding' in every respect. The recipes are eclectic (that's positive) and easy to follow. I even sent it to my 104 year old godmother/great aunt in Greece, who is the daily cook for our entire family, (a gourmet cook, retired wife of an ambassador who for years oversaw embassy dinners) and she wholeheartedly approved the book. I also bought it massively from Amazon and sent it lieu of a Christmas card to my greek friends. (postage per book was way over book's price, book is heavy).
Vilma Liacouras Chantiles' book was her master thesis project. It was out of print for at least a decade in the 1980's and then published in paperback in 1992 but its again out of print. Your best bet to find it would be half.com.
I like your idea for a food trip. It will be quite expensive though. We had worked on putting together a gourmet trip in the 1980's. It included restaurants (and visits, of course) in Istanbul, Ismir and Ayvalik, along with a good number in Greece (Athens, Kriti, Myconos, Allonisos, Thessaloniki, Yannina, Kavala - for the 'foodie' part, and the addition of Delphi, Olympia, Mycenae, etc. for the sight seeing part). The trip ended up being too expensive for the adventurous kind of traveler such a trip would attract. But by all means, try it! I would be very interested.
PS - Pho is *purrrrfect* after a long day at work. I too am thankful for the Vietnamese here!
re: mimika
Dear Mimika
I am so glad you liked my book Modern Greek. Let me know if you are ever in Greece doing Gourmet Tours. I plan in 2007 / 2008 to start cooking schools in Evvia.
Best Andy Harris
re: Andy Harris
Dear Andy,
Sorry to butt in here, but are you THE Andy Harris!?! I just want you to know that I enslave whole dinner parties at a time when I cook your kolokithokeftedes, which is great because they end up doing the dishes. I am now living in Greece, which has made me a sort of "kolokithotopologist" (okay I made that up) and I can easily say that my..err well ehem huhu YOUR recipe is the best to date.
I am also indebted to you as you wrote in your cookbook that Vlita is Amaranth. Every year I would come home to OKC-OK-Land depressed knowing I wouldn't be able to eat decent greens for another year. We have a fabulous Vietnamese community and I was able to find Amaranth or Rau Den as they call it every Summer.
When we moved here, I had to give away all my cookbooks, and could only keep the essentials; 2 Wolforts, 2 Kochilas, YOU and an old "Food in history" book by Tannehill. You are that esteemed in my smaller yet better greek food producing Kouzina.
Thank You Andy Harris,
Yours Sincerely,
E. Kolliopoulos
I cannot tell you how pleased I was to receive your reply. I will begin my search today for "The Food of Greece". I have "Modern Greek" by Andy Harris, I will look up the book you suggest as well. His recipe for Kolokithokeftedes is wonderful. As far as having a cook book as primary or sole bible, no controversy here. I hope most religions teach giving love as a primary tenet, and what else is cooking but showing love and gratitude.
I have had 12 dinner parties in a little over four months, as our Greek friends and relatives have been so helpful and accommodating to us during our cocoon to butterfly like transition from Okies to Hellenes (My husband left Athens at 17 for college and he is 50 today, so in many respects, he is as much a Xeno as I am.)and cooking for them is my best way to show our gratitude.
Do you have a good source for Raki in Athens, if you do I would be most appreciative. And again, thank you so much for the book suggestions.
Yours sincerely,
re: E.Kolliopoulos
I never bought raki in athens, but I bought a really really bad homemade one (read this as: very good raki. Totally undrinkable high octane power alcohol) from Anogia in Kriti. In any case, I found out that the best local products are the ones from the various local Synetaerismoi. In the case of raki that should be the Synetairismos Paragogwv Kritis. I don't know where you would find synetairistika products anymore, but it used to be near Omonia. There is an excellent Loukoumades place called 'Ktistakis' on Sokratous street in Omonoia. -- The place used to be on Agiou Konstantinou, a block east of the National Theater, but they moved almost 10 years ago. They are known since Eleftherios Venizelos times, Ktistakis was frequented by Venizelos, the Kretan politician and prime minister early in the 20th century. I would go there, first, for the awesome loukoumades (extremely unique: hard on the outside, full of syrop in the inside, with sesame on top) and then to ask them where I could find Omospondia Kritis products, including raki. They may carry them, but if not, its safe to assume they would know where to find them.
Enjoy the loukoumades! I wish I were there...
More on the 'cutting edge' food in Athens: Check Athinorama every week. It lists almost every restaurant and has a short paragraph about it, along with full reviews of selected ones. Online at http://www.athinorama.gr/restaurants/
re: mimika
thank you so much for the tip on the loudoumades; how exciting that Venizelos used to go to the cafe!
i've had some dissappointing loukoumades over the years, and haven't had trandcendental ones for decades; i think its because i haven't 1. been in greece with anyone as devoted as i am to finding excellence in loukoumades (and also someone who literally has the stomach for it) and 2. gotten a good tip (which means not having to do all the hunting-chomping personally!).
i've got to make a plan to visit athens again asap now that i am armed with such precious info.
thanks again,
re: mimika
Dear Mrs. Mimika,
It was amazing to read how well you know the history of the small loukoumades shop at Agiou Constantinou 7, founded in January of 1952. The original shop was founded in 1912 in the Cretan town of Chania by the owner's (of today) grandfather, who had learned the secret recipe in Alexandria in the Greek pastry shop "Goniakon". Many stories could be told here about all those personalities who passed from those two pastry shops in Chania and Athens, from great Greek actors (many from the National Theatre), journalists, publishers, musicians and politicians. Put under each of these terms the most famous ones you know and you have the names! But the most important part of that history that started in 1912 and continues until today is the simple people who used and still frequent this historical "loukoumatzidiko", which since 1997 is located at Socratous Street, run by the 3rd generation. (photo: 2nd and 4th generation together at the loukoumatzidiko of Socratous Street)
re: loukoumas
Dear Loukoumas,
Thank you for the street name, as I spent a good hour or so walking around Omonia looking for Ktistakis. I will go tomorrow. My friend Kostis told me the most wonderful story that ties in with your comment about the simple folk. His Father used to take the best behaved child of the week into town with him on Friday, and the hi-light of the day would be to go to Ktistakis, to get a box of Loukomades, but the very best was that being the child there, he could have them warm, fresh from the oven. He said it is one of his best childhood memories to date.
re: loukoumas
After many people have reported to have had difficulties in finding Loukoumades of Ktistakis in Omonia, here is the complete address:
Loukoumades Ktistakis
59, Sokratous str., Omonia
Tel. +30 210 5240891
On the photo, 4th generation preparing for the future
I think the original questions was where to find cutting edge food. Last year we ate at a restaurant called Daphne- a charming place on the edge of Plaka that had traditional food with a modern twist. A really nice place with excellent atmosphere and food.
I make dolmathes, gigantes,tsatsiki etc for my non greek friends and they love it. Such a shame to make 300 dolamthes and have them go uneaten. They don;t know what they were missing!! PS not a book about food but about the experiences of an American in Greece- Dinner with Persepone- a wonderful book.
You enslave me! Thank you so much for this information. I have already checked out the Athinorama site, and forwarded it to my Husband. I am currently in classes now learning Greek, though it is going slow. I can talk to people about food, give a general run down of what I did on any particular day, talk about weather, where I am from, ask the same basic questions from others and that is it, so this will make good Greek reading/translations for me.
Funny that I should open up my email today to find this response as my husband and I went to probably the best Kritan Taverna in Athens last night (according to my cousin) It was marvelous, we had the snails (not in bulgar though) eggs fried in this special butter called staka, goat with rice, some fresh herbs on a plate I have never seen or tasted, they just drizzled olive oil and a little lemoni over the top, it was divine, black-eyed peas, horta, anthotyro pies, horta pies, pasta boiled in the juices of the goat,loukaniko made with vinegar, and stafilia spoon sweets.
The owner is a well known lira player, he started playing at our table, then two young men from the island of Kassos came in and the owner took a various assundry of instruments off the wall and they played everything (lauoto, mandola, bazooki, even wooden recorders). Another man came in and they all started singing improvisational, and very funny songs. I also got the greatest compliment I think in my 40 bla bla years of living. The owner Vourias that's his nickname, it's actually Bobis, said to me that the eyes say what the mouth cannot speak. He told my husband that my eyes told him I was a very good and true human being.
Hearing you are a good human being from a person who; grows his own everything, paints, woodworks, cooks, plays music, well lets just say he is a Kritan renaissance man, somehow holds a lot of credence. I walked out of the place, full of smooth raki (no hang over this morning!) excellent food, and somehow feeling as if I had a halo over my head. Which is difficult for an American these days.
There are things in Greece that can drive any reasonable minded human being crazy, like all the official stamps one must have to do anything, the general chaos, the cars parked on the sidewalks, pushing little old ladies and mothers with strollers onto the treacherous Athenian streets where people more than often drive on the wrong side of the road and at murderous speeds, and even the smoking. But every so often, you have an experience like this, like the one my husband and my cousins and another friend had, and it just washes these things away.
I always tell people here that I like it better, because it's the big things that bother me in the States, like our foreign policy, all the murders and the violence, the waste etc..., here it's just a bunch of small stuff, and once a month we get to have these incredible experiences, that is a happy ending to all of it.
Like when we first moved here, and we were so incredibly stressed out and overwhelmed by all we had to accomplish. Our friends took us to Sounio and we swam under the temple to poseiden. The water was as clear and effervescent as San Pelligrino, I looked up at the temple, the sun shining on it, so that it literally was glistening. I remember thinking how it looked like some ancient Greek temp..."Shit, that is an ancient Greek temple, I am living in the land of metaphores" thought I.
If that wasn't enough, we then went to a taverna in Lavrio, a nearby fishing village, and sat two steps from the sea. They brought out, slowly, the most incredible food, like sea urchin in olive oil, when you eat it, it transports you back to the sea, swimming under the Temple to Poseiden, Crab with a cognac infuse fish broth and at the end, they brought out a fish the size of a domesticated house pet (yes with eyes and head and fins and tails)the flesh was moist and tender, and we drizzles, well I mopped up latholemono me rigani. Ahhhh. I am pretty sure I was weeping on our way back home, thinking to my self incredulously and in Greek "Then diakopes, einnai zoi mou!" or "Not vacations it my life!"
I will try your recommendation of Kristakis. i should be in the area on Wednesday, and I will get the Loukamades. the owner of the Creten taverna suggested another place in Pagrati that ai will check out as well.
Oh, and for Marlene, and the guy who started this topic in the first place, the next time you come here, the Taverna we went to last night is called "Taverna O Vourgias; mousikomayeiremata" It is near the Plateia Fatsea in Vironas. This was the third time I have eaten there, and each time it has been fabulous.
Mimika, please any more recommendations you think of from time to time, please clue me in, you are a dream.
Devotedly, I am
Elizabeth Kolliopoulos, eh errrr here I guess I am KolliopouLOU.
Hi Elizabeth ...-ou. Yes, -ou should be it. I have never been and never will be -os. That was my father. I was born and will die -ou. Funny thing is, my greek last name to begin with, is not common in the US. Add the ending -ou instead of the common -os, and I am the only listing with this name in the entire White pages in all 50 states... BTW, how come you have your husband's last name? Greek Family Law (revision 1981) does not provide for last name change after marriage.
Anyway, the loukoumades place is kTistakis - as in ktistis - builder.
Since you are going to Omonia: Have you ever had 'anthogalo'? Its a sweet-cream dessert. Sort of like sweet sour cream. The sour cream consistency, but sweet. I know there used to be a big 'Galaktopoleio' - sweets and milk products - on Omonia between Athinas and Panagi Tsaldari. It may not be there anylonger. But it may still be... After all, it was an institution! Years ago the students of the National Theater school used to frequent it after their classes and rehearsals, in the wee hours of the night. A cream or a yogurt were cheap enough to fit the budget of starving budding actors and good enough to feed the spirit - if not the body... See if its there and let us know. Try the
sweet-cream (anthogalo) for us, too.
Brave of you to live in greece these days...
re: mimika
We were married ten years ago here. I am sure our certificate names me as OU, but I never knew of this nuiance, and my husband, short on explanations never told me any different, I am the talkative one in the family, obviously. So when we got to the states I changed my name to Kolliopoulos, and didn't understand the ou thing until years after we were married. So it is difficult, as my Drivers license, passport say los, and yet I am a lou now (A FI MI, odygos diplome ect).
So today I did not get to Ommonia, there was a strike, and I was stuck in Plaka, having tea with a friend who lives in Akropolis neighborhood. We went to Messogaia, a place you must visit next time you are here. It is a shop that sells wonderful greek food products, all from locally and privately owned and operated farms and dairies. They have a really great filo for pitas, that tastes just like homemade (I haven't braved rolling my own with a broomstick yet) and wonderful wines and spoonsweets and homemade pasta's. They have olive oil tastings and feta tastings. They are wonderful.
So I was telling my friend I know of a great place for loukamades, i began saying it was a Cretan place, and she interrupted me and said, "No you don't know the place for loukamades, there is only one place: Ktistis." I laughed and said, yes on Sophocleus! She was incredibly impressed, as she keeps saying I am adapting better to Greek life than my Greek husband!
And again, I bow to you Miss Mimika! I have been on a great search to find Anthogalo for months now since I tasted it at my cousins in September when they brought it back from Crete. People say i will have to go to Kriti to get such a treasure, or know a producer.
Perhaps I will go tomorrow to get the loukamades and the anthogalo, hopefully if it still exists! You are a goddess!
And as for BRAVE? Are you kidding? Whose brave? I think there has been two murders in the 6 months I have lived in Athens! I got held up at gun point, had my house robbed twice, car stereo stolen and god knows what else I have blocked out from my experiences living in the "Heartland". It's much safer here, perhaps you mean I have patience!!!!
E KolliopoulOU
re: mimika
You all keep enlightening me. I was born in Greece and raised in the US. And even though I was raised in the greek culture and speak greek fluently, I have been back to Greece to visit only a few times. I am in the dark about so many things. The name thing, for sure. I was raised as Sidiropoulous. It wasn't until my trip to Greece in '01 that I was in the airport in Athens checking into my flight to Thessaloniki that I said "Sidiropoulos" I was corrected by the young lady behind the counter in a very snippy manner "Sidiropoulou". I then noticed my greek passport is also "Sidiropoulou". And now that I need to renew my passport here in the US (it's a greek passport) I am not allowed to have my married name but it must remain my maiden name.
You all speak of so many foods that I grew up with. yummy. Now that my father has passed away, my mother doesn't have as much reason to cook many of the classics since my siblings and I are "pickier" eaters. But loukoumades... They are heaven and very difficult to find in the US. Thank you to you all for sharing your knowledge and passion for greek food.
re: Gelato_in_Roma
You MUST come to Greece! And for the love of Panagia! Change your name to Kaimakis! Or at least Yaourti (Greek yogurt is as good as gelato!).
I have told my husband I would rather be a "lena" than a "lou" as "lena" expresses a more independent spirited woman! If only I could change my AFM (greek SSN) number now.
E. Kolliopoulena!
re: E.Kolliopoulos
You are right, Yaourti would be perfect. My mother makes the most perfect homemade yogurt... and I eat it with honey, of course. I chose my name to reflect my love for travel and eating.
I would love to come back to Greece... I first need to work on this new passport.
Oooooo! Someone ate 'AnthoTYRO' from Kriti! For that, you WILL HAVE to go to Kriti. Anthotyro is the Cretan version of the Central American 'queso blanco', which has now become part of our daily staple, or at least, regular item in every grocery store here (D.C. to Baltimore). Soft manouri is the closest you would get to Anthotyro in Athens. Of course, you could get it by the tins - and I mean, bucket tins, in the Chania enclosed municipal market -- a MUST visit, if you haven't yet, when in Kriti. Anthogalo is a bit different, its in the 'crema' category as opposed to the cheese category.
Are you 'up' on the Greek wines? Has any red surpassed the Naousa Reserve? And how are the different years, if you know? Tried Malvasia or Verdea? Especially Verdea, the favorite of Dionysios Solomos (the national poet, who wrote the verses of the greek national anthem). Verdea, of course, as Solomos, comes from Zakynthos (Zante - sounds: Tsante). If you haven't tried Verdea yet, look for it. Has to be active looking, because its not easy to find. The only house bottling it is Cava Comuto and has very limited and selected distribution.
Does your friend live in Anafiotika? You wrote she lives in the Acropolis neighborhood and my friend has always lasted after Anafiotika. Hard to get to, and only by foot, but the place has an immense charm. If your friend doesn't live there and somehow you haven't been there, make the effort. You will be amply rewarded. Not on the slopes of the Acropolis, but right on its foothill. -- And report back! Especially if you spot some outstanding food along the way!
-- Don't overlook the hand made ice cream served on cone in ice cream carts you can ONLY find in Plaka anymore. Comes in three flavors, vanilla, chocolate and pink - whatever flavor that may be, its good - and you can't choose what you get, but its all reeeeally really good. Its the Greek counterpart to the ice cream you find from cart vendors in Ismir and Istambul. Not now though, not yet. Only in the summer and fall.
re: mimika
Ah yes, my mistake, it was AnthoTYRO that we had. I suppose I will have to give up on my search for that, and hopefully get to Crete soon.
As for wines dear Mimika, I am a cheap date. I love the Greek wines, but I am in no way an expert. I have always liked "moderately priced but palatable wine" as my drink of choice which has been a great improvement from my youth when I drank "cheap but palatable wines". The 2 wines I am most enthused about here is Kyr. Giannis Paranga and a wine by Xtima Mercouri. Both are lusciuos reds, at about 10 euro's a pop. The Kyr Giannis is super clean and bright and light (don't know if these are exceptable wine adjectives, just my impression) and the Xtima Mercouri is complex, and vibrant with a very clean finish.. As I recall the Mercouri vines came from Italy 200 years ago, and the Kyr Giannis is Boutari, which surprised me as I am not just a huge Boutari fan. Other than that I have an excellent source for a really good homemade village wine, that I swear I pay three euros per kilo! Also I have had good experiences with the Costas Lazaridis wines.
I think when this country is introduced to MARKETING CONCEPTS, the world will be amazed by what it can produce in the way of Wines, Cheeses, liquers (aaahhh the walnut liquer from zagoria and the cherry liquer that every one of my aunts make is heaven!!!) and who knows what else I haven't been introduced to yet in this heavenly place.
For the life of me I do not know why Trahanas isn't a family staple world wide. My husband and I eat it at least once a week, sometimes twice.
I am really hoping they will have the ice cream carts out by May June, as my Mother is an ice cream fanatic and that is when goneis mou come for a visit.
I have been to Anafiotika, but that is not where my friend lives. She is in the neighborhood Akropolis on the Irodeion side of the Akropolis on Odos Propoleon a few blocks down from the pezodromos. They have an incredible place; old huge, high ceilings and every room except kitchen and bath has beautiful ceiling to floor window postcard views of the Parthenon. Ugh I am jealous. I have a feeling those homes in Anafiotika are passed down from gen to gen, it would be a challenge to get such sublime digs.
Please Mimika, keep me posted on all things wonderful as they come to your lovely mind, as you are my secret link to teh locally known jewels of Greece!
Oh and PS. What do you know in the way of Kefalonia and Kyrkyra? We are planning a trip to islands with my parents, we don't like crowds, we don't like tourism, (we think this rules out Zakinthos)we need good true Greek Tavernas and quietude. We are considering Ionian side, as we may be a few days in Zagarohoria just before, it would be on the way. If you have any tips, or musts about the islands, please clue me in.
Yours sincerely,
re: E.Kolliopoulos
It's becoming increasingly harder for travelers to find good, traditional food here in Crete, to be sure. But if travelers are bold enough, they can take a walk or drive just outside of many designated tourist resorts -- "the compound" and enjoy incredible food. This way, visitors are directly supporting local taverna owners...and hopefully encouraging them to carry on their business.
The problem is that Crete has been promoted as a mass tourism destination for over two decades. The concept of mass tourism is to just sell flights and rooms. Northern European charter tour operators are not focusing on promoting culture and local cuisine. Their focus is on revenues, that local communities rarely benefit from. This beach and beer package chips away at Crete's culture and cuisine. It could be Miami for all we know. But there is hope if residents and travelers work together on preservation.
I wrote several articles for Slow Food about this, one is below.
Best regards,
Nikki Rose
Meze at Zambia's Kafenio, Pano Elounda, Crete
Here in Elounda, Crete, a gorgeous little fishing village hosting thousands of tourists each year, it seems the small taverna owners are at the mercy of the palates of their foreign visitors.
Many tourists come here only for sun, beer and cheap, familiar looking food (fried potatoes and grilled meats – no vegetables), preferably for $10 or less. They're not on a mission to discover the wonders of the healthy Cretan diet. So you won't encounter much of the finest food Crete has to offer at a tourist spot unless you ask for it, which is perfectly acceptable and always a welcome change for the chef.
Many residents I know have a great respect for fine food. You can witness it in the way that they produce and consume it -- carefully and slowly. There are still many people here who take the time to make their own yogurt, cheese, wine, vinegar and olive oil, not to mention tending to small orchards, vegetable gardens and fishing or snorkeling for octopus and mussels.
Worlds apart, in the hills above the bustling port is the original village of Pano Elounda. The best time to visit is on the eve of a full moon, when the bright moonlight casts abstract shadows along the narrow, stone paths. Silhouettes of cats patrolling the territory flash into view. The bay below glows like liquid silver along the shoreline, reflecting streams of light like precious gems.
There are no tavernas and very few tourists in Pano Elounda -- just a kafeneo (café) for the villagers run by Zambia, a lovely women and a great chef. Zambia is a quiet, angelic woman in her mid-70's, although I never would have guessed, judging from her physical strength and the amount of food she manages to pump out of her tiny kitchen. She's one of those subtle, hardworking Cretan women who never cease to amaze me.
One evening, we went to Zambia's place at dusk, bringing our own meze -- 2 kilos of very fresh mussels plucked from the sea just a few hours earlier. My partner, Panos, went snorkeling for the mussels himself. Mussels feed on rocks in deep waters and must be individually removed with a knife and placed in a waist pouch, which becomes quite heavy after collecting a kilo or two – an ancient form of diving weights.
These mussels are not like the average black-shelled variety served in Parisian bistros. Their shells resemble the skin of a lizard -- prehistoric-looking. Their texture is a cross between mussels and clams. Zambia steamed the mussels briefly and served them with lemon juice – delicious. Most dishes here are made with very little seasoning. The art of letting the food speak for itself.
We huddled around a little outdoor table as the party grew to eight people. Locals dropped by to chat and share some of their homemade specialties. Zambia kept bringing more and more food from her tiny kitchen and the table quickly became piled high with little plates of this and that. There are no separate plates for diners here – no room for them anyway! You just reach over and take a sample with your fork (or fingers if you're eating fish). This method of family-style dining wouldn't go over too well in the States – but what's the difference between that and everyone's hands in the chip bowl?
Our feast began with roasted and marinated red peppers and beets, fava beans (yellow split peas) steamed and coarsely ground with a splash of olive oil, vinegar and onion, and a few plates of tiny black and green olives that were unusually sweet. There's always a tomato-something salad served -- this one was the fancy kind with boiled and quartered eggs, onions, cucumbers, green pepper and new potatoes. A person of great authority at the table is entitled to dress the salad with olive oil, vinegar (locally produced, of course) and salt. There's an art to this process and we all stopped to observe.
I had the prime spot next to a 5-foot tall basil bush that Zambia's nephew, Kostas, maniacally rattled to release its heavenly scent. Basil is not used in cooking too much here, and this variety was more robust than the small plants used for cooking. It's a religious or romantic symbol that can grow several feet high if tended to carefully. I wanted to clip a bit to put into the tomato salad because I love the combination – but I think I would have been escorted out of Elounda for such vandalism.
My thoughts of exile diminished by the appearance of a gigantic plate of steamed snails, collected from the hills by Zambia's neighbor. There's a knack to prying the little delicacies from their protective tunnels, and my attempts to do so always become the topic of conversation among the experts at the table. Snails can be prepared in many different ways and they are definitely an acquired taste and texture. This version was simply steamed.
Another villager came by with "new" almonds, a favorite snack and good for the digestion to an extent. We cracked the furry green shells open with a rock. All was washed down with either raki (dangerous fire water made from grape must, like grappa) or retsina with a splash of soda water to soften the bite. The younger generation drinks retsina with cola, another acquired taste I'd prefer not to acquire, and would not have been appreciated in Pano Elounda. It's hard to count your drinks, as the moment your glass is half-full, someone at the table fills it. It's a good thing we were eating all along, which is customary.
Just when I thought we had no room left for another tier of food, a shepherd brought a giant block of homemade kefalotiri cheese – a little like Romano. We sampled the cheese with paximadi (rusk) bread made from coarse-ground barley -- excellent. Paximadi is a rustic brown bread that is baked twice for a long shelf life. At service, it is moistened with a little water and/or olive oil and topped with fresh-grated tomatoes, oregano and salt – the Greek version of Italian bruschetta.
Variations of dried bread or crackers have been made throughout the Mediterranean basin for centuries, to take on journeys along the Silk Route or campaigns in faraway lands. It's a great comeback for an ancient staple.
Five hours and many retsinas later, when I thought for certain it was time to go, Zambia brought out the last tier -- mounds of sliced honeydew and watermelon. I don't plan to conduct any scientific studies on the matter, but I've never tasted melon so sweet. The sun is so intense here that everything develops the maximum flavor and color – sugar in fruits like cherries, figs and oranges seems double in intensity and tomatoes have a deep, rich color and flavor. The contrast between what taverna owners must serve to tourists and what they serve to their friends and family is quite drastic. Wow, I wonder what Zambia makes for special occasions.
Copyright Nikki Rose
re: E.Kolliopoulos
I have found anthotiro in the big supermarkets like Slavenitis & AB-Vasilopoulos.
You can find 2 types: the unsalted (light) version and the regular one.
I have a (Cretan) friend whose brother has recently open a shop with cretan goods (cheese and stuff) If you are really in to it, I can find the address and telephone.
Also a very nice resaurant is Eleas Gi ( http://www.eleasgi.gr/ ) in Politia. It's not on the cheap side, but not very expensive. They have a full menu (depending on the season) consisting of 20-25 plates (mezedes). This cost about 50 euro per person (last time I went), and you can re-order as many plates as you like.
It's good to go whith at least one more couple as the food is abandunt.
I'm sorry that I don't have the time to read through all of the -clearly very interesting- conversation below, but I just had to drop a quick line concerning "cutting edge" food in Athens as you put it.
As far as I'm concerned, the absolute best, most creative -while at the same time being loyal to the roots of Greek cuisine- restaurant I have come across is "Aneton", in Maroussi, to the north of the center (Stratigou Lekka 19). They combine traditional Greek recipes and ingredients in an amazing, creative, post-modern way, with the end result being some of the most interesting flavours I've ever tasted. Definitely worth a try if you are ever around...
Are there any cutting edge restaurants for lunch near where cruise ships arrive in Navplion, Katakolon or Corfu? Eating all meals on the ship is not my idea of international exploration, and we eat Greek all the time here in Minneapolis. We'll have a group of four who can't walk far (1 on a walker, 1 in wheelchair but can climb stairs, 2 who can push and walk), and would hate for taxi to exceed cost of our lunch.


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Severstal Columbus,
Severstal Dearborn,
catherine ngai
NEW YORK Severstal North America Inc. has slated outages at both its Dearborn, Mich., and Columbus, Miss., facilities in November, a spokeswoman has confirmed.
The outage at the steelmakers Columbus operation, scheduled for the beginning of November, is related to the hot strip mill, electric-arc furnace and caster, the spokeswoman said in an e-mail. She declined to offer further comment, but a number of sources said that the outage is part of annual maintenance and would last for about a week.
The steel producer also confirmed it was planning an outage at its hot-strip mill in Dearborn in November.
Earlier this month, lead time updates sent to customers of the Columbus mill indicated that hot-rolled coil would have a four-week lead time while cold-rolled had a seven-week lead time. However, updates sent last week indicated that the companys hot-rolled lead times have jumped to seven weeks while the cold-rolled lead times shortened to six weeks, causing some confusion in the market on why the cold-rolled substrate had a longer lead time than the actual product.
One buyer said that the planned outage meant the steelmaker had pushed orders forward to accommodate its hot-rolled orders, so the wider lead times made sense. He added that stocking excess inventory was typical ahead of a planned outage, and with buyers citing better cold-rolled orders due to a stronger automotive sector, the company may want to focus on keeping cold-rolled lead times in line with other mills.
Severstal Dearborn is a full integrated flat-rolled facility that is capable of producing 3.7 million tons of hot-rolled steel, 2.1 million tons of cold rolled, 1.1 million tons of galvanized and galvannealed sheet and 347,000 tons of electrogalvanized sheet annually.
Columbus, its southern counterpart, operates two electric-arc furnaces and is capable of producing 3.4 million tons of hot-rolled steel, 1.5 million tons of cold rolled and 1.1 million tons of galvanized and galvannealed sheet annually.
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We actually don't know who his investors are. At the point when we are ready, we will investigate further. There are just so many things to handle and there are a lot of items to be considered with the project."
-- Charles C. Mitchell, Barstow city manager

subset: commoncrawl


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I`m a TYPO3 freelancer from Aachen, Germany. A city close to the dutch-german border. I`m working with TYPO3 since 2001 and specialized in accessible websites and TYPO3-training. Since march 2009 I`m also working part-time for the german government as a TYPO3-specialist and started to create a TYPO3 distribution for gov-websites. If you need a freelancer with extensive TypoScript knowledge, online-training or someone who can fix a TYPO3-problem, please contact me.


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Package Bees
Package Bees
Now taking orders for 2014 Package Bees! We will also have queens available this year if you are looking for queens without packages.
Don't forget, we also have beekeeping equipment! If you are new to beekeeping, check out our Beekeeping Classes!
3 LB Packages with your choice of queen: OHB Hygienic Italian, or Hygienic New World Carniolan Queens
We are proud to offer Queens from Oliverez Honey Bees in Northern California, in our packages. They are nationally known for the quality of their queens and innovation in natural control methods on a commercial scale. The bees are brought in overnight in a special climate controlled vehicle to make sure you get a quality package!
Bees are pick-up only. For the health of the bees, we do not ship packages. Bee pick up is April 26th, see the Bee Day page for schedule and information. Also check the Bee Day page for information on date or time changes due to weather. Bee day is a fun day filled with workshops and all things bee related!
Your package will include:
- A Queen Bee: Separated in her own cage hanging from the top of the inside of your package.
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1-5 Packages $113
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Call for larger quantity pricing.
You may combine breeds for quantity discounts.
Idaho sales tax is 6%, not included in the listed prices.
$3/package discount for check or cash payment.
Return your clean empty packages in good condition for a $2/package refund or $3/package store credit! Remove queen cage and feed jar before returning empty packages.
Package Bees & Queens are for PICK-UP ONLY!
All pick up locations, dates, and times are subject to change due to weather or other extenuating circumstances. No refunds will be given for cancellations of package bee or queen orders after March 15, 2014.


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For the first time since a swimming accident left him fighting for his life, Isaac Griffith was back with his Indiana football family on Saturday.
The redshirt freshman receiver and Fort Wayne native didn't participate in practice, but players and coaches were just excited to have him on the field.
"I just think (it's) good for teammates, good for us, but really plain just good for him," Indiana coach Kevin Wilson said. "I know all he's talked about is wanting to get back to normal."
The Indiana coaching staff did not have confirmation until Friday that Griffith would be attending the Saturday practice.
The former Homestead standout missed a week of school following the accident, but Wilson said that he was able to stay up on his work and is looking good.
He did not speak to the media, and Wilson said Griffith and his family want to have just one opportunity to address the situation, likely next week.
Griffith nearly drowned on March 17 when he was caught in a riptide during a spring break trip to Florida. Friend Mitch McCune, along with fellow Indiana football players Ty Smith and Nick Stoner, pulled the unconscious 19-year old to shore and McCune performed CPR until help arrived.
He spent five days at Sarasota Memorial Hospital, including three in a medically induced coma, before returning home to Fort Wayne.
The excitement surrounding Griffith's presence at practice on Saturday was a sharp contrast to the feeling his teammates had when they heard about the accident.
Senior cornerback Tim Bennett said that because most of the team was gone for spring break, the coaches sent out a mass text message to all the Hoosier players letting them know what had happened.
Now, Bennett's just happy that Isaac, who he describes as, "an all-around good dude," is back with the team.
"He's one of our little brothers," Bennett said. "I'm glad he's back home."


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Just making sure that you are all aware that SEA are having a stand for three days and presenting on two of the days at the Mello2014 investor show in Derby next week.
It is the first time this event has been held but there will be nearly 20 Keynote speakers. 50 listed companies and tens of investor focussed panel sessions and seminars to see during the three days from Thursday 6th November to Saturday 8th November.
The list of keynote speakers is outstanding http://mello2014.com/our-speakers/
This continues to disappoint and frustrate. Going to be an extremely long haul IMO
Trade this long or short with an interactive markets spread betting or CFD account.
End of year should see overall profit. Get a vessel build contract and this will take off.
No; bottom line group profit remains elusive. Hopefully the second six months is not going to attract more reorganisation/startup costs. No doubt re SEA having an attractive product base.
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The company is the company; the business model remains the same. The growth potential remains the same.
How does a Yes vote affect SeaEnergy?
In my mind, it makes no difference to R2S, Consulting sees a surge in business, and Marine has delays for tenders for a few months upto a couple of years.
Interims will be released 11 September; see latest RNS re update.
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overdue. Hopefully waiting for other contract news to release at same time.
Nice bounce lately. I hoped this is based on leaked half year figures in line with the previous RNS
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There hasnt been much correlation for a while. LOGP have tumbled 80% or so in the last year, and SEA is pretty much flat in that time frame.
Should LOGP surge back to 30p+, or have some positive corporate activity, then SEA will rise too, as its widely known that SEA will distribute most of the gains back to shareholders. Their cost is about £5mln, which is about 16p per LOGP share.
Even if there was a takeover of LOGP at something like 25p, I would still expect SEA to benefit, as they would receive £7.5mln in cash, against their current market cap of about £19mln, which gives little value to their block holding in the illiquid LOGP shares.
Daft lad question, is there any/much correlation in the share prices of sea energy and landsdowne, or is the availabilty of shares over ride it?
Yes a record second half as I said, not a record 2nd quarter....
"After a record first quarter R2S activity returned to more normal levels in the second quarter as some projects were delayed and rescheduled later in the year. With a strong order book for the second half of the year driven by growing demand from the UK North Sea, US and Mexican markets and additional international potential, the trend for R2S to have a strong second half of the year is expected once again, with forecasts for the second half considerably ahead of the first six months of 2014."
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"I think the message is don't expect the same great results for the 2nd quarter as the 1st due to delays, but it'll be more than worth the wait by the end of the year."
I would say exactly the opposite they are predicting a record second half for R2S
"With a strong order book for the second half of the year driven by growing demand from the UK North Sea, US and Mexican markets and additional international potential, the trend for R2S to have a strong second half of the year is expected once again, with forecasts for the second half considerably ahead of the first six months of 2014."
First pending half results will show a profit I believe.
I think the message is don't expect the same great results for the 2nd quarter as the 1st due to delays, but it'll be more than worth the wait by the end of the year.
All in all very positive but some figures would be nice, especially for the Marine side.
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As anticipated the business continues to prosper; but no mention of predictions of return to profit. Is this a warning shot of jam tomorrow? Another year?. Or perhaps at least not until the final year end results.
Simon Thompson of the IC has obliged with a positive update on Seaenergy sooner than I expected. He has updated his buy tip with recently released news on Seaenergy's contract wins and has repeated his positive view on the company's legacy assets. I expect this explains the share price increase today, up 6.92% at the time of writing.
I would agree with your sentiment, although there are still major uncertainties which will no doubt combine with the limited liquidity ro result in more "alarming slides" along the way, but I think the long term direction over the next few years will be up, no doubt boosted by the occasional comment from the Investors Chronicle which of course has an ongoing buy tip on the shares. I particularly like the company's strategy of diversifying its energy related interests as, in the longer term, this should provide better stability in earnings and this in turn should provide the opportunity to pay a dividend. Another listed company, James Fisher, has shown how a diversified marine services company can exploit the opportunities in this specialist sector. I know that Seaenergy is much smaller and more focused on energy than Fisher but I think it may benefit from the same dynamics (eg.relatively high barriers to entry, need for technical expertise) of this sector.
Trade this long or short with an interactive markets spread betting or CFD account.
One factor in deciding how easily a trade goes through is the Normal Market Size. For Seaenergy this is only 5000 shares so if you try to buy or sell more than this number of shares it may move the price, depending on what the Marketmaker decides, so this may prevent the trade going through if you have put a limit price on the deal or it may be the case that the Marketmaker does not want to deal in larger volumes. I was able to buy 5000 shares at T D Waterhouse on the phone at the indicative price without any problem and when I pointed out that their online dealing system did not recognise the Seaenergy code they applied the online dealing rate. I think they might havee ntered the code into their system later as I was able to deal online later, but the online deal was not done instantaneously as usual, it had to be passed to one of their dealers so their was a few minutes delay in execution and the price was not guaranted although it turned out to be the indicative price at the time I placed the deal. Hope this experience helps.
The recent RNS advising of ship deal, plus the confidence of buyer who now has broken the 4% threshold, plus the forthcoming end August interim results should pave the way for a broker review. Any statement in the interim is going to be favourable, and company growth is set to continue with a respective profit profile. SEA is is on its way, and headed for great things.
New £5 frequent trader rate - trade UK shares, investment trusts and ETFs
Well you are probably right but I am still unable to buy, only sell via Selftrade. And although the price is up 5% thats it, and there are only 3 tiny trades reported today, all in the hundreds of pounds not thousands.
Does this mean there is no stock to trade, and if so when i test a sell price why is this not better if it appears there is demand to buy?
I think early in the day, especially after news, mms dont like putting up electronic prices in anything other than minimal amounts. Its times like these where you need a phone service, as on line is no good.
Good progress for the company today, and another string to their ever more powerful bow.
I thought i would add to my stake on the news today.
I have tried repeatedly to buy but Selftrade say they cannot "fulfil the request".
They can sell my current stake, but not sell me any at any price apparently.
This is annoying for me as i would like to add at this price, and rubbish for Selftrade who cannot deal when you need them to, but i assume is good news for the share price
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End August is due date for interim results to end June. Unless the directors have been telling porkies then the market should expect something favourable.
The directors did invest some £30,000 in shares in June when the price was circa 37 pence.
They must be confident the company is headed for greater things. An interim statement later in the year should give optimism if things are motoring along at the anticipated pace growth. October??
New £5 frequent trader rate - trade UK shares, investment trusts and ETFs
won't be a cheap takeover, this goes up and down on very little volume. The price would soon rocket on any activity.
Something fishy going on here - dropped 25% at a rate of knots. Any clues to what has caused this? are we maybe being walked down for a cheap T.O?
Its hardly surprising. A year ago, R2S had potential, and the marine division was a pipe dream, and the shares were about 30p. Now, R2S seems to be growing strongly, and marine could be bigger than R2S for years to come, with regular, and profitable income. Otto have the ships, and SEA have the connections. Any tender won is likely to be long term, giving SEA a constant revenue stream for years to come. I think too many people still see this as the old ramco, and the horror story that it became, whilst not understanding that it is now a completely different company, with a new conservative CEO, and concentrating on a different side of the energy business. The progress over the last year or two has been staggering, and the share price has not reflected this to any significant degree. I suspect once the first maintenance tender is won, the share price will take a quantum leap. I think Edison forecast profits of £1.8m here this year, but if marine takes off within the next few months, then annual profits of £6m- £10m+ are easily within reach for 2015/16. Furthermore, if marine does take off, and SEA then have long term visible earnings, I can see them spinning off R2S, which as an independent entity with annual profits alone of £4-£6m, would have a value of 10x-20x earnings. ie £40m-£120m. The current market cap of SEA is about £22m. Add in the great unknown of the stake in Lansdowne, and you have a share with serious upside potential and little downside.
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I can't believe this hasn't risen more on recent news. Directors obviously agree.
SeaEnergy PLC
Return To Scene Limited, a SeaEnergy subsidiary, is delighted to announce that it has been awarded a contract for provision of an R2S visual asset management system by Mexican national oil company Petróleos Mexicanos (PEMEX), following a competitive public international tender process. The contract value to Return To Scene is estimated at US$ 1 million.
Return To Scene's innovative R2S visual asset management system provides high definition 360o spherical photography - photographically capturing offshore oil and gas assets and providing the user with a desk top visual, interactive, walk around.
Together with local partner, Petrotécnica S.A. DE C.V. (to whom Return To Scene was contracted earlier this year to capture a new build drilling platform prior to float-out), Return To Scene will complete the spherical photographic capture of the Ku-S Central Processing Installation and its bridge-linked satellites, in the Ku-Maloob-Zaap oilfield located in the Bay of Campeche, Gulf of Mexico. The capturing of these images and their integration into the R2S visual management system will be completed by Q4 2014.
The benefits of R2S for operating companies have been recognised at all phases of project life cycle, and to date the system has been used by 14 operators in the UK Continental Shelf and US Gulf of Mexico (GOM), including BP, Chevron, Total and ConocoPhillips, on a diverse range of projects.
Bob Donnelly, Director of Business Development for the SeaEnergy Group commented that:
"We are at a key stage in the development of the SeaEnergy Group and this is a very exciting time for us as we continue to grow our international presence. We are delighted that the benefits of our technology and the efficiencies it allows for end users have been recognised by PEMEX. We look forward to continuing to cement and grow this relationship with PEMEX and our local partner, Petrotécnica."
"Return To Scene is setting the global benchmark for asset visualisation - providing our clients with a service that improves operational safety, reduces OPEX and travel risk exposure."
Marcelo Dorantes, Chief Executive of Petrotécnica added that:
"Petrotécnica is proud to have represented Return To Scene exclusively in Mexico since 2011 and after 3 years of hard work we are delighted to reach this milestone. Petrotécnica will add value to the R2S Visual Asset Management System by integrating new systems.
As energy reform in the Oil & Gas Industry continues to evolve and accelerates new business opportunities in the region, we are enthusiastic for the future of this key relationship with Return To Scene. We will continue to work to establish R2S as an institutional system for the whole of PEMEX, creating efficiencies across the business improving safety, reliability and asset integrity"
New £5 frequent trader rate - trade UK shares, investment trusts and ETFs
Thanks for all your support. We are now at 4,178 votes!
(that's A LOT of irate investors!)
Investors are saying something? They are voting in their thousands !
HMGovt epetition, make short selling illegal !
(or at least better regulated)
* cast your vote here....
* read more -( a lot more ! )
Bookmark the links if you wish to 'pass the LINK/s on'.... or read later?
# The big problem with shorting is that THEY (the shorters) WOULD most likely lose most of their money IF they just 'bet' on the price going down without trying to 'help' it down?
So, there is the 'catch 22' scenario. No one would know of an RNS to be released that will contain BAD NEWS, if they did and then 'shorted' the stock, then they are guilty of 'insider trading'.
The only sure way to short a stock and WIN is to spread dis-information to defame the company with help from other posters that are in concert with them. To ENSURE that they don't lose the biggest part of their 'short', ironically, then, they must deramp with (seemingly) believable posts.
When the pro's do it, they simply get the media or well known 'crooked' tipsters, analysts or brokers to do it for them. (say no more). .They're all in cahoots with each other!
The campaign against shorting is for the benefit of the 'cheated' investors that cannot control their investments due to the dirty tricks played out by co-ordinated deramping in order to tank the sp to abnormally low levels.
When the campaign is complete, the results will be reviewed by Govt legislators re- further action! The branch of the FSA ie FCA will be asked by Davide Serra to conduct an investigation into short selling practices, with the view to either an outright ban on short selling or at the very least to be better and more vigorously regulated.
The HMGovt epetition is a regulated site with legal authority that will NOT under any circumstances allow any auspicious individuals to prevent 'others' from casting their free votes. Discussions of which are freely entered into with individual viewpoints.
"LSE:SEA:SeaEnergy got a 7.4% bump to the share price in afternoon trading on Wednesday, to 36.2p, following news of a new joint venture with a Singapore shipping company.Offshore energy services business SeaEnergy has entered into a 51:49 ..."
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:-) Well done neilio! Must admit it looks like they have finally transitioned to be a 'proper' company....
And there it is!!!
Great news for short medium and long term growth.
New £5 frequent trader rate - trade UK shares, investment trusts and ETFs
Sounds like good news has leaked... RNS should be out soon
Dickie3x - Give it a rest will you. I am sick of seeing your repetitive posts on every other message board. If you don't like the system then don't invest or go buy some blue chip stocks and give the rest of us some peace..
# Campaign to make short-selling illegal
Update 3,241 signatures
(post on if you agree)
It is estimated that over 90% of AIM stocks are INFECTED by short-sellers !
# IF you were a short-seller, BLUFFING, (basically manipulating a shares' price) about a company's overvalued share price, you might not want to *draw attention to yourself since you could get accused of stock manipulation. So you would hope (OR PLAN FOR) others to get involved and to present SEEMINGLY GOOD REASONS to short the stock.
You would want to put AS MUCH FEAR INTO 'LONGS' as possible and would use high volume short trading as well as buying to drive the share price down as low as you can and as long as you can. You really want the longs to fold and to get out of the game. If you are consistently seeing sellers overwhelming buyers driving a share price down as a stock seems to be going up, I can assure you it's probably shorts' selling, since longs are totally motivated to sell their shares at the highest possible selling price. #
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Are we also in the grips of shorters? Most AIM stocks are these days !
"GOT IT IN ONE" I hear you all shouting...
The best of them all could be the next to fall victim to this lot of scUmbags......
{Campaign against organized short selling }
read full long post UPDATED:
Votes to date - 2,685 and rising fast !
Most AIM stocks are now shorted in some form, in many cases AGGRESSIVELY. The result is th sp goes down. OK for those looking to buy cheap but long term holders that researched early and got in years ago don't want a bunch of short-selling raiders 'talking' the stock down' after many long years of waiting. It's unfair that your preferred investment could be halted in its tracks in this unscrupulous fashion?
Vote if you think it will make a difference, easy to do, takes only a minute !
THE LINK e-petition
Any investor that is concerned that "Short selling raiders" could aggressively attack your investment should seriously consider signing this petition. Let's make it work, post the link on, so we can get universal support ?
IN JUST 2 WEEKS THE CAMPAIGN HAS GAINED an EXTRA * 2,400 signatures since the QPP libelous fiasco put out by Gotham City Research and backed by the (very) questionable Simon Cawkwell (Evil Knievel), Questor and Tom W.....who.......?
Before, the campaign had stood at about 300 votes? Shows how investors are getting wise to these charlatans.....they mean to eradicate this diabolical practice of shorting you out of your life's savings.
ADD the link to your browser and add your own comments if you think it will make a difference?
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Sidney Malcom Meroney
Mr. Sidney Malcom Meroney, age 82 of Newnan, formerly of Locust Grove died May 13, 2014. He was born one of twelve children in Rome, Georgia to the late Roscoe and Maude Clark Meroney. Sidney faithfully served his country in the Vietnam War and retired after over 20 years with the United States Army and 24 years with Rich's Department Store. He was an avid hunter and outdoorsman. He was of the Methodist faith, was a devout Mason and a strong family man.
Survivors include his wife of 61 years, Eleonore Meroney; children, Pat (Kelly) Ryan of Newnan, Frank Meroney of West Palm Beach, FL, Sandy (Billy) Boyd of Sharpsburg, Dennis (Meriann) Meroney of Palm Beach Gardens, FL; grandchildren, Nichole Jeffery, Lindsey Waldrip, Sydney Boyd and Chandler Boyd; great granddaughter, Ella Jeffery; sisters, Janette Cagle of Gadsden, AL and Juanita Frady of Piedmont, AL.
Memorial services were held Saturday, May 17 from the Chapel of Haisten Funeral Home. Contributions are asked to be made to any Shriner's Hospital for Children in memory of Sidney. Haisten Funeral Home of McDonough, 770-914-8833, www.haistenfunerals.com.
Elio J. Ronchi
Mr. Elio J. "Ted" Ronchi, age 87 of Locust Grove, Georgia passed away May 14, 2014. He was born in Keystone, Pennsylvania to the late Charles and Caroline Monacelli Ronchi. He was preceded in death by siblings, Susan, Enise, Aldo, Irene and Mary. He served his country in the United States Army during WWII and retired after over 20 years with Proctor and Gamble. He was a devout parishioner of St. James the Apostle Catholic Church in McDonough, Georgia. Ted enjoyed spending time with his friends playing cards and watching horse races.
Survivors include his daughters, Carol Marks of Colorado and Robyn MacAllister (Ken Boyd) of Locust Grove; brother, Enrico Ronchi of East Brunswick, NJ; granddaughters, Christine (Bill) Probst and Dawn Marks both of Colorado; step children, Michael (Caroline) Pasanek of Pittsburgh, PA and Judy (Richard) Connor of California; numerous great grandchildren, nieces and nephews.
A Mass of Christian Burial was held Saturday, May 17 from St. James the Apostle Catholic Church with Father Liam Coyne as Celebrant. Contributions are asked to be made to St. James the Apostle Catholic Church in memory of Ted. Haisten Funeral Home of McDonough, 770-914-8833, www.haistenfunerals.com.
Tommy David Fowler
Mr. Tommy David Fowler, age 71, of McDonough, Georgia passed away May 19, 2014. Tommy was born in Elyria, OH the son of the late Paul Aaron Fowler, Sr. and Stella Mae Duckett Fowler. Tommy was a loving husband, father and grandfather who enjoyed spending time with family and friends, singing and considered himself "One Blessed Man." He had the nick name of "Spoon" because of his joking sense of humor and stirring things up. He owned his own company for 30 years, Fowler Color Company where he traveled the Atlanta area matching paint. He was currently employed by Single Source Inc. He was a Deacon and member of Fairview Baptist Church in Jonesboro and served on the board for Partnerships for Unreached People.
Tommy is survived by his wife of 53 years, Brenda Faith Rutledge Fowler of McDonough; children, Tammy Hill (Gary) of McDonough, Curt Fowler of McDonough and April Cobb (Brad) of Williamson; 13 grandchildren, Curtis, Kayce, Hannah (Jeremy), Caleb, Matthew, Bradley, Brandon, Cassidy, Kelsie, Mason, Kyndell, Tyler, and Jesse; brother, Paul Fowler Jr. (Nancy) of Jonesboro; several nieces and nephews.
Funeral services for Tommy will be Thursday, May 22 at 11 a.m. at Fairview Baptist Church, 1746 Hwy. 138, in Jonesboro with interment to follow at Fairview Memorial Gardens in Fairview. The family will receive friends at the funeral home on Wednesday from 2 – 4 and 6 – 8 p.m. For those who wish, in lieu of flowers, donations may be made to Fairview Baptist Church Ladies Ministry Memorial or to Partnerships for Unreached People, P.O. Box 911, Conley, GA 30288. Haisten Funerals and Cremations, McDonough, www.haistenfunerals.com, 770-914-8833.
Lonzie Kellam
Mr. Lonzie Kellam passed on May 8, 2014. Watkins Funeral Home - McDonough Chapel, 234 Hampton Street in McDonough. www.watkinsfuneralhomeinc.com.
Aston T. McKoy
Mr. Aston T. McKoy passed May 11, 2014. Watkins Funeral Home - McDonough Chapel, 234 Hampton Street McDonough. www.watkinsfuneralhomeinc.com.
Hughie Thomas Bonner
Hughie Thomas "Buster" Bonner, age 78 of Locust Grove, GA died May 19, 2014.
Services will be held Saturday, May 24 from 10 until 11 a.m. visitation will be held at 11 a.m. memorial service at Grace Baptist Church, located at 474 Crowell Road in Porterdale. Wheeler Funeral Home, www.wheelerfuneralhome.com
Ronald Wayne Bailey
Mr. Ronald (Ron) Wayne Bailey, age 76 of Locust Grove, Georgia passed away May 15, 2014.
Funeral services were held May 17 from the Chapel of Haisten Funeral Home. Mr. Randy Kea officiated. Contributions may be made to St. Jude's Children's Research Hospital in memory of Ron. Haisten Funeral Home of McDonough, 770-914-8833, www.haistenfunerals.com.
Stephanie Renee Mann
Ms. Stephanie Renee Mann, age 45 of McDonough, Georgia passed away May 15, 2014.
Memorial services will be conducted Saturday, May 24 at 11 a.m. from Philippi Baptist Church. Rev. Joey Seabolt will officiate. Contributions are asked to be made to Philippi Baptist Church, 2355 Old Jackson Road, Locust Grove, Georgia 30248 in memory of Stephanie. Haisten Funeral Home of McDonough, 770-914-8833, www.haistenfunerals.com.
Mary Ruth Craig Lester
Mrs. Mary Ruth Craig Lester, age 79 of McDonough, Georgia passed away May 19, 2014.
Funeral services were held May 21 from the McDonough Baptist Tabernacle. Pastor James West officiated. Interment Eastlawn Memorial Park. Haisten Funeral Home of McDonough, 770-914-8833, www.haistenfunerals.com.
Ann Jeannette Carter
Ann Jeannette "Jan" Carter, of McDonough, GA died Sunday, May 18, 2014.
Funeral services were held May 21 at Cannon Cleveland Funeral Directors with Rev. Rachael Knoll officiating. Interment Floral Hills Memory Gardens. In lieu of flowers, donations may be made to American Heart Association, P.O. Box 840692, Dallas, TX 75284-0692 or www.donate.heart.org. Cannon Cleveland Funeral Directors, www.cannonclevelandfunerals.com, 770-914-1414.
©Henry County Times, Inc.


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The job options for most folks well into their 70s are usually limited to Wal-Mart greeter or music legend. Willie Nelson is in the latter category (though no one could deny that his welcoming visage would make any trip to buy paper towels a little sweeter). At 77 this month, the man just wont stop touring, with dozens of dates booked this year throughout the U.S. and Europe. He wont stop recording, either, this week putting out the simply titled Country Music , with the Grove of Anaheim his first stop on the tour promoting the record. The album contains one original and a bunch of traditional bluegrass and folk music, plus it was produced by T. Bone Burnett, riding high on the post-Crazy Heart train.
Thu., April 15, 8 p.m., 2010


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The 2011 Observer Music Award Winners
By Pete Freedman
The Best Of Dallas 2011: Food, Bars and More
By Dallas Observer
The Best of Dallas 2011: The Ultimate Guide
By Dallas Observer
Exonerated prisoners say their lawyers are ripping them off.
By Brantley Hargrove
By City of Ate
Presenting: The Best of Dallas Readers Poll!
By Dallas Observer Staff
Smoke's Tim Byres Menu for City of Ate's Supper Club
By Seth Cohn
Flaming Lips' Wayne Coyne On Regionalism, Gummy Skulls...
By Pete Freedman
If you're an organic gardener, Texas-style, a trip to Cedar Hill will be time well spent. Looking for that perfect Abelmoschus moschatus (silk flower) or Rudeckia Herbstsonne (with giant lush leaves like you won't believe)? This is the place. And, if it's a backyard water garden or pond you're wanting to fill with plants, the folks here will tell you whether their lilies or Horsetail or maybe even a little Cork Screw Rush is what you need. They've also got the basics, from cedar mulch to herbs and helpful landscape designing. Even gardening guru Howard Garrett sings this place's praises.


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Allan Hall reports that a tape recording of Nazi officers describing the moment they found Adolf Hitler's body in his Berlin bunker has been discovered, in the Telegraph:
… Read the rest
The recording was made on October 25 1956 in a courtroom in Berchtesgaden, site of the Fuehrer's mountaintop home in Bavaria. The court was convened to officially declare the former leader of Nazi Germany dead so that his fortune and rights to his book "Mein Kampf" could be seized by the state government.
Among those giving evidence that day were Otto Guensche, an SS officer, and Heinz Linge, a valet, who first discovered the corpses of Hitler and his new bride Eva Braun.
On the recording, discovered by researchers for the German Spiegel TV channel, the men speak under oath of entering the Fuehrer's study after hearing shots ring out on April 30 1945.
"When I entered to my left I saw Hitler on the sofa," said Linge, who died in 1980.


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Search results for 'fleece'
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All Schools
(10) All Schools
(10) High Schools
(5) High Schools
(5) Elementary Schools
(9) Elementary Schools
(9) Preschools
(6) Preschools
(10) All Schools
(10) High Schools
(5) High Schools
(5) Elementary Schools
(9) Elementary Schools
(9) Preschools
(6) Preschools
There are 10 private schools located in Nevada that offer Swimming as an interscholastic sport.
Swimming Private Schools
- School Location Students Grades
Henderson Henderson International School
1165 Sandy Ridge Avenue
Henderson, NV, 89052
(702)818-2100343 students | Gr. PK-8
RenoBishop Manogue Catholic High School
110 Bishop Manogue Drive
Reno, NV, 89511
(775)336-6000(Roman Catholic)649 students | Gr. 9-12
Las VegasDr Mirriam Sheldon D Adelson Educational Campus
9700 W. Hillpointe Road
Las Vegas, NV, 89134
(702)255-4500(Jewish)460 students | Gr. NS-12
Las VegasFaith Lutheran Middle School & High School
2015 S Hualapai Way
Las Vegas, NV, 89117
(702)804-4400(Lutheran Church -- Missouri Synod)1462 students | Gr. 6-12
HendersonFoothills Montessori School
1401 Amador Lane
Henderson, NV, 89012
(702)407-0790Montessori School221 students | Gr. NS-8
Las VegasLas Vegas Day School
3275 Red Rock St.
Las Vegas, NV, 89146
(702)362-1180820 students | Gr. NS-8
RenoSage Ridge School
2515 Crossbow Court
Reno, NV, 89511
(775)852-6222219 students | Gr. 5-12
Las VegasSt. Francis De Sales School
1111 N Michael Way
Las Vegas, NV, 89108
(702)647-2828(Roman Catholic)300 students | Gr. K-8
Las VegasSt. Viator Catholic School
4246 S Eastern Avenue
Las Vegas, NV, 89119
(702)732-4477(Roman Catholic)626 students | Gr. PK-8
Las VegasThe Meadows School
8601 Scholar Lane
Las Vegas, NV, 89128
(702)254-1610790 students | Gr. PK-12
State Statistics
|About This State (NV)
|(NV) State Statistics
|Nationwide Statistics
|Population (Approximate)
|2,344,858 people
|304,788,332 people
|Age 25+ w/College Degree
|Median Household Income
Recent Articles
Updated October 26, 2014
What do you do when you are dissatisfied with your local public schools? Homeschool your children? Send them to private school? Let's look at your options.
Your religion matters to you. You want your child to attend a school which will combine academics and religious education. Here is an overview of what is available together with some links to denominational web sites.
Add things up and you'll quickly find the answer- math is crucial both in academics and the real world. By following these strategies and following personal training programs, students can uncover their weaknesses and conquer math.


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Other major reasons to serve this airport
- Extremely competitive airport charges.
- Region with a strong economy.
- Important tourism attractions, including major architectural works: Frank Gehry's Guggenheim Museum, Norman Foster's subway station and the Airport by Santiago Calatrava.
- "Semana Grande" is Bilbao's main festival, attracting over 100,000 people. It is in August each year, lasting nine days. The celebrations include, free music performances, street entertainment and nightly fireworks displays.
- High yield catchment area. Bilbao is the major airport in its catchment area.
- Good performance of existing facilities.
Marketing and other support
- Available incentive in the Spanish airports in 2014:
- Passenger growth incentive: 75% discount in the passenger charge, for the additional passengers on a route to the same destination (50% in 2014 and 25% in 2015). 100% discount in the passenger charge if the route is to a new destination (75% in 2014 and 25% in 2015).
- Cargo Incentive: 100% reduction in cargo charge for connecting flights. 50% reduction in cargo charge for international flights.
- PR support for new routes such as:
- Opening flight ceremony: a press release, water cannon salute at the opening flight.
- Promotional discounts: Discount at the airport's parking for the passengers of the new route; discounts at participating airport food and beverage outlets, and; discount in the Airport´s VIP lounge for the passengers of the new route.
- Promotion of the new route: Promotion of the new route at Aena's web page, social networks etc.
- Publicity at the airport: Space at the airport for publicity
- For further information, please contact email@example.com
- Possible cooperation from the Spanish Tourism Board (Tourspain): firstname.lastname@example.com
- Market information: statistics & market analysis on request at firstname.lastname@example.com
Catchment Area
- Within 30 mins: 1.1 million
- Within 60 mins: 1.7 million
- Within 120 mins: 3.3 million
Under-served freight opportunities and other economic impact factors
- For freight opportunities go to: http://www.aena-aeropuertos.es/csee/Satellite/comercial/en/Page/1237559484370/Air-cargo.html
- For further information, please contact firstname.lastname@example.com
- Bilbao Airport is located at 12 kilometres from the capital of the Vizcaya province, in the city limits of Loiu.
Road Access:
- Access to the airport is via the national motorway N-637, which is the Bilbao ring road that links the airport to the national motorway A8.
Bus Access:
- Bizkaibus Línea 3247 Bilbao – Aeropuerto
- Aeropuerto – Zarautz – San Sebastián
- Aeropuerto – Eibar – Bergara – Arrasate
Infrastructure & Operations:
- Runways: 2 (2,000m and 2,600m).
- Slot Coordinated: Coordinated.
- Operating hours: Summer: 0445-2130; Winter: 0545-2230.
- Plus 1 hour 30 minutes – Prior permission required 30 minutes before airport closes
- Terminals: 1.
- AIP: http://www.aena.es/csee/Satellite/navegacion-aerea/es/Page/1078418725163/?other=1083158950596&other2=1083857757927#ancla38
Important infrastructure developments and/or other news
For more information about Bilbao and its region, go to:
- Basque Country Tourism
- Basque Country Destinations
- Bilbao Town Hall
- Biscay Provincial Council
- Tourism in Spain
Vital statistics
2012 figures
- Passengers: 2,729,591 domestic passengers; 1,433,051 international passengers.
- Air Transport Movements: 96% scheduled flights; 4% charter flights.
- Freight: 2,200 tonnes.
- Largest carriers: Vueling, Iberia, Lufthansa, easyJet, AirEuropa, Ryanair, Air Nostrum, Air France, airberlin and Brussels Airlines.