Local stories from Europe...
Azores Local lookouts (Vigia) Traditionally the Vigia looked for whales during the time of whale hunting. Since the ban on whale hunting in 1990 the Vigia are employed by the whale watching companies to sight the whales and dolphins and direct the boats to them for the tourists.
With their expert tracking skills they can identify the blow of a sperm whale from 20-30 km and can recognise different species of dolphins. It is a very exacting science and the skill of the vigia is very much appreciated when looking to see the whales and dolphins in the Azores. The Vigia together with the boat companies can also control how much time is spent with different animals so reducing any negative impact of too many boats ( there are laws to act responsibly which can be monitored through the Vigia's super binoculars and super sense of vision). The tradition is passed on through families and is very reverred.
(From Amanda Stafford,
Dolphin Connection)
Azores Whalers festival
This occurs at the end of August every year and is a celebration of the safe return of the men who in the past went to sea to hunt the whales. It would also act as a tribute to sailors who had died and it was traditionally a time to give thanks to the whales that had been killed and the economical benefits received . Even though whaling has stopped, the religious parade continues and represents different things in the hearts and minds of those who participate. It is a time to honour traditions and also the changes in the livelihoods of the islanders. In many ways the whales are reverred as life-giving and are now celebrated for the treasures they bring through tourist revenue and are treated with respect and sensitivity in the marine mammal sanctuary that is the Azores.
(From Amanda Stafford,
Dolphin Connection)
Austria Corpus Christi procession on the lake of Hallstatt In 1628, the Corpus Christi procession on the lake of Hallstatt was founded as the eternal endowment of salt mining. Every year at the end of May or beginning of June, people from all over the world gather in order to witness this extraordinary ceremony on the water.
Whilst, until the First World War, the procession was mainly conceived for Hallstatt's inhabitants, it has become an international, Christian event in which not only pilgrims from other countries, but also high dignitaries of the Church take part. This custom originates from a very special concern: the worship and adoration of the Lord and to pray for God's blessing of the salt mine.
Almost every family takes part in the procession with its own boat. After being decorated with beech tree leaves and garlands made of fir, the little colourful boats set sail.
(From Trevor at
The Obertrauner Hof)
Cyprus Festival in Vouni This special festival has been around for years in the village of “Vouni” in the heart of the wine region of Cyprus. It takes place usually at the end of September after the harvesting of the grapes.
Grape juice is collected in large caldrons and is heated to a high temperature, with the addition of some rose water and flour. This is a slow process and can take several hours, the women of the village take it in turns to stir the huge “POT” in the village square and then slowly as the juice thickens long strings of almonds or walnuts are dipped in the juice. This is called “ Sousouko” and is a great sweet sold all over Cyprus, it is packed and sold all year round.
The fun is that this takes all afternoon and people visit from neighbouring villages to try some of the sweet juice in the caldron which is served with great pride!
(From Helen,
Vouni Lodge)
England Hatherleigh Carnival
The second Saturday in November sees torchlight processions, decorated floats, fancy dress, unbridled satire, silver bands and of course the famous flaming tar barrels, as the Hatherleigh Carnival (in Devon) gets underway.
There are town crier contests and children's parades during the day, but the main fun is after dark when the carnival floats and bands tour the town. Thousands of people throng to watch this traditional event, giving the packed streets a medieval feel.
At the top of Market Street, 52 tar torches and a huge torch frame join the procession for one more march through the streets before the bell rings for the tar barrels to be pulled downhill through the town. You won't forget this traditional Devon event and the bonfire and fair that follows it in the market place.
(From Maggie Watson,
Wheatland Farm)
France Fromage de brebis
Sheep’s cheese or “fromage de brebis” is still made in the traditional fashion and is a speciality of the Pyrenees.
The sheep graze the rich meadow grass and herbs and are hand-milked twice a day, and the milk is heated gently – stirred by hand in a churn – to make a creamy hard cheese.
The churns are cleaned with spring water and bunches of nettles, and the cheeses are chilled in icy streams, before being taken down the mountain on the back of a mule (or battered white van from the more accessible farms!).
(From Emma,
Mountainbug)
France Foire des Côtelettes (Lamb Chop Festival!) In the “Pays Toys” area of the high French Pyrenees the sheep are very special. The Barèges-Gavarnie Mouton was the first sheep to ever receive the prestigious AOC “appellation origine controllée” award for the quality and traditional methods employed in the production of its meat. These sheep are unique to this area, and are born, reared and slaughtered in a single valley. The Barèges-Gavarnie AOC lamb is celebrated in late September at the “Foire des Côtelettes” (lamb chop festival!) at Luz-St. Sauveur, with a weekend of feasting on locally cured hams and “saucisson sec”, new-season grapes, barbecued lamb, crusty bread and delicious sheep’s cheese with wild-cherrycompote.
(From Emma,
Mountainbug)
France Flower Power...
When in the Alpes-Maritimes, take some time out to try to find some of the best local liqueur. No not the omnipresent limoncello but the delicious pick-me-up, genepy. Avoid the garish products available in supermarkets. Instead head for a genuine local restaurant, or butter up your favorite local guide to taste the real mackoy. Real genepy is made from a plant that grows above 2400m, often in tantalizingly inaccessible places.
To pick your allocated 40 flowers you must shin up cliffs or dangle from ropes!
After all the 40s – 40 flowers steeped in 40% fruit alcohol with 40 sugar cubes for 40 days ….you have your reward…but of course the secret is in the 10% know how!! Try some…..after a day on the hill, but mind the wolves don’t get you!
(Liz Lord,
Spacebetween)
Ireland Ned of the Hill Festival
Local legend has it that the countryside around Rusheen once belonged to the famous Ned of the Hill, an Irish Earl who was outlawed after James II's defeat at the Battle of the Boyne. Ned hid-out in and around the Black Hill and it is for this reason that horses are forever welcome in the mountains around Rusheen. Ned's exploits used to be celebrated in an annual festival in Upperchurch Village but, sadly, this has not been held since 2005.
There is an ancient ring fort at the top of the Black Hill and you can see nine counties from the top of the hill on a clear day.
(From Clare,
Tipperary Mountain Trekking Centre)
Scotland Pancakes This recipe came from my Great Auntie May, who is now about 97 and lives in the East Neuk of Fife.
8oz self raising flour
1 teaspoon bicarbonate of soda
1 ½ teaspoons
Baking power
2 tablespoons golden syrup
2 tablespoons vegetable oil
2 eggs splash of water
Mix ingredients together with enough water to create a batter. Cook on an girdle (made by my grandfather apparently). The technique is to let one side cook until the air bubbles show through, then flip over…
Serves about 12 good sized pancakes. (4 portions)
(From Katy Galbraith,
Galvelmore House B&B)
Scotland The Crieff & Strathearn Drovers’ Tryst This annual walking and outdoors festival takes place between 11 and 18 October and celebrates the history and heritage of Crieff which was the main cattle market in Scotland until the seventeenth century.
‘Drovers’ used to walk their cattle from all over the Highlands - they even came from Skye and the Western Isles and 30,000 animals converged on this otherwise sleepy wee town. As the culmination of a season of hard work, a real party atmosphere prevailed. The drovers were in the mood to celebrate, meeting old friends and making new ones, whooping it up at ceilidhs and enjoying a few drams before the long walk home again.
The Crieff and Strathearn Drovers’ Tryst recreates the celebratory atmosphere of the old days with a week of exciting activities and entertainments. One of the highlights of the event is the 'Hairy Coo Mountain Bike Challenge'. Plus there is a comprehensive walking program of more than 40 walks. Each walk is led by a local expert who can share their knowledge of the area. Music is always a feature of the Tryst.
(From Katy Galbraith,
Galvelmore House B&B)
Spain
Mule-pulled harrow You don't have to go to the ends of the earth to see traditional customs in everyday life. Here in La Alpujarra region of Spain our neighbour, Juan, tills the soil with a mule-pulled harrow, as shown in these photos. How's that for non-intensive farming? Tractors are used here to a certain extent, but on the small fields and terraces, mules are a better solution. Plus, they get the farmers to and from their small-holdings, or fincas, at the beginning and end of each day.
(From Jenny Mayhew,
Pure Mountains)
Moldova Sarmale No Moldovan would ever agree with you if you maintain that this dish was taken from the Eastern cuisine. Sarmale has become so “Moldovan” that the local population is absolutely sure that this dish has come from Moldova!
We say that the smaller the sarmale are, the better the housewife is. That is why Moldovan women try to tuck the fillings into the “microscopic envelopes”. They turn out to be so small that at least 3-5 pieces have to be put in the mouth at once in order to taste these masterpieces.
Such fine work is possible only with grape leaves. The younger, softer and thinner the grape leaf is, the smaller and the cuter sarmale are. It is this dish that housewife’s skill, quickness and patience were judged by at weddings, christening parties or burials. Just think what patience and skill are necessary to roll up a couple of hundreds of these culinary masterpieces with each of them being smaller than a phalanx of a little finger! Moreover, these “small items” have to be almost identical with each other as to their size.
You will need:
Grape leaves – 40-50 leaves
Broth – 1.5 glass
Sour cream – 1 glass
For filling:
Pork – 300 grams
Rice – 100 grams
Carrots - 1
Onion - 2
Parsley (root) - 1
1 pepper
Tomatoes – 4 OR tomato sauce - 3-4 spoons
Melted fat – 2 tablespoons
Black pepper
Dill and parsley (cut into small pieces) – 2 tablespoons
How to prepare the filling for sarmale:
The rice is to be boiled until it is half-ready. The meat has to be cut into small cubes. Chop and fry the carrot, parsley root and onions. Scald the tomatoes, peel them and cut them into small pieces. Mix the meat with the boiled rice, fried vegetables, tomatoes or tomato sauce. Add some salt, pepper, dill and parsley and mix.
Wash and scald the young grape leaves and remove the leafstalks. Put a small portion of filling onto each leaf and roll it up. Lay the sarmale on the pot very close to each other; cover them on top with leaves and stew them on a small fire till ready. Serve sarmale with sour cream.
(From Ian,
Projects Abroad, Moldova)
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