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"I visited the island of Gavdos for the first time back in 1994 as part of my usual summer holiday. It was a long journey from Athens to the southernmost point of not only Greece but also Europe. A unique and unforgettable experience, my journey to the island deeply enriched my understanding of travel and tourism, its meaning and impacts to the destination area. I was so amazed by the natural beauty, history and local life style that I went back for 4 years in a row. I felt the need to study this magical place so in 2000 I took the same journey to complete a two-month in-depth research on how tourism affected their life and environment. I aimed to present the hosts' point of view because it is their place we use for our holiday and it is them who have to deal with what we leave behind once we're gone. A tiny island (hard even to spot on the map), Gavdos lies in the middle of the Libyan Sea with a permanent population of approximately 60 inhabitants. Covered by 60% of flora and a stunning combination of rocks, dunes and pristine beaches the island has today become the place myth for modern travelers. Far from what we consider a technologically advanced world but with a rich and exciting history, landscape and culture, the island attracts more and more visitors who seek authenticity, spontaneity and a contact with nature and people."
Read more of Villy Ioannou's article about Gavdos in this Greece holiday article.
"At the Gaia production plant, formerly the old school house in the village of Kanadas, the members are juggling a whole host of projects and special orders. Outside in the organic garden, a production line of women are harvesting red peppers, eggplant and tomatoes and piling them into crates. Some vegetables are loaded into a van to be sent off to area restaurants while others are stacked up in the foyer for production. Inside, maneuvering in a maze of small rooms with limited workspace, one team is monitoring an industrial-size mixer filled with sweet red pepper dough, while another pair divides finished mounds into smaller rounds, which are then delivered to the production room to be divided into thumb-print pieces and lined up on massive racks to dry." Read more of Nikki Rose's article about the Gaia cooperative in this Greece cooking holiday article.
