Food and fellowship sum up a student’s-eye view of a geotourism experience in Archanes, Crete—proof that authenticity survives not far from the generic resorts of the island’s north coast.
Mass tourism is among the pressures now endangering the producers of the foods on which the Mediterranean diet depends. Nikki Rose of Crete’s Culinary Sanctuaries explains the problem and a solution.
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The challenge: Learn by having fun while trying to keep it real.
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