Elizabeth Fakazis

   

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Welcome!

Each spring, I take a small group to Greece to learn about the country’s food and wine, agriculture and culture. Together, we explore the crowded markets of Athens, the mountainous villages of Crete, the fertile valleys of the Peloponnese, the corners of the pretty Cyclades NOT reproduced on postcards.  Last year, we even ventured across the Ionian sea to Apuglia in southern Italy, a region settled long ago by Greeks and still known by its ancient name of Magna Graecia.

Along the way, we have been welcomed in Greek homes for traditional meals enjoyed at long tables set on shaded balconies, in the workshop of an innovative Greek celebrity chef, in the hundreds-of-years-old cellars of winemakers and olive oil producers.  We learned much and made new friends, if only for an afternoon or evening.

Priority is given to students from my home university, but we always have a few seats for students from other universities across the country.  One year, we even had someone who hadn’t seen the inside of a classroom in many, many years – but who considered himself a life long learner!  It was great to have him, and he had a wonderful time.

Our next trip is scheduled for May 22 – June 11, 2013.   For information, contact the University of Wisconsin Stevens Point International Programs Office: 715.346.2717or intlprog@uwsp.edu

Tour highlights:

• Visits to the Parthenon, The Temple of Poseidon, the Palace at Knossos, and other ancient wonders.
• Tours of wineries, olive groves, organic farms, artisanal cheese shops, and culinary sites.
• Hands-on cooking classes.
• Instruction on producing food & travel features for newspapers, magazines, and multi-media presentation.
• Ferry boat rides to the famous Greek islands.
• Plenty of time free time to explore wherever your heart and taste buds take you!