




GOOD NIGHT MY FRIENDS
Today, the Heraklion Airport is one of the largest and busiest airports in Greece, serving as the main international gateway of Crete. But just like any airport in any major destination in the world, the Heraklion Airport also came from small beginnings.
There were many factors that influenced the establishment of an airport in Heraklion, but the primary reason was given by Alexandros Zanas, who was the Minister of Aviation at that time. As stated by Minister Zanas, foreign airlines like KLM preferred Heraklion “on account of tourism and the antiquities.”
Work on the new airport was started in 1932, but lack of sufficient funding put a halt to the construction. The project was begun again in 1937, five years later, and was completed on March 12 of that year. The first vessel landed on Heraklion airport on March 19 at 8:30 am, with dozens of people present as witnesses to the landing. The vehicle was a Junkers Ju52, with Ioannis Tsoukas as its pilot. This 14-passenger plane belonged to the Greek Company of Air Transport.
The year 1941 put a stop to the operations of the Heraklion Airport because of the Second World War.
Five years after it was forcedly stopped, operations in Heraklion Airport began once again in the autumn of 1946. The planes using the runway were mostly DC-3 models.
Besides the runway, the Heraklion Airport barely had any facilities to offer back then. Tents served as airport buildings. One tent housed the Airport Administration Office while another served as offices for the airlines making use of Heraklion Airport. A third tent was used to accommodate passengers and visitors.
The runway itself was lit up by storm lamps. Figuring out the wide direction intensity, on the other hand, was done by watching smoke produced by burning dry grass.
All these changed by 1947, when the tents were replaced by a small building to hold offices and a lounge for passengers. On the following year, Heraklion Airport became connected with other airports within and outside Greece through the initiative of a company called Elias. In that year, passenger volume increased to 4,000.
The year 1953 saw the construction of a new runway that is 1,850 metres long. The following year was also a landmark year for Heraklion Airport, when a four-engine DC-4 airplane that can carry 64 passengers landed for the first time on its runway. The plane belonged to TAE Airlines, and it heralded the coming of many other planes of that size. Passenger volume for 1954 increased to 18,000.
The continued growth of operations at the Heraklion Airport prompted Olympic Airlines, then a new airline, to begin flying between Heraklion and Athens via Heraklion Airport in 1957. Olympic Airlines deployed DC-6B planes with a capacity of 95 passengers. This development further increased the traffic in Heraklion Airport.
The growing volume of passengers passing through Heraklion Airport led its authorities to construct a new airport building in 1971. Additional buildings and parking space for airplanes were built during the tail end of the 1980s to accommodate traffic even further.
Today, more improvements are currently underway at Heraklion Airport. As the demands upon the airport increase, the pressure to provide better facilities also increases. The goal is to make the life of passengers using Heraklion Airport easier and safer, and at the same time addressing environmental issues affecting it.
Greek frappé (Café frappé) (Greek: φραπές, frapés) is a foam-covered iced coffee drink made from spray-dried instant coffee. It is very popular in Greece especially during summer, but has now spread on to other countries. It is the basis for the North America "Iced Cappucino" as well as the Anglo-European "Float" and the European "Frappuccino".
In French, when describing a drink, the word frappé means shaken and/or chilled; however, in popular Greek culture, the word frappé is predominantly taken to refer to the shaking associated with the preparation of a café frappé.
Frappé dates back to the 1957 International Trade Fair in Thessaloniki[1]. The representative of the Nestlé company, Yannis Dritsas, was exhibiting a new product for children, a chocolate beverage produced instantly by mixing it with milk and shaking it in a shaker. Dritsas' employee Dimitris Vakondios was looking for a way to have his usual instant coffee during his break but he could not find any hot water, so he mixed the coffee with cold water and a shaker.
This improvised experiment established this popular Greek beverage. Frappé has been marketed chiefly by Nestlé and has amazingly been the most popular drink in Greece.[citation needed] More recently, Kraft, under the Jacobs label, have launched their own brand of frappé. Frappé has been called the national coffee of Greece, and is available at virtually all cafes, where it is typically served with a glass of water.
In 2006 food critic Daniel Young teamed up with his wife, editor Vivian Constantinopoulos, to write Frappé Nation, the coffee-table book about the history and culture of Greek frappé.
The spray-dried instant coffee contains nearly no oil, just tiny particles (coffee solids), some molecules responsible for flavor and taste, and of course caffeine. When dissolved, spray-dried coffee forms a simpler and more stable colloid relative to traditionally brewed coffee. This enables creation of the characteristic thick frothy layer at the top of the coffee. This layer appears similar to crema, the foam found in espresso, but is much thicker and the composition is different. It can be characterized mainly as a three phase colloid where tiny bubbles are held together by the coffee solids.
The absence of oil (or the significantly lower oil content compared to traditionally brewed coffee) makes the system more stable and the bubbles do not collapse with the same ease as in crema. Soon after the foam is created, a process of thickening takes place where water molecules are constantly pushed out of the frothy mixture. The bubbles come very close together and the foam almost solidifies. This process can take somewhere between 2 to 10 minutes and depends strongly on the agitation process during mixing. When almost all the water is pushed out, the bubbles have come so close together that they will slowly start to coalescence and create bigger bubbles.
At this point the presence of oil (a hydrophobic agent) can significantly accelerate the collapsing process, resulting in the creation of a lighter foam with average bubble diameter larger than 4 mm. This is the reason it is not possible to make a good frappé in many countries, unless one can find spray-dried coffee (which is actually generally less expensive than freeze-dried instant coffee). The utilization of a hand mixer makes possible the creation of finer bubbles which increases the time that the foam can last. The best frappé coffees are often held to be those with the smallest bubbles and a thickness of about 1.5 to 2 inches (30 to 50 mm) of foam.
Frappé are available in three degrees of sweetness, determined by the amount of sugar and coffee used. These include: glykós (γλυκός, pronounced [ɣliˈkos], "sweet", 2 teaspoons of coffee and 4 teaspoons of sugar); métrios (μέτριος, "medium", 2 teaspoons of coffee and 2 teaspoons of sugar); and a skétos (σκέτος, "plain", 2 teaspoons of coffee and no sugar). All varieties may be served with evaporated milk (με γάλα [me ˈɣala]), in which case they may be called φραπόγαλο frapógalo ([fraˈpoɣalo], "frappé-milk"), or without.
Kahlúa or other liqueurs are sometimes used for additional variation, as well as chocolate milk. Many restaurants add a ball of vanila ice-cream into their frappe instead of milk. Though not technically "frappé" (since they are not shaken), some variations are stirred with a spoon, creating a slightly different texture and, according to some, taste.
An iced-coffee called espresso freddo (or cappuccino freddo) has also emerged. The difference from frappé in preparation is that it consists of an espresso lungo shaken in a glass full of crushed ice cubes. Capuccino freddo is served with a topping of milk in a form of a dense froth. Cocoa or cinnamon powder is optionally dusted on the foam, to resemble real cappuccino. Its preparation is sometimes confused with the iced café latte (espresso in iced cold milk but without shaking) that is consumed in the rest of Europe.
Κάθε εμφάνιση νέας Ferrari είναι ένα σημαντικό αυτοκινητικό γεγονός που δημιουργεί πολλές συζητήσεις. Στη φετινή έκθεση της Φρανκφούρτης τον Σεπτέμβριο, μπορεί λόγω της κρίσης να λείπουν για πρώτη φορά κάποιοι κατασκευαστές, η παρουσίαση όμως της νέας 458 Italia αποτελεί ένα αντιστάθμισμα που σίγουρα δημιουργεί μεγάλο ενδιαφέρον. Η F458 Italia αποτελεί μια αξιομνημόνευτη σύνθεση ενός καθαρόαιμου supersport αυτοκινήτου με τις αριστοτεχνικές πινελιές του σχεδιαστικού οίκου Pininfarina. Αισθητικά, αντίθετα με τη στενή και ψιλή California, η νέα 458 είναι χαμηλή και φαρδιά. Πολλές καμπύλες γραμμές ανακατεύονται μεταξύ τους, ενώ παράλληλα, οι κοφτές γωνίες συνηγορούν στην εικόνα μιας αυθεντικής Ferrari. Ξεχωρίζουν λεπτομέρειες όπως τα μακρόστενα εμπρός LED φώτα, η τριπλή απόληξη της εξάτμισης και τα αεροδυναμικά βοηθήματα. Η διθέσια berlinetta με τον κινητήρα τοποθετημένο στο κέντρο υιοθετεί πολλά σχεδιαστικά στοιχεία από την F430, αλλά και από άλλα θρυλικά μοντέλα του Μαρανέλο.
Ο κωδικός «458» προκύπτει από την χωρητικότητα του συνόλου (4,5 λίτρα), όπως και από τον αριθμό των κυλίνδρων (8). Ο νέος οκτακύλινδρος σε διάταξη V κινητήρας έχει κυβισμό 4.499 κ.εκ. Η ισχύς του είναι 570 ίπποι στις 9.000 στροφές, δημιουργώντας ένα νέο ρεκόρ (η καλύτερη ειδική απόδοση σε ατμοσφαιρικό σύνολο, με 130 ίππους ανά λίτρο), ενώ η μέγιστη ροπή των 55 kgm εμφανίζεται στις 6.000 στροφές. Σε ποσοστό 80% είναι διαθέσιμη από τις 3.250 στροφές. Η 458 Italia επιταχύνει από στάση έως τα 100 χλμ./ώρα σε 3,4'' και η τελική της ταχύτητα φτάνει τα 325 χλμ./ώρα. Η αεροδυναμική μελέτη της είναι ιδιαίτερα προσεγμένη και είναι εντυπωσιακό το γεγονός ότι το αυτοκίνητο δημιουργεί αρνητική άντωση 140 κιλών στην ταχύτητα των 200 χλμ./ώρα! Η ιταλική εταιρεία αναφέρει με υπερηφάνεια ότι, αν και ισχυρότερος από τον προηγούμενο, ο νέος κινητήρας καταναλώνει λιγότερο καύσιμο και εκπέμπει μικρότερες ποσότητες CO2, προσφέροντας τις καλύτερες αντίστοιχες τιμές στην κατηγορία. Σε ότι έχει να κάνει με τα δυναμικά χαρακτηριστικά της F458 Italia (που έχει αναρτήσεις με διπλά ψαλίδια εμπρός και σύστημα πολλαπλών συνδέσμων πίσω), υπεύθυνος εξέλιξης χρίστηκε ένας παλιός γνώριμος από τις πίστες της F1, ο Μίκαελ Σουμάχερ.