Since 1997 she’s worked to conserve Crete’s cultural and natural heritage through her own version of a slow food movement, engaging more than 40 small business and individuals in “Crete’s Culinary Sanctuaries” to offer visitors a taste of traditional Cretan cuisine. Ingredients come from local organic farms, and chefs put a modern twist on the old cuisine so there’s always a tasty surprise.

Her programs have received sustainable development awards from the likes of National Geographic, and she’s booking tours for the summer. Visit artisan food producers, organic farmers, rural communities that have been inhabited for 4,000 years, and take botanical hikes in the land of the Minoans. Explore ancient sites, too.

And of course, eat well.