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THE HELLENIC LINK, Inc.

Member Update- BULLETIN

No. 87, April 2010

The HL Bulletin extends warm Paschal Greetings to its readers. A most appropriate wish for this festive period is that we all partake of the living joyous experience emanating from the empty Tomb of Jerusalem.

This mystical personal experience was mellifluously expressed by the Hellene Christian poet George Verites in his ANASTASIMOS¹ (HYMN of RESURRECTION²); from it, we reprint the last three verses:

¹ Γ. Βερίτη, Άπαντα Ποιήματα. Εκδόσεις Δαμασκός, 5^η Έκδ., Athens, Greece 1982

² Εnglish translation: T.E. Givers, Edited by Nicholas Samaras, Orthodox Editions, Seoul, Korea 1998.

Hellenic Education Issues

We are being informed that calls of the Advisory Council to distinguished members of the Hellenic Educational community in America inviting them to take part in an action plan for “Aligning Greek Language Teaching with U.S. National Standards” (see Bulletin 86, March 2010) are eliciting favorable responses. We are, therefore, hopeful that soon the Hellene Educators will collectively form a task force to delve into this matter and proceed to do the developmental work required. We should all look forward to a good start and successful completion of their task that the official U.S. Standards, currently applied to the teaching of 10 foreign languages, may also comprise Standards for the teaching of Greek including Modern Greek. This feat would facilitate the introduction of uniform instruction of the language in the curricula of primary and secondary schools and pave the way for proper education and certification of teachers of Greek language and culture.

In another educational sector, that of distance - teaching, we are happily informed that following a successful initial technical contact, two trial lessons of Greek language have been scheduled for delivery by teleconferencing between the Informatics Department of the Academy of Athens and a Modern Greek class of students at the Richard Stockton College of New Jersey. As far as we know, this is the first time that this type of direct educational exchange is taking place via the cyberspace between Greece and this side of the Atlantic. We hope that the trials will prove educationally effective and that the method will be judged advantageous for routine use, at least by interested Hellenic Studies Programs in American institutions of higher learning. We believe that the method has the potential to substantially reduce such acute Hellenic problems as is the assignment of adequate numbers of language teachers to American schools. We also hope, that in the future the method will be found useful for a reciprocal transmission of instructional subjects of mutual interest, from American universities to counter parts in Greece.

The Hellenic Link, Inc. is humbly grateful to all those who persevered in pioneering the implementation of its proposal, on a voluntary basis, over and above their heavy professional commitments and with a budget of 0 euro/dollars. They include, on one hand, the faculty, administration and technical staff of Stockton College, particularly of its Interdisciplinary Center of Hellenic Studies (Prof. Tom Papademetriou, Director, assisted by George Plamantouras) and on the other, the President of the Biomedical Research Foundation, Academy of Athens, Professor Gregory D. Skalkeas, his colleagues and staff, and our Hellenic Link colleagues in Athens under the direction of Academician George Contopoulos, assisted by Astrophysicist Dr. Christos Efthymiopoulos. We are indebted to them for organizing this educational venture technically and for forming a competent team of Educators to plan and deliver Greek language lessons to American students over the internet. Among the Educators involved, Prof. George Bozonis of the University of Athens and Dr. Sophia Salapata, who graciously accepted to carry out the actual teaching, are thanked graciously, and especially for their patient and faithful contribution.

We wish them all the Blessings of Pascha, good health, and every success in their future endeavors.

CJE

The D. Flessas Lecture: An Outstanding Success

The Commemorative Lecture for the late colleague Demetrios Flessas, MD was presented on April 15 with great success for its intended outreach purpose. The event attracted a sizable audience representing members of the Hellenic Medical Society of New York and of the Hellenic Link, Inc. (the hosting Organizations), as well as members of the New York community. The Speaker, Dr. Artemis Simopoulos presented a splendid, scientifically thoroughly documented educational Lecture. At the end, it was followed by a broad in perspective and highly enlightening Question-Answer period. The focal theme of the Lecture, as announced in last month’s Bulletin, was the traditional Greek Diet. It also generated interest

and was covered in detail by the Hellenic Media, press and television. The summary of Dr. Simopoulos’ Lecture, with illustrations, will be posted shortly on the HL Website. Moreover, beyond the elucidation of the composition and health value of the traditional Greek diet, the Speaker touched on the

preparation of Greek meals, that is on the health-related characteristics of the Greek cuisine, a synoptic description of which we present in this issue :

The Greek Way of Cooking

Artemis P. Simopoulos, M.D.

Annual Commemorative Lecture for « Demetrios Flessas, MD »

Hellenic Link, Inc. & Hellenic Medical Society of New York

New York April 15, 2010

In addition to the differences in the food composition there are distinct differences in the way Greeks use food ingredients. Traditionally the Greeks start with olive oil to sauté onions, garlic, parsley, mint, oregano, and either fresh tomatoes, canned tomatoes, or tomato paste. This basic recipe

contains already 8 different foods that contribute a balance of fatty acids (from olive oil, and additional omega–3 fatty acids and antioxidant vitamins from the green leafy herbs and the tomatoes), potassium, calcium, magnesium, vitamin C, vitamin E, vitamin A, and beta-carotene. In other words, this

basic recipe is an ‘antioxidant cocktail’ that is also balanced in omega–6 and omega–3 fatty acids. To this zucchini, potatoes, eggplant, meat, fish or beans may be added. This approach to cooking has the advantage of using a variety of foods all at once that provide vitamins and minerals; is low in saturated

fats and omega–6 fatty acids; and very rich in monounsaturated, omega–3 fatty acids, antioxidants and fiber. Contrast this with a meal of potato, green beans and meat in which only 3 foods are eaten or a New England boiled dinner of corned beef, potatoes, onions and cabbage.

Because honey and cinnamon are used in many of the sweets, the total amount of sugar (sucrose, simple carbohydrates) is less than would have been otherwise. Another important feature is the use of the juice of grapes to make cookies or puddings known as ‘must’ cookies. The recipe for ‘must’ cookies

was developed in classic times. Today we know that red wine or the juice from red grapes contains resveratrol that raises HDL cholesterol, lowers LDL cholesterol, and decreases platelet aggregation.

Another important aspect of the Greek diet is that the recipes for fish or meat (broiled or baked) always include olive oil, oregano and rosemary, and lemon juice added towards the end of cooking so that the olive oil does not oxidize. Furthermore, the vitamin C (from the lemons) and vitamin E (from oregano

and rosemary) provide the two important antioxidant vitamins that may prevent the oxidation of LDL and free radical formation. In animal studies and tissue cultures it has been shown that it is the oxidized LDL that is deposited to form atheromas that lead to coronary heart disease.

Egg lemon sauce is a frequently used sauce with egg yolks or whole eggs, olive oil and lemon juice (juice of one lemon per egg yolk). One can notice the wisdom of that sauce. Lemon juice provides vitamin C to prevent the oxidation of LDL cholesterol from the egg yolk. This sauce is often served

with either fish, meat or over vegetables such as artichokes, asparagus, celery, broccoli, or cauliflower, all of which are high in fiber, which decreases serum cholesterol levels and may also protect against colon cancer.

In summary, the Greek diet is low in saturated fat, is balanced in omega–6 and omega–3 fatty acids, and is rich in antioxidant vitamins and minerals. Olive oil is the most prominent oil in the Greek diet. The black olives are high in vitamin E. Olives contain 2-(3,4-dehydroxyphenyl)ethanol, a phenol

compound which inhibits arachidonate lipoxygenase activity, thus decreasing the formation of proinflammatory cytokines. The Greek diet is based on great variety and moderation. About 14–20 different foods are consumed at a meal by Greeks versus about 6–8 consumed by western Europeans and

Americans.

Invitation to a Most Significant Medical Event

The Hellenic Medical Society of New York

Cordially invites the Members of the Hellenic Link, Inc. to attend:

The George N. Papanicolaou, M.D.,Ph.D. Symposium

Distinguished Speaker and

Grand Papanicolaou Award Recipient:

Professor Dr. med. Harald zur Hausen

2008 Nobel Laureate in Medicine

Theme of Address:

Prevention of Cervical Carcinoma

By Vaccination

Thursday, May 13, 2010

Reception: 6:30-7:30p.m.

Griffis Faculty Club

1300 York Avenue, New York, N.Y.

Award Ceremony and Presentations : 7:30-9:00 p.m.

Uris Auditorium

1300 York Ave. New York, N.Y.

R.S.V.P. by May 10,2010 to The H.M.S.N.Y, at 718-398-2440

academic Seminar co-sponsored by the Hellenic Link, INC.

SEMINAR ON THE MODERN GREEK STATE AT THE GRADUATE CENTER

Thirty-fifth Year 1975-2010

The Center for Byzantine & Modern Greek Studies of

Queens College, CUNY

And

The European Union Studies Center

At The Graduate Center

Invite you to a Panel Discussion:

The EU and the Greek Crisis:

A Survival Test for the Eurozone

PANELISTS:

Hon. Aghi Balta, Consul General of Greece in New York

Dr. Hugo Kaufmann, Professor of Economics at QC &

Director of EU Studies Center at GC

Dr. Constantine Alexandrakis, Professor of Economics,

Hofstra University

Dr. Aris Christodoulou, Former CEO of a US based

Industrial Business

MODERATOR:

Dr. Christos P. Ioannides, Director, CBMGC

WHEN: Thursday, May 6^th, 2010 at 7:00-9:00 p.m.

WHERE: CUNY Graduate Center, 365 Fifth Ave. &

34^th Street; Room 9206/9207

The Seminar is a Program of the Queens College Center for Byzantine &

Modern Greek Studies, co-sponsored by the CUNY Academy for the Humanities &

Sciences. The Seminar is made possible in part by a grant from the Alexander S.

TOnassis Publc Benefit Foundation. This Seminar is also co-sponsored by the Hellenic Link, Inc.

Professionals and students in every discipline or field of endeavor, whether of Greek Descent or Philhellenes, are cordially invited to join the Hellenic Link, Inc. as members. It is quite easy and useful! Just contact us at any of the indicated addresses

THE HELLENIC LINK, Inc.

A NON PROFIT CULTURAL AND SCIENTIFIC ASSOCIATION

OF HELLENES AND PHILHELLENES

INCORPORATED IN DELAWARE

Suite No. 278, 38-11 Ditmars Blvd, Astoria, New York 11105

Web Site: http://www.helleniclink.org Email: info@helleniclink.org

Contact Telephone : (718) 217- 4285