Athens, a city where ancient history and vibrant modern life come together, is incredibly accessible for visitors, whether they choose to explore on foot or via public transport. With a walkable city center and a diverse public transportation system, Athens offers an easy and affordable way to experience its culture, history, and neighborhoods.

 

Here’s a closer look at why Athens is one of the most accessible cities in Europe.

Athens’ city center is a pedestrian’s dream. With key historical areas like Plaka, Monastiraki, and Syntagma all within a short distance of each other, it’s possible to walk between major landmarks such as the Acropolis, the Temple of Olympian Zeus, and the Ancient Agora. Streets like Dionysiou Areopagitou and Apostolou Pavlou are dedicated pedestrian paths, making it easy to explore while enjoying unobstructed views of ancient ruins, lively street musicians, and quaint cafés.

Exploring on foot lets you truly immerse yourself in Athenian culture. From admiring street art in Psyri to savoring freshly baked pastries from local bakeries, walking in Athens offers unique moments that can’t be experienced from behind a car window. The layout encourages a relaxed, exploratory pace that captures the city’s friendly and vibrant atmosphere.

For those who want to venture further or take a break from walking, the Athens Metro offers a convenient, affordable, and efficient solution. The metro system has 3 main lines:

The metro is modern, clean, and easy to navigate, with signs in both Greek and English. It’s also well-maintained and includes archaeological displays at certain stations, giving riders a glimpse into Athens’ past as they travel.

For those who wish to explore the coastal areas of Athens, the tram is a perfect choice. The Athens tram system has 2 main lines, both offering scenic routes that connect the city center with seaside neighborhoods:

Athens has an extensive bus and trolleybus network that covers nearly every corner of the city and its suburbs. Buses and trolleybuses run throughout the day, though service can vary based on the route and time. Some buses run 24 hours, which is helpful for those needing late-night transport, especially to and from the airport.

The bus network can be a bit challenging for first-time visitors, as routes are numerous and schedules can be unpredictable, especially during peak hours. However, using apps like OASA Telematics or Moovit can help you track bus locations in real-time. Buses are generally affordable and offer a way to explore residential neighborhoods, lesser-known spots, and more outlying areas.

Important Tips for Public Transport in Athens

While Athens’ public transport options are generally reliable, it’s worth noting that service hours can vary. Metro trains run from early morning until around midnight, with extended hours on weekends, while buses and trams typically follow similar hours. However, late-night service is limited, so it’s wise to plan ahead if you’re out late.

For convenience, travelers can purchase an “Ath.ena” card, which offers access across all public transportation systems and can be reloaded as needed. Tickets are reasonably priced, and there are options for single rides, day passes, and even weekly passes, making it an economical choice for getting around the city.

Overall Accessibility and Flexibility

Despite occasional scheduling limitations, Athens remains highly accessible and easy to navigate. Its compact city center, combined with varied public transport options, allows visitors to explore at their own pace, whether they prefer walking or a quicker ride. The city’s emphasis on pedestrian-friendly zones, coupled with its transportation network, means you can immerse yourself in its history, culture, and scenic beauty without the hassle of renting a car.

FokiaNou Art Space is celebrating ten years of operation with a group exhibition entitled “Happy Anniversary”. A large group of Greek and foreign artists, who have held solo or two-person shows in the space, will participate with works in all media in a colorful and joyful birthday party.

FokiaNou Art Space began in 2014 as Fo Kia Nou 24/7, founded by the visual artist Blanka Amezkua as one of the first independent artist-run spaces in Athens. Having held a two-person exhibition there, which sealed their collaboration, Panagiotis Voulgaris and Mary Cox took over as directors and curators in the fall of 2016. Housed on the 7th floor of an old apartment in Pagrati, the space has held exhibitions, performances, workshops and other projects consistently throughout the last ten years as well as promoting cross-cultural collaboration between Greek and foreign artists. FokiaNou participated twice, in 2019 and 2023, in Supermarket, Stockholm Independent Art Fair, providing an opportunity for local artists to show their work internationally. Through its many open calls, such as the annual exhibition on the theme of Athens, the space has drawn a steady and growing community of artists and art enthusiasts. Join us in looking back on ten years of FokiaNou, which primarily celebrates the power of artists when they take matters into their own hands.

Curators: Mary Cox and Panagiotis Voulgaris

Participating artists: Blanka Amezkua, John Bicknell, Maria Bourbou, Mary Cox, Susan Daboll, Anastasia Denos, Sarah Ettlinger, Chrysostomos Galathris, Dimitra Gounari, Jane Grover, Chris Hawtin, Marietta Kallona, Nina Kotamanidou, Loula Leventi, Maria Letsiou, Dimitra Maltabe, Despoina Pantazi, Dionisios Pappas, Nikos Podias, Caroline Pradal, Marina Rovithi, Geeta Roopnarine, Christian Schmid, Stella Sevastopoulou, Ioanna Terlidou, Iliana Theodoropoulou, Georgia Maggy Touliatou, Ira Vlahaki, Panagiotis Voulgaris, Gregoria Vryttia, Erika Winstone, Piyi Wong, Kiveli Zachariou

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Hours: Thursday – Saturday, 17.00 -20.00
Opening: Thursday, 14 November, 18.00

 

We are thrilled to invite you to a night of celebration, impact, and dancing at the AWOG 2024 GALA Fundraiser!

Saturday, November 23, 2024 - 8:00 PM

Elegant cocktail - dress to impress & dance the night away!

Join us for an unforgettable evening where philanthropy meets fun as we come together to celebrate our commitment to community, social impact, and women's leadership.

Highlights of the evening:

The Armatomenoi (Armed) Moraites Association was founded in 2020 in the Municipality of Nafplio by Konstantinos Dimoulis. It aims is to exalt patriotic sentiment whilst highlighting the historical events of the Greek revolution of 1821, its heroes and especially Staikos Staikopoulos, conqueror of the Palamidi Fortress.

Proud and deeply influenced by the history of his city, Konstantinos Dimoulis wanted to establish an association of individuals who honour and respect the past and believe in keeping tradition alive in the present. As expected, a significant number responded, resulting in the association currently boasting 70 active members.

The Armatomenoi Moraites march proudly, dressed in their traditional Moraitic costumes from the Peloponnese, bearing seven flags that symbolise important facets of their history. The gentlemen of the association don the traditional ‘foustanellas’, (traditional pleated skirt-like garments) equipped with ‘Karyophiles’ (rifles), ‘Koumpouras’ (pistols) and ‘Pala’ (swords). The ladies dress in traditional costumes, from more elaborately decorated garments to simpler versions, often embellished with buttons.

The association made its inaugural appearance on October 28, 2021, in Nafplio. Since that time, it has been actively involved in various commemorative events significant to the area, including the celebration of the city's liberation on November 30 at Palamidi, the memorial event honouring Ioannis Kapodistrias, and the parade held on March 25, marking the anniversary of the Greek revolution. They attended Zatouna, the birthplace of the hero Staikos Staikopoulos, Astros Kynourias, for the anniversary of the 3rd National Assembly, Thessaloniki for the October 28 parade, and Tripoli for the anniversary of its liberation.

The association, in collaboration with the Municipality of Nafplio, organised a painting exhibition at the Parliament in March 2022, focusing on the hero Staikos Staikopoulos. Additionally, another painting exhibition took place at the War Museum in November 2022, where, after 197 years, the sword of our Hero—the only surviving relic, in Agia Triada of Tinos—was returned and displayed in Nafplio.

In 2024, a new section was established in the association, for ‘Philhellenes’ – foreign nationals residing in our country who hold a deep respect for our history and honour our heritage.

In the last 5+ years, the Athens English Comedy Club has hosted lineup shows, open mic shows, online competitions, and comedy workshops, with *130* local and international comedians from *28 countries*

Join us on Sunday, November 10th, and enjoy an international lineup of comedians! It'll be a mix of everything. A potluck of comedy. Colourful, comedic, chaos!

MC: Odysseas Deniz Ürem

Headliner: Anu Vaidyanathan

And: Athina Kefalopoulos, Jim Botsas, Dimitris Christodoulou, Line Didelot, Lina Thomopoulou 

*The show is in English*

ABOUT ANU

Anu Vaidyanathan is a comedian, Doctor of Engineering, and an endurance athlete who was both the first person from India to complete an Ironman Triathlon AND the first Asian woman to complete an Ultraman (10k swim, 420k bike, 84.4k run). She reallllly doesn't do things in halves, friends!

Her debut comedy hour 'BC:AD | Before Children, After Diapers' has done two runs at the Edinburgh Fringe (2023 & 2024), while this year she also debuted her theatre show "Menagerie" at the Edinburgh Fringe as well.

"Super and funny", Phoebe Waller-Bridge

"Refreshingly frank, relatable, and inspiring", Fringe Biscuit

"A cathartic whirlwind" Entertainment focus

1/2, Amazon

She has gigged across greater Europe and London, while she has trained at the Royal Academy of Dramatic Art in London and Ecole Philippe Gaulier in France.

Anu is also a filmmaker and engineer whose memoir 'Anywhere But Home' was long-listed for the Mumbai Film Festival’s word-to-screen market in 2016. Her feature scripts have found themselves at the final rounds at Sundance and Rotterdam. Her book and films are available on Amazon and on request.

Find Anu on Instagram, HERE!

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Date: Sunday, November 10th

Time: 21:00 (Doors open 20:40)

Tickets:
€10 early-bird | €15 online | €20 at the door

We also offer 3 free tickets per show to persons with disabilities or unemployed persons (email/phone reservation required).

Duration: 1h30 + interval

Recommended for ages 16+

Address: ELIART Theater - Konstantinoupoleos 127 (closest to Kerameikos and Metaxourgeio metro stations).

The theatre is wheelchair accessible.

THEATRE OF THE NO, Athens' first English speaking  theatre, launches "NO, JAZZ SATURDAYS" featuring the internationally acclaimed saxophonist Gilad Atzmon, who will perform and curate the November sessions. Atzmon is regarded as a pioneer for blending contemporary jazz with traditional Eastern music and has collaborated with some of the most recognizable names in music, including Pink Floyd, Paul McCartney, and Robert Wyatt. 

Robert Wyatt, writing for The Guardian, described him as "the greatest living musician on the planet."

Gilad Atzmon will make two exclusive performances: on Saturday, November 9th with the "Jim Kassavetis Quartet" and on November 30nd with "The Ultimate Duo" offering an unparalleled jazz experience for enthusiasts. The program continues with renowned artists and rising musicians, presenting a rich musical spectacle with international standards.

Dimitris Kassavetis, a 16-year-old prodigy known for his extensive musical vocabulary, technical excellence, and innovative approach, is undoubtedly jazz's new rising star. 

With his impressive presence, Jim Kassavetis will lead the band, supported by the “The Mamas & the Papas” of Greek jazz: jazz mentor and virtuoso Konstantinos Stouraitis on bass, legendary Sera Bellos on drums, and internationally acclaimed jazz star Gilad Atzmon. This ensemble promises an unparalleled musical experience, blending powerful performances and melodic brilliance.

Alekos Vretos presents Mediterranean Echoes, an innovative jazz project that breaks tradition by omitting percussion and drums. In this setting, rhythm is implied, allowing the musicians to express through pure melody. The oud and traditional clarinet blend seamlessly with bass and piano, each musician contributing their unique artistry while preserving the original essence of the compositions.

The repertoire features original pieces by all four artists, interwoven with beloved works by Ara Dinkjian, Simon Shaheen, and Anouar Brahem. Audience interaction is key, making each performance an engaging, one-of-a-kind experience in Mediterranean jazz. 

Alekos Vretos: Oud, Spiros Nikas: Clarinet, Lambros Papadopoulos: Bass, Dimitris Verdinoglou: Piano

Konstantinos Mitropoulos, renowned guitarist from Gadjo Dilo, forms a trio dedicated to the legendary French gypsy guitarist Django Reinhardt and the tradition of Manouche or Gypsy Jazz. Their repertoire includes compositions and arrangements recorded by Reinhardt, merging the retro vibe of the 1930s and '40s with a fresh and creative approach.

Konstantinos Mitropoulos: Guitar, Giorgos Mourikis: Guitar, G. Roulos: Double Bass

From Baroque to Tango, from Astor Piazzolla to John Coltrane, and back to Bach, Yiannis Papadopoulos is one of the most creative musicians on the Greek scene. A virtuoso yet sensitive artist, he embodies lyrical, poetic improvisation. He will share the stage with Gilad Atzmon, known for his mastery and pioneering approach to World Jazz, blending Coltrane's music with Mediterranean influences.

Credits:

Photography: Nikos Pagonakis

Poster: Sotiria Bramou

Social Media: Kallia Gerakianaki

Communications & PR: Eleftheria Sakareli

Production: FAIL BETTER PRODUCTIONS

Performance Dates:

Saturdays, November 9th , 16th , 23nd, 30nd at 22:30

Ticket Price: €10

Note: The theatre also offers a bar with affordable prices (beer €2.50, drinks €5)

Greece has set ambitious new targets to cut emissions of greenhouse gases and expand the use of renewable energy under its revised National Energy and Climate Plan, which foresees hundreds of billions of euros of investment through 2050.

The new strategy aims for a 58% reduction in greenhouse gases by 2030, an 80% reduction by 2040, and complete neutrality by 2050. The revised NECP for 2025-2050 will also ensure full energy independence for Greece by then. The plan foresees that the share of renewable energy sources in electricity generation – currently around 57% – will increase to 75% by 2030 and 95.6% by 2035.

The roll out of new renewable energy projects, new technologies, new power interconnections, and energy conservation measures will require combined investments of €436 billion by 2050. This will contribute €6 billion annually to gross value added and boost GDP by 2.5% through the middle of the century. It is forecast that 210,000 new jobs will be created each year from 2025.

The plan is divided into three sub-periods. The first, in 2025-2030, foresees the continued, rapid penetration of wind and solar projects, the accelerated adoption of electricity in urban transport, and energy efficiency in buildings. The next five years will also lay the groundwork for next-generation technologies and projects such as biomethane, hydrogen and offshore wind farms, as well as carbon capture and storage, and the roll out of large-scale heat pumps.

The second period, from 2030 to 2040, foresees the further greening of power production, accelerated energy conservation in buildings and electrification in transport, as well as the wider adoption of new generation energy sources and technologies. The third period, from 2040 to 2050, foresees the adoption of cleaner energy sources in industry, shipping and aviation, as well as new fuels and technologies like hydrogen and synthetic fuels.

Originally published on: enterprisegreece.gov.gr

By Ioannis Sampsonidis

Although contemporary Greek cuisine is often associated with rich meats, seafood, and dairy products, there is a rich history of vegan elements woven throughout traditional Greek cooking since ancient times.



Let’s Start At The Beginning: The Ancient Greek Cuisine

Ancient Greek cuisine was characterized by its frugality and was largely based on the “Mediterranean triad” of cereals (mainly wheat and barley), olives, and grapes, and leaned heavily towards consuming legumes and nuts. Olive trees have been grown and harvested in Greece since at least the mid-4th millennium BC, likely earlier, and the “golden liquid” of the Greek land, e.g.olive oil, was traded across the length and breadth of the Mediterranean throughout antiquity.

Ancient Greeks had simple meals and eating habits. They started their days with plain breakfasts of bread dipped in wine called akratisma, which was sometimes complemented by figs, dates, or olives. They also ate a sort of fried pancake called tiganitis, still popular as a breakfast today after 2.500 years!

Around noon or shortly after, they would have a quick meal called ariston with bread, olive oil, cheese, and fruit, and a snack called esperisma before their most important meal of the day, dinner or deipnon which included a selection of legumes, as well as bread, cheese, olives, eggs, fruits, and nuts.

Soups, made from lentils—the workman’s dish—beans, and vegetables (onions, garlic, cabbage, and turnips), would have also been a regular feature in their diet.

Meat consumption was rare due to its perceived barbarism, while fresh and salted fish were more popular sources of nutrition. This trend continued in Roman and Ottoman times and changed fairly recently when technological progress made meat more readily available.

Other sources of animal protein included milk and cheese, from sheep and goats, and oxygala, an early ancestor of yogurt.

Dessert consisted of fresh or dried fruits, honey, and nuts, while wine was the basic drink of ancient Greeks. They always added water to their wine to prevent dizziness. Drinking unmixed wine was considered a barbaric habit likely to lead to madness and death. For them, wine consumption was considered helpful in liberating their thoughts and feelings and creating meaningful conversations. The ancient Greeks also sweetened their wine with honey and made therapeutic concoctions by adding thyme, pennyroyal, and other herbs.

Pythagoras: The Father Of Veganism?

The concept of veganism in Greece isn’t just a modern trend. Rooted in the ethical treatment of animals and the environment, it can be traced back to the philosophical teachings of Pythagoras in the 6th century BC and Plato in the late 5th century BC. Pythagoras, in particular, was a vocal advocate for animal rights and the benefits of a plant-based diet.

The First Fusion Cuisine & The First Cookbook In The World

In 334 B.C., Alexander the Great extended the Greek Empire’s reach from Europe to India. As a result, certain northern and eastern influences were absorbed into the Greek culinary repertoire, making it the very first example of “fusion’ cuisine.

Archestratus, a poet and philosopher from ancient Greece, is credited with writing the first cookbook in history in 320 B.C. Known as the Father of Gastronomy, Archestratus wrote a humorous didactic poem called Hedypatheia that offered advice on finding the best food in the Mediterranean and revealed secrets of ancient Greek cuisine.

Archestratus is also credited with coining the term “gastronomy,” which means “Rules (-nomy) of the Stomach (gastro).” He presented five golden rules about cooking and eating that remain valuable today, including using high-quality raw materials, combining ingredients harmoniously, avoiding hot sauces and spices, preferring lighter sauces, and using spices in moderation.

Olive Relish: An Ancient Greek Vegan Recipe!

‘How to make green, black, or mixed olive relish. Remove stones from green, black, or mixed olives, then prepare as follows: Chop them and add oil, vinegar, coriander, cumin, fennel, rue, and mint. Pot them: the oil should cover them. Ready to use.’

Cato, On Agriculture 119

The recipe from Cato dates to about 200 BC, but olives provided relish and flavouring all through ancient times. At classical Greek banquets, olives were served in brine, and sometimes, no doubt, they were served as relishes like this.

Cato’s recipe uses cumin, but it can overpower the herbs, so it is listed as optional below. Fennel leaf will not always be easy to find, so the chopped root will serve as a substitute.

Serves 4

Ingredients:

120g black olives
120g green olives
4 tbsp red wine vinegar
4 tbsp extra virgin olive oil
1 heaped tsp chopped fennel leaf or finely diced fennel root
1/2 level tsp ground cumin (optional)
2 tsp chopped fresh coriander
2 tsp dried or chopped fresh rue (you can use a bitter herb or spice such as fenugreek seed as a substitute)
2 heaped tsp dried or 3 tsp chopped fresh mint

Method:

1. Chop the olives roughly and pour on the vinegar and olive oil.
2. Prepare the herbs, chopping them finely if fresh, and add to the mixture.
3. Place the olive relish in a sealable container and pour a little olive oil over the top. At this stage, it can be eaten, as Cato firmly says, but it does improve with a few days of marinating.
4. Try it with pitta bread.

This recipe is found in The Classical Cookbook by Andrew Dalby and Sally Grainger.

Greek Cuisine Evolution & Influences

In 146 B.C., Greece fell to the Romans, which resulted in a blending of Roman influence into Greek cooking. Roman dishes were often more elaborate, and they introduced the Greeks to ingredients such as oysters and truffles.

The Byzantine Empire, which succeeded the Roman Empire, maintained the fusion of Greek and Roman culinary traditions while also absorbing elements from the Middle East and North Africa, particularly in the use of spices. This era saw the rise of elaborate plant-based dishes that showcased the diversity of ingredients available in the region. New ingredients were added to Greek cuisine, such as caviar, nutmeg, lemons, and basil, with fish continuing to be an integral part of the diet.

Also, the rise of Eastern Orthodox Christianity emphasized the importance of fasting and abstinence from meat. This has contributed to the development of a rich repertoire of vegetarian and vegan dishes, particularly during periods such as Lent, when the consumption of animal products is restricted. Dishes like fasolada (bean soup), spanakopita (spinach pie), dolmadakia yalantzi (stuffed with rice and herbs grape leaves), and gigantes plaki (giant baked beans) became even more popular.

Even today, the easiest way to ask in Greece if a dish is vegan is to ask if it is νηστίσιμο (pronounced [neesteessimo] and means Lenten food or Lent-fasting-friendly).

One of the most significant influences on Greek cuisine comes from the Ottoman Empire, which ruled over Greece for nearly four centuries. During this time, Ottoman culinary traditions merged with Greek cooking, resulting in the incorporation of spices like cinnamon, cloves, and cumin, as well as cooking techniques such as braising and using yogurt in dishes like tzatziki. Classic Greek dishes like baklava and souvlaki bear the imprint of this cultural fusion.

The Venetian occupation of certain Greek islands also left its mark on the cuisine. Venetian traders introduced new ingredients, such as pasta, which became popular in dishes like pastitsio, a Greek take on lasagna. Additionally, the Venetians brought a penchant for seafood, leading to the prominence of dishes like seafood risotto and squid ink pasta in certain regions.

The Origin Of The Most Popular Greek Dish: Mussaka

One of the most iconic vegan staples in Greek cuisine is the humble eggplant. Its Latin/French name “aubergine” comes from the historical city of Vergina (Βεργίνα) in Greece! Discovering this new vegetable during his conquest, Alexander the Great wanted to bring it back to his country on his return. After his death, members of his army brought aubergine seeds with them to Greece and specifically to the city of Vergina (Βεργίνα) in 325 BC! The Latin/French term aubergine is coined to Franco-Catalan gastronomist Sergius Rosario Silvestri, co-traveller and close friend to Amerigo Vespucci. Upon arrival at the historical site of Vergina in 1505 AD and wanting to try the local delicacies, Silvestri came across the plant of aubergine. Not knowing its name, he referred to it as aubergine (au Bergine or au Vergine), which in French means at Vergina or found at Vergina. This purple powerhouse is nowadays used in many dishes like the famous moussaka, where it’s layered with tomatoes and herbs to create a rich, satisfying flavor profile.

Many people believe that this famous Greek dish was created in the Palatian kitchens of the Ottoman Empire, but moussaka, as we know it today, did not exist till the end of the 19th century. The dish existed before -under the same name – meaning “moistened” in Arabic and was just a dish made out of fried eggplants and tomato sauce in the Middle East. Greece’s most influential chef, Nikolaos Tselementes, in his effort to modernize Greek cuisine, married French cuisine with Greek tradition, and voilà! Three layers of goodness were created, made with sauteed eggplants, minced meat in sweet-spiced tomato, and bechamel sauce on top.

Another version of it is papoutsakia, meaning little shoes, which consist of whole eggplants stuffed with minced meat and topped with bechamel.

Veganism On The Island Of Crete Today

Throughout history, Greek cuisine has evolved and adapted, incorporating various vegan elements that reflect the region’s agricultural abundance and cultural heritage. In modern times, Greece has seen a resurgence of interest in veganism, with many young Greeks embracing a plant-based lifestyle as a way to reconnect with their cultural heritage. From vegan souvlaki to vegan moussaka, innovative chefs and food bloggers are reimagining traditional Greek dishes with a modern, plant-based twist.

In Crete, the island’s rich agricultural heritage has given rise to an extra-thriving vegan community, where local farmers and chefs are working together to create innovative, plant-based dishes that showcase the island’s unique flavors and ingredients. Crete is fast becoming a vegan paradise.

So the next time you’re in Crete, be sure to seek out some of the amazing vegan options – your taste buds (and your conscience) will thank you. Opa!

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Now, you and your friends can join the most authentic Vegan Tour of Crete!

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As the calendar turns to a new month, it’s like opening a fresh chapter in a book—full of potential, blank pages waiting to be filled, and the promise of new adventures ahead. Each month brings an opportunity for reinvention, reflection, and renewal. Rather than allowing the relentless pace of work to blur the significance of time, treat each new month as a crucial moment to recalibrate your career ambitions. Here’s how to transform that fresh start into a powerful springboard for professional growth.

Before diving headfirst into new tasks, take a moment to pause and reflect. This isn’t just about what went right or wrong; it’s an opportunity to explore the deeper narratives of your work life. Ask yourself: What lessons did I learn about my work habits? How did I respond to challenges? Were there moments of inspiration that reignited my passion? Documenting your reflections in a journal can help create a roadmap for where you want to go next, providing clarity amidst the chaos.

Goals often fall flat when they lack personal resonance. This month, infuse your goal-setting with intention. Instead of merely listing tasks, craft a vision that aligns with your core values and aspirations. Use visualization techniques: picture yourself accomplishing each goal and consider how it aligns with your long-term career vision. Whether you aim to enhance your skill set, forge new connections, or embark on a challenging project, ensuring your goals resonate with your passions can fuel your motivation.

Once your goals are crystal clear, it’s time to break them down into bite-sized, actionable steps. Create a vision board or a mind map that visually represents your goals and the specific actions needed to achieve them. This technique not only helps in organizing your tasks but also allows you to see the bigger picture and how each action contributes to your overall vision. As you check off each task, you'll feel a sense of accomplishment that propels you forward.

Adopt a mindset that embraces learning and curiosity. Each month offers a unique chance to explore new skills or perspectives that can enrich your career. Dive into industry-related podcasts, read books that challenge your thinking, or take online courses that intrigue you. Consider dedicating a small portion of your time each week to learning something new, allowing your career to evolve alongside your expanding knowledge base.

In the hustle of daily work, we often neglect to nurture our professional relationships. Make it a monthly ritual to reach out to colleagues, mentors, or industry contacts. Schedule virtual coffee chats, attend networking events, or even participate in online forums related to your field. These connections can spark collaboration, inspire fresh ideas, and open doors to new opportunities that you may not have anticipated.

Flexibility is key in the fast-paced world of work. As you embark on your new month, remain open to adjusting your plans. If obstacles arise—because they inevitably will—view them as opportunities for growth rather than setbacks. Cultivating resilience can be transformative; it empowers you to pivot, rethink strategies, and emerge stronger than before.

At the end of the month, take time to celebrate your achievements. This isn’t just about the big wins; it’s essential to acknowledge even the smallest victories. Consider starting a “success jar” where you can drop in notes about your accomplishments throughout the month. This simple practice reinforces a positive mindset and can provide a wonderful source of motivation when you need a boost.

As you wrap up the month, start planning for the next one. Set aside time to reassess your goals and reflect on what worked and what didn’t. This proactive approach helps you enter the new month with clarity and confidence, allowing you to hit the ground running. By preparing in advance, you’ll cultivate a sense of ownership over your career path and increase your chances of success.

Each month is more than just a passage of time; it’s an invitation to embrace change and growth. By treating each new month as a fresh start, you can cultivate a proactive and positive approach to your career. Reflect on the past, set meaningful goals, remain curious, nurture your connections, and celebrate your progress. This mindset not only empowers you to navigate your professional journey with intention but also transforms the way you perceive time and opportunity. So, as the new month dawns, seize the moment to redefine your career narrative and embark on a journey filled with potential and possibility.

Discover endless creativity and community spirit at the Kypseli Municipal Market, where captivating events, hands-on workshops, and unique pop-up shops, await! From vintage fashion treasures and handcrafted jewelry to delicious treats and eco-friendly decor, this lively market brings together local artists, small businesses, and interactive experiences for all ages. Join special workshops, explore artisan products, and dive into seasonal events that celebrate the best of handcrafted and sustainable design. Whether you’re hunting for gifts, learning something new, or simply soaking up the vibrant atmosphere, the Kypseli Market has something special for everyone!

Events

Kypseli BEAT

At the historic Kypseli Municipal Market, in one of the city’s liveliest neighborhoods, comes the much-anticipated all-day social event blending DJ sets, aperitivo, street food, vinyl records, and fashion. In a friendly and accessible environment, enjoy amazing music from the city’s top selectors and DJs, creating a diverse musical soundtrack for the soul, mind, and body.

• Sunday, 11/3 || 1:00 PM–11:00 PM
• Atrium
• Free Entry

Quick Health Tests

Passing through Kypseli Municipal Market? Take a quick test! Free, fast, and confidential screenings for HIV and Hepatitis B & C, in collaboration with the Athens Checkpoint Center for Prevention & Sexual Health. On Mondays, November 4 and 18, from 11:00 AM–3:00 PM, Athens Checkpoint staff will be in Creative Lab 2, providing tests and information about sexual health, supported by the AIDS Healthcare Foundation.

• Mondays, 11/4 & 11/18 || 11:00 AM–3:00 PM
• Creative Lab 2
• Free Entry

AFROfitness

The Kypseli Municipal Market welcomes the Bantu Dancers to introduce us to the fun world of AFROfitness—a fitness style incorporating Afro Dance that feels like a party! AFROfitness is a workout program combining traditional African dance moves with contemporary dance expressions, enhancing fluidity, range of motion, and genuine movement. Through AFROfitness, participants explore various dance expressions inspired by African traditions, making it an excellent full-body workout and a fun way to build confidence, improve stamina, and body coordination.

• Mondays, 11/4, 11/11, 11/18 & 11/25 || 7:00 PM–8:30 PM
• Atrium
• Free Entry (registration required here)

Farmer's Market

A market with fresh, natural, and organic produce from small producers.

• Every Wednesday || 2:00 PM–5:00 PM
• Atrium
• Free Entry

Back Yard Art

The Bees Hub brings the “Back Yard Art” exhibition to the Kypseli Municipal Market for a November weekend. This exhibition aims to be a meeting point for art and handmade lovers, showcasing unique pieces that express each creator’s personality and passion. Through a range of artistic approaches, you’ll have the chance to meet original creations, such as jewelry, natural cosmetics, woven and knitted items, and artworks inspired by tradition and modern life. The exhibition’s goal is to connect visitors with artists, highlighting the value of handmade creation as a medium of expression and communication.

• Friday 11/8 to Sunday 11/10 || 10:00 AM–9:00 PM
• Atrium
• Free Entry

Together We Paw

Dogs’ Voice is organizing a big celebration day at the Kypseli Municipal Market. The organization’s main goal is to promote hosting and adopting pets. Since summer 2023, Dogs’ Voice has taken in 911 animals affected by natural disasters, plus an additional 166 from the 2024 fires in Varnavas, leaving 50 dogs still looking for their forever homes. Through this event, Dogs’ Voice hopes to inform people about their work, encourage support, and inspire visitors to adopt, foster, and love through volunteering.

• Saturday 11/16 || 12:00 PM–9:00 PM
• Atrium
• Free Entry

Book Presentation: “The Story of a Frustration” by Stratis Bournazos

Stratis Bournazos’ book tells his fascinating story, following the paths of liberal anti-communism and the alliance of the non-communist Left with the American state. It also sheds light on the frustrated history of the Greek CCF, exploring why the organization’s meeting with Greek intellectuals and politicians, both conservative and liberal, was fruitless for both sides. This journey through Cold War intellectual life reveals multiple shades of anti-communism, the gap between progressive anti-communists and “national state” intellectuals, the challenges of modernization in 1950s Greece, and the importance of intellectual independence in the explosive 1960s.

• Tuesday 11/19 || 7:00 PM–10:00 PM
• Atrium
• Free Entry

Craft & Create Market

The Kypseli Municipal Market hosts the Craft & Create Market for a weekend, gathering talented creators, amazing handmade items, and unique brands. Join us for an unforgettable weekend filled with creativity and positive vibes!

Last but not least, cool and unique finds await at the vibrant pop-up shops at the Kypseli Municipal Market, offering handcrafted jewelry, vintage fashion, creative sweets, and artisanal products! Discover indie art with Berlin's Let It Bleed collective, shop Halloween-inspired treats at Byzantion Bakery, and browse handmade candles, sustainable decor, and local honey. With one-of-a-kind jewelry and accessories by Myrto Arvaniti & Maridée, and gifts galore at Gift Corner, there's something for everyone. The "Cool Knowledge Bookstore" is a must for curious minds, and Modistra Hopemade empowers former inmates with handmade homeware and accessories. Explore the lively market’s endless surprises and support creativity, community, and sustainability!