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Farmers Bring Their Demands to Athens as Costs Surge

Greek farmers with their tractors rally in front of the Greek parliament, over unsolved issues after weeks of blockades. Greek farmers converged on Athens in a powerful display of frustration over rising production costs that they say are pushing them to the brink. Driving tractors, carrying banners, and gathering in Syntagma Square, they demanded stronger government support to keep their farms viable. The protesters argue that soaring fuel prices, higher electricity bills, and increased costs for animal feed and fertilizers have made it nearly impossible to sustain their livelihoods. Many also want long‑term structural reforms, including better access to water resources and more predictable subsidies. Government officials have acknowledged the pressure on the agricultural sector and signaled willingness to negotiate, but farmers insist that previous promises have not been enough. Their message in the capital was clear: without meaningful relief, Greece risks losing a vital part of ...
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Banana Bran Muffins

 

Banana bran muffins are great to have on hand for breakfast on-the-go!

Ingredients

  • 1 large egg
  • 1 large egg white
  • ¾ cup packed light brown sugar
  • 1 cup buttermilk
  • 1 cup mashed banana, (2 medium bananas)
  • 1 cup unprocessed wheat bran
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 2 tablespoons chopped pecans, or walnuts

Directions

  1. 1. Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray.

  2. 2. Whisk egg, egg white and brown sugar in a medium bowl until smooth. Add buttermilk, banana, bran, oil and vanilla and whisk until blended. Whisk flour, baking powder, baking soda, salt and cinnamon in a large bowl. Make a well in the dry ingredients; add wet ingredients and stir with a rubber spatula until just combined.

  3. 3. Spoon batter into prepared muffin cups and sprinkle with nuts. Bake until tops spring back when touched lightly, 15 to 20 minutes. Loosen edges and turn muffins out onto a wire rack to cool.



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