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Greece’s Asylum Freeze Sparks Global Outcry Amid Crete Migrant Surge

In a move that has ignited fierce backlash from human rights organizations and the United Nations, Greece has passed legislation temporarily halting asylum applications from migrants arriving by sea from North Africa. The three-month suspension, approved by parliament with 177 votes in favor and 74 against, allows for expedited repatriation without prior identification. Prime Minister Kyriakos Mitsotakis defended the measure as a “difficult but necessary decision” in response to a sharp rise in irregular arrivals, particularly from Libya to the island of Crete. Over 7,000 migrants have reached Crete and nearby Gavdos this year, straining local resources and prompting concerns from the tourism industry. Rights groups, including the International Rescue Committee, have condemned the ban as illegal and inhumane, warning it violates international and European law. The UNHCR echoed these concerns, emphasizing that the right to seek asylum is a fundamental human right regardless of how or wh...
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Blueberry Pie

 

Ingredients:

  • 5 cups fresh blueberries
  • ¾ cup granulated sugar
  • 2 tablespoons tapioca flour (or cornstarch)
  • 1 tablespoon all-purpose flour
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 double pie crust (homemade or store-bought)
  • 1 egg (for egg wash)
  • 1 tablespoon coarse sugar (optional, for sprinkling)

Instructions:

1. Preheat oven to 400°F (200°C). Place a baking sheet on the lower rack to catch any drips.

2. Prepare the filling: In a large bowl, gently toss the blueberries with sugar, tapioca flour, all-purpose flour, lemon zest, lemon juice, and salt. Let sit for 15 minutes to allow the flavors to meld.

3. Roll out the crust: Roll out one half of the pie dough and fit it into a 9-inch pie dish. Trim the edges, leaving about ½ inch overhang.

4. Add the filling: Pour the blueberry mixture into the crust and dot with butter.

5. Top it off: Roll out the second half of the dough and place it over the filling. You can do a full top crust or cut strips to make a lattice. Trim and crimp the edges to seal.

6. Egg wash: Beat the egg with a splash of water and brush it over the top crust. Sprinkle with coarse sugar if desired.

7. Bake: Place the pie on the preheated baking sheet and bake for 20 minutes. Then reduce the oven temperature to 350°F (175°C) and bake for another 35–40 minutes, or until the crust is golden and the filling is bubbling.

8. Cool: Let the pie cool completely on a wire rack—this helps the filling set.

Want to make it extra special with a scoop of vanilla ice cream or a dollop of whipped cream? 

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