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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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Crispy Honey Nut Granola Bars


Crispy Honey Nut Granola Bars


Ingredients

  •  1½ cups old-fashioned rolled oats
  •  1 cup walnuts, chopped
  • ½ cup almonds, chopped
  • ⅔ cup unsweetened shredded coconut
  • ½ cup honey
  •  3 tbsp light brown sugar
  •  2 tbsp unsalted butter
  • 1½ tsp vanilla extract
  •  ¼ tsp salt
  • 1 cup crisp rice cereal
  •  ¾ cup dried fruit (like cranberries, cherries, or apricots)


 Instructions

1. Toast the dry mix.  Preheat oven to 350°F (175°C). Spread oats, walnuts, and almonds on a foil-lined baking sheet. Toast for 7 minutes.  Add coconut, toss, and toast for another 4–5 minutes until golden.

2. Make the honey binder.  In a saucepan, combine honey, brown sugar, butter, vanilla, and salt. Bring to a rapid boil over medium-high heat, then remove from heat.

3. Mix it all together.  In a large bowl, combine the toasted oat mixture, honey mixture, rice cereal, and dried fruit. Stir until evenly coated.

4. Press and bake . Line a 9x13-inch baking dish with foil and spray with nonstick spray. Press the mixture firmly into the pan.  Reduce oven to 300°F (150°C) and bake for 20–23 minutes until lightly golden.

5. Cool and cut.  Let cool completely (about 1–1½ hours). Lift out using foil and cut into bars with a sharp knife.


Tips & Variations

  • Swap in pecans, sunflower seeds, or pumpkin seeds for the nuts.
  • Add a sprinkle of mini chocolate chips after baking (not before—they’ll melt!).
  • For a tropical twist, try dried pineapple or mango.



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