The Cookie Guy

Ever since Alkis Kalabokis’ company won an award at SIAL for his sweet biscuits, the editorial staff here at Epikouria has referred to him exclusively as the "The Cookie Guy". We could just as easily have nicknamed him the Ambassador of Crete, for, in his role as the president of the Crete Exporter’s Association, he has tirelessly promoted the fruits of his homeland both within Greece and abroad. So, not surprisingly, when we have a question about Crete, we inevitably call on him. It usually goes something like this: "Anyone remember the name of that small, single estate Cretan olive oil producer located in a former monastery? No? Well, ring up the Cookie Guy, he’ll know." In the spirit of no good deed goes unpunished, we asked our long-suffering friend to answer some questions about his native land.

Which products do you believe are unique to Crete?
Each product that comes from the Cretan soil is unique because of the differentiation in the climatic conditions such us sunlight, humidity and temperature as well as the basic composition of the soil and water. For example olive oil may be produced by other locales such us Italy, Spain etc. but there is a great difference in taste, acidity, color or even in smoothness. Other "fruits" that can be marked as unique include such products as the tasty raisin, as well as the spirit tsikoudia, which both come from the juicy, scented grapes of Crete. In addition, there are a great number of aromatic herbs as well as a big variety of bakery items.

Are there variations in food between different areas of Crete?
There exist special plates that are only eaten in specific areas of Crete as well as products such as goats’ milk that are consumed daily only in certain. There is also a major difference between Eastern and Western Crete due to the morphology of the soil (mountainous-flat), the flora and fauna and subsequently the nutritional habits of the residents.

Who is in your opinion the best chef in Crete?
All grand chefs of the Cretan region are old Cretan housewives; they really know the craft of fine cooking!

Why do you think that Cretan producers are so well organized?
There are many producers in Crete that are very well organized and this is demonstrated by the quality of their products, their prizes and distinctions. The establishment of their products in the domestic and world market is a result of successful exporting campaigns. The contribution of the Regional Council of Crete is vital because of the financial and advisory support to the local producers. The Cretan Exporters Association has also contributed substantially to this cause, as well as the four Cretan chambers of commerce. Naturally, considerable efforts are also being made by other Greek producers with success
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Why do Cretans eat so many snails?
Cretan history is full of foreign occupations and enslavements, economic crises, political changes etc. During these difficult situations they used every edible morsel that the earth could provide in order to feed their families. Snails could be easily tracked and gathered, they were high in nutritional content, were versatile, and were relatively easy to gather. Now no longer necessary for simple survival, snails can still be found in a wide range of Cretan plates.
Do you believe there is any correlation between the food Cretans eat now and

what the Minoans of Crete ate back in the day?
Archaeological excavations have shown that the Minoan diet bears similarities to the contemporary Cretan diet, including such things as Olive oil, olives, wine, fruits and vegetables, herbs, spices, wheat, milk etc. Most significantly, the Cretans have preserved through the ages the same methods of cooking, as well as the preservation of food without the use of refrigeration. The plates that we savor nowadays may have evolved, but it is certain that the Minoan culture still underlies our way