Pittsburgher Cally Jamis Vennare travels to Greece, her ancestral homeland, to explore the Blue Zone foods of the island of Ikaria, to bask in the beauties of nature and friendship, and to remind herself of the joys of slowing down.

Ikaria feeds the soul with swimming in the Aegean.

From Pittsburgh to Ikaria in Greece, A Culinary Journey

Ikaria also feeds the body with warm lentils.

August 2024 marked a homecoming for me. I step off the plane into the warm yet slightly chaotic embrace of Athens airport, a bit rumpled and jet lagged … but nonetheless invigorated by another visit to Greece, my ancestral homeland.

Iced Greek mountain tea, perfect for cooling off after swimming in the Aegean.

Greece is my muse. She beckons me from afar and opens her arms wide upon my return. With each embrace, a new journey awaits. I breathe in the welcoming scents and the memories begin.

The Flavors That Call Me Back 

I smell the familiar sweet fragrance of my favorite Greek pastries. There are pitas piled high, bursting with feta cheese, spinach and herbs. I gravitate toward my first frappe — coffee ever so slightly sweetened with milk and sugar, topped by a foamy froth. My imagination begins to run wild with opportunities to eat and savor Greece’s immense bounty.

Honey fresh from the honeycomb, photo by Cally Jamis Vennare.

I am here to cook, and eat, on the island of Ikaria with renowned chef and author, Diane Kochilas. I will be joined by fifteen women: my two sisters, five nieces and cousins, and eight family friends. Before week’s end, the “Ungovernables” — as we are lovingly referred to by Diane — will bond together as one. 

Recipes for life shared around Diane’s communal table.

Inside a Blue Zone

Ikaria is one of only a handful of Blue Zone sites around the world. Each day, in the classroom or the countryside, Diane helps us discover the island’s secrets to longevity. A mostly plant-based diet, daily life routines, and a strong community, are staples for aging well. 

Diane Kochilas’ Baked Zucchini or Squash Fritters with Oregano and Mint, make the recipe here.

We take nature walks, milk goats and make delicious cheese. We dip our fingers into golden honeycombs as bees calmly dance around us. In the kitchen, we chop wild greens for savory pies and salads. Some of us knead and roll dough into homemade filo pastry. Others drizzle copious amounts of olive oil in most every dish we touch. It is pure heaven.

Diane Kochilas’ 10 Minute Aegean-Style Shrimp with Caper Almond Pesto, try the recipe here.

Then we rest and eat. Gathered around Diane’s expansive Greek table in her exquisite garden, we sip crisp white wine under a vine-covered pergola, swatting at the inquisitive bees who seek the delicious bounty we have created. And we talk: about food, family, and life. 

The Blue Zone Way of Eating

In Ikaria, we experienced a spectrum of foods that make up one of the world’s healthiest cuisines and the emotional well-being inherent in a way of eating that is inclusive, varied and good for life. That holy trinity — food, community, and lifestyle — is the essence of the Blue Zone diet and a universal philosophy for us all. Fresh, seasonable, accessible ingredients from the land or sea. High quality olive oil and an abundance of herbs for flavor (and medicinal value). Each dish is simply prepared but beautifully presented around a communal table that, in Diane’s words, “inspires passionate table talk and unbridled grazing.” 

Diane Kochilas’ Small Cheese and Phyllo Pies, make them here.

“This is a cuisine of indulgence, not abstention. It is the expression of the natural Greek way to eat that embraces health without anxiety and combines innate nutrition with vibrant flavors. Cooks are givers, the sentimental orchestrators of that most civilized human activity: a meal shared with other people around a table.” —Diane Kochilas

Diane Kochilas’ Giant Beans with Honey and Dill, make the recipe here.

Memory, Sisterhood, and the Recipe for Life

Cooking with Diane evoked stories from our past that deepened our connection to the present. I was reminded of kneading dough and baking bread with my mother Katherine. Rolling rice-filled grapevine leaves with my Yiayia Marie and Aunt KC. Admiring newly picked tomatoes, zucchinis and eggplants from my Papou Nick’s garden. Savoring the perfect piece of roasted lamb with my father Michael. 

Making zucchini longevity patties.

As the week progressed, more stories and memories were shared among the newfound sisterhood of multi-generational women, all united by a shared passion to more deeply connect with each other … and ourselves. 

I’ve traveled with groups of wise women before — to the Four Corners of New Mexico, Colorado, Arizona and Utah to learn about Pueblo pottery, Navajo weavings, and Hopi traditions; to Colombia on a yoga retreat that opened my mind (and soul) after my mother’s passing and a family health emergency; and on more intimate excursions in the U.S. or abroad with close women friends and family. 

Nature walks to stunning sea views at Messakti Beach.

The True Recipe for Life in Greece and Beyond

Travel feeds my soul. And unleashes a side of me that hungers for greater exploration, independence, confidence and courage. I search my inner being. Recharge my batteries. And count my blessings for the abundance that I receive in return.

Diane Kochilas’ Fava Spread, try the recipe here

My cup overflowed abundantly in Ikaria. It was a trip that not only renewed my passion for cooking but, most important, reminded me to slow down and appreciate each moment in time. To enjoy the journey, not just the destination. Because it is the culmination of our journeys that form a rich, robust recipe for life — a handwritten list of memories lovingly passed from one generation to the next.   

Diane Kochilas’ Tzatziki with a Twist, make the recipe here

To learn more about Diane Kochilas and her Ikaria Longevity Cooking Class & Retreat, visit: dianekochilas.com/ikaria-classes.

Story by Cally Jamis Vennare
Recipes, Food, and Photography by Diane Kochilas

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