As everybody knows, the Greek economy is in trouble. Its debt is enormous thanks to a method of collecting taxes similar to Cleveland asking LeBron James to stick around for old times’ sake, or Phillip Morris asking the Marlboro Man to smoke lettuce. The good news for Greeks is that their new leaders are implementing a plan that is likely to turn things around, and the public demonstrations of the spring are now few, far between, and peaceful.

The good news for Americans is the very favorable euro/dollar equation. Everything you buy now, from a hotel room near the Acropolis, to a tour of Delphi, to an ouzo or a beer in a seaside taverna, is a lot cheaper than it was even a year ago.

Hard times in Europe and elsewhere means fewer tourists. Fewer Germans on beach beds, fewer Italians on the dance floor (sadly), fewer Japanese in your viewfinder — to mention some foolish stereotypes. Go to a Greek island this summer and you’re sure to find an un-crowded ferry to a pristine beach, a perfect patch of sand for your beach towel, and a fresh octopodhi for dinner. Or wait until September or October when the seas are their warmest, pomegranates decorate the Pelion hillsides, and the natives of Hydra and Mykonos and Crete are surprised and thrilled to see you.

Beauty, as always, is everywhere: the weather, the architecture, the food, the smiles, the landscape. Blue Flag beaches – those that meet the high environmental standards of the FEEE (Foundation for Environmental Education in Europe) — are another crystal-clear reason to choose a Greek holiday. Because Greece really is a nation of islands, and tourism a top priority, the Greeks are conscious and careful about their seas and seashores. The Greek Aegean, home to dozens of fabulous islands, has far more Blue Flag beaches than its neighbors France, Italy or Turkey. Pack a snorkel and mask and flippers; the sea is free.

Finally, there’s the language issue. Ok, you’re Greek is spotty–i.e. “please” and “thank you” are distant lands. But Greeks speak English! I’ve been traveling there since the 70’s and this is the biggest development since ice cubes. Everyone learns English in school and now practices it daily on Facebook and Google. So don’t worry about that, unless you yearn for a heart-to-heart with a 90 year-old shepherd you happen to meet while walking to the beach under a breezy blue sky, through wild flowers and olive groves.

And if you do decide to get a phrase book for that memorable shepherd tête à tête, or just to show respect for your hosts, a couple dozen words will go a long long way. Not only are people grateful that you’re making the effort, they will actually attempt to understand you. Try that on the French Riviera. But why would you? This year the cradle of Western civilization is rocking.

Barbara Bonfigli is the author of “Café Tempest: Adventures on a Small Greek Island” (cafetempest.com) and the host of a series of short, savvy Greek Travel Tip videos.

David de Rothschil is a British sailor, who just so happens to be a billionaire banking heir, who sailed through the Great Pacific Garbage Patch in a catamaran built almost entirely from recycled plastics. The GPGP is considered to be the largest natural landfill on Earth, and unfortunately it’s located in the middle of the Pacific Ocean. The mission for de Rothschil and his team at Adventure Ecology was simply to raise awareness about the garbage patch.

Photo courtesy of Adam Bradley

I also like the story of Adam Bradley, a world record holding thru-hiker, who is hiking 501 miles from Idaho to Nevada along the Southwest Intertie Project (SWIP) renewable energy transmission line. Construction begins on this energy line in the summer of 2010 and Bradley wanted to “see the land in its original state before its impacted”. His hike started on Earth Day and will be 15 days total. You can follow his progress and pledge support here.

To read more about these two stories along with the stories of 3 other eco-adventures, view the full story at TakePart.com.

Dodecanese islands. Four ALA fan-atics trying to relax (Barbara is second from left) at maybe the only taverna in a working boatyard.

Tavernas are friendly, casual and relatively inexpensive, like their English tavern cousins. No spotted dick or bangers and mash, but they do have another thing in common: real English watering holes serve their ales and lagers warm, and with the exception of freshly grilled fish and meats, that’s the temperature of most taverna food.  The perfectly good explanation is that everything is prepared early in the morning before the hot sun takes all the Bacchanalian joy out of cooking. So by the time you come off the beach, showered or sandy, there aren’t any heat waves rising off your moussaka. But don’t let that turn you off. Almost every Greek dish tastes delicious warm.

What to order? Many tavernas have hand-painted signs displaying their offerings.  Like Japanese restaurants, they try to entice you with gaudy illustrations that bear little resemblance to anything you’d knowingly eat. Unlike their Japanese counterparts, however, their English menu translations are positively mesmerizing:  “peasant salat with crusty broad”; “spacey beef balls”; “orange jewz.”

Early morning on the tip of the Pelion Peninsula. You're going to ask if the fish is fresh?

The very good news is that you can usually walk right into the kitchen to see for yourself. Lids come off pots, covers off casseroles, trays of fish are brought from the fridge for your inspection. Ignore what your mother taught you; point.

Your waiter will cover your table with a fresh paper cloth, often a map of this very island. (Warning: Do Not Navigate By This Map!) And before you ask for silverware, unfurl the neat napkin rolls lying at the bottom of the bread basket.

Now that Greece belongs to the EC (European Community), fish is expensive. Octopus and squid are pretty reasonable, but you’ll want to splash out once in a while.  Cipoura, melanouri and barbounia are sweet and tender local catches. Before you order any fish, look it straight in the eye; unclouded and dark is the key to freshness. When it arrives, simply grilled, and decorated with lemon slices, rosemary twigs and tomatoes, expect to say hello to its head, and to filet it yourself. I suggest you watch the Greek at the next table and then imitate. There will still be bones, so avoid tricky subjects while you’re eating. Note: You’re going to attract a hundred cats, ready to help out with the skeleton. DON’T put these on the ground near your chair; your waiter will go ballistic. Plus few cats really know the word “down.” You might wrap it in a napkin and stroll to the periphery of the taverna, where the cat army generally camps.

The Greeks are masters of casseroles and stews: moussaka, pastitsio, stifatho. Chicken, beef, lamb and goat come baked in a sauce (trans. tomatoes in oil and herbs.) Lahanika – vegetables — are overcooked but yummy, having marinated since dawn. When I first came to Greece, vegetables were few; I thought okra belonged on the flag. But there’s a lot more choice now. Try horta, which translates as “field” but is so much tastier than weeds. Or zucchini flowers stuffed with the local soft cheese. Ahh….

10am at my favorite beach bar. It opens at 11. I'm sorry I can't tell you where.

Of course everything’s better with wine. Hee’ma – house wine –  is inexpensive and often good, especially the local resinated white.

Local is the magic word. Every region and every island has its unique dishes. Swim ‘til you’re ravenous. Then coraggio! You’re traveling! Try things you won’t find anywhere else. Spacey beef balls anyone?

Barbara Bonfigli is the author of “Café Tempest: Adventures on a Small Greek Island” (cafetempest.com) and the host of a series of short, savvy Greek Travel Tip videos.