26/06/2006 Issue 179 Past Issues

Red Sea Newsletter

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Make your Escape...



Honor the memories of those who fell on Egypt’s WWII battlefields with a visit to the Commonwealth, German and Italian cemeteries

In the summer of 1942, Allied and Axis forces squared off in the Egyptian desert west of Alexandria for a decisive series of battles some historians say turned the tide of the Second World War.

The Battle of El-Alamein pitted stiff-lipped British General Bernard Montgomery (he was promoted to Field Marshal in 1944) against the cunning Desert Fox, German Field Marshal Erwin Rommel. In four months of fierce fighting, entrenched Allied forces held the line against a massive onslaught of German and Italian armored vehicles, then punched a hole through their heavy defenses to rout them. Scholars say this tactic became a hallmark of Allied operations in Europe: Invite attack, then grind the onslaught in powerful defenses, sapping the enemy of strength, men and matériel before going on the attack.

A plaque at Kilometer 111 off the Alexandria-Marsa Matruh Highway marks the furthest point of the Axis’ advance. Over several kilometers to either side, memorials commemorate the tens of thousands of soldiers on both sides who died here.

The biggest is the Commonwealth War Graves Cemetery, a gently sloping hill with 7,367 graves of Allied soldiers — Australian, British, Canadian, Indian, African and others. A cloister in its quiet garden lists the names of nearly 12,000 other soldiers whose bodies were never recovered. If you’re looking for a particular headstone, try asking the caretaker, who is on call in a cottage just outside the gate 24 hours a day, seven days a week.

A white marble tower marks the Italian Cemetery, which includes a pocket-sized museum and a chapel dedicated to the 4,800 war dead, plus another 38,000 missing. About five kilometers west, the octagonal German Memorial occupies a hilltop overlooking the sea. The castle-like structure is the final resting place for 4,280 German soldiers plus a basement full of unidentified remains and rusted artifacts recovered from nearby battlefields. The caretaker will show you if you inquire politely and offer an extra tip.

There is no admission charge at any of the cemeteries.

The War Museum in the nearby town of El-Alamein presents a well-balanced version of events, with exhibits from both Allied and Axis forces. There are battle maps with plenty of blinking lights and kids can climb all over the armored vehicles and artillery pieces in the garden.

If that’s not enough to evoke an image, head to the battlefield itself. Local guides with 4WD vehicles can take you to Kidney Hill, Tel El-Issa and other battle sites. There are plenty of sand-covered bunkers, rusty ammo and barbed wire. Just be careful not to stray too far — hundreds of thousands of land mines still pepper the desert, as do pieces of unexploded ordinance.

For the thickest concentration of old war debris, head west to the Graveyard of Panzers at Tel El-Aqaqir, 10 kilometers south of Sidi Abdel Rahman. The last stand of Rommel’s Afrika Korps, it is littered with the burned-out hulks of German tanks (or “panzer” in German). In Marsa Matruh, you can visit the cave where Rommel plotted his failed offensive. Now a museum (LE 1 admission) in his honor, its exhibits include the Desert Fox’s desk, maps and greatcoat.

Closer to home, the War Cemetery on Nabil Al-Waqqad Street in Heliopolis commemorates 1,742 Allied casualties of World War II, many of whom were evacuated from the El-Alamein battlefield, but later died in Cairo hospitals. The quiet lawn cemetery also has a pavilion dedicated to the unknown heroes of the First World War.












You are invited to come on board the “Esperanza”!

read more about Esperanza

The Esperanza (Spanish for "hope"), the latest and largest vessel in the Greenpeace fleet, is to visit Hurghada as part of Greenpeace's 'Defending our Oceans' voyage, the single largest expedition that Greenpeace has ever undertaken.

In co-operation with HEPCA, Greenpeace docked The Esperanza in Hurghada for 3 of days at the tourist port (by Grand Azur Hotel) and she shall be available for all to visit for free, on:

26. June from 10:00h – 12:00h and from 18:00 – 21:00 h

Or Visit the webcam on the bow of the ship to see where she is right now!

During your visit you will be able to:

  • find out more about the 'Defending our Oceans' journey and get involved
  • discover the worldwide threats to our planet's biodiversity and environment Greenpeace is currently campaigning against
  • see how HEPCA is helping to protect and maintain your local environment
  • visit an amazing eco-ship and meet the crew and captain

The ship was built in Poland in 1984 and was one of 14 Russian fire fighting vessels. (The ship still bears the marks of her Russian past, such as Russian Cyrillic lettering on the control panels.) She was refitted and renamed the "Esperanza" in 2002 and was launched in Cape Town in a ceremony where she was blessed by Archbishop Desmond Tutu.

At 72 meters and with a top speed of 15 knots, the ship is ideal for fast and long range work. Her ice class status means she can also work in polar regions.
There are 19 multinational members of the crew, but up to 40 people can be on board including researchers, campaigners and scientists. During this expedition the Esperanza will be the home, office and workshop for the crew in some of the most remote regions of the world and is equipped with a top class communications system.

More information about the voyage can be found at http://www.oceans.greenpeace.org/en/.

Egypt approves visa on arrival for Indian travellers

Egypt has approved a visa on arrival scheme for Indians wishing to travel around the country.
Indian travellers could make use of the 'Urgent Visa' at the Cairo International Airport provided they were in the country only for the purposes of business or tourism, Egyptian Tourist Authorities were quoted by news portal 'allafrica.com' as saying.
The visa would cost 20 US dollars. Egyptian authorities hope to capitalise on India's outbound market, which was expected to grow at 15 - 20 per cent a year, the report said. India has the fifth fastest growing tourism industry in the world, it added.

Northern Egypt ready for boom

The opening of Al Alamein International Airport in Egypt has opened up the country's northern coast to a tourism boom, according to Ahmad El Khadem, the Chairman of the Egypt Tourist Authority. The first of five hotels at the Almaza Bay Resort, to be developed by the Travco Group and Germany's TUI, was recently inaugurated. The 30m sqft project will contain 2,300 guest rooms and 1,000 residential and tourist villas.

KFAED lends Egypt USD 116 million for constructing the new Hurghada airport

Kuwait News Agency (KUNA) - 24/06/2006
The Egyptian civil aviation Ministry has earmarked USD 334 million for construction of two new airports in the Red Sea resort of Hurghada and the Arabs Tower close to Alexandria, including USD 116 Million from the Kuwait Fund for Arab Economic Development (KFAED).
Chairman of the Airports and Air Navigation Holding Company Ibrahim Manna said in a press statement that comprehensive plan for developing the airway installations stipulates finalizing next November the design of the new airport in Hurghada for total cost of USD 213 Million, with the aim of expanding its absorptive capacity to 7.5 Million passengers per year.
Also the design of headquarters of the new Al-Arab Tower airport that costs USD 121 Million will be completed to expand its absorptive capacity to 1.2 Million passengers per year.
The Japanese Bank for International Cooperation has lent Egypt USD 53 Million for financing construction of the new airport.






El Gouna, The Red Sea's Premier Leisure Destination

Ancient Egypt...

Egypt's pharaohs enjoyed red wine

King Tut ankh Amun (1323 BC):
«Fond of a cup of red wine.»
© Egypt State Information Service
Ancient Egypt's King Tut ankh Amun was a red wine drinker, a new study by Spanish chemical scientists reveals. Until know, scientists had disagreed whether the fossil wines unearthed in the pharaoh's tomb were from red or white grapes. The study proves that red wine was dominant in "King Tut's" era, some 3300 years ago.

It is well known that wine production was widespread in the ancient kingdoms of Egypt. The earliest scientific evidence of grapes is from 60-million-year-old fossil vines, while the first written record of winemaking comes from a much more recent source, the Bible.

Scientists have detected wine in a jar from as far back as 5400 BC, found at the site of Hajji Firuz Tepe in the northern Zagros Mountains of present-day Iran. But the earliest knowledge about wine cultivation comes from ancient Egypt, where the winemaking process was represented on tomb walls dating to 2600 BC.

- Wine in ancient Egypt was a drink of great importance, consumed by the upper classes and the kings, says Maria Rosa Guasch-Jané, a master in Egyptology at the University of Barcelona in Spain. She and Rosa Lamuela-Raventós, a professor of nutrition and food science, have analysed samples of ancient Egyptian jars from Tut ankh Amun's tomb, now belonging to the Egyptian Museum in Cairo and the British Museum in London.

One of the samples coming from the tomb of King Tut ankh Amun - discovered in 1922 by Howard Carter in Western Thebes, Egypt - had the following inscription: "Year 5. Wine of the House-of- Tut-ankh-Amun Ruler-of-the-Southern-On, l.p.h.[in] the Western River. By the chief vintner Khaa."

According to Ms Guasch-Jané, wine jars were placed in tombs as funerary meals. "The New Kingdom wine jars were labelled with product, year, source and even the name of the vine grower, but they did not mention the colour of the wines they contained," she explains. Scientists and oenophiles have long debated the type of grape that ancient Egyptians used in their wines.

The Spanish scientists thus developed the first technique that can determine the colour of wine used in ancient jars. The technique focuses on analysing malvidin-glucoside, which is the major component that gives the red colour to young red wines. No other juice used in the ancient Near East and Mediterranean region contains it.

As wine ages, malvidin reacts with other compounds forming more complex structures. The researchers directed their efforts toward developing a tool for breaking down these structures to determine the colour of the fossil wine. This method has never before been used to identify tartaric acid or syringic acid, nor has it been used on any archaeological sample, according to the scientists.

The scientific report of the new technique appeared in the latest edition of 'Analytical Chemistry', a US-based scientific publication. Ms Lamuela-Raventós and Ms Guasch-Jané say they plan to use the new technique in more extensive studies of wine residues from other archaeological samples. The Spanish Wine Culture Foundation and Codorniu Group had funded their research.







Body & Soul

Increasing Flexibility

What kind of stretching -- if any -- should I do before I work out? And how can I increase flexibility in my legs? I can barely touch my toes.

You should do minimal stretching before a workout if your muscles are cold. A good warm-up is to perform the exercise or activity you're about to begin at a reduced intensity level before starting the session in full out.

If you're lifting weights, a light warm-up set of 15-20 repetitions will bring blood into the muscles you're about to train, and help lubricate the joints involved in the movement. If you're running, start out walking briskly and then jog slowly for 5-10 minutes. If you're cycling, select smaller (easier) gears, and pedal at a slightly higher cadence for 10 minutes before starting to turn the bigger gears.

Stretching is easier, and you are less likely to injure yourself while stretching if you do it after your workout when your muscles are warm and have more blood in them. Your muscles will be more elastic and more receptive to the stretching then.

Not being able to touch your toes is probably due to having a tight lower back and calves as well as tight hamstrings. I recommend that you stretch those muscle groups, and your quadriceps (front thigh muscles), too. Here are a few stretches to get you started:

  • Start out lying on your back with your knees bent and your feet flat on the floor. Gently hug one knee toward your chest with your hands, using minimal upper body strength. Hold this for up to 30 seconds. Release this leg and do the same with the other leg. Repeat this twice more for up to 30 seconds.
  • Same starting position as above: Place one leg flat on the floor. Hug the knee of the bent leg towards you while trying to keep the knee of the leg that's on the floor as flat as possible. Hold for up to 30 seconds. Change legs. You can do this stretch a couple of times.
  • Keep one leg flat and your other leg bent with the foot flat on the floor. Place your arms along side of you with your palms flat. Raise the leg that's flat on the floor as high as you can while keeping that knee as straight as possible. Don't push off of the foot that's on the floor or raise your hips off the floor. Change legs. Repeat as above.
  • Bend both knees and keep your feet flat on the floor. Hold your arms straight out to the side with your palms facing up. Let both legs drop to the same side while turning your head the opposite way. Take three deep, breaths before rolling your legs back up to the center and on through to the other side.
  • Stand while holding onto a chair for support, or with one palm against a wall. Bend your knee behind you and grab your ankle with your free hand. Gently pull your heel toward your butt until you feel some tension on the front of your thigh. Make sure you keep the knee of the leg you're holding as close as possible to the knee of the standing leg. Switch sides.
  • Stand arms length from a wall with your legs together and your knees straight. With your palms flat and your fingertips pointing up, lean on the wall while keeping your heels on the ground. For more stretch, move one foot closer to the wall with a bent knee, and move the other foot further from the wall keeping that knee straight. Keep your back straight while you do this stretch. Hold for 30 seconds.






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  • Variety of Bread from our Bakery
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Parents & Kids


Wire Insect

Here's an insect you can make from clay and wire.


Polymer clay in yellow or orange, white, and black
22-gauge, permanent-colored copper wire

Time needed: Under 1 Hour

  1. Roll and shape all the clay parts shown.
  2. Cut the end off a toothpick and use it to fasten the head to the body.
  3. Press the fly's wings onto its back.
  4. Bend 6 pieces of wire into leg shapes and insert 3 into each side of the fly's body. Insert the wire antennae into the head and add the clay antennae balls to the other ends of the wire.
  5. Make eyes by pressing the small white balls onto the head, adding the yellow balls on top, and finally press the black balls on for pupils.
  6. Shape the mouth with a toothpick.






Special Announcement
:::June 2006:::

Opening Hours
from 10 am - 2 am

Chill Out Music

Cool Drinks

Great Food

im Café del Mar

Übertragung der Spiele ab 9. Juni

Heineken vom Fass

Parkplätze vor der Tür

Freirunden bei jedem Tor, das Deutschland schießt

Also check our regular Menu for Breakfast, Salads, Sandwiches, Pizza & Pasta and Desserts


Chocolate Cookies

Makes about 16 large cookies

  • 3 cups sifted all-purpose flour, plus more for surface
  • 1 1/4 cups unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups (3 sticks) unsalted butter
  • 2 1/2 cups sifted confectioners’ sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon pure vanilla extract
  1. In a large bowl, sift together flour, cocoa, salt, and cinnamon. Set mixture aside.
  2. Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs and vanilla.
  3. Add flour mixture; mix on low speed until thoroughly combined. Divide dough in half; wrap in plastic. Chill at least 1 hour.
  4. Heat oven to 350°. On a floured surface, roll dough to 1/8 inch thick. Cut into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Bake for 8 to 10 minutes, until crisp but not darkened. Cool on wire racks; decorate as desired.


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