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Greece: a (basket) case study in savage globalization

As Greeks look inward, they see a country that produces nothing of value and is inferior to the rest of the world - despite evidence to the contrary. The country has been mentally colonized, with outside powers convincing the Greeks that they can do no better.

by Michael Nevradakis

Part 7 - “We don’t produce anything”

Contributing further still to the misery and defeatism in Greece is a commonly-held perception that the country “doesn’t produce anything.” And this ostensibly being the case, it means that Greece is in a helpless position, reliant upon foreigners and particularly the EU. It is not unusual to hear Greeks talk about how “we are the beggars of Europe” and how “we cannot survive” without the EU.

The reality, however, is far more complex. It is certainly true that Greece’s productive base has diminished since the early 1980s (Greece entered the EU in 1981). There are several reasons for this. Some of these reasons have to do with the EU and its regulations, such as its common agricultural policies, which dictates to member-states what to grow, what not to grow, what seeds and crop varieties are permitted or prohibited, where to export and at what prices, and where not to export. Greece’s agricultural base has, as a result, been battered since 1981.

During this same period, increased foreign influence and the arrival of “easy money” from “Europe” led more and more people to desire what they perceived to be a more “European” lifestyle and career. Working the land was old-fashioned and backwards; a desk job or studying to become a lawyer or doctor was the thing to do. Never mind that even if there was no economic crisis, Greece could not possibly absorb so many doctors and lawyers – and even more so when very few doctors, if any, are willing to go to smaller islands and rural regions which are truly in need of their services.

These areas, unfortunately, did not offer the “European lifestyle,” complete with hipster pubs and sushi bars, that the new generation, encouraged by their parents, craved. Even in cases where young adults are in a position where they can take over a successful family-owned business, they often opt to pursue a profession seen to deliver more status and prestige – even if it means leaving Greece in the process.

Since the early 1980s, Greece’s borders were also opened up to imports from other EU member-states, particularly Europe’s export powerhouse, Germany. Greece’s previously successful industry, producing everything from buses and tractors to refrigerators and stoves, was wrecked. Many industries were bought out, shuttered, or operations were outsourced. Under the dictates of Greece’s so-called “bailout” agreements, many remaining industries, including the Hellenic Vehicle Industry (which, for example, produces buses, trolleys, and military vehicles) and the Hellenic arms and defense industries are slated for privatization or closure.

Meanwhile, a visit to any supermarket and careful observation of the purchasing habits of ordinary Greeks reveals a marked preference for foreign products, even when similar (and often higher quality) domestic products are available. Oftentimes, Greek products simply go unnoticed. At other times, they are considered old-fashioned, while many shoppers complain that they are expensive – which, actually, is frequently not the case.

This author, in keeping with a “shop local” philosophy which was also practiced in the United States, purchases almost exclusively domestically-produced products without breaking the bank. According to many, this is simply not possible, for “we don’t produce anything,” and as one purportedly “anti-EU” activist once told me, “we need to buy [European] cheese for our kids’ sandwiches.”

Such “European cheeses” are found at the breakfast buffets of most Greek hotels, very few of which engage in any effort to promote domestic dishes and products to foreign visitors who, perhaps, might be interested in trying something different from what they are used to – or at least having something authentically Greek available as an option. Instead, one will invariably find butter from Denmark, marmalade from Bulgaria, milk from Germany, cheese from Holland and honey from Turkey. Locally-produced fresh fruits and vegetables, fresh-baked breads and pies, local juices and beverages, Greek yogurt and cheeses, and a host of other high-quality and widely-available domestic products, are not so widely available precisely at those locations where they should be exposed to the country’s visitors: hotels.

As one hotel owner in the island of Karpathos is said to have uttered, regarding the lack of local goods offered: “why should I make [local producers] big shots by offering their products?” Divide and conquer in action.

This fear of leaving Europe extends beyond just the material world. Academics at all educational levels are infamous for their love and support towards the EU. Many of them are beneficiaries of various European funding and grant programs or of scholarship and mobility programs such as Erasmus+, and are terrified of losing such privileges. What these educators fail to realize is that Erasmus+ is not limited to EU member-states, and that international and academic cooperation is not something that cannot exist independently of the EU.

In keeping with “European” norms, it should be no surprise, then, that changes to the educational curriculum have consistently reduced the emphasis on the Greek language, Greek history and ancient Greece, while since the 1980s, students are taught that they are “European first, then Greek.”

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