05 2014 korchma en

We ha ve only fres h a nd s a v o r y n e w s!

May 2014 | № 05 (128) DO NOT MISS:

May 17 — Birthday of Korchma in Leningradskiy Prospekt

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korchma@tarasbulba.ru Project manager – Yuri Beloyvan ruk_proekta@tarasbulba.ru

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More news and photos at www.tarasbulba.ru

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SERHIY FOMENKO: I SPEND EIGHTY-FIVE PERCENT OF MY TIME ON THE ROAD

may 9: i went through the whole Great War...

stanislaW lem: a born science-fiction writer

ChilDren’s reCorDs: a two-and-a-half-year-old Ukrainian climbed to the annapurna base camp

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2 | guest

Mandry is considered the most vibrant band in Ukrainian show business. Their songs “Love,” “Orysya,” “Romancero about a Loving Queen” are very well known in and outside of Ukraine. Mandry tour a lot outside Ukraine, because, as they say, they don’t like to stay at home and twiddle their thumbs. The name of the band, which means “wanderings,” was probably not chosen by chance. Serhiy Fomenko, the frontman of Mandry, says that he hardly spends more than fifteen percent of his time with his family. The rest of the time is spent on tours, music, films, animations… However, despite his busy schedule, he gladly agreed to talk with the journalists of our newspaper. So, here we talk with Foma about the development of folk music, Ukrainian culture, and his literary interests.

Serhiy Fomenko:

«I spend eighty-five percent of my time on the road» – Serhiy, folk music has lately become more popular. It might seem strange, since on the one hand, people are becoming cosmopolitans, and one the other hand, they are starting to love their culture. In your opinion, why is this happening?

– This is how people share their cultures and this is a very good way to do it. I think it’s because they like to enjoy their life more than to be at war, that is, they would rather be happy than miserable. And here, music is in the first place. In my opinion, there are two types of art. These are music and painting, which are the closest to the truth and honesty, and it’s hard to lie in them. Of course it’s possible, but difficult, because lying in music isn’t interesting at all. What you get as a result is a communication process. When a person comes and plays his or her music with an open heart, and when this music is good, then everyone likes it, regardless of where and in what language it’s performed. The most significant is good and positive energy, something interesting, but not pop music. That’s why in the modern complicated world, it’s important to enjoy life. Folk music, folk rock, country rock let us do this. It’s the music with folk roots.

– How competitive is the Ukrainian music scene?

Interesting facts about Serhiy Fomenko: – Serhiy Fomenko was born in 1972 in the town of Vasylkiv near Kyiv. As a teenager, he learned to play the bayan (accordion) and guitar, sang, wrote songs and stories, hitchhiked to big cities of Ukraine, the Baltic States, and Russia.

After several years of traveling, he came back to Kyiv.

– In childhood, he wanted to become a bus driver and an artist.

– Before Serhiy Fomenko became a musician, he worked in the Kyiv Pechersk Lavra and Saint Sophia’s Cathedral. He also worked as a cloakroom attendant in an archaeological museum, a theater stage worker, and a radio presenter.

– It’s very competitive. It’s one of the most powerful music stages in the world. The “promo” segment just isn’t developed in our country. Little money is invested in this. With some exceptions, this sphere is developing on its own. If the same amount of money was invested into Ukrainian rock music, as for example, in football, than we would be second to none in the entire world. Even under the current conditions, it’s being actively promoted and popular.

– You often travel and go on tours not only in Ukraine but also abroad. Which world stages offer the warmest welcome?

– All of them. There is no such stage, where we aren’t welcomed. In Europe, it’s Poland, Hungary, German, Italy, France. We even played in Kosovo, gave a concert to peacemakers. It’s also the USA, Canada, Russia. There was no place in the world, where we played and were not welcome.

– His favorite historical figures are Buddha, Hryhoriy Skovoroda, Oleksandr Vertynskyi.

– How can you explain the phenomenon that Ukrainian artists mostly target the West, Europe, and the way to Russia is closed for them? This is not only in music, but also in literature, painting…

– His favorite literary heroes are Huckleberry Finn and Don Quixote.

– The Russian people protect their identity very much, they close off their markets. All the

Ukrainian bands that force their way through this curtain gain much more popularity than the Russian bands. This is felt there, and it puts them at a disadvantage. In such a way they protect their market, and it’s not bad. But at the same time it’s wrong, because culture can’t be managed. Culture lives its own life.

– People describe your music differently: Ukrainian chanson, village romance… How would you define the style you are working in?

– This is Mandry style (he laughs). In fact, we didn’t define anything for ourselves, we just played what we liked. Later, some other bands appeared, and they consciously adapted our concept. I don’t want to say who they are, I’ll just say that previously they played completely different music, and then they changed it suddenly, because they understood that this is the wave! And we played our own tune from the beginning, because we enjoyed it. Some of the songs in my repertoire I have liked since childhood. My mother used to sing them. So we didn’t make the decision deliberately.

– When I listened attentively to your songs, I noticed that they are very lyrical. The lyrics indeed border on very good poetry. Do you write it by yourself?

– Yes. I’ve been writing poetry all my life.

Besides, I paint, make animations and films. Now, I’m working on a book. I have a very wide range of interests.

– Who has the greatest influence on you in literature?

– The first long book that I read was The Adventures of Tom Sawyer and Huckleberry Finn.

Even now it is the most interesting adventure book for me, because I like this genre the most.

And probably that’s why our band is called Mandry (“Wanderings”), it is connected with some adventures. As for Ukrainian writers, my favorite author is Mykhaylo Kotsyubynskyi and my favorite children’s book author is Vsevolod Nestayko. In fact, I pretty much like all Ukrainian classics. As for modern writers, I read Yuriy Izdryk’s poetry. Serhiy Zhadan and Lina Kostenko are interesting poets too. Overall, I try to keep up with literature.

– People say that a ship will sail the way you name it. How much time do you spend traveling?

– I think no less than eighty-five percent of my time. When I have free time, I’m happy to spend it with my family.

guest | 3

– You are identified as a progressive Ukrainian. I have one question for you.

Look, it seems that we’ve already killed our inferiority complex. Today it’s fashionable to be a Ukrainian. For example, I know a very rich person who drives an expensive HarleyDavidson that is painted in Petrykivka style (Ukrainian decorative ornamental folk painting, a style which dates back to the seventeenth century – Auth.) Embroidered shirts, ancient shawls, and plakhty (wrap around skirts) are being used again. The older they are, the better. People wear all this with pleasure, as though saying, “Look at me, I’m a Ukrainian!” What caused such global changes?

– First of all, Ukrainians were made to believe in their inferiority complex, they didn’t develop it by themselves. Now we are finally recovering from it. Secondly, life is a competition. We live in a very cruel world, where you have two options: either to be strong or to die. Correspondently, Ukrainians have nothing to do, but be strong. I think that what doesn’t kill us, makes us stronger.

Our history, evolution, all our ups and downs weren’t easy. But anyway they toughen us up and this is good.

Text: Stepan Hrytsiuk Photos by Yuriy Helytovych, also courtesy of the Mandry band

4 | we reMeMber

every year on May 9 citiZens of rUssia, forMer soviet repUbLics, and Many eUropean coUntries ceLebrate one of their Most iMportant hoLidays – victory day. in the spring of 1945 the soviet arMy and the aLLies finaLLy defeated the gerMan arMy. on May 9 the eneMy signed the preLiMinary act on an UnconditionaL sUrrender, which pUt an end to the bLoody worLd war. in its dUration and nUMber of victiMs, it was Unprecedented in worLd history. in the finaL battLe of berLin aLone, 2.5 MiLLion officers and soLdiers, 6,250 tanks, and 7,500 aircraft were depLoyed. according to officiaL data, every day the red arMy Lost over 15,000 soLdiers. overaLL, in the storMing of berLin, soviet troops Lost More than 350,000 peopLe. we reMeMber the events of that tiMe and foUnd a hero of the soviet Union, ivan kaLiberda, who wiLL ceLebrate a doUbLe hoLiday in May, becaUse it aLso Marks his 94th birthday!

man Who lIved through a maJor War... dossier: The Gold Star medal was a state award of the USSR. It was introduced in 1939 to identify recipients of the title of Hero of the Soviet Union. It was made almost entirely of pure gold (950 fine) in the shape of a five-pointed star with smooth two-edged beams on the front side.

On the other side in the center is the inscription: “Hero of the USSR.” Interestingly, at first it contained a shortened version – “Hero of the SS,” [Sovietsky Soyuz, which means Soviet Union – Ed.], but because of the analogy with Nazi troops, it was changed.

During the war, 11,144 people received the medal. Throughout the history of this award, it was presented to 12,776 persons.

Pilots Kozhedub and Pokryshkin as well as the Soviet Marshal Budyonny received the Gold Star three times.

Marshal Zhukov and the General Secretary of the Central Committee of the CPSU Brezhnev received the prestigious award four times.

On the black market the award varies greatly in price – from one to ten thousand dollars. For heroes it is invaluable; for speculators it is just a piece of metal on which you can make money.

DID YOU KNOW…?

Eighty thousand Soviet officers in World War II were women.

Overall, at different times an estimated 600,000 to 1 million women fought in the war.

Even 10 years after Victory Day, the Soviet Union was formally at war with Germany. It turned out that having accepted Germany’s surrender, Moscow decided to sign a peace agreement with its former enemy. Only on January 25, 1955, did the Presidium of the Supreme Soviet of the Soviet Union announce the end of the war between the Soviet Union and Germany, thus legally formalizing the end of hostilities.

we reMeMber | 5

on the oUtbreak of war When the war broke out, I was studying at the Leningrad Military Engineering School, which is where future military specialists studied, including Karbyshev – a world-famous hero. Graduates of the school fought in the Russo-Japanese and Civil Wars. I also had the honor of learning the basics of science in the school. I remember at twelve o’clock June 22, 1941, Minister of Foreign Affairs of the USSR Molotov announced that the war started.

Even though at the time we were young boys, there was a chance we could be sent to war. But it was not so. First the school was evacuated to the Volga, to Kostroma, where we finished our studies. In October of that year, an alarm was raised and we were put on a ship and taken to Saratov. Then there was Kuybyshev. We knew there was a chance the Germans would reach the Volga so we were given an order to prepare a fortification. I became the commander of the engineers’ company. I was 22 at the time. Then I attended the regimental school, where the junior composition was trained for war.

And so I ended up on the south-western front near Kharkiv. Under pressure from the Nazis, our troops were forced to retreat, changed many locations.

I went to Stalingrad. There I was appointed commander of the pontoons, and experienced my first fighting.

on the way a soLdier Our task was to organize the transfer of troops, the injured, machinery, to build bridges, and so on. We were stationed in between the rivers Don and Volga. We helped the troops

Around 400,000 awards and medals were awarded to Soviet veterans. And on the day of conclusion of World War II nearly 3 million awards were not given. The reason for the delay was simply because they were unable to produce enough awards.

who were going to Stalingrad to cross the Don. Although we had been taught how to do this, the work was difficult and unusual. Perhaps this was due to the fact that we were taught in peacetime and in war everything was different... Even so we constructed bridges that had a length of 400-500 meters. We also transported soldiers on pontoons. They jumped onto the opposite bank and ran to fight the enemy, and under heavy fire we unloaded their provisions. But we managed.

First, we did not even notice our losses. And then German aircraft started to bombard us very strongly. We had to build the bridges at night and hide during the days. On November 19, 1942, our troops began an assault near Stalingrad. It was a very happy occasion and the crossings that we organized were invaluable. We helped regiments and divisions of various types of troops cross. I remember that at that time we were very tired and hungry, but when the assault began we had a lot of energy. I was near Stalingrad from the very beginning to the end. It was very scary. The roar of artillery shells and the clatter of machine guns mixed in such a cacophony that it seemed as if one’s head would explode. I wanted to hide somewhere so as not to hear any of it...

on being injUred After Stalingrad I was at Kursk. We were given a task to build a crossing across Seversky Donets, through which tanks could pass. The commander said, “Guys, if you do it in one day, you will all be rewarded...” We tried, but we were unable to fulfill this task as the river was rather wide and to build a bridge in one day was unrealistic. Moreover, the Germans immediately bombed a convoy of vehicles that was bringing us building supplies.

Several drivers were killed. As a result, we had to build everything at night. So instead of one day, this work took us ten nights. It was already August

1943. I have photo of this crossing. I have it at home and it is also in the archive at the Museum of the History of Engineering Troops and Artillery in St. Petersburg.

After the Battle of Kursk, we went to liberate Ukraine, crossed the Dnipro. What happened there was why I was later awarded the title Hero of the Soviet Union. I remember that day was so calm and sunny; there were no signs of trouble. As soon as we reached the river, we were hit by shells. We started to shoot. I felt a blow and saw blood on my sleeve. A soldier ran up to me and said: “Comrade Lieutenant, I’ve been wounded,” and I answered him hoarsely “I’m also wounded...”

I remember that I bled for a long time until the soldiers gave me medical treatment. The bullet flew right through my chest, but missed my heart.

I didn’t know if it was good or bad. For if had been killed, the war would have been over for me...

Why did I become a hero? Because it did not get sidetracked, I continued to give orders when I was wounded, and then I transferred my command to someone else. We did end up crossing the Dnipro.

the factors that heLped Me avoid death I am often asked what helped me survive. Great spirit, patriotism, love of country, and hatred of the enemy! Life is difficult – earlier I would meet with my fellow soldiers, but now they’re all dead, only three are still alive. I haven’t received a letter in a long time and haven’t written to anyone because I can’t. I’m a 94 year old man who lived through a major war... I hope to God that it is never repeated.

The Nazis burned 334 settlements in Ukraine along with their inhabitants. The largest town captured by the Germans was Koryukovka in the Chernihiv region. In two days, out of the 1,300 houses, 1,290 were burned, and the Nazis killed and burned 7,000 inhabitants.

Text: Gleb kurkov Photo: yuriy HelyTovycH

6 | traveLLing

A CHILD’S RECORDS

a two-and-a-half-year-old Ukrainian boy climbed to the annapurna base camp “The only thing better than mountains is mountains!” It seems as though this longstanding truth guides the Ukrainian family of travelers the Shchebalskys. Not only the parents, but also their children travel the world.

The young children are taken on the most difficult routes. The latest trek is another confirmation of this. Two-and-a-half-year-old Yan Shchebalsky together with his father climbed up to the base camp of Mount Annapurna, which is located at an altitude of 4,130 meters. No one of this age has ever climbed there. Now this small traveler who still doesn’t know how to speak well has become a star. And it seems that the extreme travelers do not plan to stop at that. After returning home, they began to prepare for the next ascent, to Mount Elbrus. Journalists from Bulba NEWS decided to meet with the father of the record breaker, Edmund Shchebalsky, to hear about his experiences and plans for the future.

on the phiLosophy of traveLing I am motivated by a simple philosophy – our child is happy where we are.

Accordingly, where my wife and I stay overnight, there is our home. While trekking in the Himalayas, every day when we left our guesthouse our son asked: “Dad, where are we going?” I answered him, “We’re going home.” He asked, “Where’s our home?” I replied: “The place where we will go.” He was very happy that we were not heading to some unknown land, but home. He still doesn’t understand the concept of the world, of countries, of different cities. He

has us and our family. So wherever we are, he will be fine. Actually, I think that children need to travel, visit different places, be shown the world, because from childhood, this little human will feel comfortable and safe in every corner of the planet. This is a very good lifestyle.

his son’s personaLity and records My son is growing very persistently, becoming extremely confident in himself. He always tries to do things by himself and wants to always be ahead of someone. In nine days we trekked one hundred and twenty miles round trip. Of these, thirty kilometers Yan walked himself, and the rest of the time I carried him in my backpack. And so he was the first child who at that age was at the Annapurna Base Camp! I’m proud of him. I realize that this is definitely a victory for our son because the whole time he was struggling with himself and continually defeated himself. He was tired, maybe he wanted to sleep or eat something, but he never whined and stubbornly went ahead. Last year alone, he climbed the mountain Hoverla in Ukraine (Ukraine’s highest point, 2,061 meters - Ed.). Interestingly, there, while climbing, he fell asleep right on the very slope. Like a wounded soldier, he fell to one knee, then to the other, to his elbow, stretched out his hand, and went to sleep (laughs). Of course, in the Himalayas, he traveled much more. He never went this distance alone. If we were alone, not with the group, he definitely could have climbed more, sixty kilometers. But we had to hurry so as not to delay the rest of the trekkers.

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Note! We are now hiring to work in Korchma “Taras Bulba” restaurants in Kyiv and New York.

traveLLing | 7

on the preparation and the absence of fear During the trek, sometimes I would carry him in my backpack; other times he would walk by himself. Of course, he was interested in looking around and not sleeping. You’ve seen the photographs, those landscapes... This is the maximum height our boy ascended.

Until then he hadn’t reached higher than 3,700 meters. We often travel with him – in the Ukrainian Carpathians, in the Crimean mountains, we were at the foot of Mount Ararat and Mount Elbrus. Were we scared? Of course not, because we had good training. We have experience. We understand how to walk correctly, how to breathe, how far to go, how to drink water, where to rest. Accordingly, it is very easy for us to deal with obstacles. When things are going well, we understand that at any time, for example, if we need some medical help, we will stray from the route, rest, and everything will be okay.

on Life in the hiMaLayas We are often asked what the baby ate in the Himalayas. This was not a problem, because people live there and they do not go hungry. My son ate the same things he eats at home: soup, vegetables, fruit. We had already been in Nepal with Yan when he was a year and half. In my opinion, in this country there is a very good infrastructure for tourists. In almost every place where we stayed there were so-called guesthouses – small houses that have beds, and where we could eat lunch, dinner, etc ...

What else does a child need? Nothing! He was completely satisfied. The only thing we asked was for the locals not to make the food too spicy (laughs).

on his oUtLook on Life I am not a professional sportsman, it’s my hobby. In general, we try to live a happy life, so that every moment brings a sense of pleasure. This is our principle of life. Our family is against difficulties, opposed to fighting something. If there is such a moment, cheers, then all is well. Basically, we learn this from children. They don’t have a past and never get distressed; they don’t have a future to worry about something in advance. Children live in the now and get pleasure from it and teach us this. When I climb mountains, I know that my son and daughter are beside me, and it’s the best feeling in the world.

Text: Stepan HryTSiuk

8 | cuisine

3 May

Day of the Sun Day of the city of Lviv (Ukraine) Confectioner’s Day

5 May

World Obstetrician’s Day Diver’s Day in Russia

7 May

Day of the city of Ivano-Frankivsk (Ukraine) Day of Radio Day of Creation of the Russian Federation Armed Forces

9 May

Victory Day

9 may

Victory Day 10 May

World Day of Migrating Birds International Astronomy Day

11 May

Mother’s Day in Ukraine

13 May

The Black Sea Fleet Day

15 May

International Family’s Day

17 May

Birthday of ‘Korchma’ on Leningradskiy Prospekt Day of Science in Ukraine

18 May

The Baltic Sea Fleet Day International Museum Day

20 May

International Metrologist’s Day World Trauma Surgeon’s Day Banker’s Day in Ukraine

24 May

HR Specialist’s Day in the Russian Federation

25 May

Day of the city of Kyiv Linguist’s Day Chemist’s Day

28 May

Border Guard’s Day

29 May

Ascension Day

31 May

World Tobacco-free Day International Blondes Day

Beetroot Dishes are Tasty and Healthy!

Aromatic red borsch with garlic, Macedonian salad, herring in a fur–coat salad, beetroot and horseradish salad – all these dishes come form one of the basic ingredients in traditional Ukrainian cuisine, the beetroot.

It is a vegetable that has to be included in every Ukrainian’s diet, because there’s nothing as nourishing and tasty as produce grown on one’s native land.

People started to cultivate beetroot as an agricultural plant in the Mediterranean in the 1-2 centuries BC. Two and half thousand years ago, the ancient Greek physician Hippocrates noticed the therapeutic properties of this root. In those ancient times people learned how to treat infectious diseases, fevers, skin inflammation, and many other diseases with sour beetroot. In the sixteenth century it was used to cure blood disorders. On the territory of Rus’, the first mention of beetroot dates back to the

tenth and eleventh centuries. Nowadays, it is an important ingredient in both cooking and folk medicine.

The red root contains a lot of healthy and necessary elements for our body, in particular, vitamins A, B, B3 C, as well as ferrum, potassium, iodine, calcium, magnesium, cuprum, phosphorus, and other microelements.

Besides, it contains lots of fiber, pectin, and organic acids. All these give the vegetable its therapeutic properties.

It is known that beetroot improves the functioning of the cardiovascular system, aids in strengthening capillary walls, and reduces arterial pressure. The plant contains a lot of ferrum and cuprum that increase the HB level in blood. Therefore, the use of the root is recommended in cases of anemia. Moreover, beetroot has a high iodine content and so it is widely used to prevent and treat thyroid diseases.

cUisine | 9

ColD oF the Ussr: esKimo iCe Cream

CURED HERRING UNDER VEGETABLE COAT (SHUBA) 200 g – 170 RUB

BEETS SALAD WITH PICKLED CUCUMBER/PRUNES 200 g – 100 RUB

The beetroot’s vitamins and mineral salts have a general strengthening effect and stimulate the functioning of the immune system, and its folic acid helps generate new cells in our body.

Consumption of the root helps to cleanse the body of waste and toxins, as well as helps to cleanse the liver and reduce cholesterol level. The beetroot contains betaine, a very valuable organic substance that takes part in choline formation. And the latter is very important for the normal functioning of the liver, because it prevents fatty degeneration in the organ. Fiber and pectin, the compounds of this plant, while passing the intestine, stimulate its functioning and adsorb toxins.

Thus beetroots have anticarcinogenic properties.

It’s necessary to note that beetroot, prepared in any way, has can act as a laxative, so people prone to constipation are recommended to include it in their diet.

Besides, the product improves digestion and encourages the normalization of the intestine’s microflora. Beetroot is known for its diuretic properties. That means it is good for that those who are prone to edema.

The root also reduces allergic reactions.

No matter what caused the allergy – pollen or dust – it will ease the allergic symptoms because it contain the very rare vitamin U. However, besides a number of therapeutic properties, the root also has a range of contraindications. In particular, it should not be consumed by those who have an intolerance, gastric ulcer, or diarrhea; also, it is contraindicative for people with kidney or urinary bladder diseases because of the content of oxalic acid.

Beetroot is also valuable because of its conservation properties: it preserves all of its vitamins for almost a whole year. For prophylactic purposes and health support, it is necessary to eat beetroot at least twice a week. To combine the useful with the pleasant, you should try the most delicious beetroot dishes in Korchma Taras Bulba restaurant. There you can find different types of borsch, such as with ox or pork meat, served with buns and salo, or savory borsch with goose and prunes. For those who opt for a leaner diet, we also offer a lean borsch with smoked pear.

Text: Sofia GoNcHAruk

Of course, least of all we wish to wallow nostalgically for old times, but probably only in the USSR did ice cream have such a smooth and creamy taste. It is no wonder since it was produced from 100% cow’s milk, without any preservatives or additives. That fact was well known even abroad. Therefore, tourists who planned to visit the USSR were recommended to do three things: first of all, to go to the ballet; second, go to the circus; and third, to taste the mouthwatering ice cream. Even at that time, despite the food shortage, the country produced several sorts of that strategic product. The first factory was opened in 1932 at the initiative of the People’s Commissar Anastas Mikoyan, who said: “Ice cream should and can be made a staple food and it should be sold at affordable prices…”

Eskimo, loved both by children and adults, was probably the most popular out of the large assortment of ice cream. Unlike today’s food, it had a very short shelf life. But it didn’t matter since it went like hot cakes. Moreover, it was sold both in bars and by weight.

It could be bought in stores, cafes, on the streets and in parks. Already in the 1950s, in Soviet cities there were posters with penguins holding ice cream in their wings.

This picture became a symbol of Eskimo in the USSR. At that time, a portion of Eskimo cost 22 kopecks and everyone could afford the sweet delight. Very often the ice cream was in short supply and lines were formed near stands or stores. Most of all citizens were angry with villagers who brought three-liter glass bottles and several bars of Eskimo. It was sold even in winter, and even in winter there were queues. It always surprised foreigners because they couldn’t understand how it was possible to enjoy something so cold in the cold weather...

10 | personaLity

СТАНІСЛАВ ЛЕМ: ЛЮДИНА-РОБОТ Він написав «Соляріс», «Футурологічний конгрес», «Казки для роботів» і був фантастом до мозку кісток. Залишив по собі твори, що перекладені на сорок мов світу, а загальний їхній наклад складає понад тридцять мільйонів примірників! Якби теорія реінкарнації у Всесвіті існувала, то у наступному своєму житті всесвітньовідомий фантаст Станіслав Лем без сумніву перетворився б на робота, механічну машину без думок, кісток і крові. Він настільки любив технічні диковинки, що навіть у дорослому житті не переставав бавитися всілякими іграшками – ракетами з космонавтами, автомобілями, місяцеходами. Часто згадував як годинами міг розкручувати електричні пристрої, щоб подивитися, що у них всередині. На таке хобі йшли усі гроші, що їх видавали малюку батьки. Коли ж дзвінкої монети у кишенях не залишалося, а потяг до конструювання не давав спокою, він, ніби лахмітник, завжди знаходив відраду на смітниках… У сьогоднішньому номері ми розповідаємо про уродженця України, фантаста Станіслава Лема. «Я був філантропом по відношенню до старих стабілізаторів напруги, купляв зіпсовані магнето від автомобілів, якісь гайки, нікому не потрібні комутатори, частини незрозумілих приладів. Зносив це усе в будинок, ховав в коробки з-під черевиків у шафу, засовував куди потрапить, навіть за книжки на верхній полиці, інколи виймав їх, витирав пилюку, звісно, пальцями, підкручував якийсь важіль, щоб зробити їм приємне, і знову турботливо ховав…». Такі спогади з дитинства залишив по собі Станіслав Лем. Напевне, саме дитяче захоплення, як ніщо інше, вплинуло на його творчість. Згодом, у більшості романах чи оповіданнях і виринатимуть роботи, «машини для поневолення розуму», пригоди астронавтів, польоти між планетами. Письменник справді любив фантазувати, а ще – не лінувався і викладав свої думки на папері. Майбутній фантаст народився у Львові в 1921 році. Це був міжвоєнний період, що став для міста чи не найкращим за всю історію його існування. Він виростав у родині, що мала єврейське коріння, був страшенним розбишакою

і сам визнавав це на старість: «Норберт Вінер розпочав свою автобіографію словами: «Я був чудо-хлопчиком». Напевне, про себе я б міг сказати тільки: «Я був монстром». В чотири роки я навчився писати. Добре, щоправда, це уміння я використовувати не вмів. Перший лист, якого я написав батькові, складався з невеличкого опису моїх пригод у справжньому сільському туалеті. Так-так, в тому самому – з діркою в дерев’яній підлозі. Мушу зізнатися, дещо я згадувати не став. У ту саму дірку я викинув ключі хазяїна будинку, у якому ми жили…». Власне, дитячі спогади, як і саме дитинство, у Станіслава Лема були найкращими. Згодом ця людина переживе багато горя: гоніння гестапівцями, бо ж мав стосунок до ненависного нацистам єврейства, репатріацію, а по-суті – вигнання із Радянського Союзу до Польщі, після закінчення війни, безробіття і бідноту… Отже, у Львові хлопець із батьками проживав на теперішній вулиці Богдана Лепкого. Та легендарна квартира, де мешкала сім’я, збереглася і досі. Є також і школа, де навчався письменник. Вона знаходиться неподалік.

Після шкільної лави хлопець вступає до гімназії, а потім вивчає науку Гіппократа у Львівському медичному університеті. Робить це через настійливе побажання батька, який був лікарем і хотів, щоб син унаслідував його професію. З початком німецької окупації у 1941-му для родини Станіслава Лема починаються важкі часи. Ті вишукували та знищували євреїв, а у місті багато людей знало, що сім’я знаного лікаря має юдейське коріння. Аби вберегти рідних від знищення батько виготовляє усім «аусвайси». Перепустки, що давали можливість більш-менш вільно ходити Львовом. Тоді ж юнак влаштовується чорноробом. На роботу ходить ніби на страту, бо гестапівці могли запідозрити щось недобре і схопити його. В такому випадку додому він просто б не вернувся. Цікаво, що у той час Лем вперше бере ручку і починає фантазувати, придумуючи сюжети, які далекі і від Львова, і від війни, і від страху… Пише твори, які мають космополітичний характер. На щастя Станіславу таки вдалося пережити німецьку окупацію. Після закінчення війни його

ВНИМАНИЮ ВЕЛОСИПЕДИСТОВ! С 1 АПРЕЛЯ ВСЕ РЕСТОРАНЫ СЕТИ «КОРЧМА “ТАРАС БУЛЬБА”» ОБОРУДОВАНЫ ВЕЛОПАРКОВКАМИ!

personaLity | 11

разом із родиною радянська влада, що встановила контроль над містом, репатріює до Польщі. Цю образу письменник запам’ятає на усе життя: «Мене викинули, по-іншому сказати не можу… …мені росіяни в Москві кілька разів пропонували: «Може, ви хочете поїхати до Львова? Будь ласка!». Я завжди відмовлявся. Це так ніби ти любив якусь жінку, а вона пішла з кимось, невідомим мені. Для чого мені з’ясовувати, що з нею тепер? Не хочу знати і все». Так чоловік переїжджає жити до Кракова, де знову береться вивчати медицину. Там, у 1946-му, видають його перший роман «Людина з Марсу», який він написав ще у Львові. Його беруться надрукувати у польському журналі «Nowy Swiat Przygod». Маленькі оповідання Станіслава з’являються і в низці інших видань. Видати глобальніші речі він не міг через комуністичну цензуру, яка завжди вбачала у писанні критику режимові. Згадував, як брав найдешевший квиток, сідав на потяг і їздив нічними рейсами до Варшави, де вів безкінечні дискусії із видавцями. Ті, незважаючи на аргументи, відмовлялися друкувати Лема, називаючи його твори декадентськими і навіть контрреволюційними. Далі він повністю закидає медичну освіту і з головою поринає в улюблене писання. Ентузіазму додає вже опублікована перша повість та кілька оповідань. Свій прихід у фантастику Лем пояснював так. Одного разу він сидів у кав’ярні і випадково розговорився зі сторонньою людиною про літературу. Чоловік, який підсів до нього бідкався, що серед місцевих письменників давно не було доброго фантаста. У цей момент тридцятилітній Станіслав взяв і випалив, що він залюбки міг би створити щось таке… У відповідь співрозмовник скептично похитав головою. Мовляв, бачили ми таких вискочок, іди собі! Не зважаючи на песимізм незнайомця Лем витягнув записник і занотував адресу співрозмовника. Це було своєрідне джентльменське парі. Через деякий час обоє зустрінуться знову. Молодий

Welcome aboard! Добро пожаловать на борт!

Маршрут #1 Route #1 Маршрут #2 Route #2

письменник тріумфально вручить свій рукопис «Планета смерті» (в іншому варіанті – «Астронавти»). Виявляється, співрозмовник був редактором великого видавництва. Він перегляне рукопис і зрозуміє, що таки помилявся... У Польщі спалахне зірка великого фантаста. Після цього Станіслав Лем буде злиднем не довго. Пройде ще зовсім трохи часу і світ побачать його «Діалоги», «Зоряні щоденники», «Повернення із зірок» та «Соляріс». Останній роман у Радянському Союзі візьметься екранізувати легендарний режисер Андрій Тарковський. Фільм вийде на екрани у 1972 році і матиме щонайрізноманітніші відгуки від критиків та глядачів. Однак, самому автору стрічка не сподобається. Це стане причиною великої сварки, коли Лем навіть називатиме Тарковського дурнем. Про інцидент з режисером Станіслав Лем розповідатиме часто: «Солярис» – це книга, через яку ми добряче посварилися з Тарковським. Я просидів шість тижнів у Москві, поки ми сперечалися про те, як робити фільм, потім обізвав його дурнем і поїхав додому… Тарковський у фільмі хотів показати, що космос неприємний, а ось на Землі – прекрасно. Але ж я писав, а головне – думав, навпаки». Загалом на старість Лем здобуває характеристику дуже прикрої людини. Із зовнішнім світом він переважно спілкується через свого особистого секретаря, лічить кожну копійку від продажу книг і дуже уважно слідкує за дотриманням авторських прав. Робить песимістичні прогнози, через що його все частіше називають циніком. Писатиме: «Я зробив усе, що вважав найголовнішим, і перегорнув цю сторінку свого життя... Що попереду? Рай? Не знаю. Їх же є кілька – християнський, ісламський, буддійський і так далі. Залишається тільки визначитися, в якому напрямі рухатися...». Письменник помре у березні 2006 року в Кракові. Текст: Марія КРАСНА

12 | news from “Korchma�

The chain of Ukrainian restaurants Korchma Taras Bulba celebrated its fifteenth birthday. As usual, the anniversary was celebrated with songs, dances, and a copious feast. In addition, each restaurant prepared its own show. The employees organized an unusual flash mob and invited guests to visit their restaurant and to try their delicious meals.

Restaurant managers even gave their staff presents. Everyone who had been with Korchma for five, ten, and fifteen years received certificates, medals, and bonuses.

It turned out that two people have worked in the restaurant since its beginning, sixty people have been with the restaurant for over ten years, and four hundred people for more than five years!

The people confess that for them working for Korchma Taras Bulba is not just a job that helps them earn a living, but is primarily an opportunity to spend their working hours in a friendly and familial atmosphere and to have a successful career. We are sure that such a dream team will help the brand overcome any obstacles!

Korchma is fifteen years old!

Happy Birthday: Bonuses, Medals, and a Flash Mob

news froM “korchMa” | 13

“Korchma” In KyIv Is noW tWo years old!

On the eve of the great Orthodox feast of Easter restaurant ‘Korchma Taras Bulba’ in Kyiv celebrated its second anniversary . And although the warm spring rain poured into the potholes of the streets of the capital, it did not wash away the holiday spirit for the guests of our restaurant.

On this day, our regular guests congratulated the staff, wished them a happy birthday and gave flowers to beautiful half of the restaurant employees. Everyone played a part in the action happening on the summer terrace and the entrance

area, accompanied by the sounds of Ukrainian music.

There were merry dancing and serving free drinks to passers-by , and the Ukrainian Fair where anyone could purchase handmade ceramics , homemade dumplings , cakes, bread from our menu, our recipe book Not with salo alone with all our recipes, Ukrainian national clothes.

Our smiling Ukrainian waitresses exuberated positive emotions and posed for photographs with visitors to create a festive atmosphere, initiated by

a leading participant of the Comedy Battle, Studio 95 Quarter – Pavel Tafi.

Inside the restaurant you could enjoy the singing voice of folk groups .

The climax of this wonderful day was the marriage proposal from one of our guests to his beloved.

We are happy that for some people our party has turned into a celebration of life and love! liudmila oSiPiuk, restaurant director

PHOTO CONTEST! TO CELEBRATE THE 15TH BIRTHDAY OF THE KORCHMA «TARAS BULBA» CHAIN OF RESTAURANTS WE PRESENT A CD OF UKRAINIAN CLASSICAL MUSIC IN MODERN ARRANGEMENTS FROM BULBA PRESS.

THE EXCLUSIVE NEW DISC WILL BE AVAILABLE FOR SALE IN OUR RESTAURANTS! FIND TIME IN YOUR LIFE FOR OUR MUSIC!

In the waiting room. A citizen of Papua New Guinea kills time at a local airport with BulbaNEWS in hands.

BUBLA NEWS IS PLEASED TO ANNOUNCE THE START OF A COMPETITION FOR ITS READERS: “WE ARE READ AROUND THE WORLD!” TO TAKE PART, PLEASE PICK UP A FREE COPY OF OUR NEWSPAPER AT ANY RESTAURANT OF THE KORCHMA TARAS BULBA CHAIN AND TAKE AN INTERESTING PICTURE WITH IT. IT CAN BE A TRAVEL PHOTO, VACATION PHOTO, OR ANY STAGED PICTURE. THE BEST PICTURES WILL BE PUBLISHED AND THE WINNERS WILL GET KORCHMA “TARAS BULBA“ GIFT CERTIFICATES OF 15, 10 AND 5 THOUSAND RUR. YOU CAN THEN USE THEM AT ANY RESTAURANT OF OUR CHAIN. EMAIL YOUR PHOTOS TO BULBANEWS.RU@GMAIL.COM

14 | MenU

Moscow Kiev New York DRINKS

SHISH KEBAB

PORK LAMB on a bone VEAL CHICKEN

170 150 170 170

470 700 550 390

HOMEMADE SAUSAGES

prepared with meat f om our own fa fr f rm “Kazachy h e” hy

SAUS A AGE PLAT AUS A TER ((chicken, AT en, ppork, blood ppudding) in served with ing) t 250/125 th fried pota t toes, onions, herbs and ta d hors r era rs r dish ra h BLOOD PUDDING SAUS A AGE WITH BUCKWHEAT AUS A AT 200 served with t hors th r era rs r dish ra PORK 150 country r sty ry t le pork ty r sausage rk a with age tth h ggaarlic, served with t hors th r era rs r dish ra

640 350

170/85 115

290/200 290

160 310 300/150 220/15

SI DE S L IV STYLE POTA LV TAT TA ATOES WITH CHEESE AND BACON POTA TAT TA ATOES: fr f ied with salo and onions f ied with champignons fr f ied with oyster mushrooms and smoked salo fr boiled with garlic mashed BOILED RICE BUCKWHEAT A WITH BACON AT STEWED CABBAGE ROASTED CAULIFLOWER GRILLED VEGETA T BLES TA

200 200 200 200 200 200 150 150 150 150 300

250 160 160 240 160 100 60 140 80 120 300

VARENIKI (UKRAINIAN DUMPLINGS) and PELMENI (UKRAINIAN RAVIOLI) SIGNATURE A ATURE V ENIKI WITH MEAT VAR A “KORCHMA” AT A A” (MEAT A VAR AT V ENIKI) assorted / meat / old Ukrainian FISH VA V RENIKI stuffe ff d with salmon and dill ffe VEGETA T BLE VA TA V RENIKI assorted vegetables / cabbage / potatoes and mushrooms SWEET VA V RENIKI assorted / cottage cheese / cherry / raspberry V ENIKI WITH SALT VAR L Y CHEESE LT SIGNATURE A ATURE PELMENI “KORCHMA” A A”

250/125 300/200 250/125 220/160 250/125 200/150 250/125 170/120 250/125 220/160

DESSERTS

FREE UZVA V R VA

FISH

150 150 100 150 150 130

200 210 100 210 130 200

150 90 50

230 75 110

50

110

540 75/100 125 120

HERRING WITH ONIONS AND POTA T TOES TA DNIEPER FISH SOUP COUNTRY R STYLE PERCH RY

CHICKEN

445

UKRAINIAN SPRING SALAD SORREL BORSCH WITH CHICKEN AND EGG CHICKEN CUTLET WITH RICE

mushrooms

MINERAL WA WATE ATER, SODA

KAMORINSKAY AYA AY YA WA W TER BON AQUA U UA NARZAN VITTEL PERRIER COCA-COLA / COCA-COLA LIGHT / SPRITE / F NTA FA T / TONIC TA RED BULL

COFFEE

ESPRESSO AMERICANO/ DECAF AMERICANO CAPPUCCINO LAT A TE AT ICED COFFEE

ALPINE CEYLON (black) JASMINE FIRE FLOWER SUN OF CHINA N NA MINT, T, LEMON BALM, LINDEN, VERBENA T N NA VITAMIN T TAMIN BUCKTHORN

THYME, FRESH MINT ASSORTED RTED HERBS R

ADD TO YOUR TEA

cot / raspberry HONEY clover / sainfo f in / linden-raspberry / buckw fo k heat kw

pork

100 125 85/150

nuts

-

300/500 300/500 300/500 300/500 300/500 300/500

190/320 250/420 190/320 210/360 190/320 190/320

300

90

300/500 300/500

80/120 60/80

300/500 300/500

150/240 110/180

500/1000 500 500 330 330 250

30/60 90 130 160 210 150

250

220

45 100 150 150 150

80 80 120 130 160

350/600 350/600 350/600 300/600 300/600 300

90/160 140/250 130/230 130/230 80/140 180

6 6 30

70 70 40

50

70

ALL MEALS ARE PREPARED ON KAMORINSKAY AYA AY YA WA W TER FROM ARTESIAN WELL. IT IS LOCATED ON THE “KAZACHYE” FARM IN MIKHAILOVSKY AREA OF RYA Y ZAN REGION. YA ALL MEATS AND DAIRY PRODUCTS ARE FROM OUR OWN FARM “KAZACHYE”

30

BUSINESS LUNCH LUNC H

with every lunch order!

SYMBOLS INDICATING A ATING FOLLOWING INGREDIENTS:: :

KVA V SS / MORS VA

UZVAR VAR compote made of dried pears, apples and cherries V HOMEMADE KVA V SS traditional Ukrainian grain alcoholVA f ee beer fr MORS cranberry / fo f xb x erry / raspberry MORS blueberry / cherry

TEA

250/125 240/170

HONEY CAKE KIEV CAKE SOUR CREAM CAKE POPPY CAKE PUFF CAKE "1000 LAY A ERS" AY APPLE STRUDEL WITH ICE CREAM AND CARAMEL PRUNES AND WALN W UTS ROULED HOMEMADE PIE WITH CHERRY R RY ICE CREAM OF YOUR CHOICE: vanilla / chocolate / strawberry SORBET OF YOUR CHOICE: lemon / berry

JUICE

ORANGE / GRAPEFRUIT RUIT / PEACH / APPLE / TOMAT R A O AT

350

OUR CUTLETS

GRANDMA’ AS CUTLETS A’ Chicken Pork and beef served with t adj th d ika dj CHICKEN KIEV POTA TAT TA ATO CUTLETS WITH MEAT

FRESH SQUEEZED JUICE

ORANGE GRAPEFRUIT R RUIT CARROT CUCUMBER-CELE R R-CELE RY-A RY Y-APPLE APPLE-CARROT APPLE

minutes

MEAT A AT

475

“OLIVIER” R SALAD WITH HAM R” LAMB SOUP GRANDMA’ A S CUTLETS WITH MASHED POTA A’ TAT TA ATOES

VEGETA T RIAN TA

315

BEETS SALAD WITH PICKLED CUCUMBERS LEAN BORSCH WITH SMOKED PEAR LEAN VA V RENIKI WITH POTA TAT TA ATOES

alcohol when prepared

shrimp

100 125 115/150

honey

200 125 200

dishes recommended during fasting

MenU | 15

W e h av e o n l y fr e s h an d s av o r y n e w s !

www.bulbanews.ru Bulba NEWS has its own website now

We offer only fresh and savory news!

Share the news in social networks, and leave your comments.

Send your news to: bulbanews.ru@gmail.com EVERYBODY READS US!

The newspaper office is open for cooperation! Call us at 8-968-665-12-07 or write to: bulbanews.ru@gmail.com Children’s encyclopedia, a fairy tale ‘The Cat and the Fox’, as well as poems, riddles and crossword puzzles. Look for the April issue of the children’s magazine Tarasik by BULBA PRESS in “Korchma Taras Bulba’ chain of restaurants

к ниг а -мен ю TO CELEBRATE ITS 15TH BIRTHDAY

‘KORCHMA TARAS BULBA’ REVEALS ITS SECRETS! WE OFFER YOU A RECIPE BOOK

NOT BY THE SALO ALONE

YOUR KIDS DESERVE THE BEST CHILDHOOD!

OKROSHKA MADE FROM KEFIR

4 4 7 7 0 8 (495) 7

Ukrainian cuisine – made with love!

Restaurants’ location:

MOSCOW, Aviamotornaya metro station, 6 Krasnokazarmennaya St., (499) 763 5741

Avtozavodskaya metro station, 6 Velozavodskaya St., (499) 764 1532

Akademicheskaya metro station, 16/10 Profsoyuznaya St., (499) 125 0877

Alekseyavskaya metro station, 3 Bochkova St., (495) 616 6754

Airport metro station, 64 Leningradskiy Prospekt St., (499) 151 9011

Baumanskaya metro station, 23/41 Bakuninskaya St., (495) 956 5580

Borovitskaya metro station, 8 Mokhovaya St., 24-hour, (495) 644 8020

Krasnye Vorota metro station,

INGREDIENTS: • 2 large potatoes • 400 g of ham • salt • 2 cucumbers • chives – 1 bindle • dill • 2 eggs • parsley • 5–6 pieces of radish • kefir

47 Myasnitskaya St., (495) 607 1762

PREPARATION:

Leninskiy Prospekt metro station, 37 Leninskiy Prospect St., (495) 954 6466

1. Clean the dill and separate it into small sprigs.

Novokuznetskaya metro station, 14 Pyatnitskaya St., (495) 953 7153

2. Clean the potatoes and boil in their skins. Let it cool down, then peel the skin. Clean the cucumbers. If the cucumbers are very big, peel them. Boil the eggs until hard, cool them down in cold water and shell them.

Novye Cheryomushki metro station, Nametkina St., 13 г, (495) 331 4211

Smolenskaya metro station, 12 Smolenskiy Avenue. St., 24-hour, (499) 246 6902

Chop the potatoes, cucumbers, eggs and ham.

3. Clean the radish, dry with paper towels, cut off the tails and chop.

Tsvetnoy Boulevard metro station, 13 Sadovaya-Samotechnaya St., 24-hour, (495) 694 0056

Chekhovskaya metro station,

4. Clean the greens, dry and chop. Put all the prepared ingredients into a big bowl, add the greens and salt, mix it all.

30/7 Petrovka St., (495) 694 6082

Yugo-Zapadnaya metro station, 6 Borovskoye Road, (495) 980 2051

5. Pour cold kefir into the okroshka. Mix it and pour into the serving bowls.

OKROSHKA MADE FROM KEFIR 250/125 g – 180/90 RUR

Vystavochnaya metro station, of 1905 year, 27 Shmitovskiy Passage, 24-hour, (499) 256-4660

KIEV, “Teatralnaya”, “Zolotye Vorota”,“Kreschatik” metro station, 2-4/7 Pushkinskaya St.,+38 (044) 270-7248

LOOK FOR THIS TASTE TREAT IN OUR MENUES! Certificate of registration PI № FS 77 — 19940. Circulation is 5 000 copies.

357 West Broadway, NYork CITY, NY 10013 phone: (212) 510 75 10

Laskavo prosymo!