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October 2013 | № 10 (121) DO NOT MISS:

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WLADIMIR KLITSCHKO: I HAVE NO FEAR IN THE RING

OLEKSANDR BOZHYK Interview with a virtuoso violinist

PRIVATE COLLECTION Yaroslav Rushchyshyn collected over 80 cast irons

GREAT COOKS Alexander Dumas, the writer and gourmand

DELIVERY OF HOMEMADE UKRAINIAN FOOD!

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WlAdimiR KlitschKo:

“i hAve no feAR in the Ring” On October 5 an undisputed world heavyweight champion Wladimir Klitschko is going to defend his championship titles in a bout against the Russian Alexander Povetkin. A conversation between the two gentlemen will be held by means of gestures in the ring of the Moscow Olympic sports complex. This fight could very well become the major sporting event of the year in the former Soviet Union. In the meantime, our legendary champion spoke about the upcoming fight and his attitude toward football and brotherly friendship that cannot be destroyed by anything.

I’m going to become a good husband and father – Wladimir, you have said that the upcoming fight will be the most important for you. Are you being disingenuous?

– Not at all. For me, every next fight is the most important one. As for Povetkin, his track record speaks for him. He has enough experience – both amateur and professional.

Alexander has not lost a single match. So our fight is going to be pretty hard. But could possibly such a fight between two Olympic champions be different? And the fact that with Alexander we are also the world champions in the same version, doesn’t it add intrigue to the fight? And will it not make it very interesting for the audience? Honestly, I myself, will become a fan of this fight.

– But why did we wait for it so long? Initially, this fight was supposed to be held as early as 2008.

– There is a whole range of reasons here.

The subject of rivals in professional boxing is rather complex. There are rules of international boxing federations, which give their approval to conduct fights. There are mandatory and free types of the champion’s title protection. Finally, there are rivals with different mindsets. Some boxers can fight, but do not want to, others want to, but cannot fight. And still others, they want to fight, and can fight, and, moreover, they are the official candidates. Finally, there are injuries that prevent the boxers from entering the ring. I also had a few canceled fights because of injuries. But I suggest that we never look back but look forward.

– Russian businessman Andrei Ryabinsky, who offered an astronomical sum of 23 million dollars, won the bidding for the right to organize

the fight Klitschko-Povetkin on October 5. Were you surprised by this figure?

– On the one hand, yes I was surprised, but on the other hand, it is the fight for the championship belt in the heavyweight division, one of the most prestigious titles in sports as a whole. But I’d rather not discuss financial matters now. I have already said repeatedly that money for me is not the most important value in life. Of course, boxing is my profession, my job, and it should be adequately paid. But the main motivation for me is the result, the victory. And I am sure, for Povetkin as well.

– What do you consider the most important value in life for a real man?

– Life values are often intertwined with family values. Married men generally consider their families the most valuable thing in life.

I’m not married yet, but I have a family – my mother, brother, nephews, and a niece. And I

From the “Bulba NEWS” file: Name: Wladimir Klitschko Date of Birth: March 25, 1976 Place of birth: Semipalatinsk, Kazakhstan, USSR Marital status: single Height: 2.01 m Division: Heavyweight Battle Stance: left-handed (orthodox) Nickname: Dr. Steelhammer (Dr. Steel Hammer) Titles: Olympic champion Atlanta -1996 (became the first white boxer, who won the Olympic heavyweight champion).

Champion of the world by the International Boxing Association (IBF), World Boxing Association (WBA), World Boxing Organization (WBO), International Boxing Organization (IBO) and the American magazine The RING. He made his debut in the professional ring on November 16, 1996.

In professional boxing held 63 bouts. 60 wins (51 – KO), three – lost.

In an independent computer boxrec.com ranking among heavyweights holds second place, behind... his older brother Vitali. In the ranking of boxers, regardless of weight class (Lb for Lb) holds the sixth place (Vitali Klitschko – the fourth).

Honoraria of last six opponents of Wladimir Klitschko Pyanet Francesco (Italy) – 500,000 euros Mariusz Wach (Poland) – 650,000 euros Tony Thompson (USA) – 1,050,000 USD Jean-Marc Mormeck (France) – 400,000 euros + TV rights to France David Haye (UK) – 12.5 million USD Samuel Peter (Nigeria) – one million USD

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know that I’ll be a good husband and father.

– What gives you inspiration before a fight?

– When I know that a lot of people in Ukraine, Germany, Russia, and other countries support me, it seriously puts in a positive mood. I am sure that in Moscow I will also have a lot of fans – there is a large Ukrainian diaspora here. I have never had any problems with motivation in the ring. On the contrary, sometimes a too strong desire to finish the fight as effectively as possible hinders me. So now I try to go into the ring, as they say, with a cold heart.

– When did you experience intense fear in your life, and how did you fight it?

– In the ring, I have never had any fear; at least, I do not remember anything like that. I may fear not for myself, but for my family or close friends.

– Many people criticize you for your cautious style of fighting. Maybe you just do not want your fiancée Hayden Panettiere to see hematomas on her groom’s face?

– You can’t please everybody. After each fight, experts and people, who call themselves experts, will find a lot of errors in your actions – even if you won this fight with a “clean” knockout. In sports, and not only in it, everyone is trying to use their strengths. I use my physique. But at the same time, I try never to forget about my fans. I hope boxing fans liked my last fights. And I will do everything to make the upcoming fight against Alexander Povetkin live up to the expectations of my fans.

– By the way, do you often come to Moscow?

– The last time I was here was on August 12 for a press conference. Now I will come at the end of September, a week before the fight. Before the fight, numerous traditional events for journalists are held: a press conference, open workout, official weigh-in. And then there is the fight.

One man in the ring is no man – You’ve already had a fight with a Russian. February 23, 2008, in New York you had a man’s conversation with Sultan Ibragimov. From the point of entertainment, that fight provoked some criticism among the American audience...

– I did everything possible to win that fight. And I won the fight as dominantly as was possible. I had few opportunities to finish the meeting ahead of time – with his actions, Ibragimov brought the risk of a knockout to a minimum. If the opponent who has good experience, both in amateur and professional boxing, does not want to lose by knockout, it’s very difficult to “catch” him. There is a saying about this, “One man is no man.” It can also be rephrased as “One man is no man in the ring.” For a fight to be spectacular, you need the desire of both boxers.

– Your recent fights in the warmer months were hold in football stadiums in Germany or Switzerland, as it was last

year in the fight with an American Tony Thompson. Isn’t it high time to try out the Olympic NSC, which hosted the final of Euro 2012?

– It is true that this arena satisfies all the requirements for the organization and conduct of championship fights – the Olympic sports complex, rebuilt virtually from scratch, has an infrastructure not inferior to the best German stadiums.

I very much hope that one day all the threads will get formed together and I will be able to fight at the Olympic NSC.

Klitschko’s menu David Williams, Klitschko’s chef and a part-time manager of Wladimir’s training camp, told us about the diet of the Ukrainian during his preparation for a fight.

“For breakfast, I cook porridge for the champion,” says

– By the way, you missed last year’s Euro Football Championship because at that time you were preparing for the fight in your training camp. Did you regret that you could not personally cheer for your fellow countrymen? Or, maybe football is not one of your interests?

– Like millions of Ukrainians, I have a positive attitude toward football. My brother and I were friends of Euro 2012, and Vitaly, besides that, was an ambassador of the UEFA volunteer program. I watch the biggest football tournaments – the World and European championships, as well as the most important games of the Champions League. In Ukraine, I support Kyiv Dynamo, you know I’m from Kyiv, and in Germany I am a fan of St. Pauli in Hamburg. And, of course, I support the national team of Ukraine.

– Ukrainian fans even once contemplated you in the Valeriy Lobanovskyy stadium Dynamo when you played in a charity football match organized by Andriy Shevchenko.

– Yes, in that game teams of Italian pop and Ukrainian sports stars sorted out their relations. Thanks to Andriy, I played in the San Siro. In Kyiv, I was playing in a field, in Milan I played as a goalkeeper. It didn’t go too well – I then missed three or four goals. But then we were confronted by a very serious contender - professional football players. Therefore, I was not ashamed for the missed goals. Moreover, then we collected a sum of money for charity – all tickets to San Siro were sold out.

David, whose great-grandmother at the beginning of the last century emigrated from Odesa to the United States.

“In the morning I usually serve Vladimir egg whites, lots of fruit, cottage cheese, and yogurt. For lunch, we have a salad and something with protein – meat or fish. In the evening, I offer more. I make sure there are proteins and carbohydrates. Fruits to provide energy. I try to cook “clean” – less fat, no cholesterol, and no salt.”

– “For the defense of the national team of Ukraine to become impassable, the Klitschko brothers have to play in the defense.” Have you heard this joke?

– It’s funny. But this is nothing more than a joke. I do not deny that I do not possess great football talents. Can you imagine that I have been playing football since I was 8-9 years olds, but never learned to play it properly? But I can quite easily imagine soccer at the level of hobby.

I never moved from Kyiv – What was your most meaningful and memorable victory – not only in the ring, but in life?

– People often asked me this question in recent years. The answer has never changed: I hope that my most important victory is still ahead. Both in the ring and in life. I always expect that my next fight will be one of the most difficult and the contender will be one of the most persistent. So I seriously prepare for

Here’s what Wladimir’s lunch looks like: Chicken noodle soup, grilled salmon with greens, walnuts, cheese, corn, avocado, and mango sauce.

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actors, politicians... Who among them, when you met them in person made the greatest impression on you?

– Famous people, as a rule, are very easy to talk to. I liked speaking with other people as well, not only celebrities. The names of many people thanks to whom mobile phones or plasma TVs appeared are not known to the general public. But meeting them is no less (and sometimes more) interesting than the stars.

But out of the well-known people, a meeting with Max Schmeling left an indelible imprint on me. This was the story. After shaking hands with him, I realized that I shook hands with history.

Our meeting with Max was held in 1999 (the only one in the history of German boxing world champion in the heavyweight Maximillian Adolph Otto Siegfried Schmeling by then turned ‘94. - Ed.). Type in a search engine “Max Schmeling,” look at the photos, see with whom he shook hands, and you’ll see why over the 14 years that have passed since our meeting, our conversation remains fresh in my memory.

– Did you often have to cheat in your life?

– Cheating can be different. Here I do

not know whether this was a hoax or not, but it happens that the opponent in the ring expects from me one thing, tries to get adjusted for certain tactics, and I play into his hands in this, and then he gets unexpected blows.

– Some people believe that every year you become more and more like a Westerner.

Do you agree with this?

– And what are the criteria for the concept of a “Western man”? Since 18 I have been spending a lot of time abroad – by virtue of my profession. Maybe someone thought that I had left Kyiv. In fact, I never left from here. I lived in my native city, and I continue to live there.

Just my visits to Ukraine are not always reported in the media –Now you are at the zenith of fame. But this is not a constant. Have you ever asked yourself the question, what happens next?

– In my boxing career, I really came to the finish line. But how long it will be – nobody will be able to tell now, including myself. For my part, I will do my best to make it out as long as possible.

Text: Vasily Moroz Photo courtesy of Vladimir Klitschko’s press service

each subsequent fight. I will be able to give you a more detailed answer to this question when I complete my professional boxing career.

– You have long been among the top ten best boxers in the world, regardless of weight class. Do you feel like a legend of sport?

– No. I do sport in the given segment of my life because I like it, it brings me pleasure. As for the legendary and all the rest – this is a question for the critics. I am not going to express my self-esteem here. I just enjoy the process of participating in the sport in which I have spent a lot of time and gained valuable experience.

– Do you have a basic rule of life, which helps you to keep the bar so high through your life?

– My life’s rule is simple – to treat others as you would like them to treat you.

– For many of your fans, especially young children, you are an idol and a role model. Do you feel the burden of this responsibility?

– I feel certain responsibility – just like Vitali. When I was a teenager, I used to have my own idols. Now I feel the interest of young people in our sport and in my and Vitali’s fights. We are well aware that teens tend to emulate their idols. And although I do not consider myself an idol, I want to serve as a good example for the children. Like years ago when I followed the examples of my idols.

– What would you never share with your older brother Vitali?

– My brother is the object of genuine pride for me.

I have much to thank my parents for. But most of all, for the fact that they presented me a gift in the form of my older brother. I know that nothing can destroy our brotherly friendship – neither money nor fame. And I also know that my brother and I will always come to help each other in difficult times.

– You spoke with many famous people – athletes,

About Wladimir Klitschko

Favorite season: There is no bad weather Favorite cartoon: “Treasure Island” The preferred style of clothes : What brand? Comfortable. Hugo Boss I prefer to relax: Where there is the sea, the wind, and the sun My favorite actor, actress: Jigarkhanyan, Oleg Tabakov, Arnold Schwarzenegger, Lyudmila Gurchenko Favorite movie: I liked “The Matrix,” “The Mummy” Favorite drink: Coconut cocktail Favorite food: Pancakes with caviar Favorite music: Depends on my mood Favorite holiday: New Year Favorite city: Kyiv Idol in sports: Max Schmeling The most vivid memory in my life: Rocket launch from Baikonur, 1982 Most of all I like to: Travel Most of all I appreciate in people: Punctuality My best friend: My brother Vitali Favorite book: “Robinson Crusoe” by Daniel Defoe, “Financier” by Theodore Dreiser, “The Master and Margarita” by Mikhail Bulgakov Favorite perfume: Issey Miyake I like to watch on TV: Discovery Channel Favorite subject in school: Geography My favorite fairy-tale hero: Ivan the Fool My dream: To buy a “Boeing” My hobby: Skysurfing

tArAS IS AS gooD AS hIS WorD | 5

cossAcKs Win: THREE PRIZE-WINNING PLACES AT THE MOSCOW MARATHON TAKEN BY THE ATHLETES OF KORCHMA TARAS BULBA CLUB

On Sunday, September 15, Moscow hosted the first city marathon. More than 7,000 people had the courage to enter the race in the pouring rain that did not stop for the whole day, and to run the distance of 42 km 195 m. They ran along the quays, main streets, the Garden and the Boulevard Rings, and finished at the Luzhniky Grand Sports Arena. The race will go down in history because something unprecedented happened: all the prize-winning places — I, II, and III — were taken by the athletes of the Korchma Taras Bulba Marathon Club! The sportsmen emphasized that sports and a healthy lifestyle are not just empty words for us!

The organizers praise the active participation in this great sporting festival.

The manager of the competition, Dmitriy Tarasov, says that he was surprised by the amount of people and their attitude toward the event.

“Those are people of a new generation. During the race they filmed it on their phones and posted it on their pages in social networks. In that way they popularized the race not only in the city, but in the country as well,” said Tarasov. ”I believe that the Moscow marathon can already be called international, since there are thousands of foreigners there,” said Aleksey Vorobyov, acting head of the Department of Physical Culture and Sports of Moscow. “I think this start will be traditional.

The marathon is organized by order of the Moscow Mayor Sergey Sobyanin, that’s why all the government of the capital gets ready for it.”

The route of the marathon went through the main streets of the city. The traffic in the center of the capital was held up. The finishing 195 m were run on the tracks of the Luzhniky Arena.

Among the men, a victory was won by Oleksandr Matveychuk from Ukraine, who was timed at 2:19:36. The second and the third places were taken

by Ukrainian participants as well – Ihor Heletiy and Serhiy Marchuk. They are the sportsmen of Korchma Taras Bulba Marathon Club.

We would like to remind that the prize fund of the Moscow marathon totals about 1.8 million roubles. The marathon winners among men and women received 350,000 roubles each; silver medalists 200,000; and Bronze medalists 100,000.

The sportsmen who ranked from the 4th to 6th places also received monetary rewards.

Korchma Taras Bulba congratulates the winners!

We wish the marathoners to ascend new sports heights!

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Welcome to Korchma in Kiev!

A free tour of Kiev after lunch in Korchma!

Kiev, Pushkinskaya Street 2-4/7 Phone: +38 (044) 270-7248, +38 (093) 342-3868

oleKsAndR BoZhYK: “mY mUsic heAls PeoPle…” He inherited his music genius from his grandfather.

Though the grandfather was only a village musician and played for a few dozen listeners, the grandson went a long way – he is celebrated around the world and his shows are always sold out. He tours in Europe, Asia, the Americas. the key to oleksandr Bozhyk’s success is simple: he does miracles with a regular violin – just like Paganini, he played on one string, and he also played on four instruments simultaneously. No one has done it before. Instantly, the accomplishment of the Ukrainian virtuoso was listed in the Ukraine’s Book of Records, Guinness is on its way.

– Maestro, you inherited your music genius from your grandfather. Though he was only a village musician and played for some dozen listeners, you went a long way – you are celebrated around the world and you always enjoy full attendance. You tour in Europe, Asia, the Americas. The key to success is simple: Oleksandr Bozhyk does miracles with a regular violin – just like Paganini, he played on one string, and four instruments simultaneously.

No one has ever done it before. How did it all begin?

– I don’t think there are small children out there who want to learn to play the violin and go to music school. It’s the parents who make them do it, at least this was my story. While other kids had fun outside or played football, I had to learn music score and practice violin for eight hours a day.

Naturally, no one likes doing it, but the experience proved rewarding. Much later, when I was a first-year student at the Music Academy, I realized I couldn’t imagine my life without the violin. I also started earning some money by playing. I don’t confine myself only to this instrument: I also play the piano, guitar, I compose music. I enjoy composing, I spend almost all my free time on that… My parents are not into music.

My dad is a construction worker, my mother works at the Department of Sanitation. But my mother sings very well, and she played the bandura when she was a child. My family wasn’t musical, but they wanted their son to become a musician. They devoted their lives to it.

– How old were you when you first started learning the violin?

– I was six. I first started playing the clarinet, but the teachers noticed that I have long musical fingers and advised me

to shift to the violin. Moreover, I had some genes because my grandfather was a village violinist. He played mostly at weddings.

I must have got it from him and became a musician. My grandfather was never a professional musician. I think someone just showed him a few chords, how to tune the violin or the double-bass, he learned everything else on his own. He was a simple village violinist… Perhaps, he wasn’t that simple, I don’t know, I never heard him play, I was 4 or 5 when he died, I don’t remember much. What I do remember very well is his words: “When you become a musician, you’ll be healing people with your music…” I could hardly understand what he meant back then, but now I keep pondering over it, because there is such a thing as music therapy. People walk out of my concerts relaxed, happy, healthy, and this is a good sign. I started at a regular school, in a primary class. I went there for half a year, and then my father came across a newspaper announcement about admissions to a music school. They decided to try me – what if I become a musician for real! When the director auditioned me, he confirmed that I need to study music. I spent 11 years at Krushelnytska Music School, then went on to study at the Music Academy. There, instead of the required five years, I remained for over 11 years, because I toured so much for concerts and contests that I had little time for studying. Then I went on to post-graduate studies and spent another three years on that… Then I passed the test and became the first violin at the Lviv Philharmonic, I still work there. This is my primary job.

– Every professional musician goes through a turning point when something clicks and everything changes, and you take a different

road altogether… You could have stayed in Lviv, worked in a closed academic environment, but you would have never enjoyed global fame.

What was the turning point that drastically changed your career?

– I had a two-year contract in Holland, I played classics, you were right to say that I was famous, but in rather contained circles.

People unrelated to music knew nothing about me. In Holland, I worked with a famous showman Hans Liberg. He is a pianist and a comic actor. He tours throughout Europe and his concerts gather full auditoriums.

What does he do? He plays the piano, then he pauses and tells a joke, and then based on that melody he can play, say, a Nokia ring tune. People love it. He invited me to his show, and there I experimented with playing in different positions. People liked it that I could experiment, that I can do it well. Then I started contemplating a different direction.

At about the same time I learned about the show “Ukraine’s Got Talent” and started going to castings, live shows. Then I started combining the two things. Then Ukraine got to know me, and I took second place in the show. That was a turning point. I asked myself: What should I do now? On the one hand, I was offered an even better contract in Holland, on the other, I could take a risk and try myself at home. I chose the second option and haven’t felt sorry for a second.

I like it here, I live next to my wife, my parents, my friends, and I can do what I like.

My plan for the future is to live in Ukraine but to travel extensively around the world.

– Does this mean that the opulent Europe with its sumptuous lifestyle and fame didn’t tempt you and you never regretted it?

– I don’t regret it a bit. I go there with concerts, I stay there for a week or two, but

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I always return. I don’t even want to move to Kyiv. Lviv is my hometown. Many people think they need to move to a capital in order to succeed, that it offers more possibilities, but… I don’t want to move.

– When did you first realize: “I am popular”?

– After “Ukraine’s Got Talent.” I returned from the show and could hardly walk the streets unnoticed, I would enter a bus and people would recognize me and talk about me. They would come up to me on the street, ask to take a picture. In social networks, I had hundreds of new friends every day. Thank god, I did not let the fame go to my head, but I liked it. I realized that people liked what I do. But I also had counterproductive thoughts – that you cannot violate the instrument like that, you cannot play it in different positions, you cannot cut the strings. But they proved wrong with time, because many people got interested in classical music. The auditorium is full even when I perform at the Philharmonic with a classical program. People even write me letters: “We were wrong, we thought that violin is dreary and boring, something old, a relic…” Parents started encouraging their children to learn the violin.

– The story with string cutting… Did you surprise the judges at “Ukraine’s Got Talent”?

– I got the idea to cut the strings or to play several instruments at once back in Holland. When I came to Kyiv and started playing in different positions, all the producers liked it. When the first live show approached they told me: “Don’t worry, we will prepare you the number, it will be fine, just chill and practice.” It just so happened that they did not prepare anything for me and three days before the show they told me we have no number… Then I told them: “I have a number, I can play like Paganini, on one string.” Everybody was surprised. What we couldn’t figure out was how to cut the strings. There were ideas to shoot them or even to set them on fire. But then we decided that someone will come up with a small pair of nippers and cut the strings one by one. In fact, that is extremely difficult, as violinists know, because when you cut even one string

the pitch changes drastically, it goes up and makes it impossible to play. What’s more, when there’s only one string left, the violin could just fall apart. This was our major concern with 17 million people watching the live show. When I had only one string left I was scared to death…

– How did you get yourself together?

– We practiced a lot, had many rehearsals.

We were prepared for the live shows. But even then it was inconceivable that 17 million viewers are watching your every move, your every word. It’s very scary but it’s also very exhilarating, and after you step down from that stage you feel like you conquered the world. It is such an adrenaline rush!

– And then you decided to move on and to play more than one violin simultaneously…

– Yes, it was another live show, the final. I was once again promised a number, but never got it. Three days before the show I told them I could play two violins at once. They didn’t believe me. Then I said: “Get me another instrument and I’ll show you.” Naturally, I couldn’t do it well yet, but I practiced day and night and surprised the judges again. Even though they had said that after seeing me play on one string it would be very difficult to surprise them. But I have a couple of aces up my sleeve and I don’t plan to reveal them yet…

The violin is a very productive instrument for various show tricks.

– So you played two, then three, and finally, four violins?

– Yes, it’s official. Representatives from Ukraine’s Book of Records came and recorded the fact. It’s not in the Guinness Book yet, but it’s inevitable, because no one in the whole world has ever played four violins. How did I get the idea? I was performing my “Four Elements” concert and I thought it would be logical to play four instruments, to symbolically conquer them all. The idea was there. It was easier to conceive than to implement it. But I did it after practicing for two months.

– What was more difficult: to play the four violins or to hold the two bows?

– We needed to arrange the violins so that they wouldn’t fall. When you hold two bows in one hand, your fingers are twisted unnaturally and painfully. You cannot play longer than a minute because it hurts a lot. But I thought that even a minute, even half a minute, would be enough for the record. I played the “Requiem for a Dream” soundtrack, but I could also play other melodies. Naturally, I need to practice for a long time.

– At the show “Ukraine’s Got Talent” you joked that you need to win so you can earn a million hryvnias. To buy a Stradivarius… What instrument do you play now?

– I wasn’t joking, I was very serious then.

But a million hryvnias wouldn’t be enough, because the Stradivarius violins cost three or four million euros, but I dream of at least renting it, trying it out. Right now, I have four instruments, each of them has its own function. I have an electric violin on which I play rock music; a classical violin that I use to perform at the Philharmonic, a show violin that I play in different positions and cut strings, and the fourth violin is a spare one, which I only use to play four instruments at once.

– How much time do you spend practicing?

– A lot. Let’s add it up: I play four hours a day at the Philharmonic, before that I play two hours to warm up. That makes six.

Another three to four hours I play at the recording studio. Right now I am such a violin fanatic that I come home and practice until late at night.

– How often do you tour abroad?

– Quite often. I just returned from Georgia, I toured in Singapore, Denmark, France. I travel around Ukraine, sometimes I literally live on the train. I toured in Russia, performed in Moscow. I also participated there in the project “A minute of Fame,” I was a finalist there. I like to travel, especially on trains, on the upper rack. I sleep better there than at home. It lulls you so gently to sleep, like a kid, I like it so much…

Text: Stepan Hrytsiuk

8 | PrIVAtE coLLEctIoN

“old things BRing BAcK memoRies And sinceRitY…” there are at least three things that stand out about Ukrainian entrepreneur Yaroslav Rushchyshyn. his textile company trottola is a number one Ukrainian exporter with clients such as the famous world brand Zara. the businessman rides a harley davidson decorated with Petrykivka ornamentation. he is also a proud owner of a large collection of old cast irons. he purchases them from all over the world: france, morocco, hong Kong… but he does not call himself a professional collector. for Yaroslav, it’s just a hobby. our interview was about this hobby of his.

– Yaroslav, how did you first come up with the idea to collect old smoothing irons? For me, your passion seems quite bizarre… How did it all start?

– I am not alone in my hobby. I heard somewhere in Ivano-Frankivsk Oblast (one of the administrative regions in Western Ukraine – ed.) there is a collection of 300 irons. I, personally, find it hard to believe, because for the last five years I haven’t been able to find any pieces that I don’t have already. I don’t remember what it was exactly – perhaps, for my 30th birthday or just a regular birthday – the Dzyga Art Association presented me with 10 irons. I set them up in my office, and since we have many contractors, they would come to me, see the collection, and bring something new.

After a year or two, it grew to 30 pieces. Everything else I bought myself from flea markets, places where you can buy old things. Over there they cost much less than they do here. Now I have irons from Barcelona, Morocco, France, Tunisia.

– How many pieces are in the collection?

– I think more than 80! No place to exhibit them all. I also try to make sure that they are all different.

– Have you tried to find out which iron is the oldest or has the most intriguing history?

– The oldest one is over there on the wall.

It’s called magilnytsia (a device made up of a

stick and a plank with cut-out squares, also called a “beater” or “dolly” – ed.) Back when linen clothing was used in Ukraine, it was smoothed o u t with a magilnytsia. The sheet was wetted, rolled on a bobbin, and then smoothed on a plank. This device was used before metal. With the advent of casting, the irons started to be manufactured from a single piece of metal. They were heated in a fire or something hot and then used for ironing.

That was the simplest construction. Then came the irons with a removable core. This core could be heated and then put back inside. The coal irons were invented at the very end. They had a ventilation system. It was designed for the coal to incandesce and keep a certain temperature. After World War II electric irons appeared – I don’t collect those.

The most interesting models are the socalled stalinka. They are evidence of the respect to instruments or to means of production. Before the Soviet Union, the irons were beautiful, they had wooden handles and a screen to protect one’s hand from the heat. In the Soviet times, though, it was no more than a scrap of metal, with a twisted bracket for a handle, which needed to be wrapped with a cloth. It was impossible to operate without burning yourself…

People didn’t hold much value back then, so the appliances were respectively bad. The irons from warm countries are easily identifiable. They didn’t require massive metal because the weather outside was warm, so they didn’t cool off so fast.

PrIVAtE coLLEctIoN | 9

– As far as I understand, the irons were pretty much the same around the world… There weren’t other instruments?

– No, there weren’t. It was not a craft, it was a manufactured product. All the irons were practically cast from one mold, that’s why there was no great variety. That’s why I don’t believe someone can possess 300 kinds of different irons… They were manufactured at factories, not at home, hence the uniformity.

– Rumor has it that Yaroslav Rushchyshyn rides around on a bike decorated with the famous Petrykivka ornamentation.

Is that really true?

– Yes, my bike has Petrykivka ornamentation on it.

– Does this mean you don’t make any special efforts to enlarge your collection? You purchase what you find, don’t you?

– I like going to flea markets. They seem to bring back memories and some kind of sincerity. Those could be old building plates, door handles, other stuff… I like looking at those things, even though I don’t need them. But when I see an iron, I buy it. And yet I wouldn’t call myself a collector…

– Would you sell your collection if someone offered you money?

– I don’t know, really… If I needed the money badly, I would probably sell it… But it all feels so sincere and close to our own production. I’m not fetishizing. If somebody was in trouble and needed help, I would sell it all in a heartbeat.

– Speaking of the production, what does your business look like today?

– Our association brings together nine factories.

The recent statistics tell me we are the number one exporter in Ukraine. What we definitely are is one of the largest producers of women’s clothing. We sew up to 300,000 items a month. We work with customer-supplied raw material from foreign companies. It means we produce and deliver according to their design. We used to employ two thousand people, but were forced to downsize because of the recession. It’s hard to identify the countries we export our products to. One of our customers is Zara and they have retail stores all around the world.

But primarily it’s Europe.

Nothing difficult about it. I’ve been to Petrykivka a few times and I liked everything there. Not so much the ornaments, because we have quite fascinating ones ourselves – from the Hutsuls and Boykos, but I admire their optimism, it inspires, motivates. So I asked a professor from the Academy of Arts to reproduce it for me. We bought all textbooks on the Petrykivka art style we could get and did it.

The only inauthentic thing about it is that Petrykivka art has always been painted on a white background…

But embroidery also has evolved, and now it is done on black linen. This is how we transferred the Petrykivka ornamentation from textbooks to a motorbike (he laughs).

Text: Stepan Hrytsiuk

10 | trAVELLINg

Travel Diary of the Founder

alchemists Time is the only resource that cannot be accumulated, put by, or borrowed. It is as much as it is: not more and not less.

What’s most important is that nobody ever knows how much it is indeed. In all cases, it is acceptable for the Jews to wish “Live till you’re 120!” Till you are one hundred and twenty. And suddenly someone replies, “I’m already 120.” The well-wisher contemplates it for a moment and without batting an eyelid answers, “Then have a nice day!”

I began to jot down travel notes and suddenly realized that I did not have time for this…

Every day I remember about this promise to myself, I suffer from not keeping my word. There is a story in my mind: Who needs this? I shared Everest, and seventy thousand people watched the video. So I’m not a bad man, and so on…

And here I am, on September 11, I’m flying to New York, and there is no Internet at the airport.

Nowadays, no Internet equals no electricity, water, and gas supply in the whole world in the eighties.

It immediately became empty and dark. However, time appeared. I haven’t been watching TV since the beginning of the year. I thought I would save my time.

Although nowadays there is a new robber of hours and days. The Internet.

I wandered the halls of the Sheremetyevo Airport, watched smokers in the glass aquarium. They were like the flies that in my childhood I put in a bottle in which I exhaled my father’s Prima cigarette, turning it into a gas chamber. Inhabitants of the smoking area glared defiantly at me and filled their aquarium with toxic smog. It is so nice to sit near such a person in the cabin. Nine hours! This is exactly how long it takes me to fly to New York.

But I would like to share my summer Italian memories.

My house in Italy is a one-hour journey from Florence, and one hot August day I decided to visit the cradle of the Renaissance. There is no sense in describing things which have been described hundreds of times. I just would like to mention that if you wake up at six o’clock in the morning, you have an opportunity to see the city, while all the tourists sleep and then have breakfast.

Among the world-known Florentine sights, I visited two places that are not often written about in guide books. I came across them by accident, while walking endless kilometers on the narrow streets of the city. I almost called them twisting. In Florence, as in New York, it is impossible to get lost.

I would call these places the alchemists’ workshops. In one of them, a jeweler creates things like nothing on earth. There is such a mess on his desk that the energy of this man would be enough for ten ordinary ones, I thought. This is how much it is needed to find something in this chaos. This is just a symbol of creative mess. Local magician and alchemist Alessandro Dari – a jeweler, a pharmacist and a sculptor at 115/R San Niccolo Street in the Nasi-Quaratesi Palace (what addresses people have). His work can be observed for hours.

This way or another, it is impossible to understand how this is worn and who the maestro is working for.

It seems that his customers come at night and wear their jewelry for feasts where ordinary people would never end up.

He will show you the jewelry of the famous Medici.

And it is unclear whether he made them by himself,

or whether Lorenzo the Magnificent personally left them there for safekeeping.

On the same day, I also went to the restaurant La Giostra. It was filled with tourists, although it was located far from the center and The Dome of Brunelleschi. Its ceilings are 600 years old. Once in 1700, this place served as storage for the city’s merrygo-round during the winter period. Chianina cattle evidently died for a reason under the knife of a butcher of the Florentine School. I didn’t assail people with questions about who was who. All the information was written in the menu! Dmitriy d’Asburgo Lorena, the chef and the owner of a restaurant, is a descendant of the Habsburg dukes with a touch of Medici. His slogan is “In food we trust,” like on the dollar bills “In God we trust.” The place has a special atmosphere and is not like others, beginning with the owner and finishing with the food. Although I wouldn’t call their food non-Italian. And music. Old good rock of the eighties and nineties, but not loud, everything very classy and tasteful. Even Eagles – Hotel California. It sounds beautiful in the atmosphere of the sixteenth century. In America, I was once told the story of the “hotel.” It appears to be a rehab clinic where the whole band went for a detox. This is where their “masterpiece” was written.

The prince keeps all wines in the hall, and waiters just pick them up from there. I often think that in Moscow they would quickly go bankrupt with such an approach. Maybe I think so because I’m from the Kyiv region with a touch of Khmelnytsk province.

In Italy though, the obligatory service is a straight back, a smile, and a good mood. Happy feasting!

Text and photo: Yuriу Beloyvan

Chef and owner of the restaurant La Giostra Dimitri d’Asburgo Lorena

A FEW TRIVIA FACTS: British scientists discovered a one-of-akind undersea river at the bottom of the Black Sea. The discovery was made by scientists at the University of Leeds. The river was found to be 37 miles long, over half a mile wide, and it flows at a speed of four miles per hour.

Ukrainian power lifter Dmytro Khaladzhi has entered the Guinness Book of World Records as the breaker of over two dozen records.

thE grEAt cooKS | 11

aleXanDeR DUmas: a GoURmanD anD a WRiteR

Every occupation has its own gurus – the people who are the best at it. This is true for cooking – the task that requires selfless dedication, good manners, refined taste, and naturally, high esthetic sensibility. If a cook is characterized by all these qualities, you may be hoping for a masterpiece. If not, then you’re in trouble. Eat little and be careful… and run if you can. Starting with this publication we begin a new column “The Great Cooks” about famous people who turned a daily process of cooking into an art. Every self-respecting foodie is obliged to know their names. We begin with the novelist Alexander Dumaspére who loved a good feast, adored coffee and wrote Great Culinary Dictionary that included over 800 short stories about food. It contained recipes, anecdotes and letters that have to do with food.

“Friends of the highly esteemed Monsier Dumas claim that whenever he agrees to move from his study into the kitchen, to leave his pen in favor of a skillet, there is hardly a better cook in the whole of France…” This quote about a renowned writer belongs to a famous journalist Octave Lacroix, and he was absolutely right. In addition to writing bestselling adventure novels, their author also liked traveling to various countries, tasting all kinds of food, of which he left numerous notes in his letters and travel journals. It goes without saying that the French novelist was a known gourmand, even a gormandizer, and he loved big parties. Naturally, this addiction of his had its impact on his figure, the effect is obvious from his photos.

Ukrainian folk songs inspired many composers to write their world-renowned masterpieces. The aria “Summertime” written by George Gershwin in 1935 for the opera “Porgy and Bess,” one of the most famous songs in the world, was based on the Ukrainian lullaby “The Dream Walks by the Windows.”

Rumour has it that Alexander Dumas decided to celebrate his first literary fame – the premiere of his Anthony in the Port SaintMartin theater – in the company of friends. His main treatment was game, but he never forgot about wine – three hundred bottles of Bordeaux were warming up, three hundred bottles of Burgundy were cooling off, and another five hundred bottles of Champagne waited in the iced buckets. We know little of the literati’s fate after they consumed such an impressive battery, but we know that the Artiste newspaper wrote an enthusiastic description of the party and of the generosity of the famous dramatist.

Among hundreds of books written by Alexander Dumas one of the noteworthy is the Great Culinary Dictionary. It contains recipes collected by the author in various countries, many anecdotes, short notes on the history of cooking, different products, wines, vegetables.

It also contains a gastronomical calendar designed to help in making menus for dinner parties at any time of the year. But the alltime bestsellers are the recommendations from Dumas himself. You can easily read something like this: “The frog’s meat is easily digested, that’s why we recommend it for elderly people and young maidens because it brings color to their cheeks.”

It is said that the book was first conceived by the great Frenchman during his trip to Russia at the end of 1858. Dumas was amazed by the Russian hospitality and was returning with bright impressions and with dozens of recipes which later composed a large part of his culinary encyclopedia. There are at least five recipes of jam alone: rose jam, pumpkin jam, black radish jam, nut jam and asparagus jam.

Especially memorable were his visits to the Oranienbaum estate of Avdotya Panaeva. He was in his element there, where he took long walks and generally enjoyed himself. Each of his visits was celebrated by a kurnik (chicken and egg pie) which Dumas found the best in the Russian cuisine. The dinners at Panaeva’s usually consisted of cabbage soup, porridge and fish patties, roasted piglet under the horseradish sauce, duck stuffed with apples, soft-salted pickles, mushrooms fried in sour cream, botvinia. Dumas made sure he tasted all the dishes! Avdotya Panaeva wrote in her journal: “I think Dumas’ stomach is just as capable of digesting a fly agaric.”

In the same year of 1858 he also traveled to the Caucasus. He later wrote down his impressions, but especially for the French food lovers he brought a recipe of a dish he liked most of all – the shish-kebab: “Take mutton, the tenderloin part will serve best, cut it into

Askania Nova in Ukraine is the largest steppe natural reserve in Europe. Its area is 11,000 hectares. The continuous sea of grass seems neverending. The reserve was named in 1841 by its owner – Duke of Anhalt Ketensky – after his estate in Askania, Germany.

even slices no larger than a nut, marinade them for 15 minutes in a mixture of vinegar, onion, pepper and salt. Meanwhile, prepare a bowl of charcoal to grill the meat. Take the mutton out of the marinade and spit it on a metal or wooden skewer alternating the meat with the onion rings. Roast the meat all round by turning the skewer. If you like your shish-kebab very spicy, leave it in the marinade overnight. If you don’t have a skewer at hand, you can use a ramrod. I am using my carbine ramrod all the time and my gun only shoots better!”

They say it was Dumas who first brought shish-kebab to France! He opened the first shish-kebab restaurant in Paris where he cooked meat by the recipe he brought from the Caucasus. The word shish-kebab was borrowed in the 18th century from Turkic languages and is literally translated as “food cooked on a skewer.”

Dumas’s idea to write Great Culinary Dictionary was first announced in The Caucasus, which he wrote in the last months of his trip to the Russian Empire. He kept on collecting new recipes and spent the end of 1869 and the beginning of 1870 to finish his culinary tome. In March 1870, Dumas presented to a beginning publisher Alfonse Lemére a weighty manuscript of over 800 short stories on various culinary topics. Unfortunately, in the early September of 1870, Dumas suffered a stroke, he couldn’t work any more, and at night on the 6th of December 1870, he died. The Great Culinary Dictionary came out only in 1873. The book has seen many reprints since then.

Text: Maria Krasna

Korchma “Taras Bulba” recommends different kinds of shish-kebab: pork, mutton, chicken or veal.

On March 14, 1850, in the small town of Berdychiv (Zhytomyr Oblast, Ukraine) in St. Barbara Church, local beauty Evelina Hanska was wedded to Honoré de Balzac.

Berdychiv was also the town where Frederick Chopin lived for a while. Chopin not only wrote music there, but also managed the restoration of the local organ.

12 | cALENDAr

FOLK CALENDAR FOR OCTOBER

1 October

Day of the Land Forces of the Russian Federation International Day of Music

3 October

Day of Special Police Forces

4 October

World Animal Day World Smile Day Day of Civil Defense of Russia’s Ministry of Emergencies

5 October

World Teacher’s Day Day of the Criminal Investigation Department

7 October

World Architecture Day International Doctor’s Day

8 October

Lawyer’s Day of Ukraine

In Rus, October was called the “dirty” month. Although there are sunny days, the sky is often overcast and a light autumn rain falls. The trees lose leaves, and the first night frosts begin. Farming work is finished before the beginning of October and the time of weddings starts. The Christian feast of the Intercession of the Theotokos, or Pokrov, is considered to be a protection of brides. On this day, brides pray for their future family, “Holy Pokrov, cover my head with your veil.” After a wedding ceremony in a church, the bride’s head would have been covered with a veil. The newly married couple would ride horses from the church to the bridegroom’s parents’ house. The father would welcome the groom and the bride with an icon, and the mother with bread and salt.

PROVERBS AND SAYINGS ABOUT OCTOBER

9 October

World Post Day

Many acorns on an oak mean a severe winter October will cover the earth with leaves and someplaces with snow October – the dirty month – does not favor either wheels or skids

15 October

Global Handwashing Day

16 October Boss’s Day

20 October

Day of Military Signaler Birthday of the Russian Military-Maritime Fleet (Day of the Marines) International Chef’s Day

20

FOLK SAYINGS IN OCTOBER If there is thunder in October, the winter will be snowless and short.

If in October the moon is in circle, the summer will be dry.

If in October leaves form birches and oaks are falling cleanly, an easy year is ahead, if uncleanly, a severe winter is ahead.

If on Arina’s Day (October 1) cranes fly south, wait for the first frost on the Feast of the Intercession (October 14).

OCTOBER

International Chef’s Day This holiday started to be celebrated only in the 21 century, it was initiated by the World Association of Chefs Societies.

This is the day when food industry representatives organize contests of craftsmanship, taste culinary masterpieces and award prizes to chefs and super-chefs.

CHICKEN “TAPAKA” 1/2 – 320 rub.

st

23 October Advertising Day

24 October

Day of Special Military Forces of the Russian Federation

25 October

Day of the Customs Officer of the Russian Federation

October 14 The Intercession of the Theotokos

On this day, the Orthodox Christians celebrate a great feast – the Intercession or the Protection of Our Most Holy Lady. It originates from the legend about the apparition of Mary the Theotokos in the tenth century in a Constantinople church where her chasuble and belt were kept. The legend goes as follows: At the time of Leo the Wise, the Byzantine Empire was at war with the Saracens. The Muslims came close to Constantinople, and the capital was threatened by mortal danger. On Sunday, October 1, according to the Julian calendar, during the all-night vigil, when the church was filled with praying people, Saint Andrew the Fool-for-Christ raised his eyes upwards and saw Our Lady walking on the air. She was illuminated and surrounded by many angels and saints. For an hour the Mother of God prayed and shed tears. Thereafter, She took off Her shining homophor and extended it over the people. When the vision disappeared, the homophor became invisible, but the Holy Virgin’s grace remained with the people of Constantinople.

By the Intercession, the Christians tried to finish all their work in the field: reaping the harvest, making preparations for the winter.

The first frosts began. Cattle did not graze on the pasture any more, but were taken to the cattle sheds and fed with the winter forage. At this time workers were hired – usually for a period till the Epiphany. The Feast of Intercession was considered to be a day of payment for the work and goods.

cALENDAr | 13

October 24 Philip’s Foot-dragging

MEAT SOLYANKA 250 gr. – 250 rub.

According to the church calendar, the Day of Saint Philip – the Apostle from the seventy – is coming. He was from Caesarea Palestinae. The disciples of Jesus Christ chose him as a deacon after Saint Stephen.

When the persecutions of Christians began, Stephen was killed; Philip left Jerusalem and came to one of the Samaritan towns where he started to preach his faith. The Apostle did not only tell about Jesus, but also worked miracles, exorcised the evil spirits, healed the sick. Thanks to this, many pagans came to believe in Christ.

On Philip’s Day, the foot-dragging usually began – in such a way our ancestors called slush and mud on the roads. When it was time to go out, Christians used to say, “There is no time for foot-dragging.” And they immediately added, “The roads are so impassable that Philip himself is stuck to the stove.”

October 27 Paraskeva the Dirty, Paraskeva-Pyatnytsia

On this day, Saint Paraskeva of Serbia who lived in the eleventh century is commemorated. Paraskeva was born in the town of Epivates on the shore of the Sea of Marmara into the same family of Saint Euthymius, bishop of Maditos. After her parents’ death, the girl gave her inheritance away to the poor and went to Constantinople where she took the veil. After the pilgrimage to the Holy Land, she settled in the Jordan Valley. Two years before her death she came back home, where she died. Hagiography states that marvelously found relics of Saint Paraskeva became famous for the numerous miracles that happened around them.

In Rus, Paraskeva was given an unkind nickname – the Dirty. This is because of the damp weather and slush that usually accompanied her memorial day. “The Dirty’s day is never dry,” people said. By the amount of mud, people predicted when the winter would come. If the slush was so big that the horse’s hoofprint immediately was filled with water, then four weeks were left before winter. Moreover, a lot of mud pointed to the abundance of rain in spring.

ZAKARPATTYA SALAD 200 gr. – 320 rub.

October 29 Centurion Longinus

On this day, the Orthodox Christians celebrate the Day of martyr Longinus. It is said that the Roman soldier Gaius Cassius Longinus, a centurion, was one of the guards at the crucifixion of Jesus. During the execution, the blood of the Savior spurted out upon the soldier’s eyes, and he was healed from a cataract, from which he suffered for a long time. After this, Longinus testified that Jesus was the Son of God. Three days later he and other soldiers witnessed the Resurrection of Jesus.

According to the church tradition, Saint Longinus was considered to be a healer of eye diseases. On this day, everybody who had any problems with eyesight prayed to him.

Source: www.calend.ru VARIETY OF DESSERT VARENYKY 250 gr. – 200 rub.

KYIV CAKE

What is Ukrainian land famous for? It is known for salo (pork fat), borscht, and vodka. Those with a sweet tooth and guests of the capital Kyiv would certainly add Kyiv Cake to this list.

Neither a vacation nor a business trip is complete without a purchase of this cherished souvenir. This tradition became a custom in the Soviet times, but back then it was extremely difficult to find this confectionary masterpiece. People usually fell back on all the possible ways to get it; they gave bribes in shops and stood in enormous lines. At that time, Kyiv Cake had a magical power to solve all kinds of problems in the capital of the Soviet Union.

The history of the cake conception is the following: once confectioners forgot to cool a batch of egg whites for a sponge cake. The next morning, in order to cover their colleagues’ mistake, Kostiantyn Petrenko, manager of the sponge cake shop, and Nadiya Chernohor, a 17–yearold confectioner’s assistant, took the risk and covered the hardened layers of meringue with buttercream dusted with vanilla powder and decorated the top with a flower ornament. That was the forerunner of a cake which was destined to become a symbol of Kyiv and remained so for many decades.

Over time, some changes were introduced to the recipe of Kyiv Cake: in the 1970s the confectioners improved the cooking of the white eggs and nuts mixture, and later they started to add hazelnut and experiment with peanuts and cashews. Since the cost of the cake increased from the use of expensive nuts, the confectioners returned to using hazelnuts.

Kyiv Cake was regularly delivered to the Kremlin, specifically for Leonid Brezhnev, the Secretary General of the Central Committee of the Communist Party of the USSR, and Andrei Gromyko, the Ministry of Foreign Affairs of the USSR, who adored the cake. It was one of the gifts from the Ukrainian SSR for Brezhnev’s 70th anniversary. The threestoried work of culinary art consisted of 70 layers and weighed more than five kilos.

14 | NEWS From “KorchmA”

Reception DeDicateD to the inDepenDence Day of UkRaine On September 10 the Embassy of Ukraine held an official reception dedicated to the 22nd anniversary of Ukrainian Independence for more than 600 guests from all over the world. The rules of diplomatic etiquette state that all the holidays falling in the period of summer vacations are shifted to September. This was the case for the Ukrainian Embassy. Volodymyr Elchenko, the ambassador of Ukraine, greeted the guests. The reception was attended by guests from friendly countries. A well-organized feast has always been the a part of the Ukrainian

Embassy’s receptions. This time, as it has been for many years, Korchma Taras Bulba was the partner of the event. The food was exquisite: excellent varenyky, Ukrainian home-made sausage, and authentic kvass and fruit drinks.

The guests were entertained not only with food. Organizers gathered both politicians and famous singers under the same roof. Iosif Kobzon personally arrived to congratulate the ambassador, and Tatiana Bulanova performed Ukrainian songs for the guests of the event.

DID YOU KNOW...

Ukraine is number one in the world in producing honey per capita: 1.5 kg per person. The largest producers of this product are the regions of Donetsk, Mykolayiv, and Zhytomyr, says AgriEvent.

Ukraine has the largest in the world reserve of manganese ore – 2.3 billion tons, or about 11 percent of the entire global reserve.

NEWS From “KorchmA” | 15

pelmeni, BoRscht, VaRenyky aRe top selleRs in ameRica

On June 1, 2013, Korchma Taras Bulba opened its door to the residents and guests of New York city. Our popularity is growing and at present we’ve taken the first steps in our SoHo district restaurant, as well as in New York overall. Such dishes as Zakarpattia bullhead fillet, Chicken Kiev, roast meat, pelmeni (meat ravioli), varenyky (dumplings) and of course borscht (beetroot soup) have become the top sellers.

Ukrainian citizen Olha Horozhanska made the largest embroidered map of Ukraine. It measures 197 cm by 152 cm. The map is composed of over 600,000 crosses and looks very realistic with its rivers and lakes, cities, and oblast borders. The accomplishment was entered into Ukraine’s Book of Records.

Many visitors are familiar with Slavic cuisine, especially Ukrainian or similar Russian cuisine.

The decor and the interior attract all types of people. The hostesses and administrators can answer all kinds of questions about the history of the creation of the interior and the conception behind it.

A great number of guests are Russian speakers – people who want to introduce our national cuisine

Monuments to the famous Ukrainian poet Taras Shevchenko have been erected in over 1,200 places around the world. Overall, they make up the greatest number of monuments dedicated to a person, after totalitarian leaders and unknown soldiers.

and culture to their friends. Since we are located in SoHo, tourists and locals come over for lunch or dinner.

Among the celebrities who visit us are Maria Sharapova and the winners of the show “Dancing with the Stars” Karina Smirnoff and Maksim Chmerkovskiy. Representatives of the Embassy of Ukraine are also our regular guests.

The longest trolley route in the world makes up 86 km and lies in Crimea connecting Simferopol and Yalta.

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

CURIOSITIES

October 22 – October 29 Mo

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sh i d e t e r fo r t h

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CUTLET IN KIEV STYLE

4 4 7 7 0 8 (495) 7

CUTLET IN KIEV STYLE is cooked of butter with herbs rolled in a breaded chicken breast.

Ukrainian cuisine – made with love!

Ingredients: • Chicken fillet – 3 pcs • Egg – 2 • Butter – 120 g • Bread crumbs – 180g • Chopped dill or parsley – 3 teaspoons • Salt, pepper – to taste • Oil for frying – 4 tablespoons Mix the butter, dill (or parsley), garlic powder, salt or pepper. Put the mixture onto a plastic wrap and make a small roll.

Refrigerate it. Using a sharp knife split each fillet almost to the edge and open it like a book. Put each of the chicken breasts between 2 pieces of plastic wrap.

Tenderize and season with salt and pepper each piece of the chicken.

Divide the frozen butter into 3 parts.

Place one piece of the butter into each chicken breast.

Fold the edges of the chicken and then roll it. Put it into the freezer for 10 minutes.

Beat the eggs with a fork or whisk. Put bread crumbs in a separate bowl.

Each of the half-finished product dip into the eggs, then coat in bread crumbles and dip into the eggs again. Roll once more in bread crumbles.

Heat the oil in a deep frying pan to the medium-high temperature. Carefully place each roll seam down into the oil and cook for 5-7 minutes on each side until golden brown.

CHICKEN KIEV 160 gr. – 230 rub.

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For the whole week we will serve pumpkin dishes according to ancient recipes.

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Kiev New

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Ask

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“Pumpkin Fest”

In New York, a Chinese guy walks into a bank. He tells the loan officer that he needs to borrow $5,000 for two weeks.

As collateral for the loan, the guy offers his car – a $250,000 Ferrari that is parked in the street in front of the bank. Two weeks later, the Chinese guy returns and repays his $5,000 loan. Plus $15.41 in interest.

After he settles his loan, he gets his car back. The loan officer says to the guy, «I don’t understand why you bothered to borrow such a small amount for such a short time with such expensive collateral.» The guy replies, «Where else in New York can I park my Ferrari for $15.00 for two weeks and expect it to be there when I return?»

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, 47 Myasnitskaya St., (495) 607 1762

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

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

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

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

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

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

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

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

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

Laskavo prosymo!