Bulbanews 05 2015 preview eng

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May 2015 | № 5 (140)

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Anatoliy Tymoshchuk: As a Child, I Liked Borscht and Adored Ice Cream

Food and Rules: How Nutritionists Mislead Us

European Travel: A Week of Curiosity and Fun in Nice

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2 | guest

Anatoliy Tymoshchuk: As a Child, I Liked Borscht and Adored Ice Cream’ This footballer’s regalia include multiple Champion’s titles and Cups and Supercups of three countries: Ukraine, Russia, and Germany. He has long been a football legend, and recently he broke a record in the number of games he played for the national team and is now in the top 10!

The athlete now plays for Saint Petersburg’s Zenit and serves as a captain on Ukraine’s National Team. His personal life is also successful: he has been happily married for many years. Anatoliy met his soul mate in his hometown of Lutsk and she has stayed with him throughout his career.

In 2010, the family welcomed an addition to the family – their twin daughters who have become a main source of joy for Anatoliy. Today, the family lives in Saint Petersburg.

– Anatoliy, if you had not become a football player, who would you be?

– My number one priority is my family, I try spending most of my free time with them.

– I started playing football as a child and spent a bigger part of my life playing it, that’s why football is my thing – I am happy to be doing it and it brings me many positive emotions and joys.

I can’t imagine my life being in any way different (he laughs).

– What makes a vacation memorable for you?

– Is your life all about football?

– I am happy if I can recharge my batteries on my vacation. But I also appreciate interesting things that stay with you: I once had a chance to ride a giant tortoise and to swim underwater with another one.

I also swam with electric rays and fed them. This is what brings me physical and emotional relaxation.

– No, football is my job and it is my hobby that I have spent my life playing. But my life doesn’t revolve around football.

– You played for Shakhtar, Bavaria, and now you’re playing for Zenit. This means moving a lot. How does your family take it?

– What are your priorities in life (family, money, sport, vacation)?

– This is an inescapable part of football and you get used to it very fast. Any transition from one

team to another is quite a difficult move, you have to change cities, you have to change countries, you find yourself in a new cultural environment. This all brings certain inconveniences when moving, flying, and settling down in a new place. This means a lot of stress. But on the other hand, this is also a chance to learn something new, to feel new emotions, to live in a new cultural and linguistic community. Life is a motion, after all. And we like to move.

– The Champion’s Cup, the EUFA Cup – these are the most coveted awards in football. What did you feel when you won these trophies? What do these and other awards mean to you?

– I appreciate every award I earned in my life.

Each victory leaves only positive memories. Of course, there are certain key moments; for example, my first

guest | 3

trophies in Shakhtar or Zenit, they were expected by the fans and the team did its best to win them.

These are also my European Cups won together with Zenit and Bavaria, these are any football player’s dream. But I am inspired and encouraged by any achievement, even if this is just a training victory.

– As a child, I liked borscht and I adored ice cream.

What is your special recipe? Can you share it with our readers?

– It’s going to be penne all’arabiata (Italian pasta with sauce). It is very easy and very delicious. You need to prepare your sauce first: pour some olive oil on the skillet, slice the shallots and sauté them for a little while. Then peel the garlic, slice it and sauté with the shallots. Next step – scald the tomatoes with boiling water and take their skin off. Add the tomatoes to the shallots and garlic. Meanwhile, you can cook the penne pasta, add some salt and a few drops of olive oil. When the penne is ready, transfer them into the sauce and keep it all on the stove stirring it all the while. Grate the parmesan cheese and sprinkle it over the pasta. Your dish is ready to serve! Bon appetite!

– Which goal in your career is the most memorable?

– It must be the one I scored in Turin into the Juventus’ goal, it was my first goal for Bavaria. And it was a key win for our team, it allowed us to continue playing in the Champion’s League.

– Are there any blunders in your games for which you now feel embarrassed?

– No, I can’t remember anything like this. I try to enjoy every game and try to be helpful to my team, and so I apply myself in every episode, I try to be as effective as I can. There are different moments during a game, and even if your teammate makes a mistake, the other players have to do everything to save the game. This is what makes the team strong – the active play of each player for the benefit of

the team encourages other teammates, and this is crucial for the final result.

– What should a real man be?

– The real man should be confident, fair, honest, intelligent, and a defender of his family.

– How can people who do not play football keep fit? Do you have any universal tips?

– Any type of amateur sport makes your body stronger, healthier, and keeps it fit. This might be working out in a gym, working with a personal trainer, running, swimming or cycling. You also need to eat healthy.

– Do you have any tips on how to eat?

– You need to keep your diet healthy and balanced: proteins, carbohydrates, and fats. Try to include more natural products. Drink water or fresh juices.

– What is you most memorable childhood taste?

Trivia facts: 1. Anatoliy Tymoshchuk is the second, after Wladimir Klitschko, richest athlete in Ukraine. His yearly income is estimated at USD 4.1 million.

2. Anatoliy’s sports role model is the German football player Lothar Matthaus; his favorite actors are Robert de Niro, Al Pacino, and Nicolas Cage.

3. His favorite song: “911” by Ukrainian band Okean Elzy.

4. His hobby: collecting wine, bonsai, and icons.

– How often do you eat out? Do you generally leave tips and how much is it?

– Quite often I have to eat out. And yes, I tip the waiter. The amount depends on the service, but on the whole it is 5-10 percent of the bill.

– Analoliy, I would like to end our talk with the following question: do you have a dream for retirement?

– I have just turned 36, it is going to be some time before I retire (he laughs). I don’t think of such things yet, I feel full of physical and psychological strengths, I have lots of ambitions and enough inspiration and motivation to realize them. And I wish good luck to all of you in implementing your ambitions.

Text: Oxana HNATYSHYN Photos: Anatoliy Tymoshchuk archive

4 | Food and Rules

50 Yeas of Lying about Fat and Eggs: How We Were Deceived by Nutritionists Did you know that the US has recently introduced changes into the official nutrition recommendations and much of what used to be called “a healthy diet” for the past 50 years can now cause obesity and diabetes? Here is another reason not to follow “healthy eating” recommendations and to trust your body which knows better.

Are you a healthy eating aficionado? Do you start your day with an egg-white omelet and finish it with a steamed chicken breast?

I’ve got bad news for you. You are in for obesity, diabetes, and heart disease much more than fans of coffee with whole milk and steaks.

Food in our culture is overloaded with different senses; what you eat can cause you both joy and pride, «I eat right!» and as easily guilt and shame, «I ate junk, forbidden, bad food!»

One of the most common approaches to food in our culture is dividing food into «healthy» and «unhealthy.» This approach gives rise to an increasing concern about our nutrition, it develops into an obsessive fixation on the topic of food, assigns a person the status of «bad» or «good» depending on the food they are eating.

The intuitive eating approach teaches us not to separate our food into healthy and unhealthy, but to choose food by inner wishes, to rely on the body’s needs. This idea is often met with surprising resistance, even shock: «So, there is no healthy and unhealthy food? How then I am supposed to know which food is ‘right,’ healthy and nutritious?»

The answer to this question can be found in simple intuitive eating habits and you already know it: choose what your body wants to eat right now.

Why? Simply because the idea of which food is «healthy» is constantly changing in nutrition studies.

Recently, the field of nutrition was turned upside down: for the first time in many years, the official dietary recommendations in the United States were radically changed, and these recommendations then serve as guidelines for the dietary recommendations in other countries.

«For two generations Americans stuck to the dietary recommendations whose premises were not confirmed by clinical studies,» wrote every single major paper and magazine on health and healthy lifestyles.

What changed?

First, the requirement to follow a low-fat diet is no longer valid. The new version states that cholesterol contained in food has no relation to the cholesterol in our blood. Americans, as well as the entire world, followed this advice and avoided egg yolks and liver for decades, and all in vain.

Changing this recommendation will have an impact on how so many people eat. This will affect how school lunches are made and what nutrition advice clinical nutritionists give their clients.

How did it happen that we were deceived and forced to eat protein omelets and discard fat meat?

According to The New York Times, the food industry lobby played a big role in this. (As a result, low-fat products sold well for decades.)

But most importantly, these recommendations were based on very unreliable research evidence: observational studies, epidemiological conclusions. Epidemiological studies reveal a certain association, but no causal relationship between phenomena.

Food and Rules | 5

Instead of accepting the limitations of such data that had been behind the recommendations, the researchers overestimated their significance.

Most dietary recommendations are based on studies by Harvard Medical School. However, in 2011, the school director admitted that their results can not be repeated in clinical trials, that is, they can not be confirmed.

The restrictions in the consumption of salt were also overturned. A number of studies in recent years have collected data that disproved a link between saturated fat and heart disease.

Years of reduced fat and cholesterol in our diet could have caused serious damage to our health. Cutting fat in the diet automatically means an increase in carbohydrate intake: you start eating more grains and cereals, fruit and vegetables, which we considered «a healthy diet» for decades. Over the past 50 years the number of fat intake has decreased by 25%, whereas the use of carbohydrates increased by 30%.

According to the latest research, this eating habit increases the risk of obesity, diabetes, and heart disease much more than the food containing fat and cholesterol.

At the moment the committee working on the development of new recommendations proposed to exclude lean meat from the list of healthy diet products and remove the ban on red and processed meat. It means that lean meat will be banished from school lunches.

Can a meat-free diet still be healthy? It can. Or maybe it can’t. The thing is we don’t know for sure. There is no serious research evidence on which we can rely, which would include information on adult vegetarians and children.

In fact, writes The New York Times, since 1961, when the recommendations to reduce saturated fat and cholesterol were issued, Americans have been involved in an irresponsible and uncontrolled dietary experiment. It is time for a more skeptical look at the results of epidemic research and for a new eating strategy since most of its foundations were shattered.

Until that happens, why don’t we go back to the good old diet of our ancestors: fewer grains, less sugar, more meat, butter, full-fat dairy products.

Text: Julia CHADAEVA

6 | Fashion History

May 2 Memorial Day of the Blessed Matrona of Moscow

May 3 Confectioner’s Day

3 мая

«Chanel No.5»: День кондитера May 6

A Legendary Perfume

St. George the Victorious Day

May 8 Memorial Day of St. Mark the Evangelist

May 9 Victory Day Victory Day Thanksgiving Prayer

May 11 Mother’s Day in Ukraine

May 15 The Feast of St. Princes Boris and Gleb International Family Day

May 17 Birthday of Korchma on Leningradski Avenue

May 18 Day of the Icon “Inexhaustible Chalice”

May 21 The Ascension

May 22 Memorial Day of St. Nicolas the Miracle Worker

May 31 The Pentecost (Feast of the Holy Trinity) International Blondes Day

There are many stories and legends about the most famous perfume in the world. The account of how it came to be is indeed very fascinating. Its scent is so wonderful that its popularity hasn’t waned for many decades.

It is estimated that every 30 to 50 seconds a bottle of Chanel No. 5 is sold in the world. The sales of this perfume have amounted to over half a billion dollars! The scent was first launched in Paris on May 5, 1921. On the occasion of the legendary perfume’s anniversary, we want to share with you the history of its creation.

Fashion History | 7

«Every policeman in Russia knows Chanel No. 5» (Line from Leonid Gayday’s film A Diamond Hand) The circumstances under which perfume Chanel No. 5 was conceived, unfortunately, are not known; allegedly it happened in 1920.

Coco Chanel’s lover Dmitry Romanov (from the old royal family) introduced her to his family’s perfumer – Ernest Beaux, a Russian émigré. He worked at a perfume factory in France and was a connoisseur of all the best fragrances of that time. Coco herself by then had established her own fashion house. Her blouses, loose skirts, long pullovers, jerseys, and the famous suit (skirt + jacket) were worn by women around the world. Naturally, Coco and Ernest hit it off immediately. One of their ideas was to release a fragrance that would be absolutely new. It was to be synthesized of several scents and was not to repeat the essence of a single flower as was usually done.

It also had to be stable – all fragrances of that time were composed of natural ingredients and were volatile.

Coco set all these requirements before her new friend. It wasn’t fortuitous: she didn’t like sweet tones and considered them tasteless; she had long dreamt of creating a fragrance that would reflect the spirit of the Woman.

Without further ado, Ernest Beaux got down to work. It was a difficult task, but the perfumer had an ace up his sleeve. In his lab, along with traditional natural scents, he was the first in the perfume industry to employ synthesized substances – aldehydes which later became a signature component of all Chanel fragrances. Only an experienced chemist was able to work with aldehydes for they are very strong and volatile and you needed certain know-how to secure it.

To avoid reinventing the wheel and making another banal scent, Ernest Beaux drew his inspiration from the memories of his time beyond the North Polar Circle. He was so charmed by the unique scent of iced lakes and rivers that the perfumer was set to reproduce it. He conceived his fragrance to be fresh, soft, and magical.

Ernest mixed dozens, or even hundreds of components, kept experimenting with them. and finally brought Coco several vials with samples. Chanel tried one, then the other… until she stopped at number five, composed of eighty ingredients! She was ecstatic because the perfume now wouldn’t evaporate, one note is slowly replaced by another, the scent

«Shturmankiye»:

Yury Gagarin’s Watch

Ernest Beaux

is ever-changing… The aldehydes and citrus form an upper note, synthetic substances turn the concoction into something abstract, then come lilies-of-the-valley and jasmine, with sandalwood from the French Island of Reunion finishing it off the bottom.

The fragrance was indeed unique and distinctive. It was exactly the thing Coco expected it to be. She felt that the new product would gain popularity. When the question of naming the fragrance came up, she didn’t have to think long about it – she just gave it her own name with the number five. It reflected her belief in the mysticism of numbers. She said, «I present my dress collections on the fifth of May, the fifth month of the year, and so we will let this sample number five keep the name it has already, it will bring good luck.»

The fragrance immediately incited a buyer craze. It gained popularity in France, Japan, the United States, and other countries. In a 1954 interview, when asked what she wore to bed, Marilyn Monroe provocatively responded: «five drops of Chanel No. 5.»

The perfume became a legend. Since 1959 it has been part of a permanent exhibition at the Museum of Modern Art in New York, the famous artist Andy Warhol dedicated a series of his painting to this perfume, and millions of women around the world still can’t imagine their life without it.

5 quotes by Coco Chanel: “A woman should wear perfume wherever she wants to be kissed.”

“Nature gives you the face you have at twenty; it is up to you to merit the face you have at fifty.”

“Dress shabbily and they remember the dress; dress impeccably and they remember the woman.”

“If you want something you’ve never had, then you’ve got to do something you’ve never done.”

“My friends, there are no friends.”

The history of elite watches produced in the USSR may seem very long, considering that such brands as Komandirskiye, Slava, Polet, Buran, Zaria, Vostok are known to many. However, these were rarely available for the masses at the peak of their popularity. Every owner of such a watch was respected by all. This article is about yet another Soviet brand – the Shturmanskiye watch worn by Yuri Gagarin on his famous space mission.

After that event, it gained extreme popularity and turned into a kind of artifact.

Its full-scale production started at the First Moscow Watch Factory in 1949. But the watches were never sold freely, because they were manufactured exclusively for the Military Air Force and were presented to military pilots upon graduation. This is how the first world astronaut received his watch, it is assumed.

The fact that Gagarin decided to take the Shturmanskiye with him on the flight was wonderful advertising for the brand. It was thought that weightlessness has a negative impact on the mechanism of a watch and can cause the so-called balance levitation effect. It meant that the space mission needed an especially reliable and multifunctional watch mechanism.

It is unknown whether the Shturmanskiye survived the space mission after all.

A reputed journalist Vasiliy Peskov, who interviewed Gagarin two days after the flight, stated that the astronaut showed him his watch and ensured that it keeps working to the second. On the other hand, workers from the manufacturing factory said this couldn’t be true.

Allegedly, the watch went out of order right after the rocket launch because it couldn’t sustain the vibration.

In any event, decades after the first space mission, the brand remains popular in both postSoviet countries and around the world due to its long history and a reliable mechanism. The surviving watches released in the first years have long turned into rarities and are worth lots of money.

8 | Tasty and Healthy

Delicious Spring Salads: A Perfect Answer to Vitamin Deficiency

When spring arrives it brings the joy of sunny days and blooming leaves on the trees. Unfortunately, many people also suffer from vitamin deficiency in this season. They feel under the weather, have little strength, get highly irritable, suffer from insomnia. There might be other manifestations: pale and dry skin, loss of and brittle hair, fragile nails.

Vitamin deficiency is an especially serious problem because the lack of even one vitamin may disrupt metabolic processes and cause chronic illnesses. Even though our supermarkets offer fresh fruit and vegetables all year round, some of them lose their nutritious properties by spring after being stored all winter.

A solution may be found in frozen produce, dried fruits, and citrus fruits, which preserve their wealth of vitamins.

Your diet this season should be balanced: it should contain, in addition to vitamins, enough proteins, fats, and carbohydrates. But the most important thing is vitamins, especially water-soluble ones – we should have a daily intake of them because they cannot be stored for the future.

Which vitamins do we need in the spring?

1. Vitamin C. It is responsible for the human body’s defenses against various bacteria and viruses. It is found in large quantities in citrus fruits, rosehips, black currant, greens, sorrel, bell pepper, beans, sea-buckthorn, apples,

To celebrate the 16th birthday of the Korchma «Taras Bulba» chain of restaurants we present a CD of Ukrainian classical music in modern arrangements from Bulba Press.

strawberries, potato, white cabbage, and cauliflower, as well as sauerkraut.

Vitamin C is destroyed in the course of thermal processing and drying.

2. Vitamin D. It is responsible for the assimilation of calcium and phosphorus in the body. It is mainly produced under the skin as an effect of direct sunlight. It is contained in such products as cod-liver oil, caviar, fatty fish, liver, egg yolk, sour cream, butter, and milk. This vitamin is temperature resistant.

3. Vitamin A. It is in charge of eyesight and skeleton development. There is lots of this vitamin in such produce as carrots, pumpkin, beetroot, nettle, tomatoes, red bell pepper, corn, and apricots. It is hard to destroy while cooking, yet long heating it too much is not advisable.

4. Vitamin B1. It works as anti-depressant, it is responsible for the functioning of the nervous system and actively participates in metabolism.

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Tasty and Healthy | 9

Vitamin B1 is produced by the microflora in human intestines, but it is far from sufficient and people need to get it from outside sources. Products rich in vitamin B1: high-quality wheat flower, bread and baked products, oats, buckwheat, rye, egg yolk, yeasts, beans, nuts, beef, and pork.

5. Vitamin B2. This vitamin is in charge of generating hemoglobin in blood, it speeds up healing after an injury. You can get it from such products as yeasts, cereals, milk, meat, fish, fresh vegetables. Remember that an alkaline environment and ultraviolet rays are deadly for this vitamin.

6. Vitamin E is a so called the youth vitamin.

It takes part in tissue metabolism processes. It is responsible for the function of sex glands and the entire muscular system. It is abundant in such products as vegetable oil, egg yolk, rosehips, green leaves. An alkaline environment is also destructive for this vitamin.

If you want your food to keep all of its vitamins intact, you need to follow these simple rules: • Store your produce in a dark and cool place.

• Roast your meat and fish in tinfoil for it will prevent them from losing precious nutrients.

• It is preferable to steam your food rather that boil it in water.

• If you want to boil your vegetables, place them in the already boiling water, then cover the pot with a lid.

• Defreeze meat in room temperature, but do not place it in water.

• Do not store cooked meals for a long time.

It might seem that it’s easier to buy a vitamin complex from a pharmacy and to go through a prescribed treatment course. But the pills are not a substitute for eating properly. All vitamins contained in food products are assimilated better because their biological structure is more accessible for a human body.

In the springtime, our diet should be first of all varied; it should contain vegetables, fruit, cereals, greens, meat, fish and dairy products.

There is no universal product in the world which would contain all the necessary vitamins. We also know that some substances can be digested only in combination with other products. For example, the indispensable vitamin A cannot be assimilated without vitamin E. The two should be taken as a complex. Fortunately, there are many meals that contain them. The best meal full of different vitamins is salad, for example, a grated carrot salad (rich in vitamin A) seasoned with sour cream, mayonnaise, or vegetable oils (rich in vitamin E). Salads are both tasty and nutritious; they are also a medium for realizing your craziest culinary fantasies. You can start off with a few of our interesting recipes.

«SPRING SALAD» Cooked by mother’s recipe. Fresh cucumbers, radish, egg, spring onion dressed with sour cream or homemade mayonnaise 200 g 190 rub

Text: Olga SINYUGINA

Rainbow Salad Ingredients: • Small head of red cabbage • Large carrot – 1 piece • Sweet red apple – 1 piece • Sour green apple – 1 piece • Lemon – 1 piece • Dried apricots – 100 g • Walnuts – 8 pieces • A bundle of green parsley • Black ground pepper • Vegetable oil • Salt Preparation Chop the cabbage, grate the carrots, slice the apples thinly, and sprinkle them with lemon juice. Scald the dried apricots and shred them, grind the walnuts. Combine all the ingredients, season them with lemon rind and the juice of half a lemon, chopped parsley, oil, salt and pepper to taste, mix well.

Calamari Salad Ingredients: • Calamari – 300 g • Green sour apple – 1 piece • Onions – 1/2 piece • Cherry tomatoes – 4-5 pieces • Lemongrass – 1 stem • Lettuce – 1 bundle • Fresh chi li pepper – 1 piece • Coriander – 1 bundle • Roasted peanuts – 1-2 tablespoons Seasoning: • Lemon juice – 1/4 tablespoon • Ginger – 1 teaspoon • Fish sauce – 2 teaspoons • Sugar – 2 teaspoons • Black ground pepper

Preparation Clean the calamari, wash them and cut in circles.

Boil in salted water for no longer than 1 minute, let them turn up at the ends. Take them out of the boiling water and put them in ice water. Slice the apple. Chop the greens and lemongrass, slice the onion. Cut the cherry tomatoes into halves.

Shred the chilly pepper. Tear the lettuce into smaller pieces. Place the vegetables and greens in a bowl, add the quid. Prepare the seasoning: grate the fresh ginger, mix it with sugar, lemon juice, and fish sauce (it substitutes salt). Add ground pepper. Mix all together. Serve the salad cold, top it with fresh coriander and ground peanuts.

SALAD WITH FRESH TOMATOES, CUCUMBERS AND FETA OR BRYNZA with coriander, basil and dill dressed with garlic and olive 200 g 340 rub

10 | Travelling

A Week of Beauty and Fun in Nice “Whenever you pass by, drop by,” the saying goes. Yet I almost never followed it. A few times when I traveled across France – on my way to Livigno, an economically developed Italian ski resort, or to the Italian Ligurian town of Alassio, or to Genoa, the hometown of the world famous traveler Christopher Columbus and the virtuoso violinist Paganini – for some reason I never dropped by.

But not this time. When my Kyiv-based friends decided to go to France for a holiday and they picked me up from Italy on their way, I just couldn’t miss the opportunity this time.

Our traveling team is made up of six people, and we’ve all traveling together before. The daily routine and the emotions we shared in the new places gradually blurred the line between just acquaintances and close friends. By now, we feel like a family. Our evenings in Nice are filled with family activities. First, everyone is busy with their own stuff. Then we gather around the dinner table where we have supper, drink French wine, eat delicious moldy French cheese, and share the stories of our long day’s travels. And we laugh together when we go see our reflections in a distorting mirror: we watch how it changes our

statures into anorexic adolescent forms.

“How wonderful!” Ira is delighted. “I didn’t have such a figure even when I was young!”

It’s one day before spring officially starts in the Provence-Alpes-Côte d’Azur region, in the Alps and on the Cote d’Azure, and it’s our reality for the next few days.

A tangerine tree and scooters It takes three hours in a comfortable bus to get from Genoa to Nice. The contrast between the Italian and French coasts is striking. Even though they both are in the same climate zone, the Italian Liguria is still dreaming in winter and the local authorities don’t care very much about the floral design of their cities. It all changes in France: the

flowerbeds are colorful and fragrant with flora.

At a bus stop near the airport, we are picked up by our French hostess Sylvia. She smiles and tells jokes while she packs us into her car – tight as sardines. She takes us to her villa. It is neatly tucked in a cozy yard, which is seven minutes away from the Promenade des Anglais – the same road where a popular dancer Isadora Duncan died strangled by her own scarf in the early 1900s.

In the courtyard grows a tangerine tree covered with ripe fruit (they grow all over Nice and beyond).

Sylvia keeps smiling when she approaches it: “You are free to pick up the tangerines. But they don’t taste good. But they would make a delicious jam! You can make some, if you want to!” We nod happily, but we all understand we are not going to make any jam in France. Even from the tangerines

Welcome to our happy team!

We are always happy to welcome young and energetic men and women eager to work hard and to become professionals at what they do. Every focused and enthusiastic employee will get an opportunity for career growth.

A unique feature of our HR strategy is to employ not only the experienced professionals, but also young people, which results in an effective team.

Our job openings: Administrator Cook Hostess Cashier Waiter Delivery operator Bartender Doorman We offer: convenient flexible shifts + free meals + social package + career growth + high corporate culture + competitive salary.

Requirements: nationals of the Russian Federation, Ukraine, Belarus, aged 18 to 50. Enthusiasm to work, grow and improve.

Human resources department: Moskow, Aeroport metro station, 3 Chernyakhovskogo St. Phone: 8-926-904-41-54, 8-926-461-21-71 resume@tarasbulba.ru

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

Travelling | 11

so heartily offered to us by the hostess. On one of the nights we ended up picking one fruit from the tree just to try it. It turned out sour so we used it in our tea instead of lemon. And we will get a bottle of tangerine jam from a local supermarket.

As a person totally indifferent to any kinds of jam or marmalades I can ensure you: you need to try it – you will definitely like it. Also try the famous French buns: with cream, with pieces of apricot or with nuts. If you are not a vegetarian, try the local ham-and-cheese croissants.

Sylvia left her two-storied villa at our disposal for the next six days and threw in four scooters with it. Nice is a large city and a scooter is a perfect alternative to walking. But we never end up using them because there are not enough scooters for everyone.

On our first night we went to explore the Promenade des Anglais, which stretches for seven kilometers along the city beaches. There are many figure- and health-conscious runners on the Promenade – both young and older Frenchmen.

Two mounted police officers went by. A street dancer laid out his things on the pavement and moved his body imitating Michael Jackson – he earns his dinner this way. And on the other side – the Mediterranean Sea slightly whispers its spring melodies.

City of Contrasts Nice is a city of contrasts. Its ancient history and its modernity share the urban space. And prevailing over it all is luxury with a very individual character – it makes you feel easy the moment you understand it is not posh like Cannes. Then your eyes catch the façade of the Negresko Hotel built on the quay in the early twentieth century as the most luxurious one at the time. A few years later, during WWI, it was turned into a military hospital and the owner went bankrupt. When you take in the diverse nature of Nice, you stop being amazed at the sight of grandmas and grandpas with slender figures wearing colorful youngster clothes. And you start noticing that even amidst all the luxury, there are still neighborhoods for the less well-to-do residents. We seemed to stay

in one of such districts: on the one side, there are luxurious villas, on the other side, the homes of African French citizens.

Our first impression of Nice is misleading: a city of contemporary monuments that seem fake, like a huge blue chair on the Promenade. But the city also hosts a new copy of Michelangelo’s David, and “The Heart of Nice” fountain decorated with classical statutes.

On the historical Place Massena you get the impression that contemporary art here has its own face. We went there in the evening when the city was flooded with lights and the square was illuminated with colourful figures of seven continents. Across the square lays a fashionable Casino Jetee-Promenade fountain – a perfect lighting show with a long fountain path, with water jets springing out from the ground, they become more and more powerful until they turn into a multitude of simultaneous fountains. Then, just as suddenly, they fall down.

On one of the days, free from out-of-town travels, we set off on a slow tour of Nice: of the embankment, of the old town and the market to see if it is in any way similar to the Bucheria market in Nice. Not even a tiny bit similar, it turned out.

But here you can treat yourself to delicacies: crepes that cost 3 euros for an uneven triangular piece packed in a paper bag. People eat them while walking the old streets of the historical center.

Dried tomatoes and peppers are sold at the stall of a local seller originally from the South of Italy. On my fourth day in Nice I can finally speak to someone in the language I know.

We walk from the center to the Chateau Hill and a city panorama spreads out at our feet. We stop at the historical cemetery, a resting place for the Russian writer Alexander Gertsen. There are two seagulls on the cemetery’s fence gossiping peacefully.

In the afternoon, we proceed to one of the remote chic neighborhoods of Nice where the Matisse Museum is flanked by ruins of the ancient town of Cimiez – a small amphitheater and Roman baths.

We finish our intense walk with a cup of coffee on one of the city streets. Even though coffee in

France does not taste as good as in Italy, we have no choice but to enjoy what is offered. I guess, if we knew the city better, we could have found some Italian coffee shop in Nice – after all, we had seen pizzerias and gelatterias.

My friends take a seat at one of the tables, while I run looking for an ATM. When I return five minutes later, I see a big street menu next to them. I ask them what it means, but they start to laugh. It turns out that they asked the waiter for a menu, and he brought over the entire board.

Also, I got lucky for the second time that day: the waiter speaks fluent Italian, so I can serve as a translator for my friends.

“There are two countries in Europe where I feel like a total fool when I try speaking to locals: Hungary and France,” Yura confesses after another attempt to ask where the bus stop is.

Through trial and error we learn a very necessary French word tout droit, which translates as “keep straight” and sounds very similar to a Russian “tuda” (over there).

Not a night owl, not an early bird either Nice lives in its own time zone: it goes to bed early, it wakes up late. As soon as twilight falls over the city, the streets are deserted.

The boulangeries open at nine, the stores start working an hour later.

“Nice, Nice,” says Galya and we agree. It is surprisingly homographic with the English word “nice.”

Another advantage of Cote d’Azure is that the bus fare is the same everywhere: 1.50 euros and you can get to any place in the city, for the same cost you can also get into suburban towns even if they are over an hour away. We take advantage of this because we travel a lot. We also learn that if transfer from a city bus or tram to a suburban one within 75 minutes you can use the same ticket.

And so we travel around Nice and discover the life of tiny Alpine towns famous for their prominent residents. Meanwhile, the spring on the Cote d’Azure blossoms in millions of colors…

Text and photo by Olesya Olendiy

12 | Hobbies

dutch Paradise in Ukraine: Oleksandr Stratiychuk Plants Tulip Fields for Ten Years Year in, year out, in April and May, fascinated onlookers can see a flowery beauty: 50-hectare tulip fields blossom on the sides of different freeways. One field may contain up to forty unique types of Dutch tulips.

Which specific flowers can you see here? It’s difficult to describe all their diversity and forms, the scents and the feelings they arouse when you touch them. Oleksandr plants all his flowers in a specific color and type pattern so that they form colorful geometric patterns. Year after year most impressive are lilac, orange, pink-lemon, and red-with-whitespots tulips. There are kinds that look like small roses, peony buds, or spring daffodils. And the scent is mesmerizing: for instance, tulips with white fringed petals smell like rain! The scents are surprisingly unusual – some smell nice and tender, others are so strong that their aroma makes you swoon. If you try touching the tulips on the field, you will find those whose petals are so firm that they feel like plastic.

“I brought my love to tulips from Holland,” says Oleksandr Stratiychuk. “I worked there in agriculture and decided I wanted to grow flowers at home. But it wasn’t as easy as it seemed: it took eight years to plant my first tulip field. I had to work hard to buy 17,000 bulbs of different tulip kinds.

When I returned to Ukraine I tried planting my first flowers, which I planted in front of the house. My first field came in 2005. It is a very hard but very engaging work. It is a perfect combination of work and romanticism. I want to give people pleasure, when my field sheds blossoms, I harvest the bulbs. I have a dream – I want to plant fields in the shape of fairy-tale characters.”

When you enter a tulip field, you will see that a single flower will seem very tiny. But if you pick 31 tulips, you will get a bouquet that you won’t be able to hold in your hands!

Hobbies | 13

“Even though I work with tulips every day, I can’t stop making new flower arrangements for my wife,” Oleksandr confessed.

Naturally, tourist companies quickly figured out how to incorporate a visit to a Ukrainian tulip field into their itineraries.

“I understand the enthusiastic tourists because I remember well when I first saw a tulip field in Holland, in 2000,” he smiles.

Believe it or not, he can see his tulips practically every day for they blossom even in winter! Imagine this: during the raging February frosts, a hundred thousand flowers bloom in Oleksandr’s backyard. You wonder how?

He plants the flowers in a vast state-of-the-art greenhouse where walls are so transparent you forget they are even there. The first thing you feel when you step in there is a special microclimate and a tender flowery scent spread by fans. The ambient temperature here is no more than 60⁰F. But it feels warmer from all the rainbow-colored flowers.

“In winter, as soon as I wake up, I take my morning coffee in the greenhouse. It’s always nice to step in here from the cold,” he explains.

“I love tulips in winter because you can easily notice their growth in the greenhouse – sometimes they can grow as much as two centimeters overnight. And how magical it is to see the buds blossom out! It’s not an exaggeration to say that my life blossomed and gained new colors with the arrival of the tulips.

Photo and text: Valeriya Chorney.

Tulip trivia There are about a hundred natural kinds of tulips. Most of them originate from Central Asia. The name of the flower comes from a Persian word tülbend signifying the turban fabric. Most probably, tulip buds reminded people of this oriental headwear.

In Islamic countries, tulips are thought to be heavenly flowers, almost divine. Turkey was the first country to start tulip selection.

As early as in the sixteenth century about three hundred kinds of tulips were known.

During WWII the Nazis cut off all food delivery passages to the Netherlands. This brought about famine which killed more than 10,000 people. The casualties might have been greater if it hadn’t been for the tulips for people would cook their bulbs and eat them.

Treat yourself!

Starting in the New Year, the restaurant chain Korchma Taras Bulba will offer an exclusive line of designer T-shirts.

The number is limited so don’t wait too long to buy one for yourself.

This is your chance to stand out!

500

rub.

500

rub.

600 ru

b.

14 | news from «korchma»

Sweet Sixteen!

Korchma celebrated its sixteenth birthday As you name a ship, so it shall sail. Korchma Taras Bulba turned out to be an impressively successful name for our restaurants. We are turning sixteen this year and we have already had much success.

Despite the economic difficulties, we celebrate our birthday with new victories: the number of patrons is growing, delicious dishes and drinks are being added to the menu, and our chefs’ mastery delights even the most seasoned palates. Naturally, the company’s management decided to expand the chain with a new restaurant in the town of Odintsovo, regardless of the difficult year.

As we turn sixteen, we promise to make even more moonshine, prepare an even better salo, and roll so many holubtsi that there will be enough to feed the entire Moscow, Kyiv, and New York! Hunger has no chance if you can find a Korchma nearby! Cheers!

книга-меню

To celebrate its 16th birthday ‘Korchma Taras Bulba’ reveals its secrets!

We offer you a recipe book Not by the salo alone

news from «korchma» | 15

We are open now!

Magical taste from Korchma Taras Bulba

Borscht with garlic and salo, pierogies with fried fat, pancakes with cottage cheese, sauerkraut with cucumbers, and lots of other delicacies.

This is food that has never been a la mode, but regardless it has always been held in high esteem. You can find all this culinary extravaganza in our new Korchma Taras Bulba restaurant, which has just opened in the town of Odintsovo.

Similar to our other restaurants, it has been built in the style of a simple village hut, which is portrayed in the decoration and the home-cooked meals made exclusively of natural products.

Residents of Moscow, Kyiv, and New York already know well that the Cossack with a forelock and moustache on the restaurant’s façade is much

more than a just a company logo. This is a mark of our quality, traditions, new approach to cooking, a place where taste prevails and has a certain magic. Come over and you can see it for yourself!

We invite our new and returning patrons to sample our delicious food.

Start your day with a cup of aromatic coffee, hold your parties or arrange your business meetings here. We will do our best to make your life brighter!

Don’t forget that good taste is a sign of the chosen!

Our address: 122 Mozhayskoye Shosse, the town of Odintsovo, phone: 8 925 166 1618

Children’s encyclopedia, a fairy tale ‘The Cat and the Fox’, new issue as well as poems, riddles and crossword puzzles. Look for of the children’s magazine Tarasik by BULBA PRESS in “Korchma Taras Bulba’ chain of restaurants

Your kids deserve the best childhood!

We h ave o n l y f r es h a n d s a v o r y n ew 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

приглашаем посетить Новый ресторан «Корчма «Тарас Бульба»» г. Одинцово, Можайское шоссе, 122 8 (925) 166-1618

Cremations on the banks of the sacred Bagmati river, “the Sadhu holy drug-addicts” and the bloody festival Gadhimai Mela, the holy Mount Kailash, hermit monks and the Tibetan void celebrated by Buddhism.

All this in Yuriy Beloyvan’s book Traveling to an Alternate Reality…

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., 8 495 956 55 81

Borovitskaya metro station,

8 Mokhovaya St., 24-hour, 8 962 918 75 38, 8 985 644 85 44

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

You can never forget an adventurous journey.

Unadventurous journeys are not worth writing about. The long-awaited new book

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,

Nepal/Tibet: A Journey into an Alternate Reality was released this December by BULBA PRESS. The book can be purchased at the bookstore Biblio Globus and in the restaurants of the Korchma Taras Bulba chain.

Available now!

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

The town of Odintsovo

122 Mozhayskoye Shosse 8 (925) 166-16-18

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

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!