everything that happened, including the circumstances of the planned robbery until january 2018. the outcome of this case is obvious: the court found all five defendants guilty and imposed the following punishment. kuibedovich was sentenced to 14 years in prison, and 13 and a half. plokhov was sentenced to 12 and a half years in prison, and shmal to 12 years.

on the day when the attackers were detained, one of them had bills folded in half in his pocket; a bullet that had shot through a wad of money was stuck in it.

anton, hello, good evening, not everyone supports me when i invite political scientists to the program, not officials or experts, but i’m interested, so i call, and the more i communicate with ordinary people, every time i am convinced that they are not at all simple. moreover, the president recently at a media event in mogilev, he... indicated that he wants to see more professionals on the screen, not only in politics. anton kolennik, chef, dig a little deeper, it turns out that this is a people's chef, and menchanian of the year, yes, and winner of the title of one of the 200 best

chefs in the world. well, the first in the cis, and the only one, as far as i know, everything is so, everything is so, everything is true. it’s true that you started your career by burning your debut dish as a child, let’s just say, yes, i just burned it to the ground, only a spoon remained, a spoon in the very center in this heart, it was pearl barley porridge with meat, with pork and carrots, they made it in the oven, in the oven, i put it right in the carriage, my grandmother put it there in a corner, and of course that’s all for lunch, it became the color of cast iron, but in the center there was that same spoon, which is just one spoon. one spoon that you could eat, yes, yes, it was very tasty, why didn’t it discourage you from studying, where did the desire come from, well, i was always interested all the time and i always repeated, then porridge - it was, it was the first one so bright, yes, and then how old were you, six, it

was first grade, then a little older i began to read my mother’s recipes, and my mother is a health worker, they write all the letters there about... yes, yeah, i understood something, i didn’t understand something, but i still tried to cook, i went to the trash a lot, i have an older brother, uh, i always had him as a taster, and these were pancakes , which i fried in a waffle iron, yes, that was, well, there was a lot of things, there were some derivative cakes, i tried to make cutlets, that’s all, so i came home after school, did something for everyone, just this, well i always went in for sports, yes, i always went. some clubs, basketball, there was just a gym there, i just went with the guys go outside to play ball, well, to at least somehow develop, well, i know that basketball and auto racing are still a hobby, yes, yes, this is what it is, well , look, anton, there is a motivational moment in our invitation , we are so used to

living with stereotypes that higher education supposedly will definitely help you become successful, and many parents and children ignore... our country will glorify itself famously, well, well, i’m only talking about belarus, you can do this everywhere, the main thing is not to go to work, yes that’s the word for me work, yes such a cutting ear, this is a hobby, this is the work of your whole life, yes, you choose

what you will always do, and my choice, my parents did not support, i ’ll be honest, and when i went for it, everyone pushed me along the lines brother it was the higher college of communications, i went to the exam, there was the first exam there in mathematics, whatever it was called, i just handed in a blank sheet, that is, it was fundamental from left to right, i put in a blank sheet, came, said, well, wrote, well, i’ll wait to see what the result is, but i myself knew no, well, what will happen there, i don’t immediately go through, i took the documents, then i came, which was called vocational school number 221 of cooking, and they told me: young man, in 2 days you have to go somewhere. you have such a certificate , you were dissuaded directly from the vocational school, certificate, run and they didn’t take me that day, but what kind of certificate was it, well, i had one c, and maybe there were four bs, everything else was five, well, okay, so what? gave you this ordinary minsk vocational school 221, it gave you

the basics, gave you the basics, in general it’s free if you love it, then you will move on, they give you basins, then you yourself, you yourself search, dig, it was difficult to get there, now it is. i had my first internship at the canteen of the amkador plant, well, i learned how to make cutlets there, and there’s also a ton of things you can learn there, then i had such a global job, i was hired at the first pizzeria in minsk on prospekt , and they called me the squid man, because for six months i came and cleaned squid at the sink, i didn’t go further than the kitchen into the pile , they weren’t allowed, well, i was a trainee, well... colmars 60 kg clean then enough then so i grew up grew up and i always

needed more, well, look, so that mothers and grandmothers would be completely calm, yes, that’s how many cooks you have under your command at the same time, now there are about 20 of them now , 20 well, that’s a little maximum yes , i once had such a peak - these were our summer alpine games that were in minsk in 1919. i was then responsible for the global structure for the guest house of belarus. i had about 110 cooks every day and at the same time everything went well well, no, i just can’t imagine how you can manage so many people who do this, well, the dish is prepared in any case, it needs to be prepared quickly, and at the same time you need to have time to look, and besides, you are also a playing coach, and it’s also very important, this is what they taught me the japanese, i’m with them there, i studied with the japanese in 2000, it’s very important -

this is the mood, that’s what i always say, if you’re not in the mood, don’t stand at the stove, only when you’re in the mood, come to the stove, i’m just i once read yours statements that the main thing you learned in france is to smile, yes, but what happened between vocational schools and getting into the top 200 best chefs in the world, it was work, it was smiles, work, yes this... it was italy , where i studied at the academy, where our education was not accepted, and i had to study from scratch in italy, but i graduated with honors, then after 3 years i confirmed my training by passing, well, the exams and i am, well, a master boss, she studied in france for a short time, but it wasn’t long, there was it’s only a month, but this is an opportunity to meet the great paul bacuse. for me, this is just such a standard that taught, he didn’t teach, he also gave more of this fuel

for this fire, that this business needs to be loved, and you convey your love through the dish to the guest, and you change his mood for the better, yes, you can even cure him and even from the blues, this is important, so for a chef it is important to start the day, not just. with the staff, make sure that they are all in a good mood before the service begins, then this energy, it will be transferred to the hall, this is very important, to the dish, so the product is not who came there and you sit there and command, you are like a clown on a single-shoe bicycle, you must juggle, you must be able to laugh at yourself, know the mass interesting stories, preferably about cooking, of course, so that your staff is already charged at the beginning.

i love this land, i love these forests, lakes, fields, even when now i’m leaving on some culinary travels with my master classes, i’m returning home, and i realized that i’m home, so i’m crossing border by car, and i realized that this is my land, i grew up here, i love this land, i can’t imagine how you can leave and live there and he says that you are a belarusian, even though you are a belarusian then, well... i’m waiting for my restaurant, of course it will be, it will be, it will be soon, and it will be such a cuisine, both

belarusian, and even my cuisine, but that’s how the guests of the city know me, they know me, as they know me residents of the city, it will be delicious, it will be interesting, with stories, of course with me, well, if we are talking about belarusian kitchen, what is belarusian cuisine, why even if potato pancakes are not the top of the food chain, yes, then, in reality, we know so little about the diversity of our own. yes, well, our cuisine is not potato pancakes at all, well, this is now, where are the belarusians, bulbash, potato pancakes, well , potatoes were brought here literally 200 years ago, well, we ate something before or we were waiting. potatoes, well, yes, they were brought from america, yes, we have river fish, yes, we have forests with wild animals, we have, well, wheat there have always been root vegetables, but there everything is possible there, before potatoes we used a lot of silderia root for food, this is ours, it grew, they also made it and fried it, so you can fry it, steam it, boil it,

these trendy smoothies, that’s all our location is very important. through us they brought people to tsarist russia, including chefs, they left their recipes here, they shared them with local residents, in 2008 we went on one, in 2007 we went on such an ethno-expedition, uh, to large places where in those days there were motels where they changed horses, carriages were repaired there, well, where exactly the guests spent the night there and lived for some time, including the mir castle, the niche castle, where they worked only... from the ardevils and we asked the grandmothers’ recipes from the grandmothers, well, their grandmothers, yes, those forgotten ones, and we found amazing things, we had our own lasagna, only it was called lasagna , made from pancakes, and thanks to the french, the idea came to us, well, there was a fashion for cream soups, they were called podvodka, because

the deck choked potatoes, they were boiled, mashed and added to the soup. cooked and mixed, it turned out like a cream soup, and now you made such , yes, yes, sometimes i make it for guests of the city, especially when i worked in a hotel, it was just like that, we did a lot of this in belarusian, that is, before the europeans worked for us, yes, now they are trying to force us to work for them, yes, okay, yes, our milk is recognized all over the world, 10%. yes, and you have developed a croissant recipe based on our belarusian flour. here are some other products that we ourselves undeservedly avoid we actually have it, just like in italy they have motadela, yes, it’s an open sausage, it’s

not very tasty there in italy, honestly, they try to add it there, dilute it with pistachios , whatever, peppers, everything. taste, our yard sausage, it’s cool, which is still made according to gost, which is according to gost, yes, this, this is the thrill that we have preserved these gost, yes, that our factories prepare it according to gost, without adding any there are food, all sorts of chemical elements, everything is natural, well, our vegetables are good if they are ripe, but there is always such life hacks, a fashionable word, how to ripen the same tomatoes bought in a store in winter, buy a couple of apples, fill the tomatoes with apples, put them.

the one that ripens anything, that is, fresh tomatoes with apples. no worse, we never had these taverns, where we eat next to a carriage, or even a tele, plows, and so on, and drink some terrible liqueurs, everything was fine with us, we had tablecloths that we knitted great-grandmothers hands, lay on the tables, we ate delicious food, yes it was from the oven, yes our

culture is stewing, it’s some kind of baking, everything came from the oven. but it was very tasty, what about this story with cast iron frying pans, we are all used to fashionable anti-stick coatings, it’s all very simple, so anyone can make you like this at home, a life hack, buy cast iron for a frying pan, metal, there teflon and some other super coating to make the same ones, ours will be the most delicious, it’s not for nothing that all our grandmothers, grandmothers, they only use cast iron. what are you cooking with now? i also cook on cast iron, so do i there is cast iron at home, of course there is also teflon in these all fashionable ones, yes, but it is very tasty in chi iron, and i bought one for myself just like... in a cast iron tunnel so that the taste is different, okay, here are the western sanctions, how did they affect haute cuisine, they replaced making something like this, well, also this kind of stewing, it’s

with hazel grouse, and these belarusian shrimps, right? yes, in fact, they exist, they are being made, although they said that they used to grow in potato fields, but no, in fact, production is normal, it is, yes, in response to our aggression, in general they are sanctions with one even their sides... he says are good, because we still may not feel as strongly as our brothers the russians, they have had sanctions for a long time, and this has given a huge impetus to the word import substitution, yes, when our factories start, they start move, think and offer us something new, including in the food sector, yes, yes, we are talking about it mainly, they are starting to change their minds, we have some delicious cheeses, yes, and really tasty, well really tasty cheeses, well, they can turn out to be yes from mold. beautiful and firm and seasoned, everything is there, and so on in everything, ours , well, our meat was always great, and

the baltic people, i remember there, 20 years ago, they came for our chicken, because they , i talk to couples with the baltic ones, they they say that on your chicken the broth is so fatty, rich, tasty, but on ours it’s just water. the heroes of our program are outstanding characters buried in piles on the right. she was still completely deaf. they literally picked out some lines of immunological knowledge, spent days and nights in the library gained some experience. familiarity with him has left a bright impression. i...

and then we’ll go try it and draw up a detailed gastronomic map of our country, that is, actually sash, we’ll add smoke here. made from a simple steak in a frying pan, steak fried on the wing. the residents of shklov are great fellows after all. to create such a legendary culinary story based on one product requires effort. watch the project, food anywhere on our tv channel. the hot suffering is still ahead, the harvest is already in my head, it’s not bad this year, will. our gold and foreign exchange reserves, new dairy complexes also work to provide a food safety cushion, we will not move away from the complexes, the world and the economy

are not getting simpler, but belarusian exports are growing, we are going east and not only more actively, we are working in the far arc by the end of the year this you will feel it even more. how is the belarusian economy doing today? well, they feel quite confident. i don’t have any extra money, but i don’t mind getting more for people’s health.

a couple of years ago a popular online culinary guide, yes, it compiled a rating the most tasteless dishes in the world, 100 dishes, from different countries, including the well-known and loved by our compatriots, jellied meat, yes, why such a beautiful, actually delicious dish, well , in my opinion, my mother, and grandma, well , great, mom still cooks, grandma cooked this dish perfectly, why is it...

it’s delicious, it’s also healthy, there’s so much collagen, well, yes, there’s no need to look for anything else, but i just ate this for women in general, yes, the best recipe, and for our audience, this is an excellent cosmetic a remedy, let’s say, well, lard, the best belarusian dope, that’s what our president once said, i agree, but at night he ordered to eat potatoes not with meat, but better with herring, so here are the quotes from the president, even about food, they tearing up tiktok. this has been known for a long time, yes, well, what can you say about these culinary tips from our president, in fact, they are all correct, this is correct, because well, when you eat potatoes with meat at night, it’s a very long digestion process, yes, it’s hard for you, and well, it will be uncomfortable to sleep when you eat something light, fish, it goes well, fish

is digested very quickly, and it’s healthy. than some fried piece of meat, you sleep well, in the morning it’s easy, well, you’ll probably drink a little more than from meat, but in principle i agree with him, well, in general, potatoes are potatoes, we ’ll even remember those soviet times, maybe no one even thought about it, and this is a very important stage, when we cleaned it, we put it in water for a while, it just lay in the water, the excess starch was removed so that... it was more like that easier to digest, yeah, now they are trying to somehow remove this step there, bypass it, yes, they just cleaned it, fry or boil it right away, leave it there for half an hour in the water, that’s why - in the armies they don’t use potato peeling machines, and for the cadets, yes, well , it used to be like that, now also, i think, they peel them with their hands and while the potatoes are lying in

this water, this is their national dish, it is included in the cookbook of france, as the main, main dish of france and there she has two recipes that must not be broken component, we laugh all the time, but it’s really very tasty, it’s potatoes and butter one to one, wow, yes, but the main thing is of course not to beat with a mixer, not to beat, not not to use a mixer at all, but just mix just yes, just mix it with a masher, like yes yes. just

with a mixer we immediately get wallpaper glue, but you can glue the wallpaper right away, it will stick , it will be one to one, we must try it, it’s very tasty, i even remember - about all these mixers, all these gadgets - studying in france , field academy bakuza, a class on meringue, these are whipped , dried and baked whites, we come to class to study and it seems that everything is already there, mixers have definitely been invented, yes, whisks have been invented, we have neither whisks nor mixers, we have to fall... says: guys, when they came up with this recipe, there were no whisks yet, there were these small brooms, they are like rods, and here is a small whisk, he says, we will do it as we did before, i will say that with these small whisks we beat it four times faster than we beat it with a whisk, because there’s a lot of air, and it’s very tasty, and it’s really better than with a mixer, because you feel the product, and you understand when you need to stop, but with a mixer, even

in our folk... cook, we see that sometimes it’s better clean it up, because people get into some kind of passion, they want to make life easier for themselves, but they just ruin everything, well, i remember the recipe, i’ll try to make potatoes, it’s generally delicious. alone with butter, anton, nekrasov believed that the meaning of life was in cabbage soup, pies and goose offal, yes, but how beautifully bulgakov through the hippopotamus cat, yes, he described this kerch herring, yes, herring, bunin confessed his love for the antonov apple, yes, as a patriot of belarus, what would you prefer to immortalize in literature? from belarusian and what could become part of our cultural code or even national ideology? i think these will be our cheesecakes, this is our dish, this is our belarusian dish, these are not pancakes for sure, yes,

because pancakes, but still it’s imported, our pancakes are a derivative of german rösti, yeah, we made cheesecakes all our lives, all our lives, our grandmothers baked cheesecakes in the oven, they were different. shapes and balls there and someone there made them flatter, and it’s very tasty, and the recipe goes away, in fact, we start adding flour, well, i see how they cook and flour in the creation so that it doesn’t spread, here’s a missing step, trying to make it simpler, but everything is simple, we just need to heat the cottage cheese a little, right next to the stove, it’s there like our grandmothers did, they hung it on the stove, it hung there, yes, yes. in the stocking - everything that's right - the whey was released, the curd was heated, they squeezed out the whey, used it further, they added an egg, sugar, their love to this curd , yes, then a little later

vanillin, some added poppy seeds, some added raisins , well, everything like apples was made into cheesecakes and fried in the oven, they don’t spread, we just removed the whey, this is a dish that is known... tourists, i worked in hotels, and i know, yes, they everyone wants cheesecakes in the morning, they want cheesecakes for lunch, cheesecakes - that’s exactly what everyone has heard, exactly ours, exactly ours, well, this is our dish, okay, anton, how did it happen that our recipes are so cool, you even tell us deliciously, though, why they essentially disappeared, they were stolen from us and they are being replaced for us this is all this fast food crap, excuse me, food crap that they impose on you. this is an imposition, it’s like all these taverns came to us, the poles, in order to make our man weaker, they came up with these taverns with fatty food, with cheap alcohol, this is, well,

this is not a single day’s journey, this is a long uh the decrease in our genon, and the relaxation of our man, and they got people onto these racks. of incomprehensible quality, for fatty foods, that’s it, here you go, there is fatty food for everyone, it’s hard for everyone, it’s hard to sleep, and not only the blood vessels are clogged with cholesterol, bad cholesterol, yes, everything was different with us, we need to go back to this, i’m for so that it all comes back to this, but well, you worked in fashionable city restaurants, yes, where the visitors are mostly regular, i myself read the comments when you left one restaurant there another, yes they are like us now, they are using

a quality product and of course i really want my colleagues to communicate with the guest, they go out to their guest and find out his preference, yes, yes, and this is also like such a magnet attraction, a guest

would mean, well, i’ll go there, because there ’s a great cook there, ivan there, there, it doesn’t matter who, yes, he knows that i love him, he ’ll say hello to me, talk to me, and it works, and also tourists came to here i worked in a hotel, tourists came to... this says that the most valuable thing we have is people, this is really true, we have nothing more valuable for our people, we must do everything so that your subordinate, let’s say in an adult way, yes, he comes to his workplace happy and wants to go there, this and that just depends from the manager, this is not influenced by the president there, no one, only you yourself create the work. a place for your employee, this is the atmosphere, this is very

important, i’ll probably say something that i didn’t intend to say, you can directly make the face of the year quality, yes, yes, that’s the point, yes, to what extent this is important when preparing the dish. just one chance to show my strength, i remember there that minsk was mentioned for the first time in the chronicles in 1067. maybe you remember in which chronicle this very first mention was made? i don’t remember the chronicle, to demonstrate my intellectual potential to the whole country. what does the abbreviation zms stand for? vitaly, honored master of sports. honored master of sports. the smartest and bravest gather here, you want

to become either a physical education teacher or a dentist, don’t you think that a colossal gap between the first and second, how did this happen, why is this so? you get into someone else’s mouth, you drill something there, insert it, put it back, well, drill it, put it on, and they give you money for it, what’s wrong with labor, i just somehow, well, don’t like it, i like to think more , and not... nikita, it seems to me, due to the fact that i know the answers, everything, just everything, well, you sent it to me, look at the intellectual and entertainment shows on the belarus 24 tv channel. new horizons of mutually beneficial cooperation are opening up with minsk from baku. the parties also plan to create a joint production of medicinal and veterinary drugs, mixed fertilizers from azerbaijani nitrogen and belarusian potassium. today is business. makes a significant contribution to the development of bilateral

relations. let me remind you that the goal is to reach the level of mutual trade turnover of a billion dollars. at the forefront, including the stable work of both the union state and the belarusian economy. domestic enterprises are developing new markets. tell us about examples of successful supply diversification. their plenty, one of the last in the industry is grodno nitrogen. the company began supplying its products to brazil, india, and turkey. for export of trans. fulfilled the plan, the july volume was sold out. alexandria is once again preparing to gather friends. this year the date of the festival coincides with the folk calendar on july 6 and 7. 22 regions of russia from moscow to arkhangelsk have already confirmed their participation, that’s more than 90 people. we also welcome guests from azerbaijan and uzbekistan. the festival on the banks of the dnieper will unite connoisseurs of folk art for the fifteenth time. creativity, a big fair will unfold. an exhibition of products of belarusian brands will be dedicated to the year of quality, and will work. news,

analytics, expert comments and interesting facts, watch the events program on thursdays on the belarus 24 tv channel . anton, very soon the olympics will begin in paris, yes, a place where our flag will no longer be, but i know that the flags you have a special relationship, in calm times you represented belarusian cuisine at international fairs, yes, yes, you could bake a masterpiece under a neutral fringe, well, he would be a masterpiece, but still with our taste, with our belarusian accent, everyone would understand that this is ours, that ours is belarusian. honestly, i’m now traveling around

europe with our flag, yes, i make my dinners, we gather a full hall of people, i talk about our belarus, i always show our photographs of our country, i have such a book, an almanac of our photographs of belarus, where are our forests, fields, yes, well, ours is our native country, everyone, everyone is extremely interested, everyone is interested, and what the president did without visas for europeans, this is a big plus, that is, we are a little fed up with this beauty and don’t see it, we don’t see it, living in minsk, we don’t see it, i suggest it to everyone simply. go to the regions, just eat from the m1, yes , somewhere on a small path, drive under it, see how fast it is, take your time, take your time, yes, look, you need to look back, and you will understand that , this is our homeland, it’s here, but how our flag is perceived now in europe is good,

normal, i’ve never had a problem with this, and even this year i’m bringing a small... group of our farmers to the global mazemlya festival in turin in september and we will stand under our flag and we are carrying, last year i was transporting our grain and it was such a small smuggling yes, i just have three bags in my suitcase 5 kg of grain, one grain went to arizona, well, one sock, one sock went to norway, i gave one sock. kyrgyz, yeah, and the guys sowed it, it sprouted there, everything is fine, everyone is happy, satisfied, i drove it, in the eighteenth year we filled the museum of words in turin, i brought land, our beluga land, i saw photographs, and jars, well , i had a house in the beria castle, i

just went to the city, dug up our lands and brought them, and there is a museum of land, yes, and there is a museum of land, there is land from all, well, from all sides of the world, from cities. somewhere somewhere the country is repeated into different regions, and you look at this diversity of the land, yes, well, it’s just mesmerizing, yes, it’s fascinating, you’re right, i once carried our eggs, so such eggs, shell, yes, because they will completely spoil, they nailed the eggshells with a needle with a thread and also when you we we here we see that they are either white or yellowish like that and they are burgundy when you look at...

yes you do there in the twenty-second year i made our mochanka on yeast pancakes with kefir, it was difficult to find kefir, of course sour cream, but yes, but we found it, well, kefir is a purely soviet recipe, well, yes, as far as i know, it was sold there in two countries, to canada , to finland, yes, well, it already exists in france there, they are already using it more, arab countries are starting to use kefir, well, it ’s a unique product, unique, yes, we made pancakes with kefir and made mochanka and...

they want to communicate again, well, they didn’t seem to stop communicating, yes , they want everyone to continue to talk, yes, yes, it ’s beneficial for everyone, just communicate normally, be friends, exchange, eat, travel, well, that’s trading, yes, that’s the same, that’s always been the case, since we’re on my program, yes, i can’t help but ask a question about the political kitchen, don’t you think that some countries are now, well, how can i put this more clearly, going too far, or what? yes, or is it really the fact that western politicians only know how to spawn, stir up trouble, and hang noodles on the ears of their citizens, yes, but in fact, it’s all neither fish nor fowl. what's the question? i think that uh,

here is the most striking example, these are our neighbors poland, well, a little, a little now... politics on my part, how i see it, how i communicate with people in poland in germany, yes, germany with their chancellery she became weak, well, honestly, she, she is no longer unmeasured, it was the engine of europe, yes, everything is weak, and poland, realizing this, that now they have such a chance to hit the american jackpot, they begin to say such things, there are some... then gesturing. there, let’s close everything there, let’s help there, let’s do everything through us, but germany, i don’t even know what it is, like poland is the cart now, they ’re pulling it, and poland did it all. beautifully they get huge money, i’m sure from america, but people want something else, people don’t want

this is the horror that is happening now not only in our part of europe, but people don’t want these changes in values, well, yes, just a huge change in values, such as 10 years ago, yes, but any italian family, especially a polish one with a catholic background, yes related yes... when they gather with a huge family they eat at a common table, well in italy it’s generally developed , but not to the point where they leave when they go to other countries, these are these italian family feasts, when several generations sit together, but it’s ok, yes maybe it’s better for them to really promote today that your beloved italy has benefited from the fact that now there’s such discord, probably no, no, italy, here i am, one might say, at the age of 15 years, italy is dying, a lot... it’s closing a lot production, people are getting poorer, prices are rising, but there are no wages, this is horror, so i communicate with

italians and communicate with them a lot, i see it myself , just when you travel around italy 200 there 8 years ago, and in 2024 a lot of things were closed, just abandoned it’s written that a lot of people are being sold and people are getting poorer and communal apartments and what kind of communal apartments are there? everyone says that these are the salaries, this is there, but just calculate it, it’s just mathematics, take away the costs that are there, and you will understand that we are doing quite well, well, the question is how much is left after you have everything on hand, it’s true , anton, well, unfortunately, the last semi-philosophical question, unexpectedly, perhaps, but i remember, it’s true,

everyone can cook, but only the fearless achieve greatness. all this can be extrapolated to any area of ​​life. run the state, well we said in the previous question, yes , many may try, many, but one becomes. famous world leaders, yes, they boldly resist manipulation and threats, so what ingredients help us belarusians be just so fearless? well , this is probably the most important thing - this is love for our homeland, this is the most important thing, because if we don’t have behind us the understanding of our homeland, and our belarus, then we will no longer be so fearless and we will only go forward, we will. .. rush from corner to corner, when we understand for sure that this is our land, we grew up here, our

children are growing up here, our grandchildren will grow up, and we must preserve it for them, but this gives us the fact that we must protect it by any means, by any means , and move her forward to show that she is well, she is cool, she is beautiful, and people live here too, they are happy here, she is unique. unique. i'm glad to see the fractions, i'm happy, i appreciate the connection between the hour and the heat, i just respect it.

the skin is stored traditionally. sennya, year albeit stagodze tamu, everything that was seen by the old-timers was... kalistsi new, we ourselves do not respect it, we pass on the knowledge and experience of the past, this is our smile, a wave of the hand, and such a familiar pose from simple happiness, instantaneously ... traditionally we have been grieving the decline of our products, and

we appreciate the past for our daily needs. belarus 24, each of us has a toy that associates. with childhood, however, when we ourselves become parents, we begin to think not only about functionality and appearance, we also begin to worry quality issue. let's find out how toys are made right now. good afternoon, my name is sergey shevlev, i am a father of many children, our house is full of toys. i would really like to get to the project and see how toys are made, how safe they are and whether it is worth making a choice in favor of belarusian

manufacturers. hello, hello, as they say, where else can you meet a large family, either in the park on a walk, or in a toy store, yes, yes, this is the place, yes, the place, please tell us about your family, well, the mood of the children, matthew, peace, and varuara, and my wonderful wife, irina, please tell me, in general, how many toys you have at home, a huge number.

toys, well, let's go, yes, guys, and then you look at the toys here, dad will definitely buy you some at the end of the evening, we agreed, we always want to see what we buy, yes, what do we give money for, what do we play with? children, just look at it from the other side, hello, hello! pavel, andrey, sergey, very nice, yes, mutually, i brought to you our hero, who wants to know everything, in general, like me, about the enterprise, tell us a little about it, this is a belarusian manufacturer of children's plastic toys, the history of our enterprise begins in ninety-eight, for 26 years we have been producing children's toys and we are working in this direction, in addition to children's toys, of course,

we also produce... some products for the belarusian automobile industry, mechanical engineering, even household products , but the main assortment is toys, in general there is a lot of assortment, the range of toys includes more than 4,000 articles of different product groups, ranging from construction sets, cars, educational toys, bowlers, and even electric cars.