to repair and restore what nature has destroyed, i am very grateful for the help, and well, personal help, i have already asked the electricians themselves, i am very, very pleased for these people, people are very attentive, you know, they probably just understand these troubles, well they want to help, such attention

is always there, and the speed of reaction and efficiency of their solution. elimination of the consequences of the hurricane is still ongoing, but it is already obvious that our state system quickly mobilized and began to work in a mode corresponding to the large-scale emergency. presidential power has once again proven its effectiveness. the institution of the presidency is pivotal for the entire vertical of decision-making and public administration. conclusions from what happened have already been partially drawn, but... there is still a lot to be generalized and work algorithms for the future to be built. and at the end of the story from the 14th century, the great lisbon earthquake is also called the killer of the empire. in those years, portugal owned many colonies, had the largest fleet and the status of a world power. everything changed on the first of november 1755. at 9:40 am there were three powerful tremors. the most powerful of the three was

the second shock, the ground vibrations from it lasted 3 minutes, it destroyed the building, formed giant cracks in the center of lisbon, and in a matter of minutes claimed the lives of more than 100,000 residents of the capital. three tremors of the earthquake turned a prosperous sun-drenched city into a living hell on earth. due to the huge amount of dust, the capital of portugal plunged into darkness, all the former happy life was under rubble. after the earthquake the surviving residents of lisbon ran to the coast to escape, where they were met by a twenty-meter tsunami wave. lisbon was destroyed by 85%. the royal archives, securities, and documents disappeared under the water; the entire surviving part of the treasury had to be spent on rebuilding the capital. a considerable part of the famous portuguese fleet also suffered. as a result , the country's colonial ambitions were buried like the portuguese wealth. at the same time

, looters and clergy appeared in lisbon. the earthquake occurred during catholic day of all saints and many saw this as a sign from god, saying that portugal had turned away from god. the entire system, the entire managerial elite of portugal gathered for the holiday of all saints' day. and in fact, within a few minutes there was the most terrible second shock, actually more. part of it either died or was maimed, and a very large part simply fell into a state of such inhibition, this is also very important to note, because even the king himself, who was not directly affected by the disaster, yes, but after that became afraid to live, to be in premises; for most of the rest of my life i lived in richly decorated ones. but the tent, this is a very important

point, this uh, this catastrophe affected a lot of people. another result of the portuguese tragedy is the emergence of such a science as seismology. centuries later, earthquakes and other natural disasters still occur and will continue to occur. even the deserted united arab emirates, for example, can be seriously flooded. there are several reasons for this, and it’s a pity that even against a serious background. climate change, state flora and fauna are still of little concern to the largest corporations and bigwigs of the world. happily. sports day is on air, anna eismond is in the studio. good evening. let's start with news from the olympic swimming pool of the lady fans arena, where today our alina zmushko will compete in the final of the 100 m breaststroke. let us remind you that in

the semi-finals belarus set a new national record and qualified for the decisive heat with the fifth time. as part of the morning program, anastasia shkurdai fought to reach the semifinals in the 100-meter backstroke, but she didn’t make it. 100 spin is not our main one now distance, the main distance is 200 spin, at this distance it was quite difficult to count on anything, i, as a coach, really liked that it was good in terms of technique in terms of the 200 spin, but in order to be a quick hundred, you need to keep the pace much higher, now, let’s say, we chose 200 from two directions

. derzhinsky arsenal 4:1, and islach minimally beat mogilev dnepr, the only goal scored by alexander shestyuk. let us remind you that the meeting between the current holder of the gorodensky neman trophy and the national champion dynamo minsk postponed due to the participation of clubs in european cup tournaments. the belarusian women's field hockey team is a two-time champion of the international friendship cup tournament. let me remind you that both men and women took part in the competition.

the international tournament "crystal rose" ended in the capital's gymnastics palace; the competition brought together about 200 students from 10 countries, who determined the strongest in several age categories. the leader of the national team, alina gornasko, became the absolute champion among seniors. our anastasia salos and daria grokhotova took silver bronze. in the exercise with clubs , the second and third results were shown by alina rechkina and elizaveta zorkina. sas also rose to the top...

she prevailed over her opponent in three of this match. the fight is scheduled for tomorrow. arina sabalenka, who is number one in washington, skips the starting circle and awaits her opponent in the second round. she will be the winner of the tennis duel between 56th- ranked american katie volynets and 105th- ranked kamilla rakhimova. the russian woman made it into the main draw from qualifying. let me note that the prize fund of the competition is just over 920 thousand dollars. novak djokovic and rafael nadal held their sixtieth anniversary head-to-head meeting. it happened at the olympics. this, by the way, is a record number of matches in men's tennis in the entire open era. however, today there was an intense fight, as often happens in this pair, we did not see the spaniard now not in the best shape, which

affected the result in the first set : the serbian won 6:1. but in the second, novak led 4:0 with two breaks, but rafael showed his champion character c. the score was 4:4, it’s a pity for nadal’s fans that he didn’t manage to build on his success; in the end , djokovic won 6:4 2:0 in a finale about total trust. and complete mutual understanding, lovers of equestrian sports, like no one else, understand how important the contact between rider and horse is. the agro-town of polochany this weekend became simply the epicenter of harmony, grace and speed. the traditional cup named after vladimir nikolaevich petrov was held in the molodeshchensky district and brought together about 120 couples from all over belarus. athletes competed in kankur on routes from 70 to 135 cm. and on the final day of the competition there is a spectator. a real equestrian relay race was awaiting, we always

try to make a variety of routes so that it would be interesting not only for the athletes to show their results, but also so that the spectators would be interested, and two riders participate in the relay race, they must ride the route once each, when the rider makes a mistake, the next rider must continue, there is so much energy, so many emotions, in general the cup is... some kind of, i don’t know, this is an expected meeting every year, this cool, and in general it’s as if you’re always waiting for it, you look at it with such surprise, it’s always always emotional on your nerves, it’s cool, great, it doesn’t give so many positive emotions for children, for adults, the charm, the energy of equestrian sports about the love of animals, the difficulties of distances, a story from palochans, watch today in the arena program, the episode is already available on the youtube channel. and that's all for now, there will be more news in the nightly edition

of the program, so see you.

in the braslav region, the azers are blue, like the iranian skies, which are on the right of the racing forest, which is beginning to grow angry the dawn, the washing of creatures and the world, and the fall of troubles is known, the accumulated azers are woven with charms, smiling.

anton, hello, good evening, not everyone

supports me when i invite not officials or experts to the program, but political scientists, but... i’m interested, so i call, and the more i communicate with ordinary people, every time i am convinced that they have we are very difficult, especially the president, recently at a media forum 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 the people's chef, and the birthday boy of the year, yes. and the holder of the title of one of the 200 best chefs of mirash, 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 as a child the dish, 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 with... cow in the oven they made it in the oven, i put it right in the carriage, my grandmother put it there in a corner, and of course by lunch it all turned the color of cast iron, but in the center there was that same spoon, which is one spoon, one spoon that you could eat, yes, yes , it was very tasty, why didn’t it discourage you from studying, then it happened, well, i was always interested all the time, and i always repeated it, then the porridge - it was, it was the first such bright one, right? then , when i was a little older, i began to read my mother’s recipes, and my mother is a health worker, they write everything there is letter o always, yeah, something, 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, i

always had him as a taster, and this there were pancakes that i fried in a waffle iron, 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 to some clubs, basketball, i just went there to the training room, i just went outside with the guys to play ball, well, to at least somehow develop, well, i know that basketball and auto racing are still a hobby, yes, yes, it’s like that, well, look,

people didn’t go to work, but went to do what they loved, so that he would get up in the morning and the sun would burn like the sun with this work, and he would fly there, he would be proud, then he would succeed, then he would be outstanding, famous and glorify himself our country, well, well, i’m only talking about belarus, everywhere you can do this, the main thing is not to go to work, but this word for me is work, this is such a lying ear, this is a hobby, this is the work of my 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, they just kept pushing me according to my brother’s desire, it was a higher college of communications, i went to the exam, i was the first there was an exam in mathematics, whatever it was called, i just passed a blank sheet, that

is, it was a fundamental position from left to right, i put a blank sheet in, came, said, well i wrote, well, i’ll wait to see what the result is, but i myself knew that no, well, what will happen there, i don’t go through right away, i took the documents, came to what was called vocational school number 221 of cooking, and they told me: “young man, you have in 2 days to enroll somewhere, you have such a certificate, you were dissuaded directly, 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 was five , okay, so what did this ordinary minsk vocational school 221 give you?” it gave the basics, gave the basics, yes, yes, yes, in general, it’s free, if you love it, then you will continue, they give you basins, then you yourself, you yourself search, dig, tabyl...

i was taken to the first pizzeria in minsk on the avenue and i was called the man squid, because for six months i came and cleaned squid at the sink, i’m further from the kitchen, i’m always there, i needed more, well, look, well, so that mothers and grandmothers would be completely calm, yes, that’s how many cooks happens in your subordination at the same time now, now there are about 20 people, 20, but this is not much maximum, yes, i once had such a peak - these were our summer alpine games. in the nineteenth year, i was then responsible for the global structure for the guest house of belarus, i then had about

110 pavars subordinate daily at the same time, everything went well, i just can’t imagine how you can manage so many people who do this, well, the dish is prepared in any in this case, you need to prepare quickly and at the same time you need to have time to watch, and besides, you are also a playing coach. everything is very important, this is what the japanese taught me, i am there with them, i studied with the japanese in 2000, it is very important, this is the mood, this is what i always say, if you are not in the mood, do not stand at the stove, you will only be in the mood to come to dance, i just read your statements once 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, this was italy, where i studied at the academy, where ours, ours were not accepted education, yes, and i had to study from

scratch in italy, but i graduated with honors, then after 3 years i confirmed my training by passing additional exams, and i am, well, a master chef, my studies in france were small, she was not long, it was only a month. but this opportunity to get acquainted with the great field of bacus, for me it ’s just such a standard that taught me, he didn’t teach, he also gave more of this fuel for this fire, that you need to love this business, and you convey your love through dishes to the guest , and you change his mood for the better, and you can even cure him, and from the blues, that ’s why it’s important for the chef. it’s important to start the day not just to say hello to the staff, to make sure that before the service starts they are all in a good mood, then this energy, it will be transferred to the hall, this is very

important, to the dish, so it’s not like you just come there and sit there , yes, you’re in charge there, you’re like a clown on a unicycle, you have to juggle, you have to be able to laugh at yourself, know a lot of interesting stories, know about cooking, of course. so that your staff is already charged at the start of the service , then everything will work out. well then, a very polarizing question: why didn’t you stay in italy or france and why haven’t you opened your own restaurant serving belarusian cuisine? well , you still need to answer the first part of the question, and it’s all very simple: having gone there, you will always be an expat, a visitor, yes, you will not have truly warm friends, it would be good to know that you’re in trouble. and i grew up on this land, why should i leave here? i love this land, i i love these forests, lakes, fields, even when now i go on some

culinary travels of mine, with my master classes, i return home, and i understand that i am at home, so i cross the border by car, and i understand 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 say that you are belarusian, right? you’re a belarusian then, well, about swaan , of course he will be, he will be soon, and he will be such a cuisine, both belarusian and then mine cuisine, yes, that’s when city guests know me from me, just like city residents know me, it will be delicious, it will be interesting with stories , of course with me, well, if we are talking about belarusian cuisine, what is belarusian cuisine , why even if pancakes are not the top of the food chain, right? then, in reality, we know so little about the diversity of our own cuisine, well , our cuisine is generally non-gross, well , this is where belarusians are now, bulbash, draniki, well, potatoes were brought

literally here for... about 200 years ago, well we did we eat something before or were we waiting for potatoes, well, yes, they were brought from america, but we have river fish, yes, we have forests in which there are 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 from it, they also made it and fried it, so you can fry it, steam it, cook everything, these are all. our location is very important, they brought us to tsarist russia, including cooks, they are here they left their recipes, they shared with local residents, in 2008 we went to one of these in 2007, we went on such an ethno-expedition, uh, to large places where in those days there were motels, where horses were changed, carriages were repaired, well, where it was as if

the guests had spent the night there and stayed there for some time. including the mir castle, a castle where only italians worked for the ordevilles, and we asked grandmothers for recipes from grandmothers, well, their grandmothers, and those forgotten ones, and we found amazing things, we had our own lasagna, only it was called nalazanka from on she cooked pancakes, and thanks to the french, we came up with the idea, and a fashion for cream soups, they were called podvodka, because the deck choked on potatoes.

sausage, it’s cool, which, according to the gosts , you can do anything to give it a taste, ours is still made, which is according to the gosts, but in this, add pistachios, whatever, peppers , it’s a thrill that we have preserved these gosts, yes that our factories prepare according to gost standards without adding any kind of 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, fashionable word,

how to ripen the same tomatoes bought in a store in winter. everything ripens, that is , fresh tomatoes with apples in a dark bag, put them in there , well, just in the kitchen tomorrow you will have completely different tomatoes, and this way you can ripen everything, well, of course, except for potatoes, they will start to grow, wow, this is the first time i ’ve heard about this, well, these are the life hacks our grandmothers used, and our great-grandmothers definitely used them in order to save something, to save something to convey, we need to restore all this again, it’s just that we somehow

went very much into the european... we want culture like it’s there, but we’ve forgotten how it was, it was with us, but with us it was no worse, we’ve never had it these e -trachtir, where we eat next to a carriage with some kind of cart, plows and so on and drink some terrible liqueurs, everything was fine with us, we had tablecloths that our great-grandmothers knitted with their hands, lay on tables, we ate delicious food, but it came from the oven, yes, our culture is stewing, this is... baking, everything it was from the oven, but it was very tasty, but what is this story with cast iron frying pans, we are all accustomed to fashionable anti-stick coatings, it’s all very simple, anyone can make one of these at home, a life hack, buy cast iron for a metal frying pan , there’s teflon and some other super coating, make the same ones of our potato pancakes, yeah, here’s pancakes in a bowl, and put

four shortbreads on... well, so that there’s an honest life hack and a spoon in each frying pan, here ’s a chigun it will be the most delicious, it’s not for nothing that our all our grandmothers are grandmothers. only with cast iron, what are you cooking with now? i also cook on a chi-iron, i also have skrotka chi-guns at home, there are, of course , all those fancy teflon ones, yes, but on cast iron it’s very tasty, and i bought myself just such a cast-iron pan for that, and with these belarusian shrimps, the very in fact, in reality they exist, although they said that they used to grow in potato fields, but no, in fact , production is normal, it exists in ours. in general, sanctions, on the one hand, even good, because we may not yet feel as strongly as our brothers the russians, they have for a long time, and this has given a huge impetus to such a word, import substitution, yes, when

our factories start, finally begin to move, think and what- they offer us something new, including in the food sector, yes, yes, we mainly talk about it, they are starting to check, we have some delicious cheeses, yes, and really tasty. really tasty cheeses, well, they can turn out fine with mold hard and how hard and seasoned, everything is there and so in everything, ours, well, our meat has always been great, the baltic people, i remember back there, about 20 years ago, they ran after our chicken, because they, now i communicate with the baltic people from time to time, they they say that on your chicken the broth is so fatty, rich, tasty, but on ours it’s just water.

a show where they fight not with the help of physical force, we stay on the subject of hockey, and i’m the first, just like that, let’s try, the khl team representing kazakhstan, kazakhstan, boris, boris.

a couple of years ago, a popular online culinary guide, yes, it compiled a rating of the most tasteless dishes in the world, 100 dishes, and from different countries, it included, including our well-known and beloved...

it’s hard for you and well, it will be uncomfortable to sleep, when you eat something light, the fish is fine , the fish digests it very quickly. healthy, much healthier than some fried piece of meat, you sleep well, you feel light in the morning, well, of course you need to drink a little more than from meat, but in principle i agree with him, well, potatoes in general, here we are let’s even remember such soviet times, maybe no one even thought about it, and this is a very important stage, when we cleaned it, we all put it in water for a while, it just lay in the water...

right away fry or boil, leave it there for half an hour in the water, that’s why in the armies they don’t use potato peeling machines, but cadets, yes, well, it used to be like that, now it’s the same, i think, but it’s gentle with your hands and while the potatoes are lying in this... . i was told that you have some unique recipe for the perfect puree from ours. potatoes, well, yes, it’s actually a recipe in general - this is their national dish, it’s included in

the folk book of france, as the main, main dish of france, and there is a recipe that cannot be violated, it already has two components, we laugh about it all, but it’s really very tasty, it’s potatoes and butter one to one, wow, well, yes, but the main thing is of course not to beat with a mixer, not to beat, not with a mixer at all, but just mix and just mix with a masher, like... will hold on will be one to one it is necessary trying this is very tasty, i even remember about all these mixers, all these gadgets - studying in france, the academy of poly bacuse, a class on meringue, these are whipped , dried or baked egg whites, we go to class to study and it seems, well, everything is already there, the mixers have definitely been invented yes, whisks were invented ; we have neither whisks nor mixers. the teacher tells us: guys, when

they came up with this recipe, there were no whisks yet, there were these little brooms, they’re like rods, and here’s a small whisk, we’ll to do as we did before, i will say that with these small whisks we beat it four times faster than with a whisk, because there is a lot of air, and it is very tasty, and it is really better than with a mixer, because you feel the product, you know, when you need to stop, and the mixer... even at our national cook, we see that it’s better to remove it sometimes, because people get into some kind of passion, they want to make their life easier, but they're ruining everything, well, i remember the recipe, i'll try it make potatoes, one to one with butter, anton, nekrasov believed that the meaning of life was in cabbage soup, pies and goose offal, yes, but how beautiful bulgakov was through the hippopotamus cat, and 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 belarusian literature, yes, and what could become part of our cultural code or even national ideology, i think it will be ours cheesecakes, this is our dish, this is ours a belarusian dish, these are nedraniki, definitely yes, because... draniki, but still it’s an import, our draniki are a derivative of the german rösti, yeah, we’ve been making syrniki all our lives, all our lives our grandmothers baked syrniki with syrniki in the oven, they were different shapes, and balls there, someone there makes them flatter, and it’s very tasty, and the recipe goes away, in fact, we start adding flour, well, i see how they cook it, and flour in the creation so that it did not spread. they are trying to make some missing step simpler, but everything is simple, we need cottage cheese

just slightly heat it up next to the stove , like our grandmothers did, they hung it on the stove, it hung there, yes, yes - that’s right, the whey was released, the curd heated up, they squeezed out the whey, used it further, added it to this curd egg, sugar, your love for sure, yes, then a little later vanilla. someone added poppy seeds, someone added raisins, well, everything like apples, they made cheesecakes and fried them in the oven, they don’t spread, because we already removed the whey, this is the kind of dish for... which, as tourists know, i i worked in hotels, and i know, yes, they all want syrniki in the morning, they want syrniki for lunch, syrniki - this is something everyone hears about, it’s ours, it’s ours, well, this is our dish, okay, anton, and how did it happen that, well, our recipes are so cool, you even have delicious food, they impose,

this is, well, 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 such a journey of more than one day, this is a long-term reduction of our genon, but here is the relaxation of our man, and they hooked people on these racks of incomprehensible quality, on fatty food, that’s all, there’s fatty food for everyone, it’s hard for everyone, it’s hard to sleep, not only the blood vessels... everything was different for us, we need to return to this, i am for it all to return to this, but after all, you worked in fashionable city restaurants, yes, where the visitors are mostly regular, i myself read the comments when you were there left from one restaurant to another, yes they are like us now

we will, yes, we went here all the time to anton kolennik, we will go to another restaurant, but in hotels they prepared it, yes, where... some of our soups, our belarusian cold brew on kefir without water, they want it, they want it all, but but everyone is united by the residents of the city, our tourists, by the fact that they want to come and get a quality product, so that it is there today and in a week and in a month there will be the same quality product, and

of course i really want my colleagues, they communicated with the guest, they went out to their guest, right?

no one but you yourself create a workplace 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 quality, yes, yes, this year quality, business, yes how important this is when preparing a dish. the hosts of the travel show know exactly how to behave at a party, oh, hello, hello, very nice, very nice, my name is kaylya, i've been exhausted and i'm kaitaya, and my name is vladislav, i live in belarus, i work as a tour guide, what do you think

this is the kind of building, well, there is clearly water inside, this well is called crane, foreign students travel around belarus. they study its history, explore the sights, i felt like i was close to home, because it’s right from the south, and i have christo redentor in the background, and that’s all i need, and they say that the purest, so white, the bracer is one of the most clean lakes in belarus, when we walked along the persian coast, we saw how clean, transparent the water is, that’s right, friends, and also share their vivid impressions, just like here beautiful, and such a fragrant smell, the summer is bright, watch it on the belarus24 tv channel.

anton, very soon the olympics will begin in paris, yes, a place where our flag will no longer be, but i know what i’m putting. you have a special attitude, in calm times you represented belarusian cuisine at international fairs, yes, yes, you could bake a masterpiece under neutral flags, well, it would be a masterpiece, but still with our taste, with our ber accent, everyone would understand, that this is ours, because ours is belarusian, honestly, i’m now waiting with our flag in europe, yes, i make my own 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 almonac of our photographs of belarus, where are our

forests, fields, yes, well, ours is our native country, everything, everyone is interested in everything, everyone is interested, and what the president did without visas for europeans is a big plus, that is , we are a little fed up with this beauty and don’t see it, we don’t we see, living in minsk, we don’t see. i suggest everyone just go to regions, just eat from m1 and drive along a small path somewhere, look how fast it is, it’s on foot, take your time, look, you need to look around, and you will understand that here, here is our homeland, it 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... taking a small group of our farmers to the global mother earth festival in turin in

september month and we will stand under our flag and we are carrying here i am last year i carried our grain and it was it was such a small smuggling yes i’m just in a suitcase uh three bags of 5 kg of grain one grain went to arizona well one sock one sock went to norway one little fly i gave to the kyrgyz people, yeah, and the guys sowed it and it’s there everything came up well, everyone was happy, satisfied, i brought, yes, in the eighteenth year we filled the slufud museum in turin, and i brought our white land, and a jar, well, i had a house in the vozmersky castle, i just went to myself he dug up our lands to the city and brought them, and there is a museum of the earth, yes, and there is a museum of the earth, there is land from everyone. well, from all countries of the world, from cities, somewhere somewhere the country is repeated into different regions, and you look at this diversity of the land, yes, but this

is already mesmerizing, yes it is mesmerizing, you are right, i drove like - i - our eggs, here are the chicken eggshells, yes you, well , they’ll just completely spoil of course, they used a thread to nail down the egg shells with a needle, and also when we’re here, they’re either white or yellowish like that, yeah there are burgundy ones. when you look at the palette of shells from all over the world, you are simply surprised, yes , they are different somewhere with such and such things , not all of them have the correct shape, it’s interesting, and you put our flag on our product, but we can say, that this is truly belarusian, real belarusian cuisine, it is unique, unique, it has something to brag about and has something to offer, and of course everyone wants potato pancakes, well , traditionally, yes traditionally everyone wants potato pancakes. dorozhevykh on kefir, it was difficult

to find kefir of course sour cream, but yes, but we found, well, kefir - this is a purely soviet recipe, well, yes, as far as i know, it was sold there to two countries, to canada, to finland, yes, well, in france it is already there, the arab countries are already using it more, they are starting to use it, kefir, well, it’s a unique product, unique, yes, we made it with kefir. for this situation that is now in the world, but they want to communicate again, well, they didn’t seem to stop communicating, yes, they want to continue to keep everyone talking, yes.

since we are on my program, i can’t help but ask a question about the political kitchen: you don’t it seems that some countries are now, well , how can i put this more clearly, are going too far, or something, or is the fact that western politicians only know how to spawn, stir up trouble, and hang noodles on the ears of their citizens, yes, but essentially it’s neither fish nor meat, what’s the question? i think that the most striking example is our neighbors poland, well, now a little bit of politics on my part, how i see it, how i communicate with people in poland in germany, yes, germany under their new chancellor has become weak, honestly she, she is no longer unmeasured, it was the engine of europe, yes, everything is weak, and poland, realizing this,

that now... people don’t want this horror, what’s happening now not only in our part of europe, but people everyone doesn’t want these changes in values, well , yes, there’s just a huge change in values, so it was 10 years ago, yes, but any italian family, especially a polish one with a catholic background , yes, when a huge family gathers they eat

at a common table, well, in italy it’s in general , it’s developed, and the fact is... that they leave when these italian feasts go to other countries family, when there are several, probably no, no, italy, here i am, one might say, at the age of 15, italy is dying, a lot of industries are closing, people are getting poorer.