it’s scary to lock yourself away from everyone somewhere. i recently read a very interesting book, and her son amur just came out with a huge book about him, very interesting and very understandable , many things became, in general, the path to the noose of marina ivanovna herself is impossible to judge people by but understand some impressions. when i was a freshman a very long time ago, i was given to read about maria ivanovna, where her son appeared. i saw his photo. i can say this like this, i hated him. i just went hated him. i realized that this man is the source of marina's death but today psychologists would be all, and they explained you why and how from birth? well, you know, psychologists can explain what, but they understand more of them too. well, the children are sleeping, right, you know? eh, just like she andreevna , you can’t sit.

at the table, ate, saw, made love and lived her wonderful life, and was inspired by this love, and your son, uh, slept roughly on the threshold, you know, and then demand from him, uh, old age. uh, well, some kind of reverence for love, an acknowledgment of acceptance. you can't do that i would i wanted you to read something, and my beloved, akhmata, because you do it coldly. i can just tell you about this, you do it fantastically. i can't let you go without this. i 'll read you a short poem, which is also amazing. and when i read it, i never said that it was akhmatova, but this is akhmatova but you and i didn’t love everything, only then we shared the white light of the travel bell with you, and the power is nothing to me ushanych. don't feel sorry for me trembling.

can you imagine what unexpected verses and amazing. i'm finishing my own, and akhmatova's program had a very different attitude towards women. eh, she loved women and exalted them, but she was very strict. could it be as if dante had created or laura had created the heat of love to glorify you? i taught women to speak, but god, how can i silence them . yes, even a poem inside, because, of course, there is a hit. uh, as if we are talking about ahmats and hits, with which young ladies always enter theater universities well, the sting of the hand under a dark veil. yes, yes, yes, me too so yeah. yes, yes, forget, yes, yes, glory to you

, hopeless pain, right? king, and i read an excerpt from a poem by the blue sea, but it's all the same it's wonderful that the girls take it and thank god you know it from me when i have a program called 13 starch questions and i'm very glad that a lot comes youth. there is some kind of their desire for hunger, but this is understandable to me. and how can one live without it , how can one live without it at all, today in general, it seems to me that the word poetry is theater. that's what is now so little, cinema has become an exhibition now, in this sense, there is some kind of direct pilgrimage of people , russian culture is what it is, and the russian language, which alexander sergeevich pushkin gave us, is something so incredible that it starts on its own, it starts working when some kind of that's trouble. and you understand these root genetic things - the word of music - songs

of poetry. different books they start like this, as if you have the effect of the leaning tower of pisa op and you are a person of tolstoy op on akhmatova op on pushkin op on bulgakov and they are just piles such as today you can shoot yourself in the foot to abandon russian culture. i can't imagine it. how do i want to say that in general this is an idea, that there, uh hmm , the world community wants to cancel russian culture, they cancel it. they are stealing from themselves. in this sense, we will use and used. you see how interesting it is. you know that the frg e was not e in the school of the subject of literature, but in the gdr it was about the fact that the soul. how to develop it? well, by what means, if you do not read these your child doesn't read. yes, you understand, so they did not know the geth and there is no hygiene. but this is not necessary. this is one boy for me. said very funny that i asked him. do you know

who dante is? dante oh, i heard dante yes oh , this is a short nickname for a dantess. ha-ha, can you imagine, yes, yes, i heard it somewhere, yes, thank god that we grew up, uh, the way we were raised, that for us everything we talk about is so close and so, dear, we don’t restrain ourselves came. yes, you have come. me too and i hold myself back i want to check please tell me, well, this is just my personal request, or you can read it, and hmm how did khamdamov ask you for fresh friends of her and me? last call so that i may mourn you, my life is preserved over

your memory, not to freeze the weeping willow, but to shout all your names to the whole world. why exactly am i slamming the connections and all the crimson ones rushed to their knees ? leningraders are passing in orderly rows. the living with the dead for god there are no dead. yul thank you very much you are my dear. i love you so much. you are such a talented person. just a holiday with you talk holiday. this was a podcast of letters, and my guest is yulia rutberg, people's artist.

hi all. this is a podcast for chefs on wheels. today vitalik and i are present on the night broadcast. and recently we were traveling, yes on wheels, around russia, and now we met to discuss the scandinavian theme of ours, my beloved. i am very glad that you will participate in this conversation. you are vitalik for the reason that you are, first of all, a plagit for this kitchen. well, and secondly, you had the opportunity to internship in scandinavian countries. yes, you yourself are from estonia. that is, you are generally in spirit. this kitchen is close to these concepts. yes, i had the opportunity to work in scandinavia and not just for an internship. and i worked for a long time in norway on the west coast in a small place. between bergen and probe there is a very wild and colorful place. there are

only 500 indigenous people there, but there is a very excellent fishmonger and restaurant. and this restaurant here seems to adhere to this style of scandinavian nordic cuisine, of course, 100% plus those who are not yet native speakers of ethnic traditional cuisine very much respect their canons of culinary traditions, i learned a lot there in terms of national cuisine, as we have, some russian national dishes and so on. yes, that’s it, but there i learned how to cook exactly the right norwegian dishes that are eaten by certain people. eh, let's say by sending messages on certain days. there are even days when the whole country eats certain dishes. it is very important. by the way, i know this because i was in your restaurant. when you did like this dish it was called, which you have emigrantgrad , of course, on some specific may seventeenth holiday independence day independence yes and the constitution adoption

of the constitution here they are just eating this sour cream porridge. with dried lamb ham , 2-3 types of sausages are necessarily made, they can be served with speck and uterus called, and plus it is also served with melted butter with good milk sugar. uh-huh and cinnamon for sure. this is the combination. sometimes it is very difficult when you tell people, especially slavs. they have the eyes are such big signs. this porridge is usually prepared, raspberries, like semolina, yes , it’s called semyu or grill in norway. well, it ’s cooked on it. well, quite a bit is added, because sour cream is very oily. it rises well this way, so in fact there is actually a large amount of sour cream in there. they have a lot of salt and a little bit of sugar, and in fact, uh, green seeds just kind of stabilizes it and that’s it. listen, this is very cool. in fact. and you and i can also go through some of the most significant, and the moment there, that characterize

nardic cuisine, how it differs in general from european or russian, for example, well, of course. here the scandinavians adopted the so-called manifesto manifesto. yes, there are 10 commandments they have so simple. i will not list them all, i will highlight the most important ones. this is, that is, working with a local product with local farmers. everything that grows around you within a radius of 250 km is considered the ideal product to use maximum freshness - this is the very first. this is, of course, fermentation and processing methods and naturally. hmm an important point that i really like. this cooperation is not only with farmers and let's say people who are connected with in your field of activity. and also with the government. there is a very strong influence to help. maybe, who is engaged, for example, in the sale of products absolutely, that is, there is some kind of carousel in general, and it is spinning. that's all involved in this. and in the end, it turns out just the ideal scheme and model of work. there is, of course, a lot of power in this. and i also

know that, for example, one of the paragraphs of this manifesto reads as follows, that is you are like a person who promotes scandinavian cuisine, that is, you can promote it using, for example, well, there are some french techniques or techniques from other countries. any scandinavian chef, i will tell you that we work with a scandinavian nordic product and we definitely use er, cooking techniques 100% everyone will say french, because they take their roots much earlier. what, let's say, the scandinavians began to master so diligently and, let's say, skillfully. with all these techniques, because that even where i lived, i know the neighboring ones, which means that the regions of the island were cut off from the rest of the world until about the 1960s is trite. they didn’t even go by ferry since those times, they just started to go and people began to move among themselves, therefore, in every region, in every town there, the village has

its own methods. and so on in norway, they know, for example, what it pinches at christmas, which is like that. image er, lambs, which are pre-salted and then dried, then hdmi are soaked yes, and then they are also stewed. now, this is where the fun begins, how then they prepare the principle of primary processing as follows. yes, the same preservation of salt and so on. but then who is already preparing in each region someone for birch logs. someone's cooking there with beer. someone else with something. and this all varies greatly. and so, uh, if you live, let’s say, you don’t come to one, some region. yes , norway, you try it here in this period of time in front of your face. mostly. yes, everything is correct, but when you come to another one, they will say. no, no, that's not true. this is how you have to cook, and they are constantly competition is building, who has the best, you know, type of recipe is cooler, i'm authentic in fact. yes, there are also three dialects. this is not a leg with a letter and that means they ate it themselves, and those who live there too. well, these are generally separate people. i saw them. once upon a time at an exhibition. they. well, they came with their region to the exhibition, they were not

exhibited. they are so small right there, yes, they are something there too. they showed theirs, yes , and the region yes, be sure to compare it with how it is here. well, yes, yes, so, uh, norway - they don’t always really understand each other actually, because i think that the new norwegian type is cool, and the letter is a literary language. and so, let’s say, guys from my region. they all speak a little bit. they came to oslo - the capital there with the letter molle , basically everyone speaks literary , so they didn’t understand that they want to buy something corny in a store there, they are angry with something. what is it? i came to my native norway, no one understands. they don’t understand, but explain that you need to have these too. uh, differences, therefore, despite the fact that norway, in principle, stretched out like this and they are quite small but, nevertheless, it is so fake, because its differences yes, yes absolutely true. and by the way, uh, i’ll go straight to the front about mushrooms. as they say, there are a lot of mushrooms in the forest, white ones and so on, chanterelles more or less collect them, but white ones don’t touch the larger ones, because they think it’s food for forest animals and it

needs to be left, you can’t take everything away from them, and therefore they mainly use the simple ones. the final one is either oyster or champignon. you know, i read that in northern europe you, in principle , can’t, uh, pick something if it’s private territory. well, that is, for example, you can’t pick berries and pick mushrooms. and here you know the most interesting thing. you can , as it were, pick an apple there or some kind of berry only from the state highway, then what you can reach is absolutely correct. in russia, too, such a law has been adopted, in fact, it exists, and now you can’t just go and pick mushrooms and berries, and because if the forest rangers meet you, they can uh, that means they will require a permit, just as you need a permit for fishing, and for hunting, a hunting ticket for fishing, a fishing license, means a permit, and so on. that is, everything is regulated. otherwise, it will be out of control. this is right. here. how are you in general? denis is friends with scandinavian cuisine. tell me. here, i see, yes, i am friends, and

insofar as here, of course, i am some. the principles and some details of the nordic cuisine are applied to their activities. well i can guess we've been long enough we're friends, so we're peeping. this is normal. i have, well, there are several points that are in nordic cuisine. i really like it. how would you characterize this scandinavian fashion trend? it seems to me that this is laconicism, you know, some kind of geometry. perhaps even on a plate. this is the right attitude towards the product, that is, the product has the highest value. the product itself is not how the cook works with it, not the techniques, the cook. yes, not the professionalism of povarskaya dominates. yes, but it is the product itself that dominates, that is taste product. you can even serve it raw, by the way, uh, scandinavian cuisine. this one is nordic. it seems to me that they were precisely the pioneers in this, that

is, serving raw food, that is, of course, there immediately, literally from sea to table. yes, that is, here is the minimum, yes, and sea or sleep. the vikings were still in those days, but there was no time to rant. this is the right attitude towards the product. i really like how they work with smoked marinades, that is, pickling is just that the answer is the buzzword fermentation. yes, nothing more than fermentation, in fact, our friend to yours is pickled cabbage, cucumbers and so on and other products, but in fact, this is with such a direct example, when he arrived, by the way, on an internship uh, to denmark in the new one , i was there too. by the way, i worked there for about a month and a half. yes, back in the twelfth year, i already know that noma was opened by klaus myersby together, yes, that is, he called the 25-year-old chef rener zefiri. and,

of course, he later became, uh, a super superstar. for centuries, that is, a person and a chef, who is oriented not only in his country, but throughout the world, and the restaurant is nom. eh, several times it became the best restaurant in the whole world according to the fifty best version. yes , the location there recently received three stars. michelin, yes, up to this point, in fact, of course , it’s worthy and just, it seems to me, klaus was one of those who initiated this manifesto in the erotic kitchen, which a fan he calmly prepares every day. uh, bread bakes at home. actually, very cool. he's a billionaire. yes, but he is such a simple person, that is, he does not get hung up on some of his own goals to earn money ; he does useful things. he has large plantations, including south africa. they don’t supply very much. yeah, products in the winter with uh, fresh green vegetables from african soil, what is this about? a? i

know that i read about myra. more precisely, he wrote about himself, like a biography. he said that in the middle of the last century in denmark e. well at least when he was seven he was fed rather poorly. that is, there were some canned foods, all of them strange fats. so he says that at the age of 15 he weighed 95 kg. and when he went, then for an internship. in my opinion, he studied to become a dentist, or something, he went for an internship in france . that’s where he began to become familiar with this country. yes, when he realized that uh in order to cook dinner. yes, you need to spend not half an hour, but 45 minutes or an hour. yes , you can cook the kind of food from which you then get in the end maximum pleasure. i mean, you go straight with it, yeah, yeah, and he says, damn, this is so cool.

well, it’s true, he then traveled around spain a lot and there he knew in vain souls and with arzak, that is , with such mastodons, he returned inspired and decided to make it on his basic products, then he returned back, and he made restaurant number one, which before is still considered unsurpassed. well, this is a standard, not some standard now, that’s true, yes, that’s why when i got there initially. yes it seemed to me too there is french cuisine there. by the way , my base, my primary one , is french cuisine. and when i got there, what was so unusual to me was that the food was served almost salty. well, that is, practically there is salt, they don’t use it at all, only in certain places. yes, and you eat it, but it’s a really , really natural product. i didn’t understand that i was so used to this strong powerful aggressive taste of french sauce and everything else, but here such pure taste for it, damn it, that people find something interesting like that, you know, but i then i worked and understood. and so i immersed myself more and more in philosophy, and it opened up for me. why do they do all this? it

really comes later. eh, for yourself, at least you already know. when you look into the eyes of a fish, just like you and i made this cottage cheese on wheels. you already understand her, is she fresh or so-so. news on channel one my name is yuri shcherbakov hello russian fuel and energy complex, despite the sanctions , they feel confident cooperation with friendly countries will expand about this was stated by vladimir putin at a meeting on the murmansk liquefied natural gas project. the head of state highly appreciated the work

of oil and gas industry employees.