which will be aimed at reducing the energy intensity of production and improving economic performance. i see that naftan is stable, first of all, that it is a stable, developing plant. first of all, it is an opportunity for self-actualization. all my life. if we do not have, what to eat and we will not produce products. yes, how can we think wisely and build the future. i am one of the oldest leaders in the

canning industry. why because canning is a specificity, you can come up for advice and talk on soul and not only, of course, it is very important to find a place in your life, but it is important that not only it means to take place, as in a career. yes, well, so that you have a good life family. i was born in the canning factory of our state-owned enterprise brilev, which is natural in the republic that produces these quick-frozen products. now we have more favorable conditions in winter, such a short working day. and when the season starts from june, and now until october we work in two shifts and without days off and walk-throughs, because you understand that vegetable fruit products. she will not remain in the fields; she needs to be processed.

if we do not have our own labor. life has come across a lot with young people, firstly, they come to us after schools as line operators. second, every year. we are taking on construction teams at the site of a cannery worker now - this is such a close- knit team. we have, uh, specialists and people who have worked here for 50 years. this says what it means. what does the normal working conditions here mean, it means that this is a collective relationship. it has, therefore a lot of specialists passed through my hands, and here i taught them exactly this canning production lyudmila vladimirovna it can be said that she knows everything from a to z and she taught us everything. she told how it was necessary there, that is, we interchanged each other and helped and raised children. and now we are helping to raise our grandchildren, the grandson is already an adult and is studying his granddaughter. uh, over 10 years old, polina, on weekends

i try to cook something delicious pies, as always, all pies are pies, plus asparagus beans. here we have implemented this the assortment at the enterprise was approved by both children and grandchildren. you know that for so many years, of course, the gomel region has already become almost dear to me. i was only 23 years old , she is in the mogilev region where she was born in mogilev itself. it's been here for over 40 years. accordingly, she is as dear to me as my mogilev region, too. grandfathers and grandmothers, they come from the village, and i brought up when i was still small, then she took me there to my grandfathers and grandmothers. i was brought up in the village there, so the spirit of this rural spirit of life, mutual understanding, the spirit of supporting each other's teleant, of course, this remains in my memory. and i still

got the enterprise and thanks to the fact that my husband is such that we have lived our souls with him for so many years and the fact that we have a continuation, that is, children and grandchildren - this is very worth it. what is a collection of belarusian cuisine? what recipes are there? how many of them are about 100, these are unique recipes, the author of the book, as you noticed alexander vashchenko, but his book is based on the work of a famous belarusian ethnographer nikolai nikiforovsky. what is

unique, as it were, of these recipes, and above all, that they are adapted to modern technologies, the book is published in three languages. this is very important, because many dishes, and they are still on our table today. we're all preparing a fridge. and this is star belarusian cuisine. we are making a loaf. we eat potato pancakes, and we bake potatoes, and in english, these dishes, uh, are presented for the first time and at the same time the ingredients that are used. the faces in these dishes are absolutely accessible today, but are there any recipes which are no longer characteristic of our modern diet. how many such recipes in this book are not in such recipes a little e almost 90% of the recipes. they are no problem today. you can cook the only thing that we are preparing today is in the oven. yes, but on fire, and then

they cooked. it was the same oven. and of course we can comply. here is some kind of technological recipe process, but the oven conveys the special taste of the dish. i would also like to add that here at the end of the book. and there is uh hmm a reference book, but old names, because in there are words in the recipe that we cannot always understand, including utensils that are called shit russian in some language. and after looking at this guide , you can easily understand everything, uh, in addition to this book, huh? there is a chapter that is devoted to beliefs and signs that are associated with food, for example. eh, if a neighbor came to the house to borrow bread, even if the family was poor , it was never possible to refuse a lot

of signs generally associated with bread, and therefore this book makes it possible to get acquainted, not only with dishes of belarusian cuisine, namely with traditions, to learn the customs of our ancestors, and, accordingly, to get acquainted with the history and culture of our country. uranishne forest makes its way, the sun is quietly so breathless, at least not cut off, and this is the court, what trunk is big? nil elevich roshinsky sergey markovich doctor of medical sciences,

head of the surgical department at the hospital for medical care today's conversation will be devoted to the problems of surgical treatment of chronic pancreatitis. hello on the air program say, do not be silent studio victoria popova and svetlana smolonskaya, and visiting. today we have a surgeon doctor of medical sciences sergey roshinsky good afternoon. hello sergey markovich, how did it happen that you are a practicing surgeon, who has about 50 successful operations a year, which last for 5-6 hours, suddenly get out of hand. uh, alexander lukashenko's academic degree is conditionally you, from the research institute they are from the emergency hospital. what methodology did you propose

? why were you awarded this degree? i was developing the principles treatment of patients who suffer from complications. chronic pancreatitis in the course of the most practical work, well, there was an idea and a desire to share the final results that we got, something turned out, something didn’t, with our colleagues and in the end. it's all somehow transformed and formed.