"the clock on the old tower strikes, in this world everyone should, not hurry not with you, the academy of sciences, when it took, then this topic shifted to places, the time has come, in this world everyone should listen to the time and bravely keep up with the times, oh, the golden switch-off, the doors at

we have forgotten how to enjoy the little things, to be surprised, to feel the connection of times of generations, just to notice. but every day is made up of

traditions. today, a year or a century ago, everything that is considered ancient was once new. we ourselves, without noticing it, we pass on knowledge and experience through generations. it's in our smile. hand waves. in such a familiar look , real traditions are formed from simple happy moments. we are proud of the heritage of our ancestors, we value the past for our present. belarus 24. i am a peasant

by nature, by life, by education, this is mine , i, i really like it, my last name is novik, after all, our ancestors for some achievements or gave some merits, some last names, maybe something from there above, but i really like it.

our village girsk, it was a satellite the village of bolota, and before the first world war the village of bolota was called the village of lipetsk, this after the first world war, when the surveyor there walked through the swamps, there was a very swampy area around the village, and he kept... saying, blots, blots, and over time it became the village of bolota, here our village of girsk is already like a satellite of the village of bolota, here in the twenty-first year there were eight garden plots, and here the lands are very weak, sand, people did not want to put up with some actions of local lords, so they went to infertile soils, zagirki, that is , here you see what a place it is.

i have grown attached to it with my soul, it is small there, it seems like these, well, old houses, but the people here are kind and well, this is not saying much, but well, probably this is my second homeland, because i put my soul here, my money, we are trying... to live, to expand, i see, and my children, grandchildren are drawn here, they are drawn here, because our production is here, our future is here, and my children, grandchildren, the future of the family is here, if the prospects are in this village, well, i think,

that if my farm has prospects, then of course they do, because those people who live here, especially the old ladies, the pensioners, they worked as field trucks .

there must be harmony, if we can help, we help, when choosing a place for construction on our agro-estate, we took into account the fact that the water artery canal is not far from our agro-estate studinka, it is about 4 km away, and here during the construction there was once a former collective farm novy put. there was even a power supply here, branches were made to the fields of the new route, so that if there was a dry year, then it was possible to lower the water through the locks, to launch the water there, the neprobussky canal, so that people could trade with each other by water with various food products, things, and

the length of this water canal itself is 224 km, in those days serious work was carried out , after all, on human labor on... they dug on horses, took out, transported, leveled, it was all human labor there, so our ancestors left us a very good legacy, in those days there were plans to connect boo with the dnieper and they did it, we started our estate from scratch 10 years ago, this is where we are, it was a bare place here... no electricity, no water, no road, well , in this place, rot shvarko lived here, these are our local gerchuks, 12 people lived in this hut, and during the second world war, when the germans poured here in the area, here here 18 km there was a partisan detachment named after

kotovsky, when the germans came here, all the residents of this house flowed there into the forest, here is an old woman who is over 90 years old. the point is that i will start here deputy construction of our agro-estate, just for these 10 years they have built, planted different , this was the final

trees for me, there are 48 species of different trees, here are weymouth pine and larch, and siberian picta, and siberian cedar, even a certain arboretum has already turned out by species composition, this mill, it was in the neighboring village of bolota, our once local people in...

2025 is a significant year for the eac, the results of the work will be summed up, and for belarus this is the year of the chairmanship. belarus intends to comply continuity and will also offer new approaches to work. we must sum up. the results of the work, as well as lay down the basic principles for the implementation of the declaration signed

by the heads of state of the five in december last year, on the further development of the union. the policy of peacefulness, openness and good neighborliness without visas to belarus is becoming increasingly popular among residents of europe. the dynamics are positive, in just one week more than 4,000 foreigners from 38 european countries entered our country. since the launch of the extended visa-free regime, since july in senioc more than 4,000 have visited. 600 guests from 35 countries. belarusian hospitality visa-free entry is an opportunity not only to travel freely, but to see with your own eyes everything that the country lives by. increase mutual trade turnover to half a billion dollars. this is the expected effect of interregional cooperation between belarus and the pskov region of russia. pskov is one of the first russian regions with which belarus signed a roadmap for 3 years. this is due to joint projects in industrial cooperation, mechanical engineering and agriculture. but. completely new niches of cooperation have appeared. analytics, expert comments, review

of socio-economic news, exclusive interview. watch in the program events on fridays on the tv channel. belarus 24. we have created such a unique and very important for our country, our state publication. many, unfortunately, perceive. attempts to distort the falsification of the history of western belarus and the bssr, which are actively thrown in, especially after the collapse of the soviet union, so this publication clearly, on a documentary basis , refutes in fact many of these attempts to distort the falsification of our historical past of this period, i always considered my trip to hollywood as to any other studio, for me their mentality of their existence has never been an example of such a space where i would definitely want to work. we have practically all the places in hotels in the city of minsk in

regional centers bought out by the end of the year, you can’t close the borders, and the desire of people to visit our country is also impossible to somehow block or limit. project say don't be silent, don't miss new releases on the belarus24 tv channel. i had some kind of choice, i had two such starting points, well, what did i want to start as either a forester or agriculture, but my late mother says: you disappear in the forest for days and says: i won't let you go, so that you go to... foresters and my uncle, uh, vasily ivanovich, comes and says: "let me take you to pinsk - to be a veterinarian, such

a good specialty there, and i agreed with him, so i entered the pinsk agricultural college then, i myself the village veterinarian himself, i really like the bird and here are 12 species of chickens, seven species of wild geese, five species of pigeons there. five colors of different peacocks, here are peacocks in us white, black-shouldered, indian platinum, seven species of ducks of different mandarins.

goose, canadian goose, white-breasted goose, bean goose, white-fronted goose, egyptian goose, there is a main female, for which they care most, for their offspring, especially those wild geese, here i had a case, how there was a white-fronted goose that tore the forests, they raised their gosling themselves, they themselves died, they saved the gosling, even geese, they carry it for their children...

come here, come here, well there, come here, come, come, there, come here, come, come, come here, come, come, come here, come, come, go, geese themselves are economically profitable birds, that is, they are basically 80%, in the summer, they are herbivorous, there is a bird, they can practically grow and develop behind the grass, everything is fine, only in the winter, yes, you need to feed them so that they, there, coat themselves with fat a little, you need to give them compound feed, but no, in the summer time there is a rather unpretentious bird, and ostriches hiss grass, eat grain, we make different mixtures such additives as beets, carrots, potatoes, cabbage, we add, well, so that in winter time we add some vitamin supplements, and so well, there are no special problems with their maintenance, unfortunately in

agriculture it is not possible to get something so quickly, because this cow gives milk only after 3 years, she will steal it also for a year and a half, here you have to wait for me, not rush from time to time to the side, and just go purposefully, try, somewhere it works, somewhere it doesn't, but it is necessary that there is some consistency, otherwise nothing will happen in agriculture, this is our pride of our farming enterprise that we introduced. agro 19 years ago we started with eight heifers from one mtz-80 tractor, during this period of time we have done a lot of work , today we have 200 heads of dairy cows, some of the best in this, we have really achieved something in this, this is our goal or my goal -

to produce ecologically clean products we do not feed our animals with any feed. any bioadditives, only our own grain that we grow in our fields. our ancestors were not stupider than us, for the human body nothing is perceived by the human body as the meat of lamb, it is a purely english breed, one of the best breeds in the world, you have to eat it, because it is really tasty meat, and also this is so that our tourists really... try real meat, as soon as the americans came to us, i told them, you know, the republic of belarus is in much better conditions than even america can be today, they ask me how this can be, and i say, your technologies have already reached the

level that, well, probably, even for too much for... we grow these vegetables ourselves on our lands, and i want to share an old recipe from my mothers, from my grandmother. they salted it in barrels, baked it all in the oven, i already stoked the oven, cleaned out the coals and here

i've already put the cabbage in, now we'll close it, it'll bake for us, it'll bake for about 7 hours, now. we'll take the cabbage out, it's already baked, it's ready, how beautiful, now we'll take it out, clean it, my mother used to salt two barrels of this cabbage, she salted one barrel to eat it raw, the second barrel was sour, not salted, sour. then she already cooked borscht in the barrel, when we moved here from the ivanovsky district, it was a novelty for everyone, when we

treated everyone to this cabbage, my husband used to says: "lena, make the cabbage like you do in the oven, and i told her, who will eat it, well, i salted it, that's it, he comes and says: "lena, you salted that cabbage, salted it, i say, vasenka, but it's gone." it was already eaten, and he says, but you said that no one would eat it, since then i've always made this cabbage with salt, everyone really likes it, here not everyone can make it, because for this you need to bake, at first they made cucumbers, salted them in brine, at first cucumbers come first, then later, when the cabbage grows, they pickle cucumbers in a barrel. when the cucumbers are eaten, they strain the brine, add more water, when there is not enough of that brine, they pickle the cabbage again, and

the cabbage is so delicious, crispy, we, i hope, will try everything, now i will take this cabbage, put it in a barrel and pour cucumber brine over it. let our cabbage be salted , it will be delicious, we will delight all the guests with our delicious cabbage. we, when we started to engage in goloshchyns, that is, dairy farming and when the state pushed us with the construction

ogromyusadby, our goal was to feed our guests only the products that we produce ourselves, that is, we had to get good meat somewhere, we decided to buy this beef cattle, we started with twelve heifers of the aberdeen angush breed. the goal is to produce meat, it is very popular meat, well, and i want our belarusians to also try ecologically clean meat, this breed really met my wishes, they grow well in the wild, develop well, i have very big plans for this breed, and we want in this direction to develop quite seriously.

semenov breed, what is good about them, they are less susceptible to various diseases, less expensive to feed, the fat content of milk is much

higher. it is produced under the influence of the sun, still to me, but i really like the breed, they are like this - even, absorbed, good, i got sick with this specifically, yes, for me, for example, somewhere to be on vacation or somewhere in some big city, no, as my wife herself says so, she says, you even in day off tie him up with a chain, you still

won't... what, what don't you like about him, now this year we bought a stallion, a soviet heavy draft horse, i do n't have many of them yet, somewhere around thirty heads, but i know them all by sight, this female, here's chamomile, she's only there for her, she's only 3 years old, you can lie down under her, approach her, whatever, she doesn't react to...

the stallion is the same, he doesn't react, you can approach him with whatever you want, she 's so calm, here's ours, this breeding he comes in and eats and eats and here is also this piebald horse, here is a black-and-white one, also very calm and balanced, we have a lot of schoolchildren who come here , they just

read it, ask, well , they are interested in this, i think that this is normal, this should be, we will do all this near our agricultural estate, because here you see such a marshy area, there near the agricultural estate, there is a mountain, sand, so we plan to move all this there, make bigger enclosures, and so that people we arrived one day, admired it, and came.