Borshch and Beyond: Anna Voloshyna on Ukraine’s Diverse Cuisine
KQED's Forum
KQED
4.2 • 727 Ratings
🗓️ 12 October 2022
⏱️ 56 minutes
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| 0:32.3 | From KQED. |
| 0:37.4 | The From KQED in San Francisco, I'm Alexis Madrible. |
| 0:48.7 | The title of Anna Voloshana's new Ukrainian cookbook is Budmo, a traditional toast in that country equivalent |
| 0:55.0 | to cheers or salud, but with a different meaning. It roughly translates to let us be. Let us be |
| 1:01.0 | in the moment, let us be here. And in the context of the current Russian war, it's hard not to read it |
| 1:06.2 | also like, let us be. But Volusina's homeland and her culture have survived other invasions and empires. |
| 1:13.7 | The soil and its richest have drawn conquerors for hundreds of years. |
| 1:17.3 | And yet the people have endured as front lines have passed back and forth over them. |
| 1:21.6 | They've grown their produce, preserved their tomatoes. |
| 1:24.1 | And today, Volusina joins us to talk about this food and this culture against the |
| 1:28.3 | ghastly backdrop of war. That's coming up next after this news. |
| 1:34.3 | Welcome to Forum. I'm Alexis Madrigal. This morning, we're joined by Anna Voloshina, |
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