Lubomyr Luciuk, chairman of the UCCLA will be on Chicago Pubilc Radio’s World View program tomorrow (Tuesday) to discuss Ukrainian Internment during WW1. The show will air at noon CST with a replay at 9pm CST on WBEZ 91.5 FM in Chicago or live online. The show also archives their shows online.
Monthly Archives: November 2009
Ukrainian Canadian podcast round-up – Nov 2 2009
The Great Hunger (National)
CBC Radio – Ideas: In Ukraine in 1932 and 1933 there was a different kind of famine – the holodomor, “death by starvationâ€: an expropriation of the harvest, during which perhaps 8 million died.
Philip Coulter went to Ireland and Ukraine to ask some questions about what happens to a society when the great hunger is over. What has changed, how do people look at each other, how do they look at themselves? And how does such an event ripple down through history, its deep currents shaping the lives of later generations.
Nash Holos (Vancouver)
Nash Holos: Judy has a recipe and shares childhood memories of making “keestu†(homemade noodles). Fr. Edward Danylo Evanko shares a Bible story. Proverb of the Week, upcoming community events, and great Ukrainian music!
Ukrainian Time (Montreal)
Ukrainian Time is a Ukrainian-language radio programme serving the Montreal community since 1963 and is hosted by Valentyna Golash. Material is often presented in English and French. Ukrainian Time is the media, which bonds the Ukrainian community in Montreal. The one-hour show is broadcast from Radio CFMB 1280 AM in Montreal on Saturdays at 6:00 p.m. and archived on this page for a few weeks at a time.
Ukrainian-Americans on the vote (USA)
PRI – The World: Roughly one million Americans claim Ukrainian ancestry. Many have been very worried about Ukraine’s powerful neighbor Russia. And they’re paying close attention to what the U.S. presidential candidates are saying about Russia, as The World’s Jason Margolis reports. (From Oct 2 2008)
Ukrainian cooking that’s tough to ‘beet’ [Article]
Cindy Lazarenko won’t take her heritage for granted, ever, ever again. That’s because serving the Ukrainian foods she grew up with has just landed the self-taught cook a top-10 national designation for her restaurant, Culina Highlands.
Air Canada’s enRoute magazine, the only magazine in Canada to publish a yearly review of the country’s best new restaurants, has just named Culina Highlands, 6509 112th Ave., one of the most inventive fresh entrants, coast-to-coast.
“I just feel so grateful, and I’m just happy for the guys here in the kitchen,” says Lazarenko of the award, announced Wednesday and to be featured in enRoute’s November issue. “We take Ukrainian food for granted, but we’re just revisiting everything and learning more about the food.”
The magazine gave Culina Highlands the prestigious nod, according to Toronto food writer Chris Nuttall-Smith, for the way Lazarenko and her cooks execute classic East European fare. During an anonymous visit to the restaurant, Nuttall-Smith writes that he was impressed by the kitchen’s use of typical Ukrainian ingredients such as beets–in particular, “a silky reduction of beet juice and local honey, which is drizzled over whipped goat cheese and poppyseed custard and crispy bread.”
Nuttall-Smith also noted Culina Highland’s lazy cabbage rolls with brown rice and kimchee, and the pork tenderloin served with nachynka (cornmeal).
The enRoute magazine is found on all Air Canada flights and, according to Nuttall-Smith(who is food editor of Toronto Life magazine), is one of the few Canadian publications that takes food journalism seriously.
You can view the article here:
1 The kids share a bowl of Culina Highlands’ berry cobbler with Bourbon-vanilla ice cream. 2 Lyndon’s Borscht, served with sour cream and fresh dill at Culina Highlands.
Modern Ukrainian? This deeply charming Edmonton room (picture grandma’s farmhouse kitchen, but lit with Nelson bubble lamps), does it with a silky reduction of beet juice and local honey, which is drizzled over whipped goat cheese and poppyseed custard and crispy bread. Cindy Lazarenko, the young, self-taught chef, puts horseradish in her salad dressing and serves cabbage rolls “lazy,†which is to say that they’re not rolled so much as open-faced. The roasted local pork tenderloin is served with nachynka – cornmeal stuffing – and a healthy lashing of pan jus; dessert is apricot and walnut varenyky topped with vanilla ice cream. Ukrainian fare may have fuelled the settling of the Prairies, but it was ripe for such an inspired makeover. All but the Ukrainian vodka, of course, which is served straight-up with a slice of cucumber on the rim.
6509 112th Ave. N.W., Edmonton, 780-477-2422, culinafamily.ca