Podcast appearances and mentions of alissa timoshkina

My guest today is Alissa Timoshkina. Originally from Omsk in Siberia, Alyssa left Russia to study in England at the age of 15. She has been living and working in London ever since. She is the author of two cookery books – but cookery books with a difference. The first came out six years ago and is called Salt and Time: recipes from a Russian Kitchen, and the second about the cuisine of Eastern Europe, was published more recently and is called simply Kapusta. Between publication of her first and second book, Russian President Vladimir Putin ordered the full-scale invasion of Ukraine. For Alissa, 24 February 2022 really did cut her life in two: “Then and Now”. In our podcast she explains why.This podcast was recorded on 13 March 2025My QuestionsDo you remember how you felt on the day Russia invaded Ukraine three years ago?You took a decision to help Ukrainians. Tell us about this initiative.What does home cooking mean for you? What are your most vivid memories from childhood? Were there any particular dishes you made for yourself in England as a teenager when you were missing family back home, to remind you of them? The title of your second book is Kapusta. What associations does this word have for you?You write in your book that food is the language of unity. But there are no recipes from Russia in the book. Even familiar recipes like borscht or sauerkraut or potato fritters are attributed to other countries or peoples. Why is that?If you were to hold your first book, about Russian cuisine, in your hands today, what would your thoughts be? When did you first realise that you were Jewish? What does it mean to you?You have written that your favourite pursuits are history and cooking. How have you managed to combine them in your professional life?Do you think of Russia as your Motherland? Or is that no longer possible for you?

Celebrate the Persian new year with fresh herbs and new recipes Known to his followers as the Caspian Chef, Omid Roustaei prepares to celebrate Nowruz.  Economist Betty Resnick lays out the reasons behind the US's agricultural trade deficit. Alissa Timoshkina ventures beyond cabbage in a new cookbook dedicated to vegetables in Eastern European cuisines. Whales that get caught in Dungeness crab fishing gear have left fishermen and environmentalists scrambling for a solution. Don't forget to sign up for the Good Food newsletter!

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Alissa Timoshkina is a food writer, historian, campaigner and chef who's work explores food and history from Eastern Europe. She joins Janine this week to talk about her latest book Kapusta – vegetable forward recipes from Eastern Europe, and explain why she's championing the humble cabbage, beetroot, carrot and potato (among others). Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week, as Trump tramples over the future of Eastern Europe – and indeed the rest of Europe, we're with Siberian-born food writer and co-founder of #CookforUkraine, Alissa Timoshkina.Her latest book, Kapusta: Vegetable-Forward Recipes from Eastern Europe is a celebration of the humble cabbage (and four other vegetables) in the everyday kitchens of Eastern Europe. Her co-founder of CookforUkraine, Olia Hercules calls it ‘A rare cookbook that engages our thinking and delights our senses' and Nigella has already propped it up in her Cookbook Corner. In a world that is in such turmoil at the moment, a book about the rich history of Eastern European food and its peoples can do much to remind us all of the taste and flavour of a part of the world eclipsed by the headlines of war. Pop over to Gilly's Substack for Extra Bites of Alissa. Hosted on Acast. See acast.com/privacy for more information.

Chapter 1 What's Salt & Time by Alissa Timoshkina"Salt & Time" by Alissa Timoshkina is a vibrant culinary exploration that combines personal memoir with traditional Russian recipes, reflecting the author's journey from Siberia to the UK. The book delights in the rich tapestry of Russian cuisine, emphasizing the importance of salt and time in both cooking and life. Timoshkina shares her childhood memories and cultural heritage, illustrating how food acts as a connector across generations. Each recipe is intertwined with stories, showcasing ingredients that evoke nostalgia and home. The narrative celebrates the beauty of seasonal cooking, highlighting dishes that resonate with love, family, and the essence of sharing meals. Overall, "Salt & Time" serves not just as a cookbook, but as a heartfelt tribute to the flavors and rituals that shape our identities through food.Chapter 2 Salt & Time by Alissa Timoshkina Summary"Salt & Time" by Alissa Timoshkina is a culinary memoir that blends personal narrative with recipes, reflecting on the author's experiences growing up in Russia and her journey as an immigrant in the UK. The book is structured around seasonal dishes and highlights the significance of food in shaping cultural identity and memories.Key themes in the book include:Cultural Heritage: Timoshkina discusses her Russian heritage, the history of traditional Russian cuisine, and its connection to her childhood. She shares stories of family gatherings, celebrations, and the communal experience of cooking and sharing meals.Immigration and Adaptation: The author explores the challenges and triumphs of adapting to a new culture, including the ways in which food bridges the gap between her past and present. She describes how she has integrated elements of her Russian culinary background with aspects of her life in the UK.Seasonality and Nature: Each chapter corresponds with the seasons, emphasizing the importance of seasonal ingredients and local produce. Timoshkina advocates for sustainable cooking practices and reconnecting with nature through food.Personal Growth and Reflection: The author uses cooking as a metaphor for personal growth, illustrating how her experiences have shaped her identity. The recipes often serve as a catalyst for reminiscing about her life journey.Overall, "Salt & Time" is not just a cookbook; it's a heartfelt exploration of how food connects us to our roots, our families, and each other. Timoshkina's writing is infused with nostalgia and appreciation for the simplicity and beauty of cooking, making it an engaging read for food lovers and those interested in the intersections of culture and identity.Chapter 3 Salt & Time AuthorAlissa Timoshkina is a writer, food stylist, and food photographer known for her innovative approach to cooking and storytelling through food. She is particularly recognized for her book "Salt & Time: Recipes from a Russian Kitchen," which was published in August 2020. This cookbook uniquely merges personal narratives, Russian culinary traditions, and modern cooking techniques.In addition to "Salt & Time," Alissa Timoshkina has contributed to various publications and has a following for her food-related content online. While she may have other works in progress or contributing pieces in anthologies and food magazines, as of now, "Salt & Time" stands out as her most prominent and celebrated publication.In terms of editions, the original edition of "Salt & Time" has been praised for its stunning photography and engaging storytelling, which captures the essence of both the recipes and the Russian culinary heritage. Many readers appreciate the hardcover format for its quality and presentation, making it a desirable edition for both cooking enthusiasts and those interested in cultural explorations through food.Chapter 4...

Professor Catriona Kelly will be discussing her new book Russian Food Since 1800: Empire at Table with previous guest on this show, Alissa Timoshkina at Pushkin House in London on Friday 15th March 2024. It's an in-person & online hybrid event, which will from 6.30 to 8.00 pm GMT. Find out more about the event and buy tickets at pushkinhouse.org Our episode on Little Vera (dir. Vasily Pichul; 1988). Contact us: (We've changed the name of the show, but the social handles are staying the same for now). Email: russophilesunite@gmail.com Letterboxd: https://letterboxd.com/Ally_Pitts/ The platform formerly known as Twitter: @RussophilesU Listen to Ally's other podcast appearances on Podchaser    

GUEST: Olia Hercules - Food writer, food stylist and chef. ---------- Today I'm talking to one of Ukraine's leading cultural figures and most creative minds, about a very personal and difficult subject – the intentional flooding of, Kakhovka by Russia in an act of monumental depravity and barbarism. We'll also be talking about how culture and food fortify the Ukrainian identify and strengthen their spirit of resistance against tyranny. #OliaHercules #ukrainiancusuine #borscht #ukraine #ukrainewar #russia #zelensky #putin #propaganda #war #disinformation #hybridwarfare #communism #sovietunion #postsoviet ---------- SPEAKER: Olia Hercules is a food writer, food stylist and chef who spent her early childhood in the town of old Kakhovka. She is author of many award-winning cookbooks including Mamushka, Kaukasis, Summer Kitchen and Home Food. She settled in the United Kingdom at the age of 18 to study international relations and Italian at Warwick University. Olia Hercules began working as a chef after completing a course at Leith's School of Food and Wine in 2010. In response to the 2022 Russian invasion of Ukraine, Hercules raised money to privately send bullet-proof vests to civilian volunteers in the Ukrainian army, including her brother. With her friend, the chef Alissa Timoshkina, she established the #CookForUkraine social media initiative, encouraging businesses and individuals to raise money for UNICEF by cooking Ukrainian cuisine. She has won many awards, include The Observer Rising Star in Food 2015 and was Winner of Fortnum & Mason's Debut Food Book Award 2016. ---------- BOOKS: Mamushka: Recipes from Ukraine & Beyond (Octopus Publishing (2015) Kaukasis: The Cookbook – A Journey Through the Wild East (Octopus Publishing (2017) Summer Kitchens Inside Ukraine's Hidden Places of Cooking and Sanctuary (2020) Home Food (Bloomsbury Publishing, 2022) ---------- LINKS: https://twitter.com/Olia_Hercules https://www.linkedin.com/in/olia-hercules-2097925a/ https://en.wikipedia.org/wiki/Olia_Hercules ---------- WATCH NEXT: Orest Zub https://youtu.be/A7MrcwdDvPQ Aliona Hlivco https://youtu.be/yGLUBCfTkD8 Olga Tokariuk https://youtu.be/D5onDse6WJs Anna Danylchuk https://youtu.be/5AenntkSxIs Roman Sheremeta https://youtu.be/olrTPku8EMM ---------- CHAPTERS: 00:00 Introduction ---------- PLATFORMS: Twitter: https://twitter.com/CurtainSilicon Instagram: https://www.instagram.com/siliconcurtain/ Podcast: https://open.spotify.com/show/4thRZj6NO7y93zG11JMtqm Linkedin: https://www.linkedin.com/in/finkjonathan/ Patreon: https://www.patreon.com/siliconcurtain ---------- Welcome to the Silicon Curtain podcast. Please like and subscribe if you like the content we produce. It will really help to increase the popularity of our content in YouTube's algorithm. Our material is now being made available on popular podcasting platforms as well, such as Spotify and Apple Podcasts.

In the latest episode of Life in Food with Laura Price, I talk about Food and War with Alissa Timoshkina, who co-founded the Cook for Ukraine fundraising initiative with her friend Olia Hercules. In the episode, we talk about her campaign to fight conflict and violence with food and love, what she has learned from Russia's war on Ukraine, and how her Jewish-Ukrainian grandmother taught her that the human spirit cannot be extinguished through war.Follow Alissa on Instagram @alissatimoshkina.Follow MotherFood on Instagram @motherfoodlondon.Listen to MotherFood podcast.Follow Alissa on Twitter @alissatimoshkin.Buy Alissa's cookbook, Salt & Time.Try Alissa's recipe for borsch.Get involved with CookforUkraine.org.Visit Alissa's website.Read Laura's interview with Alissa and Olia for The World's 50 Best Restaurants.Restaurants mention in the episode:Mriya Neo BistroAbout Alissa Timoshkina: Alissa is a writer, historian and chef who published her first book, Salt and Time: Recipes from a Russian Kitchen, in 2019, and who hosts the podcast Motherfood. She founded the supper club KinoVino, pairing dishes with films, and has now extended Motherfood into a food service for new mothers.About the host: Laura Price is a multilingual journalist who travels the world writing about restaurants. A proud Yorkshire lass at heart, she spent several years in Latin America before settling in London. Her first novel, Single Bald Female, was inspired by her experience of being diagnosed with breast cancer at 29. A novelist by day and a food writer by night, Laura combines her two passions into this podcast, bringing out powerful stories of survival and healing in a language that everyone understands – food.Buy Single Bald Female.Visit Laura's website.Read Laura's Substack newsletter, Doughnuts for Breakfast.Follow Laura on Instagram @laurapricewrites.Follow Laura on Twitter @laurapricewrite.Life in Food is hosted, produced and edited by Laura Price. Hosted on Acast. See acast.com/privacy for more information.

Ukrainian cookbook writer Olia Hercules reflects on why it's important to mark this festive season, and the traditional dishes she'll be serving at the Christmas table in London this year. Ruth Alexander speaks to Olia and her Russian born friend and fellow food writer, Alissa Timoshkina, to discuss how these food traditions have developed and how relatives and friends will be marking Christmas in the war-torn country, ten months on from Russia's invasion. Ruth also sits down with a Ukrainian family of refugees and their British hosts in Blackburn in the North of England to find out what will be on their Christmas table this year, and what it's like to be separated from loved ones at this time. For Mariya Dmytrenko and her children, Krystina and Artem, and their hosts Brian and Julie Lamb, food has provided opportunities to bond and learn about each other's cultures as they share a home. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk Presented by Ruth Alexander Produced by Beatrice Pickup (Image: Mariya Dmytrenko and her children Krystina and Artem in Brian and Julie Lamb's kitchen in Blackburn England. Credit: BBC)

I am incredibly honoured to bring you a very special episode this week. I'd like to highlight that this is a very emotional and sensitive conversation between myself and Olia Hercules and Alissa Timoshkina, the ladies behind #CookForUkraine; the global movement of supper clubs, restaurants and chefs supporting the people of Ukraine, since the atrocities began earlier this year. It was a privilege to sit down with these incredible ladies and hear not only about the platform and what they've been doing to raise money; but also hear about their life stories and the different cultures they have both come from. I urge anyone, however small or big, to donate to #CookForUkraine or even host a supperclub in its honour. Follow them on Instagram and go to https://www.cookforukraine.org to find out more. @cookforukraine @oliahercules @alissatimoshkina @crazysexyfood @hannahharley www.crazysexyfood.com Music by @casnova____ I am beyond excited to announce that I have partnered with Magimix for Season 8 of Crazy Sexy Food! Magimix is a family owned business that has the amazing reputation as makers of quality kitchen appliances that are adored by chefs and home cooks alike. I remember growing up and always seeing my mum's beloved Magimix on her counter top, and the utter ease of how she used it. With their 30-year motor guarantee these machines have always been built to last. They continue to be relevant as ever in the busy kitchen and make fantastic food processors that make your food go further and reduce food wastage. They are a God-send when it comes to batch cooking and using up leftovers. I use my Magimix every day! If you're ready to step into the world of Magimix with a new food processor, blender, ice cream maker or any other bit of kit, then simply pop over to their website and use my exclusive code at check-out for a 15% discount. The code is MAGIMIXCSF. Make it with Magimix.

This week, Gilly is with Olia Hercules, the award-winning food writer who put the food of her home country of Ukraine on the map, and has since found herself fighting to keep its stories in the headlines as Russia razes it to the ground. With her Russian food writer friend, Alissa Timoshkina, she has raised millions through their #cookforukraine campaign. It has inspired thousands of pop ups all over the country, not just to raise money but to keep that rich food culture alive in our hearts and minds. She wrote her latest book, Home Food: Recipes to Comfort and Connect in Lockdown just after giving birth to her second child, which is no mean feat, but could have no idea at the time that she would launch it in a war zone. Here she tells us about her mission to tell the story of her homeland, and about her Patreon channel which she has created to support and rebuild Ukraine.Leiths is offering a discount for Cooking the Books listeners. To get 10% off the Leith's Essentials online course that Gilly is doing over over the next 6 months, go to leithsonline.com/courses/essential-cooking Click ‘enrol' on course page and apply the code: GILLY10 at checkout: And if you fancy a Free Hollandaise mini-course – Sign up for a Workshop account or login at: app.workshop.ws/profile and click ‘Redeem Coupon' on the sidebar. Enter code GILLYSGIFT and click redeem. Check the show notes for all those details. And you can follow my adventures in cookery at Foodgillysmith on Instagram. See acast.com/privacy for privacy and opt-out information.

On a slightly different episode of Table Talk, chef and food writer, Olia Hercules joins Olivia Potts for a second time on the podcast to talk about #CookForUkraine. Created with Russian friend and food writer Alissa Timoshkina, #CookForUkraine encourages people to post and share Ukrainian recipes and celebrate the comfort of food during this difficult time. On the podcast, Olia tells Olivia Potts about the personal cost of the war on her and her family, how she grappled with guilt when cooking at the start of the war, and the ways we can offer support to the besieged cities in Ukraine. For more information about Olia, visit her Patreon account here.

On a slightly different episode of Table Talk, chef and food writer, Olia Hercules joins Olivia Potts for a second time on the podcast to talk about #CookForUkraine. Created with Russian friend and food writer Alissa Timoshkina, #CookForUkraine encourages people to post and share Ukrainian recipes and celebrate the comfort of food during this difficult time. On the podcast, Olia tells Olivia about the personal cost of the war on her and her family, how she grappled with guilt when cooking at the start of the war, and the ways we can offer support to the besieged cities in Ukraine. For more information about Olia, visit her Patreon account here.

I am so honored to introduce you to today's guest, Alissa Timoshkina.   In her teenage years, she left Russia for England.  Now, having moved through a career in academia, she is a London based writer, cookbook author, creator of KinoVino, and activist. Most recently, Alissa and her dear friend, Olia Hercules, founded Cook for Ukraine, an initiative they started within 48 hours of the war on Ukraine by Russia.  To date, they have raised approximately 1 million pounds which has been donated to UNICEF.  Aliss and Olia who has shown tremendous bravery and leadership in calling out the atrocities of this war and continuing to raise awareness and funds for the people of Ukraine.   To connect with Alissa and Olia, you can follow them on instagram and all the details of Cook for Ukraine are linked on their websites.  @alissatimoshkina @oliahercules https://www.alissatimoshkina.com/https://www.alissatimoshkina.com/cookforukraine

Olia Hercules is Ukrainian, and Alissa Timoshkina is Russian. Together, the two friends and chefs have started the campaign Cook for Ukraine to highlight Ukrainian cuisine. They talk to Matt Galloway about the personal connections they have with Ukrainian food.

In this new episode of the Salmon Pink Kitchen podcast, Irene and Margaux welcome chef and food writer Claire Thomson to chat all things writing cookbooks. Claire is the author of seven cookery books and her new book, Tomato, will be published in June by Quadrille Publishing. You can pre-order your copy now. With Claire, we took a journey through her cookery books, motherhood, feeding a family, working in kitchens, confidence, and using her Instagram account as a tool to spark ideas for recipes and to invite us all to find our blueprint in the kitchen. Claire's knowledge of food and her confidence in the kitchen are contagious, and we can't wait for you all to be energised by this episode! Here's a link to Claire's cookbooks; we are cooking our way through Home Cookery Year and we couldn't recommend it more.Springtime has come and the publication of our own Margaux Vialleron's novel, The Yellow Kitchen, is approaching and we cannot wait! TYK will be published by Simon & Schuster on 7th July 2022 and you can pre-order your copy from your favourite bookshops and retailers! Recommendations from today's episode:Claire's Instagram reel on the women food writers and chefs who have inspired her Writers and cookbooks we mentioned in this episode: Elizabeth DavidJane GrigsonMarcella Hazan Claudia RodenDiana Henry Nigella LawsonThe River Café cookbooksElizabeth Luard Rachel RoddyAnna Tasca Lanza cookbooks and cooking schoolWe attended the opening night of the British Library Food Season with the event dedicated to the #CookForUkraine campaign, hosting the incredible Olia Hercules and Alissa Timoshkina in conversation with Caroline Eden. It was hands down the best talk we have ever been to and we are so grateful for all the work Olia and Alissa are doing to raise funds, awareness, help with visas and also with stocking your kitchens with ingredients to help Ukrainian refugees to feel at home. You can buy Olia's, Alissa's and Caroline's cookbooks from the links below:Summer Kitchens by Olia Hercules Salt & Time by Alissa Timoshkina Black Sea: Dispatches and Recipes - Through Darkness and Light by Caroline EdenCheck out the rest of the Food Season's events,

Food writers Olia Hercules and Alissa Timoshkina have been friends since university and together they have come together to launch #CookForUkraine - a campaign which aims to raise awareness and funds through a shared appreciation of the rich tradition of Ukrainian cooking with supper clubs, events and encouraging people to share recipes, along with the stories behind the dishes. In its first weeks they have whipped up an extraordinary amount of support from everyone from Jamie Oliver to Nigella Lawson as well as numerous restaurants and institutions. Here they talk to Hannah MacInnes about the campaign, about the war and the tragic impact it is having on both the people of Ukraine and of Russia, on their families and friends, the strong cultural ties between the two countries, their rich culinary traditions and much more. Please head to their website and justgiving page at https://www.justgiving.com/fundraising/cookforukraine to find out more and to donate. Learn more about your ad choices. Visit megaphone.fm/adchoices

On today's special episode we speak to Ukrainian chef and activist Olia Hercules and Russian chef, podcaster and writer Alissa Timoshkina. Olia and Alissa are best friends who have joined forces and set up #CookforUkraine, a culinary campaign encouraging people to cook traditional Ukrainian and eastern European food to raise money to support the humanitarian effort in Ukraine.Cook for Ukraine's donation page has raised more than £300,000 in donations already, with the money going to Unicef to support children and families impacted by the fighting.We are honoured to have these incredible women on the podcast today, particularly given the circumstances. We talk about family, food from home and friendship during this difficult time. Listen to the podcast and see how you can support this worthy campaign. We want to see photos of the food you cook, the supper-clubs you host, whatever you can manage to do with the #cookforukraine hashtag. Thank you to Olia and Alissa for taking the time to speak to us during this time. Xx See acast.com/privacy for privacy and opt-out information.

Chef Olia Hercules invites us into her London home to reflect on her country's rich culinary heritage and the power of food in even the darkest of times. She opens her well-stocked kitchen cupboards and fridge to reveal the varied flavours, colours and scents of a cuisine she says is often wrongly dismissed as being ‘beige' or boring. Ruth Alexander joins Olia and her Russian friend and fellow food writer, Alissa Timoshkina, to discuss the close ties between their nation's traditional dishes, and the importance of the two women's own personal friendship. The conversation was recorded on Tuesday 8 March; 12 days into the Russian invasion of Ukraine. If you would like to get in touch with the show, please email thefoodchain@bbc.co.uk (Picture: Olia Hercules and Alissa Timoshkina. Credit: BBC) Producer: Sarah Stolarz

Food writers Olia Hercules and Alissa Timoshkina discuss their campaign to raise funds for Ukraine, and we look at how the NGO World Central Kitchen has rushed to offer hot meals for those in need. Also in the programme: a look at the first commercial product from Copenhagen's Noma.

This week, Gilly is with Alissa Timoshkina whose book Salt and Time, a Waitrose one-to-watch for 2021, takes us into the Russian kitchen of her childhood, but also prods at many universal questions of food, identity and being a woman. As she takes us through her four food moments, we meet the Jewish Siberian matriarchs, her mother, grandmother and great grandmother whose food has literally shaped her and her own journey into motherhood. See acast.com/privacy for privacy and opt-out information.

My guest today is A writer, chef, podcast host and advocate for maternal wellbeing. originally from Russia but has been living in the UK since the late 90’s.in 2014 she created KinoVuno supper club which rapidly gained recognition as one of the most original projects in the London food scene. In 2019 she released the cookbook Salt and Time: Recipes from a Russian Kitchen www.alissatimoshkina.com/ www.instagram.com/alissatimoshkina www.buymeacoffee.com/Dmartins www.instagram.com/turningchickensbreakingdishes info@turningchickensandbreakingdishes.com --- Support this podcast: https://anchor.fm/davide-martins/support

Cold weather cooking to carry us through the winter from Alissa Timoshkina, Maangchi, Tyler Kord, Andy Baraghani and Paul Kahan.

In this episode Alissa shares her own story of how food and motherhood seemed to exist in her life in an almost inseparable, mystical way. Her conflicting ideas about womanhood being defined by motherhood, of how her cultural and family background shaped her relationship to food and fertility, of her new role as a mother and as a professional paving a career in food. It is an honest conversation about the joys and the struggles of postpartum, of how it is possible to find your way back to cooking and feeding and of whether we as modern mothers need to separate our careers from our personal lives. Alissa speaks to Kim Barnard, a mom and a coach for entrepreneur mothers. Follow Alissa on Instagram @alissatimoshkina

A podcast dedicated to mothers who turned a traditional role of feeding into a professional success. I am your host Alissa Timoshkina (event planner, supper club host, cook, food writer & first time mama) In this podcast we will meet women who forged inspiring careers in food while also embracing life as mothers. We cover topics from life / work balance and self nurture, to pregnancy diets, breast-feeding, baby weaning, family meal planning, and a lot more. MotherFood is a space for heartfelt discussions filled with recipes, food memories, practical tips and honest insights into the lives of modern mothers.

In this episode, Alex and Karis talk to film scholar, author and supper club host, Alissa Timoshkina. As the rain pours down on the camper van, the power of food pops up in everything from films to making Siberian culture more accessible. Read the show notes here: https://atthesauce.com/2019/02/02/episode-thirty-seven-alissa-timoshkina/

This episode Lara interviews Alissa Timoshkina about her cookbook, Salt & Time. Alissa chats about her homeland of Siberia, her career path and all about Russian New Year celebrations. Enjoy this interview and purchase your copy of Salt & Time here. (https://www.booklarder.com/books/info/salt-time-recipes-from-a-russian-kitchen) Salt & Time https://files.fireside.fm/file/fireside-uploads/images/1/199050da-a97f-4b71-bd06-c02fc80ac185/E4UeQ7_2.jpg Special Guest: Alissa Timoshkina.

We asked you to tell us stories of meals you remember your grandmothers making. Now Sheila Dillon asks why these dishes - whether delicious or otherwise - stick with us into adulthood. Food writer Alissa Timoshkina shares her Grandparents Siberian recipes which provide the essence for her book 'Salt & Time: Recipes from a Russian Kitchen'. Blogger Ann Storr reminisces about her grannie's high standards at the table. And we hear from people trying to preserve age old recipes, before they disappear for good. Presented by Sheila Dillon Produced in Bristol by Clare Salisbury

With countless television documentaries dedicated to true crime cases, why do women make up the majority of the audiences? We hear from Julia Davis editor of Crime Monthly Magazine, Jacqui Hames former police officer and presenter of Crimewatch and criminologist Dr Gemma Flynn.Parental alienation is the process, and the result of psychological manipulation of a child into showing unwarranted fear, disrespect and hostility towards a parent. We look at whether there is a growing understanding of this concept with Charlotte Friedman a psychologist with a background in family law and mediation and with Paula Rhone Adrien a family law barrister.What is the best way to support a partner who is suffering from depression? The journalist and author Poorna Bell, psychiatrist Linda Gask, Nicole Krystal Crentsil a public speaker and couple Alan and Karen Phillips discuss.It's six years since the Rana Plaza collapse in Bangladesh which killed more than a 1000 garment workers. How do we raise awareness of where and how our clothes are made and how do we all learn how to consume less? Fashion industry insiders Alice Wilby and Bernice Pan explain.The author Jennifer Eberhardt, Professor of Psychology at Stanford University talks about her years of research into unconscious racial bias.When Josie Rourke became the artistic director of the Donmar Warehouse she was one of the first female theatre directors to be appointed to that role in a major London theatre. Eight years on she tells us why she has picked the musical Sweet Charity as her swan song and how theatre has changed in the last 10 years.And the food writer Alissa Timoshkina joins us to Cook the Perfect... borsch.Presented by Jenni Murray Produced by Rabeka Nurmahomed Edited by Jane Thurlow

Today is the 6th anniversary of the Rana Plaza collapse in Bangladesh, where over 1,000 garment workers died. Over half were women. Fashion Revolution Week wants to raise awareness about where and how our clothes are made - and what it's doing to the planet. Fashion industry insiders Alice Wilby and Bernice Pan explain why sustainability needs to be more than just a trend.A home for unmarried mothers and babies in Tuam in Galway was run by Bon Secours Sisters from 1925 to 1961. Nearly 800 babies died there and when it was discovered a few years ago that they'd been buried in a secretive, undignified way it caused widespread outrage in Ireland and beyond. Since then an official investigation into what happened at 18 mother and baby homes across Ireland began, and is ongoing. Last week ‘The Commission of Investigation into Mother and Baby Homes' released its latest report. This one – the fifth – focuses on how babies were buried at mother and baby homes, and part of it looked at another home called Bessborough in Cork. The BBC's Deirdre Finnerty has been investigating. Why some women choose to become a solo parent using donor sperm and eggs and what they have learnt since making their decision. Jenni speaks to Genevieve Roberts, author of ‘Going Solo' who has already become a mum using donor sperm and Beth who is using both donor sperm and egg and is pregnant with her first child. In Salt & Time, food writer Alissa Timoshkina transforms perceptions of the food of the former Soviet Union and in particular her home Siberia – the crossroads of Eastern European and Central Asian cuisine. Salt & Time contains recipes from the pre-revolutionary era and the Soviet days that are treated with a modern interpretation. Alissa joins Jenni in the studio to Cook the Perfect…Borsch.Presenter: Jenni Murray Producer: Kirsty StarkeyInterviewed Guest: Deirdre Finnerty Interviewed Guest: Alice Wilby Interviewed Guest: Dr Bernice Pan Interviewed Guest: Genevieve Roberts Interviewed Guest: Beth Interviewed Guest: Alissa Timoshkina

Alissa Timoshkina shares her unique take on borsch.

Alissa Timoshkina is a chef, food and film writer, and the founder of the KinoVino supper club. Today she joins Lara and Livvy to discuss Soviet food culture, her journey from film to cookery, and ‘the cabbage myth’.

Alissa Timoshkina is a chef, food and film writer, and the founder of the KinoVino supper club. Today she joins Lara and Livvy to discuss Soviet food culture, her journey from film to cookery, and ‘the cabbage myth’. Table Talk is a series of podcasts where Lara Prendergast and Olivia Potts talk to celebrity guests about their life story, through the food and drink that has come to define it.

Founder of London supper club KinoVino Alissa Timoshkina talks about why Russian-Soviet cuisine is so hard to define, plus shares memories of her childhood kitchen in Siberia and beautiful, mouth-watering descriptions of some favorite foods. Pre-order Alissa's cookbook Salt and Time — Recipes from a Russian kitchen: https://amzn.to/2DBnR34 Alissa is on Instagram @borsch_and_no_tears

By combining her love of food, wine and film, Alissa has brought a unique sensory dining experience to London. Kino Vino has become one of the hottest supper clubs in town and in just three short years Alissa has created a whole new career for herself in food. Alissa takes us on her food journey - from culinary tales growing up in Soviet Russia, to finding her creative voice through food. Alissa also tells us about her new cookbook Salt and Time: Recipes from a Russian Kitchen which comes out next month.     This is a story filled with family, film, imagination and plenty of delicious food...  Visit https://www.foodtribeblog.co.uk/ for show notes and pics.         

Khoollect met Alissa Timoshkina; founder of cinema supper club KinoVino to talk about her inspiration for her company and to provide tips on how to host the perfect New Year dinner party. Sponsored by Knorr, Colman's, Hellmann's and Maille.

'Pop-up' chef and food writer Olia Hercules, The Great British Bake Off contestant turned Youtube star Chetna Makan, Film academic come supper club hostess Dr Alissa Timoshkina and cafe chef / 'instagrammer' / writer Elly Curshen are among ten women from different food cultures coming together for the first time to cook a truly female feast. It's a 'pop-up' dinner hosted and put together in Bristol by Romy Gill and Kim Somauroo to raise money for international charity 'Action Against Hunger'. Sheila Dillon speaks to the 'Severn Sisters' as well as their guests, including former BBC Food & Farming Awards winning Shauna Guinn and Sam Evans, about what it means to be female in food in 2016. Also interviewed are Eleonora Galasso, Natasha Corrett, Rosie Birkett, Laura Field, Fiona Beckett and Xanthe Clay. Presented by Sheila Dillon Produced in Bristol by Clare Salisbury.