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FEATURE EXHIBITION OPENED BY OFFICIAL PRESENTATION The afternoon of Ju ly 30th was a busy and colorful one a t th e Provincial M useum and A r chives of A lberta. In th e com pany of fo ur girls in trad itio n al U krainian costum e, th e P rovin cial P residen t of th e U krainian C atholic W om en’s League of C a nada officially presented a m ag n ificent collection of decorated E a ste r eggs to th e M useum . In h er rem ark s, M rs. M ichael B urt- nick stressed th e im portance of p reserv in g heritag e, and thank ed th e M useum fo r accepting th e ir contribution to th is endeavor. The D irector, M r. R. O. H a rri son, in th an k in g her, rem arked, th a t th is M useum and A rchives belongs to th e people and th a t groups such as th e UCW L are a very helpful source in th e quest fo r p reserv in g im p o rtan t aspects of our society. These eggs display a very col orful and im p o rtan t aspect of th e U krainian religious ritu al. In 988 A. D. when th e U kraine ac cepted C hristianity , th e decor ated E a ste r egg, form erly a p a gan sym bol of re b irth , found a central niche in th e U krainian ritu als of th e new religion. Made during the beginning of L ent, these eggs go th ro u g h a series of protective w ax coatings and dye baths, producing som e of th e m ost detailed and varied designs im aginable. E ach province, each village, and nearly every fam ily has its own special ritu als, sy m bols, m eanings, and secret fo r m ulas w hich are fa ith fu lly h and ed down from m oth er to d au g h ter. The b eauty of th e U krainian E a ste r egg has long been noted, y et it is only recently th a t it has been recognized as a distin ct b ranch of folk a rt. The sym bolic designs are now studied and an a lyzed, fo r p erhaps n o th in g b e t te r illu strates th e U krainian feeling for b eauty and form . The Provincial M useum and A rchives is g ra te fu l fo r th e donation of th is fine rep resen tativ e collec tion of one of th e cultures w hich has contributed to our nation. Ukrainian Dishes KUTYA Holy N ig h t Supper (S vyata V echera) alw ays begins w ith k u ty a in a cerem onial m anner. To th e U krainians C hristm as is not C hristm as w ith ou t K utya, a r i t ual dish and an in teg ral p a rt of th e Holy N ig h t meal, is served only during th e C hristm as cycle of holidays. Custom dictates th a t everyone m u st p arta k e of k u ty a on C hristm as Eve. The origin of th is dish goes back to days im m em orial w hen th e early U krainians firs t cultivated w heat. It is a relic of custom s practiced th ree thousand years before C hrist. The exact m ean ing of k u ty a is not known. H ow ever, scholars of folklore gener ally believe th a t originally k u ty a w as an im p o rtan t p a rt o f ancient religious rites and sym bolized a sp iritu al un ity of all th e living and deceased m em bers of th e clan. It m ay also have been a ritu al offerin g to th e Sun God from whom cam e both th e ea rth and th e harvest. W heat fo r k u ty a m u st be p re pared by rem oving th e outer lay er of b ran on th e kernels. The U krainian stores carry th is p re pared w heat a t C hristm as tim e. In d istan t com m unities it can be ordered by mail. How to Cook Kutya W ash th e w heat thoroughly in a sieve under ru nn ing w ater and soak it overnight in lukew arm w ater. Cook th e w heat in th e sam e w ater in w hich it was soaked. If necessary, add m ore w ater. B ring th e w heat to a boil, cover, and sim m er until it is very tender. This will tak e from 2-6 hours or longer, depending on th e v ariety of th e w h eat and on w h ether or no t th e w h eat is polished. S tir it a few tim es d u r ing th e cooking. S alt th e w heat lightly before cooking is com pleted. W hile th e w heat is cooking, w ash about ^ cup or m ore of poppy seed by scalding it w ith boiling w ater and draining it. R epeat th is w ashing. Cover th e poppy seed w ith lukew arm w a t er and let it soak fo r about 30 m inutes. D rain well in a sieve and th en grind th e poppy seed using th e very fin est blade. If a large q u an tity of it is ground fo r fu tu re need, m ix it w ith some liquefied honey, h ea t it well in a double boiler, and th en pack it into sterilized sealers. Seal, cool and store in a re fri g erato r. To dress th e cooked w heat, boil 1 p a rt of honey w ith 2 p a rts or m ore of w ater, and th en cool th e syrup. P a rt of th e honey m ay be replaced w ith sugar, if de sired. Combine th e syrup w ith enough cooked w heat to m ake a m edium th in m ixture. K u tia should not be thick. S tir in some ground poppy seed and cool th e k utya. Serve in sh erb et glasses or fru it dishes, and th en g arn ish w ith a sprinkling of chopped nuts. (F rom th e book “T raditional U krainian Cookery” by Savela Stechishin. Published by T rident P ress L td., W innipeg, C anada). SCHOLARSHIPS FOR GIRLS Though we like to com plain th a t we live in h ard tim es, we realize in our h e a rts th a t we are fa r b e tte r of th a n m ost people in th e world. Thus, we are often asked to help others. C ertainly we cannot help everybody, we m u st choose w here our help will be m ost effective. W e th in k th a t you will agree th a t m oney spent on education is seldom w asted. W e tak e educational oppo rtu n ities fo r our children alm ost fo r g ranted. Y et in Brazil, th e re are girls, highly qualified, who can not affo rd education beyond grade school. W e would like, w ith th e help of our m em ber ship, to establish scholarships fo r th ese girls. If you can help, let us know, and we shall send you all th e details. CULINARY TERMS Beef steak — біфштекс B eef p o tro ast — - тушкована пе ченя з яловичини. Beef tongue — язик або ли зень ;т;-' B eef Strogarioff -— яловичина a la S tro gan off 28 І-ІАШЕ ЖИТТЯ - - ЛИСТОПАД, 1969 Видання C оюзу Українок A мерики - перевидано в електронному форматі в 2012 році . A рхів C У A - Ню Йорк , Н . Й . C Ш A.
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