In Yakutsk, the initial tea festival was conducted, emphasizing the belief that food serves as our medicine.
In the heart of Yakutia, the "Muus Khaiya" restaurant played host to an exciting event that celebrated the region's rich culinary heritage - the first Yakutia Tea Festival. The event, which was opened by Evdokiya Nikolaevna, attracted a crowd of enthusiastic food lovers, eager to taste the unique flavours and learn about the health benefits of Yakutian foods and products.
Marissa Kononova, founder of "EBEE MAAYA from cheider" company, led a traditional tea ceremony to kick-start the festivities. She demonstrated the art of brewing tea from knotweed and wormwood, two plants that have been integral to Yakutian cuisine for centuries. Wormwood, in particular, is renowned for its unique composition, containing organic acids that improve appetite, digestion, and help fight infections.
Igor Glukharev, the young chef of the restaurant, showcased his culinary skills by cooking maral with Yakutian spices "TUMA" and a healthy Yakutian dessert. Maral, an eco-friendly product that can be eaten raw or semi-raw, was a hit among the visitors. Igor also held a master class on how to cook maral in a vacuum package to preserve its beneficial properties.
Konstantin Krivoshapkin, a candidate of biological sciences, gave an enlightening lecture on the benefits of herbs from a scientific point of view. He emphasised the importance of drinking Ivan tea, an ecologically clean product from Yakutian forests, instead of imported tea. He also advised against drinking imported tea, especially tea bags, as they are often grown using harmful chemicals.
The Association "Made in Yakutia" organised a fair of local producers at the event. Visitors could sample jams from wild plants by the SPK "TIRÉX", pastry from Yakutian berries by "Likhanova Farm", and jams from wild plants by Izabella Pavlovna. The Sakha people have been eating plant and tree food, game since ancient times, and these local producers continue to uphold this tradition.
Judging by the fully packed hall, there is evident interest among the people in embracing Yakutian cuisine and its health benefits. Krivoshapkin encouraged this movement, advising listeners to use natural remedies and avoid medication, such as antibiotics, whenever possible. He highlighted the presence of dihydroquercetin, a beneficial substance found in larch, a type of tree food consumed by the Sakha people, which improves the work of the heart and blood vessels.
If the event is well-received, it will be held again in the future, providing more opportunities for the people of Yakutia to connect with their culinary roots and learn about the health benefits of their local foods and products. The first Yakutia Tea Festival was not just a celebration of food, but a step towards a healthier lifestyle for the people of Yakutia.
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