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"We're into binaries—showing the ingredients in two iterations." (Sergey) "'Cause—duh!—we're twins. But with very different tastes." (Ivan) "He likes vegetables. I'm a chocolate guy." (Sergey) "He likes big Jeeps. I'm okay with the metro." (Ivan) "He complicates plates. While I'm into elegant, organic simplicity." (Sergey) When the twins fight, they divide the kitchen into "Sergey and Ivan zones." But no dish makes it to the menu without both brothers' approval. "Finally the world recognizes Russia as more than blini and vodka!" It was over more sparkling wine from the southern Russian Krasnodar region and the "creamier than any burrata" cheese from the Caucasus—foamed into a sweetened cloud to accompany dessert grape-leaf dolmas filled with sorbet—that the pair decided, spontaneously, to escape to the meadows the following day and then throw a dinner to celebrate their 50 Best laurels, and the arrival of summer, too. After we finish picking herbs, we head to the family dacha (country house) of the twins' friend Katia, for a lunch prepared by her mother and grandmother. We arrive to find the long dacha table already mosaicked with plates of herring, boiled potatoes with pickles, garlicky kholodets (that's jiggly jellied cows' feet), and bowls of rich, meaty shchi, a Slavic cabbage soup. It's the kind of spread that makes every Russian go weak at the knees and instantly lift a shot of chilled vodka. Babushka's dandelion honey recipe ("wash and dry 400 dandelion buds…") sparks the eternal dacha conversation about preserving and pickling. "Cracks me up," says Sergey, "how Scandinavian colleagues get all worked up about the big word fermentation." "'Cause Russian chefs learn pickling on their babushka's lap," adds Ivan. The twins now wax sentimental about their babushka's brined watermelon rind and adzhika, a spicy tomato-and-pepper condiment put up by the gallons in their native Kuban, a region where everything grows in amazing profusion and the cuisine mingles Slavic, Ukrainian, and Northern Caucasian influences.

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The late Richard Fyfe, an acclaimed conservation scientist, is widely credited with bringing Canada's peregrine falcon populations back from the brink of extinction. "He was an amazing speaker and amazing thinker." Born in Saskatoon on Feb. 1, 1932, Fyfe grew up in rural Saskatchewan. He married Lorraine Doll in 1957, and the couple began married life in the far reaches of the Canadian North. Fyfe studied biology at the University of British Columbia and later taught elementary school in remote Arctic communities in Nunavut before starting his career as a conservation research scientist. After spending time in Ontario and New Brunswick, the family finally settled in Fort Saskatchewan, where Fyfe was employed by the Canadian Wildlife Service for more than three decades. Spearheading the peregrine recovery program remains his most notable achievement. Alberta prairie falcon population half what it should be, says veteran conservationist In 1970, a joint American-Canadian panel predicted the bird would disappear from North America by the end of the decade, and DDT was to blame. The long-lasting agricultural pesticide, ingested through contaminated insects, worked its way into the reproductive systems of the birds, causing peregrine populations to plummet across the continent. Eggs laid by the birds had shells so thin, they would crack under the weight of their nesting mothers. Fyfe was not satisfied to watch the peregrine falcon face extinction.  He began a captive New Zealand Whey - Documente Google breeding program in 1970, the first of its kind in Canada, an effort that was met with skepticism. Few believed the falcons would manage to mate in captivity, let alone go on to survive in the wilderness after so much human interaction. He collected a dozen birds from nesting sites across northern Alberta and set them up in old barns and sheds on his acreage outside Fort Saskatchewan.

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