Borscht and borders a tale of Russian Ukrainian roots
Marina Yusim, born in Odessa and raised amid Soviet ties, reflects on her mixed Ukrainian and Russian identities as her family cooks borscht in Studio City. She notes shared foods cross borders, reveals emigration from the USSR in 1988, and observes how the dish embodies intertwined cultures.
MENTIONED IN THIS ARTICLE
Ukraine
America
U.S.S.R
Marina Yusim
Odessa
Black Sea
Russia
Vladimir Putin
Marina
Studio City
Jane
Los Angeles
Soviet Union
Zimik
United States
Moscow
Vienna
Italy
San Diego
Alexander Lee
Center For the Study of
University of Warwick
Central England
History Today Magazine
Lee
the Times
Russian Empire
Leonid Brezhnev
Vladivostok
Georgia
L.A
Yusims
Putin
Marina Yasim
Fish Fry Guide with Crispy Fries and Tartar Sauce
A detailed fish fry style guide covers pairing with hush puppies and coleslaw. It explains making tartar sauce with mayonnaise shallots capers cornichons and herbs, plus breading and frying tips for fries and catfish. Steps include oil at 350 and cooking fries 4 to 5 minutes then frying catfish fillets.
Breaded Catfish Fry With Tangy Tartar Sauce
A compact meal uses catfish fillets soaked in milk, dredged in seasoned cornmeal, and fried golden in hot oil for 2 to 4 servings. Includes a tangy Tartare sauce with capers cornichons and mayo and a slaw style cabbage dish with caraway notes.
Cross-cultural cornbread tastings blur sugar lines
A chef recounts using Massenda masa harina in West Los Angeles to spark a sweeter cornbread, blending family no sugar habits with a partner’s preference for a sweeter cake-like crumb. The indulgence echoes Purvis on how yellow corn and industrial mills shaped Southern bread and how sugar sparked a cultural shift.
MENTIONED IN THIS ARTICLE
Massenda
Los Angeles
South
Charlotte Observer
Kathleen Purvis
Also Mentioned on This Page
Jean Harris
Los Angeles Times
Tribune News Service
Daniel Neman
Martha’s
Martha Stewart
Food Lab
J. Kenji Lopez-Alt
Creamy
New York
Deli Coleslaw