IN CONVERSATION Chef Anna Voloshyna
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The Ukrainian Institute of America is delighted to host an evening with Ukrainian-American chef, cookbook author and storyteller Anna Voloshyna, who will discuss her latest publication, UKRAÏNE, a captivating culinary travelogue exploring the flavors, traditions, and stories of Ukraine.
Chef Anna will be in conversation with Tanya Sichynsky, Senior Staff Editor for the Food and Cooking sections at The New York Times and author of recently-released Veg Everything.
Together, they will explore how recipes preserve memory, how culinary traditions evolve, and how food connects people across generations and borders—offering a fresh perspective on Ukraine's rich and diverse culinary identity.
A reception offering a taste of UKRAÏNE, with food and refreshments inspired by Anna’s recipes, will follow the program. Books by each author will be available for purchase and signing. Advance registration is requested.
ABOUT ANNA VOLOSHYNA
Born and raised in a small village near Mykolaiv, Ukraine, Anna Voloshyna moved to the United States in 2011 and has since become a passionate advocate for Ukrainian cuisine. Through her culinary work and storytelling, she has introduced new audiences to the flavors and traditions of her homeland. Her award-winning, bestselling debut cookbook, Budmo! (2022), was featured at the Ukrainian Institute of America in 2023, when she joined Francis Lam, host of The Splendid Table, for a lively conversation about Ukrainian food and culture. We are delighted to welcome Anna back with her latest publication, UKRAÏNE (2026).
Part travelogue and part culinary tribute, UKRAÏNE takes readers on a journey across Ukraine, from Kyiv and the Black Sea coast to historic root cellars and front-line kitchens. Featuring 100 traditional and contemporary recipes, evocative photography, and compelling personal stories, the book celebrates the people, places, and regional traditions that define Ukrainian food culture, preserving its rich culinary heritage for new generations.
ABOUT TANYA SICHYNSKY
Tanya Sichynsky is a Senior Staff Editor at The New York Times, where she writes The Veggie, a newsletter devoted to vegetable-forward cooking. She is also the author of Veg Everything, a bestselling cookbook featuring 101 recipes from NYT Cooking. With Ukrainian and Cuban family roots, Tanya brings both her professional expertise and a personal connection to Ukrainian heritage to the conversation.
Chef Anna will be in conversation with Tanya Sichynsky, Senior Staff Editor for the Food and Cooking sections at The New York Times and author of recently-released Veg Everything.
Together, they will explore how recipes preserve memory, how culinary traditions evolve, and how food connects people across generations and borders—offering a fresh perspective on Ukraine's rich and diverse culinary identity.
A reception offering a taste of UKRAÏNE, with food and refreshments inspired by Anna’s recipes, will follow the program. Books by each author will be available for purchase and signing. Advance registration is requested.
ABOUT ANNA VOLOSHYNA
Born and raised in a small village near Mykolaiv, Ukraine, Anna Voloshyna moved to the United States in 2011 and has since become a passionate advocate for Ukrainian cuisine. Through her culinary work and storytelling, she has introduced new audiences to the flavors and traditions of her homeland. Her award-winning, bestselling debut cookbook, Budmo! (2022), was featured at the Ukrainian Institute of America in 2023, when she joined Francis Lam, host of The Splendid Table, for a lively conversation about Ukrainian food and culture. We are delighted to welcome Anna back with her latest publication, UKRAÏNE (2026).
Part travelogue and part culinary tribute, UKRAÏNE takes readers on a journey across Ukraine, from Kyiv and the Black Sea coast to historic root cellars and front-line kitchens. Featuring 100 traditional and contemporary recipes, evocative photography, and compelling personal stories, the book celebrates the people, places, and regional traditions that define Ukrainian food culture, preserving its rich culinary heritage for new generations.
ABOUT TANYA SICHYNSKY
Tanya Sichynsky is a Senior Staff Editor at The New York Times, where she writes The Veggie, a newsletter devoted to vegetable-forward cooking. She is also the author of Veg Everything, a bestselling cookbook featuring 101 recipes from NYT Cooking. With Ukrainian and Cuban family roots, Tanya brings both her professional expertise and a personal connection to Ukrainian heritage to the conversation.
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Where is it happening?
2 E 79th St, New York, NY, United States, New York 10075, 2 E 79th St, New York, NY 10075-0106, United States, Manhattan
Event Location & Nearby Stays:
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Host or PublisherUkrainian Institute of America
