Spring traditions come alive here through a conversation about ancient cuisine, aromatic treats, and rare flavors that are almost forgotten today. Guests will enjoy a warm meeting with a story about the Great Lent, the folk holiday SОroki, and the dishes that once marked the beginning of spring - with lark cookies, sbiten, and thick kissels. Spring in folk culture has always been a time of anticipation, renewal, and special rituals associated with the awakening of nature. Each such day had its own symbols, tastes, and rituals, and the kitchen became an important part of the overall festive structure. This meeting addresses the living side of tradition - food, seasonal customs, and table stories, through which it is easier to feel the breath of the past. The conversation will revolve around the Great Lent, the day of remembrance of the forty martyrs, and how the holiday SОroki was connected to the arrival of spring in folk culture. The central figure of the evening will be Vyacheslav Pechnyak, with whom guests will discuss the cuisine of the transitional time of year - still restrained, lean, but already filled with spring expectations. This is not a dry lecture listing dates and facts, but a leisurely conversation about gastronomic habits, meanings, and images. Why were certain dishes prepared specifically during this period? How did the lean meal combine with a sense of festivity? Where did the tradition of baking larks come from, and why were spring kissels once not what many imagine today? Where to go with a child in Yekaterinburg, look for on our website.