A former Russian top spy says his agents helped the Russian government steal nearly $500 million from the U.N.'s oil-for-food program in Iraq before the fall of Saddam Hussein in 2003.

As deputy head of intelligence at Russia's U.N. mission from 1995 to 2000, Tretyakov directed spy operations in New York and at the United Nations. He says his agents included a former Soviet bloc ambassador and a senior Russian official in the Iraqi oil-for-food program.

A Russian man has been charged with killing two friends with an axe after he walked in on them cutting up his pet dog for food at his home in eastern Siberia.

Rescuers have saved 11 people stranded on a remote island in the Pacific for nearly three months.A group of Russians became stranded when their fishing trip went wrong after their boat became damaged in a storm back in October.So the group, which includes three women, had to live in a makeshift shelter and scavenge for food.

Russian Security Analysts are reporting that US Vice President Offices 'attacked'...Western banking system on verge of collapse...World food supply in catastrophic shortage.

Russian cuisine derives its rich and varied character from the vast and multicultural expanse of Russia. Its foundations were laid by the peasant food of the rural population in an often harsh climate, with a combination of plentiful fish, poultry, game, mushrooms, berries, and honey. Crops of rye, wheat, barley, and millet provided the ingredients for a plethora of breads, pancakes, cereals, kvass, beer, and vodka. Flavourful soups and stews centred on seasonal or storable produce, fish, and meats. This wholly native food remained the staples for the vast majority of Russians well into the 20th century. Lying on the northern reaches of the ancient Silk Road, as well as Russia's close proximity to the Caucasus, Persia, and the Ottoman Empire has provided an inescapable Eastern character to its cooking methods (not so much in European Russia but distinguishable in the North Caucasus).Russia's great expansions of territory, influence, and interest during the 16th-18th centuries brought more refined foods and culinary techniques. It was during this period that smoked meats and fish, pastry cooking, salads and green vegetables, chocolate, ice cream, wines, and liquor were imported from abroad. At least for the urban aristocracy and provincial gentry, this opened the doors for the creative integration of these new foodstuffs with traditional Russian dishes. The result is extremely varied in technique, seasoning, and combination.From the time of Catherine the Great, every family of influence imported both the products and personnel - mainly German, Austrian, and French - to bring the finest, rarest, and most creative foods to their table. This is nowhere more evident than in the exciting, elegant, highly nuanced, and decadent repertoire of the Franco-Russian chef. Many of the foods that are considered in the West to be traditionally Russian actually come from the Franco-Russian cuisine of the 18th and 19th centuries, and include such widespread dishes as Veal Orloff, Beef Stroganoff, and Sharlotka (Charlotte Russe).