Vatican offers to host Ukraine-Russia talks, urges swift peace
The Vatican on Tuesday repeated an offer to host peace negotiations between Russia and Ukraine.
Secretary of State Pietro Parolin reiterated an offer made by Pope Leo XIV to hold meetings between the warring countries in a "neutral, protected venue."
At the same time, according to a report by the Italian news agency ANSA, the cardinal made it clear that the Vatican did not necessarily see itself as a mediator in the talks, and that any mediation "must be requested by the parties."
Parolin pointed out that other locations such as Geneva were also under discussion.
"It is not important where the negotiations between Russians and Ukrainians — negotiations we all hope for — will take place. What truly matters is that these negotiations finally begin, because it is urgent to stop the war," he said.
So far, there is no date for new talks, though it has been suggested there could be a meeting in the Vatican in mid-June.
During the war, which has now been ongoing for more than three years, the Holy See under the late pope Francis repeatedly attempted to mediate, but without much success.

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


New York Post
8 hours ago
- New York Post
Ukraine showers Trump with praise for strikes on Iran while ex-Russian prez floats giving Tehran nukes
Ukraine's Foreign Ministry cheered the US strikes against Iran, and backed President Trump's assertion that Tehran cannot be permitted to obtain nuclear weapons. Meanwhile, former Russian President Dmitry Medvedev blasted the move and starkly warned that 'countries are ready to directly supply Iran with their own nuclear warheads,' while chiding that Trump can kiss his dreams of a Nobel Peace Prize goodbye. 'As early as this spring, the United States warned Iran of the consequences in the absence of constructive steps,' Ukraine's Foreign Ministry said in a statement. 'Iran is complicit in the crime of aggression against Ukraine. The Iranian regime is providing military assistance to Russia, including the supply of UAVs [unmanned aerial vehicles] and technologies that Russia consistently uses to kill people and destroy critical infrastructure.' Throughout the war, Russia has turned to Iran and North Korea for resources to assist in its bloody invasion of neighboring Ukraine. Iran has supplied the Russians with critical drone technology. 3 President Trump ordered strikes on three nuclear sites in Iran. AP 3 President Trump has had a rocky relationship with Ukrainian President Volodymyr Zelensky. UKRAINIAN FOREIGN MINISTRY/AFP via Getty Images Ukraine had once been in possession of the world's third-largest stockpile of nuclear weapons during the collapse of the Soviet Union. It relinquished those nukes as part of the 1994 Budapest Memorandum in exchange for security guarantees from the US, Russia and the United Kingdom. 'We are convinced that the measures taken by the United States and Israel against Iranian nuclear facilities have sent a clear message to the Iranian regime — a message that the continuation of policies aimed at destabilizing regional security is unacceptable,' Kyiv added in a statement. 'As for Iran's future, we firmly believe that the Iranian people — with their proud, millennia-old history –deserve a dignified, free, and happy life in peace and mutual understanding with Israel and all other nations of the world.' Russia roundly condemned the strikes, with Medvedev being among the most forceful. 3 Dmitry Medvedev delivered a stern rebuke of President Trump over the strikes on Iran. 'A number of countries are ready to directly supply Iran with their own nuclear warheads,' Medvedev put in an ominous X post. 'At this rate, Trump can forget about the Nobel Peace Prize — not even with how rigged it has become. What a way to kick things off, Mr. President.' There are at least eight countries believed to have nukes: China, India, France, North Korea, Pakistan, Russia, the United Kingdom and the US. Israel has been coy about whether it posses them. Vice President JD Vance rebuked Medvedev's apparent threat. 'First of all, I think it's a bizarre response, but I also don't know that that guy speaks for President Putin or for the Russian government,' Vance shot back. '[Russia has] been very consistent that they don't want Iran to get a nuclear weapon.' 'I'll let President [Vladimir] Putin speak to what the official Russian position on this is.' Medvedev served as Russia's president from 2008 to 2012 and is generally seen as a close ally of Russian tyrant Vladimir Putin. Currently, he serves as the deputy chairman of the Security Council of the Russian Federation.


Los Angeles Times
14 hours ago
- Los Angeles Times
The secret ingredient you've been looking for all your life? It grows (practically) everywhere
'It's all about the fresh herbs,' he said, gazing into my eyes as he minced a pile of minuscule thyme leaves without glancing down. 'He' was my boyfriend, Henry, then the poissonier ('fish guy') at Lutèce, one of the most acclaimed restaurants in New York City at the time, and very French. We were at Henry's house in Bridgehampton, and he was making — of all things — tuna salad. Henry's tuna salad consisted of standard-issue canned tuna, Hellman's (a.k.a. Best Foods) mayonnaise, a spoonful of Dijon mustard, a squeeze of lemon juice, a few dashes of Tabasco, a big spoonful of sweet relish, finely chopped red onion and celery, kosher salt and, finally, the magic, the 'secret ingredient' we're all always looking for: fresh herbs! In this instance: thyme and Italian parsley. Fresh herbs are the unsung heroes of the kitchen that make your food sing. Woody herbs such as rosemary and thyme add a layer of flavor to roasted meats and other vegetables as well as to soups, stews and stocks. But the focus here and now, in the height of summer, is on soft herbs: those bright, sprightly greens with tender stems that you see locked up in plastic clamshells at grocery stores and piled abundantly at farm stands. They are the game changers. Each herb has its own story to tell, but collectively, these herbs, including (but not limited to) basil, parsley, mint, chives, tarragon, cilantro, dill, oregano, marjoram and chervil, can be used for a specific recipe, and they can also be used improvisationally and with creative abandon. I like to grab a fistful of whatever I have and cut them with scissors directly over whatever I'm making — a green salad, a salad of canned beans, or onto roasted vegetables or baked potatoes — or potatoes cooked in any way. You can finely chop them and stir them into mayonnaise or a vinaigrette. One of my favorite things to do is to make an herb-based condiment such as the Argentine chimichurri, or the bright, herbaceous French pistou or this spicy Asian, herby hybrid Sichuan chimichurri. During summer, when basil grows like a weed and is more fragrant than ever, classic basil pesto is a no-brainer. (I know people are getting all creative with pesto made with carrot tops and other greens, but have you ever tasted a carrot top? There's a reason pesto is made with basil.) A spoonful of any of those takes something simple, like grilled steak, chicken or fish to make into the kind of finished dish your friends will ask you the recipe for. Spoon the condiments into soup and you might never be able to have soup without a fresh herb condiment swirled into it again. And the good news is, this isn't like a $200-bottle-of-balsamic-vinegar kind of secret. Fresh herbs are cheap. Here in Southern California, with the exception of cilantro, which sprouts and goes to seed really quickly, and tarragon, which, like so many things French, has a reputation for being temperamental, fresh herbs are easy to grow year-round. Kathy Delgado, who owns the beloved Vintageweave (her interiors shop used to be on Third Street near the Grove; now she operates the business out of her home studio in Long Beach), has fresh herbs in charming vintage vessels throughout her French farmhouse-inspired garden. She swears by a mix of quality potting soil and chicken or cow manure. 'It only smells for a day,' she assures us. Once you've planted yours — or brought a bunch (or bunches) home from the market — the possibilities are endless. I am not a deft dill user, so I'm excited to try this Slow-Roasted Salmon with Dill and Lemon Salsa Verde. And since I'm all for maximum flavor with the least amount of effort (especially for summer meals), I appreciate the whole herbs added haphazardly over this Whole Grilled Branzino. And I love the way cilantro, mint and Thai basil leaves are added whole and abundantly, as if one of the 'lettuces,' to Sandy Ho's Napa Valley Chicken Salad. Now with the secret to a million delicious meals unlocked, it's time to get growing. Eating out this week? Sign up for Tasting Notes to get our restaurant experts' insights and off-the-cuff takes on where they're dining right now. What I love about this recipe is just how simple it is: just a few ingredients, all speaking loudly and clearly for themselves. Use the best olive oil you can find, more salt than you think you should, and don't measure the herbs. Just grab a handful of whatever you have and use scissors to chop way more than the 3 tablespoons called for over the squash and the time: 45 minutes. Serves 4. Fines herbes sounds a little too French and fancy for my style, but, as it turns out, it's just a combination of three ordinary herbs — parsley, chives, tarragon (very French, slightly sweet, with an anise-like flavor) — and one you might not have used before, chervil (a delicate leafy herb with a flavor between parsley and tarragon; if you can't find it, use more of the others). The combination transforms these perfectly scrambled eggs into not just an ideal breakfast — you could serve it for lunch or dinner. Get the time: 25 minutes. Serves 2. Soup au pistou is a classic French summer vegetable soup, whose defining characteristic is the pesto-like condiment that is generously swirled into it. The word 'pistou' (like Italian 'pesto') comes from the Latin pistillum, which means to pound. For both pistou and pesto, the basil is traditionally ground using a mortar and pestle. (The difference is that unlike pesto, pistou doesn't contain Parmesan cheese.) Pounding the herbs (this pistou also contains parsley leaves) as they're called for here is still the best way to go as it gives you control over their texture and prevents the herbs from heating up from a whirring blade. But don't let lack of a mortar and pestle stop you. You can make it in a food processor. Do so in small batches and not to over-whir the herbs; you want the condiment to have the time: 1 hour 20 minutes. Serves 6 to 8.


Chicago Tribune
18 hours ago
- Chicago Tribune
Route 66: Hamburgers so savory, they can make you cry
EL RENO, Okla. — The air downtown smells of grilled onions, wafting from the flat tops of three Route 66 restaurants that have helped give this small town about 25 miles west of Oklahoma City a distinct culinary identity. They're called fried onion burgers. Plenty of places put onions on burgers. Few have been doing it as long, or as well, as they do here. 'They're not like any burger,' said Lyndsay Bayne, 48, the city's public information and marketing manager. 'It's hard to explain. You have to eat one.' A few years before the country plunged into the Great Depression and the nascent Route 66 ferried Dust Bowl refugees west, a man named Ross Davis needed a way to stretch the supply of expensive ground beef he had to serve customers at his Hamburger Inn in El Reno. Onions, he realized, were cheap. And so, the story goes, he decided to bolster each patty with shredded onions. Lots of them. Thus, the fried onion burger was born. After the stock market crash of 1929, its popularity grew and it took on a second name: 'the Depression burger.' The Hamburger Inn is no longer in El Reno, but the city's 19,000 residents have three options all within steps of each other on Route 66. Robert's Grill is the oldest, opened in 1926. Then there's Johnnie's Hamburgers & Coneys and Sid's Diner — a fourth, Jobe's Country Boy Drive-in, is about a mile west of downtown on Route 66. They all follow the same idea: A massive pile of thinly sliced white onions are deposited on top of the thinly pressed patty as it cooks on the flat top. Then, the entire thing is flipped on its other side, so the burger cooks on top of the onions, which caramelize and fuse with the meat. Follow our road trip: Route 66, 'The Main Street of America,' turns 100 The town has a festival every year where an 850-pound fried onion burger is cooked. Residents have their favorites among the pantheon of purveyors, and that seems to be largely based on tradition — they like best the place they went to in high school, or the place their grandparents took them as kids. There does not appear to be the same kind of fierce allegiance or rivalry seen with Italian beef in Chicago or with po'boys in New Orleans. But all are fairly united in the belief that the best fried onion burgers can only be found in El Reno. Of the burger joints selling them in places such as Oklahoma City, Bayne said: 'Bless their hearts.'