Maidan Self-Defense activists prosecuted for catching a thief


Four members of the Maidan Self-Defense force are facing criminal charges over an incident which appears to have been orchestrated with police connivance.  It is perhaps no coincidence that it comes around a week after public statements regarding the number of volunteers in these self-defense units and calls for similar units around the country.  The four men, all veterans of the Afghanistan war were placed under house arrest by the Podilsky District Court in Kyiv on Tuesday thus very effectively preventing them from defending Maidan.

The likely additional aim of sullying the reputation of the self-defense volunteers is less likely to be achieved, with the charges extremely unconvincing.

The four men, known only by their last names: Kokoshko; Chop; Zablotsky and Bordiychuk are accused of abducting a person and demanding 14 thousand UAH for his release. 

The men say that they caught a thief on Maidan for the second time.  The thief agreed to show them where he had hidden the items previously stolen, but appears instead to have led them into a police trap. He claimed to have been beaten and that they had demanded 14 thousand UAH from him.

The police in turn assert that a 31-year-old man approached them saying that he had arrived in Kyiv at the beginning of January to take part in the protests on Maidan Nezalezhnosti. He claims that late in the evening at Ukraine House four men began beating him and demanding 14 thousand UAH.

At least one of the veterans was summoned to the police as a witness, only to find himself arrested. The court found nothing wrong with the case and obliged the prosecutor who specifically asked for all 4 men to be placed under 24-hour house arrest. 

The police have now informed that they have initiated criminal charges over the demonstration outside the court on Tuesday.  They assert that the protesters damaged the convoy vehicle  in which the detained men were being transported by letting down a back tire, perforating the petrol tank and stealing number plates.  They also accuse the protesters of damaging another police car.

The criminal investigation is over alleged ‘hooliganism’. 

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2017.04.17 | whn

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2017.04.17 | whn

As the couple to run halstou workshop, so the management of the supermarket was completely handed over to his son and daughter-in-law. Wang Chuanlin’s dry seeds in addition to delicious, there is a special taste, for the older generation of diners, it is a taste of nostalgia. It is because, Wang Chuan-lin’s dry child is completely follow the traditional old craft production, unlike other black heart of the dry dry sub-boss as in the dry dry inside the add some special substances, not like those who seek speed and production efficiency of the boss as dependent Machines, so the taste of their home to do the mouth to awaken the older generation of people for the traditional taste of the deep memory. Although some of the weather today, some cold, but Wang Guilin still insist on the remaining batch of halogen without a fresh dry sub-halogen finished. These fresh dry son is his own to do, but also follow the traditional handicrafts made of, can be called on the conscience of dry son. Before the halogen system, Wang Chuanlin octagonal, cinnamon, fennel, grass fruit, nutmeg, salt, onion ginger, dried chilli, coriander stew boil all day and night. The reason why you want to use a good boiled brine is because it can guarantee the freshness of dry dry seeds, and those who used the old brine was Wang Chonglin left a small part of the essence and then poured into the boiled brine. The general brine often have to add a little oil fried with sugar, it is to dry color, and Wang Chuanlin is very taboo such a practice, because he felt that it will destroy the dry taste, so hide the marinade into the dry Inside the taste, although after the addition of fried sugar after the dry out of the dry look good, but the taste has to be greatly reduced, so their home halogen out of the dry are generally white. When the temperature of the brine reaches a certain level, Wang Chuan-lin will be his hands dry down the Shau Kei all down into and then quietly waiting, waiting for the ordinary dry son into the dry dry this long process. This process requires patience and perseverance, if the process of making a large change in the halogen or become smaller, Wang Chuanlin will add some firewood to the stove or clamp with a firewood to control some of the firewood, so halogen out of the dry Sub-taste will be authentic. The reason why do not choose to use gas stove that is to follow the traditional halogen technology. To almost a few hours of time, dry seeds will be all halogen good, in the dry after the dry fish out, Wang Chuanlin also personally taste about the taste of dry seeds, if the taste of dry seeds if you still need to continue the halogen On a period of time, because it can be worthy of the customer’s taste. However, today’s dry sub-halogen is also good, Wang Chuan-lin after a taste of the good dry bar with a spoon all the fishing out of the spoon out. After finishing the dry dry seeds, then the dry dry on the shade and then covered with a damp cloth waiting for hidden in the dry dry inside the mysterious taste slowly wake up. To the next morning, Wang Chuanlin home of the dry stem workshop door has been filled with the crowd, people scrambling to buy their home dry son, so that Wang Chuanlin couple in their love of their friends in the house dry fans in front of busy fans It is bruised and battered. And in the purchase of their home brine dry among the crowd, there is my grandmother figure, grandmother was lucky to buy the last bit of Wang Chuan Lin home dry dry. After she bought home, ready to use these dry son for a grandfather to do a food, to celebrate his grandfather eighty-three birthday. Grandfather is a volunteer veteran soldiers in 1950 he participated in the Korean War, in 1953 he was very lucky to return to the arms of the motherland. At this time he was sitting on a table and his fight against the Korean War during the old comrades who drink his birthday wine, about the battlefield before the war when the hardships and hardships. At this time the grandmother is busy in the kitchen she gave her wife to prepare the birthday, when she finished several other dishes, they began to do today she bought the dry dry. She first heat the stove on the heat, and then quickly put the dry dry seeds into the pan stir, until the dry seeds were fried into golden yellow and then add garlic, garlic fry when the fragrance with the dry dry chew Strength, and more to highlight the taste of the dry sweet potatoes their own delicious, and then add a little bit of salt, a little bit of dried pepper and then stir for a while, this dish even if the success of the. The reason why only add salt and no other spices in order not to destroy the taste of the dry dry seeds, and dry pepper spicy more to increase the rich flavor of the dry dry, stir the time only two or three minutes is enough , Because the fried for a long time will let dry people lose chewy. Then, the grandmother took her carefully for her love fried this dish end of the table, grandfather and his several specifically came to his birthday comrades, one man wrapped together dry fried garlic dishes and then on his mouth Chew some, chew after, all of you here are full of praise. But in the chewing process, the grandfather and his old comrades slightly feel the dry, there is a trace of bitter bitter, but aftertaste did feel a trace of sweet; so they all shocked, and think of their year in North Korea bloody After winning the victory to return to the embrace of the motherland, enjoy today, such a happy life heart suddenly have a bitter feeling, and this feeling I am afraid that only these volunteers can feel the veterans. After eating the grandmother to do the garlic fry dry, the grandfather to his comrades recommended another dish on the table - salted fish. This fish is the last month when he pickled, do this dish only in the rice cooker in a steam has become a dish. When his comrades each caught a piece of salted fish into the mouth when the taste of the kind of entrance that is ultra-refreshing taste coupled with crisp skin preserved in the fish in the kind of fresh taste suddenly let them amazed, they I feel this dish is simply delicious. At this time, the grandfather will smile to his comrades to teach the secret of pickled fish. A week ago, the grandfather in the Huangpi dam on the fishing a few grass carp, home grandmother put these fish to the scales, and then remove the fish’s internal organs to remove the fish head, then the tail of the fish also removed.


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