From a young age, I learned that nothing is thrown away. We saved seeds, planted asparagus, ‘zajze’ (greens/lettuce), and potatoes. ‘Kaša’ (porridge) was the main dish – made from millet or corn, cooked with lard and cracklings. It was tasty and it fed us. We picked mushrooms, but we were careful to pick only those that were clean and healthy. We knew how to distinguish the good ones from the poisonous ones. During droughts, we carried water from the well and watered the garden. We knew how to save every drop of water and every plant. I heard from my grandmother that they also used ‘rakija’ (brandy) for sore legs, and the doctor advised that a child with asthma should go to the seaside because the air here wasn’t good. We did everything according to the knowledge of the elders, and nature fed and healed us.