From an early age, I learnt that nothing is thrown away. We saved seeds, planted asparagus, chickling vetch, and potatoes. Porridge was the main dish. We cooked it from millet or corn in lard with cracklings. It was tasty and nutritious. We picked field mushrooms, but we were careful to pick only the clean and healthy ones. We knew how to distinguish good ones from 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 brandy was also used for painful legs. The doctor advised that a child with asthma should go to the seaside because the air here is not good. We did everything according to the knowledge of the elders, and nature fed and healed us.