I began making meals at an early age. Before I was asked to cook, I made mud pies for my country-made dolls, but a wish came true. My early years on the farm cooking were the highlight of farm work for me. We ate mostly vegetables that we grew. We took whatever was ripe from the fields and put it in a pot. I call it dump cooking. I made herb medicines—syrups, teas, and greasy rubs—from the yard bushes, field herbs, and trees. There was always a tea or tonic brewing on the stove. I still feel that I need some herb tonic with my prescribed medicine.

I never in one of my timeless dreams believed I would have my own restaurant. A miracle it is. Folks come from all over. My recipes remind them of the fresh foods they ate when they were growing up. I like to cook and grow vegetables and flowers. I am happy working at 74 years.

Being one of the aging, whom I call the experienced citizens, I have a lot to offer after helping to build America with bare hands and with grass roots experience, like most of the aging who worked domestic farm and other jobs when the pay was low. I serve on the local board on aging. It is necessary to care for the health and well being of the older population. It is sometimes hard for us to understand technology and confusing paperwork, especially when all the children have left home and the years keep rolling. Working to me is being active doing what I love doing. But for some, depression and loneliness take a toll, causing fear in the lives of us elderly. Seeing to their needs is important to me. One day I will retire. I have cooked for all but 11 years of my life.