For centuries Russians truly lived off the land, tilling crops, hunting, fishing and raising cattle. In the dense forests they captured game, gathered mushrooms and berries and harvested fruits and vegetables that they grew in their own gardens. In this climate Mother Nature could only provide nourishment during the warmer months. In order for there to be a variety of vitamin-rich dishes on the table all year round, people were careful to collect enough fruits and vegetables to make preserves that would last them through the cold and bare winter months. This practice of canning continues today, although more out of tradition than necessity. RTG TV host Maria Mumicheva visited Kalitka restaurant, where she learned how people used to prepare sauerkraut, pickle vegetables and make jam. She also found out what new dishes they then made throughout the year with these preservable foods.