Due to the war, the ports were blocked and there was a lack of food. In Kalogria there were olive trees, orchards and fishery products, so the situation was bearable. Kazantzakis was by nature modest and frugal. Rusks with olive oil and olives, weeds and fruits, fine green beans and lupine, were his favorites. But when Sikelianos, who was wealthy and well-off, arrived here, the menu changed. He brought with him his cook, who cooked chicken, fish and various mezedes every day.