Writing for The New York Times Magazine, Buettner tells a story about a man, who in his mid-60s, was diagnosed with lung cancer in the US. Rather than going through chemotherapy, he went back to his family home in Ikaria, Greece, to live out his days. However, in Ikaria, he started to feel better. He worked in his garden and ate home-grown vegetables. He cared for the family vineyard, took naps regularly, and played dominoes late into the night. In fact, he found his lung cancer recovered, and he went on to live to around 100. Buettner sees a connection between the man’s recovery and Ikaria’s fresh sea air, water, herbal ‘mountain tea’ and local honey. In Ikaria, the diet also focuses on a large portion of greens and grains, a low intake of saturated fats including meat, while having plenty of olive oil, beans and goat milk.