Coen Farm
  • Home
  • Food
    • Grass Fed Beef
    • Berries & Tea
    • Milk Fed Pork
    • Free Range Eggs
  • Education
    • Workshops & Online Courses
    • Blogs, Videos & Resources
    • Farm Tours
    • Consulting
    • Buy Our Book
  • Community
    • Support Our Birds, Bees, Bats & Trees
    • Join A Group Making Change
    • Newsletter Signup
  • Shop

"Hi, This is Kerri, the 25-yr long vegetarian, well, now an omnivore."

10/11/2016

 
Picture
Here is a letter we received from one of our new herd shareholders. With her blessing, enjoy these beautiful words.
Hi Coen's,
​This is Kerri, Jean-Francois's wife, the 25-year long vegetarian, well, now an omnivore.
I started experimenting with Vegetarianism at the age of 18, I had times of crossing over again here and there in the interest of making a decision that was well rounded and was pretty sure I'd stay "Veggie" for the rest of my days.
When JF and I started working on farms and doing Market Gardens I started to question my choices, (which were made for a number of reasons, but the primary ones were in the interest of the animals, the people that work with them and for the planet's resources) but did not have any convincing examples to change my ways for certain.
When we visited your family farm I was so moved by the care and the respect given to your animals.
They were healthy, content and beautiful. I witnessed, at your farm, a natural cycle of events with caring, intelligent and humble interventions. I was so relieved to see something that I didn't realize I was looking for, that made intuitive sense to me, something I could accept as part of my world view. 
I decided that afternoon, I wanted to eat that pork and I felt a relief pour into my being.
I had started to feel increasingly insecure as a vegetarian with the exposure we had from farm work and food production concerned that I could not support my choice in a sustainable and healthy way for this climate in which we live.
So, I have now been eating your family's pork for several weeks. I started with the broth as you and your friend had suggested and it went down just fine. I felt strange, I wasn't sure if I would feel different or have a revolt. I can tell you that I didn't feel any pangs or thunderbolts of difference just some big questions.
We moved onto the actual flesh a few days later, again, I wasn't sure what I was feeling but I was open and listening.
Now after several weeks the most remarkable thing I can tell you is that I feel warm and grounded. We had a simple breakfast yesterday of two eggs, two strips of non-cured bacon each with a soft corn tortilla and went to work outside in the wind and rain outside for a 9 hour day. I had a busy day; I work at a tree nursery serving customers and dragging around trees and plants. I work hard. I was not hungry when it came time to eat my lunch, I was just ready, not starving or feeling urgent and I was not cold. This is an entirely new experience for me. With a vegetarian diet I was always looking for the next snack of nuts or dried fruit and I am often feeling starved when it comes time for the next meal. 
Now, I feel less flighty, less hungry, less cold and less insecure. It is very interesting, I would have never, ever admitted it before, it is not difficult now though because now I am sure.
We might only eat the pork once a week or twice at most and only that little bit has made these great differences.
I am so glad, I know you had asked JF for my impressions but I would have written to you anyway to thank-you and your family for this experience and these great examples you have given of a wonderful, sustainable, sensitive living.

With many good wishes,

Kerri Strobl

Here is the story of why I came back to the farm to care for animals and to eat with reverence.


Comments are closed.
    Picture

    aUTHOR

     My mission is to regenerate the health of the planet & its people & to help others do the same. Subscribe to my newsletter for blog  & video updates  about nourishing traditional diets, permaculture design, & more. I'll also send you a free copy of my recipe book filled with loads of tips about how to make delicious & nutritious traditional meals with organs, bones & fat!
    -Takota Coen

    Signup

    Categories

    All
    Autism
    Beyond Organic
    Biomimicry
    Celebration
    Crohn's Disease
    Diet
    Earthworks
    Ecological Design
    Education
    Farm Feast
    Fauna
    Forest Garden
    GAPS Diet
    Grass Fed Beef
    Gut Health
    Holistic Management
    Humane Harvest
    Milk Fed Pork
    Optimal Human Health
    Permaculture
    Pesticide Poison
    Sally Fallon Morell
    Slow Food
    Swale
    Veganism
    Vegetarianism
    Wendel Berry
    Weston A. Price
    Yoga

    Archives

    August 2020
    January 2020
    October 2019
    July 2019
    June 2019
    May 2019
    February 2019
    January 2019
    November 2018
    October 2018
    August 2018
    July 2018
    June 2018
    June 2017
    October 2016
    March 2015
    April 2014
    January 2014

    RSS Feed

Nutrient-Dense Food

Grass Fed Galloway Beef
Forest Garden Berries & Tea
Milk Fed Berkshire Pork
Free Range Eggs
Free Delivery Details

Permaculture education

Workshops & Online Courses
Blogs, Videos & Resources
Farm Tours
Consulting
Buy Our Book

Empowered Community

Support Our Birds, Bees, Bats & Trees
Join a Group Making Change
Newsletter Signup

Connect with us

YouTube
Podcast
  • Home
  • Food
    • Grass Fed Beef
    • Berries & Tea
    • Milk Fed Pork
    • Free Range Eggs
  • Education
    • Workshops & Online Courses
    • Blogs, Videos & Resources
    • Farm Tours
    • Consulting
    • Buy Our Book
  • Community
    • Support Our Birds, Bees, Bats & Trees
    • Join A Group Making Change
    • Newsletter Signup
  • Shop