During these four years, much has changed and many things have remained the same. In the spirit of the coming fall and the close of the fourth year of writing, I will share some of my reflections on the last four years of growth and perspective, surgery and recovery, and healing and introspection.
In honor of fall we made a new flavor of chicken sausage — Tomato Basil! These links are amazing on the grill or in the skillet. They are made from local, organic and fresh ingredients. Plus, chickens on a ferry and a late night chicken party with our friends at Maple Wind Farm.
All of us here at the farm have settled into more seasonable weather of cool mornings and sunny afternoons. The chickens are grateful the deluge has abated and our pastures are bursting with vigor. The pigs have been loving life, and this week during chores the pigs had made “shade houses” under some shrubs.
You might be wondering: how do I know if this retreat is a good fit for me? What kind of things will I learn? To answer these questions I will be sharing my own story of chronic pain and how I found a new perspective on my own body, my health, my family, my business and my relationships.
Join Nathan and Brian as we continue our conversation from where we left off last week. Learn what happens when Nathan does not heed the road signs, which may have been trying to tell him something...
Last week our story ended with Nathan in bed, he could not walk, and through somatic practices and looking inward he found insight into patterns of his physiology and beliefs he held. So, now what do I do about it? Nathan asked. Join Nathan and Brian in their next conversation as they explore what happened next and what there was to do.
I have shared my journey as I build awareness of the sensations in my body, like what does “pain” feel like and where do I feel it? Then the context, the story and the beliefs behind these sensations began to surface. As our conversation continues Brian and I explore some of the ways my life began to change and I began to see different results, different patterns in my life.
It’s now been three years since that summer. I remember the process of learning to walk again, the small triumph of making it to the end of the driveway, trips down to the barn and the victory of summiting the hill to the top of my neighbors driveway.
Reber Rock Farm is a small family farm in the Adirondacks producing pasture-raised certified organic chicken, pastured organic-fed pork, 100% grass-fed beef and lamb, and maple syrup.
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