Hitting a Wall


This summer has definitely not turned out to be what I had envisioned. Let me say up front, that I am not complaining, simply observing. Back in January, I started a quest for change, focusing on less work and more time to think, write and be more left-brained. This goal was going to be achieved by working part-time at a job that appealed to my passions allowing me to get away from the stifling routine of daily cubical life.

Finding myself deep in the heart of summer and farm season and working full-time at 9 Miles East, I realized that there was little opportunity for taking much time off. Summer days are filled with harvesting, delivering vegetables and cultivating new rows of seedlings as old plants get retired to the soil. It is a highly creative and satisfying endeavor and the variety of important tasks is on many levels up-lifting. The work appeals to me; meeting goals with a beginning, middle and an end, using my body and mind to get the work done, watching the progress of the natural world (which is full of incredible surprises) and imagining future plans at the farm. It has been an exhilarating boost, yet lately my decision of taking a year off from drinking is weighing heavily on me.

It all started with our micro-vacation….

The question of a summer vacation had been put aside lately but an irresistible invitation showed up in my email and we just had to consider it. Not wanting the leave the farm for long at this time of year, Philip and I decided it was feasible to sneak away for what our friend Taylor dubbed a “micro-vacation.” This consisted of exactly 28 hours at the ocean—specifically, Essex, Massachusetts. Spontaneously, deciding to take this trip we loaded up the car and hit the road. We normally take a summer vacation ( 5-7 days) and this year, we were going to have to be satisfied with an abbreviated version of our usual trip to see our friends.

Ocean 2

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Camp, Kombucha and Controversy


Happy Fourth of July! It’s “camp time.” Every year for Independence Day, our family has an extended holiday at my Aunt Carolyn and Uncle Bob’s camp about 40 minutes north of our home. My brother, sister-in law, nephew and a group of friends show up and our family descends upon the camp. It’s not a large place but we manage to have a great time without getting on each other’s nerves. The vast majority of our day is spent outside swimming, boating, skiing and tubing around the lake.

One of the best things about camp is the food and drinks. We cook out every night and eat amazing traditional American and Syrian cuisine (due to my uncle’s heritage). The refrigerator is filled with beer and alcoholic beverage options and one is hard pressed to find room for boring ol’ sparkling water or iced tea. Evenings are spent pouring cocktails, playing games and obsessing over puzzles (until our necks are so stiff we have to go to bed.)


This year, I brought a special treat to camp–my new-found love, Kombucha. Recently, Philip and I attended a music festival, Solid Sound at Mass MOCA and we discovered cold, freshly-brewed Kombucha on tap. The Vermont company, who produces the drink in small batches, served it over ice with fresh mint and lime. My God, it was good. Kombucha is the perfect drink after being in the sun all day at camp (or at the farm or a music festival.) The absence of sugar and the fizziness just hits the spot.


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