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I am Cecilia. A New Zealander who farms in Illinois.

My farms are organic and regenerative and full of stories. I have been writing here about environmentally sustainable farming and food and travel since 2011.

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LATEST POSTS


  • The Culprit

    The Culprit

    No, not Aunty Del she is still a good wee heifer. Still not sure if she is pregnant though. No, yesterday morning I had a full tray of broccoli seedlings. Megan noted that they were all coming up when she watered them in the glass house in the morning.  By yesterday afternoon there were only a couple…

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  • A Lovely Life

    A Lovely Life

    Oh, of course it has its ups and downs but today was a lovely life, with my hard working friends and badly behaved piglets. At the table I asked what the favourite parts of their days were. Megan said it was feeding the baby cow and Hugo said (predictably) Mowing.  I made my first batch…

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  • “If in Doubt ..

    “If in Doubt ..

    … leave it Out.” That is what my Dad used to say and it holds true every single time. For me at least. Doubt is often a warning. “Think a little more.” Doubt says. “Maybe you should say, No.” Doubt says. NO is an important word. And we should use it more often. Gently but…

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  • Sunday Light.

    Sunday Light.

    Geraldine has forgiven me.  A little bit. But is still giving me a look as she breezes past. Hugo got a wee fright when he was sitting in the garden and Geraldine flew up from behind and landed on his shoulder – he walked around for a while with her there before she flew off. It is…

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  • Minds Change`

    Minds Change`

    ” A picture becomes a painting when it is Framed. A story becomes a legend when it is Told. “ cecilia buys-wheeler gunther.  That is what I wrote on the blackboard yesterday. But what I should have written was “It’s OK to change your mind.” cecilia buys-wheeler gunther. Because it is! It is OK.  I had this…

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  • The Crepe Season

    The Crepe Season

    The season of the crepe.  Hugo assures me that crepes will not make me fat. Just eggs, milk and flour, he says. Checking the ingredients off on his fingers. Luckily the eggs and the milk come from the farm because he goes through heaps of both. He makes a big batch of crepe batter every few days…

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