Upon awakening from an eight-month coma, a man was fatally struck by a pickup truck.
Florida resident Drew Kohn gained notoriety as a “miracle” guy in 2017 after he survived an accident.
Tragically, though, the 29-year-old was struck and killed on July 26, 2024—more than six years after waking up from a 244-day coma.
Yolanda Osborne-Kohn, his mother, said to WTLV, “God granted my request, and I’m not angry.”
“I’m not irate. I’m content. After seven years, I distinctly recall telling myself, “Thy will be done,” while seated on Drew’s hospital bed.
Kohn was hit by a pickup truck at around 5:30 in the morning while he was allegedly strolling east on a Jacksonville, Florida, street.
The Jacksonville Sheriff’s Office released the following statement to People magazine: “At that time, it was dark, and the pedestrian was not wearing reflective clothing.”Sadly, the pedestrian was struck in the outer lane by the pick-up truck driver who failed to see him. The pickup truck’s driver pulled over and dialed 911. After arriving on the scene, Jacksonville Fire and Rescue (JFRD) declared the person dead.
The driver of the truck remained at the scene, according to the authorities, and no one else was harmed or engaged.
It was also revealed that the medical examiner’s office and traffic homicide detectives had both been on the scene and were conducting their own investigations.
Kohn’s family established a GoFundMe page after the accident to assist with paying for his burial expenses as well as “medical expenses he accumulated.” As of this writing, more than $18,000 has been raised.
He was only “days away from his 30th birthday,” according to the fundraiser’s description, which also calls him a “modern-day miracle.”
Days before becoming 23 years old, years before Kohn’s tragic death, he had been in a terrible accident that had left him unconscious.
On July 17, 2017, Kohn’s motorcycle crashed into a car while he was riding it to the gym.
According to WTLV, the 22-year-old was taken to the hospital in a critical condition and placed in a coma due to a traumatic head injury, shattered shoulder, impaled lungs, and other injuries.
“Doctors thought he was brain dead and would never walk or talk again,” the GoFundMe website continues.
Oshnourne-Kohn told WTLV that, considering the likelihood of her son’s death, medical professionals advised her to gather her son’s organs for donation. She did, however, trust in God.
“My faith gave me the boldness to speak up and push back and let them know ‘You’re not getting a toenail or an eyelash,’” the mother stated.
When Kohn emerged from a coma nearly a year after the crash, First Coast News reports that he said, “Yeah, Mom, I’m okay.” Mom, you are loved.”
Kohn gradually made a full recovery, going on to call himself “a modern-day miracle” and say, “My story represents never giving up hope.” God is the source of all possibilities. All I want to do is encourage them to never give up.
Kohn “is now completely healed and free,” according to the fundraising.
Why Purslane?
Have you ever used purslane in a recipe? It may surprise you to hear that this frequently disregarded plant—which is occasionally seen as a weed—is actually a nutritional powerhouse and can be quite pleasant. I was first introduced to this adaptable item by my Turkish neighbors, who also showed me how to use it to make a dish that surpasses the flavor of meat. Allow me to explain to you how to enjoy this tasty and healthful plant at home.
Omega-3 fatty acids, vitamins A, C, and E, and minerals like calcium, magnesium, and potassium are all abundant in purslane. It’s a lovely complement to many recipes because it’s not only healthy but also has a crisp texture and a somewhat acidic, lemony flavor. The best thing about it is that it grows really easily and is frequently found in markets and gardens.
You’ll need the following to make a tasty purslane meal with Turkish influences:
Two cups of young purslane leaves with delicate stalks
One large onion, diced finely
two minced garlic cloves
two medium-sized sliced tomatoes
One-third cup olive oil
One tsp of paprika
To taste, add salt and pepper.
Juice from lemons (optional)
To prepare the purslane, start by giving it a good rinse to get rid of any grit or debris. Take off any tough stems, leaving the fragile stems and leaves alone.
Sauté the Garlic and Onion: Heat the olive oil in a big skillet over medium heat. Add the minced garlic and diced onion, and sauté them until aromatic and tender.
Add the Tomatoes: Cook the diced tomatoes for about 5 to 7 minutes, or until they begin to break down and produce a sauce.
Cook the Purslane: Add the purslane to the skillet along with the tomato mixture, making sure to fully combine. Add the pepper, salt, and paprika. Cook everything until the purslane is soft but still somewhat crunchy, about 5 minutes.
Finish with Lemon Juice: Right before serving, drizzle a little lemon juice over the dish to add even more flavor.
This is such a versatile dish made with purslane. It goes well warm as a side dish or cold as a component of a cool salad. It tastes well on its own with a slice of crusty bread or as an accompaniment to fish or grilled meats.
A tasty and healthy addition to any dish is purslane. Its distinct flavor may compete with even the tastiest meats. This easy and tasty meal with Turkish influences is a great way to incorporate this amazing plant into your diet. Try it and savor the delicious flavors and health advantages of purslane!
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