Musical inspiration while putting out this issue
This Old Road
Turning 70 plainly had Kris Kristofferson coming to terms with his legacy and his world. The spare production by Don Was takes stock through the eyes of a wise grandfather who says he's seen worse days, and better days.
These Times We're Living In: A Red House Anthology
This collective response to Sept. 11 offers reflection. Best moments are Lucy Kaplansky's “Land of the Living,” Peter Ostroushko's heartbreaking “Hymn: Page 9/11,” and in Canadian David Francey's “Fourth of July,” we see ourselves from the outside.
Instant Karma: The Campaign to Save Darfur
This benefit album rounds up nearly two dozen of today's emerging artists to reinterpret John Lennon's solo music. Highlights are Jack Johnson's “Imagine,” and Snow Patrol and the Postal Service capturing the starkness of “Isolation” and “Grow Old with Me.”
Maddening and motivating independent films
Camden 28 (85 minutes)
In 1971, 28 anti-war activists, mostly from the Catholic Left, broke into the Camden, New Jersey draft board office and then faced a grueling court battle. As members of the Camden 28 reflect on their actions in a post 9/11 world, they beg the question: are we doing enough to stop the current war?
Quick & Easy Vegan Lunches
If you've ever thought that preparing vegan food required exotic ingredients or had to be expensive, time-consuming, or complicated, think again. Joanne Stepaniak, author of The Vegan Deli, serves up an amazing array of simple, affordable vegan dishes featuring the savory flavors found in authentic east-coast delis. The hearty soups, salads, and spreads make healthy, tasty, easy-to-pack lunches for kids and adults alike. Here's an adaptation of one of our favorite, ultra-easy recipes:
Balkan White Bean Salad
3 cups drained cooked white beans
3 to 4 tablespoons extra-virgin olive oil
2 tablespoons vinegar
Salt and pepper
Minced fresh parsley
2 medium tomatoes, cut into 12 wedges
8 to 12 pitted black olives
Toss beans with oil, vinegar, salt, pepper, scallions, and parsley. Garnish with tomatoes and olives and serve with whole-grain bread.
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