Black Bean Cakes ½ lb dried black beans 2 Tbsp Spanish onion, finely diced 2 Tbsp green pepper, finely diced 2 Tbsp tomatoes, peeled, seeded, finely diced 2 cloves garlic, chopped ½ tsp chili powder ½ tsp cumin 4 Tbsp olive oil Salt and black pepper
Salsa Verde 1 lb tomatillos, paper husk removed 2 Tbsp olive oil ½ tsp chili powder ½ tsp cumin 2 cloves garlic, chopped Salt and black pepper Olive oil
Organnons Natural Market is starting the summer season with the unveiling of the Organnons Grub Shack, a vintage food truck designed by local artist Brandon Spector, open from 11 a.m. to 5 p.m. on Saturdays and Sundays. The truck—situated in the garden area next to the market—offers a wide variety of non-GMO, organic and gluten-free options from Danielle Gannon and Carly Hanellin’s menu. Offers include a BBQ Portobello mushroom cap burger, pesto chicken grilled cheese, Asian ginger pear salad and a raw, gluten-free “sushi” wrap.
This issue marks both the start of a new year and a milestone in the history of Natural Awakenings. Our 90 publishers in communities around the country (plus Puerto Rico), thousands of advertisers and current monthly readership of nearly 4 million are celebrating the magazine’s 20 years in publication (more on page 16).
As I reflect on the expanding natural health and sustainable living community the magazine represents and serves, I am deeply grateful for every business owner, manager and practitioner with whom I have forged a relationship and who believes in the greater mission of Natural Awakenings.
I am excited about the prospect of meeting many more of you in the coming year. It’s humbling to consider how many readers’ lives might be changed by something they read here. In my travels around town, I have met innumerable strangers that have told me they have learned something in our pages that has helped them or a loved one. Common threads are: “I love your magazine”; “I learn so much from this”; “I always pick it up and read it cover to cover”; “I keep my issues.” I reply that I am happy for their progress because the magazine is for them—for all of you. Continue reading →