This Month's Issue

Story by Tompaul Wheeler

For half a century, nowhere has embodied the phrase “so near, and yet so far” for Americans more than Cuba.

Cuba is only 93 miles from Key West, Fla., but for the average American, for decades it may as well have been on Mars. Home to 11 million people, the Caribbean island nation is the size of Virginia. Due to the travel and trade embargo imposed by the United States since the early 1960s, Cuba’s colorful and dynamic culture, and its turbulent political scene have been shut out from much of the world.

Editorial by Olive Hemmings

I recall one day sitting on the steep, red oak-stained, concrete front steps of our tiny, rural home in Jamaica on long, carefree days full of wonder and expectation. My twin brother, J. Olive, and I couldn’t have been more than 3 years old because our younger sister was not yet born. On this fine day, mother gathered food for dinner from lush crops surrounding the house and firewood to cook in our homey, outdoor kitchen.

The fowls “cackled” as they lay eggs, the dogs playfully barked, somewhere a cow mooed, and the sound of water gushed over rocks in the nearby stream, invoking a mysterious flow of cool, shadowy air as the sun bore down upon our little faces—unforgettable scenes  of childhood.

Story by Ricardo Bacchus / Feature photo courtesy Mount Vernon News

Heidi Shoemaker, founder of Clean Eating Cooking Class, is on a path to change and motivate men—as well as women and children—to eat healthier.

Shoemaker started her ministry in August 2014 at Ohio Conference’s Mount Vernon church. She wears many hats, one being the conference’s communication director. Now she’s been inspired to put on a chef hat and started cooking healthy recipes in a classroom setting.

Shoemaker explains, “In my own life, I began eating ‘clean,’ that is trying to avoid processed and refined foods and base my diet on real, whole foods.”

Just in time for grilling season, here’s a hearty and tasty burger recipe from Clara Iuliano, a member of the Pennsylvania Conference’s Hamburg church, that packs protein and will add “meat to the bones.”

Bella Burgers

16 oz can of chickpeas

2 tbs olive oil
1 c unseasoned breadcrumbs
3⁄4-1 c water
4 tbs Bragg Liquid Aminos All Purpose Seasoning
4 minced garlic cloves
2 tbs The Vegetarian Express Saucy Ranch Seasoning (thevegetarianexpress.com)
1 c vital wheat gluten
Safflower oil for browning

1. Grind the chickpeas in a food processor until homogenous.

2. In a mixing bowl, combine the chickpeas with the olive oil, breadcrumbs, water, garlic, and Bragg and ranch seasonings.

3. When well incorporated, add the wheat gluten and mix it in thoroughly with your hands.