“Comes the Revolution …
Island Voices, March 2026

“Comes the Revolution …

By Michael Shook “… we all eat strawberries with cream – whether we like strawberries with cream, or not.”  My mother had a number of sayings she was fond of, and this was a standard around the house, used when one of the three of us kids would whine about something not being fair. It…

The Gift
March 2026, Nature

The Gift

By Rocky (Donna) Liberty At 3:30 p.m., I realized the time and charged to the beach to capture the last bit of day. Walking south towards the light, I scoured the beach for aggies, shells, and the odd bit of interesting glass. Curiosity and the thrill of discovery have always spurred me to walk miles…

Boy Howdy
Island Voices, March 2026

Boy Howdy

It’s Been a Couple of Interesting Months Around the Old Johnson Farm By Pam (“Gates”) Johnson I’ve been slowly going out of my mind with inactivity since my spinal surgery in early December. A couple of friends are also going through some recovery. One had a shoulder replacement, another badly broke his leg. When the…

The Beauty of Her Being
Island Voices, March 2026

The Beauty of Her Being

By Suzanna Leigh Marj Watkins – Illustration by Suzanna Leigh I dreamed about my mother early this morning. She is 101 now, and I see her about every other day. I watch her slow decline and wonder how long she will continue to enjoy life. Sometimes I dream that she is walking easily again, the…

Money Slaves
Island Resilience, March 2026

Money Slaves

By Stephen Buller “Gold is the money of kings, silver is the money of gentlemen, barter is the money of peasants, but debt is the money of slaves.”  ~ Norm Franz You and I use debt as money. “Like everyone else, you were born into bondage. Into a prison that you cannot taste or see…

Fresh – Yet Ancient – Bread
March 2026, Recipes

Fresh – Yet Ancient – Bread

By Andy Valencia Have you or a loved one had to give up on bread? Many people find that modern grains are too hard to digest, but when sourdough meets historical grains, a new option might help. Amri Valencia shares her experiences making sourdough bread using a grain which has enjoyed recent popularity. Einkorn is…

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