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MARLEY’S MAGIC Recommended Reggae Listening
‘Legend: The Best of Bob Marley and the Wailers’ Not surprisingly, this 1984 compilation of greatest hits is not only Marley’s most popular release but also the bestselling reggae album of all time. The album’s 14 tracks offer an impressive overview of Marley’s musical output from 1973 to 1983 and feature such classics as “Buffalo Soldier,” “No Woman, No Cry,” and “Redemption Song.” If you’ve yet to experience the magic of Marley, “Legend” is an excellent place to start. ‘The Wailers: Burnin’ ’ If you’re looking for an official studio album representing Marley’s strengths as a performer, look no further than 1973’s extraordinary “Burnin’.” Released under the Wailers’ name and featuring the equally legendary Peter Tosh and Bunny Wailer, the 10-track collection features two of Marley’s most definitive tunes: “I Shot the Sheriff” (later covered by Eric Clapton) and “Get Up, Stand Up.” Fifty-two years after its release, “Burnin’” remains a reggae classic everyone should listen to at least once. Take a Break
As I mentioned in this month’s cover article, I love reggae — and there’s no bigger reggae star than the late Bob Marley. If you’re new to Bob’s vast musical output, here are three releases that serve as a perfect introduction. I guarantee that listening to Bob and his legendary band, The Wailers, will take you on a musical journey like no other, one that will surely put you in a peaceful, happy mood. Enjoy! ‘Bob Marley and the Wailers: Live at the Roxy’ The mark of any true music artist is the ability to perform at a small club with the same energy they’d bring to an arena show. In May 1976, Bob Marley and the Wailers walked on stage at the Roxy in Los Angeles — a club with a modest capacity of only 500 — and delivered one of the most incredible live performances ever. It’s impossible not to feel happy while listening to this concert and taking in the feel-good nature of Marley and his cohorts in their prime.
GOLDEN SUMMER SQUASH AND CORN SOUP
Inspired by EatingWell.com
INGREDIENTS •
DIRECTIONS 1.
1 tbsp extra-virgin olive oil 1 medium shallot, chopped 2 medium summer squash (about 1 lb), diced 3 tsp chopped fresh thyme or oregano, divided 1 14-oz can reduced- sodium chicken or vegetable broth 1 cup corn kernels (from 1 large ear) 1/4 cup crumbled feta cheese 1 tsp lemon juice 1/4 tsp salt
In a medium saucepan, heat oil over medium heat. Add shallot and cook for 1 minute. 2. Add squash and 1 tsp herbs; cook 3–5 minutes until the squash softens; stir occasionally. 3. Add broth and salt; bring to a boil. Reduce heat to simmer and cook for 5 more minutes until squash is soft. 4. In a blender, purée soup until smooth. Return the soup to the pan and stir in corn. 5. Simmer over medium heat and cook 3–5 minutes until corn is tender, stirring occasionally. Remove from heat; stir in lemon juice. 6. Serve garnished with remaining 2 tsp herbs and feta.
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BLOOM CINCO DERBY EMERALD
GEMINI GRADUATION LILY MEMORIAL
MOTHER ROSES TEACHER VETERANS
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