The Weekly Newspaper serving the citizens of Morenci, Mich., Fayette, Ohio, and surrounding areas.

  • KayseInField
    IN THE FIELD—2004 Morenci graduate Kayse Onweller works in a test plot of wheat in Texas. She’s part of Bayer CropScience’s North American wheat breeding program based in Nebraska, where she completed post-graduate work in plant breeding and genetics.
  • Front.winner
    REFEREE Camden Miller raises the hand of Morenci Jr. Dawgs wrestler Ryder Ryan as his opponent leaves the mat in disappointment. Morenci’s youth wrestling program served as host for a tournament Saturday morning to raise money for the club. Additional photos are on the back page.
  • Front.bank.2
    SHERWOOD STATE Bank opened its Fayette office at a grand opening Friday morning, drawing a large crowd to view the renovated building. Above, Burt Blue talks to teller Cindy Funk, while his wife, Jackie, looks around the new office. The Blues missed the opening and took a quick tour on Tuesday. Few traces remain of the former grocery store and theater, however, part of the original brick wall still shows in the hallway leading to the back of the building. The drive-through window should be ready for customers later in the month.
  • Front.carry.casket
    CARRYING—Riley Terry (blue jacket) and Mason Vaughn lead the way, carrying an empty casket outside to the hearse waiting at the curb. Morenci juniors and seniors visited Eagle Funeral Home last week to learn about the role of a funeral director and to understand the process of arranging for a funeral.
  • Front.lift
    MORENCI student Dalton McCowan puts everything into a dead lift attempt Saturday morning during the Wyseguy Push/Pull event. Lifters helped raise more than $1,600 for the family of the late Devin Wyse, a former Morenci power-lifter who graduated last year. Commemorative T-shirts are still available by contacting teacher Dan Hoffman.
  • Front.make.three
    FROM THE LEFT, Landon Wilkins, Ryan White and Logan Blaker try out their artistic skills Saturday afternoon at the Morenci PTO’s first Date to Create event. More than 50 people showed up to create decorated planks of wood to hang from rope. The event served as a fund-raiser for miscellaneous PTO projects. Additional photos are on the back of this week’s Observer.
  • Front.F.office
    NEW OFFICES—Fayette village administrator Steve Blue speaks with tax administrator Genna Biddix at the new front desk of the village office. Village council members voted to use budgeted renovation funds targeted for the old office and instead buy the vacant bank building on the corner of Main and Fayette streets. The old office was sold to Sherwood State Bank. When everything is put into place in the spacious new village office, an open house will be scheduled. Council member David Wheeler donated all of his time needed to make changes in the bank interior to fit the Village’s needs.

2008.10.15 Food pyramid features new kind of apple

Written by David Green.

By COLLEEN LEDDY

After dinner, which was a bowl of coleslaw and a slice of whole wheat bread with sunflower seeds, David placed a washed apple next to my plate as I was reading a magazine.

“I already had an apple today. I ate it earlier while I was reading my book,” I said.

“It’s time to get out the food pyramid again so you can see chocolate isn’t on it and you need more than one fruit a day,” he replied.

Study after study says chocolate—dark chocolate—is good for this and that. Helps keep teeth strong. Slows aging. Lowers blood pressure. Lowers cholesterol. Surely it must be somewhere on the food pyramid by now.

I didn’t want another apple. And I didn’t even want a piece of chocolate. Not the Chocolove Dark Chocolate with 61 percent cocoa content or the even more potent Chocolove Dark Chocolate with 73 percent cocoa content.

Instead, I wanted to finish off the package of Newman’s Own Newman-O’s chocolate crème filled chocolate cookies. I have no self control when it comes to Newman-O’s. I can usually stop at three or four Newman’s Own Ginger-O’s, but the chocolate version of Paul’s sandwich cookies slays me. I am putty to its siren song.

And even though I didn’t write the ode that follows—it’s on the package of Newman O-s—I can understand the sentiment.

Ode to Newman-O’s

You might, m’lady

tweak my nose.

You could, m’lord

step on my toes.

But Heaven help

those poor bozos,

who try to filch

my Newman-O’s

I bought the cookies because they were on sale. They cost way too much at regular price so I grabbed them—it’s hard to pass up a bargain even when I know I’m flirting with five pounds on the hips.

Almost as soon as I got them home, buyer’s remorse set in and I tried to get them out of the house. First I bagged up nearly half of each package of cookies to share with David’s parents and aunts. And then I put the half-filled packages in a bag and set it on our entryway dresser, the last stop before leaving the house. I was going to bring the cookies to the kids participating in the Teen Read-A-Thon at the library Saturday.

But I totally forgot about them until I got home from work and wondered what the heck was in the bag on the dresser.  Imagine my delight when I still had cookies in the house! The Newman-O’s lasted until Sunday afternoon.

I have to be nuts to even consider eating cookies—even ones made with organic flour and organic sugar and organic oil. My younger brother Mark was just diagnosed with diabetes and I figure genetics being what they are, I’m probably not far behind in joining the ranks of people with a finicky pancreas.

What is it about getting diagnosed that whips people into shape? Don’t we know all along how we should be eating and that we should be getting enough exercise and sleep?

Mark knows. He’s a massage therapist and well versed in living a healthy life. He once ran in the New York City Marathon and he’s run many 5K and 10K races. But life gets in the way sometimes and it takes a slap in the face diagnosis to make you stop eating four pounds of candy a week while watching movies.

Like with most studies on any one subject, there is a lot of variation in what they conclude and even what constitutes the substance under study.

Some consider dark chocolate anything with 35 percent cocoa content; for others it’s more than 65 or 70 percent. That’s what I learned poking around on the Internet.

But the most exciting bit of information I came across was Dr. Weil’s Anti-Inflammatory Food Pyramid. Guess what’s right up there on the top?

You got it. Dark chocolate with 70 percent cocoa.

How d’you like them apples?

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