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

  • Front.cheers
    MACEE BEERS joins other Fayette Elementary School students for the annual Mini-Cheer performance during the half-time break at the basketball game.
  • Family.3.wide
    CHILDREN at Stair District Library’s Family Story Time toss scarves into the air during an activity. The evening program provided a mix of stories, songs, dancing, crafts and snacks Monday evening. The program is offered at 5:30 p.m. every Monday for five more weeks. The program is designed for three to five year olds and their family.
  • Front.newpaper.2
    THE INTERVIEW—Evelyn Joughin (right) records the interaction with an iPad while Jack Varga, next to her, asks questions of Morenci Elementary School principal Gail Frey. Morenci senior Sam Cool (standing) listens. Cool serves as the editor for the newspaper written by members of Mrs. Barrett’s second grade class.
  • Front.code.2
    WRITING CODE—Brock Christle (left), a Morenci fifth grade student, takes a look at the progress being made by fourth grader Anthony Lewis. Libby Rorick, a sixth grade student, is next in a line of girls trying out the coding tutorials. This year marked Morenci’s second year of participation in the Hour of Code project.
  • Front.gym.new
    REMIE RYAN (left) tries to dodge the foam wand held by Hayden Bays during physical education class at Morenci Elementary School. In the background, Lauryn Dominique and Brooklyn Williams stay clear of the tag. Second grade students were working on cardiovascular health on the first day back from vacation. For the record, Safety Tag is a very difficult sport to photograph.
  • 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.library.books
    MACK DICKSON takes a book off the “blind date” cart at the Fayette library. Patrons can choose a book without knowing what’s inside other than a general category. The books are among those designated for removal so patrons can consider them gifts. In Morenci, new books and staff favorites were chosen from the stacks and must be returned. Patrons get a piece of chocolate, too, to take on their date, but no clue about their “date.” One reader said she really enjoyed her book for a few pages, but then lost interest—so typical for a blind date.

Fried bologna: it's the specialty at the Buckboard Bar & Grill

Written by David Green.

By JEFF PICKELL

Few may have known that last Tuesday was National Bologna Day, but for Fayette residents Debbie and Gary Ragsdale, every day is bologna day.

The owners of the Buckboard Bar and Grill in downtown Fayette, their Red Burger—or fried bologna sandwich—is a hit. People have come from Toledo to sample the restaurant’s signature item, which includes a nearly half-inch thick quarter-pound slice of bologna topped with cheese, lettuce, tomatoes, onions and mayonnaise.fried.bologna

The Red Burger—named after Red Keller, the bar’s fried bologna-loving former owner—sells just as well as the hamburger, said Gary.

“Most fried bologna sandwiches contain stacks of individual slices. We give you the one thick patty,” said Debbie.

Not a burger or bologna fan? There’s a sandwich on the list for almost everyone—the rueben with homemade sauerkraut, the steak sandwich, the breaded pork sandwich.

Gary, who considers himself a sandwich artist, often receives comments about how his sandwiches look like they come right out of a TV commercial.

“I put plenty of tender love and care into making them,” he said.

The Buckboard has been open for lunch for nearly a year now, and the sandwiches are a takeout favorite for workers downtown. Still, many local residents aren’t aware of its menu. Fayette resident Mike Figgins, who hadn’t been to the restaurant, was surprised to see Gary making sandwiches when he stopped in last week.

Now, with a newly installed fryer, the Buckboard’s menu has grown even more comprehensive, featuring appetizers and other fare.

That’s not all that’s new at the Buckboard, which takes its name from a wagon used during the 19th and early 20th century.

When the Ragsdales bought the bar —formerly called Harry’s—from Red and Artie Keller two years ago, their goal from the outset was to transform it from a generic establishment to an authentic “country and western” bar and grill.

Both Gary and Debbie spent years in the country music industry. A guitar player and singer, Gary has played in a number of bands, including one headed by Merle Haggard’s son, Marty. He was once so involved that he played five to six shows a week in addition to working a day job.

Things have slowed down since the move to Fayette, but the Ragsdales still host jam sessions at the Buckboard beginning at 2 p.m. Sundays.

Anyone who can play an instrument is welcome to attend, said Gary, but it helps to have a taste for country music or southern rock and roll.

The Buckboard Bar and Grill opens at 11 a.m. Tuesday through Sunday.

    - Nov. 15, 2006 

It's actually Italian sausage 

What exactly is bologna, anyway? A common joke is that it’s a combination of whatever a butcher sweeps off the floor after carving the choice cuts. In reality, bologna is just as noble a sausage as any other variety.

Technically, bologna is a version of mortadella, an Italian sausage comprised of finely hashed pork sausage combined with lard pieces, typically from the pig’s neck. However, in addition to pork, bologna can be made from chicken, turkey, beef and soybeans.

The sausage takes its name from the Italian city in which it was popularized, but no one knows when people first started making it. Some food experts claim bologna was around as early as A.D. 500, while others think it didn’t appear until after the renaissance.

Traditionally, bologna consists of cured beef, cured pork or a mixture of the two that is seasoned with salt, pepper and sugar. Various regional recipes also add seasonings such as cayenne pepper, coriander seed and garlic, but, as with many foods, there’s no one way to make bologna. Bologna recipes exist that make use of venison and moose.

While mass producers of bologna puree the meat so that machines can pour it into synthetic collagen sleeves, the experts say a good gourmet sausage is best served chopped fine and stuffed in sleeves made from the gastro-intestinal tracts of cattle, sheep or hogs.

If you’re particularly bonkers for bologna, you might want to plan a trip to Newfoundland, where the inhabitants are known to serve up a tasty cut of barbecued bologna, referred to as a Newfie steak.

Finally, don’t be fooled. Spelling bologna “baloney” is a bunch of baloney. Coined by the French, “baloney” refers to the incomprehensible legalese for which graduates of the University of Bologna law school are known.

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