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.

Remember Fayette Bologna? 3.12

Written by David Green.

By DAVID GREEN

Fayette native Dick Lukens can’t shake the memory of some very good bologna from his childhood.

He sent a letter last week about Fayette Bologna once made at Fidler’s Meat Market and he’s hoping to get the recipe.

Some Fayette residents can tell you that just isn’t going to happen.

“They made a homemade bologna which we called ‘Fayette Bologna’. It was the best you ever ate,” Dick wrote. “I am wondering if anyone around town knows the recipe that they used to make it, or perhaps a local meat processing place might make it or know about the recipe.”

Dick, who graduated from Fayette in 1950, now lives in St. Joseph, Mo. He’s acquainted with a butcher there who might make a batch of Fayette Bologna—if only he had the recipe.

“If Ross Hall were still living, we’d probably have it,” said Gene Beaverson who fondly remembers the local treat.

John Bacon doesn’t think so.

“They never gave the recipe out,” he said. “Nobody got it.”

He wishes someone did have it, because it was deliciously different.

John said the bologna was first made at the Tule and Heckman meat market.

“On the day they were making it, people would rush in to buy it,” he said. “You could smell it all over town.”

So it was pretty good stuff?

“You ain’t a-kiddin’,” said Mick Schaffner enthusiastically. “It was out of this world. They sold more of that bologna. People used to come from all over, even Detroit.”

Nobody knows the recipe, Mick said, but he claims to know one thing: Only bulls were used for the beef. It gave the bologna a coarser texture.

“Gene Rossman tried to make it a few years ago in Wauseon, but it wasn’t the same,” Mick said.

Tule and Heckman’s place eventually became known as Fidler’s Meat Market, owned by Lowell “Debby” and Leonard Fidler.

As Mick was told, Debby Fidler was trying to get someone to take over the place. He promised to help them get going and he would give them the secret recipe. But he died before that ever happened.

It doesn’t sound good for Dick Lukens.

“I don’t think he’ll ever get it,” Mick said.

Karen Fackler drives the final nail into the bologna recipe’s coffin. She’s related to the Fidlers; she has connections, and she’s still without the recipe.

“After Uncle Debby left, Uncle Leonard still ran the store,” she said, noting there were six Fidler boys in town. “But the recipe is dead. I tried to get it.”

Karen believes that her Aunt Della, Leonard’s wife, was the last one with the knowledge of how to make the famous Fayette Bologna.

“The recipe died when she died,” Karen said.

She remembers spending time with her uncles.

“They did their own butchering and had their own slaughterhouse. They cooked the meat themselves, too.”

But even the Fidlers were having some problems with the recipe before they gave up and sold the market to the Oxenders.

“They got a lot of spices from overseas and they were having trouble getting them,” Karen said.

Sorry, Dick, but that’s the only hint to go by. Fayette Bologna is going to remain a delicious memory.

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