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.

E. coli outbreak 6.25

Written by David Green.

The Ohio Department of Health (ODH), in collaboration with local health departments in Ohio, and other state and federal partners are investigating a multistate outbreak of E. coli O157:H7 in Ohio and Michigan.
 
The confirmed Ohio and Michigan cases have been linked both epidemiologically and genetically to this outbreak, according to the Centers for Disease Control and Prevention (CDC).
 
The 19 Ohio cases being investigated are in Franklin (nine confirmed, two probable), Delaware (one confirmed), Fairfield (four confirmed), Lucas (one confirmed), Seneca (one confirmed) and Union (one confirmed) cases. One of those clients provided a ground beef sample that tested positive for E. coli O157:H7 at the Ohio Department of Agriculture Consumer Analytical Lab and has been forwarded to the ODH Lab for genetic fingerprinting to see if it matches the outbreak strain. Those results are pending.
 
“Ohioans need to take some simple steps to protect themselves and their loved ones from E. coli infection,” said ODH Director Alvin D. Jackson, M.D. “This outbreak only confirms the importance of prevention.”
 
Ohio averages 140 cases of E. coli O157:H7 annually.
 
    •     Wash your hands often, especially after using the bathroom or changing diapers, before and after eating or preparing food and after touching animal.
    •     Cook ground beef to 160° F. Test the meat by putting a food thermometer in the thickest part of the meat. Wash the thermometer after each use. Don’t eat ground beef that is pink in the middle. If a restaurant serves you an undercooked hamburger, send it back for more cooking. Ask for a new bun and a clean plate, too.
    •     Don’t spread bacteria in your kitchen. Keep raw meat away from other foods. Wash your hands, cutting board, counter, dishes and silverware with hot soapy water after they touch raw meat, spinach, greens or sprouts. Never put cooked hamburgers or meat on the plate they were on before cooking.
    •     Drink only pasteurized milk, juice or cider. Frozen juice or juice sold in boxes and glass jars at room temperature has been pasteurized, although it may not say so on the label.
    •     Drink water from safe sources such as municipal water that has been treated with chlorine, wells that have been tested or bottled water. Do not swallow lake or pool water while swimming.
    •     Wash all fruits and vegetables prior to eating them. Do not swallow lake or pool water while swimming.
 
People with E. coli O157:H7 typically have diarrhea, which can be bloody and severe, and abdominal cramps two to eight days after infection. People with these symptoms should see their physicians.
 
Contact: Ohio Department of Health, Office of Public Affairs, 614-644-8562.

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