Continues Friday > Godzilla vs. KONG in Downtown NB!!!

ALL SEATS only $5.00!!!

The Virginia Theater in Downtown North Baltimore, Ohio

Showtimes
 
Friday 7 pm,
Sat & Sunday 1,4,7 pm
runs till April 11
 
The epic next chapter in the cinematic Monsterverse will put two of the greatest iconic creatures in motion picture history against each other.
 
As the title suggests, the fearsome Godzilla will face the mighty King Kong, with humanity caught in the balance.
 
It is unclear whether the two would end up fighting as a team against some other creature, or one of them would fall in the defeat from the battle with the winner emerging as King of the Monsters.

Ghanbari Receives COVID-19 Vaccine

“Let me be clear, I believe receiving the vaccine is a personal choice”

COLUMBUS –State Rep. Haraz N. Ghanbari (R-Perrysburg) today visited the Lucas County Rec Center in Maumee, Ohio to receive his Johnson & Johnson COVID-19 vaccine by medical professionals at the Ohio Department of Health.

“Let me be clear, I believe receiving the vaccine is a personal choice and I do not support any effort to mandate it,” said Ghanbari. “And after consultation with my medical provider regarding the safety of the vaccine, I found it is safe and effective.”

Ghanbari encouraged Ohioans that wish to receive the vaccine and have questions to consult with their doctor. The representative also showed appreciation to the medical providers giving the vaccine shots to the people of Ohio.

“At the end of the day, it is a personal decision. And I appreciate the team here working to provide the vaccination to people like me, who are interested in receiving it,” Ghanbari added.

For those interested in signing up for the COVID-19 vaccine, visit https://gettheshot.coronavirus.ohio.gov.

Ghanbari’s vaccine visit from today (Tuesday, 4/6/2021)can be viewed here.

Deliciously easy sustainable eating

So why is it that mushrooms are the poster child for sustainable nutrition?

(BPT) – Today, consumers are beginning to use one more guideline to determine how to spend their food dollars: sustainability. The public is increasingly curious about where and how their food is produced and what impact it has on the environment — and for good reason. The world’s population is rapidly expanding and it’s estimated there will be over 9 billion people on the planet by 2050.

A healthy diet should include food choices that respect future accessibility to nutritious food and overall global health. Over the past several years, the interest in plant-based foods has skyrocketed, and it’s not just from vegans and vegetarians. A new crop of consumers, dubbed Flexitarians, have emerged and are changing the way newer generations are eating.

From meatless meals to plant-centric plates, there are many ways to eat more sustainably without loss of flavor. Gone are the days of tasteless vegetarian offerings; instead, both professional chefs and home cooks are experimenting with adding more fruits, vegetables, nuts and grains to traditional meat-centric dishes. One example is that of The Blend, a cooking technique that blends finely chopped mushrooms with ground meat. This is a culinary trend that appeals to health professionals and conservationists alike. It’s sustainable, nutritious and delicious, making it healthier on the plate and gentler on the planet.

If it seems like mushrooms are everywhere, it’s because they are. In addition to popular cooking techniques like The Blend, mushrooms are seemingly the star of almost every new food product from jerky and chips to tea and coffee. And it’s not just an ingredient in new products. In 2020, few produce items surpassed the popularity of mushrooms. Their taste, accessibility and health benefits have made them popular with Generations X, Y and Z as well as a top seller at grocery stores across the country.

So why is it that mushrooms are the poster child for sustainable nutrition? It starts on the farm. Mushrooms have a unique growing process unlike any other produce item where they require zero light, require merely 1.8 gallons of water and generate only .7 pounds of carbon dioxide per pound for production. In addition, the annual average yield of mushrooms is 7.1 pounds per square foot — meaning up to 1 million pounds of mushrooms can be produced on just one acre.

Often grouped with vegetables, mushrooms provide many of the nutrient attributes of produce, as well as attributes more commonly found in meat, beans or grains. According to the USDA’s FoodData Central, one serving (5 medium/90g) of white, raw mushrooms contains 20 calories, 0g fat, 3g protein and is very low in sodium (0mg/<1% recommended daily value). Few foods naturally contain vitamin D, and mushrooms are unique in that they are the only food in the produce aisle that contain vitamin D. Specifically, one serving of raw, UV-exposed, white (90g) and crimini (80g) mushrooms contains 23.6mcg (118% RDA) and 25.52mcg (128% RDA) of vitamin D, respectively.

For more sustainably delicious and nutritious recipes, like the Classic Blended Burger, visit MushroomCouncil.com.

Classic Blended Burger

8 ounces white button mushrooms, finely chopped

1 pound lean ground beef

1/2 teaspoon salt

1 tablespoon extra-virgin olive oil

4-6 buns

Add chopped mushrooms, ground beef and salt into a large bowl and mix until combined. Form into 4 large patties or 6 slider-size patties. Heat olive oil in a large skillet over medium-high heat. Cook the burger patties approximately 4 minutes per side, or to your preferred level of doneness. Remove burger patties from heat and toast buns in the same skillet. Assemble burgers with your favorite toppings and condiments.

The Blend Hot Tip: For extra flavor, saute the chopped mushrooms first with 1 tablespoon olive oil, chopped garlic, salt and pepper. Let briefly cool before blending with meat and forming into patties.

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Softball Update – 4/6

NB improves to 3 – 3 on the year.

 

The North Baltimore High School Lady Tigers upped their season record to 3-3, with a BVC win over Vanlue at Harmon Field in NB.

Fotos by Ferg

Maddy Westgate blasts a shot
Ariana Loera delivers the pitch
Kenzie Perez makes a shoestring catch in centerfield
 
Tuesday, April 6
4:30pm

HS Track at Otsego
When
Tue, April 6, 4:30pm – 5:30pm
more details» copy to my calendar
5:00pm

Baseball & Softball at Patrick-Henry
When
Tue, April 6, 5pm – 6pm
more details» copy to my calendar
5:00pm

JV Softball vs Waite
When
Tue, April 6, 5pm – 6pm
more details» copy to my calendar
Wednesday, April 7
4:30pm

Jr High Track at Riverdale
When
Wed, April 7, 4:30pm – 5:30pm
more details» copy to my calendar
Thursday, April 8
5:00pm

Softball at Tiffin Calvert
When
Thu, April 8, 5pm – 6pm
more details» copy to my calendar
Friday, April 9
4:30pm

HS Track at Van Buren
When
Fri, April 9, 4:30pm – 5:30pm
more details» copy to my calendar
Saturday, April 10
9:00am

Jr High Track at VB
When
Sat, April 10, 9am – 10am
 

“District” Board Meeting Teleconference Information

Members of the public can listen in by phone….

The Northwestern Water and Sewer District
Board Meeting Teleconference Information

BOWLING GREEN, Ohio, – In response to safety guidance issued by the Ohio Department of Health, The Northwestern Water and Sewer District’s Board of Trustees meeting, scheduled for Thursday, April 8, at 7:30 a.m., will take place via teleconference call. 

Members of the public can listen in by following these instructions:  

Webinar: On Thursday, April 8, at 7:30 a.m., join the webinar by clicking this link:
https://us02web.zoom.us/j/87684696892?pwd=SEVRYVZmRGNVc20xU3lPN0NsOXRtUT09 Password: 664391

Phone only: On Thursday, April 8, at 7:30 a.m., use your phone to dial: 1-301-715 -8592 
When prompted, use ID: 876 8469 6892 and Password: 664391.  

Note that public access is watch/listen-only.  Comments can be emailed to publicinfo@nwwsd.org during and after the meeting.

Follow this AGENDA LINK for consideration.  

Follow @NWWSD on Twitter and Facebook for the latest information on how The District is working to provide safe, clean water. More information can be found at http://www.nwwsd.org/coronavirus/