NBHS District Track Results

Jordan Bucher advances to Regionals in Pole Vault..

NBHS TRACK – Jordan Bucher advances to Regionals in Pole Vault, by Suzanne Bucher


Northwest Ohio D-III Track & Field Findlay District took place May 16th & May 18th at Findlay High School.  The top 4 finishers in each event advance to Division III Regionals, which will be held at Heidelberg University Hoernemann Stadium in Tiffin Wednesday & Friday May 22nd & 24th

Senior Jordan Bucher finished 2nd in pole vault clearing 10’0”. She will compete at Regionals on Friday, May 24th, at 5:00.

Jordan Bucher

Fotos by Ferg

The top 4 in each region advances to State, plus the next 2 best in the State advance for a total of 18 going to State this year for each field & running event. State Track Meet is held at Jesse Owens Stadium in Columbus, Ohio, on May 31st & June 1st.



Girls Top 8

Shot – 7th K Brooker 35’2.25”

PV – 2nd J Bucher 9’6”

1600 – 8th L Hartman 5:59.95

3200 – 7th C Schwartz 13:45.01

4×800 – 5th K Dewulf, S Smith, Caitlin Schwartz, Lydia Hartman 11:12.78


Boys Top 8

1600 – 6th L Trout 4:53.56


For complete results go to:


Keep Cool on the Grill

Refreshing, dairy-infused dishes for warm days

(Family Features) Keep your kitchen cool and comfortable with grilled meals that banish the heat to the outdoors. Crisp, fresh greens and a perfect blend of spices and savory ingredients make each of these refreshing dishes perfect solutions for toasty days.

Featuring ingredients across the food groups, these dairy-fueled recipes from Milk Means More are ideal for well-rounded meals filled with nutritious flavor. Zesty mustard, spicy Sriracha and rich buttermilk lend a marinated flavor upgrade to traditional grilled chicken, while homemade pesto, fresh corn and ham create a perfect harmony for a cheesy grilled pizza. Or make a salad the star of your dinner table with a simply seasoned sirloin steak, plenty of veggies and a tart twist on a creamy dressing made with yogurt and milk.

Find more refreshing meal solutions at milkmeansmore.org.
Grilled Buttermilk Chicken

Grilled Buttermilk Chicken

Recipe courtesy of Lori Yates of Foxes Love Lemons on behalf of Milk Means More
Prep time: 10 minutes
Cook time: 16 minutes
Servings: 4

  • 1 1/2    cups buttermilk
  • 1          tablespoon mustard powder
  • 1          tablespoon Sriracha
  • 2          teaspoons minced garlic
  • 2          teaspoons paprika
  • 4          chicken drumsticks, bone in, skin on
  • 4          chicken thighs, bone in, skin on
  • vegetable oil, for grill
  • 1/4       cup chopped fresh parsley
  • 1         lemon, cut into wedges (optional)
  1. In medium bowl, whisk buttermilk, mustard powder, Sriracha, garlic and paprika.
  2. Place chicken in large zip-top bag; pour buttermilk mixture over chicken. Seal bag and refrigerate 2 hours or overnight.
  3. Heat outdoor grill for direct grilling over medium heat. Remove chicken from marinade, shaking off excess; discard marinade. Lightly oil grill grates. Transfer chicken to grill and cook, turning occasionally, 16-18 minutes, or until internal temperature reaches 165° F.
  4. Transfer chicken to serving platter. Sprinkle with parsley and serve with lemon wedges, if desired.

Grilled Steak Salad with Chive Yogurt Dressing

Grilled Steak Salad with Chive Yogurt Dressing

Recipe courtesy of Kirsten Kubert of Comfortably Domestic on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 10 minutes
Servings: 6


  • 1          cup plain yogurt
  • 3          tablespoons freshly squeezed lime juice (3 small limes)
  • 2          tablespoons milk
  • 2          tablespoons chopped fresh chives
  • 1          clove garlic, peeled and minced
  • 1/4       teaspoon kosher salt
  • 1/8       teaspoon black pepper


  • 1          teaspoon kosher salt
  • 1/4       teaspoon black pepper
  • 1/4       teaspoon granulated garlic
  • 20        ounces boneless petite sirloin steak


  • 3          cups baby spinach
  • 3          cups chopped romaine lettuce hearts
  • 1/2       cup sweet red pepper rings
  • 1/2       cup sweet yellow pepper rings
  • 1          cup avocado chunks
  • 1/4       cup thinly shaved red onion
  1. To make dressing: In blender, combine yogurt, lime juice, milk, chives, garlic, salt and pepper. Blend on low until smooth consistency forms and chives are completely incorporated. Transfer dressing to jar with tight-fitting lid and refrigerate until serving.
  2. Heat grill to medium.
  3. To prepare steak: Combine kosher salt, black pepper and granulated garlic to create rub. Sprinkle half of seasoning mix over one side of steak, pressing it into meat. Repeat with remaining seasoning on opposite side of steak.
  4. Grill steak over direct medium heat to desired level of doneness, approximately 4-5 minutes per side for medium pink center. Remove steak from grill and let rest 7-10 minutes on cutting board.
  5. To make salad: Toss spinach and romaine on large platter. Scatter red and yellow peppers, avocado and onion over greens. Slice grilled sirloin thinly against grain. Arrange meat slices along center of salad.
  6. Drizzle dressing over salad just prior to serving.

Grilled Pizza with Arugula Pesto, Corn and Ham

Grilled Pizza with Arugula Pesto, Corn and Ham

Recipe courtesy of Rachel Gurk of Rachel Cooks on behalf of Milk Means More
Prep time: 20 minutes
Cook time: 10 minutes
Servings: 6

Arugula Pesto:

  • 2          cups fresh arugula, tightly packed
  • 1          clove garlic
  • 1          tablespoon lemon juice
  • pinch red pepper flakes, (optional)
  • 1/3       cup shredded Parmesan cheese
  • 1/2       cup extra-virgin olive oil
  • salt, to taste
  • pepper, to taste

Grilled Pizza:

  • 2          tablespoons flour, divided
  • 1          pound pizza crust dough (at room temperature if using refrigerated dough)
  • vegetable oil, for grill
  • 1/2       cup Arugula Pesto
  • 1/2       cup part-skim ricotta cheese
  • 1/2     cup diced deli ham
  • 1/2-3/4             cup fresh corn kernels (about 1 cob)
  • 1/4     cup thinly sliced red onion
  • 1/4     cup shredded Parmesan cheese
  1. Heat grill to medium heat (350-400° F).
  2. To make Arugula Pesto: In food processor, combine arugula, garlic, lemon juice, red pepper flakes and Parmesan. Pulse until combined then, with food processor on, drizzle in olive oil until pesto forms, scraping down sides as needed. Taste and season with salt and pepper, to taste.
  3. To make Grilled Pizza: Flour pizza dough lightly and stretch or roll to about 1/2-inch thickness (14-16-inch diameter).
  4. Sprinkle remaining flour on large rimless baking sheet, pizza peel or pizza stone. Transfer dough to baking surface.
  5. Clean grill grate and grease with oil-soaked paper towel and tongs. Slide dough off baking surface onto grill. Cover and cook until dough is bubbling on top and golden brown on bottom, 2-3 minutes.
  6. Carefully flip dough over using peel or tongs. Remove crust from grill to add toppings. Spread Arugula Pesto over dough. Top with ricotta, ham, corn kernels, onion and Parmesan. Return pizza to grill, cover and cook until toppings are heated through and bottom of crust is crispy, 5-7 minutes.
  7. Remove from grill, slice and serve.

United Dairy Industry of Michigan

Upcoming OHSAA State Tournaments

Ohio High School Spring Sports State Tournament Dates Listed….

The Ohio High School Athletic Association Spring Sports State Tournament Schedule for 2019 is listed below:


       Boys Tennis – May 24-25 at Lindner Family Tennis Center, Mason

       Softball – May 30, 31 and June 1 at Firestone Stadium, Akron

       Track & Field – May 31, June 1 at Jesse Owens Memorial Stadium, OSU

       Lacrosse – June 1 at Selby Stadium, Ohio Wesleyan University, Delaware

       Baseball – June 7-9 at Canal Park, Akron

BVHS CEO/Pres Receives Award

2019 Distinguished Service Award to Scott Malaney

BVHS CEO & President Scott Malaney Receives Ohio Hospital Association’s Award

CEO and President of Blanchard Valley Health System (BVHS) Scott Malaney has been nominated and selected to receive the Ohio Hospital Association’s 2019 James R. Castle Distinguished Service Award. The award honors Malaney as an individual whose professional attainments embody qualities of an outstanding leader and mentor for service to the community.

BVHS CEO Scott Malaney

Malaney will be presented with this award at the Ohio Hospital Association 2019 Annual Meeting & Education Summit on June 4 in Columbus, Ohio.

“On behalf of the more than 3,000 women and men of BVHS, I am very pleased to receive this Distinguished Service Award,” said Malaney. “I hold Jim Castle, for whom the award is named, and last year’s award winner, Phil Ennen, in such high regard. It is a terrific honor to have my name associated with theirs.”

Malaney has been the CEO and president of BVHS since October 2000. In his time at BVHS, Malaney has overseen the building of Donnell Patient Pavilion at Blanchard Valley Hospital, the development of Birchaven Retirement Village and more. Divisions of BVHS have earned numerous awards during his tenure, such as Blanchard Valley Hospital named a “100 Top Hospital” by IBM Watson six times and Birchaven Village named a “Best Nursing Home” by U.S. News & World Report four times.

For more information about Malaney and BVHS, visit bvhealthsystem.org.


Last day for Leisure Time in Wood County exhibit will be May 19, 2019

Last day for Leisure Time in Wood County exhibit will be May 19, 2019

Sunday, May 19, 2019 will be the last day to take a tour of the exhibit THE RETURN TO NORMALCY: A Life of Leisure in Wood County, 1920-1939. The exhibit features then Presidential candidate Warren G. Harding, desired a return to the pre-World War I lifestyle or a “Return to Normalcy.” Soldiers returned from WWI, to their homes in Wood County with a desire to succeed, to relax, and to enjoy life. Advancements in technology also created opportunities for fun in this rural community. 

As THE RETURN TO NORMALCY: A Life of Leisure in Wood County, 1920-1939 leaves, the Museum is preparing for a new exhibit to open. Jacob A. Riis: How the Other Half Lives will open on June 16, 2019, and run until August 11, 2019. This traveling exhibit from the National Endowment for the Humanities’ touring program, “NEH on the Road,” documents the squalid living conditions of New York’s poor immigrants and laborers in “The Gilded Age” of the early 20th century. This contrast to the growing wealth of millionaires, such as Carnegie and Rockefeller, inspired many reforms of working-class housing. Riis was a Danish-born American photographer (1849-1914). This exhibit was made possible with a generous donation from Edwin & Irma Wolf.

The museum will be open for self-guided tours Monday – Friday, 10 AM – 4 PM and weekends from 1 PM – 4 PM (closed on government holidays). Admission is $7 for adults and $3 for children, with discounts for seniors, students, and military. 

All events detailed at woodcountyhistory.org or by following the Wood County Historical Museum on social media. The Museum is located at 13660 County Home Road in Bowling Green. 


Patrick Henry @ North Baltimore – 5/16/19

by Suzanne Bucher


Patrick Henry      0 0 3 2 3 0 1 – 9 9 3

N Baltimore         0 1 1 0 0 1 0 – 3 7 0

WP – Christian Peterson

LP – Levi Gazarek

Top Hitters

Levi Gazarek 3-1B

Jaden Bucher 3-1B


N Baltimore: 13-8 overall

Patrick Henry: 8-12 overall

Fotos by Ferg
Levi Gazarek delivers
A throw to Alex Snider to check the runner
Jaden Bucher doubles
Zach Weinandy concentrates on the ball and gets take out at third

Upcoming Games

Sat 5/18 @ Pandora-Gilboa, 11am

St. Luke’s Worship News

Join us for brunch following worship…

St. Luke’s Lutheran Church, North Baltimore
Sunday, May 19, 2019, 10:15 a.m.

Pastor Ralph Mineo will offer a message titled “So, What’s New?” based on John 13:31-35. 

Sunday School for all ages begins at 9:00 a.m. 


Please join us for brunch following worship to benefit our Vacation Bible School and Church Women’s Ministries.

Weekend Column: Hepatitis A– Not the “A” You Want

Hepatitis A is a vaccine-preventable liver disease…..

by Brenda Keller, CNP, Gastroenterology Associates of Northwest Ohio

Outbreaks of hepatitis A are taking place in several states throughout the country, including our neighboring states of Indiana, Kentucky, Michigan and West Virginia. In Ohio, the greater Cincinnati area is leading the state in the number of confirmed hepatitis cases. The Ohio Department of Health (ODH) declared a statewide community outbreak of hepatitis A after observing an increase in cases linked to certain risk factors since the beginning of 2018.

According to statistics provided by the ODH, the following is a summary of the hepatitis A outbreak through March 18, 2019:

  • Number of cases between January 5, 2018 and March 15, 2019: 1,979
  • Age range: 1-84 years
  • Gender: 60 percent male
  • Number of hospitalizations: 1,222 (62 percent)
  • Number of deaths: 7
  • Number of (Ohio) counties with cases: 72 (82 percent)

Hepatitis A is a vaccine-preventable liver disease. The virus usually spreads when a person ingests food or beverages contaminated by the stool of an infected person. This is an example of why handwashing is so important! Hepatitis A can also be spread through close personal contact with an infected person, such as through sexual intercourse.

Symptoms of hepatitis A include fatigue, decreased appetite, abdominal pain, jaundice and clay-colored stools. Hepatitis A can result in an illness that ranges from mild, lasting only a few weeks, to severe, lasting several months. In more severe cases, hospitalization may be required.

Persons at risk for hepatitis A include the following:

  • People with direct contact with individuals infected with the virus
  • Men who have sex with men
  • People who use street drugs (whether they are injected or not)
  • Individuals who are incarcerated
  • Persons who are homeless
  • People who have traveled to other places currently experiencing outbreaks

Individuals who believe they are at high risk for a hepatitis A infection should contact their health care provider or local health department for information about vaccination. People who know they have been exposed to someone with hepatitis A should contact their health care provider or local health department to discuss post-exposure vaccination plans.

The diagnosis of hepatitis A is based on clinical and laboratory criteria. The clinical criteria include an acute illness with any sign or symptom consistent with acute viral hepatitis and either jaundice or elevated AST or ALT levels. The laboratory criteria include a positive IgM antibody to hepatitis A virus (anti-HAV) or nucleic acid amplification test (NAAT) for hepatitis A virus positive (including PCR or genotype testing).

Prompt reporting and treatment is important in curtailing the virus. Eliminating risk factors is the most critical component of avoiding the kind of “A” that nobody wants.