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The following matters are the subject of this public notice by the Ohio Environmental Protection Agency. The complete public notice, including any additional instructions for submitting comments, requesting information, a public hearing, or filing an appeal may be obtained at: http://www.epa.ohio.gov/actions.aspx or Hearing Clerk, Ohio EPA, 50 W. Town St. P.O. Box 1049, Columbus, Ohio 43216. Ph: 614-644-3037 email: HClerk@epa.ohio.gov Application for Antidegradation Project West Union WWTP 6875 State Rte 247 S, West Union, OH 45693 Facility Description: Municipality Receiving Water: Beasley Fork Ck/Ohio Brush Ck/Ohio River ID #: 0PC00019 Date of Action: 07/12/2019 Antidegradation project as defined by OAC 3745-1-05 - an exclusion or waiver is not applicable. Requests to be on the interested parties mailing list should be submitted within 30 days to Ohio EPA ñ Division of Surface Water Attn: PPU Section, 50 W Town St, Suite 700, PO Box 1049, Columbus, OH 43216 or by email to EPA.DSWComments@epa.ohio.gov. PD 7-10-19 ---------------------------------------NOTICE FOR BIDS The Meigs Township Trustees are accepting bids for chip and seal. The Trustees have discussed the following roads: Beaver Pond, Davis Memorial, Rebecca Lane, Lucas Road, Ralph Morrison and Water Works. The roads are subject to change. We are asking that you bid by square foot, using AE150 Double coat. Sealed Bids need to be mailed or turned in, on or before the July 23rd meeting at 7:00 p.m. The sealed bids can also be turned in the night of the meeting at the fire building on Elm Street, Peebles. The Trustees reserve the right to reject any or all bids. Carla S. Wesley Fiscal Officer 79 Eastern Avenue Peebles, Ohio 45660 PD 7-3-19, 7-10-19, 7-17-19 ---------------------------------------LEGAL NOTICE Resolution 2019-15 to Adams County Board of Election with intentions to proceed to levy a tax in excess of the ten mill limitation- West Union Fire Department and West Union Life Squad 3.5 mill. The remainder of this resolution may be viewed or copy obtained at the Village Clerk's at: 33 Logans Lane, West Union, OH 45693 Tanya Johnson Village Clerk PD 7-3-19, 7-10-19 ----------------------------------------
ADVERTISEMENT FOR BIDS/PUBLIC NOTICE TO BIDDERS Sealed bids will be received at the Office of the Clerk, 33 Logans Lane, West Union, Ohio 45693 until 2:00 p.m. on July 30, 2019 and will be opened and read immediately thereafter for the S.R. 41 WATERLINE IMPROVEMENTS LEE STREET TO PAGE SCHOOL ROAD OPWC FUNDED PROJECT NO. CT84V/85V OPINION OF PROBABLE CONSTRUCTION COST: $550,000.00 COMPLETION DATE: SUBSTANTIAL: MARCH 31, 2020 RESTORATION: MAY 31, 2020 Bids must be in accordance with specifications and on forms available from CT Consultants, Inc., 8150 Sterling Court, Mentor, Ohio 44060 at a non refundable cost of One Hundred Dollars ($100.00) picked up or One Hundred ($100.00) mailed. The bid specifications, drawings, plan holders list, addenda, and other bid information may be obtained via the internet at www.ctconsultants.com/bidinfo/i ndex.html . The bidder shall be responsible to check for Addenda and obtain same from the web site. There will be a Pre bid Conference on July 16, 2019 at 10:00 a.m. at the West Union Village Hall, 33 Logans Lane, West Union, Ohio 45693. All contractors and subcontractors involved with the project will to the extent practicable use Ohio products, materials, services, and labor in the implementation of their project. Additionally, contractor compliance with the equal employment opportunity requirements of Ohio Administrative Code Chapter 123 is required. DOMESTIC STEEL USE REQUIREMENTS AS SPECIFIED IN SECTION 153.011 OF THE REVISED CODE APPLY TO THIS PROJECT. COPIES OF SECTION 153.011 OF THE REVISED CODE CAN BE OBTAINED FROM THE OFFICE OF THE OHIO FACILITIES CONSTRUCTION COMMISSION. PD 7-3-19, 7-10-19 ----------------------------------------
People’s Defender Legal Notice DEADLINE Friday 12:00 noon
Summer Grilling CLASSIFIEDS
MYTHS ABOUT GRILLING AND BARBECUING, DEBUNKED.
Grillmasters and pitmasters work hard to produce mouth-watering fare. Many may develop secret recipes, rubs, sauces, and cooking techniques all in the name of flavorful food. Certain myths about grilling and barbecuing have prevailed through the years. Such misconceptions may discourage newcomers from picking up their tongs and spatulas. Setting the record straight about common grilling myths can be just what people need to embrace cooking foods over an open flame.
Myth #1: Hosting a barbecue is the same as cooking barbecue. Fact: Barbecue is
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the process of cooking foods slowly with low heat, typically in a smoker. Having a barbecue is an informal backyard party where foods cooked over a grill are served.
Myth #2: You can tell the temperature of the grill by placing your hand over the grates. Fact: Everyone reacts differently to heat, so the best way to gauge temperature is by using a thermometer.
Myth #3: Grilled chicken is done when the juices run clear. Fact: Even welldone chicken can form juices that are pink-hued. It’s from a protein called myoglobin, according to the book “Meathead: The Science of Great Barbecue and Grilling.” Use a cooking thermometer to learn when poultry is safe to eat,
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typically at 160 to 165 F.
Myth #4: Marinating is best for grilling and tenderizing. Fact: It seems that marinades really do not penetrate much beyond the surface of the meat and can keep the outer surface of the food wet, preventing searing and browning. Rubs and salts can be more effective at adding flavor. Serve a dipping sauce for additional flavor if people desire.
Myth #5: Light up the whole grill for best cooking. Fact: Temperature control is a key component of effective grilling and barbecuing. Having two temperature zones — direct, radiant heat for searing, and an indirect zone for grilling meat evenly and preventing burning — can make food more tasty.
Myth #6: More smoke equals better food. Fact: When cooking, faint wisps of blue smoke are better because blue smoke is made of tiny invisible particles and gases created by small, hot, fast-burning fires. White smoke generally comes from smoldering wood that is starved for oxygen, states the cooking site Food52. All of that white smoke can affect the flavor of the food.
Myth #7: Oil the grates to prevent food from sticking. Fact: This may or may not work, depending on the temperature of the grates when the oil is applied. A better method is to oil the food, which will be cold so the oil will keep from burning and cracking.
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REMODELING ODELING G & CONST NST TRUCTION
JASON HARRIS, OWNER/OPERATOR
A & W Construction
Wednesday, July 10, 2019 B7
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