GOOD EATS

Tricounty Rural Electric Cooperative member Greg Lipps, in his element studying Ohio’s amphibians.

juniors and seniors took formal classroom studies in the morning, then worked in the various departments of the zoo in the afternoon,” he says. “I absolutely loved it, and learned a ton. In fact, when I graduated, a zoo elephant handed me my high-school diploma.” Lipps went on to attend the University of Cincinnati and Bowling Green State University, earning undergraduate and graduate degrees in biology. He is now the amphibian and reptile conservation coordinator at Ohio State University — in essence, the “head herp” for the entire Buckeye State. “One of the things I’ve enjoyed most about my career is the hands-on aspect of it,” Lipps says. “I really like getting into the fields and forests, swamps and marshes, studying wildlife, then actually seeing the work I do with these animals make a long-term difference — especially concerning endangered species.” Lipps’ favorite species is the Eastern hellbender, a totally aquatic salamander. “They’re so large (as much as 2 feet or more in length) and are such a prehistoric-looking animal, and they have such an interesting life history, that even after seeing and handling hundreds of them in the wild, I still get a thrill every time I snorkel up on one in a river or stream.” As might be imagined, Lipps has lots of interesting stories to tell about his years afield. One has to do with driving rural roads on warm, rainy nights gathering live frogs to study their population densities and distribution. “Since I’m often working odd hours in odd places, it’s pretty common for me to get stopped by law enforcement officers,” Lipps says. “Most of those encounters simply involve the officer checking my driver’s license and a short discussion about what I’m doing. But one of them told me he didn’t care what I was doing and that I was to leave his jurisdiction immediately and never come back — which I did.” Lipps eventually purchased a vanity license plate for his work truck (AMPHIB, short for amphibian) in hopes of shortening his time spent explaining his activities to police. He said it seems to have helped, at least somewhat. However, his brother, who is an auto mechanic, once took Lipps’ truck into his shop to do some maintenance work, and the other mechanics looked at the license plate and wanted to know what made the truck amphibious. Today, Greg Lipps spends much of his time mentoring the next generation of herpetologists entering the profession. “Most of these people are young, enthusiastic, incredibly bright recent college graduates. For instance, one of my first seasonal field employees (Maddie Sophia) has become a regular reporter for National Public Radio’s science programming, and to now hear her voice on the radio is incredibly satisfying and fulfilling for me.”

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The first thing you’ll notice about the Zinger is its unique look. It doesn’t look like a scooter. Its sleek, lightweight yet durable frame is made with aircraft grade aluminum. It weighs only 47.2 lbs but can handle a passenger that’s up to 275 lbs! It features one-touch folding and unfolding – when folded it can be wheeled around like a suitcase and fits easily into a backseat or trunk. Then, there are the steering levers. They enable the Zinger to move forward, backward, turn on a dime and even pull right up to a table or desk. With its compact yet powerful motor it can go up to 6 miles an hour and its rechargeable battery can go up to 8 miles on a single charge. With its low center of gravity and inflatable tires it can handle rugged terrain and is virtually tip-proof. Think about it, you can take your Zinger almost anywhere, so you don’t have to let mobility issues rule your life. Why take our word for it. You can try the Zinger out for yourself with our exclusive home trial. Call now, and find out how you can try out a Zinger of your very own.

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High in fiber and loaded with protein, the ‘musical fruit’ is among the most versatile — and delicious — foods in the world.

RECIPES AND PHOTOGRAPHS BY CATHERINE MURRAY

SOOTHING MINESTRONE SOUP

Prep: 10 minutes | Cook: 50 minutes | Servings: 6 2 tablespoons olive oil 1 small white onion, diced small 3 stalks celery, diced small 1 large carrot, diced small 4 cloves garlic, minced 3 cups vegetable broth 2 15-ounce cans red kidney beans, drained and rinsed 2 15-ounce cans great northern beans, drained and rinsed 1 14.5-ounce can petite diced tomatoes 2 tablespoons dried parsley 1½ teaspoons dried oregano ½ teaspoon dried basil ½ teaspoon dried thyme 1½ teaspoons salt ½ teaspoon black pepper 4 cups hot water ¾ cup dry small shell pasta 1 14.5-ounce can Italian green beans, drained 1 small zucchini, diced 4 cups chopped fresh spinach

Heat oil over medium heat in a large stockpot. Sauté onion for 5 minutes. Add celery, carrots, and garlic, cooking until soft, about another 5 minutes. Slowly stir in vegetable broth, kidney beans, great northern beans, tomatoes in juice, and spices. Bring to a boil, then reduce to a simmer and cover with lid for 20 minutes, stirring occasionally. Add hot water, dry pasta, green beans, zucchini, and spinach. Cover and cook another 15 to 20 minutes, stirring once or twice.

Per serving: 1,101 calories, 9 grams fat (2 grams saturated fat), 0 milligrams cholesterol, 1,042 milligrams sodium, 194 grams total carbohydrates, 55 grams fiber, 69 grams protein.

FLOURLESS BLACK BEAN BROWNIES

Prep: 10 minutes | Cook: 30 minutes | Servings: 9 1 15-ounce can black beans, drained and rinsed 3 large eggs 3 tablespoons canola or sunflower oil 1 teaspoon vanilla extract ¼ cup unsweetened cocoa powder 2/3 cup sugar ½ teaspoon baking powder ¼ teaspoon salt ½ cup semi-sweet chocolate chips Powdered sugar for dusting (optional)

Preheat oven to 350 F. Grease an 8 x 8-inch baking pan. In a food processor or blender, purée black beans, eggs, oil, and vanilla extract for 90 seconds. Transfer to a medium bowl. In a small bowl, combine cocoa powder, sugar, baking powder, and salt. Pour dry ingredients into wet ingredients and mix with a spatula until well combined. Stir in chocolate chips, then pour batter into greased baking pan and pop in the oven for 30 minutes, until edges start to pull away from the pan. Cool before dusting with powdered sugar and cutting into squares.

Per serving: 361 calories, 11 grams fat (3.5 grams saturated fat), 62 milligrams cholesterol, 92 milligrams sodium, 55 grams total carbohydrates, 8 grams fiber, 14 grams protein.

PAN-FRIED FALAFEL

Prep: 15 minutes | Cook: 25 minutes | Chill: 30 minutes | Servings: 6 6 cups cooked garbanzo beans (chickpeas) 1 small onion, peeled, cut in half ½ cup chopped fresh curly parsley 3 garlic cloves 3 tablespoons flour 2 teaspoons ground cumin 1½ teaspoons baking powder 1 teaspoon salt 1 teaspoon ground coriander 1 teaspoon black pepper ¼ cup sesame seeds 2 cups vegetable oil for frying Note: Serve falafel alongside tzatziki sauce or hummus as an appetizer, roll into a pita sandwich, or serve on top of a Greek salad. Pat dry the garbanzo beans, then place in food processor along with all ingredients except sesame seeds and oil. Pulse until a pasty “dough” forms when rolled into a ball. If mixture crumbles apart, add a tiny bit of water at a time until mixture holds together. Let rest in refrigerator for 30 minutes. Roll mixture into small, 1½-inch balls. Set falafel balls on a plate and return to refrigerator. In a deep, wide skillet, heat 2 cups of oil on medium-high until it reaches 350 F. Drop a small piece of falafel batter into the oil. It should sizzle immediately, then turn golden brown in less than a minute. If oil begins to smoke, turn the heat down. If it doesn’t sizzle, wait a little longer. Place sesame seeds in a small bowl and roll each falafel ball in the seeds. (This will make the falafel coating crunchier and add a nutty flavor.) Pick up falafel balls with a heat-safe utensil and gently lower into the oil, cooking 3 or 4 at a time. Cook each side until dark brown, 1 to 2 minutes per side, then place on paper towels to absorb excess oil. Makes 18 small falafel.

Per serving: 870 calories, 24 grams fat (3.5 grams saturated fat), 0 milligrams cholesterol, 442 milligrams sodium, 129 grams total carbohydrates, 36 grams fiber, 41 grams protein.