David William Fountain, II Laid To Rest At Final Resting Place

Written By: Ishton W. Morton – April 9th, 2019

The Cincinnati Police Department’s Homicide Unit is investigating. Police asked anyone with information to call 513-352-3542

On Monday, April 8th, 2019 before his family and friends David William Fountain, II was laid to rest at his final resting place. Continue reading “David William Fountain, II Laid To Rest At Final Resting Place”

See and Stites Sentenced To A Combined 286 Years behind Bars.

Written By: Ishton W. Morton – March 31st, 2019

Hamilton County Judge Patrick Dinkelacker

On Monday, March 25th, 2019 after a week-long jury trial before Hamilton County Judge Patrick Dinkelacker, Hamilton County Prosecutor Joseph T. Deters in his commentary on the sentencing of convicted rapists Herman See and Angela Stites; Deters said, See and Stites were convicted for raping their 3 minor female children.  Continue reading “See and Stites Sentenced To A Combined 286 Years behind Bars.”

Sittenfeld and Seelbach Profile Mental Illness

Written By: Ishton W. Morton – March 10th, 2019

Councilmember P.G. Sittenfeld announcement on Sunday that him and his fellow councilmember Chris Seelbach have filed a motion

While we have all come to understand that arrogance indicates a significant implication a strong sense of false pride or an act of extreme self-important; To be complicated with an enormous loss of contact with reality and overestimating one’s own competence or capability. Continue reading “Sittenfeld and Seelbach Profile Mental Illness”

Five Democratic Members of Cincinnati Council Juvenile Antics

Written By: Ishton W. Morton – March 9th, 2019

Judge Ruehlman Blasted Five Cincinnati City Council Members

The judge in the case against five Cincinnati City Council members who broke Ohio law by secretly texting each other said they “should resign” and return to taxpayers the $101,000 the city will pay for their transgressions. Continue reading “Five Democratic Members of Cincinnati Council Juvenile Antics”

It Will Not Matter Whether or Not Texts Messages Were Deleted

Written By: Ishton W. Morton – March 8th, 2019

Cincinnati Councilman Wendell Young’s attorney Scott Croswell

According to Cincinnati Councilman Wendell Young’s attorney Scott Croswell; Young did not destroy text messages on his cell-phone after Judge Robert Ruehlman ordered in October that they be released to lawyers suing the city, even though the city agreed to pay a $10,000 fine because of their destruction. Continue reading “It Will Not Matter Whether or Not Texts Messages Were Deleted”

Judge Ruehlman Blasted Five Cincinnati City Council Members

Written By: Ishton W. Morton – March 7th, 2019

Judge Ruehlman Blasted Five Cincinnati City Council Members

On Thursday, March 7th, 2019 Hamilton County Common Pleas Judge Robert Ruehlman blasted five Cincinnati city council members calling on them to resign for conducting public business privately last year. Continue reading “Judge Ruehlman Blasted Five Cincinnati City Council Members”

No Charges in Glenway Avenue Pony Keg Shooting

Written By: Ishton W. Morton – February 15th, 2019

Hamilton County Prosecutor Joseph T. Deters

Subsequently, on February 7th, 2019 Hamilton County Prosecutor Joseph T. Deters announced that there will be no charges filed in conjunction with the January 23rd shooting at the Glen way Pony Keg which is located at 4931 Glenway Avenue in Cincinnati, Ohio. Continue reading “No Charges in Glenway Avenue Pony Keg Shooting”

John Kasich on MSNBC Breaking News/Hardball

Written By: Ishton W. Morton – January 12th, 2019

 John Kasich Ohio Former Governor

Since the 2016 U. S. Presidential Election Ohio former Governor John Kasich who made an unsuccessful bid for the office of the President of the United State has managed to maintained positive images of himself in the news. Kasich has issues relative to the direction the United State is going. These issues have caused many to asked Kasich if he planning for a second for the White House. Continue reading “John Kasich on MSNBC Breaking News/Hardball”

Krohn Conservatory Presents “Butterflies of the Caribbean”

Written By: Ishton W. Morton

April 25th, 2016

Revised-November 17th, 2018

Butterflies – Many thinks that they are beautiful!! (Photo – Ishton W. Morton)

Being that I’m from the West Indies (Caribbean) and that Butterflies, Grasshoppers, crickets, dragonflies, and cockroaches are very common. I have never given much thought to these creatures. They were just there.

However, from some of my science classes I can remember butterfly and moth develop through a process that is called metamorphosis. The presupposition of metamorphosis came from is a Greek word which means transformation or change in shape. Continue reading “Krohn Conservatory Presents “Butterflies of the Caribbean””

Moment(s) in Black History West Indian/Caribbean Oxtail Stew

February 3rd, 2018 – By: Ishton W. Morton

West Indian/Caribbean Oxtail Stew.

Subsequently, oxtail Stew is an authentic traditional meal in the English-speaking West Indies/Caribbean Islands. The population of these islands is comprised predominantly of Black People.

It has been enormously suspected that, during the plantation era, or slavery in West Indies/Caribbean oxtails were the leftovers after slaughters and they were discarded only to be retrieved under the shades of night by the enslaved. Yes! They were an enslaved and oppressed people!

Oxtail is the common name for a cow’s tail. Oxtail like chitterlings was discovered out of the same necessarily, or inevitability, or unavoidability for continued life an enslaved people. The enslaved had a need for protein. Oxtail itself has protein just like any other meat but the protein content is not extremely high enough for you to have the benefits of a high protein diet unless you eat a huge amount.

Because oxtail is most often served as part of a larger dish and is most commonly stewed, the number of calories consumed in a dish of oxtail will depend significantly on the other ingredients used. Usual ingredients include onions, garlic, beans and winter vegetables.

Although the Jamaican and the Chinese has popularized varieties of oxtail cuisines it must be made perfectly clear as to its origin.

Also, recipes pertaining to oxtail stew has been shared so often, that it has reached many, many nations. The Caribbean/West Indian oxtail stew is the original including Jamaican oxtail stew, to be followed by the Korean oxtail stew, French oxtail stew, Chinese oxtail stew, and so on. The Jamaican oxtail stew is the most well known of them all.

Oxtail is most often served as part of a stew or a soup, as the fat, cartilage and bone marrow add plenty of flavor. The meat becomes very tender when it is subjected to wet cooking for long periods of time.

Typically, the oxtail is seasoned or braised with butter beans and a complex taste of allspice which includes garlic, thyme, scotch bonnet and onion medley. The process is done through browning sauce prepared using a technique that imparts a hint of caramelized flavor.

When presented with this dish of fragrant oxtail stew one always want more. The slow-cooked dish is always passionate with flavor. Today, oxtail stew is a comfort food for friends, family and home for anyone from the Caribbean (West Indies).

Predicated on my research it is uncertain as to the exact origin of oxtail stew. However, I will continue to believe that the enslaved on plantations in the English-speaking (West Indies) Caribbean have contributed enormously  to the perfection of  this dish.

A somewhat bewildering or confusing school of thought has suggested that the first one comes from France. During the French Revolution, not many people were concerned with eating all of the parts of an animal, but as times became hard, that quickly changed. The slaughter houses will send their hides to the tanneries without cleaning them. Supposedly, most of the tail from the hide will still be attached along with other pieces of meat people normally ignored. One day, a noble asked for a tail from a cow and thusly oxtail soup was first coined and or created. The recipe was then brought to Britain, Korea and other places.

Accordingly, this account does not give rise to believability. During this period, there were no means to preserved perishable

Another school of thought says; The second story comes from the time of the slave trade. In the early 1400s the slaves often retrieved throwaway foods from the plantation’s owner. They made due with these leftover cuts and ended making several recipes that are well known even today. They are pig’s feet, beef tongue/tail, ham hocks, chitterlings (pig’s small intestines), pig ears, hog jowls, tripe and skin. These were their main sources of protein.

To start off with, the main ingredient of oxtail stew is the tail bone of cow, not ox like the name suggests. It is a hearty soup that takes a long time to cook it, but on a cold winter day, it is the perfect meal to eat. Below I shall leave a list of ingredients and the steps for preparation for this spectacular and delicious dish.

Amazingly, in today’s financial prudence world food that were once discarded for garbage has become a multi-billion commodity that it is no longer affordable to the many whose ancestral survival depended on them.

Recipe – West Indian/Caribbean Oxtail Stew

West Indian/Caribbean Oxtail Stew

Braised oxtail with butter beans not only provide a complex note from allspice. Including the ever familiar garlic, thyme, scotch bonnet and onion medley. Fall of the bone tender.


  • 2 -3 tablespoon cooking oil
  • 2 pounds oxtail cut up medium pieces
  • 1 or 2 onions chopped (based on size)
  • 2 teaspoon minced garlic
  • Teaspoon fresh chopped thyme
  • 4 medium whole carrots
  • ½ teaspoon smoked paprika
  • 1 tablespoon ketchup /tomato paste
  • 1 Whole Scotch bonnet pepper
  • 2 green onions chopped
  • 5-6 Whole pimento seeds (allspice),
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon curry or more adjust to preference
  • 15 ounce can butter beans, rinsed and drained
  • 1 teaspoon browning (Kitchen Bouquet  optional)
  • 1 Tablespoon bouillon powder or cube (optional)
  • Salt to taste


  1. Season oxtail with, salt and pepper.
  2. Set aside for carination.
  3. In a large pot, heat oil over medium heat, until hot, then add the oxtail sauté stirring frequently, any browned bits off the bottom of the pot, until oxtail is brown.
  4. If desire drain oil and leave about 2-3 tablespoons.
  5. Add onions, green onions, garlic, thyme, all spice, Worcestershire, smoked paprika, stir for approximately one minute.
  6. Throw in scotch bonnet pepper, tomato paste, bouillon and curry powder, stir for another minute.
  7. Add approximately 6 cups of water and bring to a boil and let it simmer until tender (depending on the oxtail size and preference) Cook in a saucepan for approximately 2- 3 hours, stirring occasionally.
  8. Approximately 20-30 minutes before removing from the stove add the broad beans.
  9. Adjust thickness of soup with water or stock.
  10. Season with salt according to preference.