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”

Toxin(s) In Our Foods

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

Common side effects of Quinine,Toxin(s) In Our Foods

Recently, I acquire several bottles of tonic water at a local Wal-Mart Store. This product is sold under the Great Value label. It is found that this product contains as substance that is known as Quinine. True enough listed on the bottle are these words “Contains Quinine”. The bottom line is who knows what Quinine is? Continue reading “Toxin(s) In Our Foods”

Cincinnati Police Officers Involved In Mass Shooting Downtown Cincinnati

Written By: Ishton W. Morton – November 15th, 2018

Hamilton County Prosecutor Joseph T. Deters

On September 14th, 2018 Hamilton County Prosecutor Joseph T. Deters announced his office has completed its review of the September 6th, 2018 mass shooting in downtown Cincinnati. Continue reading “Cincinnati Police Officers Involved In Mass Shooting Downtown Cincinnati”

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.

Apple Cider Vinegar And Lower Blood Pressure

Written By: Ishton W. Morton – February 10th, 2017

As we get older, we all tends to be more concerned with better health. One of the major concern is the issue of high blood pressure and you’ll be astonished to know some of the things that can be utilized in the struggle to reducing high blood pressure.

An apple a day keeps the doctor away

Evidently, we’ve all heard the old adage, “An apple a day keeps the doctor away” or the aphorism dating back to 1866 that originally appeared in a Welsh publication as “Eat an apple on going to bed and you’ll keep the doctor from earning his bread.” Continue reading “Apple Cider Vinegar And Lower Blood Pressure”

Cranley Update Efforts To Save Former King Records Studio

Written By: Ishton W. Morton – January 27th, 2017

Cincinnati, Mayor John Cranley

On Friday, January 13th, 2017 Cincinnati Mayor John Cranley updated his efforts to save the former King Records Studio site from demolition and ask that you too join in this cause. Also, he referred three ordinances to Budget and Finance  committee which was introduced by Council members Simpson and Young to honor legendary musicians Otis Williams, Philip Paul and Bootsy Collins by renaming various streets in the Evanston neighborhood. Continue reading “Cranley Update Efforts To Save Former King Records Studio”

Delta Airline Continue Service to St. Croix US VI

Written By: Ishton W. Morton – December 17th, 2016

Beverly Nicholson-Doty Commissioner of Tourism for the U. S. Virgin islands.
Beverly Nicholson-Doty Commissioner of Tourism for the U. S. Virgin islands.

This week the weather temperature and conditions in Cincinnati, Ohio has been extremely (“KOLD”) cold. At times it has fallen into single digits degrees to the point that I’ve considered making an appointment with Delta Airline to take to St. Croix, U. S. Virgin Islands. If I remember correctly Christmas Eve is the beginning of carnival in St Croix. It’s a time of enjoyment where weather temperature and conditions is always between 78  and 80 degree. Although I have experienced 96.5% of my adult life in Cincinnati, Ohio my bones were shaken from the sheer coldness of these weather conditions. Continue reading “Delta Airline Continue Service to St. Croix US VI”

Ohio On Verge Of Recession

Written By: Ishton W. Morton – December 9th, 2016

Governor, John Kasich told the Ohio House our state is on verge of a recession.
Governor John Kasich told the Ohio House our state is on verge of a recession December 6th, 2016

On Tuesday, December 6th, 2016 Governor John Kasich told the Ohio House our state is on verge of a recession. The latest state tax receipts has shown revenue is continuing to have a significantly lag behind estimates. Continue reading “Ohio On Verge Of Recession”