PADDLE for Heroes
FROM MOUNT VERNON TO MARIETTA
For the 10th annual 2026 Paddle for Heroes, we are honored to dedicate this journey to 1st Lieutenant Charles L. Wilkins of Columbus and PFC Ryan A. Martin of Mount Vernon—both killed in action on Aug. 20, 2024, during Operation Iraqi Freedom.
ABOUT 1ST LIEUTENANT CHARLES L. WILKINS
A 1984 graduate of Bishop Hartley High School, Wilkins first served in the U.S. Air Force. He later joined the Ohio Army National Guard which allowed him to pursue law school at Capital University while working as a transportation planner for the Federal Highway Administration. Despite his demanding schedule, Wilkins always made time for family, doing so joyfully. Friends and loved ones described him as witty, dedicated and selfless. His commitment to helping others led him to volunteer for a sister company to deploy with A Company, 216th Engineer Battalion to Iraq. Law school was placed on hold because he felt called to help rebuild the country and support his fellow soldiers.
ABOUT PFC RYAN A. MARTIN
Ryan Martin graduated from Mount Vernon High School in 2000. Following 9-11, he felt compelled to serve and joined the Ohio Army National Guard. Known as a go-getter, Martin enthusiastically volunteered for employment with A Company, 216th Engineer Battalion. Nicknamed “Big Bear,” Martin brought humor and positivity to his unit. He loved telling stories—including the time he bought a semi-truck at age 16 only for his parents to make him return it. He was thrilled to operate heavy equipment in Iraq and looked forward to becoming a heavy equipment operator or working alongside his father on the family farm.
ABOUT THE EVENT
The Paddle for Heroes memorial paddle is a challenging and reflective 160-mile journey focused on remembrance, resilience, and outreach.
Participants paddle approximately 30 miles per day. Daily paddling may last up to 12 hours. The event honors the sacrifice of fallen service members while promoting camaraderie and community outreach. The journey provides time for reflection, remembrance, and personal challenge.
Paddle for Heroes is a non-profit organization based in Mount Vernon focused on the natural healing benefits of paddling and the outdoors. Their mission is to help veterans, first responders, and their families heal through paddling by promoting wellness, connection, resilience, and time spent in nature. For more info, please visit www. paddleforheroesmidwest.org.
Thank you for your support and your generous consideration of a donation. To learn more or paddle with us, please visit our website at www.paddleforheroesmidwest.org.
Stephen Fleming, Founder and President of Paddle for Heroes Stephen.j.f157@gmail.com
nothing says like freshly grilled kabo
Pork & Mango Kabobs with Chili Sauce
For the Kabobs
For the Chili Sauce
Steak & Chicken Kabobs
• 2 tablespoons mustard
Ingredients
1/2 c. rice wine vinegar
2 sliced red chilies
1 tbsp. sesame oil
• 1 cup pineapple juice
• 1 lime, juiced
• 1/2 tsp. ground peppercorns
• ½ cup teriyaki sauce
• ½ cup honey
• ½ teaspoon garlic powder
• 1 lb. beef sirloin, cut into 1” cubes
• 2 red bell peppers, cut into 2” pieces
1 tbsp. sh sauce
1/2 tbsp. salt
• 1 1/4 lb. pork tenderloin, trimmed & cut into chunks
• ½ pinch ground ginger
• 1 large sweet onion, peeled and cut into wedges
1/4 tsp. sugar
• 1 large ripe mango
• Olive oil, for brushing
Instructions
• 1 ½ lb. skinless, boneless chicken breast halves - cut into cubes
• 1 ½ cups whole fresh mushrooms
• skewers
Whisk together all the ingredients for the chili sauce. Warm over low heat, stirring until the sugar and salt have dissolved. Set aside.
Shrimp, Sausage & Pineapple Kabobs
Ingredients
• 1 pound jumbo shrimp shells removed
• 1 pound smoked sausage (pork, turkey, or chicken)
Preheat a grill to a moderately hot temperature. Stir together the mustard, pineapple juice, lime juice, salt, and pepper in a large mixing bowl. Add the pork, stir well to coat, and set aside until the grill is preheated. In the meantime, halve and pit the mango. Cut away the skin before cutting the esh into cubes. Thread the pork onto the skewers, alternating with the mango esh. Brush the grates of the grill with some olive oil. Lay the kebabs onto the grill turning occasionally, until the pork and mango are lightly charred all over, about 8 - 10 min. tsp.
Instructions
Instructions
Mix teriyaki sauce, honey, garlic powder, and ginger in a large resealable plastic bag. Place chicken, beef, red bell peppers, onion wedges, and mushrooms in the bag; coat with marinade, squeeze out excess air, and seal the bag. Refrigerate for 4 hours to overnight. Preheat the grill to medium-high heat. Lightly oil the grill grate. Thread meat and vegetables onto skewers, leaving a small space between each item. Discard any remaining marinade. Grill skewers, turning as needed, until meat is cooked through and vegetables are tender, about 10 minutes.
• 1/2 pineapple
• old bay seasoning, olive oil, salt, pepper
• 12 kabob skewers
If kabob skewers are wooden, soak in water for at least an hour. Season the shrimp with old bay seasoning and set aside. Cut the smoked sausage and pineapple into 1” chunks. Coat the pineapple with olive oil, kosher salt, and pepper. Assemble the kabobs by alternating shrimp, sausage, and pineapple onto the kabob skewers. Grill on medium to medium high heat for 5 minutes per side.
Old Mr. Bailiwick’s
Old Mr. Bailiwick’s is a working apothecary, which means we, as medical herbalists, provide a space for healing, knowledge and herbal wellness. We offer plant-based medicine for a range of ailments; teas, topicals, tinctures, etc., and are consistently creating and making available formulas that aid in healing, as well as balancing acute and chronic conditions. Beyond that, we are an herb and tea shop with over three hundred herbs sold by the ounce, along with a variety of drinking teas, from herbal, to black, green and chai. Lastly, we are a gift shop, specializing in uncommon things. It is an ever-changing, whimsical landscape of interest. You never know what you might find, and there’s usually something for everyone.
Find Whimsey & WondeR in this herbal apothecary
Mr. Bailiwick hisself has been a practicing Planetary Herbalist for the last 18 years, studying and growing plants, building an herb farm and eventually opening Old Mr. Bailiwick’s in 2019. In the autumn of 2023, Miss Petitgrain joined the staff, and having a medical sciences background herself, has greatly aided in the formulation and production of the over 250 products we have available today. Moreover, she has encouraged the expansion of the museum of imagined things that is the shop’s atmosphere and added a splash of color to our little basement home. Together we have created a place of community where all are welcome. It has become a safe space to seek answers, joy and wonder.
Above the entrance is carved with the inscription Vis medicatrix naturae which is a quote that loosely translates to “the healing power of nature” largely attributed to Hippocrates. It serves as a reminder that we have both the obligation and opportunity to address our own wellness and the means to do so. This little shop is a place of community where all are welcome, and has become a safe space to seek answers, joy and wonder.
Miss Petitgrain and Mr. Bailiwick
SUMMER FOOD SAFETY TIPS
Clean Your Grill
Grill surfaces should be washed with soap and water. After washing, start your grill and allow the heat to kill any remaining bacteria before cooking.
Prevent Cross-Contamination
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•Pack raw meats in sealed containers at the bottom of the cooler to prevent juices from contaminating other items.
•When grilling, use separate plates, cutting boards, and utensils for raw and cooked foods.
•Never place cooked food on plates that held raw meat, poultry or seafood.
Cook to Safe Temperatures
Remember that color is not an indicator of doneness. Use a food thermometer to ensure foods reach a safe internal temperature.
Avoid the Danger Zone
•The bacteria that can cause foodborne illness grow between 40 F and 140 F — also known as the Danger Zone.
•Keep hot foods heated at or above 140 F.
•Keep cold foods chilled at or below 40 F.
•If you plan to keep perishable foods on the table for more than two hours (or one hour in temperatures above 90 F), keep hot foods hot and cold foods cold to avoid the Danger Zone.
