Thursday, July 15, 2010




  Officers chase suspect down
Monitor Staff Reports
SEVEN POINTS–An early-morning traffic stop led to a brief car chase and footrace before two Seven Points police officers were able to corral a fleeing suspect.
Around 3 a.m. Saturday, officers Wayne Nutt and Jason Perrini initiated a traffic stop on a silver Pontiac four-door in the parking lot of the M&M Chevron station on State Highway 274, Seven Points Police Chief Brad McConahay reported.
Nutt recognized the driver as Robert Malcom White, 32, who had fled from Seven Points officers approximately four months earlier, McConahay said in a prepared news release issued Monday.
Nutt asked the driver to step out of the vehicle, but the driver put the car in reverse and backed toward the patrol car as the officer reached in and attempted to put the car into park.
As the car lurched backward, Perrini had to step aside to avoid being crushed between the two vehicles, McConahay reported.
The officers jumped back in their patrol car and pursued the Pontiac west on County Road 2100 for about two miles.
At one point, the driver lost control of the vehicle, sliding sideways, but the officers were not able to effectively end the pursuit before the driver regained control, McConahay reported.
The pursuit turned south onto West Oak Ridge, where the officers were able to force the Pontiac into a ditch, ending the vehicle pursuit.
The driver continued to flee on foot, and was pursued through a wooded area behind Kingwood Drive before being caught by the officers, McConahay said.
From the traffic stop to the apprehension, the pursuit took about 10 minutes, McConahay reported.
White was charged with evading arrest/detention with a vehicle and possession of a controlled substance, believed to be methamphetamine, along with two traffic offenses, driving while license invalid and no proof of insurance.
As of Monday afternoon, White remained in the Henderson County Jail under bonds totaling just under $16,000.

Kemp school chief goes to hospital
By Barbara Gartman
Monitor Staff Writer

KEMP–Kemp Independent School District superintendent Dr. Peter Running was admitted to Baylor Hospital Sunday.
Running was visiting with family in Dallas when he became ill, and was taken to nearby Baylor Hospital.
Running underwent a series of tests which all proved negative.
The tests revealed blood pressure issues that are being treated, assistant superintendent Sam Swierc explained.
Running is up and doing well and will soon be back to work, Swierc added.

Edom chef creates edible floral display
Monitor Staff Reports
ATHENS–Turning radishes, squashes, bell peppers and carrots into a beautiful, eye-catching and edible table decoration is actually fairly simple – if you have the right tools and quite a bit of practice. EdibleArtDisplay.jpg (138758 bytes)
About 75 visitors to the July 8 Henderson County Master Gardeners’ workshop watched Edom Bakery & Grill chef Jackson York create a beautiful and colorful centerpiece in about 20 minutes, using vegetables and some sprouts.
One key to making a beautiful vegetable tray is color-coordinating, York told the gathering in the Women’s Building at the East Texas Arboretum.

Monitor Photo/Kerry Yancey
A vase full of edible flowers takes shape under the careful fingers of Edom Bakery & Grill chef Jackson York for members and visitors at the Henderson County Master Gardeners Association free seminar at the East Texas Arboretum July 8. York used a carved butternut squash as the vase, with radishes, carrots, cucumber and yellow squash serving as flowers and sprouts as greenery

“I try to have a theme for every gourmet dinner I do,” he said.
“Every dish needs a center of attention – usually the protein (beef, fish, chicken or lamb, for example),” he added. “You then build around that.”
In addition to heading up the staff at the Edom Bakery, York is also the director of the East Texas chapter of the Texas Chefs Association, and provides instruction to hundreds of schoolchildren each year.
Attendees got a handout including a list of edible flowers and blooms, but York made his own flowers for the display. EdibleArtChef.jpg (117655 bytes)
York used a tiny tool to carve zig-zag cuts into the end of a carrot and a yellow squash, finishing with what looked remarkably like orange and yellow flowers, as the zig-zag ends appear to be actual petals.
He explained the tool was a very small melon baller he bought more than 20 years ago, admitting he had not been able to find anything like it since.

Monitor Photo/Kerry Yancey
Edom Bakery & Grill chef Jackson York uses a tiny melon baller to turn the end of a carrot into a small tulip-shaped “flower” for an edible arrangement.

The “vase” for the arrangement was a butternut squash that had been trimmed at the top and bottom and carved with flower designs.
Using wooden skewers, York arranged the “flowers” of radishes, squash and carrots, and placed some sprouts between the skewers to resemble florists’ greenery.
“Always look to see what people are doing differently,” he advised.
“People like to be surprised. Add some mint into that salad.”

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