Vance County Sheriff’s Office Drug Enforcement Unit Announces Marijuana Arrest
/by WIZS StaffSheriff Peter White announces the following arrest by the Vance County Sheriff’s Office Drug Enforcement Unit:
Timothy Randall Beckham, 560 Little Rosewood Lane, Henderson, NC 27537
Age: 53
Charges: Manufacture of Marijuana and Possession of Non-Tax paid Alcoholic Beverages
Bond: $7,000
Court Date: 09/26/2016
The Vance County Drug Enforcement Unit with the assistance of NC National Guard Counter Drug Support Program arrested the above individual after spotting approximately 20 mature Marijuana Plants on the property of 560 Little Rosewood Lane. A further search of the property uncovered a homemade distillery and approximately four gallons or more of non-tax paid liquor and approximately 55 gallons of mash waiting to be processed. The estimated street value of the Marijuana is $1,200 per plant and $100 per gallon of non-tax paid liquor.
Wineries celebrate N.C. Wine Month in September
/by WIZS StaffWine lovers will have plenty of ways to celebrate the state’s $1.7 billion wine and grape industry in September during North Carolina Wine and Grape Month.
The annual celebration aligns with the traditional harvest season of grapes across the state. The N.C. Wine and Grape Growers Council, which promotes the industry, is encouraging consumers to visit local wineries during the month.
“North Carolina is home to more than 180 wineries, and each one is as unique as the wines it offers,” said Agriculture Commissioner Steve Troxler. “On top of that, the state has 525 grape growers from the mountains to the coast.”
The state has four American Viticultural Areas: Yadkin Valley, Swan Creek, Haw River and Upper Hiwassee Highlands. Each is federally recognized for its distinctive combination of soil, climate, elevation and wine characteristics. Consumers can find a list of N.C. wineries with maps and contact information online at https://bit.ly/NCWineries.
Wineries will offer a variety of special events in September, from wine tastings and grape stomps to music festivals and farm-to-table dinners. Following are a few of the special events planned at wineries and vineyards across the state:
- Sept. 3 – Vineyard Deck Music Series at South Creek Winery in Nebo
- Sept. 4 – Grove Winery Wine & Song Concert Series in Gibsonville
- Sept. 10 – Duplin Winery’s Grape Stomp in Rose Hill
- Sept. 10 – Murder Mystery Dinner Theatre at South Creek Winery in Nebo
- Sept. 16 – Grape Day at State Farmers Market in Raleigh
- Sept. 17 – Shine to Wine Festival in North Wilkesboro
North Carolina is the 10th-largest producer of wine in the nation and grows about 2,300 acres of grapes annually. The wine and grape industry employs nearly 8,000 workers across the state. More information about the industry is available at www.ncwine.org.
Vance County Sheriff’s Office Drug Enforcement Unit Announces Arrests
/by WIZS StaffSheriff Peter White announces the following arrests by the Vance County Sheriff’s Office Drug Enforcement Unit:
Kelsie Jean Lopes, 4320 Perry Creek Trail, Raleigh, NC 27616
Age: 20
Charges: Possession of Heroin, and Maintaining a vehicle resorted to persons using controlled substances
Bond: $20,000
Court Date: 09/26/2016
Roman Dalton, 225 Skenes Avenue, Henderson, NC 27536
Age: 58
Charges: Possession of Cocaine, Simple Possession of a Schedule II Controlled Substance, and Maintaining a vehicle resorted to persons using controlled substances
Bond: $20,000
Court Date: 09/26/2016
The Vance County Drug Enforcement Unit arrested the above individuals while conducting community policing operations in the areas of Bearpond Road and Raleigh Road in Henderson.
North Carolina State Farmers Market to host Seafood Day August 26th
/by WIZS StaffShoppers can reel in some fresh N.C. seafood at the State Farmers Market during Seafood Day on Friday, Aug. 26, from 11 a.m. to 1 p.m.
The annual event will feature free shrimp samples, fileting demonstrations, a fish toss and informative displays about the state’s seafood industry.
“Whether it’s fresh-caught or farm-raised, North Carolina seafood is readily available for consumers to enjoy and worth nearly $130 million to the state’s economy,” said Agriculture Commissioner Steve Troxler. “Seafood Day is a great way to experience the freshness from North Carolina waters firsthand.”
During the event, visitors can enjoy free samples of N.C. shrimp while supplies last. They also can learn how to properly filet fish and shuck oysters from the fishmongers at Locals Seafood. Children can take part in a “mullet” toss competition for prizes. There also will be educational displays from N.C. Catch, Got to Be NC Seafood and the N.C. Aquaculture Association. In addition, Locals Seafood and the N.C. Seafood Restaurant will offer specials for attendees.
About the State Farmers Market
The State Farmers Market is open year-round offering a variety of seasonal agricultural products. Late-summer and early-fall produce is now available, including tomatoes, corn, apples and muscadine grapes. Shoppers also can find locally raised meats and seafood, wines and specialty products, as well as plants and shrubs for fall plantings. The market is also home to the State Farmers Market Restaurant, N.C. Seafood Restaurant and Market Grill.
The market is located at 1201 Agriculture St. More information about upcoming special events at the market is available at www.statefarmersmarket.org.
VGCC Culinary Arts student reflects on national competition
/by WIZS StaffDustin Gregory of Oxford, a student in the Culinary Arts program at Vance-Granville Community College, is back on campus after representing not only his school but the entire state of North Carolina in a nationwide competition.
Gregory competed at this summer’s SkillsUSA National Leadership and Skills Conference in Louisville, Kentucky. He qualified for the competition by winning the top prize in Culinary Arts at the state-level SkillsUSA conference in April, and became the first student from VGCC to take part in a national SkillsUSA contest.
As one of 27 culinary competitors from across the nation, and the only one from a North Carolina college, Gregory was given a box of ingredients and specific rules to follow as he created a soup, salad and two entrees in a limited amount of time. His dishes, all prepared in a little more than five hours, started with a tomato soup topped with a poached egg. His salad included mixed greens with fried chicken livers and a honey Dijon vinaigrette. Gregory said that the requirement to use chicken livers seemed to “stump” many of the competitors. “I put it on the salad, and I wasn’t the only one,” he noted with a laugh.
The two entrees he prepared were airline chicken with roasted potatoes and haricots verts, followed by beef shank braised in a demi-glace with a mushroom au jus sauce, couscous and lentils, and sautéed squash with red pepper. In the end, Gregory did not medal, but he viewed the experience as a positive one. “I’ve always liked competitions,” he said. “It can only make you better, and it builds character. Just to be able to make it to that level, to represent your school and your state, is a really good feeling.”
Gregory was accompanied to Louisville by his Culinary instructor, Chef Teresa Davis, as well as VGCC Dean of Business & Applied Technologies Angela Gardner-Ragland, Public Services department chair Steven Hargrove, Business Technologies department chair Spring Tucker, Applied Technologies department chair Keith Shearon and Cosmetology program head Tomeka Moss. “We are so very proud of him,” Gardner-Ragland said. “It was a great experience that he can put on his resume. He represented VGCC and the state of North Carolina very well.”
“Everyone from Vance-Granville was very supportive,” Gregory said. Davis, in particular, helped him prepare after they arrived and learned what ingredients he would have to use, but she could only watch during the actual competition. Gregory not only had to compete in the skills competition but also had to take written tests, in which he used the knowledge he has gained in his two years as a VGCC student.
Gregory expressed his appreciation to US Foods and other friends of VGCC who made donations to help sponsor his trip to the conference.
With his VGCC Culinary classes complete, Gregory is currently finishing up some general education courses on a part-time basis, with plans to graduate in 2017. Meanwhile, he continues to work at the award-winning Angus Barn restaurant in Raleigh as a sauté cook. Gregory is thinking about continuing his education to complete a bachelor’s degree in the culinary field. “I originally enrolled in this program because I wanted to open up a restaurant on the coast,” he said. “I’d still like to be my own boss, but right now, I’m focused on my education. The higher your education is, the more things will fall into place.”
SkillsUSA is a partnership of secondary and post-secondary students, teachers and industry, working together to ensure America has a skilled workforce. SkillsUSA chapters help students who are preparing for careers in technical, skilled and service occupations excel. Among the benefits to VGCC students are opportunities to participate in competitions, which are designed by industry experts and showcase the nation’s top career and technical education students.
For more information about the Culinary Arts program, contact Chef Davis at davist@vgcc.edu or (919) 690-0312.