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VANDERBURGH COUNTY FELONY CHARGES

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SPONSORED BY DEFENSE ATTORNEY IVAN ARNAEZ. 
DON’T GO TO COURT ALONE. CALL IVAN ARNAEZ @ 812-424-6671.

 

 Below is a list of felony cases that were filed by the Vanderburgh County Prosecutor’s Office on Wednesday, May 20, 2015

William Coates            Battery by Means of a Deadly Weapon-Level 5 Felony

Cody Craft                    Possession of Narcotic Drug-Level 6 Felony

Possession of Paraphernalia-Class A Misdemeanor

Possession of Marijuana-Class B Misdemeanor

Anwar Munabbih      Criminal Recklessness-Level 6 Felony      

Adam Pancake              Strangulation-Level 6 Felony

Battery-Class B Misdemeanor

Angela Riggle              Intimidation-Level 5 Felony

Domestic Battery-Class A Misdemeanor

Alex Seets                    Carrying a Handgun without a License-Level 5 Felony

Billy Whitaker              Operating a Vehicle While Intoxicated Endangering a Person with a Passenger

Less than 18 Years of Age-Level 6 Felony

Adjani Dowell             Trafficking with an Inmate-Level 5 Felony

Possession of Marijuana-Class A Misdemeanor 

Robert Farmer           Operating a Motor Vehicle after Forfeiture of License for Life-Level 5 Felony

Darius Irvine                Arson-Level 4 Felony

Criminal Recklessness-Level 6 Felony

Possession of Marijuana-Class B Misdemeanor

Steven Parkman             Battery by Means of a Deadly Weapon-Level 5 Felony

Adam Tokarski             Possession of Methamphetamine-Level 6 Felony

Possession of Narcotic Drug-Level 6 Felony

Legend Drug Deception-Level 6 Felony

Possession of Paraphernalia-Class A Misdemeanor

Matthew Wilderman  Operating a Vehicle with an ACE of .08 or More-Level 6 Felony

Man Stops by Sheriff’s Office to Confess Plan to Manufacture Methamphetamine

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DON’T GO TO COURT ALONE. CALL IVAN ARNAEZ @ 812-424-6671.

On Thursday, May 21, 2015 at approximately 11:30 am, Mr. Kelly Travis Adkins visited the Vanderburgh County Sheriff’s Office Command Post and asked to speak with a sheriff’s deputy.

Mr. Adkins then explained to a Sheriff’s Office detective that he wished to detail how he had attempted to manufacture methamphetamine. Mr. Adkins was carrying a liquid filled container labeled “Concentrated Sulfuric Acid” and was in possession of a small baggie containing methamphetamine.

After being escorted inside, Mr. Adkins voluntarily explained the details of his plan. He had purchased the sulfuric acid via the internet, but after the acid arrived he had second thoughts. Mr. Adkins then decided he should confess to his intentions to manufacture methamphetamine. Mr. Adkins clarified that he never actually manufactured methamphetamine himself, but wanted to learn. He explained that he recently allowed a friend to manufacture methamphetamine at his residence in hopes of learning the process. Mr. Adkins indicated that he still had methamphetamine precursors at his residence at 1104 Loft Cove.

A search of Mr. Adkins residence was conducted by detectives assigned to the Joint Narcotics Task Force. Methamphetamine precursors and paraphernalia were located and seized as evidence.

ARRESTED:

Vanderburgh County Recent Booking Records

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SPONSORED BY DEFENSE ATTORNEY IVAN ARNAEZ. 
DON’T GO TO COURT ALONE. CALL IVAN ARNAEZ @ 812-424-6671.

EPD Activity report

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SPONSORED BY DEFENSE ATTORNEY IVAN ARNAEZ. 
DON’T GO TO COURT ALONE. CALL IVAN ARNAEZ @ 812-424-6671.

IS IT TRUE FOR MAY 22, 2015

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IS IT TRUE we are going to take a Memorial weekend vacation?  …we hope you have a safe and enjoyable vacation?

 

Governor, First Lady to Honor Fallen Heroes at 500 Festival Memorial Service Tomorrow

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Indianapolis – Tomorrow, Governor Mike Pence and First Lady Karen Pence will honor fallen heroes at the 500 Festival Memorial Service presented by Rolls-Royce, where the Governor will offer remarks.

 

Friday, May 22:

 

12:00 p.m. EDT – Governor, First lady to honor fallen heroes at 500 Festival Memorial Service; Governor to offer remarks

*Media are welcome to attend.

Indiana War Memorial, 431 N. Meridian Street, Indianapolis

PET OF THE WEEK

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Skipper is a female yellow Lab mix! She’s almost 3 years old, and was transferred to VHS from Bullie Nation Rescue when they lost their shelter. She waited for a home there for almost 2 years, and has now sat waiting at VHS for several months. Nobody seems to notice this sweet, shy girl. Weighing in at 40 lbs., this girl is spayed, microchipped, and vaccinated and can go home TODAY for only $100 with approved application! Call (812) 426-2563 or check out www.vhslifesaver.org for adoption details!

USDA Offers Summer Food Safety Tips In Advance of Memorial Day Weeken

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Warmer temperatures call for extra attention to food safety when cooking and eating outdoors
WASHINGTON, May 20, 2015 – Memorial Day weekend marks the unofficial start to summer, and many Americans will celebrate with cookouts, camping, road trips and other activities that involve food. The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is reminding families to take extra care not to let foodborne bacteria, which grows more quickly in hot weather, ruin the fun.”This Memorial Day weekend and all summer long, I encourage families to get outside and enjoy our natural resources, national parks and forests, and the variety of food America’s farmers are able to provide,” said Agriculture Secretary Vilsack. “It’s important to remember that bacteria grow faster in the same warm temperatures that people enjoy, so extra care needs to be taken to prevent food poisoning when preparing meals away from home. USDA reminds everyone to use a food thermometer, and take advantage of resources like our FoodKeeper app to help with any food handling questions.”

Last month, USDA launched its FoodKeeperThis is an external link or third-party site outside of the United States Department of Agriculture (USDA) website. mobile app, which contains specific guidance on more than 400 food and beverage items, including safe cooking recommendations for meat, poultry and seafood products. The app provides information on how to store food and beverages to maximize their freshness and quality. This will help keep products fresh longer than if they were stored improperly, which can happen more often during hot summer days. The application is available for free on AndroidThis is an external link or third-party site outside of the United States Department of Agriculture (USDA) website. and AppleThis is an external link or third-party site outside of the United States Department of Agriculture (USDA) website.devices.

Due to a variety of factors, including warmer temperatures, foodborne illness increases in summer. To help Americans stay healthy and safe, USDA offers the following food safety recommendations.

Bringing food to a picnic or cookout:

  • Use an insulated cooler filled with ice or frozen gel packs. Frozen food can also be used as a cold source.
  • Foods that need to be kept cold include raw meat, poultry, and seafood; deli and luncheon meats or sandwiches; summer salads (tuna, chicken, egg, pasta, or seafood); cut up fruit and vegetables; and perishable dairy products.
  • A full cooler will maintain its cold temperature longer than a partially filled one. When using a cooler, keep it out of the direct sun by placing it in the shade or shelter.
  • Avoid opening the cooler repeatedly so that your food stays colder longer.

Cooking on the grill:

  • Use separate cutting boards and utensils for raw meat and ready-to-eat items like vegetables or bread.
  • Keep perishable food cold until it is ready to cook.
  • Use a food thermometer to make sure meat and poultry are cooked thoroughly to their safe minimum internal temperatures
  • Beef, Pork, Lamb, & Veal (steaks, roasts, and chops): 145 °F with a 3 minute rest time
  • Ground meats: 160 °F
  • Whole poultry, poultry breasts, & ground poultry: 165 °F
  • Always use a fresh, clean plate and tongs for serving cooked food. Never reuse items that touched raw meat or poultry to serve the food once it is cooked.

Serving food outdoors:

  • Perishable food should not sit out for more than two hours. In hot weather (above 90 °F), food should NEVER sit out for more than one hour.
  • Serve cold food in small portions, and keep the rest in the cooler. After cooking meat and poultry on the grill, keep it hot until served – at 140 °F or warmer.
  • Keep hot food hot by setting it to the side of the grill rack, not directly over the coals where they could overcook.

Daily Off Topic Forum May 22, 2015

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Daily Off Topic Forum May 22, 2015

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