‘Shockingly unimpressed’ judge orders prison for man who killed girlfriend with spiked drink

A man found guilty of manslaughter after his girlfriend died from a drug he put in her drink was sentenced Tuesday in 3rd District Court. (Yukai Peng, Deseret News)

Estimated read time: 5-6 minutes

WEST JORDAN — Stacey Buchanan’s four kids had to grow up fast when she died unexpectedly in 2016 from a drink her boyfriend spiked with methamphetamine.

Aaliyah Angelique, Buchanan’s oldest daughter, told the court on Tuesday that she and her siblings were split up and sent to live with different family members, some of whom they barely knew. Angelique was close to graduating from high school at the time, and had been looking forward to sharing the occasion with her mom; when, suddenly, she was ordering flowers and doing her mom’s hair and makeup for the funeral.

Angelique said the months after her mother’s death were absolutely difficult. She couldn’t leave the house for work and school and she struggled eating and drinking, afraid it was all being poisoned. She “self-sabotaged” her relationships out of anger, and at one point was hospitalized with anxiety and panic disorder.

Eventually, Angelique said she gained legal custody of two of her siblings and has since been their sole provider — putting her own plans and dreams on hold to pay for an apartment, car, food, clothes and other expenses.

“I had to abandon my youth … because of one man’s selfish actions and decisions,” Angelique said in a 3rd District courtroom on Tuesday. “I feel as if we all died along with (my mother) that day.”

Angelique’s comments came during the sentencing proceedings for Taylorsville resident Joshua Ryan Bridgewaters, 41, who was found guilty in September of manslaughter, a second-degree felony, and tampering with a witness, a third-degree felony.

Judge L. Douglas Hogan ordered that Bridgewaters serve one to 15 years in prison on the manslaughter charge and one to five years on the witness tampering charge. The sentences will run consecutively, and Hogan will recommend Bridgewaters receive “zero” credit for the time served.

He added that while the parole board isn’t bound by his recommendations, “I don’t believe you deserve credit for any of the time served.”

Bridgewaters spent nearly five years at the county jail as he rotated through different attorneys. His trial was set 10 different times, Hogan noted Tuesday, and all but one of those date changes occurred because Bridgewaters dropped “numerous competent counsel.”

Buchanan was 33 when she died on May 29, 2016. Bridgewaters told police, at the time, that the two were drinking wine when Buchanan started to feel sick. According to the police, Bridgewaters sought help from a neighbor who was a paramedic, but the neighbor later told investigators that by the time he saw Buchanan she was not breathing and her lungs were full of vomit and fluid. Police said Bridgewaters had not called 911, despite his girlfriend’s condition.

Police affidavits said that earlier in the day, Buchanan called her mother, Robin Bingham, “and told her someone had poisoned her drink.” When Bingham was called back a short time later, she said she could hear Buchanan tell Bridgewaters to “stop it” and “stop grabbing my phone,” before Bridgewaters took the phone and told Bingham that everything was fine, according to the court documents.

Bridgewaters contacted a friend who was with them earlier that day and asked what he had told police so their stories would match, the charges state. This made the friend suspicious and prompted him to confront Bridgewaters about what had happened.

Police also found marijuana in Bridgewater’s coat, something he asked his friend to take the blame for because he was on parole and was not supposed to be around drugs, the state charges. Court records show Bridgewaters pleaded guilty in 2007 to aggravated robbery, a first-degree felony.

Bridgewaters was charged in 2017 with murder, a first-degree felony, along with obstructing justice, a second-degree felony, and tampering with a witness, court records show.

During his trial in September, the jury was given the option to convict Bridgewaters of a reduced charge of manslaughter, instead of murder — meaning he recklessly caused his girlfriend’s death but did not show indifference to human life or knowingly create a great risk of death. The jurors found Bridgewaters guilty of manslaughter and tampering with a witness, but not guilty of obstructing justice.

‘A piece of me that I will never be able to get back’

During Tuesday’s sentencing, friends and family members described Buchanan as “a beautiful soul,” “fun to be around” and someone with “such a big heart.”

Bingham, Buchanan’s mother, said Bridgewaters had caused her family to become additional angry by dragging out the proceedings, “keeping us from getting the justice we deserve. … He was still just looking out for himself.”

Wendy Ortega, Buchanan’s aunt, added that Bridgewaters deprived

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Country ham recipe slow-cooks with help from a sleeping bag : NPR

As a child, Linda Ishmael would help her grandparents prepare Old Kentucky Ham for the holidays.

Linda Ishmael/Collage by NPR


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Linda Ishmael/Collage by NPR


As a child, Linda Ishmael would help her grandparents prepare Old Kentucky Ham for the holidays.

Linda Ishmael/Collage by NPR

All Things We’re Cooking is a series featuring family recipes from you, our readers and listeners, and the special stories behind them. We’ll continue to share more of your kitchen gems throughout the holidays.

When Linda Ishmael was growing up, her family’s Christmas celebrations always included “putting the ham to sleep” to get it ready for the holiday dinner, when dozens of family members would visit their Kentucky farm.

The sleep process is a method of slow-cooking a salt-cured country ham for 24 hours that Ishmael said hearkens back to pioneer cooking.

“It was a way for the women to cook a lot of dishes at once,” Ishmael said. “They could put the ham up somewhere else to slow cook while they used their oven to cook other things.”

Ishmael lives in Flemingsburg, Ky., just about 4 miles from where he grew up on hundreds of acres of land with his parents, siblings, aunt, uncle, cousins ​​and grandparents. Out of all the kids, Ishmael said, she was the only one interested in being in the kitchen with her grandmother.

“I would leave my house and go up, either walk or bicycle up, to my grandparents’ home … so I was always there, kind of as part of the prep work,” said Ishmael.

It’s here where she learned everything needed to cook the special ham that also made appearances at Easter and other family celebrations.

To get started, you need to gather your ingredients and equipment, which includes some rugs without plastic coating on the bottom, a newspaper, blankets, a cold-weather sleeping bag and a pot with a lid or a lard can that can hold the entire ham in water.

Ishmael uses a plastic pot scrubber to clean the ham under cool running water. Then she soaks the ham in a pot of water for 24 hours. This helps rehydrate the ham and gets a good portion of the salt out, Ishmael said.

Then the ham goes into the cheesecloth bag it comes in or another cloth that can be tied at the top and back into the pot. The pot of ham is refilled with fresh cold water and put on the stove until it comes to a boil. You want it to stay at a rolling boil for 30 minutes.

Then you carefully lift the pot or can off the stovetop. This is a job that Ishmael said was reserved for her grandfather when she was growing up.

“My grandfather put a raincoat on so that hot water wouldn’t splash on him when he took it off the stove, and he’d always wink at me and say, you know, ‘It’s better to be safe than sorry,'” Ishmael recalled.

Her grandfather would move the pot of ham onto the rugs, and then the wrapping process began.

Wrapping the ham starts with making sure the lid is secure and then putting two layers of newspaper around the pot and on top. Ishmael said you can secure these with tape if you’d like. Then come the blankets and, finally, a sleeping bag good for temperatures below 32 degrees Fahrenheit.

The sleeping bag was added after one of Ishmael’s family members left one behind after a camping trip.

“It really created a good insulator, because when 24 hours pass and you come back to take these things off, unwrap it, you want it to still be extremely hot in the pot,” she said.

After those 24 hours of slow-cooking, the ham gets scored before it’s encrusted with the cracker mixture and browned in the oven.

Ishmael said that after it’s done, you have to hide it from the family until dinnertime — that’s how good it is.

“Everybody that’s ever eaten it has loved it,” she said. “As I’ve always said, this is the best ham I’ve ever eaten.”

Old Kentucky Hams

Recipe submitted by Linda Ishmael
Flemingsburg, Ky.

Ingredients

  • 1 salt-cured country ham, about 16 to 18 pounds
  • 2 sleeves of saltine crackers, more if needed
  • 1 tablespoon black pepper
  • 1 cup of brown sugar
  • approximately 1/2 to 3/4 cup apple cider vinegar

Equipment

  • 1 large pot or lard can with a lid that can fit the ham and water
  • 1 cheesecloth bag
  • 1 newspaper
  • 2 rugs that do not have plastic coating on the bottom
  • several towels and blankets
  • 1 cold-weather sleeping bag suitable for temperatures below 32 degrees Fahrenheit
  • tapes (optional)

Directions

Clean and scrub the ham with a plastic pot scrubber under cool running water.

Put the ham in the

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Popular Austintown restaurant Fatso’s BBQ to close permanently

A previous version of this story incorrectly stated the location of this restaurant. It has been corrected. We apologize for the error.

AUSTINTOWN, Ohio (WKBN) -The owners of Fatso’s BBQ announced their restaurant is closing in a social media post on Facebook.

Last Saturday, Fatso’s Barbecue officially closed. Owner William Bowser says being a small business owner in today’s economy has taken a toll on his mental and physical health.

“Especially having barbecue meat, it’s so expensive. So you know it was just hard to save money here, save money there and we were basically just treading water for a long time,” Bowser said.

Bowser says for the last year, he tried to keep prices the same. But around October, with businesses really struggling, he raised them.

“We were basically just making money to buy more food to keep food in the bar, to keep food in the carryout, we weren’t making any money. We haven’t made any money in probably a year,” Bowser said.

Fatso’s began in April of 2021 on East Midlothian Boulevard. In October of 2021, they moved to their location in Austintown at a carryout station behind Chipper’s Sports Bar and Grill. Bowser said it was amazing to watch the business grow.

“For the people who know me, that know how we started, we started on the side of the road next to a tire shop with a loan from my father-in-law with the smoker. And that was it and we built it from there and I think we built a great culture, and I made so many friends along the way and have gotten so much support from the community,” Bowser said.

Bowser says looking back there are things he wished he had done differently.

“Leaving where we were on Midlothian originally might have not been the best move, but then again, when winter comes, what are you going to do then?” Bowser said.

Bowser says he doesn’t want to completely abandon the idea of ​​barbecue, but closing is what’s best for now. At this time, he is unable to talk about the legal actions being taken

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