WhatsApp Pinterest By admin – May 29, 2018 Twitter Local NewsCrime Leoncio Espinoza Police charged a man last week after he reportedly had been sexually assaulting a 15-year-old girl for the last 10 years.An Odessa Police Department news release stated investigation revealed the victim had been sexually assaulted by 43-year-old Leoncio Antonio Espinoza for the last 10 years after a sexual assault involving the victim was recently reported to OPD.Espinoza was charged with sexual assault of a child, a second-degree felony.Jail records show Espinoza has been in the Ector County Detention Center since Thursday and has a $75,000 bond. WhatsApp Twitter Pinterest Facebook Facebook Man charged with sexually assaulting child Previous articleCounty reviews proposed salary increasesNext articleGOOD NEWS: Sul Ross faculty-staff receive Bar-SR-Bar Awards admin
:Adonis page/iStockBY: BILL HUTCHINSON, ABC NEWS(NEW YORK) — Just days after he loosened COVID-19 restrictions for businesses, New Jersey Gov. Phil Murphy announced on Monday that an indefinite pause is being implemented on further measures to reopen the state because of the coronavirus variants circling the country.“I wouldn’t say it’s an alarm. There are a bunch of things coming together at the same time and we’re trying to balance all these sorts of megatrends,” Murphy said during his COVID-19 briefing. “Getting that balance right is not easy. So, we’re therefore using caution.”Murphy conceded that the state is “back to leading the nation in the spread of this virus.” He noted that the statewide positivity rate is 8.48% compared to neighboring New York’s 3.22%.“My guess is we won’t be opening capacity for some time now because of the caseload,” Murphy said on CNN Monday morning.On March 11, Murphy signed an executive order increasing indoor and outdoor capacity limits from 35% to 50% for certain businesses, including restaurants, food courts, bars, gyms, casinos, barbershops and nail salons. The order also allows indoor gatherings of 25 people (instead of the previous 10) and outdoor gatherings of 50 people (instead of the previous 25).The new limits, which Murphy described on Monday as “fairly modest,” went into effect on Friday. They do not apply to religious services, political events, funerals or memorial services.“I don’t think we have seen links specific to openings,” Murphy said at his public briefing. “I don’t think we’ve got any evidence of that.”Murphy said a notable increase in COVID-19 variants in the state in recent days prompted the decision to hold up on taking more steps to relax restrictions.Judy Persichilli, the commissioner of the state’s department of health, said on Monday that the state is grappling with 400 reported cases of COVID variants, including 389 cases of the U.K. variant, three cases of the Brazilian variant, one of the South African variant and seven of the California variant.“Variants of concern have been shown to be more transmissible and able to cause more severe disease,” Perschilli said.She said that overall, there are 1,192 people hospitalized in the state with COVID-19, including 428 in critical condition and 217 on ventilators.Murphy said at least 21,666 residents have died of COVID-19 complications since the pandemic began.Aside from the surge in infections from variants, Murphy said the latest COVID-19 data actually indicates the virus is “plateauing” in the state.Murphy said that more than 3.5 million people in the state have received at least one dose of the COVID-19 vaccine, and of those 3.5 million, 1.2 million are fully vaccinated.The governor started the Monday briefing by announcing that some restrictions on in-person visits at long-term care facilities are being lifted, particularly for residents who are fully vaccinated.“Our long-term care facilities should be working with families to allow for in-person in-door visitation with their loved ones. We know that some residents are suffering from the impact of social isolation,” Murphy said.Under the new guidelines being recommended by the state, indoor visits can be arranged at long-term care facilities in regions where COVID-19 activity is low to moderate.“In all cases, every resident and visitor must properly wear face masks, especially while indoors,” Murphy said.He said that with Passover and Easter coming up, “The overriding principle that we are working under is that we recognize that families need to be able to be together, especially when so many have been kept apart for so long.”Copyright © 2021, ABC Audio. All rights reserved.
Despite being a continually evolving industry, that has survived and adapted to modern technologies and ever-changing consumer tastes, bakery is often considered the poor relation to cooking.Gordon, Delia and Nigella dominate our TV schedules, top 10 book lists and even tabloid pages paint a “glamorous” portrait of cookery. Yet bakery, an industry filled with innovative, creative and passionate people, remains faceless and continually gets left behind.With its vast heritage – archaeological evidence suggests that the early Egyptians first made bread in 2600-2100 BC – age-old methods and staple products, bakery has long been seen by outsiders as old-fashioned and non-progressive. Yet this couldn’t be further from the truth. Intense competition within the bakery market, combined with an increasingly savvy customer, has continued to drive innovation.The industry is hugely creative too – you only have to look at the entries for last year’s Baking Industry Awards to see the astounding level of imagination and originality that is out there. Bakers are also passionate about what they do – so many of us spend our whole career in this industry, developing our skills as we go and becoming real experts in our field.We have to be versatile and reactive in order to keep up with the fast-paced and ever-evolving industry we work in. More and more baked goods, confectionery and cakes are coming on to the shelves and with enhanced choice comes an even more discerning customer. If you fail to use innovation and inspiration to differentiate yourself, like a badly baked cake, you’ll fall flat.The ingredients we use and our production methods are also changing all the time, as tastes alter and consumers look for longer-lasting, healthier alternatives. The recent emphasis on natural colourings and flavours has been driven by the consumer desire for fewer additives and more natural ingredients and, as we have done for thousands of years, we have moved with the market demands.Ours is an industry where there is room for everyone – from the home baker, the bakery production line or the student in training. Irrespective of background or skill level, bakery demands imagination and dedication. And if you want to pursue a professional career, the breadth of training is also vast.As the world gets smaller, we, as consumers and bakers, are being exposed to new and evolving techniques and product types. From the croissant to the crumpet, continental breads, cakes and patisserie are now readily available wherever you are in the world. Cosmopolitan patisseries sit alongside family bakers as the market diversifies and the opportunities have never been so great.Bakery is not cooking’s poor relation – it is innovative, fast-moving and steeped in tradition. nl Claire Bailey is business and technical development manager at Renshaw