Friday, November 14, 2008

Collard Stalk gets 3 to 5

Oh My F%$#(*%) god! News from my country fried hometown. God I miss that place.

Mayor in collard costume accused of assaulting entertainer at annual Maxton Collard Festival.

Published: Thursday, November 13, 2008 8:43 PM EST
The Laurinburg Exchange

A warrant has been issued for the arrest of Maxton Mayor Gladys Dean on a charge that she assaulted an entertainer at the town's Collard Festival on Saturday. Dean, mayor since January 2008, is charged with simple assault. She is accused of grabbing Rene Ward, the director and owner of Step 2 It Dance Studio, during the dance troupe's performance. Dean has denied assaulting Ward. The warrant was issued in Lumberton late Tuesday afternoon after a Maxton magistrate recused herself from the case. As of Thursday, the warrant had not been served on the mayor.

The incident allegedly began when Dean — who was dressed as a collard stalk — approached Ward and asked her to cut the performance short so that another group could perform.“We don’t perform a concert at a festival,” Dean said. “I didn’t ask her to stop. I just asked her to suspend her performance and then come back after the other group performed.”Dean said when she asked Ward to stop, the director reacted violently.“She started screaming and yelling. She went crazy,” the mayor said. “I lightly touched her arm and lowered my voice in an effort to calm her down. I never grabbed her.”The mayor added that she told Ward she was sorry if she offended her by touching her arm.

A Robeson County District Court hearing is set for Dec. 12

1 comment:

the doc said...

A collard stalk? What the hell. Collard leaves are creme-de-la-creme of the collard plant. Collards must be harvested after a good frost, but not so late that they become tough. Slowly cooked with some bacon, a country ham hock, onions, shallots, and some brown sugar yields a side dish that complements any meal, especially if the entree is pork. If you are lucky enough to have some homemade Jerusalem artichoke relish to add to the collards...that's real eating.Collards are really better with each reheating, the perfect leftover. And, they freeze well...bringing their charm long after the crop is harvested.