Alaska man runs onto frozen lake to avoid jail
Anchorage police said a young man who didn’t want to return to jail ran out onto the uncertain ice of an Alaska lake to escape officers armed with an arrest warrant.
Police spokeswoman Dani Myren said officers were sufficiently concerned about the thickness of the ice covering Cheney lake that none of them wanted to venture onto it. So a standoff ensued.
KTUU-TV reported that police negotiators and Fire Department dive teams were staging on the lakeshore when the young man finally surrendered.
Myren said officers went to a home earlier in the afternoon to serve 19-year-old Siaosi Sila with a warrant alleging failure to comply with probation conditions. The spokeswoman said Sila saw police as he approached the home in a vehicle, bailed out and headed for the lake.
Washington state woman spots stolen car in drive-thru
A Washington woman whose car was stolen from her apartment complex saw the stolen SUV hours later — in the drive-thru of the McDonald’s restaurant where she works.
The Tri-City Herald reported that Virginia Maiden called police after seeing her SUV in the drive-thru.
Officers arrested the driver, a 22-year-old Kennewick woman, at the restaurant.
Police found clothes in the car that had been stolen from department stores.
Conn. chef set to feast on cicadas during invasion
NEW HAVEN, Conn.
Connecticut chef Bun Lai already is known for his Mexican grasshopper dish and his fried rice with meal worms and crickets. But he soon might also be recognized as the cicada chef.
Lai, owner of Miya’s Sushi, told the New Haven Register that he plans to fill a big freezer full of Brood II cicadas, once the red-eyed bugs’ 17-year life cycle brings them above ground for about five weeks.
“I’m going to catch a whole bunch of them and preserve them for future eating,” he said. “I plan on eating a whole bunch of them myself.”
Lai said cicadas, and insects in general, have great nutritional value and are “healthier for our bodies than eating meat.”
He plans to feature the cicada in some theme dishes, steaming some of the bugs and boiling others, with the appropriate spices and herbs.
“I don’t want to take something that’s inherently nutritious and deep fry it,” he explained. “If I’m going to interrupt this amazing, 17-year life cycle, I’m going to honor it and respect it.”
Lai told the Register that he sees it as a challenge to take something that’s abundant and nourishing and make it appealing, not to mention tasty.