�A duple murder investigation that has remained unsolved for nigh a decade could be provided new impetus following a forensic breakthrough at the University of Leicester.
A leading detective from America is visiting forensic scientists at the University of Leicester and Northamptonshire Police in a bid to shed new light on the investigation.
He will meet with Dr John Bond a forensic research scientist at the University of Leicester and scientific bread and butter manager at Northamptonshire Police. Dr Bond and colleagues from the Department of Chemistry at the University of Leicester are investigating a new technique to identify fingerprints on metallic element casing- including bullets and bombs.
The discovery in crime detection could lead to hundreds of cold cases being reopened. The method enables scientists to 'visualise fingerprints' even after the print itself has been removed. They conducted a study into the way fingerprints can buoy corrode metallic element surfaces. The technique canful enhance - after firing - a fingerprint that has been deposited on a small calibre metal cartridge case before it is fired.
Detective Christopher King, of Kingsland Police Department, Georgia, is the lead investigator working on a 'cold case' - a double homicide - which has departed unsolved for a number of geezerhood. Detective King is a veteran officeholder with all over 20 years' experience as a sworn law enforcement officer in both California and Georgia.
Detective King was given the task of reviewing the previous investigators file to bring a " fresh " prospective and new ideas to the case.
Detective King aforementioned: "In December 2007 I was offered the military position of Investigator to focal point on an unsolved two-fold homicide from 1999. The suspect(s) in this case entered a business district business in the early afternoon on 12/01/1999, nip and killed the two employees and stole a small amount of cash. Four discharged shell casings ejected from the suspect's pistol were recovered at the picture and make been processed for latent fingerprints exploitation traditional methods of dusting and fuming with negative results.
"Our Chief of Police, Darryl Griffis, read an internet article about Dr Bond's work out at the University of Leicester and Northamptonshire Police in development latent prints on dismissed casings and it was decided that we should attempt to have our casings tested. We checked with various of the larger offence labs and learned that everyone was interested in the treat, but none were quick to hear it out.
"We contacted Dr Bond and were invited to play the evidence to Northampton for processing in the hope that that, with the Leicester process, a latent fingerprint might be located on the actual casing(s) itself which would help to play more evidence against a possible mistrust. While we understand that there is no warrant of positive results, every possibility must be explored to bring the suspects to judge and closure to the victims' families.
"This will be my first-class honours degree visit to the U.K. and I look ahead to group meeting with Dr Bond, his staff and the members of the Northamptonshire Police."
Spokesperson for the Kingsland Police Department, Lieutenant Todd C. Tetterton, aforementioned: "Your process was one of many avenues set on the internet which showed promise towards assisting us on this case."
Dr Bond aforesaid: "We are hopeful that we crataegus oxycantha be able to assist colleagues in the Kingsland Police Department, Georgia with the techniques we have developed latterly. We have already had some success at enhancing partial fingerprints on plate casings for other law forces where the cases were some years honest-to-god and conventional fingerprinting techniques had been tried and failed".
Detective King is at the University of Leicester/Northamptonshire Police between 28 August and 31 August.
Dr John W Bond
Scientific Support Manager, Protective Services Command, Northamptonshire Police, Wootton Hall, Northampton, NN4 0JQ
Honorary Research Fellow, University of Leicester, Forensic Research Centre, 106 New Walk, Leicester LE1 7EA
Lieutenant Todd C. Tetterton
Kingsland Police Department, Office of Professional Standards, 111 South Seaboard Street, Kingsland, Georgia 31548.
Source: Dr. John W. Bond
University of Leicester
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Saturday, 6 September 2008
Sunday, 17 August 2008
Download Jon Spencer Blues Explosion mp3
 Artist: Jon Spencer Blues Explosion: mp3 download Genre(s): Rock Discography:  Jon Spencer Blues Explosion Year: 1992 Tracks: 20 After a long and semi-successful tenure as drawing card of scuzz-rock heroes Pussy Galore, Jon Spencer took his anti-rock vision and drug-addicted up with guitar musician Judah Bauer and drummer Russell Simins to create the scuzz-blues trio the Jon Spencer Blues Explosion. Postmodern to the |
Thursday, 7 August 2008
The Visionary and Sol Azul
Artist: The Visionary and Sol Azul
Genre(s):
Drum & Bass
Discography:
The Visionary Remixes
Year: 2005
Tracks: 4
Crystal Clear and Code Breaker
Tuesday, 1 July 2008
TV review: Happy days of vintage TV chefs
After a decade of increasingly intensive TV food - Jamie, Nigella, Gordon, Rick, Peta et al - there's a lovely antidote on Monday night, on Sky's Food channel.
Long before sex was routinely linked with cookery, before anyone even thought of revolutionising school dinners, and at a time when using foul language on the telly or, heaven forfend, in the kitchen would have been unthinkable, there were the original celebrity chefs: Julia Child and Graham Kerr.
In their heyday, people were still getting used to the idea of television, and had never even thought of olive oil, clarified butter or wine with dinner.
These two cooks brought a sort of can-do glamour to ordinary households - and most decadently, you didn't have to have any intention of cooking their food to enjoy the shows.
Watching Nigella's sultry efficiency in her gleaming kitchen, or Jamie's athletic chopping up and slinging about of food can be distinctly unrestful.
You always feel challenged or reproached in some way. Whereas with gushing Graham, and matronly Julia, the experience was undemanding and reassuring, but often inspiring as well.
Food TV reticulates vintage programmes from the pair, either well worth a half hour's pause before the late news.
Julia, you can watch purely for the emphatic way she says butter - "b-wu-ttah!" - which now seems grandly subversive, since in this country it's becoming the saturated fat that dare not speak its name.
She bustles about her kitchen like a bossy chook, her voice a deep, rich cluck, her figure nourished by a lifetime of very good food indeed.
She has what would nowadays be regarded as a terrible television manner and low performance skills. But she is the real deal, and that's what shines through. She is one of the great pioneers of adventurous modern cooking, and to watch Julia is to watch history.
Graham is more akin to the modern showbiz chef. He seemed a bit much in his day, twinkling and gushing, his mouth constantly a moue of rapture, whatever morsel he inserted in it, his cheekbones reaching for the sky. He said you could feel his food in your metatarsals.
I didn't know what metatarsals were, but I was always happy to take his word for it.
You also get a nice frisson of national pride watching him, for Kerr's Galloping Gourmet franchise of TV and cookbooks went global - but only after he had been discovered here, by the infant local telly folk.
And sometimes, as with this Monday, Food TV splices in an episode of our other old cooking heroes, Hudson and Halls.
The impact of these sparkling, bickering chefs on still-conservative late-70s-to-mid-80s New Zealand was immense. It wasn't just the food, though that was daringly exotic.
It was that they were both openly gay. We simply weren't used to seeing openly gay people on the telly. Certainly not to taking them seriously. The nearest we'd got was the obligatory camp character in the odd British comedy.
But these two, though they sent themselves up at times in a gently camp fashion, weren't on for comic relief. They were on because they could cook, and had the personality to demonstrate their techniques with elan. The humour was almost incidental.
David Halls would play up the camp thing a little, shrieking and venturing the odd double-entendre – he was virtuoso on "my nuts" this week - while an unseen studio audience rippled with laughter. But the food was such fun.
This week they tackled offal - "ooh, my kidneys!" - and a revolutionary experience it must have been for audiences of the day, after the traditional New Zealand way with offal: lamb's fry fried to desiccation, and armpit-smelling steak and kidney pie, with kidneys like rubber bullets.
Sliced thinly and fried in butter and oil, the three offal dishes were daringly pink in the middle, served with - a gorgeous retro touch - fried toast triangles and a wedding-cake piping of mashed potatoes around the edge of the plate.
And with it, "a light red" - the ubiquitous old Queen Adelaide shiraz, label artfully turned toward the camera.
Housewives of the day didn't know whether to be more shocked and delighted with the campness, or with the fact that Halls would flick spare rice on to the floor and cheat by whacking things naughtily into the microwave while the fastidious Hudson wasn't looking.
It's possible that the most enjoyable thing about watching these old shows is that they were made before we all became so food- conscious.
The presumption was that we wouldn't be cooking and eating these special, rich dishes every day, but just occasionally - the sane and rational defence Wellington chef Martin Bosley always puts up against the Food Police.
In those days, the Food Police didn't exist. The cooking was social, celebratory and wholesome. And no one wrote spiteful women's magazine articles about Julia's weight or Graham's cholesterol. Those really were innocent, happy days.
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Thursday, 26 June 2008
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