‘Cannibal Cop’ Gilberto Valle planned to to cook up ‘some girl meat’ on Thanksgiving: prosecutors
Valle — who allegedly kept a database of at least 100 women he plotted to rape, cook and eat — planned the feast with one of his online conspirators earlier this year, according to authorities.
By Robert Gearty and Joe Kemp (New York Daily News, 11/20/2012)
The “Cannibal Cop” had his own twist for a Thanksgiving dinner this year — cooking up “some girl meat,” prosecutors revealed Tuesday.
Gilberto Valle, 28 — who allegedly kept a database of at least 100 women he plotted to rape, cook and eat — planned the freakish feast with one of his online conspirators earlier this year, prosecutors said.
“I’m planning on getting me some girl meat,” he wrote to his pal on Feb. 9.
“Really tell me more,” responded the friend.
“It’s this November, for Thanksgiving. It’s a long way off but I’m getting the plan in motion now,” Valle wrote.
“She’s not a volunteer. She has to be abducted. I know where she lives. I will grab her from her house.”
The conversation, which federal investigators recently found on Valle’s computer, was presented to a judge during the wacko cop’s third bail hearing.
The evidence was enough for Judge Paul Gardephe to deny bail — forcing Valle, who worked in the 26th Precinct in Harlem, to settle for a cheap jailhouse turkey dinner.
Continue reading “‘Cannibal Cop’ Gilberto Valle planned to to cook up ‘some girl meat’ on Thanksgiving” at New York Daily News.
FBI: Md. Grad & NYC Cop Arrested After Planning To Kidnap, Rape, Cook & Eat Women
(WJZ-TV, 10/26/2012)
There are new details in the case of the University of Maryland graduate turned New York City cop that’s accused of plotting to kidnap, cook and then eat women.
Monique Griego has the latest on the investigation.
The two brothers and mother of Gilberto Valle were stunned after learning that the 28-year-old, who is an NYPD cop and the father of a one-year old, may have been plotting to kidnap, kill, cook, and then eat at least two women–all while keeping a detailed database of a hundred others.
“It sounds like a movie, not anything real,” said a neighbor.
One of Valle’s potential victims lives in Maryland.
Valle himself is a 2006 graduate of the University of Maryland.
His father was wearing a Maryland shirt when asked about the allegations.
New York City Police Officer & Univ. Of Md. Graduate Charged With Planning Cannibalism Attacks
(WJZ-TV, 10/25/2012)
Kidnapping and cannibalism. A University of Maryland graduate and now New York City police officer is accused of plotting to torture, cook and eat the body parts of dozens of women.
Kai Jackson has details of the deeply disturbing case that’s still unfolding.
A journey into Maryland rye’s past . . . and future
By Baynard Woods (Baltimore City Paper, 11/14/2012)
Rye Whiskey used to be the drink of Maryland. There were two styles, in fact: a Pennsylvania and a Maryland style. The Pennsylvania style was reportedly spicier, whereas the Maryland style was a bit sweeter. But by the 1970s, as rye’s popularity reached its nadir, the authentic versions of both styles had largely disappeared. Majestic Distillers, in Landsowne, distilled its last batch in 1972, ultimately selling the company to Heaven Hill.
We at “City That Drinks” drink Pikesville on a regular basis, but we wanted to see how close it was to actual Maryland rye, so we called up Clay Risen, an editor at The New York Times and the author of the forthcoming encyclopedic American Whiskey, Bourbon, and Rye (and a fellow with whom “City That Drinks” has shared a few tastings).
“Most people old enough to have tasted Pikesville when it was a product of Maryland say it is not the same,” Risen says. “It is a legacy brand and the thing about a lot of legacy brands is that the brand is where the value is, not the stuff in the bottle.”
Risen goes on to say, however, “The cool thing about Pikesville is that it exists. It is not made in Maryland anymore, but it is really a product for Maryland. It’s [one of Maryland’s] foodway[s], part of a residual culture. I can’t think of another whiskey like that.”
In many ways, Pikesville parallels National Bohemian: made elsewhere but still beloved by Baltimore and largely available only here.
