Crime Watch 8

Police search for suspect in robbery

LAWRENCE, Ind. (WISH) – Police are hoping to identify a suspect in connection to a convenience store robbery.

According to the Lawrence Police Department, officers responded to a call of a robbery of the Village Pantry located in the 5100 block of North Franklin Road just before 3 a.m. Tuesday May 10.

Police said a male entered the business and started demanding money, but did not display a weapon during the incident. The man fled the scene on foot with an undisclosed amount of money.

The suspect has been described by police as a male in his 20’s, medium build standing between 5’10” and 6’0″ tall.  At the time of the robbery, the suspect was wearing a hooded sweatshirt pulled down over his head.

Anyone with information on this incident is asked to contact Crime Stoppers of Central Indiana at 317-262-TIPS.


New spring menu at Georgetown Market features Matcha Iced Latte and Ancient Grain Salad

It may not feel like spring outside, but at Georgetown Market – they’re ready!

In our kitchen today, the crew shares part of their new spring menu, including new hot drink and coffee options, as well as a yummy, healthy salad.

New spring menu at Georgetown Market features Matcha Iced Latte and Ancient Grain Salad

Iced Matcha Latte
2 Tbsp Simple Syrup
2 Tbsp Matcha
Ice Fill Cup to rim with Ice
1 Cup Almond milk
In a 16oz glass mix matcha, simple syrup and only a 2/3 cup of the almond milk. Save the 1/3 cup of almond milk for later step.
With a spoon, stir the matcha, simple syrup and almond milk until well blended.
Add Ice to matcha mix and then slowly top with almond milk. Serve.

Ancient Grain Salad
Soaking Sorghum
2 Cup Sorghum
6 Cup Water
Cooking Sorghum
2 Cup Sorghum
6 Cup Water
6 ea Bay Leaves
3 Tbsp Salt
3 Cups Sorghum Cooked and drained
2 Cup Parsnips 1/2 moon slices
2 Cup Mushroom Halved
2 Cup Fennel Julienne
2 Cup Carrots 1/2 moon slices
4 oz Black Garlic Minced into a paste
4 oz Lemon Juice
2 Tbsp Salt
2 Tbsp Olive Oil
2 Cups Spinach
2 Cups Feta Crumbled
Mix water and sorghum in a large pot overnight. Drain sorghum of excess water. Set aside.
In a large pot bring water, salt, bay leaves, and soaked sorghum to a boil.
Cover pot and let sorghum boil for 45 to 55 minutes or until tender. Let cool then drain excess water. set aside.
Prep all veggies and then toss veggies in olive oil until veggies are well coated, roast at 400 for 15 minutes
Pull veggies from oven and set aside.
In a large bowl, toss cooked sorghum, roasted veggies, and spinach. Serve warm.