Andy Ogles Discusses Calling For House Investigations Into Nashville Mayor Critical Of ICE Operations
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Marshfield man gets 25 years in prison for November 2024 death of his roommate
WISCONSIN RAPIDS − A 28-year-old Marshfield man was sentenced Aug. 19 to 25 years in prison for the November 2024 death of a woman who was chocked to death then taken to Price County and set on fire. Deyvin Castro-Gutierrez pleaded no contest to and was found guilty of second-degree intentional homicide in the death of Blanca Jesenia Hernandez-Portocarrero, 28, of Marshfield. The charge was reduced from a charge of first-degree intentional homicide. Retired Marathon County Circuit Judge Gregory Grau, acting as a substitute judge in the Wood County case, found Castro-Gutierrez guilty of the reduced charge. As part of the plea agreement, a charge of mutilating a corpse filed in Price County was dismissed but considered during sentencing. Wood County District Attorney Jonathan Barnett said Castro-Gutierrez told investigators he and Hernandez-Portocarrero got into an argument over some text messages and phone calls she had made. Because she was smaller, Hernandez-Portocarrero got a knife to protect herself. Castro-Gutierrez knocked the knife out of her hand and then hit her throat and held his arm across it until she stopped breathing, Barnett said. Wood County inspections: One restaurant receives 10 violations on initial and reinspection Local business news: 7 Brew drops new drive-through coffee stand in Marshfield, expected to open this fall If the case had gone to trial as first-degree intentional homicide, a jury likely would have decided Castro-Gutierrez's account of how the death happened did not justify the charge, Barnett said. There was no evidence to dispute it, he said. A neighbor in the apartment complex had put a surveillance camera in the parking lot, because he believed someone had hit and damaged his car repeatedly, Barnett said. The camera happened to catch Castro-Gutierrez putting Hernandez-Portocarrero's body in the trunk of his car, Barnett said. That is the reason officials were able to determine it was him who killed Hernandez-Portocarrero, he said. Castro-Gutierrez then took the body to Price County where he put Hernandez-Portocarrero in a ditch and tried to burn the body, Barnett said. Some people came along and saw the fire. Defendant knows he has destroyed two families, lawyer says Nothing the defendant or anyone can do will bring Hernandez-Portocarrero back, said James Bennett, Castro-Gutierrez's attorney. It is clear he tried to cover up the crime afterward. "These actions are inexcusable here and will forever be with him," Bennett said. Castro-Gutierrez was born in Nicaragua and lived with his grandmother, Bennett said. From the age of 10, he cared for his grandmother. Castro-Gutierrez wanted to become a doctor, but his family was too poor to make that happen. Castro-Gutierrez came to the United States to make money he could send home to help his family, including his four children, in Nicaragua, Bennett said. His oldest daughter is studying pharmaceutical chemistry at a university. Castro-Gutierrez is both proud that he has helped his daughter do that and sad he won't be able to continue helping her. Castro-Gutierrez knows he had taken Hernandez-Portocarrero away from her four children and he will not be available for his four children for many years. He knows he's destroyed two families, Bennett said. He hopes to return to Nicaragua and his family in coming years. Victim's family asks for harshest possible penalty Hernandez-Portocarrero's aunt spoke to the judge by a video call. She spoke through a Spanish interpreter who was interpreting the Aug. 19 proceedings for Castro-Gutierrez. The aunt said the actions of Castro-Gutierrez have devastated Hernandez-Portocarrero's children and mother. He took her away from them, she said. The family would like Grau to give Castro-Gutierrez the harshest possible penalty, the aunt said. They would like to see him spend the rest of his life in prison. Castro-Gutierrez did not give a statement when given the chance. Grau gave Castro-Gutierrez 25 years in prison to be followed by 20 years of extended supervision, which was the joint recommendation of Barnett and Bennett. Since he is not a U.S. citizen, it is likely officials will send him back to Nicaragua when his prison sentence is finished, Grau said. Grau gave Castro-Gutierrez credit for 281 days already served in jail. Contact Karen Madden at kmadden@ Follow her on Twitter @KMadden715, Instagram @kmadden715 or Facebook at This article originally appeared on Marshfield News-Herald: Deyvin Castro-Gutierrez of Marshfield gets 25 years in roommate death
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What's happening at UIS on Aug. 20? Move-in day kicks off fall semester
Hundreds of new students are expected to move into University of Illinois Springfield residence halls starting 11 a.m. Aug. 20. Volunteers from student organizations and campus departments are scheduled to help with parking, unloading and directions, according to a community announcement. Fall semester classes are expected to begin Aug. 22, according to the announcement. This story was created by reporter Abreanna Blose, ablose@ with the assistance of Artificial Intelligence (AI). Journalists were involved in every step of the information gathering, review, editing and publishing process. Learn more at This article originally appeared on State Journal-Register: UIS students move in Aug. 20 ahead of fall semester Solve the daily Crossword
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It's Peach Season—Here's How to Make a Whiskey Cocktail with the Stone Fruit
Celebrate peak peach season with a Palisade Peach Whiskey Smash that's made with ripe peach puree, mint syrup, and Colorado whiskey for a perfect summer sip. It's the peak of peach season in many parts of the country, including in Colorado where I'm from. It's my favorite time of year to scoop up the stone fruit at farmers market and make peach everything—panzanella salads, cobbler, and marinades for pork chops. But one of my favorite ways to incorporate juicy ripe peaches into recipes is with a cocktail. If you've ever had a Palisade peach, you know they're something special. Grown on Colorado's Western Slope, which is where Colorado's wine country is located, these peaches are big, sweet, and incredibly juicy thanks to the warm days and cool nights in the region. Stranahan's, a Colorado whiskey maker, has provided its go-to recipe for toasting to peach season. The peach whiskey smash is made with a peach puree from Colorado's Palisade peaches but any local to your area will do the trick. (Pro tip: To make a peach puree, just peel and pit a ripe peach, then blend it until smooth. If it's too thick, you can add a splash of water or lemon juice to get the consistency just right.) I love these elegant rocks glasses for whiskey drinks, including smashes: Here's how to make a peach whiskey smash, the perfect late-summer cocktail. Stranahan's Palisade Peach Whiskey Smash Recipe 2 oz Stranahan's Blue Peak Single Malt Whiskey 1 oz peach puree 1 oz mint syrup* 0.5 oz lemon juice 2 dashes Peach Bitters 2 dashes Orange Bitters Garnish: Mint sprig and dried peach wheel Instructions: 1. Add ingredients to a shaker with ice and shake. 2. Strain over ice in the glass. This cocktail pairs wonderfully with dishes that let summer ingredients shine. Think backyard happy hour or a sunset dinner on the patio. Here are a few ideas: Grilled pork chops or chicken with a peach glaze or herb marinade. Prosciutto-wrapped peaches or melon Panzanella salad loaded with heirloom tomatoes, peaches, and fresh basil, and mozzarella pearls. A cheeseboard with creamy goat cheese, sharp cheddar, fresh fruit, and a drizzle of honey. Peach cobbler or shortbread cookies if you're ending the night on a sweet note. * A Quick Note on Mint Syrup You can usually find mint syrup at well-stocked liquor stores or online, but it's also super easy to make at home—especially if you've got an overflowing mint plant in your garden! To make a quick mint syrup: Combine 1 cup of water, 1 cup of sugar, and a big handful of fresh mint leaves in a small saucepan. Bring it to a simmer, stirring until the sugar dissolves. Let it steep for about 10 to 15 minutes, then strain out the mint and let the syrup cool. Store it in the fridge for up to a week. It's great in everything from cocktails to iced tea and lemonades.
