logo
‘Talked her out of there;' Neighbor says he caught woman who jumped from burning apartment building

‘Talked her out of there;' Neighbor says he caught woman who jumped from burning apartment building

Yahoo19-05-2025
Over a dozen people have been displaced after an apartment fire in Vandalia early Sunday morning.
[DOWNLOAD: Free WHIO-TV News app for alerts as news breaks]
News Center 7's Malik Patterson talks to a man who helped a woman jump out of the window to escape the flames LIVE on News Center 7 at 11:00.
TRENDING STORIES:
2 dead after Mexican navy training ship hits Brooklyn Bridge
4 teens hospitalized after pursuit that ends in crash in Dayton
Father gets maximum sentence for shooting, killing 15-year-old daughter
The fire occurred in the 900 block of Stewville Drive just after midnight.
>>PREVIOUS COVERAGE: 2 people hurt, 13 displaced after apartment fire in Vandalia
When Vandalia Division of Fire crews arrived on scene, they saw heavy fire coming from a second-story window.
Mark Peeples said he was watching TV when he heard his neighbor screaming for help.
Once he got outside, he saw the fire.
Peeples quickly realized the only way to save his neighbor was to have her jump out of the window.
'She was too scared to jump out, kind of frozen in a bit, but I talked her out of there,' Peeples said.
Two people were hurt, and a total of 13, including six children, were displaced in this fire.
News Center 7 will continue to update this story.
[SIGN UP: WHIO-TV Daily Headlines Newsletter]
Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Video captures plane crashing into parked aircraft at Montana airport
Video captures plane crashing into parked aircraft at Montana airport

Yahoo

time35 minutes ago

  • Yahoo

Video captures plane crashing into parked aircraft at Montana airport

A small jet crashed into multiple planes while attempting to land at a Montana airport on Monday, Aug. 11. Officials in Kalispell, a town about three hours north of Helena, said authorities responded to the scene of a plane crash at Kalispell City Airport around 2:08 p.m. on Aug. 11. The pilot of the jet, a Socata TBM 700, which had four people aboard, lost control of the aircraft and crashed onto the runway, striking several parked airplanes and igniting fires on numerous aircraft. The four jet occupants, who are from out of state, managed to exit the plane with minor injuries and were treated at the scene. One of the planes struck by the jet was an unoccupied Swearingen SX-300. No additional injuries have been reported, authorities said. 'Police officers and fire crews acted quickly to contain and extinguish the blaze, preventing further damage,' Kalispell City Government said in a written statement. Watch plane crash into parked aircraft at Montana airport The Kalispell police and fire departments both responded to the incident. The Federal Aviation Administration is leading an investigation into the crash. Footage of the incident showed large clouds of smoke and flames billowing from the airport after the plane hit the tarmac. The airport primarily doesn't handle scheduled commercial flights and is located close to Glacier National Park, a wilderness area in Montana's Rocky Mountains. Montana U.S. Rep. Ryan Zinke wrote in an X post on Aug. 11: "My staff is on site at the plane crash at the Kalispell City Airport. From what we understand, no one was injured, praise God. "We will be assisting local authorities and the airport in any way we can as they handle this unfortunate accident," the post continued. The city's website states the airport is one of the busiest in Montana because of its proximity to recreation facilities. Michelle Del Rey is a trending news reporter at USA TODAY. You can reach her at mdelrey@ This article originally appeared on USA TODAY: Video shows plane crashing into parked aircraft at Montana airport

Whiskey Of The Week: I.W. Harper 34 Year Old Bourbon
Whiskey Of The Week: I.W. Harper 34 Year Old Bourbon

Forbes

timean hour ago

  • Forbes

Whiskey Of The Week: I.W. Harper 34 Year Old Bourbon

You won't find many bourbons aged 20 years or longer. 25-year-old bourbons are almost unheard of. And 30-plus year old bourbons are vanishingly rare. The climate in Kentucky, where the vast majority of bourbon is made, is simply not conducive to aging whiskey that long. Unlike Scotland, which basically has cold and crappy weather year-round (and plenty of long-aged whiskies to show for it), Kentucky can have blazingly hot summers and icy winters. Those seasonal variations accelerate barrel aging, pushing the liquid into the wood and pulling it back out. The fact that bourbon must be aged in new charred American oak (Scotch is typically aged in previously used barrels) also means it gets more of the tannins that, when whiskey ages too long, wind up imparting a lot of heat and astringency to the finished product. And yet... many a booze collector mistakenly assumes that older is always better, and is willing to pay a steeper price for a higher number next to the age statement. Which, in general, makes collecting and flipping extra-aged whiskeys more pleasant than drinking them. I still remember the first time I tasted a 30-plus year old bourbon, more than a decade ago. A friend in the industry had a small flask of it and offered me a taste. It was, the saying goes, like licking an oak stave — an oak stave coated with black pepper, no less. 'Yeah, it's pretty terrible,' he admitted. That very bourbon now sells for tens of thousands of dollars on the secondary market, and I wonder if a single one of the (very few) bottles produced has ever been opened and tasted. Say what you will about a bourbon this old, the bottle is gorgeous. Photo courtesy of Diageo When I was recently offered a taste of a 34-year-old I.W. Harper bourbon, distilled in 1989, I didn't say no, but I certainly didn't have high expectations. My skepticism grew when I heard the eleven bottles' worth of whiskey produced were harvested from four damn near completely evaporated barrels. They may have been selected and deemed worthy of bottling by Nicole Austin, longtime distiller/distillery manager and currently Director of American Whiskey Development and Capabilities (DAWDAC for short) for spirits behemoth (and I.W. Harper's parent company) Diageo. But my respect for her didn't change my opinion. I merely wanted to try it for the same reason George Mallory wanted to climb Mount Everest — because it was there. Much to my surprise, I.W. Harper 34 Year Old Bourbon is... drinkable. Not amazing, but better than it has any right to be, given its circumstances. Oaky as hell, yes, but not chewing-tree-bark oaky. I got a ton of menthol and gentian on the palate; my host for the tasting, Zev Glesta of Sotheby's (more on them shortly), tasted 'horseradish and overripe cantaloupe.' At 63.1% ABV, this is no pinky-in-the-air refined sipper — it's more a hold-onto-your-hat, try-to-enjoy-the-ride bourbon. But like I said, it's not bad. And after I left a couple of sips' worth in my glass for an hour or so, it opened up quite a bit. The gentian notes I originally got were more like root beer, and the alcohol's bite was not quite as sharp. The bourbon's provenance is a bit of a mystery — it was aged at the famed Stitzel-Weller distillery, which ceased operations in the early 1990s, but it was not distilled there. Educated guessers think it may be from the Bernheim distillery, but that hasn't been confirmed or denied. The five bottles for sale (I don't know what will become of the other six) were auctioned by Sotheby's — all fetched in excess of $10,000, well above the pre-auction estimates. The project is a collaboration with famed actor/director/philanthropist Colman Domingo, with proceeds going to Native Son, described by Sotheby's as 'a platform dedicated to empowering Black queer excellence through visibility, leadership development and community-building initiatives.' The package, which includes bespoke labels, a silk scarf, and a paper ruff that goes around the neck of the bottle, explores the theme of Black dandyism and is unequivocally stunning. In the end, a 34-year-old bourbon is a curiosity more than a serious sipper. But it's for charity — and for bragging rights, too. Owning one of 11 of damn near anything is pretty cool. Who knows if any of the proud owners of a bottle will ever actually open theirs. But that's what I'm here for — I tasted it so they don't have to. And I'm always happy to provide that sort of assistance.

This Secret Ingredient Makes Homemade Ice Cream Easy
This Secret Ingredient Makes Homemade Ice Cream Easy

New York Times

timean hour ago

  • New York Times

This Secret Ingredient Makes Homemade Ice Cream Easy

The best ice cream this summer is the one you create: Make your own flavors with this easy vanilla base and five smart tips. Turn your homemade ice cream into a sundae bar with your favorite toppings. David Malosh for The New York Times. Food Stylist: Barrett Washburne. By Scott Loitsch Scott Loitsch, NYT Cooking's director of video, keeps a separate chest freezer filled with his homemade ice cream. Published Aug. 12, 2025 Updated Aug. 12, 2025 Imagine a cookie dough ice cream that actually has enough cookie dough in it: That's just one thrill of making your own ice cream. Sure, it requires a machine and a bit of patience, but there's nothing sweeter on a hot summer day than scooping a flavor of your creation. I fell in love with making ice cream when I was young, helping my mom manage ice and salt levels in an old-fashioned churning bucket. (She makes a fantastic chocolate.) That passion eventually led me to complete a professional ice cream course at Penn State's Department of Food Science. These days, I like to experiment with flavors based on other desserts, like peanut butter pie, with chocolate cookie pieces (the crust) and chocolate shards (the topping) rippling through creamy peanut butter ice cream (the filling). It's a recipe that captures the pie's best — and one you probably won't find at scoop shops. Half the fun of making ice cream at home is letting yourself get creative, and the base recipe here, along with the five tips below, are all you need to get started. Then, channel your inspiration into your very own dream scoop. A blend of melted chocolate and peanut butter hardens when drizzled over ice cream to create chocolaty swirls. David Malosh for The New York Times. Food Stylist: Barrett Washburne. The key to really delicious homemade ice cream is in the dairy aisle, but it's not heavy cream or eggs. It's cream cheese. Many at-home ice cream recipes call for egg yolks to create a creamy, scoopable custard base, but a lot of commercial options are Philadelphia-style, which is made without eggs. Instead, these commercial makers use stabilizers and sweeteners that home cooks might not be able to buy. Cream cheese already contains stabilizers, which keep the final ice cream softer, creamier and easier to scoop for a longer time. Pair it with the correct balance of milk, cream and sugar, and you'll have a base that tastes deeply of dairy but wouldn't necessarily be described as cream cheesy. In this carefully formulated recipe, it adds a slight tang to the final product that helps lift whatever flavors you choose. The addition of cream cheese to this vanilla ice cream base makes it even easier to scoop into perfect rounds. David Malosh for The New York Times. Food Stylist: Barrett Washburne. It's important to add the cream cheese at the last stage of this base recipe. After the milk is warmed, it's poured over room-temperature cream cheese to prevent lumps and curdling. If the cream cheese is still a little cold and leaves tiny clumps, the mixture can be passed through a fine-mesh sieve. Cutting cream cheese into small cubes helps it melt smoothly into hot milk. David Malosh for The New York Times. Food Stylist: Barrett Washburne. Setting the base in an ice bath before transferring it to the refrigerator gives it a head start on chilling. You'll want to keep it in the fridge for a minimum of four hours (and a maximum of two days). Often referred to as the base's aging process, this time allows the flavor to develop and deepen. Think of this period as you would resting cookie dough: It lets the flavors mingle and really get to know one another. While there is some debate (notably as it relates to custard-based ice creams) over the impact of this aging process on final flavor and texture, the most compelling reason for doing it is that it guarantees a very cold base, which will churn up more smoothly. (A crucial part of the process is ensuring everything is as cold as possible so that the final freezing stages happen quickly.) Strawberry jam mixed with cream cheese creates a tangy pink swirl in these scoops. David Malosh for The New York Times. Food Stylist: Barrett Washburne. Aside from an ice cream maker, the only other equipment required here is a standard metal loaf pan. Its benefits are twofold: By freezing the pan before making the base, you're ensuring that the just-churned ice cream lands in an ice-cold dish, which helps minimize how much of the base melts between churning and freezing (and, as a result, how many ice crystals form). Two, the loaf pan makes easy work of layering in ripples or mix-ins. After adding half of the just-churned ice cream to the pan, swirl or layer in any additions before topping with the rest of the ice cream and mix-ins. Graham crackers are added whole to create dramatic ripples when the finished ice cream is scooped. David Malosh for The New York Times. Food Stylist: Barrett Washburne. Mix-ins — and not the sweet-cream base — probably define many of your favorite flavors. (Looking at you, cookies and cream.) And it's true that swirling in saucy additions and layering in other ingredients, as with the strawberry jam and graham crackers in this cheesecake ice cream, are simple ways to create a new flavor without adjusting the base. But it's just as easy to steep herbs or crushed coffee beans in your base to make your very own fresh mint or cold brew ice cream. Once you've got a handle on the basics, let your imagination run wild. Follow New York Times Cooking on Instagram , Facebook , YouTube , TikTok and Pinterest . Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice .

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store