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Hale jailed for violating bond
Hale-BrookeWEB
Brooke Hale

A woman accused of trying to kill her estranged husband in August is back in jail after law enforcement officials say she violated conditions of her bond by making contact with the victim.
Brooke Hale, 34, was arrested Wednesday night and remains held at Warren County Jail without bond. She is charged with six counts of violating an order of protection, and six counts of violating conditions of her bond by contacting her husband, Mike Hale.
Brooke Hale was already facing charges of attempted murder for an attack on Mike Hale that occurred in the parking lot of the VFW in August. Prosecutors say Brooke Hale and her boyfriend, Jack Redmon, attacked Mike Hale with Redmon stabbing him twice. Redmon remains in jail unable to make a $300,000 bond for attempted murder.
Brooke Hale was able to make her $100,000 bond, but as a condition of that bond she was not to have contact with her husband. He had also taken out a protection order against her so that contact violated the protection order as well.
According to warrants filed against Brooke Hale, sheriff’s investigator Jason Rowland has documented six times where she reportedly contacted Mike Hale via cellphone. The warrants detail the date and time of the calls and also the duration.
One warrant contends Brooke Hale contacted Mike Hale on Nov. 13 at 4:57 p.m. with the call lasting 4 minutes and 57 seconds. Brooke was said to contact Mike twice more on that day, once on Nov. 15, and twice on Nov. 16.
However, Mike Hale says he doesn't want any harm to come to Brooke and he certainly doesn't want his wife to be sitting in jail.
"We're trying to rebuild our home," said Mike. "We're going to stay married and work this out. It's difficult right now, but there was never any harm between me and Brooke. The only problem was between me and Jack Redmon. I don't want this to be happening to Brooke. It's not right what they're doing to her. We want to get our family back together."
District Attorney General Lisa Zavogiannis said she is not treating the case lightly.
“The violation charges are serious, but the underlying charge is very serious too,” said Zavogiannis.
Sheriff Jackie Matheny said his department received information Brooke and Mike Hale were having contact and a resulting investigation led to the warrants against her.
The sheriff said Mike Hale would not be in any trouble if it was determined he contacted Brooke.
“He took out the order of protection against her and that’s not a mutual thing unless she also took one out against him,” said Matheny. “He is the victim in this case and he doesn’t have bond conditions.”
Hale is set for her first court appearance on the violation charges this morning at 8:30 a.m. in front of Judge Bart Stanley. Since she is currently being held without bond, it is suspected she would request a bond hearing, which would be held at a later date. Her trial on attempted murder is not scheduled to begin until June 29, meaning she will have to remain in jail until that time if she is not given bond or cannot make the bond she is given.

 

Local farm partnership brings fresh beef to Warren County Schools
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Warren County Schools has beefed up lunch menus this school year through a new community partnership. Thanks to a collaboration between the district’s School Nutrition Department and Barton Creek Farms, students at Warren County High School, Warren County Middle School, West Elementary, Eastside Elementary, and Dibrell Elementary are enjoying locally sourced, farm-fresh beef in their lunches as part of a pilot program.

The initiative, spearheaded by Terri Mullican, Director of School Nutrition, has already shown great promise in its first few months. The partnership with Barton Creek Farms, located in Rock Island, Tennessee, ensures that the beef served is not only local to Warren County but of the highest quality. Barton Creek Farms specializes in farm-to-fork beef, with grass-fed and grain-finished cattle. Each calf is born and raised in Rock Island and goes through USDA-inspected processing, ensuring it meets the strictest safety and quality standards.

“When the opportunity arose to provide fresh, local beef, we knew it was a no-brainer,” Mullican said. “The fact that it’s a product from right here in our community makes it even more special. We can’t wait to implement it district-wide.”

Barton Creek Farms delivers fresh ground beef to the district monthly, and the nutrition

department incorporates it into homemade recipes such as lasagna, meatloaf, chili, and tacos.

As of now, the beef is being served at five schools, but the ultimate goal is to expand the program to all ten lunch-serving schools in the district.

The pilot program originated from a conversation between Mary Roller of Barton Creek Farms and Mullican. Roller, recognizing the farm’s potential to support local schools, reached out to gauge the district’s interest in serving local beef to students. Around the same time, a Warren County school board member contacted Mullican to share information about a similar partnership in neighboring Dekalb County, which helped push the initiative forward.

The timing worked in the district’s favor, as the nutrition department was able to fund the purchase of the beef using existing resources, eliminating the need for additional funding. Now that the pilot program is enjoying a successful run, the department has budgeted to extend the partnership district-wide for the 2025-26 school year.

Dr. Grant Swallows, Director of Schools, praised the program’s economic approach to student nutrition.

“This pilot is a perfect example of how we can use local resources to continue providing nutritious, healthy meals for our students,” he said. “We are grateful for partnerships like this one that benefit both our students and our local community. We always strive to support our local businesses when we can because our community is so good to us.”

In addition to working with Warren County Schools, Barton Creek Farms also partners with local restaurants to offer farm-fresh beef on their menus. The farm’s offerings include ground beef, steaks, roasts, and custom cuts by the quarter, half, or whole cow, meeting diverse consumer needs.

As the program continues to grow, the district hopes to expand its focus on farm-to-school meals, benefiting students’ health and connecting them to the agricultural roots of the community