By allowing ads to appear on this site, you support the local businesses who, in turn, support local journalism.
Guilty on 18 counts
Patton faces sentencing for role in 2020 wreck
Patton guilty wreck (1).jpg
Samuel Goode Patton, left, and his attorney, Trevor Galligan, appear in court Wednesday during a plea hearing. Patton pleaded guilty on 18 criminal charges. - photo by JL Jacobs
Patton guilty wreck (2).jpg
The driver of this Jeep Cherokee, Samuel Goode Patton, 38, pleaded guilty Wednesday in Circuit Court to 18 charges involving this head-on collision in 2020.

The old adage that justice delayed is still justice served was evidenced Wednesday when a 38-year-old man admitted guilt for 18 crimes which occurred in 2020. 

Stemming from a head-on wreck on a Viola backroad, Samuel Goode Patton pleaded guilty to 18 criminal counts. The wreck, which happened over three years ago, injured six people, four of them airlifted for injuries, and two of them juveniles.

Patton pleaded guilty to four counts each of vehicular and aggravated-reckless assault. He also admitted guilt to reckless endangerment with a deadly weapon, first offense DUI, simple possession of a Schedule II controlled substance (methamphetamine) and possession of Schedule VI drug for resale (marijuana). 

He also admitted guilt to possession of drug paraphernalia, a gun silencer and a handgun while under the influence.

In August of 2020, Patton and Ashlee Rybak, while traveling in a 2002 Jeep Cherokee, crashed head-on with Vanessa Trapp of McMinnville, who was traveling west on White Hall Road with her three children in a 2019 Chevy Malibu. 

As a result of their injuries, Trapp was airlifted to Vanderbilt Medical Center in Nashville. Her then-19-year-old daughter and 11-year-old son were also airlifted. The three-year-old was transported by private vehicle to Ascension Saint Thomas River Park Hospital and was later taken to Erlanger by Warren County EMS. Patton was also airlifted.

According to State Trooper Richard Teachout, the wreck happened around 5:35 p.m. on Aug. 8, 2020.  Items found in the wreckage of Patton’s vehicle included a prescription bottle in Patton’s name and several opened and unopened containers of alcohol.

Trooper Teachout also found in the vehicle a backpack containing a ziplock vacuum sealer, several plastic baggies, two sets of scales, and 2.25 grams of methamphetamine. Found inside some of the plastic bags was marijuana, one bag labeled “Mr. Jack” and another “Lemon Kush Tangie” weighing about half a pound.

Other contents found in the vehicle were $1,970 in cash, a handgun in a black case, seven other guns, a silencer and a bulk supply of ammo. A Glock 26 9 mm handgun, which contained one round in the chamber and 10 rounds in the magazine, was also found on Patton’s person. 

Following Patton's guilty plea, he faces a Jan. 2024 sentencing date.

Local farm partnership brings fresh beef to Warren County Schools
local news.png

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