Episode 26: The Mystery of the Sodder Children / The Butcher of Blind Creek

In this all-true-crime episode, Patrice and Marleah drink Seelbach cocktails and talk Minecraft as cross stitching, mazel tov cocktails, arson, the lofty goals of very bad people, parenting fails, and tree fetishism.

The Mystery of the Sodder Children //

On Christmas Eve 1945, in Fayetteville, WV, the Sodder family’s house burned to the ground. Five of their children died in the blaze. Or did they? Was it an arson? Were the children kidnapped? Was there a cover-up? Are they still alive? 

The Children Who Went Up in Smoke, Karen Abbot, The Smithsonian 

Mystery of Missing Children Haunts W VA Town, Stacy Horn, NPR 

LONG, LONG, LONG Sodder Post by writer and reporter Stacy Horn

The Mysterious Disappearance of the Sodder Children, Buzzfeed Unsolved

 

The Butcher of Blind Creek //

Gerard John Schaefer Jr. (March 25, 1946 – December 3, 1995) was an American murderer and suspected serial killer who was imprisoned in 1973 for murders he committed while he was a sheriff’s deputy in Martin County, Florida. Schaefer was convicted of two murders, but was suspected of many others. He frequently appealed against his conviction, but privately boasted, both verbally and in writing, of killing more than thirty women and girls. In December 1995, Schaefer was stabbed to death in his prison cell by a fellow inmate.

Former Martin County deputy’s killing spree in 1970s still one of most gruesome murders in St. Lucie by Tyler Treadway

Gerard John Schaefer – The Serial Killer Cop with a Tree Fetish by Maxwell Charles

‘Lisa’s Law’ to keep criminals from profiting through shows, books about crimes

 

EPISODE DRINK:

The Seelbach Cocktail

imagined by Adam Seger at the Seelbach Hotel in Louisville, KY

INGREDIENTS
  • 1 ounce bourbon (we used Bulleit)
  • ½ ounce triple sec 
  • 7 dashes Angostura bitters
  • 7 dashes Peychaud’s bitters
  • 5 ounces domestic sparkling wine (we used Andre Brut)
  •  Orange twist, for garnish (Yeah I couldn’t pull that off. We needed our bartender for this one. I ended up with ragged orange peel strips so I gave up and put orange slices on the rim, but they were super big, super juicy oranges and it was a sticky delicious mess.)
PREPARATION
    1. In a mixing glass three-quarters filled with ice, combine the bourbon, triple sec and bitters. Stir until chilled, about 30 seconds.
    2. Strain the mixture into a Champagne flute. Top with the sparkling wine. Cover flute with sticky delicious orange mess. Enjoy.

 

QUOTES:

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