Contractor Seriously Injured During Bucket Truck Theft: Beaumont

BEAUMONT, CA — A stretch of Oak Valley Parkway in Beaumont remained closed Thursday as police investigated a bizarre bucket truck theft that seriously injured a contractor who was thrown from the bucket while the thief made a getaway.

The incident began around 3 a.m. Thursday as the contractor was working at Beaumont Avenue and Oak Valley Parkway. A vehicle thief slipped into the truck — while the contractor was in the extended bucket — and drove off, according to the Beaumont Police Department.

The suspect continued along Oak Valley Parkway as the bucket and contractor careened into power lines and other utility cables. The worker was eventually thrown from the apparatus and seriously injured, according to police.

The suspect ended up crashing the truck into a tree at Cherry Avenue then fled the area. There were no updates on a suspect description or a possible arrest.

Crews were working to make repairs to damaged lines along the roadway. There was no immediate word on a reopening time.

Several areas within Beaumont were affected by power outages due to the damaged lines, police confirmed.

Anyone with information about the incident is asked to contact the Beaumont Police Department’s on-duty watch commander at 951-769-8500.

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Bruna’s Cheese Bread Moves From Food Truck to Cottage Bakery

“It’s a bread meant to be eaten fresh out of the oven,” says Bruna Piauí Graf, founder of Bruna’s Cheese Bread. “It can be good later, but I don’t suggest that.” Brazilian pão de queijo — or cheese bread — are savory puff pastries made with gluten-free tapioca flour and cheese. They’re served everywhere in Brazil, and now, thanks to Graf, here in Denver as well.

Graf says she started Bruna’s Cheese Bread because she couldn’t find good pão de queijo in Denver. In 2019, she used the bread as inspiration for a food truck serving Brazilian sandwiches. But when this year’s pandemic ended plans for owning the food truck, Graf turned to selling the pre-made dough as it’s often found in Brazil: frozen and ready to be baked in the oven.

Pão de queijo originated in the Brazilian state of Minas Gerais. The key ingredient, tapioca flour, comes from the yuca plant found there. Yuca, different from yucca, is a starchy tuber long used by Brazilian indigenous peoples to make bread. The process of extracting the flour involves peeling and grating the tuber, soaking it and letting it dry. When colonizers brought enslaved African people to the area, they learned to use the leftover tapioca starch to make their own bread, subsidizing the meager food they were given.

Years later, in the 19th century, Minas Gerais became known for producing a hard, salty Minas cheese. The cheese, plus milk and eggs, were added to the pão de queijo recipe, and it soon became a national delicacy.

Graf started making cheese bread here in Denver in 2019.

Graf started making cheese bread here in Denver in 2019.

Courtesy of Bruna’s Cheese Bread

Graf remembers eating pão de queijo while growing up in Barau, Brazil. “I would always go with my friends and family as a teenager to this [cafe], and

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