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...tests at a state lab confirmed a link between Clark and Yale medical student Annie Le's murder on Wednesday, and an arrest was clear to be imminent by late Wednesday night, New Haven police spokesman Joe Avery said at the time. Clark was the last person to see Le alive, computer records confirmed on Wednesday. The 24-year-old Vietnamese-American student was strangled to death and found stuffed behind a wall on Sunday—the same day she was supposed to be married to her longtime boyfriend...
...York Times' profiles of both Annie Le and Ray Clark are tragic and worth reading. Meanwhile, Gawker has dug up Clark's old MySpace profile and other details on Clark, including that he complained to Le through e-mail about the way she was treating lab mice...
Raymond Clark was arrested Sept. 17 in the murder of Yale graduate student Annie Le, despite never being called a suspect. Up until the time police took him into custody, they were very careful to call Clark only a "person of interest." They obtained a warrant to search Clark's home and have taken DNA samples from his hair, saliva and fingernails. He was photographed being led in handcuffs into the back of a police car. It sure seems as if police were treating him as a suspect all along. So why were police so reluctant to call...
Both Hujar Orr and Matteson agree that the term has outlived its usefulness in the Le case. When an investigation of an individual reaches the point that police are able to obtain search warrants for DNA evidence, they argue, it's time to stop dubbing someone a person of interest - and start calling the person a suspect...
...Terroir Parisien menu at Alléno's three-star Hôtel Meurice restaurant is the product of two years of collaborative research with Le Monde food writer Jean-Claude Ribaut and fine-food suppliers Alexandre Drouard and Samuel Nahon of Terroirs d'Avenir. Scouring archives and the surrounding countryside, the quartet has rediscovered many of the recipes and produce upon which Paris' culinary reputation was built. (Read "Learn to Cook Like Alain Ducasse...