FAMOUS TAX FRAUDS How Al Capone Got Caught
Al Capone was an expert at getting away with murder. When he came to power in the mid-1920s, gang killings reached new heights in Chicago. According to the U.S. Treasury Department, gang murders went from 16 per year in 1925 to a whopping 65 at the height of Capone’s reign. These weren’t just rival gang members, either. Innocent civilians, police officers, and public prosecutors were cut down by Capone’s cronies. Despite being declared Public Enemy No. 1 by the Chicago PD, nothing ever stuck to Capone. He was meticulous in everything he did, always careful to create plausible deniability and coerce witnesses into silence. He tried his best to hide his ill-gotten gains, too, but not even Capone was smart enough to get away with tax fraud.
See, Capone thought he could live a cash- only lifestyle and avoid leaving a paper trail. But he slipped up and cut a single check, traceable to one of his many gambling rackets. From that one check, the FBI brought down the most famous criminal in American history. Capone was convicted of tax evasion in 1931 and was sentenced to 10 years in Federal prison. He died while serving his time. It just goes to show that what they say about death and taxes is true. Even if crime does pay, you better give the IRS their due. A mastermind like Capone had a hard-enough time maintaining a cash- only lifestyle back in the 20’s. It’s boggling that people think they can pull it off now. Regardless of what side of the law you’re on, take our advice. Pay your taxes.
Easy Holiday Party CHEESE FONDUE
HAVE A LAUGH
Ingredients
• • • • • •
¾ cup dry white wine 1 tablespoon cornstarch 1 (8-ounce) package sliced Swiss cheese
1 clove garlic Salt to taste
Foods to dip (apple slices, bread cubes, roasted vegetables, etc.)
Directions
1. In a large bowl, whisk together wine and cornstarch. 2. Chop cheese slices into small, uniform pieces. 3. Rub clove of garlic all over the sides and bottom of a heavy-bottomed pot, then discard. 4. Heat wine mixture over medium- low heat in the pot until thick and
bubbling. Add some cheese and slowly whisk. When nearly smooth, add more cheese and whisk gently. Repeat until all cheese is melted. If mixture seems too tight, add 1 tablespoon wine.
5. Season with salt and serve
immediately. Keep pot on low heat to keep the fondue dippable.
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