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The strange and violent world of St. Louis' bail bondsmen

On the evening of December 31, 2004, Jerry Cox was relaxing with his wife on his backyard patio in St. Charles, enjoying the outdoor fireplace he received as a Christmas gift a few days earlier from his two sons. He was interrupted by the sight of a familiar face, a fellow bail bondsman named Virgil Lee Jackson.


Update, November 26, 2008: Maryland Heights Police charge Jerry Cox.

"I need to talk to you — privately," Cox recalls Jackson saying calmly.

Jerry Cox sits in the office of his St. Charles-based company, Cox Bail Bonds.
Jennifer Silverberg
Jerry Cox sits in the office of his St. Charles-based company, Cox Bail Bonds.

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The New Year's Eve encounter surprised Cox. He and Jackson had shared a long and acrimonious history. In the 1960s and '70s, Cox was a police officer in Bridgeton, and Jackson was one of the usual suspects. Jackson was convicted of felony robbery three times and, according to court documents, arrested and released on nine other occasions on suspicion of "extremely serious and many violent crimes." By the time he was 35, Jackson had spent more than fifteen years behind bars.

In the late 1990s, they were competitors in the cutthroat St. Louis bail bond industry, squabbling over territory in surrounding counties and fighting for the chance to get accused criminals out of jail and collect a 10 percent commission on their bonds.

Ultimately, in late 2000, the pair set aside their differences to become officers in the recently formed Missouri Professional Bail Bond Association (MPBBA), where they worked with a lobbyist and other bondsmen around the state to secure legislation beneficial to their business.

Unsure of what the occasion was for Jackson's unexpected visit, Cox asked his wife to excuse herself and offered his guest a seat. Cox, in a recent interview, described what happened next.

"I leaned over to stoke the fire, and I feel this pressing against the side of my head, and I hear this 'click,'" Cox says, recalling the sound of the hammer cocking on Jackson's chrome-plated, semiautomatic pistol. "He says, 'I'm here to kill you.' I said, 'You're a fucking punk. Why would you come to my home and do this? Not even the fucking Mafia does this.'"

Though Cox talked Jackson into leaving peacefully, it was not the end of their feud — not by a long shot.

In September 2005 Jackson was arrested by agents of the Bureau of Alcohol, Tobacco and Firearms and charged in the Eastern District of Missouri federal court with masterminding a murder-for-hire plot on Cox and being a felon in possession of a firearm.

In a plea-bargain agreement reached last November, prosecutors dropped the firearms charge, and the 67-year-old Jackson pleaded to the murder-for-hire charge. He's now serving a ten-year sentence in Milan Federal Correctional Institution, 45 miles south of Detroit. Prison officials denied a request for a phone interview, and Jackson did not respond to a letter from Riverfront Times.

Glen Thomas Dotson, the alleged accomplice in Jackson's plot, goes on trial next month in St. Louis. According to court documents and the testimony of an ATF agent, the 43-year-old Dotson was a bounty hunter who worked for Jackson, helping him to beat up people who failed to appear in court while out on bond. Currently free on bond, Dotson is charged with providing Jackson the revolver that, according to court documents, was to be used in the murder-for-hire scheme.

As news of the botched plot spread following Jackson's arrest, details began to emerge about campaign contributions from the MPBBA and Jackson's employer, a bondsman named Jack Allison, to Bob Behnen, then a Missouri state representative.

Campaign finance reports show that the group paid the Kirksville lawmaker $1,250 on January 31, 2005, after he sponsored legislation that allowed felons to become licensed bail bondsmen if they'd been clean for fifteen years. The law became effective January 1, 2005. Jackson (known by his middle name Lee) himself wrote a portion of the 82-page omnibus measure and gave it to Behnen to introduce.

It is now known in the industry as the "Lee Clause."

"To my knowledge, I know of no other state that allows felons to be licensed as bail bondsmen," says Bill Kreins, spokesman for the Professional Bail Agents of the United States. "Convicted felons absolutely should not be in the bail bond business. They just do not fit."


When Virgil Lee Jackson was issued a bail bond agent's license in 1996, the decision caused some consternation.

"I immediately called Jefferson City," remembers Darrell Tullock, a St. Charles-based bondsman. "I said, 'What are you doing? This guy is a convicted felon. How can you make him a bondsman? He was caught burglarizing a post office.' They said, 'Oh yeah, I think he mentioned he stole some stamps.'"

Once licensed, Jackson needed to find an employer, known in industry parlance as a "general," as in general bail bond agent. A general agent is the boss. Bail bondsmen write bonds, backed by their general's assets, and split the profits.

Eventually, Jack Allison became Jackson's general. According to the Department of Insurance, he's currently the third largest general agent in the state, supervising 38 of Missouri's 858 bail bond agents.

Over a breakfast of grits and fried eggs at the St. Charles Cracker Barrel, Allison, a bulky, bald-headed man in his early 60s, recalls Jackson as a model employee. "The whole time that Lee worked for me he was professional," says Allison. "He did everything the way you're supposed to do it."

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  • scott 04/22/2008 11:29:00 PM

    WHAT'S THAT EGG ALL ABOUT? When you walk into a restaurant there is only so much you can see and hear and learn in the short time you will eat and drink there. Some will see more than others. But there is a character and a culture and a personality to the Hunan Inn that should be revealed to the readers of the Suburban Journals. There is no doubt that the new owners of the Hunan Inn, near the Barn of Lucerne at Kehrs Mill and Clayton Rd, are flipping some mighty fine, delicious and somewhat different meals out of their woks. You will also see that restaurant itself is spotless and newly renovated. But there is much more to this place than just what meets the palate or the eye at first glance. Frank Chang and his brother, Bruce, took over the Hunan Inn in October 2006. Frank has cooked all over America, even in Alaska. He has cooked in some of the finest Chinese restaurants, learning the fine art of his craft. In Palm Springs, California Frank worked at a gourmet Chinese restaurant where he cooked for Kirk Douglas. In Los Angeles he worked for a restaurant where he cooked for Jackie Chan. "You don't just expect the boss to pay you big money," says the sinewy-muscled Frank. "I was supposed to be at the restaurant at 10:30. I would get there at 9:00 and call the boss and say 'I can't get in; where are the keys.'" Frank has also run catering operations and upscale, gourmet Chinese food kitchens. "I worked for one place that had ten cooks. I tried to get the head chef to teach me but he didn't want to. So one day I brought him a bottle of whiskey and then he told me what he knows," Frank says. Frank's specialties include House Chicken, House Beef and Salt and Pepper Shrimp. In one of Frank's previous jobs as head chef, a co-worker pointed out to Frank that a lot of new Chinese restaurants were popping up nearby and the competition was intense. Frank responded by making a motion like he was flipping a wok: "Then we will go to war." Frank has high expectations for those who work for him and he even expects a lot from his brother and sister who work with him almost every day at the Hunan Inn. His brother and co-owner, Bruce Chang, may even have higher expectations of himself and others than Frank has, as hard as that is for some to believe. The Changs come from a family that owned a successful Chinese restaurant in Taiwan. Bruce himself has been a waiter, bartender and second and third chef. The only thing he has not done in the restaurant business is head chef. He also has taken business management classes and is majoring in college in java software. In a previous job he did tech support for a small corporation. Bruce used his computer skills and his laptop to design the Hunan Inn's new logo, which looks like a digital egg. "The egg is not meant to symbolize cholesterol," jokes Bruce, who is and looks like he is in perfect health; like his brother, no fat, all muscle and not somebody who you want to get riled, although it is very hard to get him riled, thank God....just kidding...sort of. Bruce explains: "The egg is meant to symbolize newness, rebirth. We don't forget our family's restaurant traditions but we want to build a new foundation on them. We have and excel in the traditional Hunan dishes but we offer lots of new and different stuff that most Americans may not be as familiar with but which I am sure they will love." Bruce says he would also like to gradually bring in some Peking style dishes. Bruce correctly points out that there are quite a few Chinese restaurants in the Chesterfield and West County areas. The competition is fierce. In order to win that war the Hunan Inn has to be a bit different in it's menu offerings, not the same old same old. The third foundation holding the Hunan Inn up strongly is Judy Sze, the sister of Frank and Bruce. Judy mainly works in the kitchen as both the second and third cook but sometimes she waits on tables. And sometimes she comes out of the kitchen to peek through the ornate divider decorated with meticulous and flowing Chinese art. That way she can see the people up front without them knowing they are being watched. Although sometimes they notice her watching and they walk back there and giggle at her. And she smiles back mischeviously when they do. The workers know they can joke around with Judy to a certain extent because she is one of the warmest, generous and genuine people anyone will ever meet. One waitress at Hunan Inn that has worked with Judy for a long time in other restaurants says Judy "has a very big heart." The customers certainly realize this. Her light shines brightly and sincerely. Hunan Inn has many regular customers who always ask if she is there and want to see her and listen to her infectious laugh. Here is a story that kind of shows Judy's character: She was shopping at the Korean grocery store. She bought some sort of Korean cake that is very popular to those who know about it. It was the last of these types of cakes that the store had. She bought five of them, all of them. She wasn't paying close attention but she did notice two gentlemen playing with her kids. One was older, perhaps in his seventies but in very good shape for his age, and bald. As she was getting ready to gather her children and leave the store she overheard the two gentlemen asking the store clerk for the same cakes that she had just cleaned them out of. The clerk told them they were all out of those cakes. "I felt kind of bad," Judy says. So as she was packing her car with the cakes the two gentlemen walked by her. She stopped them and offered them two of the cakes. They insisted on paying her for them but she just as insistently told them not to pay her. Finally, the younger man said to her: "Do you know who Joe Garagiola is?" Judy shook her head no. "Who is he?" The young man tried to explain who is uncle was although Judy knows as much about sports as she does about politics, which is very little. "Joe Garagiola is that guy over there by the car." He pointed to the bald, older man. Joe brought over a bunch of sports memorabilia that he personally signed and gave them to Judy. He also gave her some toys for her kids. "Call me if you need anything," Joe said as he gave Judy his card. Later on at the restaurant Judy says, "Bruce told me I should invite him and his family to the restaurant." She then laughed mischeviously. I don't think though that she will do that because it might make her "feel bad." Like she was using Joe and his family. So these three people are the bedrock of the new Hunan Inn. But more than that they are three very decent human beings doing their best to make money but to make money as the best and most moral people they can possibly be. It's quite a story isn't it, and most people will not know that story because all Frank, Bruce and Judy do is work very hard in a very small, relatively unknown and unfortunately- hidden restaurant in the middle of West County. But that just shows what you can find when you open up a new egg.

  • zoliy 04/20/2008 8:14:00 PM

    So terrible! I know some GLBT violence, hate crime, etc. also terrible! If we can let others know more about that, like GLBT life, etc. maybe we can avoid some terriost things. I know the site BiLoves (a website for bisexuals and bicurious looking to explore their sexuality) is doing a good job.

 
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