A.J. Calloway: ‘Extra’ Denies Plans To Investigate Sexual Assault Claims From 10 Women

Published: Saturday 5th Jan 2019 by Rashad

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‘Extra’ television personality, A.J. Calloway (formerly of BET’s ‘106 & Park’ fame), may have spent most of his career reporting on media firestorms surrounding high profile figures slammed by accusations of sexual assault, but now he’s become one.

Following the first public reports of his alleged sexual misconduct in June 2018, Sil Lai Abrams – the accuser in that initial report – says 9 other women have shared similar stories with her about Calloway’s inappropriate behavior with them.  As headlines swirl about the two most recent additions to that fold, there’s been more pressure on his employer to react as one of the women officially reported her claim to the police on December 24, 2018.

Finally responding to the pressure, ‘Extra’ released a statement. Read it inside:

 

“We take allegations made against our employees seriously and investigate appropriately. To date, we have not received a complaint about A.J. Calloway and his work on Extra,” an Extra spokesperson said in a statement…

As of time reported, there are no plans for Calloway to be investigated by Warner Bros. (whose Telepictures division produces entertainment news/magazine ‘Extra,’ his employer of nearly a decade).

The woman who filed an aggravated assault complaint on Christmas Eve wishes to remain anonymous and be identified as “Talia.”  She told the press her professional relationship began with Calloway in 2011.  From there she explained:

After turning down several of his requests to go out, she said she eventually went to a party at his house after going out on a date with him, and when the guests left they began making out.

“I just remember him pulling his penis out and he began stroking himself and he kept trying to put my hand on his penis and eventually he ejaculated on my hands,” she told… She said she wanted to “get out of there” but didn’t have a ride home. “After what happened he said, ‘I’ll take you home in the morning, I promise.’ After that, Talia said she disconnected from the mutual friends she shared with Calloway, because she didn’t “want to risk ever having to see him again.” [source]

Calloway, who has been married since 2013, has yet to officially respond to the accusations.

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  1. Jasmine January 5, 2019

    If he say he ain’t do it then he ain’t do it. People need to GET A LIFE. What other people do in their PRIVATE LIVES is NONE OF THEIR CONCERN!

    • Samantha Mumba January 5, 2019

      Roast Pig’s Head

      Ingredients

      Olive Oil
      2 large onions, cut into chunks
      1 head of garlic, cloves peeled
      ½ a pig’s head (remove hairs with a razor)
      1 cup sherry
      1 small bottle cider
      1 litre chicken stock
      3 bay leaves
      Sea salt and black pepper

      Method

      Preheat the oven to 175 degrees.
      Dollop the olive oil into an oven tray that is wide and deep enough to accommodate your pig’s head and put it on the heat. Add the onions and garlic and leave them to sweat. Cook gently until soft and slightly coloured.
      Rub salt and pepper over the head and cover the ears with foil to stop them from burning.
      Pour liquids over the pig’s head, add the bay leaves and season with salt & pepper.
      Cover the tray with greaseproof paper to ensure that the pig doesn’t dry out and cooks evenly.
      Cook for 2 ½ hours until it is completely giving and yielding (soft). If you want to create crackling take the grease proof paper off after this time and leave in the oven to brown for half an hour.
      When ready, remove the head to a warm plate.
      Serve with a salad and the porky juices from the pan.

      • Jasmine January 5, 2019

        I’ll tell u what I don’t need u to cook meals for me but u can clean my floors. My home is 8500 sq ft. Think you can handle that?

      • Samantha Mumba January 6, 2019

        Spanish lamb with sherry, honey & peppers

        PREP: 15 MINS
        COOK: 2 HRS, 30 MINS
        MORE EFFORT
        SERVES 4 – 6

        Ingredients
        1kg lamb
        shoulder, trimmed of excess fat, then cubed
        1½ tbsp olive oil
        1 large onion, roughly chopped
        1 red pepper, halved, deseeded and sliced
        1 yellow pepper, halved, deseeded and sliced
        1 green pepper, halved, deseeded and sliced
        2 garlic cloves, grated to a purée
        ½ tsp paprika
        250ml medium sherry
        250ml lamb stock
        generous pinch of saffron threads
        1 tbsp sherry vinegar
        1½ tbsp honey
        1 tbsp finely chopped parsley, or chopped toasted blanched almonds
        cooked couscous, to serve

        Method
        Make sure your lamb isn’t too damp – pat it dry with kitchen paper if you need to, otherwise it won’t colour well. Heat 1 tbsp olive oil in a large casserole dish and brown the lamb over a high heat in batches (if you crowd the pan the meat will sweat and not brown). Remove with a slotted spoon as you go. When all the lamb is browned, add the remaining oil and cook the onion and peppers over a medium heat until the onion is golden and the vegetables are softened. Add the garlic and paprika, and cook for a further 1 min, then add the sherry and bring to a simmer.
        Put all the lamb back in the pan, along with the stock, saffron, sherry vinegar and honey. Season and bring to just under the boil. Turn the heat down, cover the pan and leave to cook very gently for 2 hrs, turning the meat every so often.
        In the last half hour of cooking time, remove the lid so that the sherry and stock can reduce. You want to end up with completely tender meat in a flavoursome gravy – how long this takes will depend on how wide your pan is so you may need to give it longer than 30 mins. Check the seasoning. You’re unlikely to need to adjust the vinegar or honey but you might want to sweeten the dish slightly. Scatter the parsley or almonds on top (or use both). Serve with the couscous.

    • Jasmine January 5, 2019

      Dude you must be 500 lbs with all these food comments. Leave me ALONE with your STOLEN RECIPES. I don’t cook and I certainly am NOT hiring U to be my MAID lol.

      • Samantha Mumba January 6, 2019

        Cow Foot Soup

        Total: 60 mins
        Prep: 10 mins
        Cook: 50 mins
        Resting time for dumpling dough: 20 mins
        Yield: Serves 4 to 5

        Ingredients
        2 teaspoons oil
        1 cup onions (diced)
        6 sprigs thyme (divided)
        2 pounds cow heel (cut up)
        Salt to taste
        Black pepper to taste
        1/2 cup yellow split peas
        6 to 8 okra
        2 carrots (cut into 1-inch rounds)
        12 flour dumplings
        Steps to Make It
        Heat oil in pressure cooker.

        Add onions and thyme and saute until the onions are translucent, 2 to 3 minutes.

        Add cowheel along with salt and pepper to taste and saute with onions and thyme for 3 minutes.

        Add 5 cups of water, stir, cover the pressure cooker and let cook for 30 minutes. Time begins from the first whistle.

        Release the valve of the pressure cooker to let out the steam. Open the pressure cooker and add the peas and more water. There should be enough water to cook the peas and make soup.

        Add thyme and let the peas and cowheel cook on high heat until the peas melt.

        Add okra and dumplings to pot, cover and let cook for 6 to 8 minutes or until the dumplings are cooked through. Taste soup for seasoning, adjust salt and pepper accordingly.

        Stir and serve.

      • Jasmine January 6, 2019

        JANITOR aka MAID-WANNABE. Stay On Topic sissy! Aint nobody reading your stolen recipes! Go clean some floors PEASANT

      • Samantha Mumba January 6, 2019

        Steak and Kidney pudding

        SUET PUDDING
        1 1/8 lb of strong bread flour
        8 3/4 oz of suet
        1/3 oz of salt
        3/4 pint of water
        1 oz of baking powder
        butter for greasing
        flour for dusting
        OXTAIL AND KIDNEY
        4 1/2 lb of oxtail
        red wine, 1 bottle
        1 carrot, finely chopped
        1 onion, finely diced
        1 celery, finely chopped
        2 1/8 pints of chicken stock
        1 bunch of fresh thyme
        1 bulb of garlic
        3 oz of chestnut mushrooms
        5 1/3 oz of onion, sliced
        7 1/16 oz of veal kidney, diced
        2 tbsp of Pommery mustard
        Worcestershire sauce to taste
        olive oil
        maldon salt
        black pepper
        LENTILS
        3 1/2 oz of puy lentils
        6 3/4 fl oz of water
        1/4 oz of salt
        1/4 oz of parsley, chopped
        1/3 oz of chives, chopped
        1/3 oz of chervil

        Method:

        Begin by preparing the suet pastry for the pudding. In a large bowl, mix the flour with the baking powder and salt. Add the suet and mix with a heavy metal spoon. Add the water and continue mixing until a smooth dough forms
        1 1/8 lb of strong bread flour
        8 3/4 oz of suet
        1/3 oz of salt
        3/4 pint of water
        1 oz of baking powder
        2
        Cover the bowl in cling film and leave to rest in the fridge overnight
        3
        After this time, remove the dough from the fridge. Using a floured rolling pin, roll the dough out to a thickness of 1/4 in. Grease 6 small individual pudding bowls with butter, then lightly dust with flour
        butter for greasing
        flour for dusting
        4
        Cut the dough into 6 large 8-3 2/3 in discs and use to line the pudding bowls, making sure there is enough pastry left to cut out circular lids for the puddings. Allow to rest at room temperature for up to an hour
        5
        Heat a small dash of oil in a large oven dish over a high heat, then sear the oxtail, colouring all over until golden. Remove from the pan and set aside to rest. Deglaze the pan with red wine and pour on to the oxtail
        4 1/2 lb of oxtail
        red wine, 1 bottle
        6
        Add a dash more oil, then add the carrot, onion and celery. Cook until the onion and celery begin to soften and turn translucent. Add the chicken stock, thyme and garlic and bring to the boil. Boil for 5 minutes, then turn down the heat to a simmer and add the oxtail
        1 carrot, finely chopped
        1 onion, finely diced
        1 celery, finely chopped
        1 bunch of fresh thyme
        2 1/8 pints of chicken stock
        1 bulb of garlic
        7
        Preheat the oven to 320°F/gas mark 3
        8
        Remove the dish from the heat and wrap tightly with foil. Cover with a lid and place in the oven for 3 hours, or until the oxtail is tender. Remove from the oven and allow the meat to cool in the liquid
        9
        Pick the meat from the bones and set aside in a bowl. Meanwhile, pass the remaining liquid through a fine chinois and reduce by 2/3 over a medium heat. Set 3 1/2 fl oz of the reduced liquid aside at room temperature for the lentils
        10
        Slice the mushrooms into quarters and sauté for 4 minutes in a pan with some olive oil, salt and pepper. Remove from the heat and add to the bowl with the oxtail
        3 oz of chestnut mushrooms
        olive oil
        maldon salt
        black pepper
        11
        In the same pan, sauté the diced veal kidneys, then remove from the heat and add to the oxtail
        7 1/16 oz of veal kidney, diced
        12
        Add a dash of olive oil and a knob of butter to the pan and sweat the sliced onions over a medium heat until translucent and tender. Then, add the onions to the oxtail mix
        5 1/3 oz of onion, sliced
        13
        Finally, add the Pommery mustard, the remaining reduced liquid and a dash of Worcestershire sauce to the mix and stir to combine. Adjust the seasoning with salt and pepper
        2 tbsp of Pommery mustard
        Worcestershire sauce to taste
        maldon salt
        black pepper
        14
        Spoon the oxtail mix into the lined pudding bowls and top with a pastry lid. Moisten your fingers with water and tightly seal the lids onto the bases. Cover each pudding with a small square of baking paper and secure with an elastic band. Bring a pan of water to the boil or preheat a steam oven to 100% steam and steam the puddings for 50 minutes
        15
        Meanwhile, boil the lentils in salted water for 15 minutes, or until tender. Drain the lentils from the water. In a small pan, reheat the 3 1/2 fl oz of the reserved stock and add the lentils, stirring to combine. Finely chop all of the herbs and add them to the lentils. Remove from the heat and set aside until ready to eat
        3 1/2 oz of puy lentils
        6 3/4 fl oz of water
        1/4 oz of salt
        1/4 oz of parsley
        1/3 oz of chives
        1/3 oz of chervil
        16
        Once the puddings are cooked, carefully remove from the steam oven or steamer. Turn out the puddings onto plates and spoon the lentils around them. Serve immediately

  2. Tino January 5, 2019

    Where Free??

  3. Meme January 5, 2019

    This is out of control. It’s so easy for women now to turn something into something it is not

    • K January 5, 2019

      Thank you

    • Jasmine January 5, 2019

      Exactly! Unless you are a feminine sissy like John Legend or worshipping the devil (and making human sacrifices) like Jay-z and Diddy you don’t stand a chance in the entertainment industry when you are a masculine straight black male. White people (especially white gays) are trying to make straight black men extinct in music and film and they are using black women and black gays to do their dirty work!

      I can’t think of one successful black musician that has not a scandal against them and even when they win their cases the public still crucifies them!

      Look how they took Dave Chapelle down. Look how they took MJ and Prince down. They try to take R. Kelly down but he is too strong and stubborn to go down without a fight!

      • Meme January 5, 2019

        Not feminine sissy like John legend. Lol I can’t

  4. Jamie January 6, 2019

    That’s why I’m proud tto be a gay man. I don’t show ANY interest in women. I compliment them appropriately and that’s it. I try and stay feet apart because this shhhyttt is getting out of hand. In some cases, it’s probably the other way around, and when a guy refuses, then they flip the script.

    • SMH January 6, 2019

      Agreed lol.

  5. I hate b&w b itchezz . They both not sht January 6, 2019

    And that is why I hate.black and white bitchezz zzz. both not sht

  6. S.U.P.E.R.S.T.A.R.!. January 6, 2019

    I can’t believe these comments. He did that she-ut.
    #Guilty
    #B******

  7. Help January 6, 2019

    I need to release this. I have been seeing a married man at my church for a year and a half. Yes I’m a guy…….. I started texting him to get to know him and his family. This dude is NO WHERE near my type. But as we started texting over time he started turning his responses to a sexual nature. Which I ignored for awhile. Finally one day I gave in to his advances. This would follow late nights of him picking me up and finding a spot to do our thing. Later moving to me coming to the house while his wife is at work. They have children and it’s bad but he made me feel special. 🙄 anyway. I’ve lost count of how many times we have had s**. But I never got the friend I wanted. He only hit me up when he wanted s**. Well of course he use to text all the time, but he started to ignore me. Anyway, he texted and said we must stop. It’s wrong and we need to do better….. so I said well we can still be cool…. this man said idk…. so I never got my friend! I feel horrible and need to get over this 😩

    • Jamie January 6, 2019

      If you want a friend like that, then something’s wrong with you. He will NEVER be a good friend to you. NEVER!!! He couldn’t even be faithful to his family. What makes you any different. Repent, block him, and move on!

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