The historic Kelsey Creek Schoolhouse in Kelseyville, Calif. Photo by Elizabeth Larson/Lake County News.
KELSEYVILLE, Calif. – The Kelseyville Unified School District Board of Trustees on Tuesday will discuss two proposals submitted to the district for the historic Kelsey Creek Schoolhouse.
The meeting will take place beginning at 7 p.m. Tuesday, Aug. 20, in the board room at the district office, 4410 Konocti Road.
On the agenda is a discussion and review of the applications submitted to the district by two local nonprofits in response to the district’s request for proposals for the donation of the Kelsey Creek School building.
Built in 1871, the building is located at 3505 Finley Road East, where it was moved in 1882.
In April, the district’s board of trustees voted to donate the building to a nonprofit organization, following up on May 21 by approving the request for proposal process developed by Superintendent Dave McQueen that nonprofits must follow to acquire the schoolhouse, as Lake County News has reported.
The district had a 60-day submission period which ended on July 31.
Two proposals have been submitted. The proposers are the Lake County Historical Society and the Lucerne Area Revitalization Association.
The historical society’s plan is found in pages 197 to 204 of the agenda packet published below. The group proposes to dismantle the building and remove it to the Ely Stage Stop.
The Lucerne Area Revitalization Association proposes to keep the building in its current location, where it has remained for 137 years, fully renovate it and use it for events. The association’s plan is in the packet, pages 136 to 196.
Superintendent McQueen said the board wants to discuss the proposals and ask questions of the two nonprofits, with no decision expected to be made on Tuesday.
LAKE COUNTY, Calif. – The Mendocino-Lake Community College District Board of Trustees is accepting applications to fill a vacancy in Trustee Area No. 7.
Trustee Area No. 7 includes Kelseyville and the surrounding areas in southwest Lake County.
The board is responsible for the performance of the Mendocino-Lake Community College District, which serves approximately 8,000 students and provides vital educational services to the various communities in the region.
The board is seeking candidates who have the ability and time to fulfill the responsibilities of being a member of the board.
To be eligible, an individual must be at least 18 years old; must be a resident of the district and reside in Trustee Area No. 7; must be a registered voter; and must not be disqualified from holding civil office by the Constitution or any law of the state.
In addition, candidates may not be an employee of the district.
Those interested are invited to contact the Mendocino College President’s office at 707-468-3071 or visit www.mendocino.edu to obtain an application.
Completed applications are to be addressed to the Board of Trustees, c/o Superintendent/President, Mendocino College, 1000 Hensley Creek Road, Ukiah, CA 95482 and must be received no later than Thursday, Aug. 29, at 4 p.m.
The selection will be made at an open meeting of the Board of Trustees which will take place on Wednesday, Sept. 11, on the Coast Campus located at 1211 Del Mar Drive, Fort Bragg.
Smoke from wildfires in Siberia drifts east toward Canada and the U.S. on July 30, 2019. NASA
The planet’s far North is burning. This summer, over 600 wildfires have consumed more than 2.4 million acres of forest across Alaska. Fires are also raging in northern Canada. In Siberia, choking smoke from 13 million acres – an area nearly the size of West Virginia – is blanketing towns and cities.
My colleagues and I are examining the complex relationships between warming climate, increasing fire and shifting patterns of vegetation. Using locally focused climate data and models from the Scenarios Network for Alaska and Arctic Planning, the research group I help coordinate, we are finding evidence that is deeply worrying – not just for those of us who live within the fires’ pall of smoke, but for the world.
The boreal or taiga ecosystem, a swath of northern forest that covers 17% of the globe’s land area, is adapted to fire. It has been burning regularly for thousands of years. This vast landscape is mostly free of human roads, rail lines, power lines and cities. Blazes often spread until the wind changes and the rain falls.
Here in central Alaska, our spindly spruce trees open resinous cones to jump-start new seedlings when the parent tree is scorched. Fast-growing fireweed and other flowers cover recent burn scars. Soon afterward come wild blueberries, willows and birch and aspen trees that shoot up from still-living stumps and roots. Eventually flammable conifers take over again.
The overall increase in burning can be hard to detect and measure because of enormous natural variability. This summer’s fires in Alaska were driven by an intense early-season heat wave. The relationship between hot dry weather and fire is clear. Climate change is causing an equally clear trend toward earlier springs and longer, hotter summers.
However, our state also has some cooler, wetter summers when little or no smoke chokes the air. It isn’t always easy to tell the difference between natural year-to-year fluctuations and ominous long-term shifts.
Nonetheless, shifts are occurring – driven by the unprecedented warming that we are seeing in Alaska. July 2019 now stands as the hottest month ever recorded in the state.
The evidence shows that overall, fires in the far North are becoming bigger, hotter and more frequent. Older conifers are losing ground to younger deciduous trees, altering whole ecosystems. Torched trees are releasing carbon, along with soils rich in dead plant matter that are burning more deeply than in the past. As these releases fuel further warming, climate change is causing more climate change, which affects the entire planet.
Scenes from Alaska’s 2019 wildfire season.
Too close for comfort
In Fairbanks, where I live, the human impacts of this summer’s fires have been obvious. As lightning triggered blazes statewide in late June, the Shovel Creek Fire sprang up on the western outskirts of town. Air quality rapidly deteriorated to “hazardous.” Two neighborhoods were evacuated, sending residents to stay with friends or hole up in my children’s school. Displaced sled dog teams were housed at the local fairgrounds.
On some days in June and July the smoke in Fairbanks was so thick that my neighbor, who has asthma, had to wear a respirator mask. Another friend who has heart trouble had to take refuge in a small conference room at the hospital that was offered as a filtered-air safety zone.
Shouldn’t these fires be prevented, and extinguished when they occur? Unfortunately, it’s not that simple. First, the cost of firefighting across huge regions of the Arctic and sub-Arctic would be astronomical, as Russian officials have argued in response to public demands for action to control wildfires in Siberia.
Second, putting out fires now leaves that much more highly flammable fuel on the landscape for next year or the year after – a problem that many blame for catastrophic fires in other states. Fire managers in Alaska, in partnership with land owners, instead have set priorities for firefighting. Lands are grouped in four categories: limited, modified, full and critical. By far the largest fraction is classified “limited,” meaning that fires in these areas are monitored but allowed to burn freely where they don’t threaten lives or known resources.
But when fires threaten homes and lives, they are fought fiercely. After tireless efforts by fire crews from Alaska and the Lower 48, evacuated Fairbanks residents received an all-clear on July 10. People went home, and there were no injuries.
August brought rains to dampen our local fairgrounds, which were finally being used for family fun rather than housing displaced pets. I haven’t heard much complaining. Wet weather has shown up on time here, and we’re grateful. But we realize that other Arctic regions are still burning, and that fire is more than just a local problem for all of us.
The California Transportation Commission has allocated more than $1.1 billion for a total of 133 State Highway Operation and Protection Program, or SHOPP, projects throughout California, including almost $994 million for 47 fix-it-first projects funded by Senate Bill 1, the Road Repair and Accountability Act of 2017.
“This summer, motorists are seeing our crews hard at work repairing and improving our highway’s infrastructure,” said acting Caltrans Director Bob Franzoia. “Since SB 1 was passed, Caltrans has made progress on strengthening our transportation system and this new allocation of nearly $1 billion of SB 1 funds will be used to continue to address the backlog of repairs and upgrades.”
The SB 1 funded projects will replace or improve 880 lane miles, 30 bridges, 474 congestion reducing devices, and repair 83 culverts to prevent flooding on highways.
Regional state highway projects allocated SB 1 funds include the following.
Pavement preservation project on U.S. Highway 101 in Mendocino County: $17.1 million pavement preservation project will construct rumble strips, replace traffic count station and improve 35.2 lane miles of U.S. Highway 101 from south of Geysers Road to Hopland Overhead Bridge near the town of Hopland in Mendocino County. This project was allocated $17.1 million.
Pavement preservation project on Route 1 in Mendocino County: $16.8 million pavement preservation project will replace guardrails and improve 32.6 lane miles of State Route 1 from Pudding Creek Bridge to north of Wages Creek Bridge near the city of Fort Bragg in Mendocino County. The project was allocated $16.8 million.
Bridge project on U.S. Highway 101 in Humboldt County: $16 million bridge project will strengthen two bridges to meet the permit load carrying requirements on U.S. Highway 101 at South Fork Eel River Bridge and Separation Number 04-0065, and at Arcata Overhead Number 04-0079 in Humboldt County. The project was allocated almost $13.8 million.
Bridge project on U.S. Highway 101 in Humboldt County: $10.2 million bridge project will remove fish passage barrier with a bridge, restore the stream channel and banks on both sides of the new bridge and improve the curve radius of the roadway on U.S. Highway 101 south of Lost Man Creek Bridge near the town of Orick in Humboldt County. The project was allocated $7 million.
Pavement preservation project on U.S. Highway 101 in Humboldt County: $4.3 million pavement preservation project will upgrade curb ramps to meet Americans with Disabilities Act standards, and improve 4.6 lane miles of U.S. Highway 101 (5th Street) from Broadway to Eureka Slough Bridge, and (4th Street) from O Street to Eureka Slough Bridge in the city of Eureka in Humboldt County. The project was allocated $4 million.
Other SB 1 funding included $10.5 million for the Trade Corridor Enhancement Program, which is dedicated to projects that will improve truck corridors, border access, the freight rail systems, the capacity and efficiency of ports, and highways to better handle and move freight.
More than $33.1 million of SB 1 funding was also allocated to the Local Partnership Program to help match investments that local communities have made in their region through voter-approved transportation tax measures.
In addition, the commission approved an allocation of almost $5.4 million in SB 1 funds for 16 locally administered Active Transportation Program projects, which range from improving sidewalks and bicycle lanes to creating safer routes to school for children who ride their bicycles or walk to school.
SHOPP is the state highway system’s "fix-it-first" program that funds safety improvements, emergency repairs, highway preservation and operational highway upgrades. A significant portion of the funding for this program comes from SB 1.
Since SB 1 was signed into law April 2017, Caltrans has repaired or replaced 115 bridges and paved nearly 1,500 lane miles of the state highway system.
SB 1 invests approximately $5.4 billion per year to fix roads, freeways and bridges in communities across California as well as strategically investing in transit. These funds are split equally between state and local projects and will allow Caltrans to fix more than 17,000 lane miles of pavement, 500 bridges and 55,000 culverts on the state highway system by 2027.
LAKE COUNTY, Calif. – Lake County Animal Care and Control has both cats and kittens waiting for adoption this week.
The following cats at the Lake County Animal Care and Control shelter have been cleared for adoption.
This male domestic short hair kitten is in cat room kennel No. 39a, ID No. 12669. Photo courtesy of Lake County Animal Care and Control. Domestic short hair kitten
This male domestic short hair kitten has a buff coat and gold eyes.
He is in cat room kennel No. 39a, ID No. 12669.
This male domestic short hair kitten is in cat room kennel No. 39b, ID No. 12670. Photo courtesy of Lake County Animal Care and Control. Domestic short hair kitten
This male domestic short hair kitten has a gray tabby coat and gold eyes.
He is in cat room kennel No. 39b, ID No. 12670.
This male domestic short hair kitten is in cat room kennel No. 39e, ID No. 12680. Photo courtesy of Lake County Animal Care and Control. Domestic short hair kitten
This male domestic short hair kitten has an orange tabby coat.
He is in cat room kennel No. 39e, ID No. 12680.
These male domestic short hair kittens are in cat room kennel No. 112a and 112b, ID Nos. 12590 and 12595, respectively. Photo courtesy of Lake County Animal Care and Control. Domestic short hair kittens
These male domestic short hair kittens have orange tabby and white coats.
They are in cat room kennel No. 112a and 112b, ID Nos. 12590 and 12595, respectively.
This young female domestic short hair cat is in cat room kennel No. 149b, ID No. 12576. Photo courtesy of Lake County Animal Care and Control. Domestic short hair kitten
This young female domestic short hair cat has a tortie coat and green eyes.
She has already been spayed.
She is in cat room kennel No. 149b, ID No. 12576.
Lake County Animal Care and Control is located at 4949 Helbush in Lakeport, next to the Hill Road Correctional Facility.
Office hours are Monday through Friday, 11 a.m. to 5 p.m., and 11 a.m. to 3 p.m., Saturday. The shelter is open from 11 a.m. to 4 p.m. Monday through Friday and on Saturday from 11 a.m. to 3 p.m.
For more information call Lake County Animal Care and Control at 707-263-0278.
Email Elizabeth Larson at This email address is being protected from spambots. You need JavaScript enabled to view it.. Follow her on Twitter, @ERLarson, or Lake County News, @LakeCoNews.
NORTH COAST, Calif. – Cal Fire said firefighters on Saturday reached full containment on the Moose fire in Mendocino County.
The fire began on Monday afternoon off Moose and Bus McGall roads northwest of Hopland.
It burned a total of 225 acres within the first day, but did not damage any structures, Cal Fire said.
Cal Fire said three firefighters suffered minor injuries while working on the incident.
The fire’s cause remains under investigation, Cal Fire reported.
Email Elizabeth Larson at This email address is being protected from spambots. You need JavaScript enabled to view it. . Follow her on Twitter, @ERLarson, or Lake County News, @LakeCoNews.
LAKEPORT, Calif. – The Board of Supervisors is to consider a resolution to participate in a group that will look at water supply and endangered species in connection to changes to the Potter Valley Project.
The board will meet beginning at 9 a.m. Tuesday, Aug. 20, in the board chambers on the first floor of the Lake County Courthouse, 255 N. Forbes St., Lakeport.
The meeting can be watched live on Channel 8 and online. Accompanying board documents, the agenda and archived board meeting videos also are available at that link.
At 9:30 a.m., the supervisors will discuss a resolution of intent to participate in a consortium formed to address water supply and species concerns in the Eel River and the Upper Russian River.
“Your Board has given significant consideration to whether and to what extent to support continuing efforts of the consortium comprised of the Sonoma County Water Agency, the Mendocino Inland Water and Power Commission, California Trout, Inc., and Humboldt County in regard to the Potter Valley Project,” County Counsel Anita Grant said in her report to the board for the discussion.
“Those entities, having filed a pre-application and notice of intent in response to the solicitation of applications for licensure of the Potter Valley Project issued by the Federal Energy Regulation Commission (FERC), have entered into a project planning agreement to address the region’s water supply and the endangered salmon species in the Eel River and the Upper Russian River,” Grant said.
Grant said the board has previously indicated your support of the pre-application. “With this resolution, you will signify your desire to participate in the above-referenced planning agreement and your intention to pursue funding sources and potential in-kind contributions to participate in a feasibility study to be commissioned by this consortium to consider a wide range of options to effect a ‘Two Basin Solution’ and, thereby, address the issues and concerns of all participants.”
The resolution can be seen below.
The full agenda follows.
CONSENT AGENDA
5.1: Approve minutes of the Board of Supervisors meeting held Feb. 26, 2019.
5.2 : Adopt Proclamation designating the month of August 2019 as Breastfeeding Awareness Month in Lake County.
5.3: Adopt resolution approving Cooperative Agreement No. 19-0152-000-SA with the California Department of Food and Agriculture State Fuel, Lubricants and Automotive Products Program for the county of Lake.
5.4: Adopt resolution approving Agreement No.18-0689-000-SA with the California Department of Food and Agriculture to provide reimbursement for industrial hemp cultivation program for agreement term April 30, 2019 Through June 30, 2020.
5.5: (a) Waive the formal bidding process, pursuant to Lake County Code Section 38.2, as it is not in the public interest due to the unique nature of goods or services; and (b) approve the agreement between the county of Lake and LocumTenens.com LLC for telepsychiatry services for Fiscal Year 2019-20 for a contract maximum of $330,000 and authorize the board chair to sign the agreement.
5.6: Adopt resolution approving right of way certification for Bartlett Springs Road over Cache Creek Bridge Rehabilitation Project in Lake County, Federal Project Number: BRLO-5914(092).
5.7: Approve submission of the FY19 Edward Byrne Memorial Justice Assistance Grant Program Application in the amount of $14,054, to provide funding for an extra help employee to assist with forensic processing and data collection services; and authorize the chair to sign all grant documents.
5.8: Approve contract between the county of Lake and High Country Security for security monitoring and testing in the amount of $25,425, from July 1, 2019 to June 30, 2022 and authorize the chair to sign.
TIMED ITEMS
6.2, 9:10 a.m.: Presentation of proclamation designating the month of August 2019 as Breastfeeding Awareness Month in Lake County.
6.3, 9:30 a.m.: Potter Valley Project, resolution of intent to participate in a consortium formed to address the region’s water supply and the endangered salmon species in the Eel River and the Upper Russian River.
UNTIMED ITEMS
7.2: Discussion and consideration of transient occupancy tax appeals.
7.3: Consideration of Change Order No. Two for Upper Lake pedestrian improvements for Upper Lake High, Middle and Elementary Schools Project, State Project No. ATPL-5914(103); Bid No. 18-11, for an Increase of $1,031.86 and a revised contract amount of $406,359.95, and authorize the chair to sign.
7.4: Consideration of Change Order No. Three for Upper Lake Pedestrian Improvements for Upper Lake High, Middle and Elementary Schools Project, State Project No. ATPL-5914(103); Bid No. 18-11, for a decrease of $3,235.52 and a revised contract amount of $403,124.43, and authorize the chair to sign.
CLOSED SESSION
8.1: Conference with legal counsel: Decision whether to Initiate litigation pursuant to Gov. Code section 54956.9(d)(4): One potential case.
Email Elizabeth Larson at This email address is being protected from spambots. You need JavaScript enabled to view it.. Follow her on Twitter, @ERLarson, or Lake County News, @LakeCoNews.
From bottom going counterclockwise are freshly-picked parsley, sage, rosemary and thyme. Photo by Esther Oertel. LAKE COUNTY, Calif. – Lake County has been clothed in a blanket of excessive heat over the last few days, but just a week ago a cool breeze was blowing, and it reminded me that it’s time to begin planning an autumn garden.
It’s so nice to have a bounty of fresh herbs to cook with throughout the year, and what better way to ensure this than to have them growing a few steps away from your kitchen?
You don’t need access to a garden plot, because a thriving herb garden can be created with large pots on a patio; in fact, I recommend pots for herbs in the fall and winter, and the closer to the house the better. (Against a south-facing wall is ideal, but any protected area will work.)
Fresh-chopped herbs are especially delightful on dark and chilly days; their aroma energizes me, and I love to have as many as possible available for fall and winter cooking.
While not all herbs will survive in chilly weather (think basil or tarragon), many others do. Mint, winter savory, marjoram and oregano are some that come to mind, but today I’m going to focus instead on what I call the four “musical” herbs.
As you may have guessed, my inspiration comes from a Simon and Garfunkel song, one which was played often in our restaurant kitchen while I was growing up. Their lovely medieval-sounding canticle, Scarborough Fair, celebrated the herbs parsley, sage, rosemary and thyme in its refrain.
Thankfully, all four are herbs that can survive chilly weather, so below, in the order sung, we’ll celebrate them again, this time with the written word.
Parsley
As the herbal adage states, “Parsley is the jewel of herbs, both in the pot and on the plate.”
It’s amazing how often I add copious amounts of fresh parsley to the meals I make.
Recently I’ve added a handful to pungent pasta puttanesca, tossed it in a mushroom omelet and happily devoured it in one of my favorite salad dressings, a puree of parsley with apples and ginger.
The two best known varieties of parsley are curly parsley and flat leaf or Italian parsley. While some prefer the curly variety, including as a garnish, the latter is more popular with chefs as most feel the flavor is superior.
This herb is a veritable powerhouse of nutrition, absolutely full of antioxidants, and is one of the healthiest foods you can eat.
Parsley is a component of bouquet garni, a grouping of fresh herbs tied together with kitchen string and used to flavor soups and stews.
This practice is utilized throughout southern and central Europe, particularly in France. I often tie the herbs in a cheesecloth bundle, an alternative to using the string. The herbs may be varied depending on the dish, but parsley is almost always included.
In my opinion, the bright, fresh taste of parsley purveys summer on a cold winter’s day. It can be used in cuisine in much the same way, meaning it brings a light flavor to an otherwise heavy dish.
Two recipes for parsley follow: gremolata, an Italian condiment made with fresh parsley, garlic and lemon zest, and tabbouleh, a parsley-rich Middle Eastern salad that I enjoy serving with its frequent companion, hummus.
Gremolata is wonderful on rich pasta dishes, served over fish, or added to vegetables post-roasting. It can be used to brighten and add flavor to many dishes.
If you have an abundance of garden tomatoes or cucumbers, tabbouleh is a great way to utilize them. Parsley and mint make it especially refreshing in the summer, and for those sensitive to wheat, it’s also good when made with quinoa.
Gremolata
¼ cup finely chopped Italian flat-leaf parsley 3 garlic cloves, finely chopped Zest of one fresh lemon
Combine all ingredients in a small bowl an hour or so before you plan to serve it, so the flavors combine nicely.
It’s best made fresh and will keep up to a day in the fridge.
Tabbouleh with plenty of parsley
1 heaping cup bulgur 1 cup water ½ cup fresh lemon juice 2/3 cup extra virgin olive oil 1 cup coarsely chopped fresh mint leaves 1 cup coarsely chopped fresh Italian (flat leaf) parsley ½ cup sliced scallions, white and green parts 2 cloves finely minced garlic ½ teaspoon salt and pepper to taste 4 ripe plum tomatoes, seeded and cut into ½ inch dice 1 large cucumber, seeded and cut into ½ inch dice Fresh mint and parsley leaves for garnish
Combine the bulgur, water, lemon juice, and 1/3 cup of the olive oil in a large bowl. Mix well and set aside for 30 minutes. Fluff the mixture with a fork. (The bulgur absorbs the liquid and softens.)
Add the mint, parsley, scallions, garlic, salt, pepper and remaining 1/3 cup olive oil. Toss well with a fork.
Add the tomatoes and cucumber and toss again.
Adjust the seasonings, if necessary, and allow to stand, loosely covered, for at least 30 minutes for the flavors to combine.
Makes six to eight portions.
Sage
The ancient Greeks, Romans and Arabs attributed sage to long life, even immortality. Its Latin name, salvare, means “to save,” a reference to its many perceived healing qualities. I’ve got three varieties growing in an old wine barrel near our sun porch; hopefully that bodes well for a healthy life expectancy!
Sage has a strong flavor with hints of musk and camphor. It holds up well to heat and should be added at the beginning of the cooking process, unlike some herbs which quickly lose their flavor. Sage becomes even stronger when dried.
It marries well with beans, and a bundle of sage tied with cooking string can be thrown into the pot as they cook. Lentils are another good match, as is split pea soup.
Onions and sage go hand-in-hand, as do mild cheeses and all manner of poultry, evidenced by the inclusion of sage in most recipes for stuffing for fowl.
When winter gardens mature, a beautiful array of winter squashes are available and sage is a perfect match. Nearly all of them benefit from the addition of sage, and butter or olive oil is a wonderful vehicle for the impartation of its flavor.
Sage butter is easily made by combining finely chopped fresh sage to room temperature butter.
This deeply flavored compound butter is especially enticing on a warm piece of cornbread. When used for this purpose, a little honey is a nice addition.
A simple recipe for sage butter follows.
Another way to impart sage’s flavor is via crispy sage, made by tossing fresh sage leaves in simmering olive oil a handful at a time. Allow the leaves to cook until dark green and just crisp.
These crispy leaves may be crumbled over or added to a variety of dishes, including polenta, soups or stews. A dish of roasted butternut squash, apples and onions is my favorite place to use them.
The oil used to crisp them may be utilized to add sage flavor to dishes, such as drizzling atop soup. Since olive oil solidifies after a few days in the fridge, the oil in semi-solid form may be used in much the same way as sage butter.
The Kelseyville Pear Festival will be celebrated next month, and to honor our pear-growing region, I’ve included a recipe for soup made with butternut squash and Lake County pears.
Crispy sage flavors and garnishes the soup.
Sage butter
1 cube butter, soft and at room temperature (I prefer salted butter, but either can be used) 1 small bunch fresh sage, finely chopped
Combine the chopped sage and butter in a small bowl, blending well.
This compound butter stores well in the fridge and can be frozen.
To freeze, roll into a log and wrap in waxed paper. Sage butter “coins” can be cut from the log for use in recipes and on bread.
Butternut squash and pear soup with crispy sage
2 - 3 tablespoons salted butter A healthy handful of whole, fresh sage leaves (enough to garnish each bowl, plus ten or so leaves for soup) 1 – 2 tablespoons olive oil (if needed) 1 medium onion, peeled and chopped 4 cups vegetable broth 4 cups peeled butternut squash cubes (about 1 small to medium squash) 3 large Lake County pears, such as Comice or Bartlett, peeled, cored and cubed ¾ cup chopped celery (about 2 ribs) 1 cup half and half Salt and freshly ground pepper to taste
Melt butter in a large stock pot, allowing it to brown.
Add sage leaves and sauté until crisp. Remove leaves from pot with tongs and set aside.
Add onion (and olive oil, if needed) and sauté over medium heat until browned.
Add broth, squash, pears and celery to pot. Bring to boil, then reduce heat and simmer, covered, for about 30 minutes, until quite tender.
Let cool slightly, then add about ten sage leaves and puree the mixture until smooth with an immersion blender or in a food processor or blender.
Return back to pot and simmer for 10 minutes more. Off heat, stir in half and half and season to taste with salt and pepper.
Ladle into bowls and garnish each with a crispy sage leaf.
For a lower-fat soup, omit half and half.
Rosemary
Rosemary is native to the Mediterranean region, particularly along the coastal hills of Spain and Portugal.
Its name derives from the Latin word “rosmarinus,” which translates to “dew of the sea,” a reference to its needing no more water than the humidity from the sea to survive in many areas.
And it’s true that rosemary thrives in dry conditions. It does well in California’s Mediterranean-like climate, even in times of drought.
We’ve had many planted-in-the-ground rosemary bushes through the years, including three large ones at our current home, and I can honestly say that I’ve never seen a rosemary plant die.
An evergreen, rosemary’s pine needle-like foliage, gray-green in color, grows abundantly on woody stalks. Its hardiness and its ability to hang in pots, crawl along the ground or be used in a hedgerow make it a favorite landscaping plant.
Rosemary has a strong flavor, so is best used with a bit of caution in culinary applications, since it doesn’t take much to overpower a dish with its flavor.
While it’s a favorite for summer grilling, it also lends aromatic flavor to comforting winter dishes.
Rosemary has a special affinity for beans, particularly white beans, and throwing several sprigs of fresh rosemary into the pot will infuse such mild beans with deeply aromatic flavor.
In addition to beans, rosemary romances potatoes with its flavor. Adding rosemary, along with its friend, garlic, to potatoes before oven roasting makes for a flavorful dish, and creamy potato soup benefits from its addition.
The already heavenly smell and taste of freshly baked bread is enhanced by the addition of rosemary, whether sprinkled over the top or added to the dough. Rosemary is especially good with hearty whole grain breads.
In addition to its culinary and aromatic properties, rosemary has long been thought to improve the memory. Students in ancient Greece believed this, so wore rosemary garlands while studying for exams.
As it turns out, modern science has shown that rosemary increases the blood flow to the head and brain, thereby improving concentration.
I just might tuck a sprig of rosemary behind my ear next time I take a test!
Today’s rosemary recipes include rosemary walnuts and a recipe for rosemary salt, easily made for your own use or to be given as gifts.
The rosemary walnuts were inspired some years ago by our local bounty of walnuts and olive oil. Everything in the original recipe was from Lake County, including the rosemary from my backyard.
Rosemary walnuts
A drizzle of local olive oil for the pan A couple cups of local walnuts A handful of fresh rosemary, roughly chopped Salt & pepper to taste
Heat the oil in the pan for a few seconds, and then add the walnuts, tossing them as they cook (for about 20 seconds, just to begin the process).
Add the chopped rosemary and allow the walnuts to finish toasting. Watch the plan closely and continue to toss the walnuts as they cook.
Once the walnuts are toasted to your liking, add salt and pepper to taste. This entire process will take no more than a few minutes.
Note: When roasting, nuts can go from perfect to charred in just a few seconds, so watch pan closely,
Rosemary salt
½ cup coarse sea salt ½ cup kosher salt 3 tablespoons finely chopped rosemary leaves Optional: For rosemary-lemon salt, add the grated zest of one lemon.
Preheat the oven to 225 degrees Fahrenheit.
Add the salt and rosemary to a food processor and pulse until sea salt becomes finer and everything is well mixed.
Transfer the mixture to a baking sheet and bake for 15 - 20 minutes until dry.
Remove from oven and break apart any lumps with a food processor or fork.
Store in an airtight container or a glass jar with a tight-fitting lid. (Allow it to cool for about five minutes first.)
If possible, let it sit for a day before using so the salt becomes infused with flavor.
The flavor intensity will diminish somewhat over time, but it will generally last a year.
If desired, a full cup of either coarse sea salt or kosher salt can be used, rather than a blend.
Use in sweet or savory applications, such as sprinkled over chocolate, lemon or caramel cupcakes; when roasting vegetables; in pasta; over baked potatoes; to enhance brie or goat cheese; or as a rub for grilled meats.
Thyme
Thyme is such a nimble herb in the kitchen, lending its flavor well to so many dishes, that some have said, “When in doubt, use thyme.”
More than one gardening guru has advised that if you have only one pot to use for an herb planting, plant thyme.
In other words, thyme is a cooking staple, welcome year-round in the kitchen. Thankfully, some varieties, such as English, silver and creeping, seem to do well in winter gardens.
Thyme is one of the herbs central to the cooking of Provence, France and is featured in the popular “herbs de Provence” dried herb mixture, along with lavender, fennel and a variety of other herbs.
And, like parsley, it’s commonly used in the traditional French “bouquet garni,” a bundle of fresh herbs tied with kitchen spring or enclosed in cheesecloth and dropped into a pot of soup or stew to flavor it.
Thyme is so versatile that it might be easier to list what thyme doesn’t complement, rather than what it does.
It goes with almost all meats, including fish, beef, chicken, lamb and pork. Even some game animals, such as venison or rabbit, benefit from its flavor.
It pairs well with sweet vegetables like carrots; meaty vegetables, such as mushrooms and eggplant; and with vegetable staples onions and tomatoes.
It even has a place in sweet cuisine, working beautifully with fruits such as figs, peaches, and strawberries.
While thyme is wonderful with lighter summer fare, it’s also in its element seasoning hearty winter stews, soups and ragouts.
Thyme is a companionable herb; it lends flavor but doesn’t overpower, making it blend well with a variety of herbs and spices.
Flavors as diverse as mint, lemon, rosemary, cloves, paprika, mustard, and coriander marry well with thyme. And that’s the short list.
Even its name displays its multifaceted character. The word “thyme” may be traced to ancient Greek, where it was derived from either a word meaning “courage,” appropriate for its invigorating quality, or from one meaning “to fumigate,” since the burning of thyme was used to chase stinging insects from ancient Greek homes.
Today’s thyme recipes are for a refreshing sparkling thyme lemonade and a spiced thyme honey.
The honey is fantastic in a fruit salad (try it with grapes, melons or pineapple), as well as a wonderful companion for poached or roasted apples or pears. It can also be used as an all-purpose sweetener. (Try it in tea!)
Thyme lemonade
1-1/2 cups sugar 1 cup water 2 cups fresh lemon juice (about 10 lemons) 1 bunch fresh thyme (plus sprigs for garnish, if desired) Sparkling water, about five cups
In a medium saucepan, bring 1 cup water, sugar and thyme to a boil.
Stir until sugar is dissolved, about 2 minutes.
Remove from heat and stir in lemon juice.
Strain into a pitcher and allow to cool in fridge for at least an hour. (It will keep in the fridge for up to a week.)
Just before serving add sparkling water to pitcher and stir to combine.
Spiced honey with thyme
½ cup honey ½ cup water 1 sprig fresh thyme 1 stick cinnamon or a star anise pod
Bring the honey and water to a gentle boil over medium heat using a small saucepan.
Remove from heat and add the thyme sprig and cinnamon stick or star anise pod.
Allow to cool, then strain mixture, discarding thyme and cinnamon or star anise.
All recipes by Esther Oertel.
Esther Oertel is a writer and passionate home cook from a family of chefs. She grew up in a restaurant, where she began creating recipes from a young age. She’s taught culinary classes in a variety of venues in Lake County and previously wrote “The Veggie Girl” column for Lake County News. Most recently she’s taught culinary classes at Sur La Table in Santa Rosa, Calif. She lives in Middletown, Calif.
"Black holes" is one of the most highly searched terms about our universe.
There’s a fascination with the idea of a region of space having a gravitational pull so strong, nothing can escape its deadly grasp, not even a sliver of light.
Well, not quite. In fact, much of what we think we know about black holes turn out to be myths.
Myth 1 – All black holes are black.
As the photograph below from the Event Horizon telescope demonstrated, light can be detected near a black hole’s event horizon. This is the boundary between normal space and the space affected by the black hole's gravity, from which no escape is possible.
Part of this light comes from the black hole’s accretion disk, a flat, pancake like structure composed of dust, gas and other debris. Friction constantly moves the disk’s material inward toward the event horizon. Light also comes from jet streams which propel matter outward along the disk’s north and south poles.
Black hole image from Event Horizon Telescope Collaboration in 2019. Myth 2: All black holes are about the same size.
Black holes actually come in several different sizes which are defined by their mass. Small black holes are usually the result of a relatively short and violent collapse of a star.
Recent work suggests that Intermediate black holes are found in the nuclei of some active galaxies. Super massive black holes on the other hand, are found at the center of nearly every galaxy.
Dr. Dan Evans, an Astrophysicist at NASA Headquarters said, “There’s a direct relationship between the beginning of super massive black holes and the beginning of their corresponding galaxy. This strongly suggests the two were born about the same time and slowly grew in size together over billions of years.”
Myth 3: If you get within a few thousand miles of a black hole, its super gravity will pull you into its center.
It turns out you can get surprisingly close to a black hole. If you approached a black hole with mass equal to our Sun’s for example, you could get as close as tens of miles.
So imagine if we replaced our sun with a black hole of the same mass. All of the planets would continue to revolve around it, at exactly the same speed and distance as they do now.
Myth 4: Once inside a black hole, nothing ever comes out.
Nope. It turns out that radiation can escape from a black hole. One of Stephen Hawking’s contributions was a theory that a black hole is not so dense in a quantum mechanical sense.
The slow leak of what’s now known as Hawking radiation would, over time, cause the black hole to simply evaporate.
The image from the Event Horizon telescope confirmed what Albert Einstein’s general theory of relativity predicted over 100 years ago – that a black hole’s form is that of a perfect circle. And as scientists learn even more about the properties of this gigantic cosmic mystery we call a black hole, they’ll be able to puncture even more myths.
To hear more true tales about black holes and other mysteries of the cosmos, visit http://science.nasa.gov.
LAKEPORT, Calif. – The Lakeport City Council this week is set to consider awarding a major paving project, hear about arts projects and get an update on a business walk survey.
The council will meet in closed session with legal counsel at 5:45 p.m. to discuss a case of litigation, John et al. v. Lake County et al., before the public portion of the meeting convenes at 6 p.m. Tuesday, Aug. 20, in the council chambers at Lakeport City Hall, 225 Park St.
Public Works Director Doug Grider on Tuesday will ask for the council to award the South Main Street Pavement Rehabilitation Project to the low bidder, Lamon Construction Co. Inc., in the amount of $356,316.70.
The project consists of repairing approximately 815 feet of South Main Street from Peckham Court to the southern city limits, Grider’s report explained.
He said the work consists of traffic control, cold planing, full-depth reclamation cement, paving and pavement markings.
The bids were opened Aug. 12. Grider said three bids were received for the project.
Grider also will present a certificate from the Governor’s Office of Emergency Services certifying Parks Foreman Ron Ladd as an emergency management specialist
Also on Tuesday, Middletown Arts Center Executive Director Lisa Kaplan will give a presentation on the Resilience art project exhibit and the Lake County Chamber of Commerce will present a donation for the annual Independence Day fireworks show in Library Park.
Members of the Lakeport Economic Development Advisory Committee will present an update on the Business Walk Survey 2019.
Finance Director Nick Walker will present the professional services agreement with JJACPA for independent auditing services.
On the consent agenda – items considered noncontroversial and usually accepted as a slate on one vote – are ordinances; minutes of the regular council meeting on Aug. 6 and the special meeting of Aug. 13; confirmation of the continuing existence of a local emergency for the Mendocino Complex fire; confirmation of the continuing existence of a local emergency for the February 2019 Storms; approval of event application 2019-022, with staff recommendations, for the 2019 Recovery Happens event; receipt and filing of the draft minutes of the July 17 MZAC meeting; approval of an agreement between the city of Clearlake, city of Lakeport and the county of Lake relative to operation of a local public, educational, governmental cable television channel, referred to as the PEG Channel; approval of the designated temporary disabled parking on C and D Streets, between South Forbes Street and the respective fairgrounds entrance gates from 4 p.m. Aug. 30 to midnight on Sunday, Sept. 2; approval of the proposed mural for the building at 60 Third St.; move the public hearing on creation of an underground utility district previously set for Sept. 3 to Sept. 17.
Email Elizabeth Larson at This email address is being protected from spambots. You need JavaScript enabled to view it.. Follow her on Twitter, @ERLarson, or Lake County News, @LakeCoNews.
LAKE COUNTY, Calif. – Lake County Animal Care and Control is offering a new group of dogs to homes this week.
Dogs available for adoption this week include mixes of Cane Corso mastiff, Catahoula Leopard Dog, Chihuahua, husky, Labrador Retriever, mastiff, pit bull, shepherd, Shih Tzu and terrier.
Dogs that are adopted from Lake County Animal Care and Control are either neutered or spayed, microchipped and, if old enough, given a rabies shot and county license before being released to their new owner. License fees do not apply to residents of the cities of Lakeport or Clearlake.
If you're looking for a new companion, visit the shelter. There are many great pets hoping you'll choose them.
The following dogs at the Lake County Animal Care and Control shelter have been cleared for adoption (additional dogs on the animal control Web site not listed are still “on hold”).
“Nova” is a female Cane Corso mastiff in kennel No. 17, ID No. 6579. Photo courtesy of Lake County Animal Care and Control. ‘Nova’
“Nova” is a female Cane Corso mastiff with a short black coat.
She is in kennel No. 17, ID No. 6579.
This female husky mix is in kennel No. 18, ID No. 12685. Photo courtesy of Lake County Animal Care and Control. Female husky mix
This female husky mix has a short tricolor coat.
She already has been spayed.
She’s in kennel No. 18, ID No. 12685.
“Koda” is a male pit bull terrier in kennel No. 19, ID No. 12609. Photo courtesy of Lake County Animal Care and Control. ‘Koda’
“Koda” is a male pit bull terrier with a short red coat.
He already has been neutered.
He’s in kennel No. 19, ID No. 12609.
This male pit bull terrier is in kennel No. 20, ID No. 12744. Photo courtesy of Lake County Animal Care and Control. Male pit bull terrier
This male pit bull terrier has a short gray and white coat.
He is in kennel No. 20, ID No. 12744.
This female terrier is in kennel No. 21, ID No. 12723. Photo courtesy of Lake County Animal Care and Control. Female terrier
This female terrier has a medium-length tricolor coat.
She is in kennel No. 21, ID No. 12723.
This female Labrador Retriever is in kennel No. 23, ID No. 12697. Photo courtesy of Lake County Animal Care and Control. Female Labrador Retriever
This female Labrador Retriever has a short black.
She is in kennel No. 23, ID No. 12697.
“Beau” is a male Catahoula Leopard Dog in kennel No. 24, ID No. 12677. Photo courtesy of Lake County Animal Care and Control. ‘Beau’
“Beau” is a male Catahoula Leopard Dog with a blue merle coat.
He’s in kennel No. 24, ID No. 12677.
This male Shih Tzu is in kennel No. 26, ID No. 12738. Photo courtesy of Lake County Animal Care and Control. Male Shih Tzu
This male Shih Tzu has a shaved tan and white coat.
He is in kennel No. 26, ID No. 12738.
“Cash” is a male pit bull terrier mix in kennel No. 27, ID No. 12413. Photo courtesy of Lake County Animal Care and Control. ‘Cash’
“Cash” is a male pit bull terrier mix with a short black and white coat.
He has been marked as urgent because he has been at the shelter since June.
Shelter staff said Cash does well with others, loves people and walks well on a leash.
He has been neutered.
He’s in kennel No. 27, ID No. 12413.
This senior male Chihuahua is in kennel No. 28, ID No. 12583. Photo courtesy of Lake County Animal Care and Control. Male Chihuahua
This senior male Chihuahua has a short tan coat.
He is in kennel No. 28, ID No. 12583.
“Bear” is a male Cane Corso mastiff in kennel No. 34, ID No. 11456. Photo courtesy of Lake County Animal Care and Control‘Bear’
“Bear” is a male Cane Corso mastiff with a short brown coat.
He is in kennel No. 34, ID No. 11456.
Lake County Animal Care and Control is located at 4949 Helbush in Lakeport, next to the Hill Road Correctional Facility.
Office hours are Monday through Friday, 11 a.m. to 5 p.m., and 11 a.m. to 3 p.m., Saturday. The shelter is open from 11 a.m. to 4 p.m., Monday through Friday and on Saturday from 11 a.m. to 3 p.m.
For more information call Lake County Animal Care and Control at 707-263-0278.
Email Elizabeth Larson at This email address is being protected from spambots. You need JavaScript enabled to view it.. Follow her on Twitter, @ERLarson, or Lake County News, @LakeCoNews.
COBB, Calif. – A new summertime community event is debuting in Cobb this month.
On Saturday, Aug. 24, the Cobb Area Council and the Seigler Springs Community Redevelopment Association are partnering to present the inaugural Blackberry COBBler Festival.
The event will be held at Whispering Pines Resort on Cobb from noon until 5 p.m.
The festival is part of a larger plan titled “What’s Up on Cobb?” created by the Cobb Area Council’s Economic Development Ad Hoc Committee.
The plan aims to bring more visitors to the Cobb area to help stimulate growth and to support our local businesses, while reviving the tradition of festivals on Cobb Mountain.
All proceeds from this event will be used to fund more Cobb Area Council economic development projects.
The event will feature live music, barbecue, wood-fired pizza, blackberry inspired treats, beer and wine, artisan vendors and a fun zone for kids.
Most of the vendors are artists from the Cobb area, including several who were displaced after the Valley fire of 2015.
Home bakers are encouraged to enter the blackberry cobbler contest for a chance at a first-prize blue ribbon.
All blackberry cobbler entries are to be submitted from noon until 12:30 pm. Judging begins promptly at 12:45 p.m. and the winner will be announced at 3 p.m.
All parking will be off-site at the Strickler Meadow on Gifford Springs Road. Follow the signs to enter the parking area where a shuttle will take all guests to the event. No parking will be allowed at the Whispering Pines Resort. Please watch for slow traffic on Highway 175 as you turn onto Gifford Springs Road.
The Cobb Area Council is grateful for a generous donation from Calpine Corp. to ensure the success of the inaugural festival.
The group also offers thanks to the Whispering Pines Resort, PG&E, Hardester’s Market, Community Development Services, TNT Tree Care, Dixon Tree Service, Clover Lake Dairy, Boatique Winery, Kelsey Creek Brewing, Shannon Ridge Winery, South Lake Refuse, Lake County Drywall, Granite Construction, Herc Rentals, Enterprise Rent-A-Car, the Strickler Family, the McCreary Family, Farmers Insurance and many, many volunteers who have come together to help make sure this event is a success.
Visit the “What’s Up on Cobb” Facebook page to find out more about this and other upcoming events.
