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SPRING VALLEY – A grass fire in Spring Valley Monday afternoon burned 10 acres and jumped a road before firefighters brought it under control.
Firefighters were dispatched to the blaze, along New Long Valley Road, just before 1 p.m., according to Cal Fire.
Northshore Fire Battalion Chief Pat Brown credited Cal Fire Helicopter 104 and its crew for quick action.
He said they “pretty well saved the day” when the helicopter dropped off a hand crew that went to work against the fire, which jumped New Long Valley Road and started a run.
The helicopter then began dropping water on the fire, drawing the water from the nearby creek, according to area resident Melinda Needham.
She noted it was amazing how fast firefighters responded between the helicopter and ground crews.
Cal Fire sent five engines, the hand crew and helicopter, said Brown. Northshore Fire sent two engines and a water tender from its Clearlake Oaks station, along with one engine from Lucerne. Lake County Fire Protection District sent a water tender.
The fire was contained at approximately 1:40 p.m., according to Cal Fire.
Brown said the cause is still under investigation.
The fire caused an estimated $1,000 worth of damage to one structure, which it burned right up to before being contained, Brown said.
Monday proved an especially hectic day for area firefighters, especially in neighboring Mendocino County, where the Sheppard Fire was sparked near Ukiah around 3:30 p.m., as Lake County News has reported.
A fire near Lakeport threatened a home and outbuildings on Monday afternoon. A call to the home's owner late Monday was not returned.
At about 5:30 p.m., a small grass fire near Hidden Valley Lake at Spruce Grove Road was put out quickly, according to Cal Fire.
E-mail Elizabeth Larson at
The U.S. Department of Agriculture's (USDA) Summer Food Service Program is the single largest federal resource available for schools and local organizations that want to combine a feeding program with a summer activity program for children and their families – and the more people that take advantage of it, the better it is for the entire community.
During the school year, meals are available for children through the National School Lunch and School Breakfast Programs, but those programs end when school ends for the summer and many children face food insecurity – in other words, lack of meals or nutritious meals – during the summer months.
Konocti, Kelseyville and Middletown unified school districts are participating in this federally-funded program.
“It’s more than just a meal,” said Marla Peterson, Konocti Unified's food service director.
Peterson explained that the Summer Food Service Program provides a social outlet in the summer for youth and families to share quality time together without spending money, as well as provides an opportunity for KUSD to extend their services and deepen their connections to the community.
KUSD is participating in the USDA Summer Food Service program this year and is offering free breakfast and lunch to all youth up to age 18, and adults accompanying children may purchase a meal for $1.50.
Participation in the program helps families to fill the hunger gap so children and their families do not need to go hungry during the summer, said Peterson.
“And at the end of the month,” Peterson said, “families may even have extra money to do other positive activities together,” that they wouldn’t have been able to do otherwise – or would have had to scrimp on meals to do so.
KUSD is able to provide this program at no cost all students, regardless of family income, and the more youth and adults that participate in the program, the more funding the program receives, thereby ensuring it can serve more youth and families nutritious and economical food.
So far, KUSD has provided 600 to 700 meals per day to youth and the adults that accompany them, which includes serving some locally-grown produce from Irene Farms in Lower Lake, Leonardis Organics in Lakeport and Seely’s Farm Stand in Upper Lake.
All children are welcome to participate in this program; no proof of age or income verification is required. Everyone up to 18 years of age will be given free meals at breakfast and lunch. Adults accompanying children may purchase a meal for $1.50 per adult.
Because the lunches are served picnic-style, many families grab their lunches and head to area parks to play and enjoy a meal together, Peterson explained.
“Families come together, and they’re able to have quality family time together,” she said.
Recently, an excited line of children formed to receive their lunches – it was the place to be on a hot summer afternoon – with the adults standing off to the side.
After the children had received their lunches, Konocti Unified staff invited one older woman over to receive a lunch. The woman, who explained that she was caring for her grandchildren over the summer while their parents were at work, hugged the staff and told them that she didn’t know how she would have made ends meet if it weren’t for this program.
“We’re willing to go the extra mile,” Peterson said, not only of the food service staff, but of the entire Konocti Unified staff. “We’ve had great support from the whole district, from teachers to IT to administration.”
Another parent admitted that they didn’t need the assistance, but that their children wanted to be where their friends were, so they came to receive a lunch and join in the festive family atmosphere.
Because the program is available to all families in Lake County – regardless of income – participating youth and adults do not have to worry about being labeled, and everyone can enjoy the nutritious breakfasts and picnic-styled lunches.
To receive free meals for students and discounted meals for adults 18 and over, visit:
Burns Valley Elementary School, 3620 Pine Av., Clearlake;
East Lake Elementary School, 13050 High Valley Road, Clearlake Oaks;
Lower Lake Elementary School, 9240 Lake St., Lower Lake (call 707-994-4543, Extension 3211, as the exact location may change with the change in the regularly scheduled daytime activity).
Breakfast is served between 8 a.m. and 9:30 a.m. and lunch is served between 11 a.m. and 12:30 p.m. Monday through Friday, throughout the summer break.
For more information, contact Marla Peterson at 707-994-4543, Extension 3211; for Spanish, call Lily Olivares, 707-994-4710, Extension 3214.
For informational brochures, printable flyers, and a public service announcement video that is being aired bilingually on TV8, visit the KUSD Summer Feeding Program Web site at www.konoctiusd.org/index.cfm?fuseaction=dep_menu&menu_id=5038&dept_id=11 .
E-mail Terre Logsdon at
On July 17 Lucerne Friends of Locally Owned Water (FLOW) received notification that it has attained nonprofit, 501c3 status, according to Craig Bach, the group's vice president. The status went into effect July 13.
He said the nonprofit application was submitted Feb. 13. It was Lucerne FLOW's third attempt, and Bach credited this latest attempt's success to the work of retired attorney Bob Plank, who assisted in making the application.
Bach said Lucerne FLOW will now be able to receive tax-deductible donations as it moves forward in its goal of gaining control of Lucerne's water production and distribution facilities.
Charlie Behne, Lucerne FLOW's president, added, “Now we can pursue some grants and things to help us with some of the things we want to do.”
Lucerne FLOW and its sister organization, Lucerne Community Water Organization, were founded in 2005 in response to San Jose-based Cal Water's proposal to hike the community's rates 278 percent, according to Bach. Cal Water has owned the town's water system since May of 2000.
Lucerne FLOW filed for and received its incorporation status in the fall of 2006, Bach said.
Cal Water is once again seeking a rate increase of 54.9 percent, which Bach said would go into effect in 2011.
Bach said Lucerne FLOW's mission is to gain control of Lucerne's water from the multibillion dollar Cal Water, which he said is guaranteed by the California Public Utilities Commission to make a profit.
Lucerne FLOW, Bach said, is modeled after other FLOW groups, particularly Felton FLOW. That group, located near Santa Cruz, recently gained local control over their water from Cal American, a subsidiary of the European energy giant, RWE.
The effort to meet Lucerne FLOW's goal of locally owned water will be a long one, cautioned Bach.
“It's not going to be done overnight,” he said. “It's going to be a long, tedious process.”
That long process will involve going through the Local Area Formation Commission (LAFCO) and forming a community service district. The LAFCO process is estimated to cost about $15,000, Bach said.
Behne said Lucerne FLOW has spoken to LAFCO officials to get insight about what will be involved. Beginning that phase is “probably our next big step,” he said.
Bach thinks there's a good chance of succeeding, pointing out that Lucerne FLOW has been effective.
For one, he said it's succeeded in its efforts to keep Cal Water from getting that original large rate hike, which had been meant to fund the new plant. Eventually, Cal Water received a loan from the state for the plant.
Bach believes the new plant is working, but it's still having to deal with the unique challenges of Clear Lake's water in the third low water year. “This is like the test of the plant.”
He said previous water managers have said Cal Water hasn't understood Clear Lake's unique nature. “I think it's a lot harder than they originally thought,” he said, noting that they're asking for new equipment for the plant as part of the latest proposed hike.
As Lucerne FLOW prepares to start the process, it's also busy with other community projects, such as beginning a community garden, said Behne.
It also will work against the proposed rate hike. Lucerne FLOW will work with Lucerne Community Water Organization to look at the proposed hike and form a plan to address it. The point is to make sure the community gets what it pays for, Behne said.
“Cal water has a pretty good history of getting rate increases and then not spending all the money for those purposes,” he said.
For more information about the volunteer group visit www.lucerneflow.org .
E-mail Elizabeth Larson at
LAKE COUNTY – The county's best teachers were recently honored with special recognition for their achievements.
Clear Lake High School instructor Oscar Dominguez was selected as the Teacher of the Year for 2009-10.
Each year the county's school districts select one outstanding teacher as their District Teacher of the Year. A Blue Ribbon Committee of community leaders then interviews these candidates.
This year's committee members were Wally Holbrook, Madelene Lyon, Brock Falkenberg and the Lake County Teacher of the Year for 2008-09, Joyce Paiva. The committee was chaired by Chris Thomas, county deputy superintendent of schools.
The criteria for selection of the County Teacher of the Year is based upon the state and national requirements. These include professional development activities, commitment to the improvement of the educational system, personal attributes, creativity and ability to communicate ideas effectively as well as professional skills in delivering curriculum and instruction to students.
Dominguez holds degree in plant pathology from Sul Ross State University in Alpine, Texas. He went on to teach elementary school, middle school and high school in Tornillo, Texas, where he gained recognition for his outstanding teaching when he was honored in 2002 as the El Paso Times Teacher of the Year.
Dominguez began his teaching career in Lake County in 2002.
Clear Lake High School Principal Steve Gentry gives Dominguez high praise. “Oscar is an outstanding teacher because he is able to combine a focus on students as individuals and a focus on learning for student achievement. He contributes the time and energy to do both successfully. He is a life-long learner, continually expanding his use of technology in and outside of the classroom and expanding his knowledge of science.”
Dominguez holds his students' attention by applying science to various real-life situations.
Each semester his biology students participate in a variety of environmental projects with West Lake Resource Conservation District, Bureau of Land Management, Robinson Rancheria Environment Center, Clear Lake State Park or the Lake Mendocino Army Corps of Engineers.
“He involves his students in real-world application of science – GPS location of fish beds, raising and releasing steelhead, restoring streambeds, cleaning lakes and campgrounds, lab activities at the Marine Mammal Center, seminars at UC Davis – the list seems endless,” said Gentry.
CLHS class of 2009 Salutatorian Taylor Whipple said that Dominguez calls all of his students “friends” and he often shares stories about his past and his family with them.
Joining Dominguez are the outstanding District Teachers of the Year for 2009-10: David Leonard, Middletown Unified School District; Deanna Madeson, Kelseyville Unified School District; Cynthia Ott, Konocti Unified School District; Hank Smith, Upper Lake Union Elementary District; and John Woods, Upper Lake Union High School District.
Dominguez, along with the District Teachers of the Year, will be honored for their exceptional achievement at a dinner this fall.
E-mail Caitlin Andrus at
The little artists colony, which celebrated its grand opening last October, is housed in four little Alpine-themed shops at 6197 East Highway 20, next door to Lucerne Harbor Park.
The county redevelopment agency purchased and renovated the property, and conducted a search for artists who applied for the storefronts.
The four shops that now make their home there are The Gourd Gallery, Pomo Fine Arts Gallery, Lakeside Art and Konocti Art Studio/Gallery. All of them moved in and opened last July.
Joan Facca, who shares space at Konocti Art Studio/Gallery with Judy Cardinale, Meredith Gambrel and Richard Seisser, said the shop is visited by many people traveling along Highway 20, and they've seen “a lot of interest” and positive feedback regarding the original paintings they offer for sale.
However, Gambrel noted, the economy has meant not as many people are buying art.
It's the first time they've had a storefront, and Facca credit the county for its support. “The county's been great.”
Over at Pomo Fine Arts Gallery, Luwana Quitiquit has on display a variety of handmade American Indian crafts, from jewelry to baskets to buckskin clothing, gourd and abalone art, and drawings.
Quitiquit, an acclaimed Pomo basket weaver, also has a big bearskin gracing one wall and a Pomo tule boat hanging from the ceiling.
Lakeside Art, overlooking the lake, features has everything from custom jewelry by Lynn Hughes to hats made by milliner Toni Stewart, and artwork by Patricia Oates, Diana Liebe, Paula Strother and Anja Koot.
The Gourd Gallery, the only gourd-only shop in California, includes work by sister Linda Kelly and Sandi Coelho-Davis, and Marilyn Crayton. They also feature guest artists and classes.
In March, won the Stars of Lake County Award for new business of the year.
On Saturday, the group presented County Administrator Kelly Cox with the Star award they received as a token of thanks for the county's assistance. Cox said the award will displayed at the county offices.
The shops are open Wednesday through Sunday. For information call 707-274-2346 or the shop numbers: Konocti Art Studio/Gallery, 707-274-1033; Lakeside Art, 707-274-1393; Pomo Fine Arts Gallery, 707-349-9588; or The Gourd Gallery, 707-274-2346.
E-mail Elizabeth Larson at
This column sounds best if you read it with an Italian/American accent.
They may say “Leave the gun, take the cannolis” but I think you may want to leave the crust and take the pizza sauce.
I blame the TV chefs. They all seem to do and say the same thing; there is very little originality amongst them. I can count several who have done a show on pizza and said, “The key to a great pizza is the crust.” Whaddaya talkin’ about? After all, if you wake up in the morning after any kind of party where pizza has been served the one thing you will find is buckets full of leftover pizza crust.
The purpose of the pizza crust is a lot like the purpose of pasta, it’s simply the vessel that brings a sauce and other ingredients to your face. So I always listen to these TV chefs praising the virtues of pizza crust and think, “Aaaay! Whatsamattafah you?” Nobody orders a pizza because of the crust unless something in particular is done to the crust to make it more appealing.
But remember that it’s the additions which are being ordered, not the crust itself. The pizza crust is only desirable if it is stuffed with cheese, sprinkled with herbs, or encrusted with some other thing. Nobody orders a pizza “Extra cheese, pepperoni, and extra crust” or says “Let’s go to Tessio’s pizza place since he has the best crust.”
No, folks, the key to a great pizza is the sauce. Some pizza restaurants have realized the importance of pizza sauce and are so proud of their sauces that they put the sauce on the top of the pizza. Some say it’s pride, some say it’s a marketing ploy; I say it’s pizza so have fun with it.
Pizza is best when all of the ingredients are of good quality and there are some very decent quality ready-made pizza crusts you can purchase at the grocery store. From there you select your quality cheeses, meats, veggies – whatever toppings you like on your pizza – but these ingredients are single notes in the pizza. The only thing that can be really controlled and experimented with is the sauce.
I often think that too many pizza sauces taste good on the spoon but get lost on the pizza, so for my recipe I used much larger amounts of herbs and spices than most pizza sauce recipes call for. I want the sauce to have a chance of being tasted on the pizza, not just be some tomato based lubricant for the other ingredients. Big flavors – now that’s the key to a great pizza!
There is a lot of debate among chefs about whether you should cook your pizza sauce or not during the making, and I’m a big proponent of cooking it so you can pull those flavors out of the dried herbs. I also use wine in the sauce and cooking helps remove that winey taste. I like to use an Italian-style wine for this since “I know a guy” at Rosa D’Oro Winery, and why shouldn’t you use a nice Italian wine for an Italian recipe? I used their 2007 Sangiovese for the recipe and served what was left with the pizza.
When making this pizza sauce recipe be sure to use freshly grated Parmesan; if you use something out of a can, “Why I oughta!” That’s like using powdered lemonade instead of lemon juice in a recipe. I finely grate the cheese with a microplane zester (available at The Kitchen Gallery) and you should use three tablespoons of the cheese if it’s tightly packed, or half a cup if loosely packed.
In view of the fact that I use salt packed anchovies and Parmesan cheese in the recipe I omitted salt as an ingredient, but if you don’t want to use anchovies then you will want to add salt to taste. Just remember to do it when the sauce is finished or you could end up with a tomato-based salt lick.
Almost as if it was planned this way, the average pizza will need one quarter cup of sauce and your average ice cube tray makes cubes in one quarter cup size. Freeze your pizza sauce in ice cube trays, and once frozen remove them from the tray and put into a plastic bag and store in the freezer. This will make portioning easier, and when you’re ready to make a pizza simply take out a cube, let it thaw and then spread it out on your crust. If you are a home canner you can put your pizza sauce up, but use smaller jars so they will be easier to portion.
One footnote about the ice cube trays: the molecules for oil and plastic are very similar and they bind with each other very easily and it is very difficult to separate them, so if you freeze the pizza sauce in plastic ice cube trays they may very well be stained red for life. You may want to purchase new trays to freeze the sauce in.
One last note: Your stovetop WILL be covered in pizza sauce by the end of this. “Sorry ‘bout dat.”
To all of those TV chefs that learned something today ... Fuggitaboutit!
Pizza Sauce
1 six ounce can tomato paste
1 cup tomato juice
1 cup red wine
½ cup grated Parmesan (loosely packed)
1 clove garlic, finely diced
1 anchovy filet or 1 teaspoon anchovy paste (optional of course)
2 tablespoons honey
1 bay leaf
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
¼ teaspoon red pepper flakes
¼ teaspoon celery seed
¼ teaspoon fennel seed
¼ cup extra virgin olive oil
Mix everything together except the olive oil in a sauce pan and bring to a boil, then reduce to a simmer (uncovered). Let reduce for half an hour until sauce thickens, stirring occasionally. Remove from heat. When cool enough to handle, process through a food mill or your favorite strainer to remove seeds. Add the olive oil and stir together. Makes 1 ½ cups of pizza sauce.
Ross A. Christensen is an award-winning gardener and gourmet cook. He is the author of "Sushi A to Z, The Ultimate Guide" and is currently working on a new book. He has been a public speaker for many years and enjoys being involved in the community.
