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- Written by: Lake County News reports
MENDOCINO NATIONAL FOREST – The Mendocino National Forest is celebrating its 100th birthday on July 2 this year and will be holding several events for the public throughout the year to mark the occasion. {sidebar id=66}
On July 2, 1908, the California National Forest was established by an executive order signed by President Theodore Roosevelt. In 1932 the name was changed to the Mendocino National Forest.
According to a summary of the history of the Mendocino National Forest prepared by forest archaeologist Kevin McCormick, he first surveys to determine what area should be included as a "forest reserve" were made in 1902 by Professor Lachie, a forester who was associated with the University of California. He was working under the direction of Gifford Pinchot, the first Chief of the Forest Service in Washington, D.C.
Ultimately, the forest reserve was set aside by President Theodore Roosevelt on February 6, 1907. It was first named the Stony Creek Forest Reserve. One month later, on March 4, 1907, the forest reserve was brought into the national forest system and named the Stony Creek National Forest. Due to the logistics of managing such a large tract of land, a northern portion of the forest was shifted to the Trinity National Forest. The final forest boundaries were agreed upon and President Roosevelt signed an executive order on July 2, 1908, creating the California National Forest.
On July 12, 1932, President Herbert Hoover signed an executive order that changed the name to the Mendocino National Forest "in order to avoid the confusion growing out of the State and a national forest therein having the same name." Apparently having a forest called "California" was confusing to those in Washington, D.C., so a local name was given to the forest.
At one point in the development of the forest there were 81 offices, lookouts and guard stations throughout the forest. As the transportation and communication systems were developed and technology improved (vehicles, telephones, and radios) many of the stations were closed.
Today, the Mendocino National Forest is divided into three Ranger Districts: Covelo, Grindstone and Upper Lake. A few of the original stations, such as Paskenta, Alder Springs, Soda Creek and Eel River, are still being used as work centers and are staffed primarily by summer fire crews.
There are also two units managed by the Mendocino National Forest which are not located within the Forest proper. They are the Genetic Resource and Conservation Center in Chico and the Red Bluff Recreation Area.
The public is invited to visit the national forest during a series of open houses (see accompanying list of open house events) and learn about the history of the national forest, see historical Mendocino National Forest items on display and meet employees.
Other events, Internet web page presentations and historical displays are being planned and will be announced at a later date.
For more information, contact the Mendocino National Forest at 530-934-3316, TTY 530-934-7724.
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- Written by: Lake County News Reports
In order to be considered “authentic Marseilles bouillabaisse,” the soup must contain garlic, olive oil, saffron, onions, leeks, tomatoes, fennel seeds and seafood. (If you want to be really authentic, one of the fish in the stew should be a scorpion fish known in France as “rascasse,” but due to its scarcity here in the U.S. it’s not considered vital.)
If you have those base ingredients you can then add anything you want and still consider it authentic Marseilles style. If you don’t use all those base ingredients then you are just making a fish stew.
Many myths talk about the creation of bouillabaisse. The name is rooted in the words “boil” and “reduce”; in French, “bouillir” and “abaisser.” The basic instructions for the stew are, “When it boils then you reduce” or “Quand ça bouille tu baisses.”
The ancient Romans believed it was what Venus (the goddess of love) fed to Vulcan (her husband and god of fire) in order to lull him to sleep, so that she could go have a roll in the hay with the god of war, Mars.
French legend says that the first bouillabaisse was brought from heaven by the angels to give to the three Marys from the Bible when they were shipwrecked on the shores of Camargue, France. That just seems a little cruel; fish stew while on the shore of France ... isn’t that like sending Gilligan a supply of coconuts? Couldn’t the angels have brought them a nice brisket!?
Actually it was created by fishermen as a way to use up the worthless, bony and small fish that they couldn’t sell. The fishermen simply boiled fish in seawater with some garlic, onions and fennel, probably right there on the shore. Tomatoes made it into the stew not long after they were brought back from the new world.
Eventually the stew became popular with restaurants and got jazzed up with saffron and every spice imaginable, including things like orange peel, tarragon and lavender.
The recipe I have included below is very simplified and basic, yet enough to feed four very hungry people and give you a feeling for the authentic Marseilles style.
The seafood to add to this stock should be whatever kind you like. I recommend a half-pound of monkfish, half-pound red snapper, one Dungeness crab (cleaned and quartered), 1 pound of shrimp, and a smattering of clams and mussels. Yes, “smattering” is a unit of measure ... look it up!
Some people like to use salmon in this stew, some people think it’s too oily; I leave that choice up to you, but I would definitely avoid shark ... long story, I’ll tell you later.
After cooking, the seafood is separated from the stew and served on a separate dish from the soup. The soup is served with bread covered with a garlic-saffron sauce or mayonnaise called “Rouille” (which can be quite strong, so care is advised). Recipes for Rouille (which means “rust,” due to the color) are as varied as recipes for bouillabaisse but mayonnaise with garlic, saffron, and red pepper is a good approximation.
Basic yet Authentic Marseilles Bouillabaisse stock
1 onion chopped
1 leek (white part only) chopped
3 tomatoes, chopped
1 clove of garlic, smashed
1 tablespoon parsley, chopped
1/8 teaspoon saffron, rubbed
1/8 teaspoon fennel seed, crushed
1 ½ teaspoon salt
1 bay leaf
2 tablespoons extra virgin olive oil
3 cups water
1 cup clam juice
1 cup white wine
Assorted fish trimmings, shrimp or shell fish shells
Add all ingredients to a pot and bring to a boil, then reduce heat and simmer for 20 minutes. Strain into another pot through a colander, mashing as much liquid out of the leftovers. Discard solids.
Add any desired seafood to the stock and bring to a boil. Simmer for 15 minutes (or until bivalves open).
Traditionally, the ratio of seafood added is two parts fish to one part shellfish and one part bivalves. You can of course alter this to your own preferences.
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.
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Tommy Merrill, 51, sustained major injuries which were not life-threatening in the crash, which occurred at 8:05 a.m. Thursday, according to California Highway Patrol Officer Adam Garcia.
Merrill was driving his 1993 Suzuki Sidekick eastbound on Red Hills Road west of Highway 29, Garcia reported, when, for an unknown reason, Merrill's vehicle drifted off the straight roadway and struck a tree.
Garcia said Merrill, who was alone in the vehicle, was transported to Sutter Lake Side Hospital by
Kelseyville Fire Ambulance.
Merrill was wearing his seat belt when the collision occurred, said Garcia.
CHP reminds drivers to please buckle up when driving. It not only saves lives but is focus of the CHP's “Click it or Ticket” campaign.
CHP Officer Greg Baxter is investigating the incident, Garcia said.
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- Written by: Lake County News reports
The March preliminary rates was 10.1 percent, up 0.4 percent from the revised February rate of 9.7 percent, and 1.1 percent above the year-ago, March 2007 rate of 9 percent, said Dennis Mullins of the Employment Development Department's North Coast Region Labor Market Information Division.
At 10.1 percent, Lake ranked 36th among the State’s 58 counties, according to Mullins.
Some surrounding county rates included 7.4 percent for Mendocino, and 5.2 percent for Sonoma, said Mullins. Marin had the lowest rate in the State at 4.1 percent and Colusa had the highest with 16.9 percent. The comparable California and U.S. rates were 6.4 and 5.2 percent respectively.
Total industry employment increased 80 jobs (0.6 percent) between February 2008 and March 2008, ending the period with 14,610 jobs, according to Mullins' report.
Month-over job growth, said Mullins, occurred in farm; manufacturing; trade, transportation and utilities; private educational and health services; other services; and government. Month-over job losses occurred in information and financial activities.
Industry sectors with no change over the month were natural resources, mining and construction; professional and business services; and leisure and hospitality, Mullins said.
Farm; trade, transportation and utilities; and government led industry gainers adding 30 jobs each over the month, according to Mullins.
Manufacturing, private educational and health services, and other services were up 10 jobs each, he reported.
Financial activities was down 30 jobs and information declined 10. Nine industry sectors gained jobs or were unchanged for the month and two declined.
Mullins said the Employment Development Department encourages those who are filing for unemployment insurance benefits to do so online at www.edd.ca.gov. Online claim filing is the fastest, most convenient way to apply for unemployment benefits, and is available 24 hours a day, seven days a week.
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