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Written by: Lake County News Reports

Published: 15 April 2012

 
Years ago, when I was a young, ambitious woman working in the San Francisco financial district, I had my first taste of hummus.
 
It was the specialty of an Armenian deli across the street from the black monolith in which I worked. They packed it fresh in to-go tubs side-by-side with hummus’ frequent companion, tabouleh, a salad made from, among other things, bulgur wheat and copious amounts of parsley.
 
I’m not sure why I ordered hummus the first time, but one bite into it, I was hooked. I still am. It remains a favorite lunch or dinner staple in my home.
 
It was years before I made my own batch of hummus. I tweaked a recipe a bit and found I could make hummus that wasn’t too far from that first delicious mouthful from the deli.
 
If you’ve never had hummus, it’s a hearty spread made from today’s subject, chickpeas. Often served with pita bread, it hails from the Middle East. The earliest known recipe, “hummus kasa,” is from medieval Egypt.
 
Hummus, by the way, is the Arabic word for chickpea.
 
I recently had another new chickpea experience: eating them raw out of the pod. They’re delicious that way, and I highly recommend trying them if you happen upon them in that state.
 
Not surprisingly, their flavor is reminiscent of peas eaten fresh from the pod.
 
Chickpeas, also known as garbanzo beans or ceci beans, are legumes. One of the earliest cultivated vegetables, remains dating back 7,500 years have been found in the Middle East.
 
By the Bronze Age, they were known in Italy and Greece.
 
In classical Greece, they were a staple in cuisine, including being used in desserts and eaten raw in their green state.
 
The ancient Romans worked with several varieties, cooking them into a broth or roasting them as a snack.
 
The Apicius, a collection of Roman cookery recipes dating back to the late fourth or early fifth century, has a number of entries featuring chickpeas.
 
Albertus Magnus, a 13th century German friar, bishop, philosopher and theologian, mentions using red, white and black varieties. (Obviously, he was a cook, as well.)
 
Charlemagne (who, as far as I know wasn’t a cook, merely an emperor) felt chickpeas were important enough to list as growing in each imperial province in his eighth century domain.
 
There are two main kinds of chickpea: desi, with smaller, darker seeds and a rough coat, and kabuli, with larger, lighter-colored seeds and a smooth coat.
 
Kabuli-type chickpeas are about twice as large as the desi type, and are the ones most typically found in the U.S. on supermarket shelves.
 
The desi type, which are sometimes irregularly shaped and range in color from light tan to almost back, are far more popular in other areas of the world, representing 80 to 90 percent of the garbanzo beans consumed worldwide.
 
Of the two, desi-type chickpeas have higher fiber content and therefore a very low glycemic index, making them good for those with blood sugar problems.
 
In addition, desi-type chickpeas are likely the earliest form of chickpea, since they closely resemble seeds found on archaeological sites, as well as the seeds of the wild plant ancestor of chickpeas, which grows only in Turkey.
 
Many of us know chickpeas only as a topping, along with kidney beans and beets, on a salad bar line, but they have a rich and varied place in cuisines throughout the world.
 
There’s the Middle East, of course, since that’s from where they hail.
 
Besides hummus, they’re ground and made into falafel, deep-fried balls most often served with a yogurt-based sauce in pita bread or wraps.
 
They’re also roasted with spices there (some with a candy coating) for snacking.
 
There are copious ways they’re used in Indian cuisines, and in vegetarian regions there they serve as one of the major sources of protein.
 
Cooked chickpeas show up in stews, salads and curries in India, and chickpea flour, also known as gram flour, is a staple food and the basis for many popular dishes there.
 
Unripe chickpeas are picked out of their pods for snacks in India (as well as in the Levant area of the Middle East), and the plant’s green leaves are used in salads.
 
Gram flour is popular elsewhere in the world, including in Burma, where it’s used to make “Burmese tofu;” in Sicily, where it coats meats or vegetables which are deep fried into chickpea fritters; throughout the Mediterranean region, where it’s made into flatbread; and in many other areas of the world, including northern Italy, southern France, Gibraltar, Argentina, Uruguay, Algeria and India, where it’s made into thin pancakes.
 
And in the Philippines, whole chickpeas are preserved in syrup and eaten as sweets.
 
Like all legumes, chickpeas are rich in fiber and protein. For this reason, they’re beneficial in regulating blood sugar.
 
There’s a added boon for those who wish to lose weight. Studies show that satiety after meals is increased by the addition of garbanzo beans to dishes.
 
At 12.5 grams of fiber per cup (that’s 50 percent of our recommended daily intake), chickpeas support digestive tract function. In fact, the type of fiber particular to garbanzo beans – with two-thirds of it insoluble – is especially healthful for the colon.
 
Chickpeas are a remarkable food in terms of their antioxidant composition. Not only are they full of antioxidant nutrients such as vitamin C, vitamin E and beta-carotene, they contain concentrated supplies of phytonutrients, plant material necessary for good health.
 
An increasing number of studies show that garbanzo beans reduce the risk of heart disease, in part because of their antioxidant makeup.
 
If you’d like to get more of these delightful, buttery tasting, nutty beans into your diet, try tossing them on a salad (in my opinion, they’re particularly good with Greek salads) or into the next soup or stew you make.
 
You can also throw together a batch of hummus, which makes a fantastic lunch to go when paired with pita bread or raw veggies like celery, pepper, jicama or carrots.
 
My recipe is below, in case you’d like to try your hand at this. If not, most markets now carry premade hummus, unlike my years in San Francisco.
 
And just for good measure, I’ve included a fabulous-sounding recipe for roasted garbanzo beans. Be warned: they may be addicting!
 
As a final note, be sure you plan to soak dried chickpeas for at least four hours before cooking them. Even with soaking, they’ll take one to two hours to become tender. Check to be sure they don’t get overcooked, as they’ll fall apart easily, if so.
 
And before I go, did you know ground-roast chickpeas are sometimes used as a coffee substitute in Europe?
 
This practice was first written about by a German author in 1793.
 
They were grown in some areas of Germany for this purpose during the First World War, and, believe it or not, they’re still occasionally used for this purpose today.
 
As much as I love chickpeas, I really don’t want them in my morning coffee. Do you?
 
Esther’s hummus bi tahini

2½ to 3 cans garbanzo beans, drained (save liquid from one can)
Juice of three fresh lemons
¼ - ½ cup tahini *
¼ - ½ cup olive oil
3 cloves garlic, squeezed
3 tablespoons cumin
Salt and pepper to taste
 
Combine garbanzo beans, lemon juice, olive oil and tahini in food processor fitted with steel blade and process until pureed. If needed, add additional garbanzos, tahini, olive oil or the reserved liquid from garbanzos to adjust consistency. Add garlic and cumin and process briefly until just blended. Add salt and pepper to taste.
 
*Tahini is a sesame paste that can be found in gourmet and natural foods markets. Some supermarkets carry it. I recommend the version packaged in glass jars as opposed to metal cans; it makes a big difference in taste.

Esther’s note: I like this version best (as it reminds me of the first hummus I tasted), but you can get it just the way you like it by playing with the ratios of lemon juice, tahini, garlic and cumin.
 
Recipe by Esther Oertel.
 
Roasted chickpeas

One 15-ounce can garbanzo beans
1 ½ tablespoon olive oil
Salt to taste
Spice blend of your choice (see note)
 
Preheat oven to 400 degrees Fahrenheit.
 
Drain the can of garbanzo beans in a strainer and rinse with water for a few seconds to clean off the beans. Shake and tap the strainer to get rid of excess water.
 
Lay paper towel on a baking sheet, and spread the beans over it. Use another paper towel to gently press and absorb the water from the beans. Roll the beans around with the paper towel to also remove the thin skin from them. Discard the skins and paper towels.
 
Drizzle the olive oil over the beans and use your hands or a spatula to toss them to coat.
 
Roast for 30 to 40 minutes until the beans are a deep golden brown and crunchy. Make sure the beans don’t burn.
 
Once roasted, season them with salt to taste and your preferred spice blend.
 
Recipe courtesy of the “Steamy Kitchen” blog at www.steamykitchen.com .
 
Esther’s note: You can vary the spice blend as desired; for example, use powdered chili and cumin for a Mexican-inspired snack. Here are two recommendations for spice variations:
 
For a list of ideas, this blog is fabulous: http://www.thekitchn.com/15-more-ways-to-flavor-roasted-106112 .
 
For a Moroccan-inspired blend, click here:  http://www.kalynskitchen.com/2008/02/crispy-roasted-chickpeas-garbanzo-beans.html .

Esther Oertel, a freelance writer, cooking teacher, and speaker, is passionate about local produce and all foods in the vegetable kingdom. She welcomes your questions and comments and may be reached at This email address is being protected from spambots. You need JavaScript enabled to view it. .

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Written by: Lake County News reports

Published: 15 April 2012

LAKEPORT, Calif. – Springtime is seeing a full house at Lake County’s animal shelter.

A number of mixed breed puppies, young dogs and older dogs are ready to frolic in the springtime sunshine with their new families.

Thanks to Lake County Animal Care and Control’s new veterinary clinic, many of the animals offered for adoption already are spayed or neutered and ready to go home with their new families.

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”).

‘Arriba’

Arriba is a 2-year-old female Border collie-Australian shepherd mix.

She has a short black and white coat and is not yet spayed.

Find Arriba in kennel No. 33, ID No. 29502.

‘Beau’

Beau is a 4-month-old Chihuahua mix.

He weighs 6 pounds, has a short, tri-colored coat and is neutered.

Beau is in kennel No. 25, ID No. 32335.

‘Delilah’

Delilah is a 6-month-old female Chihuahua mix.

She weighs 6 pounds and has a short, tan and white coat. She is spayed.

Delilah is in kennel No. 22, ID No. 32336.

Pit bull terrier-Shar Pei

This female pit bull terrier-Shar Pei is 4 months old.

She weighs 25 pounds and has a short, blue and fawn coat. She has been spayed.

Find her in kennel No. 14, ID No. 32337.

‘Lou’

Lou is a 2-year-old Parson Russell terrier-pit bull mix.

He weighs 64 pounds and has a short, white and brown coat. He has been neutered.

Shelter staff said Lou is great with other dogs and children.

Find Lou in kennel No. 11, ID No. 32373 .

Heeler-border collie mix

This male blue heeler-border collie mix is 8 months old.

He is black and tan in color, weighs just under 35 pounds and has been neutered.

This pup must have a home with other dogs, and a big yard to run. He has a moderate energy level and enjoys playing.

Find him in kennel No. 7, ID No. 32009.

Border collie mix pup

This female border collie mix puppy is 14 weeks old.

She has black coloring, a short coat and has been spayed, and weighs about 12 pounds.

She's full of energy and looking for a good home.

She's in kennel No. 15b, ID No. 32048.

Labrador Retriever-Shar Pei mix

This male Labrador Retriever-Shar Pei mix is 9 weeks old.

He has a short black and tan coat, and is not yet neutered.

Find him in kennel No. 16a, ID No. 32257.

Male Labrador Retriever-Shepherd puppy

This male Labrador Retriever-Shepherd mix puppy is 9 weeks old.

He has black and tan coloring and is not yet altered.

He is in kennel No. 16b, ID No. 32258.

Male Labrador Retriever-Shepherd puppy

This male puppy is a Labrador Retriever-Shepherd mix.

He is 9 weeks old and is not yet altered.

He is in kennel No. 16d, ID No. 32261.     

Male Labrador Retriever-Shepherd puppy

This 9-week-old puppy is a Labrador Retriever-shepherd mix.

He has a short dark coat, and is not yet neutered.

Find him in kennel No. 16e, ID No. 32262.   

Labrador Retriever-Shar Pei puppy

This male Labrador Retriever-Shar Pei mix puppy is 9 weeks old.

He has black and tan coloring and is not yet neutered.

Find him in kennel No. 17a, ID No. 32260.

Female lab-shepherd mix puppy

This female Labrador Retriever-shepherd mix puppy is 9 weeks old.

She has a short, reddish coat and is not yet spayed.

She is in kennel No. 17b, ID No. 32263.

Female lab-shepherd mix puppy

This female puppy, also a Labrador Retriever-shepherd mix, is 9 weeks old.

She is not yet altered. She has a short, black coat.

She is in kennel No. 17c, ID No. 32264.

Adoptable dogs also can be seen at http://www.co.lake.ca.us/Government/Directory/Animal_Care_And_Control/Adopt/Dogs_and_Puppies.htm or at www.petfinder.com .

Please note: Dogs listed at the shelter's Web page that are said to be “on hold” are not yet cleared for adoption.

To fill out an adoption application online visit http://www.co.lake.ca.us/Government/Directory/Animal_Care_And_Control/Adopt/Dog___Cat_Adoption_Application.htm .

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, 8 a.m. to 5 p.m., and 1 p.m. to 3 p.m., Saturday. The shelter is open from 10:30 a.m. to 4:30 p.m. Monday through Friday and on Saturday from 1 p.m. to 3 p.m.

Visit the shelter online at http://www.co.lake.ca.us/Government/Directory/Animal_Care_And_Control/Adopt/Dogs_and_Puppies.htm .

For more information call Lake County Animal Care and Control at 707-263-0278.

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Written by: Lake County News reports

Published: 15 April 2012

April 15, 2012, marks the 100th anniversary of the sinking of the RMS Titanic, and a century later the world remains fascinated by the ill-fated ocean liner.

The ship, carrying more than 2,200 passengers and crew, set sail on April 10, 1912, on her maiden voyage from Southampton, England, to New York City.

At the time the Titanic, built in Belfast, Ireland, was the largest passenger ship on the ocean, and the White Star Line billed the ship “unsinkable.”

Shortly after 11:30 p.m. April 14 Titanic struck an iceberg, and early the next morning the ship split and sank.

More than 1,500 people died. The RMS Carpathia picked up the the survivors in the lifeboats hours later.

The ship's sinking had worldwide repercussions, and for decades the wreck went undiscovered.

In 1985 the ship was discovered in 12,400 feet in the North Atlantic. The following year, the U.S. Congress passed the RMS Titanic Memorial Act to recognize the wreck site's discovery and its historical and cultural significance.

Answering the lingering questions

One hundred years after the sinking of the Titanic, a mystery still surrounds the cause of the events on that tragic night in April 1912.

On a clear night, under a sky of bright stars, how could two expertly trained lookouts miss an enormous iceberg lying directly in the ship's path? Furthermore, why did it take so long for help to arrive?

The National Oceanic and Atmospheric Administration's National Climatic Data Center (NCDC) may finally have given researchers the information needed to conclusively answer these questions.

Researchers used NCDC's data archive, which contains hundreds of millions of records stretching back as far as the mid-1700s, as their most significant source to uncover the real reason the Titanic sank.

NCDC archivists provided researchers with 75 Greenwich Mean Noon (GMN) ship observation forms from April 1912 containing air and sea surface temperatures in the vicinity of the wreck site.

These documents also contained observer comments and sketches of sea ice that proved to be just as valuable as the data. Some of these comments included ominous phrases such as “much refraction on the horizon.”

These comments and data would establish the framework for British Titanic historian Tim Matlin's new theory that a mirage actually played a major role in causing the Titanic to sink.

Observations recorded in the logbooks provided evidence of the recent arrival of the cold water Labrador Current in the area.

This current cooled the warm air above the Gulf Stream from the bottom up resulting in a strong thermal inversion, which causes light to bend.

This refraction would have made the horizon appear higher than normal, camouflaging the iceberg from view until it was too late.

The temperature inversion, with the warmer air aloft, would also have scrambled the Titanic's Morse code signal and caused the distress rockets to appear lower in the sky to nearby ships, making the rescue effort exceedingly difficult.

These data records, never before used in such a capacity, also assisted Matlin and his team in the production of “Titanic: Case Closed,” a 96-minute documentary that explains his theory in detail with vivid effects and dramatic first-hand accounts.

However, these records might not have even been available without the preservation work of the Climate Database Modernization Program (CDMP) at NCDC.

The CDMP team imaged the century-old forms to permanently preserve them and make them digitally available to others.

A critical telegram

Historians also have discovered that a telegram from another ship could have saved Titanic.

On April 14, 1912, the German-flagged S.S. Amerika also was steaming for the United States, just ahead of Titanic.

When the Amerika encountered several large icebergs near 41°27'N, 50°8'W – in the middle of the Atlantic – she passed the message on to the hydrographic office – a precursor to the Defense Mapping Agency Hydrographic Center – in Washington, D.C., via the Titanic's radio relay.

The Amerika's radio antennae were not large enough to get messages to the ground relay station at Cape Race, Newfoundland, Canada from her distance, and it was common practice for other larger ships to relay messages.

As a result of this radio relay, the Titanic actually had the location of the icebergs that they struck one day later.

The resultant fallout from this maritime disaster put into motion the Safety of Life at Sea (SOLAS) Convention in 1914, which, after subsequent meetings, includes a global requirement for baseline weather forecasts to ensure safer ocean voyages worldwide. The United States was one of the original signatories of this convention.

Today, the National Weather Service, through the Ocean Prediction Center, National Hurricane Center, and Honolulu, Hawaii Weather Forecast Office, assumed the obligation to issue warnings and forecasts for the North Atlantic and North Pacific Oceans.

For more visit www.noaa.gov/titanic .