How to resolve AdBlock issue? 
News
- Details
- Written by: Elizabeth Larson
The council will meet at 6 p.m. Tuesday, April 20.
The meeting will be by teleconference only. The city council chambers will not be open to the public.
The agenda can be found here.
To speak on an agenda item, access the meeting remotely here or join by phone by calling toll-free 669-900-9128 or 346-248-7799. The webinar ID is 973 6820 1787, access code is 477973; the audio pin will be shown after joining the webinar. Those phoning in without using the web link will be in “listen mode” only and will not be able to participate or comment.
Comments can be submitted by email to
Indicate in the email subject line "for public comment" and list the item number of the agenda item that is the topic of the comment. Comments that read to the council will be subject to the three-minute time limitation (approximately 350 words). Written comments that are only to be provided to the council and not read at the meeting will be distributed to the council prior to the meeting.
On Tuesday, the council and staff will discuss resuming summer community events that were canceled last year due to the pandemic.
City Manager Kevin Ingram is seeking council direction from the council in processing and scheduling events using public areas in Lakeport in the coming months.
With Lake County moving into the orange tier on the governor’s COVID-19 Blueprint for a Safer Economy, restrictions on gatherings were eased beginning this week with additional reductions
anticipated in June, Ingram said.
Ingram said limitations remain in place for indoor events, while outdoor events appear to be permitted with the incorporation of masking and social distancing best practices. Outdoor
concerts and performances are still subject to greater restraints.
“Staff has met with Lake County Public Health to discuss the allowance of summer community events. Public Health has agreed to continue reviewing each event’s COVID-19 Mitigation Plan. Staff will require review of the mitigation plans to be completed prior to submission to the City Council,” Ingram said.
He said current state guidance does not clearly address non-ticketed, non-seated events and most Lakeport events fall into this category. “However, in general, Public Health believes that outdoor community events can be conducted safely with proper masking, adherence to social distancing best practices, and the inclusion of hand-washing stations.”
Noting that state guidance is subject to change, “staff is hopeful that vaccination efforts will prevent the reinstitution of increased restrictions,” said Ingram. “The state has indicated that on June 15, California will fully open its economy based upon vaccine availability and a consistently low burden of disease.”
Ingram also will ask for direction to process summer event applications in collaboration with the Lake County Public Health Department and approve Application 2021-005, with staff recommendations, for the Library Park Farmers’ Market beginning May 4.
Staff also is asking for the go-ahead to participate in Fourth of July activities incorporating proposed mitigation measures. Part of that discussion will include seeking approval for Ingram to sign a contract for a 2021 fireworks production for an amount not to exceed $22,000.
In other business, Administrative Services Director Kelly Buendia will present a resolution authorizing participation in the California Intergovernmental Risk Authority Worker’s Compensation Program effective July 1, 2021.
Police Chief Brad Rasmussen will seek authorization to purchase a new 2021 Dodge Charger patrol vehicle. The estimated cost to purchase and outfit the vehicle is $35,000.
Public Works Director Doug Grider will ask the council to approve a resolution approving the city of Lakeport’s SB 1 Project List for fiscal year 2021-22 and direct staff to submit to the California Transportation Commission.
Community Development Director Jenni Byers will present a draft resolution authorizing the city manager to sign the statement of assurances and submit an application for the State Community Development Block Grant Coronavirus Aid, Relief, and Economic Security Act, Rounds 2 and 3.
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 April 6, the April 12 warrant register, confirmation of the continuing existence of a local emergency for the COVID-19 Public Health Emergency, approval of the event application 2021-007, with staff recommendations, for the Wreaths Across America Mobile Education Unit to utilize the Fifth Street parking lot on May 7, and receive and file the annual Housing Element report.
Email Elizabeth Larson at
- Details
- Written by: Lake County News reports
NORTH COAST, Calif. – The Mendocino County Sheriff’s Office said it has arrested a Lake County man wanted for a high-speed chase earlier this month.
Mark Andrew Nielsen, 33, of Nice, was arrested early Friday morning near Calpella, according to a report from Sgt. Jay Vanoven.
Vanoven said a vehicle pursuit in the Redwood Valley area on the evening of April 7 led to a large-scale search of the area for the suspect, who was later identified as Nielsen.
At that time, Nielsen, riding a motorcycle, led deputies on a chase with speeds exceeding 90 miles per hour, authorities said.
Nielsen was not located on that date. Vanoven said a be-on-the-lookout was issued requesting law enforcement arrest Nielsen for multiple felony offenses if located.
Throughout the following days, continuous followup and attempts to locate and arrest Nielsen were conducted, Vanyoven said.
That incident was nearly two weeks after a Mendocino County Sheriff’s deputy arrested Nielsen, who was driving a stolen vehicle and in possession of counterfeit prescription pills containing fentanyl, as Lake County News has reported.
On Saturday at 2:20 a.m., a deputy observed a vehicle known to be associated with Nielsen in the area of Calpella, Vanoven said.
Vanoven said the deputy noticed the male driver and solo occupant of the vehicle ducked down, possibly attempting to conceal his identity. The deputy noticed several lighting equipment violations on the vehicle as it drove past his patrol vehicle.
The deputy conducted a traffic stop on the vehicle and contacted the male, who was positively identified as Nielsen, Vanoven said.
Nielsen was taken into custody without incident and he was booked into the Mendocino County Jail on the following charges for reckless driving while evading a peace officer, driving in the opposite lane of traffic while evading a peace officer, being armed in the commission of a felony, carrying an unregistered and loaded handgun, possession of a firearm by a prohibited person, possession of ammunition by a prohibited person, carrying a concealed weapon and violation of probation, Vanoven said.
Due to the severity of the crimes and risk posed to the community, a bail enhancement was requested by sheriff's deputies, Vanoven said. The request was granted and Nielsen was to be held at the Mendocino County Jail in lieu of $125,000 bail.
“The positive identification and ultimate apprehension of Nielsen was the direct result of cooperative effort between the community and the Sheriff's Office. This type of teamwork is vital to the continued protection of our community against violence and disorder,” Vanoven said.
- Details
- Written by: Elizabeth Larson
The following cats at the shelter have been cleared for adoption.
Call Lake County Animal Care and Control at 707-263-0278 or visit the shelter online at http://www.co.lake.ca.us/Government/Directory/Animal_Care_And_Control.htm for information on visiting or adopting.
Male domestic short hair
This male domestic short hair cat has a white coat and gold eyes.
He is in cat room kennel No. 58, ID No. 14471.
‘Ruby’
“Ruby” is a female domestic long hair with a brown coat and gold eyes.
She is in cat room kennel No. 120, ID No. 14475.
‘Moxi’
“Moxi” is a female domestic longhair with a calico coat and blue eyes.
She is in cat room kennel No. 133, ID No. 14483.
‘Chick-a-dee’
“Chick-a-dee’ is a female domestic short hair cat with a gray and white coat and gold eyes.
She is in cat room kennel No. 138, ID No. 14474.
Email Elizabeth Larson at
- Details
- Written by: Esther Oertel
Studies have shown that the more salt one eats, the more one craves it. And no wonder – salt is the most powerful flavor enhancer on Earth.
The salting of food predates even cooking. By the time humans had developed language, the use of salt was already commonplace.
Not only does salt flavor our food, sodium intake through salt is necessary for life. Salt stimulates nerve impulses and maintains a balance of electrolytes and fluids. Sodium ions are crucial for heart activity and other metabolic functions, like helping the small intestine absorb nutrients.
Our bodies can’t produce salt so throughout history we’ve had to seek it out in the environment.
We have to be careful, though, as too much salt can lead to high blood pressure and cardiovascular disease.
Salt is one of the most used materials by volume in all the world, and not just for cuisine. Other uses include deicing roadways, manufacturing plastics and PVC pipe, removing contaminants when making aluminum, tanning hides, and even soapmaking (a bit of salt is added to increase hardness).
Whether mined from the ground or harvested from the sea, all salt shares the same chemical makeup – a one-to-one ratio of sodium and chloride – but there is great variety in terms of texture, color, taste and even saltiness.
To help you sort through the differences, below is a primer on some of the most common types of salt and their uses.
Kosher salt: This salt is a great choice for cooking and is a favorite of chefs. It dissolves easily and its light texture adds a more delicate flavor than traditional table salt. It’s about half as salty as the latter, which makes it harder to oversalt a dish. It also means that more must be added to salt the cooking water for pasta or vegetables. (Remember: Julia Child recommends that cooking water be “as salty as the Mediterranean Sea.”)
Be aware that there are brand differences in kosher salts; my preferred brand is Diamond for its larger crystals (which makes it less dense) and lack of additives.
Sea salt: As its name implies, this salt is the result of evaporated sea water. There are many types of sea salt – it’s a huge category – and the texture and brininess vary depending on where it’s harvested. Many of the salts noted on this list fall under the sea salt umbrella. In general, sea salt is sold in coarse or finely ground form. Most finishing salts come from the sea.
Table salt: Table salt is mined from the extensive underground beds of salt that exist in wide swaths of the U.S. and Canada, as well as in other parts of the world. The deposits are left from the drying up of ancient seas or salty lakes. The largest underground salt mine is under Lake Huron in Ontario, Canada. Table salt is mined from these deposits and most brands are iodized to aid in the prevention of iodine deficiency. Trace minerals are removed in the refining process and anticaking agents are added.
Rock salt: Also known as halite, it’s salt in its natural form, that is, the mineral form of sodium chloride. The crystals are typically colorless or white but can be imbued with a variety of different hues depending on the inclusion of other materials, impurities or anomalies in the crystals. Rock salt can be found in varying shades of blue, pink, red, yellow or gray.
Himalayan pink salt: Mined in Pakistan, this salt is reputed to contain all 84 minerals found in the human body. The presence of these minerals gives the salt more flavor complexity than the average table salt. Its characteristic pink color can vary from a faint blush to brightly vivid. This is the salt that I use when I want to add flavor directly to food at the table; a grinder filled with its coarse crystals is always on hand. Slabs of Himalayan salt have become a popular medium for cooking foods as it can hold heat for hours.
Flake salt: This category of salt is identified by the structure of its crystals, which form as thin and flattened out with a large surface area and a low mass. This gives it a crunchy texture which makes for a good finishing salt, adding bursts of flavor to foods such as grilled meats, roasted vegetables or even crusty sourdough bread dipped in olive oil. The crystal structure can be formed naturally or can be achieved through a variety of artificial methods.
Fleur de sel: Harvested from the surface of tidal pools in Brittany, France, fleur de sel (literally “flower of salt”) is considered one of the world’s best salts. Special wooden rakes are used to harvest the salt by hand and harvesting is only done in perfect weather conditions. Delicate and aromatic (with subtle floral tones and notes of the ocean), it’s typically used as a finishing salt and pairs well with meats, fresh vegetables (radishes, for example, or a green salad), and sweets such as caramels. In addition to its pleasant flavor, fleur de sel is prized for the texture it imparts to foods.
Celtic sea salt: Also known as sel gris (literally “gray salt”), this salt in varying shades of gray is coarse, granular and moist. Like fleur de sel, it’s harvested by hand on the French coast but in a different manner. The salt is removed from the bottom of the salt pan (typically lined with clay), rather than from the top as with fleur de sel. This contact with the bottom gives it its characteristic gray color. Sel gris can be used as both a cooking and a finishing salt because of its coarse grain size and mineral complexity. It’s much denser than kosher or table salt, with more salt in an equivalent volume. Because of its dampness, it doesn’t suck moisture out of foods as some salts do. It’s typically paired with heartier foods like steak and root vegetables.
Black salt: Also known as Indian or Himalayan black salt, kala namak, sulemani namak, or kala loon, this is Indian volcanic rock salt which has been heated to extremely high temperatures and mixed with Indian spices and herbs. The seeds of the harad fruit, which contain sulfur, are included in the mixture and contribute to its sulfur-laced umami flavor. Some varieties are black in color, but others can vary from brownish pink to deep purple. Egg-free vegan recipes benefit from its flavor, which can mimic eggs due to the sulfur. This salt is a component of Ayurvedic medicine and is commonly used as a flavoring in India, Pakistan and other Asian countries.
Hawaiian salt: Salt from Hawaii can be red, composed of unrefined sea salt combined with red volcanic clay (making it high in iron), or black, made from volcanic sea salt blended with activated charcoal. When used as a finishing salt, both varieties impart a salty crunch to dishes. Since it dissolves more slowly than other salts, it can be successfully used in dishes such as ceviche, which contains some liquid. This salt is typically used on seafood and all types of meat (chicken, lamb, pork, beef), especially those that are barbecued, and is especially good with tomatoes.
Smoked salt: To achieve a smoky flavor, salt is slow-smoked (typically for about two weeks) over a burning wood such as hickory, applewood, mesquite or even grape vines such as Chardonnay. Each wood imparts its own unique flavor to the salt. I especially enjoy using smoked salt in bean dishes and hearty soups, and I understand it’s wonderful for brining meats for grilling or barbecuing.
Maldon sea salt: This high-end finishing salt is from a company in Maldon, Essex, England and is known for its pyramid-shaped crystals. The salt brine is drawn from clay-lined salt pans dating back to Roman times on the high-salinity banks of the Blackwater Estuary. The brine is dried over brick flues, and this process renders the shape of the crystals. Maldon sea salt is known for being particularly briny without bitterness. Because of its strong salty taste, less is needed.
Pickling salt: This is a pure salt specific to pickling which is free of iodine, anticaking agents and trace minerals. This allows the true taste of whatever is being pickled to shine through without the influence of flavor from the salt.
In addition, salts may be enhanced in a wide variety of ways through flavoring. Some popular examples include Japanese salt, which contains ground seaweed, truffle salt (great on popcorn!), and vanilla salt, which is nice for using as a finishing salt on desserts.
Flavored salts can be easily created at home using one of three methods – the reduction method for liquids, the wet method for condiments, and the dry method for things such as herbs or vanilla beans.
The combinations are seemingly endless and only limited by the imagination. Think Sriracha or whiskey, candied ginger or lime, chili or sage.
Choosing the salt – coarse, fine or flake, sea salt or mined – can be almost as important as finding unique flavor combinations. When in doubt, kosher salt is a good fallback.
Today’s recipe is for a salt flavored with chili and lime, wonderful for flavoring fajitas or tacos. Enjoy!
Chili-lime salt
¼ cup kosher salt
1 teaspoon crushed red pepper flakes
1 ½ teaspoons lime zest
Use a zester or the fine side of a cheese grater to remove the outer zest of the lime. Be careful not to include the bitter white pith. (Note: Rinse and pat the lime dry before zesting. Using an organic lime is preferred.)
Set the zest aside on a plate or paper towel and allow it to air dry for a few hours.
Combine the lime zest, red pepper flakes and salt in an airtight jar and enjoy!
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. She lives in Middletown, California.