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CLEARLAKE OAKS, Calif. – Two women were flown to an out-of-county hospital Sunday afternoon following a crash near Clearlake Oaks.
The two-vehicle collision occurred at about 1 p.m. at Highway 20 and Orchard Shores Drive, and partially blocked the roadway, according to the California Highway Patrol.
Northshore Fire, Cal Fire and the CHP responded, according to radio and CHP reports.
Northshore Fire Battalion Chief Jamie Crabtree said one of the vehicles had pulled out of the Orchard Shores parking lot and was t-boned by the second vehicle.
“Upon arrival the patients were up and moving around,” Crabtree said.
However, after putting the women into C-spine precautions, Crabtree said one of them appeared to have more serious injuries. In addition, the second woman was pregnant.
As a result, he said air ambulances were called to transport both of the women out of county.
REACH 1 and REACH 6 came in and landed near Orchard Shores to transport the patients, Crabtree said.
Crabtree said both women were flown to Queen of the Valley Hospital in Napa County.
Email Elizabeth Larson at
LAKE COUNTY, Calif. – A woman was flown out of the county after she crashed her vehicle on Highway 29 early Sunday morning.
The crash occurred at about 3:30 a.m. on Highway 29 just north of Mockingbird Lane, according to radio reports.
Firefighters from Northshore Fire responded, with Lakeport Fire also responding on mutual aid. Radio reports indicated Lake County Sheriff’s deputies and the California Highway Patrol also were at the scene.
The single vehicle – a description of which was not immediately available – overturned and blocked the southbound lane.
Northshore Fire’s battalion chief called for an air ambulance to transport the female patient.
REACH 6 responded to the Sutter Lakeside helipad to fly the woman out of the county.
Email Elizabeth Larson at
LAKE COUNTY, Calif. – The 2012 fire season has been one of the worst in memory, with Lake County not only ringed by major wildland fires but also experiencing major incidents within its borders.
Although it’s October, fire season is still in effect, according to state and local fire officials.
Writing about farro (pronounced FAR-oh) reminds me of reciting the adage that has dictated a bride’s attire for centuries: “Something old, something new, something borrowed, something blue.”
Well, maybe without the borrowed and blue part.
Farro is both old and new in that it’s an ancient grain that has made a recent resurgence in the foodie community, even becoming the “grain du jour” in some upscale restaurants over the last few years.
I tasted it for the first time some months ago when my sister-in-law brought a salad home from a catered business lunch. Colorful roasted vegetables accented the farro in the dish, and I thought the grain resembled a plump version of barley. It also had the chewy texture of that grain.
As a barley fan since early childhood, I pronounced it delicious and looked forward to learning more about it and adding it to my culinary repertoire.
Farro, also known as emmer wheat, is a cereal grain that dates back some 20,000 years. The first cultivated grain, it’s the ancestor of modern wheat.
It fed the Mediterranean and Near Eastern populations for thousands of years, and was the primary grain grown by early Egyptians.
The Roman legions discovered farro during their occupation of Egypt, and it eventually became a staple grain for them.
Writer Nico Valerio opines that it was the high protein and vitamin content of “grano farro” (as it’s known in Italian) that was the foundation of the Romans’ military prowess. In other words, it was farro, not “ferro” (that is, metal weapons) that created the Empire.
The Romans boiled farro or made bread from its flour, and the grain’s slow release of energy was reinforced by greens, fruit and cheese. According to Valerio, these were ideal foods for Roman warrior/farmers who “founded the republic and went on to conquer the world.”
In addition, farro was a staple of the Roman poor, who ground it into a paste and cooked it to make a polenta-like dish known as “puls.”
Despite its importance as a food, farro eventually fell out of favor. It was difficult to work and produced low yields.
In the centuries following the fall of the Roman Empire, higher-yielding and easier-to-grow grains were developed and cultivation of farro dwindled.
By just over a hundred years ago, at the turn of the last century, there were only a few hundred acres of farro fields scattered over the Italian regions of Lazio, Umbria, the Marches and Tuscany.
Thankfully, this wonderful grain has been unearthed in recent years.
Farmers in the Haute-Savoie region of neighboring France began supplying farro to elegant restaurants, and its successful use in hearty soups and other dishes sparked renewed interest in the grain.
Farro’s popularity spread among gastronomes, and a love of farro has been rekindled in Italy, especially among trendy and health-conscious cooks.
It can be found in soups, salads, and even desserts in that country. A risotto-like dish may be made with it as well, cleverly dubbed by some as farrotto.
In Florence, farro salad is a popular lunchtime dish, often simply adorned with fresh basil, chopped tomatoes, and mozzarella. In the winter, “zuppa di farro,” a hearty vegetable soup, is a staple there.
What had morphed into an obscure local crop has now become a phenomenon in the culinary world, with Tuscany’s Garfagnana area granted “Protected Geographical Indication” status for its Farro della Garfagnana.
Farro’s rich, nutty flavor and chewy texture makes a delightful base for salads of all types.
Roasted vegetables from squashes to beets, fresh tender greens, cheeses like ricotta salata or Parmigiano Reggiano, toasted nuts, or lightly cooked vegetables like asparagus or peas are nice complements to farro.
The only limit is your imagination.
As to soup, use farro as you would barley, allowing it to cook in the broth to absorb wonderful flavor.
Farro can also be used as a side dish, similar to rice. Its flour makes beautiful pasta and breads.
Cooked dried beans of all types are wonderful companions for farro in both salads and soups, forming a complete protein when eaten together.
Since farro is imported from a small swath of Italian regions, it may be difficult to find in the supermarket, but give it a try. Thankfully, it’s available in well-stocked Italian delis, specialty and natural food stores, and online.
Because it’s a low-yield crop, it’s a pricey little grain. I paid over $5 (on sale) for just over a pound of it, but I’m happy I did.
Semi-pearled farro, or “farro perlato,” cooks much more quickly than farro with its tough hull intact. The version I purchased cooked in about 20 minutes. With the hull, it can take up to an hour.
Farro is often confused with spelt (the same word in Latin refers to both), but they are different grains. Farro maintains its dense, chewy structure when cooked, whereas spelt becomes mushy.
I just made an immune-boosting soup with healthy farro as the grain. The nutty scent emitted while cooking was rich and enticing.
I added farro to the soup for its flavor and texture, but it turns out the grain has immune-boosting qualities, thanks to a carbohydrate it contains called cyanogenic glucosides. This carbohydrate also lowers cholesterol and helps maintain blood sugar levels.
Farro has twice the fiber and protein than modern wheat. While it does contain gluten, the gluten molecules are weaker than in modern wheat, making it more easily digested.
A quick search online for farro recipes will yield wonderful results. For today’s recipe, I chose a warm farro salad with roasted vegetables from food blog www.thekitchn.com .
For vegetarians, this warm, comforting salad can be enjoyed as a main dish; meat eaters may chose to use it as a hearty side dish or add cooked bacon or strips of prosciutto to make it complete.
Enjoy! And happy Sunday.
Warm farro salad with roasted vegetables and fontina
Serves two to three as a main dish
2 medium carrots, peeled and cut into small chunks
1 cup grape tomatoes
6-8 cremini mushrooms, cut into small chunks
4 cloves garlic, peeled and quartered
1 small red onion, sliced
4 tablespoons olive oil, divided
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 of a small head of radicchio, cored and sliced into chunks
1 cup farro
2-3 ounces fontina cheese, cut into small cubes
small handful of chopped parsley
1 tablespoon balsamic vinegar
Preheat the oven to 400 degrees.
Combine the carrots, tomatoes, mushrooms, garlic, and onion in a large bowl. Add 2 tablespoons of olive oil, salt and pepper, and toss to coat. Spread the vegetables on a baking sheet lined with foil or parchment paper, and roast for 15 minutes, stirring once.
Add the radicchio to the pan, toss to get it covered in a bit of oil, and cook everything for another 10 minutes.
Meanwhile, rinse and drain the farro. Bring 2 cups of water to boil, season with salt, and add the farro. Cook for 12-15 minutes, until soft but still chewy in the center. Drain.
Combine the cooked farro and vegetables, then add the fontina and parsley. Whisk together the remaining 2 tablespoons of olive oil with the balsamic vinegar, seasoning with salt and pepper, and drizzle over the farro mixture.
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
LAKEPORT, Calif. – A new group of dogs, several of them seniors, as well as shepherd, spaniel and terrier mixes are at the shelter awaiting adoption this week.
The dogs range in age from 1 year up to 13 years old, and are medium to large in size.
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”).
'Brody'
"Brody" is an older gentleman who has fallen on hard times.
The 7-year-old boxer mix was left by his owner at the shelter, and is hoping someone with a big heart will come along and give him a place to live out his senior years.
He has big brown eyes and floppy ears, a short brown brindle coat and a docked tail.
He already has been neutered and weighs nearly 90 pounds.
Find Brody in kennel No. 8, ID No. 34726.
Male husky mix
This 4 and a half year old male husky mix would like a new home, preferably not one with livestock.
He has gold eyes and erect ears, a short red and tan coat. He has been altered and weighs 56 pounds.
He's in kennel No. 10, ID No. 32738.
'Yeyo'
"Yelo" is a short, rather rotund fellow.
At age 13, he's another senior inmate at the shelter who need a good homes.
He is a Jack Russell terrier mix, with a short white and brown coat.
Yeyo has been neutered and is ready to move to new digs.
He's in kennel No. 11a, ID No. 34710.
Female pit bull terrier mix
This pretty female pit bull terrier mix is 1 year old.
She has a short brown and white coat, weighs nearly 37 pounds and has not been spayed.
She’s in kennel No. 15, ID No. 34588.
Male pit bull terrier mix
This gold-eyed male pit bull terrier mix is 6 years old.
He is not yet neutered, weighs 43 pounds and has a short tan coat.
Shelter staff said has a an injury to his right ear, so he’ll need a little extra tender loving care.
Find him in kennel No. 17, ID No. 34586.
Shepherd-pit bull mix
This 1-year-old female shepherd-pit bull mix is looking forward to a new home.
She appears to have a cheerful disposition, is of medium size at 36 pounds, and has a short red and white coat, along with brown eyes and floppy ears. Shelter staff did not report if she was altered or not.
Meet her in kennel No. 18, ID No. 34691.
Female shepherd mix
This friendly 1-year-old female shepherd mix would like to get busy playing in your yard.
She has a short black and brown coat. It was not reported if she was altered or not.
Find her in kennel No. 20, ID No. 34623.
Springer spaniel mix
This 2-year-old female springer spaniel mix looks like a lot of fun, sticking her tongue out for the camera.
She has a beautiful long brown and white coat, floppy ears and brown eyes.
Shelter staff said she has been altered and weighs 45 pounds.
She's in kennel No. 21, ID No. 34681.
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.htm .
For more information call Lake County Animal Care and Control at 707-263-0278.
Email Elizabeth Larson at
NORTHERN CALIFORNIA – A series of large earthquakes off the western coast of Canada resulted in a tsunami advisory that was issued for the coast of Northern California and Oregon.
A 7.7-magnitude earthquake occurred in the Queen Charlotte Islands shortly at 8:04 p.m. Saturday, according to the US Geological Survey.
That major quake had triggered nearly 30 significant aftershocks measuring between 3.9 and 5.1 on the Richter Scale by 4 a.m. Sunday, the survey reported.
The West Coast and Alaska Tsunami Warning Center issued the tsunami advisory just before midnight Saturday.
It was in effect for the coastal areas of Douglas and Lane counties in Oregon, 10 miles southwest of Florence, and south to Gualala Point in California, 80 miles northwest of San Francisco in Mendocino County.
Shortly before midnight Crescent City and Arena Cove reported waves that were about 1.3 feet high, the highest waves reported along the Northern California coast, according to the warning center.
At about the same time the center said San Francisco reported waves at a third of a foot and Monterey Bay quarter-foot waves an hour later.
The Pacific Tsunami Warning Center issued a tsunami warning for the Hawaiian Islands Saturday night. Residents in certain areas of the islands were evacuating to higher ground, with the first wave expected late Saturday night.
Email Elizabeth Larson at