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Firefighters work at the scene of a rollover crash in Nice, Calif., on Sunday, January 22, 2012. Photo by McKenzie Paine.

NICE, Calif. – A rollover crash on Sunday afternoon in Nice resulted in minor injuries.

The crash occurred at around 12:30 p.m. on Benton Avenue near Beach Street off of Highway 20, blocking the roadway, according to the California Highway Patrol.

A white sedan hit a telephone pole, with the vehicle reported to have rolled over, the CHP said.

A white Ford F-250 pickup also was involved, according to reports from the scene.

The California Highway Patrol and Northshore Fire Protection District firefighters responded.

The top of the sedan was removed as firefighters worked to help the crash victims.

Tow trucks were called to remove both vehicles from the scene, the CHP reported.

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Men and women between the ages of 30 and 65 who have never been diagnosed with cancer are needed to participate in the American Cancer Society’s Cancer Prevention Study-3 (CPS-3).

CPS-3 will enroll a diverse population of up to half a million people across the United States and Puerto Rico.

The opportunity for local residents to enroll in CPS-3 will take place at the Lake County Relay for Life at Clear Lake High School in Lakeport on Saturday, May 19.

These volunteers will help researchers better understand the lifestyle, environmental and genetic factors that cause or prevent cancer. "My mom is a two-time cancer survivor and I’m doing all I can to make sure my children don’t have to say that … I really believe this (CPS-3) is part of the answer," stated one study participant from the Atlanta area.

To enroll in the study, individuals complete two steps, one in person and one at home.

As part of the in-person enrollment, individuals complete a brief written survey, have their waist measured, sign an informed consent and give a small blood sample. The enrollment process is complete when individuals complete the more comprehensive baseline survey.

Over the course of the study – which is anticipated to last 20 to 30 years – participants will be asked to fill out follow-up surveys every few years that will be sent to their home.

"Many individuals diagnosed with cancer struggle to answer the question, ‘What caused my cancer?’ In many cases, we don’t know the answer," said Alpa V. Patel, Ph.D., principal investigator of CPS-3. "CPS-3 will help us better understand what factors cause cancer, and once we know that, we can be better equipped to prevent cancer."

He added, "Our previous cancer prevention studies have been instrumental in helping us identify some of the major factors that can affect cancer risk. CPS-3 holds the best hope of identifying new and emerging cancer risks, and we can only do this if members of the community are willing to become involved."

Researchers will use the data from CPS-3 to build on evidence from a series of American Cancer Society studies that began in the 1950s that collectively have involved millions of volunteer participants.

The Hammond-Horn Study and previous Cancer Prevention Studies (CPS-I, and CPS-II) have played a major role in understanding cancer prevention and risk, and have contributed significantly to the scientific basis and development of public health guidelines and recommendations.

Those studies confirmed the link between cigarette smoking and lung cancer, demonstrated the link between larger waist size and increased death rates from cancer and other causes, and showed the considerable impact of air pollution on heart and lung conditions.

The current study, CPS-II, began in 1982 and is still ongoing. But changes in lifestyle and in the understanding of cancer in the more than two decades since its launch make it important to begin a new study.

The initial enrollment process takes about 30 minutes at the local event and an additional 45 to 60 minutes at home to fill out the more comprehensive baseline survey.

Periodic followup surveys of various lengths are expected to be sent every few years to individuals.

The voluntary, long-term commitment by participants is what will produce benefits for decades to come.

"Taking an hour or so every few years to fill out a survey – and potentially save someone from being diagnosed with cancer in the future – is a commitment that thousands of volunteer participants have already made. We're looking for more like-minded individuals in Lake County to join this effort that we know will save lives and improve the outlook for future generations," said Dr. Patel.

For more information visit www.cancer.org/cps3 or call toll-free 1-888-604-5888.

To learn how to become involved with CPS-3 in Lake County contact Sheila Gatton at This email address is being protected from spambots. You need JavaScript enabled to view it. or 707-513-5394.

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There is one female and four males, with a variety of coat lengths and colors.

Cats that are adopted from Lake County Animal Care and Control are either neutered or spayed and microchipped 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 there, hoping you'll choose them.

The following cats at the Lake County Animal Care and Control shelter have been cleared for adoption.

This gray male tabby is in cat room kennel No. 45, ID No. 31398. Photo courtesy of Lake County Animal Care and Control.

Gray and fuzzy

This gray male tabby is 3 years old.

He is a domestic long hair with green eyes.

Shelter staff said he is neutered.

Find him in cat room kennel No. 45, ID No. 31398.

“Lily”

Lily is a 2 year old female domestic short hair mix.

She has green eyes, and a black and white coat.

Shelter staff said she may be spayed, is microchipped and has been tested for feline leukemia.

Find her in cat room kennel No. 34, ID No. 31405.

This lynx point Siamese male and his black friend are in kennel No. 12 in the cat room, reference No. 31306. Photo courtesy of Lake County Animal Care and Control.

Lynx point Siamese and pal

The male lynx point Siamese (at left) and his all-black friend are estimated to be 7 months old.

Both are domestic short hair mixes. The Siamese cat has blue eyes. Neither are neutered, but they have been leukemia tested.

Shelter staff said the Siamese is very sweet with other cats and dogs.

Look for them in kennel No. 12 in the cat room, reference No. 31306.

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

Please note: Cats 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.

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The global average surface temperature in 2011 was the ninth warmest since 1880, according to NASA scientists.

The finding continues a trend in which nine of the 10 warmest years in the modern meteorological record have occurred since the year 2000.

NASA's Goddard Institute for Space Studies (GISS) in New York, which monitors global surface temperatures on an ongoing basis, released an updated analysis that shows temperatures around the globe in 2011 compared to the average global temperature from the mid-20th century.

The comparison shows how Earth continues to experience warmer temperatures than several decades ago.

The average temperature around the globe in 2011 was 0.92 degrees F (0.51 C) warmer than the mid-20th century baseline.

"We know the planet is absorbing more energy than it is emitting," said GISS Director James E. Hansen. "So we are continuing to see a trend toward higher temperatures. Even with the cooling effects of a strong La Niña influence and low solar activity for the past several years, 2011 was one of the 10 warmest years on record."

The difference between 2011 and the warmest year in the GISS record (2010) is 0.22 degrees F (0.12 C). This underscores the emphasis scientists put on the long-term trend of global temperature rise.

Because of the large natural variability of climate, scientists do not expect temperatures to rise consistently year after year. However, they do expect a continuing temperature rise over decades.

The first 11 years of the 21st century experienced notably higher temperatures compared to the middle and late 20th century, Hansen said. The only year from the 20th century in the top 10 warmest years on record is 1998.

Higher temperatures today are largely sustained by increased atmospheric concentrations of greenhouse gases, especially carbon dioxide. These gases absorb infrared radiation emitted by Earth and release that energy into the atmosphere rather than allowing it to escape to space.

While average global temperature will still fluctuate from year to year, scientists focus on the decadal trend. Nine of the 10 warmest years since 1880 have occurred since the year 2000, as the Earth has experienced sustained higher temperatures than in any decade during the 20th century. As greenhouse gas emissions and atmospheric carbon dioxide levels continue to rise, scientists expect the long-term temperature increase to continue as well. Data source: NASA Goddard Institute for Space Studies. Image credit: NASA Earth Observatory, Robert Simmon.

As their atmospheric concentration has increased, the amount of energy "trapped" by these gases has led to higher temperatures.

The carbon dioxide level in the atmosphere was about 285 parts per million in 1880, when the GISS global temperature record begins. By 1960, the average concentration had risen to about 315 parts per million. Today it exceeds 390 parts per million and continues to rise at an accelerating pace.

The temperature analysis produced at GISS is compiled from weather data from more than 1,000 meteorological stations around the world, satellite observations of sea surface temperature and Antarctic research station measurements.

A publicly available computer program is used to calculate the difference between surface temperature in a given month and the average temperature for the same place during 1951 to 1980. This three-decade period functions as a baseline for the analysis.

The resulting temperature record is very close to analyses by the Met Office Hadley Centre in the United Kingdom and the National Oceanic and Atmospheric Administration's National Climatic Data Center in Asheville, N.C.

Hansen said he expects record-breaking global average temperature in the next two to three years because solar activity is on the upswing and the next El Niño will increase tropical Pacific temperatures. The warmest years on record were 2005 and 2010, in a virtual tie.

"It's always dangerous to make predictions about El Niño, but it's safe to say we'll see one in the next three years," Hansen said. "It won't take a very strong El Niño to push temperatures above 2010."

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Popular celery imparts a pleasant crunch in its raw state, and its earthiness is an important flavor component of many a cooked dish. Photo by Esther Oertel.

While celery doesn’t get star billing in many recipes, it’s an important supporting actor in countless numbers of dishes.

Sure, it brings a wonderful crunch to tuna salad, flavors chicken noodle soup and Thanksgiving stuffing beautifully, graces casseroles in its cream soup state, and has an honored place with its compatible partner, ranch dressing, on a fresh veggie platter. But it brings far more than that to the world of cuisine.

It’s an underrated, behind-the-scenes veggie that, when allowed to speak, shouts with flavor.

This earthy vegetable is native to marshy regions in Europe and North Africa, often growing in coastal areas. In its wild state, celery is known as smallage, a plant with fewer stalks and more leaves than the cultivated celery to which we’re accustomed.

Smallage has a stronger flavor than cultivated celery. Typically it’s the leaves of smallage that are used in cooking, with the stalks only appearing in some French stews and soups.

In North America, most cultivated celery is of the variety Pascal, a type which sports thick, straight stalks.

All parts of the celery plant may be used as food: the stalks, leaves, seeds and root.

Celery root, or celeriac, is a form of celery that’s been bred to produce a large, bulbous root for use in cooking. Its knobby, tough, furrowed surface belies the ivory-fleshed potato alternative within.

Celery seeds come from a plant closely related to celery that is cultivated for this purpose. You may recognize these warmly-flavored, pungent little seeds as a flavoring in German potato salad, Old Bay seasoning or as a component of the celery salt that flavors Bloody Mary cocktails.

Celery is a foundational ingredient, along with bell pepper and onion, of the “holy trinity” that provides the basis for Louisiana Cajun and Creole cooking.

In much the same way, celery is combined with carrots and onions to create the mirepoix of French cuisine that flavors so many stews and soups.

Celery has a long history of use in ancient cultures as a medicine and a seasoning. It wasn’t until the Middle Ages that celery became popular as a food.

It was prized by the Greeks and Romans, who gave its stalks to winning athletes, as well as utilizing the leaves as components of their crowns.

A relative of parsley, dill and fennel, it works well when combined with these flavors. It also loves lemon and strongly-flavored cheeses.

It’s a classic addition to cooked peas. In fact, cook the sliced celery (stalks and leaves alike) in the water with the peas. Celery imbues its flavor to the peas as it simmers, making an otherwise everyday side dish quite special.

It’s a must when making lentil or split pea soup. I especially like adding a generous amount of the chopped leaves, as they provide stronger flavor than the stalks alone.

And, speaking of the leaves, celery that’s sold in the market tends to have most of its leaves cut off. When I purchase celery, I look for the bunches that have the most leaves. I like their spiciness, both for eating out of hand and for adding to a variety of dishes.

Those who make a habit of juicing their fruits and veggies know that celery juice is beneficial for the body and is good when combined with apple or carrot juices. Because of its somewhat salty flavor, the sweetness of these two juices provides a nice counterbalance for it.

The health benefits of celery are legion. It’s rich in vitamin C and fiber, is an excellent source of vitamin K and folate, and scientific studies have shown it has a positive effect on lowering blood pressure and cholesterol.

Compounds within celery help prevent cell damage from free radicals, thus decreasing the chance for them to become cancerous. These compounds also enhance the activity of the white blood cells that target and eliminate cancerous cells from the body.

Other compounds within celery have been shown to be effective in stopping the growth of tumor cells.

Celery is rich in potassium and sodium, two minerals that are important for regulating the body’s fluids. Its juice is often recommended as a post-workout drink, as it helps replace lost electrolytes and rehydrates the body after athletic activities.

As a diuretic, it stimulates urine production, helping eliminate excess fluids from the body. This may aid in the elimination of bladder or kidney stones.

When shopping for celery, choose bunches with crisp stalks that snap easily when pulled apart. Bunches should be reasonably taut, without stalks that splay out. The leaves should be pale to bright green in color, with no yellow or brown patches.

Celery should be stored in the refrigerator in a sealed container, plastic bag or wrapped in a damp cloth.

If celery is kept too long at room temperature, it will lose much of its high water content, causing it to become limp or wilted. If this occurs, try sprinkling it with a bit of water and storing it in the fridge for several hours to restore it to crispness.

Freezing celery is definitely not recommended, as it becomes mushy.

Today’s recipe is one that made my mouth water when I read the words of its title: celery gratin. I was intrigued by the recipe for another reason. Celery rarely shines as the star of a dish, and in this one it is clearly just that.

Before I leave, I’d like to assure those who share my interest in celery’s ugly duckling root cousin, celeriac, that our curiosity will be sated via a future column on the topic, pending kitchen experimentation with the bulbous creature.

Until then, crunch away! Celery deserves to be celebrated, and so do you. Enjoy!

Celery gratin

1 pound celery (8 to 10 stalks), peeled and thinly sliced crossways

¾ cup shredded Parmesan cheese

½ cup heavy cream

Coarse salt and ground pepper

2 slices white sandwich bread

1 tablespoon olive oil

Preheat oven to 400 degrees Fahrenheit.

In large bowl, mix celery, half a cup of the Parmesan cheese, cream, half a teaspoon salt, and one-quarter teaspoon pepper.

Divide mixture evenly among four six-ounce ramekins, packing in firmly. Place ramekins on baking sheet and cover tightly with aluminum foil. Bake until celery is tender, about 35 to 40 minutes.

Meanwhile, tear bread into small pieces and pulse in food processor until coarse crumbs form. Add the remaining a quarter cup Parmesan cheese and drizzle with olive oil. Pulse until crumbs are just coated with olive oil, about four to six times.

Remove aluminum foil from ramekins. Dividing evenly, sprinkle breadcrumbs over celery mixture. Return to oven and bake, uncovered, until golden, about eight to 10 minutes. Let sit five minutes before serving.

Esther’s note: If you prefer, use a large casserole dish for baking instead of individual ramekins.

Recipe courtesy of www.MarthaStewart.com.

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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