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Gustavo Lopez, 22, died as a result of the incident, according to Sgt. Tim Hobbs of the Clearlake Police Department.
Several hours later, police arrested 34-year-old Angelo Ray Short of Clearlake, who is alleged to have hit Lopez with his car before fleeing the scene, according to Hobbs.
He said that at approximately 2:40 a.m. Clearlake Police officers were dispatched to the area of Old Highway 53 and Park Street for a reported traffic collision.
Within minutes of being dispatched, three Clearlake Police officers arrived on scene and located Lopez lying on the lawn at the entrance to the Clearlake Resort, Hobbs said.
Hobbs said Lopez had sustained life threatening injuries as a result of a vehicle striking him as he was riding his bicycle on the shoulder of Old Highway 53. The vehicle that struck Lopez fled the scene and did not make any attempt to check on Lopez’s condition.
Officers requested that medical personnel from the Lake County Fire Department respond to the scene. A short time later medical personnel arrived, and began performing life saving measures on Lopez, who Hobbs said was transported to St. Helena Hospital Clearlake, where he was pronounced dead.
Clearlake Police Department detectives and fatal traffic collision investigators responded to the scene and relieved the patrol officers so they would be able to resume their patrol duties, Hobbs said.
Through interviews with witnesses and evidence at the scene, Hobbs said it is believed Lopez and Charles Farlow, 21, of Clearlake were riding their bicycles south on the paved shoulder of Old Highway 53.
As Lopez and Farlow were approaching the entrance to the Clearlake Resort, Lopez was struck by a car that was also traveling south on Old Highway 53. Hobbs said the driver of the vehicle did not stop and fled the scene.
He said the vehicle was determined to be a 1993 to 1997 red-colored Geo Prism, which had sustained damage to the front end.
Around 7:45 a.m. Saturday, Clearlake Police detectives located the involved vehicle, a red 1994 Geo Prism, parked at a residence at the B&B Lighthouse Resort. Hobbs said the vehicle was towed as evidence and stored at the Clearlake Police Department pending the issuance of a search warrant on the vehicle.
Hobbs said Short was contacted at the residence and interviewed by detectives regarding his involvement in the collision. While being interviewed, Short allegedly admitted to being the driver of the vehicle and fleeing the scene after the collision.
Short was arrested for felony hit and run with death and vehicular manslaughter and later booked into the Lake County Jail. His booking sheet indicated that his bail was set at $25,000, and he remained in custody early Sunday morning.
The news of Lopez's death, announced on Lake County News' Facebook page Saturday afternoon, resulted in numerous expressions of sadness, disbelief and condolences to the young man's family.
Readers who contacted Lake County News about Lopez, whose family owns Havy's restaurant, recalled him as a warm, funloving young man who cared about others.
“He was a great young man with a lot of ambition,” said Amanda Conley. “He worked hard for what he wanted and took great pride in himself and his family. From what I have seen, Gustavo never turned a blind eye to anyone that needed help. This accident provides a great loss for everyone who knows him, and my heart goes out to the family.”
Hidden Valley Lake resident Taqua Ammar recalled seeing Lopez for the last time at a local gas station after he had gotten off work for the day. They chatted, and Ammar noted that Lopez seemed happy.
“The magical thing about Gustavo though was how charismatic he was,” Ammar said. “He was the life of the whole gas station that night. After we said our goodbyes I saw him talking to the owners and random people in the store. That's how he was even when he was tired, and even if it was 10 o' clock at night.”
Ammar added, “He cared about people and he had a natural gift of making people laugh. As I walked out of the gas station I heard someone crackle over another one of Gustavo's hilarious jokes. I miss him. I will never forget the memories we had! He was a good guy with a good heart. May he rest in peace.”
The Clearlake Police Department asked that anyone with information regarding this case contact Detective Alvarado at 707-994-8251, Extension 329.
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School districts in the county may also qualify for an exemption from having certain state payments deferred, according to a report from North Coast Assemblyman Wes Chesbro.
“The Legislature felt cuts to the First 5 program would hurt small counties disproportionately and the budget package we approved states that counties falling under a certain funding threshold are exempt from spending cuts to their local programs,” said Chesbro (D-Arcata). “First Five Lake County is one of the programs that qualifies for this exemption.”
When the Legislature cut $11 billion in state spending last month, included was a $1 billion funding shift away from First 5 California, which is funded by Proposition 10 tobacco tax money, to health care programs for children age 5 and under, Chesbro reported.
Assembly Bill 99, the budget trailer bill passed last month that contains the funding shift, includes language exempting local First Five programs that received $600,000 or less from Proposition 10 money. Chesbro said First 5 Lake County qualifies because it received $500,567 in Proposition 10 funds in fiscal year 2009-10.
Lake County’s small school districts may also be eligible for some relief in the form of exemptions from deferred payments the state authorized in the budget package passed last month, he said.
“School districts in rural counties that are at risk of not being able to meet their financial obligations if payments are deferred can apply for a hardship waiver to be exempt from the deferrals,” Chesbro said.
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Leeks may be described as the more gentile members of the onion family. They whisper their association with their strongly-flavored relatives in a subtle, refined manner.
Like onions and garlic, leeks are members of the allium family, but are quieter than their somewhat raucous cousins. You might say they’re the introverts in a very extroverted family.
The flavor common to this family of plants is gently present in the leek, its pungency tempered by a mild sweetness.
Other members of the allium family include shallots, scallions, spring onions and ramps, which are harvested in the wild and are also known as wild leeks, though the aroma and flavor is far stronger.
Asparagus is a distant cousin of the leek, residing in the same family of lily as onions. European chefs at one time called leeks “the poor man’s asparagus,” apt because leeks and asparagus may substitute for one another as side dishes since their flavors mesh well with similar foods.
Long, lanky leeks are sometimes described as looking like larger versions of one of their relatives, the scallion. It is true that scallions look a bit like leeks in miniature. Both are stalks with straight, slender white bulbs that become light green shafts, and both have a mass of darker green leaves at their tops.
To further the similarity, leeks may be pulled from the ground and eaten while pencil thin like scallions, though it’s rare to see them in this form. Typically they’re many times larger than their smaller cousin.
It is thought that leeks originated in Central Asia. They’ve been cultivated in that area, as well as in Europe and North Africa, for upwards of 3,000 years.
Dried leek specimens have been found in archaeological digs in Egypt, which, along with carvings and drawings, have led scientists to believe that leeks were part of the diet of the ancient Egyptians from at least 2,000 BC onwards.
Along these lines, leeks are among the foods mentioned in the Biblical book of Numbers as being missed by the Israelites after their escape from slavery in Egypt.
Leeks were prized in ancient Greece and Rome, where they were especially favored because they were thought to have beneficial effects on the throat. It is said that the Roman Emperor Nero ate leeks every day because he thought it would make his voice stronger.
Leeks were likely introduced to the United Kingdom by the Romans, where they flourished because of their ability to withstand cold weather. Their popularity is well rooted in Wales, where their image serves as part of the national emblem, a leek within a crown. Legend has it that this stems from a successful battle against the Saxons in 1620, when Welsh soldiers wore leeks in their hats to differentiate themselves from their enemies.
I find the leek a beautiful vegetable, with its thick interwoven deep green foliage and the tightly-bound accordion of paper-thin circular leaves in its light-colored shaft.
The light color of the stalk is created by a growing method called trenching, where soil is pushed around the shafts as they grow to blanch them. The foliage that is exposed to the sun becomes green, while the lower part of the plant underground remains tender and white.
It is this growing method that causes the leek to harbor dirt between the creases of its stalk, making it important to thoroughly clean leeks prior to using them.
Depending on how the leeks will be prepared, this can be achieved by one of two methods, either by slicing the trimmed stalk lengthwise and running water between the layers to remove dirt, or by slicing the stalk into rounds and soaking the pieces in a water-filled bowl, finishing with a good rinse.
Most recipes call for use of the white and light green portions of the stalk only, though I did find a rare recipe that called for the dark green leaves sans the lower stalk, celery-pear bisque with leeks. Typically the upper foliage isn’t used, both because of their toughness and the somewhat bitter taste. They can be used for making stock or for tying with herbs in a bouquet garni to flavor soups and stews.
One of the most common uses of leeks is in soup, though there are other interesting ways to use these gentlemen of the garden. They’re delightful in egg dishes, sautéed with potatoes or added to pasta or risotto. Mushrooms, fennel, lemon, and certain cheeses (Gruyere or goat, for example) are good matches for leeks.
Leeks also pair nicely with fish, and I found a scrumptious-sounding recipe online for white fish fillets baked with a creamy mixture of leeks and sour cream.
For something different, try oven roasting leeks with olive oil, sea salt and freshly ground pepper. Stalks should be cut in half lengthwise for this application and roasted till tender in a 400 degree oven, about 35 or 40 minutes. They can be moistened with a bit of vegetable broth from time to time to prevent drying out.
Leeks may also be braised, and are particularly delicious when braised in white wine with garlic and thyme. As with roasting, half stalks should be used. Brown them on both sides in butter before the braising liquid is added. Cover them to gently simmer on the stovetop until fork tender, about 40 minutes. A bay leaf may be added while braising for additional flavor.
Because they’re members of the allium family, leeks, though studied less, share many of the beneficial compounds and health benefits of onions and garlic.
Among these are flavonoids that protect blood vessel lings from damage, the B vitamin folate which supports the cardiovascular system, and antioxidants that protect against heart disease and some forms of cancer, particularly colorectal cancer.
Some health professionals recommended consuming allium vegetables on a daily basis because of their many benefits, making leeks a valuable addition to one’s cuisine.
This week’s recipe is a new take on vichyssoise, a leek and potato soup that’s intended to be served cold, though this version may also be served warm. Leeks and potatoes are a popular combination for soup, and with changeable spring weather, I wanted to offer a recipe that would be useful for cold or warm temperatures.
Most vichyssoises are rich in saturated fat, made with butter and cream, so I rearranged the ingredients for a healthier version. Rather than butter, the leeks are sautéed in flavorful locally-made extra virgin olive oil, and the soup is finished with some mild Russian-style yogurt rather than cream.
This version of vichyssoise is rustic, with the peels of the potatoes left on for additional nutrition and fiber. It can be garnished with fresh herbs of your choice, such as parsley, tarragon, or dill, but my favorite is thyme.
We had it warm for supper the night I made it, and I had the leftovers cold for lunch the next day. Enjoy!
Esther’s “be kind to your heart” vichyssoise
6 leeks, white and light green parts only, sliced into thin rounds and thoroughly cleaned
6 cups red potatoes (about 8 medium), with some skin left on, diced
4 to 6 tablespoons extra virgin olive oil
1 quart vegetable broth
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
½ cup Russian-style plain yogurt (and additional for garnish if serving cold, optional)
Fresh herbs of your choice for garnish (such as parsley, dill, tarragon or thyme)
Sauté leeks in olive oil in large soup pot until tender, about five minutes.
Add vegetable broth, potatoes, salt, and pepper and bring to a boil. Turn down heat, cover pot and simmer until potatoes are tender, about 15 to 20 minutes.
Remove from heat and allow soup to cool for a few minutes before pureeing with an immersion blender (preferred) or a food processor. (If using a food processor, you may have to process it in batches.)
Add yogurt and blend.
Serve soup warm or chill for several hours or overnight and serve cold. If serving cold, garnish with a dollop of yogurt.
Garnish warm or cold soup with chopped fresh herbs of your choice.
Makes about eight servings
Recipe by Esther Oertel.
Esther Oertel, the “Veggie Girl,” is a culinary coach and educator and is passionate about local produce. Oertel teaches culinary classes at Chic Le Chef in Hidden Valley Lake, Calif., and The Kitchen Gallery in Lakeport, Calif., and gives private cooking lessons. She welcomes your questions and comments; e-mail her at
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In commemoration of the 150th anniversary of the founding of Lake County this year, Lake County News is publishing a series of historical stories about the county, its people and places. This week's story looks at the history of one of the county's most famous attractions – Bartlett Springs.
Lake County was reputed to have more mineral springs and of a greater variety than the whole of Europe, where “taking the waters” and sojourning at these famed spas was practiced faithfully by the very wealthy for generations.
They visited the spas not only for the supposedly therapeutic values of the waters, but the spas also were a gathering place for the socially prominent and elite, who spend several weeks or more vacationing at the elaborate, luxurious hotels and resorts that built up around these springs.
This mineral health complex spanned about half a century, with the peak years of popularity running from the 1870s up through World War I.
Bartlett Springs was doubtless one of the most favorite of all the health and pleasure resorts in Lake County.
These springs are located on what is known as the middle fork of Cache Creek, in the northeastern portion of the county.
In 1870 Mr. Greene Bartlett, an old hunter, in passing up this fork of Cache Creek, came upon the spring and was attracted to it by its volume and some characteristics of the taste of the water.
He was suffering from a severe and prolonged attack of rheumatism, and he decided to stop awhile and see if there were any virtues in the water. At the end of a couple of weeks, he found that he had made rapid improvement.
He then went out to the settlements and gathered a party of 14, all afflicted one way or another, but mostly with rheumatism, and piloted them to his newly found Bethesda. To their surprise they found the waters did all and even more than Mr. Bartlett in his enthusiasm had claimed for them.
Bartlett had now found out, to a certainty, that there were real virtues in the water, and he proceeded at once to locate upon the property.
On Oct. 12, 1870, Bartlett and L. Tharp filed a claim for certain mineral springs known and designated as Bartlett Springs.
Almost immediately Bartlett and Tharp started construction of a few very crude cabins, and early visitors had difficulty reaching the springs, as they had to travel 15 miles over a very rough, and in some areas almost impenetrable, thicket to arrive at their destinations.
The original investment of the two men was $10,000, and a two-story hotel and about 40 cabins were constructed by 1873.
By 1874, there were 75 cabins and tent units, and the Bartlett water was for sale throughout the state, apparently being transported in barrels, and later in glass bottles that were covered with woven tules for protection against breakage.
In 1877 the history of this resort changed radically, when Samuel G. McMahan became interested in it, and he and his brother-in-law Calvin R. Clarke bought a one-half interest from Bartlett for $2,500.
McMahan died in 1884 and his survivors, who differed with Bartlett on the running of the resort, paid Bartlett $1,250 for his personal property and had Sheriff L. H. Boggs offer the springs for sale.
The land and improvements were purchased by Mrs. McMahan and her two sons, J.E. and Cal, for $60,100 on June 2, 1887. Bartlett received one-half of this amount for his interest in Bartlett Springs.
Following the disposal of his interest, he remained in Lake County, living in Upper Lake where he died in 1908.
The new owners immediately started improving the facilities, first by employing Chinese laborers to build a toll road from the Nice-Lucerne area to the springs, and a steamer service across Clear Lake to Bartlett Landing from Lakeport.
In all, there were five hotels, 350 cabins and other buildings on the premises.
By 1894 the resort was described as “one of the greatest natural sanitariums in the world,” listing first-class hotels, supplied with every convenience; the cuisine prepared by chefs of continental reputation cannot be excelled.
For more information about the Lake County Sesquicentennial, visit www.lc150.org, join the celebration at https://www.facebook.com/home.php#!/pages/Lake-County-Sesquicentennial/171845856177015 and follow it on Twitter at http://twitter.com/LakeCo150 .
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“We're closing in,” said says Marc Rayman, Dawn's chief engineer and mission manager. “And I'm getting more excited every day!”
Dawn will enter orbit around Vesta in July 2011, becoming the first spacecraft ever to orbit a body in the asteroid belt. After conducting a detailed study of the uncharted alien world for a year, the spacecraft will pull off an even more impressive first. It will leave Vesta, fly to dwarf planet Ceres, and enter orbit there.
“This is unprecedented,” said Rayman. “No spacecraft has ever orbited two target bodies, much less worlds in the asteroid belt. A few probes have passed through this vast region of space, but not one could stop and develop an intimate portrait of its residents.”
A conventional spacecraft gets a boost from a big rocket, then coasts to its target. Carrying enough fuel for making significant changes in speed or direction along the way would make it too heavy to launch.
Dawn is far more fuel efficient. Spanning 65 feet, its solar arrays collect power from the sun to ionize atoms of xenon gas. These ions are expelled silently out the back of the spacecraft by a strong electric field, producing a gentle thrust. The weightless, frictionless conditions of space flight allow this gossamer force effect to build up, so the spacecraft continuously gains speed.
“This spacecraft ultimately achieves fantastically high velocity while consuming very little propellant – using only a kilogram of xenon every 4 days, though its engines are almost constantly active,” said Rayman.
With this system Dawn has been quietly, gradually reshaping its orbit around the sun, slowly spiraling out to its target, getting closer and closer as it loops around.
“By the time the spacecraft is in the vicinity of Vesta, its orbit will be very much like the asteroid's,” explained Rayman. “So upon arrival, Dawn can slip into orbit as gently as it's been moving for three and a half years.”
A conventional spacecraft screeches into orbit in a single dramatic, nail biting instant. The mission team is usually gathered in the mission control room with their eyes riveted on the telemetry to see that the final critical maneuver goes smoothly.
“With Dawn, there is no one big maneuver, no fiery burn, no single critical moment,” Rayman said. “Dawn's entry into orbit will be no different from what the spacecraft does almost all the time, what it's doing as you read this article. In fact, when Dawn sidles into orbit, I might be asleep. Or if it's Friday night I'll be dancing, or if it's Saturday I might be out taking pictures of dragonflies.”
But you can bet he'll be in mission control when the pictures start coming in.
“It will be incredibly exciting to watch Dawn close in on Vesta,” Rayman said. “We'll witness the uninteresting smudge in the first distant images grow into a full-sized world as we loop closer and closer, ending up just 110 miles above the surface. That's closer than the ISS is to Earth! We'll be right there, and if there are no tall trees we'll be safe.”
After exploring Vesta for a year, Dawn will take leave of the rocky world as softly as it arrived there, climbing out along a spiral, gradually getting farther and farther away, the loops getting longer and longer, until the asteroid's gravity gently releases the spacecraft. Dawn will again be orbiting the sun on its own, just as it is now. It will complete about two thirds of a lap before arriving at Ceres.
There it will once again slide gently into orbit around a new world, guided by ion thrusters as silent as space itself.
“Even if we imagined a sound, it would be the faintest of whispers, the softest of sighs,” said Rayman. “Yet it tells us the secret of making an interplanetary spaceship that can travel to and explore distant, alien worlds, carrying with it the dreams of those on Earth who long to know the cosmos.”
Dauna Coulter works for the National Aeronautics and Space Administration.
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KELSEYVILLE, Calif. – Thanks to a local resident, a family of squirrels has found a unique home.
Bob Reynolds, the county's retired air pollution control officer, captured these pictures of a squirrel family at home in a custom-made “Mac House.”
Reynolds, who lives in Kelseyville, said the Mac House has been up for 14 years.
This year, for the first time, a mom squirrel has moved in and has three babies with her, Reynolds said.
He said he's looking forward to the adolescent play phase as the three young squirrels “should really add a dynamic in racing around the trees.”
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