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LAKE COUNTY, Calif. – Labor Day, which signals the close of summer, proved a busy one for local firefighters.
On Monday, firefighters from Cal Fire, Northshore Fire Protection District and Lake County Fire Protection District responded to mid-afternoon blazes, one involving a small amount of vegetation, the other burning a home.
Just after 1 p.m. firefighters were dispatched to a fire on Morgan Valley Road and Stanley Lane, according to Lake County Fire Protection District Battalion Chief Willie Sapeta.
Firefighters arrived at the fire, about four miles out Morgan Valley Road, about 10 minutes after it initially was dispatched, containing it by 1:30 p.m., Sapeta said.
Seven engines from Cal Fire and Lake County Fire responded, he said, along with two crews and two battalion chiefs.
In all, it burned about four acres, he said.
“There was one structure threatened but no damage to it,” Sapeta said.
He said firefighters had an hour and a half of mop up before getting back in quarters shortly before 4:30 p.m.
“The cause is still under investigation,” he said.
At about 2:45 p.m., a modular home was reported on fire at 3078 Wolf Creek Road in Spring Valley, said Northshore Fire Battalion Chief Pat Brown.
A Spring Valley fire engine arrived first on scene and reported heavy smoke coming from the home's attic, Brown said.
The next two vehicles to arrive were a fire engine and water tender from Northshore Fire's Clearlake Oaks station. Brown said those firefighters couldn't stop the fire because it was burning in the attic space.
“It pretty well ran the attic,” he said.
The next two engines to arrive had to do an 1,800-foot-long hose lay because, as Brown noted, “The hydrants are just too far apart” in Spring Valley. Each engine has about 1,400 feet of hose.
In addition to needing to stretch hose, the water had to be pumped because the home sat up above the road, he said.
Northshore Fire sent a total of four engines and a water tender, while Cal Fire sent a full wildland response of five engines, plus a helicopter and hand crews, Brown said.
“We had some issues when we first got there,” he said, noting, “The ceiling did collapse on the first team in.”
However, he said no firefighters were injured.
They were able to save a lot of the home's contents, and Brown estimated 50 to 60 percent of the home was actually lost.
He said the fire is under investigation by the county's arson task force and the sheriff's office, with the building being turned over to the sheriff's office after the fire was put out.
In other news this weekend, a drowning was reported to have taken place in the Clearlake Park area on Saturday.
Sapeta was able to confirm the drowning but he said he was not on for the call and additional details weren't immediately available Monday.
E-mail Elizabeth Larson at
Veterans diagnosed with these diseases only will have to show they stepped foot in Vietnam sometime from Jan. 9, 1962 through May 7, 1975, to qualify for service-connected disability ratings and compensation.
The first batch of payments will be made immediately after Oct. 30, when a required 60-day review period for Congress will expire.
As many as 93,000 veterans and survivors who filed claims previously for these conditions are in line for retroactive payments. Another 60,000 claims have been filed since Oct. 13, when VA Secretary Eric Shinseki announced that these diseases would be added to the list of ailments VA presumes are caused by wartime exposure to Agent Orange. VA projects that at least 150,000 more claims will be filed over the next 12 to 18 months.
In publishing the regulation, VA revealed that the price tag for adding these diseases to its Agent Orange presumptive list could be at least 50 percent higher, over the next 10 years, than the $42.2 billion VA uses.
VA calculated the lower estimate by applying incident rates for these diseases in the general population to the Vietnam veteran population. But Sen. Daniel Akaka (D-Hawaii), chairman of the veterans’ affairs committee, noted that Vietnam veterans are older. At his request, VA “age-adjusted” the incidence rate for heart disease alone and the cost jumped by $24 billion.
That figure would be even higher but VA officials, using newer data, lowered the average expected disability rating for heart disease from 60 percent down to 50 percent for Akaka’s age-adjusted calculation.
The resulting 10-year estimate of nearly $67 billion also doesn’t reflect the higher incidence of disease expected among Vietnam veterans due to Agent Orange. Still, VA officials said they remain satisfied with their original estimate of $42.2 billion.
The Akaka’s higher cost projection is sure to be raised at a Sept. 23 hearing where his committee will examine how the Agent Orange Act is being applied, and whether a finding by scientists of “limited or suggestive association” between these diseases and herbicide exposure is sufficient evidence to award disability compensation to any ailing Vietnam veteran.
To stop payments, both the Senate and House in this election year would have to pass a joint resolution to block the regulation. President Obama then would have to sign the resolution, after his own Office of Management and Budget spent the past two months studying the VA rule before finally approving it. So VA officials are preparing to make payments.
Here’s a rundown of how payments will be handled for categories of veterans and survivors. This information came from an interview Sept. 1 with Thomas Pamperin, associate deputy under secretary for policy and program management for the Veterans Benefit Administration, and Diana Rubens, associate deputy under secretary for field operations.
RETROACTIVE PAY – Because of a 25-year-old court ruling, Nehmer v. Department of Veterans Affairs, VA must review claims previously filed for these diseases and make payments retroactive to the claim date, or to the date of the Nehmer ruling, Sept. 25, 1985, whichever is later.
The 93,000 veterans and survivors so far identified as having filed a claim for one of these diseases don’t need to file another, said Pamperin. “We are going to review those cases on our own…back to the earliest date they claimed that disability -- but not earlier than Nehmer -- and will award benefits from that date.”
If the veteran is deceased, VA will award back pay to the surviving spouse. If no surviving spouse is found, the National Veterans Legal Services Program, which litigated the Nehmer decision, will help to identify someone else who might be eligible for the benefits.
Besides disability pay, back payments could include Dependency and Indemnity Compensation for the widow, enhanced burial benefits if a veteran’s death was due to a service-connected condition, and 36-months of education benefit to a spouse or a child, no matter what age the child is today, if the veteran was 100-percent disabled at time of death.
If veterans or survivors are worried the VA will not identified them as eligible for retroactive payments, they can file a new claim, Pamperin said.
“We are doing a data run against our corporate record, and some of these corporate records are limited to six diagnostic codes. So we’ve done the best we can with the resources we have to identify people,” he said.
Diana Rubens said 1000 staffers at 13 regional officers, including 326 specially-trained rating specialists, are working only on Nehmer claims, which can involve complex calculations and long searches for next of kin.
RECENT CLAIMS – 60,000 veterans and survivors who have filed claims for the three diseases since last October also will receive Nehmer protection in that payment will be made back to the date of the claim.
Every VA service center and regional office is working to develop and process these claims for payment sometime after Oct. 30.
“Our goal is to spend the next couple of months setting up as many claims as possible for payments as quickly as possible,” Rubens said.
FUTURE CLAIMS – If veterans or survivors planning to submit a new Agent Orange claim can show they had one of these diseases diagnosed on or before Aug. 31 this year, and if they file their claim before Aug. 30, 2011, it will be payable back to Aug. 31, 2010, the date the regulation took effect. Otherwise, payment date will be the date an approved claim was filed.
Pamperin advises veterans to gather medical records from private doctors so VA won’t need to schedule new exams to confirm their diseases.
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LAKEPORT, Calif. – A well-known local businessman lost his life in a Saturday evening incident in which his boat ran aground and hit a deck.
Byron Whipple, 54, of Lakeport died as a result of a crash.
Lt. Brad Rasmussen of the Lakeport Police Department said the incident occurred just before 8 p.m. Saturday at the Lucky Four Trailer Resort, located at 1060 N. Main St.
Rasmussen said four Lakeport Police units along with Lakeport Fire Protection District responded to secure the scene.
While the Lake County Sheriff's Marine Patrol responded to the scene police and firefighters provided medical aid and removed Whipple's body from the boat, which Rasmussen described as a deckboat. He said police also assisted with interviewing witnesses.
“There were numerous citizens in the area that witnessed the incident,” Rasmussen said.
Witnesses reported that Whipple, who was alone on the boat, was approaching the shore at full throttle – estimated to be between 40 and 50 miles per hour.
A large group of about 40 people was holding a get-together at the resort when they saw the boat barreling toward them and they ran to get out of the way, according to one witness account shared with Lake County News by Donna Queenen.
The boat came aground and went up underneath a fixed deck that Queenen said had people on it.
“No one else was injured,” said Rasmussen.
Based on witness statements, there is concern that Whipple may have had a medical emergency beforehand. His head was reported to have been down, leading to speculation that he may have had a heart attack.
Lakeport Police Chief Kevin Burke said he'd never seen such a crash. He confirmed that police had received reports about a possible medical issue, but said it's still too early to know what may have happened.
Rasmussen said the Sheriff's Marine Patrol is the lead agency in the investigation, however Sgt. Dennis Ostini, who supervises the marine patrol, couldn't be reached for comment Sunday.
Whipple, a licensed real estate broker, has since 1992 been the owner/broker for City Center Realty, located in an ornate blue Victorian at 975 N. Main Street.
According to the biography on his Web site, Whipple – who held a bachelor's degree from California State University, Sacramento in real estate and land use affairs –was a past president of the Clear Lake Board of Realtors, a California Association of Realtors state director for many years and a past president of the Greater Lakeport Chamber of Commerce.
“He was a gentleman who never stopped caring for his community,” Lake County Chamber of Commerce Chief Executive Officer Melissa Fulton said Sunday.
Fulton said Whipple had been an avid ski racer and an excellent athlete but was severely injured many years ago in a ski racing accident. His biography explained he was a former USA Water Ski Racing Team member.
Whipple would have to use a wheelchair for the rest of his life following his accident, but it didn't prevent him from being active. His biography noted that he continued to enjoy bass fishing and had a “vast knowledge of the lake and its shoreline.”
“He did not let his disabilities caused by the accident keep him down, in business or in life,” Fulton said. “His resolution, in spite of those disabilities, to be a contributor to family and society is a lesson for anyone who suffers setbacks such as he did.”
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LAKEPORT, Calif. – A quick response and plenty of defensible space are credited with knocking down a fire near several residences in Lakeport on Sunday.
The fire on Sandy Lane in Lakeport was reported at about 3:30 p.m., according to radio reports.
It initially was reported to be threatening three structures, with power lines down.
Lakeport Fire Protection District Chief Ken Wells said the fire was put out in about 45 minutes.
“It didn't take long at all, actually,” he said.
In all, it burned between three and five acres, Wells said.
Wells said three engines from Lakeport Fire responded, along with an engine from Kelseyville, three Cal Fire engines, a US Forest Service engine and a hot shot crew, and an inmate crew from Konocti Conservation Camp.
Two air tankers were dispatched but they didn't end up making drops, he said.
A Cal Fire was seen dropping water from the lake on the fire.
The fire area was surrounded by driveways and residences where Wells said there was “very good defensible space” thanks to homeowners cutting down weeds and keeping the areas around their homes free of debris.
“Cal Fire is still investigating the cause,” Wells said.
About three to four hours of mop up were reportedly necessary.
In other fire news around the county, a travel trailer was reported to be on fire in the Middle Creek area shortly before 11 p.m., and in Lucerne a pile of leaves caught fire behind a trailer at Country Club Mobile Home Park shortly before midnight.
E-mail Elizabeth Larson at
LAKEPORT, Calif. – If you've not managed to make it to this year's Lake County Fair, there's still time.
The event, which kicked off on Thursday, enters its final day on Sunday, with a full lineup of events to appeal to all ages and offer “Fun for the Whole Herd,” as this year's theme suggests.
“It's been going quite well,” Fair Chief Executive Officer Richard Persons said Saturday evening.
He said attendance appears to be up from last year.
The fair was bustling Saturday evening after a busy day that included the annual Junior Livestock Auction.
The hot weather cooled and yielded to a pleasant night set against the backdrop of the brightly colored midway, with the music from a concert by local favorites The Lost Boys rising on the air.
At the same time, at the main grandstands racing fans watched side-by-side mud drag racing, and radio-controlled cars raced in one of the nearby livestock barns.
It’s quite possible that okra is the most maligned vegetable on the planet. So much so that I hesitated to do a column devoted to it for fear of the collective groan that such writing might produce.
But I decided to be brave. If you’re not so sure about okra, read on. Perhaps you’ll develop a surprising appreciation for this underrated, sticky little pod.
We can trace okra’s roots to Africa. More specifically, it originated in what is modern day Ethiopia, Eritrea and the Sudan, and was first cultivated in Egypt. Wild okra still grows wild along the Nile in its upper regions and in Ethiopia. It has not been found growing wild outside Africa.
It was brought from Ethiopia into Arabia, and from there it spread throughout Africa, around the Mediterranean, and eastward to India. African slaves brought okra into the Caribbean and southern U.S., where it remains popular today.
It’s also a popular component of the cuisines of the Middle East, Greece, Turkey, India, South America and, of course, Africa.
Due to increased interest in American regional foods, okra has gained more respect as a vegetable in the U.S. in recent years.
Okra is the seed pod of a plant with heart-shaped leaves that is related to cotton, hibiscus, hollyhock and cocoa. Often growing up to 6 feet tall, its yellow flowers are considered beautiful and resemble hibiscus blossoms. For this reason, it’s also grown ornamentally.
The seed pod is long, slender and ridged (though some varieties are smooth), with a pointed tip, and a little cap where it attaches to the stem. It’s most often bright green, but a less common type is deep red in color, turning green when cooked. Like a peach, the pod is covered with light fuzz.
Okra is unique in that it contains mucilage, a slimy, gooey substance that is apparent when the pod is cut. It is this quality that results in okra’s many detractors; however, okra’s slime makes it a wonderful stew thickener (think gumbo), and it contains an array of health benefits.
To minimize sliminess, okra is often cooked whole for minimal periods, such as a quick stir-fry. Cooking with acidic foods like citrus (such as a few drops of lemon juice), tomatoes or vinegar also helps.
Alternatively, okra may be sliced thinly and cooked for long periods of time, such as in a stew or soup, to dissolve the mucilage.
Okra’s characteristic taste is similar to eggplant (some say with a hint of asparagus), so it can be used to replace eggplant in many recipes.
It is hard to think of okra without thoughts of the deep-fried version popular in the South. Young, tender pods are dipped in egg, breaded with cornmeal and fried.
In addition to sautéing or stir-frying okra, it can be steamed, baked, boiled or stewed. It also can be used raw in salads. Remember to avoid long cooking times (which encourages sliminess) unless you are making soups, stews or gumbo.
Perhaps the quintessential okra dish is Creole gumbo, a stew originating in Louisiana made with a strong stock, meat or seafood, onions, celery, carrots and okra, which adds thickness, thanks to its mucilage.
Okra is quite popular in India and Pakistan, where whole pods are typically sautéed in curry and served as a side dish. The Pakistanis have their own version of deep-fried okra, stuffing it with a combination of spices before frying it, then topping it with fresh cilantro (or coriander, as it is called there).
Interestingly, the seeds of the okra pod can be roasted and ground as a coffee substitute, something that can be done at home with mature okra seeds, a roasting pan and coffee grinder. Aficionados claim it tastes quite a bit like the real deal.
Okra, a summer vegetable, is in season now and may be available at local farmers’ markets. Otherwise, most supermarkets stock fresh okra.
Okra is at its best when young and tender, and pods should be no more than 3 to 4 inches long. Larger, mature pods are extremely tough. Okra should be bright green in color with no black spotting, which indicates lack of freshness.
Okra does not store well, so should be used as quickly as possible. At best, it keeps for a couple of days, and should be stored in an open paper or plastic bag in the warmest part of the fridge. Severe cold temperatures will speed okra decay. Do not wash until just before use, as sliminess will result.
Now for its many health benefits.
Okra is low in calories and high in dietary fiber. It’s rich in vitamins A, C and K, as well as B vitamins, calcium, manganese, magnesium, zinc and folic acid. It’s so full of folic acid that it’s a recommended food for pregnant woman, as folic acid aids in the development of the fetus.
Among green vegetables, it’s highest in the flavonoid antioxidants beta carotene, lutein and xanthin, which aid in cancer prevention.
In addition to being a powerhouse of nutrients, the health benefits of okra’s fiber and mucilage are in and of themselves amazing.
Okra’s fiber helps stabilize blood sugar by curbing the rate at which it’s absorbed. As well, okra fiber feeds needed good bacteria (or probiotics) in the intestinal tract, contributing to its health. Because the fiber in okra is combined with mucilage, it’s less harsh on the digestive system than, for example, wheat bran.
Okra’s mucilage helps regulate cholesterol by binding it and evacuating it from the body. It does the same with the toxins contained in bile acid. The mucilage coats and calms the digestive tract.
Are you ready to consume this mighty little pod yet? I am. The recipe I offer today is a simple one which may be good for those who are new to okra’s taste. In it, the flavors of okra, green beans, tomato and onion combine in a dish that may be served warm or cold.
Okra and green beans
1 pound okra, uncut
1 tablespoon olive oil
1 medium onion, diced
1 pound fresh green beans
2 large garlic cloves, crushed, then chopped
1 cup water
½ teaspoon salt
½ teaspoon ground pepper
1 six-ounce can tomato paste
Wash okra pods and trim stems; do not remove caps. Rinse well and drain. Wash beans and cut into 3-inch lengths. Combine water, tomato paste, olive oil, onion, garlic, salt and pepper in a sauce pan and mix well. Heat, stirring frequently, until the mixture comes to boil.
Add okra and beans and additional water if necessary to almost cover vegetables. Reduce heat to low, cover and simmer gently until vegetables are crisp-tender, 20 to 30 minutes.
Serve it warm or cold. Serves six.
This dish also can be oven-baked. Instead of simmering, lightly cover with aluminum foil and bake for 30 minutes at 350 degrees Fahrenheit.
Esther Oertel, the "Veggie Girl," is a personal chef and culinary coach and is passionate about local produce. Oertel owns The SageCoach Personal Chef Service and teaches culinary classes at Chic Le Chef in Hidden Valley Lake. She welcomes your questions and comments; e-mail her at
Follow Lake County News on Twitter at http://twitter.com/LakeCoNews and on Facebook at http://www.facebook.com/pages/Lake-County-News/143156775604?ref=mf .
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