State Controller Betty T. Yee has published the 2019 self-reported payroll data for the University of California and California Community College districts on the Government Compensation in California website.

The data cover 408,740 positions and a total of nearly $20.39 billion in 2019 wages.

Users of the site can view compensation levels on maps and search by region; narrow results by name of the entity or by job title; and export raw data or custom reports.

The newly published data were reported by 11 UC institutions (312,118 employees and $17.16 billion in wages) and 44 CCC districts (96,622 employees and $3.23 billion in wages).

The breakdown for the 11 UC institutions is as follows:

– University of California, Los Angeles: 67,632 employees; wages, $4,029,790,028; health and retirement contributions, $626,895,228.
– University of California, San Francisco: 34,167 employees; wages, $3,296,751,282; health and retirement contributions, $474,795,731.
– University of California, San Diego; 47,070 employees; wages, $2,636,228,727; health and retirement contributions, $453,059,955.
– University of California, Davis: 45,488 employees; wages, $2,519,966,364; health and retirement contributions, $462,541,591.
– University of California, Irvine: 30,326 employees; wages, $1,535,713,385; health and retirement contributions, $265,682,656.
– University of California, Berkeley: 35,449 employees; wages, $1,339,276,525; health and retirement contributions, $208,655,181.
– University of California, Santa Barbara: 17,974 employees; wages, $554,105,922; health and retirement contributions, $98,187,793.
– University of California, Riverside: 13,635 employees; wages, $476,546,526; health and retirement contributions, $80,352,057.
– University of California, Santa Cruz: 12,981 employees; wages, $387,730,007; health and retirement contributions, $74,367,492.
– University of California, Office of the President: 2,242 employees; wages, $221,726,496; health and retirement contributions, $37,013,038.
– University of California, Merced: 5,154 employees; wages, $157,879,575; health and retirement contributions, $30,105,228.

The top 10 largest community college districts are as follows:

– Los Rios Community College District: 8,466 employees; wages, $253,396,098; health and retirement contributions, $78,103,820.
– San Diego Community College District: 6,416 employees; wages, $228,228,139; health and retirement contributions, $72,442,239.
– Foothill-De Anza Community College District: employees, 4,114; wages, $152,567,755; health and retirement contributions, $37,605,641.
– South Orange County Community College District : employees, 3,777; wages, $150,165,096; health and retirement contributions, $47,570,830.
– Contra Costa Community College District: employees, 4,976; wages, $144,575,038; health and retirement contributions, $43,237,040.
– San Francisco Community College District : employees, 2,604; wages, $140,928,567; health and retirement contributions, $36,910,906.
– Rancho Santiago Community College District: employees, 3,801; wages, $140,184,249; health and retirement contributions, $40,625,717.
– Ventura County Community College District: employees, 2,964; wages, $114,429,965; health and retirement contributions, $38,492,132.
– Sonoma County Junior College District: employees, 3,163; wages, $101,164,568; health and retirement contributions, $28,428,741.
– Peralta Community College District 3: employees, 173; wages, $99,905,820; health and retirement contributions, $30,398,491.

Yuba Community College District, one of the two districts serving Lake County, is listed No. 31 of the 44 districts that have filed. It has 1,644 employees, $40,416,807 in wages and $6,388,814 in health and retirement contributions.

The Mendocino-Lake Community College District did not file.

California law requires cities, counties and special districts to annually report compensation data to the state controller. The state controller also maintains and publishes state and California State University salary data.

No such statutory requirement exists for UC, CCC, superior courts, fairs and expositions, First 5 commissions, or K-12 education providers; their reporting is voluntary.

A list of entities that did not file or filed incomplete reports is available here.

Since the website launched in 2010, it has registered more than 12 million pageviews. The site contains pay and benefits information on more than two million government jobs in California, as reported annually by each entity.

As the chief fiscal officer of California, Controller Yee is responsible for accountability and disbursement of the state’s financial resources. The controller has independent auditing authority over government agencies that spend state funds.

LAKEPORT, Calif. – The Lakeport Police Department will participate in the United States Drug Enforcement Administration’s National Prescription Drug Take Back Day on Saturday, Oct. 24.

The event will be held from 9 a.m. to 1 p.m. as a drive-thru drop off on the west side of the police station at 2025 S. Main St.

Physical distancing and face masks will be required. Persons arriving at the event are directed to remain in their vehicles until directed by police staff.

The department said it will accept all over-the-counter or prescription medication in pill, tablet or capsule form including schedule II-V controlled and noncontrolled substances.

Pills need to be emptied out of their containers and placed in a plastic bag, not paper, so they can easily see the contents to make sure there is nothing in the bag they can't take.

They also will collect vape pens or other e-cigarette devices from individual consumers only after the batteries are removed from the devices. They stressed that they will not be responsible for removing the batteries from the devices.

Items that won’t be accepted are illegal drugs, needles, inhalers and aerosol cans.

“Since we started participating with the prescription Take Back Program in January of 2019, our agency has collected 557 pounds of prescription drugs, many of which were dangerous narcotics including opioids. This protects our community by keeping these drugs from being diverted to illegal use and keeps it out of our environment and water,” the department said in a report on the event.

NORTHERN CALIFORNIA – Dramatic fire-retardant drops and massive water douses from helicopters are often the images shown of fighting wildfires like the August Complex.

And while those firefighting tactics are indeed a critical part of getting containment around flames, there’s also the gritty, marathon-like work going on at basecamps and on fire lines that most people don’t get to see.

“Yeah 16-hour days. We wake up at the crack of dawn, before that even,” said Gabrielle Falaschi.

She’s one of hundreds of Corpsmembers in the California Conservation Corps who are either fighting fires or working the basecamps that deliver the support firefighters need to keep going.

“As soon as I finished orientation (at CCC’s Delta Center in Stockton, California) we were out here. This is about our third week here. It’s really great, working refir,” she said.

Refir is short for the task of storing and distributing everything needing refrigeration at basecamp, whether it’s food or first aid.

From sunup to beyond sundown, the CCC Corpsmembers are handling “refir,” chow lines, installing signage and fencing, and issuing firefighting gear like chainsaws, fire pants, hose nozzles – whatever it takes to get the firefighters rested, refueled and back to the fire lines.

“Which means sometimes we have people here that go to town to Walmarts and Rite Aids, to buy special stuff and things left at home”, said Corpsmember Angel Campos from Compton, California.

He joined the CCC nearly a year ago. The program enrolls 18- to 25-year-olds to gain work experience through responding to state emergencies, but mainly through working on environmentally focused projects like building hiking trails and restoring natural habitats.

Corpsmembers are paid a monthly stipend of $1,905 and can earn up to $8,000 in scholarships each year they are enrolled.

Some Corpsmembers enroll specifically to fight wildland fires. They train alongside Cal Fire and U.S Forest Service – responding to the front lines, including the August Complex fire where they hand-dig fire breaks and put out hot spots.

“It’s seriously tough work,” said CCC Conservationist Cedar Long.

She led her crew of 14 Corpsmembers from the CCC Ukiah Center in doing the grueling task of hiking out – on foot – miles of fire hose used by USFS crews as flames surged south of Highway 36 between Red Bluff and Dinsmore.

Her crew was also tasked with preserving the historic Post Creek Guard Station lookout cabin by doing what’s called a structure wrap – literally wrapping the building from baseboard to chimney in foil.

“These are 18- to 25-year-olds doing this work. It’s on-the-job training for the Corpsmembers and experience they will remember forever,” Long said, and experience that can lead to a career.

She added it’s work that doesn’t necessarily make the evening news but does make a huge impact on both the young Corpsmembers and local communities.

Back at the August Complex basecamp, Falaschi took a breather from her 16-hour day that she finds comfort in knowing it’s helping the fight against flames consuming wildland, property and sadly, lives.

“You’re doing it for yourself. You’re doing it for the firefighters. You’re doing it for the community. You’re doing it for California. We live here, you gotta make it a great place to be,” she said.

KELSEYVILLE, Calif. – On a recent afternoon I had the pleasure of visiting what I imagine is one of the most aptly named agricultural spaces in the world – Peace and Plenty Farm in Kelseyville.

I sat under the shade of a spreading walnut tree with Melinda Price, who, along with her husband, Simon Avery, developed the only commercial organic saffron farm in North America.

With our chairs appropriately distanced, we sipped the house-made lavender lemonade sold at their farm stand and chatted about saffron, farming and making dreams come true.

Saffron, a spice derived from the purple Crocus sativus, is ounce for ounce the most expensive food in the world, rivaling the price of truffles, caviar and even gold.

Each bloom produces three red stigmas, also known as threads, apt since they look a bit like frayed filaments. These are harvested by hand, making saffron a deeply labor-intensive crop, leading to its steep price.

Blooms are picked before the sun hits them to preserve the integrity of the saffron. Once the flowers are collected, each thread is painstakingly plucked from their centers. The threads are then dried to be sold as saffron.

It’s backbreaking and time-consuming work but deeply satisfying to Price and Avery, who first began growing organic saffron in Lake County in 2017.

Saffron is beloved in cuisines around the world – from Europe to North Africa to Asia – and is particularly essential to the food of Iran, India and Morocco. It’s a crucial ingredient in some classic European dishes, where it’s been popular since Medieval times – think Spanish paella, French bouillabaisse or Swedish saffron buns.

Iran produces the bulk of the world’s saffron crop – a full 90 percent – and may well be the place of origin of the lovely saffron crocus; however, there are other contenders, namely Greece and Mesopotamia.

Though growers exist in other parts of the world, saffron is grown chiefly in the Mediterranean region in a belt from Spain in the west to Kashmir in the east. Spain and Kashmir both claim their saffron to be superior in quality to the mass amounts grown in Iran.

California’s Mediterranean climate is ideal for growing saffron, a factor that contributed to Avery and Price’s decision to cultivate it in Lake County.

They had considered other specialty crops – mushrooms, wasabi, vanilla, hops – but none were exactly what they were looking for. For example, mushrooms would have them working inside rather than out, and hops require a lot of water, not the best choice for drought-ridden California.

When Avery heard about saffron farming via a National Public Radio broadcast, something clicked. The crop checked all their proverbial boxes.

Shortly afterward – and before they had purchased land – Price found herself on a plane to Vermont where she would attend a workshop on growing saffron. She returned from the conference with 7,500 crocus bulbs known as corms. They were committed.

This was in February of 2017, and by June they had purchased the former Gaddy Ranch in Kelseyville. Within three months they had planted all 7,500 corms.

There’s a quick turnaround between planting and harvesting with saffron. If corms are planted in early September, flowers can bloom as quickly as October. Their timing was perfect for a harvest in their first year.

It wasn’t easy. They contended with star thistle, which stood more than 6 feet tall in places. Gophers and voles destroyed many of their corms until Avery designed and installed a planting system to thwart them.

Their hard work has paid off. The 7,500 corms have grown to 500,000 and last year they harvested a full kilo of dried saffron.

In addition to saffron, the farm has a lush and productive market garden that provides vegetables for the year-round farm stand, and a cottage that is available for farm stays.

Eggs from their large flock of chickens, dry-farmed walnuts, flowers, and a variety of saffron-infused value-added products like honey and soap are also sold at the farm stand, which is open daily from 9 a.m. till dusk.

As Price and I enjoyed the peace of the walnut orchard, Avery ambled by on a lawn mower. He stopped long enough to say hello and afterward I learned that his native England has a history of saffron farming.

The Essex town of Saffron Walden, whose coat of arms includes a saffron crocus, grew the crop in the 16th and 17th centuries. English saffron farmers in those times were known as croquers, a moniker derived from crocus.

Since ancient times, saffron has been used as a treatment for a variety of ailments. Modern studies reveal a high antioxidant content, with associated benefits stemming from that, not the least of which is reducing inflammation in the body.

Saffron enhances memory (studies reveal it can help Alzheimer’s patients) and is a mood improver. There is growing evidence that saffron may be a useful treatment addition for depression.

Saffron, which has a nuanced flavor with sweet floral and earthy notes, may be used to enhance a wide variety of foods, but pairs especially well with rice (think paella or saffron rice), seafood (think bouillabaisse), chicken (even chicken soup!), curries and baked goods.

A simple tea can be made by steeping a bit of saffron in warm water. Alternatively, let saffron soak in water overnight in the fridge for an iced version.

Price enjoys saffron steamed milk with her daily espresso, which I think would be utterly delightful with some buttery saffron shortbread.

Since its flavor is best released through heat, steeping saffron in hot (but not boiling) liquid as part of the cooking process is key. The liquid in your recipe, whether water, broth or wine, can be used for this.

Saffron may also be toasted in a pan and then crushed for addition to recipes; however, be aware that it burns easily, rendering it unusable.

A little goes a long way with saffron and the flavor is stronger in a dish the second day. Usually, a pinch, just a few threads, is all you need.

Protect saffron from light and moisture when storing it and be sure its container is clean and free from scent as saffron is known to easily absorb odors and flavors.

And finally, refrain from using wooden utensils when stirring your saffron-infused dish as its luscious flavor might be absorbed into the spoon.

If you wish to learn more about Peace and Plenty Farm, their online shop or farm stays, visit them at www.peaceplentyfarm.com.

Today’s recipe is for golden milk with saffron. Golden milk is a soothing drink infused with turmeric and other warm spices. I’ve adapted this version to include saffron.

In addition to being comforting and delicious, the turmeric, ginger and saffron help reduce inflammation in the body, making it a healthful treat.

Golden milk with saffron

Ingredients

1 teaspoon coconut oil
1 teaspoon ground turmeric
5 whole peppercorns
1-inch section unpeeled ginger root, roughly chopped
1 cinnamon stick, broken into several pieces
3 to 4 cardamom pods
2 threads saffron
1 cup coconut milk (or other milk of your choice)
1 teaspoon honey

Procedure

Add the coconut oil and all spices except saffron to a saucepan. Heat over low heat for two to three minutes until aromatic.

Add the milk and saffron to the saucepan and warm mixture over medium-low heat until hot and steaming but not boiling.

Strain the mixture through a fine sieve. Pour strained milk into a cup, add the honey 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.

LAKE COUNTY, Calif. – After delays created by COVID-19, fires and weather, on Sept. 26 Habitat for Humanity Lake County, along with friends and extended family, gathered to celebrate and welcome the Bryant family into their new home.

Guests were invited to share treats and tour the home and property and offer their well-wishes to Quentin Bryant and his daughter during a brief ceremony to present them the keys to their home.

“I’m just so grateful,” Bryant said. “I don’t know what else to say. All the hard work’s been worth it now, to give my daughter a home, her own room, a place to grow up. This wouldn’t have happened without Habitat’s help. I’m so thankful.”

Habitat for Humanity Lake County’s goal is to help qualified low-income families get into safe, decent, affordable housing.

To learn more about program qualifications and to receive a preapplication, visit the office at 15312 Lakeshore Dr. in Clearlake or call 707-994-1100, Extension 108.

Qualification is based on Lake County residency, household income, and household need.

Everyone is encouraged to apply.

 

Deaths from dementia during the summer of 2020 are nearly 20% higher than the number of dementia-related deaths during that time in previous years, and experts don’t yet know why. An estimated 61,000 people have died from dementia, which is 11,000 more than usual within that period.

“There’s something wrong, there’s something going on and it needs to be sorted out,” Robert Anderson, chief of mortality statistics at the U.S. Centers for Disease Control and Prevention, said in a recent interview with Politico. “This is highly unusual.”

As a geriatrician, I find this statistic sad but not shocking. I care for dementia patients in my clinical practice. I see firsthand how the isolation caused by the pandemic has changed their lives, whether they’re home alone, living with a caregiver, or in a long-term care facility.

Deciphering the statistics is a challenge. Hiding within them are many factors that have contributed to the deaths from dementia during the pandemic. Here are four of them.

Social isolation

Social distancing – or staying at least 6 feet apart, wearing a mask and avoiding crowds – is a proven way to decrease COVID-19 risk, especially from people with the infection but without symptoms. But social distancing is different from social isolation, which leads to a sense of disconnection from the community. Social isolation, which essentially is little or no contact with others, is the last thing seniors with dementia need. But it’s what many have received, as caregivers are forced to limit visits during the pandemic.

Social isolation is a risk for poor health outcomes, particularly as people age. And in the U.S., 28% of those over 65 (13.8 million) live alone. Socially isolated people have higher rates of not only dementia, but heart disease, high blood pressure, depression, cognitive decline and death.

Caregiver burnout

On the best of days, caregiving for a family member with dementia is difficult. Watching the decline of a loved one is hard. Having to help them with things that are basic and personal makes it even harder. The commitment, 24 hours a day, offers little time for breaks. Often the caregiver, unsung and overlooked, is suffering.

And during COVID-19, caregivers have been isolated too. What help they had from the outside is now probably gone. Burnout becomes more likely. For dementia patients to get the best care, their caregivers also need care and support.

Decreased access to medical care

Throughout the U.S., hospitals and clinics have seen fewer people coming in. Many missed visits were for preventive care and treatment of chronic conditions. For dementia patients, accessing care may even be more problematic. Telemedicine, often an option for other patients, may not be manageable for those with dementia. Physicians and staff need to reach out to them. And agencies and volunteer groups are available in many communities to assist seniors who need access to technology.

Staying home

Because of COVID-19, some of my patients choose to stay home. They’ve decided a medical issue is not worth the risk of leaving the house. I also have patients living in facilities who choose to use the care available there instead of going to the hospital.

This is a good example of something we doctors call goal-concordant care: when doctors understand a patient’s health goals, and then provide them with the best they can within the scope of those goals.

Some advice

Dementia is a complex medical condition with no cure. But that doesn’t mean nothing can be done to make a patient’s life better, even during COVID-19. With each challenge there are ways to provide help and support, not just to those with dementia, but for those who care for them.

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If you know someone with dementia, whether they live at home or in a facility, check in on them. Because in-person visits are not the safest option, you can call to see how they’re doing or if you can help. You don’t need the latest technology to connect; many with dementia may have challenges going online. Landlines and cellphones are just fine, allowing your elderly friend to hear a human voice. It does you good too: Building relationships with people who aren’t our age gives us insights and perspectives we may have never considered.

Also, check in on the caregiver; call to chat and, most important, listen. You don’t need to have the answers; just be supportive. If you are a caregiver, reach out to local agencies; many have easy-to-access virtual support groups.

And talk with loved ones about what you would want if you had dementia and couldn’t speak effectively for yourself. Your primary care doctor can help you think through these types of situations. Such conversations are uncomfortable, but necessary.

Laurie Archbald-Pannone, Associate Professor Medicine, Geriatrics, University of Virginia

This article is republished from The Conversation under a Creative Commons license. Read the original article.