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- Written by: Elizabeth Larson
LAKEPORT – With a scorching summer visiting the county this year, a number of new programs at Lakeport's Westshore Pool offer adults and children alike a chance to stay cool and exercise.
This is the second summer the Westshore Pool has been open since it was renovated in the spring of 2007. The season opened June 16.
Because it had been some time since the pool had been open, the city of Lakeport's Public Works Department – which oversees the pool – set about setting up new programs for the public, said department secretary Tina Banuet.
Banuet said the pool is open for public swims Monday through Saturday, noon to 5 p.m. The cost is $3 for children ages 2 to 17, $4 for 18 years and older, and $2 for seniors. Season passes also are available, costing $175 for ages 2 through 17, $250 for adults 18 and over, and $100 for seniors.
Family passes, which cost $15, admit two adults and three children for a day, with some flexibility offered if there is one less adult and an additional child, she said.
Children age 9 years and younger must be accompanied by an adult 18 years or older, without exception. Anyone entering the pool, even adult spectators, must pay the entrance fee.
Those fees help offset part of the city's cost of operating the pool, which Banuet said ran approximately $50,000 – excluding capital improvements – in the 2007-08 fiscal year.
After the first experience of running the pool last summer, Banuet said department staff and Public Works Director Doug Grider set about expanding the pool's offerings for this season.
She said they researched what other counties offered at their pools. “That's how we came up with everything this year,” she said.
New this year is an adult swim, held Monday through Thursday, 6 a.m. to 7 a.m., said Banuet. The cost is $2 per day. The adult swims end Aug. 21.
The pool also now offers swimming lessons for children at all skill levels – beginners, advanced beginner and intermediate – this season, said Banuet.
Two swimming lesson sessions remain open for this year, running from July 28 through Aug. 7 and Aug. 11 through Aug. 21, Banuet said. The cost is $60 per child.
Among the other new offerings this year are pool parties, which groups can book on Friday nights and on Sundays, said Banuet.
Banuet called attendance at the pool this year “awesome,” with daily attendance averaging between 50 and 100 people, up from last year. A day care also visits the pool five days a week, bringing between 40 and 60 children, besides camps and other organizations using the pool this summer.
The pool, which is staffed by five lifeguards, will close for the season Saturday, Aug. 30, Banuet said.
Keeping the pool open year round is a goal, said Banuet. “We would like to – we just haven't gotten that far yet.”
For more information call the Lakeport Public Works Department, 263-3077.
E-mail Elizabeth Larson at
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- Written by: Elizabeth Larson
The male subject, whose name was not released Saturday, crashed into a guard rail on Highway 175 at about 12:25 p.m. three miles west of Lakeport, according to the California Highway Patrol.
The crash victim was said to be unconscious at the scene, with labored breathing, the CHP reported.
REACH air ambulance was called to transport the man to the hospital.
Shortly before 2:30 p.m. the man was reported to have died, according to the CHP.
CHP's Ukiah Dispatch Center would not release further information on the crash Saturday evening.
E-mail Elizabeth Larson at
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- Written by: Elizabeth Larson
The fires, which have burned 8,381 acres on the Mendocino National Forest's Upper Lake Ranger District near Lake Pillsbury, remained at 79-percent containment Saturday, according to a Saturday report from Forest Service spokesman Marc Peebles.
The Mill Fire, the last and largest of the complex's four fires, has burned 2,772 acres, Peebles reported. Its estimated full containment date is this coming Wednesday.
Peebles reported that 744 firefighters under the command of Southern California Incident Management Team No. 3 – based at Upper Lake High School – are fighting the Mill fire as well as continuing patrol on the areas of the other fires that already have been contained – the Monkey Rock, Big and Back fires.
On Friday, the Mill Fire once again got past containment lines, burning 150 acres to the southeast and northeast of the fire, Peebles said. Several spot fires also have occurred.
Peebles said six residences – located between Deadmans Flat and Sunset Gap to the east flank of the fire – are under evacuation at this time, which the Lake and Mendocino County Sheriff’s offices coordinating evacuations.
Also on the Mendocino National Forest, the Vinegar Fire – which is in the Yolla Bolly-Middle Eel Wilderness – has burned 10,235 acres and is 30-percent contained, according to Forest Service spokesperson Phebe Brown.
The Vinegar Fire is part of the Lime Complex, which has burned 25,558 acres in Trinity and Tehama counties, Brown reported.
Lake County's air looked murkier in some areas again on Saturday, as smoke continued to come into the northern part of the county from the Mendocino Lightning Complex, which was contained on Thursday.
Doug Gearhart, Lake County's deputy air pollution control officer, said air quality should be back in the good range by Sunday.
Gearhart said smoke will likely continue in the county until all of the fires around Northern California are finally out.
Cal Fire reported Saturday that of the approximately 2,093 fires that had raged across the state at the peak of this past month's deluge of wildfires, 38 are still actively burning.
In all, those fires have burned 926,427 acres, Cal Fire reported.
For more information about the forest fires visit Forest Service Web site at www.fs.fed.us/r5/mendocino or www.inciweb.org. For information about other fires around the state, visit www.cdf.ca.gov.
E-mail Elizabeth Larson at
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- Written by: Ross A. Christensen
Normally I’m an eat-alone type of person. It could be a primal urge from when mankind had to fight for every scrap of food, so he’d tear a piece off a carcass and then run away from the group in order to not lose his food to a stronger tribe member. Maybe it just gives me a chance to enjoy my food with my own thoughts and not have to worry about entertaining dinner guests with conversation. But most likely it’s because if I eat alone, I’m free to flirt with the cute waitresses. Hey, I’m getting older and having a young, pretty girl smile at me is now the highlight of my day.
But this time my wife, daughter and I all went out to eat together, and wouldn’t you know it, there was a smokin’ hot waitress there. Oh well, time to concentrate on the meal I guess.
When you first arrive, you are seated with warm tortilla chips and a couple types of salsa. What is it about that combination that makes you instantly ravenous? Everyone at the table snatches at chips until the basket is empty and the waitress brings more and the process starts again.
Before I go on, I will first have to mention that I love spicy food. No, probably not like you enjoy spicy food, I’m much more hard-core than that. I consider Tabasco sauce so mild that it can be used to clean wounds. I have a large assortment of hot sauces in my fridge, and my wife can only handle two of them. So I naturally decided to have the Camerones a la Diablo, The Devil’s Shrimp. My wife had the chicken fajitas, and my daughter ordered the garlic fries and shrimp cocktail.
The Camerones a la Diablo and the chicken fajitas each came with a trip to the salad bar, which isn’t anything very impressive, but I can see its being missed by folks if they didn’t have it. I would have forgone the trip to the salad bar had I any idea of the amount of food that was about to be placed in front of me.
The entree comes on extra-large plates, packed to the absolute brim with ingredients; you are going to be full by the end of this meal. Two words of warning: one, unless you have asbestos hands, don’t grab the plate – HOT, HOT and HOT! And two, you only get two tortillas (your choice, flour or corn) with your order, so you will want to request some extra tortillas on the side to handle all of the food.
My shrimp were well cooked, and as I tasted the sauce I was impressed by the complexity of flavor, but thought that it wasn’t spicy enough to justify the namesake. I shared these thoughts with my wife, so she tried the sauce and then said in a strained, breathy voice, “It’s hot enough; the back of my throat is melting.” Oops, sorry, it made my lips tingle but that’s about it.
The shrimp came with refried beans, rice, grilled vegetables, sour cream and guacamole. The chicken fajitas come with the same accompaniments, and they were all well cooked and delicious.
The shrimp cocktail was nothing like what we were expecting. It was warm with the shrimp swimming in a mild, soupy sauce. I wouldn’t say it was bad; it just isn’t what we were expecting. The garlic fries are covered in cheese and garlic, and the cooking process caramelizes the garlic making it fantastically sweet. But like the rest of the food, the plate is piled so high that this is not a one-person dish. These fries would make a good shared plate for four people.
The price for dinner was fair for the amount of food served, and we left with full bellies and plenty of left-overs. The décor has a touristy, “cabo flair” to it and a wide-open feel so it doesn’t seem crowded as the room fills up, and it does fill up so get there early for best seating.
Note to the readers who are shocked at my flirting with young waitresses: my wife has been my own personal editor for everything I have written for years. You would be shocked at some of the things that she has edited out over the years! By comparison, my flirting with waitresses is tame, especially if my wife lets it slip through!
Note from Ross’s wife/editor: Ross is like a strong alcoholic drink, best in small doses over a long period of time; too much too fast can cause vomiting with accompanied groans.
Ross A. Christensen is an award-winning gardener and gourmet cook. He is the author of "Sushi A to Z, The Ultimate Guide" and is currently working on a new book. He has been a public speaker for many years and enjoys being involved in the community.
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