Squires Concrete Forms

Lake County 150: Fires contributed to Upper Lake's development

On Sept. 24, 1915, the Lake County Bee described the firefighting efforts. “The hand engine used for fire fighting was backed into [Clover] creek and willing hands soon had a stream of water playing on the blaze. A bucket brigade was also formed, but all the water that could be thrown on the burning buildings seemed ineffectual, and soon the new residence of George Scott and the store of Frank Howe caught fire. Frantic efforts on the part of the fighters were successful in removing some of the contents of the buildings, although of course very little could be removed due to the intense heat. Soon the fire spread to the old store building now used as warehouse by Mr. Howe and the blaze became so hot none could get near it.”

The Lake County Bee covered the story extensively in the May 28 issue, describing the fire’s path and the boundaries of the burned area: “The fire broke out in McCready’s restaurant, spread quickly southward and jumped to the west side of the street to Riffe’s pool hall, burning fiercely north and south, destroying all buildings on the west side of the street from and including the general store of S. Asher on the north to Niderost’s drug store on the south. The latter store and concrete building was not destroyed, the fire being checked at this place.”

“On the east side, everything was reduced to smoldering ruins from the Lundborg Building in which the restaurant was located where the fire started, to Sneed’s Garage, the latter place being saved by hard work and the aid of the Lakeport chemical which was called to the scene when an alarm was sounded in Lakeport about twenty minutes after the fire started.

Rooftop gardens prove more sustainable ways of “greening” campus ...

The sun-baked concrete and brick picnic deck overlooking busy Evans Avenue off DU’s Driscoll University Center needed some greenery to cool things down. But staffers keen on sustainability in the Student Life office next door weren’t eager to add ornamental plants that demand water and produce little in return.

For Christy Cerrone, DU’s assistant director of housing and residential education, and her colleagues, the answer grew out of a project they helped jump start at residence halls last year. They brought in large pots filled with dirt and set out to grow greenery that also produces food.

This summer, with the help of plant expert Joan Zinn, a handful of staffers spend lunchtimes learning about what’s known as “container gardening,” tending more than 20 large pots of herbs, tomatoes, cucumbers, carrots and more. While they have developed a lush landscape for the deck that absorbs the heat, they also are enjoying the fruits — and vegetables — of their labor.

“We wanted to see how we could make better use of the space and we wanted to do something sustainable,” Cerrone says. “We are beautifying the area, but we can also eat what we grow.”

Zinn, a gardening and healthy eating enthusiast who takes care of indoor plants all over campus, says she enjoys sharing the benefits of organically grown foods and herbs. She hosts regular “lunch and learn” sessions with the campus “farmers,” helping them tend their crops.

“It’s remarkable how healthy foods can be,” she tells the group on a hot July afternoon. “As you learn about all the varieties and how they benefit your body, you can have a lot of fun experimenting with new recipes.”

After helping campus gardeners support bulging tomato plants and trim greenery, Zinn helped pluck handfuls of basil and parsley and brought out a portable food processor. In minutes, the group was turning their harvest into fresh pesto, a versatile green sauce Zinn says is bursting with nutrients.

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