Daily Archives: October 5, 2018

Star Gazing Party at Historic Navajo Bridge

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MARBLE CANYON – Coconino County Supervisor Lena Fowler, Glen Canyon Natural History Association, Lowell Observatory, the National Park Service, Arizona Department of Transportation and the Northern Arizona University/ NASA Space Grant Program will host a free Star Gazing Party from 6 – 10 p.m. on October 12 and 13 at the Navajo Bridge in Marble Canyon, Arizona.

Telescopes will be setup by amateur and professional astronomers from Northern Arizona. Other activities include guided walk and talks, Junior Ranger activities, special guest lectures and solar viewing. For a complete list of events, go to GCNHA.org.
WHAT: Star Gazing Party
WHEN: 6 – 10 p.m.
Friday and Saturday, Oct. 12 & 13, 2018.
WHERE: Historic Navajo Bridge, HWY 89A, Marble Canyon, AZ
COST: Free

For more details, call the Glen Canyon Natural History Society at 928-645-3900 or Coconino County District 5 Supervisor Lena Fowler at 928- 283-4518.

Kaibab National Forest seeks public input on a proposed landscape-scale forest restoration project across much of the North Kaibab Ranger District

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WILLIAMS – The Kaibab National Forest is seeking public input and comments on a proposed project to reduce the threat of uncharacteristic, high-intensity wildfire and to restore the structure, species composition and function of ecosystems on the Kaibab Plateau.

The project, known as the Kaibab Plateau Ecological Restoration Project, is designed to increase resiliency and overall health of vegetation and watersheds and to restore low-intensity fire to the fire-adapted ecosystems of the area. Specifically, the proposed action includes prescribed fire and non-commercial, mechanical vegetation treatments on about 511,000 acres of the North Kaibab Ranger District of the Kaibab National Forest.

Most of the Kaibab National Forest’s vegetation is adapted to recurring wildfires, and fire naturally plays a vital role in maintaining ecosystem health. The condition and structure of the project area’s forests, woodlands, shrublands and grasslands have changed dramatically from natural conditions, in large part because fire has been excluded due to decades of successful fire suppression efforts. Today, the project area contains uncharacteristically dense forests with many more young trees than were present historically, and climate change is making them vulnerable to more frequent high-intensity wildfires.

The project is intended to address those changed conditions by implementing prescribed fire and non-commercial, mechanical vegetation treatments. Prescribed fire would include broadcast burning and pile burning to reduce fuel levels and tree densities, control conifer regeneration, and promote understory plant vigor. Mechanical treatments would include pruning ladder fuels, mastication, chipping and thinning to remove smaller trees with the goal of protecting larger or older trees by targeting understory and ladder fuels.

The Kaibab National Forest encourages public participation in the development of proposed projects and is seeking input and comments on the Kaibab Plateau Ecological Restoration Project. Specific, written comments should be received no later than Nov. 5.

Comments must be in writing and may be delivered electronically, in person, or by mail or facsimile. Electronic comments, including attachments, may be emailed to comments-southwestern-kaibab-north-kaibab@fs.fed.us. Please include “Kaibab Plateau Ecological Restoration Project” in the subject line. Comments may be submitted electronically in Word (.doc or .docx), rich text format (.rtf), text (.txt), Adobe portable document formats (PDF), or HyperText Markup Language (.html). Submit comments via hand delivery (Monday through Friday, 8 a.m. to noon, 1 p.m. to 4 p.m., excluding holidays) or mail to: U.S. Forest Service, Kaibab National Forest, Attn: Sue Farley, 800 South 6th Street, Williams, AZ 86046. Send comments via facsimile to 928-635-8280.

For detailed project information, including the full proposed action document, please visit www.fs.usda.gov/project/?project=54226. For questions, please contact Sue Farley, environmental coordinator for the Kaibab National Forest, at 928-635-8331 or sfarley@fs.fed.us.

A detailed Kaibab Plateau Ecological Restoration Project area map is included on the next page.

Kaibab National Forest information is also available through the following sources:

Kaibab National Forest Website: www.fs.usda.gov/kaibab
Twitter: www.twitter.com/KaibabNF
Facebook: www.facebook.com/KaibabNF
Flickr (photos): http://bit.ly/KaibabNFPhotos

Safety Tips for homemade apple cider

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FLAGSTAFF – The Coconino County Public Health Service District (CCPHSD) advises residents to protect themselves against potential foodborne illness from apple cider. There is an abundance of apples in Coconino County this fall due to the lack of an early frost and people may be using apples to make apple cider.

Foodborne illnesses have been attributed to the consumption of fresh, unpasteurized cider contaminated with a foodborne pathogen like E. coli O157:H7. Certain age groups are at a greater risk of complications from harmful bacteria such as children, the elderly and persons with compromised immune systems.

CCPHSD recommends taking the following precautions to protect against foodborne illness when making homemade apple cider:

Avoid using apples that have visible signs of decay or mold growth.
Wash apples thoroughly before pressing or grinding to make cider.
Use a fruit press or small kitchen appliances to crush the fruit.
Wash hands and sanitizing equipment.
Place washed and rinsed utensils and equipment in a mixture of 1 tablespoon household bleach per gallon of water for at least 1 minute.
Squeeze juice through a clean, damp muslin cloth.
Pasteurize cider to ensure safety. Heat to at least 160 degrees Fahrenheit and pour into warm jars to prevent breakage.
Store cider in the refrigerator for immediate use, or up to five days. Put cider in the freezer if you want to keep it longer.
Be sure to use strong, sound glass bottles that will not break during fermentation.
Boil unpasteurized apple cider before drinking it or drinking pasteurized cider or juice.

Caution: Young children, elderly and immunocompromised individuals should never drink fresh apple cider unless it has been heated to at least 160 degrees Fahrenheit.

After each day’s cider making, all equipment should be:

Rinsed with potable water to remove apple and cider residue.
Washed with warm soapy water and a clean brush.
Sanitized with bleach diluted with clean, potable lukewarm water in a ratio of one-tablespoon bleach to one-gallon clean water. All utensils and equipment that contacted cider should be rinsed with this sanitizing solution.

Learn more about steps that can help keep you healthy and your fruits and vegetables safer to eat at https://www.cdc.gov/foodsafety/communication/steps-healthy-fruits-veggies.html.