NORTHERN CALIFORNIA – On Thursday, July 9, Rep. Mike Thompson (CA-05) will hold a virtual town hall on the coronavirus response.
The town hall will take place from 7 to 8 p.m. Pacific Time.
Thompson will be joined by special guest Ron Klain, the former White House Ebola Response coordinator, for a discussion about health care and what must be done to shore up our response to the spread of coronavirus.
This is the 10th in a series of virtual town halls.
All constituents of California’s Fifth Congressional District and members of the press are invited to join.
This event will be held over Zoom and interested participants must email Thompson’s office in order to join, as the platform has a capacity of 500 people. Interested participants will be notified via email with instructions on how to join.
The event will also be streamed on Facebook Live via Thompson’s page.
Thompson represents California’s Fifth Congressional District, which includes all or part of Contra Costa, Lake, Napa, Solano and Sonoma counties.
Matt Kasson, West Virginia University; Brian Lovett, West Virginia University, and Carolee Bull, Pennsylvania State University
Home gardening is having a boom year across the U.S. Whether they’re growing their own food in response to pandemic shortages or just looking for a diversion, numerous aspiring gardeners have constructed their first raised beds, and seeds are flying off suppliers’ shelves. Now that gardens are largely planted, much of the work for the next several months revolves around keeping them healthy.
Contrary to the Biblical adage, we do not necessarily reap what we sow. As researchers specializing in plantpathology and entomology, we have devoted our careers to understanding and managing plant pests and pathogens. We are also gardeners with varying levels of experience and have seen firsthand the damage these insects and disease-causing agents can inflict.
Plant health is essential for seeing your garden succeed all the way to harvest. The United Nations General Assembly has declared 2020 as the International Year of Plant Health to help bring needed attention to pests and diseases that threaten global food production.
Thousands of pests and pathogens are known to target commercial crops, but a few usual suspects are routinely responsible for havoc in gardens across the U.S. Although each organism’s preferences vary, a few common tactics can help you detect them and protect your plants.
Start with prevention
Just as preventive steps like maintaining a balanced diet help keep humans healthy, home growers can take many actions to help their gardens thrive.
One key step is assessing soil fertility – the ability of soil to sustain plant growth – which can vary widely depending on your location and soil type. Low soil fertility limits food production and predisposes plants to disease and pests. University extension soil testing labs can help evaluate the quality of garden soil and identify nutrient deficiencies and acidic soils, often at no charge.
Suppressing weeds, either through mulching or weeding by hand each week, increases air flow and reduces humidity around garden plants, making it harder for pests and pathogens to thrive. Weed control ensures that nutrients are available for the plants you want to grow.
Proper spacing between plants is also important. Crowding can contribute to disease and pest outbreaks, so check and follow recommendations on seed packs or online as you add and move plants throughout the season. You can always cull plants after they come up to help with spacing. In small gardens, fewer plants that are properly supported can produce a bigger harvest than many overcrowded plants.
And then there’s the weather. Frost, hail, drought and flooding all pose unique risks to plants. Inconsistent rainfall can kill thirsty plants more quickly than infertile soils. Both too little and too much water will stress plants and can make them more vulnerable to severe pest and pathogen outbreaks.
A general rule of thumb is to follow a consistent daily watering regimen – preferably first thing in the morning – and to avoid over-watering, which can encourage root pathogens in soil.
Diagnosing problems
Common plant pathogens include viruses, bacteria, nematodes, oomycetes and fungi. All of these microorganisms, especially at an early stage of infection, are too small to see. But when they proliferate, they cause changes in plants that we can recognize.
Unlike insects, which move around on six legs or on wings through the air, pathogens can move unseen and unchecked from leaf to leaf on the wind, through the soil or in droplets of water. Some microbes have even formed intimate relationships with insects and use them as vehicles to move from plant to plant, which makes these pathogens even more challenging to manage. Unfortunately, by the time some pathogens make their presence known, the damage is already done.
To manage such perennial challenges, the first step is to spend time closely looking at your plants. Do you notice any insects consistently hanging around, or molds colonizing leaves or other plant parts? How about symptoms such as blight, stunting, or leaves that are yellowing, browning or wilting?
There are countless resources online for keen-eyed and curious gardeners looking to identify and manage pests and diseases. Try uploading a photo to the iNaturalist app or a Facebook gardeners group that can offer a community-sourced ID. Plant disease clinics in your state will also diagnose plant damage from diseases and pests for free or at low cost.
Once you’ve identified a problem serious enough to intervene, the land grant extension system can provide solutions. Extension programs at land grant schools like West Virginia University and Penn State University offer critical information on agriculture and management of pests and diseases in multiple languages for commercial and home growers.
Their resources include information on safe and proper use of pesticides as part of integrated pest management strategies. This approach employs pesticides in a targeted way along with non-chemical control methods and cultural practices, such as choosing native plants. Our professional societies, including the American Phytopathological Society, also offer a compendium series to help users diagnose and treat pests and diseases.
Those who are serious about learning and sharing their experience with others may want to consider Master Gardener programs, which train and certify community members on the latest evidence-based gardening techniques, tailored to their growing area. Master Gardeners pay it forward by training new Master Gardeners and answering questions for any gardener.
Plant pests are a daily reminder that gardens do not exist in a vacuum, and gardeners shouldn’t struggle alone either. Joining the gardening community takes attentiveness and time, but we believe the investment required to become an active member of your local gardening community is well worth it. With experience, the nervous tightrope act of keeping pests at bay and food on the table becomes a delicate dance that can help us appreciate where our food comes from – and ultimately, our place in the global ecosystem.
LAKE COUNTY, Calif. – Fire season is here, and drier than usual seasonal fuel conditions and low humidity already led to portions of Lake County being subject to a red flag warning earlier this week.
“Our state, federal and local land management and fire agencies are outstanding partners,” said District 5 Supervisor Rob Brown. “Right now, they are working to remain prepared and prepositioned for future wildfire events throughout the state. We all have to do our part to help them out.”
Nearly 95 percent of wildfires in California are human-caused. Many result from events like equipment malfunctions, neglected heat sources, electrical or heating system issues and accidents of neglect, like improperly discarded cigarettes and metal objects (such as chains) left dangling from moving vehicles.
Particularly with the July 4 holiday on Saturday, it is critical all Lake County residents are vigilant in protecting against the threat of wildfire. Resources on topics including firework safety are available here.
“Resources are limited or uncertain for every public agency right now,” noted Brown, “and that includes some with responsibilities for fire suppression and mitigation. Inmate crews also do a lot of fire mitigation work, and we normally have four to five crews in Lake County, alone. Because of the early release of inmates, due to COVID-19, we will probably be down to one crew.”
Cleared brush visible from roadsides
The Bureau of Land Management is responsible for 200,000 square miles of federal land in Lake County, including areas near Buckingham (the Black Forest) and the Rivieras.
Recently, they contracted with Cal Fire to clear brush from areas visible from Lake County roadsides. While the vegetation was abated, a significant amount of brush has been piled and left in place. There is also some brush remaining from 2019’s 1,000 Hands Project.
Some county residents have expressed concern these piles may be hazardous, and asked that they be removed. Officials reassured the public that Cal Fire, BLM and the county are satisfied no significant fire hazard is present that warrants pulling Cal Fire personnel from their usual and customary duties during the active fire season.
BLM does not have vegetation management personnel available to remove the brush, and it is generally agreed to pose relatively limited fire risk in place.
Seeking an alternative contractor, one perhaps less familiar than Cal Fire with vehicle and equipment maintenance practices that limit the probability of sparks, may bring greater fire risk than leaving the brush in place, the county reported.
“Our local, state and federal partners are working collaboratively to prepare for this fire season but we can’t do it alone,” said Congressman Mike Thompson. “It is imperative that each of us as individuals remain vigilant and do our part to prevent devastating wildfires and help save lives.”
LAKE COUNTY, Calif. – A 4.0-magnitude earthquake on Sunday morning was felt across Lake County and the North Coast.
The quake occurred at 9:14 a.m. Sunday, the US Geological Survey reported.
The USGS said the quake’s epicenter was in northern Sonoma County, 3.3 miles southwest of Cobb and 13.4 miles north northeast of Healdsburg, at a depth just below the earth’s surface.
Nearly 160 shake reports were filed from around Lake County, as well as Sonoma, Mendocino and Napa, San Francisco and as far away as Valley Springs.
Email Elizabeth Larson at This email address is being protected from spambots. You need JavaScript enabled to view it. . Follow her on Twitter, @ERLarson, or Lake County News, @LakeCoNews.
LAKE COUNTY, Calif. – Lake County Animal Care and Control has three new dogs ready to be adopted this week.
Dogs available for adoption this week include mixes of border collie and Labrador Retriever, pit bull and shepherd.
Dogs that are adopted from Lake County Animal Care and Control are either neutered or spayed, microchipped and, if old enough, given a rabies shot and county license before being released to their new owner. License fees do not apply to residents of the cities of Lakeport or Clearlake.
The following dogs at the Lake County Animal Care and Control shelter have been cleared for adoption (additional dogs on the animal control Web site not listed are still “on hold”).
Call Lake County Animal Care and Control at 707-263-0278 or visit the shelter online at http://www.co.lake.ca.us/Government/Directory/Animal_Care_And_Control.htm for information on visiting or adopting.
Male pit bull terrier
This male pit bull terrier has a black coat.
He is in kennel No. 18, ID No. 13772.
Shepherd mix
This female shepherd mix has a brindle and white coat.
She is in kennel No. 22, ID No. 13776.
‘Socci’
“Socci” is a female Labrador Retriever-border collie mix with a black and white coat.
She has been spayed.
She is in kennel No. 25, ID No. 4924.
Email Elizabeth Larson at This email address is being protected from spambots. You need JavaScript enabled to view it.. Follow her on Twitter, @ERLarson, or Lake County News, @LakeCoNews.
Probate and trust administration are not the same. There are important differences and similarities between administering a decedent’s probate estate and administering a decedent’s trust estate.
Let’s begin with the differences.
Probate is court-supervised whereas trust administration is private. To commence probate one publishes notice in a newspaper and appears at a court hearing. To commence trust administration, however, one simply mails a notice letter – stating required information – to the decedent’s heirs and beneficiaries.
In probate, the decedent’s will, if any, and all other documents in the court file are available to the public to see.
Probate can also apply in the absence of any written will, i.e., intestacy (the heirs inherit). In trust administration, the decedent’s trust is only available to the decedent’s heirs and beneficiaries.
The expenses involved with a probate and trust administration also differ. A probate requires paying a court filing fee for each petition – there are at least two petitions from commencing to ending a probate – and a newspaper publication fee. Such expenses combined are often almost $1,500.
Then there are the attorney’s and personal representative’s fees, which are computed as a sliding scale percentage of the value of the estate under management: each is paid 4 percent of the first $100,000, 3 percent of the next $100,000 and 2 percent of any excess value of the estate under management.
Sometimes, at the court’s discretion, they may also be entitled to additional extraordinary fees for extraordinary work.
With a private trust administration there is no newspaper publication and no court petitions; except if such steps become necessary. The trustee and his or her attorney are typically paid on an hourly basis times a pay rate. Often, not always, the expenses associated with a probate significantly exceed those of a trust administration.
Next, there are also similarities between a probate and trust administration. There is a myth that if a person dies with their assets in a trust that nothing needs to be done; this is untrue.
Both probate and trust administration require the following: First, the decedent’s assets be collected, safeguarded, inventoried and appraised for tax and/or distribution purposes; second, that the decedent’s creditors be notified and all just debts be paid; third, that the decedent’s taxes obligations be settled; fourth, that the decedent’s debts and the expenses of administration be paid or guaranteed payment ahead of beneficiaries and heirs; and fifth, that the decedent’s beneficiaries be informed about the estate and its administration, including an accounting.
In California, there is a clear preference to avoid probate and to use a trust. Presently, if a decedent dies with an estate with a gross value over $166,250 then the estate is required to be probated, unless it is held in a trust or passes to surviving joint tenants or to designated transfer on death beneficiaries.
Sometimes, however, a trust is not a viable option. That is, a person must possess greater competency (mental understanding and comprehension) to execute a trust than to execute a will. If someone has borderline competency – such as may be due to dementia or senility – then that mental condition may be reason enough to use a will.
Other factors must also be considered. Such as, did the decedent receive Medi-Cal? Since January 1, 2017, a decedent whose estate is not subject to probate is also not subject to Medi-Cal estate recovery. Thus, holding one’s residence in trust avoids probate and Medi-Cal estate recovery claims.
The foregoing is a generalized discussion only, and is not legal counsel. Anyone confronting these issues should discuss their particular needs and circumstances with a qualified attorney and obtain guidance.
Dennis A. Fordham, attorney, is a State Bar-Certified Specialist in estate planning, probate and trust law. His office is at 870 S. Main St., Lakeport, Calif. He can be reached at This email address is being protected from spambots. You need JavaScript enabled to view it. and 707-263-3235.
LAKE COUNTY, Calif. – If you’ve planted a summer garden, it won’t be long before tomatoes, zucchini and the like will be bursting forth from their vines, perhaps in such abundance that you won’t know what to do with them all.
To help out, I’ve compiled a quartet of vegetable-forward recipes that will enable you to (hopefully pleasantly) consume such garden bounty.
Featured in the recipes are some of the most commonly grown summer vegetables – tomatoes, cucumbers, zucchini, eggplant and bell peppers – as well as favorite garden herbs like basil and parsley.
The first recipe featured is gazpacho, a cooling, tomato-based soup that originated in the southern region of Andalusia in Spain. This chock-full-of-veggies dish is sometimes referred to as a blended or liquid salad, and when you see the recipe, you’ll understand why. It utilizes summer garden bounty or farmers’ market fare quite handily.
There are a number of theories about the origin of gazpacho, with the most prevalent being that it’s based on a soup of bread, olive oil, vinegar and garlic that arrived in Spain with the Romans. Many current recipes include the use of stale bread as part of the base.
With the introduction of tomato and cucumber from the New World and Asia respectively, gazpacho became a standard Spanish dish first in the province of Andalusia. Popular then with all classes of people, it’s still widely served as cold refreshment during the heat of Spanish summers.
There are many versions of gazpacho, not all with tomatoes. The most popular and well-known, however, are those which make full use of this luscious fruit and thankfully so, as tomatoes are an absolute powerhouse of nutrition!
Gazpacho was once considered to have healing properties, especially as a remedy for stomach issues. As Miguel de Cervantes wrote in Don Quixote, “I’d rather have my fill of gazpacho than be subject to the misery of a meddling doctor.”
Next up is Panzanella, a bread and tomato salad that hails from Tuscany. Sixteenth-century Florentine poet and artist Agnolo Bronzino sang the praises of a dish interpreted to be a version of it, making it very likely that this salad has been a staple there for more than five centuries.
The name Panzanella is thought to be a portmanteau of the Italian word for bread, pane, and zanella, the name of the deep plate in which it’s typically served.
A traditional Panzanella utilizes stale bread soaked in water and squeezed dry, but I enjoy using a rustic loaf of bread that can stand up to the dressing and the juices of the tomatoes. Wait an hour or so before eating so the bread has time to absorb all the liquid deliciousness.
It was interesting to learn that until the 20th century, Panzanella was based on onions, not tomatoes. While onions continue to be used in the salad, tomatoes are truly one of the stars.
Tomatoes that are ripe, juicy and full of flavor should be used. Feel free to mix colors and types. If garden or farmers’ market tomatoes are not available, heirloom tomatoes or those sold on the vine are recommended.
A full two cups of a sliced chiffonade of basil are included in the recipe. An easy way to do this is to roll a group of leaves up cigar style before slicing.
While traditionalists in Florence may not approve, olives, capers and other tangy ingredients are often added to enhance the flavor of the salad. I use a combo of kalamata and green olives, but feel free to use what you like best.
Ratatouille, a stewed vegetable dish from the French region of Provence (specifically Nice), is a wonderful way to use many vegetables at once. Though recipes and cooking times vary, tomato, garlic, onion, zucchini, eggplant, bell pepper and some combination of herbs common to that region are typically included.
The name of the dish is derived from a French verb meaning “to stir up,” and if you’ve ever cooked ratatouille, you’ll know that a lot of stirring is involved!
Despite its relatively recent genesis (1877), there are numerous methods of preparation. Julia Child and others recommend that each type of vegetable be cooked individually prior to combining. One reason for this is the belief that the taste of each vegetable will stand out.
Another method, one which I employ in the recipe below, is to stagger the addition of each vegetable to the pan according to its cooking time. This encourages a wonderful marriage of flavors and lessens the complexity of preparation.
Eggplant, utilized in ratatouille, provides a platform for a plethora of flavors, changing like a chameleon when paired with different sauces and spice combinations. The flesh of eggplant is spongy and somewhat bitter in its raw state, though more recent cultivated varieties are not quite as bitter as their ancient counterparts.
Salting eggplant prior to cooking rids the flesh of bitterness, as well as collapsing cell walls to close up the spongy holes that would otherwise absorb endless amounts of oil. To do this, peel and slice (or, depending on the dish, cube) the eggplant and generously salt it as you layer the slices into a colander. Allow it to drain over a bowl or the sink for 20 to 30 minutes, rinse, pat dry, and prepare as usual.
Our final recipe is tzatziki, a refreshing Greek salad made from cucumber and yogurt and flavored with herbs, typically either dill, mint, thyme or parsley.
In addition to a salad, tzatziki can also be in the form of a dip, sauce or cold soup.
The term “cool as a cucumber” is more than a cliché. Cucumbers truly are a cooling food, which is one reason why it’s especially nice to have them around in the midst of the summer heat. They’re commonly featured in the cuisine of countries throughout the world with hot climates.
Versions of the cooling combination of cucumber and yogurt are found in a variety of places, including Turkey, India, the Balkans and throughout the Middle East.
Not only do cucumbers have a cooling effect when consumed internally, they cool the skin externally, such as when they’re used to treat sunburn.
Although a variety of herbs may be used to flavor tzatziki, our version contains dill.
If you don’t have Greek yogurt on hand, other yogurt can be strained to produce a similar consistency. To do this, place the yogurt in a strainer lined with paper towels or cheesecloth atop a bowl several hours or overnight. Refrigerate it during the process. This allows liquid to drain off, leaving behind a thickened, richer yogurt. You’ll be surprised at the amount of water that appears in your bowl.
If you’re using this method, be sure to strain enough yogurt as it reduces in size by about half. Since the recipe calls for two cups of Greek yogurt, strain four cups to be sure you’ve got enough.
I hope you enjoy the summer’s bounty through these recipes or otherwise. And remember, a simple sandwich with garden tomatoes can make for an amazingly delicious lunch. To this end, as a bonus, I’ve included a recipe for basil aioli that can be slathered on good bread to pair with fresh tomatoes.
Enjoy!
Gazpacho
While some gazpacho recipes call for blending the entire batch of veggies into a puree, I prefer to puree only half of it to maintain an interesting texture and satisfying crunch.
3 large tomatoes, diced 1 cucumber, peeled and diced 2 bell peppers, chopped (combine red, green, yellow or other colors) 1 red onion, chopped 1 stalk celery, chopped 3 garlic cloves, minced ¼ cup red wine vinegar 2 tablespoons extra virgin olive oil 2 cups tomato juice ¼ cup fresh parsley, chopped ¼ cup fresh basil, chopped Juice of 1 lime Tabasco sauce and salt and pepper to taste
Combine vegetables in a large glass bowl.
Add remaining ingredients and mix well.
Add half the mixture to a food processor and blend until smooth.
Combine puree with original mixture and chill for 4 hours before serving.
Garnish with diced avocado or cilantro, if desired.
Serves four.
Tuscan Bread Salad with Summer Vegetables (Panzanella)
The trick to this salad is being sure all ingredients are bite sized. Choosing the bread is also key. A rustic bread that will hold up well is recommended, and day-old bread is fine, if you’ve got it. Sliced bread will not work well. Feel free to sub cucumber for the zucchini.
About 6 cups of bite-sized pieces of bread 2 cups sliced basil leaves 1 cup red onion, thinly sliced 1 cup zucchini, cut lengthwise into quarters and sliced (roughly one medium zucchini) 2 cups diced ripe tomatoes (garden, heirloom or those sold on the vine are recommended) ½ cup pitted kalamata olives, cut in half ½ cup pitted green olives, cut in half (or quartered, if large) 1 cup bite-sized pieces of fresh mozzarella Pine nuts for garnish (optional)
Dressing:
4 tbsp extra virgin olive oil 3 tbsp balsamic vinegar 1 tbsp chopped fresh rosemary 3 cloves garlic, finely chopped Fresh ground pepper and coarse salt to taste
Make dressing by whisking ingredients together. It’s best to do this first so flavors have an opportunity to combine.
Combine salad ingredients in a large bowl and toss with dressing.
Allow to sit for an hour before eating so bread can soak up liquid.
If using pine nuts, sprinkle over top of salad. (You may toast them first.)
Serve immediately.
Serves four.
Ratatouille
Olive oil for the pan, about 2 tablespoons 2 or more cloves garlic, crushed and minced 1 large onion, sliced 1 small eggplant, cubed 2 bell peppers, any color, chopped 4 large garden tomatoes, coarsely chopped 3 to 4 small zucchinis, sliced into ¼ inch rounds Fresh herbs, such as basil, oregano, thyme and rosemary A nice handful of chopped fresh parsley Salt and freshly ground black pepper to taste
Salt the cubed eggplant and allow to drain for 20 to 30 minutes, then rinse.
Heat oil over medium heat in a 4-quart Dutch oven or heavy saucepan.
Add onions and cook, stirring often, until tender, about 5 minutes or more.
Add garlic and stir.
Add eggplant and pepper, stir to coat with oil, then cover and cook for about 10 minutes.
Add tomatoes, zucchini and herbs (except basil and parsley); cover and cook about 15 minutes, or until eggplant is tender, but not too soft.
Taste and add salt and pepper as needed.
Stir in basil and parsley just before serving.
Serves four to six. While not traditional, I enjoy serving with rice or quinoa.
Greek Cucumber-Yogurt Salad (Tzatziki)
To make a dip or sauce rather than a salad, finely chop, rather than slice, the cucumber. More lemon juice and/or yogurt may be needed to create a thinner consistency.
2 medium cucumbers, peeled, seeded and thinly sliced 2 cups plain Greek yogurt 2 cloves garlic, smashed then minced Juice of half a lemon Fresh dill springs (or fresh mint leaves) Freshly ground black pepper and salt to taste
Combine yogurt, garlic and lemon juice in a bowl.
Add cucumber to yogurt mixture and stir to combine.
Using kitchen scissors, cut small pieces of dill leaves into bowl. If substituting mint, thinly slice leaves and add to bowl. Use more or less depending on your taste. Stir to combine.
Add salt and pepper to taste.
Serves four as a side salad.
Basil aioli
Combine one large egg, 1 clove crushed garlic, 1 teaspoon lemon juice, 1/2 teaspoon salt and 2 tablespoons extra virgin olive oil in a food processor. Process for a few seconds until mixture is emulsified.
Keep the motor running as you drizzle in just under a cup of extra virgin olive oil. Add 1/3 cup roughly chopped fresh basil and pulse a bit until combined. Scrape the aioli into a container and refrigerate.
Makes about 1-1/2 cups.
All recipes by Esther Oertel.
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, Calif. She lives in Middletown, Calif.
Measurements from NASA’s Transiting Exoplanet Survey Satellite, or TESS, have enabled astronomers to greatly improve their understanding of the bizarre environment of KELT-9 b, one of the hottest planets known.
“The weirdness factor is high with KELT-9 b,” said John Ahlers, an astronomer at Universities Space Research Association in Columbia, Maryland, and NASA’s Goddard Space Flight Center in Greenbelt, Maryland. “It’s a giant planet in a very close, nearly polar orbit around a rapidly rotating star, and these features complicate our ability to understand the star and its effects on the planet.”
The new findings appear in a paper led by Ahlers published on June 5 in The Astronomical Journal.
Located about 670 light-years away in the constellation Cygnus, KELT-9 b was discovered in 2017 because the planet passed in front of its star for a part of each orbit, an event called a transit.
Transits regularly dim the star’s light by a small but detectable amount. The transits of KELT-9 b were first observed by the KELT transit survey, a project that collected observations from two robotic telescopes located in Arizona and South Africa.
Between July 18 and Sept. 11, 2019, as part of the mission’s yearlong campaign to observe the northern sky, TESS observed 27 transits of KELT-9 b, taking measurements every two minutes. These observations allowed the team to model the system’s unusual star and its impact on the planet.
KELT-9 b is a gas giant world about 1.8 times bigger than Jupiter, with 2.9 times its mass. Tidal forces have locked its rotation so the same side always faces its star. The planet swings around its star in just 36 hours on an orbit that carries it almost directly above both of the star’s poles.
KELT-9 b receives 44,000 times more energy from its star than Earth does from the Sun. This makes the planet’s dayside temperature around 7,800 degrees Fahrenheit (4,300 C), hotter than the surfaces of some stars. This intense heating also causes the planet’s atmosphere to stream away into space.
Its host star is an oddity, too. It’s about twice the size of the Sun and averages about 56 percent hotter. But it spins 38 times faster than the Sun, completing a full rotation in just 16 hours.
Its rapid spin distorts the star’s shape, flattening it at the poles and widening its midsection. This causes the star’s poles to heat up and brighten while its equatorial region cools and dims – a phenomenon called gravity darkening. The result is a temperature difference across the star’s surface of almost 1,500 F (800 C).
With each orbit, KELT-9 b twice experiences the full range of stellar temperatures, producing what amounts to a peculiar seasonal sequence. The planet experiences “summer” when it swings over each hot pole and “winter” when it passes over the star’s cooler midsection. So KELT-9 b experiences two summers and two winters every year, with each season about nine hours.
“It’s really intriguing to think about how the star’s temperature gradient impacts the planet,” said Goddard’s Knicole Colón, a co-author of the paper. “The varying levels of energy received from its star likely produce an extremely dynamic atmosphere.”
KELT-9 b's polar orbit around its flattened star produces distinctly lopsided transits. The planet begins its transit near the star's bright poles and then blocks less and less light as it travels over the star's dimmer equator.
This asymmetry provides clues to the temperature and brightness changes across the star’s surface, and they permitted the team to reconstruct the star’s out-of-round shape, how it’s oriented in space, its range of surface temperatures, and other factors impacting the planet.
“Of the planetary systems that we've studied via gravity darkening, the effects on KELT-9 b are by far the most spectacular,” said Jason Barnes, a professor of physics at the University of Idaho and a co-author of the paper. “This work goes a long way toward unifying gravity darkening with other techniques that measure planetary alignment, which in the end we hope will tease out secrets about the formation and evolutionary history of planets around high-mass stars.”
TESS is a NASA Astrophysics Explorer mission led and operated by MIT in Cambridge, Massachusetts, and managed by NASA's Goddard Space Flight Center. Additional partners include Northrop Grumman, based in Falls Church, Virginia; NASA’s Ames Research Center in California’s Silicon Valley; the Harvard-Smithsonian Center for Astrophysics in Cambridge, Massachusetts; MIT’s Lincoln Laboratory; and the Space Telescope Science Institute in Baltimore. More than a dozen universities, research institutes and observatories worldwide are participants in the mission.
Francis Reddy works for NASA’s Goddard Space Flight Center in Greenbelt, Maryland.
What's up for July? How about some moons with those giant planets? Mars after midnight. And are the stars of Mars the same as ours?
In the first week of July, enjoy Jupiter, Saturn and the moon late into the night. The trio rises in the couple of hours after sunset, and is well placed for viewing between about 10 p.m. and 2 a.m. They form their closest grouping over the July 4 weekend.
And as you're marveling at this celestial celebration, remember, you're not looking at just one moon, but well over a hundred. At present count, Jupiter and Saturn have 161 moons between them.
You can see Jupiter's four largest moons with a basic pair of binoculars, and at least one of Saturn's moons with a basic telescope. Up close, these moons are richly varied worlds in their own right – with ice-covered oceans, volcanoes, deep chasms and one with an atmosphere and seas of liquid hydrocarbons.
NASA's Mars 2020 mission is planned to launch this summer, sending the Perseverance rover and the first-ever Mars helicopter to the Red Planet. So if you're a Mars exploration fan, this month is a great time to spot Mars yourself.
In July, Mars rises just before midnight and is visible until dawn. It's rising earlier now than it was a few months ago, making it easier for those who are more night owls than early birds. Just look low in the east after midnight for a relatively bright object with a distinct reddish hue. And for an extra treat, take a look on July 11 to find the Moon very close by.
You might not have considered it before, but would it surprise you that the night sky on Mars is quite similar to Earth's in many ways?
Sure, there's sometimes a lot of dust in the thin air, and there are two little moons rather than one big one. But the stars we see from Earth are so very distant that they appear the same as seen from Mars, and you'd have no trouble finding your favorite constellations and asterisms like the Big Dipper.
Plus, with no humans there (yet), there's absolutely zero light pollution to interfere with your view of the Milky Way!
One big difference would be the positions of the planets in the sky. And instead of a ruddy red planet, there would be a dazzling bluish-white one to try and spot while stargazing.
To see noticeable changes in the positions of the stars, you'd have to travel much farther than Mars, Jupiter, even Pluto. In fact, NASA's New Horizons spacecraft, speeding through the outskirts of the solar system, has only seen the slightest shift in the positions of a couple of nearby stars, despite being more than 4 billion miles away from Earth.
You can catch up on all of NASA's missions to explore the solar system and beyond at www.nasa.gov .
Preston Dyches works for NASA's Jet Propulsion Laboratory.
LAKE COUNTY, Calif. – As summer heats up, communities are reminded that wildfire season is upon us.
This week, Sen. Mike McGuire will hold a telephone town hall on wildfire preparedness for Lake and Mendocino counties.
The event will begin at 6:30 p.m. Tuesday, July 7.
The town hall will provide the very latest from local Cal Fire chiefs, Mendocino Unit Chief George Gonzalez and Sonoma-Lake-Napa Unit Chief Shana Jones, about efforts everyone can take to harden homes and better prepare communities against the threat of wildfires.
Mendocino County Sheriff Matt Kendall and Lake County Sheriff Brian Martin will focus on how law enforcement is gearing up for the fire season given the concerns with the coronavirus and Pacific Gas and Electric officials will cover efforts the utility is making to harden its electrical grid and reduce the frequency and duration of power shutoffs.
“Fire season is here and even with the coronavirus, the state is moving full steam ahead with the hiring of hundreds of new firefighters, expanding the number of fire engines on the road and advancing vegetation management projects to reduce fire load,” Sen. Mike McGuire said. “We hope folks can join us this Tuesday for an important conversation with Sheriff Martin, Sheriff Kendall, local Cal Fire chiefs and representatives from PG&E about preparing for wildfire season.”
To attend, dial 844-721-7241, enter code 6666128 and follow the prompts. You will be connected to the live town hall via telephone and you will be able to listen to the speakers providing critical updates. The town hall will be limited to the first 1,000 participants.
To join the conversation and get involved with the town hall, email questions and comments in advance and in real-time during the telephone town hall to This email address is being protected from spambots. You need JavaScript enabled to view it. .
LAKE COUNTY, Calif. – Updated results from water quality testing at numerous locations on Clear Lake have confirmed several sites are at the “danger” level for cyanotoxins.
Clear Lake is a national treasure, and was recently named Best Bass Lake of the past decade by Bassmaster Magazine, as Lake County News has reported.
“It is also a large and biologically diverse natural body of water, and therefore dynamic in water quality,” said Public Health Officer Dr. Gary Pace.
“Given the warm weather and the long hours of sunlight this time of year, we are seeing large cyanobacteria/blue-green algae blooms at various places around the lake. In some locations, cyanotoxin has been detected at ‘danger’ levels,” Pace said.
Lake water monitoring is regularly conducted by the Big Valley Band of Pomo Indians and Elem Indian Colony at approximately 30 Clear Lake sites.
During June 23 sampling, Pace said worrisome levels of cyanotoxin were detected at 10 sites, which are shown on the map above. Based on lab testing results, four sites reached the “danger” level.
Those sites at the danger level are:
· Austin Park (AP01, Lower Arm); · Buckingham (BP, Lower Arm); · Jago Bay (JB, Lower Arm); · Sulphur Bank Mercury Mine shoreline (SBMMEL01, Oaks Arm).
Other sites of concern are:
· Lily Cove (LC01, Lower Arm): Warning. · CL-4 (Oaks arm, center of arm): Caution. · CLV7: Caution. · Elem Indian Colony shoreline (ELEM01, Oaks Arm): Caution. · Keeling Park (KP01, Upper Arm): Caution · Lucerne (LUC01, Upper Arm): Caution.
While much of the aquatic plant growth visible in the lake right now is harmless, cyanobacteria, when present in sufficient abundance, can produce cyanotoxins, which pose health hazards to humans, livestock and pets, said Pace.
“Varying levels of the toxin can be detected at different locations, so there is no need to be overly concerned about activities in areas of the lake where algae blooms are not present,” Pace said.
At the “danger” and “warning” levels, Pace said toxins from algae in the water can harm people and kill animals.
“Everyone should stay out of the water in those areas and not touch scum in the water or on the shore. Pets should stay out of the water, not drink the water, and avoid the scum. Fish and shellfish should not be eaten from those areas,” Pace said.
Symptoms of exposure include skin rashes, eye irritation, diarrhea, and vomiting. Pace said pets who contact the toxin can experience seizures and death.
Pace said to contact a medical provider or veterinarian if symptoms due to exposure are suspected.
LAKE COUNTY, Calif. – Lake County’s Public Health officer on Friday reported that the county has had its first death from COVID-19.
Dr. Gary Pace confirmed the death in an afternoon statement.
“The exact circumstances are still being investigated, but this person became ill at home, was transported by ambulance, and died in the emergency department; they later tested positive for COVID-19,” Pace said. “Our sincere condolences go out to family and friends in this deeply sad situation.”
Pace said COVID-19 infections continue to rise in Lake County.
As of Friday morning, Pace said Lake County has a total of 86 cases, with 39 considered active and 46 recovered.
He said four of the cases are currently hospitalized, with two in-county and the other two transferred to a higher level of care out of the county. One of the individuals transported out of the county is now considered COVID-19-free, but remains under hospital care.
“Investigation into the outbreak in the farmworker community remains ongoing, and we are grateful both workers and employers have been highly responsible and cooperative in managing this challenging situation. All of those infected are on home isolation, and cooperating with Public Health,” Pace said.
Several other cases have been identified from various sources, according to Pace’s report. “Many of them have been traced to known cases; either household members or cases from out of the county.”
He added, “A handful of the recent cases, though, have no identifiable source. Community transmission is presumed.”
Lake County’s first death has occurred in the midst of the largest spike in cases Lake County has seen since the pandemic began, with cases more than doubling over the past week.
Similarly, the state of California is seeing a large increase in cases. Case totals by Friday afternoon topped 246,000 with more than 6,270 deaths, based on reports from the 58 county Public Health departments.
Lake County Public Health reported on Friday that 5,163 tests have been conducted in the county, with results from 760 of those tests pending.
Email Elizabeth Larson at This email address is being protected from spambots. You need JavaScript enabled to view it. . Follow her on Twitter, @ERLarson, or Lake County News, @LakeCoNews.