Author: Melissa

An Unlikely Predator And It’s Predator Prey

By Jim Moore, Entomologist In 1978 the North American continent was invaded by an unwelcome, and invasive species of wasp, the European Paper Wasp, species Polistes dominula.  Within twenty years this wasp had colonized many areas of temperate North America. This wasp feeds itself, and its larvae, on a variety of insects, especially the caterpillars of butterflies and moths. Ecological concerns range from displacement of related native paper wasp species;  damage to certain fruit crops; and increased predation on butterfly caterpillars, including endangered species. Its rapid spread appears to be due to a number of factors: the lack of native parasitic enemies;  it is a predator on a greater variety of insects than native paper wasps; and it is highly adaptable to a variety of habitats, especially human habitats. It was beginning to look like possible doomsday for certain native insect species. I lived for many years in the remote town of Westwood before I ever saw my first European Paper Wasp, with it’s distinctive orange antennae. But thereafter, I observed their numbers increasing year after year. Several years after their first appearance I saw and photographed my first Sooty-winged moth, species Chalcoela iphitalis.  Again I observed the numbers of this moth also increasing year after year. At that time I had no Idea that this pretty little native moth was on the rise as an unlikely frontline predator...

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Road Trip To Whiskeytown National Recreation Area

By Melissa Wynn       On a beautiful weekend in June my hubby Randy and I decided to spend a few nights camping at the Whiskeytown National Recreation Area with my brother Cody and his family who live nearby in Redding. This 42,000 acre park is just eight miles west of Redding and boasts 4 waterfalls, several creeks and the stunning Whiskeytown Lake making it a favorite for fishermen from near and far.    While browsing the website to make our reservations I noticed that the Saturday of our visit just happened to be one of the dates...

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Mom’s Old Mill Cafe – Westwood CA – 530-256-3315 – American Menu

     Opening Mom’s Old Mill Cafe in late June brought Jason Theobald back to his home town.  He is the third generation of his culinary clan to proudly serve the community of Westwood. Since his grandmother Maxine placed her first famous pie in the oven, locals began coming back for more. On the corner of 4th and Birch streets in the same location as his father Rod’s former restaurant, The Old Mill Cafe, Jason and his staff will still be plating up Grandma Maxine’s famous cheesecake as well as all of her delicious fruit and cream pies.  ...

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Tremont Cafe Red Bluff CA 530-200-2458 American Dining

Tremont Cafe Traditional American Dining If a genuine sit down, homestyle cooked meal is what you crave look no further than the historic Tremont Cafe in Red Bluff. Checkerboard floors and an antique wood burning cook stove stay cozy in and stay awhile as the smiling hostess shows you to your table. Famous for their hearty breakfasts, served 7 days a week the Tremont keeps the customers coming  back with perfectly over easy eggs to accompany all of your down home favorites. Chicken Fried Steak and Eggs is popular and the stack of Two Large Pancakes is more food than most grown men can finish in one sitting. Biscuits and Sausage Gravy, Waffles, French Toast, and Omelettes round out the choices with Two Giant Breakfast Burritos as well. Lunchtime brings several Specialty Burgers including Steve’s Volcano with grilled onions, mushrooms and two kinds of cheese. The Club Sandwich comes with fries and is a triple decker delight big enough to feed a healthy appetite. On the lighter side several salads, including the Classic Cobb and a tempting Oriental Chicken, offer cool crisp veggies on a hot summer day. Wraps, all your hot and cold sandwich favorites and always a soup of the day give plenty of choices to feed the mid-day hungry. Dinner is served on Friday nights and includes thick slabs of juicy Prime Rib and Battered Fish & Chips...

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Maple Mustard Spare Ribs with a Kick

            Ingredients 1 rack of spare ribs Olive oil For Rub 1 Teaspoon chili powder 1 Teaspoon paprika 1 Teaspoon dry mustard 1 Teaspoon salt 1 Teaspoon pepper 1/4 Teaspoon onion powder 1/4 Teaspoon cumin 1/4 Teaspoon celery salt For Sauce 1 cup maple syrup 1/4 cup grated horseradish 1 1/2 Tablespoons Dijon or Stone Ground mustard Directions Mix all rub ingredients in a small bowl until well blended. Rub ribs on all sides with olive oil and then coat with rub mix. Cook low and slow on the grill at 200 degrees for up...

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