Heat, Erratic Winds and Possible Lightning Could Complicate Battle Against California Wildfire

Temperatures were expected to range up to 103 degrees Fahrenheit (39.4 degrees Celsius) -The AP
Temperatures were expected to range up to 103 degrees Fahrenheit (39.4 degrees Celsius) -The AP
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Heat, Erratic Winds and Possible Lightning Could Complicate Battle Against California Wildfire

Temperatures were expected to range up to 103 degrees Fahrenheit (39.4 degrees Celsius) -The AP
Temperatures were expected to range up to 103 degrees Fahrenheit (39.4 degrees Celsius) -The AP

Firefighters battling California’s largest wildfire of the year are preparing for treacherous conditions entering the weekend, when expected thunderstorms may unleash fire-starting lightning and erratic winds that could erode progress made over the past week. Dry, hot conditions posed similar threats across the fire-stricken West.

Weather, fuels and terrain will pose challenges for the nearly 6,400 firefighters battling the Park Fire, which has spread over 624 square miles (1,616 square kilometers) since allegedly being started by arson in a park in the Sierra Nevada foothills east of the Sacramento Valley city of Chico. It is now California's fourth-largest wildfire on record.

Suppression crews working on more than 200 miles (322 kilometers) of active fire front gained 24% containment by early Friday, Cal Fire said. Temperatures were expected to range up to 103 degrees Fahrenheit (39.4 degrees Celsius).

The fire originated at low elevations where it quickly burned through thick grass and oaks, destroying at least 542 structures and damaging 50 since erupting July 24. As it has climbed higher, the vegetation has changed to a greater concentration of trees and brush, Cal Fire said.

The fire's push northward has brought it toward the rugged lava rock landscape surrounding Lassen Volcanic National Park, which has been closed because of the threat.

“Lava rocks make for hard and slow work for hand crews,” Cal Fire said in situation report. “Crews are being flown into access areas that have been hard to reach because of long drive times and steep, rugged terrain.”

After days of benign weather, increasing winds and a surge of monsoonal moisture were expected to increase fire activity and bring a chance of thunderstorms Friday night into Saturday, said Ryan Walbrun, incident meteorologist with the National Weather Service.

“The concern with thunderstorms is any gusty outflow winds that would push the fire itself or create some new fire ignitions within the vicinity of the Park Fire,” Walbrun said.

The collapse of thunderstorm clouds can blow wind in any and all directions, said Jonathan Pangburn, a fire behavior analyst with Cal Fire.

“Even if there's not lightning per se, it is very much a safety-watch-out environment for our firefighters out there,” Pangburn said.

Walbrun said there was little prospect of beneficial rains from the storms and the forecast for next week calls for continued warming and drying.

“As we look forward in time, we’re really just entering the peak of fire season in California,” he said.

The Park Fire is among almost 100 large fires burning across the western US Evacuation orders were in effect for 28 of the fires, according to the National Interagency Fire Center, according to The AP.

Three wildfires burned in Colorado on Friday near heavily populated areas north and south of Denver, with some 30 structures damaged or destroyed, thousands of people under evacuation orders and human remains found in a destroyed house earlier this week.

The Jefferson County Sheriff’s Office disclosed Friday that a blaze threatening hundreds of homes near the Colorado city of Littleton was being investigated as arson. Karlyn Tilley, a spokesperson for Jefferson County Sheriff’s Office, said the investigation is ongoing and they are using a dog specially trained to sniff out sources and causes of fires. Tilley said just because they suspect the fire was human-caused doesn’t mean it was intentional. Firefighters were making good progress on the fire despite the steep, rocky terrain and blistering heat, and no houses had been burned, officials said.

The cause and origin of a fatal blaze west of the town of Lyons was being probed by the federal Bureau of Alcohol, Tobacco and Firearms, with specially trained fire investigators from the agency helping local authorities, agency spokesperson Crystal McCoy said. The area blackened by that fire remained relatively unchanged after it burned five houses.

The largest of the Colorado fires, west of Loveland, grew to 13 square miles (33 square kilometers) after previously burning about two dozen homes and other structures. Its cause is under investigation.

Cooler weather was expected across the region Friday with some scattered showers, before hot dry conditions return for the weekend.

A new fire sparked Friday afternoon in Oregon’s high desert, near the popular vacation destination of Bend, prompting evacuation notices, cutting power to thousands and slowing traffic along a highway. Fire officials said the blaze spread quickly amid 100-degree (37.7-degree C) heat and a warning from the National Weather Service about the potential for extreme fire behavior. Multiple agencies stopped the fire's forward progression as of Friday evening, officials said.

Scientists say extreme wildfires are becoming more common and destructive in the US West and other parts of the world as climate change warms the planet and droughts become more severe.



Chili Paste Heats Up Dishes at Northeastern Tunisia’s Harissa Festival

Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
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Chili Paste Heats Up Dishes at Northeastern Tunisia’s Harissa Festival

Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)

For years, Tunisians have been picking bright red peppers, combining them with garlic, vinegar and spices and turning them into a saucy spread called harissa. The condiment is a national staple and pastime, found in homes, restaurants and food stalls throughout the coastal North African nation.

Brick-red, spicy and tangy, it can be scooped up on bread drizzled with olive oil or dabbed onto plates of eggs, fish, stews or sandwiches. Harissa can be sprinkled atop merguez sausages, smeared on savory pastries called brik or sandwiches called fricassées, The Associated Press reported.
In Nabeul, the largest city in Tunisia’s harissa-producing Cap Bon region, local chef and harissa specialist Chahida Boufayed called it “essential to Tunisian cuisine.”
“Harissa is a love story,” she said at a festival held in honor of the chili paste sauce in the northeastern Tunisian city of Nabeul earlier this month. “I don’t make it for the money.”
Aficionados from across Tunisia and the world converged on the 43-year-old mother’s stand to try her recipe. Surrounded by strings of drying baklouti red peppers, she described how she grows her vegetables and blends them with spices to make harissa.
The region’s annual harissa festival has grown in the two-plus years since the United Nations cultural organization, UNESCO, recognized the sauce on a list of items of intangible cultural heritage, said Zouheir Belamin, the president of the association behind the event, a Nabeul-based preservation group. He said its growing prominence worldwide was attracting new tourists to Tunisia, specifically to Nabeul.
UNESCO in 2022 called harissa an integral part of domestic provisions and the daily culinary and food traditions of Tunisian society, adding it to a list of traditions and practices that mark intangible cultural heritage.
Already popular across North Africa as well as in France, the condiment is gaining popularity throughout the world from the United States to China.
Seen as sriracha’s North African cousin, harissa is typically prepared by women who sun-dry harvested red peppers and then deseed, wash and ground them. Its name comes from “haras” – the Arabic verb for “to crush” – because of the next stage in the process.
The finished peppers are combined it with a mixture of garlic cloves, vinegar, salt, olive oil and spices in a mortar and pestle to make a fragrant blend. Variants on display at Nabeul’s Jan. 3-5 festival used cumin, coriander and different spice blends or types of peppers, including smoked ones, to create pastes ranging in color from burgundy to crimson.
“Making harissa is an art. If you master it, you can create wonders,” Boufayed said.