There’s been plenty of rain in recent weeks and days are growing shorter and cooler, but the Divisions says it will only take a few hot, dry days to create the perfect conditions for a potential wildfire. The Division also asks hunters to ensure spark arrestors on ATVs, chainsaws and other equipment are working properly before heading into the field. Govoni: “If you’re going to have a fire, like a campfire, keep your fire small, make sure you have your area cleaned out around it so it can’t catch into the grasses or spruce trees, monitor the fire at all times, have water and hand tools available. Then when you’re done, make sure it’s completely out and when we say completely out, to the point where you can stick your hand into what was there and it would be cool to the touch.” Dan Govoni in charge of Wildfire Prevention and Investigation with the state of Alaska Division of Forestry… FacebookTwitterEmailPrintFriendly分享With hunting season underway, the Alaska Division of Forestry and Bureau of Land Management are asking hunters to be careful with anything that could cause a wildfire.
Utah football: Troy McCormick adds depth to the Utes’ backfield with his speed Related I’m building trust with the quarterbacks and have got to keep making plays. Every chance I get, I need to make that play, whether it’s down the field or across the middle. – Andre LewisSALT LAKE CITY — With the likes of Dres Anderson and Kenneth Scott grabbing the headlines, Utah receiver Andre Lewis doesn’t get much attention.But the senior wide receiver gives the Utes another good option in their deep receiving corps.Lewis is listed as Anderson’s backup at the X-receiver position. He’s one of several receivers — along with newcomer Tim Patrick, JC transfer Kaelin Clay, sophomores Delshawn McClellon and Dominique Hatfield, and freshman Kenric Young — who will all be counted on to catch passes for the Utes this year.“That group has had a complete makeover since spring,’’ said coach Kyle Whittingham. “Andre, he’s working hard and had some days where he’s really shone.’’Lewis made a tough catch over a defender for a touchdown in a recent practice and also caught a TD pass from starting quarterback Travis Wilson in the Utes’ last scrimmage.“I’m building trust with the quarterbacks and have got to keep making plays,’’ Lewis said. “Every chance I get, I need to make that play, whether it’s down the field or across the middle.’’At 6 foot 3, 208 pounds, Lewis is one of Utah’s tallest receivers. He says his physicality, good hands and leaping ability make him a solid target, especially in the red zone.Lewis is the younger brother of Steve Johnson, who caught more than 300 passes for the Buffalo Bills over the past six seasons before being traded to San Francisco in the offseason. Even though he didn’t play much for the Utes as a junior, Lewis hopes to take a similar path as his brother — as a late bloomer.“Looking at my brother’s story … he went through junior college and played at Kentucky, didn’t play much his junior year, and his senior year he didn’t get a lot of playing time, but still got it done,’’ he said. “Then he was like the last player picked in the draft and got a chance to be a great NFL player. I just hope I get a chance to follow in his footsteps.’’A BROTHERHOOD: Defensive line coach Ilaisa Tuiaki said he’s got a good group of guys on this year’s squad.“I don’t have any guys that are selfish. They are guys that understand that we’re going to do what’s best for the team,” he said. “The best guys are going to play. Outside of that, I’m not going to hate or love you because of the way you play. Everybody is going to love each other because we’re a tight group.“You’re a human being and that’s the way it’s got to be,” Tuiaki continued. “But on the football field, it’s business and we’re competing and after that we’re all brothers.”SALT SHAKER: Senior Junior Salt is a team leader for a variety of reasons. Whittingham said the starting left guard is a high-character guy with a great work ethic and maturity. The 26-year-old, he added, carries himself well.“He’s just a great kid,” Whittingham said. “He’s just the type of guy that you love to have in the program that does everything right, on and off the field.”Whittingham noted that everybody has a great deal of respect for Salt and that’s why he was elected a captain during the offseason.“We just expect our leaders to set the bar and then expect everyone else to live up to that level that they set. That’s the function of a leader — to set the bar and make sure that you can rally the troops to get everyone to rise to that level,” Whittingham said. “There’s nothing really unique or different that we tell Junior that we don’t tell all our leaders. That’s what is expected out of all of them. We will vote for captains and announce them Saturday and I full expect him to be elected again.”EXTRA POINTS: Whittingham said that there may be a little bit of live work with the twos on Thursday, but the ones are done with full contact until the season opener on Aug. 28 against Idaho State. … No definitive decisions on redshirts will be made until the fourth week of the season. Whittingham estimates that the Utes may end up with a dozen redshirts, but that is to be determined. … The annual fan fest is set for Rice-Eccles Stadium on Saturday from 6-9 p.m. … The “Training Camp Olympics” continued with a basketball hoop on the south end zone. Marcus Williams edged Kenneth Scott in a game of “lightning” redubbed “The NBA 2K14 Challenge.”Email: email@example.com, firstname.lastname@example.org Utah camp report: Aug. 20
INSPIRING A NEW GENERATION OF ASPIRING CHEFSAs a young boy growing up, Kester Robinson always knew he wanted to become a professional chef. Even though it was not very common at that time to have male chefs, Kester simply knew that was his dream and he loved doing it.Now Chef Kester hopes to share his skills and knowledge in the culinary industry to create inspiration and advance the skills of young aspiring chefs. Feeling the need to give back to society, Kester is giving free cooking classes to children who want to have a career as a professional chef or love the culinary arts.Kester said that the cooking classes, for him, is about sharing what the industry is about. It is about inspiring the children so that they know that being a chef is more about cooking. Most of the children who signed up for his classes are mostly interested in cooking and want to become chefs.He said that this is a great step, in terms of showing them how it is done professionally and giving them the experience where they can learn a variety of techniques, knife skills, plating and everything that’s going to better equip them for the working world as young aspiring professionals. The whole idea of the cooking classes is to advance their skills while learning as well, and giving them a change in their approach to cooking.Kester thinks that he is being called to Guyana for some reason and he feels that this is a time where he needs to make a contribution. He said, “Being a chef for so many years is a love and art for me and giving back is always something that I’ve always done throughout the years. So at this time, it’s no different time from any other time I would’ve contributed towards the local culinary industry but this time I’m taking an approach with the younger kids and moulding those minds”.Chef Kester revealed that he has always had a passion for cooking. Ever since he was a young boy, he always wanted to become a chef and from that, he continued to grow and was pushed to the right areas and worked hard. “Today I’m a pretty much a good chef, I would say.”“When I was a child, back in those days, a male being a chef was not something very common and I remember some persons were like, ‘Chef? Why you want to do girl work?’ and it could have demotivate you, discourage you, kind of, in those times, but it’s something that I had really loved and something that is inside of me so it changed nothing, I still wanted to be a chef.”At the age of fifteen, Kester started his first venture in baking and cake decorating. He did a course with the late cake decorating pioneer Debbie Mentore, where he acquired his techniques and skills which motivated him and began his baking career in high school.In the culinary world, Kester gets his inspiration from dedicated, hardworking chefs that are willing to make changes and deal with molecular gastronomy, which is the science of cooking. Kester’s favourite part in the culinary world is the reaction from the guests after serving something amazing. He enjoys baking and his favourite thing to bake is anything with chocolate, stating that it does wonders.His ultimate goal is to mould the minds of young aspiring chefs and change the perception of people that “being a chef is about being an early school leaver or you don’t really have that brain capacity so you just pick up something to cook”. He wants to change that perception in Guyana from “a hustler’s venture or a survival skill” and educate persons that chefs are actually educated and there are degree programmes that are available in cooking. He wants to achieve this goal by starting from the new generation of chefs, moulding them that it is a profession. “You can become a chef and you can love what you do and it doesn’t have to be a survival skill.”“You must love it [cooking]. It must be a passion and a burning desire to join the industry. It’s a very challenging industry at points but very rewarding and if you don’t love it, you’re gonna quit but if you love it, you’re gonna stay. The rewards are wonderful and once you put your passion and your art and your mind, body and soul towards it, trust me it’s going to reward you.”You can catch Chef Kester at Des Patisseries & The Pergola Smokehouse and Lounge located in the Courtyard Mall on Robb Street where there is always something special for you.