PREVIOUSLY: State and Local Reps React to Trump Plan to Open More than 1 Billion Acres to New Offshore Oil and Gas Drilling

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The Trump Administration has announced its intention to expand offshore oil and gas development off the coast of California. The Department of the Interior released its “11th National Offshore Leasing Program,” which proposes as many as 34 potential offshore lease sales, covering approximately 1.27 billion acres, including six sales in California. The North Coast of California is home to three offshore oil and gas fields, including the Eel River Basin, Point Arena Basin, and the Bodega Basin. At this time it is unclear the degree to which oil and gas development is a true threat. In 2018, Trump issued a similar call for new offshore fossil fuel development, which resulted in new offshore leases in the Gulf of Mexico, although none in California. But we believe we should approach this threat as if it is serious, as we have seen the consequences of oil spills related to offshore oil and gas development in Santa Barbara in 1969 and 2015, Port Angeles in 1985, Grays Harbor in 1988, Alaska’s Prince William Sound in 1989, Coos Bay in 1999, and the Gulf of Mexico in 2010.

Here’s what we can do as a community to minimize the threat to the North Coast.

Support Local Government Policies that Frustrate Oil and Gas Development

While there are limits to local control of oil and gas development, particularly in offshore waters, local governments can control land use associated with onshore support facilities. In 1988, Humboldt County voters overwhelmingly approved Measure B, which requires that all onshore oil and gas support facilities be approved by a vote of the people. It does not appear that the County has codified Measure B into County Code, although we believe that the prohibitions contained in the measure still stand. In 2023, the Governor signed Senate Bill 704, which ended offshore oil and gas exemptions in the Coastal Act dating back to the 1980s. The result is that it will be much more difficult to build new or expanded oil and gas facilities such as oil terminals, pipelines, or support facilities on land zoned for Coastal-Dependent Industry. These uses could still be proposed, but now they are required to comply with the Coastal Act. Furthermore, in 2025, the Humboldt County Board of Supervisors approved a resolution in opposition to potential oil and gas development.

While these measures form an initial bulwark against onshore support facilities, we urge further action. The Board of Supervisors should ensure that the voter-approved Measure B is codified into County Code and review the Measure to ensure that it is sufficient to meet the current threat. Additionally, we urge other coastal jurisdictions, including the City of Eureka and the Humboldt Bay Harbor District to pass similar resolutions and take additional further actions.

Support Alternatives to Fossil Fuels

The threat to drill for oil and gas offshore exists because we do not have adequate renewable energy. Full stop. In addition to reducing our energy usage through improved efficiency and conservation, we need to develop more renewable energy. For the North Coast, this means taking a hard look at floating offshore wind energy generation, solar, battery storage, and other actions to generate and store renewable energy.

Fight Like Hell

Should the Trump Administration move forward with any offshore oil and gas development, your North Coast environmental organizations will stand together to fight like hell in opposition. We urge you to join in this fight.

Tom Wheeler
Executive Director, EPIC

Jennifer Kalt
Executive Director, Humboldt Waterkeeper

Alicia Hamann
Executive Director, Friends of the Eel River

Alicia Bales
Chapter Director, Sierra Club Redwood Chapter

Kathryn Wendel
President, Redwood Region Audubon Society

Dan Chandler
350 Humboldt

Wendy Ring
Humboldt Coalition for Clean Energy

Sue Lee
Chair, Climate Action Campaign at Humboldt UU Fellowship

Michael Welch
Director, Redwood Alliance

Lee Dedini
Arcata Presbyterian Earth Care

Larry Glass
Northcoast Environmental Center

Joe Gillespie
President, Friends of Del Norte

Nick Joslin
Policy and Advocacy Director, Mount Shasta Bioregional Ecology Center

Jessie Misha
Chair, Surfrider Foundation Humboldt Chapter

Suzie Fortner
Executive Director, Friends of the Dunes

Luke Ruediger
Siskiyou Crest Coalition

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Press release from Providence St. Joseph:

Eureka, Calif. — November is Lung Cancer Awareness Month, and Providence St. Joseph Hospital Eureka is leading the way in advanced lung cancer detection and care with the addition of a groundbreaking tool to diagnose lung cancer: the Ion Robotic Bronchoscopy Platform, a new technology that’s reshaping lung biopsy procedures.

Lung cancer remains one of the leading causes of cancer-related deaths in the United States. In Humboldt County, 17 percent of residents smoke, compared to the state average of 10 percent, putting them at higher risk. Fewer than one-third of people diagnosed with lung cancer survive beyond five years, but early detection through screening can save lives and give patients more options.

The Ion robot performs minimally invasive, precise biopsies of lung nodules, enabling earlier diagnosis and treatment. Providence St. Joseph Hospital Eureka pulmonologist Dr. Robert Young, board-certified in pulmonary critical care, leads the use of the Ion robotic bronchoscopy platform, which is improving patient outcomes.

“The Ion robot represents a major advancement in lung cancer diagnostics in our area,” said Dr. Young. “The precision allows us to safely reach and biopsy small nodules deep within the lung that were previously difficult to access. This means we can diagnose cancer earlier, reduce complications and provide patients with answers faster, which is critical in guiding treatment decisions.”

The hospital also provides annual low-dose CT scans for eligible adults. The U.S. Preventive Services Task Force recommends screening for adults who are 50 to 80 years of age and have a 20 pack-year smoking history, including current smokers and those who quit within the past 15 years.

Radiologists review all scan results and assign a Lung-RADS score. Suspicious findings are evaluated by a team of specialists in radiology, pulmonology, oncology and surgery. The screening coordinator tracks results and ensures patients receive timely follow-up and support.

“Early detection is the most powerful tool we have in the fight against lung cancer,” said Priscilla Lynn, director of cancer and infusion services, Providence St. Joseph Hospital Eureka. “The Ion robot’s advanced technology and local access to low-dose CT screening gives our patients the best chance at timely diagnosis, effective treatment and improved outcomes.”

By combining innovation with compassionate care, Providence continues to lead efforts to improve outcomes and raise awareness about lung cancer prevention and screening.

Patients who meet screening criteria are encouraged to talk with their provider or call 707719-0550, option 2 to schedule an exam.

Learn about our Cancer Program here: Cancer Program | St. Joseph Hospital Eureka | Providence 

Humboldt County Department of Health & Human Services press release:

The Humboldt County Department of Health & Human Services Division of Environmental Health (DEH) is reminding the community to practice safe food handling to help keep holiday meals healthy.

DEH Supervising Environmental Health Specialist Benjamin Dolf said, “Practicing proper food handling can help prevent easily avoidable illnesses.”

The California Department of Public Health (CDPH) says bacteria including Clostridium perfringens can grow in cooked foods left at room temperature and that many outbreaks have been linked to foods commonly served during the holidays, such as turkey and roast beef.

DEH along with the CDPH recommend following four simple steps to lessen the chance of foodborne illness: Clean, separate, cook and chill.

Clean your hands with warm, soapy water for at least 20 seconds before and after handling food. Thoroughly wash all surfaces, utensils and dishes with hot, soapy water and rinse with hot water before and after each use. Wash fruits and vegetables under cool, running water to prevent the spread of bacteria, even if you plan to peel them.

Separate raw and cooked foods to avoid cross contamination. Keep fruits and vegetables away from raw meat, poultry, eggs and seafood. Also, keep raw animal products separate from each other. Frozen turkeys and other meat should be thawed in the refrigerator, in a sink with cool water that is changed every 30 minutes or in the microwave.

Cook food to proper temperatures. Set the oven temperature no lower than 325 F, and be sure turkey and other meats are completely thawed before cooking. Using a food thermometer, make sure that the internal temperature of the turkey is at least 165 F at the thickest part, including the stuffing if it’s cooked inside the bird. Cooking times will vary.

Chill turkey and other perishable foods in the refrigerator within two hours of being cooked, and do not eat leftover meat, stuffing or gravy that has been refrigerated for longer than three-to-four days.

For more information about food safety, call the Center for Food Safety and Applied Nutrition’s Safe Food Information Line at 1-888-723-3366 or the U.S. Department of Agriculture Meat and Poultry Hotline at 1-888-674-6854.

Holiday food safety tips are also available at www.foodsafety.gov.

Trailing in the shade of a tractor-pulled harvester, a small huddle of people in broad hats trawl the ochre rows of a green field. Every six or so feet, someone squats down and pulls into the morning sunlight a bright, spotted watermelon.

Walking a dozen yards behind this crew of pickers is their supervisor, Raul. He has done this for 21 years, since he was 18.

He, better than anybody, knows that perfectly ripe watermelons aren’t just pulled off the vine, they’re chosen. And the choosing still relies, as it ever has, on workers who are delicate with the fruit and severe with the choice. The job requires years of repetition: seeing the right melon, bending to heft it, cutting its root and placing it carefully on the harvester bed or a bag hanging off the back.

Rookies have trouble. They pick a melon before it’s ready, or they fumble the blades and cut themselves, or their bodies simply inform them after a day or a week of bending and lifting and bending and lifting that they will not be getting out of bed that morning.

Raul knows this land. He raised his kids in the farmland around the town of Firebaugh, 38 miles west of Fresno.

He points to a grove of full-grown almond trees near the Del Bosque melon farm where he works.

“We were putting in those trees when they were young, my first year,” Raul said in Spanish.

For the last two decades, Raul would drive north when the melon harvest ends to work in the vineyards and then the apple and cherry orchards.

But this year is different, and Raul, who didn’t want his last name used in this story because he is in the country illegally, is not sure how much longer he can stay in the United States.

As this year’s harvest ends, the small Central Valley towns that rely on migrant or undocumented labor to survive are themselves forced to imagine the end of a way of life.

The worry here is the workers might not return next year, at least not in the numbers that sustain local economies and power the state’s $60 billion agricultural industry, which grows three-fourths of the fruits and nuts consumed in the U.S.

The second Trump administration has pledged to carry out the largest deportation program in American history. They have, so far, mostly left the agricultural industry alone. But Trump and his advisers have wavered on whether to protect farms from immigration raids, so the seasonal workers and their employers will have to wait and see.

In the meantime, what connects tiny truck stop towns and big cities of this part of the valley is fear: of tightened water allocations, of market turbulence and, this year, of immigration agents.

Small farm towns in the Central Valley are similar in their seasonal economics to a beach town on the East Coast: Both swell in summer with a population boom, then dig in for a slow winter. Firebaugh City Manager Ben Gallegos said the town of 4,000 grows to 8,000 people in the summer, then empties out after the harvest.

The story plays out in the numbers, but already this year’s numbers tell a different tale.

In the second quarter of the year, which runs from April 1 to June 30, total taxable transactions in Firebaugh were down 29% from the same quarter last year, according to the California Department of Tax and Fee Administration. In nearby Chowchilla, total taxable receipts are down 21% in the second quarter of this year compared to the same period last year.

People don’t want to shop or go out to eat, Gallegos said. The city of Firebaugh is staring down cuts to its police force, its parks and its senior center. In September, the appearance of county probation officers dressed in green fatigues caused waves of panicked Whatsapp texts. Some people went into hiding.

The food bank in Firebaugh used to serve about 50 families. Today, at weekly distributions behind city hall, that number is up to 150. When it’s over, volunteers take the remaining food boxes to families who are too afraid to leave their homes.

“We need those individuals to drive our community,” Gallegos said. “They’re the ones that eat at our local restaurants, they’re the ones that shop at our local stores. Without them, what do we do?

“They’re scared to come out because of the color of their skin.”

Raul and his crew of six pickers will have to choose, too. Will they come back?

“My clients say this country’s not for them anymore,” said Fresno immigration attorney Jesus Ibañez, who works with farmworkers. “They feel like they’re on borrowed time here. That sentiment is not one I heard a lot one year ago.”

The choices to stay or self-deport come down to money, but also the futures those farmworkers want for their children born in the United States, Ibañez said.

Sometimes the choice is more complicated – the U.S. isn’t as safe for them as it was, but its school districts still offer things like mental health care and physical therapy that migrant workers fear they won’t get in their home countries. Balanced against that is the possibility of one or both parents being deported, leaving the children with no legal guardians in this country.

Statistically, it’s difficult to even know the number of farmworkers employed today, let alone how much the fear of deportation is affecting employment in the industry. In late October, Ag Alert, a publication of the California Farm Bureau, broke the news that both the U.S. Department of Agriculture and the U.S. Department of Labor canceled annual farmworker labor surveys. That means that, for the first time since the late 1980s, there is no federal documentation of farmworker hours, wages or demographics. Historically, about 40% of farmworkers in the last decade were undocumented.

The nonpartisan Pew Research Center found that more immigrants left the country or were deported this year than the number who arrived. If the trend holds until the end of the year, 2025 will be the first year since the 1960s that the population of immigrants in the U.S. falls.

For Raul, the question of returning is simple. He will need to earn money so he can support his kids, so he plans on coming back.

“Que quisiera un padre? Raul said. “Quiere que sea lo mejor para los hijos.”

What would a father want? He wants what’s best for his children.

The road into Firebaugh rolls up and over a wash, next to the spot where Andrew Firebaugh founded a ferry across the San Joaquin River that became an important stop on stagecoach routes. The river has always been what kept this town alive, first as an obstacle around which they built a settlement and later as the lifeblood of its farms and fields.

Just outside of town, the pavement has fractured and buckled. The street signs are tiny and faded on the broad grid of roads bounded by fields that push right up to the street. You orient yourself with both cardinal directions and crops.

Prunus amygdalus, also called almond trees, look like they’re raising their arms. Pistacia vera, the pistachio tree, look like they’re shrugging. Uncovered truck bed bins spill ripe red tomatoes on tight turns. Tractors with their tillers raised trundle slowly down the highway. On the side of the road bobs of lettuce heads peek out of the ground, followed by a massive pile of unhulled almonds, and then a series of palm trees, some very tall and some a little squat.

At the corner of one of these roads, just before it meets the interstate, is the melon farm owned by Joe Del Bosque, Raul’s employer of 21 years. And the first thing people inclined to these kinds of questions will ask Del Bosque is why he hires undocumented labor.

He begins explaining his trouble hiring people on the federal H-2A visa, which permits employers to hire foreign seasonal workers. It’s not just that he has to pay them $3 more per hour, Del Bosque said. It’s that he must also pay for their transportation to and from the farm every day. He must pay for the rooms where they sleep and the food they eat. It is, he said, economically impossible to rely on the visa program.

The next suggestion is hiring local people. Del Bosque laughed and said he tried that. The locals made it a week, at the most, and then found some other way to make money that didn’t leave them sore all over.

He knows that one day soon, he’ll likely have to turn over operations to the only family member active in the business, his son-in-law. But that’s only if there’s still a farm to hand over.

“I don’t have a lot of confidence that the future of our farm and a lot of farms is looking very good right now,” Del Bosque said.

The U.S. Department of Labor is already sounding the alarm on losing farmworkers and the threat that poses to the nation’s food supply in a notice in the Federal Register in October.

“The near total cessation of the inflow of illegal aliens combined with the lack of an available legal workforce, results in significant disruptions to production costs and threatening the stability of domestic food production and prices for U.S consumers,” the department said in a rule-making proposal that would allow employers to pay H-2A workers less than they are paying now.

“Unless the Department acts immediately to provide a source of stable and lawful labor, this threat will grow,” the notice said, citing the likelihood of enhanced immigration enforcement under the budget bill Trump signed earlier this year.

Those longer-term consequences in the labor market won’t be felt evenly.

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Fresno County and the rest of the Central Valley went for Trump in the 2024 election. Del Bosque calls himself a conservative, though he donates to both parties – Democratic Sen. Adam Schiff and former President Barack Obama have both made public visits to his acreage.

Next to his farm – right up on the property line where everyone will see it – is a massive Trump 2024 sign, erected by his neighbor. No one driving to the Del Bosque Farm will miss it. Del Bosque laughs about it, but it’s also a reflection of how their differing crops help define their politics.

Del Bosque grows melons, which are labor intensive and require lots of people to work long hours. He supports an easier path to employment for undocumented workers. Next door, his neighbor grows almonds. They only require one person to drive a “shaker” to get the nuts out of the trees and another to operate the basket that catches them as they fall. His neighbor, whom CalMatters was unable to contact, doesn’t require much labor at all.

“Here’s the thing, not all farms are the same, not all farmers are the same,” Del Bosque said. “I’m concerned about these people. (The neighbor) is not concerned about that, because he has almonds. He manages his almonds with just him and one or two more people.

“He can do his whole farm with two, three people. So this immigration (enforcement) does not affect him at all.”

Author and Central Valley farmer David Mas Masumoto wrote about neighborly tension in his 1995 “Epitaph for a Peach.”

We depend on labor from Mexico, part of a seasonal flow of men and families. Many come here for the summer, return to Mexico during the slow winter months, and return the following year. They’re predominantly young men with the faces of boys. We’re dependent on their strong backs and quick hands. And they are hungry for work.…

This September, farmers drive down the road staring straight ahead, steering clear of a chance meeting with a competitor who was once a neighbor. Eyes avoid eyes, hands hesitate and refrain from waving. It’s an ugly September.

Politics out here can make it a whole ugly season.

What if they don’t come back?

“We don’t have a precedent for trying to understand that major of a disruption to our state’s economy and demographics,” said Liz Carlisle, an associate professor in the Environmental Studies Program at UC Santa Barbara.

Something is changing in one of the world’s most productive agricultural regions. Wine grapes are going unharvested, rotting in the fields, as exports to Canada collapsed under new tariffs and younger consumers started shying away from alcohol. Land values are cratering in places with limited water, leaving farmers in multi-million dollar debt. Water costs are skyrocketing in part because of a 2014 conservation law that seeks to regulate years of agricultural over-pumping.

“I do think we’re looking at the potential of really big and rapid change to California’s agricultural sector and all of the workers and everything that touches the economy,” Carlisle said. “It’s kind of a perfect storm because you have major shifts in trade policy at the same time as you have major shifts in the workforce at the same time you have major shifts in climate and potential regulatory responses to those climate impacts.

“So that’s a lot of huge transformations for people in the agricultural sector to try to manage at once.”

This year, the problems were the usual problems: Five or six big storms clobbered the Central Valley with rain and hail, hitting young crops just as they were approaching maturity. But larger battles loom.

During the first Trump administration, the labor market for Central Valley farmers tightened significantly, said California Fresh Fruits Association president Daniel Hartwig, when migration numbers plummeted and farms would lose workers to a neighboring operation that offered an extra 25 cents per hour.

During this second go-round with Trump as president, those concerns seem almost archaic. Now, Hartwig said, he’ll spend a couple hours every week running down rumors of immigration enforcement: an unmarked white van in Madera County that turned out to belong to a carpet cleaning business; a cluster of cars outside a health clinic that turned out to be a local police operation; a shaky TikTok of unknown provenance showing men in green fatigues that sent farmworkers rushing back to their homes.

“If you did let your imagination run wild, especially if you were undocumented, everywhere you look, around the corner, is somebody that’s you’re fearful is going to try and get you and deport you,” Hartwig said.

Now these towns in the lower basin of the Central Valley hunker down for an anxious winter, on the farms, at the food bank, in Firebaugh’s City Hall.

They are dependent on so many factors out of their own control. Executive impulses in the White House. Cloud formations and wind speeds. Commodity prices set globally. Water prices set locally. And in the winter there is time to think and there is time to ask questions.

Will the federal government increase immigration enforcement at farms? Will it rain enough early in the season? Will it rain too much when the fruit is in the fields? Could there be a repeat of last year’s heat wave? Or this year’s storms? What if the water gets costlier? What if the commodities get cheaper?

And a question perhaps more crucial than any other: What if they don’t come back?

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Editor’s note: Author David Mas Masumoto is a member of the CalMatters board of directors.

Press release from Shelter Cove Fire Department:

At approximately 1:45 p.m. [on Sunday], a 55-year-old male suffered a fall of nearly 50 feet while attempting to cross a narrow land bridge in the area of Little Black Sands Beach in Shelter Cove, California.

Shelter Cove Fire Department (SCFD) responded immediately, with a Duty Officer, two engines, and an ambulance. Additional mutual-aid resources were automatically requested due to the  technically challenging location. Responding agencies included Cal Fire’s Whitethorn Station, the Southern Humboldt Technical Rescue Team, and City Ambulance out of Garberville.

Upon arrival, SCFD’s Officer located the patient at the bottom of a steep embankment with minor to moderate injuries. Given the dangerous terrain, patient’s injuries, and SCFD’s previous joint training with the U.S. Coast Guard (USCG) and Cal Fire, the Duty Officer determined that a hoist rescue would be the safest and most efficient option.

The U.S. Coast Guard was initially requested, as one of their aircraft was already operating north of Shelter Cove. However, the aircraft was unable to complete the mission due to fuel limitations. Fortunately, Cal Fire’s new Fire Hawk helicopter, Copter 616, was available and promptly accepted the rescue assignment.

Copter 616 arrived on scene and executed a hoist rescue, safely lifting the patient from the hazardous terrain. The patient was then transferred to awaiting SCFD and ambulance personnel for assessment and transport to a local hospital.

Shelter Cove Fire extends its gratitude to all mutual-aid partners whose teamwork and rapid coordination contributed to the successful outcome of this rescue.

On this week’s EcoNews Report, we take an audio tour of the Siskiyou Crest with Luke Ruediger, chief evangelist for the rugged and wild mountain range that connects the Coast Range with the Cascades along the Oregon/California border. The crest is renowned for its amazing biodiversity, including species, like the Siskiyou Mountains salamander and Baker cypress, found nowhere else on the planet. Yet Trump’s new push for more timber from public lands is putting this place at risk.

Want to learn more? Check out the Siskiyou Crest Coalition!

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When this photograph was taken — 1922 — Rose Bussiere Peters was 18 years old, already with a world of experience in cookhouse work. Here she wears her chefs outfit at Camp 18 on Simpson Creek above Korbel.

“While I was waiting on tables at Camp 18, Joe Filgas said he needed a second cook. He asked me to try out for it, saying he would teach me - what a good teacher he was.”

“After I was there for almost a year the Bullcook, as he was called, said they needed a second cook at Korbel Cookhouse. There, I worked under Jack Gray, a wonderful cook from the Southern States.”

“That was a large cookhouse. It had a transient dining room for those going and coming from the mountain country and Trinity County. You could get a wonderful meal — all you could eat for $1 — served family style. Try and find that now!”

Rose Bussiere was born in late May of 1903 in the Scottsville area around Blue Lake. Her father was a donkey runner for the Northern Redwood Lumber Company at Camp 11 on the Mad River. It seemed natural to Rose that, at the age of sixteen, she too go to work for the Northern Redwood Lumber Company at Korbel.

With so many men occupied by the war efforts overseas in 1918, women were much needed in traditional men’s jobs. Rose first worked in the planing mill and later making shingles and shakes and was the last woman to leave the mill before being transferred to the cookhouse a year later.

The Northern Redwood Lumber Company was a prestigious and wealthy company at that time. After taking over the milling operations of the Bohemian Korbel brothers in 1913, they went on to transform a small company town into a larger community complete with resort hotel, company store, recreation hall, cookhouse, blacksmith shop and railroad depot. The company owned 35,000 acres of timber, eight miles of logging road, the Arcata and Mad River Railroad and the Nelson Steamship Company. The company kept an extensive dairy farm and cattle ranch, slaughterhouse, chicken and pigeon ranch, orchards and a large garden area for fresh vegetables. All this was necessary to feed the almost seven hundred men employed by the Northern Redwood Lumber Company.

Those rugged men turned out 50,000,000 feet annually of redwood and fir lumber from the one “1-band” and one “2-band” mills and the planing mill at Korbel. They manufactured silo and tank stock and pipe staves, lath, shingles, shakes and casket stock.’

The Korbel cookhouse was a large two-story building with rooms for the waitresses and cooks on the top floor and the kitchen and dining room below. Attached to the shady northside of the cookhouse was the meathouse, screened on three sides to keep the meat cool.

The Czechoslovakian head cook, Joe Filgas, Sr., conducted the cookhouse in an orderly manner according to his daily schedule. He insisted that the cookhouse be immaculate and Rose began her working day by mopping the dining room floors. The long tables then had to be set with plate down, saucer up and handle-less cup down, plus silverware and napkins.

The salt and pepper shakers, sugar dispenser, cream pitcher and catsup bottle had to be cleaned and filled every morning. Each group of condiments was referred to as a “round” and was shared between six men with six to eight “rounds” per table.

Each meal found Rose and the other waitresses serving 75 to 85 hungry men, plus any number of mountain travelers passing through. Every man had his place in the dining room and, in order to avoid fights. Rose often asked the mountain travelers to wait until the men were all seated before picking a vacant place.

Young Rose found the work of waitress hard. The thick, white dishes were heavy and the pace of the cookhouse was fast. The pay as a waitress was $45 per month plus room and board.

The second cook under Joe Filgas was his son, John. When John went on to be head cook at another camp up the river. Rose took his place as second cook. The starting pay was $75 per month.

The kitchen of the Korbel cookhouse was kept immaculate. There v/ere five ovens with one big firebox to tend. The ovens had an iron top for the range. The tops were cleaned with a burlap-covered brick which left no odors or grease. There was a long dish-out table covered with zinc to retain the heathttps://lostcoastoutpost.com/2025/nov/22/humboldt-history-every-day-feast-or-inside-kitchen/ where the waitresses picked up the filled platters and bowls of steaming food.

The food for the Korbel cookhouse came mainly from the Northern Redwood Lumber Company’s own ranch. There was always ample beef, occasionally ham or chicken, plenty of fresh fruit from the orchards, fresh vegetables in season and plenty of milk from the company’s Norton Ranch. The other food and ingredients were bought and kept in the cookhouse storeroom. There were wooden barrels of maple syrup, sacks of flour, sugar, rice, coffee, beans and salt, and boxes of macaroni and tea.

As second cook. Rose Bussiere began her working day in the kitchen at 4:00 a.m. The flour sack apron went on first thing. Before making breakfast, the day’s desserts were made. Cookies, pies and cakes were rotated throughout the week. Lunch, or dinner, as it was called in those days, for the choppers also had to be prepared before breakfast. These men worked too far out in the woods to come to the cookhouse for the noon meal. Their lunchboxes were fashioned from square five gallon oil cans with the tops cut off.

Breakfast consisted of rolled oats; pancakes made from starter of the previous day; bacon and either boiled or fried eggs; beef steak, fried potatoes and hot biscuits and fruit. The meal gong rang at 6:00 a.m. for the men in their cabins and at 7:00 a.m. the last gong rang for breakfast.

Dinner was at noon sharp and the 75 to 85 hungry men lined up outside the cookhouse doors and waited to eat roast meat of some kind, or boiled ham, baked or mashed potatoes, some kind of dried beans, a vegetable, either pie or pudding and hot doughnuts, if it was doughnut day.

Filling those hungry bodies at suppertime was sliced roast, stew, macaroni or rice, potatoes, fruit, fresh bread and dessert.

Behind the taste of all this delicious food was a lot of hard work. Rose rushed around during her working hours under the strict orders of Joe Filgas. She can remember sitting for two hours or more peeling one hundred pounds of potatoes and chopping twenty- five pounds of onions. Joe Filgas, with his sharp eagle eyes, was sure to criticize if the potato peelings were anything other than peelings. On bread baking day. Rose watched the five ovens after supper until 10:00 p.m.

As second cook, she was in charge of making doughnuts. The raised doughnuts were slid into a big vat of grease and Rose turned them with two long wooden sticks to keep from being splattered. After cooking, the doughnuts were coated with sugar. Rose turned out about nine dozen doughnuts four times a week.

The task of making three meals a day, seven days a week was a big one. Sometimes it seemed to Rose that all she did was stand in front of the ovens stirring for hours on end. Other times it would be shelling peas or kneading dough.

Life at the Korbel cookhouse was not all work, though. On the first full moon of June the seasonal Saturday night dances began at Camp Bauer. The dance platform was always crowded with couples , while the band played lively tunes continuously from 9:00 p.m. to 3:00 a.m. Rose rarely missed these dances and never lacked a dancing partner. Summer and fall Sundays at Korbel were genuine “days of rest.”

During many afternoon breaks and evening strolls. Rose taught English to her Finnish friend, Hilma Erickson. Hilma was a waitress at the cookhouse and the two young women had many a giggly time at these English lessons.

The work in the Korbel cookhouse proved too much for Rose Bussiere, a small and thin woman, and in early 1922 she moved to Eureka and took a job there. She had met Martin Peters at Korbel and they were married in 1922 after she had quit working at the cookhouse. Mrs. Peters now resides in Arcata and looks back upon those cookhouse years with fond memories. When reminiscing of those days. Rose recalls most vividly that, “everybody was happy and those were good times.”

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