Waldo Canyon Fire Update
Date started: June 23, 2012
Number of Personnel: 1,008
Location: West of Colorado Springs
Size: 18,500 acres
Percent Contained: 5%
Water Tenders: 3
Estimated Containment: 7/16/12
Helicopters: 2 Type 1, 2 Type 2 and 2 Type 3
Cause: Under investigation
Injuries to Date: 0
Structures threatened: 20,085 residences and 160 commercial structures
Evacuees: Approx. 32, 000
Cost to Date: $3, 200, 000
Structures lost Yet to be determined
Staffed road closures will be in effect at the following locations:
·● Forest Road 320, one half mile west of Mitchell Ave.
·● Forest Road 320 at Road 300. Road 300 will remain open.
·● Hwy 24 at the El Paso/Teller County line.
Firefighters were able to construct direct line in Sand Gulch from Hwy 24 towards Rampart Ridge Road last night. The fire grew little overnight due to favorable weather conditions. There was isolated torching of trees in the middle of the northwest portion of the fire where oak brush has not completely burned. On the south perimeter, firefighters were able to construct direct line to secure areas of fire.
Direct line construction will continue today on the south perimeter to secure this area. Firefighters will continue to construct direct line in the Sand Gulch area. Structure protection will continue along Hwy 24. To the northwest of this line construction, three locations have been identified as contingencies where firefighters would be able to burn off from, if necessary, to protect the community of Woodland Park. A structure protection group will continue preparation work on the east side of Woodland Park today. Crews will work to construct line from the spot fire north of Rampart Reservoir to the southeast to tie in with the main north flank of the fire.
On the East flank, the primary focus is on structure protection, improving existing line, fire control and mop-up. Firefighters will provide structure protection and initial attack along the eastern boundary of the fire. These activities and resources are being coordinated with the City of Colorado Springs and the Air Force Academy. All resources assigned within Colorado Springs City limits are under the direction of the Colorado Springs Fire Department. Structure protection will continue at Eagle Lake Camp. Firefighters are securing and holding the line from Rampart Reservoir south to Rampart Range Road. Crews will continue structure protection in Cedar Heights subdivision and construct line from the quarry north to the castle.
Evacuations and Closures
Currently on mandatory evacuation:
Cascade, Chipita Park, Green Mountain Falls, Crystola
City of Colorado Springs
All areas north of Garden of the Gods Rd. between I-25 to the east all the way to the western City limits and north to the Air Force Academy.
Air Force Academy
Evacuated areas include all housing areas on the base except the airfield.
Refer to http://www.co.teller.co.us
Closed between Cave of the Winds and El Paso/Teller County line.
Pike National Forest
Order 12-08 closes the Pike National Forest in the area of the Waldo Canyon Fire as shown on map of order.
Currently on Voluntary Evacuation
Crystal Park, Manitou Springs
Waldo Canyon Fire Update
Watch this mini-episode of How It’s Made from the Discovery Channel. Featuring two favorite treats, ice cream sandwiches and cones…yummy!
Since the rise of the Super Moon…it reached its peak last night (Saturday)…it seems the weather has cooled down quite dramatically and will remain that way for a few days. We’re about 20 degrees cooler today than we had been this week. We don’t know and haven’t been able to locate evidence that the Super Moon had anything to do with this, but we suspect it did as it seems more likely than coincidence. So, Far Out Frozen Treats and Mobile Munchies will take this time to re-group, re-stock, and re-new before we hit the trails again. See you soon!
From Custard to Sorbet: Your Guide to Deliciously Beating the Heat
Concrete — Concretes are similar to a milkshake, but made with frozen custard. A milkshake is blended with milk, ice cream and often, a flavoring syrup; whereas a concrete is blended without milk to thin it out. Most concretes allow “mix-ins” like candy pieces. The name “concrete” came about because the finished concoction is so thick that oftentimes it’s handed to the customer upside down, without any of the treat falling out.
Frozen yogurt – Frozen yogurt is pretty much just as it sounds: yogurt that has been frozen. Fro-yo, as it’s popularly dubbed, is a frozen, quasi-solid product of milk solids and milk, plus the addition of two bacteria cultures (Lactobacillus bulgaricus and Streptococcus thermophilus in case you’re wondering). Popular frozen yogurt chains like Pinkberry and Red Mango offer the tangy, more traditional variety – but many companies are now sweetening and flavoring frozen yogurt so that it is more reminiscent of soft serve.
Gelato – Gelato, an Italian-style frozen dessert, is made mostly with milk, instead of both milk and cream like ice cream. Because of this, gelato has a lower fat content.Gelato is churned considerably more slowly, introducing less air and leaving the finished product with a richer, more concentrated taste.
Granita – Granita is a granular, frozen mixture of water, sugar and liquid (fruit juice, espresso, alcohol, etc.). They are typically preliminarily frozen until slushy, then stirred with a fork every hour until frozen completely. This creates its crystalline texture.
Ice cream – By Food and Drug Administration’s standards, ice cream is a frozen food churned from a base of dairy products – milk and cream – that contains at least 10 percent milkfat. However, most commercial ice creams contain closer to 20 percent milkfat. There are two key types of ice cream: custard-based or French-style ice creams and Philadelphia-style ice creams. The latter does not use egg yolks as an emulsifier. Instead – they’re made by simply mixing cream, milk, sugar and the desired flavorings together. If at least 1.4 percent of the frozen treat is egg yolk, the name by FDA regulation is technically “frozen custard,” “French ice cream” or “French custard ice cream.” Custards are typically churned with less air and served at a slightly higher temperature – so the result is denser, smoother and less icy.
Popsicle – If you freeze any type of flavored water or cream into a mold with a stick, you’ve got yourself a popsicle. Although, the more legally correct term is “ice pop” as Popsicle specifically refers to the Popsicle brand. The story goes that on a cold night in 1905, 11-year-old Frank Epperson accidentally left a cup of powdered soda, water and a stirring stick outside overnight. When Epperson awoke the next morning, he found the stick-in frozen treat and dubbed it the “Epsicle.” Later in his life, the frozen treat became a hit with Epperson’s own children: they constantly requested to have one of “Pop’s ‘sicles.” In 1923, Epperson officially changed the name, applied for a patent and a couple of years later, sold the rights to the Popsicle brand.
Paleta — These are Mexican water-and-fruit-based (paletas de aguas) or cream-and-fruit-based (paletas de cremas) ice pops. Oftentimes, chunks of fresh fruit are frozen into the ice pops.
Shaved ice – Here, ice is blended or “shaved” to a soft, snowy texture. A flavored syrup is then poured over the ice. In Hawaii, it is often served over a scoop of ice cream and referred to as “shave ice.”This differs from snow cones (or sno-cones), which are made with crushed ice topped with a flavored syrup instead of ice that has been literally “shaved.” Shaved ice is finer, so it absorbs the liquid poured over it more thoroughly.
Sherbet — This is not to be confused with “sherbert,” which isn’t technically a word, but the preferred pronunciation of the frozen treat by many. Unlike sorbet, sherbet does contain dairy – either milk or cream – and thus, milkfat. Under the Food and Drug Administration’s Code of Federal Regulations, the milkfat content of sherbet has to be between 1 and 2 percent – no more, no less.
Soft-serve – Unlike ice cream, soft serve is continuously churned creating its “soft” nomenclature. It is also lower in milkfat (typically in the 5 percent range). It is also produced and dispensed from the machine at a much higher temperature – also attributing to its semi-solid form.
Sorbet — This is a typically fruit-flavored ice, with no dairy products. It is often served as dessert, but can also be served as a palate cleanser between courses or, as with vegetable- or herb-flavored varieties, as a savory complement to a dish.
Water ice – For all intents and purposes, water ice and Italian ice are the same thing – just referred to differently depending on the region of the country you’re currently in. Water ice is specifically regional to Philadelphia – and some locals will argue that their water ices are less compacted than the Italian variety. The Philadelphia Water Ice Factory compares its mouthfeel to a “hand scooped smoothie.”Water/Italian ice is different from shave(d) ice in that all the components and flavors are mixed together before being frozen, instead of being added on top of the ice before serving.
So, summer is just around the corner. The temperatures have begun to rise and we’ve got ice cream on the brain.
We have done a few test runs on the Pikes Peak Greenway Trail. It is well traveled and has many stop-off spots of interest. When we have ridden this path, typically we begin at Mr. Biggs on a southbound trail to as far as America the Beautiful Park.
Peddling a bike can be hard enough sometimes in our mountainous region, but adding 100 lbs to it is nothing to scoff at. We have hopes to add a motor to the trike…and the sooner, the better. That should allow us to travel greater distances and reach many more eager customers.
We are a work in progress, but getting stronger and growing more and more every day. We hope that you will help support us in this very life-changing endeavor. We hope your family will join our family and make every day a Far Out day!