On Tuesday, July 18, the Ventura County Transportation Commission (VCTC) will close one eastbound lane of Highway 126 at Hopper Creek, just west of Piru, overnight to make repairs to a railroad grade crossing. VCTC’s contractor, J.A. Placek Construction Co., will begin installing temporary traffic control devices and light towers at 7 p.m. One eastbound lane of Highway 126 is expected to be fully closed in the area from 8 p.m. on July 18 through 4 a.m. on July 19.

On Wednesday, July 19, VCTC will repair the railroad crossing at Highway 126 just east of the El Dorado Estates neighborhood in Fillmore. This work will also require an overnight closure lane closure. Temporary traffic control devices and light towers will be installed starting at 7 p.m. One eastbound lane of Highway 126 is expected to be fully closed in the area from 8 p.m. on July 19 through 4 a.m. on July 20.

During the closures, eastbound traffic will be reduced to one lane. Drivers should expect delays. See map below for location details.

“We will partially close Highway 126 to make needed repairs to the Santa Paula Branch Line,” said Darren Kettle, executive director of VCTC. “By scheduling these closures during nighttime hours, we hope to minimize the inconvenience to motorists and businesses in the 126 corridor while ensuring the railroad crossing remains in safe, working condition.”

The Santa Paula Branch Line, owned by VCTC since 1995, is a stretch of railroad track running from east Ventura through Santa Paula, Fillmore and Piru to the Los Angeles County Line. It crosses Highway 126 in two locations between Fillmore and Piru. During the closures on July 18-20, VCTC’s contractor will repair and replace a defective concrete railroad-crossing panel.

About the Ventura County Transportation Commission
The Ventura County Transportation Commission is the regional transportation planning agency committed to keeping Ventura County moving. Program information is available at goventura.org.

California Highway Patrol

In support of the California Highway Patrol's (CHP) responsibility to keep California's roadways safe by reducing collisions, and related to the current Independence Day Weekend Maximum Enforcement Period the CHP's Moorpark Area office deployed three officers and one sergeant this morning to partner with the crew of "Air 73," a CHP airplane, to patrol State Route (SR) 126 between Fillmore and the Los Angeles/Ventura County lines. "Air 73" was staffed by two CHP officers, one a Pilot and the other a Flight Officer. The aircraft and crew are based in Paso Robles with another CHP airplane ("Air 71") and a paramedic staffed rescue helicopter ("H-70"). These three aircraft primarily support both CHP and allied agencies within the CHP's Coastal Division (Santa Cruz to Moorpark).

Typically, on these types of missions the aircraft's Flight Officer observes a violation, radios the information to a ground officer who then makes contact with the violator.

This morning's mission occurred in a posted 55 MPH speed zone on SR 126 between 8:58 AM and 10:50 AM (1:52). During this time ground officers made 22 total enforcement contacts. Eighteen drivers were issued citations for driving between 68 and 80 MPH, and an additional four drivers received warnings.

The CHP Moorpark Area wishes to thank our partners at Caltrans for working cooperatively with us in the installation of appropriate signs and roadway markings making it possible to conduct aircraft mission in support of improving roadway safety and reducing collisions.

I would like to take this opportunity to remind everyone who shares the road: drivers, motorcycle riders, bicyclists and pedestrians to take just a moment to reflect how delicate life is, how delicate our bodies are when compared to the energy of a collision.

R. D. COHAN, Lieutenant Commander

Bob Crum

Faithful readers of this column (thank you) know that I shoot straight from the camera, so to speak, to help you improve your photography. Accordingly, I'm going to present a mnemonic acronym that originated with fellow photographer K. Rockwell reconstituted with my embellishments.

Composition, again, is the topic because it's the heart and soul of a compelling photograph. Ignoring the principles of composition almost always results in lackluster photos.

The acronym for better photos is: F.A.R.T. Seriously. As soon as you collect yourself let's see why... ahem... F.A.R.T.ing will improve your photography. Let's begin.

F = Feel. As you arrive at a photogenic scene you'll immediately think: 'Wow, I need to photograph this'. Amateurs promptly take the shot...click... and move on. That's a snapshot... not a photograph. Ponder why you're “feeling” compelled to shoot the photo.

A = Ask. Ask yourself what's special about what you're seeing that creates the itch to photograph it? Spectacular colors? Unique light? Something bizarre? Mentally define what is 'most' compelling about the scene.

R = Refine. Refinement is challenging! As you begin to understand why you want to shoot the photo, refine whatever the specialness is that demands to be photographed. To the degree that you can refine the specialness you 'feel' compelled to photograph is the degree that your photo's wow factor will increase. Lastly...

T = Texture. Is the specialness that you feel urged to photograph involve 'texture'? If so, capture that 'texture' robustly. Or is the compelling attraction a unique color or combination of colors? Fill the 'whole' frame with the special color(s). If the scene includes unique leading lines that attracted your attention refine that and fill the whole frame with that specialness.

As you mentally refine the image, eliminate everything that doesn't relate to or enhance the image. Everything! Creatively composing your photos will produce a strong image. Let's look at an example.

The greatographer (me) arrives at a waterfront and looks... a vivacious mermaid sunning out on the breakwater. My dream photo! Frolicking dolphins all around her. Delicate teal-colored translucent sunlit waves lapping at the rocks. Photogenic aplenty. As I slowly raise my camera... whoa... instead of “you-know-what”... you know that I can't take the photo until I first invite the mermaid to swim over and join me for lunch at Neptune's Seafood Buffet. But I digress...

What first caught my eye? The attractive color of the translucent waves? The frolicking dolphins? The vivacious mermaid? Before I raise my camera to take a photo, I remember to first... ahem... “you-know-what.”

Obviously, the major attraction is the mermaid. As I look through the viewfinder (holding up a sign saying: SMILE) I'll fill the whole frame with only the mermaid's specialness. Eliminate the frolicking dolphins & the appeal of the teal-colored waves. I'm going to zoom in and fill the entire frame with the mermaid. Aaaaaaah!
Wait. As I recall the acronym, I'll Refine' the image. By zooming out just a little I can add some context to the photo. A teal-colored wave would add a 'splash' of color and liveliness. Showing just a little of the rocks (key word: little) adds a touch of texture. Voila, with a little Refinement I just “created” a great photo.

Now that you know how to achieve great compositions, thus great photos, nothing left to do but practice F.A.R.T.ing. Besides, you'll feel better as your stinky photos improve. Just sayin'. But when you see me in Vons, probably not a good idea to yell: “Hey Bob, I F.A.R.T.ed!

Photo of the Week, and other fireworks photos at fillmoregazette.com are included now because too much to do last week on a short deadline.

Happy photoing.

Email your comments, questions and/or suggestions to bob@fillmoregazette.com

The California Department of Public Health (CDPH) is reminding Californians about the importance of safe food handling to prevent foodborne illness while enjoying picnics, barbecues and other outdoor activities during the summer season.

Salmonella, E. coli and Campylobacter are bacteria most commonly recognized for causing foodborne illness in the United States each year. Most of these cases are mild and cause symptoms for only a day or two, but some cases are more serious. However, there are some easy and effective steps you can take to help lessen your chance of contracting a foodborne illness.

“You can protect yourself, your family and your friends from foodborne illness by following simple safety tips for properly preparing and handling food,” said Dr. Smith.

Following these four “Cs” can prevent foodborne illnesses:

Chill:
• Keep hot foods hot and cold foods cold. Bacteria can grow in foods kept in the temperature “danger zone” (41°F-135°F) / (5 °C-58 °C) for an extended period of time.
• Refrigerate leftovers to less than 41°F / 5 °C as soon as possible, but definitely within 2 hours.
• Use shallow pans and loosely cover while in the refrigerator to allow warm air to escape and facilitate cooling.
• Select cold foods at the grocery store last and put them away first when you get home to keep them cold.
• Refrigerated foods packaged in hermetically sealed or vacuum-packaged containers should always be stored in the refrigerator. Storing these types of vacuum-packaged products at room temperature could allow the production of Botulism toxin.
• Follow package instructions, especially when it comes to keeping foods refrigerated.
• Thaw frozen foods in the refrigerator or in a microwave immediately prior to cooking. Never thaw frozen foods on the counter.

Clean:
• Wash your hands with warm, soapy water for at least 20 seconds before and after handling food. Humming “happy birthday” twice while washing hands is a good way to ensure you are washing long enough.
• Scrub cutting boards with hot, soapy water after preparing each item and before moving on to the next food. If your cutting board has deep grooves or cut marks, which make it difficult to clean, consider replacing it.
• Wash and thoroughly rinse utensils and cutting boards with soap and water. Thoroughly cleaning them with a bleach solution (made of one tablespoon of unscented liquid bleach diluted in one gallon of water) will provide effective sanitation action.
• Cover any cuts or skin abrasions on your hands to avoid contaminating the food.
• Keep pets and household chemicals away from food preparation areas.

Prevent Cross Contamination:
• Keep raw and cooked foods separate.
• Use separate cutting boards and knives for chopping ready-to-eat produce and raw meats.
• Never rinse raw poultry because it spreads germs around the kitchen sink, which can serve as a source of contamination for other foods.
• Discard used marinades.
• Use clean utensils and plates to remove cooked foods from grills and pans. Never place cooked foods back into the dish that held the raw or uncooked foods.
• Separate raw and uncooked meats from ready-to-eat items when shopping at the grocery store. Place raw meats in disposable, plastic bags away from other foods.
• If you use reusable shopping bags for groceries, designate specific bags for meats to avoid cross-contamination. Wash and dry bags as they become soiled.
• Store bags used for groceries at home in a manner which protects them from other sources of contamination such as pets, children, and chemicals.
• Thaw frozen foods in the refrigerator in water-tight containers to prevent juices from leaking onto ready-to-eat and cooked foods.

Cook:
• Use an accurate thermometer to measure the final internal temperature of meat and meat products. Color is an inaccurate way to determine if meat is sufficiently cooked.
• Measure the temperature in the thickest part of the food, ensuring the thermometer does not touch bone or the cooking pan which can give you an inaccurate reading.
• Wash thermometers after each use.
• Wait until foods are completely cooked before taste testing.
• When using a microwave to cook or reheat food, be sure to rotate or stir the food to facilitate thorough heating. Additionally, some labels recommend a “resting time” for the food after cooking before it should be served. Those instructions should be followed in order to allow the heat to evenly distribute.

Visit CDPH’s Cooking Raw Meats webpage for additional information.