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Here are the top stories on columbian.com this week:
CAMAS — Earlier this month, a Clark County Superior Court judge ruled that a Camas homeowners’ association violated its covenants by failing to maintain a biofilter, which the complainant argues is polluting Lacamas Lake.
Lacamas Shores, a neighborhood of luxury homes along the lake’s southwest shore, has a biofilter that was once considered a state-of-the-art system. The mix of native grasses and aquatic plants were intended to absorb phosphates and nitrogen, or nutrients that feed toxic algae blooms, from the development’s stormwater runoff.
A Vancouver man was sentenced Wednesday to 60 days credit for time served after trying to grab an 11-year-old boy from a lemonade stand at an east Vancouver apartment complex.
Benjamin M. Kelley, 36, pleaded guilty in Clark County Superior Court to unlawful imprisonment. He was originally charged with attempted second-degree kidnapping.
Two affordable housing projects are coming to Battle Ground as the city responds to rising rents.
Weaver Creek Commons and McNair Plaza will bring a variety of affordable apartments to Battle Ground, where the average rent for a one-bedroom unit is $1,450, according to Rent.com, an apartment listing site.
Clark County is inviting the public to comment on its long-term, 308-page solution to the toxic blue-green algae blooms and noxious plant growth that has plagued Vancouver Lake for years.
The county hired Herrera Environmental Consultants to develop an adaptive Vancouver Lake Management Plan to guide both lake and watershed management. Previous efforts that temporarily improved the lake’s issues included dredging, installing a flushing channel and using herbicide to curb weed growth.
The first wave of summer zucchini is breaking over the horizon. It is not yet an imminent threat. We have a few days, perhaps one or two weeks, before the full force of the onslaught reaches us. But the first green glimmers of the tsunami to come are visible in the distance.
After three years of hard experience, I now realize that the key to avoiding a kitchen full of giant zucchini, rolling around on my counters and crushing plates and fingers, is to pick them now, when they are smallish, young and tender. So far, I have cooked them by slicing them crosswise and sauteing them in butter, but I’m going to have to get more creative. I have three medium zucchini on my counter now and I need a recipe that will finish them off in one fell swoop before they realize they have the upper hand.