That’s the conundrum facing Colorado as it nears its sesquicentennial, or 150th anniversary of statehood, on Aug. 1. Less than a third of Colorado voters, 30%, said they’d heard much about the landmark, according to , and only 6% said they’d heard a lot about the event.

“I’m sure the historians will be a little depressed about this one,” chuckled pollster Lori Weigel, principal of New Bridge Strategy, during a poll briefing.

Dozens of events big and small are to mark the milestone anniversary. The full details are available at .

All that said, most Coloradans do feel an innate pride in the state and its success. Eighty-four percent said they were moderately to extremely proud of their home state, outpacing the 75% who felt similar levels of national pride.

Further, there’s near-unanimity in what Coloradans feel is important now: protecting Colorado’s lands and waters (89% ranked it as very important; 99% said it carried some level of importance); ensuring free and fair elections (89% very important, 98% assigning it some level of importance); and being a place where people can afford to live and work (84% very important, 98% giving it some level of importance). Those three topped the list.

The poll, conducted June 26 to July 1, included 655 registered voters statewide. It was conducted by a bipartisan team from New Bridge Strategy and Aspect Strategies on behalf of the Colorado Polling Institute. The margin of error is 3.8 percentage points.

Perhaps unsurprisingly, a quarter of proud respondents cited the state’s natural beauty and outdoors as their top reason they’re proud to be a Coloradan. The next-largest category, the state’s progressive policies and rights, was cited by 13% of respondents.

But politics also crept into respondents’ ways of thinking, too.

Among conservatives, 97% said they were proud to be American, versus 67% who said they were proud to be Coloradans. That dynamic flipped for liberals, 94% of whom were proud to be Coloradans compared to 61% who were proud to be American.

Of course, Republicans hold trifecta control of Congress and the White House, while Democrats have large majorities in the state legislature and occupy the governor’s office.

Overall, the pollsters highlighted that this poll — conducted during the high nationalism of the Fourth of July and America 250 celebrations and the hosting of the men’s World Cup soccer tournament in U.S. cities — found more unity than not, and far less partisanship than they usually see in their polls.

Seventy percent of respondents said they felt Coloradans had more in common than things dividing them, and 66% felt the state’s best days were ahead. They felt similarly about the country, with 77% saying Americans had more in common that not and 63% saying the country’s best days were ahead.

“We often see everything so divisive,” Weigel said. “The fact that we had solid majorities agreeing that our best days are ahead, that did surprise me to some extent.”

But didn’t it feel like something shifted after FIFA’s eyebrow-raising decision to overturn Folarin Balogun’s red-card suspension? Like, there was a disruption in the good karma and momentum the U.S. Men’s National Team had accumulated in its first four World Cup matches?

As news broke Sunday that Balogun was cleared to play in the Round of 16 despite being sent off in the previous game, I texted a few friends my gut reaction: It was an awesome surprise that also smelled like you-know-what. After all, this was FIFA, that seems to function not based on its rulebook but on the whims of a few guys in a room.

I felt a little queasy about it, but I pushed it down in my stomach. Maybe we had earned this. An opportunity to benefit from FIFA’s litigious inconsistencies, which usually feel reserved for the A-list stars. (How exactly the entire group stage, again?)

Then FIFA Peace Prize winner Donald Trump rushed to the first microphone he could find on Monday to brag about making the call that got Balogun reinstated, and I knew it was over. This was all starting to feel a little too much like Game 3 of the NBA Finals — when Midtown Manhattan transformed into a massive security operation to accommodate . His appearance eclipsed the game itself, which ended with the Knicks’ only loss of the Finals. In fact, it was their only interruption in the entire last month of a magical championship run.

This is not to politicize our national team’s 4-1 loss to Belgium, I promise. But come on, man. The head of state for the World Cup’s host country calls in a favor, and suddenly the USMNT looks like a shell of its former self? I can’t help that I’m a superstitious being: that was karma we just watched on Monday night. You felt it before kickoff, and you knew it was over even before Belgium scored in the ninth minute.

There was no connectivity, no creativity, no sustained possession, no urgency or poise on the back line. One of the most humiliating performances from any team in this World Cup.

Certainly, the talent gap between European and American soccer was yet again laid bare, a once-every-four-years tradition like no other.

But the final score in Seattle was not an accurate referendum on either team’s ability. I’m not convinced the Belgians are meaningfully better than the USMNT. I watched their tournament opener in person last month, a 1-1 group-stage draw with Egypt, and walked away fairly confident that Belgium’s fading golden generation wouldn’t muster another deep run. When they scored two greasy goals to oust Senegal with a miracle comeback in the Round of 32, I celebrated what I thought was a stroke of luck for the Americans. Belgium looked like the more favorable matchup of the two.

The stars and stripes were aligning for a quarterfinal run on home soil. Then Balogun was shown a red card against Bosnia, some 20 minutes after he scored his third goal of the tournament.

It was a questionable call, sure. We were right to be outraged from our biased vantage point. Heck, we might’ve even been unified by it. Balogun was suddenly a household name at Fourth of July barbecues.

But the rules are the rules. Subjective real-time officiating is a part of sports. Red cards are binding one-game suspensions. I had made peace with the reality of the situation by Sunday (which was four days after the win over Bosnia, by the way — FIFA couldn’t have decided Balogun’s fate any sooner?). Honestly, I believed the USMNT still had a good chance to beat Belgium, even without him. I was prepared to celebrate 250 with a defying-the-odds victory.

Instead, the president’s insistence on making these major sporting events about himself loomed over match day. It became a national story. Then the game became our national headache.

For all the talk about Balogun, it was like the rest of the lineup felt saved by his presence. Christian Pulisic was sloppy and listless (and perhaps injured), defenders Sergiño Dest and Tim Ream were vulnerable, and goalie Matt Freese was reckless in a decision that will haunt U.S. soccer fans for years. Balogun barely had any chances to make an impact.

Belgium would call that poetic justice. Americans can only look at it as cruel irony.

Maybe we’d be celebrating a 5-4 classic and preparing for Spain right now if the president had called in four more favors.

The Aspen Acres, Gold Mountain, Ferris and Willow fires have consumed about 246 square miles in Pueblo, Custer, Lake and Ouray counties. The Ferris fire held at 9% containment, and the Willow fire gained 1% containment on Saturday.

Although fire crews faced hot and dry conditions, cloud cover over parts of the state slightly tempered fire behavior, officials said.

The Aspen Acres fire is Colorado’s largest active wildfire and now the . Flames consumed an additional 21 square miles, or 13,605 acres, overnight Friday and into Saturday. It had charred 86,982 acres, or 136 square miles, as of Saturday afternoon with no containment.

The fire’s size is just behind the 2012 High Park fire, which burned 87,284 acres in Larimer County west of Fort Collins. That fire destroyed 259 homes and killed one person.

There are more than 2,200 firefighters and personnel responding to the four wildfires with more on the way, fire officials said Saturday.

“We’re getting almost double what we asked for,” Operations Section Chief Brad Washa said in a Saturday afternoon update on the Aspen Acres fire. Some of those resources are coming in from out of state, and some are being reassigned from other Colorado fires, he said.

The Aspen Acres fire likely has destroyed more than 200 homes, but county officials can’t access newly burned areas, including Colorado City and Lake Isabel.

Fire crews managed to save the popular tourist attraction from being destroyed, fire spokesperson Al Nash said Saturday afternoon.

YMCA of Pueblo’s – which closed in 2025 because of rising operating costs – had fire burning on multiple sides of the property but is still standing, Washa said.

Although there’s a chance of afternoon thunderstorms over the fire in coming days, those storms also may bring convection that can develop into gusty winds, said Makoto Moore, lead meteorologist at the National Weather Service Pueblo’s office.

Winds have calmed down over the Ferris fire near Dolores, but that presents its own challenges, Operations Section Chief Toby Cook said in a Saturday update.

“It����ap stopped pushing the fire real hard with wind, but we have a lot less instability in the atmosphere. And that (fire) column is able to get a lot higher. And it sucks a lot of air in and creates more energy,” he said.

Ferris fire officials have ordered a complex incident management team to help with management and logistics, team leaders said in an update. The fire burned across an additional 8 square miles Friday night and into Saturday and has burned 41,336 acres, or 65 square miles, as of Saturday afternoon.

Fire crews saw “significant growth” as flames burned through the San Juan National Forest near Dolores, Cook said. The fire crossed over the Dolores River and burned up the canyon side along the western edge, while flames pushed north around the Glade Ranch subdivision and Benchmark Lookout, Cook said.

Firefighters are focused on stopping the fire from moving toward more homes and scouting containment lines to keep it in check, Cook said.

Thousands of Coloradans are still displaced by mandatory evacuations in all four fires, including the Gold Mountain fire, burning north of Ouray.

The Gold Mountain fire grew by 7 square miles on Friday and Saturday and has burned 25,919 acres or 41 square miles with no containment. U.S. 550 is closed between Ridgway and Ouray because of the fire, and detours are in place.

“Over the coming days, the fire has the potential to burn through the Owl Creek saddle and burn into Owl Creek Pass moving north toward Silver Jack Reservoir,” fire officials said Saturday. “Movement north may be slow if north winds develop.”

To the northeast, crews fighting the Willow fire near Leadville managed to secure 1% containment on the wildfire burning near Turquoise Lake.

The Willow fire has burned 3,090 acres, or 5 square miles, and “remains active in steep, rugged terrain west of Leadville, with fire behavior driven by critically dry fuels and afternoon winds,” officials said.

Summer entertaining comes with some definite perks.

Menus are more relaxed because we’re often cooking simple foods like burgers or chicken on the grill, and with farmers markets in full swing, there are so many seasonal fruits and vegetables available that virtually any recipe is easy to source.

Being in vacation mode also ushers in a more carefree attitude because there’s something magical about summer activities like catching lightning bugs and watching the blazing oranges and pinks of a setting sun dip below the horizon.

So it bears asking: If living is so famously easy in summertime, shouldn’t the cocktails we whip up on a sultry evening be just as effortless, with just one question to be answered: shaken or stirred? (A common rule of thumb is shake if there’s citrus or mixer, stir if there’s not. )

The answer to surefire success, says Fred Siggins, author of “Equal Parts Cocktails: The Simple Ratio for Spectacular Drinks” (Ten Speed Press, $22), may lie in the time-tested formula of making cocktails that are built on an identical 1:1:1 ratio of ingredients.

“If the idea of making good cocktails at home sounds daunting, don’t worry, it����ap a lot easier than it seems,” he writes in the introduction.

He makes a negroni with 1 ounce each of gin, campari and sweet vermouth, and a tropical mai tai with ¾ ounce each of Jamaican rum, orange liqueur, lime juice and amaretto.

“Strip away all the fancy tools and techniques professional bartenders use, and all you’re doing is putting a couple different liquids in a glass,” Siggins says.

Local bartenders agree that����ap a smart approach when entertaining.

“For me, it����ap all about the balance of a three-component cocktail, from boozy sips to low-ABV options,” said Aaron Trentadue, beverage director at F&F Pizzeria in Mt. Lebanon.

He loves a mezcal bijou, a smoky, agave-forward take on the pre-Prohibition cocktail made with gin, sweet vermouth and green chartreuse.

Elva Li, a bartender at Okane Sushi, Downtown, is another who favors drinks that have only a few seasonal ingredients but still pack a punch with amazing flavor. Sours, which are traditionally built with a base spirit, a sweetener and a citrus element, are especially big right now, she says.

“I love the balance they bring — they are so refreshing!” she said. One prime example is the pistachio sour she shook together in a stainless-steel cocktail shaker on a recent Thursday using Japanese Toki whisky, lemon juice, egg white and pistachio simple syrup.

Though some customers order the same popular cocktails time after time, tastes can change along with the availability of fresh ingredients, she said. “So I always create seasonal cocktails” that match the weather and keep choices fresh and exciting.

One trend that����ap proved massive no matter the weather is agave spirits, said John Hess, who leads the bar at The Commoner in Downtown.

“The agave train keeps rolling!” he said. “Now, more than ever, people are into tequila, whether it����ap in an espresso martini or a unique riff on a classic agave cocktail” like a margarita or paloma.

That rise in popularity is also feeding the trend of tropical and spicy flavors.

“People want everything spicier and more juicy than years before,” Hess said. “Bartenders all over the country are fermenting fresh fruits and peppers to create unique, funky flavor profiles.”

The Commoner currently has on the menu a house-made ramp kimchi dirty martini derived from the bartender’s many years of foraging for the stinky, wild leeks in the Ohio River Valley.

“I’m always looking for fresh, fun ingredients” to add to his mostly chef-driven cocktail recipes, he said.

Both Li and Hess agree that spirit-free and low-alcohol cocktails remain strong, as both professional and home bartenders create thoughtfully crafted zero-proof cocktails for guests to enjoy. Trentadue has also noticed more people asking for nonalcoholic and low-ABV drinks.

“It����ap moved way past a fad,” he said. “Even if you’re a cocktail enthusiast, sometimes you just want a killer house-made soda or low-ABV spin on a classic, and we get that.”

F&F’s Royal Mule, a house-curated soda with a ginger flavor, is a standout example. Bright and herbaceous, the patio sipper is made with mint, lime, ginger, simple syrup and ginger beer, a highly carbonated sweet beverage known for its spicy kick. “It����ap way better than a standard ginger ale,” Trentadue said.

If you’re new to cocktails or simply want to get better at making them, Siggins’ book includes a chapter on getting started with proper tools of the trade, including a breakdown of glassware, and tips on how to stock a home bar (with thoughts on which spirits and flavor makers are “critical”). Its 50 recipes range from all-time classics everyone knows (margarita, martini) to party favorites (cosmopolitan, espresso martini) to modern classics born out of the cocktail renaissance that began in the 1990s (whiskey-based paper plane, rum- and Campari-forward jungle bird).

Or, hit your cocktail spot with one of the following local recipes. They may break Siggins’ rule by including more than three ingredients, but only slightly — and they’re all fairly simple to stir or shake together. That makes them perfect for your Independence Day cookout or any other time you gather with family or friends this summer.

Cheers!

Pistachio Sour

Elvi Li, a bartender at Okane Sushi, Downtown, uses blended Suntory Toki Whisky as a base spirit in this Japanese twist on a whiskey sour that trades pistachio simple syrup for standard simple syrup.

You can find pistachio simple syrup at coffee shops, specialty grocers and online. For homemade, combine ¾ cup sugar, ¾ cup water, ½ cup shelled and toasted pistachios and a pinch of salt in a saucepan. Bring to a simmer, then remove from heat, cover and let sit for 20-30 minutes to cool slightly. Transfer syrup to a blender, process until very smooth and pour blended syrup through a fine mesh sieve.

• 2 ounces Suntory Toki Whisky
• 1 ounce lemon juice
• ¾ ounce pistachio simple syrup
• 1 ounce egg white
• Pistachio cream and crushed pistachio, for garnish

Combine whisky, lemon juice, pistachio simple syrup and egg white in a cocktail shaker.

Seal tightly without ice and shake vigorously for 10-15 seconds.

Using a standard Hawthorne strainer and a fine-mesh sieve, strain into a chilled coupe or rocks glass.

Garnish the side of the glass with pistachio cream and crushed pistachios if you desire.

Makes 1 cocktail.

— Elva Li, Okane Sushi

El Diablo Verde

This drink leans into the sweet and spicy “swicy” trend with a vibrant, herby twist, says Aaron Trentadue, beverage director at F&F Pizzeria in Mt. Lebanon. The Reposado tequila gives it warmth while the verdita — a fresh blend of pineapple, cilatro, mint and jalapeno — is the go-to summer flavor bomb.

To make verdita, combine a handful each of mint and cilantro, 3 deseeded jalapenos and 48 ounces of fresh pineapple. Blend on high and strain through a fine mesh sieve.

• 2 ounces Reposado tequila
• 1½ ounces verdita juice
• ½ ounce fresh lime juice
• ¼ ounce agave nectar

Combine all ingredients in a cocktail shaker with ice.

Shake vigorously for 8-10 seconds.

Double strain into a rocks glass over a large ice cube.

Garnish with a mint sprig.

Makes 1 cocktail.

— Aaron Trentadue, F&F Pizzeria

Royal Mule

“Way better” than ginger ale, according to F&F Pizzeria bartender Aaron Trentadue. This spirit-free homemade soda is super easy to throw together for a crowd. Or just enjoy it as a single patio sipper.

To make simple syrup from scratch, combine 1 cup sugar and 1 cup water in a saucepan over medium heat. Stir continuously just until the sugar is completely dissolved and the liquid is clear, 1-2 minutes. (Do not let it boil.) Remove from the heat and let it cool completely before using.

• 3 or 4 pieces of mint
• 2 or 3 lime wedges
• ½ ounce fresh lime juice
• ½ ounce ginger syrup
• ½ ounce simple syrup
• Ginger beer, to top
• Sparkling water, to top

In a beer glass or highball, lightly muddle mint leaves and lime wedges.

Add lime juice, ginger syrup and simple syrup.

Fill the glass with ice.

Top off with 1-2 ounces of ginger beer and 2 ounces of sparkling water.

Give a quick stir and garnish with mint.

Serves 1.

— Aaron Trentadue, F&F Pizzeria

Bianco Negroni

This modern riff on the classic Negroni has a lighter look and bright, floral-driven flavor. Bartender Aaron Trentadue recommends a London dry gin like Beefeater.

• 1½ ounces gin
• 1 ounce white vermouth
• ½ ounce Cocchi Americano or Lillet blanc
• Lemon twist, for garnish

Combine gin, white vermouth and Cocchi Americano in a mixing glass filled with ice.

Stir with a bar spoon until well chilled.

Strain into a chilled cocktail glass.

Add a lemon twist as garnish and serve.

— Aaron Trentadue, F&F Pizzeria beverage director

Batanga

Served in a glass with a salted rim, a Batanga is a popular Mexican cocktail made with tequila, lime juice and cola. Mexican Coke is often preferred.

• 2 ounces tequila
• ¼ ounce agave syrup
• ½ ounce lime juice
• 4 ounces cola
• Lime wedge, for garnish

Pour tequila, agave syrup and lime juice into a highball glass rimmed with salt.

Fill glass with ice, top with cola and garnish with a lime wedge. Serve.

Makes 1 cocktail.

— John Hess, The Commoner

©2026 PG Publishing Co. Visit at post-gazette.com. Distributed by Tribune Content Agency, LLC.

Air pollution from wildfires burning across the state and the Front Range’s typical summer ground-level ozone problem will be intensified, experts say, as cities, sports teams and families launch pyrotechnics over the long holiday weekend.

The warns that breathing the fine particulate matter and chemicals released by exploding fireworks can exacerbate symptoms for people who suffer from asthma or chronic obstructive pulmonary disease.

“It����ap a time for fun, right? We want people to enjoy themselves and have fun,” said Nick Torres, the lung association’s advocacy director in Colorado. “But fireworks are a contributor to poor air quality.”

Some Colorado cities and counties, including Colorado Springs, Pueblo and Highlands Ranch, have canceled this weekend’s fireworks shows as wildfires rage, and cities such as Denver have replaced them with drone shows because of the high fire risk.

Many cities have prohibited individuals from shooting them off themselves, although those bans are often ignored and loosely enforced. And those smaller backyard fireworks can be just as damaging to air quality.

When fireworks explode, they emit fine airborne particles that can be inhaled and enter the bloodstream. Along with particulate matter, known as PM2.5, fireworks also release chemicals that are used to create loud noises and vivid colors. Gases and heavy metals can hang for hours after the brilliant plumes of red, white and blue have faded.

Gases from fireworks include sulfur dioxide, carbon dioxide, carbon monoxide and nitrogen oxide, and the heavy metals include barium, copper, cadmium and aluminum.

A massive Fourth of July fireworks display planned for the National Mall in Washington, D.C., will involve 850,000 fireworks in a 40-minute show and will create unhealthy conditions in the nation’s capital, , which obtained internal documents from the .

A park service analysis of the anticipated air quality impacts from that fireworks display determined it will cause “very unhealthy” conditions and stated that people should avoid prolonged exposure around the Mall and central D.C., the newspaper reported.

A 2015 study in the scientific journal found that concentrations of fine particulate matter were elevated on the evening of July 4 and the morning of July 5 at 315 monitoring sites in the United States. On average nationally, particulate matter levels rose 42% during the 24 hours surrounding the holiday, and a site adjacent to a fireworks show can have particulate matter levels three times higher than normal.

In Colorado, a team of meteorologists who track weather patterns in Boulder determined that the city’s 2019 decision to cancel its annual July 4 fireworks show at Folsom Field led to lower air pollution levels on the holiday compared to neighboring cities that shot off fireworks, according to the report. The city has not held a fireworks show since.

The meteorologists monitored air quality indexes for Boulder, Longmont, Broomfield and Denver and found that while Boulder had a slight uptick in air pollution around July 4, the other cities more than doubled their levels. They accounted for weather patterns in each city, the BoulderCast report stated.

An below 50 is considered good. In 2025, Boulder’s air quality index for PM2.5 peaked at 70, largely due to residents who bought fireworks in Wyoming and shot them in their backyards. The index level dropped around 1 a.m.

“Particulates remaining in the air until 1 a.m. would suggest people continued to launch fireworks well into the night, or could be some influence from the topography of Boulder Valley slowing the clear out,” the report said.

Meanwhile, Longmont’s air quality index peaked between 120 and 170 around 10 p.m. when the city’s fireworks show ended. Air quality levels dropped to normal by 11 p.m. Broomfield’s air monitoring stations showed peaks of 140 between 9:30 p.m. and 10 p.m., when that city’s fireworks show took place, and air quality levels returned to regular levels by midnight.

In Denver, fireworks set off by residents likely caused high air pollution levels because the only large-scale display in the city was a 15-minute show hosted by the Colorado Rockies at Coors Field. But the city’s air quality monitors showed a rise in particulates between 9 p.m. and 1 a.m., with sites averaging a peak of 145, BoulderCast reported.

“This suggests that citizen fireworks, and the air blowing in from upstream cities, polluted Denver substantially for several hours,” the report stated.

Ben Castellani, a BoulderCast co-founder and lead meteorologist, said he expects the air quality indexes to peak even higher this year because wildfire smoke has already elevated those numbers at monitoring stations across the Front Range.

“This year I will expect it to be worse of a peak, but not stick around any longer,” Castellani said.

Experts said the pollution from fireworks does not cause long-term health effects because the celebrations are short-lived. But the brief, intense emissions can make some people sick.

“It����ap not that great of a danger, but some of the chemicals and metals in fireworks are more dangerous than what’s in the wildfire smoke,” Castellani said.

On Thursday, the issued health advisories for much of the state because of the smoke. The health department warned that people who suffer from respiratory or heart diseases, along with the very young and elderly, should stay indoors. Those advisories are in effect at least until 9 a.m. Friday.

Those advisories are expected to continue through the weekend as hot, stagnant weather sets in, said Mike Silverstein, executive director of the , which helps establish policy to reduce the region’s air pollution.

The air quality council is predicting a  because of the hot weather.

“Fireworks is another emissions category just like vehicles or industrial emissions,” Silverstein said. “It just exacerbates our air pollution problem.”

The nine-county Front Range region violates federal air quality standards, leading the to impose tighter regulations, including a requirement that motorists buy a more expensive blend of gasoline that burns cleaner.

The region struggles with ground-level ozone pollution, which is most problematic during the hot months between mid-May and early September. Volatile organic compounds and nitrogen oxides — chemicals released by burning fossil fuels — cook in the sun, forming a blanket that traps heat along the Front Range.

Adding fireworks to the wildfire smoke and the ground-level ozone can make for a dirty, unhealthy holiday.

Torres recommends that people who suffer from lung diseases stay downwind of fireworks displays or watch them inside through windows or via television broadcasts.

“Stay indoors and curl up with your pets, who probably aren’t enjoying fireworks either,” he said.

The Aspen Acres fire in Custer and Pueblo counties charred 55,391 acres, or 86 square miles, as of Thursday evening and has likely destroyed more than 200 homes and buildings, Gov. Jared Polis said at a news conference on Thursday afternoon.

“If you care about our state, if you care about our firefighters, do not use fireworks or other types of flames this Fourth of July weekend,” Polis said. “We cannot handle another major incident in our state right now.”

National Weather Service forecasters issued a for dangerous fire weather throughout central, southern and western Colorado, where the forecast calls for humidity levels as low as 4%, wind gusts up to 35 mph and temperatures nearing triple digits.

Stan Hilkey, executive director of the Colorado Department of Public Safety, said he’s seen street signs melted to the ground by the Aspen Acres fire.

“These conditions are extreme, and they create dangerous fires,” he said.

Firefighting resources across Colorado are spread thin, Chief Mike Morgan, director of the Colorado Division of Fire Prevention and Control, said at the Thursday news conference. There are now 55 state and federal aircraft fighting fires across Colorado, including helicopters and large and single-engine air tankers.

Morgan’s biggest concern is new fires starting, he said.

“We are tapped out on resources and we’re trying to bring things in,” he said “Any time we get a new ignition, we’re probably going to divert an aircraft from another fire so we don’t have another 15,000-acre fire that we don’t have 1,000 firefighters and aircraft to put on.”

Fire officials identified the Aspen Acres fire as the No. 1 firefighting priority in the country earlier this week, and on Thursday morning a complex incident management team from Alaska took command of the wildfire.

The team ordered 100 additional fire engines that are heading to Colorado from California, Incident Commander Jake Livingston said. They also ordered 17 hand crews, six dozers and 15 water tenders.

Livingston said it����ap hard to predict when firefighters may gain any containment on the fire because of how fast it����ap growing every day. The biggest concern for fire crews right now is extreme weather, and their main focus is protecting life and property, he said.

Firefighters gained 10% containment on the 27,382-acre Ferris fire near Dolores on Thursday and increased containment to 65% on the deadly Snyder fire in Utah and Mesa County, which has burned 30,193 acres.

The 18,004-acre Gold Mountain fire near Ouray and the 2,355-acre Willow fire near Leadville are still burning with no containment, fire officials said.

Together, the five fires have consumed 133,325 acres, or 208 square miles, a slightly larger area than the city of Colorado Springs. The wildfires are threatening nearly 4,000 homes and structures, according to the

Mandatory evacuations remain in place for all but the Snyder fire, and U.S. Forest Service and Bureau of Land Management officials have closed public lands around all of the fires for public and firefighter safety. Updated closure and evacuation orders are available from local law enforcement agencies and may be posted on

When it comes to grilling, one day stands above all the others year after year: July 4.

Last year, an estimated 70% of mid- to high-end grill owners cooked their holiday meals on charcoal or gas grills, according to the Hearth, Patio and Barbecue Association. And we’ll probably do it again this coming Independence Day.

National holidays, especially when they fall on a weekend, tend to bring folks together. And depending on your choice of protein, grilling is often the most inexpensive way to feed a crowd.

It����ap definitely more fun to cook outside while enjoying a cold beer, a glass of wine or a cocktail with friends.

America celebrates its 250th birthday this year, a milestone event that demands something extra special on the picnic table — maybe marinated flank steak instead of that cheeseburger or slider, or a flashy beer can chicken instead of hot dogs.

The plentiful sides that make a cookout feel so festive could probably use an upgrade, too. While there’s nothing wrong with crowd favorites like potato or macaroni salad and corn on the cob, tweaks that add a little extra flavor or texture can be exciting for both cooks and guests alike.

These four side dishes can help elevate your game on the Fourth of July or anytime you throw a cookout this summer. They include a simple potato salad punctuated with dill pickles; a cheesy Mexican corn salad that also could double as a dip for tortilla chips; a bright and summery cherry tomato salad tossed in a herbaceous chimichurri sauce; and roasted cauliflower with a tangy tahini sauce.

All are super quick and super easy to prepare, feature fresh, seasonal market veggies, and best of all, are out of the ordinary in the best possible way.

Dill Pickle Potato Salad

PG tested

This tart potato salad comes together quickly, and because it doesn’t contain any mayonnaise, it����ap safer on a picnic table so long as it����ap kept chilled. No need to buy bottled pickles — the dill pickle in its title refers to fresh cucumber that quickly turns crunchy once it����ap tossed in a briny dressing chock-full of fresh dill.

I used baby gold potatoes. No need to peel them; these small, buttery potatoes are blessed with a thin and tender skin. The salad will last an entire weekend in the fridge.

• 2 pounds baby gold potatoes, halved
• 2 tablespoons white vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons maple syrup
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh dill
• Salt and pepper
• 2 green onions, chopped, white and green parts
• 1 large seedless cucumber, sliced thin
• ½ red onion, sliced thin
• Juice of ½ lemon (about 2 tablespoons)

Add halved potatoes to a pot of salted water, and bring to a boil. Boil for 10-15 minutes or until fork tender. Drain and set aside to cool while you make the dressing.

In small bowl, whisk together vinegar, Dijon mustard, maple syrup, olive oil, dill, pinch of salt and green onions until well combined.

Place sliced cucumbers and red onion in a large bowl. Add half the dressing and toss to combine. Add cooked and cooled potatoes, the rest of the dressing, another pinch or two of salt, a pinch of black pepper and lemon juice.

Toss until well combined and refrigerate until served.

Serves 6.

— adapted from

Mexican Street Corn

PG tested

Sadly, it����ap not quite corn season in Pittsburgh, but what����ap more traditional at a cookout than corn on the cob? It you settle for using the Southern-grown ears now available in grocery stores, this dish will be among the stars at your Fourth of July cookout. I got the recipe years ago from a chef at one of my favorite Washington, D.C., restaurants, Duke’s Grocery.

The Dupont Circle spot lists the dish as elotes locos on its menu, which translates as “wild street corn.” Never has a vegetable dish been so aptly named and insanely addictive. Served on a bed of fresh arugula with lime wedges, it comes garnished with a drizzle of Sriracha for a spicy finish.

Most large grocery stores have Cotija cheese, a salty, extremely crumbly Mexican cheese made from cow’s milk. But in a pinch, Parmesan will work. This scoopable dish also works as a dip for tortilla chips or Fritos.

• 8 ears sweet corn charred on a grill
• 1 or 2 tablespoons unsalted butter
• Salt and freshly ground pepper
• ½ cup of sour cream
• ½ cup of mayonnaise
• ½-1 teaspoon cayenne pepper, depending on how hot you want it
• 1 teaspoon sugar
• 1 tablespoon finely chopped cilantro
• Handful or two of arugula for serving
• ½ cup grated Cotija cheese
• Lime wedges
• Sriracha, for garnish

Char shucked ears of corn. This can be done directly on a grill or a gas stove.

Shave the corn off the cob carefully with a knife.

Saute kernels in a pan with butter, salt and pepper until tender, about 2 minutes.

Make crema: Put mayonnaise, sour cream, cayenne, sugar, ½ teaspoon salt and cilantro in a mixing bowl and mix until smooth. Mix hot corn and crema ingredients together. Be sure to cover all of the corn.

Layer in a serving dish on a bed of arugula.

Top with grated Cotija cheese, a wedge of lime and a drizzle of Sriracha.

Serves 4-6.

— Duke’s Grocery & Duke’s Counter, Washington, D.C.

Spicy Chimichurri Tomato Salad

PG tested

There’s nothing more magical in summer than a locally grown tomato. And if they’re sweet and juicy cherries, even better! Back in the day, my dog Harry used to eat them right off the vine because they’re such an out-of-hand treat.

Here, the small red fruit is tossed in an uncooked herb sauce that����ap more traditionally served with grilled meats: Chimichurri. The result is a colorful and herbaceous summer salad that could be used as a topping for tacos the next day if there are any leftovers.

• 4 cups halved cherry tomatoes or 4 large tomatoes, quartered
• 1 large handful fresh parsley (about 1 cup)
• 1 large handful fresh cilantro (about 1 cup)
• 2 cloves garlic, smashed
• 5 or 6 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon salt
• Crushed red pepper, to taste

Place tomatoes in a large bowl.

Add remaining ingredients to a food processor. Pulse until smooth.

Pour about half of the Chimichurri sauce over the tomatoes and toss to coat. If it doesn’t seem like enough, add more to taste but remember, you don’t want it to dominate the sweet taste of the tomatoes.

Cover and refrigerate until ready to serve.

Serves 4-6.

— Gretchen McKay, Post-Gazette

Roasted Cauliflower with Tahini Dressing

PG tested

Cauliflower is often thought of as a cool-weather dish, but it is possible to occasionally find it in early summer. Last week, for example, I lucked upon the most gorgeous head of purple cauliflower I’d ever seen at a farmers market in northern Virginia.

If it shows up at a picnic, cauliflower is usually a raw ingredient served with dip on a crudité platter. I was inspired to roast the florets until they caramelized, then tossed them in a tangy, lemony tahini dressing to be served as a salad.

I liked it so much I made it again with standard white grocery store cauliflower.

Cook’s note: If you roast the veggie on a sheet of parchment paper, it makes for easy cleanup. Try your best to cut or break the florets into uniform, bite-size pieces so they cook evenly and are easy to eat. Don’t take them out of the oven until the tips are golden brown — a telltale sign they have caramelized.

• 1 large head white or purple cauliflower
• 2 tablespoons extra virgin olive oil, plus more for drizzling
• Sea salt
• ¼ cup smooth tahini
• 3 tablespoons water
• Juice of ½ lemon, or more to taste
• 1 tablespoon maple syrup
• 1 teaspoon toasted sesame oil
• 1 small garlic clove, finely minced

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper for easy cleanup.

Remove outer leaves from cauliflower, then break or cut into bite-sized florets to ensure even cooking.

Toss florets with 2 tablespoons of olive oil and a good sprinkle of salt. Spread evenly spaced in a single layer.

Roast for 20-30 minutes, flipping halfway through, until edges are golden and florets are tender. When done, set aside to cool while you prepare dressing.

In a small bowl, whisk together tahini, water, lemon juice, olive oil, maple syrup, sesame oil, garlic and a pinch of salt until smooth. If the dressing feels too thick, add more water, a ½ tablespoon at a time, until you’re able to drizzle it with a spoon. If it isn’t tangy enough, add a little more lemon juice.

Place cooled cauliflower in a bowl. Add half of the dressing and toss to coat, then add more dressing to taste.

Serve at room temperature. If not eating right away, chill it in the refrigerator.

Serves 6.

— Gretchen McKay, Post-Gazette

©2026 PG Publishing Co. Visit at post-gazette.com. Distributed by Tribune Content Agency, LLC.

The timing is ideal for these cold peanut ginger noodles from Melissa Clark, streaming as we are toward the Fourth of July and all the barbecues and other hangs that come with it. Melissa makes a powerful case for this dish as a side, but you should also consider it as a main. The dressing contains a full cup of crunchy peanut butter, which provides protein, though you could also increase the dressing and toss cubes of seared tofu or shreds of rotisserie chicken in with the noodles.

That recipe is below, along with four others for the week.

1. Cold Peanut Ginger Noodles

This is a simple, streamlined version of the classic cold noodle dish. A combination of crunchy peanut butter and sesame oil gives the dressing an earthy nuttiness, which contrasts with the heat of chile crisp and tanginess of lime juice. But the real draw is a sprinkling of chopped crystallized ginger, which adds sweet-spicy chewiness amid the noodles and cucumbers. You can make this a few days in advance: It holds up very well in the fridge. Just toss well before serving since the dressing tends to pool at the bottom of the container.

By Melissa Clark

Yield: 6 servings

Total time: 25 minutes

Ingredients:

• Salt, for the pot
• 16 ounces Chinese egg noodles, spaghetti or linguine
• 1 cup crunchy peanut butter
• 3 tablespoons soy sauce, more as needed
• 2 tablespoons chile crisp, more to taste
• 2 teaspoons sesame oil
• 2 teaspoons finely grated fresh ginger
• 1 1/2 cups thinly sliced cucumber
• 1 bunch scallions, thinly sliced
• 2 tablespoons chopped crystallized ginger, more for garnish
• 1 tablespoon fresh lime juice, more to taste
• Chopped cilantro or basil (optional), for serving

Preparation:

1. Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions. Drain, reserving about 2/3 cup of starchy pasta water.

2. While the pasta cooks, in a large bowl, combine peanut butter, soy sauce, chile crisp, sesame oil and ginger. Whisk in enough of the pasta water to make a loose, smooth dressing.

3. Add the cucumber slices to the bowl on top of the dressing, but don’t mix in. Drizzle cucumber lightly with a little more soy sauce.

4. Add the drained pasta, scallions, crystallized ginger and lime juice to the bowl and toss well, adding more pasta water if needed to make a glossy dressing. Taste and add more chile crisp, soy sauce and lime juice as needed. Top with cilantro and extra ginger if you like, then serve.

2. Tomato Basil Chicken Breasts

This chicken takes a cue from piccata then heads in a decidedly summery direction: A quick pan sauce of butter, shallots, tomatoes, capers and a splash of red wine vinegar turns rich, juicy, and bright — just the thing to spoon over the top. A handful of fresh basil at the end wilts gently in the heat of the sauce. No lemon here, but the vibes are still tangy, savory, and buttery. There’s plenty of sauce, so pair with bread or rice to help soak it all up.

By Christian Reynoso

Yield: 2 servings

Total time: 30 minutes

Ingredients:

• 2 small boneless skinless chicken breasts (about 3/4 pound) or 1 large chicken breast, halved horizontally
• Salt and pepper
• 1/4 cup all-purpose flour
• 3 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 2 tablespoons diced shallots (about 1 medium shallot)
• 12 ounces assorted tomatoes, small ones halved and medium and large cut in wedges
• 1 tablespoon capers in brine, drained
• 1/2 teaspoon red wine vinegar
• Plenty of basil leaves (large leaves torn), for serving

Preparation:

1. Season the chicken breasts all over with salt and pepper. Add the flour to a shallow bowl or plate. Dredge the chicken by placing it in the flour, then turning to coat all sides evenly.

2. Heat 2 tablespoons of butter and the olive oil in a medium skillet over medium. When the mixture is bubbling, shake off any excess flour from the chicken and add to the skillet. Cook, undisturbed, until golden brown, about 4 minutes. Flip the pieces over and continue cooking until cooked through, about 4 more. Transfer the chicken to two serving plates.

3. Add the shallots to the pan and cook, stirring, until softened and lightly caramelized, about 2 minutes. Stir in the tomatoes and 1/3 cup water (this helps create more sauce and helps the tomatoes cook more quickly). Simmer until the sauce is reduced by about half, about 3 minutes.

4. Stir in the capers, the remaining 1 tablespoon butter and the vinegar. Turn off the heat and season with salt.

5. To serve, top the chicken with the basil leaves and the tomato sauce and season with black pepper.

3. Crispy Coconut Salmon

This simple roast salmon recipe nods to coconut shrimp, omnipresent in the coastal towns of Florida and other tropical climates. A blanket of freshly toasted, honey-sweetened shredded coconut and panko creates a crunchy, golden-brown crust fused together by a single egg white. If the crust does not darken to a golden-brown hue by the time the salmon just cooks through, a minute or two under the broiler will ensure it crosses the finish line. A refreshing mix of chives, fresh chile and lime juice accompanies the juicy fillets instead of the traditional sweet chile sauce. Serve this dish with a buttery rice pilaf and cabbage salad to round out the meal.

By Ashley Lonsdale

Yield: 4 servings

Total time: 30 minutes

Ingredients:

For the salmon

• 1/2 cup finely shredded unsweetened coconut
• 1/2 cup panko breadcrumbs
• 3 tablespoons extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper
• 2 tablespoons honey
• 1 egg white
• 1/2 teaspoon finely grated lime zest
• 4 (6-ounce) salmon fillets, skin on or skinless, depending on your preference

For the chive-chile sauce

• 1/4 cup minced chives or scallions
• 1 bird’s-eye chile, thinly sliced
• 3 tablespoons fresh lime juice
• 1 tablespoon minced garlic
• 1 tablespoon honey
• 1 tablespoon extra-virgin olive oil

Preparation:

1. Heat the oven to 375 degrees. Line a baking sheet with aluminum foil. (For skillet instructions, see Tip.)

2. Prepare the salmon topping: In a medium bowl, mix together the shredded coconut, panko and 2 tablespoons olive oil. Season the mixture with 1/2 teaspoon salt and a few cranks of black pepper. Spread the coconut breadcrumbs in a thin, even layer on the baking sheet. Bake for 3 to 5 minutes, watching closely, until golden and fragrant. (It����ap fine if there are lighter patches — the breadcrumbs will have a second chance to darken once they join forces with the salmon.)

3. While the breadcrumbs cool slightly, whisk together the honey, egg white and lime zest in a small bowl. Add the breadcrumbs and mix until fully combined.

4. Increase the oven temperature to 425 degrees. Pat the salmon dry, rub with remaining 1 tablespoon olive oil, season with salt and pepper on all sides and place them skin-side down on the foil-lined baking sheet. Press the coconut-panko mixture into a thick layer on top of each fillet.

5. Roast for 7 to 10 minutes, depending on the thickness of the fillets, until the salmon is just cooked through and the coconut crust is deep golden brown. If the coconut crust is not golden brown at the end of the cook time, set the oven to broil for about 1 minute to deepen the color and encourage a crispy finish.

6. While the salmon roasts, make the sauce: In a small bowl, whisk together the chives, chile, lime juice, garlic, honey and olive oil. Season with salt and pepper to taste.

7. Allow the salmon to rest for a few minutes. Serve hot, drizzled with the chive-chile sauce.

Tip: This recipe can also be made in a cast-iron skillet. On the stove over medium heat, toast the shredded coconut, panko and 2 tablespoons of olive oil in a skillet, then proceed with preparing the coconut breadcrumb topping. Wipe out the skillet and briefly heat the remaining tablespoon of olive oil in the pan, swirling to coat, before laying the fillets skin side down in the skillet and roasting as directed.

4. Silken Tofu With Peanut Chile Crisp

Custard-soft silken tofu becomes a weeknight stunner when smothered in a quick homemade chile crisp, creating an irresistible interplay of disparate textures. Toasted peanuts add crunch, while the unexpected addition of panko creates delicate crispness in every bite. The chile crisp comes together quickly using an “oil sizzle” technique used in Chinese cooking, in which hot oil is poured over aromatics — here, cinnamon, star anise, chile flakes and garlic — to bloom their potent flavors in seconds. Soy sauce, rice vinegar and agave nectar round things out with salty-savory, tangy and lightly sweet notes. Serve as a starter with spoons for scooping, or spoon over hot rice for a satisfying meal that contrasts both textures and temperatures.

By Nisha Vora

Yield: 6 to 8 appetizer servings (or 3 to 4 main-dish servings)

Total time: 30 minutes

Ingredients:

• 1/4 cup roasted peanuts (salted or unsalted), finely chopped
• 1/4 cup panko breadcrumbs
• 2 tablespoons white sesame seeds
• 1 (2-inch) cinnamon stick, broken in half
• 1 whole star anise
• 2 teaspoons Sichuan chile flakes or gochugaru (see Tips)
• 4 garlic cloves, finely grated or finely minced
• 1 cup cilantro leaves and tender stems, finely chopped
• 2 (12- to 16-ounce) packages silken tofu, refrigerated (see Tips)
• 1/4 cup/56 grams neutral-flavored oil of choice, such as avocado oil or canola oil
• 2 tablespoons soy sauce or tamari
• 1 tablespoon unseasoned rice vinegar
• 1 tablespoon agave nectar
• Hot white rice, for serving (optional)

Preparation:

1. Heat a small or medium frying pan over medium heat until hot, then add the peanuts, panko and sesame seeds. Stir frequently until the sesame seeds and panko are golden brown, about 3 minutes. Transfer to a medium bowl.

2. In a small to medium heatproof bowl, layer the cinnamon stick halves, star anise, chile flakes and finally the grated garlic. Set this bowl near your stove and place the finely chopped cilantro next to the bowl.

3. Arrange the blocks of tofu on a large plate or a shallow bowl with a lip (see Tips for how to get silken tofu out of its package).

4. Once everything is prepped, heat the oil in your smallest saucepan over medium heat until it registers 350 degrees (this should take 3 to 4 minutes). If you don’t have a thermometer, add a piece of grated garlic to the oil — if it sizzles immediately, the oil is ready. Carefully pour the hot oil over the garlic mixture and let it sizzle, then immediately stir in the cilantro. Let rest for 1 minute, then use a spoon to pick out the cinnamon stick halves and star anise and discard.

5. Add the soy sauce, vinegar and agave to the infused oil, then pour everything over the peanut-panko mixture and stir well.

6. Carefully tip out any water that has accumulated underneath or around the tofu, then pour the chili crisp on top of the tofu, including all the liquid in the bowl. Dig in with spoons and serve with hot rice, if desired.

Tips

Sichuan chile flakes are a medium-hot vibrant red chile flake with a toasty flavor. They are not the same as Sichuan peppercorns, which have a citrusy flavor and a numbing, tingly quality. For mild heat, use gochugaru (Korean chile flakes). You can purchase both at East Asian grocery stores or online; some well-stocked grocers sell gochugaru as well.

Silken tofu is sold both in shelf-stable aseptic packages and in the refrigerated section with block tofu. You can choose either, though the latter is preferable for both flavor and texture.

If your silken tofu is tightly packed in its container, invert the package and use scissors or a paring knife to snip off a little piece at each of the four corners to create some air; slice open the front packaging wrapper; invert the plate or bowl on top of the tofu, carefully flip over and gently wiggle the package to slide the tofu onto the plate. Repeat with the second block of tofu. If your tofu is packed in water, drain it and invert the tofu onto the plate or bowl. If the tofu breaks apart, don’t worry, as it will taste the same, and you can just slice the tofu into large cubes.

5. Hot-Sauce Shrimp

So much more than a condiment for your morning eggs, hot sauce can add kick to dips, soups, marinades, sauces and more. Because most include vinegar and salt in addition to chiles, all hot sauce needs to become a silky pan sauce is fat. That����ap the approach used in this super-quick recipe, which tastes like a cross between Buffalo chicken wings and chile shrimp. After charring some scallions in the skillet, shrimp are cooked until plump and pink, then both are tossed with butter and hot sauce until glossy. Because hot sauces vary greatly in terms of heat, start with one tablespoon, then add more as you wish. If it����ap too spicy for you, add more butter, or serve it with rice, crusty bread, beer, yogurt or ranch dressing to cut the heat.

By Ali Slagle

Yield: 4 servings

Total time: 10 minutes

Ingredients:

• 1 1/2 pounds large shrimp, peeled and deveined or shell-on
• Kosher salt
• 3 tablespoons unsalted butter, cold and cubed
• 1 tablespoon hot sauce, plus more to taste
• 2 tablespoons neutral oil (like vegetable or grapeseed), plus more as needed
• 6 scallions, trimmed, white and green parts cut crosswise into 1-inch segments

Preparation:

1. Pat the shrimp dry and season with 1 teaspoon salt. Put the butter and hot sauce in a large bowl.

2. Heat the oil in a large (12-inch) cast-iron skillet over high. Add the scallions and cook until softened and browned in spots, 1 to 2 minutes. Transfer the scallions to the bowl with the butter and hot sauce.

3. Add the shrimp to the skillet in a single layer and cook, undisturbed, until golden brown, 2 to 3 minutes, adding more oil if the pan is dry. Flip and cook until opaque all the way through, 1 to 2 minutes more.

4. Transfer the shrimp and any juices to the butter, hot sauce and scallions. Toss vigorously until the butter is melted and the shrimp is glossy. Taste, and add more hot sauce and salt as needed.

This article originally appeared in .

The fire, which started on Saturday, doubled in size on Wednesday as hot, dry and windy conditions persisted on the Western Slope. But on the same day, Ouray Mayor Michael Underwood announced that the town is “open for business” and encouraged people to visit and to join such as an outdoor concert this Friday night and a parade down Main Street on Saturday morning.

“No one is prohibited from coming to Ouray, and anyone who wants to is welcome to come and enjoy our amenities,” Underwood told The Denver Post.

The invitation comes as the tourist-driven town heads into one of its biggest weeks of the summer season. Ouray typically sees 10,000 and 12,000 visitors per day this time of year, Underwood said, and the local economy is highly dependent on their business. But the fire, and the dramatic photos of it, are deterring would-be vacationers.

The has seen about 70% of its reservations for the next two weeks canceled, said owner Clay Bales.

Beth Bridges, assistant general manager of the , said her restaurant dinner crowd at the onsite Mineshaft Restaurant has also slowed down significantly.

Locals remain split about whether having an influx of visitors right now is a good idea, Bales said. The fire is growing rapidly, but wind is driving the flames northeast away from Ouray into the Uncompahgre National Forest, according to the Rocky Mountain Complex Incident Management Team, .

Still, wind can change directions. So, the challenge is balancing that possibility against the economic fallout from tourists staying away from Ouray throughout the fire, which could last many weeks. The trickle-down effect could mean businesses closing and employees losing their livelihoods. As a result, some have posted .

“Our businesses are dependent upon patronage, and this summer season is integral to their financial resources,” Underwood said.

“It����ap not just the business — it����ap the employees, vendors, suppliers, farmers that are all impacted. It����ap a huge ecosystem to make a tourism economy run and impacting any part of that can impact the whole thing,” Bales said.

The U.S. Forest Service in the Cimarron Ridge of the San Juan Mountains, near Silver Jack Reservoir and Owl Creek Pass, on Tuesday night, including the Big Cimarron and Beaver Lake and Silver Jack campgrounds and the Jackson Guard station.

Additional mandatory evacuations remain in place east of Highway 550 in Ouray County.

By contrast, officials made the town of Ouray more accessible Wednesday afternoon by reopening a portion of U.S. Highway 550 and allowing drivers to enter from the north.

Kristie Thompson, spokesperson for the Rocky Mountain Complex Incident Management Team, said incident commanders work closely with county and state officials to determine whether roads should be closed or remain open on state and federal lands, as well as where to close public lands. Asked if that meant officials believed the area was safe to access, Thompson reiterated that the area is currently open to the public.

“The county has a few areas that are evacuated, but there’s not any of those in Ouray, so people would be able to use their own judgement on any areas that are not under current evacuation,” she said.

For those who do choose to visit, Mayor Underwood emphasized following the Stage 2 fire restrictions, which prohibit any open fires or flames, including cigarettes, and the use of fireworks. (Gas stoves are permitted.) He also discouraged people from using Ouray as a through point to drive the Million Dollar Highway and from pulling over on the side of the highway to gawk at the fire.

Ouray’s signature Perimeter Trail is currently open for hiking, Underwood added. The wilderness south of Ouray remains open for recreation at this time; however, hikers and campers should be aware that smoke can cause respiratory issues and decrease visibility should it roll into the area, said Sgt. Derrick Linnell with the Ouray County Sheriff’s Office.

Linnell advised anyone looking for more information to call the Gold Mountain fire hotline at 970-325-3056 or look for updates on the . Bales also recommended downloading the Watch Duty app to receive timely updates and having a plan should evacuation be necessary.