Well known for epic annual snowfalls, it is late spring's torrent of yellow pine tree pollen that lives in infamy among many who call the Lake Tahoe Basin home.
Even the heaviest dusting of pollen doesn't require seemingly endless shoveling in sub-freezing temperatures, but the swirls of what looks like bright yellow dust are uniquely annoying.
"On Tuesday I got my car washed, and by the end of my work day it was blanketed by yellow pollen and I was hoarse," Stateline resident Candi Rohr said on Wednesday.
Futile attempts at car washes aside, the ubiquitous pine pollen is frequently just a signal of the real culprits behind the sore throats and itchy eyes endured by many throughout the annual event.
"Yes, pine can be a true allergen for some; but often, it is a visible marker that occurs at the same time of year as a different pollen that is the source of the troublesome symptoms," said Dr. Jeffrey Nugent of the Northern Nevada Allergy Clinic in Reno.
Most people suffering from spring allergies are susceptible to grasses, tumbleweed, curly dock, maple/boxelder, juniper, birch, oak, sycamore, cottonwood, among several others.
Only a few people are allergic to pine pollen. The only way to know the difference is to take a skin test, he said.
"There are a few people for whom it is a dominant allergen," Nugent said.
Pine pollen is not the primary allergen but can still irritate eyes, throats and lungs in the name of forest reproduction.
"The one reason you see this stuff is because the conifers, which includes both pine and fir trees, are wind-pollinated," said David Fournier, vegetation planner with the U.S. Forest Service. "The predominant one would be the Jeffrey pine, but there's a lot of overlap among the different species."
At Fallen Leaf Lake the Hill family -" David and Nicole, along with daughters Emmeline, Annelise and Kai -" from Novato were fishing for crawdads at the docks near the general store. The shore was awash in pollen.
"We have hay fever allergies," said Nicole Hill. "'Tis the season."
While many species will play a part, there is an end in sight.
"Since it was a pretty mild winter, it may be a little earlier, but I don't think it's off by that much," Fournier said. "Generally it's a one-month window."
If Paris Hilton were behind bars at El Dorado County Jail, she'd likely have a hard time passing up the food.
Cook Supervisor Jeannette Shippee received three ribbons " two of them first-place awards " while two inmate kitchen assistants each received third-place recognition for their recipes from the California State Fair.
No, the inmates didn't enter a hot dog bun encasing a metal file for the competition. Jimmy Swan, jailed for possessing a controlled substance and violating parole, won recognition for his no-bake cookies.
Ansel Huey received third place for his dinner rolls but his chocolate cake -" which he thought would place -"finished short.
A bit disappointed his chocolate chip cookies didn't pass the judge's muster, Swan was heartened by the ribbon for his no-bake cookies. He said the trick for his chocolate chip cookies is vanilla pudding.
"That's the secret," he said in the jail kitchen where meals for roughly 200 inmates and staff are prepared.
"Well, not anymore," Huey responded, joking. "You just blew that one."
A few years ago Shippee went to jail Lt. Randy Peshon with an idea to train inmates in culinary arts. For eligibility in the kitchen inmates must have exhibited consistent good behavior.
Inmates can propose recipes for consideration, Shippee said.
"I encourage creativity in here or you have (stagnation) and nothing ever changes," she said.
Shippee won first place awards for her cinnamon rolls and Danish, a figure eight with cherries and blueberries, and third place for her fudge, often served during holidays such as Christmas.
She wasn't as loose-lipped as Swan about how she makes top-flight cinnamon rolls.
"That's top secret. Cinnamon rolls are top secret," she said. "We don't want Cinnabon to steal them."
Peshon cited several benefits of a good food program at the jail. It underscores a sense of achievement and pride in their work. In addition, quality eats evoke improved behavior, boost morale and form better bonds between inmates, Peshon said.
Once Peshon asked a bank robber why he targeted Tahoe money institutions. The robber told Peshon he heard the area's jail had a reputation for good food.
The kitchen is inspected by the county, as is any restaurant, while the food is checked four times a year by a nutritionist.
The jail kitchen also caters -" Peshon half-jokingly calls it "so good it's a crime" -" to events such as next week's graduation for inmates who will receive their GED and meetings among mental health court officials.
The jail is also working on finalizing an agreement with Lake Tahoe Community College to have the culinary arts program teach inmates. Those in the program -" about 20 have signed up so far, according to Peshon " can earn college credits and hone skills for possible jobs in restaurant kitchens.
Huey, 29, in custody on a burglary charge, said he learned how to cook from his mother, who owned a bake shop. Swan, 40, said he's been cooking for 20 years.
He's also been taking methamphetamine since he was 11, but vows to take a path free of crime when he's released in three days.
"I would like not to get in trouble anymore. ... I lived my life one way. I'm due for something different," he said.
