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Here are some of the stories that were popular this week with Columbian readers:
The Washington Department of Natural Resources said the Nakia Creek Fire was human-caused, but officials are continuing to investigate what sparked the fire, which grew to 250 acres Tuesday near Larch Mountain.
The fire — burning in the Larch Block of the Yacolt Burn State Forest — was 10 percent contained, and 97 firefighters were battling the blaze, according to the Department of Natural Resources.
An Alki Middle School custodian, who’s the subject of an ongoing voyeurism investigation, was arrested Thursday after investigators reported finding 137 videos he had allegedly secretly filmed in female staff restrooms at Skyview High School since at least 2013.
James D. Mattson, 38, of Vancouver was booked into the Clark County Jail on suspicion of 137 counts of first-degree voyeurism, according to a news release from the Clark County Sheriff’s Office. He is scheduled to appear on the allegations Friday morning in Clark County Superior Court.
A judge ordered a Vancouver man be held on $250,000 bail in connection with a fatal jet ski crash Sunday night in the Columbia River near the Waterfront Vancouver.
Stephen A. Lubeck, 30, appeared Monday morning via Zoom in Clark County Superior Court on suspicion of vehicular homicide and operating a vessel while under the influence.
David Mork, who elevated Vancouver’s fine-dining scene as Lapellah’s co-owner and head chef by creating farm-to-table ingredients for wood-fired paellas and other plates, died late last month. He was 47.
Raised as a hard-working ranch boy in the small town of Broadus, Mont., the importance of knowing where food comes from was ingrained into him early on. His culinary arts training led him to move to Portland in 1997, where he soon after gained a line-cook job at Portland’s Wildwood.
COWLITZ INDIAN RESERVATION — Walking up the metal construction stairs in what will eventually be ilani’s new hotel, Kara Fox-LaRose, president and general manager of ilani, points to what the company calls the heart of the house.
The area is commonly referred to in the hospitality industry as the “back of house.”
