The Tonto National Forest on April 6 published in the Federal Register a Notice of Intent to develop the Revised Tonto National Forest Land and Resource Management Plan and associated Environmental Impact Statement (EIS). Forest Plans are used to guide management of the National Forest for 15-20 years.
The current Tonto National Forest Plan, approved in 1985, is in need of updating to reflect current conditions, and uses of the Forest. The plan revision process will be an extensive, multi-year public process, throughout which the Tonto National Forest will promote public comment and participation in development of the revised forest plan.
Publication of the Notice of Intent initiates the public involvement process, which guides the development of the Revised Plan and EIS. The Forest Service has allocated a 45-day scoping period, which will end on Monday, May 22, 2017. This is the first formal opportunity for the public to provide comments on the proposed action, or the need to change direction from current management of the Tonto National Forest.
“If you enjoy the Tonto National Forest and care about how it will be managed for your enjoyment and that of future generations, please review the Notice of Intent and provide comments to help the Forest Service develop the revised Tonto National Forest Plan,” said Neil Bosworth, Forest Supervisor, in a news release.
Public comments during the initial 45-day scoping period can be submitted by e-mail to tontoplan@fs.fed.us or by U.S. mail to Tonto National Forest, Attn: Tonto Plan Revision, 2324 E. McDowell Road, Phoenix, Arizona 85006.
See the Tonto Forest Plan Revision page to learn more about the Tonto Forest Plan Revision; the process, final assessment, needs to change, and public involvement leading up to this point.
PHOENIX – Like a lot of Arizona these days, the hillsides along State Route 87 south of Payson look mighty green after a wet winter. But that didn’t stop a brush fire from breaking out last week after a vehicle dragging chains threw sparks off the roadway, backing up traffic as first responders addressed the blaze.
Frito-Lay announced it is voluntarily recalling select Jalapeño Flavored Lay’s Kettle Cooked potato chips and Jalapeño Flavored Miss Vickie’s Kettle Cooked potato chips due to the potential presence of Salmonella in the seasoning. Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.
Campbell Soup Company, a Maxton, N.C. establishment, is recalling approximately 4,185 pounds of chicken soup products due to misbranding and undeclared allergens, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. The products contain milk, a known allergen, which is not declared on the product label. The chicken with whole grain pasta soup items were produced on Feb. 13, 2017.
WILLIAMS – You might remember in January when people came to enjoy the snow. They left the area in the same condition that they would not allow at home and even report to their local police. To be fair, some of this trash is even be from locals.
Early in April, we found this tent at a camp site we visited. It is an Ozark Trail 4 person Instant Dome Tent. The tent was actually usable except of the fiberglass rods that held the tent up. One of the rods was broken. The unfortunate design of the tent did not allow the replacement of the rod, so the happy camper just left it and the carrying case laying at the camp site.

PHOENIX – If watching someone toss a cigarette butt out the car window has ever made you mad, there’s an easy way to take action: Report the offender to the Arizona Litter Hotline.