Our annual Appreciation Dinner, hosted this year by the BCVFD Auxiliary, will be held on Saturday, November 14th to show our volunteer firefighters and auxiliary members how much we value their support and participation in both the Spanish Peaks and Bon Carbo Volunteer Fire Departments.
Posted by Colleen C.
Friday, October 30, 2009
Tuesday, September 1, 2009
Farmers' Market Results
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This year's Farmers' Market was a rousing success - not only did the weather hold until clean-up time, but many warm and generous people stopped by our booth.
Dave Harris's breads sold like the proverbial "hot cakes", especially his scrumptious stone ground honey wheat bread. Also flying off the tables were mouthwatering brownies, muffins, cookies, loaf cakes and lemon squares!
A giant THANK YOU goes out to all of our volunteers: those who turned on their ovens in near 90 degree weather and baked their little hearts out in support for our cause; those who helped in the set up/take down process at the event site, etc.; and those who handled the all-important work of manning the booth. To those of you who managed to do all three, well - you're just amazing!
Another great big THANK YOU goes out to all the people who, in these hard economic times, were kind enough to lay their money down in support of our volunteer fire department auxiliary.
All told, the Bon Carbo Volunteer Fire Department Auxiliary earned a whopping $420 to be used to purchase food, supplies and equipment for our firefighters that's not covered by the District budget.
Posted by Colleen C.
Monday, July 27, 2009
Farmers' Market
Please join us at the annual Trinidad/Las Animas County Farmers' Market on Saturday, August 15, 2009. The location is Cimino Park, one block east of the Safeway parking lot, on the corner of Convent Street and Modica Drive, in Trinidad and is open to the public from 8 a.m. to noon.
There will be baked goods aplenty, including homemade brownies, cookies, and the deliciously tempting breads of our Auxiliary President, Dave Harris, that attendees so look forward to each year.
The monies earned from the sale of our tasty treats will be used to purchase food and supplies to take to our volunteer firefighters when they're called upon to protect our community and surrounding areas. Each and every one of us at the Bon Carbo Volunteer Fire Department Auxiliary appreciate your support and hope to see you at the event, even if you just stop by to say "Hi."
Posted by Colleen C.
There will be baked goods aplenty, including homemade brownies, cookies, and the deliciously tempting breads of our Auxiliary President, Dave Harris, that attendees so look forward to each year.
The monies earned from the sale of our tasty treats will be used to purchase food and supplies to take to our volunteer firefighters when they're called upon to protect our community and surrounding areas. Each and every one of us at the Bon Carbo Volunteer Fire Department Auxiliary appreciate your support and hope to see you at the event, even if you just stop by to say "Hi."
Posted by Colleen C.
Friday, July 24, 2009
Creating Defensible Space
Creating a defensible space around your home is essential in our wild fire prone environment. For more information on how to do that, visit the Firewise website!
Posted by Keisha
Posted by Keisha
Wednesday, July 22, 2009
Preparing for a Wild Fire Evacuation
Living in drought locked Southern Colorado, a good rain doesn’t mean an end to high fire danger. In fact, it would take a rain of biblical proportions to allow us to relax in our worry about wild fire. While we’ve had a few good soakings lately, any wood thicker than your finger is still dry and brittle, meaning the threat of a large wild fire is still something you should take very seriously.
In the event of a large wild fire in our area, several steps will be taken to help insure the safety of the residents of our community, including putting specific areas in the path of a fire on a “Standby to Evacuate” order. However, due to fire’s unpredictable nature, this step may be skipped. You may literally have only a few minutes to prepare to evacuate. It is essential, therefore, that you have a plan should the need arise to evacuate.
Planning for an evacuation should be done now, not when the need to do so is imminent. If you plan now, you will be able to leave the danger area quickly, minimizing your risk of getting stuck in traffic or having to risk returning to your home because you left behind something valuable.
To begin your plan, find or buy a three ring binder, and label it “Evacuation Plan." This plan will become your guide should the need ever arise for you to evacuate. If you have your plan in place, you will be able to leave sooner.
First, make a list of what you want to take. For most people, this includes cherished heirlooms, photos, animals, etc. Your list should also include food and water for everyone in the home, including animals, for at least three days, a first aid kid, clothing, important documents such as insurance paper work and social security cards, extras of any medications you are on, and cash. In a widespread evacuation, such as happened with the Hayman Fire, you may have to travel many miles to find an ATM with cash available. For the first draft of your list, include everything.
Next, sit down with your family and discuss the list. They may have additions. At this time, also determine where you will meet in case of an evacuation. An evacuation can occur at any time, and various family members may be at home, work, or school, and phone lines may be hampered by fire or firefighting efforts. Establishing a central meeting place is essential. In our home, everyone knows that if we have to evacuate, we will go to Grandma’s house, far enough north and east that we will be out of range of the fire.
When you sit down with your family, you will also need to discuss safe evacuation routes. You should know every route to the highway from your location. Your primary route to the highway is probably also the primary route for 100, or 1000, other people, who will all be trying to leave at the same time you are. If an alternate route is safe, consider taking that one, and make sure you know it well before the need to evacuate. Anyone who may be driving a vehicle should be familiar with these routes.
As you look at the list, look for ways you can pare it down. In an emergency, you may only be given a few short minutes to get out of your home. Instead of grabbing all of your photo albums, make it a priority to copy every picture onto a CD or DVD, and mail it to a friend or family member well away from your area. This way you will be able to reprint those important pictures if needed. Copies of important documents can also be stored at faraway locations. If you need your computer to work, learn how to pull the hard drive out quickly if you won’t have room to fit the entire tower in your vehicle. If you have livestock to worry about, you will need a detailed plan of how you will move them and where you will shelter them if the need arises. This takes time and effort, and many temporary shelters will not have room or provisions for livestock. You may need to prepare yourselves for the decision to open the gates and let them fend for themselves.
Next, you should start putting together the items you will need, gathering them in a central location in an easy to carry bag or box. This is typically called a “bug out bag.” Each family member should have their own bug out bag, and in each bag should be clothing, food, water, and medications for three days. Carrying three days’ worth of water will be difficult, but more could be stored in the car during summer months. Another bag should be gathered that includes pet food and water, special papers if you haven’t been able to copy them and send them elsewhere, and any other items you cannot live without. The items that are in your bug out bag can be taken off your list. At this point, your list should read something like this:
Yes, it should be that short, because everything else you need should be copied elsewhere or in your bug out bag. In our home, with five children, two of whom are still in diapers, we have a “bug out box,” which is a large Rubbermaid tote, plus several bags. Despite how much stuff we bug out with, we can be out of the house in less than fifteen minutes. This is essential in our fire prone area. It has taken us awhile to be able to stock it with duplicates of items we use often, such as diapers, wipes, and children’s Tylenol, but as we were able to purchase an item to go in the bug out bag, it was crossed off the list of items to grab in the Evacuation Guide, so it was one less thing to worry about. I do go through the box and bags seasonally to update clothing for sizing and possible weather conditions.
As you’re making your guide, you need to add some things to it you may not have thought about, to make sure that your home is as prepared as you can make it.
While these items may help your home survive a wild fire, they are secondary to the preservation of your family. If you do not have time to safely complete this list, then don’t! Often, these are items that can be completed if you are under a “Stand-by to Evacuate” or “Prepare to Evacuate” order when you have more than just a few minutes.
Most importantly, do not wait until given an order to evacuate to leave, if you feel that your safety is in jeopardy. If you feel that you are in danger, call 911 and leave. Fires start and spread quickly in our area, and it is essential that you report any fire that you see, even if you think someone else may have done so. If you weren’t already aware of the fire through the media or fire department personnel, then you should call and report it.
And, last but not least, don’t forget to practice! Just like when you were in school, practice makes perfect. Have a friend call when you are unprepared and start a drill, completing tasks just as you would in a real emergency. Run a variety of scenarios, such as one where you are told to prepare and you have plenty of time, and one when you have only a few minutes. Practicing your plan means you are less likely to panic when a real emergency happens!
Posted by Keisha
In the event of a large wild fire in our area, several steps will be taken to help insure the safety of the residents of our community, including putting specific areas in the path of a fire on a “Standby to Evacuate” order. However, due to fire’s unpredictable nature, this step may be skipped. You may literally have only a few minutes to prepare to evacuate. It is essential, therefore, that you have a plan should the need arise to evacuate.
Planning for an evacuation should be done now, not when the need to do so is imminent. If you plan now, you will be able to leave the danger area quickly, minimizing your risk of getting stuck in traffic or having to risk returning to your home because you left behind something valuable.
To begin your plan, find or buy a three ring binder, and label it “Evacuation Plan." This plan will become your guide should the need ever arise for you to evacuate. If you have your plan in place, you will be able to leave sooner.
First, make a list of what you want to take. For most people, this includes cherished heirlooms, photos, animals, etc. Your list should also include food and water for everyone in the home, including animals, for at least three days, a first aid kid, clothing, important documents such as insurance paper work and social security cards, extras of any medications you are on, and cash. In a widespread evacuation, such as happened with the Hayman Fire, you may have to travel many miles to find an ATM with cash available. For the first draft of your list, include everything.
Next, sit down with your family and discuss the list. They may have additions. At this time, also determine where you will meet in case of an evacuation. An evacuation can occur at any time, and various family members may be at home, work, or school, and phone lines may be hampered by fire or firefighting efforts. Establishing a central meeting place is essential. In our home, everyone knows that if we have to evacuate, we will go to Grandma’s house, far enough north and east that we will be out of range of the fire.
When you sit down with your family, you will also need to discuss safe evacuation routes. You should know every route to the highway from your location. Your primary route to the highway is probably also the primary route for 100, or 1000, other people, who will all be trying to leave at the same time you are. If an alternate route is safe, consider taking that one, and make sure you know it well before the need to evacuate. Anyone who may be driving a vehicle should be familiar with these routes.
As you look at the list, look for ways you can pare it down. In an emergency, you may only be given a few short minutes to get out of your home. Instead of grabbing all of your photo albums, make it a priority to copy every picture onto a CD or DVD, and mail it to a friend or family member well away from your area. This way you will be able to reprint those important pictures if needed. Copies of important documents can also be stored at faraway locations. If you need your computer to work, learn how to pull the hard drive out quickly if you won’t have room to fit the entire tower in your vehicle. If you have livestock to worry about, you will need a detailed plan of how you will move them and where you will shelter them if the need arises. This takes time and effort, and many temporary shelters will not have room or provisions for livestock. You may need to prepare yourselves for the decision to open the gates and let them fend for themselves.
Next, you should start putting together the items you will need, gathering them in a central location in an easy to carry bag or box. This is typically called a “bug out bag.” Each family member should have their own bug out bag, and in each bag should be clothing, food, water, and medications for three days. Carrying three days’ worth of water will be difficult, but more could be stored in the car during summer months. Another bag should be gathered that includes pet food and water, special papers if you haven’t been able to copy them and send them elsewhere, and any other items you cannot live without. The items that are in your bug out bag can be taken off your list. At this point, your list should read something like this:
- Bug out bags
- Dog leash
- Aunt Mary’s lamp
- First aid kit
Yes, it should be that short, because everything else you need should be copied elsewhere or in your bug out bag. In our home, with five children, two of whom are still in diapers, we have a “bug out box,” which is a large Rubbermaid tote, plus several bags. Despite how much stuff we bug out with, we can be out of the house in less than fifteen minutes. This is essential in our fire prone area. It has taken us awhile to be able to stock it with duplicates of items we use often, such as diapers, wipes, and children’s Tylenol, but as we were able to purchase an item to go in the bug out bag, it was crossed off the list of items to grab in the Evacuation Guide, so it was one less thing to worry about. I do go through the box and bags seasonally to update clothing for sizing and possible weather conditions.
As you’re making your guide, you need to add some things to it you may not have thought about, to make sure that your home is as prepared as you can make it.
- Turn on the radio. Local radio stations will have instructions regarding the evacuation.
- Place any vehicles you are not taking with you in the garage, pointing out, with keys inside and windows rolled up. Close the garage door, leaving it unlocked. If need be, disconnect the electric garage door opener so that the door can be opened manually.
- If you have patio furniture, move it inside.
- Shut off your propane at the tank or natural gas at the meter.
- Close all exterior vents.
- Coat your home with Thermo-Gel (If you do not have thermo-gel or do not know what it is, the Fire Department can help you to obtain it)
- Prop a ladder against the house so firefighters have easy access to the roof.
- Make sure that all garden hoses are connected to faucets and attach a nozzle set on spray.
- Fill bathtubs, sinks and other containers with water.
- Close all exterior doors and windows.
- Close all interior doors.
- Open the fireplace damper, but place the screen over the hearth to prevent sparks and embers from entering the house.
- Leave light on in each room.
- Remove lightweight and or non-fire-resistant curtains and other combustible materials from around windows.
- If available, close fire-resistant drapes, shutters or venetian blinds. Attach pre-cut plywood panels to the exterior of windows and glass doors.
- Turn off all pilot lights.
- Move all overstuffed furniture (couches, easy chairs, beds) to the center of the room.
While these items may help your home survive a wild fire, they are secondary to the preservation of your family. If you do not have time to safely complete this list, then don’t! Often, these are items that can be completed if you are under a “Stand-by to Evacuate” or “Prepare to Evacuate” order when you have more than just a few minutes.
Most importantly, do not wait until given an order to evacuate to leave, if you feel that your safety is in jeopardy. If you feel that you are in danger, call 911 and leave. Fires start and spread quickly in our area, and it is essential that you report any fire that you see, even if you think someone else may have done so. If you weren’t already aware of the fire through the media or fire department personnel, then you should call and report it.
And, last but not least, don’t forget to practice! Just like when you were in school, practice makes perfect. Have a friend call when you are unprepared and start a drill, completing tasks just as you would in a real emergency. Run a variety of scenarios, such as one where you are told to prepare and you have plenty of time, and one when you have only a few minutes. Practicing your plan means you are less likely to panic when a real emergency happens!
Posted by Keisha
Tuesday, July 14, 2009
Welcome to our new Administrative Assistant!
The Spanish Peaks/Bon Carbo Fire Protection District would like to welcome Colleen Ciccozzi to the family! Colleen will be taking over as the Administrative Assistant at the Bon Carbo Volunteer Fire Department. We are really looking forward to working with her!
Monday, July 13, 2009
Testimonial
By R and C Ciccozzi
In January of 2008 we read a notice in the post office about a meeting and potluck that was going to be held at the Bon Carbo Volunteer Fire Department Fire Hall. Being new to the area, we thought it would be a good way to get to know our neighbors and learn about our community. We were impressed with what we saw and heard at that meeting, so much so that we've been a part of the auxiliary ever since and have volunteered a few hours of our time periodically over the last year
In January of this year, the auxiliary members were there for us in a big way-not only with a thoughtful fruit basket and moral support, but they also volunteered their time and drove to our house each day to feed our dogs, enabling us to stay in Pueblo while we worked through a medical crisis.
It's comforting to know that this community of volunteers can be counted on when needed. Our undying appreciation and love goes out to the kindhearted, thoughtful people of the Bon Carbo Volunteer Fire Department and Auxiliary.
In January of 2008 we read a notice in the post office about a meeting and potluck that was going to be held at the Bon Carbo Volunteer Fire Department Fire Hall. Being new to the area, we thought it would be a good way to get to know our neighbors and learn about our community. We were impressed with what we saw and heard at that meeting, so much so that we've been a part of the auxiliary ever since and have volunteered a few hours of our time periodically over the last year
In January of this year, the auxiliary members were there for us in a big way-not only with a thoughtful fruit basket and moral support, but they also volunteered their time and drove to our house each day to feed our dogs, enabling us to stay in Pueblo while we worked through a medical crisis.
It's comforting to know that this community of volunteers can be counted on when needed. Our undying appreciation and love goes out to the kindhearted, thoughtful people of the Bon Carbo Volunteer Fire Department and Auxiliary.
Saturday, July 11, 2009
Trainings held in 2008
The Bon Carbo Volunteer Firefighters have participated in interdepartmental (trainings with other fire departments) that included:
In-house trainings have included:
- Mass casualty exercise
- Truck and hydrant use
- Vehicle extrication
- Ice Rescue
In-house trainings have included:
- Using the new SCBA's
- CPR classes
- Practice with the trucks
- "Cold Weather" Operations
- Wildland-Urban Interface
Thursday, July 9, 2009
What's New for the BCVFD?
Our fire department is part of the spanish Peaks/Bon Carbo Fire Protection District, and our District Board decides how allocated district tax monies are spent. With the Board's authorization of those allocated funds, along with donated funds, we've accomplished the following:
- Set up our website at www.spbcfpd.org
- Purchased three new cyclinders and six new SCBAs (self-contained breathing apparatus) for our firefighters
- Purchased a compressor
- Purchased six dry hydrant kits, allowing us to pump water out of existing funds for quicker fire suppression
- Purchased Officer's Training DVDs
- Purchased a new radio for fire truck Unit 100
- Purchased software to reprogram radios, which will save taxpayers thousands of dollars over the coming years
- Upgraded our computer training program
Tuesday, July 7, 2009
Spring Clean Up is the Right Thing To Do-Do it the Right Way
Excerpt from "Interagency Fire Prevention Education Team Newsletter" dated March 23, 2009-
If you live in a wildland area, you need to use all equipment responsibly-whether creating a defensible space around your home, mowing the lawn, or pulling your dirt bike to the side of the road. Lawnmowers, weed eaters, chainsaws, grinders, welders, tractors and trimmers can all spark a wildland fire. Do your part, the right way, to keep your community fire safe:
Anyone who causes a wildfire (whether intentionally or through carelessness) may be held responsible or the costs of suppressing it and for any damages the fire may cause. Once started, the amount of damage a fire may cause is literally limitless-up to and including loss of life. Spring clean up of your yard is the right thing to do, please do it the right way!
For more information on safe practices, contact the Bon Carbo Volunteer Fire Department at 846-2399.
If you live in a wildland area, you need to use all equipment responsibly-whether creating a defensible space around your home, mowing the lawn, or pulling your dirt bike to the side of the road. Lawnmowers, weed eaters, chainsaws, grinders, welders, tractors and trimmers can all spark a wildland fire. Do your part, the right way, to keep your community fire safe:
- Do your clearance before 10 a.m.-not in the heat of the day, or when the wind is blowing!
- Never use law mowers in dry vegetation. Use a weed trimmer to cut dry weeds and grass.
- Remove rocks in the area before you operate equipment. A hidden rock can start a fire when struck by a metal blade.
- In wildland areas, spark arresters are required on all portable gasonline-powered equipment, including tractors, harvesters, chainsaws, weed eaters, mowers, motorcycles, and All Terrain Vehicles (ATVs).
- Keep the exhaust system, spark arresters and mower in proper working order and free of carbon buildup. Use the recommended grade of fuel and don't fill to the top.
- Keep the engine free of oil and dust, and keep the mower free of flammable materials.
- In wildland areas, a permit may be required for grinding and welding operations, and spark shields may be required on equipment. Be sure to have 10 feet of clearance, a 46" round point shovel, and a back up pump water-type fire extinguisher ready.
- Hot exhaust pipes and mufflers can start fires you won't even see-until its too late! Don't drive a vehicle into dry grass or brush.
- Keep a cell phone nearby and call 911 immediately in case of a fire!
Anyone who causes a wildfire (whether intentionally or through carelessness) may be held responsible or the costs of suppressing it and for any damages the fire may cause. Once started, the amount of damage a fire may cause is literally limitless-up to and including loss of life. Spring clean up of your yard is the right thing to do, please do it the right way!
For more information on safe practices, contact the Bon Carbo Volunteer Fire Department at 846-2399.
Sunday, July 5, 2009
The Bon Carbo Fire Department Auxiliary
The Bon Carbo Volunteer Fire Department Auxiliary is a non-profit organization that operates on donations, fundraisers and occasional grants. It's main purpose is to provide meals for firefighters during large incidents; it also sponsors CPR classes for interested residents.
With donations, the auxiliary purchases food as well as equipment and supplies not covered in the district budget and also sponsors the annual Appreciation Dinner to thank our firefighters, auxiliary members and volunteers for their dedicated services. These donations are vital for our continued success, and we'd like to thank San Pablo Canyon Ranches, Randy Walk, Rob and Linda Defield, Penny Bieber, and Albert Martinez for their generous cash gifts in 2008!
To make a tax-deductible donation, please send your check payable to: The Bon Carbo Volunteer Fire Department Auxiliary, PO Box 26, Bon Carbo, CO 81024.
Although cash gifts are our life blood, we'd also like to thank Jim and Chong Meyer, Brian and Kim Brickley, John and Mary Garcia and Filbert and Alice Garcia for their donations of firewood in 2008, which auxiliary members distributed to the disabled, elderly and sick in our community. (Apologies and gratitude to anyone we may have missed.) Thank you, as well, to those who have so generously donated their time and efforts to our organizaiton over the years. We can't do it without volunteers!
Fundraisers have included car washes and our annual Farmer's Market Bake Sale in mid-August, where you can pick up a loaf or two of Dave Harris' delicious homemade breads.
Auxiliary meetings are held at the Bon Carbo Volunteer Fire Department Hall and are open to the public. Pre-meeting potlucks beign at 6 pm, followed by a business discussion that ends at approximately 8:30.
If you're interested in becoming a volunteer firefighter or member of the Quick Response Team, please call the Bon Carbo Volunteer Fire Department at 846-2399. Or maybe you'd like to assist in feeding the firefighters, and/or help with the upkeep of the fire station, and;/or participate in community service projects. To learn more, pleae call Lynn at 846-8538 or join us at the next Auxiliary meeting (notices with dates and times are put up on the bulletin board in the post office and listed here a week or two prior to the meetings). We'd love to see you there!
With donations, the auxiliary purchases food as well as equipment and supplies not covered in the district budget and also sponsors the annual Appreciation Dinner to thank our firefighters, auxiliary members and volunteers for their dedicated services. These donations are vital for our continued success, and we'd like to thank San Pablo Canyon Ranches, Randy Walk, Rob and Linda Defield, Penny Bieber, and Albert Martinez for their generous cash gifts in 2008!
To make a tax-deductible donation, please send your check payable to: The Bon Carbo Volunteer Fire Department Auxiliary, PO Box 26, Bon Carbo, CO 81024.
Although cash gifts are our life blood, we'd also like to thank Jim and Chong Meyer, Brian and Kim Brickley, John and Mary Garcia and Filbert and Alice Garcia for their donations of firewood in 2008, which auxiliary members distributed to the disabled, elderly and sick in our community. (Apologies and gratitude to anyone we may have missed.) Thank you, as well, to those who have so generously donated their time and efforts to our organizaiton over the years. We can't do it without volunteers!
Fundraisers have included car washes and our annual Farmer's Market Bake Sale in mid-August, where you can pick up a loaf or two of Dave Harris' delicious homemade breads.
Auxiliary meetings are held at the Bon Carbo Volunteer Fire Department Hall and are open to the public. Pre-meeting potlucks beign at 6 pm, followed by a business discussion that ends at approximately 8:30.
If you're interested in becoming a volunteer firefighter or member of the Quick Response Team, please call the Bon Carbo Volunteer Fire Department at 846-2399. Or maybe you'd like to assist in feeding the firefighters, and/or help with the upkeep of the fire station, and;/or participate in community service projects. To learn more, pleae call Lynn at 846-8538 or join us at the next Auxiliary meeting (notices with dates and times are put up on the bulletin board in the post office and listed here a week or two prior to the meetings). We'd love to see you there!
Friday, July 3, 2009
Special Thanks!
A great big THANK YOU goes out to Whispering Pines for their gift of $3,000. With those funds, the Bon Carbo Volunteer Fire Department Auxiliary was able to purchase three new cylinders for our SCBAs (Self-Contained Breathing Apparaus). This equipment is vital for our firefighters, and they and our auxiliary members are grateful for Whispering Pines' generous donation.
Wednesday, July 1, 2009
Dry Hydrants
The Spanish Peaks/Bon Carbo Fire Protection District is in the process of installing "dry hydrants" in the district. A dry hydrant is a non-pressurized pipe system permanently installed in existing lakes, ponds, and streams that provides a means of suction supply of water to the fire trucks. It is an old concept that has been successfully used for a number of years. The biggest issue with the project in this district is finding a pond big enough and accessible year round to install the dry hydrant. There are a number of factors involved in choosing a site for the hydrant. If you have questions or think you might have apond that could qualify for the hydrant, please call Chief Herzog at 846-8538. There will be an agreement signed between the district and the owner of the pond.
Tuesday, June 30, 2009
Fireworks
Las Animas County has banned all fireworks, including those that do not leave the ground.
Fireworks displays will be held in Raton and Walsenburg.
Raton's fireworks display is part of an all day Independence Day Celebration beginning at 7:00 am in downtown Raton.
Walsenburg's fireworks display is sponsored by the hospital. Parking is available at Lathrop State Park with a Parks Pass, available for $6.00 at the gate.
Fireworks displays will be held in Raton and Walsenburg.
Raton's fireworks display is part of an all day Independence Day Celebration beginning at 7:00 am in downtown Raton.
Walsenburg's fireworks display is sponsored by the hospital. Parking is available at Lathrop State Park with a Parks Pass, available for $6.00 at the gate.
Forest Health/Firewise Workshop
July 11, 2009
Walsenburg Community Center
928 Russell Avenue, Alsenburg, CO
Agenda:
9:00-10:30
Firewise Presentation by Colorado State Forest Service
Judy Serby, Conservation Education Program Manager, Outreadh Division
Lisa Mason, Outreach Forester
10:30-10:45
Break
10:45-11:40
Community Wildfire Protection Plans Presentation by Colorado State Forest Service
Judy Serby, Conservation Educaiton Program Manager, Outreadh Division
Lisa Mason, Outreach Forester
11:40-12:00
"Only You Can Protect Forest Health"
Video by Colorado State Forest SErvce
12:00-1:00
BYO Lunch and open discussion
1:00-1:30
Forest Health Coalition Mission, Goals and Collaboration
Diana Novacek, President, Forest Health Coaltition
1:30-2:30
Fire Behavior, Preparing for Wildfire
CK Morey, Colorado State Forest Service, La Veta District Forester
2:30-2:45
Break
2:45-3:30
Mechanical Fuel Mastication-What is a BullHog and What can It Do For You?
Noble Whitley-BullHog Owner/Operator
Plus-"Forestry in Action"
Video by Colorado State Forest Service
If you plan on attending, please email Cissy Severance at cmseverance@scw-inc.com so she can bring your FREE Firewise Workbook ($60 value!)
Monday, June 29, 2009
Is there a ladder at your house?
by Dave Groubert
I know-what a silly question! After all, we do live in the country and if we did not have a ladder, we could find ourselves at risk of not being able to do the things that must be done at home. However, the ladder I am talking about is not the old rickety thing that is leaning against the barn or garage-it's the ladder that actually puts you, your family, and your home at risk. It's that progressively taller and taller fuel surrounding your home that we in the fire-fighting business call "ladder fuels". The ladder starts with the tall grass that grows around our homes, the next rung on the ladder is some scrub oak or low-hanging pinion or juniper branches, and, if you're lucky enough to have them, the next rungs are ponderosa pines and/or fir trees.
This, neighbors, is the recipe for disaster!
I know what you're thinking-"But I don't want the area around my home to look like a moonscape!" I could not agree more, and it does not have to. You can manage the area around your home by keeping the grasses and short ground over mowed. You can eliminate the tangled bunch of lower branches from the scrub oak, pinions and junipers that have a tendency to hang so close the ground where even a small fire could rapidly get larger. And do not forget those big pine trees near your home. They should be limbed up to about six feet above ground level. This thinning process helps to slow the progress of a wild fire as it approaches your home. The equation is simple-less fuel equals smaller fires. It all boils down to having a defensible space around your home.
For more tips on how to improve your home's defensible space, contact the Bon Carbo Volunteer Fire Department at 846-2399 or 8538.
I know-what a silly question! After all, we do live in the country and if we did not have a ladder, we could find ourselves at risk of not being able to do the things that must be done at home. However, the ladder I am talking about is not the old rickety thing that is leaning against the barn or garage-it's the ladder that actually puts you, your family, and your home at risk. It's that progressively taller and taller fuel surrounding your home that we in the fire-fighting business call "ladder fuels". The ladder starts with the tall grass that grows around our homes, the next rung on the ladder is some scrub oak or low-hanging pinion or juniper branches, and, if you're lucky enough to have them, the next rungs are ponderosa pines and/or fir trees.
This, neighbors, is the recipe for disaster!
I know what you're thinking-"But I don't want the area around my home to look like a moonscape!" I could not agree more, and it does not have to. You can manage the area around your home by keeping the grasses and short ground over mowed. You can eliminate the tangled bunch of lower branches from the scrub oak, pinions and junipers that have a tendency to hang so close the ground where even a small fire could rapidly get larger. And do not forget those big pine trees near your home. They should be limbed up to about six feet above ground level. This thinning process helps to slow the progress of a wild fire as it approaches your home. The equation is simple-less fuel equals smaller fires. It all boils down to having a defensible space around your home.
For more tips on how to improve your home's defensible space, contact the Bon Carbo Volunteer Fire Department at 846-2399 or 8538.
Independence Day: Drills for the Grill
From the USDA's Food Safety and Inspection Service Website:
Food Safety Education Staff: Donna Karlsons (301) 344-4764 WASHINGTON, June 29, 2009 —
The Fourth of July is coming soon. Many of us will celebrate with a day of outdoor activities and tasty meats from the grill. The chef of your household might have the skills to cook the perfect burger, but do they know the food safety "drills of the grill?" The U.S. Department of Agriculture's Food Safety and Inspection Service is providing food safety recommendations for outdoor cooking celebrations that typically mark the holiday weekend."Safe food handling is always important," says FSIS Administrator Alfred V. Almanza, "but during the warm summer months — peak grilling season — there is an increased need for awareness of safe food handling practices." As the mercury rises in thermometers during the summer, so do cases of foodborne illness. This makes summer the ideal time to "grill" the food safety experts from USDA's FSIS about cooking and handling foods safely to avoid foodborne illness.
FSIS offers advice to consumers with questions about safe handling and preparation of meat and poultry products, including the five foods grilled most often: hamburgers, steak, chicken, hot dogs, and ribs. Here's advice for smoking and grilling food safely:
Smoking and Grilling Food Safely Smoking is a process of slowly cooking food indirectly near a fire. "Indirectly" means that the meat is not placed directly over the heat source but over a drip pan of water placed underneath the meat on the grill. Steam from the water helps destroy harmful bacteria that can cause foodborne illness. A covered grill and a drip pan can also be used for smoking food.
To ensure meat and poultry are smoked safely, two types of thermometers are needed: one for the food and one for the smoker. Many smokers have built-in thermometers. A thermometer is needed to monitor the air temperature in the smoker or grill to be sure the heat stays between 225 and 300 °F throughout the cooking process. It's important to keep the air hot enough to destroy bacteria as the meat cooks.
When using a charcoal-fired smoker, use commercial charcoal briquettes or aromatic wood chips. Set the smoker in a well-lit, well-ventilated area away from trees, shrubbery, and buildings.
Only use approved fire starters — never gasoline or paint thinner, for example.
Meat for grilling is placed on a grate directly over the fire. The best cuts to grill are relatively thin cuts of meat or poultry: chicken parts, burgers, and steaks. Because grills cook food directly over high heat, tender cuts grill best. Unless the grill is being used as a smoker, the lid should stay open.
Use A Food Thermometer When Grilling or Smoking FoodUse a food thermometer to determine the temperature of the meat or poultry. Oven-safe thermometers can be inserted in the meat and remain there during smoking. Use an instant-read thermometer after the meat is removed from the smoker. Cooking time depends on many factors: the type and cut of meat, its size and shape, the distance of food from the heat, the temperature of the coals, and the weather. It can take anywhere from 4 to 8 hours to smoke meat or poultry, so it's imperative to use thermometers to monitor temperatures. Cook food to a safe minimum internal temperature:
Beef, veal and lamb steaks, roasts, and chops may be cooked to 145 °F.
All cuts of pork to 160 °F.
Ground beef, veal, and lamb to 160 °F.
All poultry should reach a safe minimum internal temperature of 165 °F.
More Food Safety Tips
In addition to being food safe using a grill or smoker, follow these food handling tips to keep your cookout safe:
Thaw meat and poultry before smoking it.
Never defrost food at room temperature.
Use the microwave oven for rapid thawing, but smoke or grill the meat immediately because some areas may begin to cook during the defrosting.
Always marinate food in the refrigerator, not on the counter.
When taking food off the grill, use a clean platter. Don't put cooked food on the same platter that held raw meat or poultry. Any harmful bacteria present in the raw meat juices could contaminate safely cooked food.
Refrigerate any leftovers promptly in shallow containers. Discard any food left out more than 2 hours (1 hour if temperatures are above 90 °F).
For more information on smoking and barbecuing, go to http://www.fsis.usda.gov/Fact_Sheets/Barbecue_Food_Safety/index.asp and http://www.fsis.usda.gov/Fact_Sheets/Smoking_Meat_and_Poultry/index.asp. For more information in English and Spanish, call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854); TTY: 1-800-256-7072. The Hotline's hours are Monday through Friday, from 10 a.m. to 4 p.m., Eastern Time, year-round. An extensive selection of timely food safety messages is also available at the same number 24 hours a day.
Information can also be accessed on the FSIS Web site at www.fsis.usda.gov. Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at AskKaren.gov. E-mail inquiries may be directed to http://www.fsis.usda.gov/contact_us/Email_Form/index.asp?rcpt=mphotline.fsis@fsis.usda.gov. Podcasts and SignFSIS video-casts in American Sign Language featuring text-captioning are available on the Web at http://www.fsis.usda.gov/News_&_Events/Multimedia/index.asp.
Food Safety Education Staff: Donna Karlsons (301) 344-4764 WASHINGTON, June 29, 2009 —
The Fourth of July is coming soon. Many of us will celebrate with a day of outdoor activities and tasty meats from the grill. The chef of your household might have the skills to cook the perfect burger, but do they know the food safety "drills of the grill?" The U.S. Department of Agriculture's Food Safety and Inspection Service is providing food safety recommendations for outdoor cooking celebrations that typically mark the holiday weekend."Safe food handling is always important," says FSIS Administrator Alfred V. Almanza, "but during the warm summer months — peak grilling season — there is an increased need for awareness of safe food handling practices." As the mercury rises in thermometers during the summer, so do cases of foodborne illness. This makes summer the ideal time to "grill" the food safety experts from USDA's FSIS about cooking and handling foods safely to avoid foodborne illness.
FSIS offers advice to consumers with questions about safe handling and preparation of meat and poultry products, including the five foods grilled most often: hamburgers, steak, chicken, hot dogs, and ribs. Here's advice for smoking and grilling food safely:
Smoking and Grilling Food Safely Smoking is a process of slowly cooking food indirectly near a fire. "Indirectly" means that the meat is not placed directly over the heat source but over a drip pan of water placed underneath the meat on the grill. Steam from the water helps destroy harmful bacteria that can cause foodborne illness. A covered grill and a drip pan can also be used for smoking food.
To ensure meat and poultry are smoked safely, two types of thermometers are needed: one for the food and one for the smoker. Many smokers have built-in thermometers. A thermometer is needed to monitor the air temperature in the smoker or grill to be sure the heat stays between 225 and 300 °F throughout the cooking process. It's important to keep the air hot enough to destroy bacteria as the meat cooks.
When using a charcoal-fired smoker, use commercial charcoal briquettes or aromatic wood chips. Set the smoker in a well-lit, well-ventilated area away from trees, shrubbery, and buildings.
Only use approved fire starters — never gasoline or paint thinner, for example.
Meat for grilling is placed on a grate directly over the fire. The best cuts to grill are relatively thin cuts of meat or poultry: chicken parts, burgers, and steaks. Because grills cook food directly over high heat, tender cuts grill best. Unless the grill is being used as a smoker, the lid should stay open.
Use A Food Thermometer When Grilling or Smoking FoodUse a food thermometer to determine the temperature of the meat or poultry. Oven-safe thermometers can be inserted in the meat and remain there during smoking. Use an instant-read thermometer after the meat is removed from the smoker. Cooking time depends on many factors: the type and cut of meat, its size and shape, the distance of food from the heat, the temperature of the coals, and the weather. It can take anywhere from 4 to 8 hours to smoke meat or poultry, so it's imperative to use thermometers to monitor temperatures. Cook food to a safe minimum internal temperature:
Beef, veal and lamb steaks, roasts, and chops may be cooked to 145 °F.
All cuts of pork to 160 °F.
Ground beef, veal, and lamb to 160 °F.
All poultry should reach a safe minimum internal temperature of 165 °F.
More Food Safety Tips
In addition to being food safe using a grill or smoker, follow these food handling tips to keep your cookout safe:
Thaw meat and poultry before smoking it.
Never defrost food at room temperature.
Use the microwave oven for rapid thawing, but smoke or grill the meat immediately because some areas may begin to cook during the defrosting.
Always marinate food in the refrigerator, not on the counter.
When taking food off the grill, use a clean platter. Don't put cooked food on the same platter that held raw meat or poultry. Any harmful bacteria present in the raw meat juices could contaminate safely cooked food.
Refrigerate any leftovers promptly in shallow containers. Discard any food left out more than 2 hours (1 hour if temperatures are above 90 °F).
For more information on smoking and barbecuing, go to http://www.fsis.usda.gov/Fact_Sheets/Barbecue_Food_Safety/index.asp and http://www.fsis.usda.gov/Fact_Sheets/Smoking_Meat_and_Poultry/index.asp. For more information in English and Spanish, call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854); TTY: 1-800-256-7072. The Hotline's hours are Monday through Friday, from 10 a.m. to 4 p.m., Eastern Time, year-round. An extensive selection of timely food safety messages is also available at the same number 24 hours a day.
Information can also be accessed on the FSIS Web site at www.fsis.usda.gov. Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at AskKaren.gov. E-mail inquiries may be directed to http://www.fsis.usda.gov/contact_us/Email_Form/index.asp?rcpt=mphotline.fsis@fsis.usda.gov. Podcasts and SignFSIS video-casts in American Sign Language featuring text-captioning are available on the Web at http://www.fsis.usda.gov/News_&_Events/Multimedia/index.asp.
Thursday, June 25, 2009
Chief's Corner
by Fire chief Mary Ann Herzog
I would like to start off by thanking all of the Bon Carbo residents, and people who work in the area, for their awareness of the fire danger and their safe practices in the last year. We were very lucky to have had only one fire call in 2008, which was a downed power line that ignited a tree. It takes a community effort to accomplish a safe environment. Also, I would like to thank everyone for their eyes and ears and the quick reaction to any suspicious smoke or any medical emergency. Thank You!
For the last several months, the Bon Carbo area has been under severe drought conditions. This makes us all more aware of what could happen if a fire started, either by lightning, human cause, or any other act of Mother Nature. If at any time you have questions on how to make your environment safer, please do not hesitate to call the Bon Carbo Volunteer Fire Department at 846-2399 Wednesday or Thursday from 9 am until 3 pm or call 846-8538 any time. We can schedule a time to come and give you recommendations and/or resources for a safe environment.
We are very fortunate to have a dedicated group of firefighters, administration, auxiliary members, state forestry personnel and district board members who spend many hours of their time providing protection for our community. We hve four firefighters who are also First Responders on the Trinidad Ambulance "quick response team". They are usually the first medical personnel on a medical emergency call. They are in constant communication with Trinidad Ambulance to provide first-hand knowledge of the condition of the patient. Our community is very spread out, yet we're a close-knit group, working well together.
If at any time you have questions, suggestions, constructive criticism or would just like to know more about what is going on in our community, please feel free to attend the monthly district board meetings, the auxiliary meetings, call to make an apointment or just drop by. You are always welcome.
Thank you!
Thursday, May 7, 2009
www.spbcfpd.org
The Spanish Peaks/Bon Carbo Fire Protection District's website has been updated. Please visit for information regarding the Bon Carbo Volunteer Fire Department, Volunteer Opportunities, local events and more!
http://www.spbcfpd.org
http://www.spbcfpd.org
Wednesday, March 18, 2009
Training
In February and March, the Spanish Peaks/Bon Carbo Fire Protection District hosted a multi-day training session for Fire Departments in Las Animas and Huerfano Counties. S-215, Fire Operations in the Wildland/Urban Interface was a valuable class that taught our Wildland Firefighters skills that will help them better evaluate and fight Wildland fires that threaten subdivisions, towns, and cities.
Taught by CK Morey and instructors from FireWorks911, the class was well attended over all four days, including one grueling ten hour day. Spanish Peaks Volunteer Fire Department, Bon Carbo Volunteer Fire Department, Fisher’s Peak Volunteer Fire Department, Stonewall Volunteer Fire Department, Wet Mountain Volunteer Department, and Hoehne Fire Department were all represented at the training, ensuring that these communities will benefit from better trained firefighters. This class was paid for in part by a Volunteer Fire Assistance Grant.
Students and instructors were fed during training by the Bon Carbo VFD Auxiliary and the Spanish Peaks VFD Auxiliary. Menus included Breakfast Burritos, Sandwiches, Pasta, and Sloppy Joes. No one went away hungry!
Taught by CK Morey and instructors from FireWorks911, the class was well attended over all four days, including one grueling ten hour day. Spanish Peaks Volunteer Fire Department, Bon Carbo Volunteer Fire Department, Fisher’s Peak Volunteer Fire Department, Stonewall Volunteer Fire Department, Wet Mountain Volunteer Department, and Hoehne Fire Department were all represented at the training, ensuring that these communities will benefit from better trained firefighters. This class was paid for in part by a Volunteer Fire Assistance Grant.
Students and instructors were fed during training by the Bon Carbo VFD Auxiliary and the Spanish Peaks VFD Auxiliary. Menus included Breakfast Burritos, Sandwiches, Pasta, and Sloppy Joes. No one went away hungry!
Wednesday, March 11, 2009
Maytag Refrigerators Recalled due to Fire Hazard
http://www.cpsc.gov/cpscpub/prerel/prhtml09/09145.html
The Bon Carbo Volunteer Fire Department is issuing an alert regarding the recall of some models of Maytag refrigerators. Affected models include Maytag®, Jenn-Air®, Amana®, Admiral®, Magic Chef®, Performa by Maytag® and Crosley® brand refrigerators. Please see the link above for more information.
Posted By: Keisha
The Bon Carbo Volunteer Fire Department is issuing an alert regarding the recall of some models of Maytag refrigerators. Affected models include Maytag®, Jenn-Air®, Amana®, Admiral®, Magic Chef®, Performa by Maytag® and Crosley® brand refrigerators. Please see the link above for more information.
Posted By: Keisha
Wednesday, February 18, 2009
Welcome to the Bon Carbo Fire Department Blog!
We're so glad you decided to stop by and read all about the Bon Carbo Volunteer Fire Department!
Our blog will be used to alert the community of Bon Carbo and surrounding areas of important messages, share news and information about the Bon Carbo Volunteer Fire Department, post about upcoming fire department and auxiliary events, talk about volunteer opportunities, and give you a chance to get to know the volunteers who make up the Bon Carbo Volunteer Fire Department. Here you will also be able to find information about weather advisories, whether or not we are currently issuing burn permits, links to important product recalls that may affect you, as well as information about fire safety and wild fire mitigation.
You can either bookmark our blog, or subscribe to our RSS feed below. Our goal is to post weekly and more often as things of interest to the community in and around Bon Carbo, Whispering Pines, Spanish Highlands, Purgatorie Recreation area, Picketwire, Rancho Lagarita, Arrowhead Ranchettes, Rancho Verde and Fisher's Peak Ranches come up. Please visit us weekly to get these important postings!
Posted by: Keisha
Our blog will be used to alert the community of Bon Carbo and surrounding areas of important messages, share news and information about the Bon Carbo Volunteer Fire Department, post about upcoming fire department and auxiliary events, talk about volunteer opportunities, and give you a chance to get to know the volunteers who make up the Bon Carbo Volunteer Fire Department. Here you will also be able to find information about weather advisories, whether or not we are currently issuing burn permits, links to important product recalls that may affect you, as well as information about fire safety and wild fire mitigation.
You can either bookmark our blog, or subscribe to our RSS feed below. Our goal is to post weekly and more often as things of interest to the community in and around Bon Carbo, Whispering Pines, Spanish Highlands, Purgatorie Recreation area, Picketwire, Rancho Lagarita, Arrowhead Ranchettes, Rancho Verde and Fisher's Peak Ranches come up. Please visit us weekly to get these important postings!
Posted by: Keisha
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