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.
Tuesday, June 30, 2009
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!
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