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, Walsenburg, CO
Agenda:9:00-10:30
Firewise Presentation by Colorado State Forest Service
Judy Serby, Conservation Education Program Manager, Outreach Division
Lisa Mason, Outreach Forrester
10:30-10:45
Break
10:45-11:40
Community Wildfire Protection Plans Presentation by Colorado State Forest SErvice
Judy Serby, Conservation Education Program Manager, Outreach Division
Lisa Mason, Outreach Forester
11:40-12:00
"Only You Can Protect Forest Health"
Video by Colorado State Forest Service
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 Coalition
1:30-2:30
Fire Behavior, Preparing for Wildfire
CK Morey, Colorado State Forest Service, La Veta District Forester
2:30-2:45
Break
2:35-3:30
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 that she will bring your free Firewise Notebok ($60 value).
Monday, June 29, 2009
Spanish Peaks/Bon Carbo Fire Protection District
To our Fire District Citizens:
I am proud to say that the Spanish Peaks Volunteer fire Department performed extremely well in 2008. under the leadership of Chief Mike Zanolini, the team has grown in number and performs at a very high leel serving our large community with integrity and care.
The Spanish Peaks VFD covers a very large area-approximately 510 square miles. This includes the city of Aguilar. To accomplish this, the Chief and his team have recruited and trained new volunteer firefighters. he has a very professional approach in guding his team while serving the community.
We appreciate the support of the Auxiliary. Their efforts in supporting the firefighters is so essential throughout the year. From meals to extract washing machines, fire signs to candy bars, flea markets to station cleaning, they are always there to assist our team at the Spanish Peaks Fire Station.
We will continue to support the team at the SPVFD and hope that you will too. We welcome your suggestions and your support.
Sincerely,
Colleen Williams, Board President
Spanish Peaks/Bon Carbo Fire Protection District
I am proud to say that the Spanish Peaks Volunteer fire Department performed extremely well in 2008. under the leadership of Chief Mike Zanolini, the team has grown in number and performs at a very high leel serving our large community with integrity and care.
The Spanish Peaks VFD covers a very large area-approximately 510 square miles. This includes the city of Aguilar. To accomplish this, the Chief and his team have recruited and trained new volunteer firefighters. he has a very professional approach in guding his team while serving the community.
We appreciate the support of the Auxiliary. Their efforts in supporting the firefighters is so essential throughout the year. From meals to extract washing machines, fire signs to candy bars, flea markets to station cleaning, they are always there to assist our team at the Spanish Peaks Fire Station.
We will continue to support the team at the SPVFD and hope that you will too. We welcome your suggestions and your support.
Sincerely,
Colleen Williams, Board President
Spanish Peaks/Bon Carbo Fire Protection District
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 MPHotline.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/.
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 MPHotline.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/.
Friday, June 26, 2009
2008 Chief's Report
2008 was a busy year for the Spanish Peaks Fire Department. SPVFD had over 140 calls in 2008. This was a slight decrease from 2007; the most notable decrease was in the number of structure fires. Medical calls continued to account for the greatest number of calls in our area.
In 2008, we did not add any large equipment, instead focusing on tools and protective equipment to make our firefighters safer and able to respond to calls more effectively. We put automatic tire chains on both of our structure engines so that they could respond to structure fires in teh winter in a safer manner. We also ordered a small amount of Personal Protective Equipment to allow our firefighters to safely fight structure fires. Sidewinders were added to two of our brush trucks, for more effective storage of hose.
It is important to note that residents of the town of Aguilar are now required to obtain a burn permit for any burning they wish to do, including burning in a barrel and burning yard debris. All residents of Las Animas County are required to obtain a burn permit to burn any type of waste. Weather conditions must be optimal before we will issue a burn permit: humdity must be above 15%, wind speed must be below 5 mph, and the temerpature must be below 100 degrees. Even if it seems that weather conditions are perfect in the morning, we may decline to issue a permit if weather forecasts show that weather conditions will not remain optimal through the remainder of the day.
SPVFD has participated in a great deal of training in the past year. Two more of our volunteer firefighters took the EMT-B course offered at TSJC, allowing them to take the National Registry test and become EMTs. Several firefighters have completed required wildland firefighter classes, and this year we will be holding intensive structure firefighter classes. This year, we also hosted a county wide class in Firefighting in the Urban Interface, which taught skills regarding wildfires that approach towns or subdividions. Five SPVFD firefighters successfully completed this class.
We are continuing to work on our mapping project, enableing us to not only respond to locations quicker, but to be aware before we even get to a fire scene, what kind of terrain and structures may be involved in a wildland fire. This project will be on-going for several years, and we welcome help from Home Owners Associations as they map their subidivisions and update prior information.
The SPVFD Auxiliary has once again been a tremendous help to our firefighters. The Auxiliary provides food for our training sessions, as well as making sure that firefighters hae food, coffee and water available on a fire scene. They have pruchased a washer and dryer for us to clean our Personal Protectie Equipment at the station, meaning that our gear lasts longer and is safer for us to wear. They have also provided our firefighters with new flashlights. The Auxiliary sponsored public safety funcitons and helped us in keeping the community aware of the need for mitigation. I appreciate their efforts.
I would lke to take this time to thank all of our current volunteers. Your hard work, long hours of training, and dedication to the community are appreciated beyond measure. I would especially like to thank Assistant Chief Larry Broach and Dispatcher/Administrative Assistant Keisha Broach for going above and beyond the call of duty in their service to the Spanish Peaks Volunteer Fire Department.
As always, we need your help. SPVFD is always in need of volunteer firefighers. We p-ay for all of your gear and training, and offer an incentive program as a thank you for volunteering your time. Also, if you have an intereste in becoming an EMT, we will pay for that training as well. If you are interested in becoming a volunteer firefighter, you can call the station at 941-4107. Volunteer firefighting is an exciting and rewarding experience!
Thank you,
Mike Zanolini
Fire Chief
Spanish Peaks Volunteer Fire Department
In 2008, we did not add any large equipment, instead focusing on tools and protective equipment to make our firefighters safer and able to respond to calls more effectively. We put automatic tire chains on both of our structure engines so that they could respond to structure fires in teh winter in a safer manner. We also ordered a small amount of Personal Protective Equipment to allow our firefighters to safely fight structure fires. Sidewinders were added to two of our brush trucks, for more effective storage of hose.
It is important to note that residents of the town of Aguilar are now required to obtain a burn permit for any burning they wish to do, including burning in a barrel and burning yard debris. All residents of Las Animas County are required to obtain a burn permit to burn any type of waste. Weather conditions must be optimal before we will issue a burn permit: humdity must be above 15%, wind speed must be below 5 mph, and the temerpature must be below 100 degrees. Even if it seems that weather conditions are perfect in the morning, we may decline to issue a permit if weather forecasts show that weather conditions will not remain optimal through the remainder of the day.
SPVFD has participated in a great deal of training in the past year. Two more of our volunteer firefighters took the EMT-B course offered at TSJC, allowing them to take the National Registry test and become EMTs. Several firefighters have completed required wildland firefighter classes, and this year we will be holding intensive structure firefighter classes. This year, we also hosted a county wide class in Firefighting in the Urban Interface, which taught skills regarding wildfires that approach towns or subdividions. Five SPVFD firefighters successfully completed this class.
We are continuing to work on our mapping project, enableing us to not only respond to locations quicker, but to be aware before we even get to a fire scene, what kind of terrain and structures may be involved in a wildland fire. This project will be on-going for several years, and we welcome help from Home Owners Associations as they map their subidivisions and update prior information.
The SPVFD Auxiliary has once again been a tremendous help to our firefighters. The Auxiliary provides food for our training sessions, as well as making sure that firefighters hae food, coffee and water available on a fire scene. They have pruchased a washer and dryer for us to clean our Personal Protectie Equipment at the station, meaning that our gear lasts longer and is safer for us to wear. They have also provided our firefighters with new flashlights. The Auxiliary sponsored public safety funcitons and helped us in keeping the community aware of the need for mitigation. I appreciate their efforts.
I would lke to take this time to thank all of our current volunteers. Your hard work, long hours of training, and dedication to the community are appreciated beyond measure. I would especially like to thank Assistant Chief Larry Broach and Dispatcher/Administrative Assistant Keisha Broach for going above and beyond the call of duty in their service to the Spanish Peaks Volunteer Fire Department.
As always, we need your help. SPVFD is always in need of volunteer firefighers. We p-ay for all of your gear and training, and offer an incentive program as a thank you for volunteering your time. Also, if you have an intereste in becoming an EMT, we will pay for that training as well. If you are interested in becoming a volunteer firefighter, you can call the station at 941-4107. Volunteer firefighting is an exciting and rewarding experience!
Thank you,
Mike Zanolini
Fire Chief
Spanish Peaks Volunteer Fire Department
Thursday, June 25, 2009
SPVFD Auxiliary Flea Market
The Spanish Peaks Volunteer Fire Department Auxiliary will be holding its' annual flea market on Saturday, August 1, 2009.
Our flea market is a fun and exciting place to pick up household items, yard equipment, children's toys and more!
Tables are available if you would like the opportunity to sell your own items. For information on renting a table, please email SpanishPeaksBase@hotmail.com or call the station at 941-4107.
We will be demonstrating Thermo-Gel, an amazing product that may help save your home in the event of a wildland fire. Please stop by on Saturday to learn all about this wonderful gel, pick up some yummy baked goods, and maybe score the deal of a lifetime!
We are seeking item donations for our flea market. All flea market sales benefit the Spanish Peaks Volunteer Fire Department, and you will receive a receipt upon request for tax purposes. If you have unneeded items around the house, this is a great time to declutter! We would love to help you find a new home for your gently used items. We regret that we are unable to take clothing or large appliances.
Our flea market is a fun and exciting place to pick up household items, yard equipment, children's toys and more!
Tables are available if you would like the opportunity to sell your own items. For information on renting a table, please email SpanishPeaksBase@hotmail.com or call the station at 941-4107.
We will be demonstrating Thermo-Gel, an amazing product that may help save your home in the event of a wildland fire. Please stop by on Saturday to learn all about this wonderful gel, pick up some yummy baked goods, and maybe score the deal of a lifetime!
We are seeking item donations for our flea market. All flea market sales benefit the Spanish Peaks Volunteer Fire Department, and you will receive a receipt upon request for tax purposes. If you have unneeded items around the house, this is a great time to declutter! We would love to help you find a new home for your gently used items. We regret that we are unable to take clothing or large appliances.
Thank you Firefighters!
The SPVFD Auxiliary would like to publicly thank all the department personnel for the tremendous effort they put forth during the April 29, 2009 Spirit Mountain Ranch fire.
Due to the location and weather conditions, this fire had the potential to become a far reaching wildland fire which could have destroyed many homes, endangered many residents, and devastated a vast amount of beautiful country.
The actions of the firefighters allowed the fire to be maintained to one residence, keeping the fire from spreading to the extremely dry surrounding forest.
Many of us come to this area for the beauty and peacefulness of a less congested population. Often we forget the exchange for this is reduced services that we never gave much thought to when we had fire stations and ifre hydrants in our immediate neighborhoods.
Fighting a fire in our rural surroundings is a challenge. Our firefighters, all volunteers, overcame difficult property entrances, no hydrants, no street lights, no backup or relief personel, nolocal eatery, no nearby hospital-all the other services that are close by in an urban area.
Thank you especially to Spanish Peaks Volunteer fire Department, Bon Carbo Volunteer Fire Department, Stonewall Volunteer fire Department, Las Animas County Sheriff's Office, and Purgatory Valley Construction for the water!
Firefighters, thank you again for doing a stellar job!
From the Spanish Peaks Volunteer Fire Department Auxiliary
Due to the location and weather conditions, this fire had the potential to become a far reaching wildland fire which could have destroyed many homes, endangered many residents, and devastated a vast amount of beautiful country.
The actions of the firefighters allowed the fire to be maintained to one residence, keeping the fire from spreading to the extremely dry surrounding forest.
Many of us come to this area for the beauty and peacefulness of a less congested population. Often we forget the exchange for this is reduced services that we never gave much thought to when we had fire stations and ifre hydrants in our immediate neighborhoods.
Fighting a fire in our rural surroundings is a challenge. Our firefighters, all volunteers, overcame difficult property entrances, no hydrants, no street lights, no backup or relief personel, nolocal eatery, no nearby hospital-all the other services that are close by in an urban area.
Thank you especially to Spanish Peaks Volunteer fire Department, Bon Carbo Volunteer Fire Department, Stonewall Volunteer fire Department, Las Animas County Sheriff's Office, and Purgatory Valley Construction for the water!
Firefighters, thank you again for doing a stellar job!
From the Spanish Peaks Volunteer Fire Department Auxiliary
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