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Fond Memories of Chief Mel Brink - By Commissioner Randy Leonard

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Original Post on BlueOregon Guest Column

 

"It was quite a photo as I look at it today. I was 25 years old, tall and skinny with hair in places on my head long ago exposed bare by times relentless march. It was my photo ID as a new Portland Firefighter. Taken the day I was sworn in on January 25, 1978. 

 

But before I could be sworn in, I had to be interviewed by Assistant Chief Mel Brink. He was the second in command of the Portland Fire Bureau. As I arrived at the 55 SW Ash main headquarters one week before I was to be appointed a brand new Portland firefighter, I felt my stomach in my throat. My hands were sweaty and my field of vision was narrow. I had passed the written, the physical and now, for the final test, I was going to be “eye balled” by Chief Brink."  Click here for the rest of the column.

 

To learn more about Commissioner Leonard, visit his official City of Portland website at http://www.portlandonline.com/Leonard

 

October 19, 2009

Firehouse Recipe of the Week: Citrus-Roasted Salmon

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Preparation: 10 minutes

Cook: 19 minutes

Ingredients:

1 teaspoon grated lemon rind

2 tablespoons fresh lemon juice

2 tablespoons honey

4 teaspoons chili powder

1 teaspoon ground cumin

½ teaspoon salt

½ teaspoon ground coriander seeds

¼ teaspoon ground red pepper

1 (6-ounce) can thawed orange juice concentrate

4 (6-ounce) salmon fillets, skinned (1 inch thick)

Cooking Spray

Orange wedges (optional)

Flat-leaf parsley sprigs (optional)

 

Preparation:

1.  Preheat oven to 400°.

2.  Combine the first 9 ingredients in a bowl; brush both sides of fish with orange mixture.

3.  Reserve remaining orange mixture. Place fish on a broiler pan coated with cooking spray.

4.  Bake at 400° for 15 minutes or until fish flakes easily when tested with a fork.

5.  Place remaining orange mixture in a small saucepan, bring to a boil, and cook until reduced to ½ cup (about 2 minutes). Serve with fish, and garnish with orange wedges and parsley, if desired.

 

Yield: 4 servings (serving size: 1 fillet and 2 tablespoons orange sauce). 

366 Calories, 13.5g fat, 33.5g protein, 27g carbohydrates, 399mg sodium

Always Ready, Always There

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September 14, 2009

 

Photo Courtesy of The Oregonian

Welcome to the Portland Fire & Rescue (PF&R) Fire Blog! My name is John Klum and I am one of the 750 proud members of PF&R.  Thank you for visiting our newest site. 

With support and direction from Commissioner Randy Leonard, PF&R has developed the Fire Blog primarily to communicate new ideas and news, provide an informal channel of communication, and get instant feedback from both internal PF&R members and the communities we serve.

We also hope to:

Emphasize PF&R’s Purpose

We want to communicate to the citizens of Portland what we stand for, what we're trying to accomplish, and what’s important to us as a bureau.

Develop Relationships 

We will provide information, resources, and tips to readers both inside and outside of PF&R.  We will ask for your feedback and what sort of things you would find valuable from the Fire Blog.

Collaborate
The blog will be used as a workspace to keep each other updated and maintain open dialogue. 

The Fire Blog will be a continual work in progress.  So, if you have a comment or suggestion, we always welcome your feedback.  Thanks again for visiting and supporting Portland Fire & Rescue.  Tell a friend.  And we hope you enjoy the site as much as we have enjoyed creating it.

John Klum, Fire Chief

October 19, 2009