Check out the Fire Blog and look for trivia questions and answers to boost your fire IQ!  

Q:  According to the U.S. Fire Administration, how often does a fire department respond to a fire in the United States? 

 A: According to the U.S. Fire Administration, a fire department responds EVERY 22 SECONDS to a fire in the United States!  That's almost 3 times EVERY MINUTE!

April 12, 2010 

April 12, 2010

Portland Fire & Rescue (PF&R) fire investigators, working with the U.S. Bureau of Alcohol, Tobacco, Firearms, and Explosives (ATF), have made a determination regarding the fire origin and cause of the Marysville Elementary School fire.  The fire, which occurred on November 10, 2009, caused heavy damage to the 87-year-old school, located at 7733 SE Raymond Street in Portland, Oregon.

The investigation has identified the Discovery Zone, formerly the girls’ gym, as the room of fire origin. The fire was caused by the introduction of an unknown, competent ignition source to combustible materials in the Discovery Zone.  It has not yet been determined whether the ignition was accidental or intentional.

A recent examination of electrical items confirmed the initial conclusions of the investigators at the fire scene that the fire was not caused by an electrical source.

On November 10, 2009, smoke from a fully developed Discovery Zone fire flowed into the east hallway, activating a smoke detector causing the school’s fire alarm to sound.  A majority of the east classrooms were vacant at that time for the first lunch period.

The staff and students successfully evacuated the school.  There were commendable and appropriate initiatives by staff to ensure that the school had been evacuated and that everyone was safe.

A full response from PF&R’s Fire Investigation Unit was called.  Recognizing the magnitude of the fire, PF&R contacted ATF for additional resources. PF&R and ATF are two of several agencies that participate and function as the Metro Fire Investigation Team.

Investigators remained on scene for five days conducting interviews and processing the fire scene.  The systematic scene examination also evaluated building construction, contents, and building systems.  This information was used to conduct a “fire dynamics” analysis.  Portland Public Schools facilities staff was of great assistance, providing investigators with historic building systems and remodel information.

The investigation will remain open, allowing investigators to process new information as it becomes available.

April 13, 2010 

April is Earthquake Preparedness Month!

Resources...

Check out the Portland Office of Emergency Management's (POEM) website at www.portlandonline.com/oem for fun and interactive information on earthquakes and preparedness resources. 

Increase Your Knowledge...

POEM and the Portland Water Bureau are co-hosting two Brown Bag events.  You are invited to learn more about Portland's own fault lines and how to sustain you and your family 72 hours and beyond a major emergency!

Portland Faults

Date: April 15, 2010

Time: 12:00 – 1:00 pm

Location: Portland Building, 2nd Floor Auditorium

Learn More: Think that the "big one" can only strike from the Cascadia Subduction Zone off our coast? Well think again! Portland has its own fault lines. Come learn about the East Bank and Portland Hills Faults from Dr. Evelyn Roeloffs of the US Geological Survey. Dr. Roeloffs specializes in hydrologic aspects of earthquake and volcano research. Click here to view the brochure.

Beyond 72 Hours

Date: April 19, 2010

Time: 12:00 – 1:00 pm

Location: Portland Building, 2nd Floor Auditorium

Learn More: A disaster supplies kit is very important, crucial even, to your preparedness but so is what you do after the 73^rd hour.  Sustainability is a popular buzzword but is the root of what we want for you and your family.  Come learn about longer term food storage, water storage, shelter, sanitation and even talk about gardens.

See you there!

April 14, 2010

Dinner Recipes Courtesy of Portland's Own Fire Station 18

Brown Rice

Ingredients:

• Brown rice (whatever rice you choose)
• Water (use at least 4 cups of water for every once cup of rice
• 2 tbls of olive oil
• Sprinkle of dried Italian seasoning

Preparation:

1. Rinse rice in a strainer under cold running water for 30 seconds, swirling the rice around with your hand. 
2. Meanwhile, bring water to a boil in a large pot over high heat. 
3. When water boils, add the rice, stir it once. 
4. Turn heat to medium and boil, uncovered, for 30 minutes, stirring occasionally. 
5. After 30 minutes, pour the rice into a strainer over the sink. 
6. Let the rice drain for 10 seconds, then return it to the pot, off the heat. 
7. Immediately cover the pot with a tight-fitting lid and set it aside to allow the rice to steam for 10 minutes (if your pot lid isn’t extremely tight, place a piece of aluminum foil over pot then place the lid on top of foil for a tighter seal).
8. After ten minutes, uncover rice and fluff with a fork.
9. In a large skillet or wok, heat the olive oil over medium head.  Add dried Italian seasoning.  Stir-fry until fragrant (about 30 seconds).
10. Add rice; cook, stir occasionally until rice is heated through, about 3 minutes. 

White Fish

Ingredients:

• Fish fillets – fresh or frozen (such as cod, halibut, tilapia)
• Olive oil
• Salt and pepper
• Green pepper
• Red pepper
• White or red onion
• Lemon
• Parmesan cheese

Preparation:

1. Rinse and pat dry fish fillets.
2. Place fillets into a pan that has been coated with olive oil.
3. Season fillets well with salt and pepper.
4. Slice green pepper, red pepper, onion, and lemon into thin rings.
5. Lay the thin rings on top of the fillets.
6. Bake fillets at 400 degrees for 15 to 20 minutes OR until the fillets are about 95% cooked.
7. Take the fillets out of the oven and sprinkle parmesan cheese over the top.
8. Put the fillets back in the oven to finish cooking.

Spinach Salad

Ingredients:

• 8 ounces young spinach
• 2 large eggs
• 8 pieces thick-sliced bacon, chopped
• 3 tablespoons red wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon Dijon mustard
• Kosher salt and freshly ground black pepper
• 4 large white mushrooms, sliced
• 3 ounces red onion (1 small), very thinly sliced

Preparation:

1. Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
2. Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
3. While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
4. Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
5. Add the mushrooms and the sliced onion to the spinach and toss.
6. Add the dressing and bacon and toss to combine.
7. Add the eggs.   
8. Season with pepper.

April 14, 2010