Portland Fire & Rescue's (PF&R) Station 1, located at 55 SW Ash, has undergone an extensive renovation and seismic upgrade. The work was funded by a bond measure passed by voters to ensure that all of PF&R's fire stations are structurally safe and that firefighters and equipment can respond during emergencies.

The Administration Office moved back to Station 1 on December 14, 2009.  PF&R's Investigations Unit moved back on February 2, 2010 and its Battalion Headquarters, Station 1 crews, and apparatus are tentatively scheduled to move back in March 2010. 

A Public Open House is planned for late spring, so watch the Fire Blog and E-Newsletter for details and your invitation. 

Click here to subscribe to PF&R's E-Newsletter and receive important information like this blog post automatically each month! 

March 1, 2010

March 1, 2010

Today, City of Portland employees received new, more memorable email addresses. In the past, employees had to relay a long series of words and dots, and email addresses were different for many bureaus. New email addresses will be configured as follows for nearly all City employees:

firstname.lastname@portlandoregon.gov

U.S. Consumer Product Safety Commission (CPSA) is charged with protecting the public from unreasonable risks of serious injury or death from thousands of types of consumer products. You can find information on over 4,500 product recalls and search recalled products by visiting the CPSA’s Recall and Product Safety News webpage at http://www.cpsc.gov/cpscpub/prerel/prerel.html. 

In January and February 2010 alone, CPSA announced over 59 product recalls including metal necklaces, snowmobiles, drop top cribs, and gasoline cans.  Portland Fire & Rescue wants to make sure you’re aware of at least two of those recalled products:

Master Forge Five-Burner Gas Grills 

http://www.cpsc.gov/cpscpub/prerel/prhtml10/10099.html

Sagittarius Sporting Goods Inc. is recalling about 10,000 Master Forge five-burner gas grills.

The flexible rubber hose on the LP-gas tank can contact the burner box, causing the hose to melt and rupture when the grill is lighted. For more information and remedy, visit the CPSC website or call the manufacturer at 800-444-6742.

GE Telaire Airestat and Carrier Single Beam Carbon Dioxide (CO2) and Temperature Sensors 

http://www.cpsc.gov/cpscpub/prerel/prhtml10/10141.html

GE Infrastructure Sensing Inc. is recalling about 9,400 Telaire Airestat and Carrier Single Beam Carbon Dioxide (CO2) and Temperature Sensors. The sensors are sold for commercial use and are wall-mounted. The CO2 and temperature sensors can overheat, posing a fire hazard. For more information and remedy, visit the company website or call the company at 877-243-5086.

How can you stay informed of recalled products? 

1.  Bookmark or add CPSA’s website at as to your favorites and check it often.

2.  Sign up on CPSA’s subscription list to receive emails about recalled products. Visit https://www.cpsc.gov/cpsclist.aspx to join.

Keep you and your family safe and educated!

March 3, 2010

Boiling Liquid Expanding Vapor Explosion (BLEVE) Spaghetti

Courtesy of Mark Walkley, Retired Portland Fire & Rescue Firefighter from Station 7

Tomato Sauce Seasoning Mix:              

• 4 teaspoons thyme                                         
• 1 teaspoon red pepper                                  
• 1 ½ teaspoons white pepper            
• 1 teaspoon black pepper                                   
• 1 teaspoon basil                                             

Chicken Seasoning Mix:                                                               

• 1 Tablespoon salt
• 1 teaspoon red pepper
• 1 teaspoon white pepper
• 1 teaspoon black pepper
• 3 teaspoons garlic powder
• 2 teaspoons cumin
• 1 teaspoon basil

Other Ingredients:

• 3 cups onions, chopped
• 4 cups green onions, chopped
• 4 lbs. chicken, diced
• 3-29 ounce cans tomato sauce
• 3 cups chicken stock
• 4 Tablespoons garlic, minced
• 4 Tablespoons Worcestershire sauce
• Spaghetti noodles

Preparation:

• Cube the chicken and mix with the chicken seasoning mix.
• Fry the chicken and chicken seasoning mix, then add half the green onions
• Set aside.
• In a Dutch oven, sauté the onions and garlic. Add the tomato sauce seasoning mix and cook until dark brown. Add the chicken stock and Worcestershire sauce. Heat it well. Add the tomato sauce and bring to a boil. Reduce heat and simmer. Add the remaining half of the green onions. Simmer about 40 minutes.
• Add the fried chicken.
• Reheat.
• Serve over pasta.

Feeds at least 12 firefighters!

March 3, 2010