Photos courtesy of the Violet Township Fire Department
Violet Township Fire Department crew members gather for a meal.
There are several myths that surround fire service.
Many are not true or are no longer relevant. Not every fire station has a brass pole. Not every fire department has a Dalmatian dog. We no longer have red suspenders, and we never play checkers (unless it’s an app on a smart phone). One cliché is true: We place a high value on our food, cooking and meal time. Our standing cooking tradition is changing, though, as more of our members focus on eating healthfully.
This is how we’ve historically handled the cooking: At the start of each shift, someone from each station is designated as the day’s cook. Some crews may have a member who cooks every shift; others may rotate the position among members. The cook is responsible for collecting each crew member’s financial contribution into the kitty and shopping for lunch and dinner. Crew members are on their own for breakfast. The contribution amount and ingenuity of the cook determines the menu for the day.
Any remaining money rolls over to the next duty day that the cook works. The more frugal the cook, the more money he or she saves, thus paving the way for better or more expensive meals. Deficit spending is highly frowned upon and will usually get the cook quickly replaced.
This sounds simple, but that is rarely the case. Fire and EMS runs can play havoc with a finely prepared meal. Sometimes lunch does not occur until dinner time, and dinner, whether intended or not, can be served in multiple courses at various times. Some meals can only be reheated so many times before they are thrown away. Ordering out on a frequent basis takes a rapid and serious toll on the kitty.
There are those among us who are naturally gifted connoisseurs of cuisine. There are those who are not. Having a staple dish when you are the cook of the day is a good thing. On the other hand, feeding the crew SpaghettiOs casserole may place you in the witness protection program. Balancing taste and budget is an art form. Feeding the guys and girls powdered soup mix and bologna every day builds character and the kitty. It also builds the ire of famished firefighters everywhere.
Luckily, the Violet Township Fire Department has been blessed with some great cooks over the last 20-plus years. We have also suffered under a few members who couldn’t cook a canned biscuit without turning it into something that resembled a hockey puck. As the generations change and mix within the fire service, mealtime is changing, too.
More and more of our firefighters are analyzing their fitness and diet routines. Using smoothie makers and juicers and following paleo, vegetarian and vegan diets can be challenging at home without even considering the firehouse. Some firefighters prepare their own meals, making it easier for the cook, but tough for the kitty.
As a profession, we are becoming much more aware of our food choices and what effect food is having on our bodies and our ability to perform our jobs.
Collectively, we are striving to include a sense of health and nutrition into our daily meals. As an organization, we have made the choice to promote better health through better eating habits. We have realized the benefits far outweigh the costs, and we are committed to maintaining healthy firefighters.
The VTFD recently brought in a nutritionist to aid in our food selections. This has enabled the department members to discover smarter ways to shop and more healthful ways to eat. We will miss the days of beef stroganoff, spicy chicken pockets and chicken parmesan. The old adage of “eat until you are tired” is gone, replaced with discussions of fruit, salads and portion control.
Some food-related traditions still live on. Every Saturday night is typically still pizza night. You still have to buy ice cream when you accomplish or encounter something for the first time. And, like many families, we can still discuss and solve many of the problems facing the world or encountered throughout the day while sitting around the dinner table. The food prepared in the firehouse has produced some good meals, some good times and some really good friends.
Moving forward, we hope the food also produces healthier firefighters and a healthier lifestyle.
By Fire Chief Mike Little and Assistant Fire Chief Jim Paxton
