The White Marsh Volunteers were alerted around 0345 this morning for the reported kitchen fire in Middle River.  E12 arrived with a 2-story apartment building with nothing evident and established Command.  Once inside, Command upgraded to smoke condition on the first floor and then found a small kitchen fire that had extended from the stove to the cabinets above.  Dispatched as second due Truck Company, the Tower arrived first and assumed first due responsibilities.  The crew placed 4 ground ladders to both side A and D, surronding the fire apartment.  The fire was quickly knocked, and ventilation and overhaul began.  The Tower crew remained onscene for approx. 30 minutes.

Around 1700hrs on July 26th, White Marsh Volunteers were alerted for a vehicle accident at the intersection of Rt. 7 and Joppa Rd.  Tower 209 responded from station and found a total of 6 cars involved in this incident.  The first three were in the intersection, two of them head on.  The remaining three were about 200ft west, and were only related because of the traffic from the first collision coming to an abrupt stop.  Three patients were treated and transported to area hospitals.

Cooking Fire Safety Many families gather in the kitchen to spend time together, but it can be one of the most hazardous rooms in the house if you don't practice safe cooking behaviors. Cooking equipment, most often a range or stovetop, is the leading cause of reported home fires and home fire injuries in the United States. Cooking equipment is also the leading cause of unreported fires and associated injuries.

Safe Cooking Behaviors It's a recipe for serious injury or even death to wear loose clothing (especially hanging sleeves), walk away from a cooking pot on the stove, or leave flammable materials, such as potholders or paper towels, around the stove. Whether you are cooking the family holiday dinner or a snack for the children, practicing safe cooking behaviors will help keep you and your family safe.

Choose the Right Equipment and Use It Properly

• Always use cooking equipment tested and approved by a recognized testing facility.
• Follow manufacturers' instructions and code requirements when installing and operating cooking equipment.
• Plug microwave ovens and other cooking appliances directly into an outlet. Never use an extension cord for a cooking appliance, as it can overload the circuit and cause a fire.

Use Barbecue Grills Safely

• Position the grill well away from siding, deck railings, and out from under eaves and overhanging branches.
• Place the grill a safe distance from lawn games, play areas, and foot traffic.
• Keep children and pets away from the grill area by declaring a 3-foot "kid-free zone" around the grill.
• Put out several long-handled grilling tools to give the chef plenty of clearance from heat and flames when cooking food.
• Periodically remove grease or fat buildup in trays below grill so it cannot be ignited by a hot grill.
• Use only outdoors! If used indoors, or in any enclosed spaces, such as tents, barbecue grills pose both a fire hazard and the risk of exposing occupants to carbon monoxide.

Charcoal Grills

• Purchase the proper starter fluid and store out of reach of children and away from heat sources.
• Never add charcoal starter fluid when coals or kindling have already been ignited, and never use any flammable or combustible liquid other than charcoal starter fluid to get the fire going.

Propane Grills

• Check the propane cylinder hose for leaks before using it for the first time each year. A light soap and water solution applied to the hose will reveal escaping propane quickly by releasing bubbles.
• If you determined your grill has a gas leak by smell or the soapy bubble test and there is no flame:
  • Turn off the propane tank and grill.
  • If the leak stops, get the grill serviced by a professional before using it again.
  • If the leak does not stop, call the fire department.
• If you smell gas while cooking, immediately get away from the grill and call the fire department. Do not attempt to move the grill.
• All propane cylinders manufactured after April 2002 must have overfill protection devices (OPD). OPDs shut off the flow of propane before capacity is reached, limiting the potential for release of propane gas if the cylinder heats up. OPDs are easily identified by their triangular-shaped hand wheel.
• Use only equipment bearing the mark of an independent testing laboratory. Follow the manufacturers' instructions on how to set up the grill and maintain it.
• Never store propane cylinders in buildings or garages. If you store a gas grill inside during the winter, disconnect the cylinder and leave it outside.

Watch What You Heat

• The leading cause of fires in the kitchen is unattended cooking.
• Stay in the kitchen when you are frying, grilling, or broiling food. If you leave the kitchen for even a short period of time, turn off the stove.
• If you are simmering, baking, roasting, or boiling food, check it regularly, remain in the home while food is cooking, and use a timer to remind you that you're cooking.
• Stay alert! To prevent cooking fires, you have to be alert. You won't be if you are sleepy, have been drinking alcohol, or have taken medicine that makes you drowsy.

Keep Things That Can Catch Fire and Heat Sources Apart

• Keep anything that can catch fire - potholders, oven mitts, wooden utensils, paper or plastic bags, food packaging, towels, or curtains - away from your stovetop.
• Keep the stovetop, burners, and oven clean.
• Keep pets off cooking surfaces and nearby countertops to prevent them from knocking things onto the burner.
• Wear short, close-fitting or tightly rolled sleeves when cooking. Loose clothing can dangle onto stove burners and catch fire if it comes into contact with a gas flame or electric burner.

If Your Clothes Catch Fire If your clothes catch fire, stop, drop, and roll. Stop immediately, drop to the ground, and cover face with hands. Roll over and over or back and forth to put out the fire. Immediately cool the burn with cool water for 3 to 5 minutes and then seek emergency medical care.


Use Equipment for Intended Purposes Only Cook only with equipment designed and intended for cooking, and heat your home only with equipment designed and intended for heating. There is additional danger of fire, injury, or death if equipment is used for a purpose for which it was not intended.

Protect Children from Scalds and Burns

• Young children are at high risk of being burned by hot food and liquids. Keep children away from cooking areas by enforcing a "kid-free zone" of 3 feet (1 meter) around the stove.
• Keep young children at least 3 feet (1 meter) away from any place where hot food or drink is being prepared or carried. Keep hot foods and liquids away from table and counter edges.
• When young children are present, use the stove's back burners whenever possible.
• Never hold a child while cooking, drinking, or carrying hot foods or liquids.
• Teach children that hot things burn.
• When children are old enough, teach them to cook safely. Supervise them closely.

Prevent Scalds and Burns

• To prevent spills due to overturn of appliances containing hot food or liquids, use the back burner when possible and/or turn pot handles away from the stove's edge. All appliance cords need to be kept coiled and away from counter edges.
• Use oven mitts or potholders when moving hot food from ovens, microwave ovens, or stovetops. Never use wet oven mitts or potholders as they can cause scald burns.
• Replace old or worn oven mitts.
• Treat a burn right away, putting it in cool water. Cool the burn for 3 to 5 minutes. If the burn is bigger than your fist or if you have any questions about how to treat it, seek medical attention right away.

Install and Use Microwave Ovens Safely

• Place or install the microwave oven at a safe height, within easy reach of all users. The face of the person using the microwave oven should always be higher than the front of the microwave oven door. This is to prevent hot food or liquid from spilling onto a user's face or body from above and to prevent the microwave oven itself from falling onto a user.
• Never use aluminum foil or metal objects in a microwave oven. They can cause a fire and damage the oven.
• Heat food only in containers or dishes that are safe for microwave use.
• Open heated food containers slowly away from the face to avoid steam burns. Hot steam escaping from the container or food can cause burns.
• Foods heat unevenly in microwave ovens. Stir and test before eating.

How and When to Fight Cooking Fires

• When in doubt, just get out. When you leave, close the door behind you to help contain the fire. Call 9-1-1 or the local emergency number after you leave.
• If you do try to fight the fire, be sure others are already getting out and you have a clear path to the exit.
• Always keep an oven mitt and a lid nearby when you are cooking. If a small grease fire starts in a pan, smother the flames by carefully sliding the lid over the pan (make sure you are wearing the oven mitt). Turn off the burner. Do not move the pan. To keep the fire from restarting, leave the lid on until the pan is completely cool.
• In case of an oven fire, turn off the heat and keep the door closed to prevent flames from burning you or your clothing.
• If you have a fire in your microwave oven, turn it off immediately and keep the door closed. Never open the door until the fire is completely out. Unplug the appliance if you can safely reach the outlet.
• After a fire, both ovens and microwaves should be checked and/or serviced before being used again.

Nuisance Smoke Alarms

• Move smoke alarms farther away from kitchens according to manufacturers' instructions and/or install a smoke alarm with a pause button.
• If a smoke alarm sounds during normal cooking, press the pause button if the smoke alarm has one. Open the door or window or fan the area with a towel to get the air moving. Do not disable the smoke alarm or take out the batteries.
• Treat every smoke alarm activation as a likely fire and react quickly and safely to the alarm.

This information courtesy of U.S. Fire Administrator

White Marsh Volunteer Fire Company receives money through Federal Grant program

By Amy P. Lookingbill of The Avenue News
 
Thanks to some assistance from the Federal Government, firefighters and paramedics who volunteer at the White Marsh Volunteer Fire Company (WMVFC) can do more of what they do best – save lives. WMVFC was recently awarded $137,579 through the Assistance to Firefighters Grant Program (AFGP) to purchase new equipment. U.S. Senator Barbara Mikulski visited WMVFC on Friday, April 23 to tour the station and see the new equipment the Fire Company purchased with the grant.
 
“Our first responders are true heroes,” said Mikulski during her visit. “They save lives, save homes and save communities. I am so proud of the work that they do. We need to protect our protectors with the best equipment, training and resources. I will keep fighting to make sure our first responders have the federal investments they need to stay safe while they save lives.”
Mikulski helped create the AFGP in 2000. As a member of the Homeland Security Appropriations Committee which funds the program, she fights every year to increase or maintain its funding. AFGP awards fund firefighting equipment, personal protection equipment, training, firefighting vehicles, firefighter/first responder safety projects and staffing recruitment and retention. This is the second federal fire grant WMVFC has received. Baltimore County fire and EMS units have received more than $6.6 million in federal assistance through the AFGP since 2001, with over $80 million awarded statewide.
 
“I'm glad to be here with all the wonderful people who make Baltimore County great,” said Mikulski. “I'm no stranger to volunteer fire departments. I know turnout gear can cost as much as $1,000 and fire trucks can cost anywhere from half a million dollars to more than a million and a half dollars. We know you need help paying for equipment. You can't do it on tip jars, bingos and pancake breakfasts alone. We wanted to make sure government is on your side so we took the politics out of it. Firefighters and paramedics decide who receives the grants. You are so close to 95, you don't have a predictable population. You need to be prepared for anything at anytime. We want you to do what you need to do and not worry about raising money.”
In March of 2010, WMVFC received 124 calls for service. Last year they received 2,500 calls for service. The grant money was used to purchase a new CPR machine, a defibrillator, and a video laryngoscope, as well as new protective gear for firefighters.
 
“This is what government is here for,” added Mikulski. “I want people who dial 9-1-1 to know they have a friend in White Marsh and when you dial my number I want you to know you have a friend in Washington.”

The members of the White Marsh Volunteer Fire Company would like to thank Casa Mia's Restaurant and Carry-Out located at Byron Station.  Casa Mia's donated a sizable amount of food to keep our firefighters, EMS providers, and officers fed during this second snow event, when no other establishments were open. 

We appreciate your generosity, and the citizens of White Marsh and surrounding communities appreciate you keeping our emergency responders fueled and ready.

Thank you.

It was in the early morning hours that personnel of the Baltimore County Fire Department staffing Station 6 in Dundalk awoke to the sounds of smoke detectors sounding, in their own station.  Upon investigation they found heavy smoke and fire conditions in the apparatus bay.  Doing what they were trained to do, the staff retrieved one fire engine from the apparatus bay and began fighting the fire. 

The Baltimore County Fire Department lost two ambulances, one brush truck, and one brand new fire engine that was just delivered and not yet in service.  The Maryland National Guard lost one HMMWV that was stationed there to assist crews with difficult to reach patients in the heavy snow conditions.

The cause of the fire is under investigation.

Most important of all, there was no loss of life; proof that smoke detectors work.  Our thoughts and prayers go out to the personnel of Station 6 Dundalk. 

During the first snow storm of 2010 the White Marsh VFC responded to a total of 43 emergency calls in a 36 hour period.  During the snow event crews were not only responding to calls for service, they were also busy clearing the station parking areas and equipment driveways.

Early in the afternoon units from White Marsh VFC and BCoFD were alerted for a motor vehicle collision with rescue.  Upon arrival, E201 found a 2 vehicle incident without rescue.  There was no transport of occupants to hospitals and units cleared shortly after. 

Crew: E201: DO Fred Koch, OIC Nick Scelsi, FF Greg Reiter, FF Zach Adams, FF Mark Lundin

Multiple units were alerted for an apartment fire.  First on scene was a member of White Marsh VFC who lives in the area.  This member notified fire dispatch via cell phone that there was heavy fire showing from the ground floor apartment on the C/D corner.  The WMVFC member then alerted the residents of the fire building and the neighboring building of the fire so they could get to safety. 

First unit on scene was E8 from Fullerton.  E8 laid a 4" supply from the closest hydrant, pulled a 1 3/4" attack line and began an aggressive interior attack.  A second engine on the opposite side of the building stretched an attack line to the window of the involved apartment as backup.  Tower 209 laddered the roof to check for extension.  Tower 209 also assisted with searching all the other apartments in the building search for fire extension and possible victims. 

The only victim was one cat who passed of smoke inhalation. 

Multiple other units were in staging on Rossville Blvd.

Units: T209: DO Will Lutostanski, OIC Fred Koch, FF Nick Scelsi, FF Shane McClean (met T209 on scene); E201:DO Rick Blubaugh, OIC Cody Gabriele; UT205: FF Dave Hepner, FF Zach Adams

In the mid-afternoon units from WMVFC and the Baltimore County Fire Department were alerted for a motor vehicle collision with rollover on Pulaski Hwy between Ebenezer Rd and Stevens La.  Medic 203 and Utility 205 responded from White Marsh as well as M54 fro BCoFD's Chase station and E12 from BCoFD's Middle River station.  Upon arrival of the units from WMVFC it was determined that there was no rollover.  There were two vehicles involved and one patient laying on the ground.  It was unclear how the man came out of his driver's seat and landed on the ground.  It was determined that this patient needed to be transported to University of Maryland Shock Trauma via Maryland State Police Med-evac.  Within about six minutes MSP Trooper one was overhead.  The pilot faced a significant challenge as there were high crosswinds during this time.  The patient was soon transferred from M203 to the helicopter where he was promptly enroute to Shock Trauma.  E12 handled the landing site for Trooper 1 and M54 transported a second patient to an area hospital.

Crews: U205: OIC Capt Fred Koch, FF/EMT Elliott Ganson; M203: EMT-B Shane McClean and EMT-P Scott Davidson

MSP Trooper 1: Paramedic TFC John Peach, Pilot 1st Sgt Dick Bruns