Bomberos from Mexico

The Los Angeles County Fire Department and the Bomberos Association recently hosted a contingent of Firefighters from Mexico. They were able to participate in the many of the training opportunities such as the 102nd St live burns and the Spring Drills going on at Wayside. They also had a day of forcible entry drilling and some EMT training from the EMS Section. Check out the video to find out more.

The Smokey Pack Hose Loader – Fire Station 132

A visit to one of our fire stations will almost always result in a firefighter saying, “Have you seen this? We found a better way to…” Finish the sentence.  Our firefighters find better ways to deploy, load and store hose, to maintain equipment, and to perform any number of firefighting tasks.  Perhaps our firefighters are budding inventors, always looking for opportunities to make a task more efficient so our service is better

As many of you can agree, extracting hose from a Smokey Pack is a breeze.  But putting that hose back into the pack – well, that’s another story! After several frustrating struggles between their Smokey Pack and hose, firefighters at Fire Station 132 knew there had to be a better way. Taking tools in hand and using their own know how, they invented and built their own Smokey Pack hose loader that they proudly showed off to Battalion Chief Derek Alkonis during a recent visit.  With this device, loading hose Smokey Pack style is a snap.  One firefighter can load a pack in less than 15 minutes.  Doing more with less, to make the County the best!

Share your ideas by emailing the Director of Training or start up a conversation in our Forum.

Cooking with FFPM Sheila Kelliher FS8

This recipe should serve about 8 Combine ingredients and serve warm or cold.

3 cups quinoa uncooked (prepare with 4 cups water or broth of your choice) Bring liquid to boil, add quinoa stir and reduce heat to simmer. It takes about 20 minutes. Take off heat and fluff.

Add ins:
4 Persian cucumbers diced
3 red, yellow and orange peppers
1/2 red onion
1 container of feta cheese
2 cups toasted almonds
1 pint of cherry tomatoes
8 grilled chicken breasts

Dressing, whisk together:
1 part olive oil
2 parts balsamic vinegar
Juice of 1 large lemon
1 tsp crushed garlic
1 tsp salt
1 tsp black pepper

Serve with warm flat bread or pitas and your choice of hummus.

Share your ideas by emailing the Director of Training or start up a conversation in our Forum.


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LACoFD Training Services
1320 N. Eastern Ave
Los Angeles, CA 90063

Telephone: 1(323) 881-2411

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