JBLM serves up fire safety in the kitchen | Article

By Edward Chavez, Joint Base Lewis-McChord Fire PreventionOctober 5, 2020

JOINT BASE LEWIS-MCCHORD, Wash. – The Joint Base Lewis-McChord Fire Prevention Office, in conjunction with the National Fire Protection Association, is celebrating National Fire Prevention Week Oct. 4-10. The theme this year is “Serve Up Fire Safety in the Kitchen.”According to NFPA, cooking is the leading cause of home fires and home fire injuries in the United States. Almost half (44%) of all reported home fires start in the kitchen. Two-thirds (66%) of home cooking fires start with the ignition of food and/or other cooking materials.“We know cooking fires can be prevented,” said Lorraine Carli, NFPA’s vice-president of outreach and advocacy. “Staying in the kitchen, using a timer and avoiding distractions such as electronics or TV are steps everyone can take to keep families safe in their homes.”The JBLM Fire Prevention Office believes the most important action you can take is to “serve up fire safety in the kitchen” as cooking fires can grow quickly. Several homes on base have been damaged over the years, along with family members injured, by fires that could have easily been prevented.NFPA wants to share these safety tips to keep you from having a cooking fire.Never leave cooking food unattended. Stay in the kitchen while you are frying, grilling or broiling. If you have to leave, even for a short 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.Be alert when cooking. You won’t be alert if you are sleepy, have taken medication or have consumed alcohol.Always keep an oven mitt and pan lid nearby when cooking. If you experience a grease fire, slide the lid over the pan to smother the flame. Turn off the burner and leave the pan covered to completely cool.Have a “child-free zone” of at least 3 feet around the stove as well as all other areas where hot food or drink is prepared or carried.·         The JBLM Fire Department provides a series virtual public safety announcements along with NFPA training spots on the Lewis-McChord Fire and Emergency Services Facebook page in support of our 2020 Fire Prevention Week campaign.·        To find out more about Fire Prevention Week at JBLM contact the fire prevention office at 253-377-4651 or [email protected]


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Hyundai and LG imagine an Ioniq interior that serves drinks and cleans itself

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With space-saving electric powertrains becoming more common, and the prospect of autonomous driving seeming more possible, many automakers have been considering what a car interior may be like in the future. A common idea is to make it like a living room or like your house, and that’s the take Hyundai and LG Electronics have chosen for this Ioniq interior.

The companies specifically emphasize how this interior is made possible by electric powertrains that offer more packaging flexibility. This is also why it has been branded as an Ioniq interior, since Ioniq will be Hyundai’s EV brand. The interior is spacious and airy, in part thanks to the light colors and large windows. The design is somewhat nifty with the wood floor and ambient lighting, but it’s the gizmos that really set it apart.

Immediately obvious is the TV in the ceiling. It’s a 77-inch flexible OLED LG screen, and it can change its curve and position for better viewing. This is done via gesture controls. The screen can also display two different things for each passenger. The center console houses a single-serving coffee maker between the seats, and closer to the floor is a slide out refrigerator drawer for drinks and snacks. On either side of the refrigerator are compartments for clothes. One is for shoes that helps dry them out and freshen them, and the other is for dress shirts and pants and the compartment can apparently help remove wrinkles. Finally, when the passengers leave, an automated sweeper panel slides across the floor to remove spills and crumbs, and UV lights illuminate to disinfect cabin surfaces.

While the companies didn’t mention anything about autonomy, it’s obvious this would be a nice cabin for an autonomous car, since it would provide plenty of entertainment for occupants that don’t need to watch the road. Of course, it would also be great for chauffeured car. And the cleaning equipment would make loads of sense of vehicles used in car sharing or ride sharing services, since it would help ensure a reasonably pleasant place for the next users or riders.

Hyundai says it will “offer such value-added experiences starting with Ioniq 5,” in reference to this concept interior’s features. We somehow doubt many of these features will actually be available, except maybe some kind of cooler or mini-fridge option, especially since the Ioniq 5 will be the brand’s entry-level car based on the Hyundai 45 concept. But, Hyundai could prove us wrong. We’ll know for sure when the car launches early next year.

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MINA Family Kitchen Serves San Francisco’s Best Takeout Brunch For These Trying Times

Talk about a pivot. The luminous, nimble Michael Mina, one of the country’s most creative chefs, launched MINA Family Kitchen back in April 2020 right after it became clear that COVID-19 pandemic was not a fleeting disruption but rather an unwanted longterm visitor. MINA Family Kitchen is a pickup and delivery service operating out of the Michael Mina restaurant at 252 California Street that offers popular menu items from PABU, International Smoke, and the flagship Michael Mina.

The brilliance of this move was not only its prescience in terms of the subsequent tanking of the restaurant industry, it was also a lifesaver for many of Mina’s employees, resulting in the ability to save some jobs and provide meals for those employees who were furloughed. Every meal purchased from MINA Family Kitchen enables the company to offer family meals to those who lost work due to the pandemic. And the food is fantastic, of course.

My family and I have gotten takeout a couple times a week since quarantine began, mostly as a way of supporting local restaurants, but I’m often underwhelmed by the food after transporting it home, and even more dismayed by the lack of packaging innovation. MINA Family Kitchen gets both of these essential aspects of a good takeout experience just right.

Packaging is sturdy and compostable and our meal arrived having retained its beautiful plating and presentation. It was package up in flat boxes, so it was easy to carry without spilling or moving things around.

The menu is a melange of Mina greatest hits, including black pepper and blue crab udon, fried chicken with honey butter, yuzu kosho honey and jalapeño creamed corn, lemongrass pork bánh mì, and early girl tomato shakshuka. There’s also more traditional breakfast dishes (with Mina spins, of course), like coconut pancakes and breakfast sandwiches.

Dirty Diane’s Jalapeño Mixer is a must-order, a purée of fresh jalapeños, cilantro and warming coriander. You can order cocktail boxes for a group that serve 10-15 people put together by Anthony Attanasio and his bar team, including the bloody Mary mixes, “Little Italy,” and “Bartender’s Friend,” each of which comes with five recipe cards for variations on each theme.

Here are two recipes to get you started, one from PABU and one from International Smoke:

Japanese Negroni (PABU)


1oz Gin (Suntory Roku Gin)

1oz Sweet Vermouth (Punt e mes Vermouth)

1oz Bitters (Campari)

1 Fresh Orange Peel

Directions:Pour gin, vermouth and bitters into a mixing glass. Add ice and stir until chilled. Strain into a rocks glass and garnish with an orange peel.

Gina Jamaica (International Smoke)


1oz Vodka (Ketel One)

0.5oz Pisco

1.5oz Grapefruit Juice

1.5oz Cucumber Basil Juice

Top off with Ginger beer


Combine ingredients in a shaker with ice. Shake and strain into a

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