Going Direct Episode 11 Out Now!

All of the training information discussed in the podcast and our training schedule can be found on the members’ side of the L2881 website. 

You can find a more complete list of Benevolent events on the CAL FIRE Benevolent Foundation website.

Upcoming Board Meeting: March 21-23, 2023

No One Left Behind Golf Tournament

Scholarship Deadline: June 15, 2023

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BENEVOLENT DONOR SPOTLIGHT

Cal Fire showcases newer generation helicopter during logging conference

SHASTA COUNTY, Calif. — Cal Fire brought in some heavy equipment this week to the Sierra-Cascade Logging Conference (SCLC), including a newer generation helicopter which allows pilots and crew to tackle wildfire scenarios with greater efficiency and precision.

Read More HERE

CAL FIRE Local 2881: 10 Years of Progress

Irish Soda Bread

Ingredients:

• 1 and 3/4 cups buttermilk
• 1 large egg
• 4 and 1/2 cups all-purpose flour, plus more for your hands and counter
• 3 tbsp granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 5 tbsp unsalted butter, cold and cubbed
• Optional: 1 cup raisins

Directions:

• Preheat oven & pan options: Preheat oven to 400°F (204°C). There are options for the baking pan. Use a regular baking sheet and line with parchment paper or a silicone baking mat (bread spreads a bit more on a baking sheet), or use a seasoned 10-12 inch cast iron skillet (no need to preheat the cast iron unless you want to), or grease a 9-10 inch cake pan or pie dish. You can also use a 5 quart (or higher) dutch oven. Grease or line with parchment paper. If using a dutch oven, bake the bread with the lid off.
• Whisk the buttermilk and egg together. Set aside. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the butter using a pastry cutter, a fork, or your fingers. Mixture is very heavy on the flour, but do your best to cut in the butter until the butter is pea-sized crumbs. Stir in the raisins. Pour in the buttermilk/egg mixture. Gently fold the dough together until dough it is too stiff to stir. Pour crumbly dough onto a lightly floured work surface. With floured hands, work the dough into a ball as best you can, then knead for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.
• Transfer the dough to the prepared skillet/pan. Using a very sharp knife, score a 1/2 inch deep X into the top. Bake until the bread is golden brown and center appears cooked through, about 45-55 minutes. Loosely tent the bread with aluminum foil if you notice heavy browning on top. For an accurate test, bread is done when an instant read thermometer reads 190°F (88°C).
• Remove from the oven and allow bread to cool for 10 minutes, then transfer to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/spreads.
• Cover and store leftover bread at room temperature for up to 2 days or in the refrigerator for up to 1 week. We usually wrap it tightly in aluminum foil for storing.

Recipe from Sally's Baking Recipes.