FirePrevention Read and a Firehouse Recipe

By Tom Ward

In 1983, in war-torn Lebanon, Robert J. Doyle ordered the complete destruction of an unsuspecting village. As he walked through the carnage later, he vowed one day he would somehow pay off the loss of innocent lives.

Later, Doyle decides to become a volunteer firefighter and paramedic. He feels that with each life and property he helps to save; he makes a payment on his debt. For years, as Doyle responds to his community’s calls for help he ignores his own needs. To counteract flashbacks brought on by burnout, Doyle uses alcohol to keep going. Still, the memories of the destruction and dead villagers compels him to respond.

The Volunteer centers on one man’s struggle to find inner peace. And examines the question of what compels firefighters to respond no matter what time of day or night, to sacrifice their time, financial resources, their talents, and even their lives in the service of their communities.

Firehouse Butterbeans

• 3 (16 ounce) packages dried lima beans
• water to cover

• 2 1/2 pounds fully-cooked pork or Keilbasa sausage, cut into 2-inch pieces
• 1 tbsp. pepper
• 2 tsp. Salt
• 2 tablespoons red pepper flakes (Optional or to taste)
• Add all ingredients to list

Directions

• Prep
  10 m
• Cook
  1 h 10 m
• Ready In
  3 h 20 m

1. Place lima beans in a large pot with enough water to cover by 2 inches; bring to a boil. Remove pot from heat and let stand for 2 hours. Drain and rinse beans under cold water.
2. Transfer beans back to large pot and pour in enough water to cover; add sausage and red pepper flakes. Bring water to a boil, decrease heat, and simmer, adding water as needed to keep beans from sticking to the bottom, until beans are tender and liquid has thickened, 1 to 2 hours.