A few years ago my wife and I worked two fire seasons for OK Cascade, a firm that under contract provided food, shower and laundry services during major wildfires.

The firm then was owned by John and JoAnn Keener, both now deceased, John having passed away just a few days ago.

The Keeners were from Bothell, and their rolling stock was housed in Twisp.

We signed on with them just after moving here. We had known the Keeners during our 25 years in Bothell.

We were told that during fire season we needed to be packed and ready to leave at a phone call notice.

This we did for a number of fires we responded to in Washington and Oregon.

We have a special feeling for the thousands of firefighters who are manning the lines and providing support for them.  It is serious business, and those who man the fire lines are truly heroes in our time.

We served in the support role, drawing food service duties in all but one occasion when we manned the laundry chores.

When we got the calls we were on the road in minutes, heading to where the base camp would be. Workers would be in transit from all over the state.

A number of people would be trained and assigned the duty of trucking in the kitchen, showers and laundry units.

It was amazing how fast the camp would come together.

It seemed we always drew the short straw and had to set up the huge tent that held all of the non-perishable food supplies.

We would get there in the morning and be ready to serve firefighters dinner.

In addition to getting the camp set up, we had to pitch our individual tents so we had a place to sleep.

Firefighters would start lining up when they were brought into camp.

One look and you knew they were tired and hungry.

The rule was they could get as many helpings as they wanted. We were always treated well by firefighters, who knew how to express their thanks.

The evening meal almost always was huge steaks, and as many as they could eat.

Not all firefighters made it into camp. We would typically have several “spike” camps where select crews were in the worst areas.

For these firefighters, we loaded up steaks and all the trimmings in special containers, and these were flown in by helicopters.

At the end of the camps these “spike” firefighters would make an effort to come by and thank us. They said the food was still hot and they looked forward to stopping long enough to eat.

After serving dinner, at one camp to 1,500 people, we had to clean up and prepare for breakfast.

That often took until 11 or 12 o’clock. One of the things I hated was to have to crack 100 dozen eggs for breakfast.

Then it was time to turn in and get as much sleep as possible, then up at 5. Breakfast was always the most difficult meal because the cooks would prepare eggs to order.

The lineup for breakfast included the firefighters and support people. 

After breakfast we had to prep a noon meal for support staff and start the process for the evening meal.

Quite often the firefighters came in crews and they would line up together.

These were always interesting because they would call out yells during the night.

I would be the first to call these people truly heroes. They respond to the call and focus on the task of putting the fire down, protecting property and life. They truly live outside themselves.

This present fire season is scary. Fires are so extreme and there is a lot riding on them.

So thanks to all you firefighters and support staff.