What this is all about...

I was born on February 6, 1970. That means on February 6, 2010 I turned 40! I borrowed a great idea from a friend of mine who had recently turned 50. She committed to learning 50 new things and/or having 50 new experiences in her 50th year. I thought that was such a cool idea that I have plagiarized her idea. I'm hoping to have 40 new experiences in the next year. That means I need your help! If you have some skill/talent/hobby that you could share with me, please do!!! I can't do this alone. This blog will keep you all posted on my 40 "adventures." I hope you enjoy it.

Saturday, July 31, 2010

#21 - Police Operations Center

So July ended up being nothing close to a bust--hurray!

Our volunteer work with the police department allowed me another new adventure (in addition to my polygraph).  As part of our volunteer training, we are required to spend 4 hours observing the police dispatch process. This includes the intake of 911 calls and the subsequent dispatching of police and/or fire personnel to respond.  At the advice of the volunteer coordinator, I chose a Friday evening, hoping I would catch some good action.

Obviously staffed 24/7, the police operations center employs roughly 15 - 20 people. These are broken down into the areas of 911 intake, fire dispatch, police dispatch and "city-wide."  I had the opportunity to sit with an operator at each division.

911 was interesting, but honestly it was a little bit of a disappointment, only because the vast majority of calls we received last night were accidental cell phone 911 calls. The dispatchers I sat with said that about 10-20% of their calls are accidental cell phone calls, but last night the rate I observed (for the particular dispatchers I was with, not the entire center) was honestly closer to 60-70%.  While I would be listening in on the operator trying to get a response from the open line on the other end, I could hear the other dispatchers in the room taking calls about accidents, attempted suicides. etc.   However,  it was really fascinating to see all the information that is at the fingertips of the 911 dispatchers. As soon as they enter the address of the call, the location pops up on a map, the proper police substation is identified and the call details are automatically forwarded to the police or fire dispatch section of the operations center.  I did hear a couple distressing calls, and I certainly admire the coolness and calmness of the operators who sit there night after night and interact with people facing life and death situations.  Shortly before I arrived, an 11 month child had fallen out of a two story window and died.  It did weigh heavy on the hearts of everyone in the center, but this is the type of stuff they have to deal with daily and just keep on doing their jobs in spite of it--tough stuff.

After sitting with 911, I went to fire dispatch. It was the slowest of all the positions. This person doesn't really have to make any decisions, only relay information. When a 911 call is identified that requires fire response, the computer system identifies which vehicle from which station should be dispatched. The dispatcher relays the information and keeps tab on where all of the fire assets in the city are at any given time.

My next observation area was police dispatch. Wow.  To say those dispatchers are busy just doesn't do their jobs justice.  I was in awe of all the information they juggle. At any given time they are looking at a list of where all their repsective (the city is broken down into different areas) police cars are, what they're doing (arriving at a call, working a call, writing reports, available, etc) and what time they get off shift. At the same time they are looking at all the 911 reports in their region and deciding who to send to which, and which ones can wait for an available officer. They are in costant voice and instant messaging contact with all the officers. They update the 911 records as new information arrives (police arrived at such and such a time, police closed the incident, etc), they run license plates for the officers, etc, etc. Their fingers were just flying at the keyboard, and the computer screens changed so fast I could barely keep tabs on what I was observing.  I can't imagine working 8 hours at such a constantly busy pace. They simply have no down time. In order to go to the bathroom, they have to have a floater come take over their terminal. That's their only slow time.

After police dispatch I sat at the position called "city-wide." This dispatcher is sort of an administrative/etc. type of position. It covers calls for the entire city (hence the name) and addresses any needs that would be too time consuming for the dispatchers or 911 takers. For example, if a tow truck is needed at an accident scene, the city-wide dispatcher would contact the tow truck company.  Last night there was a report of animal abuse. The police dispatcher sent police officers to the scene, but city-wide called the humane society to send out an investigator. It was certainly a much slower pace than the regular dispatch jobs, but it was sort of interesting because of the contact across a wide variety of calls.

My four hours just flew by.  The whole experience was very interesting, and I have a great deal of respect for everyone in the center (by the way, the all rotate through all the positions).  It would certainly be a job that would would never be dull.  In my short time there I observed a wide variety of incidents: the tragic death of the baby, several accidents, several suicide attempts, a lost girl (quickly found safe), people apparently locked inside a store, lots of drunk and disorderlies, a man riding down the streets downtown on a bicycle while verbally threatening people, a man beating his dogs, a man calling to report his wife had been missing all day, etc, etc.

The technology involved the whole process was extremely impressive. I found myself wondering how all of this was accomplished 50 years ago.  In large cities the process must have been so labor-intensive and slow.  If, through whatever channels, you ever get the opportunity to observe a dispatch center, I would highly recommend it. You will be impressed.

Friday, July 30, 2010

#20 - Celestial Seasonings Tour

Well, I am halfway done with my new adventures, and I'm right on track to finish 40 in a year. August 6 marks 6 months since my birthday.

After all my stressing (see #19), I WAS able to fit one of my little road trip adventures into July afterall.  If you know much of anything about me, you know I can't stand coffee, but I am a big tea drinker.  You may not know that Boulder, Colorado, is home to Celestial Seasonsings. Their one and only manufacturing facility is there, and they offer free tours.  We intended to go on a tour three years ago when the whole family was in Boulder to run the Bolder Boulder 10k race, but because it was Memorial Day, the plant was closed.

The girls had their own social activities going on, so yesterday the boys and I headed up to Boulder on a beautiful day to see what Celestial Seasonsing was all about.  We learned that Mo I-Forget-His-Last-Name-And-I'm-Too-Lazy-To-Google-It first started harvesting herbs in Boulder in 1968. In 1969 he started bagging them in simple muslin bags and selling them as Celestial Seasonsings tea. In 1970, the very year I was born, Celestial Seasonings opened its first manufacturing plant in Boulder. They have grown steadily ever since.

After an interesting movie that discussed the history of Celestial Seasonings as well as its operations, we all donned hairnets (and beard nets, where appropriate) and headed into the manufacturing facility. 


It was very interesting to see the steps involved in packaging tea. The bulk of the building is warehouse-like, with sack upon sack upon sack of raw ingredients: hibiscus, clove, orange peel, etc.  The plant processes(cleans and cuts) one ingredient at a time.  Yesterday there were processing (as they had been for nearly 3 weeks) hibiscus.  They receive sacks full of the dried flowers(this recent batch is from Egypt, but they also receive them from China), they clean the contents with air (removing dust, sticks, rocks, etc), cut the ingredient and sift it according to size.  It was interesting to see a very fine layer of pink dust covering just about everything---that's tea dust, and in this case it was made of extremely fine particles of hibuscus. The dust is so abundant in the tea-making process that tours are restricted from certain areas of the plant because the tea dust makes the floor very slippery.

As we walked through the warehouse, the aroma varied, depending on which ingredient was stored nearby.  Then we came to "The Mint Room."  Three types of mint are stored here: peppermint, spearmint and catnip.  The mint smell is so strong that it must be stored in its own room or else the smell would permeate all the other ingredients.  When the guide opened the door (think HUGE garage door, not the kind of door in your house) and invited us to step into the mint room (roughly 30 x 30 feet with extremely high ceilings), the smell was beyond overpowering. Within a few seconds everyone's eys were watering and our sinuses were completely cleared out.  I understand why they sell shirts and mugs in the gift shop saying "I Survived the Mint Room."  It was also interesting to learn that all the mint comes from Washington state, and it is the only ingredient not processed in Boulder. Because mint is so high in oil content, and becasue the smell is so strong, they cannot process mint on the same machines as other ingredients, because it is impossible to clean the machines thoroughly enough to prevent the smell from "contaminating" other ingredients.

We also learned that "tea" is technically only "tea" if it contains the leaves of the plant called camellia sinensis.   "Teas" without this ingredient are technically "herbal infusions." Celestial Seasonings did try to label their "tea" boxes properly in the past, but they said it caused so much confusion that now they simply label "herbal infusions" as "herbal tea."

Here are a few more interesting tidbits that we learned:
  • White tea is made from the top 2 or 3 leaves of the camellia sinensis plant. These leaves have a slight white fuzz on them and can only be harvested a few weeks out of the year.
  • Hibiscus is the most common ingredient used by Celestial Seasonings. It is contained in all their Zinger teas.
  • Celestial Seasonings imports tea ingredients from 36 countries.
  • At the high season of tea production, with all 5 productions lines working 24 hours a day, Celestial Seasonings can produce 500,000 boxes of tea each day!
  • The U.S. is the number one consumer of Celestial Seasonings tea--no surpirse. The tea is exported to a number of countries, but the number two consumer would likely surprise you (as it did us): Canada!
  • Decaffienated and Caffiene-free mean two different things. "Decaffienated" means the ingredients have been "washed" in liquid carbon dioxide, which removes 95% of the caffiene.  However, since about 5% remains, the product cannot be labeled "caffiene-free."  Caffiene-free teas are made of only ingredients which contain no caffiene.
  • The decaffientation process is done in Germany, as the Germans are the experts in that process (who knew?).
  • Sleepytime tea is Celestial Seasonings #1 selling tea. #2 is chamomile. Both are herbal "teas." That means that meas that neither of the top two selling "teas" of Celestial Seasonings are actually "teas."  Ironic, huh?
The tour waiting room offered guests the chance to sample a variety of teas. We had the chance to not only sample, but also to purchase (in the post-tour store) some new "sweetened" (with Stevia) teas that will be hitting the grocery stores soon. I purchased Acai Mango, but they had three other fruit flavors. These are great as iced tea.  The plant also houses a cafeteria that is open to guests as well as employees. The food was great, far better than typical cafeteria food.

Overall it was a very nice tour. I would recommend if for any of you readers who live in Colorado.  It is worth the trip.

Tuesday, July 27, 2010

#19 - You Put Refried Beans in What?!?!?

It has been almost a month since I've been able to log a new experience, and I was beginning to fear that July would be gone before I would have the chance to add to my adventures.  I've been busy remodeling a bathroom (and while it looks fantastic, none of the remodeling counts as a new experience for me), we recently received a new foster placement that has involved a huge amount of transportation, and I headed back to Pittsburgh for a week to help care for my mom and dad following some minor surgery my mom had.  I did have two new adventures planned for this month that require some minor traveling, but between the transportation demands of our foster daughter and some very recent and significant car problems, I'm not certain I'll fit either one in during July. Stay tuned on those.

 I was so desperate to come up with a new experience for July that I actually considered cleaning my oven, but then I thought of something even better.  (OK, I'm joking about never having cleaned the oven---at least I think I am---hmmm, now that I think about it, I'm not sure I actually HAVE ever cleaned it.  I know my mom has done it for me a couple times.  Well, if I find myself at adventure #39 and stuck for one more, I may have to revisit the oven cleaning idea!) Anyway, as I was sorting through some of my cook books, I suddenly remembered one of those "someday I'd like to..." projects.

About 7 years ago I purchased a cookbook called "Wholly Frijoles." The entire cookbook is devoted to beans. As you might imagine, it includes many recipes for soups, dips and casseroles. However, I was surprised to find an entire section devoted to cakes and other desserts!  Yep, bean cakes (even bean fudge--I'm serious). My first reaction was the same as yours----Grooooosssss!  But, I was also very intrigued by the idea.  The book says that adding beans to a cake increases the moistness and nutrition of  "the delight."  Every time I opened the cookbook to make a soup or casserole, I always found myself thinking, "Someday I'm going to try one of those cakes."  Tonight was the night.  

I decided on "Spiced Bean Cake" which includes 1.5 cups of refried beans.  Aside from the beans, the recipe is pretty standard for a spice cake: cinnamon, nutmeg, allspice, raisins and nuts.  I must admit, it WAS strange to add beans to a cake batter!  Here's proof:

There's not much else to say. I prepared the cake as I would any other cake.  It looked and smelled good as it was baking.  The icing recipe included whipping cream, and I have a general cooking rule of thumb that any recipe involving any type of cream is bound to taste great.  So, after the cake had cooled and was frosted, the kids all waited on my reaction to the taste before they would even consider trying such a strange confection.  The cake tasted.........insert drumroll here.....DELICIOUS!  As was say in the Cox household, "that recipe is a keeper."  In a blind taste test, no one would ever guess there are beans in the recipe.  The cake was very moist, and unlike what I expected, quite light in texture.

Here is what the final product looked like.  If anyone wants the recipe, shoot me an email.  I was happy to come up with a project for July, simple as it may be, and to knock off another "someday I'll do it" goal.