Annual bean feed benefits firefighters
This year may have been the Willows Volunteer Fire Department's 26th annual bean feed, but event founders are so full of beans even he admits they don't know how long they've been cooking beans for department's fundraiser.
"They're always good, every year," said longtime fire volunteer Denny Bungarz.
The "recipe" for tasty firefighter beans is never the same thing twice because the chefs do not follow any official recipe.
They do not charge for the meal either, in stead, donations of any amount are accepted at the Willows Fire Department.
Each year the firefighters prepare three bean flavors: Mild, spicy and vegetarian.
"I like to mix the regular with the spicy," said fire fighter Lance Chapman.
Chapman, along with several other firefighters, missed most the day's festivities due to training, but made it back for dinner.
"After a day cutting (brush) and working, (the beans) taste extra good," Chapman said, "but, then again, they always do because we always have really good food."
The event is the first fundraiser of the year for the department and one of its' more popular, said master bean chef Joe Quinn.
Willows Fire Chief Wayne Peabody said the volunteers served more than 200 pounds of beans to nearly 500 guests Sunday, raising nearly $6,000 for the cause. The money is used for equipment purchases and firefighter training, he said.
The department received a large boost from the Chico Velo Bike Club. The bean feed has become a tradition for Butte County bicycle club and a kick off point for a 100-mile ride that starts and ends at the department on the day of the annual fundraiser.
"After 100, the beans are especially delicious," said Mike Watson of Paradise.
The bikers make a long trek that takes them down to Maxwell and then back up the mountains through Ladoga and Elk Creek before finishing back at their starting point, Watson said.
"We're grateful the community supports us every year because without the volunteers it could get really hard in the community," Peabody said.
The trick to cooking heroic-grade beans, Quinn said, is to cook "low and slow without stirring too much."
