Elizabeth Finnegan is a firefighter / EMT / EMD with Columbus Division of Fire (Ohio); starting in 2017. She was inspired to get into public service because she had the unfortunate situation of experiencing a house fire as a child. There was a female fire investigator on scene and she told her Mom that one day she wanted to be just like the investigator.
Her biggest professional influence would be Firefighter Sam Towns. He has been a member of the CFD since 1985. She looks to him for guidance to be a better firefighter and person. He has taught her so many life lessons she now calls him her “Fire Dad.”
Since 2019, Elizabeth has competed at USPFC in track and field events including long and triple jumps, 100m, 200m and relays. She is inspired by sports greats Serena Williams and Shaquille O’Neil. “Williams is such a great influence in her field and for girls and women around the world. O’Neil has his hands in so many different things. He maximizes his celebrity athlete status to do so many great things for the communities he serves. He continues to educate himself and is not afraid to try new things.”
Her favorite quote is “Gold medals aren’t really made of gold. They’re made of sweat, determination, and a hard-to-find alloy called guts.” -Dan Gable
Elizabeth thinks this is true for all the “gold medals” of life.
Thank you, Elizabeth, for being a first responder, an USPFC athlete and an everyday hero!
If you would like to be featured in an upcoming eNewsletter, email STEVEN BLOCKER
No Championships this year means we don’t have the chance to catch up as well as meet and get to know our rookies. So, we are reviving the Athlete Profile of the eNewsletter to give us the opportunity to get to know and share elements of you with the operational team in San Diego and each other.
Our first athlete is Pembroke Pines Police Department Sergeant, Jennifer Martin. Jennifer grew up in Florida and decided to serve as she followed in her father’s footsteps into Public Safety. He is now retired, but was a Special Agent with U.S. Customs and Immigration Enforcement.
Jennifer is a five-year swimming veteran of the World Police & Fire Games and only recently began competing in the United States Police & Fire Championships; winning an astonishing 18 Gold medals. Jennifer started competing at 8 years old when her mother asked if she wanted to join the swim team during the summer to keep busy igniting a love of the sport and for the competition. “I love testing my body and seeing how far I can push myself,” says Jennifer. Jennifer was also slated to be the Swimming Sport Coordinator at the 2020 US Police and Fire Championships.
In order to stay competition ready, Jennifer’s training consists of swimming, running and weightlifting; training between 3-4 hours a day. “I’m a big proponent of ‘abs are made in the kitchen’. I stick to a very high protein diet. Low sugar and carbs, with a cheat meal every week.”
Jennifer credits her swim Coach, Chris Anderson, with much of her success. With the ever-changing schedule of a law enforcement officer, he always makes sure she has pool time and has made her a better swimmer today than she was twenty years ago.
“I am looking forward to being a Sport Coordinator for swimming and excited about Rotterdam next year.”
If you would like to be featured in an upcoming eNewsletter, email STEVEN BLOCKER
Ingredients:
1 tablespoon olive oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack (Or any combo of cheese you desire. Monterey Jack is recommended)
2 cups half-and-half
1 cup (8 ounces) Velveeta , cut into small cubes
2 large eggs , lightly beaten
1/2 teaspoon seasoned salt
1/4 teaspoon freshly ground black pepper
Directions:
- Preheat the oven to 350 degrees. Lightly or spray non-stick Pam butter on a deep 2 1/2-quart casserole dish.
- Bring salted water to a boil over high heat. Add the oil, the elbow macaroni, and cook until the macaroni is tender, about 7-9 minutes. Do not overcook. Drain and return to the cooking pot.
- In a separate saucepan, melt eight tablespoons of the butter and Stir into the macaroni.
- In a large bowl, mix the cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole dish. Sprinkle with the remaining 1/2 cup of shredded cheese and place a small amount of butter, about a tablespoon on top of the cheese.
- Bake at 350 degrees until the dish is bubbling around the edges, about 35 minutes. Serve while hot and enjoy your dish.
Ingredients:
1 Large bag of bowtie pasta
1/2 lb. of cherry tomatoes cut in half long ways
1/4 lb. feta cheese
1-1 1/2 lb. of spinach
Italian Dressing
Directions:
1. Cook pasta according to package directions and drain
2. Combine with tomatoes, spinach and cheese
3. Drizzle Italian Dressing over until lightly coated.
4. Salt and Pepper to taste
Recipe Submitted by Steven Blocker