“This turnout is just amazing,” said Leigh Needham, the Henry’s Regional Marketing Manager. “We’re thrilled to have this party and give back to the community who supported us throughout the rebuilding process. We really do appreciate everyone who kept calling to ask when we would re-open.” Indeed, those were dark weeks for Pacific Beach organic shoppers, who must have suffered from intense soy cravings and granola withdrawal.

More than just a clever way to feed loyal customers, the event was also a fundraiser: Henry’s donated 5% of Saturday’s sales to the new non-profit San Diego Fire Rescue Foundation. Taking a break from corn-on-the-cob duty, Station 21 firefighter John Allen explained that “before [the Foundation], businesses and people donated out of the goodness of their hearts. They still do, but now it’s tax deductible.”

Those of us so poor that the words “tax deductible” mean nothing should know that the Foundation is also a way to thwart the local government’s nefarious money-sucking ways. According to Allen, “donations used to have to go through the city first, and they were often lost in the bureaucracy.” By going straight to the Fire Rescue Foundation, philanthropic San Diegans can make sure their firefighting dollars aren’t burning a hole in the unsavory pockets of our elected officials.

These men save lives, set up charitable organizations, and can successfully operate a barbecue––is there anything Station 21 can’t do? Apparently not, according to Robert Reif, a college student who works at a PB restaurant. Reif was so impressed with his burger that he suggested the firefighters make them for a living. “It’s well-done, but not over-done, just the way I like it. These guys should definitely consider a change in career.” Yes, everyone would benefit if all San Diego firefighters quit their jobs to become hamburger chefs.

When asked to share some expert advice with aspiring home BBQ-ers, Fireman Allen had two basic recommendations. “Be careful around open flames, and avoid excessive use of lighter fluid.” If anything did go wrong, however, you’d know just who to call to douse the fire—then grill your meat to perfection.

Hannah Shearer is a freelance writer. This is her first contribution to Vyuz.