In a step towards consolidation, the four North County Fire Agencies of Rancho Santa Fe, Encinitas, Solana Beach and Del Mar met at Seaside Beach parking lot on October 15, 2009 to sign a historic agreement that changes the way their agencies are managed.  Starting on that same date, Encinitas Fire Department will begin providing management services, and Rancho Santa Fe will provide battalion chiefs for all the areas.  This comes at time when the stressed economy has prompted cities and fire boards to research all ideas that would cut operating costs.  Annually, Encinitas will save $282,300; Solana Beach, $608,400; Del Mar, $173,600; and Rancho Santa Fe, $367,500 compared with the cost of separate management teams, said Chief Muir of Encinitas Fire Department.  The arrangement will provide more consistent service, improved communication and a quicker response time for the duty chiefs, Muir said. Encinitas Councilman Jerome Stocks also noted that if all goes well, the agencies might consider merging fire departments entirely.  No fire positions were lost in this endeavor.  Solana Beach and Del Mar have already been contracting out their fire management to Rancho Santa Fe Fire District on a temporary basis for nearly 3 years now.  Each agency will retain its own identity with the exception of the Rancho Santa Fe battalion Chief’s vehicle that has now been labeled with all four agency symbols and lists the communities it is serving. 

June 20^th, 2009, members of the Local 4349 gathered at Embarcadero Park in San Diego with ladle in hand to compete in the 29^th Annual Firefighter Tailgate Chili Cook-off sponsored by the Muscular Dystrophy Association. The MDA is a voluntary health agency -- a dedicated partnership between scientists and concerned citizens aimed at conquering neuromuscular diseases that affect more than a million Americans.  Each year the MDA sponsors this event to raise money for this noble cause. When tasting began, patrons were offered something very different than any other chili present; It was a “white” chili made with white beans and chicken and topped with corn chips when served.   According to many, the taste was unique and some of the best around. Tasters were served bowls of chili through the jaws of a large shark mouth to sample the appropriately named Great White Chili and none left disappointed. 4349 President Dave Livingstone, and members Paul Lorenzo, Nathan Fritchle, and Craig McVey were this year’s chili chefs and, although 4349 did not bring home the trophy,  a great time was had by all who attended. By the end of the day, and 10 gallons of chili gone, it was obvious that Great White Chili was a keeper.