FLORIDA FIRE SERVICE June 2017 28 F LYMOTION Unmanned Systems was started in 2014 by Ryan English and David Stratchko. English comes from a background in Law Enforcement and the Fire Service, and Stratchko has over ten years in Fire Rescue. The two saw the rising technology of drones and envisioned a future where drones could be used in public safety as tools to assist those working in the fire service and law enforcement. FLYMOTION began as an aerial media and technology company but the goal was always to go back to their roots in public safety. FLYMOTION quickly began to achieve this goal as more and more departments realized the value that drones could provide in different situations. The technology continued to develop and more use cases emerged; infrared cameras became a viable option to place on drones and a whole new world of possibilities opened. Ever since the first few departments signed on, FLYMOTION has been moving non-stop to assist as many departments as possible implement drone programs. A big key to their success was when English and Stratchko decided to build a drone command and control vehicle that would turn a toy into an effective data collection tool. No longer did guys on the job need to huddle around a cell phone to see the images, they could now be live broadcast to flat screen TVs inside the command vehicle and disseminated to the appropriate decision makers. Drones by themselves are unique and interesting pieces of technology but their real value comes from the data they can collect; whether infrared, electro-optical, or a whole host of other sensors that can be attached, the data is the most valuable piece of the puzzle. With the recent addition of a tethered drone system to the FLYMOTION lineup, even more possibilities have emerged because there is no longer a need to change batteries, which gives the drone the ability to indefinitely stay in the air. FLYMOTION continues to expand its reach to departments around the country and internationally, as well as introducing new technology that will prove useful for many departments. Whether involved with tethers, Counter-UAS (tracking, detecting, and defeating drone threats), infrared sensors, command and control, or any other emerging technologies, FLYMOTION remains on the cutting edge and continues to help departments realize the value that this technology can bring to the table. Contact us: Phone number (800) 548-5844 Address 4558 Eagle Falls Place Tampa, FL 33619 Email [email protected] Website flymotionus.com EGGPLANT PARMESAN By Tonja Heer, Driver/Engineer, Daytona Beach Fire Department Ingredients • 2 large eggplants • 4 large eggs, beaten • 4 tablespoons of milk • 2 cups flour • 2 cups seasoned breadcrumbs • 1/2 cup grated Parmesan cheese • 3 cups mozzarella, shredded • 4 cups garlic and herb tomato sauce • Small bunch of chopped fresh basil as garnish • 2 cups vegetable oil for frying (you may need more) Directions Preheat the oven to 350°F. Peel the eggplant and slice into 1/4 inch slices. In a shallow bowl, beat the eggs with the milk. Spread the breadcrumbs in a sepa- rate shallow bowl, and the flour in a third shallow bowl. Dip a slice of eggplant in the flour then the egg mixture and then in the breadcrumbs, being sure to coat well with each step. Set aside on a baking tray. Repeat until all the eggplant is coated. Place vegetable oil in a 10- inch frying pan and heat oil over medium high heat until oil is hot enough for frying; about 2-3 minutes. Fry a few pieces of eggplant at a time, plac- ing the fried pieces on a separate plate cov- ered with a layer of paper towels to absorb excess grease. Once all the eggplant is fried you can begin to assemble it using three fried eggplant pieces for each portion. In a large rimmed baking dish add a thin layer of sauce. Place slices of fried eggplant on the bottom of the baking dish in a single layer making sure you don’t overlap the pieces. Place about a tablespoon of shredded mozzarella on top of each slice. Sprinkle each piece with some grated Parmesan cheese. Top each piece with anoth- er eggplant slice and some marinara sauce. Repeat this so at least three pieces of eggplant are layered. Cover with foil and bake for about 30 min- utes. Remove from oven and add more shred- ded mozzarella cheese on top of each of the eggplant pieces. Place back in the oven uncovered and bake until cheese is melted and browned slightly. Remove from oven and allow the dish to cool for a few minutes before serving. Garnish with fresh chopped basil. *Serve over your favorite pasta!