Written By: 4/C Austin Bessette
We were up bright and early this morning at 6:30 a.m., and I was genuinely excited for the day ahead since it marked my first day doing demolition work. Breakfast consisted of Jimmy Dean sausage, egg, and cheese croissant sandwiches along with strawberry Oikos protein yogurt, which gave us the energy we needed before heading out to Marshall.
Our worksite for the morning was the Grateful Organic Diner, a building that was severely damaged during Hurricane Helene and had not yet undergone any repairs or rebuilding. Today marked day one of construction, where we began demolishing the damaged wooden floorboards and ripping them up from the concrete foundation. While the work was physically demanding, it ended up being the most enjoyable volunteer experience we’ve had so far. Time flew by, and before we knew it, we had already put in three solid hours of work and it was noon. For lunch, I went to Star Taco, where I had queso birria tacos and an Arnold Palmer, an amazing meal after a long morning of physical labor. After lunch, we headed to the Asheville Emergency Management Department for a meeting with several professionals who played key roles during the response to Hurricane Helene. We had the opportunity to hear from Fire Chief Jeremy Knighton, Division Chiefs Wes Rodgers and Tre Young, as well as Captains Isaac McCurry and Ross Parkinson.
They began by sharing statistics from the storm, which really put the scale of the disaster into perspective: 104 deaths, over 1,000 evacuations, 800 flooded vehicles, 723 hazard incidents, and the loss of more than 90,000 gallons of drinking water. In addition, approximately 800,000 acres of vegetation were impacted, requiring the distribution of over 4 million bottles of water and 250,000 meals. More than 400 agencies came together to support the response and recovery efforts. Throughout the discussion, they emphasized several critical lessons for us as future emergency managers. One major takeaway was the importance of mastering technology, especially GIS systems, which can save lives and help accurately estimate food and water needs during disasters. They also stressed the value of enhanced training and tabletop exercises to prepare for a wide range of scenarios. Having reliable equipment was another key factor in their success, including 24/7 radio communication with full efficiency and a backup cellular system that allowed them to remain operational when others could not. Another extremely important topic they addressed was mental health. They spoke about the psychological toll disasters can take, including PTSD, and emphasized the importance of seeking help and not suppressing emotions. This was a powerful reminder that emergency management involves caring for both physical safety and mental well-being.
After the meeting, we made a quick stop at Walmart, where I picked up a new roll of Colgate toothpaste after officially running out of my travel-sized one. We then returned home for dinner, where we enjoyed jambalaya, corn on the cob, and garlic bread prepared once again by the caterers, another great meal. The day wrapped up with a brief debrief session, where we discussed what we learned and reflected on the lecture. It was also Shipmate Fullam’s birthday, so we ended the night celebrating with chocolate and vanilla cake topped with 19 candles. I finished the evening by doing laundry before heading to bed, ready to get some rest and prepare for another long day of volunteering tomorrow.
