Fort Lee Traveller 03.09.17

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Fort Lee

SERVING THE COMMUNITY OF FORT LEE, VIRGINIA, SINCE 1941

March 9, 2017 | Vol. 77, No. 10

Culinarians showcase talents at 42nd annual meet SEE PAGES 3, 6, 9-13

WHAT YOU NEED TO KNOW ABOUT LIGHTNING SAFETY The increase in severe weather incidents is likely to continue in the months to come – knowing how to respond is key to preventing injury and possible fatalities SEE PAGE 2

WOMEN’S HISTORY MONTH Fort Lee observance will feature entertainment, displays, special guest speaker SEE PAGE 4

PWD LEARNING EXPERIMENT New procedures scale back PowerPoint-driven lectures and place more emphasis on technology SEE PAGE 7

ON TARGET Several senior leaders sent bullets downrange during a weapons qualification event Tuesday SEE PAGE 14

2 | TRAVELLER | March 9, 2017 | www.fortleetraveller.com

COMMAND SPOTLIGHT | LIGHTNING SAFETY

When thunder roars, go indoors

Lisa Smith Molinari Contributing Writer

I was late for the meeting … again.

With an armful of crumpled papers, I rushed down the hall.

Sheepishly, I found a seat at the table, and began speaking with as much authority as I could muster: “This meeting is called to order at, let’s see, 12 minutes after

9. If you don’t mind, I’d prefer these weekly sessions to start promptly at the top of the hour.

Now, without further delay, let’s get down to business.”

“The van still needs new brakes, and if you wait much longer, you’ll be paying for rotors too. Lilly has her driver’s test on Tuesday at 3:15, but you must somehow get her to the dentist at 4 o’clock. The checkbook hasn’t

Fort Lee

Commanding General ........Maj. Gen. Darrell K. Williams Garrison Commander ..................... Col. Adam W. Butler Public Affairs Officer............................. Stephen J. Baker Command Information/Managing Editor...Patrick Buffett Senior Writer/Special Assignments ......... T. Anthony Bell Production/News Assistant Editor.................. Amy Perry Family/Community Life Reporter ...........Lesley Atkinson Production Assistant .............................. Ray Kozakewicz To reach the Traveller Staff, call (804) 734-7147.

been balanced in three months, which might explain why you bounced a check last week,” I recited.

“Francis is on his last pair of clean underwear, so please put a load of hot whites in at your earliest convenience. Moby is due for his monthly flea and tick medication. The repairman is coming on Thursday between eight and two to fix the fridge. And you need to get serious about that juice cleanse. Now, how do you plan to get all that done?”

Crickets.

No one responded, because I

was having my weekly meeting with myself, and as usual, I had no idea how to answer my own demands. I scribbled a “to-do” list, marked a few things on the calendar, and then went about my day, determined to get it all done once and for all.

But deep inside, I knew the inevitable pattern of my life would repeat itself. My week would start out productive. But soon, something would throw me off track – a school project, a sick kid, a bout of apathy. One item on my to-do list would collide into the next, and the ensuing pile up

The Fort Lee “Traveller” is printed by offset process every Thursday as a civilian enterprise in the interest of personnel at the U.S. Army Combined Arms Support Command and Fort Lee, Va. 23801, by Military Newspapers of Virginia, P.O. Box 863, Colonial Heights, Va. 23834, in accordance with Department of the Army Regulations 210-20 and 360-1. This publication receives armed forces material and civilian newspapers are authorized to reprint such material without specific clearance except material specifically designated as copyrighted. Liaison between the printer and the commanding general, Fort Lee, is maintained by the Public Affairs Office, Fort Lee. Circulation: 13,000. This Civilian Enterprise newspaper is an authorized publication. Contents of the “Traveller” are not necessarily the official view of, nor endorsed by, the U.S. Army Combined Arms Support Command and Fort Lee. Advertising in this publication including inserts or supplements does not constitute endorsement by the Department of the Army or Military Newspapers of Virginia. Everything advertised in this publication shall be made available for purchase, use or patronage without regard to race, color, religion, sex, national origin, age, marital status, physical handicap, political affiliation, or any other non merit factor. If a violation or rejection of this equal opportunity policy by an advertiser is confirmed, the printer shall refuse to print advertising from that source until violation is corrected. The “Traveller” is an unofficial publication authorized by AR 360-1, and printed by the Military Newspapers of Virginia, a private firm in no way connected with the U. S. Army Combined Arms Support Command or Fort Lee. The editorial content is prepared, edited and provided by the Public Affairs Office of Headquarters, U. S. Army Garrison, Fort Lee.

– Garrison Safety Office would become overwhelming.

By Friday, Francis would come home from work to find no dinner, unfolded laundry heaped on the coffee table, and me, dazed and un-showered, draped over my computer chair where I’d been surfing vintage Tupperware on e-Bay for the last three hours.

What fundamental flaw in my character has made it so difficult for me to keep up with my responsibilities as a work-fromhome military spouse and mom?

After some thought, and half a SEE HAPHAZARD, PAGE 16

COVER

Spouse offers glimpse of haphazard lifestyle

and cannot count to 30 before hearing thunder, go indoors. Then stay indoors for 30 minutes after hearing the last clap of thunder. This accounts for the length lightning can strike from its parent thunderstorm and encourages people to take shelter during the time before and after a storm when most are struck by lightning.

Lightning safety tips • If a thunderstorm is likely in a nearby area, postpone outdoor activities.

• When thunder is heard, move immediately to safe shelter. Stay under shelter for at least 30 minutes after hearing the last clap of thunder.

• Stay off corded phones, computers and other electrical equipment that puts individuals in direct contact with electricity. Also avoid plumbing, including sinks, baths and faucets.

• If no safe shelter or car is available, immediately go to the lowest nearby area and make yourself the smallest target possible. Never lie flat on the ground.

THE

lightning strikes. In addition, listen to a NOAA Weather Radio or to local radio or television stations for emergency updates, keeping in mind the difference between a Severe Thunderstorm Watch and Warning.

A watch indicates severe thunderstorms are possible in the area, while a warning is issued when severe weather is occurring or will likely occur soon. If a warning is issued, take shelter immediately in a substantial building or in a hard-topped vehicle.

While many lightning casualties happen at the beginning of an approaching storm, more than 50 percent of deaths occur after the thunderstorm has passed. The lightning threat diminishes after the last sound of thunder but may persist for more than 30 minutes. When thunderstorms are in the area, but not overhead, the lightning threat can exist when skies are clear.

People should use the 30/30 lightning safety rule to determine when and how long to seek shelter. If they see lightning

ON

With the exception of flooding, lightning kills more people annually than any other weather-related hazard, according to the National Weather Service. With frequent spring and summer thunderstorms in Virginia, it is easy to forget every thunderstorm comes with lightning that has the potential to be deadly, regardless of the severity or duration of the storm.

Many lightning victims are caught outside in storms and can’t get to a safe place. Others simply go outside too soon following a storm. Occasionally, victims are struck inside buildings while in contact with electronics, corded phones, plumbing, metal doors or window frames. All of these situations can be avoided with proper planning and awareness of what to do during a thunderstorm to reduce the risk of being struck by lightning.

Be aware of warning signs High winds, rainfall, darkening cloud cover, thunder and flashes of light are the warning signs for possible cloud-to-ground

• Avoid elevated areas such as hills, mountain ridges or peaks. Never use trees, cliffs or rocky overhangs for shelter.

• Stay away from ponds, lakes and other bodies of water, as well as objects that conduct electricity.

• Listen to weather-alert radios, television or commercial radio to stay informed of thunderstorm watches and warnings.

• If someone is struck by lightning, do not hesitate to give first aid immediately.

Victims do not carry an electrical charge and are safe to touch. Call 911. Give CPR if the person is unresponsive and not breathing. Use an Automatic External Defibrillator if one is available.

• In the aftermath of a storm, stay away from downed power lines and report them immediately. If possible, stay away from storm-damaged areas entirely to keep from putting yourself at risk from the effects of severe thunderstorms.

For more lightning information and safety tips, visit www.lightningsafety. noaa.gov.

Lesley Atkinson

Staff Sgt. Fabian Murillo and Sgt. Marisabell Gray, Team Hawaii, put final touches to entrée before presenting to the judges for the Hot Food Nutritional Challenge at Military Culinary Arts Competitive Training event at MacLaughlin Fitness Center Tuesday. See story on Page 13.

www.fortleetraveller.com | March 9, 2017 | TRAVELLER | 3

Photos by Amy Perry

(ABOVE) Staff Sgt. Joseph Hale, Marine Corps team, removes the skin from a fillet of rainbow trout during the Armed Forces Chef of the Year portion of the 42nd annual Military Culinary Arts Competitive Training Event Friday. (RIGHT) Cpl. Gregory Becker, Fort Campbell, Ky., carefully places a glaze while plating his desert submission.

Culinary arts event kicks off with top chef competition Amy Perry Production/News Assistant Editor

The 42nd annual Military Culinary Arts Competitive Training Event kicked off Friday with its most prestigious and challenging category – Armed Forces Chef of the Year.

The competition is the only one held entirely at the Joint Culinary Training Center – chefs work feverishly to get out a top-notch four-course, four-serving meal to the waiting judges.

“Part of why the event is so prestigious is because of the title,” said Chief Warrant Officer 3 J.D. Ward, chief of the Advanced Culinary Training Division at the JCTC. “The individual who wins holds the title for 12 months as the chef of the year. In addition, it’s easily the most challenging event.”

Ward is in his second

year as the show chair for the event, but he is well versed in the training and competitive nature of top military chef category, having competed himself earlier in his career.

“It’s a very challenging event,” he said. “There’s a lot of pressure on the chefs to create the meal in that short amount of time.

Additionally, this event sets the pace for the team of the year event. Once they see the medal they get here, it starts to encourage those teams who are in the running for Culinary Team of the Year.”

Part of the challenge is the unknown. Competitors receive a mystery basket – based on American Culinary Federation rules – and get a time to prepare the menu before their short four-hour cooking time starts. This year’s basket included rainbow trout, veal

hotel rack, oxtail, smoked turkey neck, canned anchovies, dark chocolate, ancho chili, reblochon (a cheese), sunflower seeds, gooseberry, watermelon, kasha, lobster mushrooms, ramps, golden beets and rhubarb.

Staff Sgt. Gabriel Earle, Fort Stewart team, is in his 4th year of competing at this event and said he trained hard for Armed Forces Chef of the Year.

“Every year gets a little bit better, and while it doesn’t get easier, your brain clicks a bit more when you see things,” he said.

“You learn what to expect and pick up something new every year to bring into the next competition.”

After preparing the dishes and sending them off to the judges, the competitors receive critiques of their work from ACF chefs, many of whom judge this competition every year.

Earle said he was pleased with his overall critique and that he can’t wait to learn who earned the top title.

“Even though it was the worst of my critique of my dishes, the one I’m most proud of is my dessert,” he said. “The only thing in the judge’s critique was about my plating.

“In the past, the pastry critique has been horrible,” he continued. “The judges would tell me that half of what I did I should have never done to a dessert. I practiced a lot this year, and I’m getting a lot better at desserts. I was proud to get the critique.”

Earle – who is a shift leader at a dining facility at his home station – uses his preparation and the skills he learns during the competition to show Soldiers the opportunities in the culinary arts field. He said that’s the main reason he continues to

Spc. Boram Kim, Fort Hood, Texas, pan fries ribs of the veal hotel rack during the event.

attend the training event.

“I like to teach Soldiers and show them more of what they can do besides being in a dining facility,” he said. “I like to do more than be in a dining facility. I like seeing all the familiar faces – all the others I’ve competed with over the years.”

This year, only four chefs earned a silver medal in the event, marking the second year in a row that no chefs earned gold. Earle said he’s proud of his score and

thinks it represents what was truly earned.

“I think in the past, the ACF may not have judged the military chefs as harshly because they felt like they couldn’t keep up with ACF standards since we don’t work in a restaurant or out in the industry,” he said. “In the past few years, they’ve started grading us against our peers. Even in civilian ACF competitions, there are not a lot of gold medals awarded during a mystery basket challenge.”

4 | TRAVELLER | March 9, 2017 | www.fortleetraveller.com

Exchange Launches Facebook Page The Army and Air Force Exchange Service has launched a new way for troops and their families to connect with their local store – the Fort Lee Exchange Facebook page.

Facebook.com/LeeExchange is administered by the local AAFES team, giving shoppers a direct line to store staffers. It is one of more than 80 Facebook pages launched specifically for the 100-plus local Exchanges this year.

Kenner Patient Safety Awareness Week | March 12-18

Contributed Graphic

Fort Lee will honor military and civilian women from on- and off-post during the Women’s History Month observance March 29, 11:30 a.m., at the Lee Theater.

:+0 (9(17 6(7 )25 0$5&+ Vivian R. A. Williams, director of Training Development for CASCOM, will be the featured speaker at Fort Lee’s Women’s History Month observance March 29 in the Lee Theater. The event begins at 11:30 a.m.

The 2017 national theme for the observance is “Honoring trailblazing women who have paved the way for generations.”

The hosts will be CASCOM, Army Logistics University and the Defense Contract Management Agency. A number of military and civilian women from Fort Lee and the local community will be recognized during the event. The 392nd Army band also will perform.

Williams, a 32-year career civil servant, serves as the activity career program manager for CP-32 Training and Education careerists at Fort Lee. She began her civil service career as an education specialist intern at the U.S. Army Quartermaster School. Upon completion of her intern training in 1986, she was assigned to the Course Development Division in the QM School. Shortly thereafter, she was promoted to the position of Doctrinal Literature Program Manager in the Program Management Office of DOTD. Other significant career assignments include: director of Fort Lee Army Community Service, 1990-96; CASCOM deputy director and director of training

support, January 2009 - December 2011; and director of academic services in the former Army Logistics Management College (now ALU), July 1999 - January 2009. Prior to entering federal civil service, she served as a deaf education teacher at the Southside Virginia Training Center and as an adjunct professor of education at Virginia State University.

Her education includes both a master’s in guidance and counseling, and a bachelors of science in special education from Virginia State University. In addition, she has attended the Army Management Staff College and completed Personnel Management for Executives I and II, and Continuing Education for Senior Leaders.

The monthlong national celebration honors women who have shaped America’s history and its future through their public service and government leadership. WHM is an off-shoot of International Working Women’s Day that started in 1911. The first Women’s History Week was observed in 1978. In February 1980, then President Jimmy Carter issued the first proclamation for a national weeklong observance honoring women. The first Women’s History Month took place in 1987.

Everyone in the community is welcome to attend the Fort Lee observance, and it’s open to the public.

– Staff Reports

Fort Lee community members are invited to participate in Patient Safety Awareness Week March 14-18, 10 a.m. - noon, in the Kenner Army Health Clinic pharmacy lobby.

The awareness and educational campaign for staff and patients will focus on the importance of the relationship between providers and patients and their families.

For details, call (804) 734-9086.

Chesterfield Diaper Drive for Families in Need Chesterfield-Colonial Heights Families First, a program of Chesterfield County’s Department of Mental Health Support Services, is holding a diaper drive this month to assist its enrolled families.

The campaign supports first-time parents enrolled in the program, including teen mothers and those living below the poverty level. More than 10,000 diapers were collected last year. All Chesterfield County public libraries will collect unopened packages of diapers during regular business hours.

For library locations and hours, visit library.chesterfield.gov/ccpllocations/ or call (804) 751-2275.

K-9 Veterans Day Event | March 11 The Fort Lee K-9 Military Working Dog unit and Marine Base Quantico Military Working Dogs will be among the participants in Virginia’s commemoration of K-9 Veterans Day, March 11, 10 a.m. – 12:30 p.m., at the Virginia War Memorial, 621 South Belvidere St. Richmond.

This annual family friendly event honors the contributions of the heroic dogs that have served with their human partners on the battlefield and at home assisting law enforcement.

For details, visit www.vawarmemorial.org or call (804) 786-2060.

Memorial Chapel Sanctuary Work Delayed The fire sprinkler replacement project in the Memorial Chapel Sanctuary has been delayed, and all services will continue to be held as originally scheduled with no change in location.

The new projected start date for the project will be after April, according to the garrison’s Religious Support Office. Notices will be sent out to the community via email, social media and the Traveller when alternate dates are established.

For details, call (804) 734-0970 or 734-1552.

Kenner Commander’s Call and Closures | March 24 Kenner Army Health Clinic, Mosier Consolidated Troop Medical Clinic, Troop Medical Clinic 1 and all ancillary services will close March 24, 11:30 a.m., to allow staff to participate in a commander’s call and training. The pharmacy will reopen at 4 p.m. March 24 and the clinic will reopen March 27.

To schedule appointments, call the Kenner Appointment Line at 1-866-5335242. For after-hours care, call the nurse advice line at 1-800-TRICARE and choose option 1.

For an emergency, go to the nearest emergency room or call 9-1-1.

www.fortleetraveller.com | March 9, 2017 | TRAVELLER | 5

Parade spotlights Seuss celebration

Lesley Atkinson

Mya Myers shows excitement during a parade through the Yorktown Child Development Center March 2 along with teacher Amy Nilsen and classmates Nora Hardy and Maliah Williams. The children, ranging in ages from 6 weeks to 5 years old, and CDC staff were celebrating Dr. Seuss’ birthday and its associated “Read Across America” activities. Mya and her classmates wore hats that paid tribute to the Dr. Seuss book “Cat in the Hat.” Similar celebrations at several grade schools in the local area were supported by volunteer Soldiers from Fort Lee. Submitted images from those events will appear in next week’s edition of the Fort Lee Traveller.

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Most motorcyclists do not ride year-round, and the resulting rusty skills – along with other factors like cracked and potholed pavement conditions caused by freezing and thawing temperatures, and other motorists reawakening to the idea of motorcycles being back on the road – typically result in a sharp increase of accidents. The Garrison Safety Office encourages riders to thoroughly inspect their bikes, start slow and drive as if other vehicle operators cannot see you.

6 | TRAVELLER | March 9, 2017 | www.fortleetraveller.com

&(/(%5,7< &+() 6($6216 )257 /(( Chef Robert Irvine offers a bite of his wild mushroom and butternut barlotto recipe to a young audience member who did not enjoy the taste. The grown-ups in the audience, however, said it was delicious.

Photos by Amy Perry

(ABOVE) Celebrity Chef Robert Irvine adds spices to his wild mushroom and butternut barlotto – a rolled barley version of risotto – during his live cooking demo Tuesday at the 42nd annual Military Culinary Arts Competitive Training Event in the MacLaughin Fitness Center. A variety of cooking demonstrations were held during the six-day event.

(LEFT) Irvine gives a member of the audience a sample of olive oil and asks him to describe how it tastes.

Several military chefs from the Joint Culinary Center of Excellence prepare additional servings of Chef Irvine’s recipe to offer the audience.

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www.fortleetraveller.com | March 9, 2017 | TRAVELLER | 7

Contributed Photo

An instructor and students of the 92-Foxtrot Petroleum Supply Specialist Course at Fort Lee observe and talk their way through a training scenario being presented on a touchscreen television. The recent session is part of a “Blended Learning Experiment” that places more emphasis on the use of digital technology and group conferencing, as opposed to instructor-led lectures and PowerPoint slide presentations. Leaders of the Quartermaster School Petroleum and Water Department course are giving the experiment high marks thus far, saying it creates a “competitive learning environment” that appeals to the current generation of digitally minded advanced individual training students.

3:' VHHLQJ SRVLWLYH UHVXOWV IURP OHDUQLQJ H[SHULPHQW Lesley Atkinson Family/Community Life Reporter

Soldiers training to become fuel handlers at the Quartermaster School’s Petroleum and Water Department here appear to be learning more, faster and with greater retention, thanks to a proposed instructional system introduced in February.

The “Blended-Learning Experiment” places more emphasis on the use of digital technology – tools like internet applications, chatrooms, touch-screen televisions and gaming simulations – and reduces the amount of instructor-led lectures and PowerPoint slide presentations.

This evolution in the program of instruction supports the Training and Doctrine Command’s Army Learning Model (TRADOC Pamphlet 525-8-2), an effort to “drive change through innovative training solutions and adapting the institution.”

“PWD operationalized the Army Learning Model,” noted Director Jose Hernandez. “It took the ALM strategy and turned it into action,” “Most Soldiers joining our ranks today have grown up in a digital world. They are what we call ‘pocket learners,’” observed Carey Radican, chief of PWD’s Basic Petroleum Logistics Division. “That reality requires the blending of physical and virtual environments and learning outcomes into the advanced individual training program of instruction to establish a more competitive learning experience.

“We are converting classroom encounters into collaborative problem-solving events,” he continued. “These events are led by facilitators who engage students

to think and understand the relevance and context of what they learn. This methodology tailors coursework to the learner’s pace and preferences. All of this will improve our learning model by leveraging technology without sacrificing standards so we can provide rigorous and relevant training for the Soldiers.”

Reports of 10-hour blocks of instruction being reduced to eight and an uptick in the percentage of students who achieve comprehension of fundamental concepts in a shorter amount of time are among the key indicators of “being on the right track” with Blended-Learning.

More importantly, Radican and the project leaders – Sgt. 1st Class Seth Chadek, Staff Sgt. Maurice Dockery and Jervin Gumbs – can say with growing confidence the 92-Foxtrot petroleum supply specialists coming out of the school will be better prepared for how things work in the operational Army.

“Our Soldiers are thriving in this collaborative, peer-to-peer learning environment,” Radican said, “and it closely resembles the types of sustainment/refresher training conducted at the unit level across the Army.

This revolutionary and holistic training methodology increases the space where the operational learning domain, institutional learning domain, and the self-development learning domain meet. As that space increases, so does institutional agility and cognitive dominance. Those characteristics make a Soldier more effective on the modern battlefield.”

Furthermore, the training tools used in the classroom are available to the Soldiers via the Knowledge Center ac-

cessed from PWD’s website at http://www. quartermaster.army.mil/pwd/pwd_main. html.

“So, we’re sending them out into the field with a tool kit they’re familiar with and will be more confident about accessing whenever and wherever it’s needed,” Radican said.

“In tandem, we’re trying to instill a con-

tinuum of technical savvy, learning and collaboration that will stay with a Soldier from hire to retire,” he concluded. “We would like to be the TRADOC blueprint of a connected community that rapidly develops digital training products in order to be an adaptive institution that enables innovative training solutions.”

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8 | TRAVELLER | March 9, 2017 | www.fortleetraveller.com

AMERICA’S MILITARY | SPOTLIGHT

63& -867,1 %(//20< Unit: 54th Quartermaster Company,11th Transportation Battalion MOS: 92M – mortuary affairs specialist Age: 27 Time in service: three years Hometown: El Paso, Texas Family: married with two children Describe your personality: “I’m very calm. I like to observe what’s going on and sometimes I’ll speak my mind. Most of the time, I’ll keep quiet unless need be.”

Pastimes: “I like to hang out with my wife and kids – we’ll play soccer or go to the park or my wife and I will watch movies.”

Worst fear: “My wife or

my children getting hurt. or me not being there to support them.”

One person you most admire: “My dad. He’s a hard worker. He never gives up. He just keeps working.”

It’s apparent you have a love for Japanese culture: “I do. I’ve got a Japanese tattoo, I study Japanese language for fun. I enjoy it and it’s more of a passion than a hobby.”

How did Japanese culture become a passion? “I had a brief lesson in a history class and really latched onto the culture. I also started looking into Samurai and Yakuza and their histories.”

The celebrity or historical figure you would like to meet: “I would love to meet Bruce Lee, but that

ain’t happening. Growing up, he was a superhero to me. I thought he was amazing.”

One defining moment or event: “The day I learned my wife was pregnant with our first child. My life changed. I was on track to become an English teacher in Japan. Nonetheless, because of the job I was working, my student debt and things like that, I couldn’t support a family, so I had to completely change my route. I came into the military to essentially man up, take care of my family.”

Talk about your childhood in El Paso: “El Paso is where I spent most of my life, but I was born in Wisconsin. We had a tough upbringing – I guess you

could say. I moved to El Paso to live with my dad – great times, started to excel in school, and they (his dad and stepmom) supported everything I did. Things went great from there.”

Why you joined the Army: “To support my family. I love the medical benefits. I can pass on the educational benefits to my children. It will help me save money for their college education and my wife’s and my education.

It was just better opportunities than where I was

currently at.”

Did the Army fulfill your expectations? “I expected a lot less running. I didn’t realize we would run so much, but I don’t mind it.

I’m not the best runner, but it’s not that bad.”

The toughest part of your job: “The toughest part of my job is knowing a Soldier is not going to go home and hold their family member any more, or hug, kiss or spend time with them.”

You’re a scientist in a lab and you have to build a leader. How would you do it? “I’d give him the ability to adapt to any situation; give him humility; the ability to earn everyone’s respect and make it somebody who is quick on their toes.”

How you would build the perfect Soldier?

“Someone who could follow directions, who doesn’t question what they’re told

to do. Someone who is dependable.”

What you would change if you were the Army chief of staff: “More pay for families to go to school. As it is now, we have to transfer our benefits. I would like benefits to go straight to my families and not have to transfer them. I didn’t join the Army for my education but rather for my children.”

Best thing about the Army: “Families are first.”

Worst thing about the Army: “You have to ask to go on vacation.”

Future plans: “Complete BLC (Basic Leaders Course) and come back and try to get into crypto-linguist school; maybe or maybe not switch MOSs because I enjoy this MOS but I also love language.”

– Compiled by T. Anthony Bell

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Contributed Photo

Chaundra Taswell, Fort Lee school liaison officer, left, and Kristi Truell, Prince George High School assistant principal, pose with certificates of recognition with Lilliauna Hopkins, center, president of the Prince George County High School’s Students Against Destructive Decisions, during a ceremony Feb. 24 at PGHS. Taswell, Truell and others were recognized for their valuable contributions to the community as positive role models for Prince George County students.

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www.fortleetraveller.com | March 9, 2017 | TRAVELLER | 9

Lesley Atkinson

Focus on specifics all the difference during MCACTE (LEFT) Sgt. Diana Plogar, Joint Base Langley-Eustis, carefully shapes a portion of her dessert submission for the K-2 practical pastry event Tuesday.

Lesley Atkinson

Amy Perry

(TOP) Staff Sgt. Joyce Oppong, U.S. Army Europe, fillets a fish while team member Spc. Bria Vitale chops carrots for the Hot Food Nutritional Challenge event of the 42nd annual Military Culinary Arts Competitive Training Event Tuesday. (ABOVE) Sgt. Marisabell Gray of Team Hawaii puts the final touches to the dessert for the Hot Food Nutritional Challenge Tuesday.

10 | TRAVELLER | March 9, 2017 | www.fortleetraveller.com

www.fortleetraveller.com | March 9, 2017 | TRAVELLER | 11

(LEFT) Judges Mark Spelman, Roland Schaeffer and Steve Barron sample a main dish during a field kitchen category Monday during the Military Culinary Arts Competitive Training Event at MacLaughlin Fitness Center. The judges, who number 12 this year, are a critical component of the event’s training process. (BELOW, LEFT) Sgt. John Densham, Pentagon culinary arts team, listens to judges during a thorough critique of his team’s work.

most critical, however. During a recent team competition session, culinarians from the Pentagon sat at a table with three judges.

The participants, many of them MCACTE veterans, scribbled notes on notepads and wore facial expressions of sobriety and humility as the senior chefs spoke. The scene

suggested the participants’ eagerness to learn and the respect chefs command.

Steve Barron, one of the judges included in the sit-down, has judged the MCACTE since 2014. The 43-year master culinarian said the critiques serve more as a mentoring session rather than an after-action report, covering all aspects of the performance. He said the intent is to encourage, challenge and nurture competitors.

“I try to be as fair as possible,” he said, offering his take on teaching and training.

“You may not like what Barron says, but you know it’s going to be the truth.”

Mark R. Spelman, a judge in his first year at the MCACTE, has crafted his work in restaurants all over the world but said the teaching and training merits of MCACTE at-

tracted his participation in the event.

“Being here is what it’s all about,” the 60-year-old said. “For me, it’s not about being on the stage getting accolades but about someone I mentored. It’s 10-times more satisfying.”

Furthermore, said Spelman, military members are so hungry for knowledge, teaching and training comes with ease.

“When I talk to these people, their attitudes are outstanding,” he said. “I do a lot of work with civilians as well – I work with high schools and colleges – and there’s a lot more structural imbalance.

When people get into the military, that’s all out the door. They’re not going to make it here with those individual attitudes. The military is the pinnacle of the best young

T. Anthony Bell Senior Writer/Special Projects

Photos by T. Anthony Bell

HOLDING COURT Culinary judges go way beyond providing food assessments T. Anthony Bell Senior Writer/Special Projects

Those who judge the various categories of the Military Culinary Arts Competitive Training Event are fairly distinguishable.

Typically seen wearing knee-length lab coats, the grayed, middle-aged-to-senior connoisseurs of taste walk about the competition floor with clasped hands behind their backs, whiffing, sniffing, sampling and pondering with raised brows and stern expressions.

The image, however, falls short of communicating the critical contributions they make toward improving the skills of military culinarians and thus military readiness, said Chief Warrant Officer 3 J.D. Ward, the event’s coordinator.

“We couldn’t have this competition with-

001TRA03092017.indd A10-A11

out the judges,” he said.

“They’re mentoring, teaching and training.

Not only are they giving verbal direction on how to improve, but they also provide demonstrations on how to improve.”

The 12 chefs who participate as MCACTE judges are members of the American Culinary Federation and are certified to perform their duties. Additionally, many bring with them top-notch academic credentials as well as experience working in establishments all over the world.

“We have chefs who have supported this program for over two decades,” said Ward.

“They have a combined level of 400-500

years of professional cooking experience.

We also have military members, but just a few. This amount of professional culinary expertise in one building at one time probably only happens a few other times a year in the United States.”

Indeed, MCACTE – in its 42nd iteration – is the largest culinary competition in the United States with more than 200 annual participants from all five services vying for accolades in an event considered non-traditional in nature.

From the judges’ perspective, showing up to give a thumbs up or down to competitors’

work is merely scratching the surface of the reputation they have cultivated over the years as training observers and controllers.

The chefs have gained an appreciation for the unique features of military food service that serves as the underlayment for what and how they teach, said Ward.

“Those who are familiar with this competition completely understand what a culinary specialist has to deal with and what their proficiency level is coming into this event,” he said. “Thus, they know exactly how to communicate what is needed to improve and how MCACTE participants can make better meals for service members across the force.”

The judges interact with competitors in almost every event whether they are engaging in light conversation or providing limited guidance during a contest. The mandatory yet thorough post-event critiques are

I

n 1944 Germany, a 6-yearold boy scrounging for food was sheltered from gunfire

by American Soldiers as German forces fired at their positions.

“They took me under a tank, and one put his arm over me and another did the same,” said Roland E. Schaeffer, a chef in the Military Culinary Arts Competitive Training Event. “They wanted to protect me.”

Schaeffer, noting he did not think the Soldiers were authorized to do what they did, said the combatants furthered their act of kindness by giving him a treat.

“They gave me a piece of chewing gum, which I never had in my life,” he recalled, “and I was so hungry I swallowed the whole thing.”

The chewing gun is a sweet memory that generates a laugh today, but on a more serious note, Schaeffer never forgot the Americans’ generosity. His face expressed a measure of gratitude words could not. He later found his voice.

“They took care of me so I want to take care of them,” he said.

Schaeffer has been taking care of military culinarians as a coach, mentor and friend since 1984. The longest-tenured MCACTE judge, he has contributed greatly to shaping the Army’s food service program and the U.S. Army Culinary Arts Team and its participation in culinary competitions all over the world.

The 79-year-old Schaeffer, who has been an American Culinary Federation

Chef Roland Schaeffer

/RQJWLPH MXGJH UHFRXQWV WLPH ZLWK FXOLQDU\ SURJUDP member since 1967, began his career in the culinary arts under the tutelage of his father, a chef who owned a restaurant. His father’s plan was to retire early and allow his son to manage the establishment.

It did not go as planned.

Schaeffer took a trip to the U.S. in 1959, initially with the intent to return in five years.

“But I changed my mind because I liked it very much here in the United States,” he said. “That did not make him

happy at all so he sold the restaurant after a while.”

Schaeffer became involved with the Army Food Service Program after meeting (the late Lt. Gen.) John D. McLaughlin, known in most circles as the father of Army food service and an advocate for professional chefs all over the country.

“What impressed me about him was that he was involved with elevating the chef’s profession,” he said.

people in our country.”

The MCACTE – for what it offers judges and participants – often leaves desires for more time. Several judges said training prior to the competition would help to better prepare contestants and also help them better retain lessons.

Nevertheless, MCACTE is an occasion that is wholly satisfying on many levels, said Spelman. He has the goal of increasing his contacts, sharing his knowledge and reveling in teacher-students exchanges.

“Hopefully, I’ll be back next year and see a lot of them back here,” he said. “A lot of these Soldiers and culinarians are telling me, ‘Next year we’re going to do this, we’re going to talk and send you emails.’ If I can see an improvement, yeah, I’ve done my job.”

Schaeffer, who was honored with the ACF’s Lt. Gen. John D. McLaughlin Award in 2010, said the Army culinary arts program was in its infancy, but the fledgling operation was buoyed by participants’ desire and determination.

“I could see the interest in the Soldiers,” he said. “They were very, very excited. They wanted to learn and they were eager to learn, and they didn’t have such big egos.”

Over the past 30 years, Schaeffer said he has seen much improvement in the training of Soldiers and the food service program in general. Those developments have culminated in winning gold medals at the most prestigious culinary competitions in Europe.

“That’s when I knew the Soldiers knew what they were doing,” said Schaeffer.

“They really tried hard in being the best they can be. I was proud to be a part of the team.”

The winnings and food service program improvements would make McLaughlin beam, said Schaeffer.

“I think he would be proud,” he said, “not only of our Soldiers but of himself in being responsible for the success of the food service program.”

Schaeffer said he has no plans of curbing his support of the military food service program here.

“As long as I can breathe and as long as I’m able, I will come because I enjoy working with the Soldiers,” he said. “I get satisfaction every time I see them do well.”

Schaeffer’s lifework could be considered a shining example of how acts of kindness can impact people, places and events far beyond its occurrence.

3/8/2017 5:08:07 PM

10 | TRAVELLER | March 9, 2017 | www.fortleetraveller.com

www.fortleetraveller.com | March 9, 2017 | TRAVELLER | 11

(LEFT) Judges Mark Spelman, Roland Schaeffer and Steve Barron sample a main dish during a field kitchen category Monday during the Military Culinary Arts Competitive Training Event at MacLaughlin Fitness Center. The judges, who number 12 this year, are a critical component of the event’s training process. (BELOW, LEFT) Sgt. John Densham, Pentagon culinary arts team, listens to judges during a thorough critique of his team’s work.

most critical, however. During a recent team competition session, culinarians from the Pentagon sat at a table with three judges.

The participants, many of them MCACTE veterans, scribbled notes on notepads and wore facial expressions of sobriety and humility as the senior chefs spoke. The scene

suggested the participants’ eagerness to learn and the respect chefs command.

Steve Barron, one of the judges included in the sit-down, has judged the MCACTE since 2014. The 43-year master culinarian said the critiques serve more as a mentoring session rather than an after-action report, covering all aspects of the performance. He said the intent is to encourage, challenge and nurture competitors.

“I try to be as fair as possible,” he said, offering his take on teaching and training.

“You may not like what Barron says, but you know it’s going to be the truth.”

Mark R. Spelman, a judge in his first year at the MCACTE, has crafted his work in restaurants all over the world but said the teaching and training merits of MCACTE at-

tracted his participation in the event.

“Being here is what it’s all about,” the 60-year-old said. “For me, it’s not about being on the stage getting accolades but about someone I mentored. It’s 10-times more satisfying.”

Furthermore, said Spelman, military members are so hungry for knowledge, teaching and training comes with ease.

“When I talk to these people, their attitudes are outstanding,” he said. “I do a lot of work with civilians as well – I work with high schools and colleges – and there’s a lot more structural imbalance.

When people get into the military, that’s all out the door. They’re not going to make it here with those individual attitudes. The military is the pinnacle of the best young

T. Anthony Bell Senior Writer/Special Projects

Photos by T. Anthony Bell

HOLDING COURT Culinary judges go way beyond providing food assessments T. Anthony Bell Senior Writer/Special Projects

Those who judge the various categories of the Military Culinary Arts Competitive Training Event are fairly distinguishable.

Typically seen wearing knee-length lab coats, the grayed, middle-aged-to-senior connoisseurs of taste walk about the competition floor with clasped hands behind their backs, whiffing, sniffing, sampling and pondering with raised brows and stern expressions.

The image, however, falls short of communicating the critical contributions they make toward improving the skills of military culinarians and thus military readiness, said Chief Warrant Officer 3 J.D. Ward, the event’s coordinator.

“We couldn’t have this competition with-

001TRA03092017.indd A10-A11

out the judges,” he said.

“They’re mentoring, teaching and training.

Not only are they giving verbal direction on how to improve, but they also provide demonstrations on how to improve.”

The 12 chefs who participate as MCACTE judges are members of the American Culinary Federation and are certified to perform their duties. Additionally, many bring with them top-notch academic credentials as well as experience working in establishments all over the world.

“We have chefs who have supported this program for over two decades,” said Ward.

“They have a combined level of 400-500

years of professional cooking experience.

We also have military members, but just a few. This amount of professional culinary expertise in one building at one time probably only happens a few other times a year in the United States.”

Indeed, MCACTE – in its 42nd iteration – is the largest culinary competition in the United States with more than 200 annual participants from all five services vying for accolades in an event considered non-traditional in nature.

From the judges’ perspective, showing up to give a thumbs up or down to competitors’

work is merely scratching the surface of the reputation they have cultivated over the years as training observers and controllers.

The chefs have gained an appreciation for the unique features of military food service that serves as the underlayment for what and how they teach, said Ward.

“Those who are familiar with this competition completely understand what a culinary specialist has to deal with and what their proficiency level is coming into this event,” he said. “Thus, they know exactly how to communicate what is needed to improve and how MCACTE participants can make better meals for service members across the force.”

The judges interact with competitors in almost every event whether they are engaging in light conversation or providing limited guidance during a contest. The mandatory yet thorough post-event critiques are

I

n 1944 Germany, a 6-yearold boy scrounging for food was sheltered from gunfire

by American Soldiers as German forces fired at their positions.

“They took me under a tank, and one put his arm over me and another did the same,” said Roland E. Schaeffer, a chef in the Military Culinary Arts Competitive Training Event. “They wanted to protect me.”

Schaeffer, noting he did not think the Soldiers were authorized to do what they did, said the combatants furthered their act of kindness by giving him a treat.

“They gave me a piece of chewing gum, which I never had in my life,” he recalled, “and I was so hungry I swallowed the whole thing.”

The chewing gun is a sweet memory that generates a laugh today, but on a more serious note, Schaeffer never forgot the Americans’ generosity. His face expressed a measure of gratitude words could not. He later found his voice.

“They took care of me so I want to take care of them,” he said.

Schaeffer has been taking care of military culinarians as a coach, mentor and friend since 1984. The longest-tenured MCACTE judge, he has contributed greatly to shaping the Army’s food service program and the U.S. Army Culinary Arts Team and its participation in culinary competitions all over the world.

The 79-year-old Schaeffer, who has been an American Culinary Federation

Chef Roland Schaeffer

/RQJWLPH MXGJH UHFRXQWV WLPH ZLWK FXOLQDU\ SURJUDP member since 1967, began his career in the culinary arts under the tutelage of his father, a chef who owned a restaurant. His father’s plan was to retire early and allow his son to manage the establishment.

It did not go as planned.

Schaeffer took a trip to the U.S. in 1959, initially with the intent to return in five years.

“But I changed my mind because I liked it very much here in the United States,” he said. “That did not make him

happy at all so he sold the restaurant after a while.”

Schaeffer became involved with the Army Food Service Program after meeting (the late Lt. Gen.) John D. McLaughlin, known in most circles as the father of Army food service and an advocate for professional chefs all over the country.

“What impressed me about him was that he was involved with elevating the chef’s profession,” he said.

people in our country.”

The MCACTE – for what it offers judges and participants – often leaves desires for more time. Several judges said training prior to the competition would help to better prepare contestants and also help them better retain lessons.

Nevertheless, MCACTE is an occasion that is wholly satisfying on many levels, said Spelman. He has the goal of increasing his contacts, sharing his knowledge and reveling in teacher-students exchanges.

“Hopefully, I’ll be back next year and see a lot of them back here,” he said. “A lot of these Soldiers and culinarians are telling me, ‘Next year we’re going to do this, we’re going to talk and send you emails.’ If I can see an improvement, yeah, I’ve done my job.”

Schaeffer, who was honored with the ACF’s Lt. Gen. John D. McLaughlin Award in 2010, said the Army culinary arts program was in its infancy, but the fledgling operation was buoyed by participants’ desire and determination.

“I could see the interest in the Soldiers,” he said. “They were very, very excited. They wanted to learn and they were eager to learn, and they didn’t have such big egos.”

Over the past 30 years, Schaeffer said he has seen much improvement in the training of Soldiers and the food service program in general. Those developments have culminated in winning gold medals at the most prestigious culinary competitions in Europe.

“That’s when I knew the Soldiers knew what they were doing,” said Schaeffer.

“They really tried hard in being the best they can be. I was proud to be a part of the team.”

The winnings and food service program improvements would make McLaughlin beam, said Schaeffer.

“I think he would be proud,” he said, “not only of our Soldiers but of himself in being responsible for the success of the food service program.”

Schaeffer said he has no plans of curbing his support of the military food service program here.

“As long as I can breathe and as long as I’m able, I will come because I enjoy working with the Soldiers,” he said. “I get satisfaction every time I see them do well.”

Schaeffer’s lifework could be considered a shining example of how acts of kindness can impact people, places and events far beyond its occurrence.

3/8/2017 5:08:07 PM

12 | TRAVELLER | March 9, 2017 | www.fortleetraveller.com

MCACTE STUDENT SKILLS COMPETITION | INTRODUCING UP-AND-COMING CULINARIANS

Marine Pfc. Jordan Bigham

Navy Petty Officer 3rd Class Bianca Parker

Army Pfc. Pierre Sharks

Army Spc. Martrell Banks

Station: Cherry Point, N.C. Time in service: “Not quite a year.”

Hometown: Taneytown, Md. How did you get interested in cooking? “I always liked to bake – especially brownies.”

Why did you pick this MOS? “After I joined the Marines and did Marine Combat Training, I was selected for combat cooking. I did well on the tests.”

How do you feel about representing your team in the student chef category?

“They only picked two out of my class here at Fort Lee for our team. I was excited to be selected. I did well on baking and that helped me make the team.”

How did you prepare for this competition? “Since I did my schooling here at the Culinary Center, it prepared me well.

Once our team, was selected, we trained every day. All the practices prepared us, and our coaches helped so much.”

Win or lose, how do you think an experience like this will impact your career? “I was very nervous at first when I saw how large the competition is. This is an awesome experience. I expect to be ahead of my peers since I learned so much here. ”

Station: Norfolk Hometown: Williamstown, N.J. Time in service: “Nearly 2 years at end of March.”

How did you get interested in cooking? “I did not have an early interest in cooking, but my sister did.”

Why did you pick this MOS? “I joined the Navy because my sister and brother are in the Navy. I joined as an undesignated seaman and liked this field.”

How do you feel about representing your team in the student chef category?

“I was excited about getting this extra training.”

How did you prepare for this competition? “We practiced together everyday – most weeks for 6 days and sometimes 7 days. Usually 12-14 hours a day. We practiced basic skills and also had trainers come in.”

Win or lose, how do you think an experience like this will impact your career? “It’s been amazing – an experience of a lifetime. If anyone has a chance to do this, they should. Even if they’re not on a team, they should try to come as an individual.

Station: Joint Base-Lewis McChord, Wash.

Hometown: Chicago.

Time in service? “Coming on three years. I am from a military family” How did you get interested in cooking? “I’ve been cooking since I was 7. I have just liked to cook for many years.”

Why did you pick this MOS? “I like to cook. I know how to live right.”

How do you feel representing your team in the student chef category? “I love to cook, and I feel great about being on the team.”

How did you prepare for the competition? “We started preparing a couple of months ago. We worked some crazy hours getting ready – sometimes 13-17 hours a day. It was great.”

Win or lose, how do you think an experience like this will impact your career? “It’s a weird way to think about cooking. It’s not a realistic feeling sometimes. I love the pressure, and I love how much it pushes you. It is great experience overall.”

Station: Fort Stewart, Ga. Time in service: “Going on 3 years.”

Hometown: Oakland, Calif.

How did you get interested in cooking? “Pretty much my whole life at family gatherings. My grandparents were born over a restaurant too.”

Why did you pick this MOS? “I like art and took many art classes as well culinary classes in high school. It was right for me. I did well and liked it.”

How do you feel about representing your team in the student chef category?

“Good training. It’s great for team building and how to work with others.”

How did you prepare for this competition? “I was in a competition about six months ago and won. So, I got a tryout for the team that lasted about two months.

After making the team, we trained for about 5 months.”

Win or lose, how do you think an experience like this will impact your career? “It is fun and a great experience. I learned a lot, and I can take so much back to my dining facility. I hope to teach others who did not have this opportunity.”

– Compiled by Ray Kozakewicz

www.fortleetraveller.com | March 9, 2017 | TRAVELLER | 13

Competition brings healthy cooking to another level Lesley Atkinson Family/Community Life Reporter

“There is a huge overweight and obesity epidemic in America,” said Capt. Samantha Gerbine, a Joint Culinary Center of Excellence registered dietitian, during the Military Culinary Arts Competitive Training Event Tuesday. “Service members are no exception. That’s why we’re always looking for ways to meld nutrition, taste and presentation together.”

Gerbine made the comment during the Hot Food Nutritional Challenge, an event that tasks MCACTE contestants to prepare healthy meals.

The category requires two-member teams to design a menu that meets specific nutritional requirements approved by the dietitian. The teams have two hours to prepare a

meal consisting of soup or salad, a main entrée and dessert.

According to Gerbine, the biggest challenge of the event is to keep the entire meal under 850 calories. The food also must meet a specified protein, carbohydrate and fat ratio, and it needs to taste and look good.

The nutritional challenge is unlike the rest of the MCACTE competitive events because it falls under a “wild card” category.

Chief Warrant Officer 3 J.D. Ward, chief of the Advanced Food Service Training Division and coordinator for the show said, “About 80 percent of what we do at this event is sanctioned by the American Culinary Federation, and we must follow their protocol. However, with this specific case, we invent the rules and the ACF approves us having a wild card.”

Prior to the challenge, Gerbine talked to the teams, and gave them pointers on healthy cooking. She also was one of the three judges. which gave her the opportunity to explain the event’s nutritional menu components and expectations to the evaluators.

“After judging this challenge for the past couple of days, it occurs to me how difficult it can be because of the nutritional guidelines established for the category,” said Gerbine. “This challenge teaches them to be aware of how to cook healthier for Soldiers who are self-conscious about their calorie and fat intake, or protein and carbohydrate ratio.

“That’s the big reward of this challenge,” she continued. “They are teaching points these culinarians need to know. We are trying to get the competitors to learn a way to put it all together, make a great

Lesley Atkinson

Sgt. Durell Davis, Team Alaska, looks over at his teammate Spc. Richmond Lundard while he prepares a salad for the Hot Food Nutritional Challenge Tuesday at the Military Culinary Arts Competitive Training event in the MacLaughlin Fitness Center.

product and keep it healthy.”

First-time nutritional challenge competitor Spc. Bria Vitale with the U.S. Army Europe team said she plans to use what she’s learned to cook better meals.

“This event is so different than other categories,” she said. “We had to control how much seasonings we

used. I learned by lightly seasoning, or cooking a different way, you can still get flavor. It doesn’t have to be greasy fast food to taste good.

“I think this event will help me with my personal life, as well,” she said. “I plan to take what I learned here home and apply it to some of my meals.”

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14 | TRAVELLER | March 9, 2017 | www.fortleetraveller.com

(LEFT) Staff Sgt. Shawn Sigley, 508th Quartermaster Company, performs safety duties during pistol qualifications Tuesday at the installation range complex. (BELOW) Spc. Stanley Hays, 508th QM. Co., briefs Maj. Gen. Darrell K. Williams, CASCOM and Fort Lee commanding general, on the 9mm Beretta pistol prior to his qualification. (BOTTOM) Sgt. Ashley Magyar, ALU, fires her weapon at targets downrange.

PISTOL PROFICIENCY The 508th Transportation Company, 266th Quartermaster Battalion, hosted a 9mm pistol qualification opportunity Tuesday at the installation range complex.

A handful of Soldiers, including the senior mission commander, dusted off their weapons skills to qualify with the 9 mm Beretta semi-automatic pistol. Pistol qualifications are typically required annually and are limited to senior noncommissioned officers, and officers or those holding certain duty positions such as military police. Most of the Soldiers who qualified Tuesday are assigned to CASCOM units.

Photos by T. Anthony Bell

www.fortleetraveller.com | March 9, 2017 | TRAVELLER | 15

Community shows life-saving support

Contributed Photo

Staff members and leaders from the Army Women’s Museum and the Quartermaster School pose for a commemorative photo after a successful Salute to Life Bone Marrow Registration Drive here Feb. 28.

A total of 330 community members completed the simple registration process that involves a consent form and cheek swab. The drive was inspired by the little girl in the photo – Rowan Matthews, daughter of Sgt. John Matthews, assigned to the AWM – who was diagnosed with cancer last year and was helped by a bone marrow transplant. The drive was hosted by the 23rd QM Brigade. The donations were collected on behalf of the C.W. Bill Young Department of Defense Marrow Donor Program. To learn more about that organization or the steps required to become a registered bone marrow donor, visit www.salutetolife.org.

Giving back to Soldiers

23rd QM Brigade safety stand down

Lesley Atkinson

Command Sgt. Maj. Nathaniel J. Bartee, CASCOM CSM; Maj. Gen. Darrell K. Williams, CASCOM and Fort Lee commanding general; Col. Adam W. Butler, Fort Lee garrison commander; and Command Sgt. Maj. Vittorio F. DeSouza, garrison CSM; sign Army Emergency Relief forms during Fort Lee’s campaign kickoff at the Lee Theater March 2. This year marks the 75th anniversary of AER. Those interested can visit their unit representatives to donate. There also is an option to donate online at www.aerhq.org.

(LEFT) Col. Tamatha Patterson, 23rd Quartermaster Brigade commander, gives opening remarks during her organization’s quarterly safety stand down Friday in Mullins Auditorium. Placing emphasis on the importance of the event, she said it’s the most effective way to ensure key safety messages are being communicated to military and civilian staff members of the brigade. The classes and breakout sessions that followed her remarks covered subjects like distracted driving, motorcycle safety, outdoor recreation and heat injury prevention. (ABOVE) Patterson presents the quarterly Honor Battalion Award to Lt. Col. Stephen Collins, 244th QM Battalion commander, and two of his senior noncommissioned officer leaders, 1st Sgt. Photos by Patrick Buffett Steven Latham and 1st Sgt. Angela Davis.

16 | TRAVELLER | March 9, 2017 | www.fortleetraveller.com

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Kenner Army Health Clinic staffers celebrated the 130th anniversary of the Army Enlisted Medical Corps with activities throughout the facility March 1.

The central focus of the observance was a midday recognition ceremony in Kenner’s first floor break room where Lt. Col. Brett H. Venable, clinic commander; 1st Sgt. Don R. Berry, acting facility sergeant major; and Private 1st Class Andrew T. Cleary, a pharmacy specialist and the youngest enlisted member of the staff; cut a celebratory cake that was shared with participants.

Static displays created by Kenner’s enlisted medics were placed throughout the building to educate employees and patients on the training requirements and worked performed as part of their military occupational specialties, ranging from pharmacy and laboratory technicians to patient administration and preventive medicine. In tandem, the presentations served as a testament to the vital role enlisted medics play in maintaining the overall readiness of the force.

Contributed Photo

Lt. Col. Brett H. Venable, right, Kenner Army Health Clinic commander, is joined by 1st Sgt. Don Berry, left, acting facility sergeant major, and Pfc. Andrew Cleary, a pharmacy technician and the youngest enlisted Soldier on the clinic’s staff, at a cake-cutting ceremony in recognition of the 130th anniversary of the Army Enlisted Medical Corps March 1 in Kenner’s first floor break room.

Reflecting on the occasion, Berry made note of the Enlisted Medical Corps’ compassion and support on and off the battlefield. They are largely responsible for the 90-percent survivability rate among combat-injured service members.

HAPHAZARD | ‘Despite flaws,

this family business is thriving’ Continued from Page 2 box of Cheese Nips, I realized I have always been a soldier, not a commander. An indian, not a chief. A worker-bee, not the queen. I’m not lazy. I’m not incompetent. I’m not disorganized. I just need a supervisor, a boss, a manager to watch over me and keep me on track.

Ahh, how different things would be with someone to offer clear direction and guidance.

“Ms. Molinari,” my boss might say, “while it is clear you are no stranger to hard work, there is room for im-

provement in the areas of task prioritization, self-motivation and personal hygiene. It is my recommendation that you avoid distractions from your daily routine such as TJ Maxx, free samples and reruns of ‘Mob Wives.’”

But unless I find someone willing to be compensated in meatloaf, I can’t afford to pay a manager to give me direction. I am the manager, damn it, and I have to take responsibility.

Even if it feels like I’m being dragged through life behind my dirty white minivan, I’ll continue this never-ending game of catch up until the job is done. I’ll try to avoid getting

“They are an invaluable asset in the health care process,” he said.

“As Army Medicine transforms to a system of health, our medics continue to be an active component; innovating and helping our force stay healthy and Army Strong.”

Today, more than 36,000 military personnel serve in the Enlisted Medical Corps and Army Medicine.

After many transitions over the last 20 years, the corps has 24 MOSs and 12 additional skill identifiers The responsibility to take care of the Army’s sick and wounded is not a job that is taken lightly. The Enlisted Medical Service Corps Soldiers continue to place themselves in harm’s way to accomplish the mission at any cost.

Private 1st Class Kaitlyn Davis, an orthopedic technician at Kenner, said this about her role in Army Medicine, “Being in the Enlisted Medical Corps means carrying on a tradition of helping others. It gives me great satisfaction to know I am a part of a team that prides itself on caring for other service members, retirees and their families. Not only do I get to serve my country, I also get to heal my battle buddies to keep them in the fight.” tangled in the minutiae – the emails, the dust bunnies, the bills, the burnt dinners, the dark roots – and focus on the big picture: keeping our family happy and healthy.

Long-term analysis indicates this family is on an upward trend.

Subordinates may complain from time to time, but they report excellent workplace satisfaction. As manager, I sometimes lack efficiency, but I am dedicated, sincere, and work overtime and on weekends without pay.

Despite its flaws, this family business is thriving, so there is no immediate need for new management.

Meeting adjourned.

(To read more columns from this author, visit www. themeatandpotatoesoflife.com.)

www.fortleetraveller.com | March 9, 2017 | TRAVELLER | 17

LOCAL ACTIVITIES

FOR THE

EVENTS Kenner Cancer Awareness Display | Ongoing Kenner Army Health Clinic is observing National Colorectal Cancer Awareness Month with an educational display through March 31 in the pharmacy lobby.

Visiting community members will receive information on colon cancer prevention. Additional information also can be found at www.cdc.gov.

Kidkapers ‘Once on This Island Jr.’ | March 10-19 Lee Playhouse opens its final KidKapers production of the season – “Once On This Island Jr.” – March 10, 7 p.m., at the Lee Theater, 4300 Mahone Ave. Set in the Caribbean, this vibrant fairy tale tells the story of a strong young woman who follows her heart and seeks love despite all odds. Additional performances are March 11 and 17, at 7 p.m., and March 12, 18, and 19 at 2 p.m. Tickets are $5 and are available at the door for general admission seating.

For further information, call the box office at (804) 734-6629.

FORT LEE COMMUNITY

Kenner Town Hall | March 14 The next Kenner Army Health Clinic Patient Town Hall is set for March 14, 3:30-4:30 p.m., in Major General Kenner Command Conference Room 2 (Room C-102), first floor, Kenner Main.

The meeting is open to the Fort Lee community and all beneficiaries.

For details, call (804) 734-9277.

PMOC Family Game Night | March 18

SAAPM Golf Tournament Signup The Protestant Men of the Chapel will Deadline | March 31

host a Memorial Chapel Family Game Night, March 18, 6-8:30 p.m., in building 10600, 1901 Sisisky Blvd.

There will be games for all ages at the free event. Participants are encouraged to bring their favorite games.

For details, call (931) 229-9215 or email travis.t.elliott.mil@mail.mil.

TARP Briefings | March 15 The first Threat Awareness and Reporting Program briefings for 2017 are set for March 15, 9 a.m. and 1 p.m., at the Lee Theater.

The training is a mandatory annual requirement for military members, DOD employees and contractors with a security clearance.

For details, call (804) 734-1569.

23rd Brigade Hosts Women’s Leadership Symposium | March 22 The 23rd Quartermaster Brigade will host a Women’s Leadership Symposium March 22, 8:30 a.m. - noon, at the U.S. Army Women’s Museum. Community members should register by March 15.

For details, email jeanshay.d.wright. mil@mail.mil or call (804) 892-9299.

St. Patrick’s Day Shindig | March 17

SAMC Lucky Clover 5K A St. Patrick’s Day Shindig is sched- Run | March 18

uled for March 17, 8 p.m. - 2 a.m., at the HideAway, 5th Street, building 15013.

The celebration includes games, dancing, door prizes and bartenders’ specials.

There is no cover charge. The doors open at 6 p.m.

For details, call (804) 765-1539.

The Sergeant Audie Murphy Club will hold its St. Patrick’s Day Lucky Clover 5K Run/Walk March 18, 8 a.m., at Kenner Army Health Clinic.

The event is free, and there is no registration required. Participants are encouraged to wear green.

Registration is open until March 31 for the second annual Sexual Assault Awareness Prevention Month Golf Tournament set for April 7, 1:30 p.m., at the Cardinal Golf Club.

The cost for the Scramble event is $35 for members, $40 for E-1 - E-5 and $50 for others. For first-time golfers, free clinics will be held March 27, 29 and 31, noon 1 p.m., at the golf course. Equipment will be supplied for the clinics.

For details, email jeffery.l.watts.civ@ mail.mil or call (804) 734-6625.

ACS ACS Open House | April 4 Community members are invited to the Army Community Service Open House to kick off national Child Abuse Awareness Month April 4, 10-11:30 a.m., at ACS, building 9023, Mahone Avenue.

The free event will include tours, meeting ACS experts from its service programs, refreshments, giveaways and more.

RSVP by March 23.

For details, call (804) 734-6762.

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Contributed Photo

Leaders from Headquarters and Headquarters Company, 59th Ordnance Brigade; administrators from Thomas Dale High School in Chester; and Chaundra Taswell, seated/left), Fort Lee school liaison officer, pose for a photo March 1 after signing a Memorandum of Agreement to begin an Adopt-a-School program. Others pictured are Principal Pamela Lumsden, seated, and Maj. Joseph Zabaldano; and Maj. Deloris Turner, standing, Donna Koski, 1st Lt. Megan Yohe, Capt. Durnier Young, 1st Sgt. Eric Richardson and Dawson Rae.

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18 | TRAVELLER | March 9, 2017 | www.fortleetraveller.com

Calendar, continued YOUTH CYS Youth Track and Field Registration Opens | March 13

will include campus tours, barbecue, refreshments, giveaways, spring-themed activities for all ages and more.

For details, call (804) 977-5100 or visit www.vc.edu/richmond.

Local Red Cross Blood Drive | March 17

Registration for track and field, ages 7-15, will be open March 13-31, 7:30 a.m. 4:30 p.m., at CYS Parent Central Services, building 10624, Yorktown Drive.

The cost is $40 for active duty military, DOD Civilians and DOD contractors, and $50 for all others. Proof of age and current sports physical is required. Coaches are needed for several upcoming spring sports.

For registration and details, call (804) 765-3852.

The American Red Cross will hold a blood drive March 17, 9 a.m. - 3 p.m., at Bon Secours St. Francis Medical Center, 13710 St. Francis Blvd., Midlothian.

All eligible blood donors are encouraged to give blood and help save lives in March â&#x20AC;&#x201C; American Red Cross Month.

To make an appointment visit redcrossblood.org or call 1-800-733-2767.

Read 2 Rover at Library | March 14

Midlothian Mines Tour | March 18

The Family and MWR Fort Lee Community Library will host a Read 2 Rover activity March 14, 5:30-6:30 p.m., on the 2nd floor of the Army Logistics University, building 12240, 34th Street.

The free program includes reading with, or showing picture books to, certified therapy dogs. Registration is requested. It is held the second Tuesday of each month.

For details, call (804) 765-8095.

Visitors can learn about the coal mining industry in Midlothian during a guided tour March 18, 10-11 a.m., at Midlothian Mines Park, 13286 N. Woolridge Road.

The fee for this program is $8 per person. Payment must be made in advance.

For details, call (804) 751-4946.

OUTSIDE

THE

GATE

Richmond Spring Festival | March 16 Virginia College in Richmond will host a Spring Fling March 16, 10 a.m. - 1 p.m., at 7200 Midlothian Turnpike.

The free event is open to the public. It

ChesterďŹ eld Comiccon | March 18 Participants can break out their capes, boots, lightsabers, wings, horns, trenchcoats and sonic screwdrivers and come to the Chesterfield Comic-con event March 18, 10 a.m. - 3 p.m., at Meadowdale Library, 4301 Meadowdale Blvd.

The free, family friendly event will include games, activities, door prizes and more.

For details, call (804) 318-8778.

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Find the words and phrases related to U.S. womenâ&#x20AC;&#x2122;s history. The answers in the puzzle are forward, backward, vertical, horizontal and diagonal.

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HARRIET TUBMAN HATTIE CARAWAY JANET RENO JEANNETTE RANKIN MARY MCLEOD BETHUME NELLIE TAYLOE ROSS PHILLIS WHEATLEY REBECCA LATIMER FELTON SACAGAWEA SANDRA DAY OCONNOR SHARON ANN LANE WILMA MANKILLER For this weekâ&#x20AC;&#x2122;s answers, visit www.ftleetraveller.com/ community_life/puzzle/.

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20 | Traveller | March 9, 2017 | www.fortleetraveller.com