HAVE YOU READ YOUR KA TODAY?
July 11, 2014
Volume 38, number 27
CSAF visit focuses on people, pride, respect by Senior Airman Jonathan Stefanko and Airman Larissa Greatwood 86th Airlift Wing Public Affairs Air Force Chief of Staff Gen. Mark A. Welsh III returned to Ramstein Air Base Tuesday and Wednesday to speak with Airmen, listen to their stories of service, update them on pressing issues facing the Air Force, and thank them for their service. The chief of staff got a first-hand look at the base and the Airmen from the 86th Airlift Wing, 435th Air Ground Operations Wing, 521st Air Mobility Operations Wing and 693rd Intelligence, Surveillance and Reconnaissance Group who make the mission happen in Europe to support three geographic combatant commands and worldwide operations. The visit also included his wife, Betty, who visited with Airmen responsible for taking care of Ramstein Airmen and their families. During an all-call Tuesday, Welsh See CSAF, Page 2
Photo by Airman 1st Class Michael Stuart
Air Force Chief of Staff Gen. Mark A. Welsh III speaks during an all call Tuesday on Ramstein. Welsh and his wife, Betty, visited to interact with Airmen and discuss the state of the Air Force as well as gain a better understanding of Team Ramstein’s responsibilities.
Best Army food in Europe; Baumholder’s DFAC burns competition by Elizabeth Behring U.S. Army Garrison Rheinland-Pfalz Public Affairs The Hard Rock Diner dining facility on Baumholder’s Smith Barracks was named the best in Europe for the second year in a row, as well as runner-up at the Department of the Army level for fiscal year 2014.
The Phillip A. Connelly Award recognizes the Army dining facilities that provide the best quality food service and preparation. Nearly 200 DFACs competed in FY14. “This is our Super Bowl, the evaluation that marks food service excellence,” said Sgt. 1st Class Michael Graves, DFAC manager. “It demonstrates how we go above
and beyond to make sure our customers have the best service possible … by taking basic food service plans and enhancing them.” Some improvements include 10 salad dressing choices vice the Armyrequired four; freshly-cut vegetables; romaine, iceberg and spinach in the salad mixture; several choices of homemade croutons; and sliced lemon
and lime for beverages – and that’s just the daily mix. “We like to kick it up a notch,” Graves said, adding that other menu options have included stuffed mushroom appetizers, stewed tomatoes and homemade spinach lasagna. Though not every menu item is completely fresh, Graves and his team carve out time each week at the
DFAC Council to carefully select the menu, researching how they can continue to offer healthy and delicious, fresh meals while following a strict budget. “I know what’s expensive and what’s cost-effective. (For example), we’ll buy a whole chicken and cut it up instead of buying it pre-done. See DFAC, Page 5
LIFESTYLES
It’s vacation time. Get enough sleep before a trip. Check vehicle fluid levels, headlights, brakes, warning signals, belts, hoses, and tire pressure and condition.
NEWS
Tip of the Week
FEATURES
FEATURES
The hands of EOD, Page 11
Ramstein celebrates Fourth of July, Pages 20 & 21
‘Oldest city in Germany’ entices travelers, Page 26