Joint Base Journal Vol. 5, No. 45
November 7, 2014
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J OINT B ASE A NACOSTIA-B OLLING
www.cnic.navy.mil/jbab
Joint Base played big role in Veterans Day history BY ERIC D. RITTER JOINT BASE ANACOSTIA-BOLLING PUBLIC AFFAIRS
Most Americans know Veterans Day is the day of the year we set aside to attend picnics and parades as a way of honoring the veterans who have answered the call to military service for our country. Fewer Americans are aware of the history behind it, and that it all started at the Anacostia Flats - which is part of what is known today as Joint Base AnacostiaBolling (JBAB). In 1924, Congress passed the World War Adjusted Compensation Act which entitled World War I veterans to receive $1.25 for every day they served overseas during the war. Many of the veterans were awarded those bonuses in the form of certificates that would earn compound interest, but were only redeemable after 1945. It seemed logical to Congress in the 1920s to make such a promise because of the booming economy during the “roaring 20s.” However, in 1932, America was quickly
plunging into the Great Depression, and unemployment was running high among the veterans. An estimated 43,000 marchers came to Washington, D.C. to demand payment for their bonuses earlier than 1945. The men brought their families and whatever they could carry with them and set up camp on the southern banks of the Anacostia River. Within a short period of time, their encampment became a shanty town known as Hooverville - named after President Herbert Hoover. The organizers of the movement named the group the “Bonus Army,” to reflect the American Expeditionary Force that fought in World War I, known as the Bonus Expeditionary Force. Led by former Army Sgt. Walter W. Waters, the Bonus Army marched on Washington to have their demands for immediate payment heard. Almost immediately after the camps were established, Attorney
See VETERANS, Page 6
PHOTO COURTESY OF LIBRARY OF CONGRESS
Police were dispatched to enforce Attorney General William D. Mitchell’s notice of eviction which required all veterans to be removed from all government property. The veterans resisted, causing the police to fire into the crowd, killing two of the veterans.
Joint Base holds first holiday bake-off contest; participant steps out of comfort zone BY NICOLE M. WOODS JOINT BASE ANACOSTIA-BOLLING PUBLIC AFFAIRS
U.S. NAVY PHOTO BY NICOLE M. WOODS
(Left to Right) Sandra Evans, kitchen manager for the Bolling Club, Melissa Beedle, Joint Base executive chef, and Rich McCloud, chef for Naval Support Activity Washington came together Nov. 3 to vote on the three best desserts at the Warfighter & Family Readiness holiday baking contest, held at the Bolling Club.
Navy Exchange associate goes above and beyond; recognized with award Page 2
Staff and family members on Joint Base Anacostia-Bolling (JBAB) showed off their baking skills during the Warfighter & Family Readiness (WFR) holiday baking contest, Nov. 3 in the Bolling Club. The bake-off challenged participants to come up with their best baking ideas for a chance to win a brand new cooking mixer, and a feature in the December/January issue of the MWR 411 magazine. With three categories in which to participate (cookies, cakes and pies), most contestants decided to bake an item for each—increasing
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their chances of taking home the prize. Sixteen out of the 22 registered contestants presented their best dishes to be judged on the following criteria: presentation, originality, creativity and flavor. Each dish was rated on a scale from one to five, with five being the best. Judges Melissa Beetle, Joint Base executive chef, Rich McCloud, chef for Naval Support Activity Washington (NSAW) and Sandra Evans, kitchen manager for the Bolling Club, came together to vote on the three best desserts. Jodi Johnson, a stay-at-home mom here on JBAB, baked a row of scrumptious pumpkin pinwheels, a family recipe filled with swirls of cream cheese. Johnson also contributed a pumpkin cheese-
Air Force provides opportunities and options
Joint Base invaded by trick-ortreaters!
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cake, which was inspired from a duty assignment in New Zealand, where her family was stationed for two years. While living in New Zealand, Johnson noticed that the New Zealanders didn’t eat pumpkin as a sweet or as a cheesecake, so she decided that she would start making pumpkin pies and pumpkin cheesecakes to offer to the locals. “We wanted to give them a chance to taste pumpkin as a sweet and not just as a savory dish,” Johnson explained. Joined by her daughter, McKenzie, who decided to tag along for moral support, Johnson’s par-
See BAKE-OFF, Page 6