Fort Lee Traveller 03.10.16 by Military News

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A Cut Above The Rest Top culinarians converge at Fort Lee for Competitive Training Event EXTENSIVE COVERAGE IN THIS ISSUE TROOPS SHOW TRANSPORT SKILLS AT RAIL EXERCISE Training event helps 508th â&#x20AC;&#x153;blow dustâ&#x20AC;? off railhead operation techniques seldom used in a garrison support mission environment SEE PAGE 8

WHM SALUTE Agenda for late-March observance of Womenâ&#x20AC;&#x2122;s History Month includes movie, recognition of top Fort Lee achievers SEE PAGE 9

FIELD KITCHEN COOKOFF Spectators reap rewards of culinary challenge centered on â&#x20AC;&#x153;remoteâ&#x20AC;? food preparation skills SEE PAGE 10

A FEAST FOR THE EYES Taste is only half the battle ... this challenge focuses on the visual side of culinary arts SEE PAGE 15

2 | Traveller | March 10, 2016 | www.fortleetraveller.com

COMMAND SPOTLIGHT | CIVILIAN EXPEDITIONARY WORKFORCE

9ROXQWHHULQJ IRU RYHUVHDV GHSOR\PHQW D EHQHÀFLDO FDUHHU HQKDQFLQJ GHFLVLRQ Travel, adventure and personally rewarding experiences await those who volunteer to deploy in support of Department of Defense contingency operations around the world. U.S. Central Command is inviting current DOD employees with strong technical skills, competencies and abilities to join the Civilian Expeditionary Workforce. It’s a unique opportunity to serve alongside U.S. military forces, allies and coalition partners as they provide stability, security and humanitarian assistance across the USCENTCOM area of responsibility. Flexibility is the key asset of all deploying individuals to succeed in a fluid environment that is often mentally challenging and arduous. Those who possess the necessary fortitude

will experience an unparalleled career enrichment opportunity that allows individuals to build on their professional and interpersonal skills and set themselves apart from peers. Civilian deployments also provide advantages to home organizations by increasing the strategic and operational experience within the workforce. It cultivates leaders who are more familiar with “downrange” requirements and procedures. Such experience can be invaluable when building strategies to meet future needs of the Army. Beyond the personal and professional growth opportunities associated with deployment, participants may be eligible for financial incentives like 35 percent post differential pay, hazardous duty pay and overtime compensation. Entitlements vary by

location and length of tour. If you’re considering a civilian deployment experience, thank you! Volunteers from varying occupational series and grades are needed now to fill critical vacancies in a variety of locations with different tour lengths. Each position provides a unique experience for which participants will be thoroughly trained and equipped to succeed. For additional information about the program and the application process, visit https://cew.centcom. mil/Landing/Default.aspx or send inquiries to centcom.macdill. centcom-hq.mbx.ccj3-f-cew@mail. mil or francis.m.hoeflinger.civ@mail. mil. - U.S. Army CENTCOM

ALU Wintergreen trip promotes resiliency

Contributed Photo

Army Logistics University staffers, students and families pose for a commemorative photo while participating in a Feb. 27 teambuilding trip to Wintergreen Ski Resort in Afton. Twenty-seven individuals participated in the outing and enjoyed a day of skiing and snow-tubing. The ALU team has scheduled other recreational activities and community service projects monthly for the remainder of the year to continue the effort to promote resiliency, camaraderie and esprit de corps.

RSO announces schedule for Easter worship

Commanding General ........Maj. Gen. Darrell K. Williams Garrison Commander ....................... Col. Paul K. Brooks 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 Maceyak Production Assistant .............................. Ray Kozakewicz To reach the Traveller Staff, call (804) 734-7147.

see article on Page 5). Catholic Mass, 8:45 a.m. and noon, Memorial Chapel. AIT Contemporary Service, 9 a.m., Heritage Chapel, Sisisky Boulevard and C Avenue. Ordnance Collective AIT Service, 9 a.m., Ord. Resiliency Center, Redstone Drive. 909 Contemporary Service, 9:09 a.m., Liberty Chapel. General Protestant Service, 10:15 a.m., Memorial Chapel. Spanish Protestant Service, 11

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, 114 Charlotte Avenue Suite A, 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.

– Religious Support Office

COVER

Fort Lee

(Protestant), 11:30 a.m., Liberty Chapel. Stations of the Cross (Catholic), 4 p.m., Memorial Chapel. Catholic Good Friday Service, 5 p.m., Memorial Chapel. March 26 (Holy Saturday) Easter Vigil Mass (Catholic), 7:30 p.m., Memorial Chapel. March 27 (Easter Sunday) Ecumenical Easter Sunrise Service, 7 a.m., Liberty Chapel. Continental breakfast after the service. For additional details,

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schedule at all chapels. March 23 “Living Last Supper” presentation, 7 p.m., Memorial Chapel. March 24 (Holy Thursday) Holy Thursday Mass (Catholic), 7:30 p.m., Memorial Chapel. Maundy Thursday Worship (Protestant), 7 p.m., Liberty Chapel, corner of Mahone and C avenues. March 25 (Good Friday) Good Friday Worship

A variety of worship services and events will take place at Fort Lee over the next 17 days, culminating with the Easter holiday. All activities are open to the public. For details, contact the Religious Support Office at (804) 734-6494. March 20 (Palm Sunday) Sunday Mass (Catholic), 8:45 a.m. and noon, Memorial Chapel, corner of Battle Drive and Sisisky Avenue. Regular Protestant worship

a.m., Heritage Chapel. Gospel Service, 11 a.m., Liberty Chapel. Latter Day Saints Service, 1:30 p.m., Heritage Chapel. As a reminder, Fort Lee visitors who do not have a DODissued identification card or previously issued post pass will need to use the drive-through Visitor Control Center at Sisisky Gate where a background check will be processed. Lee Avenue gate is closed on weekends and holidays.

Amy Perry

Navy Culinary Specialist 1st Class Lucille Conely slices a lamb loin while preparing one of her dishes for the Armed Forces Chef of the Year competition Friday at the Joint Culinary Training Center here. See story and photos on Page 3.

www.fortleetraveller.com | March 10, 2016 | Traveller | 3

Photos by Amy Perry

(LEFT) Staff Sgt. Matthew Flemister, a chef from Fort Huachuca, Ariz., works on his whole-hen ingredient of the mystery basket during the Armed Forces Chef of the Year event Friday at the Joint Cuilnary Training Center. (ABOVE) Spc. Gabriel Caruthers, a chef from Joint Base Lewis-McChord, Wash., grills pieces of a whole hen at the event.

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The 41st 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 topnotch 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 first year as the show chair for the event, but he is well-versed in the training and competitive nature of the top military chef category, having competed 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.” Part of the challenge is in the unknown – competitors receive a mystery basket based on American Culinary Federation guidelines – and get a short time to prepare the menu before their four-hour cooking time starts. This year’s basket included bone-in lamb loin, red snapper, beef cheek, fresh clams, whole hen, spaghetti squash, heirloom tomatoes, brussel sprouts, bean sprouts, red cabbage, pineapple, peaches, creamer potatoes, yellow lentils, smoked oysters, graham crackers, coconut and walnuts. Spc. Gregory Becker, a chef from Fort Campbell, Ky., competed this year for the second time. He said he was glad the competition was the first event as it’s one of the most difficult and stressful parst of the overall experience. “I think I did pretty well,” he said. “I was on time, and I was real confident.” Becker said there were no big surprises in the mystery basket. “I have quite a bit of experience,” he said. “I was a civilian chef before I joined the military. I have a total of 25 years in food service, including my military time.”

Staff Sgt. Michael Edwards, a chef from Fort Bragg, N.C., places nuts on his appetizer salad during the competition Friday.

To prepare for the challenge, Becker said he asked some senior culinary NCOs to create mystery baskets for him to practice. “You have to do mystery boxes a couple of times to prepare for this type of event,” he said. “You have to know food. You have to know how different foods go together.

You have to utilize different cooking techniques.” Ward echoed his comments and said competing is the best way to prepare for the event. “You have to learn your (culinary) lessons and compete in mystery baskets,” he said. “You design a number of different ‘audibles’ based off the proteins that you see. Chefs will expect to see red meat and they should have a dish designed to go around that protein. It’s the same for fowl, flat fish, round fish or shell fish.” Once a chef earns the Armed Forces Chef of Year title, they are unable to compete for it again. “I hope it will be my year,” said Becker, “but I have a lot of strong competitors out here.” Aside from the experience, chefs can take away a great training opportunity and earn points toward accreditation through the ACF, said Ward. “A silver medal or better in this event qualifies that chef for the practical portion of certification as a certified sous chef, chef de cuisine, or executive chef. Performing well here gets them half of the way to that certification,” he said. “More importantly, the feedback they receive during this competition and the networking and being able to observe other chefs is a great opportunity they won’t get at any other time in their careers.” For more photos of the event, visit the Traveller online at www.ftleetraveller.com.

4 | Traveller | March 10, 2016 | www.fortleetraveller.com

AAFES Motorcycle, Diamond Ring Contests One military shopper will win a Husqvarna FC 250 Motorcycle and two participants will take home a 1-carat diamond solitaire ring in separate Army and Air Force Exchange Service sweepstakes for which entries are being accepted. Through March 31, shoppers can enter to win the motorcycle valued at $8,499. The drawing will take place on or about April 5. The deadline for the Exchange Patriot Star™ Diamond Ring Giveaway is June 30. Two winners, one stateside and one overseas, will be drawn at random. Each ring is valued at $9,299. Authorized shoppers, 18 and older, can enter the sweepstakes at www. shopmyexchange.com/sweepstakes. No purchase is necessary.

KAHC Commander’s Call | March 24 File photo by Patrick Buffett

Chaplain (Col.) Claude Crisp, Fort Lee garrison chaplain, delivers the sermon during the 2015 Easter Sunrise Service at Liberty Chapel. In his talk, he challenged the congregation to consider why they were there. “If you ask people around the world, many of them would tell you our being here is a waste of time. After all, if this thing we call the resurrection of Christ is real, why do we have all these problems in the world?” He later made the point that people run from those things they don’t understand. “God is a source of power in our lives because if Jesus is in the room, we don’t have reason to fear. We don’t have to worry about the uncertainty and the questions we dare not answer. We can be filled with joy.”

Sunrise service agenda includes music, message, morning meal Patrick Buffett Managing Editor

Featuring music by a combined Protestant congregation choir and an inspirational message from the deputy garrison chaplain, Fort Lee’s annual Easter Sunrise Service is set for March 27, 7 a.m., at Liberty Chapel, building 9100, Mahone Avenue. The worship event is open to the public and all religious denominations are invited. The featured speaker for the service is Chaplain (Lt. Col.) Timothy D. Smith. The title of his message is “Eight Sayings of Christ on the Cross.” “It will focus on the words of Christ during his crucifixion,” Smith said. “He addressed his heavenly father, his mother, his brother John and the world. It will be a different view from what’s normally shared at Easter services. Many like to remember the last words of followers and bystanders at the point of Christ’s death and resurrection. Sharing Jesus’ words, I think, will increase the eternal and theological significance of this important moment that impacted all of humanity.” Chaplain (Col.) Claude A. Crisp, Fort Lee garrison chaplain, noted the sunrise

service, in general, provides “a great opportunity” for the community to gather in recognition of an important observance within the Christian faith. “The resurrection is the pivotal event in Christian history,” Crisp said, “and this particular celebration expresses the reality of faith and belief in a higher power. It’s meant to inspire believers and bring them together. It is the essence of what the Easter celebration is all about, so we hope everyone in the community will join us. We expect a wonderful time of worship and fellowship.” Sunrise service attendees are invited to a free breakfast at the chapel after the program. All visitors to Fort Lee who do not have a DOD-issued identification card or a valid previously issued post pass must complete a background check before being allowed to enter the installation. These individuals will need to use the drive-through Visitor Control Center at Sisisky Gate to complete the access control procedure that typically takes around 10 minutes. Lee Avenue gate is closed on weekends and holidays. For further details about the sunrise service, contact the Fort Lee Religious Support Office at (804) 734-6494.

Kenner Army Health Clinic will curtail services March 24, 1-4 p.m., to allow staff attendance at a quarterly Commander’s Call and training session. The clinic will re-open in the late afternoon for pharmacy services. Patients with routine needs should contact the clinic before or after the closure. To reach the on-call provider when the clinic is closed, contact the administrative officer of the day at (804) 734-9000.

OCS Board Application Deadline | April 4 Officer Candidate School applications are due to the Strength Management Division by 4 p.m. April 4. Applicants must have a four-year college degree, be between the ages of 19-32 and be eligible for a security clearance. The Fort Lee OCS board will meet April 13. For details, call (804) 734-6402.

KAHC Sleep Management Classes Kenner Army Health Clinic will offer free sleep management classes to community members every Tuesday, beginning March 22, 1-2:30 p.m. at the KAHC main building in Preventive Medicine classroom B201 on the second floor. This class is available to active duty, family members and retirees. It promotes healthy sleeping practices and teaches methods to resolve sleeping issues. For reservations, call the Kenner appointment line at 1-866-533-5242.

Kindergarten Registration | April 14 Prince George County Schools and others in Central Virginia will conduct kindergarten registration April 14 at the elementary school the child will attend. The student must be 5 years old on or before Sept. 30. A number of documents are required to register. Visit the school district’s website to learn more. The child should attend the registration for a short aptitude test. For information on PG schools, visit http://pgs.k12.va.us/index.php/pgs/ parents/#enrollment or call (804) 733-2700. For details on Chesterfield County schools, call (804) 318-8743 or visit mychesterfieldschools.com.

Good Health Trivia, Recipe Contests In recognition of National Nutrition Month, Fort Lee community members can take part in separate Good Health Trivia and Recipe contests. A 14-question, multiple-choice trivia challenge is ongoing through March 31. See the March 3 Traveller article “Test your healthy diet knowledge with quiz” for the questions. It is available online at www.ftleetraveller.com (type “Nutrition Quiz” in search area). One winner will be drawn from all entries with correct answers received. The prize is a $25 gift card that can be used at AAFES-affiliated facilities on Fort Lee. Only military ID cardholders can shop at the actual Exchange store. A recipe contest also is open through March 25. Participants should submit an original or healthy adaptation recipe that is portable, easy to fix, economical, low in sodium and sugar content, and uses whole foods, fruits and vegetables. To enter, send the recipe to kathleen.a.viau.civ@mail.mil. For details, call (804) 734-9464.

www.fortleetraveller.com | March 10, 2016 | Traveller | 5

post leaders show AER support

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The CASCOM and Fort Lee garrison command teams sign Army Emergency Relief pledge forms during the opening moments of a March 3 installation town hall meeting in the Lee Theater. The signing ceremony marked the official start of the annual AER Campaign, a time when members of the Army community – both military and civilian – are asked to donate money to the program that helps Soldiers and their families facing financial difficulties throughout the year. In 2015, AER supported 743 individuals at Fort Lee, handing out more than $992,000. The campaign continues through May 15. Every organization at Fort Lee has an AER keyperson who can assist with pledge forms and other contributions. Pictured are Maj. Gen. Darrell K. Williams, CASCOM and Fort Lee commanding general; Command Sgt. Maj. Nathaniel J. Bartee Sr., CASCOM CSM; Col. Paul K. Brooks, garrison commander; and Command Sgt. Maj. Clarence D. Richardson, garrison CSM.

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Soldiers share love of reading

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Capt. Jeanshay Wright, commander of Victor Company, 262nd Quartermaster Battalion, reads a Dr. Seuss storybook to preschool students at Westview Early Childhood Education Center in Petersburg March 2. It was one of several similar community outreach projects organized by Fort Lee military units and office groups in recognition of Dr. Seuss’ birthday, which is celebrated nationally as Read Across America Day. Its goal is to create excitement for literature among America’s youth and, encourage them to be lifelong readers. Seven members of Victor Co. participated in the Westview outreach including the executive officer 1st Lt. Daniel Stonecypher and 1st Sgt. Phillip Martin.

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Capt. Florence Dunn poses for a photo while serving in the Women’s Army Corps during the 1960s.

.LUNOLQ FDSWXUHV FRPPDQGDQW FURZQ (RIGHT) Col. Thomas Rogers, Army Logistics University commandant, places a rack of ribs on a cutting board during the Commandant’s Challenge Tuesday at the Post Field House. The challenge has become a featured event of the annual Military Culinary Arts Competitive Training Event. Senior leaders from the four major school elements at Fort Lee work with the competing military chefs to create a main entree dish that is judged and awarded gold, silver or bronze. Of course, the real prize is bragging rights. The winning plate this year, pictured below, was created by Brig. Gen. Ronald Kirklin, Quartermaster School commandant, with assistance by Staff Sgt. Lagena Boggs. Other competitors included Brig. Gen. Kurt Ryan, Chief of Ordnance, and Col. Steven Schweichler, Chief of Reserve Affairs, Transportation School.

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RECOGNIZING CIVILIANS | SPOTLIGHT

DEBORAH M. HARRIS Hometown: Hillsdale, Mich. Family: William, husband; William and Lynsey Harris, twins who are 19 years old and Aaron, 11. Job title: Dietitian at Defense Commissary Agency headquarters How long at Fort Lee: 11 months Job duties: â&#x20AC;&#x153;I serve as DeCAâ&#x20AC;&#x2122;s nutrition and health subject matter expert. I work in partnership with DOD health and wellness stakeholders to support the military community members in meeting their health and wellness goals. I also help promote the commissary as a benefit and a place that can meet health and wellness needs.â&#x20AC;? Thoughts on your working environment: â&#x20AC;&#x153;The team is a group of dedicated, intelligent people. I am honored and humbled to work alongside them to serve our awesome military community. It is a great place to work!â&#x20AC;? Challenges of your job: â&#x20AC;&#x153;Learning the

lexicon of a federal employee and remembering that DeCAâ&#x20AC;&#x2122;s mission is worldwide.â&#x20AC;? Motivation for job: â&#x20AC;&#x153;I picture the folks DeCA serves and think about how the commissary shopping experience related to health and wellness can be improved by continuing to develop resources that make the nutritious choice the easy choice. I remember how much my mother and father valued the commissary benefit and the great times I had shopping with my mom. I think about how the benefit made sure my family growing up was food secure.â&#x20AC;? Things you canâ&#x20AC;&#x2122;t live without: â&#x20AC;&#x153;My friends, family and ice cream.â&#x20AC;? Favorite place to vacation: â&#x20AC;&#x153;Hillsdale. My husband and I purchased a little piece of land with an old farmhouse on it in 2008. Itâ&#x20AC;&#x2122;s in the country where I grew up. I get a chance to be home with friends and view stunning sunsets and sunrises.â&#x20AC;? Pet peeves: â&#x20AC;&#x153;Being told that I â&#x20AC;&#x2DC;canâ&#x20AC;&#x2122;t do

somethingâ&#x20AC;&#x2122; or â&#x20AC;&#x2DC;It canâ&#x20AC;&#x2122;t be done.â&#x20AC;&#x2122;â&#x20AC;? Favorite food: â&#x20AC;&#x153;As a registered dietitian, I should say fruits and vegetables; however, Iâ&#x20AC;&#x2122;ll answer honestly. I love pork rinds and peanut M&Ms together.â&#x20AC;? Talents: â&#x20AC;&#x153;None whatsoever.â&#x20AC;? Hobbies: â&#x20AC;&#x153;I love to cook.â&#x20AC;? Life lesson to share: â&#x20AC;&#x153;You spend more

time with your work family than your actual family, so it is best to try and get along.â&#x20AC;? Someone you admire: â&#x20AC;&#x153;My husband. I knew I was marrying â&#x20AC;&#x2DC;goldâ&#x20AC;&#x2122; when I married him, otherwise I wouldnâ&#x20AC;&#x2122;t have married him. Heâ&#x20AC;&#x2122;s an amazing father and role model to others. I got platinum. Plus, he puts up with me â&#x20AC;&#x201C; not an easy task.â&#x20AC;? Qualities you admire in others: â&#x20AC;&#x153;Integrity. We are all born with the same amount of it, and it is truly free to those who value it.â&#x20AC;? What do you expect from your leaders? â&#x20AC;&#x153;Integrity.â&#x20AC;? What is something people would be surprised to know about you? â&#x20AC;&#x153;I chose to major in dietetics so I could join the Army. Joining the Army was my motive in choosing my major.â&#x20AC;? Future aspirations: â&#x20AC;&#x153;I want to support my kids and watch them grow and be happy and fulfilled, and then I just want to enjoy my time with my family and laugh often.â&#x20AC;? â&#x20AC;&#x201C; Compiled by Amy Perry

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(CLOCKWISE FROM LEFT) Spc. Carl Boone, 508th Transportation Company, 266th Quartermaster Battalion, 23rd QM Brigade, adjusts the tension on tie-down chains during training Monday at the Rail Load Training Site. The training served to familiarize unit Soldiers on rail load operations, something the 508th rarely uses while conducting missions at Fort Lee. • Spc. Melissa Jenkins unravels chain links after hooking it to a bumper’s eye. • Jenkins guides a humvee forward following the on-ramp.

Post trans unit conducts train-up to keep troops ready for deployment, ﬁeld ops T. Anthony Bell Senior Writer/Special Projects

The 508th Transportation Company, 266th Quartermaster Battalion, supports the QM School and Chief of Transportation in the conduct of their respective training and operational missions. Of those support requirements, the unit is seldom called upon to participate in operations that require rail loading, a capability used more frequently in de-

ployable units. That’s precisely the reason why a squad of 508th Soldiers trained on the capability Monday at the installation’s Rail Load Training Site – to train up on required skills infrequently used during day-to-day operations. “The purpose of the training was to get the Soldiers familiarized with rail loading operations – loading vehicles on and off railcars,” said squad leader Sgt. John Ritchie. “A lot of the Soldiers are fresh out of advanced individual

training and so they don’t have the knowledge about rail loading. This way, when they do go to a FORSCOM unit, they’ll already have the training.” The training required Soldiers to safely drive a humvee onto a railcar then secure it using chains, hooks and blocks. It also requires continuous safety assessments, ground-guiding and other skills,

Photos by T. Anthony Bell

said Staff Sgt. Travis Chachere, the 508th’s truckmaster. He also said since the skills are seldom used, the train-ups must occur frequently to help Soldier retain the knowledge. “It is part of our job,” he said,

“and it’s something we have to do on a regular basis at other units.” Additionally, the training will serve to help prepare Soldiers for an upcoming company situational training exercise scheduled later this year.

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WHM event set for March 31 Col. Angelia “Angie” Holbrook, deputy executive officer to the 39th Army Chief of Staff, will be the featured speaker at the Women’s History Month observance here March 31 in the Lee Theater. The event begins at 11:30 a.m. The 2016 national theme for the observance is “Working to Form a More Perfect Union: Honoring Women in Public Service and Government.” The 59th Ordnance Brigade is the host. A number of Fort Lee military and civilian women will be recognized during the event. Holbrook, a 24-year Army officer stationed at the Pentagon, also is the national president of the Women’s Mentorship Network – a nonprofit organization empowering women to reach their full potential in military service. She has commanded with distinction from platoon to battalion level and served in numerous other strategic enterprise-level postings to include Headquarters, Department of the Army, and two combat deployments to Iraq. Holbrook will assume command of the garrison at Fort Belvoir this summer. A native of Little Rock, Ark., she is a graduate of Texas Christian University where she received a bachelor’s degree in journalism. She was commissioned as a branch-detailed officer in the Air Defense Artillery Corps. Holbrook holds a master’s in National Security and Resource Strategy from The Eisenhower School, National Defense University, Washington, D.C., and a

Col. Angelia Holbrook

master’s in Human Resource Management from Webster University. The Fort Lee observance will include a short film recognizing women and entertainment by the 392nd Army Band. The U.S. Army Women’s Museum will have large banner displays depicting women serving the nation through history. In addition, Fort Lee women will be wearing military uniforms from various eras. 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, and it’s open to the public. For other details, contact lst Lt. Ryan Budroe at (804) 765-9279 or ryan.m.budroe. mil@mail.mil. – Staff Reports

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10 | Traveller | March 10, 2016 | www.fortleetraveller.com

T. Anthony Bell Senior Writer/Special Projects

Photos by Amy Perry

(ABOVE) Spc. Srisaringharn Nichapa, a chef from Fort Drum, N.Y., squeezes chocolate filling into some “molten lava” chocolate cakes for the desert plate during the Military Hot Food Kitchen event of the 41st annual Military Culinary Arts Competitive Training Event Monday at the Post Field House. The MHFK event requires teams of five chefs to prepare a five-star meal in a Mobile Kitchen Trailer. The Fort Drum team earned a bronze medal for its meal. (RIGHT) Sgt. Jigme Dolker, a chef from Fort Carson, Colo., stirs creamed corn for the team’s appetizer event Monday. The Fort Carson team earned a silver medal for its meal.

‘Fine Dining’ with field equipment Regardless of the ingredients or cooking utensils provided, exquisite and professionally prepared meals are an expected outcome of the annual Military Culinary Arts Competitive Training Event here. More than 200 food service personnel, representing military bases around the world and each branch of service, participated in the March 5-10 training event. They were put to the test in many different ways, including one challenge – the Military Hot Food Kitchen category – that required them to produce a five-star meal in Mobile Kitchen Trailers. To understand the difficulty level of this event, it helps to know a little bit about the MKT. It’s specifically built for food service operations in remote areas. There are no fancy grills and cooking gadgets; just general

purpose gas burners, an M59 range, insulated food and beverage containers, and so on. The working space is also tight … after all; it was built for the “efficient preparation of field rations.” Despite these challenges, Fort Lee and local community members were treated to fine dining such as rack of lamb persille with whipped herb potatoes and an apple mint simbale; beef tenderloin with orange risotto, sautéed mushroom, and spinach, black, peppercorn and parmesan sauce; or baconwrapped pork loin stuffed with mushroom duxelle, potato and cauliflower fitter, glazed root vegetables and port wine sauce. And these were just three fishes from the more than 45 offered up for judging. – Staff Reports

reparing a one-course meal in 60 minutes may seem like a simple and easy household task to some. Producing the same meal, however, during the U.S. Armed Forces’ largest culinary event under the watchful eyes of renowned chefs can be a daunting challenge. Those were factors that played into the Armed Forces Student Chef of the Year category of the annual Military Culinary Arts Competitive Training Event that wraps up today after five days of competition. The category brought together 17 of the military’s most talented student chefs in a competition that featured a wide range of skills showcased in front of a live audience. Staff Sgt. Quincy Queen, an instructor at the host Joint Culinary Training Center here, said despite the loads of talent on display, it all comes down to know-how. “The biggest challenge is knowing the fabrication and time management,” said the training event staffer who watched several competitors Monday. “Let’s say it’s a chicken they are preparing. If they haven’t practiced fabricating chicken, that could slow them down. It takes 30-45 minutes to properly cook a chicken.” That adds up to a considerable chunk ot the hour the chefs are afforded to prepare the entire course. That means there is very little room for slipups, added Queen. “If they don’t fabricate that chicken the right way and get it in the oven, their time will be thrown off,” he said. Missing the deadline and submitting food not properly cooked are two of the biggest fails of the event, added Queen. For Spc. Sheah Johnson of Fort Stewart, Ga., culinary team, the deadline loomed like a dark cloud. “It was a lot of pressure,” said the 21year old Pennsylvania native, noting the event was her first individual competition. “But I put in a lot of practice, and I hope it shows.” Johnson prepared chicken roulade stuffed with bleu cheese, bacon and spinach covered with prosciutto in addition to garlic mashed potatoes and sautéed carrot medley. The food was hot and on time, she said. “I am usually a little less confident when all

Photos by T. Anthony Bell

Developing chefs show composure under spotlight of competition, judges

Spc. Carlos Febus , a chef from Fort Hood, Texas, carefully places a piece of seared salmon onto his team’s main entrée at the Military Hot Food Kitchen event of the 41st annual Military Culinary Arts Competitive Training Event Monday at the Post Field House. The entrée also included wheat ale beurre blance, oven-roasted herb de provence tri-color new potatoes, sautéed julienne belle peppers and split asparagus spears. One of the team’s waiters holds the plate while Staff Sgt. Kristoffer Underwood, the team captain, watches. The Fort Hood team earned a silver medal for its efforts.

eyes are on me, but today as soon as I walked back there, it was ‘go’ time,” she recalled. Spc. K’shynah Greenidge, a 23-year-old representing Joint Team Hawaii, said she loves to cook but admitted one of her weaknesses is doing it in front of people – especially judges. Despite the beads of sweat visible just above her top lip throughout the course of her performance, Greenidge went about her

work with confidence and cool. “I think I did well,” she said. As of Wednesday morning, only two contestants had been awarded gold medals. Culinary Specialist 3 Sierra Tyler, stationed on the USS Iwo Jima in Mayport, Fla., earned one although she has never entered any competition of this kind. Her accomplishment didn’t surprise her former

(CLOCKWISE FROM LEFT) Spc. Sheah Johnson, Fort Stewart, Ga., culinary team, cooks up a chicken roulade during the Armed Forces Student Chef of the Year event Monday at the Post Field House. Seventeen of the military’s best developing chefs participated in the category for individuals with less than two years’ experience. • Spc. K’shynah Greenidge, Joint Team Hawaii, adds ingredients to a mixer. • Pfc. Carlos Cruz of the Fort Riley, Kan., team, is a picture of concentration as he stirs and handles a pan.

instructor, CS1 Maureen Go. “She is very detailed when it comes to cooking, and she takes time to learn everything the instructors gave her,” she said, noting Tyler stuck out on the first day of her class that took place roughly 18 months ago. “It is not a surprise to see how much progress she has made coming into the competition.” SEE STUDENT, PAGE 14

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10 | Traveller | March 10, 2016 | www.fortleetraveller.com

T. Anthony Bell Senior Writer/Special Projects

Photos by Amy Perry

Photos by T. Anthony Bell

Developing chefs show composure under spotlight of competition, judges

12 | Traveller | March 10, 2016 | www.fortleetraveller.com

Navy culinary specialist onboard, full speed ahead Lesley Maceyak Family/Community Life Reporter

Navy Culinary Specialist 3rd Class Jailyn Henderson has only served in the military for 14 months, and she has discovered a new source of inspiration in the 41st annual Military Culinary Arts Competitive Training Event. Her command with the USS George H.W. Bush recommended she attend the training event since the last time she had specialized culinary instruction was during her initial job training at the Joint Culinary Training Center. Her love for cooking just made the opportunity that much better, she said. After an interview process through Navy Supply Systems Command, Norfolk, Henderson was selected to attend. “I love to cook,” said Henderson. “My mother was my

biggest influence. I enjoyed being in the kitchen with her while she was cooking.” Most of her family serves in the Navy and Henderson was in the Junior ROTC during high school. When she decided to join the military, her first choice was Navy. She was offered the culinary specialist rate, and she said it’s the perfect fit. Typically, Henderson prepares and serves food for more than 4,500 ship, air wing and staff members. There is not much time to be creative and learn new skills on an aircraft carrier, she said. “Being at the competition is an eye-opening experience,” said Henderson. “I never heard of this competition before. After I looked into it, I realized this is more than you can ask for. I have learned so much from watching the other competitors, doing the training leading up to the com-

petition and receiving guidance from the judges. There is a lot I didn’t know before I came here. “It is more than just cooking … it breaks menus down from start to finish, where you get your foods, vegetables, spices and herbs,” she said. “You even learn what flavors you get out of your spices. I didn’t know anything when I started. Now I can tournée cut eight potatoes out of one potato, and at first, I couldn’t get one tournée out of a potato.” Henderson said the opportunity was more than she expected. “I feel blessed and honored to be here,” she said. “I have made friends and have been able to network with other competitors.” Henderson looks forward to going back to the ship and sharing her story with her shipmates. “I want to take back what I learned here to the crew,” she

Lesley Maceyak

Culinary Specialist 3rd Class Jailyn Henderson, USS George H.W. Bush rolls out dough during the student team competition Tuesday at the 41st Military Culinary Arts Competitive Training Event.

said. “I want to teach them and give them a vision for cooking. Eventually, I want to be in the enlisted aide program where I will have a chance to cook for the Pentagon or maybe even the White House.”

$LUPDQ ODQGV FXOLQDU\ VSRW Lesley Maceyak Family/Community Life Reporter

Lesley Maceyak

Airman Ruta Bartkute, a Team Alaska chef from Joint Base Elmendorf-Richardson, helps with preparations for an upcoming competition on the third day of the weeklong 41st Military Culinary Arts Competitive Training Event.

Airman Ruta Bartkute credits military experience for her newfound love of highend culinary dishes. The Team Alaska Airman from Joint Base Elmendorf-Richardson has only served for seven months, but she has jumped full force into the 41st annual Military Culinary Arts Competitive Training Event. “Before I joined the Air Force, I was lucky if I knew how to cook spaghetti,” Bartkute said, while helping her teammates in the Team Alaska kitchen at the Joint Culinary Training Center. “I never cooked until now. But once I started, I could not stop.” In Bartkute’s normal day-to-day job, she helps cook in mass quantities in her unit’s dining facility at the 673rd Air Base Wing.

Henderson’s plans after the Navy is to take her cooking skills to an even higher level. “After being here and seeing this, it makes me want to open my own restaurant one day,” she said.

The Airman said she enjoyed learning the expert techniques she was expected to use at the competition. “Everything I’ve learned about cooking for this event has been taught to me by my command in the last month and a half,” said Barkute. Learning and practicing how to Frenchcut a chicken and various classical cuts that American Culinary Federation judges would expect was Bartkute’s primary focus during her training. “The competition is exciting,” she said. “This is typically something you watch on TV, not something you get to participate in.”

And her training paid off. In the student chef competition, Bartkute received a silver medal for making chicken roulade, topped with spinach, feta cheese and bell peppers. Her sides were potato gnocchi and asparagus. “I’ve been practicing any chance I can get and giving it my all,” she said. “I am a fast learner and will continue to improve. I am really excited about my future. I used to want to own a business, but now … maybe I’ll open my own restaurant.”

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Keith Desbois

(ABOVE) Robert Irvine, an English celebrity chef, right, takes part in an early morning physical training session with the 23rd Quartermaster Brigade at Williams Stadium Tuesday. He was a guest at the weeklong 41st annual Military Culinary Arts Competitive Training Event. He appears on a variety of Food Network programs including ”Worst Cooks in America,” “Restaurant: Impossible”and Restaurant Express.” Irvine also recorded a video with the 266th Quartermaster Battalion Soldiers with a spirited message to the Secretary of the Army. (RIGHT) Irvine watches Brig. Gen. Ronald Kirklin, Quartermaster School commandant, and Staff Sgt. Lagena Boggs during the Commandant’s Challenge Tuesday at the Post Field House.

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Maj. Gen. Darrell K. Williams, CASCOM and Fort Lee commanding general, talks to junior military officers in training during a March 2 visit to the Soldier Support Institute, Fort Jackson, S.C. To become great leaders of the future, he noted during his presentation in the SSI auditorium, one must consider a lot of factors. “It’s all about trust from Soldiers, civilians and families,” Williams said. “It’s leadership and leader development; living the Army values; enforcing the standards and discipline; doing what’s right; building strong teams and always maintaining professionalism.” He also discussed the merits of being deployable at all times, staying in compliance with regulations, looking like a Soldier and being able to pass a physical fitness test at any time. During the Jackson visit, Williams also participated in an early morning PT session with the 69th Adjutant General Battalion. He chatted with Soldiers at the Noncommissioned Officer Academy and did a working lunch with unit first sergeants.

14 | Traveller | March 10, 2016 | www.fortleetraveller.com

reading charlie-style

undefeated hoopsters

Contributed Photo

Privates Jannell Bond and Clarissa Gonzalez, Charlie Company, 262nd Quartermaster Battalion, talk with students at Petersburg’s A.P. Hill Elementary School following a reading session March 2. The young Soldiers’ deed was performed in observance of the Read Across America event that celebrates the birthday of renown author Dr. Seuss and promotes reading among children. Roughly 40 Charlie Co. Soldiers and cadre participated in the event.

STUDENT | Young military culinarians

endure much pressure to perform well Continued from page 11 For Tyler, it was the amount of work she put into the endeavor. “What you put in it is what you get out of it,” said the 21-year-old native of New Mexico. “I

really put my heart into it, and put a lot of hours into training.” Like Johnson, Tyler prepared a chicken roulade but added a mushroom sauce along with a butternut squash puree, tournée potatoes and asparagus with fried parsley.

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Tyler said she practiced the dish for two weeks, preparing it “two or three times a day.” She also said she was “super nervous” but was able to put that aside during her performance. “I honestly didn’t hear anything but my coaches’

The Fort Lee Travellers pose for a photo after winning a basketball contest by 24 points at MacLaughlin Fitness Center Feb. 28. The team improved its record to 5-0 in the Washington Area Military Athletic Conference. Team Lee defeated NSA Bethesda 108-57 Feb. 27 as 1st. Lt. Brandon Wheeless led the team with 17 points. The Travellers continued their win streak Feb. 28 with a 103-89 win against Joint Base Myer-Henderson Hall. Sgt. Randall James was high scorer with 14 points. Team Lee’s next home game is April 2, 1 p.m., at MacLaughlin.

voices,” she said. Pfc. Carlos Cruz, the Fort Riley, Kan., entrant, approached his performance with the same level of focus. The 19-yearold won a gold medal for his pan sauce served underneath Matgion vegetables and seared, stuffed Cornish game hen, tournée potatoes and glazed carrots. His critique by judges was some-

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thing he could sink his teeth into. “It was all positive feedback,” he said, “nothing really negative. The thing they said I should work on is making the dish my own by adding spices and different flavors.” Although Cruz and Tyler were awarded gold medals, their accomplishments don’t indicate how many points they earned,

just that they earned enough to earn the medals. There were six more contestants yet to perform as of Wednesday morning. The entrant with the highest amount of points will be declared the winner. The titleholders will be announced Friday at an awards ceremony scheduled that morning at the Lee Theater.

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The

Vision Challenge encourages culinarians to be creative while concocting cuisine Lesley Maceyak Family/Community Life Reporter

It’s the category that emphasizes the art of food preparation … performing precise knife cuts to create perfectly aligned and proportioned hors d’oeuvres and using gelatin, cocoa powder and other edible construction materials to craft colorful and imaginative sculptures. The buffet/table display challenge is one of several being tackled by teams entered in the 41st annual Military Culinary Arts Competitive Training Event. While it doesn’t have the sizzle of a live cooking demonstration or the prestige of a chefof-the-year showdown, it always draws “oohs and aahs” from appreciative spectators at the Post Field House where finished products have been on display all week. “When you think about it, the category is an ideal way to showcase a military chef’s talents,” said Pentagon competitor, Sgt. 1st Class Andre Ward, a

longtime veteran of the culinary meet. “All of the focus is on planning, preparation, patience and attention to detail – essential elements in the food industry.” The 10th Mountain Division culinary team received four bronze and two silver medals for its Viking decorative table display. Team member, Sgt. William Hart, Fort Drum, N.Y., talked about the pre planning phases for the table concept. “We went with Vikings as our theme,” said Hart. We got in our minds what flavors they had access to, what colors they have, and food you would find in that region. You wouldn’t want to think Caribbean fish … but elk, bison, deer, rabbit and northern European seafood.” Fort Drum’s large chocolate centerpiece – a bust of a Viking holding a sword – sat in the middle of the table. “We came up with the frame that can hold the weight of the chocolate,” said Hart. “We used a female manikin for the base. Utilizing the chocolate tallow,

we built onto the frame. The tallow consists of rendered animal fat, beeswax and we used cocoa. Creating the centerpiece took 25-30 hours of hard work.” Here’s how the judging works: Each of the 18 teams entered had to present four different kinds of finger foods, one cold festive buffet platter, two items from a regional three-course meal (foods you would find in the demographic region), one five-course menu gastronomique for one person, petit fours (miniature desserts), and a decorative centerpiece. “Each table must have a fivecourse menu if you are competing for Installation of the Year,” said Chief Culinary Specialist Curtis Addleman, advanced culinary enlisted instructor for the Navy at the Joint Culinary Training Center here. “One of the categories must be a gastronomique menu, which means everything has to be balanced; appropriate amount of protein to vegetables and starch ratio along with an appetizer, soup, fish

Photos by Lesley Maceyak

(LEFT) Spectators attending the 41st Military Culinary Arts Competitive Training Event study the Navy culinary team display of a chocolate The Lone Sailor centerpiece and a plate of petit fours in the Post Field House Monday. (ABOVE) A close-up of the joint team Hawaii’s petit fours, that won a gold medal Wednesday.

All of the focus is on planning, preparation, patience and attention to detail – essential elements in the food industry.” Sgt. William Hart, Fort Drum, N.Y.

course and desert.” The Navy’s culinary team created a nautical theme with a sculpture of the top portion of The Lone Sailor. The original bronze statue was sculpted in 1987 as a tribute to all the personnel of the sea services. Navy team Culinary Specialist 1st Class Lucille Conley, Naval Base San Diego galley, first time competitor, explained how much time it took to prepare the tables for the event. “We started the day before with mise en place (French term for put in place) our vegetables, getting our equipment together, anything that needed cuts, table clothes and skirting,” said Conley. “Everything you see on the table took time.” Culinary Specialist 3rd Class Jailyn Henderson, USS George

H.W. Bush, also spoke about what it took to put the table display together. “A lot of long nights getting ready for the display competition. We practiced two-or-three times prior, staying up 24 hours, and trying to get everything right. We worked on perfecting the cuts.” “Everything you see on the table is real food,” said Henderson. “In order to preserve it, we must dip it in gelatin, two to three times, so it has a nice clear coat and helps preserve the food for display.” This is the first time the Marine Corps has been represented in the table set-up category. The table showed its Semper Fi spirit with a Marine Corps flag, banner, and a corps emblem on the menus. “Our main goal was to show we’re serious competitors,” said Gunnery Sgt. Jerwon Stephens, a food service instructor at the JCTC. “This was a great opportunity,” he added, “and we took a lot of things away from doing the tables. Now that we have a concept and the helpful tips from the judges, we will do some tweaking, and come back next year and win medals.”

16 | Traveller | March 10, 2016 | www.fortleetraveller.com

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Clinic ofﬁcials explain why reminder calls are necessary Mary Ann Crispin, RN KAHC Disease Management Clinic

Reminder calls for routine health screenings may seem like a nuisance to some, but they are a necessary tool to ensure beneficiaries remain active in their wellness program. Emphasizing the importance of early detection through regular health screenings is a part of Kenner Army Health Clinic’s mission of care. Just like any other military treatment facility, the Fort Lee clinic takes an active role in developing processes to improve the health of its beneficiaries. The Healthcare Effectiveness Data and Information Set guidelines are the most widely used standardized performance measures for the majority of health care plans in all treatment facilities – military and civilian. These nationally recognized standards require preventive screenings or management of chronic illnesses such as breast, cervical and colon cancer, diabetes, and chlamydia with the goal of improved health care quality. Simply put, the performance measures establish accountability in health care. For the patient, it means the health care provided at KAHC is measured against all other health plans. A facility that provides care while following HEDIS measures receives a score, and those exceeding benchmark goals receive extra funding.

The revenue generated from HEDIS can increase the quality and delivery of care for the facility. It is used for educational programs, equipment or staff to expand the services available. In other words, a successful “report card” is achieved when all agencies work together to get preventive screenings done. Disease Management at KAHC is involved in the collection of data used to monitor, develop, implement and evaluate HEDIS measures. The benefit of this process is helping beneficiaries maintain the necessary health screenings, lab work and follow-up care to reach optimal health. Disease Management provides education, resources and outreach to beneficiaries to help patients’ manage their care. Reminder letters, phone calls, birthday cards and health fairs are among the tools Kenner uses to market the importance of coordinated healthcare interventions and communication with patients about conditions where self-care efforts are key. KAHC provides ambulatory services and specialty care with support from a robust network of providers within the community. Health screenings may be done “outside” of Kenner using a network provider, but the results of those exams should be shared with the clinic to ensure a complete record of care is maintained. To schedule routine preventive health screenings, call the KAHC appointment line at 1-866-LEE-KAHC.

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Kenner Army Health Clinic Senior Medical Noncommissioned Officer Sgt. Maj. Dave Francis,and other Soldiers from the facility participate in a March 1 cake-cutting ceremony recognizing the 129th anniversary of enlisted medical corps. “The talent, knowledge and skills contributed by these brave men and women enhance Army Medicine’s capability to achieve its mission,” Francis said. “These Soldiers are truly the backbone of our corps.”

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LOCAL ACTIVITIES

FOR THE

EVENTS KidKapers ‘Jungle Book’ | March 11-20 The 2015-2016 KidKapers season concludes with a production of “Jungle Book,” playing March 11-20 at the Lee Theater, 4300 Mahone Ave. Performances are March 11, 12 and 18 at 7 p.m., and March 13, 19 and 20 at 2 p.m. The show has been adapted from Disney’s classic film, and musical tunes include “The Bare Necessities,” and “I Wanna Be Like You.” The 37-member cast is directed by Caroline Mincks. Tickets are $5 and are available at the door. For reservations, call the box office at (804) 734-6629.

Spring Cleanup | March 14-18 The annual Fort Lee Spring Cleanup is set for March 14-18, and post leaders are asking for maximum participation. The week is a collective effort to support the post’s environmental program by clearing leaves, trash, fallen tree branches and other debris that create potentially harmful surface runoff that may enter the Chesapeake Bay watershed. Other outside area beautification projects are highly recommended. Information and maps of unit cleanup areas will be distributed.

Patient Safety Awareness Week at Kenner | March 14-18 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

FORT LEE COMMUNITY FMWR Library Evening with Author | March 22

BOSS Easter Extravaganza | The Family and MWR Fort Lee March 26

pharmacy lobby. The weeklong awareness and educational campaign for staff and beneficiaries will focus on the importance of the relationship between providers, and clinic patrons and their families. The National Patient Safety Foundation promotes this observance with a theme of “United for Patient Safety,” a campaign to spark dialogue and promote action to improve the safety of the health care system for patients and the workforce. For details, call (804) 734-9086.

Community Library will host an evening with Jennifer McMichael, author of “Kai the Doodle Dog and His Unique Friend” March 22, 5-6:30 p.m. The event is free and open to the Fort Lee community. Reservations are requested. The library is located on the 2nd floor of the Army Logistics University, building 12420. For details, call (804) 765-8095.

The Better Opportunities for Single Soldiers Easter Extravaganza is set for March 26, 11 a.m. - 1:30 p.m., on the Lee Club lawn. The free event includes an Easter egg hunt for children up to 12 years old, the Easter Bunny and more. Families should arrive by noon to take part in the egg hunt. For details, call (804) 895-2528.

FMWR Sustainers Pub Trivia Nights | Every Tuesday

Living Last Supper Performance | March 23

Cardinal Opening/ Demo Day | March 26

A Trivia Night competition is set every Tuesday, 6:30 p.m., at the Sustainers Pub in the Fort Lee Army Lodging, 2301 Mahone Ave. The event includes free appetizers, door prizes and more. For details, call (804) 765-1539.

Leonardo da Vinci’s famous painting, “The Last Supper,” will come alive during a special presentation March 23, 7 p.m., at Memorial Chapel, 1901 Sisisky Blvd. Admission to the event is free and open to the public. Those coming to the performance from off-post are reminded a valid state or government-issued picture identification card is required for anyone 18 years of age or older to access the installation. A background check at the Visitor Control Center is required for those without DOD identification. For details, call (804) 734-6102.

FMWR St. Patrick’s Day Shindig | March 19 A St. Patrick’s Day Shindig is scheduled for March 19, 8 p.m. - 2 a.m., at the HideAway. The Irish celebration includes games, dancing, door prizes and bartenders’ specials. There is no cover charge. The doors open at 6 p.m. For more information, call (804) 765-1539.

FMWR Frame Shop Sale Begins | March 21 The Picture Perfect Frame Shop will hold a sale on custom and standard readymade frames March 21 - June 21, building 9024, Battle Drive. Free estimates will be given on all custom framing requests. For details, call (804) 734-6137.

FMWR Leisure Travel Show | March 24 The annual Family and MWR Leisure Travel Show is scheduled for March 24, 10 a.m. - 1 p.m., in the Warrior Zone, building 3650, C Avenue. Admission is free and open to the public. Several vendors will provide information about local and national attractions including hotels, amusement parks, resorts and more. Door prizes will be awarded. For details, call (804) 765-3789.

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The Cardinal Golf Club will host its Season Opener Scramble, March 26, 8:30 a.m. The four-person format event is open to all players. The cost is $35 for members and $50 for all others. The fee includes golf, a cart, lunch, beverages and prizes. The registration fee must be paid by March 24. Vendors from Titleist, Callaway and Ping will be demonstrating their products from noon - 3 p.m. For details, call (804) 734-2899.

MOMC April Events | April 1, 13, 28 Fort Lee Child, Youth and School Services has scheduled several key events to celebrate the Month of the Military Child in April. The activities include a free family MOMC kick off ceremony and Spring Fling April 1, 2-5 p.m.; a youth parade and pep rally April 13, 4 p.m.; and a field day with outdoor games and activities for patrons April 28, 2 p.m. All events will take place on the CYSS campus. For details, call (804) 765-3852 or visit leemwr.com.

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18 | Traveller | March 10, 2016 | www.fortleetraveller.com

Calendar, continued New RSVP Deadline for FMWR Newcomerâ&#x20AC;&#x2122;s Dinner | April 7 The RSVP deadline for the next Family and MWR Newcomerâ&#x20AC;&#x2122;s Dinner is 4 p.m. April 1. The free event is set for April 7, 5:30-7:30 p.m., at the Regimental Club, building 2609, C Avenue. Participants can meet new families and become familiar with programs and services inside and outside the gate. Door prizes will be awarded. It is open to new community members who have arrived in the area the previous six months or less. For reservations, email marketing@ leemwr.com or call (804) 734-7180.

Sexual Assault Awareness/Golf Tournament | April 8 The inaugural Sexual Assault Awareness Prevention Month Golf Tournament is set for April 8, 1 p.m., at the Cardinal Golf Club. The theme will be â&#x20AC;&#x153;Puttinâ&#x20AC;&#x2122; an End to Sexual Assault.â&#x20AC;? The cost is $35 for members, $40 for E-1 - E-5 and $50 for all others. The fee includes golf, a cart, lunch and more. Registration begins at 11 a.m. For first-time golfers, a free clinic will be held April 4-7, 11:30 a.m. - 1 p.m., at the golf course. For details, email jeffery.l.watts.civ@ mail.mil or call (804) 734-6625.

EFMP Bowling |

ACS March 29 The Army Community Service Exceptional Family Member Program plans an afternoon of bowling March 29, 2-4 p.m., at the Fort Lee Bowling Center, building 9040, Battle Drive. The cost is $1 per game and shoe rental is $1. Reservations are required by March 28. For details, call (804) 734-6393 or 7347965 or email keiandria.n.dickerson.ctr@ mail.mil.

Child Abuse Basketball Tournament | April 29 The Army Community Service Family Advocacy Program will host the Child Abuse Prevention and Awareness Basketball Tournament, April 29, 9 a.m., at MacLaughlin Fitness Center. It is a double-elimination competition. Registration is required by March 31.

WORD SEARCH | BY SGT. MCGILLICUDDY

For registration and details, contact LaKetia Jones at (804) 734-7353.

YOUTH CYSS Spring Break Activities | Starting March 26 Family and MWR has scheduled a variety of fun-filled youth activities and classes for the spring break March 26 - April 1. The free Better Opportunities for Single Soldiers Easter Extravaganza is set for March 26, 11 a.m. - 1:30 p.m., on the Lee Club lawn. Other events include bowling March 28 - April 1; a Fishing Derby March 29; the Child, Youth and School Services 1-Mile Run March 31; the CYSS Spring Fling April 1; and more. Some events require pre-registration and space is limited. For details, visit leemwr.com or contact Parent Central Services at (804) 765-3852.

OUTSIDE

THE

GATE

&/27+,1* (7& T. Anthony Bell Senior Writer/Special Projects

K-9 Veterans Day Event | March 12 The Fort Lee K-9 Military Working Dog unit will be among the participants in Virginiaâ&#x20AC;&#x2122;s commemoration of K-9 Veterans Day, March 12, 10 a.m. - 1 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.

Application Deadline for Engineering Camps | April 1 The application deadline for high school students to receive a sponsorship from the Central Virginia Post of the Society of American Military Engineers to attend the Army or Air Force Engineering and Construction camp is April 1. The assistance covers half of the registration cost and all transportation expenses to attend camps in Mississippi or Colorado â&#x20AC;&#x201C; up to a total sponsorship of $800. Completed applications should be sent to jstuart@clarknexsen.com For details, visit http://samecamps.org.

Find the words and phrases related to clothing and associated accessories. The answers in the puzzle are forward, backward, vertical, horizontal and diagonal. Ascot Beret Bikini Blazer Blouse Blue Jeans Boots Bra Camisole Cap Capri Pants Cardigan Coat Dress Earmuffs Gloves Gown Headband Helmet Hoodie

Jersey Jumpsuit Kilt Legwarmers Leotard Long Johns Necktie Poncho Raincoat Robe Scarf Shawl Skirt Sneakers Socks Sweater Teddy Tshirt Turban Turtleneck Tutu Tuxedo Vest Windbreaker For this weekâ&#x20AC;&#x2122;s answers, visit www.ftleetraveller.com/ community_life/puzzle/.

www.fortleetraveller.com | March 10, 2016 | Traveller | 19

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20 | Traveller | March 10, 2016 | www.fortleetraveller.com

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