WASHINGTON SURVEYOR THE
Jan. 19, 2017
By MC3 Michael Wiese
gwSAILORS GIVEBACK SAILORS VOLUNTEER AT SOUP KITCHEN
By MCC Mary Popejoy
THEFAFISHERE SAILORS BEGIN TRANSITION TO FAF
By MC3 Kashif Basharat
SMALLFALL
BIGPROBLEMS GW HANDLES WINTER STORM
On the cover: OS2 Holly Hogan helps arrange clothes for donation. (Photo by MC3 Michael E. Wiese)
By M C 3 M i c h a e l E . W i e s e
PHOTO of the
GWSAILORSGIVEBACK
DAY
SAILORS VOLUNTEER AT SOUP KITCHEN
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Sailors prepare to lower the ensign during evening colors. (Photo by MC2 Jessica Gomez)
The Washington Surveyor Commanding Officer
Executive Officer
Command Master Chief
CAPT Timothy Kuehhas
CDR Colin Day
CMDCM James Tocorzic
Public Affairs Officer
Deputy Public Affairs Officer
Media DLCPO
LCDR Gregory L. Flores
LTJG Andrew Bertucci
Editors MC1 Alan Gragg MC3 Kashif Basharat
MCC Mary Popejoy
Staff MC2 Alora Blosch MC2 Jessica Gomez MC2 Jennifer O’Rourke MC3 Wyatt L. Anthony MC3 Anna Van Nuys
MC3 Michael E. Wiese SN Krystofer Belknap SN Jamin Gordon SN Julie Vujevich
The Washington Surveyor is an authorized publication for Sailors serving aboard USS George Washington (CVN 73). Contents herein are not the visions of, or endorsed by the U.S. government, the Department of Defense, the Department of the Navy or the Commanding Officer of USS George Washington. All news releases, photos or information for publication in The Washington Surveyor must be submitted to the Public Affairs Officer (7726).
*For comments and concerns regarding The Washington Surveyor, email the editor at kashif.basharat@cvn73.navy.mil*
n recognition of the holiday season of giving, Sailors from the aircraft carrier USS George Washington (CVN 73) volunteered to serve food and donated items to those in need at the Hot Meals Warm Hearts soup kitchen at the Ohef Sholom Temple, Dec. 26. Hot Meals Warm Hearts provides meals to the people in need as well as books, backpacks, clothes, blankets, sleeping bags, toiletries, baby products and temporary shelter. “We helped feed the homeless and people who have trouble eating day-to-day,” said Aviation Structural Mechanic Airman Pedro Hernandez. “This may be the only meal they have today so we did our best to give them a nice holiday meal.” Hernandez and other Sailors assisted in a variety of jobs such as preparing food, cleaning tables, arranging donated items and engaging with the guests. “I peeled a lot of potatoes today and helped mix coleslaw. I helped bring in all the fried chicken from the food truck. We helped wipe down tables and put them away at the end, so I did a little bit of everything today,” said Hernandez. Engineman 3rd Class Austin
Crane volunteered for the chance to serve others. “I’m here to do my part for the community,” said Crane. “I always enjoy finding things to do, whether it’s gardening or volunteering for a homeless shelter. It’s good to do things like that. Any time someone needs an extra hand, I enjoy paying it forward.” Dorianne Villani, director of Hot Meals Warm Hearts soup kitchen, said she was thankful for the Sailors’ participation in an event that served more than 60 people. “Several Navy commands have been here to help over the past few years and we are very proud of them,” said Villani. “I think our partnership with them is extremely meaningful and valuable. It’s a winwin. I know the Sailors who volunteer will get credit hours for their profiles and we get extra help during these events. We enjoy the pleasure of their company.” Sailors from George Washington have another opportunity to volunteer for the Ohef Sholom soup kitchen on Feb. 27. Any GW member who is interested in participating can sign up in the ship’s library prior to the event.
GW Sailors and other commands around the Norfolk area volunteer at the Hot Meals Warm Hearts Soup Kitchen. (Photo by MC3 Michael E. Wiese)
MC2 Alora Blosch, left, and EM3 Austin Crane help fold donated items. (Photo by MC3 Michael E. Wiese)
AN Pedro Hernandez makes coleslaw. (Photo by MC3 Michael E. Wiese)
The FAF arrives alongside GW. (Photo by MC2Jessica Gomez)
By M C C M a r y Po p e j oy
THEFAFISHERE! SAILORS BEGIN TRANSITION TO FAF
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t first sight it may look like a floating barracks building, but the Floating Accommodation Facility (FAF) will provide the crew of the aircraft carrier USS George Washington (CVN 73) with some quality of life services while they prepare for Refueling Complex Overhaul (RCOH) maintenance. The FAF arrived adjacent to GW on Naval Station Norfolk, Jan. 5. Soon the ship will be deemed uninhabitable, which means certain things like berthing and meals will no longer be available on board due to the amount of ship force and contractor work taking place. The FAF is a non-self-propelled, 300 foot barge designed with a four-story building attached to it topside. It will provide messing, office, classroom,
medical, dental, and limited crew berthing for duty personnel. The new addition at Pier 12 means the normalcy of some things will change. One major adjustment will be meals beginning Feb. 3. Sailors will be required to pay for all meals (to include coffee or snacks) with their Navy Cash Card. Meal rates for military are $3.45 for breakfast, $5.55 for lunch, and $4.85 for dinner, that’s $429.35 for those who choose to eat every meal on the FAF every day of a full month. Enlisted Basic Allowance for Sustenance is currently $368.29 per full month. “The big takeaway is this will require some budgeting on your end, as well as good self-awareness of how many meals per month you will be eating on board during work and duty days,” said
Cmdr. Kerri Yarbrough, GW supply officer. “If you currently eat most meals on the ship while we’re in port and plan on using BAS to cover your food bill, you need to plan for the meals you eat on the ship, as well as the number of meals you will prepare for yourself in the barracks or out in town.” In addition to meals on the FAF, the barber shop and ship store will move as well. The hours of operation will mirror the current ship hours. Hazardous material pick up will not take place on the FAF. Supply Department will announce the location at a later date. Gym equipment is being moved off the ship, so Sailors will utilize base gyms. Another major change will be the move of Medical and Dental. “We will not be able to provide
specialty care (oral surgery/root canals) on the barge. Those will be consulted out to clinics in the area,” said Chief Hospital Corpsman Nelson Lasage, GW Dental leading chief petty officer. “Members will be consulted to the clinic and will have an appointment made to complete the surgery.” Some of Medical Department’s auxiliary services will be reduced and/ or no longer available, such as x-rays. Sailors will be sent to Naval Medical Center Portsmouth to complete. “Patients will continue to be consulted out to other medical treatment facilities in the Hampton Roads area as deemed necessary by GW Medical providers,” said Senior Chief Hospital Corpsman Venita Johnson, Medical Department’s leading chief petty officer. “We still serve as the primary care manager and services for other locations should only be done via consultation from GW Medical except in case of an emergency.” While change may bring some growing pains, it won’t impact their commitment to providing the Spirit of
Freedom with top notch care. “Medical’s goal is to continue to provide clinical support as needed with little to no impact on GW Sailors,” said Johnson. “If you encounter any concerns, please utilize the customer service surveys to let us know what we can improve and/or what we are doing well.” The GW security department will implement additional security measures on the FAF. “There will be additional Random Antiterrorism Measures implemented, increased inbound and outbound baggage checks, security rovers, and increased Loss Prevention measures in place,” said Chief Master-At-Arms Mark Collins, security division leading chief petty officer. The FAF will provide a lot of valuable services, including Personnel and Admin support. “The personnel office will move between Jan. 21-27,” said Chief Personnel Specialist Brad McAnuff, personnel division leading chief petty officer. “We will have half of our staff
The FAF arrives alongside GW. (Photo by MC3 Kashif Basharat)
since we can’t fit everyone on the FAF, so we ask for your patience as we set up shop on the FAF and Newport News. Customer service and ID cards will be on the FAF. The processing of personnel requests will take place in Bldg. 2600 in Newport News. Pick up and drop off will occur on the FAF,” said McAnuff. XO Admin doesn’t have a definitive date to move to the FAF, but their business rules will remain the same. “Everything we currently do will take place on the FAF,” said Chief Yeoman Kevin Putnam, executive admin division leading chief petty officer. “We will process everything on the FAF, so there shouldn’t be any delays in processing. We ask departments to stick to our timeline requirements so we can continue to process paperwork in a timely fashion.” The FAF will augment the ship in many ways, and GW Sailors will witness and take part in many mission and duty requirements aboard the FAF to better serve the Spirit of Freedom crew now and throughout RCOH.
By M C 3 K a s h i f B a s h a rat
SMALLFALL
BIGPROBLEMS
GW HANDLES WINTER STORM
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snow storm on December 2728, 1892 set the record for the most snowfall in Norfolk as the city was buried under 18 inches of snow. Although winter storm Helena barely scratched 5 inches in some areas, the crew aboard the aircraft carrier USS George Washington (CVN 73) felt her presence when she arrived Jan. 6-7. The snow began pouring down Friday night and continued until Saturday afternoon around Hampton Roads. Sailors on duty aboard George Washington quickly began to clear paths for other Sailors expected to come to work the following days. “It was very cold when we were first out there,” said Electronics Technician 3rd Class Leslie Fann. “The wind cut right through everything I was wearing and the snow was still falling the first time we went out there. Every time we cleared a path and turned around, the path was covered up again. It also did not help the wind was blowing the snow off the flight deck right onto the elevator we were clearing. I was tired, but I felt good knowing I directly contributed to the safety of my shipmates.” Sailors worked over the weekend to
clear snow around the ship and form a safer walking path to the ship. “We were pretty much out there all day on Saturday,” said Logistic Specialist 3rd Class Ileana Marrero Rivera. “We started the cleaning around 8 a.m. and took a break to eat lunch. We ended up finishing close to 5 p.m. Everyone, including our senior leadership, helped out. I feel exhilarated that we could work together as a team to make sure everyone on the ship was safe.” Although Sailors valiantly shoveled the snow and provided a safe route to the ship, some streets around the city and on Naval Station Norfolk became too dangerous to navigate. This caused the base, and subsequently the ship, to shut down for two days following the storm and required only essential personnel to come to work. “It took about an hour to finally get off of base due to traffic,” said Fann, who left Sunday morning. “I grew up where we always got a lot of snow, so I learned how to drive in it early on. However, out here you have to always be on your toes because there are people from all over the United States who may have never driven in
the snow. You have to drive slow and be patient so everyone can reach their destination safely.” Even though the snow may have caused havoc for some Sailors, others welcomed the sight of snow and enjoyed their time off work. “It was the first time I felt a snowflake hit my hands in over five years,” said Seaman Master-at-Arms Joseph Fernandez. “I’m from Arizona and the only time I would see snow was when I traveled toward the Grand Canyon. I really missed seeing snow and this was a nice change of scenery.” “When I got back home I shoveled out my driveway, and spent time with my family,” said Fann. “I took my two sons out to play in the snow for a while, and then we all drank hot chocolate and watched movies afterwards. As well as me having two days off work, my kids were also off from school. I got to spend quite a bit of quality time with them.” The full crew returned to work on Wednesday, Jan. 11, continuing on with the mission of getting the ship prepared for refueling complex overhaul (RCOH) maintenance.
LS3 Ileana Marrero Rivera, left, and ABHAN Marcus Brawner work to remove ice from Winter Storm Helena. (Photo by MC2 Jessica Gomez)
ET3 Leslie Fann shovels snow. (Photo by MCC Mary Popejoy)
Sailors work to prepare the pier for transit following Winter Storm Helena. (Photo by MC2 Jessica Gomez)
Sailors work to remove ice from Winter Storm Helena. (Photo by MC2 Jessica Gomez)
By M C S N J u l i e Vujevich
UP
GWSERVES
CHRISTMASMEAL
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’was the night before Christmas, and all through the ship, culinary specialists were busy cooking dish after dish. For two weeks, they planned a feast of typical holiday fare such as, turkey, ham, green bean casserole, and desserts so Sailors on duty could enjoy a holiday feast on Christmas Day. Sailors aboard the aircraft carrier USS George Washington (CVN 73) invited their families aboard to partake in the Christmas meal, Dec. 25. “It’s hard being away from family, especially during the holidays,” said Culinary Specialist 1st Class Anthony Scott. “I think the dinner affected the
Sailors morale greatly.” Having duty on Christmas Day may not be ideal, but Sailors had the opportunity to celebrate together. “It was a really good idea for the Sailors that had to be on duty,” said Culinary Specialist Seaman Amber Elbert. “It gave them something to do while they were stuck on the ship. They were still able to spend time with their family.” Children, spouses, and parents were able to tour the ship, eat, and spend time with their Sailors. “It was nice seeing the other Sailor’s kids enjoy themselves,” said Seaman Unique Paschal. “I actually wore an
elf hat and we played holiday music. I wanted to help people feel like they were having a good holiday with their family.” The mess decks were adorned with a Christmas tree, festive lights, and silver centerpieces for the tables. “The decorations were really nice,” said Paschal. “I helped with setting up, decorating and putting candy on the tables.” Each year, George Washington’s food service team hosts special meals for holidays--like Easter, Thanksgiving and Christmas--to help Sailors on board celebrate the occasion, whether the ship is deployed or in port.
NAVY NEWS ANNAPOLIS, Md. (NNS) -- A U.S. Naval Academy midshipman received the Navy and Marine Corps Medal Jan. 10 in front of the entire Brigade of Midshipmen assembled in Alumni Hall. Midshipman 3rd Class Jonathan Dennler received the medal, the highest non-combat decoration awarded for heroism by the U.S. Department of the Navy, for heroic actions while leading a Boy Scout troop, July 2016. While camping in Quetico Provincial Park in Ontario, Canada, the troop experienced a major storm with up to 80 mph gusts and lightning strikes. Two trees fell on the campsite, killing a scout and an adult volunteer and severely injuring others. When Dennler couldn’t contact anyone on the radio for help, he canoed more than 1.5 miles at night in 60 mph winds to a ranger station to bring back help and medical supplies. The Navy and Marine Corps Medal falls in order of precedence just below the Distinguished Flying Cross and above the Bronze Star. It was first bestowed during World War II, to then Lt. j.g. John F. Kennedy. Only about 3,000 have received the award since. To win this award, there must be evidence the act of heroism involved very
Midshipman Awarded Navy and Marine Corps Medal for Heroism From U.S. Naval Academy Public Affairs
specific life-threatening risk to the awardee. The award came as a surprise to both Dennler and his classmates, who listened in silence while academy Superintendent Vice Adm. Ted Carter read the award citation then gave him a rousing standing ovation. “It was an incredibly humbling and unexpected experience,” said Dennler. “I’m very thankful to everyone who helped to make that happen and for the support of my family and friends.” The award wasn’t a surprise to his parents, who also attended the award presentation. Dennler’s mother, Monica Dennler, described her son as “persistent and tenacious.” “He knows how to persevere, and has a kind heart,” she said. “He was the only one who knew what to do back in high school when a classmate broke their leg at a basketball game, because he was an Eagle Scout.” “He is a quiet young man who would not want a big fuss, but rightfully deserves it,” said 20th Company Senior Enlisted Leader Chief Electronics Technician Nicholas Howell. “Out of his classmates, he is the one who has the level head to think clearly and decisively act to contain the situation and
help bring about the best possible solution.” Dennler is a political science major and member of 20th Company. He completed two years of college at George Washington University before transferring to the Naval Academy. “USNA has taught me how to work and think in environments where many things are out of my control, and I think the academy helps to create mindsets that put others first,” said Dennler. “I am incredibly thankful for those lessons.” An active member of the academy’s Semper Fi Society, he hopes to serve in the Marine Corps after graduating from the academy in 2019.
Vice Adm. Ted Carter pins the Navy and Marine Corps Medal on Midshipman 3rd Class Jonathan Dennler. (Photo by Kenneth Aston)
Navy Culinary Specialist Wins Army/Navy CookOff at Largest US Indoor Ag Event By Samantha Lohr, Naval Supply Systems Command Corporate Communications
Sailors eat Christmas dinner. (Photo by MC2 Jules D. Stobaugh)
YN1 Ryan Bagtas prepares to eat Christmas dinner. (Photo by SN Julie Vujevich)
Sailors eat Christmas dinner. (Photo by SN Julie Vujevich)
HARRISBURG, Pa. (NNS) -- A Navy culinary specialist was the winner of the Army vs. Navy Cook-off at the 101st Pennsylvania Farm Show in Harrisburg, Pennsylvania, Jan. 12. Culinary Specialist 1st Class Patrick Parigi led a team of local media personalities to create a fresh pasta dish tossed with mushrooms, sliced beef round and marinated veal served with a salad made from apples. Each team was surprised with the main Pennsylvania-sourced ingredients. Some the ingredients were beef top round, boneless veal, red Russian kale, fresh pasta, mushrooms, smoked gouda cheese, and apples. Both teams had access to common pantry items. They were given 30 minutes to prepare the most appealing dish. The Pennsylvania Farm Show is held every January at the Pennsylvania Farm Show Complex & Expo Center in Harrisburg. It is the largest indoor agricultural event in the United States, offering 24 acres of exhibition space under one roof. The event attracts more than half a million visitors every year. A team of four judges rated the dishes based on taste, presentation, harmony of ingredients, visual appeal, and originality.
The judges stated the Navy had a dish where the favors worked together and herbal blends and texture were smooth. They also pulled the proteins CS1 Patrick Parigi (center) celebrates winning the Army/Navy cook-off held together which was at the Pennsylvania Farm Show. (Photo by Lee Mundy) the best part of a Sailor’s day is when he one of the bigger or she gets to take a break and sit down for challenges. “The Navy’s more than 8,000 culinary a well-balanced, nutritional meal. We want specialists, also known as chefs, annually that meal to be one that really contributes prepare more than 80 million wholesome to their quality-of-life, no matter where they meals. They cook meals for Sailors on are located in the world.” NAVSUP provides U.S. naval forces ships and ashore, to include private messes, with quality supplies and services. Camp David and the White House,” said Capt. Robert Williams, Naval Supply With headquarters in Mechanicsburg, Systems Command (NAVSUP), director Pennsylvania, and employing a diverse, of Fleet Services Support. “This ensures worldwide workforce of more than 22,500 our Sailors are well nourished to operate at military and civilian personnel, NAVSUP peak performance. They also prepare meals oversees logistics programs in the areas of for special occasions, which provide an supply operations, conventional ordnance, contracting, resale, fuel, transportation, and opportunity for Navy families to enjoy.” “Nowadays, we train our chefs to not security assistance. In addition, NAVSUP is only be qualified, but to be innovative, too. responsible for quality-of-life issues for our These special skills are taught by some of naval forces, including food service, postal the world’s finest civilian chefs from around services, Navy Exchanges, and movement the world,” Williams added. “Sometimes, of household goods.
CVN MAZE
GAMES CROSSWORD
HARD SUDOKU SUDOKU