by Airman 1st Class Collin Schmidt
341st Missile Wing Public Affairs
2/24/2015 - MALMSTROM AIR FORCE BASE, Mont. -- Effective
leaders display many characteristics, which the people they inspire
look up to. Some are known for their courage. Some are known for their
strength and others may be recognized for their wisdom.
But all were followers at one point; looking up to their superiors as
they developed the skills that would one day put them in leadership
positions.
For Chief Master Sgt. Terry West, Air Force Global Strike Command
command chief, his hallmark was displayed as leadership through service.
During a two-day tour of Malmstrom Air Force Base, West visited
multiple work centers to speak with Airmen and get a first-hand look at
what they accomplish on a daily basis.
Through one-on-one communication with junior enlisted and senior
personnel, West learned of the hard work it takes to keep the
installation's facilities running. He saw what it takes to keep Airmen
working in the elements motivated, equipment cared for and operating
efficiently, and the benefits the Force Improvement Program has made to
the mission.
As a guest speaker for the base's 2014 Annual Awards Banquet, West also
commended every individual for their personal dedication to service.
"Thank you for what you provide, which is a safe, secure and effective
team of professionals," said West. "You are capable of delivering the
most powerful weapons that we have ever seen on the planet. Some of the
weapons that only the president of the United States can authorize the
use of, and that is pretty impressive."
Since 1960, every minute of every hour of every day, Airmen within AFGSC
have been providing a strategic nuclear deterrence; something that has
not gone unnoticed to the American public or leadership within the
command.
"Frankly, all of you are going exceedingly, abundantly above all that we could ask you to do," said West.
Recently, the base has seen many FIP implementations, such as Model
Defender gear applications and funding for quality of life improvement
for Airmen in the missile field.
During his tour, West saw these implementations and asked the Airmen,
who were affected by them, how they have helped the mission and what he
could bring back to command for suggestions.
Through Airmen's personal stories of how the FIP program has aided them
and through his own hands-on experience, the importance of its
implementation became real.
Airmen's needs are the number one priority, and FIP offers the support
these Airmen need to accomplish the most important deterrence mission in
the world.
"You provide the check and balance in America's nuclear deterrence,"
said West. "Ben Franklin said 'well done is better than well said,' so
well done Wing One."
Thursday, February 26, 2015
Walter Reed Technician Creates New Eyes for Patients
By Sarah Marshall
Walter Reed National Military Medical Center
BETHESDA, Md., Feb. 26, 2015 – Louis Gilbert creates
handmade, lifelike prosthetic eyes in the dental laboratory at Walter Reed
National Military Medical Center here.
Gilbert, a retired Navy dental technician, received training
in maxillofacial prosthetics at the Naval Postgraduate Dental School. The craft
involves creating replacements for missing ears, noses and other facial parts
missing due to birth defects, cancer, combat or trauma, he explained.
He completed the NPDS maxillofacial laboratory
prosthodontics course in 2000. The six-month course allowed him to expand his
dental technician skills while learning the ins and outs of painting and
creating facial prosthetics, which involves using the same materials as those
used to make dentures.
‘Mastering the Eyes’
Gilbert learned to master the various aspects of
maxillofacial prosthodontics, but was very interested in “mastering the eyes,”
he said.
“It was more appealing to me. It was more creative,” he
explained.
After retiring from the Navy after a 20-year career, Gilbert
began working as a Department of Defense civilian in 2006 at the former Walter
Reed Army Medical Center that was located in Silver Spring, Maryland. Now in
Bethesda, Gilbert has continued working with other skilled anaplastologists,
who specialize in producing and fitting facial prosthetics.
The team here decided they would each concentrate on a
particular aspect of their craft, with Gilbert focusing primarily on prosthetic
eyes, or ocular prosthetics. Some of his colleagues have mastered silicone
work, while others are able to make “specialized” eyes –- like a Marine emblem
or sports team logo superimposed on the iris of a prosthetic eye. Patients have
even asked for glow-in-the-dark prosthetic eyes, Gilbert said.
Constructing a Prosthetic Eye
The process of making a prosthetic eye typically takes about
eight hours, Gilbert said. Also referred to as an ocularist, he begins by
making an impression of the eye socket, where the eye is missing. He uses an
alginate, or wax-like, casting material, to make the impression. Gilbert can
easily heat up this material and reshape it during the fitting process, if need
be, he said. He will later use this impression to make a mold of the eye.
Gilbert then sits in front of the patient, using the
remaining eye as a guide as he paints the patient’s iris on a small “canvas,” a
round circular fabric, about the size of a pinky nail. He might also use a photo
of the patient’s remaining eye, as a guide. He ensures to capture every
intricate detail of the iris, using oil-based paints. He also measures the
patient’s iris and pupil, on the remaining eye, to ensure the prosthetic
matches.
Once he’s finished painting the iris, he superimposes a
“pupil” on top of the iris. A small round, acrylic dome is then placed over the
iris and pupil, magnifying the colors. Altogether, the pupil and iris are
attached to the mold. Gilbert then inserts the mold into the eye socket to
check the alignment of the iris. He calls this part of the process “setting the
gaze,” making sure the iris is aligned properly.
Painting the Eye
Gilbert then completes the mold by painting the sclera, the
white part of the eye. He has about a dozen shades of acrylic paint to choose
from for this part of the eye, including dark greys, yellows and different
shades of white. He then uses red strands of thread to create veins in the eye,
and finally, he adds a clear coat over the eye to seal the prosthetic.
“The goal is to be as natural and look as normal as
possible, and to be comfortable,” Gilbert said.
If there is no damage to the muscles behind the eye, then
the prosthetic eye should still be able to move normally as well, he said.
Gilbert will continue to see his patients within the months following to ensure
proper fit, as post-surgery swelling continues to go down. Long term, patients
usually return about once a year for polishing and to ensure the eye still fits
properly.
Rewarding Work, Happy Patients
Some eyes are more challenging, Gilbert said, for example,
if an individual has a unique eye color. But, he added, the hard work pays off.
“It’s an incredible feeling to see the look on a person’s face when they see
themselves in the mirror for the first time with their new eye,” he said.
“It’s exciting because I’m making them feel whole again,”
Gilbert said. “This is absolutely the best job. It’s really rewarding.”
About a year ago, Gilbert made a prosthetic eye for
Jeannette Nunez shortly after her left eye was removed due to complications
with glaucoma. Since childhood, she struggled with the disease that damages the
eye’s optic nerve, which connects the retina to the brain.
“My entire life, doctors have been telling me, one day we’re
going to have to take that eye out,” Nunez explained. Knowing that day was
coming did not make it any easier. That day came on March 17, 2014. What did
make it more pleasant was her experience at Walter Reed and working with
Gilbert.
Six weeks after her surgery, she met the ocularist, and she
was “instantly pleased,” with his knowledge and his attention, she said. Nunez
didn’t feel rushed -- Gilbert took the time to understand her concerns and
walked her through the process. When it
came to making an impression of her socket, he made sure she knew,
step-by-step, what was going to happen next.
Nunez said she has felt insecure her entire life -- feeling
she was “different.” Her parents, she said, raised her to be strong and
independent. For the first time in her life, with her identical, dark brown
eyes, she said, she has confidence in saying, “I believe what was instilled in
me. That was a revelation for me.”
A Team Effort
Gilbert works closely with anaplastologists Gwen Guildford
and Robert Robinson. The three have crossed paths over the years, each taking
the maxillofacial course at NPDS and each having served at one point on active
duty at the former National Naval Medical Center. They each continue to do
dental work as well, creating dental implants and dentures. They agreed their
“hearts belong here,” and they go out of their way to ensure their patients are
happy.
“It’s a small group, as far as those of us in the field,”
said Robinson, who is the “go-to” for silicone work. He creates facial
prosthetics, such as nasal, facial, or ear prosthetics, using various forms of
silicone to create life-like textures on the prosthetic. Robinson has been
doing anaplastology for 17 years, and prosthetics for 25 years. He agreed, it
is “heartwarming to see how [a patient] reacts when they look at themselves in
the mirror for the first time with whatever we’re able to make for them.”
Guilford, the laboratory manager, echoed similar sentiments.
“We take great pride in making sure our patients are happy – that’s most
important,” she said.
Guilford creates specialized eyes. “Basically anything they
want, they can get here,” she said.
Once Gilbert finishes making a mold to fit the patient’s eye
socket and creates their natural looking eye, Guilford crafts the iris with a
specialized design, be it a Purple Heart, Ranger emblem, diamonds, or a flower.
‘Captain America’ Eye
She recalls making a Captain America eye for Army Sgt.
Thomas Block, who was severely injured Oct. 5, 2013. While on patrol with
fellow Rangers in southern Afghanistan, an insurgent detonated a bomb strapped
to her body, throwing him back 35 feet into a minefield. Block lost his right
eye but retained vision in his left eye. He also had his ocular bone and nose
and cheekbone rebuilt.
Block was not aware that such life-like prosthetic eyes
could be made, and he was particularly surprised to learn the work takes place
in a dental lab. He asked for the Captain America shield, because it was
already in the shape of a circle, like an iris, and the symbol seemed
patriotic. He said he enjoys seeing others react to his eye, especially
children.
“They get really excited about it,” he said.
As he always strives to be a role model and do what’s right
for his family, friends and his country, Block said, “[The Captain America eye]
gives me a standard to uphold.”
Block also expressed his appreciation for the “amazing care”
he’s received from the team in the dental lab.
“They work really well together,” he said. “They make it
easy for me, the patient, to feel comfortable wearing this prosthetic. They’re
here for us.”
JBER top chefs to compete at national event
by Air Force Staff Sgt. Wes Wright
JBER Public Affairs
2/26/2015 - JOINT BASE ELMENDORF-RICHARDSON, Alaska -- "This pork is so raw, it's still singing Hakuna Matata!"
Thankfully, the type of colorful criticism on a popular TV cooking show was absent following a meal prepared by a team of Joint Base Elmendorf-Richardson's top chefs Feb. 20. High praise took its place.
The 10-person team of Soldiers and Airmen, dubbed "Team Alaska," served up a three-course meal to JBER leadership as part of a training event designed to prepare the team for the stiff competition they'll be facing in the 40th Annual Military Culinary Arts Competitive Training Event at Fort Lee, VA. March 4-13.
The first item served was a zucchini and shrimp wrap with roasted red pepper, feta and cream cheese filling, topped with crisp bacon, julienne carrots and roasted red pepper sauce. The main course offered to the diners' pallets was Beef Wellington in a green peppercorn sauce, along with a side of herbed potatoes, and a warm wilted green salad, topped with toasted pine nuts and parmesan cheese. Beef Wellington is a steak fillet coated with pate and duxelles, wrapped in a puff pastry and baked.
"The competition we're going to is like the Super Bowl of culinary arts for the military," said Army Staff Sgt. Aaron Warman, Headquarters and Headquarters Company, 725th Brigade Support Battalion, 4th Infantry Brigade Combat Team (Airborne), 25th Infantry Division, Team Alaska manager. "It's a really big deal. We're excited to go down there."
"It's an event like this that you can really only enjoy at a joint base," Air Force Col. Brian Bruckbauer, 673d Air Base Wing commander. "We've got Soldiers and Airmen. It's because of this joint base construct that we're able to do things like this together and learn from one another. From a services standpoint, most services Airmen, never get exposure to things like this. This is one of the many things I think is great about JBER."
The competition is held at the Joint Culinary Center of Excellence. The center is the premier joint food service training institution and central focal point for the armed services in both entry-level and advanced culinary training (Corporate Headquarters and Quartermaster School Advisor for the Army Worldwide Food Service Program).
The purpose of the event is to promote growth in the culinary profession with special attention to the tenets of modern culinary developability, practicality, nutrition, workmanship, economy, presentation, creativity, and concept.
According to JCCoE officials, the competition format mirrors the structure of the World Culinary Olympics held every four years in Erfurt, Germany. This annual event includes ice sculptures, pastries, seafood, wild game and amazing centerpieces made of edible items. From aiolis to zabaglione, it can all be seen during the annual MCACTE.
As the event is classified as a competitive training event, Team Alaska is composed of seven rookies and three veterans. There is a five-person "back of the house" team and a five-person "front of the house" team.
"Our team is going to compete in many challenges," Warman said. "So, we wanted to create a similar environment to what they'll face. The one presented today was a field kitchen event. They had to prepare a gourmet, three-course meal on a mobile kitchen trailer. The field kitchen is designed to cook field rations. So, it really challenges our guys to think outside-the-box."
A field kitchen is a small, rudimentary kitchen on a trailer, designed to be highly mobile and cook field rations for servicemembers in deployed or austere locations.
"The biggest challenge with a field kitchen is control of temperature," said Army Sergeant Abraham Gonzales, Headquarters and Headquarters Company, 725th Brigade Support Battalion, 4th Infantry Brigade Combat Team (Airborne), 25th Infantry Division, Team Alaska primary instructor. "Another significant challenge is space. Those kitchens aren't very big."
For their practice run in front of JBER leadership, the team had three hours and 45 minutes to create three courses: starter, entrée and dessert. According to one arctic warrior in attendance, the meal rivaled 5-star dining.
"The fact they made this out of a field kitchen, and it's similar to 5-star dining - awesome!" said Bruckbauer. "The food was great and I think they'll compete well at their competition."
Bruckbauer's comments came moments after sampling a dessert of banana flambé served with vanilla ice cream, caramel sauce, and a cherry spun sugar garnish.
This is the second time Team Alaska will be competing in the event. The roster has changed, but the goal remains the same: come home with some hardware. In their first showing last year, the team claimed three silver and three bronze medals.
JBER's top chefs know they have their work cut out for them but feel they are up for the challenge. Each member had to compete against their peers just to be selected to the team.
"I'm nervous but excited for the experience," said Air Force Airman 1st Class Brittany Lowell, 673d Force Support Squadron services apprentice and Team Alaska first cook. "Not a lot of people get to do this. I'm competing for student chef of the year and only one person from each team gets to do that. It's a lot of pressure, but I'm ready."
For a seasoned veteran like Gonzales, imparting years of acquired skill and knowledge to his junior chefs makes the job worthwhile.
"The most rewarding part is seeing the progression and development of all the students since the team came together on Jan. 9," Gonzales said. "They're already good at what they do and they're only getting better. There's a lot riding on this team."
JBER Public Affairs
2/26/2015 - JOINT BASE ELMENDORF-RICHARDSON, Alaska -- "This pork is so raw, it's still singing Hakuna Matata!"
Thankfully, the type of colorful criticism on a popular TV cooking show was absent following a meal prepared by a team of Joint Base Elmendorf-Richardson's top chefs Feb. 20. High praise took its place.
The 10-person team of Soldiers and Airmen, dubbed "Team Alaska," served up a three-course meal to JBER leadership as part of a training event designed to prepare the team for the stiff competition they'll be facing in the 40th Annual Military Culinary Arts Competitive Training Event at Fort Lee, VA. March 4-13.
The first item served was a zucchini and shrimp wrap with roasted red pepper, feta and cream cheese filling, topped with crisp bacon, julienne carrots and roasted red pepper sauce. The main course offered to the diners' pallets was Beef Wellington in a green peppercorn sauce, along with a side of herbed potatoes, and a warm wilted green salad, topped with toasted pine nuts and parmesan cheese. Beef Wellington is a steak fillet coated with pate and duxelles, wrapped in a puff pastry and baked.
"The competition we're going to is like the Super Bowl of culinary arts for the military," said Army Staff Sgt. Aaron Warman, Headquarters and Headquarters Company, 725th Brigade Support Battalion, 4th Infantry Brigade Combat Team (Airborne), 25th Infantry Division, Team Alaska manager. "It's a really big deal. We're excited to go down there."
"It's an event like this that you can really only enjoy at a joint base," Air Force Col. Brian Bruckbauer, 673d Air Base Wing commander. "We've got Soldiers and Airmen. It's because of this joint base construct that we're able to do things like this together and learn from one another. From a services standpoint, most services Airmen, never get exposure to things like this. This is one of the many things I think is great about JBER."
The competition is held at the Joint Culinary Center of Excellence. The center is the premier joint food service training institution and central focal point for the armed services in both entry-level and advanced culinary training (Corporate Headquarters and Quartermaster School Advisor for the Army Worldwide Food Service Program).
The purpose of the event is to promote growth in the culinary profession with special attention to the tenets of modern culinary developability, practicality, nutrition, workmanship, economy, presentation, creativity, and concept.
According to JCCoE officials, the competition format mirrors the structure of the World Culinary Olympics held every four years in Erfurt, Germany. This annual event includes ice sculptures, pastries, seafood, wild game and amazing centerpieces made of edible items. From aiolis to zabaglione, it can all be seen during the annual MCACTE.
As the event is classified as a competitive training event, Team Alaska is composed of seven rookies and three veterans. There is a five-person "back of the house" team and a five-person "front of the house" team.
"Our team is going to compete in many challenges," Warman said. "So, we wanted to create a similar environment to what they'll face. The one presented today was a field kitchen event. They had to prepare a gourmet, three-course meal on a mobile kitchen trailer. The field kitchen is designed to cook field rations. So, it really challenges our guys to think outside-the-box."
A field kitchen is a small, rudimentary kitchen on a trailer, designed to be highly mobile and cook field rations for servicemembers in deployed or austere locations.
"The biggest challenge with a field kitchen is control of temperature," said Army Sergeant Abraham Gonzales, Headquarters and Headquarters Company, 725th Brigade Support Battalion, 4th Infantry Brigade Combat Team (Airborne), 25th Infantry Division, Team Alaska primary instructor. "Another significant challenge is space. Those kitchens aren't very big."
For their practice run in front of JBER leadership, the team had three hours and 45 minutes to create three courses: starter, entrée and dessert. According to one arctic warrior in attendance, the meal rivaled 5-star dining.
"The fact they made this out of a field kitchen, and it's similar to 5-star dining - awesome!" said Bruckbauer. "The food was great and I think they'll compete well at their competition."
Bruckbauer's comments came moments after sampling a dessert of banana flambé served with vanilla ice cream, caramel sauce, and a cherry spun sugar garnish.
This is the second time Team Alaska will be competing in the event. The roster has changed, but the goal remains the same: come home with some hardware. In their first showing last year, the team claimed three silver and three bronze medals.
JBER's top chefs know they have their work cut out for them but feel they are up for the challenge. Each member had to compete against their peers just to be selected to the team.
"I'm nervous but excited for the experience," said Air Force Airman 1st Class Brittany Lowell, 673d Force Support Squadron services apprentice and Team Alaska first cook. "Not a lot of people get to do this. I'm competing for student chef of the year and only one person from each team gets to do that. It's a lot of pressure, but I'm ready."
For a seasoned veteran like Gonzales, imparting years of acquired skill and knowledge to his junior chefs makes the job worthwhile.
"The most rewarding part is seeing the progression and development of all the students since the team came together on Jan. 9," Gonzales said. "They're already good at what they do and they're only getting better. There's a lot riding on this team."
AF holds 50th anniversary Vietnam War commemoration ceremony
Published February 26, 2015
WASHINGTON (AFNS) -- The Air Force is commemorating the 50th
anniversary of the Vietnam War by honoring prisoners of war and missing in
action, veterans and their families during a wreath-laying ceremony at 10:30
a.m. EST, March 2, at the Air Force Memorial in Washington D.C.
This is the first Headquarters Air Force event in support of
the 50th Vietnam War Commemorative Partner Program. This multi-year campaign
aims to thank and honor the veterans of the Vietnam War for their sacrifice and
service and pay tribute to the contributions of their families.
"Vietnam veterans are a generation of Americans who saw
our country through one of the most challenging eras we have ever faced,"
said Secretary of the Air Force Deborah Lee James.
March 2, marks the 50th anniversary of retired Lt. Col.
Hayden J. Lockhart's aircraft being shot down over Vietnam and his becoming the
first Air Force POW. The day also marks the beginning of the Operation Rolling
Thunder bombing campaign. During this three-year Vietnam War campaign, Air
Force, Marine and Navy aircraft bombed targets throughout North Vietnam. U.S.
and Australian warships complemented the air assault by bombarding coastal
targets.
The bombings cost North Vietnam more than half of its
bridges, virtually all of its petroleum storage facilities and nearly
two-thirds of its power generating plants. The U.S. lost more than 1,000
aircraft in the campaign.
"Airmen fought bravely and proudly in the service of
our nation and we honor them," James said.
The U.S., North Vietnam and the Provisional Revolutionary
Government of the Republic of South Vietnam signed the Paris Peace Accords on
Jan. 27, 1973. Article 8 of the accords required the repatriation of POWs by
all adversaries within 60 days.
Between Feb. 12 and March 29, a total of 591 Americans,
including 566 military and 25 civilian personnel, were released by their
captors. Nine foreign nationals were also released.
Army Paratroopers Conduct Historic Jump in Alaska
U.S. Army Alaska
DEADHORSE, Alaska, Feb. 26, 2015 – U.S. Army Alaska
paratroopers conducted the largest U.S. airborne operation north of the Arctic
Circle in over a decade Feb. 24 to hone their skills in conducting Arctic
airborne and mobility operations.
Paratroopers from the 25th Infantry Division’s 6th Brigade
Engineer Battalion, 4th Brigade Combat Team (Airborne), conducted an airborne
jump operation here, 495 miles north of Fairbanks in Alaska’s North Slope
Borough.
Spartan Pegasus Exercise
Approximately 180 paratroopers, two support vehicles and two
arctic sustainment packages parachuted from two Alaska National Guard C-130 and
two C-17 aircraft during the exercise, called Spartan Pegasus.
U.S. Army Alaska is the Army’s proponent for cold-weather
training and operations. Officials said Spartan Pegasus provided a unique
opportunity to validate concepts taught at U.S. Army Alaska’s Northern Warfare
Training Center at Black Rapids, which specializes in extreme-cold-weather
mobility, high-altitude survival, mobility and mountain warfare.
The average winter temperatures in the area range from 23
degrees below zero Fahrenheit to minus 11. The record for February low
temperature is minus 57 degrees, but in January 1989 nearby Prudhoe Bay hit a
wind-chill of minus 96 degrees.
The brigade’s area of operation stretches from the Arctic
Circle to the southern reaches of the Asia-Pacific region. Paratroopers from
the Spartan Brigade have recently jumped in Thailand, Australia, Japan and many
locations around Alaska.
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