Cooks from the Valley Grill Steaks for Lincoln Sailors

By Mass Communication Specialist 3rd Class Kathleen L. Church, USS Abraham Lincoln Public Affairs

USS ABRAHAM LINCOLN, At Sea (NNS) -- Sailors aboard the Nimitz-class aircraft carrier USS Abraham Lincoln (CVN 72) enjoyed fresh steaks complements of Cooks from the Valley during a steel beach picnic on the ship's flight deck, July 5.

The all-volunteer, California-based organization brought more than 4,500 Harris Ranch, 12-ounce New York center-cut steaks to Lincoln Sailors to show appreciation for their service and to help them celebrate Independence Day at sea.

"The Cooks from the Valley feel it is a privilege to feed the Sailors," said Donald Collins, one of the organization's volunteers. "It is a chance for us to come out and see all of the Sailors' hard work and reward them for their efforts."

The steaks were transported to the ship, where the volunteers, with help from Sailors, marinated and seasoned the meat in preparation for the event.

"Grilling the steaks is our way of giving back to the Sailors," said Jeff Peters, another volunteer with Cooks from the Valley. "We make sure to purchase a high quality of steak so each Sailor eats the quality food they deserve."

Celebrating the holiday one day after the Fourth of July, Sailors also spent the afternoon relaxing and enjoying a variety of recreational events. They competed in a touch football game, raced remote control cars, hit golf balls off the fantail and listened to music.

"Not only did I get a chance to relax from work and see my friends, I got the chance to enjoy an absolutely amazing steak," said Airman Recruit Torri Wentz. "The cooks did a great job; the steak was the highlight of my day."

Cooks from the Valley volunteers also brought steaks to Sailors serving aboard guided-missile cruiser USS Cape St. George (CG 71) and the Arleigh Burke-class guided-missile destroyer USS James E. Williams (DDG 95) during a five-day visit to ships in the Arabian Sea.

Lincoln is the flagship for Carrier Strike Group (CSG) Nine, which is also comprised of embarked Carrier Air Wing Two, Cape St. George and Destroyer Squadron Nine. CSG-9 is in the U.S. 5th Fleet area of responsibility conducting maritime security operations, theater security cooperation efforts and combat flight operations in support of Operation Enduring Freedom.

DOD Aims to Combat Summer Hunger With ‘Feds Feed Families’

By Karen Parrish

American Forces Press Service

WASHINGTON  – Defense Department officials have set a goal of collecting 1.5 million pounds of nonperishable food and household products during this year’s annual voluntary food drive known as “Feds Feed Families.”

Paige Hinkle-Bowles, deputy assistant defense secretary for civilian personnel policy, told the Pentagon Channel and American Forces Press Service today the drive happens every summer to help in filling shelves emptied by the seasonal shortages food banks experience. The 2012 effort began this month and runs through August.

“We think it’s important for DOD to contribute. … It’s really an opportunity for us to show that we are public servants and we are part of the community, and want that opportunity to give back,” she said.

Hinkle-Bowles noted children who normally participate in the federal school lunch program may face hunger when they’re out of school for the summer. And when people take vacations, she added, they may not be making the donations that they generally would.

Feds Feed Families, now in its fourth year, is organized by the Chief Human Capital Officers Council -- which includes representative from agencies across government -- along with officials from the U.S. Office of Personnel Management, DOD and the Agriculture Department

Hinkle-Bowles said the annual food drive was Beltway-based for its first two years, collecting from federal workers inside the national capital region. In 2011 and again this year, she said, the department has expanded collections throughout the country.

“People can contribute by bringing food into the workplace,” she said. “We have donation boxes throughout the country, at installations and here in the [national capital region].” The Pentagon has contribution boxes in place, as does the Mark Center in Alexandria, Va., where Washington Headquarters Service has its headquarters, she noted.

Defense Commissary Agency staffs support the effort by placing collection boxes in commissaries throughout the United States and at overseas military installations, Hinkle-Bowles said.

“Our goal would be that anyone within the total force who has access and capability to contribute … will do so,” she said. “If every individual, military or civilian, contributes just 1 pound of food, we will far surpass any goals that we have set for ourselves this year.”

The Capital Area Food Bank, which also accepts donations of school supplies and pet food through Feds Feed Families, distributes donations received in the Washington area to more than 700 food pantries, soup kitchens, and other service organizations in the District of Columbia, Virginia, and Maryland. Participating DOD organizations outside the national capital area donate to food banks in their communities. Agency coordinators can provide more information on most-needed items in those communities, defense officials said.

The Capital Area Food Bank compiles an annual “most-wanted” list of items food banks in the Washington area ask for. This year’s most requested items includes canned fruits packed in light syrup or juice, low-sodium canned vegetables, hygiene items and cleaning supplies. The list also includes multigrain cereals, grains such as rice and oatmeal, canned protein, soups, snacks, baking goods, juice and condiments.

“Our hope would be, if we can get the military and civilian population activated, we can far exceed even what we did last year,” when donations topped 2 million pounds, Hinkle-Bowles said.

DOD Sets Food Donation Goal at 1.5 Million Pounds

American Forces Press Service

WASHINGTON, June 20, 2012 – “Feds Feed Families,” now in its fourth year, is under way through August, and the Defense Department encourages military and civilian employees to participate by donating nonperishable food.

The food drive accepts items for distribution to local food banks. In a memorandum, Deputy Secretary of Defense Ashton B. Carter said DOD will again expand its collection campaign to a nationwide level by donating to food banks across the country.

“The tremendous success of the 2011 food drive was a credit to the exemplary efforts of all of you and your staffs,” Carter’s memo reads. “Running a successful campaign requires a team effort, and leadership support is critical. ‘Feds Feed Families’ allows us to showcase how caring and giving our people are, and demonstrates our commitment as a department to helping those in need.”

Defense officials called last year’s food drive overwhelmingly successful. Food donations across the federal government totaled 5.7 million pounds -- nearly three times the goal of 2 million pounds. DOD alone exceeded its goal of 733,800 pounds, officials said.

DOD this year is striving for 1.5 million pounds of food donations for nationwide distribution, more than twice last year's goal. It represents an average of 2 pounds of food per civilian employee.

The goals for the service branches are: Army, 562,000 pounds; Navy, 396,000 pounds; Air Force, 348,000 pounds; and Office of the Secretary of Defense and Office of the Chairman of the Joint Chiefs of Staff agencies and activities, 194,000 pounds.

In his memo, the deputy secretary encourages support with the following tasks:

-- Military services, Defense agencies and field activities are tasked with arranging logistical support for June 26-27, July 24-25, and Aug. 28-29.

-- A "component champion" will be appointed to represent each component to coordinate with organization representatives, and “lead the call” for donations.

-- Employees are asked to encourage others to donate nonperishable food.

The Defense Civilian Personnel Advisory Service is managing the food drive for DOD. For more information, contact Aimee Scanlon at fedsfeedfamilies@cpms.osd.mil or 703-696-4741.

Bremerton Culinary Artists Showcase their Skill at Armed Forces Competition

By Mass Communication Specialist 1st Class (SW) Charlemagne Obana, Naval Hospital Bremerton Public Affairs

BREMERTON, Wash. (NNS) -- Naval Hospital Bremerton (NHB) food service Sailors and civilian staff competed May 12 at the 2012 Armed Forces Day military culinary arts competition.

The event was hosted by Naval Base Kitsap (NBK) at the Olympic College student center.

"It was very tough to judge this event. They were all outstanding and represent the best of the best that the Navy and the military offers," said special guest and judge from Washington D.C., Karin George, program manager food service ashore and retired Navy chef. "This was a wonderful opportunity to showcase their skills and I never experienced anything like this when I was in the Navy."

The competition which originated 20 years ago as a chili cook-off between the area's Navy cooks has blossomed into a competition with representatives coming from throughout the greater Puget Sound area such as Joint Base Lewis-McCord, NBK, Naval Air Station Whidbey Island, Naval Hospital Bremerton, Naval Base Everett, and various ships in the Northwest Navy region.

"It really raises your opinion of the kind of chefs the Navy and the military has...these guys have skills," said Steve Zugschwerdt, freelance photographer and competition attendee.

NHB combined food services staff began their food preparations two days prior to the event and presented the most entries into the competition.

"Our strategy is to just do our best and to represent our command," said Culinary Specialist 1st Class (SW) Arturo Perez, NHB combined food services leading petty officer. "We tried to use the same winning recipes from last year until somebody beats us in that category. The main difference [this year] is in our presentation."

The categories for competition included garnish, chili, appetizer, pie, cake, ribs, wings, and the iron chef cook-off.

"There was no 'I' or 'my' product. Everyone had a hand in each item. We were very critical with each of our entries," said Chief Culinary Specialist (SW/AW) Renee Aquino, NHB Combined Food Service leading chief petty 0fficer.

"I think our entries in this competition are phenomenal," said NHB Command Master Chief Frank Dominguez. "They really hit a homerun with the ribs and the cake."

The efforts of the hospital Terrace Dining Room staff were rewarded with first place awards for both the cake and rib category, second place awards in chili and wings, another third place award for their rib entry, and a second overall award for the second consecutive year. According to command staff members who attended the event, the real winners of the competition are always the patrons of NHB Terrace Dining Room.

"Some of the products we prepare for competition make it on our menu at the hospital," said Aquino. "The sushi that won last year we served as part of our healthy menu during our nutrition month celebration."

The NHB galley began instituting healthier menu items in early 2011 according to Aquino.

"We took away serving hamburgers and fries everyday even though people liked it. We try to set their mind on something else [healthier for them]. We serve whole wheat pasta, brown rice, tofu dishes, and we serve a lot of fish on our menu during the week," said Perez.

"I'd like to see a healthy choice category for next year's competition. We could teach a lot of people that healthy food also tastes good."

"I think we would probably ace that category," said Aquino. "We serve a grilled crusted mahi-mahi [here], all we have to do is make a good sauce to go with it."

Culinary Specialists Go to Battlestations in Fleet Week Galley Wars

By Mass Communication Specialist 2nd Class (SW) Greg Johnson, Commander, Navy Region Southeast Public Affairs

FORT LAUDERDALE, Fla. (NNS) -- More than 30 culinary specialists assigned to ships participating in Fleet Week Port Everglades 2012 competed in Galley Wars April 28 at Hugh's Culinary in Oakland Park, Fla.

The event was designed to test the kitchen skills of participants and recognize their superior talents in the field of culinary arts through a fast-paced cooking competition, an event Hugh's Culinary owner and event organizer Hugh McCauley said is intended to bring the military and civilian communities closer together.

"Our main goal is to promote some camaraderie between the military and the community," he said. "We all enjoy the opportunity to interact with each other and mingle and this event is a great way to do that."

The competition featured one team from each ship, including the multi-purpose amphibious assault Ship USS Wasp (LHD 1), the Ticonderoga-class guided-missile destroyers USS San Jacinto (CG 56) and USS Gettysburg (CG 64), the Oliver Hazard Perry-class frigate USS DeWert (FFG 45), the U.S. Coast Guard cutter Bernard C. Webber and the Los Angeles-class fast-attack submarine USS Dallas (SSN 700). Each team had one hour to prepare two identical platters composed of several courses with at least one of those dishes including the secret ingredient - swordfish.

"It's one of those things you can't really prepare for," said Culinary Specialist 2nd Class Curtis Pacheco of Wasp. "You don't really know what you'll be working with until you get there. It was the first time I had done something like this and it was really fun," said Pacheco. "There was definitely a lot of competitiveness in the kitchen between the ships."

"Every participant from the ship has to bring their A-game to succeed here," McCauley said. "It's always a challenge, but they always bring their individual expertise and pull together a team effort to overcome a difficult environment."

Once the dishes were plated, they were judged by five celebrity judges. This year's Judges Choice Award winner was Dallas and the Audience Favorite Award winner was Bernard C. Webber.

However, winning and losing were not the most important aspect of the event, said Culinary Specialist 2nd Class (SS) Josue Ramirez, a culinary specialist assigned to Dallas.

"They all had great attitudes and teamwork," he said. "They were really some of the best cooks in the Navy and it was a great experience to compete against them and learn from each other."

According to McCauley, the competition was fierce and it was extremely difficult to choose a winner.

"All the teams were really close and they all did a great job at using their experience. Every one of them did a superb job with the secret ingredient and every team put forth a tremendous effort. All of them should be proud," he said.

The Navy's more than 7,000 culinary specialists (CS), deployed around the globe, feed on average more than 92 million wholesome and nutritious meals per year, ensuring the Navy's fighting forces operate at peak performance and are ready to respond to threats worldwide. Navy commanding officers agree that nothing impacts Sailors on a day-to-day basis more than the food CSs prepare for them; they believe these top quality meals contribute directly to Sailor quality of life and morale. Today's CSs have greater culinary instruction than ever before. With even more advanced training on the way. Sailors, both afloat and ashore, can look forward to even healthier and better-tasting meals in the near future.

Four U.S. Navy ships, a submarine and a U.S. Coast Guard cutter are participating in Fleet Week Port Everglades 2012, an event designed to showcase the investment Americans have made in their Navy and increase awareness in cities that do not have a significant Navy presence.