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Show Si!ei 13 2001 Photo by Senior Airman Ruts Martin and tinfoil keep the dishes warm before crowds devoured them. The buffet featured Mexican, Oriental, Indian and American foods, as well as a Dutch oven dessert. Hot-plat- es male-prepar- ed vOQOO -- OCMO o OO-.O MiDfl mem) dnspDay con I do airy cireatDoinis by Sylvia LeMons-Liddl- e Ogden ALC Public Affairs If you were resigned to sticking to or diets, the idea would have been a fleeting one once you entered Ogden's Union Station for the 10th annual "Real Men Can Cook" event. Sponsored by your community connection, the event featured lunch and dinner buffets with Mexican, Oriental and Indian dishes as well as popular American casseroles. There were Dutch oven desserts to die for and a variety of delicious chili dishes. Serbian sausage low-calor- ie ol and cabbage patch soup were favorites among the hungry crowd. "Real men" from Hill provided many of the delicious dishes including sausage hash prepared by Dan Arnow from the Technology and Industrial Support Directorate. This is Arnow's fourth year with Real Men Can Cook and he does all the cooking in his home. Since it was stereotypically a woman's role to do the cooking, Arnow feels people limit their personal potential and create barriers to effective relationships when they remain in traditionally familiar roles. YCC's mission is to provide comprehensive services to support and enhance the quality of life for all women, children and families in Northern Utah. One of the major areas it focuses on is domestic violence, which Arnow said is far too prevalent in today's society. He enjoys helping YCC through programs like Real Men Can Cook to help victims in removing themselves from these often dangerous and potentially deathly situations. Using ingredients ordered from New Mexico, first-tim- e participant John Medina prepared homemade tamales and chili verde for 150 people. His ingredients included corn husks, Chile Colorado powder, masa and deharina flour ground from corn pork roasts. "Getting the (tamale) dough into the right consistency and seasoned to taste good is an art," said Medina, chief of the TI Industrial Management Branch. "I enjoy cooking because I love doing things for people. Every one eats, and when they enjoy the food, they share conversation, and when they eat and converse, they take time to be thankful for one another including the trials they face each day. Somehow our issues with the world are lessened in their priority." Medina participated after hearing about YCC programs "I learned more of how YCC is a support mechanism for women who are abused or require counseling, and it provides a place where women can turn when their life loses direction," Medina said. "I'm convinced this program serves as a most valuable asset to our community." Another first-tim- e cook, Brent Larsen, a contractor in TICO, prepared Ric Alamon, pronounced "Rees Alamon," with rice, milk, whipping cream, slivered almonds and bing cherries. Larsen feels the cycle of domestic violence can be broken in time through programs like the ones YCC promotes. "I believe when a dish is prepared for others, with no expectation of return, the Great Chef above flavors the entree and the end result can't help but be outstanding," Larsen said. He's already planning his recipe for next year's Real Men Can Cook. A delicious cornbread shortcake was prepared by Lt. Col. Glenn Palmer from TI. A e participant, he believes the "mom" and "grandma" approach to cooking from Photos by Senior Airman Russ Martin First Lt. Emile Monette dishes up a pasta salad, garnished with olives, grape tomatoes and herbs as part of the "real Men Can Cook" benefit for Your Community Connection. Diners sample the fare during lunch and dinner buffets at Ogden's Union Station. first-tim- scratch is important from time to time because there are too many fast food and frozen entrees available. This method makes us more appreciative of the time and effort involved in preparing delicious meals. Palmer believes YCC's work to coordinate volun-teerisprovides direction and allows people to contribute their time and effort where it is most needed. First Lt. Charles "Emile" Monette, from the Space and C3I Systems Directorate, prepared a pasta salad, complete with kalamata olives, grape tomatoes and fresh herbs. He does most of the cooking for his family and before joining the Air Force, he worked in the food service industry for 10 years. During college he was the sous chef for a four-starestaurant in San Diego. m r, four-diamon- d One of Monette's favorites at the event was a stuffed grape leaves dish called dolmates, prepared by one of the 165 chefs who participated this year. Pat Condon, former Ogden Air Logistics Center commander, prepared his favorite, floorboard beans, and the Clearfield Job Corps provided all the desserts. "In all, more than 1,100 folks from the local area were served some of the best cuisine in the Top Of Utah," said Holly Crosby, YCC Community Resource Center manager. 'This event has gone from raising $5,000 in 1991 to more than $23,000 this year thanks to the efforts of the volunteers from Hill AFB and the local community." at All At Salem for AEF 8 Hill people arrive by Master Sgt. Doug Oswald 386th AEG Public Afffairs ! Air Expeditionary Force Eight came to a hot start under the desert sun when members of the 729th Air Control Squadron from Hill AFB, Utah, arrived in Ali Al Salem Air Base Aug. 28. According to Master Sgt. Thomas Oats, 386th Expedichangeover tionary Support Squadron, there was a of base personnel last week due to AEF Eight rotations. Members of the PERSCO team meet every busload, sometimes more than 100 people, arriving once or twice a day. "It's a real challenge when everyone arrives at once," added Oats. d of the members assigned to the Approximately 729th ACS deployed to Kuwait assuming duties as the 386th Expeditionary Air Control Squadron for the next 90 days. "We began focused preparations for the deployment about six months ago," said Lt. Col. Francis Xavier, 386th EACS commander. "Our wartime mission is to deploy to potentially austere environments, so Ali Al Salem is not much of a departure from what we're used to. "We also conducted field training in the desert environment of Western Utah to practice chemical warfare, security and other combat skills," said Xavier. "Our location at Hill AFB allows our weapons directors to train daily with 6 pilots assigned to the 388th Fighter Wing. Hill manages the Utah Test and Training Range, one of and the largest training ranges in the United States. "Our operations crews prepared with simulations and other training aids which focused solely on Operation Southern Watch," said Xavier. Ninety-nin- e percent of deployed personnel for AEF Eight should be in place at Ali Al Salem by Saturday, Oats said. "It's always a huge mission and people transition when AEFs rotate," said Col. Mike Koster, 386th Air Expeditionary Group commander. "Even so, the mixture of units that deploy here, be it active duty, guard or reserve, is a great example of how well total force is working." rvi i I M& L- - w; i ft two-thir- ds one-thir- F-1- air-to-a- ir Photo by Staff Sgt. Don Nelson, 386th AEQ Public Affairs The newest arrivals for Air Expeditionary Force Eight receive their Right Start briefing at the Camel Shack. While this group had a day to settle In before getting the briefing, the group that came In early the next day only had a few hours prior to receiving their briefing. y. 6y6 We began focused preparations for the deployment about six months ago. Our wartime mission is to deploy to potentially austere environments so AliAl Salem is not much of a departure from what we're used to. Lt. Col. Francis Xavier |
