Photo By Tech. Sgt. Maria Ruiz | The 184th Intelligence Wing Security Forces Squadron arrives on the scene equipped...... read more read more
WICHITA, Kan. - What do flying mashed potatoes, squirt guns, games, combat boots, and face painting have in common? The combat dining-in, of course!
The 184th Intelligence Wing held its inaugural combat dining-in on Aug. 4. The wing’s dining-in event allowed wing members to socialize, share a meal and play games in a relaxed environment.
Approximately 550 wing members attended wearing combat dress uniforms with accessories, face and body paint, costumes and squadron T-shirts. Raffle prizes were awarded to attendees along with dinner and games throughout the evening.
The traditional dining-in format, dating back to the 1930s, is a military-only formal dinner for the members of a wing, unit or organization. The combat dining-in originated from these traditional functions and turned it into a less formal dinner.
“The overall goal was to make as many people feel involved,” said Capt. Amanda George, 161st Intelligence Squadron current operations officer in charge, and Company Grade Officers Council president. “We really wanted it to be affordable, comfortable and less formal.”
The CGOC organized the event with the assistance of community members, wing organizations and volunteers. This event marked the council’s first project since it was established in February 2013.
“It took everyone from around the wing to make this possible. It was a team effort. We (CGOC) depended on the squadron representatives to distribute information and fundraise,” said Capt. Jennifer Vogt, 184th IW Commander’s Action Group, and the CGOC vice president.
Approximately five months of fundraising, coordinating, sponsorship and advertising went into transforming an idea into a reality.
As an example of one of the dinner’s “rules of engagement,” the dinner didn’t commence until all attendees ran through a muddy obstacle course or were marked with chalk if choosing to forgo the course.
Other examples were the pounding of fists on tables instead of clapping when expressing approval, not pointing with your finger and not quibbling with the president or vice president.
“I have never been to a dining out or a dining in, so this was my first. I had a great time and enjoyed the camaraderie the most,” said Staff Sgt. April Carron, IT specialist, 184th Communications Flight.
The guest of honor was Wichita native and retired U.S. Marine Corps Sgt. Anthony Clark. He spoke of his deployment experiences and hardships that past and current veterans experience after their service commitment.
“I was fortunate enough to serve in Afghanistan after 9/11,” said Clark. “Me and my wife, Angel, are very passionate about helping out veteran causes. We have done fundraisers for the Wounded Warrior Project and Operation Freedom Memorial through my ultra-marathon running.”
He has raised more than $32,000 for veteran support and nonprofit organizations by running distances up to 224 miles.
Clark was accepted into Badwater 135, known as the world’s toughest footrace, in 2011 and 2012. This marathon covers 135 miles nonstop from Death Valley to Mount Whitney, Calif., in temperatures up to 130 degrees Fahrenheit.
The combat dining-in fundraiser donated $1,000 to the Gallant Few Inc. organization. Their mission is to reduce U.S. Army Ranger veteran unemployment, homelessness and suicide.
The program uses one-on-one mentoring by a veteran, now successful in the civilian sector, with a veteran just departed from active-duty service. This connection allows the mentor to assist with physical, social, professional and emotional support.
This event, organized around formal ceremony procedures such as the honor guard presenting the colors and the prisoner of war and missing in action table, promoted camaraderie.
“I feel that it helped a lot with the morale and esprit de corps,” said Tech. Sgt. Christopher Hines, 184th Logistics Readiness Squadron customer service noncommissioned officer in charge. “I think that unit members will go back to their prospective shops and talk about this for days or even months to come.”
The future looks promising for another dining-in event.
“People from all around the wing raved about what a good time they had and the much cherished memories that were made that night,” exclaimed Vogt.
“The CGOC voted to have a dining-in every three years,” said George. “There is a lot of time and preparation that goes into this event. We want the next dining-in to be just far enough apart where you want to go back because you want to relive that feeling.”
| Date Taken: | 08.04.2013 |
| Date Posted: | 12.07.2013 15:15 |
| Story ID: | 117881 |
| Location: | WICHITA, KS, US |
| Hometown: | WICHITA, KS, US |
| Web Views: | 54 |
| Downloads: | 0 |
This work, Dining-in to venture out, by TSgt Maria Ruiz, identified by DVIDS, must comply with the restrictions shown on https://www.dvidshub.net/about/copyright.
No keywords found.
LEAVE A COMMENT