Thanksgiving throughout history: Greywolf dishes up helping of holiday cheer

Photo By Sgt. 1st Class Brandon Banzhaf | Col. Matthew Van Wagenen, commander of the 3rd Armored Brigade Combat Team, 1st Cavalry Division, serves Soldiers during the Thanksgiving meal service at the Operation Iraqi Freedom Dining Facility Nov. 25 at Fort Hood, Texas.  

FORT HOOD, TX, UNITED STATES

12.01.2015

Story by Sgt. Brandon Banzhaf 

3rd Armored Brigade Combat Team, 1st Cavalry Division

FORT HOOD, Texas – While some Soldiers visited Families for Thanksgiving, others celebrated at the installation’s dining facilities.

Spanning the decades from 1984 at a tiny post in Germany to today at Fort Hood, Texas, Army food service specialists work around the clock preparing the Thanksgiving meal for their fellow Soldiers to enjoy.

“It was during the 80s in Germany at a small post called Herzogenaurach where I was the senior battalion commander and ‘owned’ the mess hall,” said Col. (retired) Sam Floca, a veteran and Temple, Texas, native. “In those days, almost all Army families ate together in the mess hall on Thanksgiving.”

In an effort to show his support and boost morale, Floca accompanied the cooks in the DFAC as they worked the night before and the day of Thanksgiving.

“The unsung heroes are the nightshift that came in at 9 o’clock the night before and worked nonstop in that hot kitchen til about 6 or 7 when the rotation was,” said Floca.

Floca said the cooks took pride in their dishes, brought him samples, and asked for his opinion while they prepared the meal.

As in the past, the cooks today are split into shifts and are given many different tasks, all with the same mission in mind – providing the Soldiers with a Thanksgiving experience reminiscent of home.

For some Soldiers, sharing a meal with their friends on the holiday may feel just about the same as if they were back home.

“This is my first Thanksgiving since joining the Army,” said Pfc. Austin Stadelbauer, a Cranston, Rhode Island, native and cavalry scout with the 6th Squadron, 9th Cavalry Regiment, 3rd Armored Brigade Combat Team, 1st Cavalry Division. “It’s a little bit different from being at home, but it’s really nice, because we are just one big Family, so we all came together.”

From the food preparation to the facility décor, the staff dished up some a heaping helping of holiday cheer.

This year, the theme at the Operation Iraqi Freedom Dining Facility was “Thanksgiving throughout history,” which was expressed with fully edible displays from different time periods throughout our Army’s history.

“A lot of work went into it – very long hours,” said Spc. Shedrece Woods, an Augusta, Georgia, native and culinary specialist with the 2nd Battalion, 7th Cavalry Regiment, 3rd ABCT. “It makes me feel special, everybody coming in here to look at the stuff we did.”

Just as Floca helped to serve the Soldiers their holiday meal, leaders from the 3rd ABCT stood on the opposite side of the serving line to fill the Soldier’s plates.

“I’ve been in the unit for about six months,” said Stadelbauer. “Originally, I was just going to stay in the barracks, but some of the guys invited me to eat with them. I feel like I belong.”

• Date Taken: 12.01.2015
• Date Posted: 12.01.2015 18:01
• Story ID: 183218
• Location: FORT HOOD, TX, US
• Hometown: ABILENE, TX, US
• Hometown: AUGUSTA, GA, US
• Hometown: CRANSTON, RI, US
• Hometown: NORCROSS, GA, US
• Hometown: SAN ANTONIO, TX, US
• Hometown: TEMPLE, TX, US