Thanksgiving at sea

UNITED STATES

11.18.2021

Courtesy Story

USS Abraham Lincoln (CVN 72)   

PACIFIC OCEAN – The aircraft carrier USS Abraham Lincoln (CVN 72) celebrated Thanksgiving with a feast and combined worship service while out to sea this year. The holiday cheer would not have been possible without the efforts and coordination of the crew.
The feast, orchestrated by supply department, included staple Thanksgiving dishes such as pumpkin pie, honey-glazed ham and turkey. The working teams, enlisted and officer, dedicated countless hours to ensure a successful and fulfilling meal for all. For those with religious traditions, a joint service incorporating gospel, psalms and scripture was held in the forecastle, celebrating the spirit of giving and being grateful.
“Thanksgiving at Supply department is something we do to give thanks,” explained Cmdr. Warren Sherman, Abraham Lincoln’s supply officer. “This experience is to give a pause from all the hard work that the crew does, to get a great meal.”
Making this event happen was an all-hands effort, which involved the entire supply department chain of command. Officers, chiefs, and junior enlisted were present in the galley starting at 4 a.m., preparing food for the crew.
“This was a collective effort by the entire department and required a lot of teamwork,” said Culinary Specialist 3rd Class Connor Hoch, the assistant leading petty officer for ship’s cargo. “Even our food service officer stayed up all night making collard greens for the entire ship, to make things easier for our day crew.”
Senior Chief Culinary Specialist Marco Guevarra, S-2’s division leading chief petty officer and leading culinary specialist, also commented on the dedication and skill exhibited by his team.
“Our culinary specialists here aboard can really cook, and the talent is definitely there,” said Guevarra. “The workhorses are those junior Sailors. S-2 division has some of the best junior cooks right now. I’m proud of them.”
On top of their daily tasks, which were critical to keeping the ship’s crew fed, ship’s cargo spent a week working an average of 14 hours a day. This involved transporting and thawing approximately 80 turkeys, 13 whole pigs and 120 hams among other meats, side items and desserts. All of this preparation went into making sure that all aboard the Abraham Lincoln, including those who were having their first Thanksgiving away from home, had an enjoyable experience.
“Most of us down here in cargo have been on a deployment before, and we know what it’s like to spend Thanksgiving away from family,” said Hoch. “Newer people might have a harder time dealing with this for the first time, so we have to make sure that we make the effort to give them a comfortable, home-like experience.”
Although the Sailors weren’t able to sit around the table with family back home, they could rely upon a great meal to share with their Navy family. Master Chief Culinary Specialist Romeo Agliam, assistant food service officer, emphasized the spirit of comfort and togetherness that comes with celebrating Thanksgiving with shipmates.
“This is our opportunity to bring home to the Sailors on the ship,” stated Agliam. “It was a great feeling seeing every Sailor eat a great meal on this holiday.”
Agliam also gave praise to his team, and spoke to the quality of their work.
“The execution, from our first classes all the way down to our E-1 CSs and food service assistants, felt flawless,” stated Agliam. “I couldn’t be more proud of our entire team.”
Sherman commended his team on a job well done and the quality of the food.
“I’ve spent eight and a half years aboard ships, and this is the best meal I’ve ever had, hands down,” expressed Sherman. “It was awesome.”
The joint religious service, held in the ship’s forecastle, welcomed all faiths and paid tribute to the spiritual element of the holiday. A number of chaplains and lay leaders spoke to the congregation, sharing stories as well as reciting verse.
“Make it a priority in your life to give thanks,” said Lt. Francisco Muniz Valle, chaplain aboard Abraham Lincoln, to the crowd gathered for the service. “Let us be thankful that we are healthy
and enjoying a great meal on this Thanksgiving Day.”
Although the service was focused around being thankful and appreciative for all of the good things in life, big and small, there was also some time to have some fun with playful references to holiday football.
“Be thankful for the little things in life,” Muniz Valle said with a chuckle while taking aim at the Dallas Cowboys football team. “Let us be thankful that the Cowboys are losing on this Thanksgiving Day!”
Muniz Valle, an advocate of spiritual as well as emotional health, also touched on the relation between being appreciative for what you have, and your overall wellness.
“Doctors have discovered that the healthiest emotion for man is gratitude,” said Muniz Valle. “If you are able to give thanks all the time, you are able to feel healthier mentally, emotionally and physically.”
Muniz Valle closed his part of the service with a reminder that giving thanks shouldn’t stop after Thanksgiving is over.
“When you have an attitude of gratitude, you will realize that you are blessed in many ways in life,” he said. “Not only on this Thanksgiving Day, but on every day you live.”

• Date Taken: 11.18.2021
• Date Posted: 12.07.2021 19:26
• Story ID: 410669
• Location: US