Fort Riley Dfac - 1 / 6 Show caption + hide caption - Major General Paul E. Funk II, 1st Infantry Regiment. Dep. and the commander of Fort Riley, meat butchers on November 26 in Cantigny's canteen. Every Thanksgiving, senior commanders serve their soldiers in Cantigny-like canteens, which are decorated in the style of Disney t... (Photo: AS) ORIGINAL VIEW
2 / 6 Show caption + hide caption - Sgt. Sean Costley, a member of the 116th Police Regiment, 97th Police Regiment, carves the names of fallen soldiers on a nice block as part of a large display of fallen soldiers, Nov. 25, in the Cantigny cafeteria at Fort Riley. Costley oversaw the construction of the exhibition, which is ... (Photo credit: USA) VIEW ORIGINAL
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3 / 6 Show title + Hide title - Pfc. Traynard McMath, HHC, STB, 2nd ABCT, 1st inf. Div., stirring the cake batter while Spc. Martha Cobble, HHC, STB, 4th IBCT, 1st Inf. Div., knocking little donuts out of the pan on November 25 at the Fort Riley Cantigny dining facility. Two catering soldiers and... (Photo credit: AS) ORIGINAL VIEW
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4 / 6 Show Title + Hide Title - Pvt. Alexandria Perez, Co. E, 1st Battalion, 28th Infantry Regiment, 4th IBCT, 1st Inf. Div., Cupcake Frosting, Nov. 25, Cantigny dining facility at Fort Riley. That night, Perez and his fellow chefs cooked and decorated more than 250 cupcakes... (Photo: AS) View ORIGINAL
5 / 6 Show caption + hide caption - Members of the 1st Infantry Regiment. Dep. command group, including command sergeant. Maj. Michael A. Greenston, the division's Sergeant Major, and their spouses view the Nov. 26 decorations in the Cantigny dining room as part of a Thanksgiving celebration... (Photo credit: USA) ORIGINAL VIEW
6 / 6 Show caption + hide caption - Elvis Presley was there to talk and entertain soldiers on November 26 at the Cantigny canteen at Fort Riley as part of the DFAC theme in Las Vegas. Every Thanksgiving, the Fort Riley cafeteria prepares a special Thanksgiving meal for the Soldiers... (Photo credit: USA) VIEW ORIGINAL
Although November 26 was listed in the calendar, the 1st Infantry Division soldiers at Fort Riley celebrated Thanksgiving in three canteens, each fighting to send soldiers, family members, and civilians home with the best food of the year.
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Catering Service The canteen soldier Iblis, Iblis and Cantigny stayed up all night preparing for dinner. Planning for the day began months ago and ended with diners filling their plates with turkey, toppings, ribs and other attributes of a traditional Thanksgiving meal.
"I think it's very important that the soldiers feel like they have a home, so every DFAC tries to create a theme," the commander said. This was stated by the senior non-commissioned officer of the division, Major Michael A. Greenston. "It's about bringing back that sense of family home to DFAC."
These themes include a medieval theme in the Invisible Dining Room and a dual theme in Cantigny: Disney for kids and families and Las Vegas for adults. Soldiers and their families eat among cakes decorated in the form of casinos and castles and interact with everyone from Elvis Presley to Santa Claus.
"Because we travel all over the country, sometimes you come back and it feels like hometown and it makes them remember that they're part of the team," he said. "You can go through some hardships, you can go through other things, but when you have soldiers and family members that come out and you all come together, you become a part of something."
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Thanksgiving is also a time when senior leaders can truly thank soldiers. Major General Paul E. Funk II, 1st Infantry. Dep. and the Commanding General of Fort Riley joined other senior divisional commanders in serving food to soldiers in all three canteens.
"This is the Super Bowl for our chefs," Funk said. "Here they take it all and show what they can do."
Specialist Martha Cobble of Headquarters and Headquarters Company, Special Forces Battalion, Combat Team, 4th Infantry Brigade, 1st Infantry Regiment. Div., spent most of the night on November 25 baking pops cake and other sweets for the next dinner in Cantigny. It's Cobble's third Thanksgiving as a cook, and she said her specialty is baking, something her family has.
"Just knowing that you're doing something, and not just coming here and cooking all the time," added Cobble. "It makes you feel good. It makes you proud of what you do."
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"It's a big family," Funk said. "On Thursday, I will ask everyone in Flint Hills, when they sit at the table, just say thank you to the soldiers, sailors, airmen and marines who went through the cold and lonely to give us freedom, to give us the holiday. this and make America the greatest country in the world."
"I haven't seen Cantigny give it his all since I've been here." Sgt. George Frey, 1st Battalion, 28th Infantry, 4th Infantry Brigade Combat Team, 1st Infantry. Div., said. "It means a lot."
Frey said he is always there for the soldiers, but does his best to provide for the troops during holidays like Thanksgiving.
"They seem to go out of their way to make sure the soldiers eat a home-cooked meal during Thanksgiving," he said, describing the celebration as a family setting.
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"Since I've been in the military, I think it's really cool that senior leadership will go and serve their soldiers during Thanksgiving and Christmas," said Frey, who has served in the military for more than seven years. FORT RILEY, Can. -- When soldiers enter the front door of the Cantigny dining facility on Estes Road, it's no coincidence that the first thing they see is healthy food.
"As soon as they entered, they saw grilled fish, grilled chicken, steamed vegetables and red rice," said the sergeant. 1st class Gordon Brunning, cafeteria manager. "It's all your healthy options in one stop here."
Sandwich bar, salad bar, grill - everything has been thought out to the smallest detail so that soldiers can make the best choice. The idea behind the layout is that soldiers will take the first thing they see. When they get to the less healthy option, their plate will be full and they won't want to eat it.
In addition to changing the layout and increasing healthy food choices, soldiers may have noticed the green, yellow, and red labels placed above each food item.
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The labels and layout are part of a Ministry of Defense initiative announced in Cantigny when the facility reopened in August after being launched. This is the only DFAC at Fort Riley that has implemented this program.
"Go for Green 2.0 is a program to label all of our menu items and develop a choice architecture to help soldiers eat healthier foods," said Nicole Curtis, chief of nutrition at Irvine Hospital.
Every prescription prepared and submitted to DFAC is processed by a computer program. The result is a breakdown of each ingredient and preparation method to determine how healthy the recipe is. Then it is divided into green, yellow, or red.
The label will help ease the decision-making process for soldiers who want to eat healthy foods but may not have the nutritional knowledge to know what to choose. For example, if a dish contains vegetables, this does not mean that it automatically falls into the green list.
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"We can have vegetable lasagna that can be green," said Curtis. "However, if this vegetable lasagna is something processed or factory-cooked and contains added sodium and preservatives, it will turn yellow."
Fresh fruit, fresh vegetables, whole-wheat bread, and low-sugar yogurt parfaits are examples of green foods.
"Our green products are products that will improve our performance," Curtis said. "Yellow foods can be more processed, they will not help increase our productivity as much as green foods."
When soldiers choose food, they should look for 85% green, 10% yellow, and 5% red options. Or they can only eat one red meal a week. Red food is at the end of DFAC and includes items like chili dogs and cheeseburgers.
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The label also has a picture of a salt shaker to show the sodium level in the food.
"If soldiers are running outside in a hot environment, sweating a lot, then I want them to consume more sodium to help them maintain their electrolyte levels," he said. "Some people have hypertension or high blood pressure, so we want them to look at low-sodium foods."
On October 3, lunch options include staples like a salad bar and quick order options like cheeseburgers and hot dogs.
But the soldiers also have a choice of main dishes and side dishes, such as vegetable combo, parmesan chicken, grilled chicken, grilled fish, red rice.
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