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Fairchild Air Force Base

MSG dining out

FAIRCHILD AIR FORCE BASE, Wash. –Two firefighters from the 92nd Civil Engineer Squadron put the final ingredient into the grog bowl as Sergeant at Arms Tech. Sgt. Robert Winner, 92nd Security Forces Squadron, looks on during the 92nd Mission Support Group dining out at Club Fairchild March 7. The final ingredient was dry ice, which provided the fog that rose from the grog bowls.(U.S. Air Force photo/Senior Chad Watkins)

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MSG dining out

FAIRCHILD AIR FORCE BASE, Wash. – Col. Van Fuller, 92nd Mission Support Group commander, and his wife, Kelly Fuller, along with Maj. Pamela Woolley, 92nd Communications Squadron commander, toast the mess during the 92nd MSG dining out at Club Fairchild March 7. Individuals who violated rules of the mess were required to follow a set of procedures, which included toasting the mess with a drink from the grog bowl. (U.S. Air Force photo/Senior Chad Watkins)

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MSG dining out

FAIRCHILD AIR FORCE BASE, Wash. – Maj. Fred Lacy and 2nd Lt. Chikaodi Akalaonu, 92 Contracting Squadron, prepare to put their squadron’s ingredient into the grog bowl during the 92nd Mission Support Group dining out at Club Fairchild March 7. The ingredient symbolized the blood from paper cuts, while the other six squadrons added ingredients symbolic of their squadrons mission. (U.S. Air Force photo/Senior Chad Watkins)

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MSG dining out

FAIRCHILD AIR FORCE BASE, Wash. –Retired Maj. Ed Majeski and Airman Joel Barrot, 92nd Logistics Readiness Squadron, cut the ceremonial cake during the 92nd Mission Support Group dining out at Club Fairchild March 7. The cake cutting is traditionally done by the oldest and youngest person in attendance. (U.S. Air Force photo/Senior Chad Watkins)

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MSG dining out

FAIRCHILD AIR FORCE BASE, Wash. – Lt. Col. John Foden, 92nd Mission Support Group vice commander, and Col. Thomas Griffith, dean of faculty and academic programs, National War College, ladle out cups of grog during the 92nd MSG dining out at Club Fairchild March 7. The dining out custom began in the 1930s with Gen. H. “Hap” Arnold’s “wing-dings”, enhancing the esprit-de-corps of military members and their guests. (U.S. Air Force photo/Senior Chad Watkins)

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MSG dining out

Published March 11, 2008

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