By Alexandra Shea
Mountaineer staff
Sgt. 1st Class Ronald Francis, right, 759th Military Police Battalion, passes multiple frozen turkeys to Staff Sgt. Josh Pullen, 4th Battalion, 9th Infantry Regiment, 1st Stryker Brigade Combat Team, 4th Infantry Division, Nov. 17, 2017, at the Fort Carson Culinary Academy. About 300 turkeys were delivered to Fort Carson to be prepared prior to delivery to various Salvation Army locations in Colorado Springs, Manitou Springs, Fountain Valley and Woodland Park. (Photo by Aleah Castrejon)
Fort Carson culinary specialists continued to show their support for local community members by partnering with the Colorado Springs Salvation Army to provide a Thanksgiving meal for those who might otherwise go without.
For 27 years volunteer Soldiers have given their time and culinary skills to ensure the mission was a success.
“This is an amazing picture of the community coming together to bring food and holiday cheer to those in need,” said Salvation Army Corps Capt. David Kauffman.
The culinary specialist team greeted Kauffman and his associates early morning Nov. 17, 2017, as about 300 frozen turkeys arrived at the Fort Carson Culinary Academy loading dock. The academy’s kitchen is one of a few locations found across Colorado Springs that can handle the load of birds and the approximate 96-hour cooking marathon that took place starting Nov. 18, 2017.
“We started preparing (Nov. 19, 2017) at midnight,” said Staff Sgt. Mark Scozzafava, culinary NCO. “Three separate shifts working around the clock — it takes Army dedication to do this.”
Scozzafava, a six-year veteran of the Salvation Army Thanksgiving meal mission, along with his team of volunteers, began seasoning, basting and cooking the turkeys that would feed more than 3,000 people on Thanksgiving Day.
Not only was the team responsible for the entrée, they also tackled 1,200 pounds of green beans, 240 pounds of stuffing and 200 pounds of mashed potatoes. Other local volunteers would provide hundreds of desserts and gravy to complete the meal.
Maj. Gen. Randy A. George, right, commanding general, 4th Infantry Division and Fort Carson; his wife, Patty George; and Command Sgt. Maj. Timothy L. Metheny, 4th Inf. Div. and Fort Carson, serve Thanksgiving meals at the Colorado Springs Salvation Army Nov. 23, 2017. (Photo by Capt. Alexander H. Chung)
After the turkeys turned the perfect golden brown color, the volunteers hand carved each bird and prepared the meat for storage.
In the early hours Thanksgiving Day, the Soldiers gathered at the academy loading dock again to carry tray after tray of the meat into a truck that would distribute the meals to various locations in Colorado Springs, Fountain Valley, Manitou Springs and Woodland Park.
The 4th Infantry Division and Fort Carson command team, Maj. Gen. Randy A. George and Command Sgt. Maj. Timothy L. Metheny, met the Soldiers as the last of the food was loaded to personally thank each volunteer and present awards as a small token of appreciation for their hard work and dedication to the completion of the mission.
Pfc. John Hewston, 984th Military Police Company, 759th Military Police Battalion, carves one of 300 turkeys prepared at the Fort Carson Culinary Academy Nov. 22, 2017. Fort Carson volunteers partnered with the Salvation Army to prepare a Thanksgiving meal that feeds about 3,000 local community members in need. (Photo by Alexandra Shea)
George and Metheny, along with a battalion of goodwill Samaritans, would follow the truck to the Colorado Springs Salvation Army dining hall. Once inside, aprons were tied on and sleeves were rolled up as hundreds of men, women and children waited patiently to receive their hot meal and dessert.
“I could be home right now but I would rather be here helping my fellow man,” said Pfc. John Hewston, 984th Military Police Company, 759th Military Police Battalion.
“I’m thankful for the opportunities that I’ve been given, it’s only right that I give back.”