Master Chief Sean McPhilamy and Capt. Jeffrey Westling presents Jennifer Haleakala a certificate of completion during a Coast Guard ombudsman training course, Sept. 24, 2014, at Coast Guard Base Kodiak, Alaska. U.S. Coast Guard photo by Petty Officer 3rd Class Diana Honings.

Honoring our military families in the Coast Guard

November is the Month of the Military Family in which we honor the families that support our troops. In the Coast Guard, a select few military spouses volunteer as ombudsmen to provide knowledge of work life services and referrals for specific services such as doctor referrals, schools, and education and employment opportunities.


Petty Officer 3rd Class Victor De La Mora serves meals aboard the Coast Guard Cutter Hickory in Homer, Alaska, Oct. 23, 2014. De La Mora, a food service specialist aboard the Hickory, was inspired to cook by his family. U.S. Coast Guard photo provided by CGC Hickory.

Cookin’ with Coasties: FS3 Victor De La Mora

A stint in Alaska is like a rite of passage for many Coast Guard members and one of the latest to experience its challenges is Petty Officer 3rd Class Victor De La Mora, a food service specialist aboard the Coast Guard Cutter Hickory, homeported in Homer.


FS3 Justin Kennelly prepares Shrimp Etouffee aboard the Coast Guard Cutter SPAR at Base Kodiak, Alaska, Nov. 13, 2014. U.S. Coast Guard photo by Petty Officer 1st Class Kelly Parker.

Cookin’ with Coasties: FS3 Justin Kennelly

Cooking in a galley can present its challenges. Deciding each recipe to make with the ingredients at hand, prepping numerous components and eventually preparing the actual meal three times a day, there’s a lot that goes into the final product. Now imagine doing all of that in 15-foot seas.


FS1 Feature

Cookin’ with Coasties: FS1 Sammy Paone

If there’s one misconception that exists about the Coast Guard’s food service specialists, it’s probably that their only responsibilities are in the galley, cooking. For Petty Officer 1st Class Sammy Paone, the special command aide at Coast Guard 17th District in Juneau, Alaska, firing up the range to make homemade meals is only a fragment of his overall job.


Petty Officer 2nd Class Aaron Anderson pauses for a photo aboard Coast Guard Cutter Chandeleur, Oct. 21, 2014. U.S. Coast Guard photo.

Cookin’ with Coasties: FS2 Aaron Anderson

One crewmember aboard Coast Guard Cutter Chandeleur, a 110-foot Island Class patrol boat homeported in Ketchikan, Alaska, is food specialist Aaron Anderson. Anderson shares his favorite recipe and what it takes to be a successful chef in the Coast Guard.


The 441-foot Russian freight vessel Simushir adrift after losing propulsion along the coastline of the Queen Charlotte Islands, British Columbia, with 11 personnel aboard and an estimated 168,000 gallons of fuel. U.S. Coast Guard photo.

Adrift in Canadian waters

With Alaskan waters bordering Canada in both the north and south, it’s no surprise that the U.S. and Canadian coast guards work hand-in-hand, training together annually to respond to maritime emergencies. Unpredictable Arctic weather presents complex challenges, and both countries occasionally rely on one another to provide a helping hand.


RFO Feature

The Last Frontier: Ready for Operations

All around the Coast Guard, RFO teams work with operational units to ensure standardization and that all crews are able to perform their missions safely. In Alaska, the harsh environment and limited infrastructure make readiness that much more critical to success.


Petty Officer 2nd Class Mark Denton, a food service specialist aboard the Coast Guard Cutter Mustang, prepares lunch for his shipmates in Seward, Alaska, Oct. 15, 2014. Food service specialists in the Coast Guard can receive a wide variety of specialized culinary training from cooking to food presentation and kitchen management. U.S. Coast Guard photo by Petty Officer 1st Class Shawn Eggert.

Cookin’ with Coasties: FS2 Mark Denton

It’s been said an army marches on its stomach, but the Coast Guard is no exception. Without nutritious food and stocked larders, Coast Guard crews would be unable to conduct operations while underway for extended periods of time, so it’s up to food service specialists like Petty Officer 2nd Class Mark Denton of the Coast Guard Cutter Mustang to make sure their shipmates are well fed and provisioned before heading out to sea.


Crewmembers from the Coast Guard Cutter Hickory prepare to offload buoys from the Kuskokwim Bay aids to navigation decommissioning near Bethel, Alaska, Oct. 16, 2014. The crew commissions nine buoys in Kuskokwim Bay and 36 buoys in the Kuskokwim River each year. U.S. Coast Guard photo.

Bye Bye Buoy – CGC Hickory completes seasonal decomissioning of Kuskokwim aids to navigation

The crew of Coast Guard Cutter Hickory returned to its homeport in Homer from a two week patrol to decommission the seasonal aids to navigation in the Kuskokwim River in Southwestern Alaska Oct. 16.


SNFS Austin Reed prepares a meal for the crew aboard the Coast Guard Cutter Munro while on patrol in the Bering Sea, Oct. 15, 2014. U.S. Coast Guard photo.

Cookin’ with Coasties: SNFS Austin Reed

One of the newest crewmembers aboard Coast Guard Cutter Munro, a 378-foot high endurance cutter homeported in Kodiak, Alaska, is food specialist Austin Reed. A recent graduate of the Coast Guard’s food service specialist “A” school, Reed is just finding out what it’s like to be part of a team aboard a Coast Guard cutter.


Next Page »