Man on the Street

“My family; every one of them served in the military, so it is kind of a family tradition.” - Staff Sgt. James Beauregard

Man on the Street

“My son and his innocence, and the fact that he has the rest of his life to shape how his life will be." - Tech. Sgt. Michael Schroeder

Deep Frying Turkey Safely

Master Sgt. John Willard, the NCO in charge of flight safety with the 436th Airlift Wing Safety Office, lowers a turkey into a turkey fryer Nov. 16, 2012, at Dover Air Force Base, Del. Fires caused by improper usage of turkey fryers are one of the top causes for home fires during the holiday season. (U.S. Air Force photo by Roland Balik)

Deep Frying Turkey Safely

A thermometer is inserted into a turkey after it is removed from a turkey fryer Nov. 16, 2012, at Dover Air Force Base, Del. The oil temperature in the turkey fryer should be between 325 and 350 degrees while the internal meat of the bird should be between 175 and 180 degrees. (U.S. Air Force photo by Roland Balik)

Chief coining

Staff Sgt. Kenneth Jones, knowledge operations manager with the 436th Maintenance Group, receives a coin from the 436th Airlift Wing Command Chief Master Sgt. James Smith Nov. 15, 2012, at the 436th MXG breakroom on Dover Air Force Base, Del. Jones received the coin for his efforts in supporting the former Command Chief Master Sgt. James Lucas’ retirement. (U.S. Air Force photo by Tech. Sgt. Chuck Walker)

AOTW

Airman of the Week, Senior Airman Tanaj Stevenson