NEWS RELEASE

Defense Commissary Agency

Corporate Communications

1300 E Avenue, Fort Lee, VA 23801-1800

Tel:  (804) 734-8000, Ext. 8-6105  DSN: 687-8000, Ext. 8-6105 

FAX: (804) 734-8248  DSN: 687-8248

www.commissaries.com

Release Number:         49-19                                                                                                                        

Date:                              June 17, 2019

Media Contact:             Kevin L. Robinson, public affairs specialist

Tel.:                                (804) 734-8000, Ext. 4-8773

E-mail:                           kevin.robinson@deca.mil

Parham is DeCA’s new director of public health, safety

By DeCA Corporate Communications

FORT LEE, Va. – Army Lt. Col. Angela M. Parham is the Defense Commissary Agency’s new director of public health and safety, announced Rogers E. Campbell, executive director of DeCA’s Store Operations Group.

She replaces Army Col. Alisa R. Wilma, who moved on to Joint Base San Antonio-Fort Sam Houston, Texas, as the deputy commander for DOD’s Regional Health Command-Central.

Parham reports to DeCA June 21from United States Army Central Command (USARCENT) headquarters at Shaw Air Force Base, South Carolina, where she was the command veterinarian. There she was responsible for overseeing USARCENT’s veterinary services mission that encompasses animal health, zoonotic disease risk mitigation and food protection activities.

As DeCA’s director of public health and safety, Parham leads a staff in Asia, Europe and the United States that plans and implements the agency’s consumer health and safety programs. Her directorate oversees health and safety site visits to commissaries and other DeCA facilities to include disposition of issues identified. Parham’s staff also acts as DeCA’s liaison with other military and federal public health, food safety, and personnel safety elements.

 “Lt. Col. Parham has had a world of experience in the realm of health and safety,” Campbell said. “We’re confident that she’ll lead our dedicated team of civilians and military members as we continue to ensure the products in our commissaries and the stores themselves are the safest possible.”  

            Parham has been a veterinarian for 22 years, graduating veterinary school in 1997 from the University of Georgia. She subsequently entered active duty as a captain in the Army Veterinary Corps. Her previous assignments included stops at Tyndall Air Force Base, Florida; Camp Walker, South Korea; Fort Gordon, Georgia; and Fort Wainwright, Alaska, where she was commander of the Alaska District Veterinary Command.

During her assignment at USARCENT, Parham, though stationed in Shaw Air Force Base, traveled frequently to the Middle East, working in Kuwait, Egypt, Qatar, Afghanistan, Oman, Jordan, United Arab Emirates and Bahrain.

From 2014 to 2016, she completed an applied epidemiology fellowship with the Center for Disease Control and Prevention’s Epidemic Intelligence Service, working in Atlanta, Georgia, and deploying to Sierra Leone.

 From 2013 to 2014, Parham served as the command veterinarian for the Area Support Group-Kuwait at Camp Arifjan, Kuwait, where she supervised clinical and preventive veterinary services in Kuwait, Bahrain, Saudi Arabia, Egypt, United Arab Emirates and Oman.

“I’m excited to be part of Team DeCA and connected to its mission of ensuring our patrons get the most efficient, effective and safest benefit possible,” Parham said. “I know our staff at public health and safety will continue to work tirelessly to help protect our patrons and employees.”

            Parham earned both her Bachelor of Science in Agriculture degree in biological services (1991) and her Doctor of Veterinary Medicine degree (1997), from the University of Georgia. She also earned a Master of Preventive Veterinary Medicine degree (2008) from Texas A&M University.

Parham is a board certified Diplomat of the American College of Veterinary Preventive.

-DeCA-

NEWS RELEASE

Defense Commissary Agency

Corporate Communications

1300 E Avenue, Fort Lee, VA 23801-1800

Tel:  (804) 734-8000, Ext. 8-6105  DSN: 687-8000, Ext. 8-6105 

FAX: (804) 734-8248  DSN: 687-8248

www.commissaries.com

Release Number:         48-19                                                                                                                        

Date:                              June 13, 2019

Media Contact:             Kevin L. Robinson, public affairs specialist

Tel.:                                (804) 734-8000, Ext. 4-8773

E-mail:                           kevin.robinson@deca.mil

‘We just have higher standards’

Former director: Commissaries put high priority

on health and safety of its patrons

By Kevin L. Robinson,

DeCA public affairs specialist

FORT LEE, Va. – When it comes to public health and safety in military commissaries, the Department of Defense has unique standards to match the stores’ special patronage – the men and women serving in uniform and their families.

It’s those standards that set commissaries apart from commercial grocers, said Army Col. Alisa R. Wilma, the Defense Commissary Agency’s former director of public health and safety.

Since June 1, Wilma has assumed her new assignment as the deputy commander for DOD’s Regional Health Command-Central at Joint Base San Antonio-Fort Sam Houston, Texas. Army Lt. Col. Angela M. Parham, former command veterinarian for the United States Army Central Command (USARCENT) headquarters, reports to DeCA June 21 as the new director of public health and safety.

Days before she left DeCA, Wilma spoke about her nearly three years at the commissary agency.

“Shortly after I arrived at DeCA in 2016 we had a hurricane [Matthew] and a commissary in Florida lost electricity,” she recalled. “We didn’t have a solid time as to how long its freezers had been out of power; so, we didn’t have good data on how long the products inside the freezer had been out of temperature. Now if it’s under four hours, we’re good, and can drive on. If it’s over four hours we cannot [sell that product].

“Since we didn’t have definitive data, we threw the product out. I cannot guarantee that an outside grocer would have made the same decision. And yes that’s government dollars, but we made that decision in the pursuit of patron safety. We just have higher standards.”

Supporting an operation with nearly 240 commissaries in 13 nations that serves more than 5 million military households can be a daunting task, one that DeCA’s public health and safety embraces heartily, Wilma said.

“If we do everything right, no one gets sick; no one gets hurt,” she said about the health and safety mission. “I’d like to think I’ve taken my team – people who are incredibly talented and hard-working – and communicated their value to this agency, so that our stores know we are here to help.”

DeCA’s food safety mission ensures that all edible products destined for commissary shelves are inspected by military veterinarians once it arrives at the store, checking products to ensure that they’ve arrived from the documented place of origin within the right temperature and free of any pests or signs of foodborne diseases.

The agency’s occupational health and safety responsibilities are just as challenging when you consider agency specialists are charged with tracking U.S. federal requirements along with those governing the local national employees in the country where the store operates.

Much of what public health and safety does involves preventing an issue of food safety before it occurs or eliminating potential dangers in the commissary that could harm patrons and employees alike, said Rogers E. Campbell, executive director of DeCA’s Store Operations Group.

“Col. Wilma has done a fine job leading a talented team of professionals whose daily mission is to help protect our products and keep our stores safe places in which to shop and work,” Campbell said. “It’s through her efforts that our operators continue to value the effectiveness of the public health and safety mission.”

Wilma reported to DeCA Sept. 19, 2016,from Fort Benning, Georgia, where she served as commander of the 463^rd Medical Detachment (Veterinary Service Support).

            Throughout her career, she’s served at varied places such as Fort Dix, New Jersey; Camp Darby, Italy and Fort Sam Houston, Texas.

Wilma has also served overseas in various assignments such as the command veterinarian for the Area Support Group-Kuwait at Camp Arifjan Kuwait, where she supervised all clinical and preventive veterinary services throughout Kuwait, Bahrain, Saudi Arabia, Egypt, United Arab Emirates and Oman (2010 to 2012);  and the U.S. Army Africa/Southern European Task Force, where she planned veterinary missions throughout Africa and supported the command’s food safety and preventive medicine mission (2012 to 2014).

From August 2014 to August 2016, while commander of the 463^rd Medical Detachment, she deployed teams to Liberia in support of Operation United Assistance as part of the Ebola relief effort and to Kosovo as part of NATO’s international peacekeeping force. In July 2015, she also deployed the 463^rd to Kuwait in support of Operation Spartan Shield, Operation Inherent Resolve and Operation Enduring Freedom. During this deployment members of her unit further deployed to Qatar, Jordan, Iraq and Afghanistan.

            “I’m going to miss this place,” Wilma said of DeCA. “I think the next three to five years are going to be absolutely fascinating to see how the commissary continues to evolve to make certain that our service members, our retirees and their families have the benefit they rely on. Preserving this benefit is critical, I think. There are a million ways to preserve it, and we have great leadership that is exploring every avenue for doing so.

“As for the public health and safety mission, I know my team is going to carry this mission forward,” she said. “I have great confidence in my successor, [Lt.] Col Parham. She is going to be a fantastic fit for this agency. She has great experience in both food safety and the science behind epidemiology that will translate wonderfully in our occupational safety. And the backbone, our team members, will help our stores deliver a commissary benefit that’s as healthy and safe as possible.”

-DeCA-

By Marguerite Cleveland

     For more than 10 years the Defense Commissary Agency has brought the Commissary to National Guard and Reserve units through its On-Site Sale program.  The slogan of the program is “Bringing the benefit to you”.

     “For the past decade these sales have provided the commissary benefit to those who have earned it, but don’t live or work near a commissary, and its legacy is impressive to say the least,” said Willie Watkins, DeCA’s chief of e-business. According to Watkins, the program has held more than 930 sales events, served over 430,700 customers while saving them more than $18 million.

     The sales take place all over the country and the agency is always open to bring the program to other locations. Here are some important details to remember:

• Sales are cooperative efforts between sponsoring Guard and Reserve units, and commissary store directors who together determine sale locations and dates. A contingent at DeCA Headquarters gives guidance and oversees the process
• Sales average two or three days and are open to all authorized commissary shoppers
• Sales feature a wide variety of commissary products largely determined by shopper preferences at each location
• Customers shop and pay for purchases much like they would at a commissary. There are also preorder and prepay sales – where customers order their groceries on-line and pay for them prior to pick-up at the designated location – and hybrid sales that are a combination of conventional and preorder/prepay
• Sales are easy to find. DeCA’s website has a Guard/Reserve page that lists sales locations and dates along with contacts for more information on particular events

     There are a number of locations that have military Exchange services but no commissaries. DeCA is looking into the possibilities of partnering with them. The exchanges could serve as sales locations or pick-up locations.

Here are the dates of sales to the end the fiscal year.

July

Grand Forks – July 12, 2019 at Camp Grafton 4417 Hwy. 20, Devil’s Lake ND 58301

Robins AFB – July 18-20, 2019 at 1901 Terrell Mill Rd SE, Suite 200, Marietta, GA 30067

August

Malmstrom AFB – August 30-31, 2019 at PO Box 4789 HAFRC 1956 Mt Majo St  Fort Harrison, Montana  59636

Robins AFB – August 15-17, 2019 at 1901 Terrell Mill Rd SE, Suite 200, Marietta, GA 30067

September

Grand Forks – September 7, 2019 Fargo, ND location TBD

Robins AFB – September 19-21, 2019 at 1901 Terrell Mill Rd SE, Suite 200, Marietta, GA 30067

Marguerite Cleveland is a freelance writer who specializes in human interest and travel stories. She is a military brat, a veteran and now a military spouse.  Her military experience is vast as the daughter of a Navy man who served as an enlisted sailor and then Naval Officer. She served as an enlisted soldier in the reserves and on active duty, then as an Army Officer. She currently serves as a military spouse. She lives in the Pacific Northwest with her husband and two sons. Visit her website www.PeggyWhereShouldIGo.com

I’m a chronic over-buyer of produce. When walking the aisles of the grocery store or browsing the farmer’s market, the fresh veggies and ultra-ripe fruits practically beg me to add them to my basket. I can almost taste the amazing meals and snacks I could enjoy – if only I would buy the produce.

And so I give in. I buy all the fruits and veggies.

Make the Most of Fresh Produce

However, once we get home, I hit a snag. Inevitably, I’ve bought more than we can possibly eat – even with two very hungry kids, a Marine and an avid runner at home. Every single week, something goes to waste. This bothers me immensely.

As part of my big quest to be more eco-friendly, on a military budget, I’ve found tons of ways to make the most of fresh produce!

Eat Veggies at Every Meal

So, you’ve arrived home with all the veggies. Only, now, you’re not quite sure what to do with all of them. Great news: veggies are versatile and super easy to switch up into different meals.

Here are some of my favorite veggies + all the different ways I like to eat them to minimize waste.

• Avocado: mashed into guacamole or as a spread, straight from the peel, cubed for salads, tacos or sandwiches, smoothies
• Carrots: raw for dips and salads, steamed, baked into “fries,” baked with brown sugar and nuts, added to soups
• Asparagus: steamed, baked, grilled, chopped raw for salads, use leftovers as pizza toppings, mixed into pasta, added to soups
• Spinach: salad, sandwich toppings, sautéed, steamed or added to soups, smoothies
• Fennel: thin sliced and caramelized, used as a base for blended soups, sliced and grilled, sautéed, shaved raw for salads
• Eggplant: grilled, baked, made into baba ganoush, seasoned and baked, added to lasagna, added to soups
• Green Beans: eaten raw, sautéed, steamed, grilled, baked, added to soups, added to quiche, added to salads
• Zucchini: eaten raw, added to lasagna, in pasta dishes, sautéed, steamed, grilled, baked, added to salads, as part of a vegetarian sandwich, baked into bread
• Tomatoes: sliced raw with salt, for tomato soup, added to soups, added to salads, as a vegetarian sandwich, made into a sauce, added to pasta

What To Do With All Your Fruit

When peach season hits, I’m a full on sucker. Ditto for berry season and apple season. Again, what to do with all that beautiful fruit though?

Here are my favorite, sometimes surprising, ways I like to use all my sweet treats!

• Salads: add berries, pomegranates, apples, pears
• Sandwiches: thinly sliced apples or pears, chopped grapes, caramelized peaches or apricots
• Appetizers: add melon balls, sliced applies, firm stone fruit, grapes and berries to a meat, cheese and bread platter
• Salsa: mango, pineapple, peach
• Grilled: peaches and other stone fruit, pineapple, mangoes
• Dessert: blended into smoothie popsicles, in a pie, cake toppings, in sweet quick bread, with shortcake and whipped cream, drizzled with honey, with ice cream or even just plain

Another great way to use up fruits, and veggies, is in a yummy smoothie! Add a few of your favorite fruits – bananas, stone fruits, pineapple and berries work well. Then, splash in your liquid of choice, like milk, water, coconut water or fruit juice. If you’re trying to boost the health value, consider adding leafy greens, avocado or other veggies. To make it cold, add some ice. Blend and enjoy!

Learn How to Freeze Produce

When you can’t quite use it all up before your produce spoils, turn to your freezer!

With a little bit of work, you can freeze pretty much any type of produce. When freezing, you’re going to want to use freezer-safe storage options, like zipper-locking bags or reusable containers. Fill your container or bag to the top and remove as much air as possible. Remember to date your frozen produce!

Here’s my cheat sheet:

• Fruit: slice up bananas, pineapple, stone fruit; leave berries loose; place in a single layer on a wax paper lined cookie sheet; freeze until firm then transfer into a container
• Apples & Pears: slice and then dip into a lemon/water mix – 1qt water _ 1tbs lemon juice; dry then freeze
• Most Veggies: blanch or quickly drop into boiling water before transferring to ice cold water
• Tomato Sauce: cook according to the recipe, cool and then freeze
• Soup: cook according to the recipe, cool and then freeze
• Lasagna: cook according to the recipe, cool and then freeze

Make Friends with Meal Planning & Prepping

One easy way to make the most of your produce is to make a plan and stick to it when you shop. When I over-buy, it’s because I fell victim to impulse purchases.

Once I realized this pattern, I committed to meal planning. Every week, I map out exactly what we’ll be eating. I check the pantry and freezer for staples. Then, I make my shopping list – breaking down exactly how much of each ingredient I’ll need for every recipe.

Use Up Leftovers

Even with careful prepping and planning, I end up with leftovers. It’s either full-on leftover meals or cooked ingredients, like baked potatoes or chopped carrots.

For full meals, I’ll divvy them up into lunches or freeze them for reheating later.

Those individually cooked veggies can be added to pasta, soups, sauces, quiche, salads. My kids love using leftover potatoes as hash browns or as filler for a pot pie!

How do you make the most of your fresh produce? We’d love to check out your recipes or tips!