The White Falcon - 30.04.1971, Blaðsíða 6

U-of-M to host
BMC George
Franklin, naval
station career
counselor, and
TSgt. David Gu-
za, AFI career
advisor,display
a photo board
in the main ex-
change. The
board introdu-
ces the differ-
ent advisors of
the service
branches here
at the naval
station.
A slip of the ship
‘Wonder’ful: Wives wail for more
When the last freezer ship arrived, lo, there was a shipment of
brand-name white bread that was destined for another European commis-
sary, that came to Keflavik by mistake.
Housewives were "wondering" where the bread came from, and were
happy to see it. So much so that
the commissary has been deluged
with cries for more.
For the past year, the station
bake shop has been providing an
excellent loaf of bread. But it
can't compete with Wonder Bread.
The commissary has also been
stocking another brand of state-
side bread, but even it is no
match in popularity.
Now, here's the catch. The
demand for Wonder Bread is so
high it would be impossible to
stock enough of it to last be-
tween freezer ships. One month's
supply would amount to nearly
3,400 cubic feet, which is almost
half of the Commissary freezer
storage space.
But the Commissary is trying
to reach a compromise. They are
ordering as much of the bread as
can be stuffed into the freezers.
Housewives who prefer it over the
locally-baked product will have
to shop fast to get their bread
before stocks are depleted each
month.
There will be no change in the
Commissary's requirements from
the bake shop.
college adviso^
Retired Navy Capt. Morgan
Slayton, director of the Atlantic
Division, University of Maryland,
will visit the naval station May
19 - 27.
He visits each of the centers
twice each year to provide coun-
seling services to students who
need assistance in planning their
college programs.
Students currently enrolled in
University courses, and vho have
completed at least three courses
may make an appointment to talk
to Capt. Slayton by calling the
University office at Ext. 6226.
Each student should bring a
list of all courses and grades,
or transcripts.
School lunch menu
• Monday — Chili con came,
boiled rice, comb, salad, bread
and butter, fresh juice, peaches
and milk.
• Tuesday — Ham salad sand,
w/lettuce, bean soup, juice, ice
cream and milk.
• Wednesday — Beef sti
cheesaroni, juice, bread and bu'
ter, milk, and chocolate pudding
• Thursday — Bar B3 beef on
bun, asst, flips, juice, jello,
milk.
+
• Friday — Tunaroni, toss sa-
lad, buttered carrots, popsicle
and milk.
TSgt. Guza named to
AF career advisor post
The Air Force at the naval
station has consolidated five
different jobs into one, and as-
signed a full-time career advisor
to fill the new post.
Under the charge of TSgt. Da-
vid Guza, the new position com-
bines training, education, re-
training, the suggestion program
and career advisory services.
The consolidation offers bet-
ter and expanded services to all
Air Force members on the base,
and falls under the Air Force's
"Project Volunteer."
A 17-year veteran, TSgt. Guza
has had a varied background as an
aircraft mechanic and more recent-
ly as a training technician.
Airmen can contact Sgt. Guza
by dialing "U-S-A-F" or visiting
him* in room 17, Bldg. 752.
6
TSgt. David Gu-
za, the new AFI
career advisor,
explains the
advantages o f
a n Air Force
career to A1C
Albert Broad-
bent of the AFI
personnel o f-
fice. The post
as career ad-
visor i s the
Air Force' s ver-
sion of the
Navy's career
counselor pro-
gram.
April 30, 1971