'Sgt. Miriam M. Weeden, G1 Strength NCO with the 19th Expeditionary Sustainment Command, and Muskogee, Oklahoma native, is grabbing vegetable dish at the newly opened dining facility at Camp Henry, Feb. 17.'
Camp Henry, Korea — Members of the 19th Expeditionary Sustainment Command lined up to the new dining hall early to sign in and receive a ticket. After two years, and 13 million dollars, the Sustainer Grill opened for Korean Augmentations to the United States Army and Soldiers stationed near Daegu, Korea.
“It is themed home away from home and I think you’ll feel that when you get inside,” said Brig. Gen. Stephen E. Farmen, commanding general of the 19th Expeditionary Sustainment Command. “Without a doubt, the team has done a great job bringing that home town feel to life.”
Along one wall of the dining facility, license plates from multiple states gleamed next to custom curtains printed with photos from several different countries. Flags from multiple states decorated each table and the chair covers with the 19th ESC crest sewn in were tucked neatly at each table. Televisions were strategically placed throughout the dining facility broadcasting news, sports and more. Directional signs to the Philippines, Hawaii and Seoul were also incorporated to emphasize the Pacific Command and also appeal to the KATUSAs.
“Aesthetically and physically, it is a huge improvement,” said Chief Warrant Officer 2 Evan Leach, senior command food advisor for the 19th ESC. “I can see it in the eyes of the Soldiers as they walk through.”
“Obviously, a lot of hard work, engineering, thought and passion went into bringing this magnificent DFAC to life and we do not take any of that for granted,” said Farmen. “Expectations are high and we expect this DFAC to become a flagship of the chain of great restaurants owned and operated by the 19th ESC on the Korean Peninsula.
The new dining facility seats 200 more Soldiers than the previous DFAC on Camp Henry. The grand opening meal consisted of steamship rounds, rotisserie chicken, baked fish, rice pilaf, stir fry, glazed carrots, a pizza bar, salad bar and a celebration cake for dessert.
“We are able to offer them a better variety because we have better equipment,” said Leach. “We have increased infrastructure which allows us to do a better job in preparing our meals. It’s going to increase morale (and) we want this building to be relaxing. We want the Soldiers to enjoy this atmosphere.”
