MARINE CORPS AIR STATION FUTENMA, OKINAWA, Japan -- The Marine Corps Air Station Futenma Mess Hall celebrated the 241st Marine Corps birthday with a Marine Corps historical uniform pageant, followed by a meal open to all Status of Forces Agreement members and Master Labor Contractors Nov. 9 on MCAS Futenma.
Patrons found their seats in the MCAS Futenma Messhall and enjoyed a live performance by the III Marine Expeditionary Force Band prior to the pageant.
The pageant featured cadets in the Junior Officer Training Corps from Kubasaki High School who showcased Marine Corps uniforms from the continental Marines in 1775, to present-day uniforms.
“This year, my daughter is participating in the JROTC pageant,” said Master Sgt. Anthony J. Gonzales, the MCAS Futenma mess hall manager. “It’s wonderful that we have the younger generation helping to make this tradition come to life, because they are as much a part of the military community as we are. It is thanks to them that we are able to go out and fight the fight and return to families who welcome us with open arms. They come into this life sometimes not knowing what it entails and they make huge sacrifices to maintain the homefront.”
After the pageant, the III MEF Band took the stage once again to conclude the ceremony.
“The pageant by the JROTC cadets was a special treat and we were very excited to serve the meal alongside their performance,” said Staff Sgt. Adrianne R. Devera, a food service specialist with the MCAS Futenma mess hall and a Monrovia, California, native. “At my previous duty stations, there wasn’t always a pageant on the Marine Corps Birthday. It’s a great opportunity to see the passing of history and traditions to everyone who attends.”
The meal was one of many meals served as part of an annual tradition on Marine Corps Installations across Okinawa, and featured steak, lobster, ribs and many other mouthwatering courses.
“This meal is very special to the Marines here at the mess hall,” said Sgt. Juan Sosa, a food service specialist with the MCAS Futenma mess hall. “It’s a morale booster for cooks as well as attendees. This gives my Marines the opportunity to showcase their abilities outside the normal menu to a wider set of patrons, since this is open to everyone on base.”
Fresh lobster tails steamed in trays and steaks sizzled as they were placed on the line and guests lined up to choose from the array of aromatic courses.
“Every year, we see growth in these events,” said Gonzales, an Albuquerque, New Mexico, native. “My Marines worked very hard to prepare the meal and serve it with pride. Last year, they did an outstanding job and this year, they have made even more improvements to each course to ensure everyone receives an even more outstanding meal.”
Marines hold Marine Corps traditions near and dear to their hearts, according to Sosa.
“This event has been a passing of traditions for everyone,” said Sosa, a San Rafael, California, native. “We have Marines young and old working in this mess hall and MLC’s who have worked in food service for decades. When you combine that with junior Marines who have only cooked for maybe a year, it opens their eyes to what they can do. It’s the passing of traditions for us as much as it is to our families, guests and Japanese counterparts.”
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