NAS Jacksonville hosts inagural CNIC NICBOD

More than 70 installation commanding officers (ICOs) from nearly every shore installation in the Navy came to NAS Jacksonville Dec. 12-13 to join Commander, Navy Installations Command (CNIC) Vice Adm. Bob Conway and 13 regional commanders (REGCOMS) for the first Navy ICO Board of Directors (NICBOD) meeting. [ More ]

Warfare development: a new paradigm
On Oct. 1, the P-3 squadrons of Patrol and Reconnaissance Wing Eleven (CPRW-11) unified their maintenance departments into single a Consolidated Maintenance Organization (CMO). With a renewed focus on warfare primacy, professional development, and leadership excellence, the resulting squadrons were completely restructured.

A snowy day at NAS Jax
It was an usual day at the NAS Jax Mulberry Cove Marina Dec. 16 when a blizzard hit, allowing about a hundred children and their families the unique opportunity to go sledding and have a giant snowball fight.

Giving the gift of life
The holiday season inspires gift giving of all kinds. This year, more than 250 Sailors from NAS Jacksonville gave a fellow shipmate the chance for a new life. CWO3 Majorie Bower is a supply officer with Naval Special Warfare Group Two, Logistics and Support Unit Two, who has served more than 26 years in the Navy. She is also a cancer patient.

Navy Medicine Research Command's Bone Marrow Registry saves Lives
In 1986, the Navy began federal support for the National Marrow Donor Program (NMDP). In 1990, the Department of Defense initiated the C. W. Bill Young/ DoD Marrow Donor Recruitment and Research Program to support volunteer donor recruitment for registration and transplant typing. To date, more than 26,000 marrow transplants have taken place, saving lives thanks to their anonymous volunteer donors.

Culinary specialists complete culinary qualifications
The NAS Jax Flight Line Café hosted 24 culinary specialists (CSs) and several judges from the American Culinary Federation (ACF) for the most recent round of culinary qualifications Dec 13-14. The CSs were judged on several aspects including cut of produce and meat and presentation of their creations.

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