Oct 8 Issue of The Signature

Vol. 27 No. 36 October 8, 2010

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Oct. 8

H: 78

L: 61

Oct. 9

H: 74

L: 61

Oct. 10

H: 73

L: 67

Oct. 11

H: 76

L: 69

Oct. 12

H: 81

L: 73

Oct. 13

H: 80

L: 70

Oct. 14

H: 80

L: 65

Inside

Weather

update

Top S

tories

Direct Line

2

Navy News

3

Community Calendar

4

MWR Corner

11

Il Mercato

14

Do you ever miss the four

seasons? Perhaps, you

may remember the times

while attending school or

just visiting families and

friends in the United

States. Enjoy this changing

of the seasons.

PAGE 2

The football season is in

full swing, and our panel is

doing pretty well with their

picks. We’ll see how they

fare with this weekend’s

games.

PAGE 3

It’s that time of the year

again; the annual “Sagra

della Mostarda e del Fico

d’India” (Prickly Pear and

Mostarda Festival) is back

in Militello from Oct. 8

through 10 in piazza del

Castello, the historic heart

of the town.

PAGE 6

Have you ever dreamed of

baking up your own fresh,

Italian bread and then top-

ping it with bruschetta you

make with your own bare

hands? Now you can learn

all the tricks of the trade

to making your own bread

at home.

PAGE 8

Kids, are you ready for

some football? Grab the

pigskin and pom poms

because October means the

return of the Youth Sports

Flag Football and

Cheerleading seasons.

PAGE 11

Traffic Numbers

Jan. 10- Jan. 09-

Oct. 10 Oct. 09

Accidents 218 186Injuries 26 24

DUIs 9 6

Traffic Deaths 0 0

Please,

don’t become

a statistic!

Naval Hospital Sigonella welcomes home two Sailors

October is DomesticViolence Awareness Month

Photo by MCSA Cameron Bramham, The Signature Staff

NASSIG Executive Officer Capt. Joe Beadles, along with

members of the FFSC (from left to right) Elinor Cantrell,

Mary Barton, and Director Dr. Marlene Casel, signs a

proclamation designating October as Domestic Violence

Awareness Month. In 1989, U.S. Congress passed Public

Law 101-112 designating October as National Domestic

Violence Awareness Month.

Article and photos by

MCSA Cameron Bramham

The Signature Staff

Two Naval Hospital Sigonella

Sailors returned to work from dif-

ferent deployments to sounds of

applause from fellow shipmates

during a "Welcome Home Warrior"

breakfast held on NAS I Sept. 30.

The hospital celebrated the

return of Lt. Stacy Syrstad, who

was deployed to Afghanistan for six

months, and HM2 Keith

(Left) Lt. Stacy Syrstad and HM2 Keith Savanapridi place their stars of recognition on the Primary

Care Clinic lobby floor at Naval Hospital Sigonella Sept. 30. Sailors who have worked at the hospital

past and present are given this opportunity after they arrive back to Sigonella from deployments.

(Right) Sigonella Naval Hospital Commanding Officer Capt. Cynthia Feller introduces HM2 Keith

Savanapridi (left) and Lt. Stacy Syrstad during a "Welcome Home Warrior" breakfast at Naval Hospital

Sigonella on NAS I Sept. 30. Lt. Syrstad was deployed to Afghanistan for six months while HM2

Savanpridi was deployed to Kuwait for seven months.

Savanapridi, who was deployed to

Kuwait for seven months, with a

breakfast in the Primary Care Clinic

lobby at the hospital.

"Every day is kind of like

Groundhogs Day, but you make the

most of it," Syrstad said when

describing what being on a deploy-

ment is like. "Working at a hospital,

you never know what's going to

come through the door and what

each day is going to bring you,"

The morning event began with

the announced arrival of the return-

ing Sailors by Naval

Hospital Sigonella

Commanding Officer,

Capt. Cynthia Feller.

The Sailors were then

given time to explain

where they were

deployed to, followed by a moment

for the two honoree's to put their

very own star of recognition on the

lobby floor.

Captain Feller said every member

who comes back from deployment

gets to put their name highlighted

with a star on the floor (similar to

the Hollywood Walk of Fame in

Los Angeles).

After the stars were placed,

and a brief time for photos by

friends and coworkers at the hospi-

tal, the hospital staff was given a

free breakfast that included scram-

bled eggs, bacon, and sausage.

Both Sailors said it was great

to get home and relax with their

family and friends.

Rear Adm. Edward "Ned" Deets was at Midtown Theatre Sept. 28

to speak to enlisted Information Dominance Corps (IDC) members

about future plans as part of the IDC Road Show. "If you take noth-

ing away from this brief, take the CNO's words that if you do not

optimize, you sub-optimize the platform," Deets said. Along with

Sigonella, the Road Show visited Naples and Stuttgart, along with

Menwith Hill and Molesworth in London.

Photo by MCSA Cameron Bramham, The Signature Staff

Page 2 October 1, 2010

NASSIG Command Master Chief, Leland MooreDirect Line

Surgical Technologist Week

Commanding Officer

Capt. Scott Butler

Public Affairs Officer

Lt. Matt Knight

Deputy Public Affairs Officer

Dott. Alberto Lunetta

Editor

Tracie Barnthouse

Staff Writers/ Photographers

MC1 Christopher Delano

MC2 Gary Prill

MCSA Cameron Bramham

The Signature editorial office is

located at:

Naval Air Station Sigonella, Sicily

PSC 812 Box 3020, FPO, AE 09627

Telephone: 095-86-5440: DSN 624-

5440

This civilian enterprise (CE) newspa-

per is an authorized publication for

members of the military services over-

seas. Contents of The Signature are not

necessarily the official views of, or

endorsed by, the U.S. Government, the

Department of Defense (DoD), or the

U.S. Navy. The appearance of adver-

tising in this newspaper, including

inserts or supplements, does not con-

stitute endorsement by the DoD or

Stampa Generale S.r.l., of the products

or services advertised. Everything

advertised in this publication shall be

made available for purchase, use or

patronage without regard to race,

color, religion, sex, national origin,

age, marital status, physical handicap,

political affiliation or any other non-

merit factor of the purchaser, user or

patron. A confirmed violation or rejec-

tion of this equal opportunity policy by

an advertiser will result in the refusal

to print advertising from that source

until the violation is corrected. The

Signature is published weekly by

Stampa Generale S.r.l., Sig. Bruno

Brandi, Publisher, Naval Support

Activity, Capodichino (Naples), Italy -

Tel. 081-568-7884, Fax 081-568-7887.

E-mail: [email protected].

Editorial submissions are welcomed

from all Naval Air Station Sigonella

departments, divisions and tenant

commands. Editorial submissions

should be sent to the Public Affairs

Office via [email protected] or

hand-delivered to our office no later

than the close of business on the

Friday proceeding the expected publi-

cation date. All articles submitted by

non-staff members will be considered

contributing writers. The Signature

will not publish any anonymous arti-

cles. All advertisements in this publi-

cation are the property of Stampa

Generale S.r.l. Any reproduction of

advertisements in The Signature is

unauthorized without the written con-

sent of the publisher.

Be prepared to be on yourown for at least three days.Seven is better! The BASICFIVE: Water, Food, Heat,Cash, Radio; FamilyCommunications Plan:Phone Numbers & RallyPoints; Public ProtectionStrategies: Evacuation andShelter-in-Place; Web info:Ready.gov; Emergencyinfo: AFN 106.0 FM;Questions? Call the EMOffice at 624-2630, 8265or 2621.

Emergency

Management

Office

Well Sigonellans, it’s that time of year

again, and the holidays are fast approaching and

many of us are excited about finally getting to

spend some well deserved time with family and

friends. But before we get too far along in our

holiday plans, I would like to talk to you about a

concern I have: Managing Holiday Stress.

Holiday Stress, is quite simple to avoid if

you plan ahead. Most of the stress from the hol-

idays can be caused by simple things such as:

- Increased deadlines- your bosses want to clear

their projects list so they can go on leave.

Waiting till the last moment to do all of it can be

stressful.

- Bills - Trying to pay the bills while saving

up to buy Jonny or Janie a new pony doesn’t

always add up with what your budget allows

which can definitely be a stressful burden.

- Travel- Traveling is expensive and can be

stressful as you try to cram in a visit to all your

family members who are demanding to see you

while you’re on a ten day leave period.

The point is that in all of these situations a

little planning ahead can save you a big

headache. Maybe instead of waiting until a

deadline to start on the projects your bosses give

you, just go ahead and get a 90% completion, to

combat the holiday bills that always pile up start

saving now and spend only what you save up.

That allows you to still buy small presents for

everyone and cut out the stress that comes along

with the extra financial burden you receive after

the holidays that you really cant afford. Trying

to see your family but there is too many of them?

Plan a family dinner. You can see more of your

family and keep everyone happy which lessens

the stress on you.

Many people stationed here in Sigonella

will not be able to make it home to their families

during the holidays this year and whether your

stress comes from not being able to go see your

family stateside or because you’ve spent too

much prepping for the holidays and now you

can’t pay your bills there are resources available

to you.

If you are feeling overwhelmed by stress or

finances or anything else that is bothering you,

the Fleet and Family Support Center can proba-

bly help. They offer classes for stress manage-

ment, budget management, and just about any

other kind of management you can think of. If

you just need to talk about what’s on your mind

both the Religious Ministries Department and

Fleet and Family have counselors ready to talk

to you and help you get back on your feet.

The Sigonella community has always acted

as an extended family and I believe that as stress

levels rise as the holiday seasons get into full

swing, we will continue to act as a family and

take care of each other.

So do the smart thing and start planning

your stress free holidays today. One last thing:

Don’t drink and drive!!!

Enjoyautumn2010!

Do you ever miss the four sea-

sons? Perhaps, you may remember

the times while attending school or

just visiting families and friends in

the United States. Summer is one I

remember most because everyone is

out and about in the beach. Winter

made us think twice on what to do

when it gets too cold? Driving is an

adventure in normal situations.

However, winter driving can be a real

challenge. Spring is alive. You can

see colors, you can enjoy life. Spring

reminds us of graduations and all

kind of family celebrations. Fall had

special meaning particularly where

‘leaves’ change colors.

NASSIG WORSHIP SERVICES

Chapel Offices: NAS I 095-56-3975, NAS II 095-86-9049

ROMAN CATHOLIC

Sunday

0830 Catholic Mass (NAS I Chapel)

1200 Catholic Mass (NAS II Chapel)

Monday, Tuesday, Thursday, Friday

1130 Catholic Mass (NAS II Chapel)

PROTESTANT

Sunday

1000 Traditional Protestant (NAS I)

1130 Contemporary Protestant (NAS I)

JEWISH LAY SERVICES

1800 1st Friday (NAS I Chapel)

[email protected]

CHURCH OF CHRIST LAY SERVICE

Sunday

1530 NAS I Chapel Rooms 3 & 4

Call 624-5128 or 335-841-8069

OTHER SERVICES/ACTIVITIES POINTS OF CONTACT

Latter-day Saints: Sunday 1300 Catania Chapel: GPS: N37.538035, E015.115348

James Shefchik - [email protected]; 624-1393

AA Meetings: Mondays – 1730, NAS II Chapel, 624-3267 or 095-763-3080

Article by HM2 Russell Vinson

Naval Hospital SigonellaEach year, National Surgical

Technologist Week is an opportunity

to promote the profession and edu-

cate the community about the vital

role that surgical technologists play

in the Operating Room.

Surgical technologists, also

called scrubs and surgical or operat-

ing room technicians, assist in surgi-

cal operations under the supervision

of surgeons and registered nurses.

Surgical technologists are members

of operating

room teams,

which most

c o m m o n l y

include sur-

geons, anes-

thesiologists,

and circulat-

ing nurses.

Before

an operation,

surgical tech-

n o l o g i s t s

help prepare

the operating room by setting up sur-

gical instruments and equipment,

sterile drapes, and sterile solutions.

They assemble both sterile and non-

sterile equipment, as well as check

and adjust it to ensure that it is work-

ing properly. Technologists also get

patients ready for surgery by wash-

ing, shaving, and disinfecting inci-

sion sites. They transport patients to

the operating room, help position

them on the operating table, and

cover them with sterile surgical

drapes. During surgery, technologists

pass instruments and other sterile

supplies to surgeons and surgical

assistants. They may hold retractors,

cut sutures, and count sponges, nee-

dles, supplies, and instruments.

Surgical technologists help prepare,

care for, and dispose of specimens

taken for laboratory analysis and help

apply dressings. Some operate steril-

izers, lights, or suction machines and

help operate diagnostic equipment.

After an operation, surgical technolo-

gists may help transfer patients to the

recovery room and clean and restock

the operating room.

Once you

have completed

your surgical

t e c h n o l o g i s t

training, whether

earning a diplo-

ma or a degree,

you will need to

pass the National

C e r t i f i c a t i o n

Exam. The mul-

tiple choice

exam is offered

through the

National Board of Surgical

Technology and Surgical Assisting

(NBSTSA). Once you pass the exam

you are a Certified Surgical

Technologist or a CST. The typical

Surgical Technologist in the United

States has an average salary of

$39,512 a year.

Quotes from our NH Sigonella

Surgical Technologists:

"I wanted to be become a surgi-

cal tech because I have always want-

ed to work in the OR. Surgical techs

Let’s go back for a moment to

some northern countries in Europe

even here in Sicily. Each year we

notice that the leaves are going gold-

en, I reflect that trees seem to give

themselves over to the “letting go”

process much more than humans. I

call them, the October trees.

I finally realize why I’ve grown

to appreciate autumn so much says

Joyce Rupp in her book entitled

“Fresh Bread”. It is because the trees

tell me so much about life, especially

about the inner seasons of our lives,

she said.

If we have observed carefully,

trees allow autumn to have their sum-

mer leaves. “Trees allow the frost to

touch them and wind to toss them.

They allow the season to make it

appear that all is lost and there is no

green left.” – Joyce continues. But

they know better, for even at their

most barren moment, when one can

look among the branches and see

scars and knotholes the leaves once

hid, the trees already show terminal

buds with the secret of next spring’s

leafing in them.

We humans have a lot to learn

from October trees. No one of us

wants to be surrendered, so vulnera-

ble to winter as the October trees.

Yet, each of us, if we are truly open to

growth and change, will experience

this in our inner selves. Our

TECH, continued on

page 12

AUTUMN, continued on

page 12

It doesn’t appear as though the “pick

the most ferocious animal/mascot”

strategy worked for Capt. Beadles last

week. He is pulling up the end of our

panel, getting only 2 of 4 games correct

this week. Who knows what this week-

end may hold?

Jeremy Glasser:

USC’s defense gives up a lot of

points, and their offense has struggled at

times. Stanford’s offense has put up some

major points so far, while their defense has

been stubborn. With all that said, this is a

big in-state rivalry, and the game should

end up close. Stanford will be in the hunt

for the PAC-10 title until the end. Luck

will help Stanford prevail in the shoot-

out... QB Andrew Luck, that is. Cardinal

Red this day...

STANFORD!

C a p t .

Beadles:

C h o s e

Stanford for

m a n y

r e a s o n s : ( 1 )

U S C i s

sooooo first

decade of

2000 (2)

October 8, 2010 Page 3

MuscleCasablanca

New Hope

Record: W-L

Overall Record: 9-8

Last week: 3-3

Record: W-L

Overall Record: 10-7

Last week: 4-2

Record: W-L

Overall Record: 9-8

Last week: 3-3

ABH1 Ezekial

Clifton, Emergency

Management

LSSA Ashley Diem,

FISCAC3 Michael

Vazana, NASSIG

Capt. Joe Beadles,

NASSIGJeremy Glasser,

MWR

Rams vs. Lions

Titans vs. CowboysVikings vs. Jets

LSU vs. Florida

Record: W-L

Overall Record: 8-9

Last week: 2-4

Rams

Titans

VikingsFSU

Florida

Record: W-L

Overall Record: 10-7

Last week: 4-2

because the Cardinal (no plural) is a nice

bird and (3) Gotta love a team that has a

scherbbery (the lone Sequioa) as its mascot.

But truthfully it’s because I want the

Stanford Dean of Admissions and/or the

Athletic Director to read this - realize the

love and support I have for the school and

then give full ride scholarships to my kids!

AC3 Vazana:

If UF vs. LSU was the game of the

week, I would have had feelings to express.

If Miami vs. FSU was the game of the

week, I would have been psyched to verbal-

ly abuse FSU, but Stanford vs. USC? They

are ranked, and it’s going to be a good one,

but I can honesty say that this is one game

that will not capture my full attention this

weekend. Now, as Stanford is the home

team, and taking precise measurements

such as crowd noise measured in decibels,

wind velocity, temperature in degrees

Kelvin, where the moon is located in the

sky with respect to the Big Dipper, I can

logically and mathmatically deduce that

Stanford pulls off another win. Bets

please!!!

ABH1 Clifton:

In my opinion, LSU v. Florida

should be the game of the week hands

down (SEC rules). USC v. Stanford should

be called the “Game of the Weak” because

both teams fit that mold. USC will be play-

ing for pride after losing to Stanford twice

in the past three years. While neither

defense has looked impressive this season,

USC is a non-stop talent producing

machine and they will prove their superior-

ity on the field.

LSSA Diem:

Stanford because last year, USC sus-

tained their worst loss in 43 years and sur-

rendered the most points to an opponent,

being Stanford! So I say something similar

is going to happen again this time around...

Stanford won’t be beat yet!!!

Rams

Titans

Vikings

Miami

Florida

Florida St. vs. Miami

Rams

Titans

JetsFSU

LSU

Titans

JetsMiami

Florida

Rams

Cowboys

JetsMiami

Florida

Rams

USC vs. Stanford StanfordStanford StanfordStanford USC

Photo from the Fleet

On Tuesday, Sept. 28, demolition began on the old Public Works building on Naval Air Station Sigonella’s operational base. The demolition of buildings 490, 498, and

655 are a part of the 54.5 million euro mega four multiple buildings project. Building 490 housed the Public Works Department Sigonella shops, construction manage-

ment and engineering departments. The building was originally constructed in 1975. Once the buildings are torn down, the space will be repaved and used for park-

ing. (Right) Maria Long, who has 36 years of service with Public Works, and Riccardo Carrabino, who has 34 years of service with Public Works were a part of the

demolition of the original space.

Photos by MC1 Chris Delano, The SIgnature Staff

N e w sBriefs

Come out and celebrate the

U.S. Navy’s 235th Birthday with

food, fun, dancing, and prizes!

When: Oct. 16 from 1730-0000

Where: Villa Ingrid, Santa

Vererina (CT)

Dress Code: Military (including

Dual) - Dinner Dress Blues (Mini

Medals). Civilians - Black Tie

Transportation: Plenty of park-

ing is available for those wishing to

drive. Buses will be running, starting

at NAS II and stop at Marinai and

NAS I. The first bus will depart NAS

II at 1600, followed by the 2nd at

1630 and the last at 1645. Return

transportation will be available from

Villa Ingrid at 2315, 2330, and 0000.

Daycare: For a fee, provided by

NAS I CDC. Reservations should be

made no later than Oct. 8.

Hotel Rooms: 20 rooms have

been blocked off at a special rate.

Hotel is off site, but transportation

will be provided from Villa Ingrid.

RSVP for your tickets:

https://nassig-navyball.appspot.com.

For more information, contact

your command/department rep, or Lt.

Bryce Klaput, at 624-2532.


Oxidiana

Chiechio

New Place

GambinoDo you have a passion for

writing or are you looking

for a little

experience in journalism?

The Signature is seeking

volunteers to help cover

base wide events as well

as feature stories. If this

sounds like an opportunity

for you please call the

Public Affairs Office at

624-5440

Sexual Assault

Prevention and

Response

SAPR offers a SexualAssault Hotline

staffed with trainedadvocates who manthe SAPR Hotlines

24/7. The number is335-642-8312 or335-606-6146.

Tobacco Cessation

Class

0900

Flight Line Clinic

Tobacco Cessation

Class

0900

Flight Line Clinic

Single Service

Member Dinner

NAS I Chapel

1800

x3975

Budget for Baby

NMCRS

x4212

Nearly New Shop

Open

1000-1300

Ricotta Cheese

Workshop

0900-1400

x4291

Effective

Communication

0900-1100

x4291

Conflict,

Assertiveness,

Respect

1300-1500

x4291

Columbus Day

Fleet and FamilySupport CenterAdministrationBuilding Bldg. 319 (NAS I)

Orange Park

Monday–Friday7:30 a.m.-4 p.m. DSN 624-4291 Commercial 095-56-4291

Marchi

L’Orso Scuro


Pentagon

October is National Domestic AbuseAwareness Month

Domestic Violence

Awareness Month evolved from

the first Day of Unity observed in

October, 1981 by the National

Coalition Against Domestic

Violence. The intent was to connect

battered women’s advocates across

the nation who were working to

end violence against women and

their children. The Day of Unity

soon became a special week when

a range of activities were conduct-

ed at the local, state, and national

levels.

These activities were as var-

ied and diverse as the program

sponsors but had common themes:

mourning those who have died

because of domestic violence, cele-

brating those who have survived,

and connecting those who work to

end violence.

In October 1987, the first

Domestic Violence Awareness

Month was observed. That same

year the first national toll-free hot-

line was begun. In 1989 the first

Domestic Violence Awareness

Month Commemorative

Legislation was passed by the U.S.

Congress. Such legislation has

passed every year since with

NCADV providing key leadership

in this effort.

In October 1994 NCADV, in

conjunction with Ms. Magazine,

created the "Remember My Name"

project, a national registry to

increase public awareness of

domestic violence deaths. Since

then, NCADV has been collecting

information on women who have

been killed by an intimate partner

and produces a poster each October

for Domestic Violence Awareness

Month, listing the names of those

documented in that year.

The Day of Unity is celebrat-

ed the first Monday in October.

NCADV hopes that events in com-

munities and regions across the

fifty states will culminate in a pow-

erful statement celebrating the

strength of battered women and

their children.

Seasonal Flu VaccineNaval Hospital Sigonella now

has both the Flumist (nasal spray vac-

cine) and Fluzone (injectable flu vac-

cine). Flumist is the recommended

vaccine for patients between the ages

of 2-49 who do not have a medical

contraindication to Flumist.

Active duty immunizations will

be coordinated by the Flight Line

Clinic via the respective commands.

Active duty personnel will receive

Flumist (nasal spray vaccine) unless

medically contraindicated.

The normal hours for the immu-

nization clinic at the Naval Hospital

are:

Mon/Tue/Thur: 0800-1200 and

1300-1530

Wed: 0800-1200

Friday: 0830-1200 and 1300-

1500

From Oct. 4-8, the

Immunizations Clinic at the Naval

Hospital will extend its afternoon

hours until 1630 to administer flu

vaccine. This includes Wednesday

afternoon from 1300-1630. Please

note that these extended hours are for

Flu vaccine only.


Alberto Lunetta

The Signature Staff

AGIP

Motta

Alphio

Prickly Pear and Mostarda Festivalkicks off in Militello

It’s that time of the year

again; the annual “Sagra della

Mostarda e del Fico d’India”

(Prickly Pear and Mostarda

Festival) is back in Militello

from Oct. 8 through 10 in

piazza del Castello, the his-

toric heart of the town.

This mouthwatering

food festival celebrates prick-

ly pears, the fruits of the cac-

tus plants, and “Mostarda,” a

traditional Sicilian hard pud-

ding made by boiling prickly

pear’s extract, and mixing it

with semolina, cinnamon,

cloves and natural essences.

This is an ancient recipe that

was handed down from the

Romans and before that from

the Greeks.

Nestled among the hills

of the Iblei Mountains,

Militello boasts an abundant

production of citrus fruits,

olives, figs, grapes, fruit, and

excellent prickly pears.

Don’t be scared about the

seeds they are safe to eat!

Festival highlights include food

booths selling local produce, arts and

crafts, city band concerts, folklore

parades, art exhibitions, rural civi-

lization displays that are hosted in the

main town’s Baroque churches

The festival begins this

afternoon at 6 p.m. with a folklore

parade leaving from piazza

Municipio and arriving in piazza

Castello where a music, dance and

flag throwers show will be held.

Following the festival inauguration,

there will be a mostarda and prickly

pear tasting at the castle lobby at 7

p.m. and a music show at 9 p.m.

On the second day of the festi-

val, Oct. 9, guided tours of the town’s

main attractions will be offered to

festival goers at 10 a.m. A parade in

period costumes will be held at 5 p.m.

in piazza Municipio. Later mostarda

and prickly pear tasting will follow at

7 p.m. In the evening, there will be a

music and dance show at 9 p.m.

Sunday, Oct. 10, the main festi-

val’s day, local town bands will per-

form at 10 a.m. and 4 p.m. During the

morning there will be several folklore

parades and music competitions

among local bands.

A Mostarda and prickly pear

tasting will take place at noon and 7

p.m. Spectacular “Carretti Siciliani”

(Sicilian carts) parades leaving from

piazza Municipio and proceeding

toward piazza del Castello) will also

be held at 4 p.m. (You will be

entranced by the carts’ decorations!).

In the evening, after the rock

music show kicking off at 10 p.m.,

the sagra will end with a breathtaking

midnight fireworks show at midnight.

Food booths will be open con-

tinuously from 9:30 a.m. to late night.

But Militello is not all about

Mostarda and prickly pears!

Sampling the traditional Militello

pastries will also delight your taste

buds. The “Cassatiddina” is the most

famous and ancient among the tradi-

tional town’s pastries. In the past, the

nuns of the St. Agata convent made

these tasty sweets. When the convent

closed down, Salvatrice Carrera, a

novice, continued preparing them and

handed down the secrets of the recipe

to her relatives. The Cassatiddina is

also named “dolce della zia monaca”

(the aunt nun’s sweet). Cassatiddina

is made with chocolate, cinnamon,

almonds and apricot jam. Don’t for-

get to taste the scrumptious

“N’zuddi” that are cookies made with

almond and honey and the

“Mastrazzola” that are made by slow

boiling grape must or prickly pear

juice and mixing it with flour, cinna-

mon and aromas. Mastrazzola are

then covered with honey and roasted

almonds.

According to tradition, Roman

Consul Marcellus founded Militello

during the siege of Siracusa in 214

B.C. and used it as a fortress. Ancient

Romans also settled in this area

because of the fertility of the land and

the healthiness of the air. That is why

the Romans named the town

“Militum Tellus” (City of Soldiers).

Historic chronicles give another

account of the town foundation say-

ing that Mycenaean refugees founded

it in 563 B.C. because they were flee-

ing the Dorians who had destroyed

their cities.

Other historians believe that the

town might have started as a

Byzantine hamlet that was located

near the Lèmbasi river. The hamlet

eventually expanded during the Arab

rule in the middle age. In the 14th

century, the Barresi family and later

in the 17th century the Branciforte

family acquired the city. Prince

Francesco Branciforte, who was the

town’s governor from 1604 to 1622,

was a generous and enlightened

administrator. Under his rule,

Militello become one of the artistic

and cultural hubs of Sicily. He found-

ed one of the largest and richest

libraries of his time (35,000 among

books and manuscripts). Today, the

library is still well preserved and con-

tains, among its best pieces, a Bible

translated in five languages.

Branciforte also opened the first print

shop in western Sicily.

Destroyed by an earthquake in

1693, which brought serious damage

to the town’s buildings and churches,

Militello was rebuilt on the same site.

Militello has an impressive

amount of precious churches and

monuments. Make sure you see the

breathtaking Baroque “Fontana della

Ninfa Zizza” (The Nymph Zizza

Fountain) that is located in the castle

main hall. But that’s just a replica

because the original fountain is actu-

ally kept at the town “Sebastiano

Guzzone” Museum (located in largo

Majorana), which also hosts 19th

century paintings, and a breathtaking

collection of historic posters from the

16th century to WW2 as well as

archeological findings, sculptures

and paintings. Admission is free.

The 18th century S. Maria della

Stella Church, built in 1772, pre-

serves precious treasures (Tesoro

Mariano) which consist of church

ornaments and gold jewels as well as

a magnificent retable (a frame

enclosing painted panels) that depicts

the life of St. Peter and a 13th centu-

ry polychromatic glazed earthenware

by Andrea della Robbia representing

the Nativity.

Militello can be easily reached

by taking either the Scordia or the

Palagonia exit on the Catania-Gela

roadway. For more info and detailed

schedules visit: www.militello.info or

www.comunemilitello.it/

Photo by Giuseppe Stimolo

The exciting Prickly Pear and Mostarda Festival returns to Militello this

weekend featuring, tasting demonstrations, entertainment, folklore and

historic parades and music shows.


Armed Forces

Stampa

Kartodromo

Diana

Dott. Stella

Eno Prickly pear festival this weekend in San ConoMark down on your calendar

the 26th edition of the San Cono

Prickly Pear and Folklore Festival

(Festival del Folclore e Mostra

Mercato Ficodindia), running this

weekend (Oct. 9-10) and featuring an

array of good food and live entertain-

ment!

Nestled on Mount San Marco,

San Cono is a picturesque Sicilian

town, located in the Catania

province, which boasts an annual

production of 50,000 tons of prickly

pears. The festival kicks off on

Saturday, Oct. 9 in piazza Gramsci at

10 a.m. A town band performance

throughout the historic center will be

held at 5 p.m. Later at 5:30 p.m. fes-

tivalgoers will get a chance to sample

prickly pears and enjoy a folklore

parade at 6 p.m.

On Sunday Oct. 10, festival

highlights include a live painting

demonstration (8 a.m.), guided tour

of local farms and tasting of local

produce; town band concerts (9:30

a.m. - 11:30 a.m. - 6:30 p.m.); prick-

ly pear tasting (10:30 a.m.), ricotta

cheese tasting (11 a.m.), Sicilian cart

parade (4 p.m.) and music show (9

p.m.). So be ready to spend an excit-

ing family fun weekend in San Cono!

For more information, directions and

detailed schedules visit

www.comunedisancono.it

Italian monster ham in Guinness World RecordsMilan - A boiled Italian ham ten times the

weight of an ordinary one has earned a place in the

Guinness World Records. The 82.85 kilos (about

183 pounds) monster made by Italian company

Beretta earned its place in pork history during a cer-

emony in Vicenza attended by more than 3,000 peo-

ple.

The 30 pig haunches that went into the whop-

per took 45 hours to cook, Salumificio Fratelli

Beretta said.

"We're proud of this prestigious achievement,"

said Mario Beretta, general manager of frankfurter

maker Wuber in front of 3,000 people who attended

this exciting event.

Article by ANSA

Italy demands Apple remove 'offensive' What CountryiPhone app from its online storeArticle, photo and caption by

Telegraph.co.uk

Italy's tourism minister has

demanded that Apple remove the

"offensive" What Country app from its

online store after the travel guide

described the Italy as the home of

"pizza, the Mafia and scooters".

The application, which can be

downloaded to iPhones, iPads and

iPods, characterizes each nation with

words and images; Italy is summed up

with a road sign which reads "Mafia

parking only".

The tourism minister, Michela

Vittoria Brambilla, condemned the app

as an affront to Italians' dignity,

describing it as "offensive and unac-

ceptable".

She instructed government

lawyers to take legal action against

Apple and demanded that the applica-

tion be removed from its iTunes online

store.

"Italy is a beacon in the world for

its history, culture and style. I cannot

allow our country to be discredited by

having it represented by a criminal

organization," the minister said.

"For this reason I have asked

Apple to withdraw the application from

sale on its online site and asked the state

attorney's office to take legal action

against those responsible for it."

The application is described on

the iTunes website as "a light- hearted

and funny view of the world." "This is

not a travel guide and should not be

taken too seriously. Enjoy and have

fun!" the website says.

But many Italians failed to see the

funny side. "This application is an out-

rage!" wrote one reviewer on the iTunes

site.

"Italy represented by the Mafia –

whoever created this is ignorant and

rude."

Another customer, however, gave

the application five stars.

"Wherever you travel in Europe,

this is what people think of Italy. Every

country gets the government it

deserves."

The row comes after a new

Hollywood film starring Julia Roberts,

"Eat, Pray, Love", was dismissed by

national newspapers as pandering to the

worst clichés and stereotypes about

Italy, after it portrayed Italians as

"always gesticulating and following

foreign girls shouting vulgarities."

An Apple spokesman in Italy

declined to comment.

Angela AgiMiliciMoroboshi


Article and photos by

Tracie Barnthouse

The Signature Editor

I’ll tell you straight up: I totally

judge a restaurant by its bruschetta

(that’s brew-SKe-tah, not brew-SHe-

ta). So when I heard that this month’s

Fleet and Family Support Center’s

cooking class was going to be about

homemade bread (which, in my opin-

ion is only a vehicle for the delicious

tomatoes) and bruschetta, I was sold.

I called the FFSC at 624-4291 and

signed up for the class, which is held

the last Thursday of every month, and

got my bread baking face on.

Andrea, our fearless leader in

the cooking and baking world, took

us to a restaurant in Motta, where the

head chef, Carlo showed us the ropes

and gave us the secrets to making our

own bread at home.

The ingredients for the bread

are quite simple: Italian flour called

Grano Duro (or hard wheat) (found in

the Commisssary as Semolina flour),

lukewarm water, salt, and yeast. We

used the Italian yeast, which is quite

different than the one you’d buy in

the commissary. Italian yeast comes

in a little cube that you store in the

freezer.

Measure out around 250 grams

of the flour (which is just a little over

one cup) and pour it into a bowl. Add

in about 1/2 teaspoon of salt, and

with clean hands (please), mix the

two ingredients together. Carlo, our

trusty chef, showed us that the best

technique for mixing is to gather

some of the dry ingredients in your

hands and rub your palms together.

After the flour and salt is thoroughly

incorporated, add in the yeast.

If you use the Italian cube, cut

off about half of it and add it to the

dry ingredients. If you’re using the

powdered yeast you can buy in the

Commissary, you’ll need about 1 tea-

spoon. Again, mix the ingredients

using the ‘rubbing your hands togeth-

er’ method until everything is incor-

porated. If there are any little lumps,

break those apart.

We were told that you never,

NEVER, mix the salt and yeast at the

same time, as the salt will do funky

things to the yeast and will make for

not very good bread.

After all of the dry ingredients

are together, add in about 1 cup of

lukewarm water. It

needs to be room

temperature or a

little warmer to

activate the yeast

and make it all

happy so it’s ready to do its yeasty

thing (it’s all very scientific).

Using your hands, mix every-

thing together until it all comes

together into a ball. If your dough is

really sticky, add a little more flour

until it shapes a smooth, elastic ball.

If it’s too dry and doesn’t stick

together, add in a little water at a time

until it all comes together.

Knead the dough with your

knuckles and hands for about five

minutes, and then shape it into a

square, or whatever you feel like.

Some go-getters in the class really

took it to the next level, braiding the

dough, or pulling off little bits and

making shapes on top of the dough.

The sky’s the limit; do what you will.

You can even be extra fancy and

sprinkle sesame seeds on top.

After you have shaped the

dough how you’d like, you need to

put a towel over it, stick it in a

warmish place (by the oven that’s

preheating, perhaps?) and let it sit for

an hour. After the hour’s up, go and

check on it, and you’ll see that the

dough has doubled in size and is now

ready to be baked. Stick it in an oven

preheated to about 400 degrees (or

cooler if you’d like softer bread) and

bake for about 20 minutes. In the

class, Carlo baked our bread in an

authentic, wood burning oven, but

I’m going to go out on a limb here

and say that not many people reading

this has one of those. The main thing

to remember is to just watch it. If the

top looks like it’s getting a little

burnt, take it out, or cover it with alu-

minum foil and continue baking until

the bread is cooked all the way

through.

After the bread was in the oven,

we got started on our bruschetta. We

are total overachievers and made two

kinds; one with just garlic and

oregano, and one with all the fixin’s.

To make the first one, you need one

clove of garlic, some olive oil, salt

and oregano. Rub the clove of garlic

onto the toasted bread. You’ll find

that the garlic disappears into the

bread. This is a good thing. After that,

drizzle the bread with some olive oil.

Next, take some salt, sprinkle it on

the bread, and then do the same with

some dried oregano. Open mouth.

Eat.

For the bruschetta, you need the

following: cherry tomatoes (we were

told that this is the secret ingredient),

green onion, good olive oil, salt, and

dried oregano. You could forgo the

onion and use garlic if you’d like, but

we were told that Italians never mix

onion and garlic; it’s one or the other.

But if you want to be a rebel and

mess with tradition, that’s on you.

Take a slice of toasted bread

and set it to the side. Dice up some

tomatoes and green onion and mix

together. Sprinkle with salt and

oregano, and then drizzle the whole

darn thing with olive oil. Toss it all

together and spoon onto the top of the

bread. Simple and so delicious.

Make sure to keep an eye out

for upcoming FFSC classes.

Sometime this month, they are going

to offer a grape harvest class, where

you can see the process of making

wine. In November, they will be tak-

ing a group to see how olives are

picked and then pressed to make

olive oil. For more information on

these classes, call the FFSC at 624-

4291.

Italian yeast comes in a block, and is chunky, not

powder like you might be used to.

To make the bread:

Measure out 250 grams of grano duro

flour. Add in 1/2 teaspoon of salt.

Mix together.

ngela Agip Gelso Bianco Pietro


Add in the yeast. If you’re using the Italian kind, it’s a little less than half the block. Mix together. Add about 1 cup of lukewarm water to the dry ingredients. Mix well, using your hands, until a ball

forms. Shape into rectangle. Sprinkle with sesame seeds if you’re feeling extra special. Bake at 400 degrees for 20 minutes. Eat or use bread to make garlic bread or bruschetta.

Garlic Bread

Take some of your freshly baked

bread and a clove of garlic. Rub the

garlic onto the toasted bread.

Drizzle with olive oil. Sprinkle

with dried oregano. Eat!

BruschettaD i c e

up some

c h e r r y

t o m a t o e s

and green

onion. Add

a pinch of

salt to the

t o m a t o e s

and mix.

Put a little

dash of

oregano and driz-

zle with olive oil

and mix all togeth-

er. Spoon the mix-

ture onto the top of

the toasted bread.

Enjoy!


Breakfast: Rolled Oats, Sausage Links, Oven Fried Bacon, Asstd Omelets, Eggs to Order, Roasted Potatoes, Waffles, Asstd Doughnuts,

Apple Fritters.

Lunch: New England Clam Chowder, Lemon Pepper Catfish, Grilled Pork Chops, Steamed Rice, Garlic Roasted Potatoes, Asparagus,

Creole Green Beans, Sugar Cookies, Cheese Cake, Vanilla Cream Pudding.

Speed line: Grilled Hamburger/Cheeseburger, French Fries, Baked Beans, RIKPAK.

Dinner: Vegetable Supreme Soup, Italian Rice and Beef, Teriyaki Chicken Breast, Oven Browned Potatoes, Spinach, Stir Fry Vegetables,

Sugar Cookies, Cheesecake, Vanilla Cream Pudding, RIKPAK.

Breakfast: Farina, Grilled Ham Slices, Oven Fried Bacon, Asstd Omelets, Eggs to Order, Roasted Potatoes, Buttermilk Pancakes, Asstd

Doughnuts, Butterhorns.

Brunch: Breakfast Items, Logging Soup, Baked Tuna and Noodles, Pork Fried Rice, Cajun Oven Fries, Steamed Broccoli, Glazed Carrots,

Almond Cookies, Blueberry Pie.

Dinner: Cream of Mushroom Soup, Beef Stir Fry, Jamaican Rum Chicken, Steamed Rice, Fried Okra, Corn Whole Kernel, Almond

Cookies, Blueberry Pie.

Breakfast: Rolled Oats, Grilled Minute Steak, Oven Fried Bacon, Asstd Omelets, Eggs to Order, Roasted Potatoes, French Toast, Asstd

Doughnuts, Kolaches.

Brunch: Breakfast Items, Bean & Bacon Soup, Cheddar and Chicken Broccoli, Rosemary Potato Wedges, Steamed Brussels Sprouts,

Glazed Carrots, Hermits, Velvet Pound Cake.

Dinner: Pepper Pot Soup, Pasta Alla Siciliana, Jaegerschnitzel, Rice Pilaf, Cauliflower Polonaise, Seasoned Succotash, Garlic Bread,

Hermits, Velvet Pound Cake.

Breakfast: Hominy Grits, Minced Beef w/ Toast, Oven Fried Bacon, Asstd Omelets, Eggs to Order, Roasted Potatoes, French Toast,

Asstd Doughnuts, Butterfly Rolls.

Lunch: Beef Noodle Soup, Fish Florentine, Yankee Pot Roast, Southwestern Rice, Parsley Buttered Potatoes, Calico Cabbage, Sprouts

Superba, Almond Cake, Peach Crunch, Butterscotch Pudding

Speed line: Assorted Pizza, RIKPAK.

Dinner: Cream of Potato Soup, Salisbury Steak, Turkey Pot Pie, Brown Rice w/ Tomatoes, Collard Greens, Lyonnaise Wax Beans,

Almond Cake, Peach Crunch, Butterscotch Pudding, RIKPAK.

8

9

10

11

12Breakfast: Farina, Oven Fried Bacon, Baked Sausage Patties, Biscuits and Gravy, Asstd Omelets, Eggs to Order, Roasted Potatoes,

Waffles, Asstd Doughnuts, Butterfly Rolls.

Lunch: Arroz Caldo Soup, Chicken Adobo, Beef Caldereta, Steamed Rice, Cut Green Beans, Steamed Carrots, Fruit Cocktail Upside

Down Cake, Chocolate Chip Cookies.

Speed line: Philly Cheese Steak, Onion Rings, RIKPAK.

Dinner: Manhattan Clam Chowder, Creole Shrimp, Stuffed Green Peppers, Boiled Pasta, Cream Style Corn, Baked Hubbard Squash, Fruit

Cocktail Upside Down Cake, Chocolate Chip Cookies, RIKPAK.

Breakfast: Rolled Oats, Creamed Ground Beef, Oven Fried Bacon, Asstd Omelets, Eggs to Order, Roasted Potatoes, Blueberry Pancakes,

Asstd Doughnuts, Danish Diamonds.

Lunch: Mulligatawny Soup, Roast Turkey, Meatloaf, Steamed Rice, Mashed Potatoes, Chicken Gravy, Peas & Carrots, Steamed

Cauliflower, Sweet Potato Pie, Shortbread Cookies, Peach Gelatin.

Speed line: Grilled Cheese/Hamburger, Baked Beans, French Fried Potatoes, RIKPAK.

Dinner: Shrimp Gumbo Soup, Mexican Pepper Steak, Fishwich, Steamed Rice, Lima Beans, Vegetable Stir Fry, Sweet Potato Pie,

Shortbread Cookies, RIKPAK.

Breakfast: Hominy Grits, Corned Beef Hash, Oven Fried Bacon, Asstd Omelets, Eggs to Order, Roasted Potatoes, French Toast, Asstd

Doughnuts, Pineapple Carrot Muffin.

Lunch: Corn Chowder Soup, Pineapple Chicken, Beef Sauerbraten, Orange Rice, Mashed Potatoes, Steamed Asparagus, Summer Squash,

Devils Food Cake, Fruit Nut Bar.

Speed line: Assorted Pizza, RIKPAK.

Dinner: Beef Noodle Soup, Mambo Roast Pork, Chicken Parmesan, Steamed Rice, Steamed Broccoli, Seasoned Carrots, Devils Food

Cake, Fruit Nut Bar.

13

14

Breakfast: Rolled Oats, Grilled Sausage Links, Oven Fried Bacon, Asstd Omelets, Eggs to Order, Roasted Potatoes, Waffles, Asstd

Doughnuts, Apple Fritters.

Lunch: New England Clam Chowder, Fried/Baked Fish, Grilled Porkchops, Mushroom Gravy, Steamed Rice, Roasted Garlic Potatoes,

Steamed Asparagus, Fried Cauliflower, Lemon Cookies, Cheese Cake, Chocolate Cream Pudding.

Speed line: Grilled Cheese/Hamburger, Baked Beans, French Fried Potatoes, RIKPAK.

Dinner: Cream Of Mushroom Soup, Cantonese Spareribs, Grilled Chicken Breast Sandwich, Pork Fried Rice, Steamed Whole Corn,

Seasoned Spinach, Lemon Cookies, Cheese Cake, Chocolate Cream Pudding, RIKPAK.

15

Pizzarotti

Go Green Sigonella!100 Ways to Conserve Water

Do you have apassion for writ-

ing or are youlooking for a

little experience in

journalism? TheSignature is

seeking volun-teers to help

cover base wideevents as well asfeature stories. Ifthis sounds likean opportunityfor you pleasecall the Public

Affairs Office at624-5440

• #72

Winterize outdoor spigots when

temperatures dip below freezing to

prevent pipes from leaking or burst-

ing.

• #73

Insulate hot water pipes for

more immediate hot water at the

faucet and for energy savings.

• #74

Wash your car on the lawn, and

you'll water your lawn at the same

time.

Drop your tissue in the trash

instead of flushing it and save water

every time.

• #76

Direct water from rain gutters

and HVAC systems toward water-

loving plants in the landscape for

automatic water savings.

• #77

Make suggestions to your

employer about ways to save water

and money at work.

• #78

Support projects that use

reclaimed wastewater for irrigation

and industrial uses.

• #79

Use a hose nozzle or turn off the

water while you wash your car. You'll

save up to 100 gallons every time.

• #80

Share water conservation tips

with friends and neighbors.

• #81

If your toilet was installed

before 1992, reduce the amount of

water used for each flush by inserting

a displacement device in the tank.

• #82

Setting cooling systems and

water softeners for a minimum num-

ber of refills saves both water and

chemicals, plus more on utility bills.

• #83

Washing dark clothes in cold

water saves both on water and energy

while it helps your clothes to keep

their colors.

• #84

Leave lower branches on trees

and shrubs and allow leaf litter to

accumulate on the soil. This keeps

the soil cooler and reduces evapora-

tion.

• #85

Report broken pipes, open

hydrants and errant sprinklers to the

property owner or your water

provider.

• #86

Let your lawn go dormant dur-

ing the summer. Dormant grass only

needs to be watered every three

weeks or less if it rains.

• #87

Plant with finished compost to

add water-holding and nutrient-rich

organic matter to the soil.

• #88

Use sprinklers that deliver big

drops of water close to the ground.

Smaller water drops and mist often

evaporate before they hit the ground.

• #89

Listen for dripping faucets and

running toilets. Fixing a leak can save

300 gallons a month or more.

• #90

Water only when necessary.

More plants die from over-watering

than from under-watering.

• #91

One more way to get eight

glasses of water a day is to re-use the

water left over from cooked or

steamed foods to start a scrumptious

and nutritious soup.

WALL STREET: MONEY NEVER SLEEPS- Michael Douglas, Shia

LeBeouf, Frank Langella, Carey Mulligan, Vanessa Ferlito


On the Go with MWR

For more information on MWR’s programsand services, call 624-3968.

Movie

Schedule is subject to change,

please call to confirm movie

showings.

Movie Hotline:

624-4248

Friday, October 8

5:00pm Charlie St. Cloud PG-13

5:30pm Nanny McPhee Returns PG

PREMIERE

7:30pm The Lottery Ticket PG-13 PREMIERE

8:00pm Vampires Suck PG-13

Saturday, October 9

2:00pm Secretariat PG PREMIERE


5:00pm The Lottery Ticket PG-13

5:30pm Scott Pilgrim vs. The World PG-13

PREMIERE

7:30pm Step Up 3 PG-13

8:00pm The Other Guys PG-13

Sunday, October 10

2:00pm Legends of the Guardians PG


4:30pm Secretariat PG

5:00pm Dinner for Schmucks PG-13

6:30pm Scott Pilgrim vs. The World PG-13

Monday, October 11

2:00pm Toy Story 3 PG FREE

2:30pm Mrs. Doubtfire PG-13 FREE


5:30pm The Social Network PG-13

PREMIERE

7:30pm The Lottery Ticket PG-13

8:00pm Wall Street: Money Never

Sleeps PG-13

Tuesday, October 12


5:30pm Scott Pilgrim vs. The World

PG-13


8:00pm Vampires Suck PG-13

Wednesday, October 13

5:00pm Cats and Dogs PG 5:30pm

Wall Street: Money Never Sleeps PG-13

7:30pm Charlie St. Cloud PG-13 LAST

SHOWING

8:00pm Step Up 3 PG-13

Thursday, October 14


5:30pm Secretariat PG

7:30pm Dinner for Schmucks PG-13

LAST SHOWING


Friday, October 15


5:30pm Life As We Know It PG-13

PREMIERE

7:30pm Piranha 3 R PREMIERE

8:00pm The Other Guys PG-13

Emerging from a lengthy prison stint, Gordon Gekko finds himself on the out-

side of a world he once dominated. Looking to repair his damaged relationship

with his daughter, Gekko forms an alliance with her fiance Jacob, and Jacob

begins to see him as a father figure. But Jacob learns the hard way that Gekko

-- still a master manipulator and player -- is after something very different from

redemption. (136 min.)

LEGENDS OF THE GUARDIANS- Emily Barclay, Abbie Cornish,

Anthony LaPaglia, Ryan Kwanten, Jay Laga’aia

Soren, is a young owl enthralled by his father's epic stories of the Guardians of

Ga'Hoole, a mythic band of winged warriors who had fought a great battle to

save all of owl kind from the evil Pure Ones. While Soren dreams of someday

joining his heroes, his older brother, Kludd, scoffs at the notion, and yearns to

hunt, fly and steal his father's favor from his younger sibling. But Kludd's jeal-

ousy has terrible consequences--causing both owlets to fall from their treetop

home and right into the talons of the Pure Ones. Now it is up to Soren to make

a daring escape with the help of other brave young owls. Together they soar

across the sea and through the mist to find the Great Tree, home of the leg-

endary Guardians of Ga'Hoole--Soren's only hope of defeating the Pure Ones

and saving the owl kingdoms. (90 min.)

THE SOCIAL NETWORK- Jessie Eisenberg, Justin Timberlake,

Andrew Garfield, Joseph Mazzello, Armie Hammer

On a fall night in 2003, Harvard undergrad and computer programming genius

Mark Zuckerberg sits down at his computer and heatedly begins working on a

new idea. In a fury of blogging and programming, what begins in his dorm

room soon becomes a global social network and a revolution in communica-

tion. A mere six years and 500 million friends later, Mark Zuckerberg is the

youngest billionaire in history, but for this entrepreneur, success leads to both

personal and legal complications. (120 min.)

NANNY MCPHEE RETURNS- Emma Thompson, Maggie Gyllenhaal,Ralph Fiennes, Rhys Ifans, Maggie Smith

In the latest installment, Nanny McPhee appears at the door of a harried young

mother, Mrs. Isabel Green, who is trying to run the family farm while her hus-

band is away at war. But once she's arrived, Nanny McPhee discovers that

Mrs. Green's children are fighting a war of their own against two spoiled city

cousins who have just moved in and refuse to leave. Relying on everything

from a flying motorcycle and a statue that comes to life to a tree-climbing

piglet and a baby elephant who turns up in the oddest places, Nanny McPhee

uses her magic to teach her mischievous charges five new lessons. (109 min.)

VAMPIRES SUCK- Matt Lanter, Jenn Proske, Chris Riggi, Ken Jeong,

Diedrich Bader

Becca, an anxious, non-vampire teen, is torn between two boys. Before she can

choose, Becca must get around her controlling father, who embarrasses Becca

by treating her like a child. Meanwhile, Becca's friends contend with their own

romantic issues all of which collide at the prom. (82 min.)

SCOTT PILGRIM VS THE WORLD- Michael Cera, Mary

Winstead, Kieran Culkin, Chris Evans, Anna Kendrick

Scott Pilgrim has never had a problem getting a girlfriend. It's getting rid of

them that proves difficult. From the girl who kicked his heart's ass -- and now

is back in town -- to the teenage distraction he's trying to shake when Ramona

rollerblades into his world, love hasn't been easy. He soon discovers, however,

his new crush has the most unusual baggage of all: a nefarious league of exes

controls her love life and will do whatever it takes to eliminate him as a suit-

or. (113 min.)

Tickets for “Boehme” by

Giacomo Puccini went on sale

on Friday, Oct. 1.

The first showing is on

Thursday, Oct. 21 8 p.m.

Transportation is not included and

Semi-formal attire is required. The

cost is $50/person for box seats.

The second showing is on

Friday, Oct. 22 and departs from

NAS I at 4 p.m. Floor seats are

$60/person and Gallery seats are

$35/person.

For more information call ITT

Gear-n-Go at 624-4777.

Midtown Movie Theaters

Schedule & Descriptions

Get in the game with Youth SportsKids, are you ready for some football?

Grab the pigskin and pom poms because

October means the return of the Youth Sports

Flag Football and Cheerleading seasons.

For ages 5 to 13, Parents can register for

football and cheer Monday, Oct.11 to Oct. 25.

Sign-ups are taken Monday through Friday

from 8 a.m. to 7 p.m. and Saturday and

Sunday from 10 a.m. to 5:30 p.m.

There is a skill assessment for flag foot-

ball players Tuesday, Oct. 20, at the Land

Annex soccer field on NAS I. This skills

assessment is mandatory for all participants

ages 7 to 13.

MWR Youth Sports also offers flag

football for ages 3 to 4 year-olds. This parent-

child program, Start Smart Flag Football,

introduces and prepares children for organ-

ized flag football without the threat of com-

petition while spending quality time with

their parents. Register at Fit District,

Monday, Oct. 11 to 25, Monday – Friday 8

am – 7 pm and Saturday – Sunday 10 am –

5:30 pm. Limit 24 parent-child groups. Fees

apply for all youth sports programs.

For more information on Youth Flag

Football and Cheer, call 624-3785.

Base-to-Base Challenge ProgramOn Saturday, Oct. 16, starts the

kick-off to the Base-to-Base

Challenge Program. Every year,

MWR Fitness plays hosts to the

Base-to-Base 7.2-mile fun run which

starts at NAS II and ends at NAS I.

Last year, the MWR team brought in

live music, drink specials, and lunch

for the post-race party. The event of

over 500 participants was a success

and everyone that signed up complet-

ed the run.

This year, the MWR Fitness

team welcomes in the Base-to-Base

Challenge program to help new run-

ners ultimately trained properly in

time for the scheduled March Base-

to-Base Run 2011.

“Last year, I didn’t train and ran

the entire race,” said Jenni James. “I

sure regretted not training properly

since I literally could not walk for a

week after!”

The Marinai 2-mile Fun

Run/Walk, on Saturday, Oct. 16, is

the first run/walk in our 5-month

Base-to-Base Challenge program.

Register and finish each monthly run

from October to March including the

Base-to-Base and receive a limited

addition T-Shirt to show off at the

Base-to-Base in 2011. Registration is

open at 7:30 a.m. day-of the event

and the run/walk starts at 8 a.m. For

more information call x4483.

Oktoberfest at Jox PubOn Friday, Oct. 15,

Jox Pub extends an invita-

tion to all of Sigonella to

come by and enjoy

Oktoberfest! Enjoy

authentic German Import

Oktoberfest beer. Plus,

FREE German

Knockwurst, Rolls, and

Sauerkraut! Doors open at

4 p.m. and food starts up at

9 p.m. For more informa-

tion call 624-4603.

Bellini Opera: Season 2010

THE OTHER GUYS- Will Ferrell, Mark Wahlberg, Eva Mendes,

Michael Keaton, Steve Coogan

Detective Allen Gamble is a forensic accountant who's more interested in

paperwork than hitting the streets. Detective Terry Hoitz is a tough guy who

has been stuck with Allen as his partner ever since an unfortunate run-in with

Derek Jeter. Allen and Terry idolize the city's top cops, Danson and Highsmith,

but when an opportunity arises for the Other Guys to step up, things don't quite

go as planned. (107 min.)

STEP UP 3- Rick Malambri, Adam Sevani, Sharni Vinson, Alyson

Stoner, Keith Stallworth

A tight-knit group of street dancers, including Luke and Natalie, team up with

NYU freshman Moose, and find themselves pitted against the world's best hip

hop dancers in a high-stakes showdown that will change their lives forever.

(97 min.)


AlcoholicsAnonymous

AlcoholicAnonymous meet-ing will be held onMonday eveningsfrom 5:30 p.m. to6:30 p.m. at theNASII Chapel.

If additional meet-ings are needed orfor more informa-

tion please callx3267

Days Inn

Magnolia

Mondo di Montessori

Master Sport

TECH, continued from

page 2

must possess cool heads, quick minds

and iron stomachs. Our duties include

prepping and sterilizing the OR for

surgery, transporting patients to and

from the OR, passing instruments to

the surgeon, retracting the patient's

tissues and suturing incisions.

Because contamination in the OR

could be life-threatening for the

patient on the table, the importance of

the surgical tech cannot be underesti-

mated." HM2 (FMF/SW/AW) Vinson

"I considered becoming a surgi-

cal technologist because I was look-

ing for a new career in a rapidly

expanding, lucrative field. Surgical

technologists are one of the most in-

demand professionals in the medical

community. The basic duty of a surgi-

cal tech is preparing patients for sur-

gery and assisting the surgeon in the

operating room. For every one sur-

geon, there are at least 5 surgical

technologists behind the scenes,

keeping everything running smooth-

ly." HM2 Rodriguez

"I became a surgical tech

because I was interested in learning

more about human anatomy and

because it would give me the training

I needed to work outside of the mili-

tary as a surgical tech as well. Every

day, I get the opportunity to be part of

a dedicated team that provides our

patients with outstanding medical

care. It can be a demanding job some-

times, and often requires long hours,

but I enjoy what I do and the numer-

ous challenges and learning opportu-

nities that it presents me with." HM3

(FMF) Moore

"It is a blessing to be a surgical

tech. I have learned the name of over

200 surgical instruments. I get to

work with very skillful doctors. I get

to see really cool surgeries. I consid-

er myself to be a very lucky person

for choosing this job." HM3 Duran-

Campos

"It’s a hardworking honest job

that gives you challenges, promotes

critical thinking, and personal devel-

opment." HM3 Barnard

"It means that I am entrusted

with the patient’s safety during and

after the surgical case and I hold that

trust with the upmost care and per-

form my duties to the best of my

knowledge. I directly affect the out-

come of the surgical case because I

have to responsibility of assisting the

surgeon and that role could positively

or negatively impact the case accord-

ing to my performance. I am the first

line of defense to providing the safest

conditions and environment for the

patient in the OR Suite, whether it

being cleaning instruments and steril-

izing them properly or field day the

suite and keeping it as clean as possi-

ble to prevent infection." HN Xiong

Thank you, Naval Hospital

Sigonella Surgical Technicians!

AUTUMN, continued from

page 2

relationships and our experiences of

life will ask us to be open, to be will-

ing to let go in order that new growth

can come.

This October, let us pause and

allow the falling leaves to remind us

of the call to be vulnerable, the call to

be open of the possibility of being

hurt (misunderstood), and the call to

accept and to grow from the daily

events in our lives. Enjoy this fall

season. Go for a walk in the forest or

just down the street. Allow yourself

V-22 Osprey On-LoadArticle by LS2 Brandon Sierra Sigonella LSC team, took part in the

operation. “Being on the flight line is

always an exciting experience,” said

Roberts. “We had the opportunity to

help deliver cargo with a V-22

squadron last year, and it was also a

great joint effort.”

In the early afternoon, with

rotors tilted and turning, the V-22s

taxied and ascended for their return

flight to USS KEARSARGE.

Outstanding coordination, communi-

cation and situational awareness by

all parties resulted in an efficient and

mishap-free mission. CAPT Dana

Weiner, FISC Sigonella

Commanding Officer, was pleased

with the operation from start to fin-

ish. “The rapid and safe response of

our LSC team to meet the demand

signal of the warfighter showcased

the dedication, flexibility and profes-

sionalism of FISC Sigonella Sailors.

I am extremely proud of their effort

and service.”

The newest of seven supply

centers under Commander, Fleet and

Industrial Supply Centers (COM-

FISCS), FISC Sigonella provides

operational logistics, business and

support services to fleet, shore and

industrial commands of the Navy,

Coast Guard, Military Sealift

Command, and other Joint and Allied

Forces in Europe, Africa, and

Southwest Asia. Services include

contracting, material management,

household goods movement support,

consolidated mail, fuel, global logis-

tics and husbanding, hazardous mate-

rial management, and integrated

logistics support.

The Logistics Support Center

(LSC) at Fleet and Industrial Supply

Center (FISC) Sigonella supports

front line operations by facilitating

cargo, mail and passenger move-

ments. On the afternoon of 10

September 2010, LSC personnel had

an opportunity to come face to face

with some of the warfighters they

support. On relatively short notice,

four V-22 Ospreys from the VMM-

266 “Fighting Griffins” and assigned

to the USS KEARSARGE

Amphibious Readiness Group (ARG)

appeared on the horizon and landed at

the NAS Sigonella flight line. Other

than a few passengers, the aircraft

were empty and ready to receive

high-priority material destined for

units in the ARG. Members of the

LSC and local airfield contractors

greeted and exchanged introductions

with VMM-266 crewmembers. After

a plan of action was briefed, cargo

was staged by the aircraft. A well

choreographed “human cargo chain”

of Sailors and Marines was formed,

and in a very short time over 1,000

lbs of cargo was safely on board.

The following day, FISC

Sigonella personnel were once again

asked to assist the squadron transport

additional cargo. The request came

while the V-22 aircraft were inbound,

one hour from touch down. Several

Logistics Specialists from the LSC

were recalled and helped load an

additional 2,000 pounds of critical

cargo that had arrived in Sicily the

night before. With cargo in hand, the

KEARSARGE ARG continued their

transit enroute to tasking in the 5th

Fleet area of operation. LS1 Brandi

Roberts, a member of the FISC

Photo by LS2 Fatimatou Kouyate

10 September 2010: V-22 Ospreys from VMM-266 "Fighting

Griffins" stand ready to receive critical cargo from person-

nel at the FISC Sigonella Logistics Support Center. FISC

Sigonella played a key role in the operation to support the

USS KEARSARGE AMPHIBIOUS READINESS GROUP dur-

ing its transit to the Fifth Fleet AOR.

to be a bit more open and vulnerable

to some one whom you love.

Take time to browse through the

gospels. Note all the times the Lord

opened himself to hurt and misunder-

standing. His vulnerability can be

found in many places. ‘In the desert’

Luke 4:1-13, in ‘his hometown teach-

ing’ Matthew 6:1-6, as ‘he faced

Pilate’ John 19:1-7, NAB. Let

October be a time when the value of

vulnerability is strengthened in your

life. Enjoy autumn 2010!

Soduku

RulesRows

Every row must contain the numbers 1,-

9. There may not be any duplicate num-

bers in any row.

Columns

Every column must also contain the

numbers 1- 9. Again, there may not be

any duplicate numbers in any column.

Each column will be unique as a result.

Regions

A region is a 3x3. There are 9 regions in

a traditional Sudoku puzzle.

Every region must also contain the num-

bers 1-9. Duplicate numbers are not per-

mitted in any region. Each region will

differ from the other regions.

BRAINTEASERS


Higher Praise

Blu Hotel

Mammut

Palermo

Sigonella Swordfishto host two-day swimmeetArticle submitted by the

Sigonella Swordfish

The Sigonella Swordfish swim

team will host the largest athletic

competition in Sigonella’s history

this weekend when more than 185

youth swimmers from six teams in

the European Forces Swim League

(EFSL) will compete at Splashers

Pool.

The EFSL swimmers come

from American and NATO bases

schools.

The league was formed in 1987

and now has 22 teams from Italy,

Spain, England, Belgium, Germany

and Portugal. Sigonella joined the

league 9 years ago when recent coach

Rich McKeown started the Sigonella

Swordfish.

Starting at 0900 on Saturday,

swimmers will compete in 8 individ-

ual events, plus relay races. Sunday’s

competition will be a Pentathlon

meet which, in swimming, consists of

the 4 individual strokes (back, breast,

butterfly, and freestyle) plus the indi-

vidual relay - one race where all 4

strokes are swum.

The Swordfish invite the entire

Sigonella community to come out for

the competition!

The Swordfish had their best

season ever in 2010, and anticipate

another strong season this year. With

over 60 boys and girls on the team,

the Sigonella Swordfish compete in a

fun and competitive environment.

The Swordfish appreciate all

the community members who volun-

teer at every meet. For more infor-

mation, visit us at www.sigonellas-

wordfish.com.

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Do you have a passion

for writing or are you

looking for a little

experience in journal-

ism? The Signature is

seeking volunteers to

help cover base wide

events as well as feature

stories. If this sounds

like an opportunity for

you please call the

Public Affairs Office at

624-5440.

Documents

Oct 8 Issue of The Signature