RANDOLPH AIR FORCE BASE, Texas –
An Air Force tradition that dates back to the 1930s but has its roots in antiquity continues next week at Randolph.
The 12th Flying Training Wing Combat Dining-In, a team-strengthening event for active-duty and civilian personnel, takes place Feb. 22 at 6 p.m. in Hangar 4.
Participants will have an opportunity to listen to remarks by a true American hero, retired Col. Ralph S. Parr, who fought in three wars and is the only American aviator to receive both the Distinguished Service Cross and the Air Force Cross.
"The purpose of the dining-in is to unite the wing and build esprit de corps," said Capt. Dave Evans, 435th Fighter Training Squadron weapons officer and the 12th FTW's "Mr. Vice" for the event. "Col. [Richard] Clark's vision is to bring all 12th FTW assets, military and civilian alike, together in a fun yet educational environment that rewards people for all their hard work and reminds us that we are a service currently engaged in combat."
Strict uniform guidelines are relaxed at a dining-in, which allows servicemembers to wear desert camouflage uniforms, battle dress uniforms, Airman battle uniforms and flight suits.
"A combat dining-in is similar to a traditional dining-in, but has a few differences," said Capt. Benjamin Gilluly, 435th FTS A Flight commander and spokesman for the event. "It is less formal in both dress and decorum. Military members will be in their BDUs, DCUs or flight suits, civilians in casual attire. Good-natured, raucous humor can be expected throughout the event."
Price of the event is $10 for all enlisted and civilians GS-10 and below and $15 for all officers and civilians GS-11 and above. RSVP to Lt. Col. Jack Burns, 12th FTW director of staff, at 652-3704.
"The price of admission includes beer and barbecue and a chance to throw a few water balloons," Captain Gilluly said.
Captain Evans and Captain Gilluly both call the presentation by Colonel Parr "the highlight of the evening."
"Colonel Parr's unique combination of achievements spans three wars and 8,000 hours of fighter time," Captain Gilluly said.
Colonel Parr downed 10 enemy aircraft in seven weeks as an F-86 pilot near the end of the Korean War, earning the Distinguished Service Cross for one of those missions. He also served in World War II and the Vietnam War, receiving the Air Force Cross for his valor on a combat mission during the siege of Khe Sanh.
Colonel Parr served as a P-38 pilot in the Pacific near the close of World War II, then served two tours in Korea as an F-80 and F-86 pilot. He received the DSC for a mission on June 30, 1953. During that mission he shot down two MiG-15s while under attack by 10 of the aircraft and kept the enemy at bay while his wing commander, whose F-86 had flamed out, restarted his engine and returned to base.
Colonel Parr also distinguished himself in Vietnam, earning the AFC and serving two tours of duty. His fighter pilot career ended with 641 missions in three wars. He retired from the Air Force in 1976.
The origin of the dining-in tradition is unclear, but it was customary for warriors of ancient times to celebrate victories and the accomplishments of individuals and units with feasts. Later, monasteries, universities and the military adopted the custom. The British transported it to colonial America. The Air Force version of the tradition began with Gen. "Hap" Arnold in the 1930s.
"The combat dining-in is so incredibly important to the Air Force because it serves as a reminder of our nation's daily involvement in combat operations," Colonel Evans said. "It also allows us to not only recall but live our service's heritage. Finally, and perhaps most importantly to this particular piece of heritage, it allows folks to blow off some steam in a raucous environment while building camaraderie."