Dining Facility offers a different taste

U.S. Air Force Staff Sgt. Dustin McBroom, 7th Force Support Squadron (left), mixes sauces with vegetables while Airman 1st Class Steven Roberts, 7th FSS, cooks meats on the grill for an Asian style stir-fry as a special meal Aug. 16, 2012, at the Longhorn Dining Facility on Dyess Air Force Base, Texas. The dining facility features meals from several cultures each month to offer variety to its customers. Dyess begins the second phase of food operations as part of the Food Transformation Initiative beginning Oct. 1. The FTI program is designed to improve the quality, variety, and availability of food service operations. FTI will adjust installation food service operations to meet the lifestyles, needs and preferences of customers, and will restore a sense of community by expanding the eligibility of customers who can use the facilities. (U.S. Air Force photo by Airman 1st Class Peter Thompson/ Released)