Joint Base Elmendorf-Richardson

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Nike Site Summit

A Nike Site Summit Missile Launch and Storage area, Joint Base Elmendorf-Richardson, Alaska, on June 24, 2021. Nike Site Summit is a former U.S. Army Nike Hercules missile installation that sits atop Mount Gordon Lyon, east of Joint Base Elmendorf-Richardson.

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Nike Site Summit

U.S. Air Force Airman 1st Class Patrick Sullivan, a 673d Air Base Wing public affairs apprentice, sits under graffiti inside a storage building at the Nike Site Summit, Joint Base Elmendorf-Richardson, Alaska, on June 24, 2021. Nike Site Summit is a former U.S. Army Nike Hercules missile installation that sits atop Mount Gordon Lyon, east of Joint Base Elmendorf-Richardson.

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Nike Site Summit

Fabric hangs on a barbed wire fence at Nike Site Summit, Joint Base Elmendorf-Richardson, Alaska, on June 24, 2021. Nike Site Summit is a former U.S. Army Nike Hercules missile installation that sits atop Mount Gordon Lyon, east of Joint Base Elmendorf-Richardson.

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Exploring Alaska... Restaurants?

U.S. Air Force Staff Sgt. Mikhaila Brown, national tactical integration analyst with the 381st Intelligence Squadron, enjoys a cup of coffee April 25, 2021, in Anchorage, Alaska. Brown loves to explore restaurants and cuisines while stationed in Alaska and in any location she travels.

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Exploring Alaska... Restaurants?

U.S. Air Force Staff Sgt. Mikhaila Brown, national tactical integration analyst with the 381st Intelligence Squadron, enjoys a cup of coffee April 25, 2021, in Anchorage, Alaska. Brown loves to explore restaurants and cuisines while stationed in Alaska and in any location she travels. (U.S. Air Force photo by Airman 1st Class Jordan Smith)

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Exploring Alaska... Restaurants?

U.S. Air Force Staff Sgt. Mikhaila Brown, national tactical integration analyst with the 381st Intelligence Squadron, enjoys a cup of coffee April 25, 2021, in Anchorage, Alaska. Brown loves to explore restaurants and cuisines while stationed in Alaska and in any location she travels. (U.S. Air Force photo by Airman 1st Class Jordan Smith)

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Exploring Alaska... Restaurants?

U.S. Air Force Staff Sgt. Mikhaila Brown, national tactical integration analyst with the 381st Intelligence Squadron, enjoys a meal April 21, 2021, in Anchorage, Alaska. Brown loves to explore restaurants and cuisines while stationed in Alaska and in any location she travels. (U.S. Air Force photo by Airman 1st Class Jordan Smith)

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Exploring Alaska... Restaurants?

U.S. Air Force Staff Sgt. Mikhaila Brown, national tactical integration analyst with the 381st Intelligence Squadron, enjoys a meal April 17, 2021, in Anchorage, Alaska. Brown loves to explore restaurants and cuisines while stationed in Alaska and in any location she travels. (U.S. Air Force photo by Airman 1st Class Jordan Smith)

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JBER training area priorities: Readiness and Recreation

This signage will be placed at each official entry control point around the Joint Base Elmendorf-Richardson training areas.

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Arctic Warrior of the Week

Stephan Feurtado, combat mobility flight technician , is recognized as the Arctic Warrior of the Week at Joint Base Elmendorf-Richardson, Alaska, July 19, 2019. The Arctic Warrior of the Week is an award highlighting JBER's top performing Airmen.

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Security Forces Defenders graduate from local police academy

U.S. Air Force Staff Sgt. Jacob Sleik (right), and Senior Airman Joshua Worley, 673d Security Forces Squadron patrolmen, pose for a photo at Anchorage Police Department Officer’s Academy, May 6, 2019. Both Airmen were the first 673d SFS members to attend and graduate from the academy.

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JBER recipe for food-service success, ‘Joint Culinary Institute’

U.S. Army Spc. Abigail Hernandez, a 6th Brigade Engineer Battalion culinary specialist, prepares candy bowls during the grand opening lunch for the Joint Culinary Institute operated at the Gold Rush Inn. JCI is a new bi-monthly, two-week course, providing 10 food-service members from any military branch an opportunity to experience in-depth courses relating to the profession.

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JBER recipe for food-service success, ‘Joint Culinary Institute’

A group of Airmen with the 673d Force Support Squadron and food-service Soldiers from Joint Base Elmendorf-Richardson, Alaska, prepare for the grand opening lunch for the Joint Culinary Institute operated at the Gold Rush Inn. JCI is a new bi-monthly, two-week course, providing 10 food-service members from any military branch an opportunity to experience in-depth courses relating to the profession.

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JBER recipe for food-service success, ‘Joint Culinary Institute’

U.S. Air Force Airman 1st Class Jose Santana-Medina, 673d FSS food service specialist arranges salad placement for an orange tarragon salad being served during the grand opening lunch for JCI operated at the Gold Rush Inn. JCI is a new bi-monthly, two-week course, providing 10 food-service members from any military branch an opportunity to experience in-depth courses relating to the profession.

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JBER recipe for food-service success, ‘Joint Culinary Institute’

U.S. Army Sgt. Ethan Flagg, a 2nd Battalion, 377th Parachute Field Artillery Regiment culinary noncommissioned officer and Joint Culinary Institute instructor places honey on an orange tarragon salad during the grand opening lunch for JCI operated at the Gold Rush Inn. JCI is a new bi-monthly, two-week course, providing 10 food-service members from any military branch an opportunity to experience in-depth courses relating to the profession.

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JBER recipe for food-service success, ‘Joint Culinary Institute’

A group of Airmen with the 673d Force Support Squadron and food-service Soldiers from Joint Base Elmendorf-Richardson, Alaska, host a grand opening lunch for the Joint Culinary Institute operated at the Gold Rush Inn. JCI is a new bi-monthly, two-week course, providing 10 food-service members from any military branch an opportunity to experience in-depth courses relating to the profession.

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JBER recipe for food-service success, ‘Joint Culinary Institute’

U.S. Army Sgt. Ethan Flagg, a 2nd Battalion, 377th Parachute Field Artillery Regiment culinary noncommissioned officer and Joint Culinary Institute instructor places a sweet green pea on a dish during the grand opening lunch for JCI operated at the Gold Rush Inn. JCI is a new bi-monthly, two-week course, providing 10 food-service members from any military branch an opportunity to experience in-depth courses relating to the profession.

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JBER recipe for food-service success, ‘Joint Culinary Institute’

U.S. Army Sgt. Ethan Flagg, a 2nd Battalion, 377th Parachute Field Artillery Regiment culinary noncommissioned officer and Joint Culinary Institute instructor approves a dish for serving during the grand opening lunch for JCI operated at the Gold Rush Inn. JCI is a new bi-monthly, two-week course, providing 10 food-service members from any military branch an opportunity to experience in-depth courses relating to the profession.

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JBER recipe for food-service success, ‘Joint Culinary Institute’

U.S. Army Pfc. Alejandro Gomez, a 2nd Battalion, 377th Parachute Field Artillery Regiment culinary specialist carries a dish to serve during the grand opening lunch for Joint Culinary Institute operated at the Gold Rush Inn. JCI is a new bi-monthly, two-week course, providing 10 food-service members from any military branch an opportunity to experience in-depth courses relating to the profession.

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Airmen pay tribute at the Combat Truckers Memorial 5k

Airman 1st Class Jacob Hickman, 773rd Logistics Readiness Squadron vehicle operator, runs during the first annual Combat Truckers Memorial 5k at Joint Base Elmendorf-Richardson, Alaska, Aug. 29, 2018. The run commemorated the anniversary of the day Airman 1st Class Carl Anderson, a 3rd Logistics Readiness Squadron vehicle operator, was killed in combat while conducting convoy operations in Iraq. The event also paid tribute to all vehicle operators who have made the ultimate sacrifice while conducting combat convoy operations in Iraq and Afghanistan.

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