Head coach of the University of Arizona football team, Rich Rodriguez and the U.S. Army Intelligence Center of Excellence and Fort Huachuca’s Commanding General, Maj. Gen. Robert Ashley, take time to catch up with each other prior to the football team’s arrival to the installation Saturday. During their visit, the team enjoyed dinner and ice cream sundaes, and Ashley gave them a motivational speech.
Soldiers and members of The University of Arizona Wildcats football team listen as Maj. Gen. Robert Ashley, commanding general, U.S. Army Intelligence Center of Excellence and Fort Huachuca, compare the role of a Soldier in the Army and the role of a football player on a team to being a part of a Family, during his motivational speech Saturday, at the Thunder Mountain Activity Centre. A Soldier sat at each table with Wildcats’ players, giving everyone the opportunity to learn more about each other’s lifestyles.
Command Chaplain (Col.) Mike Strohm, Network Enterprise Technology Command, on left, and Staff Sgt. Jessica Harvey, 11th Signal Battalion career counselor, third from right, pose with University of Arizona football players who sat at their table during dinner Saturday at Fort Huachuca’s Thunder Mountain Activity Centre. The primary reason for visiting was an opportunity for the team and coaching staff to meet and interface with the Soldiers and leaders at Fort Huachuca and continue their positive relationship built over the past six years.
Maj. Gen. Robert Ashley, commanding general, U.S. Army Intelligence Center of Excellence and Fort Huachuca, speaks to the University of Arizona Wildcats football team and Fort Huachuca Soldiers during the team’s visit here over the weekend.
Aiulua Fanene, a defensive lineman for the University of Arizona Wildcats football team, shows how excited he is about enjoying the ice cream sundae he made following dinner at Thunder Mountain Activity Centre Saturday. Keeping up with the player’s appetites, the Wildcats enjoyed their choice of roasted New York strip steak, chicken cordon bleu, pecan encrusted salmon, roasted fingerling potatoes, bow tie pasta with a garlic cream sauce, and green bean amandine.