Fresh sailors usher in a new generation of warships on USS Gerald R. Ford – Richmond Times-Dispatch

Caitlyn BurchettThe Virginian-Pilot

The new episode of 8@4 features segments of people, events and places that give the opportunity to find a new perspective in Central Virginia. Presented by Massey Cancer Center from the Virginia Wayside Furniture studio.

Jondanae Garza was in elementary school when the first cut of steel for the USS Gerald R. Ford was made in 2005. Now 17 years later, she is shares a milestone with the Navys newest and most technologically advanced warship both are deploying for the first time.

The Ford departed Oct. 4 from Naval Station Norfolk, embarking on a two-month-long deployment to train with North Atlantic Treaty Organization allies. During the special deployment, which comes after nearly two decades of construction, the crew will hone the capabilities of the warships 23 new technologies.

One of those technologies is the advanced damage control system a unique system Garza has learned as part of her duties as a second class hull maintenance technician for the ship. She is one of 26, among a crew of approximately 4,000 sailors, who work with this new technology.

Some of my friends other sailors are jealous that I am on this carrier, 25-year-old Garza said with a laugh. Being on this ship, with it being a brand new classification, there is a lot of cool stuff on here.

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The Ford is the first new class of aircraft carrier designed in over four decades, ushering in a new generation of warships outfitted with never-before-seen technologies intended to boost the Navys striking power for at least the next 50 years. The Navy invited reporters aboard the $13 billion carrier two days after it deployed to see some of the technology in action, which includes new aircraft-launching technology, electromagnetic weapons elevators and dual-band radar.

The warship is carrying the Navy into the 21st century, said Capt. Paul Lanzilotta.

I dont like buzzwords, so Im not gonna say game changer or transformational, but its the now, Lanzilotta said of the Ford.

The new technology extends beyond the warships defensive capabilities.

Below deck, the advanced damage control system allows Garzas team to easily plot the location of fires and flooding or anything that would threaten the survivability of the more than 1,100-foot-long carrier. That enables the Fords Damage Control Division to quickly dispatch sailors, whether they be hull technicians like Garza or firefighting damage control members, to the incident.

You type it in to the advanced damage control system, then boom, its right there. You are able to think faster about what is needed to respond and you know exactly where you are going, Garza said.

The easy-to-use touchscreen program replaces paper plotting across several pages of the ships blueprints with a grease pencil, cutting the divisions response time down by about 10 valuable minutes, Garza said. The system also allows for quick searches of necessary equipment and parts to make repairs, rather than manual searches through drawers.

Garza, who is a Norfolk transplant from Las Vegas, reported to the Ford in 2020. While she has spent the past two years learning the ins and outs of the ship, the past two months have been dedicated to mastering the advanced damage control system.

Just days into the first deployment, the system, Garza said, has already reduced vulnerabilities caused by human error and communication breaks. When someone called in a potential issue over radio, damage control members were dispatched to the wrong location on the ship.

When they caught it from central control, plotting from the advanced damage control system, they got the right location and called us on our radios, so we were able to correct ourselves quickly, Garza said.

Garza also works with the machinery control and monitoring system, another technology that is unique to the Ford. The system features sensors that detect flooding and when the sprinklers have been activated, and immediately alerts watchstanders.

As soon as those sensors kick off, we are able to go do our task, Garza said.

The Ford is the first of a series of new carriers to be completed that will replace the current Nimitz class. It will be joined by the John F. Kennedy in 2024. The Enterprise is scheduled to join the fleet in 2028 and the Doris Miller in 2032.

Cmdr. Jim Gun Boss Fish said the Fords sailors will be instrumental in training future generations of service members for this new generation of carriers.

There are sailors on board here who are learning about this ship. And theyre going to do and teach things about the ship that their grandkids are going to carry with them when theyre on the Doris Miller, Fish said.

In the meantime, some of the technology that makes the Ford-class carriers so unique will be implemented in the Nimitz class warships to improve the capabilities of the Navys older warships. For Garza, this means she will have the opportunity to step up as a leader when she is transferred to another carrier in the coming years.

When I go to a different type of ship I can help junior sailors. I can try to summarize (the new methods) so they understand it and I can go on to the advanced damage control system and show them how to use it, Garza said.

According to Garza, fresh sailors will adjust quickly to the high-tech carrier because the digital systems throughout the warship replaces dated methods with a technology they are familiar with touchscreens. At the Mid-Atlantic Regional Maintenance Center in Norfolk, where Garza was previously assigned, everything was keyboard-centric.

When I got here, it was way easier. (The touchscreens) and how to actually use (the advanced damage control system) are super easy to understand, Garza said.

Garza will be attached to the Ford until 2025. She said she hopes her next carrier will be a Nimitz class for the experience.

But I am so used to the Ford and the new tech, maybe I need to try for the USS John F. Kennedy, she said.

Organist Eddie Weaver at the Miller & Rhoads Tea Room

Lunches in the Miller & Rhoads Tea Room with Eddie Weaver at the organ have been so popular that he cut his own record.

The recently closed Venice Restaurant at the Corner of W. Cary and Thompson streets in Richmond. The Venice had operated since 1958; the owners recently decided to retire.

The new Julian's - Julian's, an Italian restaurant that has been operating for 40 years, has moved to larger quarters on West Broad Street. The restaurant left 2529 W. Broad St. and is leasing space in the former Automobile Club of Virginia headquarters, a block to the west. The restaurant has about 50 percent more space, with seating for about 200 people on the main floor. In addition, a wine cellar has been installed in the basement, private dining areas have been set up, and office space is available on the upper floor. The vacated property may become part of a redevelopment project involving the William Byrd Motor Hotel.

Miller & Rhoads Corner Shop, T-D Mag. Camera Quiz.

Byram's Restaurant, 3215 West Broad Street.

March 16, 1967 ( Staff photo - Netherwood ) Collector's Corner is between the Tea Room and Ladies Room on Miller & Rhoads 5th Floor

Charles Wood on ladder. Jimmy Aldred climbing down. Talley Neon takes down Julian's Restaurant sign

Little remains besides the brick walls at the Capri Restaurant (right) and a chiropractor's office. July 4, 1983.

A Julian's Restaurant menu from the early 1950's.

In January 1975, shoppers passed by the clock at Miller & Rhoads in downtown Richmond. The distinct timepiece with four faces was installed in the department store in the mid-1920s; it can be seen today at the Valentine Richmond History Center.

The new Kelly's Jet System restaurant which is due to open in mid-August on the northwest corner of Fifth and Broad sts. is shown above.

Where's the engine? The caboose traveling on the bed of a truck along West Broad Street yesterday wasn't part of a new rail line in Richmond, but part of a remodeling project at the old Clover Room restaurant. Owner John Dankos plans to open the new restaurant, Stanley Stegmeyer's Hodgepodge, on July 1. Part of the decor will include two cabooses, each of which will seat 16 persons. May 3, 1978

This January 1952 image shows the intersection of West Broad and Lombardy streets, home to a White Tower restaurant and a Firestone automotive service center. White Tower restaurants were a rival of White Castle eateries. The Firestone site is now home to a Dollar Tree store. Lombardy & Broad St.

This January 1952 image shows the intersection of West Broad and Lombardy streets, home to a White Tower restaurant and a Firestone automotive service center. White Tower restaurants were a rival of White Castle eateries. The Firestone site is now home to a Dollar Tree store. Lombardy & Broad St.

A view of the water at Chesdin Restaurant, 629 River Road, Matoaca.

A dish from the the Chesdin Restaurant, 629 River Road, Matoaca.

In the small kitchen of Jumpin J's Java, owner Je Depew (right) creates unique entrees with chef Gene Smith (center) and Chris Pierson. Sept. 25, 2004

At Jumpin J's Java, owner Je Depew (left) shares a laugh with customers Denise Lawus and Melvin Carter. Sept. 25, 2004

Je Depew, outside her cafe' and restaurant, Jumpin J's Java, at 2306 Jefferson Avenue (corner of Jefferson and Leigh streets) in Church Hill.

Exterior of Six Burner Restaurant on Grace Street in 2010.

Roasted Red Pepper appetizer at Six Burner Restaurant. Roasted Red Peppers, local goat cheese, roasted garlic and shallots seved with grilled bread.

One of the many seating areas at the Mexico Restaurant in Mechanicsville on May 17, 2004.

The Upper East Side Restaurant Jazz Lounge and Sports Bar allocated at 7103 Brook Road March 30, 2004.

The Upper East Side Restaurant Jazz Lounge and Sports Bar allocated at 7103 Brook Road on March 30, 2004. Grilled mushroom melt burger, (left) Upper East Side hot wings, and grilled chicken wrap.

Kobe Japanese Steaks & Sushi. March 24, 2004

Ancho chile strip (front plate), Coconut jumbo shrimp (back plate), creme brule cheesecake (right plate) and Firebirds 2000 Napa Valley Red are some of the items on the Firebirds Rocky Mountain Grill. Photo taken Monday, March 1, 2004,

Bookbinder's Grill in Alverser Plaza in Midlothian in 2004.

Bella Arte on Bellevue Ave. in 2004.

Sushi from the Young Bin Restaurant in Chippenham Square Shopping Center February 24, 2004.

Shrimp and Scallop Scampi with linguine at Portabella's Restaurant & Pizzaria

Paxton Campbell, owner of The Oak Leaf sandwich shop on West Franklin, holds a picture of his grandmother Pearl Campbell, who had a restaurant called The Oak Leaf at 307 North Boulevard in the 1920's.

The "Plato Gordo" at Rio Grande Cafe at Stony Point Fashion Park.

George Porcella, general manager of Pasta Luna restaurant in Richmond, VA, holds a menu as he talks about how the mad-cow scare has affected their business Tuesday, Dec. 30, 2003.

El Azteca Mexican Restaurant in Ashland . December 22 , 2003

Valentino's Italian Pizza and Restaurant, December 2, 2003.

Interior of Valentino's Italian Pizza and Restaurant. Photo taken Dec. 2, 2003

Coctel De Camaron, (Shrimp Cocktail) at Los Rios Mexican Restaurant on Tuckernuck Road, November 12, 2003.

Satoru Sato, head chef at Hana Zushi Japanese Restaurant, prepares a variety of sushi delicacies February 18, 2004

Anthony Clark, a host at Croaker's Spot in Jackson Ward, waits to greet guests as they enter the restaurant on December 19, 2003.

The Edible Garden, 12506 River Road, Goochland County. Phot o taken June 17, 2005

Harold Thomas III, 14, works at Harold's Kitchen every day after school. The restaurant has been in the family since 1971, when the first Harrold, Harrold III's grandfather, opened it.

La Casita's home made sauces - Red, (Medium) White, (Hot) and Green, (Very hot) compliment the restaurant's Shrimp Quesadilla, served with guacamole, sour cream, and pico de gallo.9/6/05-

Diners munch under the festive lights strung over the dining room at La Casita Restaurant in Richmond Tuesday.9/6/05

Joe and Camilia Trak (center) with their children John and Mona, with some of the items on their extensive Greek-Italian menu, including Greek and Italian wines. Trak's Greek and Italian Ristorante

Visitors to Trick Dog Cafe in Irvington, Virginia, can rub this trick dog statue for good luck. Photo taken Wednesday, July 19, 2005.

Smoked Salmon in a crepe with flower petals with chives, cr me frais, microgreens accompanied by caper berries, chopped white onions, parsley and quail eggs. 1 North Belmont Restaurant on North Belmont Road in the fan. May 13, 2005.

Chef Matthew Tlusty with two Rock fish at Limani Fish Grill on W. Cary St.July 14, 2005

Isabel and Mehmet Akpinar, owners of Zorba's Restaurant June 1, 2005.

Homard en Poche, Rock Lobster Tail & Oyster Mushroom Duxelle baked in a Beggars Pouch. 1 North Belmont Restaurant on North Belmont Road in the fan. May 13, 2005.

Smoked Salmon in a crepe with flower petals with chives, cr me frais, microgreens accompanied by caper berries, chopped white onions, parsley and quail eggs. 1 North Belmont Restaurant on North Belmont Road in the fan. 5/13/05

Thyme crusted rack of veal served with asparagus flan and prosciutto wrapped asparagus is one of the entrees served at Bistro R, on W. Broad St.

Bryn Purser (foreground) and Adam Schumm (background) working in their restaurant, Zuppa, at 104 N. 18th St. in Shockoe Bottom in 2005

Bottoms Up staff prepares for dinner customers beneath a reminder of Tropical Storm Gaston's flood damage on August 11 , 2005

Brasilian Cafe owner Rogel Venson and employee Isabel Gonzalez inside the restaurant on April 14, 2005.

Contractor W. Samuel West, West Builders LLC, (right) was instrumental in rebuilding many flood-damaged restaurants in Shockoe Bottom including the River City Diner in which this photo was taken.

Mr. Bojangles restaurant is located at 550 E. Marshall Street.

A wooden casket containing a dummy corpse is brought into O'Toole's Restaurant as part of a "wake" that harks back to a centuries-old papal dispensation that allowed Irishmen normally abstaining from drink during Lent to drink in the event of a wake for the dead. The ritual with the dummy corpse is a tradition of many years at the restaurant/bar on Forest Hill Ave.

Wingstop Restaurant featured a variety of wings for every palate. From left: Lemon Pepper, original hot wings, and a mild variety. They are served here with fresh-cut seasoned fries.

Darryl and Pramvdee U. McGuire owners of Thai Country Resturant on Staples Mill Rd. .

A list of restaurants supposedly available at the Sixth Street Marketplace, but alas, several are closed down and one whole block of restaurants listed has been demolished.

Rod Bennett (right) a partner in the Martini Kitchen & Bubble Bar venture, said that the 1911 West Main Street restaurant will boast 85 martinis on the menu. It will also offer certified black angus beef, duck, and lobster.

Lois McCarn of Richmond (center) eats lunch with her daughter Carolyn Barker of Richmond in Brio Tuscan Grille at Stony Point Fashion Park

Little Europa Strogonoff (stroganoff) at Little Europa Restaurant and Gourmet Deli in the Gayton Crossing Shopping Center on 11/5/03. Flambe version.

From left, Thomas Haskins, Andrew Williams, and Fred Middleton preparing food in the kitchen of the Positive Vibe Cafe in the Stratford Hills Shopping Center.

Chef Peter Caserta is opening a second Pasta Luna restaurant in addition to the West End location. The new location is in the Commonwealth Center at 288 and Hull Streets.

Chicken Biryahi, adorned with egg, is available at Curry House restaurant on West Broad Street. Photo taken October 7, 2003.

Gade Reddy, of Wilmington, Delaware, eats a meal at Curry House restaurant on West Broad Street Tuesday, October 6, 2003.

The bar at the Grafiti Grille in the Tuckahoe Shopping Center. Feb. 27, 2005

Marie Antoinette Elbling grew up on a farm near the village of Thanville in Alsace, France. Her family ate seasonal food only at three meals. After moving to Richmond 34 years ago where she and husband, Chef Paul, opened La Petite France, she eats the same way. She doesn't exercise because she is in constant motion. Life is her exercise. If a light bulb needs changed in the restaurant, she'll grab a ladder and do it.

Chef F. J. Sabatini, with his Seafood Bouchee, in the restaurant in the Henry Clay Inn in Ashland on March 28, 2005

The Brasilian Cafe is located in the basement of Stuart Circle Apartments on Monument Avenue. Photo taken Sunday, January 20, 2005.

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Fresh sailors usher in a new generation of warships on USS Gerald R. Ford - Richmond Times-Dispatch