War On Terror News

MRE's to reflect Troops' changing tastes

Combat Rations Change to Reflect Troops’ Palates

By Donna Miles
American Forces Press Service

WASHINGTON, Jan. 24, 2012 – For a sense of what’s ahead for combat rations, check out offerings at one of the many sit-down chain restaurants that have sprung up like mushrooms around the country and outside many military bases.

Food scientists at the Natick Soldier Research, Development and Engineering Center near Boston look to Applebee’s, TGI Friday’s and other popular chain eateries for inspiration in their quest to provide warfighters the kind of food they’d seek out at home if they weren’t deployed, explained Jeremy Whitsitt, technology integration analyst for the center’s Department of Defense combat feeding directorate.

Soldiers at Fort Carson, Colo., meet with Jeannette Kennedy, left, and Wendy Johnson, right, from the Natick Soldier Research, Development and Engineering Center at Natick, Mass., to provide their input about items in combat rations and to try out new prototype menu items. U.S. Army photo by David Kamm 

So “Meals, Ready to Eat” and other combat rations the Natick center develops for all the services are a blend of comfort foods such as the ever-popular beef stew, old standbys such as spaghetti and meat sauce and an increasing number of ethnic selections, particularly Italian, Mexican and Oriental dishes, he said.

A Southwest beef and black bean dish introduced in 2010 is “quickly becoming a favorite,” Whitsitt said, along with a Mediterranean-inspired chicken with tomato and feta cheese course also added that year. Ratatouille and Santa Fe rice and beans entrees made their debut in 2011. This year, Asian pepper steak and Mexican chicken stew went into production.

Royal Marines chefs feed the front line

A Military Operations news article

20 Jun 11 Working 14-hour days in kitchens where temperatures reach 60 degrees Celsius, chefs from 42 Commando Royal Marines are producing up to 900 meals a day for troops at a patrol base in central Helmand.

Corporal Richard Wright cuts beef steaks for an evening meal
[Picture: LA(Phot) Dave Hillhouse, Crown Copyright/MOD 2011]

Despite the austere working conditions at Patrol Base Shahzad, in Nad 'Ali (North), and limited ingredients, the chefs go to great lengths to produce a varied and healthy menu, while maintaining the strictest of hygiene standards.

In order to feed almost 250 people for six months, the chefs will cook with:

Operation H.O.T. brings 'A taste of home'

101st Sustainment Brigade, 101st Airborne Division (AA) Public Affairs

By Sgt. 1st Class Pete Mayes
101st Sustainment Brigade

BAGRAM AIR FIELD, Afghanistan – A little home cooking went a long way for service members stationed at Bagram Air Field recently as they were treated to the taste of down-home Cajun cuisine and live entertainment.

Chef Rick Moonen shows off his culinary skills during “Operation H.O.T.” at Bagram Air Field, Afghanistan. The event, which stands for “Honoring Our Troops," was intended to provide service members with home-cooked Cajun meals and entertainment. Photo by Sgt. 1st Class Peter Mayes

A team of chefs and entertainers from Houston teamed up for “Operation H.O.T.” (Honoring Our Troops), serving spicy cuisine from the Texas-Louisiana border to feed and entertain the service members stationed at BAF.

Green coffee perks up troops

An Equipment and Logistics news article

6 Jun 11 A new contract was signed last week (ahead of yesterday's World Environment Day) providing Armed Forces on operations with sustainably-sourced, instant coffee from Cornish charity Cool Earth.

Coffee cherries growing in Itupeva, Sao Paulo, Brazil (stock image)
[Picture: Fernando Stankuns 2008]

For each tin sold, the charity will protect five trees in the Amazon which would otherwise have fallen victim to loggers. This means that under the £375k contract around 300,000 trees covering an area four times the size of Hyde Park will be saved.

It is also estimated that, thanks to the purchase of the 100 per cent Rainforest Alliance-certified Brazilian coffee beans, around 410,526 tonnes of carbon dioxide will be offset.

Steak Team Mission........mmmmmm!!!!

Steak Team Mission, a privately funded, non-profit organization from Dallas, Texas traveled to Camp Leatherneck Afghanistan and beyond to serve Marines and Sailors of 2nd Marine Division (Forward) a steak dinner!

 “We want to go to the dirtiest, nastiest and ugliest places,” said Booth. “(We want) to get to the guys whose boots are in the dirt and who are really taking the fight to the (enemy). That’s who needs us, and that is where we want to be. We just want to bring them a little piece of home.”

Boerne, Texas, native Lance Cpl. Wayne Snelling (left), looks on as Lance Cpl. Taylor Slay, a Baton Rouge, La., native, shares a piece of his steak with Mac, a military working dog with 3rd Light Armored Reconnaissance Battalion. Steak Team Mission, a privately funded, nonprofit organization from Dallas, served the Marines and sailors of 2nd Marine Division (Forward) steak dinners in seven separate locations within a five-day period.

Photo By Sgt Earnest J. Barnes

[Editor's note:  Now that's what I call Troop Support!!]

Complete story follows below the videos.

Camp Pendleton to lose Tomato Farm

Tomato farm to cease operations on Camp Pendleton 

4/20/2011  By Sgt. John Jackson  , Marine Corps Base Camp Pendleton 

 

MARINE CORPS BASE CAMP PENDLETON,Calif.  — For more than 60 years, Marine Corps Base Camp Pendleton has been host to numerous infantry units, logistics battalions and flying squadrons. The base is the largest West Coast expeditionary training facility and sits on more than 125,000 acres of land in Southern California.

            In addition to Marine and Navy units being stationed at Camp Pendleton, for the past 40 plus years Harry Singh & Sons, a family-farm that produces primarily tomato plants, has been leasing a small percentage – approximately 294 acres – of Camp Pendleton property. On Dec. 31, 2010, the current lease agreement between the base and Harry Singh & Sons expired.

China Shuts Nearly Half Its Dairies In Safety Checks

VOA News

April 2nd, 2011

China is shutting down nearly half its dairies after their licenses were revoked in the government’s latest effort to stop the industry from producing contaminated milk.

The government said Saturday that 533 of the country’s 1,176 dairies have been ordered to end their operations. But it said 107 of the closed facilities could reapply to open once they improve quality controls.

The order is the government’s latest attempt to clean up the industry in the aftermath of the 2008 baby milk health scandal, in which at least three babies were killed and 300,000 sickened.

Japan: U.S. Navy to provide 500,000 gallons fresh water to Fukushima power plant

by Commander, Naval Forces Japan on Friday, March 25, 2011

Story by Joe Schmitt, Commander, Fleet Activities Yokosuka Public Affairs

 

YOKOSUKA, Japan – Commander, Fleet Activities Yokosuka (CFAY) began transferring fresh water to two fuel barges, which will be used to support cooling efforts at the Fukushima Daiichi nuclear power plant March 25.

 

A total of 1.89 million litres (500,000 gallons) are being distributed between the barges that have been cleaned of fuel to support fresh water.  The first Barge YOGN-115 departed CFAY at approximately 11:00 a.m. and will be escorted by a Japan Maritime Self Defense Force multipurpose support ship JS Hiuchi (AMS 4302). The second barge is scheduled to leave within the next 24 to 48 hours. The water will eventually be used to replace the seawater currently being used in cooling efforts at the plant.

 

“We have two barges here,” said CFAY Operations Officer Lt. Cdr. Michael Weatherford. “They can both hold up to approximately 300,000 gallons of fresh water each.

Volunteers, Students ‘break bread’ in Arta

Combined Joint Task Force - Horn of Africa

U.S. Navy Petty Officer 1st Class Christopher Radcliffe (right), demonstrates onion cutting techniques prior to preparing an inexpensive American family meal for students at the Arta Culinary school in Djibouti, March 12. The Community Action Volunteer group from Camp Lemonnier has partnering with the Arta Culinary School students to exchange homemade recipes. Photo by Master Sgt. Dawn Price

03.15.2011 Story by Petty Officer 2nd Class Timothy Wilson ARTA, Djibouti — Beginning March 12, students from the Arta Culinary School began hosting the Djibouti Civil Affair Volunteer team from Camp Lemmonier for four consecutive Saturdays for a cultural culinary exchange.

The dishes prepared are intended to be affordable and made from scratch. Most importantly, all the ingredients are easily available at local super markets so students can share their knowledge with their community.

Operation Cupcake: On TLC Tonight: Troop Support

At 10:30 PM (ET), 4 March 2011, on TLC, The Learning Channel, Cupcake Champs, Georgetown Cupcakes gets the biggest reward by doing the greatest thing they've done yet: baking and shipping 10,000 cupcakes to the Troops in Afghanistan. Admiral Mullen's wife, Deborah, guest-judges.

(Did they have to use pink boxes though?)

 It is always a pleasure to see Americans combine their expertise, their passions, their hobbies, and their businesses into a means of Supporting Our Troops, as these two sisters have done.  Sometimes, (most times) the gift of time and effort are much more effective than a gift of money.  The moral: think about what you enjoy and how you could include Veterans, Wounded Warriors, and Families in that effort. 

Bragg’ing Rights

Culinary team prepares for competition

40th Public Affairs Detachment

Chef Gunther Heiland, chef consultant and culinary judge teaches one of the Fort Bragg Culinary Arts Team soldiers how to prepare a dessert during the dry run of the field competition for the Installation of the Year competition, which will be held at Fort Lee during the 36th Annual Armed Forces Culinary Competition. The Fort Bragg Culinary Arts Team has nine previous wins for Installation of the Year within the culinary competition.  Photo by Spc. Bethany Little

02.08.2010 Story by Spc. Bethany Little FORT BRAGG, North Carolina – As the winter air brings a chill to Fort Bragg soldiers, a talented team cranks up the heat as they prepare for this year’s 36th Annual Armed Forces Culinary Arts Competition.

The Fort Bragg Culinary Arts Team is preparing to take their tenth Installation of the Year win within the culinary competition.

“Last year we only lost by an eighth of a point,” said Sgt. 1st Class Rodney Lubnow, team captain, 249th Quartermaster Company, 82nd Sustainment Brigade. “This year we’re preparing to beat everyone and leave no room for doubt that we are number one.”

Flying Denali Inn, ‘Where’s the beef?’

16th Combat Aviation Brigade  

11.19.2010 Story by Spc. Reese Von Rogatsz GHAZI AVIATION BASE, Pakistan – With a colorful name derived from the Task Force it feeds, this serviceable and unpretentious eatery packs in a battalion-sized clientele twice daily.

The popularity is at first difficult to explain given that it serves breathtakingly predictable fare. The key to success, it seems, is once again location, location, location.

"When we came here, we thought we would provide sustenance for the 300 soldiers performing the mission,” said Spc. David Wendland, food service specialist, Echo company, 1-52 General Support Aviation Battalion, 16th Combat Aviation Brigade. “But when we touched ground, the Pakistanis obviously wanted to take care of us. They provided us with their own catering service.”

What do you get when you cross a South Asian catering service with the ‘Army cook’s bible’, Technical Bulletin number MED 530?

“Master Chef” visits base, feeds hungry Marines

By Sgt. James M. Mercure, Marine Corps Base Camp Pendleton  

8/19/2010 MARINE CORPS BASE CAMP PENDLETON, Calif.  — For 12 amateur cooks vying to be the first American Master Chef, the only thing more intimidating than Chef Gordon Ramsay breathing down their necks while they prepared a meal was staring at 400 hungry Marines and their families.

Camp Pendleton’s Camp Del Mar’s beach was the location used for the filming of one of the recently aired episodes of the new TV show, "Master Chef." The reality show is a competition that pits amateur cooks against one another for a $250,000 prize, a cookbook deal and the title of Master Chef.

The 12 remaining challengers stepped onto the beach not knowing what to expect when a Marine Corps amphibious assault vehicle appeared out of the waves and attacked the beach.

As the AAV came to a halt, the back hatch opened and out stepped

Popular Township Tavern Refuses to Change

In South Africa, Popular Township Tavern Refuses to Change Winning Recipe

Jeya Jazz Corner in Port Elizabeth proving to be massive hit among locals and tourists, but it won’t abandon ‘shebeen’ spirit

VOA  Darren, Taylor | Port Elizabeth, South Africa 05 August 2010

Inside the Jeya Jazz Corner tavern, sweating cleaners are hard at work sweeping up the debris from the previous night’s party.  Golden quart bottles of beer stand half-empty on top of plastic tables; half-smoked cigarettes, some pasted with lipstick, fill ashtrays.

Photo - D.Taylor  Noxolo Sume's traditional township tavern made a lot of money during the recent World Cup...But she's determined not to gentrify her establishment ...

The chairs and tables are made of cheap white plastic.  Some remain overturned on the unpolished stone floor by rowdy patrons. The dull tin roof seals in the smell of fatty ash from a smoldering fireplace, and of dried beer and sweat..

“We are part of the township, and

Wasp Holds ‘Iron Chef’ Competition

USS WASP
Story by Petty Officer 2nd Class Christopher Koons

08.06.2010  USS WASP, At Sea – Onboard any Navy ship, the Culinary Specialists who prepare meals for the crew usually toil behind the scenes, working long hours to ensure that every member of the crew gets three whole meals a day. But onboard USS Wasp July 29, the ship’s CS’s took center stage during an “Iron Chef” competition.

“This competition was meant to encourage our CS’s to use their creativity and take their skills to another level,” said Chief Warrant Officer Benny Brockington, Wasp’s Food Services Officer. “A lot of the food we serve is pre-processed, so this was a chance for them to just have fun and enjoy their rate.”

Jambo Chef Demonstration

Joint Task Force – National Scout Jamboree
Story by Pfc. Sharmain Burch

08.04.2010  FORT A.P. HILL, Va. - “Food brings people together,” said Master Chef Martin Yan, as he addressed on looking eager boy scouts. But not just any kind of food, healthy food is what the chef emphasized while he stood on a platform alongside an Army staff sergeant to demonstrate how cooking can be “quick and easy.”

As the 2010 National Scout Jamboree comes to a close, having one-day left before the Scouts bid their fair wells, Yan joined with Staff Sgt. Norman Llamas, a Public Affairs specialist with the Joint Task Force here at Ft. A.P. Hill, Va., to work together at giving a cooking demonstration for the Boy Scouts at the National Scout Jamboree. With a gas stove and a frying pan, they turned a tent into a gourmet kitchen.

“You, young man, come up here”, said Yan.

He requested volunteers from the audience and urged them closer to have a better view of the demonstration. When two Scouts responded and shifted through the crowd they climbed on stage and chose a station, standing alongside llamas and Yan. They stood behind a rectangular table adorned with herbs and spices as their participation in the demonstration was put to the test.

“Now I show you how to make an omelet,” said Yan

Troops in Africa Get a Taste of Home for the Fourth of July

Camp Lemonnier, Djibouti
Story by Chief Petty Officer Frank Montellano

07.06.2010  CAMP LEMONNIER, Djibouti – While many Americans were celebrating Independence Day in their back yards grilling, 15 cooks packed up their steaks and spices and came out to Africa.

Camp Lemonnier, Djibouti troops were treated July 4th to steaks cooked by members of the Cooks of the Valley of 10,000 steaks, a volunteer organization led by Tom Anton.

This strike force is part of a larger task force of 60 cooks, mostly from Bakersfield, Calif., that flew out to barbecue for U.S. troops stationed at four locations spanning two Combatant Commands.

The cooks prepared Harris Ranch steaks on land and at sea in the Persian Gulf and in Africa to celebrate Independence Day with U.S. soldiers, sailors, airmen, and Marines.

Since its inception in 2003, Anton and his group have served roughly a quarter of a million steaks in 22 different venues, according to Jeff Peters, group leader for Djibouti.

“It’s the least we could do,” he said.

Cooks From the Valley Serve Steak in Bahrain

Navy Visual News Service
Story by Petty Officer 2nd Class Jason Poplin

07.04.2010  MANAMA, Bahrain - More than 1,500 service members, civilians and their families stationed in Bahrain spent the Fourth of July enjoying a free steak dinner with all the fixins complements of the California-based Cooks from the Valley.

Nearly 60 chefs from this all-volunteer organization brought more than 13,000 Harris Ranch, 12-ounce New York center cut steaks to troops in the 5th Fleet area of responsibility, including Naval Support Activity Bahrain, Camp Lemonnier in Djibouti, Africa, and the amphibious assault ship
USS Nassau (LHA 4).

"The steaks, corn, potato and watermelon were absolutely delicious," said NSA Bahrain Commanding Officer Capt. Rick Sadsad. "The Cooks' presence here means a lot to all of us and we sincerely appreciate their hospitality and generosity."

Tennessee Guardsmen Cook Up Some Southern Hospitality

103rd Expeditionary Sustainment Command

07.02.2010  CONTINGENCY OPERATING BASE Q-WEST, Iraq — As the turnover of Contingency Operating Base Q-West to Iraqi forces draws near, many conveniences and luxuries once available to U.S. Soldiers have started to disappear. But thanks to the soldiers with “Battle Axe” Troop, 1st Squadron, 278th Armored Cavalry Regiment, 13th Sustainment Command (Expeditionary), troops won’t be eating prepackaged Meals Ready to Eat three times per day.

Battle Axe Troop has picked up tongs and spatulas to cook for the remaining soldiers and civilians at COB Q-West until the food runs out or the base is turned over—whichever comes first.

Cooking was not part of their training for this deployment. The unit came to Iraq to conduct convoy security missions, which eventually changed to a force protection mission, one they still perform.

After long shifts in the heat, wearing body armor, Battle Axe Soldiers stand in front of a grills and cutting boards to prepare food for about 200 people per day. The detail is voluntary, but never short on help.

Chef Feeds New Horizons Troops

Office of the Secretary of Defense Public Affairs

06.30.2010  MANDERIN, Haiti - Normally, a hot meal for service members working in austere conditions means warming up a field rations package that includes a dinner, dessert and a snack.

But for the 500 troops of Task Force Kout Men serving in a New Horizons humanitarian exercise here, chow time is a treat.

Army Sgt. 1st Class Mike Larey, a member of the Louisiana National Guard and owner of Louisiana Cooking Services in New Orleans, is serving his Cajun cuisine out of a 24-by-20-foot kitchen trailer.

Single Soldier, Father Cooks Up Success

1st Sustainment Command (Theater) Public Affairs

Story by Pfc. Jamie Wichman

06.22.2010  FORT BRAGG, N.C. - He can be found either in his home making his children quail, buffalo ribs, or his signature lasagna; or in the 1st Theater Sustainment Command dining facility, where he strives to enhance every day foods for Soldiers like chicken, meatloaf or fish.

“Cooking is my passion,” said Spc. Celso D. Santiago-Mejias. “When I enlisted into the Army I told my recruiter that I wanted to be a cook.”

Santiago, 31, originally from Woodbridge, Va., assigned to the 1st TSC, is now an Army food service specialist.

Santiago recalls his passion for cooking started as a young child.

“Ever since my mom taught me how to

Lebanese Win War Against Israel

Lebanon Hummus Platter Wins Guinness World Record

VOA  Paige Kollock | Beirut 09 May 2010

Lebanon has unveiled the Guinness World Record's largest platter of hummus, taking a victory from Israel. The two countries have been competing for the past few years for the record distinction. Hummus is a staple food of many Middle Eastern countries' cuisines, but both Lebanese and Israelis lay claim to its origin.

Onlookers cheered as the giant ticker screen displaying the hummus' weight passed 4,090 kilograms, a record previously set by Israel in what has become known as "the hummus wars." The ticker stopped at

Hawaiian Griller

Joint Task Force Guantanamo Public Affairs   Story by Petty Officer 3rd Class Kellie Bliss

04.16.2010  On any particular day if you were to wander by "B" block of the Cuzco barracks, you might get a whiff of Hawaiian-inspired, flame-kissed steak, chicken and seafood coming from the grill of Navy Petty Officer 3rd Class Alex Kaleikini or "Kal."

Cooking is Kal's passion.

"You name it, I cook it," said Kal. "[I cook] everything from seafood, steak, chicken to sausage."

Kal's culinary talent and down-to-earth personality has earned him his 15 Minutes of Fame.

Kal usually grills every night when he is not working. Originally from Ewa Beach in Hawaii, 30-year-old Kaleikini gained his culinary skills growing up with his family, who have a background in cooking.

"My father loved to cook, and from watching him for so many years I happened to pick it up," Kal said.

Also, Kaleikini's mother works as a chef in Ewa Beach, and has more than 20 years of experience in the culinary field. Ewa Beach is known for its delicious raw fish and spare ribs. Kal is reminded of his home when he grills.

"My mom can make some amazing island food including

Soldiers, Civilians Cook Off in Baghdad 'Iron Chef' Competition

Multi-National Corps Iraq Public Affairs Story by Sgt. Lindsey Bradford

Ready. Set. Cook.

With only an hour to prepare, cook and display a top-notch meal, four teams of Soldiers and Kellogg Brown & Root employees from Victory Base Complex raced around the kitchen at the Sports Oasis dining facility on Camp Victory in Baghdad Jan. 30. The teams were participating in the fourth Iron Chef competition, which began here in June 2009.

 

Soldiers participating in the Iron Chef competition race to get their ingredients back to their areas during the Iron Chef competition at the Sports Oasis Dining Facility at Camp Victory in Baghdad, Jan. 30.  Photo by Sgt. Lindsey Bradford

Raise A Glass of Brave Spirits - Army Navy Game

 

Follow this linkto for more great BRAVE SPIRITS drink recipes

'First-strike ration' aims for better nutrition

by Christen N. McCluney  Defense Media Activity

11/27/2009 - WASHINGTON (AFNS) -- Several military organizations are working together to provide servicemembers with healthy, good-tasting, sustainable and nutritionally sound combat rations.

"We're charged with a fairly awesome task, and that is to fuel the Defense Department's most flexible and adaptable weapons platform, and that, of course, is the individual warfighter," said Gerry Darsch, director of the Defense Department's Combat Feeding Program at the Massachusetts-based Natick Soldier Systems Center during a Nov. 23 interview on the Pentagon Channel podcast "Armed with Science: Research and Applications for the Modern Military.

Mr. Darsch was joined by Andy Young, chief of the Military Nutrition Division at the U.S. Army Institute of Environmental Medicine.

Specialists with the DOD Combat Feeding Program and with the Military Nutrition Division at the U.S. Army Institute of Environmental Medicine are developing a special light-weight, nutritional field ration known as a first-strike ration that warfighters can take into the field instead of MREs, such as the one shown here. (U.S. Navy photo/Petty Officer 2nd Class Jesse B. Awalt)

Because many military personnel have jobs similar to those in the civilian sector, their nutritional requirements aren't going to be very much different from those of their civilian counterparts, Mr. Young said, but some servicemembers in operational specialties do require more fuel and energy then most civilians. Achieving their nutritional requirements while working in the field can be especially difficult, he added.

Veteran's Day Discounts....Businesses Show They Care! More Updates

Here are a collection of "some" businesses that are offering discounts related to Veteran's Day this year.  Many of these offer discounts all year round.  There are discounts related to food (meals), retail stores and amusement parks/entertainment destinations.

I would suggest calling ahead to confirm the date and time when it comes to free meals at the various restaurants.  Not all of these are available on Veteran's Day.  Not all restaurants in a nation-wide chain will be offering these discounts.

I have included an online link for more information where possible.  We do not endorse these businesses by listing them here, but we most certainly appreciate their efforts to honor the service and sacrifices made by our veterans and now serving!

'Cake Boss' episode filmed at Joint Base McGuire to air Nov 9

by Capt. Dustin Doyle

621st Contingency Response Wing Public Affairs

Airmen, family and friends cheer as Buddy Valastro and his team of bakers from Carlo's Bakery deliver the cake for the 621st Contingency Response Wing's first-ever dining out. Carlo's Bakery, based out of Hoboken, N.J., is the focal point for TLC's hit show "Cake Boss." An episode featuring the cake built for the CRW dining out will air on TLC Nov. 9 at 9. p.m. Central time. (U.S. Air Force photo/Staff Sgt. Jason Ramos)

11/6/2009 - Joint Base McGuire-Dix-Lakehurst, N.J. (AFNS)  -- Viewers of the hit television show "Cake Boss" will get a little taste of the Air Force mission when an episode filmed here in September airs on TLC, Nov. 9, at 10 p.m. Eastern time.

Iraq: Cajun Cookin' a Comfort from Home

Sweet Home Louisiana: Transportation Soldiers Bring Cajun Flavor to Iraq

15th Sustainment Brigade  10.31.2009 01:22

CONTINGENCY OPERATING LOCATION SPEICHER, Iraq – Home cooked meals are a comfort unavailable to Soldiers while deployed, but the members of the 1083rd Transportation Company out of Minden, La., brought Cajun cooking with them to Iraq.

Roughly 60 of the 184 Soldiers in the 1083rd Trans. Company come from a Cajun background, said 1st Sgt. John A. Salas, with the 1083rd and a Monroe, La., native.

"I always thought it was best for the unit if we broke bread together," said Salas. "It is a physical sign that I am going to feed you; I am going to take care of you; I am going to nourish you whether it be leadership wise, mentorship wise, or family wise."

A military Iron Chef - One last cook off together

Guard cooks compete for annual food service title

By Mark Roland
Nebraska National Guard

A member of Nebraska’s 267th Support Maintenance Company decorates a chocolate cake with an ear of corn during the 42nd annual Phillip A. Connelly Award for Excellence in Army Food Service held at the Greenlief Training Site in Nebraska Oct. 17. Food service units from six states recently showcased their culinary abilities before a national judging panel, while competing for the title. (Photo courtesy of Nebraska National Guard)

GREENLIEF TRAINING SITE, Neb., (10/22/09) -- Call it the military’s version of the “Iron Chef.”

Brave Spirits available throughout Pennsylvania

As of  October 13, 2009 you may now purchase Brave Spirits Vodka, Whiskey, Gin and Rum throughout the state of Pennsylvania!  Make sure you put them on your shopping list today and don't forget they donate $2 from every bottle sold to charity!!

 

 

In Penna, Brave Spirits whiskey and vodka are now available statewide!!! They are special order, stop in a store and order and you'll have them the next day. In metro Philly, the minimum order is 1 bottle. Outside of that area, it's just 3 bottles.

Brave Spirits Valor Vodka, SLO code 040635
Brave Spirits First In Whiskey, SLO code 041496

Our gin and rum are not SLO yet, but will be soon. They are available in about 20 stores and can be transferred to your store by the PLCB:
Brave Spirits Standing Guard Gin, PLCB code 005690
Brave Spirits At Ease Rum, PLCB code 005690

Any ordering issues, just let us know at [email protected]
 

Outside of PA, or if you cant find s in your New Jersey or Delaware store, order online from merchants at http://bravespirits.com/onlinepurchase.html

Cheers,

Powell W. Arms
Brave Spirits

www.bravespirits.com
www.facebook.com/bravespirits
www.twitter.com/bravespirits


Honor  Remember  Celebrate.

You Toast - We Donate. Making great tasting whiskey, vodka, rum and gin and proud to donate $2 from every bottle sold to fire, military and police charities.

Engineer Call With a Spicy Hot Twist

 

Team XXX Chili, from left to right, Spc. Steve Pleske of Hale, Mich., Spc. Pete Bice of Big Rapids, Mich., and Spc. Steve Rich of Mancelona, Mich., all Soldiers from the 1434th Engineer Company, 101st Eng. Battalion, take home the win during the 225th Eng. Brigade's Engineer Call Chili Cook-Off, here, Sept. 26. Photo by Sgt. Tracy Knowles

 

CAMP LIBERTY, Iraq - Wetness on the tips of eyelashes, the strong aroma of chili peppers, music, laughter and heat. Lots and lots of heat.

Brave Spirits

American Made.   And Proud of It.

How many companies do you know can state this with all honesty?

I found one or rather, they found us here at War On Terror News!  We are talking about Brave Spirits, a company that not only produces an American made product, but one that gives back to our Military, Fire and Police charities each and every year!  In today's economy where everybody is counting their pennies, this company hasn't slacked off in making their donations!

Would you like to see what this fine American made product is?  Then take a look here.....

Reverse Osmosis: Not Just for Gas Pumpers

Sustainment Soldiers Keep Water Drinkable

13th Sustainment Command (Expeditionary) by Spc. Michael Camacho

 

08.18.2009 JOINT BASE BALAD, Iraq – Soldiers drink it every day, but how many wonder where it comes from, or how it is processed to make it drinkable?

The 102nd Quartermaster Company from Fort Campbell, Ky., can answer that. Originally a fuel supply unit, the 102nd now conducts water supply and purification operations for Soldiers on the contingency operating locations surrounding Joint Base Balad.

Before deploying to Iraq, the 102nd sent teams to Fort Story, Va., where they received training on how to operate and maintain a

A Special Retirement Cake For 40 Years of Service

Every retirement party should have a special cake and after 40 years of service to our country Henry A. Moak, Jr had an extremely special one. He celebrated his retirement with a c-ration pound cake from a drab olive can he received as a Marine helicopter pilot off the Vietnamese coast in 1973. He vowed to hang on to it until the day he retired and he did just that.

After daring anybody "gutsy" enough to share the pound cake with him, he had one taker, retired Lt. Gen. Paul T. Mikolashek took an even bigger piece. The cake was declared to be "good" and "the same as it always was".

Congratulation Col. Moak... and thank you for 40 years of service to this Nation.

 

Full Story Here

 

 

Copyright: http://www.knottiesniche.blogspot.com/ Published with permission.

Iraq: Inspecting Ingestible Imports

Public Health Team Reviews Inspection Process for Products Entering Iraq

 

Veterinarians and public health experts with the U.S. Department of Agriculture and the U.S. Army tour a market in the city of Zakho, near the entry point where these agricultural goods are imported and carried across the Turkish-Iraqi border. Photo by Spc. Richard Frost, Multi-National Corps – Iraq.

HABUR GATE — A team of veterinary officials from the U.S. Department of Agriculture, the U.S. Army and Iraq's Ministry of Agriculture recently visited this port city in the Kurdish region, at the request of the Iraqi government.

"The purpose of the mission was to get a good look at the inspection process for plant and animal products coming in to northern Iraq so that we can have a better understanding of any kind of road blocks that might be present," said Army Col. Stan Wood, chief of public health, 364th Civil Affairs Brigade.

Inspection processes here can cause significant delays, said an Iraqi official. So as a result,

"The Grill Sergeant" vs Bobby Flay

The Grill Sergeant, Sgt. 1st Class Brad Turner, takes a look at what Chef Bobby Flay cooks up for an episode of "Throwdown with Bobby Flay" recently filmed at Fort Lee, Va. The episode will air on the Food Network later this year.   Photo credit Kimberly Fritz, Fort Lee Public Affairs

Feeding the Force Refined

A Marine eats a field ration provided by Defense Supply Center Philadelphia during a break from .50-caliber machine gun marksmanship training near Camp Lemonier, Djibouti. U.S. Navy photo by Petty Officer 2nd Class Jesse B. Awalt   

Supply Center Refines Task of Feeding the Force

West Texas Meets Middle-East

Apr 06

By 3d Sustainment Command (Expeditionary) Public Affairs

Iraqi Army officers dine with Soldiers from the Texas Army National Guard, 2nd Battalion, 142nd Infantry Regiment during a Texas style barbecue at Al Anbar, Iraq, March 29.  Photo credit Cpt. George Hurd

AL ANBAR, Iraq - The Texas Army National Guard engaged the Iraqi Army - not on the battlefield, but on a poolside patio here, March 29.

The Lubbock, Texas based 2nd Battalion, 142nd Infantry Regiment "Task Force Avalanche" hosted members of the 7th Iraqi Infantry Division to a Texas style barbecue topped-off with country music and electrical flares.

Face of Defense: Soldier Cooks His Way to Culinary Big Leagues

By Army Staff Sgt. Mike Pryor
Special to American Forces Press Service

FORT BRAGG, N.C., April 2, 2009 – Army Sgt. Orlando Serna has a bone to pick with anyone who thinks cooking is nothing more than throwing a few ingredients together in a pot.