ATLANTIC OCEAN (April 3, 2011) -- Culinary Specialist Seaman Recruit Bryan Pearson, from Harrisburg, Pa., prepares two pans of sliced roast beef for the enlisted crew aboard the amphibious dock landing ship USS Whidbey Island (LSD 41). Whidbey Island is deployed as part of the Bataan Amphibious Ready Group in the Mediterranean Sea. U.S. Navy photo by Mass Communication Specialist 1st Class Martin Cuaron.
Monday, April 11, 2011
Where there's meat, potatoes soon follow
Meat and potatoes share a place of honor on military menus. Even in a era of ethnic cuisine and vegetarian meals, meat and potatoes are always welcomed on the menu. They provide comfort on long deployments and fill the body with good food. 
ATLANTIC OCEAN (April 3, 2011) -- Culinary Specialist Seaman Recruit Bryan Pearson, from Harrisburg, Pa., prepares two pans of sliced roast beef for the enlisted crew aboard the amphibious dock landing ship USS Whidbey Island (LSD 41). Whidbey Island is deployed as part of the Bataan Amphibious Ready Group in the Mediterranean Sea. U.S. Navy photo by Mass Communication Specialist 1st Class Martin Cuaron.
ATLANTIC OCEAN (April 3, 2011) -- Culinary Specialist Seaman Recruit Bryan Pearson, from Harrisburg, Pa., prepares two pans of sliced roast beef for the enlisted crew aboard the amphibious dock landing ship USS Whidbey Island (LSD 41). Whidbey Island is deployed as part of the Bataan Amphibious Ready Group in the Mediterranean Sea. U.S. Navy photo by Mass Communication Specialist 1st Class Martin Cuaron.
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