Last updated Aug 14, 2008

VOLUME 1, ISSUE 4, OCTOBER 2002

The following Dave Barry item is a reprint from the Tribune Media Service

"COMBAT SANDWICH: Forward ...munch!"

"The U.S. Army is developing a new Combat Sandwich. Really.

Army food technicians say this sandwich can remain edible, without refrigeration, for three years. Granted, that's nowhere near the staying power of those $4.50 hot dogs they sell at airports, some of which have been rotating on their grills since the Lindbergh flight. But it's still impressive.

I recently had an opportunity to field-test the new Combat Sandwich. My review will follow this informative HISTORY OF MILITARY FOOD:

The legendary French general Napoleon "Bone" Aparte once observed that "an army marches on its stomach."  Of course, Napoleon was talking about French soldiers, who drank large quantities of wine and thus could not march on their actual feet ("Forward CRAWL!").

But the point is that food is vital for soldiers. The ancient Romans understood this: No matter how far soldiers ventured from Rome, they knew that, come dinnertime, the Domino's delivery chariot would come thundering into camp, driven by a man who knew that if he were more than 30 minutes late, he would be disemboweled.

By the American Civil War, the military had developed "hardtack," similar to plywood, but not as tender. Hardtack did not spoil, so if soldiers were unable to get supplies, they could pullout their hardtack and throw it at the enemy.

In World War II, the Army developed "K-rations,  which were critical to the outcome of the war -GIs knew that if they won, they would no longer have to eat K-rations.

So food has played a vital role in military history, which is why the army's new Combat Sandwich is exciting. When I heard about it, I asked the Army to send me one, and it graciously sent me two: one barbecued chicken, and one pepperoni.

I field-tested these sandwiches on a Florida beach, where the harsh battlefield-style conditions included heat, sand and a large pink man walking around in a tiny red thong.

But even under these conditions, the Combat Sandwich held up well. I thought it was quite tasty. Of course, I think everything is tasty, including cold cuts so old that when you try to take them out of the refrigerator, they skitter away on little mold legs and hide behind the beer.

In conclusion, the Combat Sandwich is a strong addition to our nation's combat-food arsenal. It is a tribute to the men and women who devised it. and the courageous barbecued chickens and pepperonis who gave their lives to make it possible. I know I speak on behalf of a grateful nation when I say: What's for dessert?"

The birth of a Marine is on that day

Having earned the Eagle, Globe and Anchor.

For that's the day it's understood

No honor earned could be greater.

Throughout the harshness of the training

There's a metamorphosis-taking place.

A past life ends while another begins

With a title that can't be erased.

With a heritage passed on,

And pride so easily seen.

It's more than just the uniform

Making United States Marines;

It's fortitude and conviction,

Values taken to their graves,

It's honor after tours have ended

For the remainder of their days.

"Once a Marine, Always a Marine!"

It's the ultimate of all truths.

For there is no other service on Earth

That's paid such heavy dues.

Whether they served for 30 years,

Earning ribbons and medals galore,

Or never having tasted battle,

They are Marines, forever more

To say a Marine is "X" or "Former"

Will warrant immediate retraction.

Marines are Marines till the day they die,

Until then, they're "Marines Out of Action."

By Hank Donnerstag. Capt., USMCR (Ret.)

August 8, 2002

The USS Constitution (Old Ironsides) as a combat vessel carried 48,600 gallons of fresh water for her crew of 475 officers and men. This was sufficient to last 6 months of sustained operations. She carried no evaporators.

However, let it be noted that:  In July 1798, the USS Constitution set sail from Boston. She left with 475 officers and men, 48,600 gallons of fresh water, 7,400 cannon shot 11,600 pounds of black powder and 79,400 gallons of rum. Her mission: To destroy and harass English shipping.

Making Jamaica on 6 October, she took on 826 pounds of flour and 68,300 gallons of rum. Then she headed for the Azores, arriving on 12 November. She provisioned with 550 pounds of beef and 64,300 gallons of Portuguese wine. On 18 November she set sail for England.  In the ensuing days she defeated five British men-of- war and captured and scuttled 12 English merchantmen salvaging only the Rum.

By 26 January her powder and shot was exhausted.  Unarmed, she made a night raid up the Firth of Clyde.

Her landing party captured a whiskey distillery  and transferred 40,000 gallons aboard by dawn. Then she headed home.

The USS Constitution arrived in Boston on 20 February, 1799 with no cannon shot, no food, no powder, no rum, no wine, no whiskey and 48,600 gallons of stagnant water.                                                                            " THEM WERE THE GOOD OLD DAYS !

This order remained current with changes up to the time that this historical article was printed in 1968.

For the most part, food preparation during World Ward II depended on the ambition and ingenuity of each mess sergeant. Recipes used by the Marine Corps messes during this period were from the Navy Cook Book (blue hard cover) and Army TM 10- 413. The first official guide for the preparation of food in the Marine Corps was the publication of the "U. S. Marine Corps Recipe Manual." The recipes were on "loose-leaf pages. This manual was published in 1952 and was signed by W. P.T. Hill, Quartermaster General, USMC. The preface of this publication stated that "the recipes were designed specifically for use with the Marine Corps Master Menu and in respect represents a new approach to mass feeding within the Marine Corps." This recipe publication remained in effect until December 1963 when the Navy-Marine Corps Recipe Service (MCO P10110.16A) replaced it. Each recipe was printed on (5" x 8") fiberboard cards in various colors. The Navy-Marine Corps Recipe Service was later replaced by the Armed Forces Recipe Service (MCO P10110.42) and remained current at the time of printing this historical article in 1968.

In 1946, a Food Service Office was established adjacent to the Issue Commissary (subsistence) Office at Camp Lejeune located in Budding 1301. The Food Service Office was staffed by Captain Davis (later Lt.Col.) and one senior food service sergeant. Regular visits were made to the various base messes and respective commands as it was determined that better supervision and control of food preparation in each mess was essential. Local food teams were later established to visit messes and teach proper cooking procedures and phases of mess management.

Major Weber was believed to be the succeeding Food Service Director around 1948. During the years 1950-1953, Major McNeil and Major Willis served as the Food Service Officer for different time frames within this period. It was in 1953 that both the Subsistence Office and Food Service Office relocated to Building 1308 and remained at this site until 1962. At this time, the Base Food Service Office moved into Building 1601 and the Subsistence Office moved into Building 1212. Both activities remain at these locations during 1968.

During the Korean Conflict, an ice cream plant was established in the new addition to the Cold Storage Plant. The new plant consisted of special equipment valued at over $25,000. Military personnel operated this equipment and manufactured ice cream for all the messes at Camp Lejeune. The "Hoover Commission" and congressional concern over the competition with commercial ice cream manufacturers forced the local military operated ice cream plant to cease operations after manufacturing ice cream for several years.

Prior to 1953, officers and married enlisted personnel drawing commuted rations subsisting in the general messes paid for their meals after signing a green log book. Headquarters, Marine Corps realized an improved accounting procedure was necessary as some mess sergeants were using these funds to buy additional condiments and paper napkins. By requiring all officers and married enlisted personnel drawing commuted rations eating meals in the general mess to sign an official pre-numbered Paid Supernumerary Ration Sheet (later changed to the Cash Meal Payment Sheet) and pay the specific meal price prior to eating. This action improved accountability of these subsistence funds. First Lieutenant George E. Maciac succeeded Captain Davis as Food Inspector until the arrival of Captain L. P. Day, who later served on the Department of Defense Subsistence Planning Board as a Lt.Col before retiring from military service.

It was during the period 1954-1962 that Base Food Service initiated and organized a supply and mess equipment replenishment program. This program was coordinated with Base Property Control. Some major food service equipment was replaced as a result of this program. The decks in the kitchen (galley) areas of most messes were resurfaced with quarry tile during this period.

In 1961, Major Peter P. Yezierski became the Base Food Service Officer at Camp Lejeune, North Carolina. His prior food service career included experience as a chef in the renowned Waldorf- Astoria in New York City .Major Yezierski became known as the "Smorgasbord King" and ushered this Epicurean delight to Camp Lejeune messes soon after his arrival. Two field messes at 101 Verona Loop and 104 Race course in the Camp Geiger Area were constructed in 1961 and 1962. These two field messes provided field mess training for base food service personnel and helped relieve the overtaxed working conditions in the main garrison mess at Camp Geiger. Major Yezierski became one of the first food service officers in the Marine Corps to be promoted to Lieutenant Colonel. Since then, other food service officers have been promoted to this rank.

Another first in food service history occurred during November 1962. A Marine Corps-wide Food Service Officer Conference was held at Marine Corps Supply Schools, Marine Corps Base, Camp Lejeune. The results of pooling recommendations from all food service officers were immeasurable.

It was recommended that these conferences should be held bi- annually. The Second bi-annual Food Service Conference was again hosted by Marine Corps Base, Camp Lejeune in November 1964.

The practice of giving cigarettes to military personnel at legal holiday meals was discontinued in 1964 due to the hazards of smoking. Major Harold Tart assumed the duties as Base Food Service Officer at Camp Lejeune, North Carolina. He remained in that position until his retirement in 1965. Several officers (First Lieutenant Samuel Lewis and Captain Alice Kurisage) filled the billet for short periods pending the arrival of Major Billy D. Bridges in April 1965 and during the period he attended school Fort Lee, Virginia.  The Third Biannual Food Service Officers Conference was again held and hosted by Marine Corps Base, Camp Lejeune in November 1966.

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