A U.S. Army Reserve Soldier eats breakfast in the field at Forward Operating Base Schoonover at Fort Hunter-Liggett, California, May 3. Approximately 80 units from across the U.S. Army Reserve, Army National Guard and active Army are participating in the 84th Training Command's second Warrior Exercise this year, WAREX 91-16-02, hosted by the 91st Training Division at Fort Hunter-Liggett, California. (U.S. Army photo by Master Sgt. Michel Sauret)
I'm standing in the serving line when this guys walks up. He stares at the food for a moment, then seemingly apropos of nothing and to no one in particular says, "There's no way anyone could survive that." And walks away. He was probably in the middle of a conversation with someone I didn't notice. Just to be on the safe side, I took a pass on the fish.
The full meal, created by the culinary team of the 391st Military Police Battalion, is shown as part of the 49th Philip A. Connelly Award for Excellence in Army Food Service competition. The 391st MP Bn., one of four Army-wide finalists, selected Camp Blanding, Florida, as their location for the final level of testing in the competition. (U.S. Army Reserve photo by Sgt. 1st Class Carlos Lazo)
Soldiers from the Danville-based Headquarters Company, 429th Brigade Support Battalion, 116th Brigade Combat Team prepare a lunch meal Oct. 30 at Fort Pickett for the national-level Philip A. Connelly Awards for Excellence in Army Food Service in the Army National Guard Field Kitchen Category. Virginia is one of six regional winners competing for the national-level award, and the food service section was evaluated in a number of areas including food preparation, taste, nutrition, service and sanitation. (Photo by Cotton Puryear, Virginia Department of Military Affairs)
