Why sandwiches are the military’s most underrated culinary innovation
August is National Sandwich Month. From shelf-stable MREs to hoagies grabbed before a convoy, the sandwich has become a culinary icon within the ranks.
By Clay Beyersdorfer
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Army wants ‘modern’ dining halls to feature delivery, healthy food
The dining hall updates will target five Army bases, beginning with Fort Liberty, North Carolina.
By Riley Ceder
Military needs better recipe for feeding troops, auditors say
A new government watchdog report argues the Pentagon can do more to steer troops toward nutritious options at military-run dining halls.
By Karen Jowers
Former sergeant major of the Army talks fitness, fate of the leg tuck
Former Sergeant Major of the Army Michael Grinston explains why he fought to keep the leg tuck in the ACFT.
By Todd South
As egg prices soar, how does DOD avoid scrambling to keep troops fed?
Don't expect to see a chow hall devoid of eggs any time soon.
By Sarah Sicard