Guest Post By Jay Gaul, IV On Friday, June 23, 2017, approximately 80 members of the Army and Navy Club of Washington, DC, the Navy’s Bureau of Medicine and Surgery, the Navy Historical Foundation, the Naval Order of the United States, and the Society for the History of Navy Medicine gathered to dedicate a new
CHOW is a blog and video series exploring the history behind U.S. Navy culinary traditions. By Matthew T. Eng GREASE is the word. At least when it comes to preparing a staple in the chow halls of the Navy and the middle school cafeteria: Salisbury Steak. When I was looking for a new food staple for
CHOW is a new blog and video series exploring the history behind U.S. Navy culinary traditions. Read the first two entries here: S.O.S. and Navy Bean Soup. By Matthew T. Eng Well, it is officially summer. If the spiking temperatures and humidity here in the nation’s capital do not tell you what time of year
