Lunch offers taste of expeditionary cooking

  • Published
  • By Corey Dahl
  • 21st Space Wing Public Affairs
PETERSON AIR FORCE BASE, Colo. --  No oven. No stove. Not even a microwave. Most people would find it hard, in such circumstances, to cater a lunch for roughly 50 people.

But for the men and women of the 21st Services Squadron here, it was a piece of cake...Literally.

Hosting an expeditionary lunch April 9 in honor of the Air Force Gen. Curtis. E. Lemay Award team's visit, 21st SVS dished up plates full of chicken, chili mac, veggies and, yes, even cake. All of the foods were cooked outside, in a tent, using only a vat of really hot water.

"This is the kind of environment we have when we're out in the field," said Master Sgt. Manny Perez, one of the 21st SVS team members who helped organize the event. "We're simulating that to give people a taste of how we perform out there."

At the lunch, as in the field, members of the 21st SVS fed the crowd using Unitized Group Rations, sealed plastic tubs of food that are heated for about 45 minutes in generator-powered tubs of hot water before serving. The UGRs were then placed over plastic tubs full of more hot water, which kept them warm while squadron members dished up the food, buffet style.

The meals are extra-high in calories because, while in the field, servicemembers tend to burn a lot more calories while doing their jobs. They also may only get one or two meals a day, so the extra fuel helps, Sergeant Perez said.

"They're out doing their jobs all day, so they need more energy to get through the day," he said.

The services squadron currently has about 20 Airmen deployed in four different countries where they work in "bare base" conditions, serving anywhere from 100 to 500 servicemembers every day with the field cooking method.

Staff Sgt. Racquel Merriam, from 21st SVS, has worked in bare base environments in both Egypt and Cuba. Making sure servicemembers were well-fed, Sergeant Merriam said she felt like her role was important to the mission.

Even if the food she serves isn't exactly gourmet.

"Some of it is good. Some of it isn't. It really depends on what it is," she said. "But as long as you've got salt and pepper to season it, it's OK."

 

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