On Thu, 11 Feb 2010 18:51:57 -0800, Terry Pulliam Burd
> wrote:

>On Thu, 11 Feb 2010 12:24:24 -0800, Mark Thorson >
>wrote:
>
>>brooklyn1 wrote:
>>>
>>> Actually that's true... the US Navy conducts the finest culinary
>>> schools on the planet, I attended and graduated from all of them...
>>> and only the Crème de la Crème are chosen to cook at sea.
>>
>>My dad was in the Navy during WW2, and he said they
>>always had great food and plenty of it.
>
>Until you're a month out of port and there's no fresh fruit, veggies,
>milk, eggs, etc.


Totally untrue. Ships are regularly replenished at sea from huge
refrigerator ships. And when in foreign ports a crew is dispatched to
local approved markets for replenishment. US Navy ship food stores
are far more complete at all times than anyone here has at home.
Certain items (like whole fresh milk) are typically not kept on board
regardless whether at sea or not due to limited refrigerated storage
space... in port whole fresh milk is delivered from a local dairy for
each meal, once underway whatever whole fresh milk is
still aboard is used with the next meal, after a few hours the rest
gets dumped at sea... packaged white bread is another item that takes
too much space to store so it gets deep sixed too, fresh bread is
baked every night. During at sea replenishments much more food comes
aboard than there is space for storeage, comes in one side and goes
directly out the other into the sea... I've personally buried many
tons of meat, etc. at sea. The supply ships always send over as much
food as they dare, the sooner they're empty the sooner they go home.
Supplies arrive by high line and helicopter. Refueling is done at sea
too.