The White Falcon - 29.10.1965, Blaðsíða 7

Friday, October 29, 1965
WHITE FALCON
7
CHECKING MIXER—For mixing foods there’s noth-
ing like an automatic mixer as demonstrated by
Dennis E. Jacoby, CN, who is spending his three
months mess cooking.
GI CAN?—Nope! This can is full of sugar as Harold
L. Gillam, RMSN, scoops out a cupful. Radioman
Gillam mess cooks and also makes radio checks twice
a day with the Naval Station Marine Barracks to
make sure the radio receiver is in working con-
dition.
AFTER HOURS—Between 4:30 and 6:30 p.m. the
galley gets cleaned up. The tables are cleaned,
floors mopped, waxed and buffed. Applying a glossy
shine is PFC Frank E. Britt.
OBSERVE SIGN—Head Cook Thomas R. Slattery, CS1, points to the
sign that predicts good things are in store when eating at the Security
Camp’s galley.
Cook And His Crew
Produce Good Food
A wise man once said, “The best way to a man’s heart is through
his stomach.” And, to the people who have been in the chow line at
the Naval Station’s Security Camp in Hvalfjordur, Iceland, the old
saying seems true.
Now, the summer fishing season, which averaged 135 persons per
weekend, is over at the Fish Camp. But, the galley is still at work
providing three “square” meals for the 25 Marines and eight sailors
at the camp.
Chief Cook Thomas R. Slattery, CS1, has been at the Security
Camp since March 1964. The East Bostonian’s seen a lot of Marines,
sailors and fishermen come and go, not to mention the hundreds of
meals he has prepared for them.
“Slats,” as everyone calls him, believes that in as isolated a place
as this, “Good Food” is something really needed.
COFFEE TIME—Time out for a cup of coffee says
James R. Slayback, CS2. Commissaryman Second
Class Slayback will soon take over “Slats’ ” job
as head cook. (Photos by Wirth, PH3)
Best Food In Iceland
The sign in the galley reads, “This is the best food in Iceland—
Enjoy yourself.” And, when a person returns after a weekend or tour
of duty from there to the Naval Station he may find his trousers
“tight-fitting.”
When asked about his excellent cooking, “Slats” replied, “There
isn’t any one man that makes a place. I’ve always had good men
working for me.”
The two cooks and two mess cooks “Slats” is talking about are James
R. Slayback CS2, due to take over “Slats’ ” place soon, Thomas C.
Bowers, CS3, Harold L. Gillam, RMSN and Dennis E. Jacoby, CN.
Normally, the working schedule has two cooks — two days on —
two days off.
The galley is open 24 hours a day, seven days a week. From 6 a.m.
until 4:30 p.m. “Slats” and his crew prepare the meals. From 6:30
p.m. to 6 a.m. the grill is on and the refrigerator is open. At that
time anyone may serve themselves with bacon, eggs, leftovers, cold
cuts, etc. On weekends brunch is served until 1 p.m.
92 Miles For Supplies
Off-duty Marines keep the galley in good shape by swabbing, clean-
ing, waxing and buffing the galley’s decks to a glass shine.
Foodstuffs and provisions for the men stationed there are picked
up once a week at the Naval Station’s cold storage and dry provisions
warehouses. A Marine driver makes the 92-mile trip to Keflavik,
usually every Friday, on the sometimes hazardous roads.
How much food does a group of 35 men at the isolated station con-
sume in an average week, one asks?
To this question, “Slats” gave these estimates: “On a given week
the boys consume about 300-400 pounds of meat, 120 loaves of bread,
100 gallons of milk, 60 dozen eggs, 200 lbs. of potatoes, 25-30 lbs. of
butter and 60 lbs. of sugar (every nine or 10 days).”
Don’t you have much waste?
“No,” he said, “Waste is pretty low because the men serve them-
selves. This is a good way to cut down on waste.”
MMM . . . GOOD!—Thomas C. Bowers, CS3, proves
he can make his cake and eat it too as he takes a
slice.
Unique Garbage Disposal
Because the Fish Camp has no garbage disposal area, they have
a unique way of getting rid of food wastes. A track takes the garbage
down to the beach where it is burned. Then when the tide comes in
the burned residue is washed into the sea.
As for “Slats,” 20 months at the camp have brought him many
fond memories. “I’ve enjoyed it and have had a good tour of duty up
here,” he said.
“Slats” will be leaving soon for duty aboard the USS San Pablo
(AGS) out of Philadelphia in December and will be sorely missed.
But to the men who knew “Slats’ and his outstanding galley the
words, “This is the best food in Iceland—Enjoy yourself,” will long
be remembered.
SELF-SERVICE—Early in the morning PFC Robert
P. Russell, takes advantage of the 24-hour galley by
fixing himself ham ’n eggs.