Midway (CVA 41) - Naval Cruise Book

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(STANDING) : Wilder, K. P. ; Martin, D. V. ; Day, R. L. Knight, J. R. ; LT. J. R. Connell ; Schissler, L. V. ; Williams H. E. ; Porter, J. R. ; (SITTING): Rentoria, S. R. ; Anderson, A. E. ; Sykes, V. J. ; Keesling, P. E. ; Ferris, D. E. ; Earls E. P. ; McEvers, B. J. ; (KNEELING); Simpson, C. R. ; Becl well, B. J. ; Delveaux, L. A. ; Bolin, W. C. ; Kowalski B W Stempien, L. K. ; Kellogg, T. P. Weekly meeting of the menu planning board. (STANDING) : Petroutsas, A. ; Sight. L. ; Dunn, R. E. ; Kelly, F. ; Shropshire. D. L. ; (KNEELING): Welty, C. E. ; Rowe, R. L. ; Turner, C. H. ; Wedel, J. L. 290

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LT. J. R. Connell S-2 Division Officer I SU Robertson, J. B., CSC; Wilson, E. E., CSC. Somewhere, deep into the dark realm that is ancient history, some man made the first two day sea voyage. From that time on, the problem of feeding a ship ' s crew has been one of the major hind- rances to the development of sea power. Today, the problem of supply has been solved by underway replenishments. The problem of storing the food, keeping it in edible condition, preparing it, serving it, and maintaining the Midway ' s mammoth mess decks is solved daily by the men of S-2 Division. 7,666 pounds of food are consumed daily by the crew in around- the-clock feeding. This includes weekly 1,700 loaves of bread all baked aboard, 325 gallons of ice cream, also made aboard, and 2, dozen eggs. Wymer, A. L. ; Broadbent, C. H. ; Acree, W. E. ; Herron, L. L. ; Jones, K. E. ; Birch, R. N. : (SIT- , A. G. ; Stempien. C. C. ; Panford, R. W. ; Jones, F. Jr. ; Bartell, J. S. ; Savage, H. S. ; (KNEELING): Allen, E. F. ; Gayton, R. : Atkinson, . u.)..„,.)„ G. W. ; Holland,

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Next time put the noodles in the soKp. )iot the Le»!0 iade ! (TOP-. : Campbell, F. L. ; Marshall. R. A. ; McPherson, S. L. ; Hicks, E. J. : . guerro. D. : Doornbos. P. B. ; BOTTOM ' : I.illv. R. L. Hargett, R. L. ; Hansen. M. A. ; Ethridge, W. G. ; Volta. E. J. ; Day, R. L.