Dixon (AS 37) - Naval Cruise Book

Page 124 text:

ENS Hitchcock, S-2 S-5, Division Officer MSCS Durazo S-2 MSC . , , , Delatorre Division MSC Tulao MSI Casanada MSI Recaido MSI Turla MS2 Cabautan MS2 Caccam MS2 Mix MS2 Phillips MS3 Beam MS3 Berg MS3 Brown MS3 Cook MS3 Klemke MS3 Ruiz MSSN Bolyard MSSA Corpuz MSSN McDonald MSSN Miklasz MSSN Miles MSSN Penny MSSA Roberson

Page 123 text:

The Stores Division has been loading its way half way around the world. Charged with the task of properly filling the ship with consumables, repair parts, and special materials. The Storekeepers have collected pallets from San Diego, Pearl Harbor, Subic Bay, and Diego Garcia. After making thousands of storeroom issues to the DIXON and alongside customers, the cycle was completed by off-loading excess material to the US8 SAMUEL GOMPERS in Diego Garcia and to NSC San Diego. S-1 Division has driven their forklifts over 24,000 nautical miles.

Page 125 text:

S-2 Division Food and lots of it. Food Services Division is responsible for feeding the crew of the DIXON and serves up an average of 954 meals four times a day. Additionally, between the hours of 2200 and 0500 over 500 hotdogs are served and a case and a half of popcorn is popped during the nightly movie call. All of this adds up to a portly two and a half tons of food a day. S-2 has custody of 180 spaces on the ship with freezer space of 14,688 cubic feet and dry storerooms of 23,688 feet. The galley on the Enlisted Dining Facility has five jacketed steam kettles, three electric grills, and six convection ovens. Seventy pounds of lettuce are used in salads for each meal in the vegetable preparation area. The bake shop begins work at 0200 in the morning baking breakfast rolls and continues throughout the day making various breads and desserts. Mom ' s kitchen back home was never like this.