It's Memorial Day weekend in NYC, and for the first time in my memory, the streets are empty of sailors on shore leave; thanks to the sequester-mandated budget cuts, Fleet Week has been canceled. During WW2, though, no expense was spared to supply submarine crews with the best food the Navy could muster. It looks like dinner is about to be served from the cramped galley of the USS Cuttlefish, which saw service in the Pacific. With roasted turkey on the menu, it's likely the boat was recently out of port; at the end of a tour, with supplies depleted, meals tended to be more modest. Feeding its 55 men was a round-the-clock affair, with the crew eating in shifts; this young cook had to be both imaginative and efficient in his kitchen.
Leslie Clagett is a seasoned yet passionate observer of the international kitchen
and bath industries, and the founder of KBCULTURE.com. An editor at publications ranging from Arts +
Architecture to Kitchens & Baths, she is also the author of The New
City Home [The Taunton Press], among other books. Leslie has a
tremendous respect for quality design and the people who labor in its
pursuit; her discerning eye has been known to get a little misty in the
presence of true beauty.