Oct. 1, 2012
Vol. 1 Issue 56
Fine Dining: Nimitz Style Story by MC3 Derek W. Volland
Seaman Charday May sorts through strawberries used in preparing Sunday brunch for the crew of the aircraft carrier USS Nimitz (CVN 68). (Photo by MC3 Devin Wray)
The highlight of the day. The one meal everyone looks forward to. Sunday Brunch on the aircraft carrier USS Nimitz (CVN 68). Many times ship food gets a bad name for itself. There is a lot of planning and preparation that goes into feeding 2,800 hungry Sailors and many times the chow just doesn’t match up to the home cooked food we all wish we had. However, as a pleasant surprise to many, Nimitz’ food service division (S-2) puts in a good deal of effort
when possible to provide the crew with a very special meal. “I didn’t even know that we were going to have brunch today,” said Culinary Specialist (CS) Seaman Eugene Esquivel. “I walked into the mess this morning and saw that the tables where set up and I thought this is going to be a long brunch. It was and I think that everyone really enjoyed the food.” Prime rib and shrimp, waffles and French toast, hamburgers and see “BRUNCH” on Pg. 2
Nimitz Sailors Attend CO Call Story by MC3 Ryan Mayes
After being in-port for several weeks, the aircraft carrier USS Nimitz (CVN 68) is underway again, this time to participate in a Composite Training Unit Exercise (COMPTUEX). Captain Jeff Ruth, Nimitz’ commanding officer, held a Captain’s Call in the hangar bay of the ship Sunday, to address many questions that come with being underway for any length of time. Sailors had the opportunity to address the captain directly with any questions or concerns they had about the current underway and the ships planned schedule over the next year. Ruth stressed the importance of Sailors keeping their families informed and up-to-date on the ships plans while still maintaining see “Call” on Pg. 3