New meal kits offer variety to commanders and troops
MARINE FORCES RESERVE, New Orleans (Jan. 30, 2007) -- Reserve Marines should be able to spend more time training instead
of preparing their meals. Here last week, two new options here introduced to alleviate this problem.
Chief Warrant Officer George J. Szatko, Jr., MarForRes Food Service Officer, suggested shelf stable meals and hot canned meals
to replace costly catering expenses and spare Reserve Marines from Meals Ready to Eat (MRE’s). The meals were presented to the
MarForRes Command in hopes that they will be used throughout reserve forces.
Drill weekends are only three days long. Marines arrive Friday evening and leave Sunday afternoon. With limited training
opportunities for Reserve Marines, time wasted waiting for chow call and it is also more costly to cater meals.
Shelf stable meals come ready to eat. Packaged in clear wrap, they contain bread, Pchips, fruit, a can of juice, chicken or tuna salad
and cookies. These meals have fewer calories than an MRE, making it a good option for Marines who are not exercising in the field.
Hot canned meals come in five different varieties, such as beef stew and red beans and rice. Bigger cans with a chemical heater
containing limestone and water surround the food cans. A hole is poked into the outer can, causing chemicals to react and create
heat. Because the meal does not have to be removed from the heating element, food stays warm while the Marine eats it.
Word of the new meals is getting around.
“Many Marines come to me asking about the new meals,” said Szatko. “They are hearing that the new cans don’t have any
hazardous gas involved, and that you can use them while in a tank. The word is filtering back, and people are excited to have new
options.”
While only an option, the meals offer more variety to commanders to feed their Marines. It’s another option that commanders have
along with MRE’s or catered meals, giving troops more time and more flexibility in their training schedules.
“The command understands this is not a cure-all,” said Col. James J. Kinnerup, MarForRes Chief of Staff. “It’s another tool that can
be used. This allows less time for meals, which makes more time for training. The goal of drill weekends is to train our Marines. Food
service is a supporting element of that, and we should be as expedient as we can without losing nutrition.”
The Marines who tried the new meals seem to like them.
“It’s pretty good,” said Sgt. Clarence J. Adams, Infantry Platoon Sergeant for 3rd Battalion, 23rd Marines. “I like the selection of food,
and the heating can technology was pretty cool.”
Reserve Marines should look for these meals to join their MRE’s and catered meals as word filters around the Corps, and
commanders become aware that these hot meals are an option.
MARINE FORCES RESERVE, New Orleans (Jan. 30, 2007) -- Reserve Marines should be able to spend more time training instead
of preparing their meals. Here last week, two new options here introduced to alleviate this problem.
Chief Warrant Officer George J. Szatko, Jr., MarForRes Food Service Officer, suggested shelf stable meals and hot canned meals
to replace costly catering expenses and spare Reserve Marines from Meals Ready to Eat (MRE’s). The meals were presented to the
MarForRes Command in hopes that they will be used throughout reserve forces.
Drill weekends are only three days long. Marines arrive Friday evening and leave Sunday afternoon. With limited training
opportunities for Reserve Marines, time wasted waiting for chow call and it is also more costly to cater meals.
Shelf stable meals come ready to eat. Packaged in clear wrap, they contain bread, Pchips, fruit, a can of juice, chicken or tuna salad
and cookies. These meals have fewer calories than an MRE, making it a good option for Marines who are not exercising in the field.
Hot canned meals come in five different varieties, such as beef stew and red beans and rice. Bigger cans with a chemical heater
containing limestone and water surround the food cans. A hole is poked into the outer can, causing chemicals to react and create
heat. Because the meal does not have to be removed from the heating element, food stays warm while the Marine eats it.
Word of the new meals is getting around.
“Many Marines come to me asking about the new meals,” said Szatko. “They are hearing that the new cans don’t have any
hazardous gas involved, and that you can use them while in a tank. The word is filtering back, and people are excited to have new
options.”
While only an option, the meals offer more variety to commanders to feed their Marines. It’s another option that commanders have
along with MRE’s or catered meals, giving troops more time and more flexibility in their training schedules.
“The command understands this is not a cure-all,” said Col. James J. Kinnerup, MarForRes Chief of Staff. “It’s another tool that can
be used. This allows less time for meals, which makes more time for training. The goal of drill weekends is to train our Marines. Food
service is a supporting element of that, and we should be as expedient as we can without losing nutrition.”
The Marines who tried the new meals seem to like them.
“It’s pretty good,” said Sgt. Clarence J. Adams, Infantry Platoon Sergeant for 3rd Battalion, 23rd Marines. “I like the selection of food,
and the heating can technology was pretty cool.”
Reserve Marines should look for these meals to join their MRE’s and catered meals as word filters around the Corps, and
commanders become aware that these hot meals are an option.
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