23rd Marine Regiment brings more to chow than MRE’s
June 9, 2007; Submitted on: 06/11/2007 01:40:21 PM By Pfc. Mary A. Staes, Marine Forces Reserve
SAN BRUNO, Calif. — (June 9, 2007) -- The common Meal Ready to Eat (MRE) and the occasional catered meal are usually the
only two subsistence options available during drill weekends.
The 23rd Marine Regiment, however, is integrating more options for their Marines during drill. The regiment made chow time a little
more interesting by using different kids of meals, such as shelf stable self-heating cans and Heat and Serve United Group Rations.
“There are at least four options we have to feed our Marines,” said Gunnery Sgt. Garry James, regimental mess chief for 23rd
Marine Regiment. “It’s all about variety.”
When catered meals are always used, units must over order to ensure all the Marines are fed. Most of the time, at least some of that
food goes to waste. By using Shelf Stable Meals, MRE’s, United Group Rations, and Tailored Operational Training Meals (TOTM),
the regiment keeps catering costs to a minimum, freeing up money in the budget for other uses, such as new cooking equipment. It
also creates more time for training, by keeping interruptions caused by having to schedule the day around catered meals to a
minimum.
“The new options available to us are great,” said Col. Richard C. McMonagle, commanding officer of 23rd Marine Regiment. “It’s
more cost efficient, but what’s most important is it makes us more flexible. Now, the catered meal doesn’t drive the training schedule.
I think, across the board, most units don’t have time on the weekend to have something other than training the Marines running the
schedule. That’s what is most important to me.”
Most of the 23rd Marines staff agreed with McMonagle.
“The new options also bring variety,” said Capt. Nathan P. Morehouse, supply officer for 23rd Marine Regiment. “I’ve had a chance
to eat them and so has my staff. It’s pretty good food, and there are more choices now that we can tailor to our training.”
The regiment’s food service specialists are also expanding their job skills by dealing with the various ways of feeding their Marines.
“I understand more, dealing with these different types of foods,” said Lance Cpl. Erik C. Eng, food service specialist for 23rd Marine
Regiment. While the regiment was catering meals, he did not get a chance to cook for the Marines. But now, he works with different
types of burners and has become familiar with different ways of feeding the troops. “I feel more confident getting the job done.”
Marines who have only had MRE’s or catered food to choose from seem to really notice the changes.
“The new options do one of two things,” said Staff Sgt. Refugio M. Llamas, second platoon commander for Company E, 2nd
Battalion, 23rd Marine Regiment. Llamas has been with 23rd Marines for 11 years. “It lets them rest, and it’s good for them, to get
their energy and morale back up.”
While Llamas was indifferent to the new chow, he enjoyed the effect it had on his troops.
“It creates camaraderie,” said Petty Officer 2nd Class Kevin E. Rodgers, regimental religious programs specialist for 23rd Marines.
“They gather around some hot chow, and it makes it easier for me to talk to them. It’s definitely a step up from MRE’s.”
Marines across the division should look for new chow options becoming available as the Corps becomes less reliant on catered
meals.
June 9, 2007; Submitted on: 06/11/2007 01:40:21 PM By Pfc. Mary A. Staes, Marine Forces Reserve
SAN BRUNO, Calif. — (June 9, 2007) -- The common Meal Ready to Eat (MRE) and the occasional catered meal are usually the
only two subsistence options available during drill weekends.
The 23rd Marine Regiment, however, is integrating more options for their Marines during drill. The regiment made chow time a little
more interesting by using different kids of meals, such as shelf stable self-heating cans and Heat and Serve United Group Rations.
“There are at least four options we have to feed our Marines,” said Gunnery Sgt. Garry James, regimental mess chief for 23rd
Marine Regiment. “It’s all about variety.”
When catered meals are always used, units must over order to ensure all the Marines are fed. Most of the time, at least some of that
food goes to waste. By using Shelf Stable Meals, MRE’s, United Group Rations, and Tailored Operational Training Meals (TOTM),
the regiment keeps catering costs to a minimum, freeing up money in the budget for other uses, such as new cooking equipment. It
also creates more time for training, by keeping interruptions caused by having to schedule the day around catered meals to a
minimum.
“The new options available to us are great,” said Col. Richard C. McMonagle, commanding officer of 23rd Marine Regiment. “It’s
more cost efficient, but what’s most important is it makes us more flexible. Now, the catered meal doesn’t drive the training schedule.
I think, across the board, most units don’t have time on the weekend to have something other than training the Marines running the
schedule. That’s what is most important to me.”
Most of the 23rd Marines staff agreed with McMonagle.
“The new options also bring variety,” said Capt. Nathan P. Morehouse, supply officer for 23rd Marine Regiment. “I’ve had a chance
to eat them and so has my staff. It’s pretty good food, and there are more choices now that we can tailor to our training.”
The regiment’s food service specialists are also expanding their job skills by dealing with the various ways of feeding their Marines.
“I understand more, dealing with these different types of foods,” said Lance Cpl. Erik C. Eng, food service specialist for 23rd Marine
Regiment. While the regiment was catering meals, he did not get a chance to cook for the Marines. But now, he works with different
types of burners and has become familiar with different ways of feeding the troops. “I feel more confident getting the job done.”
Marines who have only had MRE’s or catered food to choose from seem to really notice the changes.
“The new options do one of two things,” said Staff Sgt. Refugio M. Llamas, second platoon commander for Company E, 2nd
Battalion, 23rd Marine Regiment. Llamas has been with 23rd Marines for 11 years. “It lets them rest, and it’s good for them, to get
their energy and morale back up.”
While Llamas was indifferent to the new chow, he enjoyed the effect it had on his troops.
“It creates camaraderie,” said Petty Officer 2nd Class Kevin E. Rodgers, regimental religious programs specialist for 23rd Marines.
“They gather around some hot chow, and it makes it easier for me to talk to them. It’s definitely a step up from MRE’s.”
Marines across the division should look for new chow options becoming available as the Corps becomes less reliant on catered
meals.
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| Sgt. Jai L. Zhou, food service specialist for 23rd Marine Regiment, serves up chili macaroni during weekend drill June 9. The regiment is the forerunner in employing new chow options, including using shelf stable meals and United Group Rations. (Official U. S. Marine Corps photo by Pfc. Mary A. Staes) |
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