23rd Marine Regiment brings more to chow than MRE’s

		23rd Marine Regiment brings more to chow than MRE’s 24th Marines cover Chilean coast by convoy 24th Marines train in heart of Chilean Marine history 3/25’s Marines play MOUT insurgents at Raspberry City Belle Chasse helicopter squadron readies for deployment Combat simulators grow more sophisticated Conway adds book to reading list for Marines Field Food Service Support Marines brighten days with hot chow Lance corporals get a new MCI Marines hit the mark alongside Chilean brothers-in-arms Marines offload, train in Chilean desert Martial Arts Program makes its mark in Chile MFR honors mayor with ceremonial shell casing MFR names civilian of the year MNF-W Marine lives double life of heroism Ohio town dedicates memorial plaza in honor of hometown hero Peru’s Marine Headquarters welcomes 24th Marines Reserve Marines reinforce 2nd Supply Reserve unit conducts training Responsive corpsman honored by 24th Marines Service members bring training, humanitarian aid to Senegal Smooth logistics usher Marines into Peru Study: Overhaul VA disability ratings system Talisman Saber 2007; Americans and Australians join forces in the Australian winter Task Force 24 reaches out to Chilean needy They take a licking, but keep on ticking – 25th Marine Regiment holds their own despite being outnumbered Training enhanced through exchanges in Chile Two Marines, part of Boston’s finest, are sent to Australia in support of Talisman Saber `07 U.S., Peruvian Marines seize the objective in expeditionary ops
News - 2007.06

23rd Marine Regiment brings more to chow than MRE’s Story by Pfc. Mary A. Staes, Marine Forces Reserve	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) “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.
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 kinds 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.