With the Strykers in Iraq

News Tribune reporter Sean Cockerham and The Olympian photographer Tony Overman covered local troops in Baghdad and Mosul, Iraq, for several weeks in Sept.-Oct. 2006. For news stories and photographs, visit our Military section

If you have questions about our local troops or their deployment, or want to suggest story ideas, contact military reporter Mike Gilbert.
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Covering the Stryker Brigade from Fort Lewis in Iraq
Tuesday, October 10th, 2006
Posted by Sean Cockerham @ 01:16:09 am

FOB Marez, Mosul __ Living conditions for Fort Lewis soldiers in Mosul are definitely better than those faced by their comrades in Baghdad.
Soldiers in Mosul live in small trailer units that have actual mattresses. It is close quarters, and soldiers tell me sometimes their roommate gets on their nerves. But it’s nothing compared to the living situation in Baghdad.
Soldiers in Mosul groan with sympathy when they hear Fort Lewis troops down at Camp Liberty are still living in tents and sleeping on cots.
The food is a lot better here in Mosul, too. It got to the point at the Camp Liberty chow hall where Tony would get the buffalo wings for every meal. It’s the only thing he could trust.
Tony loves to grill back home in Tumwater and was profoundly disturbed by what the KBR contractors did to meat at Camp Liberty.
They boil T-bone steak, Tony says with disgust. A note to contractors at Camp Liberty: Just because you slather barbecue sauce over a piece of meat doesn’t make it barbecue.
The KBR guys here at FOB Marez in Mosul do a much better job. It might sound kind of trivial. But the quality of chow is a big deal to soldiers in a war zone. Soldiers have to eat this stuff every single day for an entire year.
It gives them something to look forward to when they’re heading back to base after dodging bullets and IED’s in the streets of Mosul.
I haven’t heard any complaints about the chow hall in Mosul. They have a mean Mongolian grill and most things seem pretty good.
-- Sean Cockerham

Categories: Observations