In 1968, then-Maj. Colin Powell was a Ranger assigned to the Army’s 23rd Infantry Division. It was his second tour in Vietnam.
Just five years earlier, he was one of the American advisors to South Vietnam’s fledgling army. While on a foot patrol in Viet Cong-held areas in 1963, the 25-year-old Powell was wounded by a VC booby trap.
That ended his time in combat. Powell was reassigned to the 1st Army of the Republic of Vietnam division headquarters for the rest of that tour.
On his second tour in Vietnam, he was again behind a desk as the assistant Chief of Staff for the Americal Division (as the 23rd was known). Though a staff officer, when you’re a man of destiny like Colin Powell, the action comes to you.
Clifton Hoffler is an Army veteran and alumnus of the Armed Services Arts Partnership (ASAP) Comedy Bootcamp program. ASAP is an organization based in Virginia that builds communities for veterans, servicemembers, and military families through classes, performances, and partnerships in the arts. As part of their mission, ASAP offers a Comedy Bootcamp for veterans to explore and develop their comedic abilities.Clifton is a minister, chef, and Army veteran who served more than twenty years – including multiple deployments to Iraq and Afghanistan. Now, with the help of ASAP’s Comedy Bootcamp program, he’s adding standup comedian to his resume. For Clif, getting up on stage is another opportunity to adapt and overcome. It’s an important form of therapy and a way to better his health, and he encourages other veterans to learn to laugh because laughter “is the best medicine that’s out there.”
The ongoing conflict between the citizens of these two nations has become, in our time, the textbook case of intractability in human coexistence, an example of the kind of horizonless mistrust that pits neighbor against neighbor in enmity over a mutually claimed homeland.
Say what you will, this kid has got balls. (Go90 Meals Ready To Eat screenshot)
…in general, there is no meeting between them. It’s not something normal between Israeli and Palestinian people. There is a fear, there is a stereotype…both sides lost their humanity in the other side’s eyes. —Mohammed Judah, NEF Staff
Extremism for any cause make us strangers to our own humanity. (Go90 Meals Ready To Eat screenshot)
How does one begin to help unbind this locked, loaded, boundary-straining situation? What universal balm exists to cool the friction between these factions?
Could it, perhaps, be food?
There is an organization — the Near East Foundation — that thinks so. And what’s more, given the industrial preoccupation of this region of the world (read: petrolium), this organization is prepared to make its theory even more audacious. NEF thinks the answer could be found in oil: olive oil.
Meet Olive Oil Without Borders. At the epicenter of the Israeli-Palestinian conflict, the West Bank, this USAID-funded project seeks to bring olive farmers from both sides together. Mutual economic benefit is the primary goal. NEF consultants teach best practices in cultivation, harvest, and olive oil production without regard for politics and for the good of the region as a whole.
And by coming together around a mutual interest, and perhaps sharing the fruits of their labors, Israelis and Palestinians may, slowly, gently, come to trust in each other’s humanity.
In Part 1 of its two part finale, Meals Ready To Eat journeys to the Middle East to witness the struggle between divisive conflict and unifying food culture.
Two Americans were killed while fighting the Islamic State of Iraq and Syria, a Kurdish militia announced.
According to a report by CBSNews.com, the Kurdish militia known as the YPG announced the deaths of Robert Grodt and Nicholas Warden during fighting near Raqqa, Syria. Their deaths bring the total of Americans killed fighting ISIS as volunteers to at least four.
In a five-minute video released by the YPG on YouTube, Grodt, who adopted the nom de guerre “Dehmat Goldman,” told his story, explaining how he had been very sympathetic to the Kurds.
“I talked with my partner and my family, and I’m like, I’m gonna go out to Syria. This is something I care about,” he said in the video.
Warden, the other American confirmed killed in the fighting near the city ISIS claimed as its capital, had adopted the moniker Rodi Deysie and was an Army veteran.
“He was very strong-willed and very strong-minded and very much against ISIS and these terrorist groups,” his father Mark was quoted by CBSNews.com as saying. “He wanted to do whatever he could to get rid of them. He said not enough people are helping so he had to help.”
In a video released by the YPG, Warden said he volunteered to fight ISIS “because of the terrorist attacks they were doing in Orlando, in San Bernardino, in Nice (France), in Paris.”
The terrorist group may have been driven from Mosul, and ISIS leader Abu Bakr al-Baghdadi has reportedly been killed, but they are still capable of carrying out heinous attacks. CBSNews.com reported that the group used children as human shields for a car bomb factory near Raqqa, preventing Coalition forces from carrying out an air strike on the facility. Instead, vehicle-borne improvised explosive devices are being attacked one at a time after they depart the production line.
The M1128 Stryker Mobile Gun System has made its mark. You can see why in this video, where a slight hiccup with the main gun is overcome, and the gun goes off. However, does it truly match up with the M551 Sheridan light tank?
Well, technically, the Sheridan was an Armored Reconnaissance/Airborne Assault Vehicle that was first introduced in 1966. Its main gun was the M81, a 152mm gun that could also fire the MGM-51 Shillelagh missile.
The Shillelagh had a range of 3,000 meters. It didn’t work that well, and is only combat experience was being used against bunkers during Operation Desert Storm. A Sheridan could carry nine Shillelaghs and twenty “normal” rounds for the M81 gun.
The Sheridan did see a lot of combat in Vietnam, where it was both loved and hated. Its gun was very good at providing fire support, but it had a much slower rate of fire than the M48 Patton. Still, the Army bought over 1,600 Sheridans. The Sheridan was also the only armored vehicle that could be dropped in with the 82nd Airborne.
Now, let’s look at the M1128 Stryker Mobile Gun System. Like the rest of the Stryker family, it is an eight-by-eight wheeled vehicle. It fired the same M68 gun used on the M60 Patton and early versions of the M1 Abrams tank. It holds 18 rounds.
The gun is also mounted on an external weapons station with an autoloader. The M1128 can’t be air-dropped, though, but it can be flown in on a C-130.
Both vehicles have a .50-caliber machine gun and a 7.62mm machine gun to handle infantry threats. Neither are capable of resisting anything more powerful than a 14.5mm machine gun, although the Stryker can take additional armor (at the cost of mobility).
Both gave the Army’s lighter forces some extra firepower. But the Sheridan had some clear advantages over the Stryker, while the Stryker offers some improvements over the Sheridan.
Really, though, the best of both worlds was probably the XM8 Armored Gun System. This was a light tank that had a XM35 105mm gun, and could hold 30 rounds for its main gun (plus the .50-caliber and 7.62mm machine guns). The system was also able to take add-on armor to protect it against a number of battlefield threats. Sadly, it was cancelled in 1997.
Keeping the troops well fed is a big part of how the military works. Navy veteran and pop-up chef August Dannehl knows this better than most. In the WATM series “Thank You For Your Service” August cooks a four-course meal for his fellow vets, and each course is inspired by a veteran’s story from his or her time in uniform.
When he came home from Afghanistan, Max’s mom prepared the classic Nicaraguan Carne Asada dish with fried plantains. It was a symbol of prosperity and transition into good times from his childhood. When he was young, his mother was a new immigrant to the U.S. and as a single mother, it was sometimes hard for her to put food the table. This dish always served as an embodiment of her love and stayed with Max from his home to overseas.
Short Rib Carne Asada w/ Bacon Jam, Apricot Mojo and Platanos
Inspired by Max’s Mother’s Nicaraguan Carne Asada
8 beef short ribs
1/4 cup all-purpose flour
6 thin slices bacon, diced
2 tablespoons olive oil
4 garlic cloves, minced
3 carrots, diced
2 jalapeno, finely minced
1 medium onion, diced
Splash of red wine
4 cups Cola
4 cups beef broth (low sodium)
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 cup olive oil
3/4 cup plus 2 tablespoons fresh lime juice
1/4 cup orange juice
2 tbs apricot jam
1/2 cup chopped fresh cilantro
8 garlic cloves, minced
1 tablespoon grated orange peel
1 tablespoon dried oregano
2 1/2 teaspoons ground
2 Green Plantains
Corn Oil for Frying
Salt and Pepper to taste
Season short rib liberally with salt and pepper. Meanwhile, heat olive oil and bacon in heavy, oven-proof pan on medium heat. Once bacon starts rendering fat into the pan, add carrots, garlic, onion and jalapeño. Sweat for 5 minutes or until the onions are translucent.
Sear short ribs in pan, working in batches to not crowd pan. If pan starts to look dry, add olive oil. Once all sides of every short rib are browned, deglaze pan with red wine and add cola. Let simmer for 10 minutes on stove to reduce.
Meanwhile, prepare the mojo by adding all ingredients but the olive oil in a blender. Slowly increase blend speed to reach about 4 out of 10. Slowly add olive oil through the top until the sauce becomes the consistency of smooth salsa.
Once cola is reduced by half add beef broth, thyme, rosemary and place entire pan (with top) into a 325° oven and braise for 4 hours. Remove short ribs and add flour to braising components to make jam. Stir ingredients for 4-5 minutes or until ingredients bind together.
Prepare platanos by slicing plantain, frying in 350° oil until light brown, smashing with side of a knife and then frying again until crispy (about 2 mins).
Grill short rib for 2-3 mins just to add final touch of smoke and fire to the meat. Then plate by adding platano and mojo to plate topped with meat and bacon jam.
The United Kingdom’s Royal Marines are heirs to a warfighting legacy older than the entire U.S. military.
They fought in both Gulf Wars, both World Wars, and literally dozens of other conflicts around the world since the Royal Marines were established in 1664.
The Royal Marines were first organized as a group of 1,200 land soldiers assigned to sea service in the Royal Navy. They made a name for themselves 40 years later when they seized the Gibraltar fortress alongside Dutch allies and then held that fortress against sieges for nine months.
They were instrumental in the defeat of Napoleon at the Battle of Trafalgar in 1805 and conducted numerous amphibious assaults throughout World War I and World War II.
It was during World War II that the Royal Marines began organizing as commandos and adopted their distinct dark green berets. Since the end of World War II, these troops have been deployed to combat every year except 1968.
To learn even more about the Royal Marines and to see footage from their exploits since 1664, watch this video from the British Royal Navy:
Marching in cadence is one of the most recognizable facets of Army training. Every soldier that’s come through the ranks, no matter how old they are, remembers a cadence or two. It’s good to see that while the Army is adapting to new challenges on the battlefield, some things haven’t changed.
American-style taco – shell + sushi rice = a dish to heal the wounds of WWII. (Meals Ready To Eat screenshot)
Kon’nichiwa, TACO RICE.
Meals Ready To Eat explored the advent of one of Japan’s most popular street foods when host August Dannehl traveled to Okinawa in search of taco rice, a true food fusion OG.
If you were to suggest that spiced taco meat dressed in shredded lettuce, cheese, and tomato, would seem a bastard topping to foist upon sushi rice, Japan’s most sacred and traditional foodstuff, well, in Okinawa at least, you’d find yourself on the receiving end of a lesson in local history.
Taco Rice is the result of two post-WWII cultures: that of the Japanese and the American troops stationed in Okinawa, finding a way to transcend their differences through the combination of comforting foods.
An influx of American delicacies, most notably Spam, flooded the island following the cessation of hostilities and led to a heyday of culinary cross-pollination. Spam is still featured in many now-traditional Okinawan dishes, but taco rice is, for modern Okinawans and American military personnel, the belle of the mash-up Ball.
While Russia has deployed a number of Mach 2 bombers — like the Tu-22 Blinder and Tu-22M Backfire — these were not the fastest bombers that ever flew.
That title goes to the the North American XB-70 Valkyrie.
You haven’t heard much about the Valkyrie – and part of that is because it never got past the prototype stage. According to various fact sheets from the National Museum of the Air Force, the plane was to be able to cruise at Mach 3, have a top speed of Mach 3.1, and it had a range of 4,288 miles. All that despite being almost 200 feet long with a wingspan of 105 feet, and having a maximum takeoff weight of over 534,000 pounds.
That performance was gained by six J93 engines from General Electric, providing 180,000 pounds of thrust.
The XB-70s had no provision for armament, but the production version of this bomber was slated to be able to haul 50,000 pounds of bombs – either conventional or nuclear. Imagine that plane being around today, delivering JDAMs or other smart weapons.
With the performance and a weapons load like that, buying this plane to supplement the B-52 should have been a no-brainer, right? Well, not quite.
The fact was that the Valkyrie was caught by the development of two new technologies — the surface-to-air missile and the intercontinental ballistic missile. The former made high-speed, high-altitude runs much more dangerous (although it should be noted that the SR-71 Blackbird operated very well in that profile). The latter offered a more rapid strike capability than the XB-70 and was cheaper.
Aviation historian Joe Baugher notes that as a result of the new technologies, the XB-70 was reduced by the Eisenhower Administration to a research and development project in December 1959. The B-70 was reinstated for production during the 1960 presidential campaign in an attempt to deflect criticism from John F. Kennedy. But Kennedy eventually threw it back to the lab.
Despite a public-relations effort by top Air Force brass, the B-70 remained an RD program with only two airframes built. A 1966 collision during a flight intended to generate photos to promote General Electric’s engines destroyed one of them. The surviving airframe is displayed at the National Museum of the Air Force in Dayton, Ohio.
Take a look at this video from Curious Droid on the XB-70.
Navy veteran and Food Network Allstar, August Dannehl cooks a four course meal for his fellow vets based on stories from their service. A braised pork belly inspired by the MRE’s feared dehydrated pork product, Chicken Tagine inspired by a training mission in Morocco – these elements provide the backdrop for a holiday celebration between veterans.
Donna’s first visit to Morocco was for a training mission with the Marine Corps. It was on this trip that she and her unit befriended the owner and crew of a small local restaurant. They would eat there so often that their business provided new clothing for all of the servers and their families and when it came to leave, they were made this delicious parting meal.
Chicken Tagine w/ Preserved Lemon and Saffron CousCous
Inspired by Donna’s Service in Morocco
8 lg. chicken thighs
2 tbs spice mix
1 head cauliflower, cut into bite-size florets
1 large white onion, diced
3 cloves garlic, diced
1 tbs grated fresh ginger
2 tsp saffron
2 tb tomato paste
2 cups low-salt chicken stock
1 cup castelvetrano olives
3 ½ tbs sweet paprika
1 tbs garlic powder
2 tsp cinnamon
3 tbs ground coriander
2 tbs ground turmeric
1 tbs ginger powder
½ tbs ground cardamom
2 ½ tsp ground allspice
3 cups couscous
3 cups low-salt chicken stock
4 tbs. unsalted butter
2 tsp. saffron threads (crumbled)
extra virgin olive oil
salt and pepper to taste
½ bunch cilantro, leaves
Prepare the CousCous by heating the chicken stock, butter and saffron over medium-heat until boiling. Add couscous and reduce heat to low, and simmer for 10-12 minutes (until couscous is tender). Add salt, pepper and drizzle of olive oil to taste. Set aside.
Combine the spices in a dry sauté pan set over low heat, and toast them gently until they release their fragrance, 2 minutes or so. Transfer to a bowl, and allow to cool. Preheat oven to 350. Season the chicken thighs with the salt, pepper and 2 tablespoons of the spice mix, along with 2 tablespoons of the olive oil.
Heat the remaining olive oil in a large dutch over over medium heat, and sear the chicken in batches, starting skin-side down, until the thighs are browned. Remove all but two tablespoons of the fat in pan, then return it to the heat, and brown the cauliflower and add the chicken.
Reduce heat below the pan, and add the onion, garlic, ginger and saffron. Cook, stirring, until the onions are translucent, approximately 5 minutes. Add tomato paste, lemons and chicken stock and simmer until reduced by 1/3. Cover pot and transfer to over for 30 mins.
Serve with on top of couscous with cilantro garnish.
Most of the time, pilots in air forces fly from air bases. On those bases, pilots have ready rooms that are nice and comfortable, stocked with all the amenities needed for those who know that, at any given time, war could break out — or there could be an accident somewhere that demands air support. Either way, you need to have a pilot near their aircraft at all times. So, yeah, pilots get pampered.
At war, things are very different. Air bases are quite conspicuous. You can’t really hide them and the enemy knows where they are thanks to satellite imagery. So, what do you do when your airbase gets hit and the runways are a mess?
The Harrier, used by the Royal Air Force and the United States Marine Corps, was particularly suited for these types of operations due to its Vertical/Short Take-Off and Landing (V/STOL) capability. The Swedish Air Force also practiced this as well with Viggen multi-role fighters.
Russia, not to be outdone by peer rivals, carried out similar training recently. Russia, for these operations, used high-end fighters of the “Flanker” family as well as the Su-34 “Fullback,” a strike-optimized version of the Flanker. By comparison, the F-15 Eagle and F-22 Raptor, the USAF’s answer the Flanker, are more base-bound.
Watch the video below to learn more about these exercises. Do you think the ability to carry out highway operations with the Flanker gives Russia an advantage?