Food done right
U.S. Air Force Airman 1st Class Anthony Verde prepares vegetable stir-fry at the Southern Eagle dining facility on Seymour Johnson Air Force Base, N.C., Feb. 28, 2012. The dining facility staff feeds approximately 800 people daily, 25,000 annually and carries nearly $18,000 worth of consumable items in their inventory at any given time. Verde, 4th Force Support Squadron food specialist, hails from St. Louis. (U.S. Air Force photo/Senior Airman Gino Reyes/Released)
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