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Airman 1st Class Whitney Camron, 4th Force Support Squadron food service journeyman, removes beef cubes from a steam cooker at the Southern Eagles Dinning Facility on Seymour Johnson Air Force Base, N.C., Nov. 10, 2009. Steaming food helps keep food moist. Airman Camron is originally from Louisville, Ky. (U.S. Air Force Photo/Airman 1st Class Rae Perry)


Keeping stomachs full

Airman 1st Class Whitney Camron, 4th Force Support Squadron food service journeyman, removes beef cubes from a steam cooker at the Southern Eagles Dinning Facility on Seymour Johnson Air Force Base, N.C., Nov. 10, 2009. Steaming food helps keep food moist. Airman Camron is originally from Louisville, Ky. (U.S. Air Force Photo/Airman 1st Class Rae Perry)

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