News From Fort Schuyler

September 10, 1998 - Volume 2, No. 41

HOOK, LINE AND AQUARIUM - "As the resident Marine Biologist on campus," writes PROFESSOR BARBARA WARKENTINE of the Science Department, "I really enjoyed the story about fish tanks on campus as reported in your last issue of "News from Fort Schuyler." The tales of Oscar, Jack, et al. was a fun read. And if you think it is strange to have dried up shrimp, crabs, etc. laying around then you should see my laboratory facility and my office desk at the college. Many a dried up beast can be found there. But of course one must remember that beauty is in the eye of the beholder..."

"Maintaining fish is a great way for students to relax and also learn in the process. You would be surprised to find out how much they pick up about fish behavior, disease and treatment, and species compatibility from these systems. I should also mention that many a dead fish has made its way to me for preservation and/or making wet skeletons of them."

FOOD FOR THOUGHT - On the topic of Maritime food," writes GERD GLANG, Class of 1984, "Fort Schuyler was my first daily experience with institutionalized food, so I remember some things very well. I remember an insane food fight during my mug cruise in 1981. The 'troop mess deck' overhead, which consisted of some type of perforated panels, was covered with blueberry pie filling. I remember being thankful that I did not have mess duty. I remember the ship taking on freshwater in Spain which turned out to have a high salt content ... and with this salty water, all the ship's soda fountains yielded some awful beverages, but because the milk was long gone we gratefully poured salty Mello-Yello on our breakfast cereal. A few of the engineers managed to sneak some very chilled pure water from the engine room evaps. Then there was this invention called 'cheese strata' which was made from leftover french toast and grilled cheese sandwiches. I recall a slogan which was something like "Yesterday's french toast is tomorrow's cheese strata".

ANOTHER CHOICE MORSEL - More on the Charlie Rey mystique from JIM McKILLOP, Class of 1952: "As a result of an unintentional slight to a first classman, my daily cleaning station assignment was the garbage shed, located just outside the north entrance to the inner gorge. During our daily chores (as I recall FRANK McMURRER was the other unfortunate) we were privileged to witness the arrival of two to three GI cans filled with what the cadets had not consumed for breakfast. When one recalls what we did eat it creates a fair impression of what was rejected, yet our efforts to sweep and swab the shed were complicated by two old guys (old to us at that time) who appeared almost every day and mucked through the slop. They claimed it was for their pets, but we never saw any animals."

"This correlation of pet food and our chow led up to what was by far the most unusual occurrence of this odoriferous assignment, when, over a period of one or two weeks, a truck bearing the name and logo of Cadet Dog Food arrived each day, backed up to the loading area of the galley and engaged in the transfer to some cartons. We attempted to discover whether goods were being removed or delivered, but Charley's minions would let no cadet into their workplace. I can say, however, that during that short period of time the consensus was that the food quality had improved.

I am sure this was entirely coincidental. P.S. - I don't know if Cadet Dog Food still exists as a brand, but while it did that sight of one of its trucks was often a trigger for my reminiscing."

WHEN THE REGIMENT GOT MILITANT - "While the topic of Charley Rey's cuisine is before us," writes WILLIAM T. McMULLEN, Class of 1964, "I thought I would relate a story from my Mug year.

As previous "posters" have affirmed, he was not above serving rancid food. When TSES IV (ex-HENRY GIBBINS) was acquired she apparently had stores that were left from the war. I know that I saw some green Lucky Strike cartons that emerged from the darkness while we were cleaning up one of the store rooms. [Green was the wartime color of Lucky Strike.] In any case, "they' apparently found some cartons of macaroni that were similarly historic and took them to the mess deck and prepared them. They were alive with "things" when they hit the steam table. One of the First Classmen took a sample to the Duty Officer - I cannot recall who it was - when he came in for chow. In an unusual show of solidarity with the concerns of the Regiment, he went to the kitchen, objected, and then led an exodus from the mess deck. I think that this began the beginning of the end, so to speak, for Charlie Rey - the rumor was that the Duty Officer went to Admiral Moore the next day and raised hell.

PUTTING THINGS IN PERSPECTIVE - We've had fun with the food topic, but LEONARD SUTTER, Class of 1953 [who instigated this thread in the August 20 issue] provides this timely reminder: "My class will be celebrating our 45th Reunion this month, so I guess I'm one of the "Old Timers" now. In all fairness to the old days, let me make a few comments. During my four years at the Fort the quality of the education was excellent. I have walked the King's Highway for 68 years now, and we had some of the finest educators I've met: Dr. Degani and Fred Hess to name just two. We also had some colorful instructors who are remembered with great affection. My problem was that I didn't study enough. And it is true that the food on the mess deck was often dreadful, but we were never sick, and I - for one - never felt better. I eat better today, but don't feel as well. Finally, I made some stand-up friends that I couldn't have anywhere else. In all, the Fort was probably the best four years of my life." Well said, Len.