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Have you ever wondered how a nuclear submarine, dive deep into the ocean's abyss, sustains its crew with food? The U.S. Navy's nuclear submarine, the USS Toledo, boasts an impressive capability to remain submerged for extended periods. But how does it manage to feed its crew of 140, potentially stretching to 180, without resurfacing? Let's delve into the depths of this culinary enigma.
The USS Toledo's galley, known as the "Blade Cafe," faces a unique challenge: providing three meals a day for its crew without the luxury of fresh produce. The crew's stomach is the limiting factor for how long the submarine can stay submerged, not the reactor's ability to generate power or the technology to sustain life-support systems. The reactor can operate for years, but it can't grow food.
Lieutenant Mike Mace, the supply officer responsible for acquiring and storing provisions, showcased the submarine's freezer, accountable for housing the majority of the ship's protein. The crew's diet is a strategic ballet of planning and storage, with a provision to maintain 30 days of food at all times and the capacity to load up to 90 days of sustenance.
Chief Doug Chatlose, in charge of cooking all the meals, revealed the intricacies of meal preparation in a submarine's galley. The space is limited, and the crew's love for certain foods, like Carolina Gold barbecue sauce, must be catered to, even if it means sourcing it from foreign ports.
Almost everything in the submarine's kitchen is made from scratch. The crew takes pride in their ability to craft everything from pizza to bread, ensuring quality and freshness despite the confines of their underwater sanctuary.
Cooking in a submarine presents unique challenges, from managing space to dealing with the ship's rolling angles. The crew must be adaptable, ensuring that food preparation continues smoothly, even when the submarine takes a 10 to 15-degree angle.
The regularity and quality of meals are not just about sustenance; they are critical for morale and psychological well-being. The crew's ability to enjoy a pizza night or ice cream on waffles is a vital part of marking the passage of time and maintaining a sense of normalcy in the sub's artificial environment.
The galley of the USS Toledo is more than just a place where food is prepared; it's the heartbeat of the submarine, providing comfort and sustenance to its crew. As we explore the depths of this culinary world, we gain a deeper appreciation for the dedication and creativity of those who ensure that the crew remains fed and happy, no matter how deep they dive.
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