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Sgt. 1st Class Maurice Brown, of Starkville, Miss., assigned to Company E, Support Battalion, 20th Special Forces Group, Mississippi Army National Guard (MSARNG), measures the internal temperature of baked chicken during a food service workshop conducted by the Culinary Arts Institute at the Mississippi University for Women on July 23, 2015. The eighth-annual workshop provided MSARNG food service specialists with lecture and hands-on skill development designed not only to focus on the basics, but also to introduce advanced techniques relevant to Army food service programs. More than 75 Soldiers have been trained since the program’s inception in 2007. (Mississippi National Guard photo by Maj. Andy Thaggard, 102nd Public Affairs Detachment/Released)
| Date Taken: | 07.23.2015 |
| Date Posted: | 07.25.2015 00:28 |
| Photo ID: | 2087577 |
| VIRIN: | 150723-Z-MD562-009 |
| Resolution: | 1200x1800 |
| Size: | 1.6 MB |
| Location: | COLUMBUS, MISSISSIPPI, US |
| Web Views: | 21 |
| Downloads: | 2 |
This work, 'Browning the Chicken' [Image 18 of 18], by LTC Andy Thaggard, identified by DVIDS, must comply with the restrictions shown on https://www.dvidshub.net/about/copyright.
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