DOD working on recipe to improve food on military bases
The DOD is working on a coordinated attack to address food problems on bases.
By Karen Jowers
Latest ""
Air Force expands waivers for recruits with asthma, food allergies
The waivers are part of an effort to boost recruitment numbers after the service failed to meet its recruiting goals in 2023.
By Riley Ceder
Military needs better recipe for feeding troops, auditors say
A new government watchdog report argues the Pentagon can do more to steer troops toward nutritious options at military-run dining halls.
By Karen Jowers
More food options, better access coming for commissary customers
The commissary director aims to bring more customers in to take advantage of commissary savings.
By Karen Jowers
Stretch your grocery dollars at May commissary sidewalk sales
Fight inflation. Find out when your commissary store will hold its sidewalk sale in May.
By Karen Jowers
VA-sponsored psychedelics studies get green light in FY24 budget
There are currently eight psychedelic therapy trials taking place across the country through the VA.
By Zamone Perez
More troops would be eligible for new allowance under DOD proposal
Just 77 military families have qualified for the Basic Needs Allowance, a stipend that can amount to more than $1,000 a month, under the current rules.
By Karen Jowers
MRE fruits and veggies to get major upgrade with new technology
The main goal is to preserve not only the nutrition of the produce but also its taste.
By Sarah Sicard
How the US Army invented the world’s toughest sandwich
Try the Army's indestructible sandwich.
By Sarah Sicard
Deliverance: Grubhub is bringing takeout to Naval Station Norfolk
Grubhub ordering has come to Naval Station Norfolk.
By Sarah Sicard
How the US Army made the world’s toughest sandwich
Try the Army's indestructible sandwich.
By Sarah Sicard
Some on-post kiosks offer sushi, salads and more where troops live
Commissaries are plumping up their selections of healthy foods, and working to get the items closer to where troops live and work.
By Karen Jowers