If noncommissioned officers are the backbone of the Marine Corps, then lance corporals are the muscles that keep it moving. As all enlisted Marines and warrant officers know – not to mention the Mustang officers who ascended the enlisted ranks before earning a commission – lance corporals hold a special place in the heart of the Corps.
Lance Cpl. Johnjacob R. Carrillo, a floor mechanic with the 31st Marine Expeditionary Unit repairs and maintains an axel on a Medium Tactical Vehicle Replacement at Camp Hansen, Okinawa, Japan, Mar. 26, 2019.
U.S. Marine Corps Lance Cpl. Spencer Zeisset, a rifleman with Battalion Landing Team, 1st Battalion, 4th Marines, holds security during a live-fire range as part of the 31st Marine Expeditionary Unit's simulated Expeditionary Advanced Base Operations, Camp Schwab, Okinawa.
Capt. Ann McCann, Commander, Destroyer Squadron 7, gives remarks to Sailors assigned to the "Golden Swordsmen" of Patrol Squadron (VP) 47 during a Women's History Month observance held by the command's Diversity Committee.
For many people on Okinawa, Motobu Peninsula is a destination for a getaway. There are notable tourist spots such as Churaumi Aquarium, Mount Yaedake, and Bise Fukugi Street in Motobu Town, which takes up the west side of the peninsula.
Mainland Japan’s food culture continues to migrate to Okinawa, and every year new Japanese chain restaurants pop up on the island. Even items that were unique to the mainland like “Ehoumaki,” a sushi roll eaten on the day of Setsubun, are now common on Okinawa.
It was by accident that we stumbled across Café & Bar HAPI TAPI. On our way back from a snorkeling tour at Blue Cave, we were headed to a sandwich joint in Onna Village, but their parking was full. Instead, we drove a block down to a different restaurant inside thatt could have easily been just another nice beach house on this stretch of road.
To stroll the bustling maze of tiny stalls in Makishi Kosetsu Ichiba food market is to embrace Okinawa’s food culture. The combination of seafood, tropical fruit and fresh meat smells float in the air. The enthusiasm of local vendors hawking their wares adds spice to the experience.