U.S. Air Force Capt. Troy Capasso, 333rd Fighter Squadron pilot, shows Japan Air Self-Defense Force cadets an F-35A Lightning II helmet during a Japanese Observer Exchange Program visit at Kadena Air...
U.S. Air Force Capt. Andrew Sanchez, 909th Air Refueling Squadron pilot, makes flight adjustments to a KC-135 Stratotanker during an aerial refueling mission over the Sea of Japan, Aug. 30, 2023.
“I remember when I was about six years old and my family and I were driving along the main road on Andersen Air Force Base, passing by the airfield,” he said. “Looking back, I realize the aircraft I saw was most likely an F-15C under one of the sun shades, and I remember thinking how cool it would be to fly it one day.”
U.S. Air Force 1st Lt. Enrico Gosselaar, KC-135 pilot assigned to the 117th Air Refueling Squadron, Forbes Field Air National Guard Base, Kansas, flies over the Pacific Ocean, March 4, 2022.
What was initially planned as a three-day, in-person defense innovation event with 600 collaborators, the 2020 Spark Collider and Pitch Bowl seemed like it would fall through the cracks following growing concerns of COVID-19, leading AFWERX to change course.
In 2018, almost half of all newly licensed female pilots between the ages of 17 and 19 were graduates of the Air Force Junior Reserve Officer Training Corps Flight Academy.
What’s Capt. Pete “Maverick” Mitchell been up to the past 32 years since the Navy fighter pilot first expressed his need for speed in 1986’s highest-grossing film?
As a kid, every New Year I would look forward to a sweet jelly called kouhaku kanten. Kanten is a jelly made from boiled tengusa algae and seaweed. It is known for being low-calorie and rich in fiber, so it is often used as a healthy alternative to regular sweets.
Turmeric, or “ukon” in Japanese, is a kind of ginger, known as a spice for Indian curry, and in Japan, it is mostly recognized as a food that can help avoid hangover.
It has been said that food is the soul of a country. This couldn’t be truer for Okinawa. A mix of favorable natural conditions and diverse foreign influences produced unique eating habits and a cooking style that is now known as “Okinawan cuisine”.
