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...
“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.”
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.
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.
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”.