The day will come when you're preparing to get out of the military. You might have spent many an hour already thinking about where you want to live when you get out.
U.S. Marine Capt. Christopher DeJesus, the executive officer of 3rd Electronic Maintenance Company, 3rd Maintenance Battalion, 3rd Sustainment Group (Experimental), 3rd Marine Logistics Group, gives his remarks on his career during his retirement ceremony on Camp Kinser, Okinawa, Japan, May 4th, 2022.
It’s been almost five years since my husband wore his uniform. But in that time, we’ve continued to be a military family, first and foremost. We can’t help it.
U.S. Marine Corps Master Gunnery Sgt. William Swiger with Manpower Information Systems Support Office 27, Headquarters and Support Battalion, Marine Corps Installations Pacific-Marine Corps Base Camp Butler speaks during his retirement ceremony at the Habu Pit, Marine Corps Air Station Futenma, Okinawa, Japan, Nov. 9, 2021.
U.S. Air Force Staff Sgt. Marlon Natty, 33rd Helicopter Maintenance Unit crew chief, flies aboard an HH-60G Pave Hawk “401” during its final flight from Kadena Air Base, Japan, June 22, 2021.
After more than 28 years of service to our Nation, Col. Scott P. Maskery, the Army & Air Force Exchange Service’s Pacific Region commander, is preparing for his next chapter.
Capt. Scott Hardy, right, Commander, Fleet Activities Okinawa commanding officer, presents a plaque to Mila Kogachi, on the occasion of her retirement at CFAO, Kadena Air Base, Okinawa, Japan Dec. 11, 2020.
Air Force Vice Chief of Staff Gen. Stephen “Seve” Wilson retired Nov. 13 in a ceremony at Joint Base Anacostia-Bolling in Washington, D.C., ending the longest tenure in the position.
As you see more and more shopping malls and super markets open on Okinawa these days, the word Depachika seems a little outdated, especially to those who are more used to casually shopping at shopping malls.
You know, I love a good pizza. I also love my sushi. In fact, I love it a lot. Unlike pizza, though, whose in-your-face flavours hide weak ingredients, sushi is not much more than a topping and some rice.
Most of my foreign friends tell me they didn’t know how much Japanese love curry until they came to Japan. Well, not only do we love it, but we actually have a very deep-rooted curry culture.
As far as cooking is concerned, I am all for cutting corners. But, when I learned that pasta could be cooked in the microwave, I had to take it with a grain of salt.
Sancocho is a one-pot stew with chunks of tender beef (meat of your choice or no meat at all) and root vegetables. It is typically served with a side of white rice and a piece of ripe avocado.
