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Certified Master Chef James Hanyzeski teaches a class on food preparation to Airmen from the 374th Force Support Squadron July 15, 2014, on Yokota Air Base, Japan. Hanyzeski's visit provided services Airmen with alternative healthier recipes as part of the Healthy Base Initiative. (U.S. Air Force photo/Airman 1st Class David Danford) Healthy eating: A recipe for success
Airmen from the 374th Force Support Squadron are working in concert with Certified Master Chef James Hanyzeski to improve the nutritional quality of the meals served to Airmen at the Samurai Café dining facility on Yokota Air Base, Japan.
0 7/29
2014
Staff Sgt. Jesse Tucker checks the temperature of a connex freezer  Dec. 17, 2013, at the 379th Air Expeditionary Wing in Southwest Asia. The connex freezer is used to keep food products at the appropriate temperature and prevent them from spoiling. Tucker is a 379th Expeditionary Force Support Squadron member deployed from Hurlburt Field, Fla. (U.S. Air Force photo/Senior Airman Hannah Landeros) Deployed Airmen prepare for holiday feast
At the 379th Air Expeditionary Wing here, the 379th Expeditionary Force Support Squadron food services team works to bring holiday food and cheer to service members and civilians away from home for the holiday season.
0 12/20
2013
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