SILVERDALE, Wash. (Nov. 10, 2016) – A salad bar, meticulously prepped by culinary specialists of the Naval Base Kitsap (NBK) – Bangor, Trident Inn Galley, complements the main entrees at the Veterans’ Day meal. The meal, which provided “All hands” with prime rib, Alaskan King crab legs, and other first-class cuisines at a whopping $, was prepared in observance of Veterans’ Day.

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Keywords: archive, armed, base, cnic, cnrnw, command, commander, defence, forces, installation, kitsap, military, naval, navy, nbk, northwest, nrnw, region, reportage, servicemen, usa