Justin Nassiri spent five years as an engineer in the Navy, living on submarines that would remain underwater for two or three months at a time. Although the Navys cooks would make sure to stock enough supplies for the trip, after about two or three weeks, the bowls of fresh fruit would be down to just a couple of green apples. And the lettuce in the salads would begin to look translucent from having been frozen and thawed.
Nassiri says on long watches, during which hed stare out at the water through a periscope for hours at a time, he and his colleagues would sometimes play a game in which they fantasized about what they missed most. Nassiri says his list always included sushi, fruit and vegetables.
Id actually have daydreams of fresh vegetables celery, radishes, anything, Nassiri said. It was really impressive what the cooks could do, but as ingenious as they were, you cant fight nature. After three weeks, the salad would be see-through.
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