A Bakery Fit For a Battleship

In this episode we're in the ship's bakery.
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The views and opinions expressed in this video are those of the content creator only and may not reflect the views and opinions of the Battleship New Jersey Museum & Memorial, the Home Port Alliance for the USS New Jersey, Inc., its staff, crew, or others. The research presented herein represents the most up-to-date scholarship available to us at the time of filming, but our understanding of the past is constantly evolving. This video is made for entertainment purposes only.

[@hoseman1]

the Hobart mixer was made between 1955 and 1969 with 7 digits in the serial number, in 1970 they went to 8 digits

[@grivolas2144]

I bet it was added during vietnam with those dates.

[@freedomlinux]

That also makes sense considering the label of "60 cycles" instead of 60 Hz. Using cycles or c.p.s. was still common until Hertz gained popularity in the 70s

[@cruisinguy6024]

Looping back, I gotta suspect you’re the person that supplied Ryan with the original documentation. If so, how cool! If not, well, 1969 was a great guess!

[@hoseman1]

@@cruisinguy6024 The information I supplied was found online and apparently it was correct, but I did not supply copies of the invoices to Ryan, I wish I had.

[@TheEveryDayMagicMan]

I was a baker on the Jersey for a short period of time. Served on there from 1988 - 1991

[@TheEveryDayMagicMan]

…and yes…We made donuts. The old fashioned way 😊

[@garywagner2466]

88 to 81? Were you a time traveller?

[@TheEveryDayMagicMan]

@@garywagner2466 😂😂😂 My bad. Typo. Fixing

[@antoniodelrio1292]

So does the bakery shop look the same as when you served? I was a mess cook (submarine) for 2-3 months as a newbie before joining my division and I remember being very surprised as how the cooks made cake icing...Crisco and sugar , sweetened grease. Of course I had no clue about anything in a kitchen. I was there to wash dishes and clean tables.

[@TheEveryDayMagicMan]

@@antoniodelrio1292 Yeah. Same for sure

[@MK0272]

Ryan mentioned 1980s era equipment and at first I thought "That was during my childhood, so it's fairly modern." Then I realized that's 40 years ago. Now I feel old.

[@josephstevens9888]

I bet the smell of baking bread was just wonderful when underway.

[@VintageCarHistory]

On the ships I was on, you really didn't smell it outside the galley or mess decks. The efficient ventilation kept smells from spreading around the ship.

[@leftyo9589]

@@VintageCarHistory it was never smelled on any of my ships, because it was never made.

[@ut000bs]

I was squadron personnel aboard an aircraft carrier. I was the AT shop night-shift supervisor working 12 on/12 off. We sent an airman TAD to the galley and he ended up in the bakery. Most of the AT shop put on some weight the first half of the cruise. He would bring up a couple dozen a day and sometimes we even shared. lol

[@dennisfariello4852]

@@leftyo9589 man you missed out

[@gowdsake7103]

Very rarely happened

[@keab42]

I can't hear "Hard Tack" without envisioning Max Miller tapping two bits together. You guys should team up, do a Tasting History episode with something cooked aboard New Jersey.

[@bigpoppa1234]

or steve. let's get this out on a tray.

[@American_Jeeper]

@@bigpoppa1234Nice!

[@Ducaso]

lol same here

[@klsc8510]

Ryan, have I got a donut story for you. This was not the Navy, but the Air Force. I was stationed at Pruem Air Station in then West Germany. I was sent TDY to Dharan Saudi Arabia as part of ELF-1 and Dharan was Det 1. The "barracks" the Ramada Inn outside of the Saudi Air Base. Our "chow hall" was the Ramada Inn dinning room. Everything was on the King's tab. Every day we had a standing order with the Ramada Inn for 2 bakers trays of donuts of various types. Again this was on the King's tab. Gas was very cheap, yet we were limited on what we could get each week. Sometimes that wasn't enough. Our motor sergeant had learned that the I think Pakistani that manned the fuel point had a weakness for powdered sugar donuts. So when we needed more gas, he would put the word out to save 4 powdered sugar donuts. He would later take them wrap them in foil and go to the fuel point. He would place the foil wrapped donuts on the counter with the foil open enough so the guy could see the contents. He would ask if we could get so many extra liters of gas. Seeing the donuts, the answer was yes. The motor sergeant would then pump the gas and return. When he returned, there was a fine dust of powdered sugar on the counter and the foil was in the trash can. So we used the King's donuts to bribe the King's fuel point gentleman to get more of the King's gas. Only in the American military!

[@cruisinguy6024]

I assure you trades/bribes like that are not just in the American military. That was especially prominent in the Soviet union except replace the donuts with booze.

[@wtmayhew]

The Hobart M-802 was first manufactured in 1955. Hobart can tell you exactly when from the serial number. Wow, 440 volts 3-phase! Tney wen’t holding back with the power on that mixer.

[@davidmarquardt9034]

@wtmayhew It makes sense, the ships electrical system is set up for 440 3-phase. In the plant I worked in the motors were rated for 480, which is pretty common for machinery nowadays. A 1 hp motor is as high as you go on 120 volt, and are hard to find. It's cheaper and more efficient to go to 240 volt for a 1 hp motor. And that big dough kneader is probably 10 or 15 horse, with a big gear reduction, not much speed, but LOTS of torque. 120VAC is only used for lighting and outlets in the ship.

[@wtmayhew]

@@davidmarquardt9034 Thanks for the reply, appreciated. I get nervous about arc flash when 440 or 480 volts is in play. I mostly do digital logic, so big power is a bit nerve wracking even though I took machines and I theoretically have been taught how to work safely. I also understand the advantage of three phase because you can set the shaft rotation direction by setting the phase rotation swapping two wires - easily reversible motor. There’s no run capacitor required on a three phase motor like you’d need on a single phase motor to get the phase shift for the second winding. A 440 volt three phase two HP motor on a mixer is still impressive to me. With the RPM geared down as low as the mixer paddle probably turns, that’s going have serious torque for getting the dough moving.

[@davidmarquardt9034]

@@wtmayhew I had an experience one day when I was on the north packing system. I'm putting the bags on the spout and watching them fill and drop on to the conveyor. It goes thru the metal detector to the next segment of the belt and the bag "Moon Walks" backwards! Somebody hit the conduit and cut the wires and it was arcing. They replaced the conduit and pulled new wires but the electrician forgot to start the conveyor an check rotation.

[@ytlas3]

They were making doughnuts prior to the '82 recommissioning. I did a couple of jobs in the Supply Office and got to know the Supply Officer. Later, any time he saw me com down the passageway he'd invite me into the office and send for a couple of doughnuts and a pot of coffee. I don't remember seeing any doughnuts on either sea trial, but I ate from the starboard chow line and not from the port side "fast food" chow line.

[@gowdsake7103]

Ohhh officers had bread cheese milk cakes and all

[@scottpenland3576]

They baked at night and it smelled so good. Knew one of the night bakers and he'd put out fresh doughnuts for the night crew (1986-87)!

[@bobbyhamby4708]

When going on Med watch, I would sometimes go by the bakery and they would give me a loaf of bread right out of the oven, the baker would cut a slit in the top and put a stick of butter down in it. When I would get to the engine room we would tear into it, and it was sooo good.

[@zerostarx1]

You can contact Hobart and actually ask for them to date your mixer by the serial number. Also just with a quick search, seems like a 7 digit serial number indicates it was made before the 70s.

[@mrkeiths48]

Wow! Fresh doughnuts at sea. I would have loved that.

[@leftyo9589]

would have been nice. i did 5yrs sea time, on two ships , and never once saw fresh bread, cakes, or doughnuts. considered it a good night when we got stale bread from a bag, and the big tin can of peanutbutter for midrats.

[@froodsmash]

Hobart mixers are essentially indestructible and borderline immortal

[@wtmayhew]

From Hobart’s history page on their web site: “1942: Hobart supplies the war effort with high-precision instruments and ordnance items such as telescope mounts and fire control generators. For its manufacturing achievements, Hobart receives five Army-Navy E Awards for Excellence in Production.”

[@TSizzle-gw7cw]

It’d be neat to do a “Day in the Life of…” series. Follow specific roles and what they would do during general quarters vs not. Follow what a whole day would look like, wake up to hitting the hay.

[@jimcat68]

I always have to laugh when Ryan points out that other battleships had a donut shop but New Jersey didn't. Keep holding onto that inter-ship rivalry!

[@knottyash9908]

On my ship we had a cs2 who was a le cordon blue trained chef who as a E5 basically ran the galley per our captains orders. He led the protest when in 2005 the navy removed deep fat fryers from the ship and he flat out refused to bake doughnuts.

[@dukeofgibbon4043]

The NAVY would have to agree to waive provisions of New Jersey's contract but I think it would be cool to reactivate the bakery aboard. Fresh smells, catering, doughnuts for volunteers, battleship bread advertising on store shelves. It could be done in a way to help young bakers get established, benefitting the museum and the community.

[@SentientMattress531]

Hell yeah

[@casey6556]

Honestly on a thousand plus person ship, the captain inviting people to have birthday cake with him seems like a very nice thing to do

[@cptjeff1]

Very good way for the Captain to stay in touch with crew morale and scuttlebutt as well.

[@briangarvey6895]

Those conveyor belt toasters must be some kind of military special that we keep in stock or something. I remember seeing them at every single base I was ever at in Iraq or Afghanistan. I think they liked them for chow hall and galley approaches because they let you continuously feed bread through so you can have a whole bunch of people continuously feeding bread into it and getting it out rather than a toasters wait-wait-wait-bing pattern.

[@charlesolson9019]

I've seen that exact same toaster (or close enough) in innumerable coffee shops and corporate cafeterias.

[@mlehky]

We had them in our cafeteria in college….83-87

[@patrickdougherty2777]

They are common. They are also used to toast bagels

[@cptjeff1]

I've seen them at hotels and in college cafeterias as well. They're what most everyone uses when you need a lot of toaster capacity.

[@patrickdougherty2777]

@@cptjeff1 You are correct, they are use where there is a need for capacity. Now retired, I used to repair commercial foodservice equipment \.

[@normbond8888]

During my last deployment to The Med on the F.D.R. CVA42 I was assigned a 6 month temp stint on the mess decks. I was a EN3rd class PO awaiting discharge so I didn’t mind doing my final duties looking after a clean-up crew. I became fiends with the 1st class chief baker on-board the carrier & he made a deal with me. Extremely clean bakery at night & once a week he would go to the meat locker, secure a large roast of beef, cut it up into nice steaks & cook it slowly in a bake oven. He’d serve it with onions, fresh eggs, & fresh rolls at 5am to the guys who spent the extra effort in cleaning up his bakery shop. Needless to say you could eat off his floor & he & I had the happiest bunch of mess deck cleaners on-board. He made all the ceremonial cakes & specialty pastries required & nobody ever bothered him so being his buddy was a huge bonus to end my navy career before my discharge & flown back to the USA. A fond memory I will always cherish. 🙏🇨🇦👍

[@4evaavfc]

The food is so important for morale, especially for deployments that are actually at sea for extended periods.

[@PixelmechanicYYZ]

I wonder if that was the intent or a side effect? Especially with bread.. makes sense to have a bakery as its way easier to store raw ingredients and keep them from spoiling. And thousands of loaves of bread take up way more space than a few dozen BIG sacks of flour.

[@masaharumorimoto4761]

"Get my pies outta the oven!" You've selected my evening movie, Under Siege, perfect!

[@FIREBRAND38]

The Hobart M802 mixer serial number can be sent to Hobart (they have a website) and they'll have to tell you what year it was manufactured. I can say that a seven digit serial number on a Hobart means that it was manufactured prior to 1970.

[@Scott-hb1xn]

Battleships are very big, with lots of spaces for things... Balao class submarines are kinda small compared... USS TANG had a deep fryer- which got pitched overboard by general agreement of the crew after it had an electrical issue caused a fire while underway, forcing the whole crew to the deck(luckily they were surfaced). Apparently it was a 110AC fryer wired to a 110DC circuit... So there was no deep fryer after that. But they did keep the ice cream machine they borrowed from a carrier while fitting out after commissioning... lol

[@gshenkle]

Steam kettles are most likely for making bagels!

[@bigpoppa1234]

Could also be used to make fillings for stuffed bread items. if they made pizza type items in the bakery a kettle would be a good place to prepare a sauce base.

[@DJARTiQ]

As a former chef, the steam kettles would most likely been used for things like a custard that that need to be made carefully in bulk. Most times custards, puddings, and other deserts that are not your flour based baking but are handled usually in the bakery

[@WanJae42]

Thanks for that. The only thing I could think of was certain kinds of bagels ... but it didn't make any sense

[@tannerdog27]

1955: "The M-802 Heavy Duty Bakery Mixer takes its place in Hobart's famous mixer line." ... from the Hobart history site

[@c1ph3rpunk]

That battleship is the best thing since sliced bread. Yea, I went there. 😂

[@christianvalentin5344]

I get amused when the amount of food prepared, cooked, baked, served, etc aboard large Navy ships, particularly battleships and carriers, is listed. Absolutely boggles the mind how much is done by the cooks and bakers.

[@gyattrizz2024]

I LOVE BATTLESHIP NEW JERSEY!!!

[@foundersrule3496]

It's like Libby and Ryan, they have their cake and eat it too...We are always happy to see their presentations.

[@randyogburn2498]

I love all manner of baked goods & fresh out of the oven is best. It's a shame you can't serve fresh cooked Battleship New Jersey doughnuts to your guests.

[@orhusky]

I worked for Hobart in the early 80s and that mixer is way older than that. I am surprised that they only had the 80 quart mixer and not the larger 140 quart. 😊

[@brettbondurant5961]

Excellent video! Thanks for making it!

[@brianroberts4349]

Mixer is not older than 1955 per the following reference from Hobart company history: "1955: The M-802 Heavy Duty Bakery Mixer takes its place in Hobart's famous mixer line."

[@CAPNMAC82]

Baking, as noted, has a long tradition at sea. For one, it was only in the last 50 years that beard could be made "to keep." So, the raw ingredients for baking took up far less space than the finished goods. And, it makes for a good balance point--powdered eggs are more tolerable if one has fresh toast or donuts or the like.

[@snarshmallow]

I run a bread bakery and recently visited the Massachusetts at Battleship Cove in Fall River, MA. The bakery was very cool but not as fully capable as this one, very cool video thank you so much for making this!

[@margarethorrall8621]

When I was on the Independence, we all used to go to the speed line in the morning for breakfast. Not because the food was better but because it was directly across the passageway from the bakery. The door would open and a guy would come out with a big tray of fresh cinnamon rolls but half of them wouldn't make it behind the counter. We would lift them off the tray as he went by and enjoy hot pastries while waiting for omelets.

[@kanrakucheese]

Another episode on mundane life stuff needed for all the sailors: You should do City at Sea for late October. Talk about how the ship was a settlement with ~2000 residents, and now has zero so it's technically a ghost town.

[@walkingstick521]

I did my first mess crank in the bake shop…

[@Mark13tol]

I was a cook in the navy, I baked, ran galleys, and even stood quarterdeck watches. I'm 6' 2 and was 150 pounds when I joined, and 10 1/2 years later, when I got out, I was 155 pounds. Crews raved about my baking and cooking. I was on smaller ships, so baking was always done at night. Friends would pop by asking for some fresh stuff. I'd always put out warm bread for midrats. I ate like a horse. I wish I still had that metabolism lol.

[@alangobel8513]

I was invited by my friend who was a Chief on board the New Jersey to the decommissioning in Long Beach, California. His name is William Nesbit! On the pier, after the ceremony was a Monster sheet cake that said “FirePower for Freedom on it. I waited in line to have a piece and was able to secure a piece! Man was it Good! Love Ya Bill! WETSU!

[@bryanhughes5932]

I Absolutely Would Love To Visit The Battleship New Jersey Museum And Memorial With My Friend’s In The Future As Well Too Now!!! And Also Greetings From Houston Texas Too!!!

[@henrycarlson7514]

So Wise , thank You

[@dw-bn5ex]

Old Hobart serial number ends in 39. Going to sea without donuts would be out of the question.

[@ericcrichardson]

the Hobart mixer is from about 1955 based on the model number

[@djcfrompt]

When I visited last spring I noticed the aroma of cinnamon rolls coming from the bakery. I asked a docent if that was artificial and was told that it is just "baked in" to the room after so much baking went on there over the years.

[@whatever8282828]

I reckon my favorite baked good might be an english muffin. I wonder if they were doing breakfast sandwiches back when NJ was in commission. A "Taylor Ham" from NJ might be apt, but the ship wasn't ever homeported in its namesake state!

[@GABABQ2756]

0400-0800 sounding and security and the smell of baked goods wafting aft down 2nd deck, starboard side. Best was warm cinnamon rolls.

[@jeremyperala839]

Carbs have always played a huge roll

[@davebell4917]

I don't have the chance any more, but I used to bake a lot of my own bread. Here in Britain we had big changes in the 1960s from local bakeries, much like what you show, to centralised industrial baking. And there are videos showing both styles of operation here on KZbin. The Chorleywood bread process doesn't look compatible with ships, and even lurks behind the part-baked bread that gets reheated and finished in a supermarket. The changes in baking came in the 1960s and the we're running out of time to ask Veterans about it, both the bakers and the people who ate the bread. The yeast used, that's another detail. There is a chain from the dried yeast to what gets added to flour to make dough. However the dried yeast is packed, it has a limited life. You can just put some dried yeast in the mixer with the flour and water, but how often was it checked. Guesswork now, but testing at the start of the bakery-day is plausible. A container of dried yeast would have a date and batch number, and I would expect that test to be logged. I have avoided mentioning measurements. I get confused by the difference between cups and ounces. Military and civilian usage might be different. And the modern kitchen scales are so different.

[@recoveryandmentalhealth]

My dad might know he’s a Vietnam era veteran. He served on 8 different ships from 1961-1981 he did 3 tours in Vietnam. Never served on a battleship. He retired off the USS Coral Sea CV 43

[@danielmkubacki]

That cake looks so good! I love donuts!

[@trekkie1701e]

We had a similar toaster in the dining hall in college. Someone made an official looking poster that had pictures of the toasting at different levels for reference. Apparently it wasnt made by the school and went unnoticed.

[@hanktorrance6855]

Fresh baked bread with butter is hard to beat, but then again, a fresh hot donut and a fresh cup of joe...Tough call

[@ronaldmiller2740]

HEY RYAN,, VERY COOL VIDEO!! INTERESTING... 1:50 I NOTICED THE OLD COFFEE AND TEA THEMOS CONTAINERS,,.. UNDER THE SHELF --BROWN ..

[@coniow]

I love donuts . . . . . Trouble is, they love me too and don't want to leave ! ;-)

[@davecaron1213]

Do you know the reason the Navy will not let you use the bakery, or any of the non-steam gally equipment. As a previous comment said , the smell of baking bread would be amazing.!

[@mikepelland441]

Chocolate Pretzels from the Italian Peoples Bakery in Trenton ( Chambersburg). Pastry covered with Chocolate frosting, I have driven over an hour to get them ❤❤.

[@freedomlinux]

Thanks for the video. I seriously enjoy every video about the "boring" logistics of operating the ship. My step-brother was the manager of a Waffle House in New Orleans. After 2005, that job (literally) stopped existing after Katrina and enlisting as a cook/baker gave him an opportunity to get his life back on track. Food service is indispensable and a great source of morale

[@fredflintstone8048]

Hobart was always quality equipment regardless of the type of equipment they made. Kitchen tools, welding machines, etc. It also made sense to have a butcher shop in case the ships were stocked with supplies in foreign lands. They might have to take on cattle to feed the sailors. No problem. Sending ships and sailors into battle the Navy had to be prepared for any kind of situation that arises.

[@Pamudder]

On the Hobart mixer, the manufacturer’s plate has the city, the state name spelled out instead of the standard USPS two-letter code, and no zip code. I believe this machine was 1940’s or 1950’s vintage.

[@cto1usn]

Insiders Knowledge. On Nuclear Cruisers We Only had a "Night Baker" I Worked in SSES. I got the "Sports Scores" First. The Night Baker was a Big Time Sports Enthusiast. We Got Fresh Warm Pastries and Bread in the Middle of the Night and He Got Scores.

[@garywagner2466]

Imagine trying to operate a commercial bakery as the deck pitches and rolls, the sailors are moving from station to station, and the humidity keeps changing. Could you ice and decorate a cake underweigh? BZ to all of those bakers for so many years.

[@scale_model_apprentice]

I love doughnuts. Especially fresh ones!

[@TanabiGoat]

The steamers might have been for bagels ...not a baker, either, but I know that steaming a bagel is part of what makes it a different kind of bread :)

[@sidewinder666666]

Nothing beats a fresh-baked loaf of good bread, that's my favorite.

[@adrianabbott4623]

I know the US has not yet gone decimal for some reason, but when you quote weights, etc, could you possibly also say it in Kg/Tons, etc, so that all your 'foreign' subscribers can more easily understand the sheer scale of things on USS New Jersey. I love watching your videos in a morning over a cup of coffee and would love to be able to go to the US to visit the ship, but, unfortunately, it will never happen. You are a very good presenter. Keep up the excellent work.

[@bobmckinley2498]

Always love the cookies on the submarine

[@jasonmarkowitz5397]

All of it makes a lot of sense. Sailors are burning tons of calories and carbs keep sailors happy.

[@leath10]

Hi Ryan, love your channel and content, very informative. I'm curious if you have ever done a video on the birthplace of the U.S. Navy or the history of when it started and where. Would be great to get your view on it. Keep up the good work and always looking forward to the next topic. Thanks

[@johnknapp952]

One of the Knox class FF's I deployed on had what looked like a Krispy Kreme style donut cooker (donuts run along a conveyer belt in cooking oil). I didn't realize this till much later when I had a actual Krispy Kreme donut and saw how they were made. Best donuts I've had.

[@F-Man]

Last time I was aboard, it smelled like doughnuts in the bake shop, and it was a very convincing effect! How do you manage that?

[@JPF123]

Scones are my favorite baked good.

[@jamestorrence9340]

My favorite baked goods are deepish blueberry pie, still hot from the oven, red velvet cake and oatmeal raisin cookies. I might get the cookies on a battleship.

[@jth877]

The Hobart 802 mixer was first produced in 1955.

[@bikecommuter24]

OMG I remember those flip up bread dispensers and the rotating toaster, I was Active Duty USAF but I did a short tour at NAS Keflavik in Iceland from 1987-1988, AF members were housed in Navy Barracks and we ate at the Navy Chow Hall, I seem to remember the food was pretty good I work graveyard shift 2300 -0700, we did shifts not watches, so I ate a lot of breakfast before I went to my room.

[@bfrobin446]

If there's ever been a battleship that I'd associate with the word "bakery" it would be an Iowa. Dat helipad :P

[@bigstick6332]

Hobart M802 mixer was first introduced in 1955. Not original.

[@M167A1]

You beat me to it.

[@jimrestaino7763]

I believe the Hobarts from the 40s had the exposed motor mounted on the top of the mixer. That’s probably an 80qt.

[@scrapperstacker8629]

Question:? Did she also bake stuff for other ships in the fleet that were sailing along with her? Or was her bakery items just for her crew alone?

[@charlesmaurer6214]

Ryan was hinting hard for donuts, wonder if someone who brings a box would get an upgraded tour? He should see TFE on the Ice Cream Ships like USS Quartz.

[@sirarnie9837]

It is a shame that you are not allowed to reactivate the galley. It would be cool to have a proper Navy meal made in those huge steam pots.

[@gregrees9146]

The Hobart M802 came out in 1956 and is still available so not WW2 original

[@eccentricsmithy2746]

Whats the symbol on the deck of the bow of the ship? The square with a circle and a line through it? Can you do a video about symbols and markings on the ship?

[@lostiburonesoffroad4x4]

That Cake looks so real in person 😂

[@ryan22370]

Baked in a buttery crispy bake

[@stephenhammer7357]

I was on shore duty in 1965 we had a baker thst made layer cakes every nite.NTC Bainbridge Md.

[@blue387]

I wonder if they would make bagels on board. They would have to be boiled before baking. I think Ryan might like a good bialy, they originated in Poland.

[@stevemc6010]

Camden Police must really hate the lack of the onboard donut galley

[@Jim311366]

Steam kettles would be for jelly and sauces. I think thank you.

[@jess2690]

few things in life better that freshly baked bread with some melted butter

[@mikereinhardt4807]

Another informative video, but I've been wondering why your videos have an introduction better suited to a submarine and USS Cod has one better suited to a battleship? Enjoyed the video!...

[@thurin84]

i lopve the smell of fresh baked bread, but cake is my favorite baked good.

[@Lou-f]

Hobart had the previous m-80 mixer introduced in the 30’s. We ran them and one of this later model all the way through to the turn of century for cake manufacturing. They were very rattley by then.

[@kennethweddel4800]

So are all the ovens electrical or does the ship have a natural gas or propane storage system?

[@danam0228]

Did the bakery, etc. share some of their goodies with other ships that did not have facilities or people to make their own?

[@GeneCash]

So what was the ceremony/history/tradition behind "returning the ship's silver"? Must be important if it involves the CO making a special flight. Who does he return it to? A Navy property department? A state museum or government agency? Do you know where that silver set is now?

[@joebeach7759]

Anyone that was in the Navy can probably answer this: Having never been in the Navy or on a ship is a proper bakery, something that is on every ship(separated from the normal kitchen and runs on it's own with separate personnel), something they just have on larger ships, or is it special?

[@TXGRunner]

Of all the restrictions the Navy placed on the museum, the prohibition on food preparation and serving seems the most excessive. They really should release you from that restriction, or at least ease the restrictions to allow baking and cold food service. I won't hold my breath. Of note, food and drink are typically a huge portion of proceeds at most entertainment venues.