File:JBLM culinary arts team preps for 'Food Super Bowl' 130201-A-OP586-086.jpg

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English: U.S. Army Staff Sgt. Byron Watson prepares osso buco, an Italian recipe made by slow cooking veal shanks braised with vegetables, white wine and broth, during a food tasting hosted by the installation's culinary arts team at Joint Base Lewis-McChord, Wash., Feb. 1, 2013. Watson, who prepared the dish in a Military Kitchen Tent, will compete at the 38th Annual Military Culinary Arts Competition at Fort Lee, Va., in March. (U.S. Army photo by Sgt. Jennifer Spradlin/Released)
Date Taken on 1 February 2013
Source https://www.dvidshub.net/image/826969
Author Sgt. Jennifer Spradlin
Location
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JOINT BASE LEWIS-MCCHORD, WA, US
VIRIN
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This image was released by the United States Army with the ID 130201-A-OP586-086 (next).
This tag does not indicate the copyright status of the attached work. A normal copyright tag is still required. See Commons:Licensing.

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Posted
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4 February 2013, 18:55
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archive copy at the Wayback Machine

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This file is a work of a U.S. Army soldier or employee, taken or made as part of that person's official duties. As a work of the U.S. federal government, it is in the public domain in the United States.

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current19:14, 11 July 2015Thumbnail for version as of 19:14, 11 July 20153,456 × 5,184 (1.21 MB)Fæ (talk | contribs)== {{int:filedesc}} == {{milim | description = {{en|1=U.S. Army Staff Sgt. Byron Watson prepares osso buco, an Italian recipe made by slow cooking veal shanks braised with vegetables, white wine and broth, during a food tasting hosted by the installati...

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