Diving Into Cooking
Galley USS West Virginia. Professional Chef Tom Long (left) works with the sub's culinary specialists to cook one of 580 daily crew meals.
"Now Hear This"
- Nancy Yockey Bonar
- Medina, Midwest, Ohio, United States
- I'm writing, with assist from the U.S. Submarine Force's master chief culinary specialist, the first-ever comprehensive submarine cookbook to be marketed to the general public. I'm retired as both an award-winning newspaper reporter/columnist and accredited PR counselor; now a freelance PR consultant. I dived on two diesel attack submarines and toured a nuclear-powered fast attack boat. My late brother, Capt. Harry Yockey, was commanding officer, USS Salmon 573; XO, USS Runner; officer, two duty tours, USS Sirago. He was also program manager for the testing/development/successful launch of the Tomahawk Missile. Memberships include: lifetime, U.S. Submarine Veterans (USSVI; active associate, USS COD Base, Cleveland; Navy Submarine League and the U.S. Naval Institute. Also, Public Relations Society of America from which my client, 3M, won the organization's highest award.
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