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U.S. Army Spc. Nicholas Barry, culinary specialist, J Company, 1st Battalion, 506th Infantry Regiment “Red Currahee,” 1st Brigade Combat Team, 101st Airborne Division (Air Assault), cooks squash and zucchini at the Culinary Expert Competition May 5 in front of Snipes Dining Facility on Fort Campbell, Ky. Bastogne Week is a week-long competitive event building esprit de corps and pride within the unit. (U.S. Army photo by Maj. Vonnie Wright, 1st Brigade Combat Team Public Affairs)
| Date Taken: | 05.05.2021 |
| Date Posted: | 05.22.2021 00:43 |
| Photo ID: | 6657945 |
| VIRIN: | 210505-A-UV586-163 |
| Resolution: | 5472x3648 |
| Size: | 2.75 MB |
| Location: | FORT CAMPBELL, KENTUCKY, US |
| Web Views: | 36 |
| Downloads: | 5 |
This work, Bastogne Week: Soldiers build esprit de corps on field of competition [Image 4 of 4], by LTC Vonnie Wright, identified by DVIDS, must comply with the restrictions shown on https://www.dvidshub.net/about/copyright.
Bastogne Week: Soldiers build esprit de corps on field of competition
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