By Staff Sgt. Moses Howard II

3rd Infantry Division

BOLESLAWIEC, Poland – Approximately 4,500 soldiers with the 3rd Infantry Division are currently deployed to Europe, and all of them need to eat. The Task Force Marne logistics section based out of Boleslawiec, Poland, dedicated to supporting the basic needs of service members, rolled up their sleeves to not only feed the soldiers, but bring a piece of home back to them – served on a plate, with barbeque wings and a side of mac n’ cheese.

Dining facilities at Forward Operating Site Boleslawiec mirror those throughout Poland and the Baltic States: Polish and other local contracted staff prepare three hot meals a day for hundreds of multinational troops. In Boleslawiec, the Polish cooks regularly prepare nationally-recognizable items, such as pierogis and borscht. These meals, which are typical in Poland, may seem foreign to U.S. soldiers, especially those who find themselves abroad for the first time.

“I enjoy trying new food and finding new things I like,” said Sgt. Anthony Ford, a public affairs mass communication specialist assigned to the 3rd Infantry Division. “To me it’s a unique chance to immerse myself in a different country’s culture.”

Food is also a way for deployed soldiers to be reminded of where they are from and have a sense of home in a foreign location. The logistics team have volunteered their personal time to team up with the Polish cooks, and get soldiers a taste of home while abroad, especially during the holiday season.

“The food is good for the soul and is a part of my culture,” said Master Sgt. Taniesha Jeter, operational contracting support representative with 3rd Infantry Division Sustainment Brigade. “Soul food to me is different because it’s the thoughts and the love that is put into it when you’re preparing it.”

The logistics team have volunteered their personal time to team up with the Polish cooks, and get soldiers a taste of home while abroad, especially during the holiday season.

“I’m happy I can be a part of making the meals different for the soldiers, especially on the weekend to remind them of home,” said Chief Warrant Officer 4 Danie Paul, senior food advisor with Signal Intelligence Systems Company, with 3rd Infantry Division’s Headquarters and Headquarters Battalion.

The food provided to these soldiers has improved morale, quality of life and readiness for the mission. Food choices prepared by the cooks include collard greens, ham, turkey, and macaroni and cheese, which are mainstays in American kitchens.

“The proper term is southern soul food, so it’s usually the food they cook down south like the Georgia, Louisiana area,” Paul said, who shared that the intent behind the food is to bring something different to the soldiers – with familiar spices and flavors.

For their part, the Polish cooks have been welcoming and eager to learn and exchanges between American and Polish cooks in the kitchen have led to positive feedback from soldiers frequenting the dining facility.

“I do like when the other shops help cook dinner,” said U.S. Army Staff Sgt. Trey Arbor, aviation operations specialist with Headquarters Support Company. “G6 and G4 cooked dinner before and that was pretty cool.” Arbor added that food is improving as the Polish cooks are learning to prepare familiar meals such as pasta dishes.

“The Polish cooks have been very pleasant and they’re very helpful to us in the kitchen, they’re just very nice,” said Jeter. “They’re trying to learn how to make our type of food to better serve the American soldiers.”