DLA Land and Maritime images

Culinary specialists assigned to Naval Submarine Base New London in Groton, Connecticut test freeze-dried products in pizza at the Natick Laboratory in Natick, Massachusetts. Freeze-dried foods are being introduced to Navy submarine fleet menus in a pilot program. (Courtesy Photo Master Chief Petty Officer Mark Anderson)

Culinary specialists assigned to Naval Submarine Base New London in Groton, Connecticut test freeze-dried products in pizza at the Natick Laboratory in Natick, Massachusetts. Freeze-dried foods are being introduced to Navy submarine fleet menus in a pilot program. (Courtesy Photo Master Chief Petty Officer Mark Anderson)

Culinary specialists assigned to Naval Submarine Base New London in Groton, Connecticut test freeze-dried products in pizza at the Natick Laboratory in Natick, Massachusetts. Freeze-dried foods are being introduced to Navy submarine fleet menus in a pilot program. (Courtesy Photo Master Chief Petty Officer Mark Anderson)

Culinary specialists assigned to Naval Submarine Base New London in Groton, Connecticut test freeze-dried products in pizza at the Natick Laboratory in Natick, Massachusetts. Freeze-dried foods are being introduced to Navy submarine fleet menus in a pilot program. (Courtesy Photo Master Chief Petty Officer Mark Anderson)