LASHKAR GAH, Afghanistan, Feb. 11, 2008 – The Afghan kitchen opened the sailor’s eyes and the smoke made them sting. Even fans that run 24 hours a day can’t keep up with the smoke from a dozen or more wood-burning stoves at the new Afghan National Army dining facility here. Navy Petty Officer 2nd Class David Crabb, of Navy Embedded Training Team 3-205th Garrison, makes a suggestion to Abdul Sami, the noncommissioned officer in charge of the Afghan National Army’s Shorabak Garrison dining facility. Crabb advises Sami and other Afghan kitchen staff on sanitation, hygiene and proper food preparation...