Sgt. Keith Langford, a cook with the 503rd Maintenance Company, 264th Logistical Task Force, grills some T-bone steaks to be served with chicken and shrimp in the first barbecue many Gardez troops have had since their arrival. U.S. Army photo by Pfc. Christina Carde
Army Sgt. Keith Langford
T-Rats or T-Bones,
in Gardez You Never Know
By U.S. Army Pfc. Christina Carde
11th Public Affairs Detachment
GARDEZ, Afghanistan - Troops deployed in a combat-zone expect to eat their fair share of Meals Ready to Eat and T-rations. However, after eating them three times a day for months on end, not eating at all may appear to be a better option.
This was the situation when Army Sgt. Keith Langford, a cook with the 503rd Maintenance Company, 264th Logistical Task Force, arrived in Gardez.
“Beef stew and chili were on the menu practically every night for months, and the cooking equipment was very primitive,” said Langford. “It was getting to the point that troops were so sick of the same stuff that they would not eat at all. This was bad not only for morale but for their health.”
According to Langford, the problem wasn’t due to lack of food or culinary skill, but to the remote location of the Gardez base camp.
“The problem was that this camp is in the middle of nowhere, and we received all of our supplies from rotary wing or convoy,” said Langford. “Due to weather, combat and mechanical problems, the resupply helicopters that were supposed to come in at least twice a week, could only make it once or sometimes not at all.”
Another problem was the constant shortage of items in the resupply inventory due to other hands reaching them first.
“Our resupply went through a lot of hands before it reached us and still does,” said Langford. “People from other camps were constantly taking food and other things they were not authorized to take and leaving us with whatever was left.”
Finally, Langford grew tired of his troops always getting “the short end of the stick” and decided to get personally involved.
“I travel by convoy to Bagram and Kabul weekly to ensure that the soldiers here are getting what they are authorized,” said Langford. “After weeks of constant persistence and getting higher-ranking people involved, we are finally starting to get the things we have been missing out on.”
Now the MRE and Utilized Group Ration boxes are sitting on the shelves a little bit longer, and troops are starting to eat the good stuff.
“Lately I’ve been serving things like hot dogs, hamburgers and fried chicken, which I have received positive feedback on,” said Langford. “In our latest resupply shipment this past week, we received numerous boxes of name-brand ice cream bars and steaks and shrimp, which I’m planning on using in a barbecue this week.”
Another asset that makes Langford’s duty as a cook a lot easier is the new dining facility made possible by the Provincial Reconstruction Team.
“This facility is much larger, with more space and equipment to cook and freeze perishable food items,” said Langford. “The only things missing now are some ovens so the guys can have pizza and a movie on Friday nights just like at home.
Even though Langford’s life as a cook has become easier with the new DFAC, it is still a tough job to do. Langford is one of two cooks for more than 120 troops who work 12 hours a day, seven days a week.
According to Langford, he doesn’t mind the hard work nor does he want any special favors. The troops’ smiling faces behind a plate of hot food are good enough for him.
“It’s very rare we get to see a barbecue out here,” said Spc. Rodolfo DeLaCruz, a civil affairs specialist with the 450th Civil Affairs Battalion, out of Riverdale, Md. “Some steak and shrimp would be more than a change of pace, it would be heavenly.”
“It’s nice to get a good cook out here who cares about the soldiers and what they want,” said Lt. Col. Christopher Allen, commander of the PRT. “Some barbecued steak and shrimp would be a real treat out here.”
Langford said hot chow is the least he can do for Gardez troops.
“Gardez is still a very dangerous area and one of the few places in Afghanistan where fighting still occurs daily,” said Langford. “The 82nd (Airborne Division) guys risk their lives on a daily basis to protect us. They do all the fighting and the dying, the least I can do is give them a good meal to come back to.”