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Afghan Outback
 Mike O'Dowd, a chef at the Outback Steakhouse, Spc. Marc Taylor, Headquarters and Headquarters Company, 82nd Airborne Division and Spc. Micha Spry, 3rd Battalion, 229th Aviation, grill steaks in preparation for the Outback Steakhouse dinner Monday. The restaurant chain sent employees and food to Afghanistan this week to provide a little taste of home to service members in Bagram and Kandahar. Preparing fare for so many was such an enormous task that the Outback employees could not conquer it alone — so they enlisted volunteers. Service members helped out with every task — from salting potatoes to grilling steaks on huge smoking grills. U.S. Army photo by Spc. Joe Healy  An Outback employee drops a "bloomin' onion" — the signature dish of Outback Steakhouse — off at a table full of soldiers. “This is so far away from home, and any contact with home is wonderful,” said Chellie Letz, an Outback food technician from Indianapolis, Ind. U.S. Army photo by Pfc. Debralee Crankshaw  Billy Matchett, a contract employee of the U.S. government, places a cheesecake on the serving line. Bringing a taste of America is what the program was all about. “I always eat there when I’m at home. It shows a lot of patriotism on their part,” said Lt. Col. David King, a member of the Joint Civil Military Operations Task Force, deployed from Fort Jackson, S.C. U.S. Army photo by Pfc. Debralee Crankshaw
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