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By militarymedical on January 14, 2014No Comment

SAN DIEGO - Culinary Specialist Seaman Terrica Sanders makes an egg salad sandwich for a customer at Naval Medical Center San Diego’s galley. The galley staff, which includes military and civilians, serves approximately 3,000 meals per day. (U.S. Navy photo by Mass Communication Specialist 3rd Class Pyoung K. Yi/Released)