Who could ever forget the beautiful Thanksgiving meals made on coal-fired galley stoves. I would put those meals up against any of the finest restaurants ashore and they'd be the winners. Did we ever appreciate those white-aproned men with the chef hats as they worked to feed us? No doubt some were better than others but those who were stewards for Cliffs were great. I still remember the big wooden butcher blocks, sides of beef hanging in the big cooler and milk in big cans. Those cooks took real pride in their work. I wonder what it's like now?