USS IDAHO SSN 799 Commissioning Committee

Today was another big milestone for the future USS IDAHO SSN 799. Our ship was rolled out of the "Barn" at Electric Boat in preparation for the float off which will occur in the next couple of weeks!

I get the question sometimes: where do you store your food on a submarine for an extended deployment? It's easy - you put it in the passageway and walk on it. Then you eat yourself out!! 😀 Infrastructure Masons Compass Datacenters Build Submarines United States Submarine Veterans Naval Submarine League US Navy Navy League of the United States #Veterans #veteransupport #veteranshelpingveterans

USS IDAHO Commissioning Committee is proud to partner with 44 North and Drake Cooper on this BEAUTIFUL commemorative bottle of Huckleberry Flavored Vodka. A portion of the sales will fund habitability improvements on the submarine, commissioning activities, and scholarships for the USS IDAHO crew and their families. 44 North and Drake Cooper developed a gorgeous "Waters of Idaho" bottle that was used to christen the submarine in March 2024. THANK YOU 44 NORTH and DRAKE COOPER! https://lnkd.in/dauZ7-2N

Great day at our mothership, Idaho Mercantile Distillers.

Sun Valley and Other Idaho Towns Played Outsized Role in U.S. Naval History In EyeonSunValley.com -- Monday, May 27, 2024 STORY AND PHOTOS BY KAREN BOSSICK Idaho may be landlocked. But it’s still managed to play an outsized role in U.S. Naval history from hosting the largest unmanned submarine in the world in its waters to Sun Valley’s role as a convalescent center for Navy soldiers during World War II. “Idaho has had much more to do with the Navy than most other states,” said retired U.S. Navy Capt. Richard Colburn. Colburn, chairman of the USS IDAHO SSN 799 Commissioning Committee, spent the past two weeks in Sun Valley with two of the culinary specialists aboard the new submarine as they learned about Idaho food and Idaho cooking in a unique partnership with the Sun Valley Culinary Institute.... Here are a few snapshots on this Memorial Day: Farragut Naval Training Station and Hospital at Athol became the largest city in Idaho in 1942 as the area on Lake Pend Oreille took in 55,000 sailors training to fight in for World War II. All told, 300,000 soldiers passed through Camp Farragut, which was the second largest of seven Navy boot camps behind Naval Station Gret Lakes near Chicago. Wallace-born Lana Turner, who was promoting War Bonds, visited the camp and so did President Roosevelt in a top-secret appearance. In 1945 it became a prisoner of war camp for 900 Germans who shoveled eight inches of snow off the football field so the University of Idaho Vandals could play there. The U.S. Navy Acoustic Research Detachment was founded in 1949 at Lake Pond Oreille in Bayview. It continues to this day and in fact developed technology that makes the new USS Idaho submarine much more quiet than past submarines. Every advancement in submarine acoustic stealth technology in the last 50 years was either developed or tested in Idaho. Lake Pond Oreille in North Idaho was once touted as the U.S. Submarine force’s most important body of water because it was thought the enemy would never think of looking for submarines in the mountains of Idaho. The U.S. Naval Proving Ground from 1942 to 1949 was at the Idaho Nuclear Lab in Arco. A Navy artillery range, it also was the home of the first nuclear prototype submarine reactor. Some 40,000 sailors trained on nuclear power plant operations here from 1949 to 1995. More recently, INL developed technology so that the submarine will not have to be refueled while out. The U.S. Navy Radio school was established at the University of Idaho at Moscow from 1942 to 1945. Battleship guns were repaired and tested at the Pocatello Naval Ordnance Plant in Pocatello from 1942 to 1961. Sun Valley residents, of course, are perhaps most familiar with how the Sun Valley Resort was transformed into a U.S. Naval Convalescent Hospital on July 1, 1943. Read more at: https://lnkd.in/gEZebPAm

Idaho Cuisine to Sail Aboard Navy Submarine Thanks to Sun Valley Culinary Institute Partnership From: EyeonSunValley.com by Karen Bossick, May 24, 2024 Cody Smart is learning to cook Idaho potatoes and trout this week at the Sun Valley Culinary Institute. In a couple weeks, this budding chef will head to the ocean to train in scuba diving so he can dive under the new USS IDAHO submarine to check for anything that might harm it or the crew. It’s not something most chefs must learn to do, but chefs aboard submarines must learn a variety of jobs because the crew is so small. What they’re doing here is out of the ordinary for submarine chefs. While here, Smart and fellow chef Manuel Amador are learning to cook Idaho elk, lamb, lentils and Basque dishes. And they’re touring Riverence trout raising facilities near Twin Falls, as well as Lava Lake Lamb near Carey and Ironwood Mycology, which grows exotic mushrooms in a former Mormon church in Richfield. “This unique opportunity will showcase Idaho’s food to the world,” says SVCI Executive Director Karl Uri. “It’s an honor for SVCI to be part of this historic event, and we hope to continue to assist those who support and serve as military personnel in Idaho who would like to learn more about Idaho’s food resources and cuisine.” Navy submarine chefs usually do not have the occasion to learn about the cuisine of the states after which their subs are named, said Richard Colburn, chairman of the USS IDAHO SSN 799 Commissioning Committee and a retired Navy captain. But Smart and Amador are learning to prepare Idaho-inspired cuisine like mini-Idaho potatoes with smoked trout and Idaho caviar to serve admirals and other foreign dignitaries who visit the sub while it is in port. And they are learning to make dishes like parmesan and Idaho potato-flake crusted trout to feed the 130 sailors who will be living and working on the sub for six months at a time “When you’re on a sub and can’t see your family for six months, food is a part of morale,” said Coburn. “The Navy allows more dollars for food for person than other services do.” Melissa Mauselle, the SVCI chef who has been working with the sailors started them out learning about Idaho potatoes and mushrooms as they made such dishes as potato gnocchi. “We’ve cooked with Zursun Idaho heirloom beans and lentils. We’ve learned to make Basque dishes like chorizo, red bean stew, Idaho potato croquettes, paella and Basque bread,” she said. “In addition to fresh ingredients, I’m teaching them how to use things like Idaho potato flakes that will store well for extended periods of time. They run out of fresh food in a couple of weeks so they need those foods to fall back on.” Read more at: https://lnkd.in/gHBzwZq7

https://boisedev.com/ Vodka bottle features USS Idaho Boise-based 44° North Vodka is paying tribute to the Gem State’s naval history with new packaging for its Mountain Huckleberry Vodka. The limited-time design is inspired by the USS Idaho SSN 799 — a nuclear-powered attack submarine that was christened in March (christening is the third of five key events before a warship is ready for battle). The bottle depicts the submarine with the USS Idaho name and “Batch 799” below. The seal at the top reads “The Gem of the Fleet.” “The new design celebrates the naval legacy and the submarine itself, recognized for its stealth and strength. By doing so, we aim to honor Idaho’s substantial contributions to naval warfare and salute the enduring spirit of exploration and excellence,” Boise ad firm Drake Cooper wrote in a blog post about the design. Customers can pick up a bottle of 44° North Vodka Huckleberry Vodka at Idaho liquor stores. (Photo: Courtesy Drake Cooper)

Major General Michael Garshak, Adjudant General of the Idaho National Guard, is presented a bottle of 44 North’s commemorative USS IDAHO Huckleberry Vodka from Master Sergeant Scott Johnson also of the Idaho National Guard. Prior to Joining the Idaho National Guard, Master Sergeant Johnson was a Submariner!

The Sun Valley Culinary Institute had a fantastic time sharing all the amazing farm-to-table Idaho delights with Culinary Specialists Smart and Amador of the USS Idaho. Chef Melissa Mauselle spent time with these impressive cooks who single-handedly keep a crew of 130 seamen well-fed over six-month stints at sea. Whew! We salute these hard-working cooks and the USS Idaho! SVCI is proud to be a part of the team. 🥰

📣#NewWork📣 In partnership with 44º North Vodka and the USS IDAHO SSN 799 Commissioning Committee, we're proud to have participated in this limited-time offer packaging launch in support of the USS IDAHO—The Gem of the Fleet. 🫡 A special shout out to RICHARD COLBURN and Laura White Barton for their leadership and guidance along the way! ⭐️⭐️⭐️⭐️⭐️ #drakecooper #44northvodka #ussidaho #creative #packaging #design https://lnkd.in/dauZ7-2N