By Tony Grayson, President & GM of Northstar Enterprise + Defense | Built & Exited Top 10 Modular Data Center Company | Top 10 Data Center Influencer | Former SVP Oracle, AWS & Meta | U.S. Navy Nuclear Submarine Commander (USS Providence SSN-719) | Stockdale Award Recipient

Published: December 5, 2025 | Updated: January 7, 2026 | Verified: January 7, 2026

TL;DR

Tony Grayson explains: Feed 140 sailors for 120 days in an 8x10 kitchen with no resupply. Store food under the deck ("eating your way out"). Culinary Specialists train at the Culinary Institute of America to make prime rib and lobster in a closet. Four meals daily, including Mid-Rats. The Auto Dog ice cream machine is more critical to morale than the reactor. Food is the limiting factor for patrol length—not nuclear fuel.

In 30 Seconds

The Problem: 140 sailors, 120 days, 8x10 galley, zero resupply.

The Solution: "Eating your way out"—line decks with #10 cans, cover with plywood. As food is consumed, the floor lowers.

The Policy: Zero-Downtime Morale Policy—food is entertainment, comfort, and the crew's clock.

The Reality: The reactor can operate for years. The food supply is what ultimately forces submarines home.

Commander's Intent

Purpose: Reveal how submarine food logistics directly impact combat readiness and crew psychological health—the Zero-Downtime Morale Policy.

Key Tasks: (1) Explain the 'eating your way out' storage system. (2) Show how Culinary Specialists maintain morale in impossible conditions. (3) Document the culture: Mid-Rats, Gedunk, Steel Beach, Halfway Night.

End State: Readers understand submarine food isn't just logistics—it's leadership. Feed the crew well, and they'll operate the reactor well.

"There is an old saying in the Navy: "A fed sailor is a happy sailor." On a nuclear submarine, where you’re underwater for months and haven’t seen the sun in weeks, food stops being just fuel. It becomes your entertainment, your comfort, and your clock." — Tony Grayson, Former Commander, USS Providence (SSN-719)

Feeding about 140 sailors in a steel tube with no grocery store nearby is a colossal logistical nightmare. Here is the reality of culinary life and submarine food storage in the Silent Service.

Walking on Dinner: The Logistics of Submarine Food Storage

The fundamental problem facing any Submarine Commander is simple: Groceries are the limiting factor for how long we stay at sea. The reactor can run for years, but the food supply eventually forces us home. Submarine Food Logistics demand absolute optimization of every cubic foot.

The Submarine Pantry: Eating Your Way Out

Before leaving port, we load roughly 90 to 120 days' worth of food. Since we don't have a real "pantry," we use the floor. We line the decks and passageways of the mess decks with #10 cans (giant, institutional size) of flour, vegetables, fruit, and coffee. We lay plywood over the cans, and that becomes the new deck.

We call this process "eating your way out." As the weeks go by and we consume the cans, the floor slowly lowers. You are literally walking on your dinner for the first few weeks of patrol.

Culinary Specialists: Morale Experts

Our Navy Culinary Specialists (CSs) are far more than cooks; they are morale officers. The Navy knows that bad food equals a bad mood, and you do not want a moody crew operating a nuclear reactor, a topic I covered in The Physics of Zero-Defect Leadership.

Submarine CSs often go through serious civilian training at places like the Culinary Institute of America before baking prime rib, lobster, and scratch desserts in an 8x10 galley. Their job is to feed 140 people four times a day in a kitchen the size of a walk-in closet, and turn powdered eggs into something people look forward to.

The Schedule, The Slang, and The Structure

Food is the central currency of life underwater, governed by a rigid operational schedule and strict social rules.

The Four Meals and Mid-Rats

Because the boat runs 24/7, we serve four meals: Breakfast, Lunch, Dinner, and Midnight Rations (Mid-Rats). Mid-rats hits around 23:00 for the oncoming watch team and is high-calorie comfort food:

The Night Baker and Freshness Fade

One of the unsung heroes is the night baker. Due to space limitations, most bread is baked fresh aboard. The scent of fresh bread at 3 AM is one of the few things that keeps the crew sane.

You can tell exactly how long a submarine has been at sea by observing the freshness fade: Weeks 1–2 bring fresh produce; Weeks 3–8 see a switch to frozen and UHT milk from "The Plastic Cow" dispenser; Weeks 9+ begin the Powdered Era where hot sauce becomes a primary food group.

Wardroom vs. Mess Decks

While everyone eats the same food, the setting differs:

• The Mess Decks (Enlisted): The heart of the ship, loud and fast. Throughput is the goal; meals are cleared in about 15 minutes. This space doubles as a classroom and movie theater.

• The Wardroom (Officers): A separate, "civilized" sit-down space with silverware. The "Late" Rule requires you to tell a joke if you arrive tardy, and The Bull (the most junior officer) is in charge of entertainment.

The Morale Lifelines and Social Currency

The Auto Dog

When the fresh food vanishes, the most critical piece of equipment isn't the reactor; it's the soft-serve ice cream machine, nicknamed the "Auto Dog." This is the ultimate morale lifeline. On some boats, you aren't allowed to touch it until you earn your dolphins. If the Auto Dog breaks, the machinists fix it faster than they fix the atmosphere control equipment.

"When the fresh food vanishes, the most critical piece of equipment isn't the reactor—it's the Auto Dog. That soft-serve ice cream machine is the ultimate morale lifeline. If it breaks, the machinists fix it faster than they fix the atmosphere control equipment."

— Tony Grayson, Stockdale Award Recipient

Gedunk and Unwritten Rules

Outside of the four meals, the Gedunk economy runs on chips, candy, and sodas from the ship's store. Gedunk is a shadow currency; a box of Girl Scout cookies can trade at 1,000x its cost for a prime watch swap.

The Unwritten Rules dictate the culture: Nubs (non-qualified sailors) don't get special privileges, and complaining about the food means you're volunteering to Crank (wash dishes).

Cranking: Paying Your Dues

Before you earn your dolphins, you pay your dues by Cranking. Most junior sailors are assigned to the mess decks as a "Mess Crank," serving and scrubbing pots. It’s where you learn the crew’s personalities and figure out who to stay on the good side of—an essential step in developing Contextual Intelligence.

Special Meals and Steel Beach

• Halfway Night: Marks the halfway point of the patrol, featuring special family boxes (The Halfway Box) and the Halfway Night Crank, where the Captain or XO washes dishes while the crew cheers.

• Steel Beach Picnic: When weather permits, the boat surfaces, the cooks haul a grill up the hatch, and the crew eats burgers and hot dogs topside on the missile deck, sometimes followed by a Swim Call .

Submarine food is heavy, salty, and often comes out of cans. But when you are 400 feet down, a hot "Hamster" or a bowl of soft-serve is a reminder that someone is killing themselves in that 8x10 galley so you can have 15 minutes of normal.

"Submarine food is heavy, salty, and often comes out of cans. But when you're 400 feet down, a hot 'Hamster' or a bowl of soft-serve is a reminder that someone is killing themselves in that 8x10 galley so you can have 15 minutes of normal."

— Tony Grayson, President, Northstar Enterprise + Defense

Frequently Asked Questions: Submarine Food & Navy Culinary Operations

What is the biggest logistical challenge for Submarine Food Storage?

The biggest challenge is space and duration. Submarines must store 90 to 120 days' worth of food for over 140 people without a traditional pantry. This requires using living spaces like the mess decks floor ("eating your way out") and relying heavily on non-perishable goods, making Submarine Food Logistics the key limiting factor for patrol length. The reactor can run for years, but the food supply eventually forces the submarine home.

Why is food considered a "Zero-Downtime Morale Policy"?

The Zero-Downtime Morale Policy recognizes that in high-stress, isolated, and high-risk operational settings, the crew's psychological readiness is critical. Food is the primary tool leadership uses to maintain comfort, focus, and discipline, ensuring crew operational efficiency and reducing human error. On a nuclear submarine, where you're underwater for months and haven't seen the sun in weeks, food becomes your entertainment, your comfort, and your clock.

Who are Culinary Specialists (CSs) and how are they trained?

Culinary Specialists (CSs) are the Navy's highly trained cooks who operate and manage Navy messes and dining facilities. They receive formal Navy training at Class "A" Technical School (5 weeks) in Fort Lee, VA, and submarine CSs also complete 9 weeks of Basic Enlisted Submarine School in Groton, CT. Many are sent to prestigious civilian culinary schools like the Culinary Institute of America to ensure they can produce high-quality, varied meals, even under severe limitations in space and ingredient freshness.

What is the "Auto Dog" and why is its function critical?

The "Auto Dog" is the nickname for the soft-serve ice cream machine on a submarine. It is considered a critical morale lifeline—when fresh food runs out, the Auto Dog becomes the most important piece of equipment on the boat (more critical than the reactor for crew morale). On some boats, you aren't allowed to touch it until you earn your dolphins. If the Auto Dog breaks, the machinists fix it faster than they fix the atmosphere control equipment.

What do submariners eat on a typical day?

Submarines serve four meals a day: Breakfast, Lunch, Dinner, and Midnight Rations (Mid-Rats). According to the USS Jefferson City galley team, early in patrol fresh food is available including produce, fresh milk, and quality meats. The galley produces everything from prime rib and lobster to scratch-baked desserts. As the patrol progresses, the menu shifts to frozen foods, UHT milk from "The Plastic Cow" dispenser, and eventually powdered ingredients. Hot sauce becomes a primary food group in the final weeks.

What is "eating your way out" on a submarine?

"Eating your way out" describes how food is stored on submarines. Before leaving port, roughly 90-120 days' worth of food is loaded. Since there's no real pantry, the crew lines the decks and passageways with #10 cans (giant, institutional-size) of flour, vegetables, fruit, and coffee, then lays plywood over the cans as a new deck. As weeks pass and food is consumed, the floor slowly lowers—you literally walk on your dinner for the first weeks of patrol. The Smithsonian documents this unique storage method.

What is Mid-Rats on a submarine?

Mid-Rats (Midnight Rations) is the fourth meal served around 23:00 for the oncoming watch team. It's high-calorie comfort food designed to fuel sailors starting their night shifts. Popular Mid-Rats items include "Hamsters" or "Chicken Twinkies" (Chicken Cordon Bleu), "Chicken Wheels" or "Chicken Pucks" (fried chicken patties), "Pillows of Death" (ravioli), and "Train Wrecks" (scrambled eggs with whatever is in the fridge). These meals keep the crew energized during the demanding watch rotation schedule.

What is the "Freshness Fade" on submarine patrols?

The "Freshness Fade" is how you can tell exactly how long a submarine has been at sea by observing the food quality. Weeks 1-2 bring fresh produce, fresh milk, and quality ingredients. Weeks 3-8 see a switch to frozen foods and UHT milk from "The Plastic Cow" dispenser. Weeks 9+ begin the "Powdered Era" where hot sauce becomes a primary food group to mask the taste of reconstituted ingredients. This progression is universal across the Silent Service.

What is the difference between the Wardroom and Mess Decks?

While everyone eats the same food, the setting differs. The Mess Decks (enlisted) is the heart of the ship—loud and fast, with meals cleared in about 15 minutes. This space doubles as a classroom and movie theater. The Wardroom (officers) is a separate, "civilized" sit-down space with silverware, formal rules like the "Late Rule" (requiring you to tell a joke if tardy), and "The Bull" (the most junior officer) in charge of entertainment. Both spaces serve the same quality meals prepared in the galley.

What is "Cranking" on a submarine?

"Cranking" is how junior sailors pay their dues before earning their dolphins. Most non-qualified sailors are assigned to the mess decks as a "Mess Crank," serving food and scrubbing pots. It's where you learn the crew's personalities and figure out who to stay on the good side of. Complaining about the food means you're volunteering to Crank. It's an essential step in developing the interpersonal skills and Contextual Intelligence needed for submarine service.

What are Steel Beach and Halfway Night celebrations?

Steel Beach Picnic: When weather permits, the boat surfaces, cooks haul a grill up the hatch, and the crew eats burgers and hot dogs topside on the missile deck, sometimes followed by a Swim Call. Halfway Night: Marks the halfway point of the patrol, featuring special family boxes ("The Halfway Box") and the "Halfway Night Crank" where the Captain or XO washes dishes while the crew cheers—a rare role reversal that exemplifies the leadership principles covered in The Physics of Zero-Defect Leadership.

What is Gedunk, and why does it matter on submarines?

Gedunk refers to chips, candy, and sodas from the ship's store—essentially a shadow currency running outside the four official meals. The Gedunk economy is powerful: a box of Girl Scout cookies can trade at 1,000x its cost for a prime watch swap. It represents one of the few personal comforts and trading commodities available during months-long underwater deployments where morale depends on small pleasures.

What does Tony Grayson say about submarine food?

Tony Grayson, former submarine commander (USS Providence SSN-719), says: "A fed sailor is a happy sailor. On a nuclear submarine, where you're underwater for months and haven't seen the sun in weeks, food stops being just fuel. It becomes your entertainment, your comfort, and your clock." Tony Grayson calls this the Zero-Downtime Morale Policy.

What is the TL;DR of submarine food logistics?

Tony Grayson explains: Feed 140 sailors for 120 days in an 8x10 kitchen with no resupply. Store food under the deck ("eating your way out"). Culinary Specialists train at the Culinary Institute of America to make prime rib in a closet. Four meals daily, including Mid-Rats. The Auto Dog ice cream machine is more critical than the reactor for morale. Food is the limiting factor for patrol length—not nuclear fuel.

Related Articles from Tony Grayson:

• Daily Life on a Nuclear Submarine: The Smell, The Stress, and The Happiness Factor

• Nuclear Submarine Bridge Watch: A Commander's Glimpse of Serenity

• The Physics of Zero-Defect Leadership

• Contextual Intelligence vs Servant Leadership

Sources

• Wikipedia: Culinary Specialist (United States Navy)

• Culinary Institute of America

• Wikipedia: USS Providence (SSN-719)

• Wikipedia: UHT Milk Processing

• YouTube: How Navy Submarine Cooks Feed 150 Sailors

___________________________________

Tony Grayson is a recognized Top 10 Data Center Influencer, a successful entrepreneur, and the President & General Manager of Northstar Enterprise + Defense.

A former U.S. Navy Submarine Commander and recipient of the prestigious VADM Stockdale Award, Tony is a leading authority on the convergence of nuclear energy, AI infrastructure, and national defense. His career is defined by building at scale: he led global infrastructure strategy as a Senior Vice President for AWS, Meta, and Oracle before founding and selling a top-10 modular data center company.

Today, he leads strategy and execution for critical defense programs and AI infrastructure, building AI factories and cloud regions that survive contact with reality.

Read more at: tonygraysonvet.com