Canadian Navy’s 10 o’clock soup tradition
[caption id="attachment_30465" align="aligncenter" width="595"] Sailor First Class Marianne Mojica displays her Chicken Tinola soup.[/caption] “Please, sir, I want some more… soup” S1 Marianne Mojica, HMCS Regina — Savouring hot soup at 10 a.m. on a ship is something that every sailor is familiar with in the Royal Canadian Navy. While researching the 10 o’clock soup tradition, I found some archival photos, such as the one from HMCS Restigouche, the lead ship of the Restigouche-class destroyers, commissioned in 1958. In it, a cook is standing in a hatch and serving soup straight out of the pot to some hungry sailors. That is not the only ‘archival’ instance of soup-sampling: in the mid-1970s, Osbourne Head Gunnery Range in Dartmouth, N.S., started to serve soup at ‘stand easy’ (break). “That makes sense; any of us that have been there know the wind never stops, and even in summer can be chilly; soup at stand easy – perfect,” tweeted Christopher Richardson, a veteran CAF Cook. By the early 1980s, many East Coast ships followed suit and soup at stand easy started to gain traction. By the mid-1980s, it was almost universal in the East Coast fleet. By the mid-1990s, the tradition spilled into the West Coast as well. The soup is served on workdays during the stand easy. The meal is thought to improve the morale and welfare of the ship’s company in a few ways, including bringing people together, keeping sailors hydrated and full, and giving the immune system a nice boost, especially during the colder months. Soup is also a cost-effective way to use any leftover ingredients on the ship. Sometimes, if sailors are lucky, the cooks give them a chance to share recipes for the whole crew to enjoy. In that spirit, I’m happy to share my recipe for one of my favourite soups: Chicken Tinola. Chicken Tinola is authentic Filipino comfort food. It is a ginger, onion, and garlic-based soup with chicken as the main ingredient along with bok choy, chayote,...