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Recent Articles
  • Chief Master Sergeant Jeff Hopson

    Today we proudly honor Chief Master Sergeant Jeff Hopson.

  • Mother & Son

    Today we proudly honor a mother and son.

  • Barrett Brothers

    Today we proudly honor two brothers.

  • Lamb Leg Skewers with Peanut Butter and Coconut Milk Satay Sauce

    Lamb Leg Skewers with Peanut Butter and Coconut Milk Satay Sauce

  • Father & Son

    Today we proudly honor a father and son. We start with dad, Sergeant First Class Iszell Burth. He retired from the Army after 20 years of service. He served in Bosnia, Kosovo, Desert Shield and Desert Storm. He currently works for the Joint Staff War College in Norfolk as a plans and operations specialist. His son, Iszell Burth the second, is a Senior Airman in the US Air Force. He’s served for three years and is stationed at Travis Air […]

  • CPO Richard Grey

    Today we proudly honor Chief Petty Officer Richard Grey.  He served in the Navy for 20 years.  He was a parachute rigger and served on board the USS Enterprise.  He also served in Korea and Vietnam.  We thank him for his service. Please submit entires to: thosewhoserve@wtkr.com

  • Master Sergeant W. Douglas Fowler

    Today we proudly honor Master Sergeant W. Douglas Fowler.

  • Lance Corporal Derek Mitchell Adams

    Today we honor Lance Corporal Derek Mitchell Adams.

  • Msgt. Shepard F. White

    Today we proudly honor Master Sergeant Shepard F. White.

  • Crêpes Suzette

    Put the flour, sugar and a pinch of salt in a large bowl. Make a well in the center, add the eggs, oil and 2 tbsp. of the milk, and beat together with a wooden spoon until smooth. Slowly start to pour in a little milk, mixing as you pour, to keep the batter smooth. Pour in the rest of the milk, a bit more quickly now, until it looks like heavy cream.

  • Retired Boatswain Mate Henry Winston

    Today we honor Retired Boatswain Mate Henry Winston.

  • Gunnery Sergeant George Moscopulos

    Today we honor Gunnery Sergeant George Moscopulos.

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