Tazewell Native and Soldier, U.S. Army Pvt. James Brooks lays out his equipment and ingredients during a baking class under the eye of his instructor, a U.S Marine Corps Gunnery Sergeant, at the military culinary school in Fort Lee, Va. where Soldiers and Marine Food service personnel train. Brooks is the son of Shirley Graves and James Brooks Sr., both of Tazewell and a 2004 graduate of Delphi High School. This year the U.S. Army garrisons alone will serve 28 tons of whole and boneless turkey; 13,071 lbs. of ham; 20,587 lbs. of dressing; 9,150 lbs. of cranberry sauce; 25,555 lbs. of mashed potatoes; 8,823 lbs. of sweet potatoes; 36,274 lbs. of seasoned vegetables; more than 10,000 dozen, assorted rolls; and 30,041 apple, pumpkin, and pecan pies at its Thanksgiving and Christmas Meals. In addition, the same dishes will be served to deployed service members from all branches at locations across the globe.