Cobia Heads For Home

The Manitowoc Shipbuilding Company assembled and launched 28 submarines for the US Navy during the second World War.  They were nicknamed Freshwater Submarines as a consequence of being built on the Great Lakes.  They were ferried down the Mississippi river to New Orleans for final refitting and deployment to the Pacific Theater.  These included vessels like the Peto, Puffer and Rasher.  25 of these boats saw action sinking 132 Japanese ships.  4 were lost at sea.  

In early September Gato class WWII submarine USS Cobia (SS-245) arrived at the Fincantieri shipyard for dry docking to facilitate repairs, refitting and a makeover.

A couple of days ago she departed for her home port of Manitowoc where the boat serves as a museum ship and national monument.

Kevin O'Donnell synchronized in real time, drone video and the marine radio communications between tug captains, the dock workers, and the WWII submarine USS Cobia, as they gently nudge her from slip #1 at Bay Ship, tow her through town, and out the Sturgeon Bay Ship Canal. 

 

The production value of this is really excellent.

 

And if you appreciate maritime history; worth a watch...

 

Cobia Comes To Town

It is not every day a submarine comes to Sturgeon Bay.

Towed the USS Cobia (SS-245), a World War II-era submarine and National Historic Landmark 55 nautical miles from Manitowoc to Sturgeon Bay.  Three decades have passed since her last check-up; she was towed by tugs Nickelena and Erika Kobasic of Basic Marine.   Basic Marine Incorporated is a sister company of North Shore Marine Terminal and Logistics Incorporated of Escanaba, Michigan. 

 

The Cobia will be in dry dock at Fincantieri Bay Shipbuilding in Sturgeon Bay, Wisconsin for a routine inspection and 4 to 6 week restoration process.

 

Stay-tuned for updates and more on the history of the Cobia... 

Drum

Recent travel to visit with family found us in Mobile Alabama for a week with an opportunity to become temporary Mobilians and soak-up the history, food and ambiance of this coastal city.  A boat ride of the delta estuary provided an opportunity to take-in the waterfront, port facilities and Austal Shipyard up-close and personal.  Including this:  The USS Drum. 

Forward Torpedo Tubes

USS Drum (SS-228) is a historic Gato-class submarine of the United States Navy that served during World War II.  She was laid down September 11, 1940 and commissioned November 1, 1941.  Her builder was Portsmouth Naval Shipyard, Kittery, Maine and the boat's nickname became "Mighty Drum"

The Helm

Drum conducted 13 total (April 1942 – April 1945) war patrols resulting in 15 confirmed enemy ships sunk, totaling ~80,580 tons. Drum was the first U.S. submarine to conduct a war patrol from Pearl Harbor after the attack by Japan on December 7, 1941; earning 12 Battle Stars and a Navy Unit Commendation.

Electric Motors

She was decommissioned February 16, 1946 and subsequently permanently berthed on display at USS Alabama Battleship Memorial Park, Mobile, Alabama.  Drum is the oldest WWII submarine on public display in the U.S.

 

 

Engine Room

 Fast Facts:

• The Drum survived depth charge attacks and serious damage multiple times.

• Her crew performed numerous daring attacks in Japanese-controlled waters.

• Despite being battle-hardened, no crew member was lost to enemy action during war patrols.  She is a Lucky Boat.

  

  Galley

Max Miller is an American YouTuber and cook known for being the creator and host of Tasting History, a culinary and history fusion web-show that recreates ancient or historical recipes and explains the history around them.

Being a crew member aboard a submarine during World War II was one of the most dangerous jobs in the US military with a fatality rate of over 20%. This, and the extremely cramped and uncomfortable quarters, were why the food aboard a US sub was really good. If nothing else, at least you had delicious food to keep you going.

In this episode Max takes a couple pages out of the Official WWII Navy Cookbook to prepare Swiss Steak with Mashed Potatoes.  These steaks cook up to be fall-apart tender and delicious, and the mashed potatoes have wonderful flavor, even if the texture is a little different from regular mashed potatoes. According to Max the spuds kind of remind him of the mashed potatoes he'd get as a kid in school, which were also probably made from dehydrated potatoes.