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- Description:
- Irene Petrie talks about her World War Two service (July 1942 to September 1945) as a mess sergeant in the U.S. Women's Army Corps. Petrie says that she was motivated by patriotism to enlist and talks about being trained to set up field kitchens, her various duty stations, military regulations, running a mess hall, experiencing discrimination based upon her gender, what it was like to date G.I.s, her U.S. and overseas housing, and the poor military diet. Petrie also talks about preparing food in Southampton, England for troops heading for Normandy on D-Day, talking to the young, nervous troops headed to France during the invasion, her mess team landing on Omaha Beach in early August 1944, later being quartered in the Grand Hotel in Paris, and setting up a field kitchen during the Battle of the Bulge. Petrie is interviewed by Neola Ann Spackman.
- Date Issued:
- 1985-01-28T00:00:00Z
- Data Provider:
- Michigan State University. Libraries
- Collection:
- Women's Overseas Service League Oral History Project
- Description:
- Ruth Weisberg says, in an oral history interview, that she joined the Women's Army Auxiliary Corps, which later became the Women's Army Corps, in February 1943. Weisberg recalls receiving training at several bases in the U.S. before going back to New York to embark for Europe in late 1943 on a ship with the 101st Airborne Division. Her first assignment overseas, Weisberg says, was with the Military Attache in the American Embassy in London where she handled secret communications. The classified nature of her work prevented her from getting acquainted with many people, she says, but she did meet and marry an officer from the 101st Airborne in January 1944 and left the service in July 1945 to become a dependent army wife.
- Data Provider:
- Michigan State University. Libraries
- Collection:
- Women's Overseas Service League Oral History Project